Nourish by Spinneys: September/October 2023 by spinneysuae

PLUS TOMATOES FROM ITALY SUSTAINABLE ZIGHY BAY SLOVENIA’S GREAT OUTDOORS

LET’S

BREAD & BUTTER Mouthwatering combos for your next barbecue

NEW WAYS WITH STEAKS, SAUSAGES, SEAFOOD AND MORE! DON’T MISS Chef Kelvin Cheung’s curated lunch boxes for kids

SEPTEMBER/ OCTOBER 2023 DHS 10 (inclusive of VAT)

A SLICE OF

GREAT BRITAIN Try our great British favourites in Spinneys stores now

EDITOR’S LETTER

THIS MAGAZINE IS PRODUCED BY

CEO SUNIL KUMAR GENERAL MANAGER OF COMMERCIAL TOM HARVEY

hether you’re a seasoned grill master or a beginner looking to unlock the secrets of the BBQ, there’s something for everyone in this latest, and sizzling, edition of Nourish. For those of you who know what you’re doing, we’ve got you covered with an assortment of inspiring recipes to bring tantalising flavours and unexpected combinations to the fore. And any beginners among us, fear not! You’ll find a roster of easy recipes with tips that will have you not only knowing which cuts to choose, but also confidently flipping burgers, searing succulent steaks or slow cooking lamb shoulder over the coals. We’re sure everyone will enjoy our Grill Guys feature where you’ll meet some of the Spinneys team members who love to barbecue so much, they were prepared to do so for a photoshoot in the height of summer (thanks again, guys!). They also jumped at the chance to choose theme names! See what Spitfire Steyn, Big T, Mr Long Tong, Dr Kris and the Braai Master cooked up on pages 35-43. Moving away from cooking over fire and onto freaky fruit and vegetables, our Halloween treats on pages 100-104 are sure to enthuse all little cooks. We also know that keeping your kids’ lunch boxes exciting and varied can be laborious, so we asked award-winning chef Kelvin Cheung from Jun’s in Dubai for help. And yes, we’ve only just come back from summer holidays, but if you’re planning your next vacation, turn to our Live Well section for ideas. Six Senses Zighy Bay in Oman and up-and-coming destination Slovenia, both have distinctive offerings.

GENERAL MANAGER OF MARKETING WARWICK GIRD C R E AT I V E A N D C O N T E N T D I R E C T O R TIFFANY ESLICK tiffany.e@ﬁnefarefood.com DEPUTY CONTENT EDITOR KAREN D’SOUZA DESIGNERS EMILY EVANS & FRANCIS GACER D I G I TA L M A R K E T I N G M A N A G E R ANKIET GULABANI D I G I TA L C O N T E N T M A N A G E R LYNN SOUBRA SOCIAL MEDIA MANAGER RASHA EL SALEH C O N T E N T A S S I S TA N T DIANNA ACIBAR CONTRIBUTORS ZAHRA ABDALLA, KATELYN ALLEGRA, DEVINA DIVECHA, HELEN FARMER, CAMILLA HYLLEBERG, AASIYA JAGADEESH, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON

Until next time,

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.

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.

CTOBER

202

PTEMBER

–O

Regulars THE CUT 08

7 OF A KIND BBQ sauces

10 12

Recipe features THE BIG GRILL 54

You can’t go wrong with presenting a charcuterie sharing board before the grill gets going. Fill it with a variety of cured meats, cheeses, crackers and deli items available in stores. Plant-based? We haven’t forgotten you. Check out our vegan board

DRINKS RESTAURANT ROUND-UP The UAE loves a good burger, so we’re rounding up our home-grown favourites that deliver on flavour, texture and experience

USE IT UP Don’t discard leftover yoghurt, fruit and bread. Use them to make lollies, refreshing icy drinks and spiced croutons

Make the most of our fresh sweetcorn, pumpkins, peppers, mangoes, potatoes, blueberries and pears

Get to know our Italian producer La Doria, a family-run business we work with to source SpinneysFOOD canned Italian tomatoes

THE GRILL GUYS 35

Meet our in-house BBQ masters who, at a recent HQ cookout, shared their favourites cuts, recipes and tips

No time to BBQ but still want that grilled effect? A skillet delivers on the right amount of char and smoke

REAL BANGERS No barbecue is complete without sausages, but don’t just wrap them in a bun or eat them straight off the grill. Try these flavourful recipes instead

TIME, LOVE AND TENDERNESS There’s more to barbecuing than simply grilling food over fire. Marination time, slow cooking techniques, along with processes such as spatchcocking, are key to succulent and delicious steaks, chicken, salmon fillets and more

WEEKNIGHT WONDERS 45

CHEEKY CHOPS Whether it’s a slow-roasted bone-in shoulder rack, jerk seasoned chump or juicy burgers, lamb is the ideal meat to carry big, bold flavours

MEET THE PRODUCERS 29

MAKING THE CUT Fire up the grill and test your barbecuing skills with these recipes for tacos, sandwiches, salad and more, using our top five beef steaks – T-bone, fillet, rib-eye, striploin and rump

IN SEASON 19

SCHOOL OF FISH From kingfish and sardines to salmon, monkfish tails and more, we have the freshest selection of fish for your next barbecue

READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations

BOARD GAMES

FAUX REAL You don’t have to give up on the thrill of the grill with these recipes for plant-based buffalo wings, hot dogs, tacos and satay

BREAD & BUTTER Made from the finest quality cream, European butters, especially those from France, are the perfect ingredient for pairing with breads for your next BBQ. Go a step further and flavour your butters with an assortment of fresh and delicious ingredients for flair!

Live well 112 BODY BEAUTIFUL From hair care and skincare to plant-based nutrition, we have a selection of premium quality products for adults, babies, curly girls and more

114 GETTING ZIGHY WITH IT Six Senses Zighy Bay exemplifies how the principles of sustainability can be seamlessly integrated into the realm of luxury travel. Tiffany Eslick writes about how this idyllic retreat in Oman not only offers an unparalleled escape but also serves as an inspiring model for responsible and eco-conscious hospitality

37 95

106 OUT OF THE BOX Chef Kelvin Cheung has taken Dubai by storm with his award-winning restaurant Jun’s, but his most important role is being dad to his son Bodhi. This father-son duo enjoy being together in the kitchen, so we asked them to create five lunch boxes for you. Check out Kelvin and Bodhi’s adventures @chefkelvincheung and @bodhi.bites on Instagram

111 120 THE LAND OF LAKES AND DRAGONS Helen Farmer shares her family break to Slovenia, a destination just five-and-ahalf hours from Dubai, but a world away from city life

A STAPLE SIDE This potato salad evokes a deep sense of homely comfort and satisfaction for Zahra Abdalla. Its delicious blend of flavours made it a firm favourite and her grandmother would invariably make it for picnics, road trips, barbecues as well as large family gatherings

LITTLE COOKS 100 HALLOWEEN TREATS These fruit and veggie-based goodies are fun and spooky alternatives to regular candy

106

109

COVER RECIPE: LET'S TALK TOMAHAWK – PG 37

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

Check out our restaurant reviews on page 12 to find the best burgers in Dubai – including Lento’s Picante Umami burger

THE CUT OLD FAITHFUL If you love the rich stickiness of molasses-based sauces, then you can’t go wrong with Stubb’s Sticky Sweet Legendary Bar-B-Q Sauce. It works well with sliders, seafood, steaks, chicken and every other kind of barbecued meat you could think of.

PANTRY STAPLE Sweet, smoky and spicy, SpinneysFOOD Barbecue Sauce lends full-bodied flavour making it ideal for marination or dipping.

JAMAICAN ME HAPPY Tongue tingling Scotch bonnet peppers meet Caribbean herbs in Levi Roots Reggae Reggae Jerk BBQ Marinade & Sauce.

SOUTHERN FLAVOUR Get the true taste of a Texas smokehouse with Colgin Authentic Hickory Liquid Smoke. Brush it on steaks, add a few drops to sauces, or use it to season seafood.

7 of a kind Ramp up the heat, flavour and aroma at your next barbecue with our selection of sauces

KISS OF FIRE Give your burgers, wraps, wings and ribs a spicy kick with Stokes Hot & Spicy BBQ Sauce – a thick, smoky blend that releases its heat slowly.

HOT SHOT Smoky chipotle peppers, garlic and onion unite with honey and tamarind in Sweet Baby Ray’s Honey Chipotle Barbecue Sauce resulting in a tantalising concoction.

Food st yling and photography by TheKateTin.com

POWER PLAYER Crafted from select spices, honey, garlic and natural mesquite smoke, Stubb’s Smokey Mesquite Legendary Bar-B-Q Sauce pairs well with Texas style brisket and lamb.

A pinch of good taste

nezoarabia

MADE IN HOLLAND

THE CUT

WATERMELON BREEZE

DRINK UP

Prep time: 10 minutes (plus cooling time) Cook time: 10 minutes Makes: 1

Pair watermelon with a spicy syrup for a refreshing experience

VEGAN

For the basil and jalapeño syrup 4 Melissa’s Jalapeño Peppers 200g SpinneysFOOD Fine Grain White Sugar 250ml SpinneysFOOD Bottled Drinking Water

Watermelon breeze

30 basil leaves For the watermelon breeze 150g frozen watermelon 1 tbsp basil and jalapeño syrup (see above) 1 tbsp fresh lime juice 4 tbsp Something & Nothing Cucumber Seltzer To serve SpinneysFOOD Ice SpinneysFOOD Fresh Basil Jalapeño (optional)

1 To make the syrup, roughly chop the jalapeño peppers. Place the sugar and water in a pot over a medium heat and bring to a boil. Add the basil leaves and jalapeños. Simmer for 30 seconds then remove from the heat. Allow the syrup to cool down to room temperature, approx. 30 minutes. Strain the syrup into a jar and seal. Store in the fridge for up to two weeks. 2 Place the watermelon, syrup and lime juice in a blender. Blitz until there are no watermelon chunks. Gently stir in the seltzer to preserve the carbonation. 3 Place the ice cubes into 2 glasses. Pour the mixture into the glasses, garnish with a sprig of basil and serve.

Tr i v e r s

Lind

Tips from The Tasting Class Did you know that 80 per cent of our perception of taste is intricately intertwined with our sense of smell? This summery cocktail is full of refreshing flavours and is inspired by the uplifting aromas of watermelon, basil, fresh jalapeño, cucumber and lime. I’ve used a herb syrup rather than muddled greens to enhance the aroma of this beverage to ensure it retains its pretty shade of red. Making this flavourful syrup is easier than you’d think; it actually tastes like fresh herbs – no artificial flavours here – and can be stored for up to two weeks in the refrigerator. Plan ahead when making this beverage. Chop the watermelon into 2cm chunks and freeze it in advance. However, you can also make this drink with cold watermelon instead of frozen watermelon, if need be. You’ll just have a thinner texture in the finished drink.

3 to try HOL STEN NON-ALCOHOLIC M ALT BEVER AGE – POMEGR ANATE Only the finest, all-natural ingredients are used to craft Holsten 0% beer. holst enzero.com ESTRELL A GALICIA 0.0 Brewed through a process known as broken fermentation, this 0-alc beer has a subtle sweetness and aroma. estrellagalicia.es DRYNKS UNLIMITED SM ASHED PALE 0.0% This is a refreshing pale ale with hints of caramel and toffee and a refreshing passionfruit aroma. dr ynks.store

, e t s a t s Deliciou

r a g u s d e d d a No

THE TASTE OF FUN

THE CUT

BUN IN A MILLION The UAE loves a good burger, so we’re rounding up our home-grown favourites that deliver on flavour, texture and experience

Emirati chef and restaurateur Faisal Naser’s concept Lento serves up artisanal smashed burgers to the beat of hip hop music, and it all creates the ambience for the perfect meal. A classic to try is the Mushroom & Swiss, where Gruyère cheese and Lento’s signature umami spice rub blend (created by Naser using dehydrated mushrooms) into the juicy double patties of

grass-fed Wagyu beef for the ultimate bite. An indulgence, but one that’s worth it, is the Picante Umami burger. It does what it says on the tin and packs an umami punch from your wildest dreams. In this decadent sandwich, grass-fed Wagyu patties (two, naturally) are smashed and paired with cheese, green salsa, jalapeños and a spicy umami sauce. If you’re after a fried chicken burger, Lento does that, too. We love the Honey Butter Fried Chicken burger; Naser uses fresh local chicken and fries it, then dips it in a home-made fermented honey and butter emulsion for a sweet, crunchy finish. We love that as much as possible is made in-house including the buns, which are baked on-site using a sourdough, with local sourcing kept high on the agenda.

CLOCKWISE FROM TOP LEFT: Eleven Green is located at Meyan Mall in Umm Suqeim; the Double Trouble at Eleven Green packs a heft y punch; Sultan Chatila; Lento’s Honey But ter Fried Chicken burger is made using fresh local chicken; Pickl’s Double Cheeseburger includes the ‘secret sauce’.

We really love supporting home-grown brands and Pickl is one of them. The brand started in an unassuming little spot in Jumeirah Lakes Towers (JLT) in 2019 and has since burst out at multiple venues across the country and is expanding across the Middle East. Here, whether you pick a cheeseburger or a fried chicken burger, you really can’t go wrong – with both the beef and chicken used being hormone-free, preservative-free and additive-free. Frankly, the Chicken Sando is potentially one of the best we’ve had in the city and gives you the option of different spice levels – but choose wisely! Jeff it up (as Pickl calls it) to a level that you can handle. If you’re going for the beef burgers, don’t skimp on the order and just get the Double Cheeseburger. Why have one patty when you can have two fabulous ones? Two chuck patties lathered with the brand’s ‘secret sauce’

and the accompaniments inside a soft potato bun… you’ll be satisfied beyond belief. And never fear, if you’re not into meat, Pickl also has Impossible burgers on the menu. Keep an eye on the brand’s social media as well… there’s always limited-edition burgers that make an appearance, like the Boujee Bird, which is fresh fried chicken paired with vanilla ice cream and hot butter honey, all packed in a potato bun.

Writ ten by Dev ina Divecha ; Photography Supplied

It’s the new kid on the block, but Eleven Green at Meyan Mall is already making waves. This burger joint, the brainchild of husband-and-wife duo Kinda and Sultan Chatila, who are also behind Tanos at 8, has been the inevitable result of their clout in the foodie community. Their signature Bull Burger is what landed them in third spot at the World Food Championships in Dallas, Texas – and it’s truly worthy of all the awards it has won. The hand-pressed Wagyu beef patty stays front and centre and smothered in Cheddar cheese and the signature Bull sauce. Paired with the onions and house bacon jam, the burger is the perfect balance of flavour and texture. What stands out is the Hokkaido milk bun: fluffy and slightly sweet, it creates an amazing foil to the rest of the flavours. The Double Trouble is equally delicious, if only providing a completely different experience. This burger comes with a hefty double Wagyu patty that’s paired with American cheese, home-made pickles, onions and the 11G sauce packed inside a potato bun. The fries are moreish, you’ll probably order seconds. And do go as early as you can because not only does the burger sell out, but queues to enter the venue snake outside into the mall.

THE CUT

Use it up Don’t discard leftover yoghurt, fruit and bread. Use them to make lollies, refreshing icy drinks and spiced croutons

GRILLED PEACH MARGARITA For a frozen margarita, freeze the peach purée in ice cube trays before blending. Prep time: 20 minutes Cook time: 10 minutes Serves: 4

VEGGIE

4 ripe peaches 1 tbsp SpinneysFOOD Organic Natural Honey 2 limes 1 tsp chilli powder

Grilled peach margarita

2 tbsp SpinneysFOOD Sea Salt Flakes SpinneysFOOD Ice Cubes 500ml sparkling water To serve 1 lime SpinneysFOOD Edible Flowers

1 Preheat a grill pan over a medium heat. 2 Slice the peaches in half and remove the pits. Brush the cut side of each peach half with honey. Place the peach halves on the grill, cut side down, and grill for approx. 2-3 minutes until grill marks appear and the peaches are slightly softened. Flip and grill for a further 2-3 minutes on the other side. Remove from the grill and let them cool. 3 Meanwhile, zest and juice the limes. Set the squeezed limes aside for running over the rims of the glasses later. 4 Once the grilled peaches have cooled, slice the peaches into smaller pieces and place them in a blender or food processor. Add the zest and lime juice. Blend the peaches and lime juice until smooth. Strain the mixture through a fine-mesh sieve to remove any remaining pulp or solids. You should be left with a smooth peach purée. 5 Combine the chilli powder and salt together. 6 Run a wedge of lime around the rim of each glass then dip the rims in the chilli salt. 7 Place ice cubes in the glasses then pour over the peach purée, filling each about halfway. Top off with sparkling water and stir gently to combine. 8 Garnish with slices of lime and edible flowers.

USE IT UP

Doogh ice lollies

DOOGH ICE LOLLIES

SPICED CROUTONS (FOR SUMMER SALADS)

These lollies are a twist on the classic Middle Eastern yoghurt drink, known as doogh. They’re ideal for cooling

When making home-made croutons, ensure that the

down and staying hydrated.

bread cubes are evenly coated with seasoning and oil. Do this by tossing the cubes in a large bowl with your

Prep time: 20 minutes (plus freezing time) Makes: 8

VEGGIE

preferred seasonings. Prep time: 10 minutes

1 lemon

Cook time: 15 minutes

500g plain yoghurt

Makes: 200g

200ml chilled SpinneysFOOD Bottled Drinking Water

VEGAN

1 tbsp dried mint

180g leftover bread slices

2 tbsp rose water

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tbsp SpinneysFOOD Organic Natural Honey (optional,

1 tbsp spice rub of choice (we used paprika, garlic powder,

adjust to taste)

onion powder, dried herbs, salt and pepper)

Pinch of SpinneysFOOD Fine Sea Salt To serve 100g plain yoghurt

Photography, recipes & food st yling by TheKateTin.com

2 tbsp dried rose petals

1 Juice the lemon. 2 Combine all the ingredients in a mixing bowl. Taste the mixture and adjust the sweetness and tartness to your preference by adding more honey or lemon juice, if desired. 3 Pour the doogh mixture into the ice lolly moulds. Place the moulds in the freezer and freeze for approx. 2 hours, or until partially set. After 2 hours, insert the ice lolly sticks into the partially set lollies. Return the moulds to the freezer and freeze for an additional 4-6 hours, or until completely frozen. 4 Once fully frozen, remove the ice lollies from the moulds by running them briefly under warm water to loosen the edges. Dip the lollies in yoghurt and sprinkle dried rose petals over. 5 Serve the doogh ice lollies immediately or store them in a resealable plastic bag in the freezer until ready to serve.

1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper. 2 Cut the leftover bread slices into bite-sized cubes or desired shapes. If using slices, you can remove the crusts, if preferred. 3 In a mixing bowl, combine the olive oil and spice rub. 4 Add the bread cubes to the bowl and toss them gently to coat each piece evenly with the spice-flavoured oil. Arrange the seasoned bread cubes in a single layer on a baking sheet. 5 Place the baking sheet in the oven for approx. 10-15 minutes, or until the croutons are golden brown and crispy. Make sure to flip them once or twice during baking to ensure even browning. Remove the croutons from the oven and let them cool completely on the baking sheet. 6 Once cooled, store the spiced croutons in an airtight container at room temperature for up to a week.

Spiced croutons

THE CUT

BOOK RECOMMENDATIONS Essential guides to get the most out of BBQ season. SMOKING HOT CONFESSIONS

F or t he pro pitma st e r FRANKLIN SMOKE by Aaron Franklin and Jordan Mackay Texas considers itself the world capital of cooking over coals, and Franklin Barbecue in Austin is a credible contender for the greatest specialist restaurant within the Lone Star state. After two previous bestselling books on the principles of the art, owner and bestselling author Aaron Franklin turns to the most mercurial element of the process with a guide to harnessing smoke: which woods to use, which rubs bring out the best flavour and how to smoke each meat to perfect effect.

For veggie lovers GREEN FIRE: EXTRAORDINARY WAYS TO GRILL FRUITS & VEGETABLES by Francis Mallmann Immersed in the ways of live-fire cooking since his childhood in Patagonia, Mallmann has since made his name as king of the gaucho pitmasters. And while the Argentine tradition was built around beef, he recently accepted the challenge from his followers to adapt all his experience to what we might call vegan asado. This book outlines the best approaches to grilling fruits and root vegetables into sturdy and smoky mains and perfectly complementary sides.

F o r t h e M i d dl e E a s t e rn b arbe c u e n o v i c e BERBER & Q by Josh Katz Residents of the UAE already know that Middle-Eastern barbecue is some of the best in the world, but this still counts as news to many diners from other parts – not least in Haggerston, London, where Josh Katz’s Berber & Q grill restaurant has been a sensation. This book compiles Katz’s own trusted fire-making techniques and recipes for everything from salads, koftas and kebabs to his signature cauliflower shawarma. Most of the ingredients he uses are easy to find in the UAE.

The Aussies like to cook outdoors as much as any other people on Earth, and the ‘barbie’ is effectively sacred – as discussed in casual yet rigorous detail on that nation’s number one podcast on the subject. Host Ben Arnot and his small team (including his American wife Bree) interview experts around the world, share tips and recipes, and often travel to barbecue events for live reports that let you actually hear the sizzle. Their general air of cameraderie helps the listener feel included – it’s fun to spend time with these people. smokinghotconfessions.com

The barbecue world is already competitive, as pitmasters often jealously guard their secrets and foster rivalries with peers. What better way to bring this out on screen than to set one against the other in a series of trials hosted by chef and restaurateur Melissa Cookston – herself a seventime American Barbecue Champion. Beyond the straightforward challenges of cooking over open ﬁre or straight onto coals, contestants also have to turn ﬁling cabinets and washer-dryers into makeshift grills.

Writ ten by Stephen Phelan ; Photography Supplied

BAR BECUE SHOWD OWN

In season Make the most of our fresh sweetcorn, pumpkins, peppers, potatoes, blueberries, mangoes and pears

19 19

Bang bang corn ribs

COOK’S NOTE

Adjust the amount of Sriracha in the bang bang sauce to control the level of spiciness.

IN SEASON

Sweetcorn BANG BANG CORN RIBS These delicious corn ribs are packed with ﬂavour. They’re crispy on the outside, juicy on the inside and are quick to make and can be served as an appetiser, snack, or side dish. Prep time: 10 minutes Cook time: 10 minutes Serves: 4

VEGGIE

For the grilled corn 4 corn on the cob

Recipes, food st yling and photography by TheKateTin.com

1 tbsp Broighter Gold Rapeseed Oil ½ tsp SpinneysFOOD Fine Sea Salt For the bang bang sauce 1 lime 100g mayonnaise

with a paper towel. Cut off the ends of the cobs so you have a flat base and top to cut through. Stand the corn up vertically, with the widest end on the surface. Carefully cut through the core, using a large sharp knife, rocking your knife back and forth. Cut each half in half again to make 4 ribs. Repeat this with the remaining corn cobs. 3 Brush the corn ribs with the olive oil and season with the salt. Place the ribs on the grill or griddle and grill, turning occasionally, until the kernels are tender and charred, approx. 10 minutes. 4 Meanwhile, prepare the bang bang sauce. Juice the lime. In a small bowl, combine the mayonnaise, sweet chilli sauce, Sriracha sauce and lime juice. Stir well until the ingredients are fully combined. 5 Once the corn is grilled, remove it from the grill and let it cool slightly. Place on a serving platter and drizzle the bang bang sauce over. 6 Finely grate the cheese over the corn ribs and top with coriander. Serve immediately with lime wedges.

Prep time: 20 minutes Cook time: 30 minutes Serves: 4 400g pumpkin 250g SpinneysFOOD Halloumi-Style Grill Cheese For the marinade 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp Burren Balsamics The Balsamic 1 tbsp SpinneysFOOD Organic Natural Honey 1 tsp SpinneysFOOD Dried Oregano SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Fine Black Pepper, to taste Wooden skewers, soaked in water for 30 minutes For the za’atar-pumpkin seed sprinkle 2 tsp SpinneysFOOD Organic Natural Honey 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 lemon

2 tbsp sweet chilli sauce

1 tbsp za’atar

1 tbsp Sriracha sauce

½ tsp SpinneysFOOD Fine Sea Salt

To serve

Pumpkins

VEGGIE

200g pumpkin seeds 100g SpinneysFOOD White Sesame Seeds

20g Cotija cheese or pecorino Lime wedges

GRILLED PUMPKIN AND HALLOUMI SKEWERS WITH MOROCCAN HUMMUS

1 Preheat a grill or griddle pan to a mediumhigh heat. 2 Husk the corn and remove the silk. Rinse the corn under cold water and pat dry

Serve as an appetiser, side dish, or part of a

Handful of SpinneysFOOD Fresh Coriander

vegetarian main course.

To serve 200g SpinneysFOOD Moroccan Hummus

1 Cube the pumpkin and place in a shallow heatproof, microwave-safe dish. Cover and cook in the microwave on high for 4-6 minutes

Grilled pumpkin and halloumi skewers with Moroccan hummus

Shawarma-style potato salad

Tandoori sweet Palermo peppers stuffed with spicy potatoes

IN SEASON

or until just tender. 2 Preheat the grill or griddle pan to a medium-high heat. 3 In a bowl, combine the olive oil, balsamic vinegar, honey, dried oregano, salt and pepper. Mix well to create a marinade. Cube the halloumi. 4 Thread the pumpkin cubes and halloumi cheese alternately onto skewers. Brush the skewers with the marinade, making sure to coat all sides. 5 Place the skewers on the grill and cook for approx. 10 minutes, turning occasionally, until the pumpkin is charred and the halloumi cheese is lightly golden and has grill marks. While grilling, brush the skewers with the remaining marinade occasionally to enhance the flavours. 6 Meanwhile, make the sprinkle. Heat a frying pan over a medium heat. Add the honey, olive oil, lemon juice, za’atar and salt, and mix well until heated. Place the pumpkin seeds on a baking tray and pour over the honey mixture. Place the tray in the oven under the grill and stir every few minutes until toasted. 7 Once cooked, remove the skewers from the grill and allow them to cool slightly. Scatter the seed sprinkle over the skewers and serve alongside the hummus.

2 To make the filling, peel and boil the potatoes until just cooked, approx. 15 minutes. Drain and crush the potatoes gently. 3 Finely chop the chillies. Finely chop the coriander. 4 Heat half the olive oil in a large non-stick pan over a medium heat. Once hot, add the asafoetida, cumin seeds, green chillies and spices. Add the crushed potatoes and stir well. Lower the heat then season to taste and add in the fresh coriander. Remove from the heat. Cover and set aside to cool completely. 5 Halve the peppers lengthways and remove the seeds. Brush the inside of each pepper with some of the remaining oil and sprinkle with a little salt. 6 Divide the potato filling equally between the eight pepper halves. Press the filling down into the peppers so they are well stuffed. Brush the top and base of each pepper with leftover oil. Place the peppers, filling side down, on the baking tray and roast for 5 minutes. Turn the peppers over and roast for a further 8 minutes. 7 Serve warm with the tzatziki.

Meanwhile, prepare the crispy flatbreads. Brush both sides of the flatbreads with the sunflower oil and sprinkle with the flaky sea salt. Slice the flatbreads into smaller pieces. 4 Heat a skillet over a medium heat and toast the flatbread pieces until crispy and lightly browned on both sides. Set aside. 5 Once the potatoes are done, remove them from the oven and let them cool slightly. 6 In a serving bowl, combine the roasted potatoes, crispy flatbread pieces and pickles. Toss gently to mix. Drizzle the toum (garlic sauce) over the salad and squeeze the lime over. Give it another gentle toss to coat the ingredients evenly. 7 Serve immediately.

R2E2 Mangoes SMOKED TUNA, PRAWN AND MANGO SALAD WITH CITRUS DRESSING

Potatoes

If you ﬁnd yourself with an overripe mango, slice

Palermo Peppers

SHAWARMA-STYLE POTATO SALAD

off the cheeks then scoop out the ﬂesh using a melon baller or teaspoon.

Feel free to adjust the quantities of pickles, toum

Prep time: 15 minutes

(garlic sauce), or lime juice according to your taste

Cook time: 25 minutes

preferences. You can also add additional toppings

Serves: 4

such as fresh herbs or diced tomatoes for extra

TANDOORI SWEET PALERMO PEPPERS STUFFED WITH SPICY POTATOES

ﬂavour and freshness.

For the salad

Prep time: 15 minutes

360g white and red quinoa

Cook time: 40 minutes Serves: 4

1 large mango

VEGGIE

1 large ripe SpinneysFOOD Hass Avocado 2 ClemenGolds

For an extra burst of ﬂavour and a hint of smokiness, you can add a sprinkle of smoked paprika to the

For the shawarma potatoes

250g SpinneysFOOD Piccolo Cherry Tomatoes

potato ﬁlling.

800g SpinneysFOOD Apache Potatoes

on the Vine

Prep time: 20 minutes

½ tsp SpinneysFOOD Fine Sea Salt

½ red onion

Cook time: 30 minutes

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

250g SpinneysFOOD Cooked Prawns

Serves: 4

2 tbsp shawarma paste or 1 tbsp shawarma spice

200g SpinneysFOOD Smoked Tuna

VEGGIE

75g rocket Handful of SpinneysFOOD Fresh Coriander

For the potato filling

For the crispy flatbreads

600g SpinneysFOOD Nicola Potatoes

2 SpinneysFOOD Flatbreads

2 green bird’s-eye chillies

2 tbsp SpinneysFOOD Pure Sunﬂower Oil

For the dressing

Handful of SpinneysFOOD Fresh Coriander

½ tsp SpinneysFOOD Sea Salt Flakes

1 lime 1 ClemenGold

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil Pinch of asafoetida

To serve

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Cumin Seeds

30g pickled ghazal peppers

½ tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Fine Coriander

30g pickled turnips

1 tsp SpinneysFOOD Fine Turmeric

50g toum

½ tsp SpinneysFOOD Kashmiri Chilli Powder

1 lime

SpinneysFOOD Fine Sea Salt, to taste 4 sweet Palermo peppers To serve 200g SpinneysFOOD Tzatziki

1 Preheat the oven to 220°C, gas mark 6. Line a baking tray with parchment paper.

1 Preheat the oven to 200°C, gas mark 6. 2 Wash and scrub the potatoes, then cut them into bite-sized pieces. In a large bowl, toss the potatoes with the salt, olive oil and shawarma paste or spice until evenly coated. Spread the potatoes in a single layer on a baking tray. Roast the potatoes for approx. 30-40 minutes or until the potatoes are golden and crispy. 3

1 Cook the quinoa according to package instructions and set aside to cool. 2 Peel and slice the mango and avocado. Peel and slice the ClemenGold mandarins. Halve the cherry tomatoes. Finely slice the red onion. 3 Place all the salad ingredients in a bowl. 4 To make the dressing, zest and juice the citrus. Combine the citrus zest and juice, olive oil and salt in a jar. Close the lid and shake vigorously. 5 Pour the dressing over the salad and toss to coat. 6 Serve immediately.

IN SEASON

Smoked tuna, prawn and mango salad with citrus dressing

IN SEASON Peach Melba Pavlova with blueberry sauce

Pear and vanilla sorbet with marzipan wafers

IN SEASON

The pear and vanilla sorbet is made from only four ingredients, making it super simple to prepare at home. Served with marzipan wafers, it's a light and delicious dessert.

Blu eber r ie s

Pears

PEACH MELBA PAVLOVA WITH BLUEBERRY SAUCE

PEAR AND VANILLA SORBET WITH MARZIPAN WAFERS

Using a ready-made, chewy yet soft meringue

Prep time: 20 minutes (plus freezing time)

base topped with ﬂuffy whipped cream, sliced

Cook time: 10 minutes

peaches and blueberry sauce is an easy way to

Makes: 1L

Find the freshest seasonal produce in stores.

Sweetcorn

VEGGIE

make an effortless yet showstopping dessert. For the pear and vanilla sorbet

Prep time: 10 minutes

750g ripe Abate Fetel Pears

Cook time: 10 minutes Serves: 4

VEGGIE

½ lemon 1 vanilla pod

For the blueberry sauce

4 tbsp SpinneysFOOD Pure Maple Syrup

Palermo Red Peppers

1 lemon 200g SpinneysFOOD Blueberries

For the marzipan wafers

100g SpinneysFOOD Fine Grain White Sugar

1 large SpinneysFOOD Organic Free-Range Egg 1 large egg white

For the whipped cream

Pinch of SpinneysFOOD Fine Sea Salt

750ml single cream

55g SpinneysFOOD Fine Grain White Sugar

375g créme fraîche

1 tsp almond extract

120g SpinneysFOOD Super Fine Icing Sugar

110g SpinneysFOOD All-Purpose Flour

1 tbsp vanilla extract

2 tbsp SpinneysFOOD Unsalted Butter, melted

250g ripe peaches

1 Core the pears and roughly chop into even-sized pieces. Place in a bowl and juice the lemon over. Toss to coat. Arrange the fruit in a tray lined with baking paper. Freeze for 4 hours or overnight. 2 Preheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper. 3 To make the wafers, whisk the egg, egg white and salt in a small bowl with a fork until well combined. Beat in the sugar and extract for 1 minute until light and fluffy. Add the flour and stir slowly until all the flour is moistened. Beat for a further 15 seconds to incorporate the flour and remove all lumps. Add the melted butter and stir until combined. Evenly spread the mixture on the lined tray. 4 Place the tray in the oven and bake for approx. 5-10 minutes or until golden. Remove from the oven and set aside to cool. Once cooled, snap the wafers into shards. 5 Place the frozen pear in a food processor and blitz for 2 minutes. Slice the vanilla pod in half and scrape out the seeds. Add the seeds and maple syrup to the pear mixture and blend for 2 minutes or until smooth. 6 Scoop into bowls and serve with the wafers or pour into a container and freeze until ready to serve. 7 Store the wafers in an airtight container for up to 2 days.

1 x Waitrose Cooks’ Ingredients Meringue Base To serve 50g SpinneysFOOD Blueberries Handful of SpinneysFOOD Edible Flowers 1 tbsp SpinneysFOOD Super Fine Icing Sugar

1 To make the blueberry sauce, zest and juice the lemon. Place the blueberries, sugar and lemon zest in a small saucepan over a medium heat. Bring to a simmer and cook gently until reduced and thickened. Remove from the heat. Pour in the lemon juice and stir well. Refrigerate the blueberry sauce until cooled. 2 To make the whipped cream, place the single cream, créme fraîche, icing sugar and vanilla extract in the bowl of an electric mixer and whip until stiff peaks form. Place it in the refrigerator, if not using immediately. 3 Pit and slice the peaches. 4 To assemble the Pavlova, place the meringue on a serving plate and spoon the blueberry sauce into the centre of the meringue then top with the peach slices. Top with the whipped cream, fresh blueberries and edible flowers. Dust with the icing sugar and serve immediately.

R2E2 Mangoes

Abate Fetel Pears

SpinneysFOOD Jumbo Blueberries

An Everyday Freshness for an Everyday Wellness.

Al Khazna Fresh Chicken. No Added Hormone. 100% Vegetarian Fed. Local Produce. A Product of IFFCO GROUP

www.iffco.com

M e e t t h e p ro d u c e r s Get to know our Italian producer La Doria, a family-run business we work with to source SpinneysFOOD canned Italian tomatoes

Diodato Ferraioli, export sales director at La Doria S.p.A.

MEET THE PRODUCERS

f there is a land of tomatoes, anywhere in the world, it’s found across the provinces of Campania and Apulia – the ankle and the heel of the so-called ‘boot’ of Italy. Localised climate conditions are optimal for these peculiar delicacies, which ripen bright red and round out of flowers like seeded fruits, but serve as vegetables when plucked, cut and cooked. “You need a wet winter, a decent amount of water, followed by a dry summer,” says Diodato Ferraioli, export sales director of longtime Salerno-based suppliers La Doria S.p.A. “South Italy is also ideal because Apulia is close to the sea, with lots of land for large-scale production. And Campania has very good volcanic soil that is very fertile for growing tomatoes.” La Doria does not grow its own but has worked with specialist farmers in the region since Diodato’s grandfather and namesake founded the company in 1954. It began as a single factory, processing those sweet plum tomatoes and related products for local consumers, then steadily extending its export trade to the UK and elsewhere, acquiring other companies to expand the business, and diversifying to canned sauces, beans, pulses and fruit juices. “This ensures that we can work all year round,” says Diodato, because the tomato season is relatively short and intense, “from the end of July to the end of September.” Each specimen must be perfect when picked because it will be canned whole (or chopped) within 24 hours of harvesting. “It makes the processing time very busy but also gives the customer the freshest possible product, much tastier than any tomato that you might buy in winter, which was probably grown in a greenhouse and not under these natural conditions.” Our customers can certainly taste the benefit of La Doria’s working practices, especially in its peeled cherry

OPPOSITE PAGE, FROM TOP: Southern Italy’s wet winters and dr y summers are ideal for growing tomatoes; har vesting is completely automated, which ensures bet ter working conditions for field workers. THIS PAGE, CLOCKWISE FROM TOP LEFT: Har vesting was a lot more labour intensive back when the company first started; only per fect tomatoes are selected for the canning process; boiled and peeled cherr y tomatoes.

“SOUTH ITALY IS ALSO IDEAL BECAUSE APULIA IS CLOSE TO THE SEA, WITH LOTS OF LAND FOR LARGE-SCALE PRODUCTION. AND CAMPANIA HAS VERY GOOD VOLCANIC SOIL THAT IS VERY FERTILE FOR GROWING TO MATO E S.”

MEET THE PRODUCERS

tomatoes: “a very particular premium product that we do for Spinneys.” Certain other items in the range are no less traditionally, historically Italian. Diodato explains that pulses, for example, and chickpeas in particular, were apparently used by the ancient Romans to make the earliest pastas. As a leading European supplier of canned pulses, La Doria has also built up “a lot of expertise” in products more associated with foreign markets, most notably baked beans and red kidney beans. The company is now vertically integrated in such a way that it also manufactures its own cans, while those half-century relationships with growers have seen working conditions gradually improved by way of technology – from mechanical harvesting to digital crop monitoring and “precision farming”. Diodato elaborates further on the harvesting process: “It is completely automated, which ensures better conditions for field workers. The machine takes tomato plants from the fields and shakes them over the sorting belt so ripe tomatoes fall off the plants. This is followed by the first round of sorting during which stones and mud are removed. Tomatoes are then manually selected before being automatically packed into boxes. After this, the boxes are loaded onto trucks and then transported to our factory.” Regular ethical audits in the field “ensure that everything is done to the highest standards”, and sustainability has become part of the process in line with its growing importance to the average consumer. In 2016, says Diodato, La Doria was the first such company to produce a sustainability report outlining its carbon dioxide reduction goals. “We map our consumption

all the way along the supply chain and implement measures to reduce our carbon impact. Photovoltaic panels, for instance, make us less reliant on energy from non-renewable sources. Also, because packaging is so crucial to our industry, it’s important to us that it be more recyclable.” New techniques are now in place to minimise damage to the soil, find natural alternatives to chemical agents and reduce the water and food wastage that was formerly inherent in such large-scale production. In 2022, the company recovered some 98 per cent of its food waste – discarded peels and seeds can be reused in animal feed, while fruit kernels are passed on to the confectionery industry. All of which sounds duly ultramodern, even as tomato plants bloom across the landscape in much the same way they have for decades, or centuries. Diodato himself represents the third generation of this family business. His father Antonio Ferraioli remains CEO of La Doria, while his cousin Enzo Diodato Lamberti heads their UK subsidiary. For more than a decade, the company has also operated under the banner of Tradizione Italia, a trade consortium that brings together other brands whose products can be similarly stamped as ‘Made in Italy’. There’s no competition, he explains: the whole system is based on shared interest. “We joined forces to promote our products in a more compelling way, go to trade shows together, take joint initiatives because we have so many customers in common.” Many of these are Spinneys shoppers of course, and to make your way along store aisles is to move across Italy from region to region by way of olive oil, balsamic vinegar, and of course those peeled and chopped La Doria tomatoes that seal the sweetness of the land itself into a can.

THIS PAGE: La Doria continues to work with specialist farmers in the region to source the best tomatoes. OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: The first stage after har vesting involves washing the tomatoes to get rid of mud and stones; boiling tomatoes back in the day; har vesting machines lift the tomato plants out of the soil; Diodato Ferraioli, the founder of the company, and his wife; Spinneys works closely with La Doria for its line of canned Italian tomatoes; preparing tomatoes for preser vation has been a family ritual handed down through the generations.

* 8 $ 5 $ 1 7 ( ( ' 7 2 / $ 6 7

Sharpness that lasts than any other...

Spinneys grill guys Meet our in-house BBQ masters who, at a recent HQ cookout, shared their favourite cuts, recipes and tips

SPINNEYS GRILL GUYS

Let’s talk tomahawk

SPINNEYS GRILL GUYS

T HE BRAAI MASTER DIHAN BURGER: SENIOR MERCHANDISE PLANNER

ihan Burger is well aware that his surname sounds almost cosmically apt, given his profound dedication to the South African braai. He has, over the years, become a master of that art and science, and built a formidable reputation for his skills with the tomahawk. “It’s a nice piece of theatre,” he says of that particular monster cut, explaining that the rib-eye’s fat levels also make for the optimal balance of “tenderness and flavour”. Dihan started grilling at age six, developing an early, unshakeable belief in letting the meat dictate the method. Premium cuts, such as the tomahawk, best fit the simple approach of a true purist who lets the flavour take care of itself. “All it needs is premium-quality olive oil, salt and pepper.” He suggests grilling the steak on low heat until it’s almost done, then searing it over high heat for extra char. “There’s so much fat on the meat that once it renders, it ignites the flames underneath. The fat then caramelises nicely,

and you get those lovely grill marks.” He also uses South African wood chips to maximum effect, Sekelbos being especially aromatic. But if the braai master has a single tip to offer, it’s just to be prepared. “Have your ingredients and carving knives ready. Rub your meat and let it get to room temperature before getting started. That way, you can enjoy the process with your family and friends and not be on edge the whole time,” adds Dihan.

LET’S TALK TOMAHAWK Prep time: 10 minutes Cook time: 1 hour 10 minutes Serves: 4-5 Equipment: 1 meat thermometer 1 grain-fed Angus tomahawk steak SpinneysFOOD Mediterranean Extra Virgin Olive Oil Himalayan pink salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

1 Allow the tomahawk steak to come to room temperature, approx. 1 hour. 2 Generously coat the steak in olive oil then season well with the salt and pepper. 3 Prepare a barbecue. Make sure the coals are to one side of the barbecue to create a cool zone for cooking the meat indirectly. Close the lid of the barbecue to generate an internal temperature of 220°C. 4 Place the tomahawk steak on the cool side of the grill and close the lid. Cook for 25 minutes on one side before flipping over on the other side and continuing to cook, with the lid closed, for a further 25 minutes. 5 Open the lid of the barbecue. Using a meat thermometer, check the internal temperature of the steak – it should be between 44°C-50°C. 6 Move the steak over to the hot side of the grill, directly over the coals, and sear on both sides until you get a good char. Remove the steak from the grill and allow to rest for 15 minutes. 7 Slice the tomahawk, making sure to go against the grain, and serve.

SPINNEYS GRILL GUYS

B IG T

TOM HARVEY: COMMERCIAL GENERAL MANAGER OYSTERS WITH MISO BUTTER Prep time: 20 minutes Cook time: 5 minutes Serves: 2-4 For the miso butter 100g SpinneysFOOD Salted Butter, softened

barbecue directly over hot coals and cook for 3-5 minutes until the butter is bubbling. 6 Meanwhile, roughly chop the parsley. Sprinkle the salt onto a serving platter. 7 Transfer the oysters to the platter, sprinkle over the parsley and serve.

LOBSTERS WITH BURNT TOMATO AND CHILLI BUTTER

2 tbsp white miso 2 tsp Sriracha sauce

Prep time: 20 minutes Cook time: 8-10 minutes

12 Dibba Bay Oysters

Serves: 4

To serve

4 whole Canadian lobsters

Rock salt

270g SpinneysFOOD Mini San Marzano Tomatoes

Handful of SpinneysFOOD Fresh Parsley

1 large red chilli 8 garlic cloves

1 Light a barbecue. Make sure the coals are to one side of the barbecue to create a cool zone for cooking the food indirectly. 2 In a small bowl, combine the softened butter with the miso and Sriracha. 3 Shuck the oysters carefully, leaving the oyster in the scooped half of the shell, and pour off the juice. There is no need to separate the flesh from the scooped shell. 4 Spoon a generous amount of the miso butter onto each oyster. 5 Place the oysters on the

115g SpinneysFOOD Salted Butter To serve Handful of SpinneysFOOD Fresh Parsley

1 Place the lobsters in the freezer, if still alive. 2 Light a barbecue. Make sure the coals are to one side of the barbecue to create a cool zone for cooking the food indirectly. 3 Place the tomatoes and chilli directly over the coals and

food industry veteran with a renowned sense of style, Tom looks far too dapper to enjoy standing so close to a barbecue: surely there’s a danger of getting hot fat on his pocket square? But his confident air and natural flair play out just as elegantly across the coals, and his grill selections are as bespoke as his suits. Instead of off-the-rack standards like drumsticks and sausages, he prefers to give shellfish a showing. “Seafood on a barbecue looks and tastes fantastic,” says Tom. “Many people fear oysters, but when cooked, they become delicious and less intimidating to eat, while lobsters are just one of the most beautiful foods on Earth.” His first recommendation was inspired by a restaurant dish he particularly loved: Dibba Bay oysters with umami miso butter. “Simply make the miso butter, scoop it onto the oysters, place them on the barbecue, cook them for a few minutes and boom, there you go.” His second recipe is a little more intricate, without requiring much time or effort: Canadian lobster with a burnt tomato and chilli butter twist. “Char the tomatoes, coat the flesh of the lobster with your chilli butter, place the flesh back in its shell and let it grill for 10 minutes.” To Tom’s mind, a certain cool reserve yields the best results when cooking over fire, and he counsels a light touch on the grill. “Avoid slapping things onto the coals,” he says. “You will end up with a thick black crust and raw meat.” And for that final smoky flourish, he suggests playing around with different wood chips, like trying out different fabrics: “It’s all about building layers of flavours.”

keep turning until evenly charred. 4 Transfer the tomatoes and chilli to an ovenproof dish. Add the garlic and 1 tablespoon of butter. Place the dish on the cooler side of the barbecue then close the lid so that the ingredients gently roast in the butter for 15 minutes. 5 Meanwhile, prepare the lobsters. Remove one from the freezer. Swiftly kill it using a knife through the head and then split in half lengthways. Remove the organs from the head. Carefully remove the tail meat from the shell in one piece. Remove the claws, then crack and remove from shell and separate the claw meat from the cartilage. Repeat the process with the remaining lobsters. Place the lobsters in a large baking tray. 6 Transfer the tomatoes, chilli and garlic from the dish to a blender. Add the remaining butter and blitz until smooth. 7 Pour the butter mixture over the lobster tails and claws. Place the tail meat in the tail shells and place the claw meat in the cavity in the head. Place the lobsters directly over the coals and shut the lid. After 3 minutes move to the cooler side then shut the lid for a further 5 minutes until the lobster meat is cooked. Remove from the barbecue. 8 Chop the parsley and sprinkle over the lobster meat. Serve immediately.

SPINNEYS GRILL GUYS

Oysters with miso butter

Lobsters with burnt tomato and chilli butter

SPITFIR E STEYN

SPINNEYS GRILL GUYS

nlike his fellow South Africans, Steyn discovered barbecue quite late in life, through his Kalahariborn wife and her family. A city boy whose knowledge of the grill went no further than lamb chops over coals, he learned from his father-in-law, “Everything from preparing a fire, to injecting meat with juices, to catching food in the wilderness”. Humble in his present expertise, Steyn can make a masterpiece of barbecued chicken and show you how it’s done by way of bone-in, skin-on thighs in a marinade passed down from his wife’s ancestors. “It’s tomato-based with tang from the lemon juice, fragrance from the herbs and spices, and sweetness from brown sugar.” Start bone-side down, he says, and take care with the fine line between raw and cooked chicken. “It’s like handling fish. Keep an eye on it, treat it right, and let it cook slowly.” He serves the thighs with toasted baguette with generous lashings of garlic butter.

BBQ CHICKEN THIGHS Prep time: 10 minutes (plus marination time) Cook time: 30-35 minutes

STEYN LIEBENBERG: AMBIENT DRINKS, SNACKS AND CONFECTIONARY CATEGORY MANAGER

Serves: 6 For the chicken thighs 215g tomato purée 65g SpinneysFOOD Light Muscovado Sugar 25g curry powder (you can also use tikka or garam masala for more spice) 120ml fresh lemon juice 4 tbsp brown vinegar 2 tbsp SpinneysFOOD Pure Sunﬂower Oil 2 tbsp SpinneysFOOD Organic Natural Honey 10g SpinneysFOOD Fine Sea Salt 1 tsp SpinneysFOOD Black Pepper, freshly ground 12 bone-in chicken thighs, with skin To serve SpinneysFOOD Baguette, optional

BBQ chicken thighs

1 Place all the ingredients for the marinade in a blender. Blitz until well combined. 2 Place the chicken thighs in a large bowl. Pour over the marinade and mix with the chicken, making sure the thighs are well coated with the marinade. Cover the bowl with cling film and place in the fridge to marinate for 4 hours at least or up to 24 hours. When ready to cook, remove the chicken thighs from the fridge and allow them to come to room temperature, approx. 30 minutes. 3 Prepare a barbecue to a medium-high heat. 4 Once the grill is hot, place the chicken thighs, skin side up, on the grid. Carefully turn every 7-10 minutes and baste often with the leftover marinade. In the last 10 minutes of cooking, set aside the marinade and allow the chicken to get crispy and slightly charred. 5 Serve the chicken thighs with toasted baguette slices, if desired.

SPINNEYS GRILL GUYS

DR . KRIS T HE BEL GIAN BUTCHER KRISTOF SOETENS: PROTEIN CATEGORY MANAGER

Full picanha on the grill

ou would think that a lifelong career in butchering and meat-buying might sap a person’s pleasure in the raw materials, but Kristof still seems pretty joyous at the prospect of a Brazilian-style cookout. “Today, we’re making picanha!” he announces with palpable glee, before laying out his core strategy: to deploy indirect heat by judiciously placing a rump steak next to hot coals, not atop them, before searing it off on the grill. “Alternatively,” Kristof suggests, “one can slice it and skewer it to roast, like the Brazilian tradition.” When it comes to the cut itself, his passion for his specialist subject sizzles back to the surface. “The rump is a forgotten steak. It’s as juicy and tender as the striploin or rib-eye, but costs less, and it’s perfect for families.” Born and raised in Belgium – perhaps one of the lesser-noted European centres of barbecue excellence – Kristof attended butchery school at 15, and his knowledge has since expanded to all areas of the meat trade. As such, he has no end of specialist tips and tricks to share. For one thing, he advises: “Ask your butcher about the cut that suits your barbecue setup, be it a Weber, Kamado, or any other grill.” He also stresses the importance of modulating heat levels to the cut in question. “Wagyu beef is meant to be sliced thin and seared off, whereas

grassed-fed beef lends itself to slow-cooking or smoking. With Angus beef, the possibilities are endless … ”

FULL PICANHA ON THE GRILL Prep time: 15 minutes Cook time: 1 hour 30 minutes Serves: 6-8 2kg primal rump cap (picanha) 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil SpinneysFOOD Sea Salt Flakes, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

1 Allow the picanha to come to room temperature for 1 hour before cooking. 2 Prepare a barbecue. Make sure the coals are to one side of the barbecue to create a cool zone for cooking the meat indirectly. 3 Lightly coat the picanha with the oil then season with pepper and salt. 4 Place the meat in the cool zone for 1 hour, cooking at 92°C. 5 After an hour, move the picanha over the flames (250°C) and sear on each side for 15 minutes. Remove from the heat and allow to rest for 15 minutes. 6 Once rested, slice against the grain and serve.

“Today, we’re making picanha!” he announces with palpable glee, before laying out his core strategy: to deploy indirect heat by judiciously placing a rump steak next to hot coals, not atop them, before searing it off on the grill.” 41

SPINNEYS GRILL GUYS

TENDER ROAST LAMB WITH TZATZIKI Prep time: 10 minutes Cook time: 6 hours Serves: 6-8 For the lamb 1 large white onion 1 bulb of garlic 3 sprigs SpinneysFOOD Fresh Rosemary 1 leg of lamb, approx. 2kg SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste 750ml beef stock 500ml SpinneysFOOD Bottled Drinking Water 3 tbsp SpinneysFOOD All-Purpose Flour For the tzatziki 2 SpinneysFOOD Organic Cucumbers

the leg of lamb, meaty side down, on top of the onion, garlic and rosemary. Generously sprinkle over the seasoning. Add the beef stock and water to the pan. Cover the pan with a sheet of aluminium foil. 4 Place the pan in the barbecue and close the lid. Adjust the air vents to reduce the internal temperature to 160°C. You may need to top up the coals after 3-4 hours. 5 After 5 hours, discard the foil and carefully turn the lamb over. Close the lid of the barbecue and continue to cook for a further 45 minutes. 6 Remove from the grill and cover with aluminium foil for 15 minutes. 7 To make the tzatziki, grate the cucumbers onto a clean kitchen towel. Squeeze out the excess water. Mince the garlic. Chop the dill. Place all the ingredients in a medium-sized bowl and combine. Place in the fridge until ready to use. 8 Serve the lamb along with the tzatziki and grilled flatbreads on the side.

1 garlic clove

GRILLED FLATBREADS

Small handful of dill 250ml SpinneysFOOD Greek-Style Natural Yoghurt 1 tbsp fresh lemon juice

Prep time: 10 minutes (plus prooﬁng time)

½ tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Cook time: 6-8 minutes

¼ tsp SpinneysFOOD Fine Sea Salt

Makes: 4

1 Prepare a barbecue to a medium-high heat. 2 Chop the onion into 8 pieces. Halve the bulb of garlic. Place the onion and garlic into a deep baking pan along with the rosemary. 3 Place

For the flatbreads 396g SpinneysFOOD All-Purpose Flour or SpinneysFOOD Organic Strong White Bread Flour

MR . LO NG TONG

1 tsp SpinneysFOOD Fine Sea Salt

310ml warm SpinneysFOOD Bottled Drinking Water 4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil, plus extra for brushing 4 garlic cloves To serve SpinneysFOOD Sea Salt Flakes Small handful of SpinneysFOOD Fresh Parsley Small handful of SpinneysFOOD Fresh Rosemary

1 In a large bowl, mix the dry ingredients together. Make a well in the centre of the dry ingredients and add the water and oil. Stir together until it forms a shaggy mass. 2 Turn the dough onto a clean, lightly floured surface and knead until soft and smooth, approx. 6-8 minutes. If the dough still feels sticky, sprinkle over some extra flour. 3 Transfer the dough to a lightly oiled bowl and cover with a clean tea towel. Set aside to proof for 1 hour, until almost doubled in volume. Preheat a griddle pan. 4 Lightly oil your hands then divide the dough into 4 even-sized pieces then spread them out slightly. Brush with some olive oil on both sides. 5 Mince the garlic and spread it evenly over one side of each piece. 6 Place the pieces on the heated pan and cook for 3-4 minutes before flipping onto the other side for a further 3-4 minutes. 7 Brush with some more olive oil, sprinkle with salt flakes and chopped herbs.

WARWICK GIRD: MARKETING GENERAL MANAGER

1 tsp instant yeast

uiet, patient and methodical but also highly convivial, Warwick is not one of those solitary barbecue warriors who likes to stand alone like a sentinel over the coals. The process itself is a means to an end, and the whole point is to bring people together. “When you have people over for a barbecue, it’s normally happening on the side while you’re socialising,” he says. “We sit outside, take our time, put some music on and hang out while the meat cooks away.” Growing up beside the braai manned by his father in South Africa, he received a “gradual induction” into that native culinary artform, and took casual command of grilling the Sunday chicken when he was 13. He later brought those traditions to Dubai and cooks much the same way for his own family and friends today – slow and easy. Warwick’s chosen showcase is a traditional roast adapted to the grill, perfect for the Emirati weather, and complemented by his zingy tzatziki and home-made flatbreads. It’s a method that rewards the braai master who prefers not to fuss, or to rush: he just leaves the leg of lamb cooking in a bath of beef stock over hot coals for hours. “You have to grill the lamb low and slow,” he explains. “Having the bone on the leg gives the meat a lot more flavour, and by the end of the five-hour cook, it will fall off the bone.”

SPINNEYS GRILL GUYS

Grilled flatbreads

Tender roast lamb with tzatziki

We e k n i g h t w o n d e r s No time to BBQ but still want that grilled effect? A skillet delivers on the right amount of char and smoke

45 45

WEEKNIGHT WONDERS

SMOKED PORTOBELLO MUSHROOM STEAKS WITH WHITE BBQ SAUCE

4 tbsp soya sauce

SpinneysFOOD Fine Sea Salt, to taste

Few drops of liquid smoke

SpinneysFOOD Black Pepper, freshly ground, to taste

4 large Portobello mushrooms Brush some of the white BBQ sauce on the mushrooms

For the herby rice

while grilling for extra ﬂavour.

For the white BBQ sauce

Handful of SpinneysFOOD Fresh Coriander

Prep time: 15 minutes (plus marination time)

120g mayonnaise

Handful of SpinneysFOOD Fresh Parsley

Cook time: 15 minutes

2 tbsp white vinegar

500g Spinneys Kitchen rice

Serves: 4

VEGGIE

1 tbsp Dijon mustard 1 tbsp SpinneysFOOD Organic Natural Honey

To serve

2 garlic cloves

1 tsp smoked paprika

1 tsp SpinneysFOOD White Sesame Seeds

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 garlic clove

Handful of SpinneysFOOD Fresh Coriander

1 Crush the garlic cloves and place them in a small bowl. Add the olive oil, soya sauce and liquid smoke to the same bowl and whisk together. 2 Place the mushrooms in a shallow dish or resealable bag. Pour the marinade over them, ensuring they are evenly coated. Allow to marinate for at least 30 minutes, or overnight in the refrigerator. 3 Meanwhile, prepare the white BBQ sauce. In a bowl, combine the mayonnaise, white vinegar, Dijon mustard, honey, smoked paprika, crushed garlic, salt and pepper. Whisk until well combined. Adjust the seasoning to taste then set aside. 4 Heat a pan over a high heat. Once hot, place the mushrooms in the pan and cook for approx. 4-5 minutes per side, or until they develop a smoky flavour. 5 Finely chop the herbs and toss them through the rice. 6 Serve the smoked mushroom steaks with the herby rice, a drizzle of white BBQ sauce, sesame seeds and coriander.

MAKE IT WITH

Smoked Portobello mushroom steaks with white BBQ sauce

1 SpinneysFOOD Portobello D+ Mushrooms

2 Montys Musketeers

Dijon-Style Mustard

3 Waitrose Cooks’ Ingredients Smoked Paprika

4 Waitrose Light

Soy Sauce

WEEKNIGHT WONDERS

GRILLED SALMON WITH RISONI COURGETTE PASTA SALAD

2 medium courgettes 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Prep time: 15 minutes

Handful of dill

Cook time: 30 minutes

Handful of SpinneysFOOD Fresh Basil

Serves: 4

Handful of SpinneysFOOD Fresh Parsley Handful of SpinneysFOOD Fresh Mint

For the grilled salmon

½ red onion

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 lemon

1 tsp SpinneysFOOD Fine Sea Salt

SpinneysFOOD Fine Sea Salt, to taste

4 salmon ﬁllets

SpinneysFOOD Black Pepper, freshly ground, to taste

For the risoni courgette pasta salad

To serve

220g risoni (or orzo pasta)

Lemon wedges

1 In a small bowl, combine the olive oil and salt. Mix well to create a marinade for the salmon fillets. Place the salmon fillets on a plate and brush both sides with the marinade. 2 In a pot of boiling salted water, cook the risoni pasta according to the package instructions until al dente. Drain and set aside. 3 Using a peeler, peel the courgettes into ribbons. 4 Place a skillet pan over a medium-high heat. Once hot, drizzle 1 teaspoon of the olive oil into the skillet. Fry the courgette ribbons until charred on either side. 5 Finely chop the herbs. Slice the red onion. Juice ½ the lemon and reserve the other half for serving. 6 In a large mixing bowl, combine the courgettes ribbons, herbs, onion, lemon juice and 2 teaspoons of olive oil. Season with salt and pepper to taste. Toss well to combine. 7 Using the same skillet pan the courgettes were fried in, heat the remaining olive oil over a medium heat. Season the salmon fillets on either side and place in the pan, skin-side down. Cook for 4-5 minutes per side or until the salmon is cooked through and flakes easily with a fork. Remove from the pan and rest for a few minutes. 8 Meanwhile, add the risoni pasta to the courgette salad and toss until well combined. 9 Divide the salad among serving plates and top each portion with a salmon fillet. Serve with lemon wedges on the side.

TOP TIP! A 2½cm-thick salmon fillet should be cooked for 3-4 minutes per side.

Grilled salmon with risoni courgette pasta salad

WEEKNIGHT WONDERS

STEAK WITH GRILLED ASPARAGUS CHIMICHURRI AND CRUSHED POTATOES

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil Handful of SpinneysFOOD Fresh Parsley Handful of SpinneysFOOD Fresh Coriander 1 garlic clove

Prep time: 15 minutes

4 tbsp red grape vinegar

Cook time: 30 minutes

125ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Serves: 4

¼ tsp SpinneysFOOD Fine Sea Salt

4 x 250g SpinneysFOOD Grassfed Beef Rib-eye Steaks

For the crushed potatoes

1 tsp SpinneysFOOD Fine Sea Salt

600g baby potatoes

1 tsp SpinneysFOOD Black Pepper, freshly ground

1 tsp SpinneysFOOD Fine Sea Salt

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 garlic cloves 4 sprigs SpinneysFOOD Fresh Rosemary

For the grilled asparagus chimichurri

3 tbsp SpinneysFOOD Salted Butter

60g asparagus spears

SpinneysFOOD Fine Sea Salt, to taste

Steak with grilled asparagus chimichurri and crushed potatoes

YOU COULD ALSO TRY... Blending the asparagus into the chimmichurri sauce for a creamier, thicker consistency.

1 Preheat a skillet pan to a medium-high heat. 2 Season the steaks generously with the salt and pepper on both sides, then drizzle with the olive oil. Set aside to allow them to come to room temperature. 3 Remove the tough ends of the asparagus. 4 Add the oil to the heated pan and sauté the asparagus until charred and tender, approx. 3 minutes. Season with a pinch of salt and remove from the pan. Roughly chop the spears and set aside. 5 In a food processor or blender, combine the parsley, coriander, garlic, vinegar, olive oil and salt. Pulse until the mixture forms a sauce with a slightly chunky texture. Add the asparagus to the chimichurri. Set aside. 6 Place the baby potatoes and salt in a large pot filled with cold water. Bring to a boil over a high heat and cook until the potatoes are tender when pierced with a fork, approx. 15 minutes. Drain the potatoes. 7 While the potatoes are cooking, place a griddle pan over a high heat. Once hot, grill the steaks to your desired doneness. For medium-rare, grill for approx. 4-5 minutes per side. Adjust the cooking time according to your preference. Once cooked, remove the steaks from the grill and allow them to rest for 5-10 minutes before slicing. 8 Mince the garlic. Finely chop the rosemary. Melt the butter in a skillet over a medium heat. Add the minced garlic and rosemary, and sauté for 1-2 minutes until fragrant. Add the cooked potatoes to the skillet and use the back of a fork to gently crush the potatoes. Season with salt. 9 Place a portion of the crushed potatoes and sliced steaks on each plate. Spoon over the grilled asparagus chimichurri and serve.

WEEKNIGHT WONDERS

Polenta fries with gorgonzola dressing

POLENTA FRIES WITH GORGONZOLA DRESSING

For the blistered cherry tomatoes 4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 200g SpinneysFOOD Piccolo Cherry Tomatoes on the Vine

Make this a double cheese dish by grating in 50g of

SpinneysFOOD Fine Sea Salt, to taste

parmesan into the polenta.

SpinneysFOOD Black Pepper, to taste

Prep time: 20 minutes (plus setting time) For the gorgonzola dressing

Cook time: 10 minutes Serves: 4

VEGGIE

120g gorgonzola cheese 1 garlic clove

For the polenta fries

4 tbsp SpinneysFOOD Greek-style Natural Yoghurt

1L SpinneysFOOD Bottled Drinking Water

2 tbsp mayonnaise

125g polenta

2 tbsp lemon juice

½ tsp SpinneysFOOD Fine Sea Salt

SpinneysFOOD Fine Sea Salt, to taste

¼ tsp SpinneysFOOD Black Pepper, freshly ground, to taste

SpinneysFOOD Black Pepper, to taste

1 In a large saucepan, bring the water to a boil. Slowly whisk in the polenta, salt and black pepper. Reduce the heat to low and cook the polenta, stirring constantly, for approx. 10-15 minutes until it thickens and pulls away from the sides of the pan. Pour the cooked polenta into a lined square baking dish or tray, spreading it evenly. Allow it to cool and set for approx. 3 hours. 2 Meanwhile, prepare the blistered tomatoes. Heat the olive oil in a skillet over a medium-high heat. Add the cherry tomatoes to the pan, stirring occasionally, until they blister and burst, approx. 5-6 minutes. Season with salt and pepper. Remove from the heat and set aside. 3 Crumble the gorgonzola cheese. Crush the garlic. 4 In a small blender, combine the crumbled cheese, yoghurt, mayonnaise, lemon juice, garlic, salt and pepper. Blitz until well combined. Adjust the seasoning to taste. 5 Once the polenta has set, cut it into finger-sized strips approx. 2cm x 6cm. 6 Heat a skillet over a medium heat. 7 Brush the polenta fingers with olive oil and place them in the pan. Cook for approx. 3-4 minutes on each side until slightly crispy and golden. Remove from the skillet and arrange on a serving platter. 8 Spoon the blistered tomatoes over the polenta fingers along with some of the oil from the pan. Drizzle the gorgonzola dressing over the polenta fingers and serve.

WEEKNIGHT WONDERS

SMOKED PAPRIKA CHICKEN THIGHS WITH CHARRED CREAM CORN

½ tsp SpinneysFOOD Black Pepper, freshly ground 4 bone-in, skin-on chicken thighs

Instead of grilling the corn cobs separately, cut the corn

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

off the cob and fry in 1 teaspoon of olive oil in a skillet pan until charred. Then continue to cook as instructed.

For the charred cream corn

Prep time: 15 minutes

4 corn on the cob

Cook time: 30 minutes

2 tbsp SpinneysFOOD Unsalted Butter

Serves: 4

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

For the smoked paprika chicken thighs

4 tbsp pouring cream

2 tbsp smoked paprika ½ tsp SpinneysFOOD Fine Cumin

To serve

1 tsp SpinneysFOOD Fine Sea Salt

SpinneysFOOD Fresh Coriander

1 Preheat a skillet to a medium-high heat. 2 In a small bowl, combine the smoked paprika, cumin, salt and black pepper to create a spice rub for the chicken thighs. 3 Pat the chicken thighs dry with paper towels. Drizzle the olive oil over the chicken thighs, then sprinkle the spice rub evenly on both sides, pressing it into the chicken. 4 Place the chicken thighs on the hot skillet, skin-side down. Cook for approx. 8-10 minutes, then flip over and continue cooking for a further 8-10 minutes, or until the internal temperature reaches 74°C. 5 Meanwhile, prepare the charred cream corn. Brush the corn with melted butter and season with salt and pepper. Place the corn on the grill or smoker, turning occasionally, until it becomes charred and slightly tender, approx. 10 minutes. Remove from the heat and allow it to cool slightly. 6 Slice the kernels off the cob and transfer them to a skillet placed over a medium heat. Add the pouring cream and cook, stirring occasionally, until the cream has thickened and coats the kernels, approx. 5 minutes. 7 Once the chicken thighs are done, remove them from the skillet and allow them to rest for a few minutes. 8 Serve the smoked paprika chicken thighs with a generous scoop of charred cream corn. Scatter over chopped fresh coriander, if desired, and serve.

Recipes, food st yling and photography by TheKateTin.com

Smoked paprika chicken thighs with charred cream corn

The big grill All the recipes you will need for barbecue season

Board games THE SPICY BOARD Prep time: 15 minutes Serves: 2-4 150g Ambrosi Gorgonzola Dolce 250g Charnwood smoked Cheddar with paprika 200g Sosio Spicy Beef Salami Soppressata 200g SpinneysFOOD Smoked Chipotle Turkey 200g turkey pastrami 130g Euro Gourmet Sliced Turkey Breast With Pepper 150g SpinneysFOOD Beef Chilli Bites Strips 200g SpinneysFOOD Hot Salsa 200g Renna Sweet & Sour Sweet Pepper 80g pickled Ghazal peppers 240g SpinneysFOOD Arabic Crackers Chilli 100g SpinneysFOOD Roasted and Salted Pistachios

1 Arrange the cheeses on the board, then arrange the cold meats and chilli bites around the cheese. 2 Place the hot pepper pickles on the board. 3 Place the salsa and sweet and sour peppers in small bowls. 4 Serve with crackers and pistachios. Scan the QR code to shop the board

THE BIG GRILL

THE RULES BALANCE THE SELECTION Ensure there is a balance of flavours and ingredients on the board. Consider including a mix of soft and hard cheeses, a range of cured meats with varying intensities, and a combination of sweet and savoury elements. This will cater to different preferences and create a harmonious flavour profile.

VISUAL APPEAL Pay attention to the presentation of the board. Arrange the items in an attractive and balanced way, considering colours, shapes and sizes. Use different heights and textures to draw attention. Garnish with fresh herbs or edible flowers for an extra pop of colour.

SIDES Offer a variety of accompaniments such as mustards, chutneys, honey, jams or spreads that pair well with the meats and cheeses. These extras will provide additional layers of flavour and allow guests to personalise their bites.

CONSIDER DIETARY PREFERENCES Keep in mind your guests’ dietary preferences and food restrictions. Offer a few vegetarian or vegan options, such as plant-based cheeses, marinated vegetables, or hummus. Label any allergens or special ingredients to ensure everyone can enjoy the board safely.

THE CLASSIC BOARD Prep time: 15 minutes Serves: 2-4 125g Tete de Moine 150g No. 1 Waitrose Beemster Dutch Gouda 200g SpinneysFOOD Grana Padano 250g Carne Meats Veal Salami with Blue Cheese & Walnut 90g Rigamonti Turkey Bresaola 200g Al Masa Chicken Mortadella With Olives 80g Carne Meats Sliced Veal Tartufo Salami 120g SpinneysFOOD Beef Biltong Sliced 50g SpinneysFOOD Beef Dry Wors Sticks 220g Unearthed Nocellara Olives 340g SpinneysFOOD Onion Chutney 300g SpinneysFOOD Seedless Black Grapes 125g Waitrose All Butter Kalamata Black Olive Twists

1 Arrange the cheeses on the board, then arrange the cold meats around the cheese. 2 Place the olives and chutney in small bowls and arrange on the platter. 3 Serve with grapes and olive twists. Scan the QR code to shop the board

THE BIG GRILL THE VEGAN BOARD Prep time: 15 minutes Serves: 2-4

VEGAN

140g Violife Original Slices 200g Violife Epic Cheddar Flavour Block 150g Violife Prosociano Wedge 150g Violife Creamy Spread with Black Pepper 100g Quorn Vegan Pepperoni Slices 100g Quorn Vegan Smoky Ham Free Slice 100g Quorn Vegan Chicken Slices 180g Spinneys Deli Marinated Grilled Artichokes 80g SpinneysFOOD Pickled Cornichons 200g SpinneysFOOD Organic British Cherry Vine Tomatoes 100g SpinneysFOOD Cherries 100g SpinneysFOOD Dried Apricots 100g SpinneysFOOD Roasted And Salted Almonds 1 x SpinneysFOOD Traditional Baguette

1 Arrange the cheeses on the board. Place the spread in a small bowl. 2 Arrange the cold meats around the cheese. 3 Arrange the remaining ingredients on the platter and serve with the baguette. Scan the QR code to shop the board

THE BIG GRILL

SCHOOL

THE BIG GRILL

BBQ sardines with tarator sauce

From kingfish and sardines to salmon, monkfish tails and more, we have the freshest selection of fish for your next barbecue

fish 59

THE BIG GRILL

BBQ SARDINES WITH TARATOR SAUCE

To serve 100g toum 4 ﬂatbreads

Sardines cook quickly, so keep an eye on them

50g pickled turnips from the Spinneys deli

to prevent overcooking. Feel free to adjust the

50g pickled chillies

seasonings in the marinade and tarator sauce

Handful of SpinneysFOOD Fresh Parsley

onions. 6 Scatter the spring onions and chilli flakes over the monkfish tails. Serve with lime wedges on the side.

CAJUN-CRUSTED RED SNAPPER WITH SEAFOOD BROIL

based on your taste preferences. Prep time: 20 minutes Cook time: 15 minutes Serves: 4 For the BBQ sardines ½ lemon 2 garlic cloves 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tsp smoked paprika ½ tsp SpinneysFOOD Fine Cumin SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, to taste

1 Preheat the grill to a medium-high heat. 2 Place the seabass in a large dish and evenly baste each fish with the shawarma paste and seasoning. Allow the fish to marinate for approx. 30 minutes. 3 Brush the grill grates with oil to prevent sticking. 4 Place the marinated seabass directly on the grill. Cook for approx. 4-6 minutes per side, depending on the size of the fish, until the flesh is opaque and flakes easily. Once cooked, remove the seabass from the grill and allow them to rest for a few minutes before serving. 5 Serve the fish with the toum, flatbreads, pickles and parsley.

8 fresh sardines, cleaned and gutted For the tarator sauce

adjust the amount to suit your preference. You can customise the seafood broil by adding other seafood such as scallops or lobster tails. Prep time: 20 minutes Cook time: 35 minutes Serves: 4 For the seafood broil 2 tbsp SpinneysFOOD Salted Butter 2 garlic cloves 1 lemon 2 tsp Old Bay seasoning (or seafood seasoning of

SOYA, GINGER AND BUTTER-BASTED MONKFISH TAILS

½ lemon

your choice) 2 corn on the cob 4 large prawns, cleaned

1 garlic clove

Monkﬁsh is best when cooked until it is just

250g mussels, cleaned

120g SpinneysFOOD Greek-Style Natural Yoghurt

opaque and easily ﬂakes with a fork. Be careful

250g clams, cleaned

2 tbsp tahini

not to overcook it, as it can become dry and lose

Handful of SpinneysFOOD Fresh Parsley

its tenderness.

For the Cajun-crusted red snapper

SpinneysFOOD Fine Sea Salt, to taste

Prep time: 15 minutes

2 tbsp Cajun seasoning

SpinneysFOOD Black Pepper, to taste

Cook time: 20 minutes

1 tbsp paprika

Serves: 4

SpinneysFOOD Fine Sea Salt, to taste

1 Preheat the barbecue to a medium-high heat. 2 Juice the lemon. Crush the garlic cloves. In a bowl, combine the olive oil, lemon juice, garlic, paprika, cumin, salt and pepper. Mix well to create a marinade. 3 Pat the sardines dry with paper towels. Brush the marinade on both sides of the sardines, ensuring they are well coated. Place the marinated sardines on the barbecue and grill for approx. 3-4 minutes per side, or until they are cooked through and have grill marks. Be gentle when flipping the sardines to prevent them from sticking or falling apart. 4 Meanwhile, prepare the tarator sauce. Juice the lemon and crush the garlic. In a bowl, combine the yoghurt, tahini, lemon juice, minced garlic, fresh parsley, salt and pepper. Stir well until all the ingredients are fully incorporated. Once the sardines are cooked, remove them from the barbecue and allow them to rest for a few minutes. 5 Serve the sardines accompanied by the tarator sauce.

SHAWARMA-SPICED WHOLE SEABASS WITH TOUM Prep time: 5 minutes (plus marination time) Cook time: 15 minutes Serves: 4 For the shawarma-spiced seabass 2 (800g) whole sea bass, gutted and cleaned 180g Waitrose Cooks’ Ingredients Shawarma Spice Paste SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

The Cajun seasoning adds a spicy kick, but you can

SpinneysFOOD Black Pepper, freshly ground, to taste 2 tbsp SpinneysFOOD Salted Butter

1½kg red snapper

2 garlic cloves

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2½cm piece fresh ginger 4 tbsp soya sauce

To serve

1 tbsp SpinneysFOOD Organic Natural Honey

Handful of SpinneysFOOD Fresh Parsley

2 tsp sesame oil ½ tsp SpinneysFOOD Black Pepper, freshly ground 2 monkﬁsh tails SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste To serve 2 spring onions ½ tsp SpinneysFOOD Chilli Flakes 2 limes

1 Melt the butter in the microwave. Crush the garlic. Finely grate the ginger. 2 Preheat the grill to a medium-high heat. 3 In a bowl, combine the soya sauce, butter, ginger, garlic, honey, sesame oil and black pepper. Mix well to create a basting sauce. 4 Season the monkfish tails with salt and pepper on both sides. Place the monkfish tails on the grill and cook for approx. 5-10 minutes per side. Begin basting the monkfish tails with the sauce during the last few minutes of grilling, turning and basting each side to coat the fish with the flavours. Continue cooking and basting until the tails are opaque and cooked through. The internal temperature should reach 63°C. Once cooked, remove from the grill and allow them to rest for a few minutes. 5 Finely chop the spring

1 Preheat the grill to a medium-high heat. 2 Melt the butter. Crush the garlic. Zest and juice the lemon. In a large bowl, combine the butter, garlic, lemon zest and juice and Old Bay seasoning. Mix well to create the seafood broil sauce. 3 Quarter the corn cobs. 4 Place the prawns, mussels, clams and corn on a large piece of aluminium foil. Drizzle the seafood broil sauce over the seafood and corn, ensuring everything is well coated. Fold the foil to create a packet, sealing the edges tightly to trap the steam. Place the packet on the grill and cook for approx. 10-15 minutes, or until the seafood is cooked through and the corn is tender. 5 Meanwhile, combine the Cajun seasoning, paprika, salt and pepper in a small bowl to make the spice blend. 6 Using kitchen towels, pat the red snapper dry. Brush the snapper with the olive oil. Sprinkle the Cajun spice blend evenly over and press it gently to adhere to the fish. 7 Place the fish on the grill and cook for approx. 8-10 minutes per side, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fish. Set aside to rest for a few minutes. Carefully open the packet, being cautious of the hot steam. 8 Place the seafood broil and grilled corn on a large

Soya, ginger and butter-basted monkfish tails

Shawarma-spiced whole seabass with toum

Recipes, food st yling and photography by TheKateTin.com

Cajun-crusted red snapper with seafood broil

THE BIG GRILL

TOP TIP! You can serve this dish with a side of extra fresh salad greens or steamed vegetables for a complete meal.

Grilled kingfish with lemon-caper vinaigrette

serving platter. Top with the red snapper. Scatter over chopped fresh parsley and serve.

1 garlic clove 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tsp Dijon mustard

GRILLED KINGFISH WITH LEMON-CAPER VINAIGRETTE

SpinneysFOOD Fine Sea Salt, to taste

Prep time: 20 minutes

To serve

Cook time: 10 minutes

1 x 400g SpinneysFOOD Organic Chick Peas

Serves: 4

80g SpinneysFOOD Organic Baby Spinach

SpinneysFOOD Black Pepper, freshly ground, to taste

for approx. 2-3 minutes per side, or until they reach your desired level of doneness. Cooking time may vary depending on the thickness of the steaks. Remove the steaks from the grill. 5 Place the chickpeas in a shallow serving plate. Top with the grilled kingfish steaks. Drizzle over the vinaigrette and serve with the baby spinach and lemon wedges.

Lemon wedges For the grilled kingfish 4 kingﬁsh steaks (approx. 150-200g each) 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste For the lemon-caper vinaigrette ½ lemon 1 tbsp capers

1 Preheat the grill to a medium-high heat. 2 Coat the kingfish steaks in olive oil and season well with salt and pepper. 3 Juice the lemon. Drain and chop the capers. Crush the garlic. In a small bowl, whisk together the lemon juice, olive oil, capers, garlic, Dijon mustard, salt and pepper to make the vinaigrette. Set aside. 4 Place the steaks on the grill and cook

GRILLED SALMON SIDE WITH HOISIN GLAZE AND CHARRED PAK CHOI To prevent the salmon side from sticking to the grill, make sure to oil the grill grates generously before placing the salmon. Prep time: 15 minutes Cook time: 30 minutes Serves: 4

THE BIG GRILL

Grilled salmon side with hoisin glaze and charred pak choi

For the salmon side 2 garlic cloves 2½cm piece fresh ginger 80g hoisin sauce 3 tbsp soya sauce 2 tbsp SpinneysFOOD Organic Natural Honey 2 tbsp rice vinegar 2 tsp sesame oil 800g salmon side For the charred pak choi 800g SpinneysFOOD Organic Pak Choi 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tsp SpinneysFOOD Fine Sea Salt To serve 1 tsp SpinneysFOOD White Sesame Seeds

1 Preheat the grill to a low heat, around 160°C. Line a baking tray with baking paper. 2 Peel and crush the garlic cloves. Finely grate the ginger. In a bowl, combine the garlic, ginger, hoisin sauce, soya sauce, honey, rice vinegar and sesame oil. Mix well to create the glaze. 3 Place the salmon side on the lined tray and generously baste with the glaze. Then transfer the salmon, skin-side down, to the grill and close the lid. Cook for approx. 15 minutes or until the internal temperature reaches 63°C. Avoid flipping the salmon to maintain its shape and prevent it from falling apart. If desired, you can brush the salmon with a marinade or glaze during the last few minutes of cooking for added flavour. Be careful not to let the glaze burn. Remove the salmon from the grill and set aside to rest for a few minutes. 4 Halve the pak choi and place in a bowl. Add in the olive oil and salt and toss together. Place the pak choi on the grill for 2-3 minutes a side or until tender and charred. Remove from the grill and sprinkle over some sesame seeds. 5 Serve the salmon with the pak choi on the side.

MAKING THE CUT Fire up the grill and test your barbecuing skills with these recipes for tacos, sandwiches, salad and more, using our top ﬁve beef steaks – T-bone, ﬁllet, rib-eye, striploin and rump

GREEN TIKKA T-BONE WITH CHARGRILLED LETTUCE WEDGES

20g SpinneysFOOD Fresh Pomegranate Jewels

Prep time: 20 minutes (plus marination time)

1 Rub the tikka masala paste all over the T-bone steaks, ensuring they are well coated. Allow them to marinate for at least 30 minutes or overnight in the refrigerator for a more intense flavour. 2 Preheat a grill or griddle pan to a high heat. 3 While the grill is heating, prepare the chargrilled Bombay lettuce wedges. Cut each head of lettuce in half lengthways, keeping the core intact to hold the wedges together. Juice the lemon. In a small bowl, combine the olive oil, lemon juice and seasoning. Brush the cut sides with the olive oil mixture. 4 Place the lettuce wedges on the hot grill or griddle pan, cut side down. Grill for approx. 2-3 minutes until you achieve grill marks and the lettuce wilts. Remove the lettuce from the grill and set them aside. 5 Heat the sunflower oil in a large frying pan over a medium heat. Drain and rinse the chickpeas then add to the pan along with ¼ teaspoon of salt. Fry for approx. 6-8 minutes or until softened. 6 Remove the seeds from the tomato and finely dice the flesh. Deseed and chop the chilli. Juice the lime. Transfer everything to a large bowl and toss together. Sprinkle over the chaat masala and chilli powder and toss together again. Season to taste. 7 If marinating

Cook time: 30 minutes Serves: 4 For the tikka steaks 2 x 175g Waitrose Cooks’ Ingredients Green Tikka Masala Paste 2 x 1kg T-bone steaks For the chargrilled lettuce wedges 2 Romaine lettuce heads 1 lemon 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil ¼ tsp SpinneysFOOD Fine Sea Salt ¼ tsp SpinneysFOOD Black Pepper, freshly ground For the Bombay salad 1 tbsp SpinneysFOOD Pure Sunﬂower Oil 1 x 400g tin SpinneysFOOD Organic Chick Peas ½ tsp SpinneysFOOD Fine Sea Salt 1 Roma tomato 1 green chilli ½ lime 1 tsp chaat masala Pinch of SpinneysFOOD Kashmiri Chilli Powder Handful of SpinneysFOOD Fresh Coriander 200g SpinneysFOOD Greek-Style Natural Yoghurt

40g SpinneysFOOD Bombay Mix

overnight, remove the T-bone from the fridge 30 minutes before cooking and set aside to come to room temperature. 8 Place the steak on the hot grill and sear on each side for approx. 2-3 minutes, or until you achieve a brown crust. After searing, move the steak to a cooler part of the grill or reduce the heat to medium. Continue cooking the steak for an additional 4-6 minutes on each side, depending on the desired level of doneness. Use a meat thermometer to ensure the steak reaches your preferred internal temperature (for mediumrare, aim for around 57°C). Once the steak is cooked to your desired doneness, remove it from the grill and place on a wooden board. Allow to rest for 5-10 minutes. This allows the juices to redistribute and the steak to become more tender. If you prefer your steak more well-done, or if it needs additional cooking, you can transfer it to a preheated oven at 180°C, gas mark 4. Cook for a few more minutes until it reaches the desired doneness, being careful not to overcook it. 9 Meanwhile, plate up the salad. Finely chop the coriander. Place the lettuce wedges on a platter and top with the chickpea mixture, yoghurt, coriander, pomegranate seeds and Bombay mix. 10 Once the steak has rested, slice it against the grain into even-sized pieces. Transfer to a plate and serve with the Bombay salad.

1 TBONE Probably one of the most recognisable cuts in the world, this steak is distinguished by i t s T- s h a p e d b o n e . I t i s f l a v o u r f u l like a striploin steak coupled with the tenderness of a fillet. This steak is ideal for grilling, but if you don’t have access to a BBQ, cook it on a stovetop in a cast-iron skillet, searing at a high heat for 2 minutes per side before transferring to the oven to finish.

Green tikka T-bone with chargrilled lettuce wedges

CO M I N G SOON

THE BIG GRILL

2 FA l sIo Lk nLo wEn Ta s t e n d e r l i o n o r f i l e t mignon, fillet steak is a prime cut of beef. While this steak has a t e n d e r, b u t t e r y t e x t u r e , i t h a s a milder flavour when compared to other cuts, so it depends heavily o n t h e s a u c e i t ’s s e r v e d w i t h . I t ’s versatile enough for pan-roasting or grilling.

PAPRIKA BEEF FILLET STEAKS WITH ARGENTINIAN SALSA CRIOLLA Prep time: 20 minutes Cook time: 15 minutes Serves: 4 For the steaks 4 x 220g beef ﬁllet steaks 2 garlic cloves 2 tsp SpinneysFOOD Fine Cumin 2 tsp smoked paprika 1 tsp SpinneysFOOD Dried Oregano SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, to taste 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil For the Argentinian salsa criolla 1 white onion 2 heirloom tomatoes 1 SpinneysFOOD Red Capsicum 1 SpinneysFOOD Green Capsicum 2 tbsp red grape vinegar 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil ½ tsp SpinneysFOOD Sea Salt Flakes

Paprika beef fillet steaks with Argentinian salsa criolla

TRY THIS HASSELBACK STEAK If you love the charred ends or the crispy bits of ﬂame grilled steak, this is for you! Using a sharp knife, make deep angled cuts on either side of the steak, being careful to not cut all the way through. Once you’ve created your ‘hasselback steak’ load it up with spices and grill until cooked through.

1 Remove the steaks from the refrigerator and leave at room temperature for at least 30 minutes before grilling. 2 Preheat the grill to a medium-high heat. 3 Crush the garlic. In a small bowl, combine the garlic, cumin, smoked paprika, dried oregano, salt and pepper. Mix well. Rub the steaks all over with olive oil. Sprinkle the spice mixture over the steak, pressing it onto the surface to adhere. 4 Place the seasoned steaks on the grill. Cook for approx. 2-3 minutes per side. Lower the heat to medium or move the steaks to a cooler part of the grill and continue cooking the steaks to your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for around 57°C. Adjust the cooking time accordingly. Once cooked, remove the steaks from the grill and rest for 10 minutes. 5 Meanwhile, prepare the salsa criolla. Peel and finely slice the onion. Slice the tomatoes. Core and chop the capsicums into 2cm cubes. In a medium bowl, combine the onion, tomatoes, capsicums, red grape vinegar, olive oil and salt. Toss everything together until well combined. Adjust the seasoning according to your taste. 6 Serve the steak with a generous portion of the Argentinian salsa criolla.

THE BIG GRILL

THAI WAYGU RIB-EYE SALAD Prep time: 30 minutes (plus marination time) Cook time: 15 minutes Serves: 4 For the marinade 4 garlic cloves 2 Thai green chillies 125ml soya sauce 125ml ﬁsh sauce 125ml fresh lime juice 50g SpinneysFOOD Dark Muscovado Sugar 2 tbsp SpinneysFOOD Pure Sunﬂower Oil 4 x 200g Wagyu rib-eye steaks For the salad 500g rice vermicelli noodles 1 jalapeño 4 mini cucumbers 2 carrots Handful of SpinneysFOOD Fresh Coriander Handful of SpinneysFOOD Fresh Mint Handful of fresh Thai basil leaves 30g crispy onions

1 Crush the garlic cloves. Finely slice the chillies. In a small bowl, combine the garlic, chillies, soya sauce, fish sauce, lime juice and brown sugar. Mix well and divide between 2 bowls –

one for the marinade and one for the dressing. Add the oil to the marinade mixture. 2 Place the steaks in a flat dish with high sides. Pour the marinade over the beef, making sure it is evenly coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for the flavours to develop. Remove the steaks from the refrigerator and leave at room temperature for at least 30 minutes before grilling. 3 Meanwhile, prepare the grill to a medium-high heat. 4 Place the steaks on the grill. Cook for approx. 2-3 minutes per side. Lower the heat to medium or move the steaks to a cooler part of the grill. Continue cooking the steaks to your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for around 57°C. Adjust the cooking time accordingly. Once cooked, remove the steaks from the grill and rest for 10 minutes. 5 While the beef is resting, cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water. Set aside. Slice the jalapeño. Finely julienne the cucumbers and carrots. In a large serving platter or bowl, arrange the noodles, julienned cucumbers and carrots. 6 Once the steaks have rested, thinly slice across the grain. Arrange the sliced beef on top of the salad. Drizzle the dressing over the salad and beef and top with the herbs and crispy onions. 7 Serve the salad at room temperature or slightly chilled.

3 R IB-EYE A hearty flavour and tender texture has made rib-eye one of the most prized cuts of the steak world. Rib-eye contains a higher percentage of marbling than other cuts, which makes it succulent and incredibly flavourful. When cooking rib-eye, aim for medium-rare or medium, which gives the fat enough time to melt resulting in maximum flavour and juiciness.

Thai Wagyu rib-eye salad

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Striploin carne asada tacos

STRIPLOIN CARNE ASADA TACOS Prep time: 20 minutes (plus marination time)

3 STRIPLOIN Also known as a strip or sirloin steak, this cut is taken from between the ribs and rump. Striploin steak is a great all-rounder s i n c e i t i s t e n d e r, lean yet has a robust flavour due to a rich amount of marbling. Bear in mind that this steak requires careful cooking since it is easy to overcook it owing to its leanness. Although the striploin steak can be grilled, it is also easy to pan-fry or cook in the oven.

Cook time: 20 minutes Serves: 4 For the carne asada marinade 2 garlic cloves Handful of SpinneysFOOD Fresh Coriander 125ml SpinneysFOOD Fresh Orange Juice 125ml Drynks Unlimited Smashed Pale 80ml fresh lime juice 4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp SpinneysFOOD Fine Sea Salt 1 tbsp SpinneysFOOD Black Pepper 2 tsp apple cider vinegar 2 tsp SpinneysFOOD Fine Cumin 2 tsp SpinneysFOOD Chilli Powder 4 x 250g striploin steaks For the lime crema 1 lime 1 garlic clove 230g sour cream ¼ tsp SpinneysFOOD Fine Sea Salt For the tacos 8 small corn tortillas 100g red cabbage 1 jalapeño Handful of SpinneysFOOD Fresh Coriander Lime wedges (optional)

1 Peel and crush the garlic. Finely chop the coriander. Combine the garlic, coriander, orange juice, smashed pale, lime juice, olive oil, salt, pepper, vinegar, cumin and chilli powder in a large baking dish or resealable plastic bag. 2 Add the steaks to the marinade and make sure they are evenly coated. Cover (or seal) and chill, turning occasionally, for at least 10 hours or up to 1 day. 3 Preheat the grill or grill pan over a medium-high heat. 4 Meanwhile, remove the marinated steaks from the refrigerator and let them come to room temperature. 5 Grill the steaks for approx. 4-5 minutes per side for medium-rare, or adjust the cooking time based on your preferred level of doneness. Cooking times may vary depending on the thickness of the steak and the heat of your grill. Once cooked, remove the steaks from the grill and allow them to rest for a few minutes before slicing. 6 While the steaks are resting, zest and juice the lime. Peel and crush the garlic. Place the sour cream in a small bowl along with the lime zest, juice and garlic. Season with the salt and stir to combine. 7 Warm the corn tortillas. You can do this by placing them directly on the grill or heating them in a dry pan over a medium heat until they are soft and pliable. 8 Slice the steaks against the grain into thin strips. 9 Finely slice the cabbage. Finely chop the jalapeño. Pick the coriander leaves. 10 To assemble the tacos, divide the crema between the tortillas and evenly spread. Top with the cabbage, jalapeño, steaks strips and coriander leaves. Serve with lime wedges on the side.

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THE ULTIMATE RUMP STEAK SANDWICH Prep time: 20 minutes Cook time: 30 minutes Serves: 4 For the pepper-crusted steak 2 x 250g SpinneysFOOD Rump Steaks 2 tbsp SpinneysFOOD Whole Black Peppercorns 1 tsp SpinneysFOOD Fine Sea Salt 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil For the whipped mustard butter

steaks. 4 Place the steaks on the grill and cook for approx. 3-4 minutes per side for mediumrare, or adjust the cooking time to your desired level of doneness. Remove the steaks from the pan and rest for a few minutes before slicing into thin strips. 5 In a small bowl, combine the softened butter and whole-grain mustard. Using a whisk or hand beaters, whip the butter and mustard mixture until well combined and fluffy. Set aside. 6 Peel and finely slice the onions. Heat the olive oil in a large pan over a medium heat. Add the onions and cook, stirring occasionally, until they start to soften and become translucent. Add the balsamic

vinegar and brown sugar to the pan, stirring to combine. Continue cooking for approx. 10-15 minutes, or until the onions are caramelised and golden brown. Season with salt and pepper. Set aside to cool. 7 Slice the batons in half horizontally. Spread a generous amount of the whipped mustard butter on either side of the rolls. Arrange the rocket over the bottom half of the roll. Top with a layer of caramelised onions. Slice the tomatoes and arrange over the onions. Place the steak strips over the caramelised onions. Cover with the top half of the rolls. 8 Serve the sandwiches immediately.

100g SpinneysFOOD Salted Butter, at room temperature 2 tbsp wholegrain mustard For the caramelised onions 4 large brown onions 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp SpinneysFOOD Balsamic Vinegar of Modena 2 tbsp SpinneysFOOD Dark Muscovado Sugar SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper to taste For the sandwich 4 SpinneysFOOD White Batons Handful of fresh rocket leaves 2 Roma tomatoes

The ultimate rump steak sandwich

1 Remove the steaks from the refrigerator and leave at room temperature for at least 30 minutes before grilling. 2 Preheat the grill to a medium-high heat. 3 Crush the black peppercorns using a mortar and pestle or a spice grinder until coarsely ground. Season the steaks with salt on both sides, then press the crushed peppercorns onto the surface of the steaks. Drizzle the oil over both side of the

5 R UMP This steak is packed with flavour but it isn’t as tender a s o t h e r c u t s o f b e e f . H o w e v e r, it is versatile enough to be g r i l l e d , o r p a n - f r i e d . To achieve maximum flavour and tenderness, tr y marinating a rump steak then cook using a low-and-slow technique.

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C H E E KY

Whether it’s a slow-roasted bone-in shoulder rack, jerk seasoned chump or juicy burgers, lamb is the ideal meat to carry big, bold ﬂavours

Lamb rack

CHOPS

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Sumac lamb rack with sweet ‘n’ sour griddled aubergine salad

Lamb smash burgers with chilli crisp

Pulled lamb shoulder with grilled spanakopita flatbreads

COOK’S NOTE

Serve the lamb with SpinneysFOOD Tzatziki, a fresh lemon wedge and a side salad.

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SUMAC LAMB RACK WITH SWEET ‘N’ SOUR GRIDDLED AUBERGINE SALAD Prep time: 30 minutes (plus marination time) Cook time: 40 minutes Serves: 4-6 For the sumac lamb rack

meat, away from the bone, to check the internal temperature. Once the desired temperature is achieved, remove the lamb from the grill and allow it to rest for approx. 5-10 minutes. 7 Carve the rack into individual chops. Arrange the lamb chops on one side of a serving platter. Spoon the aubergine salad onto the platter next to the lamb. Scatter over a few rocket leaves and serve.

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp sumac 1 tsp SpinneysFOOD Fine Cumin

LAMB SMASH BURGERS WITH CHILLI CRISP

1 tsp SpinneysFOOD Fine Coriander ½ tsp SpinneysFOOD Fine Sea Salt

Prep time: 30 minutes

800g Marrunga marble lamb rack

Cook time: 20 minutes Serves: 2-4

For the sweet ‘n’ sour grilled aubergine salad 2 medium-sized aubergines

For the chilli crisp

1 lemon

2 tbsp Szechuan peppercorns

Handful of SpinneysFOOD Fresh Mint

2 garlic cloves

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil,

100g SpinneysFOOD Pure Sunﬂower Oil

plus extra for brushing

2 tbsp sesame oil

2 tbsp SpinneysFOOD Balsamic Vinegar of Modena

80g SpinneysFOOD Crushed Chilli Flakes

2 tbsp SpinneysFOOD Organic Natural Honey

2 tbsp soya sauce

½ tsp SpinneysFOOD Fine Sea Salt

2 tbsp SpinneysFOOD Light Muscovado Sugar

plate and wrap in cling film. Refrigerate for at least 30 minutes. 3 Preheat a grill or cast-iron pan over a medium-high heat. 4 Place approx. 3-4 balls in the pan, leaving room for them to be smashed down. Sear for 30 seconds, then using a large heavy pan, press down until they can’t be smashed anymore. Cook for approx. 3-4 minutes, or until the edges start to turn brown. Flip them over and immediately place a slice of cheese on top of each patty. When the cheese melts, they’re ready. 5 While the patties are cooking, halve the burger buns then lightly toast on the grill or in a toaster. 6 To assemble the lamb smash burgers, generously spread the base of the buns with chipotle mayonnaise. Remove the leaves from the lettuce and place over the mayonnaise. Top with 1-2 lamb patties. Slice the tomatoes and place a few slices on top. Spoon a generous amount of the chilli crisp over. Spread any extra mayonnaise on the other halves of the buns and place on top. 7 Serve the lamb smash burgers immediately.

PULLED LAMB SHOULDER WITH GRILLED SPANAKOPITA FLATBREADS

½ tsp SpinneysFOOD Black Pepper, freshly ground For the lamb smash patties

Prep time: 30 minutes (plus marination time)

To serve

1 leek

Cook time: 4 hours

Handful of fresh rocket

2 garlic cloves

Serves: 4-6

500g SpinneysFOOD Free Range Lamb Mince

1 Preheat the grill to 200°C or griddle pan over a medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking. 2 In a small bowl, combine the olive oil, spices and salt to make a marinade. 3 Place the lamb rack in a shallow dish and pour the marinade over, making sure to coat the rack evenly. Set aside at room temperature to marinate for at least 30 minutes, or overnight in the refrigerator for more intense flavour. 4 Slice the aubergines into rounds. Juice the lemon. Finely chop the mint. In a bowl, whisk together the olive oil, balsamic vinegar, honey, lemon juice, mint leaves, salt and pepper to make the dressing. 5 Brush the sliced aubergines with olive oil on both sides. Grill the slices for approx. 2-3 minutes per side, until they develop grill marks and become tender. Remove them from the heat and let them cool slightly. Chop the slices into smaller pieces and place them in a mixing bowl. Pour the dressing over the aubergines and toss gently to coat them evenly. Set aside. 6 If you’ve marinated the lamb overnight, take it out of the fridge at least 1 hour before grilling. Place the rack of lamb on the grill, fat-side down, to sear the meat and render some of the fat. Sear for approx. 2-3 minutes until a golden-brown crust forms. Using tongs, flip the rack and sear the other side for a further 2-3 minutes. Move the lamb rack to the cooler part of the grill or reduce the heat to mediumlow. This indirect grilling method allows for more gentle cooking and even heat distribution. Close the grill lid and continue cooking the lamb until it reaches your desired level of doneness. Insert a meat thermometer into the thickest part of the

1 tsp SpinneysFOOD Fine Cumin

For the pulled lamb shoulder

1 tsp SpinneysFOOD Fine Coriander

1 garlic bulb

1 tsp smoked paprika

1 red onion

½ tsp SpinneysFOOD Fine Sea Salt

1 lemon

½ tsp SpinneysFOOD Black Pepper, freshly ground

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

100g SpinneysFOOD Sliced Mild White Cheddar

1 tbsp SpinneysFOOD Dried Oregano 2 tsp SpinneysFOOD Dried Thyme

To serve

2 tsp SpinneysFOOD Fine Cumin

4 SpinneysFOOD Brioche Burger Buns

SpinneysFOOD Fine Sea Salt, to taste

60g chipotle mayonnaise

SpinneysFOOD Black Pepper, freshly ground, to taste

2 baby gem lettuce heads

3kg lamb shoulder, bone-in

2 heirloom tomatoes

500ml SpinneysFOOD Bottled Drinking Water

1 To make the chilli crisp, toast the Szechuan peppercorns in a small pan over a mediumhigh heat until fragrant. Remove and grind to a coarse powder. Set aside. Crush the garlic. In a small pot, heat the sunflower and sesame oils over a low heat. Add the garlic and cook until fragrant. Remove the pan from the heat. Add the chilli flakes, soya sauce, ground Szechuan peppercorns and sugar. Stir well to combine. Return the pan to a low heat and sauté for 5-7 minutes, stirring occasionally, until the mixture is fragrant and the flavours have come together. Remove from the heat and allow it cool. Transfer the chilli crisp to a jar or airtight container and store in the refrigerator until ready to use. 2 To make the burger patties, rinse and finely chop the leek and mince the garlic cloves. In a mixing bowl, combine the lamb mince, leek, garlic, cumin, coriander, paprika, salt and pepper. Mix well until all the ingredients are evenly incorporated. Divide the mixture into 4 equal portions and shape them into balls. Place on a

For the grilled spanakopita flatbreads 1 small onion 2 garlic cloves Handful of SpinneysFOOD Fresh Parsley Handful of fresh dill 150g SpinneysFOOD Organic Feta Cheese 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 200g fresh spinach leaves SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste 4 medium pita breads To serve SpinneysFOOD Fresh Mint Fresh dill

1 Chop off the top of the garlic bulb. Quarter the red onion. Juice the lemon. In a small bowl, combine the lemon juice, olive oil, dried oregano, dried thyme, ground cumin, salt and pepper to create the marinade for the lamb. 2 Place the lamb shoulder in a large dish or

COOK’S NOTE Glazed bone-in shoulder rack with aloo ko achar

zip-top bag. Pour the marinade over the lamb, ensuring it is well coated. Marinate in the refrigerator for at least 4 hours, or overnight for maximum flavour. 3 Meanwhile, prepare the filling for the spanakopita flatbreads. Finely chop the onion. Crush the garlic cloves. Finely chop the herbs. Crumble the feta. Heat a drizzle of olive oil in a large pan over a medium heat. Add the onion and garlic, and sauté until translucent and fragrant. Add the fresh spinach leaves to the skillet and cook until wilted. Remove from the heat and let it cool slightly. 4 In a bowl, combine the wilted spinach, crumbled feta cheese, herbs, salt and pepper. Mix well to incorporate all the ingredients. 5 Remove the lamb shoulder from the marinade and let it come to room temperature – minimum 30 minutes to 1 hour. Reserve the marinade for basting. 6 Meanwhile, prepare the barbecue for indirect heat cooking. If using a gas grill, preheat one side of the grill to medium-low heat, approx. 180°C. If using a charcoal grill, light the charcoal and arrange it on one side of the grill, leaving the other side empty. 7 Place the lamb shoulder in a heat-proof dish along with the marinade, water, garlic bulb and red onion. Place the heat-proof dish in the barbecue and grill with the lid on for about 4-5 hours, or until the meat is tender and easily pulls apart. Baste the lamb with the reserved marinade every hour or so during the cooking process. 8 While

the lamb is grilling, prepare the spanakopita flatbreads. Take a pita bread and slice off a small portion to create an opening. Place a generous amount of the spinach and feta filling inside. Repeat the process with the remaining pita breads. Place the stuffed pita breads on the barbecue and grill for approx. 2-3 minutes per side, or until they are warmed through and have grill marks. Remove from the barbecue and set aside. 9 Once the lamb is cooked, remove it from the barbecue and let it rest for approx. 15 minutes. Using two forks, shred the lamb shoulder. 10 Serve the pulled lamb along with the spanakopita flatbreads while hot.

Aloo ko achar is a spiced potato and cucumber salad from Nepal. Prepare it in advance and refrigerate until ready to serve.

½ tsp SpinneysFOOD Black Pepper, freshly ground 1kg bone-in shoulder lamb rack For the aloo ko achar 500g SpinneysFOOD Baby Potatoes ½ tsp SpinneysFOOD Fine Sea Salt 1 large SpinneysFOOD Organic Cucumber 1 small red onion 2 green chillies Handful of SpinneysFOOD Fresh Coriander 2 tbsp SpinneysFOOD Pure Sunﬂower Oil 1 tsp SpinneysFOOD Cumin Seeds 1 tsp SpinneysFOOD Mustard Seeds ½ tsp SpinneysFOOD Fine Turmeric ½ tsp SpinneysFOOD Chilli Powder

GLAZED BONE-IN SHOULDER RACK WITH ALOO KO ACHAR

1 lemon

Prep time: 30 minutes (plus marination time)

1 Crush the garlic cloves. In a small bowl, combine the garlic, mango pickle, honey, soya sauce, cumin, coriander, turmeric, salt and pepper to make the glaze. 2 Place the ribs in a dish or zip-top bag. Pour the glaze over the lamb, ensuring it is well coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for maximum flavour. Remove it from the fridge one hour before you intend to cook it. 3 Meanwhile, prepare the aloo ko achar. Halve the potatoes and place them in a large pot of cold water with the salt. Bring the water to a boil over a high heat. Once the water reaches

Cook time: 40 minutes Serves: 4 For the glazed bone-in shoulder rack 2 garlic cloves 3 tbsp Indian mango pickle, plus extra for serving 2 tbsp SpinneysFOOD Organic Natural Honey 2 tbsp soya sauce 1 tsp SpinneysFOOD Fine Cumin 1 tsp SpinneysFOOD Fine Coriander ½ tsp SpinneysFOOD Fine Turmeric ½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Sea Salt Flakes

Jerk BBQ lamb chump with rainbow slaw

a rolling boil, reduce the heat to medium and let the potatoes simmer. Cook for approx. 10-15 minutes or until the potatoes are fork-tender. Test by inserting a fork into a potato – it should go in easily. Drain the potatoes and set aside to cool. Once cooled, dice and place in a large bowl. Dice the cucumber. Finely slice the red onion. Finely chop the chillies and coriander. Add these ingredients to the bowl with the diced potatoes. 4 Heat the oil in a small pan over a medium heat. Add the cumin seeds and mustard seeds. Once the seeds start to splutter, add the turmeric powder and red chilli powder. Stir for a few seconds to infuse the flavours into the oil. Pour the spiced oil mixture over the potato and cucumber mixture. Juice the lemon and drizzle over the salad. Season with the salt flakes. Toss well to combine all the ingredients. Set aside to allow the flavours to infuse. 5 Preheat the barbecue to a medium-high heat, approx. 200°C. 6 Place the lamb on the grill, fat-side down, to sear the meat and render some of the fat. Sear for approx. 2-3 minutes until a goldenbrown crust forms. Using tongs, flip the rack and sear the other side for a further 2-3 minutes. Move the rack of lamb to the cooler part of the grill or reduce the heat to medium-low. This indirect grilling method allows for more gentle cooking and even heat distribution. Close the grill lid and continue cooking the lamb until it reaches your desired level of doneness. Insert a meat thermometer into the thickest part of the meat, away from the bone, to check the internal temperature. Once the desired temperature is achieved, remove the lamb from the grill and

allow it to rest for approx. 5-10 minutes. 7 Slice the lamb rack into ribs and serve with the aloo ko achar and extra mango pickle.

JERK BBQ LAMB CHUMP WITH RAINBOW SLAW Prep time: 20 minutes (plus marination time) Cook time: 1 hour Serves: 4 For the jerk BBQ chump 2 garlic cloves 2 limes 3 tbsp jerk paste 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp soya sauce SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste 800g lamb chump roast For the rainbow slaw 150g red cabbage 150g green cabbage 80g pineapple Handful of SpinneysFOOD Fresh Coriander Handful of fresh dill 1 lime 2 tbsp mayonnaise 2 tbsp SpinneysFOOD Greek-Style Natural Yoghurt SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

1 Peel and crush the garlic. Juice the limes. In a small bowl, mix together the jerk paste, olive

oil, soya sauce, lime juice, garlic, salt and pepper to create the marinade. Place the lamb chump in a large dish or zip-top bag. Pour the marinade over the lamb, ensuring it is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for maximum flavour. 2 Meanwhile, prepare the rainbow slaw. Finely shred the cabbages. Dice the pineapple. Finely chop the herbs. Juice the lime. In a large bowl, combine the cabbage, pineapple and herbs. In a separate small bowl, whisk together the lime juice, mayonnaise, yoghurt, salt and pepper to make the dressing. Pour the dressing over the slaw mixture and toss to coat all the ingredients evenly. Refrigerate until ready to serve. 3 Remove the lamb from the marinade and allow it to come to room temperature. Reserve the marinade for basting. 4 Meanwhile, preheat the barbecue to a medium-high heat, approx. 180°C. 5 Place the lamb chump on the barbecue and grill for approx. 15-20 minutes per side, basting occasionally with the reserved marinade. Move the chump to the cooler part of the grill or reduce the heat to medium-low. Close the grill lid and continue cooking the lamb until it reaches your desired level of doneness. Check the internal temperature by inserting a meat thermometer into the thickest part of the meat. Once the desired temperature is achieved, remove the lamb from the grill and allow it to rest for approx. 5-10 minutes before carving. 6 Slice the meat into thin pieces. 7 Serve the jerk BBQ lamb chump with the rainbow slaw.

Food Photography & St yling TheKateTin.com

Lamb chump

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Take it slow REAL BANGERS 76

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No barbecue is complete without sausages, but don’t just wrap them in a bun or eat them straight off the grill. Try these ﬂavourful recipes instead

SAUSAGE AND FENNEL FLATBREAD PIZZAS

For the chakalaka relish 1 brown onion 1 green capsicum

Sausage and fennel work together due to their

1 medium carrot

complementary ﬂavours, with fennel’s anise-like

2 garlic cloves

taste enhancing the richness of a sausage. This

2 tbsp SpinneysFOOD Pure Sunﬂower Oil

combination creates a harmonious balance and

1 tsp medium curry powder

adds depth to any dish.

1 tsp smoked paprika

Prep time: 20 minutes

1 x 400g tin SpinneysFOOD Chopped Italian Tomatoes

Cook time: 30 minutes

1 tbsp tomato paste

Makes: 4 pizzas

SpinneysFOOD Fine Sea Salt, to taste

or skewers, if needed. 6 Place the lamb boerewors stokbrood on the grill and cook for approx. 10-12 minutes, turning occasionally, until the bread dough is golden brown and the sausages are cooked through. 7 Once cooked, remove from the grill and allow them to cool slightly. Remove the toothpicks or skewers. 8 Serve the lamb boerewors stokbrood with the chakalaka relish on the side.

SpinneysFOOD Black Pepper, to taste

SAUSAGE AND ONION SKEWERS WITH HARISSA-HONEY GLAZE

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

For the yoghurt dough

Skewering sausages allows them to cook evenly.

4 small fennel bulbs

250g SpinneysFOOD Self-Rising Flour

The skewer distributes the heat more uniformly

1 red onion

380g SpinneysFOOD Greek-Style Natural Yoghurt

around the sausage.

400g SpinneysFOOD Mozzarella

½ tsp SpinneysFOOD Fine Sea Salt

Prep time: 15 minutes

400g SpinneysFOOD Traditional Beef Boerewors

2-4 ﬂatbreads

Cook time: 15 minutes

4 tbsp SpinneysFOOD Pizza Sauce

For the lamb boerewors stokbrood

SpinneysFOOD Fine Sea Salt, to taste

10-12 stalks SpinneysFOOD Fresh Rosemary

SpinneysFOOD Black Pepper, freshly ground, to taste

500g SpinneysFOOD Traditional Lamb Boerewors

Handful of fennel fronds

1 Preheat the grill to a medium-high heat, around 180°C. Line two baking trays with baking paper. 2 Remove the skin from the sausages and crumble into bits. 3 Place a large cast-iron pan on the grill. Add the oil. Once the oil is hot, add the crumbled sausage meat and sauté until browned. Remove from the pan and set aside. 4 Finely slice the fennel bulbsand red onion. Slice the mozzarella into rounds. 5 Place the flatbreads on the lined trays. Spread the pizza sauce evenly over the flatbreads, leaving a narrow border around the edges. Divide the sliced mozzarella over the pizza sauce. Scatter over the sausage meat, sliced fennel and red onion. Season with salt and black pepper. Place the pizzas straight on the grill or leave them in the tray and cook with the lid closed for approx. 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly. 6 Remove from the oven and garnish with fennel fronds. 7 Allow the pizzas to cool slightly before slicing and serving.

LAMB BOEREWORS STOKBROOD WITH CHAKALAKA RELISH Chakalaka is a spicy South African relish made with onions, tomatoes, carrots, capsicums and beans. It is often served as a condiment or side with grilled meats or as a topping for maize porridge. Prep time: 40 minutes Cook time: 35 minutes Makes: 6

Serves: 4 For the harissa-honey glaze 3 tbsp harissa paste

1 To make the chakalaka relish, peel and dice the onion. Core and dice the capsicum. Peel and finely grate the carrot. Crush the garlic cloves. Heat the oil in a medium-sized pot over a medium heat. Add the onion, capsicum, carrot and garlic. Sauté until the vegetables have softened, approx. 5 minutes. Stir in the curry powder and paprika and cook for a further minute to toast the spices. Add the chopped tomatoes and tomato paste. Season with salt and pepper. Reduce the heat to low and simmer for approx. 15-20 minutes, stirring occasionally, until the sauce thickens and the flavours meld together. Remove from the heat and set aside. 2 Preheat the grill to a mediumhigh heat, around 180°C. 3 To make the yoghurt dough, combine the self-rising flour, yoghurt and salt in a large mixing bowl. Stir together until a dough starts to form. Transfer the dough to a lightly floured surface and knead it for a few minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a small amount of yoghurt. 4 Remove enough of the rosemary leaves from the stalks to hold the sausages. Thread the lamb sausages onto the rosemary stalks carefully, then grill on all sides until golden but not cooked through. 5 Divide the dough into smaller portions and roll each portion into a long rope, about the length of the lamb boerewors. Wrap the bread dough rope around each sausage, covering each one completely. Secure the ends with toothpicks

2 tbsp SpinneysFOOD Organic Natural Honey 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp lemon juice SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste For the sausage and onion skewers 500g SpinneysFOOD Thin Beef Sausages 2 large red onions Wooden skewers, soaked in water for 30 minutes Metal skewers

1 Prepare the grill to a medium-high heat. 2 In a small bowl, whisk together the harissa paste, honey, olive oil, lemon juice, salt and pepper to make the harissa-honey glaze. Set aside. 3 Thread the sausages onto the wooden skewers, forming a zig-zag pattern. 4 Peel and slice the onion into 1½cm-thick rounds. Thread them on to separate skewers. 5 Brush the skewers generously with the glaze, making sure to coat all sides. 6 Place the skewers on the grill and cook for approx. 15 minutes, turning occasionally, until the sausages are cooked through and the onions are nicely browned. 7 Drizzle any remaining glaze over the skewers and serve.

TANDOORI CHICKEN SAUSAGE AND MUSHROOM TOAD-IN-THE-HOLE WITH RAITA This is a classic British dish of sausages baked in a

THE BIG GRILL

Sausage and fennel flatbread pizzas

COOK’S NOTE

Stokbrood is a South African campfire staple. It is an amalgamation of two words, ‘stok’ meaning stick and ‘brood’ meaning bread.

Lamb boerewors stokbrood with chakalaka relish

THE BIG GRILL

Sausage and onion skewers with harissa honey glaze

Tandoori chicken sausage and mushroom toad-in-thehole with raita

200g SpinneysFOOD All-Purpose Flour

and vegetables.

3 large SpinneysFOOD Organic Free Range Eggs

Prep time: 20 minutes

300ml SpinneysFOOD Full Fat Milk

Cook time: 40 minutes

3 sprigs SpinneysFOOD Fresh Thyme

Serves: 4

1 tsp SpinneysFOOD Fine Sea Salt ½ tsp SpinneysFOOD Black Pepper

For the raita 1 small cucumber

2 tbsp SpinneysFOOD Pure Sunﬂower Oil

1 garlic clove Handful of SpinneysFOOD Fresh Mint

To serve

200g plain yoghurt

3 sprigs SpinneysFOOD Fresh Thyme (optional)

SpinneysFOOD Fine Sea Salt, to taste For the toad-in-the-hole 200g SpinneysFOOD Button Mushrooms 1 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste 500g SpinneysFOOD Chicken Sausages 2 tbsp tandoori paste

1 Preheat the grill to a medium-high heat, around 180°C. 2 Grate the cucumber and squeeze out excess moisture. Crush the garlic clove. Finely chop the mint leaves. In a bowl, combine the yoghurt, cucumber, garlic, chopped mint and salt. Mix well and refrigerate until ready to serve. 3 Slice the mushrooms, approx. ½cm thick. Place a large cast-iron pan on the grill. Add the oil to

the pan. Once hot, add in the mushrooms and seasoning. Cook for approx. 5 minutes or until cooked and lightly golden. Remove from the heat and set aside. 4 Brush the chicken sausages with the tandoori paste. Place on the grill for approx. 10-15 minutes, or until cooked through and golden. Remove from the heat. 5 Place a 20cm x 30cm oven tray on the grill to heat. Add in the sunflower oil and close the lid (this should only be on the grill for 5 minutes or until the oil is hot. Be careful not to overheat the oil). 6 While the oil is heating up, in a mixing bowl, whisk together the flour, eggs, milk, thyme leaves, salt and pepper until smooth and well combined. Pour the batter into the heated tray, then top with the sausages and mushrooms. Return the tray to the grill for approx. 25-30 minutes, or until the batter is golden brown and puffed up. 7 Remove from the oven and allow to cool slightly. 8 Serve with the cucumber raita.

Find a selection of expertly made chicken, beef and lamb sausages in stores.

SpinneysFOOD Traditional Beef Borewors

SpinneysFOOD Thin Beef Sausages

SpinneysFOOD 10 Chicken Sausages

SpinneysFOOD Cocktail Sausages

SpinneysFOOD Lamb & Beef Boerewors

Recipes, food st yling and photography by TheKateTin.com

Yorkshire pudding batter. It is typically served with gravy

THE BIG GRILL

TIME, LOVE Balsamic marinated steaks

AND

TENDERNESS

THE BIG GRILL

There’s more to barbecuing than simply grilling food over ﬁre. Marination time, slow cooking techniques, along with processes such as spatchcocking, are key to succulent and delicious steaks, chicken, salmon ﬁllets and more

OVERNIGHT MARINATION Marinating steak overnight helps to retain its moisture during cooking. The marinade can create a protective barrier around the meat, preventing it from drying out while being cooked at high temperatures.

BALSAMIC MARINATED STEAKS Prep time: 15 minutes (plus marination time) Cook time: 15 minutes Serves: 4

based on your preferred level of doneness: 3-4 minutes for rare, 5-6 minutes for medium, or longer for well-done. Use an instant-read meat thermometer to check the internal temperature of the steaks. For medium-rare, the thermometer should read around 57-60°C. 6 Once the steaks reach your desired level of doneness, remove them from the grill and transfer to a cutting board or a plate. Allow the steaks to rest for approx. 5-10 minutes to allow the juices to redistribute. 7 Scatter over the capers and extra rosemary before serving.

For the balsamic marinade

prevent sticking. 4 Grill the citrus slices until charred then set aside. 5 Place the seasoned salmon fillets skin-side down directly on the grill grates. Close the grill lid and let the fillets cook for approx. 4-6 minutes, depending on their thickness. Avoid flipping the salmon too soon to prevent it from sticking to the grill. Carefully flip the salmon and grill for an additional 4-6 minutes, or until the salmon is cooked to your desired level of doneness. The internal temperature should reach approx. 57-60°C for medium-rare to medium. 6 Once cooked, remove the salmon fillets from the grill and transfer them to a serving plate along with the grilled citrus slices. Scatter over the microgreens and serve. INDIRECT GRILLING Indirect grilling is a cooking technique, similar to a convection oven, where hot air is circulated around food. Unlike direct grilling, the heat source is not directly beneath the food being cooked.

SLOW COOKED BEEF SHORT RIBS Prep time: 20 minutes

½ lemon

ACIDIC MARINATION

Cook time: 4 hours

2 garlic cloves

The acid in the marinade can help break down the

Serves: 4

2 sprigs of SpinneysFOOD Fresh Rosemary

muscle ﬁbers in the salmon, resulting in a more tender

4 tbsp SpinneysFOOD Balsamic Vinegar of Modena

and delicate texture. It works by denaturing the proteins

For the spice rub

4 tbsp Worcestershire sauce

in the ﬁsh, making it easier to bite and chew.

2 tbsp SpinneysFOOD Demerara Sugar

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil ½ tsp SpinneysFOOD Fine Sea Salt

2 tbsp smoked paprika

GRILLED TRIPLE CITRUS SALMON

½ tsp SpinneysFOOD Black Pepper

2 tsp SpinneysFOOD Fine Sea Salt 2 tsp SpinneysFOOD Black Pepper

Prep time: 20 minutes (plus marination time) 4 x 250g SpinneysFOOD Grass-Fed Rib-eye Steaks

Cook time: 15 minutes

For the beef short ribs

Serves: 4

3kg beef short ribs

Recipes, food st yling and photography by TheKateTin.com

To serve

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp capers, drained

For the citrus marinade

1 sprig of SpinneysFOOD Fresh Rosemary

3 lemons

1 Zest and juice the lemon. Crush the garlic. Finely chop the rosemary. Combine all the marinade ingredients in a resealable bag or shallow non-metal dish. 2 Place the steaks in the marinade and seal or cover the dish with cling film. Marinate the steaks in the refrigerator for at least 1 hour or up to 8 hours for maximum flavour. The longer you marinate, the more flavourful the steaks will be. 3 Preheat the grill to a high heat, approx. 230-260°C. 4 Take the steaks out of the refrigerator and bring to room temperature, approx. 30 minutes. This allows the steak to cook more evenly. 5 Before placing the steaks on the grill, lightly oil the grill grates to prevent sticking. You can use a brush or a folded paper towel dipped in vegetable oil to coat the grates. Place the steaks directly onto the grill grates. Close the lid and let the steaks cook for approx. 4-5 minutes on the first side. Avoid pressing or moving the steaks during this time to allow for proper searing. Carefully flip the steaks over. Grill for an additional 4-5 minutes for medium-rare doneness. Adjust the cooking time

180ml SpinneysFOOD BBQ Sauce

4 limes

To serve

2 oranges

Handful of fresh oregano

1 garlic clove Handful of fresh dill 2 tbsp orange marmalade 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil ½ tsp SpinneysFOOD Fine Sea Salt 4 x 150g salmon ﬁllets, skin-on To serve Handful of microgreens

1 Zest and juice 2 lemons, 3 limes and 1 orange. Slice the remaining citrus and set aside. Crush the garlic. Finely chop the dill. In a bowl, combine the marinade ingredients. 2 Place the salmon fillets in a shallow dish and pour the marinade over, making sure the fillets are well coated. Allow the salmon to marinate in the refrigerator for maximum 30 minutes. Remove the salmon from the marinade and discard any excess marinade. 3 Preheat the grill to a medium-high heat, around 200-230°C. Ensure the grill grates are clean and lightly oiled to

1 Prepare the grill for indirect cooking. If using a charcoal grill, light the charcoal and let it burn until covered with white ash. Create a two-zone fire by placing the charcoal on one side of the grill and leaving the other side empty. If using a gas grill, preheat the grill with burners on one side only. The internal temperature should be 100°C, lowest gas mark. 2 Combine the spice rub ingredients in a small bowl and set aside. 3 Using paper towels, pat the short ribs dry and coat with the spice rub, making sure to cover all sides. Place the ribs in a pot or roasting dish suitable for the grill and drizzle with the olive oil. Tightly cover the roasting dish with a tight fitting lid or two layers of foil and cook on the grill for approx. 4 hours or until tender. 4 Once the ribs are tender, remove the lid or foil from the pot and brush the ribs with the barbecue sauce. Return the pot to the grill for 20-40 minutes or until the ribs are sticky and caramelised. 5 Serve topped with fresh oregano.

Grilled triple citrus salmon

COOK’S NOTE

To check if the salmon is cooked, insert a fork into the thickest part of the fil et and gently twist. The salmon should flake easily and appear opaque throughout.

Slow cooked beef short ribs

THE BIG GRILL

Lime and coriander yoghurt marinated spatchcock chicken

TOP TIP! Yoghurt is an excellent tenderiser for meat, but in case you don’t have any, you could also swap it for the same amount of buttermilk.

SPATCHCOCKING Spatchcocking chicken allows it to cook evenly over a long period of time.

LIME AND CORIANDER YOGHURT MARINATED SPATCHCOCK CHICKEN Prep time: 20 minutes (plus marination time) Cook time: 1 hour Serves: 4 1 whole chicken (approx. 1½kg) For the marinade Handful of SpinneysFOOD Fresh Coriander 2 garlic cloves 2 limes 100g SpinneysFOOD Greek-Style Natural Yoghurt 1 tsp SpinneysFOOD Fine Sea Salt To serve Handful of SpinneysFOOD Fresh Parsley 2 limes

1 To spatchcock the chicken, place the chicken breast-side down on a clean cutting board or surface. Using a pair of kitchen scissors or sharp poultry scissors, make a straight cut, starting from the tail end, cutting along one

side of the backbone using the scissors. Repeat the cut on the other side of the backbone. Remove the backbone and set it aside (it can be used to make stock or discarded). Flip the chicken over, breast-side up, and press down firmly on the breastbone with the palm of your hand to flatten the chicken. You should hear a slight cracking sound as the breastbone breaks, allowing the chicken to lie flat. Set the chicken aside. 2 Finely chop the coriander. Crush the garlic. Zest and juice the limes. To make the marinade, combine the coriander, garlic, lime zest and juice, Greek yoghurt and salt in a bowl. Mix well to form a smooth marinade. 3 Place the whole chicken in a large resealable bag or a shallow dish. Pour half the yoghurt marinade over the chicken, ensuring it is evenly coated. Reserve the other half of the yoghurt mixture for serving and place it in the fridge until ready to serve. If using a zip-top bag, seal it tightly, removing as much air as possible. If using a dish, cover it with cling film. Place the marinated chicken in the refrigerator and let it marinate for at least 4 hours or overnight for best results. 4 Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes. 5 Preheat the grill to medium-high heat, around 180°C-200°C. Make sure the grill grates are clean and lightly

oiled to prevent sticking. 6 Carefully place the spatchcock chicken on the grill, skin-side down. Close the grill lid. Cook the chicken for 1 hour. The chicken is ready to flip when the skin is crispy and browned. Use a meat thermometer to check the internal temperature of the thickest part of the chicken. The chicken is safe to eat when it reaches 75°C. 7 Once cooked, remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute. Cut the chicken into pieces, if desired, and serve it hot with the reserved yoghurt marinade, roughly torn parsley and quartered limes. PULLING The ‘pulling’ process tenderises the meat and unlocks the intense ﬂavour, especially after hours of cooking. This ensures that even after slow cooking, the meat is extra tender.

CHIPOTLE AND BROWN SUGAR PULLED CHICKEN Prep time: 20 minutes (plus marination time) Cook time: 3 hours Serves: 4 For the pulled chicken 3 chipotle peppers in adobo sauce

Chipotle and brown sugar pulled chicken

Adding brown sugar to marinades for chicken or beef, ensures your grilled meats develop an appealing caramelised coating. Sugar also acts as a natural tenderiser. 2 garlic cloves

100g SpinneysFOOD Organic Baby Spinach

4 tbsp adobo sauce (from the can of chipotle peppers)

Handful of mixed SpinneysFOOD Herbs (parsley and dill)

2 tbsp SpinneysFOOD Dark Muscovado Sugar

½ lemon

2 tbsp tomato paste

½ tsp SpinneysFOOD Sea Salt Flakes

2 tbsp apple cider vinegar 1 tbsp Dijon mustard

To serve

1 tbsp smoked paprika

4 SpinneysFOOD Brioche Burger Buns

1 tsp SpinneysFOOD Fine Cumin 1 tsp SpinneysFOOD Fine Sea Salt ½ tsp SpinneysFOOD Black Pepper 1½kg chicken breasts or skinless thighs 250ml SpinneysFOOD Bottled Drinking Water For the green slaw 200g white cabbage 2 celery stalks 1 spring onion

1 Finely chop the chipotle peppers. Crush the garlic. In a bowl, combine the peppers, garlic, adobo sauce, sugar, tomato paste, apple cider vinegar, mustard, spices and seasoning. 2 Place the chicken breasts in a resealable bag and pour the marinade over. Seal and refrigerate for at least 4 hours or overnight for maximum flavour. 3 Prepare the grill for indirect cooking. If using a charcoal grill, light the

charcoal and let it burn until covered with white ash. Create a two-zone fire by placing the charcoal on one side of the grill and leaving the other side empty. If using a gas grill, preheat the grill with burners on one side only. The grill should be between 120°C-135°C. 4 When ready to cook, remove the chicken from the marinade (reserve the marinade for basting) and place on the grill over the indirect heat side. Close the lid and slowly cook for 2-3 hours, or until the chicken is tender and easily shreds with a fork. 5 Meanwhile, place the reserved marinade in a pot over a medium heat, add 250ml of water and cook, stirring constantly, until thickened. Remove from the heat and set aside. 6 Finely slice the cabbage, celery and spring onion. Add to a serving bowl along with the baby spinach and mixed herbs. Squeeze lemon juice over and season with the salt. 7 Once fully cooked and tender, remove the chicken from the grill and rest for approx. 10 minutes. Using two forks, shred the chicken into smaller pieces. Place the chicken in a serving dish and stir in the cooked marinade. 8 Serve the pulled chicken with the green slaw and burger buns.

THE BIG GRILL

Sticky barbecue buffalo wings and grilled vegetable platter

THE BIG GRILL

FAUX re al You don’t have to give up on the thrill of the grill with these recipes for plant-based buffalo wings, hot dogs, tacos and satay

STICKY BARBECUE BUFFALO WINGS AND GRILLED VEGETABLE PLATTER

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

the aubergine lengthways. 6 In a large bowl, toss the capsicum chunks, red onion, heirloom tomatoes and aubergine with the olive oil, lemon juice, remaining crushed garlic and baharat. Season with the salt and pepper. Grill the seasoned vegetables, turning occasionally, until they are lightly charred, approx. 5-10 minutes. 7 Grill the flatbreads for 2-3 minutes per side or until char lines form. 8 Place the defrosted wings on the grill or in the oven. Grill for approx. 10-15 minutes, turning occasionally, until they are cooked through and the surface is crispy and golden brown. Place in a serving bowl. 9 Arrange the grilled vegetables on a platter. Place the bowl of wings on the platter. Halve the radishes and place on the platter. Sprinkle the remaining chopped mint and basil leaves over the vegetables. Serve with the mint yoghurt sauce and the flatbreads..

For the grilled vegetables

BURGER TACOS

Prep time: 20 minutes Cook time: 20 minutes Serves: 4

VEGGIE

For the wings 263g Quorn Sticky BBQ Wings (or any store-bought chicken wings) For the mint yogurt sauce Handful of SpinneysFOOD Fresh Mint leaves 1 garlic clove 1 lemon 250ml SpinneysFOOD Greek-Style Natural Yoghurt ¼ tsp SpinneysFOOD Fine Sea Salt ¼ tsp SpinneysFOOD Black Pepper, freshly ground

in a bowl. Set aside. 2 Preheat a hot skillet or griddle pan over a high heat until it’s smoking. 3 Prepare each tortilla with a slice of cheese topped with a patty. 4 Add a drizzle of oil to the pan. Place a patty down with the tortilla facing up. Cook for 1-2 minutes, then flip. Remove from the pan and repeat the process with the remaining tortillas. Season with salt and pepper. 5 Finely chop the lettuce. Finely slice the pickles. Set aside. 6 Serve the tacos topped with the lettuce, sauce and pickles.

‘BEEF’ SATAY WITH PEANUT SAUCE Prep time: 30 minutes (plus marination time) Cook time: 15 minutes Serves: 4

VEGGIE

For the ‘beef’ satay 2 garlic cloves 2 tbsp soya sauce

2 SpinneysFOOD Red Capsicums

2 tbsp SpinneysFOOD Pure Sunﬂower Oil

1 red onion

Prep time: 15 minutes

450g heirloom tomatoes

Cook time: 15 minutes

1 aubergine

Makes: 6

2 tbsp lime juice 1 tsp SpinneysFOOD Fine Coriander

VEGGIE

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Cumin ½ tsp SpinneysFOOD Fine Turmeric

1 tbsp lemon juice

For the sauce

2 tsp baharat

50g mayonnaise

½ tsp SpinneysFOOD Fine Sea Salt

50g SpinneysFOOD Ketchup

For the peanut sauce

¼ tsp SpinneysFOOD Black Pepper, freshly ground

1 tbsp apple cider vinegar

125g SpinneysFOOD Smooth Peanut Butter

1 tsp Sriracha sauce

4 tbsp coconut milk

To serve

2 tsp vegan Worcestershire sauce

2 tbsp soya sauce

4 x ﬂatbreads of choice

1 tsp Dijon mustard

1 tbsp lime juice

10 radishes Handful of SpinneysFOOD Fresh Basil

1 Defrost the sticky BBQ wings for at least 30 minutes before cooking. 2 Prepare a grill to a medium-high heat, or preheat the oven to 200°C, gas mark 6. Generously oil the grill grates to prevent sticking. 3 Finely chop the mint leaves. Crush the garlic. Zest and juice half the lemon. 4 In a small bowl, combine the Greek yoghurt, half of the chopped mint, half of the crushed garlic, salt and black pepper. Transfer the mixture to a serving bowl. Drizzle 1 tablespoon of extra virgin olive oil on top and garnish with additional mint. 5 Core and chop the capsicums into large chunks. Slice the red onion and tomatoes into thick rounds. Quarter

300g Quorn Vegetarian Steak Strips

1 tbsp SpinneysFOOD Light Muscovado Sugar For the tacos

1 tsp Sriracha sauce

4 small ﬂour tortillas

2-3 tbsp water, if required

8 slices SpinneysFOOD Mature Cheddar Cheese (optional) 200g Quorn Sausage Patties

Bamboo or wooden skewers, soaked in water

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

To serve 4 mini cucumbers

SpinneysFOOD Pure Sunﬂower Oil, for cooking

Handful of SpinneysFOOD Fresh Parsley 1 red chilli

To serve

1 tbsp SpinneysFOOD White Sesame Seeds

2 gem lettuce heads 30g dill pickles

1 To make the sauce, whisk together the mayonnaise, ketchup, apple cider vinegar, Sriracha, Worcestershire sauce and mustard

1 Mince the garlic. In a mixing bowl, combine the soya sauce, oil, lime juice, minced garlic, coriander, cumin and turmeric. Stir well to make a marinade. 2 Add the vegetarian steak strips to the marinade and toss until they are evenly

Burger tacos

‘Beef’ satay with peanut sauce

TOP TIP! If you are allergic to peanuts, you could swap out the peanut butter for almond butter or sunflower seed butter.

THE BIG GRILL

Jalapeño popper-style hot dogs

Besides Quorn, we also stock a number of other plant-based products.

Moving Mountains 4 Plant-Based Pat ties

Future Farm Future Sausage

coated. Marinate for 30 minutes, or refrigerate for up to 24 hours. 3 Meanwhile, in a small saucepan, combine the peanut butter, coconut milk, soya sauce, lime juice, brown sugar and Sriracha sauce. Place the saucepan over a low heat and stir until the mixture is smooth. If the sauce is too thick, gradually add water to achieve the desired consistency. Remove from the heat and set aside. 4 Prepare a grill for medium heat or place a grill pan over a medium-high heat. 5 Thread the ‘steak’ strips onto the skewers. Grill the skewers for approx. 3-4 minutes per side, or until they are cooked through. Ensure they are cooked according to the instructions on the package. 6 Spread the peanut sauce on the base of a serving platter. Remove the skewers from the grill and place them on top of the peanut sauce. 7 Halve the cucumbers. Chop the parsley and chilli. Place the cucumber and parsley in a bowl. Scatter the sesame seeds and chilli over the skewers. 8 Serve the ‘beef’ satay with the salad and extra peanut sauce..

JALAPEÑO POPPER-STYLE HOT DOGS Prep time: 20 minutes Cook time: 20 minutes Makes: 4 For the filling 2 jalapeño peppers

VEGGIE

Handful of SpinneysFOOD Fresh Coriander 60g vegan cream cheese 60g vegan grated cheddar cheese SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, to taste 4 Quorn Vegetarian Sausages

SpinneysFOOD MeatFree Crunchy Nuggets

4 SpinneysFOOD Hot Dog Brioche Buns For the toppings 1 jalapeño Handful of SpinneysFOOD Fresh Coriander

1 Prepare the grill or a grill pan to a medium heat. 2 Finely dice the jalapeños. Chop the coriander. In a small bowl, combine the jalapeños, vegan cream cheese and cheddar cheese, coriander, salt and pepper. Mix well until all the ingredients are evenly incorporated. 3 Cook the sausages on the grill for approx. 5-7 minutes, turning occasionally, until they are heated through and have grill marks. 4 While the sausages are grilling, slice the hot dog buns, taking care not to slice all the way through. Then lightly toast the hot dog buns on the grill. 5 Spread a generous amount of the jalapeño mixture on each half of the buns. Once the sausages are ready, remove them from the grill and place them in the buns. 6 Place the buns back on the grill and close the lid to cook for 5 minutes until the cheese has melted. 7 Slice the jalapeño. Roughly chop the coriander. 8 Serve the hot dogs topped with the jalapeño and coriander.

Arlene Plant-Based Spic y Kebabs

Switch Plant-Based Kaf ta

bread & butter Made from the finest quality cream, European butters, especially those from France, are the perfect ingredient for pairing with breads for your next BBQ. Go a step further and flavour your butters with an assortment of fresh and delicious ingredients for flair!

Grilled halloumi toasties with miso-aubergine butter

GRILLED HALLOUMI TOASTIES WITH MISO-AUBERGINE BUTTER Prep time: 20 minutes Cook time: 1 hour 20 minutes Serves: 2- 4

VEGGIE

For the miso-aubergine butter 1 medium-sized aubergine 50g unsalted French butter 2 tsp white miso paste 1 tsp SpinneysFOOD Organic Natural Honey 1 tsp lemon juice For the grilled halloumi toastie 1 ciabatta loaf 200g SpinneysFOOD Halloumi Cheese 2 heirloom tomatoes Handful of SpinneysFOOD Fresh Coriander 150g SpinneysFOOD Roasted Mixed Peppers

1 Prepare the grill to a medium-high heat, or preheat an oven to 200°C, gas mark 6. 2 Prick the aubergine with a fork several times. Place it on a baking sheet and roast it on the grill or in the oven for approx. 45 minutes to 1 hour, or until it becomes tender and collapses. Remove it from the grill, or oven, and let it cool slightly. 3 Once cooled, roughly chop the aubergine (including the skin) and place in a mixing bowl along with the softened butter, miso paste, honey and lemon juice. Mix well until all the ingredients are thoroughly incorporated. Set the miso-aubergine butter aside until ready to use. 4 Preheat a griddle pan or sandwich press to a medium-high heat. 5 Slice the ciabatta in half lengthways. Drizzle a little olive oil over the inner side of each half. Place on the hot grill to toast then set aside. Reduce the heat to medium. 6 Slice the halloumi and tomatoes. Add the halloumi and tomato slices to the pan – you may have to do this in batches – cook for approx. 5 minutes on each side. 7 Spread a generous amount of the misoaubergine butter on both sides of the two bread slices. Top with some coriander, tomatoes slices and halloumi. Top with the other buttered half of the bread. 8 Slice into 2-4 portions and serve.

1 garlic clove Handful of SpinneysFOOD Fresh Parsley 500g SpinneysFOOD Free Range Lamb Mince 1 tsp SpinneysFOOD Fine Cumin ½ tsp SpinneysFOOD Fine Coriander ½ tsp SpinneysFOOD Fine Sea Salt ½ tsp SpinneysFOOD Black Pepper, freshly ground For the za’atar butter 100g salted French butter, softened 2 tbsp za’atar spice

LAMB AND PINE NUT ARAYES BRUSHED WITH ZA’ATAR BUTTER

For the arayes

Swap out the lamb for beef and the pine nuts for

To serve

almond slivers.

1 lemon

Prep time: 20 minutes

Handful of SpinneysFOOD Fresh Parsley

4 pita breads

Cook time: 30 minutes Serves: 4 For the lamb and pine nut filling 100g pine nuts 1 large leek

1 Place a pan over a medium heat. Once hot, add the pine nuts to the pan and toast until golden. 2 Rinse and finely chop the leek. Crush the garlic clove. Finely chop the parsley. 3 In a large bowl, combine the mince, pine nuts, leek,

garlic, parsley, cumin, coriander, salt and pepper. Mix well until all the ingredients are evenly incorporated. Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes. 4 In a small pot over a medium heat, melt the butter and add the zaatar spice. Remove from the heat and set aside. 5 Prepare the grill or grill pan to a medium-high heat. 6 Slice open each pita bread halfway through to create a pocket. Stuff each pita pocket with a generous amount of lamb and pine nut filling. Press the edges to seal the filling inside. Brush the outer surface of each stuffed pita with some of the za’atar butter on both sides. 7 Place the stuffed pitas on the grill or in the grill pan and cook for approx. 4-5 minutes per side, or until they are golden brown and crispy, and the lamb filling is cooked through. Remove the arayes from the grill and allow them to cool slightly. 8 Brush the warm arayes with the za’atar butter on both sides, allowing the butter to melt and infuse with the flavours. 9 Transfer the lamb and pine nut arayes to a serving platter. Sprinkle with fresh parsley leaves and serve with lemon wedges on the side.

Lamb and pine nut arayes brushed with za’atar butter

Pull-apart garlic baguette with Café de Paris butter

Grilled no-knead Turkish bread with basil butter

GRILLED NO-KNEAD TURKISH BREAD WITH BASIL BUTTER Prep time: 30 minutes (plus prooﬁng time) Cook time: 20 minutes Makes: 8 breads

VEGGIE

For the no-knead Turkish bread 500g SpinneysFOOD Organic Strong White Bread Flour 2 tsp instant yeast 2 tsp SpinneysFOOD Fine Sea Salt 2 tbsp unsalted French butter, melted 400ml lukewarm SpinneysFOOD Bottled Drinking Water 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil, for greasing For the whipped basil butter Handful of SpinneysFOOD Fresh Basil

the dough and divide into 8 equal balls. 2 Preheat the grill to a medium-high heat. 3 Lightly grease a pan and place it on the grill. 4 Flatten the dough balls into circles approx. 1½cm thick. Place each circle on the pan and cook for 3 minutes per side until it is golden brown and cooked through. 5 Finely chop the basil leaves. Zest the lemon. Crush the garlic. In a mixing bowl, combine the softened butter, basil leaves, lemon zest, garlic and salt. Using a hand mixer or whisk, whip the ingredients together until well combined and fluffy. Transfer the whipped basil butter to a small serving bowl. 6 Spread a generous amount of whipped basil butter onto each bread. 7 Serve warm scattered with extra basil leaves.

PULL-APART GARLIC BAGUETTE WITH CAFÉ DE PARIS BUTTER

1 lemon 1 garlic clove

Prep time: 15 minutes

100g salted French butter, softened

Cook time: 20 minutes

¼ tsp SpinneysFOOD Fine Sea Salt

Serves: 4

To serve

For the Café de Paris butter

Handful of SpinneysFOOD Fresh Basil

Handful SpinneysFOOD Fresh Parsley

For the pull-apart garlic baguette 1 large SpinneysFOOD Baguette

1 Finely chop the herbs and capers. Crush the garlic. Juice the lemon. 2 In a mixing bowl, combine the softened butter, herbs, capers, garlic, lemon juice, Dijon mustard, paprika and salt. Mix well until all the ingredients are thoroughly combined. 3 Preheat the grill to a medium heat or an oven to 180°C, gas mark 4. 4 Using a serrated knife, make diagonal cuts along the length of the baguette, approx. 2cm apart, being careful not to cut all the way through. 5 Spread the Café de Paris butter generously between the cuts of the baguette. Tightly wrap the baguette in foil and place on the grid or in the oven for approx. 15-20 minutes or until the butter is melted and the baguette is crispy and golden. 6 Remove the baguette from the oven and allow it to cool slightly before serving.

VEGGIE

Handful of chives

1 In a large mixing bowl, combine the flour, instant yeast and salt. Add the melted butter. Gradually add the lukewarm water while stirring with a wooden spoon or your hands until a sticky dough forms. Cover the bowl with a clean tea towel and let the dough rise in a warm place for 1-2 hours or until it has doubled in size. Remove

1 tsp capers 2 garlic cloves ½ lemon

Stock your fridge and freezer with a range of chilled and frozen French but ters from all Spinneys stores.

200g salted French butter, softened 2 tsp Dijon mustard 1 tsp Spanish smoked paprika ½ tsp SpinneysFOOD Fine Sea Salt

The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.

Salad Olivier

SALAD OLIVIER Prep time: 40 minutes Cook time: 40 minutes Serves: 4-6 2 celery stems 2 carrots 2 small onions 250g chicken breasts 1 tsp SpinneysFOOD Black Peppercorns 1 SpinneysFOOD Bay Leaf 6 medium Spinneys Nicola Potatoes 6 SpinneysFOOD Organic Free Range Eggs 140g frozen peas 125ml mayonnaise 80ml yoghurt 1 tsp rice vinegar 1 tbsp mustard 4 tbsp fresh lemon juice SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

A sta p l e side This potato salad evokes a deep sense of homely comfort and satisfaction for Zahra Abdalla. Its delicious blend of flavours made it a firm favourite and her grandmother would invariably make it for picnics, road trips, barbecues as well as large family gatherings 96

1 Chop the celery stems and carrots into 2½cm-size chunks. Peel and chop the onions into quarters. 2 In a medium-size pot, add the chicken breasts, peppercorns, bay leaf, celery, carrots and onions. Cover the ingredients with water then place the pot over a high heat. Bring to a boil then lower and leave to simmer for 30-40 minutes until the chicken is cooked. Strain the stock into a clean pot. Discard the vegetables. Using a fork, shred the chicken and place in a large bowl. Set aside. 3 Meanwhile, place the potatoes in a pot filled with salted water. Boil for 35-40 minutes. Once cooked, drain and rinse under cold water. Peel and chop into small pieces. 4 Boil the eggs for 10-12 minutes. Once done, plunge into cold water immediately. Peel and finely chop the eggs. Set aside. 5 Bring a small pot of water to the boil. Add the frozen peas and allow to simmer for 5 minutes. Drain and set aside. 6 In a small bowl, whisk together the mayonnaise, yoghurt, lemon juice, rice vinegar, mustard and seasoning. 7 Chop the pickled cucumbers into small cubes. 8 Add the eggs, potatoes, peas and pickled cucumbers to the chicken. Pour over the dressing. Using a spatula, gently combine until all the ingredients are coated with the dressing. 9 Place the salad in a shallow serving bowl and serve with bread on the side.

Photography Kately n A lleg ra

250g pickled cucumbers

DEAR PARENT, LET’S TEACH YOUR CHILD TO BRUSH! It’s easier to get kids to brush when they know why they should do it. As adults, we can help them understand brushing playfully by telling stories or playing games.

Hi, I’m Driller. When kids don’t brush their teeth well, I come to drill holes into the teeth.

Hello. I’m Longie. I like to squeeze into tiny spaces to play hide-and-seek. The greatest fun for me is when you manage to with an interdental brush.

I’m Watchdog. I keep an eye on kids’ teeth. And don’t get scared about dental check-ups. Dentists are our friends!

Sweety here! Sugar makes me build houses lm on your teeth. If you don’t remove them in time, that’s when Driller comes to make his holes!

Explore the tools for children’s proper oral care @curaproxarabia

Little cooks Freaky fruit and veg for Halloween plus chef Kelvin Cheung’s curated lunch boxes

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HALLOWEEN TR EATS These fruit and veggie-based goodies are fun and spooky alternatives to regular candy

Antonio the avocado’s ghost marshmallow brownies

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Billy the butternut’s monster doughnuts

Fei the Fuji apple’s ‘poison’ candied apples

ANTONIO THE AVOCADO’S GHOST MARSHMALLOW BROWNIES Adding avocado to the brownies ensures it’s packed with extra ﬁbre and nutrients. Prep time: 5 minutes Cook time: 10 minutes Makes: 9

VEGGIE

For the brownies 120g SpinneysFOOD Salted Butter 1 ripe SpinneysFOOD Hass Avocado

whisk together the flour, cocoa powder and salt. Gradually add the dry ingredients to the avocado mixture, stirring until just combined. 5 Pour the brownie batter into the baking dish and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean. Be careful not to overbake. Remove from the oven and set aside to cool completely. 6 Once the brownies are cool, cut into squares. Top each square with a whole marshmallow that has been decorated with eyes and a mouth. Microwave for 30 seconds until it just starts to melt. 7 Serve immediately.

180g soft brown sugar

FEI THE FUJI APPLE’S ‘POISON’ CANDIED APPLES

2 large SpinneysFOOD Organic Free-Range Eggs 1 tsp vanilla extract

over a medium heat until the sugar has dissolved completely. Insert a candy thermometer into the mixture and cook it until it reaches the hard crack stage, approx. 150°C. Be careful not to let the mixture burn. Once the mixture reaches the desired temperature, remove it from the heat. Add the black gel food colouring and stir until the colour is evenly distributed. 4 Holding each apple by the skewer, dip it into the hot candy mixture, tilting the pan to coat the apple completely. Allow any excess candy to drip back into the pan. Place the coated apples onto the baking tray, making sure to space them apart so they don’t touch. Allow the candied apples to cool completely at room temperature. As they cool, the candy coating will harden and set.

65g SpinneysFOOD All-Purpose Flour 35g cocoa powder ¼ tsp SpinneysFOOD Fine Sea Salt

BILLY THE BUTTERNUT’S MONSTER DOUGHNUTS

You can omit the food colouring for more natural looking apples. Prep time: 5 minutes

For the marshmallow topping

Cook time: 10 minutes

9 white marshmallows

Makes: 6

Black food marker (for ghost eyes)

1 Preheat the oven to 180°C, gas mark 4. Grease and line a 10cmx10cm baking dish with baking paper. 2 In a microwavesafe bowl, melt the butter. Set aside to cool slightly. Cut the avocado in half, remove the pit and scoop the flesh into a blender or food processor. Blitz until smooth and creamy. 3 In a mixing bowl, combine the melted butter, sugar, mashed avocado, eggs and vanilla extract. Stir until well combined. 4 In a separate bowl,

For a healthier alternative, bake the

VEGAN

doughnuts in an oven at 180°C, gas mark 4, for 10-15 minutes or until cooked through.

6 Fuji apples

Prep time: 15 minutes (plus prooﬁng time)

400g SpinneysFOOD Fine Grain White Sugar

Cook time: 35 minutes

125ml SpinneysFOOD Bottled Drinking Water

Makes: 8-10

165g glucose 1 tsp black gel food colouring

VEGGIE

For the doughnuts 3 tbsp SpinneysFOOD Unsalted Butter

1 Wash and dry the apples thoroughly. Remove any stems and insert a wooden skewer into the top of each apple. Set aside. 2 Line a baking tray with baking paper or a silicone mat. 3 In a small pot, combine the sugar, water, and glucose. Stir

125ml SpinneysFOOD Full Fat Milk 1 tsp vanilla extract 10g yeast 200g cooked and mashed butternut squash 1 tbsp apple cider vinegar

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rack to cool completely. 7 Dip each doughnut into the glaze, allowing any excess to drip off. Place the glazed doughnuts back on the wire rack and decorate them with candy eyes and gummy teeth.

DAO’S COCONUT AND OREO TRUFFLES To make the candy eyes, melt white chocolate and place it in a piping bag. Pipe equalsized rounds on a piece of baking paper. Melt dark chocolate and place it in a piping bag. Pipe a smaller round in the centre of each white chocolate round to form the eyes. Prep time: 20 minutes Cook time: 5 minutes Makes: 15

VEGGIE

20 Oreo cookies 115g cream cheese, softened 100g desiccated coconut 200g white chocolate drops To serve 15 candy eyes 50g sprinkles

Dao's coconut and Oreo truffles

1 large SpinneysFOOD Organic Free-Range Egg 2 large egg yolks 230g SpinneysFOOD Soft Brown Sugar ¼ tsp SpinneysFOOD Fine Cinnamon ¼ tsp SpinneysFOOD Fine Sea Salt 420g SpinneysFOOD All-Purpose Flour For the glaze 150g SpinneysFOOD Super Fine Icing Sugar 2-3 tbsp water ½ lemon For decorating Candy eyes Gummy teeth

1 In a microwavable bowl or jug, combine the butter and milk and place in the microwave for 30 seconds or until melted and warmed through. Add in the vanilla extract. 2 In the bowl of a stand mixer, combine the warm milk

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and butter mixture with the yeast and set aside. Leave for 5 minutes or until foamy. Add in the cooked butternut squash, vinegar, egg and egg yolks and beat until well combined. Mix in the remaining ingredients on a low speed until fully combined, be careful not to overmix. Cover with a clean tea towel and allow the dough to rise for one hour in a warm spot until doubled in size. 3 Roll out the dough on a lightly floured surface to a 3cm thickness. Using a 5cm round cutter, cut out approx. 10 circles then cut out the centre using a 2cm round cutter. Cover and set aside for 1 more hour. 4 In a medium bowl, whisk together the icing sugar, water, and lemon juice until smooth. Adjust the consistency by adding more water, if needed. 5 Preheat a pot of oil or deep-fat fryer to 180°C. 6 Once the doughnuts have proofed, drop them in the hot oil and fry for 2-3 minutes on either side until golden and cooked through. Then transfer them to a wire

1 Place the Oreo cookies in a food processor and blitz until they are finely crushed into crumbs. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin. 2 In a mixing bowl, combine the crushed Oreo cookies, softened cream cheese and desicated coconut. Mix well until the mixture is evenly combined and holds together. Roll the mixture into small balls, approx. 2½cm in diameter, and place them on a baking sheet lined with parchment paper. Place the baking sheet with the truffles in the refrigerator for approx. 15-20 minutes to firm up. 3 Meanwhile, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring well between each interval, until the chocolate is smooth and fully melted. 4 Remove the chilled truffles from the refrigerator. Dip the base of each truffle into the chocolate and coat in sprinkles. Place the chocolate-coated truffles back onto the lined baking tray. Using leftover melted chocolate, secure the candy eyes to the truffles. 5 Place the baking tray back in the refrigerator for approx. 15 minutes to allow the chocolate to set and the truffles to firm up. 6 Store in the refrigerator for up to 3 days.

SOPHIA THE STRAWBERRY’S SHORTBREAD WITCH FINGERS WITH STRAWBERRY JAM Prep time: 15 minutes (plus freezing time) Cook time: 15 minutes Makes: 10

VEGGIE

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Sophia the strawberry’s shortbread witch fingers with strawberry jam

Jamie the sweet potato’s Jack-O-lantern sandwich cookies

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To give the shortbread witch fingers extra strawberry flavour, add 30g freeze-dried strawberry powder to the shortbread dough, then continue as instructed.

145g SpinneysFOOD Super Fine Icing Sugar 225g SpinneysFOOD Salted Butter, softened 1 SpinneysFOOD Organic Free-Range Egg 1 tsp pure vanilla extract 5-6 drops green food colouring 330g SpinneysFOOD All-Purpose Flour 1 tsp SpinneysFOOD Fine Sea Salt 20g slivered pistachios 10 blanched and skinned almonds 135g strawberry jam

1 Using a stand mixer or electric beater, cream the icing sugar and softened butter until pale and fluffy, approx. 2 minutes. Add in the egg and continue to beat until fully incorporated and fluffy, approx. 1 minute. Mix in the vanilla extract and food colouring until fully combined. 2 In a separate small bowl, whisk the flour and salt together. Add the flour mixture to the butter mixture and beat on a low speed until just combined. Cover the bowl with cling film and refrigerate for at least 30 minutes or up to 2 days. 3 Portion the dough into 10-12 evensized balls. Roll each ball between your palms to form finger-shaped logs. Arrange the logs on the baking trays and press a whole almond into each log where the ‘nail’ would be on a finger. Carefully pinch the dough just below the almond and halfway down the log to create a ‘knuckle’. Using a sharp knife, carve horizontal lines of varying lengths into the ‘knuckle’. Place 1 or 2 pistachio pieces in the finger to make ‘warts’. Repeat with the remaining dough. Freeze the shaped shortbread for 30 minutes. 4 Meanwhile, preheat the oven to 180°C, gas mark 4. Line two baking trays with baking paper. 5 Bake the fingers, rotating the trays halfway through, until the edges are firm and the tops are dry, approx. 10 minutes. Allow the fingers to cool slightly. 6 Dip the bottom of the shortbread fingers in strawberry jam and place them on a serving plate.

JAMIE THE SWEET POTATO’S JACK-O-LANTERN SANDWICH COOKIES Prep time: 30 minutes (plus resting and freezing time) Cook time: 15 minutes Makes: 8 cookie sandwiches

VEGGIE For the cookies 113g SpinneysFOOD Salted Butter, softened 100g SpinneysFOOD Fine Grain White Sugar 100g SpinneysFOOD Light Muscovado Sugar, plus extra for sprinkling 300g cooked and mashed sweet potato 1 large SpinneysFOOD Organic Free-Range Egg 1 tsp vanilla extract 250g SpinneysFOOD All-Purpose Flour 1 tsp SpinneysFOOD Baking Powder ½ tsp bicarbonate of soda ½ tsp SpinneysFOOD Fine Cinnamon ¼ tsp ground nutmeg ¼ 3tsp SpinneysFOOD Fine Sea Salt For the filling 115g cream cheese, softened 60g SpinneysFOOD Salted Butter, softened 250g SpinneysFOOD Super Fine Icing Sugar ½ tsp vanilla extract

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 In a mixing bowl, cream together the butter and sugars until light and fluffy. Add the mashed sweet potato, egg and vanilla extract to the butter mixture, and mix well to combine. 3 In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, spices and salt. Gradually add the dry ingredients to the sweet potato mixture, mixing until a dough forms. Form into a flat circle, cover and chill in the fridge for 30 minutes. Once rested, roll the dough out on a floured surface until it is ½cm thick. 4 Using a pumpkin-shaped cookie cutter, cut out 16 cookies. Decorate half of these by cutting out eyes and mouths and sprinkling with extra muscovado sugar, leaving the remaining 8 cookies whole to hold in the filling. Freeze the cookies for 30 minutes. 5 Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack. 6 Meanwhile, prepare the filling. In a mixing bowl, beat together the cream cheese, butter, icing sugar and vanilla extract until smooth and creamy. 7 Once the cookies have cooled, spread a generous amount of the filling onto the bottom side of one cookie, then place another cookie on top to create a sandwich Repeat with the remaining cookies and filling. 8 Store in an airtight container for up to 2 days.

Get ready for trick o’ treating with the goodies we have in stores.

Skittles Shriekers Fun Size

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Werther’s Original Caramel Apple Soft Caramels

Swiz zels Monster Treats

Snickers Jack O’ Lanterns

Brach’s Mellowcreme Pumpkin

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OUT OF

Sweet potato fries

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Noodles in miso soup

Chef Kelvin Cheung has taken Dubai by storm with his award-winning restaurant Jun’s, but his most important role is being dad to his son Bodhi. This father-son duo enjoy being together in the kitchen, so we asked them to create five lunch boxes for you. Check out Kelvin and Bodhi’s adventures @chefkelvincheung and @bodhi.bites on Instagram Stuffed sea shell pasta

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SWEET POTATO FRIES “Bodhi loves the idea of getting fries in his lunch box. Shhh, don’t tell him they’re baked!” Prep time: 10 minutes Cook time: 30 minutes Serves: 2

VEGGIE

2 large sweet potatoes 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

the membrane. Fill a small saucepan with 2½cm of water and bring it to a boil. Gently submerge the eggs halfway and cover. Boil for 6 minutes, then rinse under cool water to stop the cooking process. Peel, slice and set aside. 2 Bring the chicken stock to a boil and whisk in the dashi powder followed by the miso. 3 Add the noodles and cook according to package instructions. 4 Add the sweet corn and nori sheets to the soup mixture. Top with the jammy eggs.

3 garlic cloves

For the dashi broth 1L chicken stock 30g kombu 13g bonito ﬂakes For the rice 500ml dashi broth 400g SpinneysFOOD Thai Fragrant Jasmine Rice Vegetables or protein of choice To serve

SpinneysFOOD Fresh Rosemary or Thyme (optional)

STUFFED SEA SHELL PASTA

Soya sauce or tamari

“Stuffed shells are easy to prep and are my wife’s

1 Pour the stock into a pot and place over a medium-low heat. 2 Using a damp towel, wipe down the kombu then add to the stock. Simmer for 2 hours. After 2 hours, bring to a boil then reduce the heat to the lowest setting and cover for 10 minutes. Remove from the heat and add bonito flakes. Set aside until ready to use. 3 Bring the broth to a boil. Add the rice and vegetables or protein chopped into bite-size pieces. Reduce the heat until the water evaporates, approx. 6-7 minutes. 4 Finish with a drizzle of soya sauce or tamari.

½ tsp SpinneysFOOD Fine Sea Salt

1 Preheat the oven to 190°C, gas mark 5. Line a baking tray with parchment paper. 2 Peel the potatoes and cut into 1¼cm-thick sticks. Place the sticks in a large bowl. 3 Add the olive oil, whole garlic, fresh herbs, salt, and any other seasonings you’d prefer, to the bowl. Toss everything together so that each stick is coated. 4 Place the sweet potato sticks on the baking tray, making sure they’re all placed in a single layer. 5 Bake for approx. 20 minutes, then flip over and bake for a further 10 minutes until the fries are crispy and done to your liking.

favourite comfort food. It’s something she ate frequently growing up and now Bodhi does, too.” Prep time: 10 minutes Cook time: 15 minutes Serves: 1

VEGGIE

3 pieces jumbo sea shell pasta 150g SpinneysFOOD Ricotta Cheese SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Fine Black Pepper, to taste Any vegetables or protein of choice, optional 250g marina sauce SpinneysFOOD Grated Parmesan or Mozzarella

EGG CRÊPE NOODLES “These aren’t supermarket egg noodles. These are a

100g of your childs favourite noodle

1 Preheat the oven to 190°C, gas mark 5. 2 Bring a pot of salted water to a boil. Blanch the shell pasta in the water until just al dente (it will cook more in the oven). 3 Place the ricotta in a bowl. Season with salt and pepper (you can add whichever vegetables or protein your child prefers at this step) and mix well. 4 Fill the shell pasta completely with the ricotta mixture. 5 In a small ovenproof dish, spread half the marinara sauce. Place the shells on top of the sauce. Cover the shells with the remaining sauce and sprinkle the cheese on top. 6 Place the dish in the oven and bake until the cheese is golden brown.

To serve

ONE-POT RICE

NOODLES IN MISO SOUP “Bodhi is obsessed with Chinese soup noodles made from the bone broth we keep simmering in our Instapot at all times. This version fulﬁlls his cravings.” Prep time: 10 minutes Cook time: 15 minutes Serve: 1 2 SpinneysFOOD Organic Free Range Eggs 350ml chicken broth 1 tbsp dashi powder 1 tbsp white miso paste

1 x 198g tin Libby’s Whole Sweet Corn Nori sheets

“This is the ultimate time saver for a busy family that

Assorted vegetables of choice, optional

needs a quick and easy comfort meal.” Prep time: 10 minutes

1 To make the jammy eggs, first tap the round of the egg with a spoon until you hear the snap of

Cook time: 2 hours 20 minutes Serves: 6-8

high protein, no ﬁller, clean eating alternative for the ‘noodles and butter only’ kids.” Prep time: 5 minutes Cook time: 5 minutes Serves: 1

VEGGIE

3 SpinneysFOOD Organic Free Range Eggs Pinch of SpinneysFOOD Fine Sea Salt Pinch of SpinneysFOOD Fine Black Pepper SpinneysFOOD Unsalted Butter, for greasing

1 Place all the ingredients in a small bowl and whisk together. 2 Place a 18-20cm round skillet over a medium-high heat. Swirl a knob of butter around the hot skillet. 3 Pour 3 tablespoons of the egg mixture into the hot pan and swirl around until the mixture coats the bottom of the pan. Cook until the mixture is set but not browned. Flip and cook on the other side for 30 seconds. 4 Slice the crêpe into strips or serve as is.

We have an array of healthy bites and drinks to keep your little one satisfied through the day.

Arla Protein Chocolate Flavour Pudding

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Beam Cranberr y Strawberr y Crispy Puf f Seed Bar

Graham’s Squidgies Blueberr y Yoghur t

Pri Bakes Oat y Pies – Chocolate

Lifeway Oat Dair y-Free Strawberr y Vanilla

LITTLE COOKS

One-pot rice

SCAN THE QR CODE TO SHOP ALL LUNCH BOX KITS AND COMBOS

Egg crêpe noodles

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Live well The latest health and beauty buys, sustainability at Oman’s Six Senses Zighy Bay and outdoor adventures in Slovenia

Six Senses Zighy Bay’s organic garden provides an abundance of leafy greens and herbs for the chefs to use

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Body beautiful From hair care and skincare to plant-based nutrition, we have a selection of premium quality products for adults, babies, curly girls and more

NOURISHING NATURALS

RO C K I N ’

locks

Fuel up

A leading name in nature-based personal care, Weleda is certified by NATRUE, which ensures natural and organic ingredient clarity. Working with medicinal plants from its own gardens and ethically sourced ingredients such as lavender, sandalwood and arnica, the team at Weleda creates skincare products that are free of microplastic beads and liquid plastics, GMOs and petroleum-derived ingredients. Its Baby Calendula range is 100 per cent certified natural and contains extracts from organic calendula to harmonise and nourish delicate baby skin. Weleda’s Skin Food line soothes dry skin with natural oils and extracts from organic plants, but most importantly, it is microbiome-friendly. This means it works to protect and restore the skin’s protective barrier with extracts from rosemary, calendula and chamomile. Find these creams, balms and oils in stores now.

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Meal planning just got easier with Huel, a nutritionally complete, plant-based food packed with 27 essential vitamins and minerals, proteins, fats, carbs, fibre and phytonutrients. Its ready-to-drink series is made from tapioca, sunflower seeds, coconut, pea protein, flaxseeds and hemp seed protein. What’s more? All the drinks are free of gluten, palm oil, lactose, GMOs and animal products. Keep an eye out for the banana, berry, chocolate and vanilla flavours in stores now.

KIDS’ CORNER

Snails, the brand that gave us the world’s first washable nail polish for kids, also makes fun temporary tattoos in metallic and neon colours and bunny themed hair accessories called Cuty Clips. Shop for these in stores now.

Curly, wavy or straight, Umberto Giannini celebrates every hair type and encourages women to play with (and love!) their natural textures. Created in the 1990s by awardwinning hairdresser and celebrity stylist Umberto Giannini and Claire Shread, a businesswoman, curly girl and dedicated environmentalist, the brand continues to craft cruelty-free and vegan haircare products. Curly hair needs extra care and UG’s Curl Jelly range is packed with moisturising banana extract, shea butter and coconut oil. Scalps need care, too, and UG’s Scalp and Grow line of products are formulated to detoxify and stimulate the scalp with ingredients such as caffeine, sea salt and pineapple, so you can say goodbye to itchy, flaky skin and hello to stronger roots. Look out for these products and more in stores now.

LIVE WELL

Getting

Zighy with it

Gili Lankanfushi in the Maldives Six Senses Zighy Bay exemplifies how promisesofinnovative and can be the principles sustainability creative culinaryinto experiences seamlessly integrated the realm of that you will never luxury travel. Tiffany Eslickforget. writes about it was toughintoOman narrow how While this idyllic retreat not the options down, here’s our but only offers an unparalleled escape also serves as an inspiring model for responsible and eco-conscious hospitality

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Photography by supplied & Tif fany Eslick

“W

hen I say go, you need to run and don’t stop when you reach the edge,” explains my paragliding instructor. Standing on a launch pad 960 feet above sea level, I’m strapped into a harness that’s connected to him. And I’m oddly excited to leap off a cliff. But take off is not as dramatic as it sounds. We start moving, the wing inflates, we’re scooped up by a gust of wind and before I know it, I’m asked to stop “peddling” in the air, to sit back in the harness and enjoy the ride. I relish every second of it, throwing in a few screams for good measure, of course. Catching the currents, we sweep and soar between the craggy Hajar mountains – some of which are so close, I could touch them. Others stretch further afield, plunging into the cerulean waters of Oman’s Musandam Peninsula. Directly below, I see Six Senses Zighy Bay, which sits unobtrusively toward the left of a mile-long sandy beach. Its cluster of stone villas and outbuildings blend into a tapestry of green; I learn later that this is made up of more than 5,000 trees. There are few hotels in the world where you can arrive by paragliding – an option that is testament to Zighy’s individuality. You can also wind your way down the mountains in a 4x4, but choosing the eco-friendlier and, let’s face it, more thrilling approach, is preferable and apt. This resort’s commitment to eco-conscious practices and its harmonious coexistence with nature is evident in every facet of its operations. While it’s dreamy to hide away in a villa, flop from sun lounger to the pool, spend hours inside the spa or feast your heart out at spectacular restaurants, I encourage you to stay at Zighy Bay, to appreciate and experience how, especially in luxury tourism, sustainability can and should be a way of life. Taking on such commitments requires dedication and a team of people who inherently believe in the cause. Fortunately, at Zighy Bay – “there are the right people, with the right toolkits, looking at all the right places,” explains sustainability director Armand Thieblemont. “With all that, you can have incredible results,” he adds. Armand helms several different programmes addressing recycling and waste, plastic, energy conservation, the environment, organic farming, education and the community. Any guest can book a sustainability tour with him or a member of his team to find out about the above; findings are fascinating. For example, today, 100 per cent of all glass waste is recycled; and learning how it’s repurposed onsite is inspiring. From using it in a sand-like texture to build roads, to melting it down to make jewellery or decorations at the Earth Lab (the best kids’ club) or plates for the resort’s restaurants – the uses are multiple. The resort has managed to reduce plastic usage by 80 per cent, while suppliers have replaced plastic packaging with reusable cooler boxes for transportation. And 90 per cent of in-villa amenities are plastic-free. In terms of energy savings, Zighy is well ahead on last year’s 30 per cent saving. When it comes to bottled drinking water – this is produced via reverse osmosis and the salt water, which is filtered out during the process, is used in a sprawling saltwater pool. And that oasis of

OPPOSITE PAGE: Opt for the adventurous route and paraglide into the resort. THIS PAGE, FROM TOP: The on-site organic garden; milk from the resort’s tribe of goats is used to make goat’s cheese at Zighy Bay’s artisanal factory; guests are encouraged to cycle around the property. FOLLOWING SPREAD, CLOCKWISE FROM LEFT: Glass waste produced by the resort is recycled onsite and repurposed into jewellery and decorations; more than 5,000 trees grow around the property, providing shade and soothing swathes of greenery; saltwater pool; experience fine dining under the stars at Sense on the Edge; Zighy Bay’s artisanal cheese factory crafts six cheeses including Cheddar, brie and thyme-infused goat’s cheese.

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DON’T MISS From in-villa barbecues and cocktail making lessons to destination dining, Zighy Bay’s F&B offerings are rich and varied. These are three of my favourites… THIS PAGE, FROM LEFT: With direct access to the beach and gorgeous sunrise views over the bay, a beachfront pool villa offers the perfect sanctuary for a relaxed holiday; learn to make delicious falafel, muhammara and more at the Arabic cooking class.

Scan the QR code to listen to our podcast episode with Six Senses Zighy Bay’s executive chef, who talks about their approach to sustainability.

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5,000 trees I mentioned is irrigated entirely with recycled grey water from the resort. It is admirable to see how sustainability is very much entrenched in Zighy Bay’s culinary offerings. Given the property’s coastal location with its bounty of seafood, it makes sense that 90 per cent of the fish is being caught locally. This proximity guarantees freshness, too. And nothing beats plump grilled Omani prawns, meaty scallops and perfectly poached lobster dripping in lemon butter – especially at the property’s Summer House restaurant at lunchtime. In season, an on-site organic garden brims with an assortment of herbs, leafy greens and veg. Further afield, at Zighy’s farm just outside the resort, chillies, aubergines, courgettes, cucumbers, shishito peppers, capsicums and heirloom tomatoes grow in greenhouses. And in a verdant orchard, the likes of lemon, orange, grapefruit, mango and fig trees flourish. All produce is pesticide free. Instead, natural methods are employed, such as an oil spray extracted from the leaves of surrounding Neem trees, which is used to ward off any unwanted bugs, or the home-made compost from food scraps and animal manure which enriches the soil. The farm is also home to 400 chickens that lay almost enough eggs to meet the resort’s daily requirements, as well as a tribe of goats. The latter provide roughly 30-40 litres of milk a week, which, along with cow’s milk, is used to make six cheeses currently at Zighy’s artisanal factory – the first and only one of its kind in Oman. You will find Cheddar, brie and halloumi, but the thyme-infused goat’s cheese and a cow’s milk Camembert-style product are both remarkable. They’re available for breakfast each morning but are whipped up fast. On that note, mixing and matching any of the cheeses with the resort’s cold-pressed olive oil, home-made date syrup, honey or pomegranate molasses is sublime.

Perched atop a cliff (right next to the paragliding start point) is Sense on the Edge. This is arguably one of the more exquisite locations for a restaurant. It’s all about fine dining by candlelight, under the stars. For a family-style, Middle Eastern meal head to Shua Shack on the beach. Think shoes off, feet in the sand, generous mezze platters and the most tender, fall-apart Omani Shua lamb that’s cooked for 24 hours in a pit underground. Book an Arabic cooking class with senior chef de cuisine, Hassan. He’ll teach you how to make real deal falafel, fattoush and muhammara. He’s a whizz when it comes to making pickles and preserves, too. For a last insider tip – try his shanklish manakish for breakfast.

Beyond its physical boundaries, Six Senses Zighy Bay strives to foster positive social changes within the local community. The resort’s sustainability fund receives 0.5 per cent of total revenue and 50 per cent of water and soft toy sales, which is all reinvested in a variety of initiatives. These range from supporting the local hospital and providing medical necessities, to empowering women and equipping the next generation of Omanis through educational programmes with the knowledge and tools they need to address climate change challenges. “We really try to do as much as we can – be it for local industries such as our fishermen, building roads, funding medical units and equipment or through weekly sessions at schools,” says Armand. “We want to share our knowledge and improve the quality of life for our communities. Looking internally at how we can reduce energy consumption, waste, water, and plastic for example is imperative – but finding ways to really be regenerative and create an impact outside the resort is what Six Senses is all about.” For more information, visit sixsenses.com/en/resorts/zighybay

Scoop the Joy

BaskinRobbinsME

BRMiddleEast

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THE LAND OF LAKES and dragons Hel en Far m er shares her family break to Slovenia, a destination just five-and-a-half hours from Dubai, but a world away from city life hy Slovenia?’ This was the question I was asked the most before we left, and it was simple. We were looking for somewhere green that could be accessed via FlyDubai (there are five flights per week). After a great trip to Croatia in 2019, Slovenia felt like it would be ticking a lot of the same boxes. The only problem was, we didn’t know anyone who had been! This meant a lot of research and planning, but it was so worthwhile and surpassed all our expectations.

WHERE TO GO I tried to plan a rough loop, and used booking.com for reservations and hired a car that got us around on great roads with lots of tunnels.

Bovec

This is the adrenaline capital of Slovenia, with rafting, canyoning, hiking and biking, with the turquoise waters of the Soca the real draw. Definitely book a trip with Alpska Sola – paddling down the river was one of our favourite mornings, while driving up the Mangart Saddle, Slovenia’s highest road, was worth the white knuckles!

Ljubljana

This is such a great little city. Gorgeous architecture and pedestrianised for ease. Don’t miss the Friday food markets, funicular up to the castle, a river cruise, the Dragon Bridge, live music and ‘rain’ in the square, and Tivoli Park.

Bohinj

I fell in love with this stunning glacial lake, and we spent happy days swimming, renting a boat, hiking up to the Slap Slavica waterfall and taking a gondola to Volger Ski Centre. We stayed at Bohinj Eco Hotel, which has an aqua park that the kids loved.

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Don’t miss Straza Bled for tobogganing and tube rides (get there early) and nearby village Radovjlica has a gingerbread workshop and Michelin-starred restaurant. We LOVED staying in a treehouse at Garden Village and the resort was awesome, with a little stream, swimming pond and great restaurant.

Lake Bled One of the busiest areas, it’s tourist-tastic, and definitely more expensive than Bohinj.

WHAT TO EAT Ljubljana offers up the best ice cream at Vigo and authentic breakfasts at Slovenia Hisa, while out of the city it’s simple hearty fare, with dumplings and filled dough. Don’t miss the iconic cream cakes around Lake Bled, while a farm stay might mean more unusual cuts of meat (we were offered ‘young horse in onion sauce’). Don’t worry if you have picky kids – you’ll find the usual favourites like pizza and fries pretty much everywhere. And stop off for giant doughnuts at roadside restaurant Trojane. They’ve been serving them since 1959.

Piran

Predjama Castle and Postojna Caves

The Slovenian Riviera is a real gem – you can easily drive into Italy or Croatia or just spend your days on the pebble beach, eating seafood and strolling around the Old Town. We stayed at the Art Hotel Tartini in the main square and loved eating baked, cheesy mussels in Fritolin Pri Cantini (be prepared to queue).

These are two of the biggest tourist attractions and they are impressive! Definitely worth a day to explore properly, with lots of history and geology to learn about via audio tours. You’ll cover a lot of steps, so wear shoes with good grips, and take layers for the caves – it gets chilly down there. We stayed nearby at a farm called Eko Turizem Hudicevec and it was a real highlight, with horse riding, feeding the animals and great local food.

DON’T MISS Listen out for Farmer’s Kitchen on Dubai Eye103.8FM in collaboration with Spinneys. It airs from 2-5pm on Fridays.

Photography Helen Farmer

RECIPE INDEX

START ERS, SOUPS, SALADS & SIDES

MAINS 37

Tandoori chicken sausage and mushroom

Spiced croutons (for summer salads)

Lobsters with burnt tomato and chilli butter

toad-in-the-hole with raita

Bang bang corn ribs

BBQ chicken thighs

Balsamic marinated steaks

Full picanha on the grill

Grilled triple citrus salmon

Tender roast lamb with tzatziki sauce

Slow cooked beef short ribs

Grilled pumpkin and halloumi skewers with Moroccan hummus

Tandoori sweet Palermo peppers stuffed with

Smoked Portobello mushroom steaks with

spicy potatoes

white BBQ sauce

Shawarma-style potato salad

Grilled salmon with risoni courgette pasta salad

Smoked tuna, prawn and mango salad with

Lime and coriander yoghurt marinated 46 47

citrus dressing

Steak with grilled asparagus chimichurri and

Oysters with miso butter

crushed potatoes

48 49

spatchcock chicken

Chipotle and brown sugar pulled chicken

Stuffed sea shell pasta

108

One-pot rice

108

BR EAKFAST & BRUNCH

Grilled flatbreads

Polenta fries with gorgonzola dressing

The spicy board

Smoked paprika chicken thighs with charred

The classic board

cream corn

miso-aubergine butter

The vegan board

BBQ sardines with tarator sauce

Lamb and pine nut arayes brushed with

Thai Wagyu rib-eye salad

Shawarma-spiced whole seabass with toum

za’atar butter

Sausage and fennel flatbread pizzas

Soya, ginger and butter-basted

chakalaka relish

Sausage and onion skewers with harissa-honey glaze

Sticky barbecue buffalo wings and grilled

Grilled halloumi toasties with 93 93

Grilled no-knead Turkish bread with 60

basil butter

seafood broil

Grilled kingfish with lemon-caper vinaigrette

BAKED G O ODS & DESSERTS

monkfish tails

Lamb boerewors stokbrood with

Cajun-crusted red snapper with

Grilled salmon side with hoisin glaze and 63

Doogh ice lollies

Peach Melba Pavlova with blueberry sauce

vegetable platter

charred pak choi

Burger tacos

Green tikka T-bone with chargrilled

‘Beef’ satay with peanut sauce

lettuce wedges

Jalapeño popper-style hot dogs

Paprika beef fillet steaks with Argentinian salsa criolla

marshmallow brownies

101

Paris butter

Striploin carne asada tacos

Fei the Fuji apple’s ‘poison’ candied apples

101

Salad Olivier

The ultimate rump steak sandwich

Billy the butternut’s monster doughnuts

101

Sweet potato fries

108

Sumac lamb rack with sweet ‘n’ sour griddled

Dao’s coconut and Oreo truffles

102

Noodles in miso soup

108

aubergine salad

Sophia the strawberry’s shortbread witch

Egg crêpe noodles

108

Lamb smash burgers with chilli crisp

fingers with strawberry jam

Pull-apart garlic baguette with Café de

Pear and vanilla sorbet with 64

spanakopita flatbreads

Watermelon breeze

Glazed bone-in shoulder rack with

Grilled peach margarita

aloo ko achar

marzipan wafers

Antonio the avocado’s ghost

102

Jamie the sweet potato’s Jack-O-lantern

Pulled lamb shoulder with grilled

DR INKS

122

Jerk BBQ lamb chump with rainbow slaw

Let’s talk tomahawk

72 73

sandwich cookies

104