Summer’s best is here and it’s bursting with flavour! One of the highlights this month – and the reason I’m jumping straight into it – is our Salut Summer feature. We’ve just returned from an unforgettable trip to France, and I couldn’t wait to share it with you. From exploring the world’s largest wholesale market at Rungis to driving through the orchards of Avignon in vintage Citroën 2CVs – in search of the perfect apricots, cherries and sun-drenched vegetables – it was magnifique! We cooked on-site in a charming old French house using the very produce we bring to you each week, and had the honour of being joined by legendary chef Pierre Koffmann. Turn to pages 41-51 for a taste of it all. We’ve also packed this issue with more recipes that celebrate seasonal special finds and standout Spinneysfood products from the UK, Greece, Italy and Spain. From fresh mezze and rustic pastas to vibrant salads, gelato, empanadas, sangria and risotto – these dishes will have you cooking like a local in no time.
Cheese lovers, don’t miss our trail through Burgundy – where I uncovered small rounds with sharp flavour and fascinating stories behind them. And we also had another exciting adventure in France – 48 hours in Lyon in partnership with Emirates Holidays, staying at one of their elegant partner hotels, The Boscolo. We explored the city’s vibrant food scene through a food walking tour, even more cheese tasting (yes, can you believe it?) and an unforgettable lunch at L’Auberge du Pont de Collonges – the gourmet Restaurant Paul Bocuse – a temple to gastronomy and home to two Michelin stars.
I also ended my European tour in Tuscany, truffle hunting and dining at the Michelin-starred restaurant at COMO Castello Del Nero – a breathtaking 12 th -century estate. Meanwhile, Coleen from our team went on a sweet adventure through Portugal, discovering desserts beyond the beloved pastel de nata. And on the topic of classic sweets, we had a lovely chat with chef Christophe Devoille from Atlantis The Royal’s Tearoom, who showed us how to make the elegant île flottante (see pages 14-15).
Here’s to a delicious summer.
Nourish by Spinneys brings you engaging conversations, fresh ideas and hopefully the inspiration to help you eat and live well. Available on Spotify, Apple Podcasts and Anghami. by
THIS MAGAZINE IS PRODUCED BY
CEO SUNIL KUMAR
GENERAL MANAGER OF COMMERCIAL TOM HARVEY
GENERAL MANAGER OF MARKETING WARWICK GIRD
CREATIVE AND CONTENT DIRECTOR TIFFANY ESLICK tiffany.e@finefarefood.com
DEPUTY CONTENT EDITOR KAREN D’SOUZA
DESIGNERS
COLEEN ESTOQUE, EMILY EVANS & FRANCIS GACER
DIGITAL MARKETING MANAGER ANKIET GULABANI
DIGITAL CONTENT MANAGER LYNN SOUBRA
SOCIAL MEDIA MANAGER RASHA EL SALEH
CONTENT ASSISTANT DIANNA ACIBAR
CONTRIBUTORS
KATELYN ALLEGRA, MICHELLE CLEMENTS, DEVINA DIVECHA, JORDAN FARRELL, AASIYA JAGADEESH, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON
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.
18 READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations
IN SEASON
19 Our seasonal highlights include berries, Romaine lettuce, green beans, tomatoes, cherries and French plums
ON THE CLOCK
27 Make-in-minutes meals to beat the heat this summer
Recipe features
HELLO SUMMER
Regulars
THE CUT
9 7 OF A KIND
Canned fish and seafood 11 DRINKS
13 RESTAURANT ROUND-UP
Discover traditional dishes and exceptional foodie experiences at these three restaurants drawing inspiration from the Mediterranean 14 THE PATH TO SWEET SUCCESS
Christophe Devoille’s career has been shaped by iconic kitchens and experiences across the globe, and it’s his passion for pastry that can be felt through the offerings at Atlantis
The Royal
16 USE IT UP
Don’t discard leftover bread, olives and lemons. Instead use them to make a tapenade, an Italian salad and a citrus cake JULY – AUGUST 2 0
33
Celebrate the best of the British summer – strawberries, asparagus, potatoes and sun-ripened tomatoes
SALUT SUMMER
41 Travel with us through the south of France as we cook with the freshest fruit and veg from the sunniest orchards
CIAO SUMMER
53 A sun-drenched trip through Italy’s vibrant summer flavours from caponata to gelato and citrusy spritzes
62 DIPPING STARS
Sweet and spicy, creamy and zesty, these dipping sauces are the ideal condiments for leftover crusts from our new air-fryer pizzas
HOLA SUMMER
67 Bring friends and family around the table for a Spanish feast with sangria, tapas, paella and more
OPA SUMMER
75 Enjoy the bold, tangy flavours of Greece – from barrel-aged feta to thick yoghurt, moreish olives and more
82 TOP OF THE POPS
KitKat Pops add a chocolaty, crunchy twist to these European desserts
LITTLE COOKS
Give kids a taste of the Med with bite-sized snacks from Spain, Italy and France
Live well
92 THE HILLS ARE ALIVE...
A dreamy Tuscan escape at COMO Castello Del Nero promises Michelinstarred feasts, centuries-old charm and moments of la dolce far niente
96 A TASTING
TRAIL
Tiffany Eslick travels through Burgundy on a flavour-packed trip, uncovering, among many gourmet delights, five standout cheeses and exactly where to find them, should you follow in her footsteps
98
48 HOURS IN LYON
Wander your way through France’s gourmet capital with this flavour-packed itinerary – and let Emirates Holidays plan your escape in style 104 A SWEET ESCAPE
A city that will quite literally take your breath away, Lisbon offers an abundance of delectable rewards after conquering its many uphill streets and cobblestone stairs
TART WITH LAVENDER AND HONEY CRÈME
PAGE 50
APRICOT
FRAÎCHE
The cut
Food, restaurant and product news that we think is worthy of being on the list
Seafood starters at Maison Dali, including giant hamaguri clams
1 Spinneysfood Sardines in Olive Oil; 2 Waitrose Cantabrian Anchovy Fillets; 3 Frinsa Cod in Garlic Sauce; 4 Minerva Octopus in Olive Oil; 5 Ortiz White Tuna in Olive Oil; 6 Minerva Tuna Fillets in Olive Oil; 7 Spinneysfood Mackerel Fillets in Olive Oil.
DRINK UP
A refreshing beverage ideal for picnics or garden parties
Tips from The Tasting Class 3 to try
Delicate, floral and undeniably elegant, this English garden mocktail is a non-alcoholic take on garden party drinks, inspired by the prestige of classic British teas. At its heart is Tea Pigs’ blend of Darjeeling and Earl Grey teas – two iconic infusions with centuries of heritage.
Darjeeling, often referred to as the ‘Champagne of Teas’, hails from the Himalayan foothills and is prized for its muscatel aroma and bright, floral notes. Earl Grey, with its distinctive citrusy bergamot flavour, dates back to the 19 th century when it was named after British prime minister Charles Grey. Together, they create a harmonious base that is both sophisticated and refreshingly complex.
Elevating this brew is Sea Arch Coastal Juniper, a vegan, sugar-free and non-alcoholic botanical spirit inspired by the coast of Devon in the UK. Crafted with seaside herbs such as sea kelp and samphire as well as cardamom and blood orange, its crisp juniper backbone and delicate salinity perfectly echo the freshness of an English garden, complementing the tea’s floral and citrus notes without overpowering them.
This elegant beverage is balanced with a touch of lemon juice and sugar. Decorate it with a fresh sprig of lavender, thyme, or even baby’s breath for a final botanical flourish. You can even add a playful touch by serving it in a tea cup.
ENGLISH GARDEN MOCKTAIL
Prep time: 5 minutes (plus brewing and chilling time)
Fresh lavender sprig or Spinneysfood Edible Flowers
1 Steep the tea bag in hot water for 2-3 minutes. Stir in the sugar while the tea is still hot. Allow the tea to cool to room temperature, then refrigerate until well chilled. 2 Juice the lemon. 3 Combine the chilled sweet tea, 2 teaspoons of lemon juice and Sea Arch Coastal Juniper in a glass. Stir gently and pour over ice into a tea cup or glass of choice. 4 Serve with a sprig of fresh lavender or an edible flower of choice.
TOP TIP!
Brew the perfect cup of Earl Grey by steeping the tea bag in water, heated to approx. 95°C, for no more than 3 minutes to prevent bitter notes.
BELVOIR FARM NON-ALCOHOLIC LIME & YUZU MOJITO
Made using freshly squeezed Peruvian lime juice, blended with yuzu juice and a hint of mint.
BELVOIR FARM NON-ALCOHOLIC PEACH BELLINI
This has been created through a blend of real peach and grape juices for a delicious, refreshing alternative to the classic beverage.
BELVOIR FARM NON-ALCOHOLIC PASSION FRUIT MARTINI
Enjoy this refreshing drink made with real tropical fruit juices and Madagascan vanilla extract. belvoirfarm.co.uk
English garden mocktail
VEGAN
European vibes
Discover traditional dishes and outstanding foodie experiences at these three restaurants drawing inspiration from the Mediterranean
1After launching in Dar Al Wasl Mall in 2021 with its fermented dough pizzas, Moon Slice has now opened a second outpost within Dubai Mall’s The District featuring the signature menu items as well as new dishes only available here. Start with the cured beef carpaccio with truffle dressing –pleasantly subtle – where candied orange peel, pine nuts and Grana Padano come together for a delicate and flavourful starter. The fried calamari in squid ink is a surprise in that it maintains its crisp outer layer while the interior is perfectly cooked. The mushroom risotto is rich and creamy, but the short rib pasta is a winner – it’s meant to be a take on the brand’s short rib pizza, and features linguine and slow cooked meat for a satisfying bite. Save room for dessert, whether you’re after a refreshing sorbet or an indulgent tiramisu.
2
Walking to Iliana – set in its own building within the sprawling Jumeirah Marsa Al Arab grounds – makes you feel as though you’re about to leave the city, if not for the iconic silhouette of the Burj Al Arab glittering right behind the structure (Hot tip: snag a table outdoors in the winter – you won’t regret it). The interiors are classy and understated, allowing the food to steal the show. The scallop sashimi is citrusy and fresh, with the slightly sweet meat and lemon marmalade pairing delivering a deep umami. There’s a variety of spreads you can try; we went with the htipiti, made from whipped feta and Greek yoghurt, and couldn’t stop ourselves from digging in. The feta in crispy phyllo is a
stunner; drizzled with organic thyme honey, it strikes a balance with the sharp cheese, while toasted sesame adds a nice smokiness. If you’re after a fish main (and you really should be), head to the fresh fish market counter, where dishes are prepped to traditional recipes and grilled over charcoal briquettes or wood. There’s plenty to tempt diners from the dessert menu, but you absolutely have to try the Greek yoghurt ice cream with honey; its light texture and tangy flavour balance well with the soft sweetness of the honey and the crunch of walnuts on top.
3Maison Dali, discreetly located at one end of The Opus by Omniyat, immediately evokes a world of theatrical opulence with its crimson velvet curtains and deep jade walls, an ideal setting for intimate meals. This dramatic flair extends to the innovative menu that is a marriage between Japanese and Mediterranean flavours curated by chef Tristin Farmer. The juice programme is designed to complement the courses, blending thoughtfully selected ingredients. I opt for the smoked cherry – a deep red concoction crafted from Arabica coffee and lapsang to deliver a dry, almost whiskey-like finish without any bitterness. We suggest pairing this with rich mains like the veal short rib. Starters are exceptional, especially the ginger dashi, which is a comforting broth with an initial hit of lemon, followed by a lingering brininess and warm ginger finish. The giant hamaguri clam shells are filled with a delicate mix of diced clam meat, shiso and cucumber. It carries the
orzo
freshness of cucumber gazpacho coupled with mild, sweet-salty notes of the ocean. The highlight of the entire meal is undoubtedly the miso turbot with scallop-stuffed morels. Its succulence is complemented by a hint of heat and citrus from yuzu kosho and a silky beurre blanc drizzled with yuzu oil. Dessert brings a final theatrical touch with the bourbon caramel sauce for the honey toast, flambéed by our table, and served with crème crue ice cream, providing the perfect creamy contrast to the delicate crunch of the toast.
CLOCKWISE, FROM TOP LEFT: An exceptional Greek spread including
stew and saganaki at Iliana; Tristin Farmer; hot appetisers at Iliana include courgette fritters with yoghurt honey, truffle and mint oil; miso turbot topped with scallop-stuffed morels is one of the stars at Maison Dali.
Christophe Devoille’s career has been shaped by iconic kitchens and experiences across the globe, and it’s his passion for pastry that can be felt through the offerings at Atlantis The Royal
The path to success
sweet
If you wander into Atlantis The Royal and settle in for an afternoon tea, you’ll do so at The Royal Tearoom with Christophe Devoille. The resort’s executive pastry chef has had an illustrious career spanning continents, but his culinary journey began in the east of France, near Strasbourg. “I was not the best at school… I always loved to play or to do something with my hands like a handyman,” he says. This interest, combined with a passion for art, museums, architecture and drawing, found fruition in the world of pastry.
His interest in the field led him to the path of apprenticeships or stages. He later earned his Master Craftsman’s certification (Brevet de Maîtrise) before deciding to explore the world. After watching a TV show focused on French pastry chef François Payard in New York, Christophe was inspired to follow in his footsteps. Within a few months, he went across restaurants in Manhattan sharing his resume, until he was offered a job. In 2000, he moved to New York and began working at a one Michelin star restaurant, serving 500 covers day. “I did it for one year… it was a bit tough, but it was an amazing journey,” he says.
After his return to France, he got the opportunity to interview for a sous chef role at the three Michelin star Alain Ducasse au Plaza Athénée in Paris. Christophe jumped at the chance and even travelled five hours by train for a 20-minute interview – to great success. By the time he left the restaurant more than two years later, he was its pastry chef. “After that, I left Paris and I moved back to my hometown and worked in a three Michelin star restaurant in Strasbourg. But something was missing for me: the stress and the intensity.” He soon returned to Paris to open Le Jules Verne at the Eiffel Tower and eventually became part of Ducasse’s global corporate team and spent time between Paris, Tokyo, Monaco, Las Vegas and other cities around the world.
After a decade with Ducasse, Christophe moved to Macao to open the Wynn Palace and stayed for nearly four years. He then moved to London to open the revamped Annabel’s after which a brief sabbatical followed… and then Dubai came calling.
Joining in early 2020, Christophe now oversees a team of nearly 60 at Atlantis The Royal resort. “We had a great opening and it’s been an amazing journey. I have 10 bakers and nearly 50 pastry chefs. The plan was to do everything in-house. I don’t want to buy readymade items from outside; we want to offer quality and something different as well. For example, I have six to seven people just in production to make sure everything is fresh every day,” he explains. The offerings in The Royal Tearoom with Christophe Devoille (he’s proud that his name was added to the lounge a few months after opening) go beyond the standard fare: from fresh Danish pastries, Arabic sweets, chocolate bonbons, an afternoon tea and more.
At the heart of his philosophy is seasonality, which he says is an influence from his years spent with Ducasse. At Atlantis The Royal, variety is also key. “For example, we have 16 cakes every day and eight are the best sellers. But the other eight are new every day.” Team members are encouraged by Devoille to create new items, which are placed in the main display at the tearoom. “I think it’s a good thing for them to be proud of their creation,” he says.
Christophe is all praises for his team. “I totally trust my team. When I’m not here, they create and just send me a picture. They know what I like and what I don’t like; I’m very lucky to have an amazing team.”
His beliefs here are rooted in his time with Ducasse and he’s keen to share the knowledge he received as a younger chef. “Among the best things I learned from him was to respect the season, respect the guests by using the proper products, as well as the ideal of discipline and being detail-oriented,” says Christophe, who adds that anyone who passes by the pastry kitchen will be struck by the silence. “There is no noise because we need to be focused on what we are doing. Yes, we will also joke a bit, but if you’re not focused, there is space to forget details.”
He adds, “Sometimes I can be a bit tough with the team, but it’s just because I want them to be
stronger and better – for their own future.” He even helps team members find new opportunities when they’re ready to move on. “I’m happy to help them if I can. The pastry world in Dubai is very small. We all know each other.”
This, in a way, echoes what Ducasse told Christophe the first time he left Paris. “He told me, ‘I’ll let you go because I know you will come back one day and you will come back stronger’,” reminisces Christophe. And so he did. by
Scan to listen to our podcast interview with Christophe Devoille, where he also makes one of his favourite desserts, the floating island or île
flottante.
THIS SPREAD, CLOCKWISE FROM LEFT: Chef Christophe Devoille has had an illustrious career around the world, including working for chef Alain Ducasse; The Royal Tearoom with Christophe Devoille at Atlantis The Royal; the signature afternoon tea.
Use it up
Don’t discard leftover bread, olives and lemons. Instead use them to make a tapenade, an Italian salad and a citrus cake
COOK’S NOTE
For extra depth of flavour, rub the bread with a garlic clove before toasting, or serve with burrata for a heartier salad.
TUSCAN PANZANELLA SALAD
A vibrant and rustic Italian bread salad that makes the most of ripe summer tomatoes, crisp vegetables and crusty bread soaked in a tangy dressing.
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4
For the bread
200g leftover ciabatta or any crusty bread
2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
For the salad
500g Spinneysfood Baby Rainbow Plum Tomatoes
Snack Tub
Spinneysfood Fine Sea Salt, to taste
½ Spinneysfood Organic Cucumber
1 small red onion
Handful of Spinneysfood Fresh Basil
Handful of Spinneysfood Fresh Parsley
2 tbsp caper berries or capers, optional
For the dressing
2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
1 tbsp Spinneysfood Organic Red Grape Vinegar
1 tsp Spinneysfood Dried Oregano
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
1 Tear the bread into bite-sized pieces, then toss with the olive oil. Toast in an air fryer at 180°C for 4-5 minutes or until golden. 2 Halve and quarter the baby plum tomatoes. Toss the tomatoes in the salt and place them in a sieve over a bowl, allowing the juices to collect while you prepare the remaining ingredients. 3 Peel the cucumber, alternating by leaving the skin on, then slice into half moons. 4 Thinly slice the red onion and roughly tear the herbs. 5 Add the tomatoes, cucumber, onion, herbs and capers to a large bowl. Toss to combine. Transfer the tomato juice to a jar with the remaining dressing ingredients and shake well to combine. 6 Drizzle over the salad. Add the toasted bread and toss gently to combine. 7 Let the salad sit for 10 minutes before serving to allow the bread to absorb the flavours.
OLIVE AND HERB TAPENADE
A Med richne
A Mediterranean-inspired spread bursting with the briny richness of olives and the freshness of herbs. It’s perfect
VEGAN
Tuscan panzanella salad
TOP TIP!
Add 2 anchovies to the food processor to give this tapenade a salty kick.
Prep time: 10 minutes
Makes: 200ml jar
1 garlic clove
1 tbsp capers
1 lemon
350g leftover pitted olives
for serving with crusty bread and crackers, or as a flavourful addition to sandwiches and salads.
lads.
2 tbsp Spinneysfood Italian Extra Virgin Olive Oil
Handful of Spinneysfood Fresh Parsley
Handful of Spinneysfood Fresh Basil
½ tsp Spinneysfood Black Pepper, freshly ground, to taste
To serve Spinneysfood Whole Black Peppercorns, freshly ground Crusty bread
1 Mince the garlic and rinse the salt off the capers. Zest and juice the lemon. 2 Place all the tapenade ingredients, except for the herbs, in a food processor. Pulse a few times until the mixture is coarsely chopped but still has some texture.
3 Roughly chop the herbs so you do not have to over blend the tapenade. Add the herbs for a few final pulses, being careful not to over blend into a paste. 4 Serve immediately with freshly ground black pepper and crusty bread. 5 Store in an airtight container in the fridge for up to 2 weeks.
LEMON OLIVE OIL CAKE
A moist and aromatic cake with a tender crumb, infused with fragrant olive oil and bright citrus notes.
Prep time: 15 minutes
Cook time: 50-60 minutes
Serves: 8-10
For the cake
2 lemons
250g Spinneysfood Fine Grain White Sugar
3 large Spinneysfood Organic Free-Range Eggs
375ml Spinneysfood Mediterranean Extra Virgin Olive Oil
310ml Spinneysfood Full-Fat Fresh Cow’s Milk
2 tsp vanilla extract
250g Spinneysfood All-Purpose Flour
1 tsp Spinneysfood Fine Sea Salt
½ tsp Spinneysfood Baking Powder
½ tsp bicarbonate of soda
To serve Spinneysfood Super Fine Icing Sugar, for dusting
1 Preheat the oven to 165°C, gas mark 3. Grease and line a 22cm round cake tin with baking paper. 2 Zest the lemons into a large bowl. Add the sugar and rub the zest into the sugar between your fingers to release the oils. Crack the eggs into the bowl. Add the olive oil and whisk until pale and smooth. Juice the lemons and add the juice to the bowl along with the milk and vanilla extract. 3 In a separate bowl, sift together the flour, salt, baking powder and bicarbonate of soda. Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix as this will result in a tough crumb texture. 4 Pour the batter into the cake tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. 5 Using a bread knife, level the top of the cake for a clean surface, if you prefer. Flip the cake over onto a cake stand or serving plate so that the flat side faces up. 6 Dust with icing sugar, slice and serve.
VEGGIE
Olive and herb tapenade
Lemon olive oil cake
OIL CA
COOKBOOK RECOMMENDATIONS
Master ingredients and dishes with these books
For all things lemon
THE GOURMAND’S LEMON by David Lane and Marina Tweed The partnership behind food and culture journal The Gourmand returns with another single-theme compendium of stories, essays and recipes, this time focused on the sour king of citrus fruit. Beautifully designed by specialist art publishers Taschen, its pages present 60 ideas for cooking with lemons alongside zesty fictional interludes and historical anecdotes on the role this fruit played in ancient Egypt and the Medici Dynasty. If life gives you lemons this summer, read about them in the shade and then make delicious mains, desserts and more.
For the love of Greek cuisine
THE GREEK ISLANDS COOKBOOK by Carolina Doriti Plato himself would surely agree that the scattered isles of the Ionian and Aegean seas bring to mind some ancient, archetypal ideal of Southern Europe in summer. That great Greek philosopher, an early believer of what we now call the Mediterranean diet, would also have approved these recipes by native chef Carolina Doriti. With each dish she treads ever so lightly across that sunny region like some kind of enchantress, spreading joy by way of yoghurt, figs, baked fish and roast lamb.
For fans of Italian fare
THE ITALIAN SUMMER KITCHEN: TIMELESS RECIPES FOR LA DOLCE VITA by Cathy Whims
Cathy Whims has been around long enough to run two successive landmark restaurants in Portland, Oregon – Genoa and Nostrana –and has received six James Beard nominations for “best chef”. This is somehow her first cookbook though, drawing summery recipes from every region of Italy. The basics of gourmet-standard pasta, risotto and gnocchi are covered in a simple step-by-step format, alongside her interpretations of native dishes and drinks, and breezily agreeable asides on cooking, travel and life in general.
SOMETHING TO EAT AND SOMETHING TO READ
Food writer Sophie Hansen and bibliotherapist Germaine Leece (a psychologist who prescribes books as therapeutic tools) join forces and disciplines for this monthly podcast about cooking and reading. Their “Summering” episode puts a welcome focus on recipes and literary recommendations that pair especially well in warmer weather, their chat ranging from Paul Murray’s award-winning novel The Bee Sting to an optimally seasonal recipe for coconut, lime and peanut dressing.
CHEF’S TABLE: LEGENDS
Previous seasons of the popular documentary show have tended to focus on American talents, but the latest run has a more European flavour, with episodes on eternally youthful British masterchef Jamie Oliver and Spanish-born restaurateur José Andrés. In-depth interviews make clear how the climates and cultures of their respective homelands influenced their particular takes on native cuisines, which in turn helped make each of these ambitious figures an international celebrity and a brand in their own right. Available on Netflix.
by
Written
Stephen Phelan ; Photography Supplied
In season
Our seasonal highlights include berries, Romaine lettuce, green beans, tomatoes, cherries and French plums
TOP TIP!
Crumble over chunks of feta cheese for a salty contrast.
Berry and beet abundant salad
Berries
BERRY AND BEET ABUNDANT SALAD
This salad is full of beetroots and sweet berries. It’s perfect for a light lunch or makes a striking side dish.
Prep time: 20 minutes
Serves: 4
For the salad
250g LoveBeets Cooked Beets
100g fresh raspberries
100g fresh blackberries
30g Spinneysfood Walnuts
20g sunflower seeds
20g pumpkin seeds
100g Healthy Salad Mix
For the dressing
4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
2 tbsp Spinneysfood White Condiment
1 tbsp Dijon mustard
1 tbsp Spinneysfood Organic Natural Honey
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
1 Remove the beetroots from the packaging and pat dry. Slice into quarters and transfer to a large serving bowl. 2 Gently wash the berries but keep them whole. 3 Toast the walnuts and seeds in a dry pan until golden, then roughly chop, if you prefer.
4 In a jar, add the olive oil, condiment, mustard, honey, salt and pepper. Seal the lid and shake until emulsified. 5 Place the salad mix in a large serving bowl along with the beetroot. Pour over half the dressing and toss to coat. Top with the berries, walnuts and seeds. 6 Drizzle over the remaining dressing just before serving.
Lettuce
CLASSIC CAESAR SALAD
This bold take on a Caesar salad keeps the Romaine in crisp, sculptural wedges, which allows the lettuce to shine beneath lashings of creamy dressing, crunchy croutons and Parmigiano Reggiano curls.
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4
For the salad
100g sourdough or ciabatta
2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
4 heads of Romaine lettuce
50g Spinneysfood Parmigiano Reggiano
For the dressing
2 anchovy fillets
1 garlic clove
1 lemon
Classic Caesar salad
1 egg yolk
1 tsp Dijon mustard
2 tsp Worcestershire sauce
50ml Spinneysfood Mediterranean Extra Virgin Olive Oil
50g Spinneysfood Parmigiano Reggiano
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 Tear the bread into rough chunks. Spread the bread on a tray, drizzle with the olive oil and toast for 8-10 minutes until golden and crisp. Set aside to cool.
3 To make the dressing, place the anchovies and garlic clove in a mortar. Using a pestle, mash the anchovies and garlic to a paste. Juice the lemon and add to a bowl. Add the egg yolk, mustard, lemon juice, Worcestershire sauce and anchovy-garlic paste to the bowl and whisk until combined. Slowly drizzle in the olive oil while whisking until emulsified. Grate in the cheese and stir to combine. Season to taste. 4 Remove any wilted outer leaves from the Romaine lettuce, then slice each head lengthways into halves or quarters, keeping the core intact to hold the wedges together. Rinse gently and pat dry with a clean kitchen towel. 5 Arrange the Romaine wedges on a serving platter. Spoon the dressing generously over each wedge, allowing it to drip between the leaves. Scatter over the crunchy croutons and grated Parmigiano Reggiano. 6 Serve immediately.
TOP TIP!
Instead of baking the bocconcini into the Caprese galette, you can also replace it with fresh burrata at the end for a creamy finish.
Whipped goat’s cheese with garlic green beans and herby pangrattato
Caprese galette
Cherry-chia yoghurt pots
COOK’S NOTE
To pit the plums easily, slice the fruit along the seam, twist to separate the halves, then pop the pit out with your fingers, or using the tip of a small spoon.
French plum yoghurt cake
Green beans
WHIPPED GOAT’S CHEESE WITH GARLIC GREEN BEANS AND HERBY PANGRATTATO
Pangrattato, often called poor man’s parmesan, is a crunchy Italian topping made by toasting leftover breadcrumbs with olive oil, garlic and herbs to add texture and flavour to pasta and vegetable dishes.
Prep time: 30 minutes
Cook time: 20 minutes
Serves: 4-6
For the whipped cheese
1 lemon
150g soft goat’s cheese
100g cream cheese
1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
For the herby pangrattato
1 garlic clove
Handful of Spinneysfood Fresh Thyme
1 lemon
1 tbsp Spinneysfood Salted Butter
1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
50g fresh breadcrumbs
1 tsp Spinneysfood Dried Parsley
For the green beans
300g green beans
2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
2 garlic cloves
Pinch of Spinneysfood Fine Sea Salt
1 To make the whipped cheese, zest and juice the lemon into a large bowl. Add the goat’s cheese, cream cheese and olive oil to the bowl and beat on high with an electric mixer until light and fluffy. Alternatively, use a food processor. Season with salt and pepper. Cover the bowl and refrigerate until ready to serve. 2 To make the pangrattato, finely chop the garlic, pick the thyme leaves and zest the lemon. Melt the butter and olive oil over a medium heat. Add the chopped garlic and sauté for 30 seconds. Add the breadcrumbs, thyme, parsley and lemon zest. Stir constantly for 4-6 minutes until golden and crisp, then remove from the heat. 3 Bring a pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and tender. Drain and immediately plunge into ice water to stop the cooking. 4 Heat the olive oil in a pan over a medium heat. Finely chop the garlic and add to the pan. Sauté for 30 seconds until fragrant but not browned. Add the beans and toss for 2-3 minutes until warmed through and lightly coated in oil. Season with salt. 5 Spread the whipped goat’s cheese on a serving platter or individual plates. Pile the garlicky green beans on top. Generously scatter over the herby pangrattato. Top with more lemon zest, if desired, and serve immediately.
Tomatoes
CAPRESE GALETTE
The French galette, a rustic free-form tart traditionally made with leftover pastry dough, was originally filled with whatever seasonal fruits or savoury ingredients were at hand.
Prep time: 30 minutes (plus chilling time)
Cook time: 40 minutes
Serves: 4
For the pastry
2 x 320g Just Rol Shortcrust Pastry
For the filling
500g mixed tomatoes
2 tbsp Panko breadcrumbs
120g fresh bocconcini
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
1 large Spinneysfood Organic Free-Range Egg
To serve
Handful of Spinneysfood Fresh Basil
3 tbsp fresh basil pesto from Spinneys deli
1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper. 2 Roll out the dough sheets on a lightly floured surface, they should be approx. ½cm thick. Join them together pressing down on the seams to create one large rectangle and then trim the edges to make it round. Transfer to the baking tray.
3 Thinly slice the tomatoes and set aside for later. Sprinkle the Panko breadcrumbs in the centre of the pastry. Layer the sliced tomatoes in the centre of the dough, leaving a 5cm border around the edges. 4 Tear the bocconcini into smaller pieces and scatter over the galette. Season with sea salt, black pepper and drizzle over the olive oil. Gently fold the edges of the dough over the filling, folding them over each other as you go to form a rustic crust. Brush the exposed pastry edges with the beaten egg for a golden finish. 5 Bake for 35-40 minutes, or until the crust is golden brown and the cheese is bubbling. Cool for 5-10 minutes. 6 Top with fresh basil leaves and a few spoonfuls of fresh pesto. Slice the galette and serve warm or at room temperature.
250ml Spinneysfood Full-Fat Fresh Cow’s Milk or plant milk
Spinneysfood Maple Syrup or Natural Honey, to taste
1 tsp vanilla extract
50g chia seeds
To serve
100g Spinneysfood Full-Fat Greek Yoghurt
150g Spinneysfood Premium Cherries
1 Pit the cherries then place them in a blender or food processor. Blitz until mostly smooth – leave a few juicy bits for texture. 2 Add the milk, maple syrup or honey, vanilla extract and chia seeds. Pulse to combine, without breaking down the chia seeds. Let the mixture sit for 2-3 minutes, then pulse again to ensure even distribution. Taste and adjust the sweetness, if needed. 3 Pour the mixture into two jars or glasses. Cover and refrigerate overnight to allow it to thicken into a pudding-like consistency. 4 When ready to serve, top with a generous spoonful of Greek yoghurt and a few fresh cherries.
French plums
FRENCH PLUM YOGHURT CAKE
Prep time: 15 minutes
Cook time: 35-40 minutes
Serves: 8
For the cake
3 medium ripe plums
1 lemon
120g Spinneysfood Full-Fat Greek Yoghurt
200g Spinneysfood Fine Grain White Sugar
3 large Spinneysfood Organic Free-Range Eggs
190g Spinneysfood All-Purpose Flour
2 tsp Spinneysfood Baking Powder
1 tsp vanilla powder or vanilla extract
½ tsp Spinneysfood Fine Sea Salt
120ml Spinneysfood Mediterranean Extra Virgin Olive Oil
To serve
2 tbsp Spinneysfood Super Fine Icing Sugar
1 Preheat the oven to 180°C, gas mark 4. Spray a 20cm round cake tin with baking spray, then wipe evenly with a paper towel. Line the bottom with baking paper and spray lightly again. 2 Slice the plums into quarters and zest the lemon. Set aside for later. 3 In a large bowl, whisk together the yoghurt, sugar and eggs until smooth. Add the flour, baking powder, vanilla powder, salt and zest of the lemon. Mix just until combined. Whisk in the oil until the batter is smooth and fully emulsified. 4 Pour the batter into the tin and gently scatter the quartered plums over the top. Do not press them down as they will sink slightly as the cake bakes. 5 Bake for 35-40 minutes or until the cake is golden, springs back lightly when touched, and a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Allow to cool completely. 6 Dust with more icing sugar before serving, if desired.
On the clock
Make-in-minutes meals to beat the heat this summer
AL FRESCO MEZZE PLATTER WITH PITAS
A vibrant, no-cook mezze board featuring creamy skordalia, a spicy feta dip and classic creamy hummus.
Prep time: 30 minutes
Serves: 6
For the skordalia
2 garlic cloves
1 lemon
200g Spinneysfood Mashed Potatoes
4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
1 tbsp Spinneysfood Organic White Grape Vinegar
Spinneysfood Fine Sea Salt, to taste
For the tirokafteri
150g Spinneysfood Feta Cheese
50g Spinneysfood Full-Fat Greek Yoghurt
1 garlic clove
4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
1 tsp chilli flakes
1 tsp Spinneysfood Organic Red Grape Vinegar
100g chargrilled peppers
For the hummus
1 lemon
1 x 400g tin Spinneysfood Organic Chickpeas
2 tbsp tahini
1 garlic clove
2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
4 Spinneysfood Ice Cubes
2 tbsp iced water
Spinneysfood Fine Sea Salt, to taste
To serve
Handful of Spinneysfood Fresh Parsley
150g Spinneysfood Feta Cheese
80g radishes
6 Spinneysfood Snacking Cucumbers
200g Spinneysfood Rainbow Baby Plum Tomatoes
4 pita breads
100g mixed olives from Spinneys deli
1 To make the skordalia, finely grate the garlic into a bowl and juice the lemon. Stir in the mashed potatoes, then slowly drizzle in the olive oil while mixing to create a smooth consistency. Add the vinegar and a pinch of salt, stirring until combined. Store in the fridge while you prepare the rest of the platter. 2 To make the tirokafteri, place the feta, yoghurt, garlic, olive oil, chilli flakes and vinegar in a food processor and blend until smooth. Add the peppers and pulse so that a few chunky pieces remain. 3 To make the hummus, juice the lemon and place the chickpeas, tahini, garlic and lemon juice in a food processor. Add the olive oil and ice cubes. Blend until smooth, gradually adding iced water to achieve a creamy texture, then season with salt. 4 Finely chop the parsley and dice the feta. Roll the feta in the parsley to create the herbed feta. Slice the radishes and cucumbers, and halve the tomatoes. Slice the pitas into triangles. Add the olives to a small bowl. Place the dips into separate bowls and arrange them on a large serving board with the vegetables, feta and pitas. 5 Serve the mezze platter immediately.
Al fresco mezze platter with pitas
VEGGIE
Recipes, food styling and photography by The Kate Tin
Focaccia flatbread with figs, bresaola and goat’s cheese
FOCACCIA FLATBREAD WITH FIGS, BRESAOLA AND GOAT’S CHEESE
Prep time: 10 minutes
Serves: 4
3 fresh figs
3 tbsp fig jam
1 Spinneysfood Salted Focaccia
100g beef bresaola
80g goat’s cheese/blue cheese/burrata/Brie
Spinneysfood Natural Sea Salt Flakes, to taste
Handful of Spinneysfood Fresh Rocket
1 Slice the figs into quarters. 2 Dollop the fig jam over the focaccia. 3 Layer the bresaola slices and fresh fig quarters over the focaccia. Crumble the goat’s cheese and scatter over. Season with sea salt flakes. Scatter over the rocket. 4 Cut into 8 even squares and serve immediately.
HOW TO MAKE
HOME-MADE FIG JAM
Prep time: 5 minutes
Cook time: 15-20 minutes
Makes: 300g
6-8 fresh figs
1 lemon
1 tbsp Spinneysfood Extra Fine Caster
Sugar
Pinch of Spinneysfood Ground Black Pepper
1 Quarter the figs and juice the lemon. Add all the ingredients to a saucepan. 2 Cook over a medium heat for 15-20 minutes until jammy. 3 While the mixture is hot, pour into a sterilised jar. Allow to cool completely before closing the lid. 4 Store in the refrigerator for up to 3 weeks.
VEGGIE G IE VE GG
Beef carpaccio with Parmigiano Reggiano and smoky aioli
BEEF CARPACCIO WITH PARMIGIANO REGGIANO AND SMOKY AIOLI
This is a delicate and flavourful appetiser with thinly sliced beef, sharp Parmigiano Reggiano and a rich, smoky aioli.
Prep time: 10 minutes (plus freezing time)
Serves: 2
200g Spinneysfood Organic Beef Fillet
2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
2 tsp Spinneysfood Balsamic Vinegar of Modena Spray
Handful of Spinneysfood Fresh Rocket
40g Spinneysfood Parmigiano Reggiano
1 lemon
For the smoky aioli
1 lemon
1 garlic clove
100g mayonnaise
1 tsp Spinneysfood Dijon Mustard
½ tsp liquid smoke
1 Place the beef fillet in the freezer for 20–30 minutes until firm but not frozen, making it easier to slice. 2 Using a sharp knife, slice the beef as thinly as possible, then arrange the slices between two sheets of baking paper. Gently flatten with a rolling pin until paper-thin. Peel away the top layer of paper, invert it onto a flat plate and refrigerate until ready to serve. 3 To make the aioli, juice the lemon and mince the garlic. Add both to a bowl. Whisk together with the mayonnaise, mustard and liquid smoke until smooth. 4 Peel back the final layer of baking paper to reveal the beef slices. Drizzle with olive oil and season with sea salt and black pepper. Spray with the balsamic vinegar 2 to 3 times.
5 Dollop over the smoky aioli and scatter over the rocket. Using a peeler, shave the Parmigiano Reggiano and scatter over.
6 Serve the beef carpaccio immediately with lemon wedges on the side.
GREEN OLIVE AND ARTICHOKE SALAD WITH RICOTTA
1 tbsp capers
4 Spinneysfood Deli Artichoke Hearts
Handful of Spinneysfood Fresh Parsley
1 garlic clove
To give this salad a more acidic and tangy flavour, opt for brined capers, while salted capers offer a milder, more delicate taste.
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
60g Spinneysfood Slivered Almonds
80ml Spinneysfood Mediterranean Extra Virgin Olive Oil
1 lemon
To serve
370g Spinneysfood Ricotta
Spinneysfood Natural Sea Salt Flakes, to taste
200g Melba toast
15 MINS MAKE IT WITH
1 Using your knife on the flat side, press down to crush the olives and then remove the pips. Drain the capers and roughly chop. Chop the artichoke hearts into quarters. Finely slice the parsley. Mince the garlic. 2 Place a dry pan over a medium heat and toast the slivered almonds for 5 minutes, until golden and fragrant. Remove them and set aside for later. 3 Reduce the heat to low and add the olive oil and garlic. Once the garlic starts to colour, add the olives, capers and artichokes. Stir through the chopped parsley and allow the mixture to infuse for 10 minutes, stirring occasionally. To finish, add the zest and juice of the lemon and stir in the almonds. 4 Spread the ricotta cheese on a serving plate. Spoon over the warm olive oil mixture and sprinkle with salt flakes. 5 Serve immediately with Melba toast or crusty bread.
120g Nocellara olives from Spinney deli
Green olive and artichoke salad with ricotta
1 Pimento Stuffed Olives
2 Spanish Green Olives 3 Black Greek Olives 4 Halkidiki Garlic Olives
VEGGIE
Blood orange Caprese with heirloom tomatoes
BLOOD ORANGE CAPRESE WITH HEIRLOOM TOMATOES
A refreshing, citrusy twist on the classic Caprese, with vibrant blood oranges, heirloom tomatoes and a quick white balsamic dressing.
Prep time: 10 minutes
Serves: 4
2 blood oranges or grapefruit
2 heirloom tomatoes
2 tbsp Spinneysfood White Condiment
1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
125g Spinneysfood Fresh Mozzarella
Handful of Spinneysfood Fresh Basil
1 Top and tail the citrus and remove the peel. Set the skin aside. Squeeze the juice from the sliced off ends into a small bowl. 2 Slice the peeled citrus and tomatoes into rounds and set aside for plating.
3 In a small bowl, mix the citrus juice with the white condiment, olive oil, salt and pepper. 4 Start layering the Caprese salad on a platter, alternating between the citrus and tomatoes. 5 Top with the fresh mozzarella and scatter over the basil leaves. Drizzle the dressing over the salad. 6 Serve as a light appetiser or side dish.
TRY IT WITH…
If you don’t have heirloom tomatoes or simply want another flavour in this salad, try the following swaps:
Charred red capsicums
• Charred red capsicums
Quartered peaches
• Quartered peaches
Thinly shaved cooked beetroot
• Thinly shaved cooked beetroot
Thinly sliced radishes
• Thinly sliced radishes
VEGGIE
Hello summer
Celebrate the best of the British summer – strawberries, asparagus, potatoes and sun-ripened tomatoes
Isle of Wight tomato Ploughman’s salad with smoked mackerel
COOK’S NOTE
To stop delicate lemon sole fillets falling apart, preheat your pan well and flip just once. A fish spatula will also help keep them intact.
Lemon sole with spring vegetables and butter sauce
TOP TIP!
For a smooth, velvety cheese sauce, add the grated cheese off the heat – this prevents it from splitting or becoming grainy.
ISLE OF WIGHT TOMATO PLOUGHMAN’S SALAD WITH SMOKED MACKEREL
A fresh take on a Ploughman’s platter, complete with sharp Cheddar croutons, smoky fish and punchy pickled onions.
Prep time: 20 minutes (plus pickling time)
Cook time: 20 minutes
Serves: 4
For the pickled onions
1 small red onion
4 tbsp Spinneysfood Organic Red Grape Vinegar
1 tsp Spinneysfood Fine Grain White Sugar
½ tsp Spinneysfood Fine Sea Salt
For the dressing
1 shallot
4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
1 tsp Spinneysfood Organic Natural Honey
1 tsp wholegrain mustard
2 tbsp Spinneysfood Organic Red Grape Vinegar
½ tsp Spinneysfood Fine Sea Salt
½ tsp Spinneysfood Black Pepper, freshly ground
For the salad
½ loaf sourdough
100g Spinneysfood Mature Cheddar
2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
2 tbsp Mrs Balls Original Chutney
200g Isle of Wight Coeur de Boeuf Tomatoes
2 gem lettuce heads
3 cornichons
For the smoked mackerel
125g Spinneysfood Smoked Mackerel
1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper. 2 Finely slice the onion. In a small bowl, combine the vinegar, sugar and salt. Stir until dissolved, then add the onion. Let sit for at least 20 minutes. 3 Finely dice the shallot. Place the shallot, olive oil, honey, mustard and vinegar in a jar. Season with salt and pepper. Seal and shake well until emulsified. Taste and adjust the seasoning as required. 4 Tear or slice the sourdough into 5cm large chunks. Crumble the Cheddar. Spread the sourdough pieces on the baking tray. Drizzle over the olive oil, then scatter over the Cheddar and small spoonfuls of chutney. Bake for 5-10 minutes or until the bread is golden and the cheese is melted and crisping. 5 Quarter the tomatoes and lettuce heads. Finely slice the cornichons. 6 Arrange
the tomatoes and gem lettuce on four serving plates. Scatter over the cornichons and the pickled onions. 7 Using a fork, flake the mackerel. Scatter the flakes over the salad. 8 Generously drizzle the dressing over the salad. Scatter half the Cheddar croutons over the top and serve the rest in a bowl on the side for extra crunch. 9 Serve immediately.
LEMON SOLE WITH SPRING VEGETABLES AND BUTTER SAUCE
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 2
For the vegetables
2-3 Spinneysfood Baby Courgettes
100g small asparagus
100g frozen peas
For the sole
4 x 200g lemon sole fillets
Spinneysfood Fine Sea Salt, to taste
2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
100g Spinneysfood Salted Butter
20g preserved lemon
400ml chicken bone broth
Red Leicester Welsh rarebit
To serve
Handful of Spinneysfood Microgreens
1 Bring a pot of salted water to a boil. 2 Dice the courgettes. Chop the asparagus diagonally into 2cm pieces. Blanch the peas for 30 seconds, the courgettes for 30 seconds and the asparagus for 60 seconds. Drain and run under cold water to stop the cooking process.
3 Lightly season the fillets with salt. Heat the oil in a frying pan over a medium heat. Fry the fillets for approx. 1-2 minutes per side, or until just cooked through. Remove from the heat and set aside. 4 Cube the butter. Finely chop the preserved lemon. In a small pan, combine the preserved lemon and chicken bone broth. Bring to a boil, then add the butter, one cube at a time, and boil rapidly for a minute to emulsify the butter and slightly reduce the sauce.
5 Stir the blanched vegetables into the sauce, warming them through. 6 Divide the vegetables and sauce between two warm plates, then place the lemon sole fillets on top. 7 Scatter over the microgreens and serve immediately.
RED LEICESTER WELSH RAREBIT
Welsh rarebit is a traditional British dish made of a rich cheese sauce served hot over toasted bread. The sauce is typically made with strong cheese (such as Cheddar or Red Leicester), mustard, butter, flour, milk or beer, and seasonings like Worcestershire sauce and paprika. Once the sauce is spooned over the toast, it’s often grilled until bubbly and golden on top.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
1 tbsp Spinneysfood Salted Butter
1 tbsp Spinneysfood All-Purpose Flour
100ml Spinneysfood Full Fat Fresh Cow’s Milk
1 tsp Dijon mustard
1 tsp Worcestershire sauce
½ tsp Spinneysfood Smoked Paprika
2 tbsp non-alcoholic beer
150g red Leicester cheese
50g Spinneysfood Mature Cheddar
Spinneysfood Fine Sea Salt, to taste
1 large egg yolk
4 thick slices of sourdough or crusty bread
1 Melt the butter in a medium-sized saucepan over a medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and cook until thickened. Stir in the Dijon mustard, Worcestershire sauce, smoked paprika and non-alcoholic beer.
2 Grate the cheeses. 3 Remove the saucepan from the heat and stir in the cheeses until melted. Season with salt. Allow to cool slightly, then stir in the egg yolk. 4 Preheat the oven to grill. 5 Lightly toast the sourdough slices. Spoon
the cheese mixture generously over the top. Place the toast under the grill for 3-4 minutes or until bubbling and golden brown. 6 Remove from the oven and serve immediately with a crisp salad or a side of pickles for extra tang.
CORONATION CHICKEN AND JERSEY ROYAL POTATO SALAD
Coronation chicken is a classic British dish created for Queen Elizabeth II’s coronation in 1953. It features cooked chicken coated in a creamy, spiced sauce made with curry powder, mayonnaise and often fruit like apricots or raisins for a sweet touch. In this recipe, the iconic flavours are combined with tender Jersey Royal potatoes and crunchy vegetables for a vibrant, modern twist on a royal favourite.
Prep time: 30 minutes
Cook time: 20 minutes
Serves: 6-8
For the potatoes
500g Jersey Royal potatoes
For the dressing
150g Spinneysfood Full-Fat Greek Yoghurt
2 tbsp mayonnaise
1 tbsp mango chutney
1 tbsp Spinneysfood Mild Curry Powder
1 tsp Spinneysfood Ground Turmeric
½ lemon
½ tsp Spinneys Fine Sea Salt
For the coronation chicken
100g Brussels sprouts or green cabbage
50g Spinneysfood Dried Apricots
30g Spinneysfood Flaked Almonds
200g Spinneysfood Shredded Roast Chicken
2 tbsp Spinneysfood Raisins or sultanas
To serve
Handful of Spinneysfood Fresh Chives
Handful of Spinneysfood Microgreens
1 Bring a pot of salted water to a boil. Add the Jersey Royal potatoes and cook until forktender, approx. 15-20 minutes. Drain and let cool slightly. 2 In a large bowl, whisk together the yoghurt, mayonnaise, mango chutney, curry powder and turmeric. Juice the lemon and add to the dressing, along with the salt.
3 To make the coronation chicken, finely shred the Brussels sprouts and finely chop the dried apricots. Toast the flaked almonds in a dry pan over a medium heat until golden. Add the shredded chicken, cooked potatoes, shredded Brussels sprouts, apricots and raisins to the bowl with the dressing. Toss it to coat everything evenly. Transfer to a serving platter.
4 Finely chop the chives. Scatter over the toasted almonds, chives and microgreens.
5 Serve the salad immediately or chill until ready to serve.
QUEEN OF PUDDING PIES
This is a classic British dessert made with a baked custard base enriched with breadcrumbs, topped with a layer of jam and finished with meringue that’s baked until golden.
Prep time: 1 hour
Cook time: 35 minutes
Serves: 4
For the base
150g brioche bread or leftover bread
For the custard
400ml Spinneysfood Full-Fat Fresh Cow's Milk
½ vanilla pod
3 tbsp Spinneysfood Extra Fine Caster Sugar
3 large egg yolks
120g Spinneysfood Strawberry Preserve
300-500ml boiling Spinneysfood Bottled Drinking Water
For the meringue
3 large egg whites
100g Spinneysfood Extra Fine Caster Sugar
1 Preheat the oven to 160°C, gas mark 3.
2 Remove the crust from the bread and cut into cubes. Place the cubes in a food processor and blitz until it resembles breadcrumbs. Place the breadcrumbs in a 20cm ovenproof dish. 3 Split and scrape the vanilla pod. Set aside. Add the milk, vanilla seeds and pod to a medium-sized saucepan. Place over a medium-low heat and gently bring to a boil. Reduce the milk mixture by half. Once reduced, remove from the heat. In a medium, heat-proof bowl, whisk the caster sugar and egg yolks. Remove the vanilla pod from the milk and slowly whisk the milk into the egg mixture. Once whisked through, strain the custard through a fine mesh sieve into a jug.
4 Pour the custard over the breadcrumbs and set aside for 5 minutes or until the breadcrumbs have absorbed the custard. Place the baking dish in a large roasting tin and pour in enough boiling water to come halfway up the sides. Place in the oven and bake for approx. 15-20 minutes, or until the custard is set. Remove from the oven and roasting tin and set aside to cool.
5 Lower the oven temperature to 150°C, gas mark 2. 6 Once the custard has cooled, spread a thin layer of strawberry jam over the custard.
7 In a bowl of a stand mixer fitted with a whisk attachment or in a medium-sized bowl, whisk the egg whites to soft peaks. Whisk in the sugar, a small amount at a time, until thick and stiff peaks have formed. Place the meringue in a piping bag fitted with a star nozzle. Pipe the meringue over the strawberry jam. 8 Place the pudding in the oven and bake for 10-15 minutes or until the meringue is lightly golden. Alternatively, use a blowtorch to brûlée the meringue. 9 Remove from the oven and serve.
VEGGIE
VEGGIE
Coronation chicken and Jersey Royal potato salad
Queen of pudding pies
Our teams are always on the look out for suppliers that share our values and we’re lucky to work with a few of the best British producers. The UK is surrounded by bountiful water bodies, from the frigid nutrient-rich fishing grounds of the North Sea and Atlantic Ocean around Scotland to the warm and cold currents that mingle off the coast of Cornwall attracting a huge variety of seafood. Spinneys gets premium trout, cod and mussels from JK Thompson, our Scottish supplier, while we source Dover sole, lemon sole, scallops and monkfish from our Cornish partner Falfish
Although the UK is famous for its notoriously grey skies, the Isle of Wight just three miles offshore enjoys its own microclimate that makes it the sunniest spot in the UK. This creates perfect conditions for growing a range of tomatoes from plum, mini san marzano and cherry to more unusual varieties such as Golden Coeur de Boeuf and piccabelle tomatoes, all cultivated for their exceptional flavour and appearance by the Isle of Wight Tomatoes company. Further south and closer to the coast of France, lies Jersey, the largest of the Channel Islands. The Protected Designation of Origin (PDO) Jersey Potatoes grown exclusively on farms across the island are handpicked with much of their delicate skin intact to fully capture their nutty texture and buttery flavour.
Back on the mainland, all the way up north in Arbroath, an unusually sunny corner of Scotland, Angus Soft Fruits – owned by Lochy Porter and his family – grows AVA Magnum® strawberries exclusively for our newly launched Discovery range. This prized berry is known for its shine, outstanding flavour and shelf life.
THIS PAGE, CLOCKWISE FROM TOP LEFT: Lochy Porter and his family growthe AVA Magnum ® strawberries in Scotland; Falfish supplies seafood from Cornwall; the Isle of Wight Tomatoes company benefits from the island’s sunny microclimate.
a variety of the freshest British produce in stores.
Find
Lemon Sole
Isle of Wight Golden Cœur de Bœuf Tomatoes
Wye Valley Finest British Green Asparagus
British Lettuce
Jersey Royal Potatoes
Salut summer
Travel with us through the south of France as we cook with the freshest fruit and veg from the sunniest orchards
In our ongoing search for the best produce France has to offer, we made our way to Provence in southeast France, via a brief stop in Paris at dawn, just as the capital was waking up. Our first stop: Rungis, the world’s largest wholesale market and a bustling hub where chefs, grocers and buyers source the most sought-after fruit and vegetables. Amid the hum of forklifts and the scent of countless varieties of speciality produce – as well as acres upon acres of fresh goods – we caught a glimpse into France’s deep-rooted passion for quality and seasonality.
From there, we took a train to sunny Provence, where the rhythm of life slows down and orchards stretch under the shadow of Mont Ventoux. The Provence-Alpes-Côte d’Azur (PACA) region is widely regarded as one of the major farming regions in France. Here, among seas of lavender and historic estates, we came to know some of the most dedicated farmers in southeast France.
Domaine du Grand Hôpital is a historic orchard spanning generations of the Gailet family. Located on L’Isle-sur-la-Sorgue east of the Rhône River, it served as a hospital during World War I. Brothers Pascal and Stéphane grow apricots, apples as well as cherries, which they’ve been cultivating for over 20 years. Among the 30 varieties of cherries on this farm is the late-season Balrine variety – large, firm and deep-red bursting with natural sweetness –and Pascal’s favourite. “Because it ripens later in the season, it has more time to grow and develop, resulting in an exceptional size and firmness – as well as unmatched sweetness,” he says. “We’re fortunate to get a lot of sun in the south of France. This means higher sugar content in our fruit.”
Over at Clairettes et Coquillon, an hour away from Avignon, more than 250 varieties of nectarines, apricots and peaches ripen under the Provençal sun. It was immediately clear to us that
“We’re fortunate to get a lot of sun in the south of France. This means higher sugar content in our fruit.”
a lot of attention and care went into running this farm. Unlike some growers who harvest twice a season, Michaël Serre, alongside his three sons and his team, return to their trees up to six times, allowing the fruit to sit on the branch until it’s perfectly ripe and ready to be picked. Once harvested, a selection of the fruit is laser-stamped with a delicate mark that proudly represents the farm. From there, it is hand-sorted and packed into crates bearing the ‘Issu d’une Exploitation Haute Valeur Environnementale’ label, an official stamp of environmental excellence.
Le Jardin de Mon Père in the Salon de Provence commune is a fourth-generation farm managed by Bastien Marchand and his brother-in-law Renaud Urban, who have been organically farming since 2008. Here, no chemical fertilisers or synthetic pesticides ever touch the soil. Instead, natural compost and beneficial insects ensure a balanced ecosystem where plants thrive as nature intended. Among
Introduction by Lynn Soubra ; Recipes, food styling and photography by The Kate Tin
THIS SPREAD, CLOCKWISE FROM TOP LEFT: Angelique Du Toit, Spinneys vegetable buyer, picking green beans off vines; giant artichokes; freshly harvested lavender; Gaspard Meguin and family; Neil Gibson, Spinneys Produce commercial manager; heirloom tomatoes.
Gaspard grows just about everything you’d need for the perfect ratatouille, but it’s his green beans that piqued our interest. With a velvety shell and a crisp, sweet and juicy snap, we couldn’t stop snacking on them.
the highlights of their harvest are varieties of heirloom tomatoes. We were pleasantly surprised by their Marmande variety, which was strikingly large, with deep red flesh exploding with natural sweetness that’s balanced by a subtle acidity and a firm, meaty texture.
“Bad weather is just weather that lasts too long,” says Gaspard Meguin, manager of Ferme de Villargelle. For organic produce to truly flourish, a fine balance of mistral winds, rainfall and southern warmth is key. “The ideal is for the weather to change every five to 10 days, it keeps the plant strong.” Gaspard grows just about everything you’d need for the perfect ratatouille, but it’s his green beans that piqued our interest. With a velvety shell and a crisp, sweet and juicy snap, we couldn’t stop
snacking on them. What pulled at our hearts, though, was something more meaningful. As we walked through the estate, Gaspard’s young sons Raphaël and Augustin darted through the fields, mud on their clothes, as if the land was their playground. It was a clear reminder of how closely daily life and work are connected on this family-run farm.
Lauridam is a fourth-generation, family-run orchard that has been 100 per cent organic since 2008. Helming the operations, Cyril Ristaul relies on lunar cycles for his biodynamic farming practices, which is believed to improve fruit resilience and flavour. Across 75 hectares of orchards, he grows an array of seasonal fruit. With 15 varieties making up 80 per cent of the production, apples are the main harvest.
Pears, cherries, plums, prunes, peaches and apricots round out the selection, each picked in short harvest windows to ensure maximum flavour. Among the highlights is a unique sun-blushed variety of apricot, with skin that holds a subtle tartness and flesh that’s both crunchy and naturally sweet, resulting in a pleasing, moreish balance.
And like that, after several days of exploring sunny fields and tasting some of southern France’s finest produce, we retreated to our bolt hole in olive-grove haven, Barbentane, where we gathered around for a family meal lovingly prepared by our content director, Tiffany and photographer and recipe developer, Katelyn. The spread was a colourful celebration of everything we’d discovered along the way, which we brought to life with even more vibrant finds from the historic two-kilometre-long Arles market. And, as if our stay wasn’t already full of enough surprises, we were joined by legendary French chef Pierre Koffmann and his family, who made us his famed buttery roast potatoes à la Française. Now, we’re excited to bring these exceptional finds home, to share the flavours of Provence with our customers in the UAE – be sure to make our selection of French recipes for a taste of Provence’s magic.
Spinneys commercial produce manager
Neil Gibson says
In a world chasing volume, we found artisan, family-run farms who took the time, care and attention to grow their produce the old-fashioned manner, putting quality ahead of quantity. Our quest was to find the perfect Provençale apricot and we certainly have. These were the best apricots I have ever eaten, and believe me, a great apricot is a very special find. Rich and sweet with just the right level of acidity. The sun-speckled nectarines were another revelation with their ‘Starry Night’ skin revealing an intense sweetness. Wild asparagus stood out with its special character next to its famed sibling, while preparing artichokes taught me a lesson on patience and reward. And cruising through the lavender-lined country roads in a Citroën 2CV? Let’s just say it was less ‘Top Gear’ and more lavender-scented bliss with questionable gear selection and navigation.
THIS SPREAD, CLOCKWISE FROM LEFT: Late-season Balrine cherries are large, firm and bursting with sweetness; sun-speckled nectarines; the best apricots you will ever taste; Michaël Serre and his son; the glorious house in Barbentane where the Spinneys team stayed.
FRENCH CHEESE PLATTER WITH BRÛLÉED BRIE DE MEAUX
Brûléeing this creamy cheese gives it a golden crust that balances its natural savoury, nutty richness.
1 Place the Brie in an ovenproof dish and sprinkle with sugar. Grill on high for approx. 3-5 minutes until caramelised. Watch closely.
2 Halve the apricots. Quarter the nectarines. Slice the baguettes. 3 Layer the fig leaves on a board. Place the Brie in the centre and surround it with the apricots, nectarines and strawberries. 4 Decorate with fresh rosemary sprigs and serve with the honey and sliced baguettes.
RATATOUILLE SALAD
A fresh summer twist on classic French ratatouille, grilled, roasted and raw vegetables tossed in a zesty Dijon vinaigrette.
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4-6
For the roasted and grilled veggies
2 medium aubergines
3 red onions
1 Spinneysfood Red Capsicum
2 Spinneysfood Green Capsicums
3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
2 tsp Spinneysfood Fine Sea Salt
Handful of courgette flowers
For the herby Dijon vinaigrette
2 tbsp Dijon mustard
2 tbsp Spinneysfood Organic White Grape Vinegar
1 tbsp fresh lemon juice
4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
Handful of Spinneysfood Fresh Parsley
1 tsp dried mixed herbs
¼ tsp Spinneysfood Fine Sea Salt
½ tsp Spinneysfood Black Pepper, freshly ground
To serve
6 mixed heirloom tomatoes
3 green courgettes
3 yellow courgettes
2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
¼ tsp Spinneysfood Fine Sea Salt
1 Preheat oven to 200°C, gas mark 6. Heat a griddle pan to a medium-high heat. 2 Slice the aubergines into 2cm-thick rounds. Peel and halve the red onions. Quarter the capsicums and remove the seeds. Place the onions and capsicums in a large roasting dish. Drizzle over the olive oil and season with salt. Roast for approx. 25-30 minutes until charred. Peel and slice the capsicums once cool. 3 Grill
VEGGIE
THIS SPREAD, CLOCKWISE FROM TOP LEFT: Brûléed Brie de Meaux is a revelation; sun-drenched tomatoes; Raphaël and Augustin picking tomatoes; freshly harvested courgettes; our take on ratatouille; a charming French country farmhouse.
French cheese platter with brûléed Brie de Meaux
Ratatouille salad
Pierre’s Ratte potatoes
THIS SPREAD, CLOCKWISE FROM TOP LEFT: Green beans; purple garlic; Poulet rôti platter; Pierre’s Ratte potatoes; fresh herbs from the market in Arles; packing melons bound for Dubai; Pierre Koffmann.
the aubergine slices until tender and marked, approx. 2-3 minutes per side. Lightly grill the courgette flowers until wilted. 4 Alternate between slicing and quartering the tomatoes for texture. Allow all the veggies to cool. 5 Whisk together the vinaigrette ingredients. Set aside for 5-10 minutes. 6 Using a vegetable peeler, peel the courgettes into ribbons. 7 Arrange the vegetables on a large platter and drizzle with the vinaigrette. Season with salt and pepper before serving.
PIERRE’S RATTE POTATOES
Pierre Koffmann’s favourite way of using his beloved Ratte potato variety is a simple side dish that brings out the nutty, earthy flavour of these prized spuds through gentle crushing and plenty of good butter and salt.
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4
600g Ratte potatoes
500ml Spinneysfood Bottled Drinking Water
1 tsp Spinneysfood Fine Sea Salt
60g Spinneysfood Unsalted Butter
1 tsp Spinneysfood Sea Salt Flakes with Wild Garlic
1 Place the potatoes in a saucepan and cover with cold water. Add the salt, cover with a lid and bring to a boil. Simmer for approx. 20-25 minutes until fork-tender. Drain and allow to steam dry for 2-3 minutes. 2 Transfer to a large mixing bowl and gently crush with a fork, just enough to break the skin and expose the fluffy centre. 3 Dot with butter while still warm, allowing the residual heat to melt it through. Season generously with sea salt flakes, tossing gently to coat. 4 Spoon onto a serving platter and serve immediately.
POULET RÔTI PLATTER
This French-inspired platter pairs juicy roasted chicken with creamy aioli, crisp beans and fresh herbs for a no-fuss summer supper, best served family-style.
Spinneysfood Black Pepper, freshly ground, to taste
For the pickled shallots
2 shallots
2 tbsp Spinneysfood Fine Grain White Sugar
4 tbsp Belberry Sweet Raspberry Vinegar
1 tbsp Spinneysfood Organic Red Grape Vinegar
1 Spinneysfood Bay Leaf
1 tsp Spinneysfood Whole Black Peppercorns
2-3 tbsp water
For the aioli
2 large egg yolks
1 lemon
2 tsp Dijon mustard
1 garlic clove
200ml Spinneysfood Mediterranean Extra Virgin Olive Oil
Spinneysfood Fine Sea Salt, to taste
To serve
200g French green beans
200g mixed lettuce leaves
Handful of Spinneysfood Fresh Parsley
Handful of Spinneysfood Fresh Chives
50g Spinneysfood Pickled Cornichons
1 Prepare the chickens the day before you plan to cook them. Pat the chickens dry and season generously with salt. Leave uncovered in the fridge overnight to dry out the skin. 2 To make the pickled shallots, finely slice the shallots and place in a 125ml jar. Add the sugar, both vinegars, bay leaf and peppercorns, then top up with water to submerge the shallots. Seal, shake well, and leave to pickle overnight. 3 Preheat the oven to 220°C, gas mark 7. 4 Remove the chickens from the fridge 1 hour before roasting. Loosen the skin over the breasts and insert small knobs of butter underneath. Stuff the cavities equally with the herbs, garlic and half a lemon each. Season the skin with pepper. Place in a roasting tray and roast for 20 minutes. 5 Meanwhile, make the aioli. Add egg yolks, lemon juice, mustard and garlic to a food processor. Blend and slowly drizzle in the olive oil until thick and emulsified. Season and chill until ready to serve. 6 Reduce
Poulet rôti platter
the oven temperature to 140°C and continue to roast the chickens for 20-30 minutes, or until the juices run clear and the internal temperature at the thigh reaches 70°C. Cooking for a total of 40-50 minutes. Rest for 10 minutes before carving. 7 Blanch the green beans in salted boiling water for 2-3 minutes and refresh in iced water. 8 Arrange all elements on a large platter with the aioli on the side.
FRUIT PRISSÉ
A refreshing, herb-scented lemon syrup poured over vibrant fruit and topped with sparkling water, the perfect summer’s day drink. The name ‘Prissé’ nods to the French-style pressé but with a fruity, botanical twist.
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
For the syrup
4 lemons
200g Spinneysfood Fine Grain White Sugar
250ml Spinneysfood Bottled Drinking Water
2 lemon leaves
To serve
150g fresh seasonal fruit (cherries, strawberries, stone fruit)
Handful of fresh herbs (lemon verbena, thyme, or lavender)
750ml sparkling water
Handful of Spinneysfood Ice Cubes
1 Using a vegetable peeler, peel one lemon and reserve the peel. Juice the lemons and set aside. 2 To make the syrup, dissolve the sugar in the water in a small saucepan over a low heat. Add the lemon peel and leaves. Bring to a gentle boil, then simmer for 10 minutes.
3 Remove from the heat. Stir in the lemon juice. Cool completely, then strain and refrigerate.
4 When ready to serve, add the fruit and herbs to each glass. Add the ice cubes. Fill ¼ of the glass with the syrup then top with sparkling water. 5 Serve immediately.
APRICOT TART WITH LAVENDER AND HONEY CRÈME FRAÎCHE
Inspired by a tart that content director Tiffany Eslick learnt to make at Ballymaloe Cookery School, this dessert layers caramel, ripe apricots and a light cake topping. Served with lavender-scented crème fraîche for a floral finish
Prep time: 25 minutes
Cook time: 1 hour
Serves: 10-12
500g apricots
For the crème fraîche
250g crème fraîche
1 tbsp Spinneysfood Organic Natural Honey
1 tsp dried lavender (plus extra for serving, optional)
For the caramel base
175g Spinneysfood Fine Grain White Sugar
110ml Spinneysfood Bottled Drinking Water
For the batter
150g Spinneysfood Salted Butter, softened
150g Spinneysfood Fine Grain White Sugar
200g Spinneysfood Self-Raising Flour
3 Spinneysfood Organic Free-Range Eggs
1 Preheat oven to 160°C, gas mark 3. 2 Mix the crème fraîche with the honey and lavender. Chill to infuse. 3 To make the caramel base, combine the sugar and water in a medium-sized stainless steel pan over a medium heat. Stir to dissolve the sugar, then simmer until golden. 4 Halve and pit the apricots. Arrange the apricots, cut-side down, over the caramel. 5 In a food processor, blend the butter, sugar and flour. Add the eggs and pulse until just combined. Spread gently over the arranged apricots. 6 Bake for approx. 1 hour or until set and pulling away from the pan’s edges. Cool slightly for approx. 4-5 minutes, then invert the tart onto a serving plate. 7 Serve the tart warm or at room temperature with the lavender and honey crème fraîche.
THIS SPREAD, CLOCKWISE FROM TOP LEFT: Vanillacots with a beautiful blush of colour; fresh herbs add delicate notes to our fruit prissé; sun-kissed apricots; freshly baked apricot tart; fresh cherries; a meal with Pierre Koffmann, his family and the Spinneys team; Cyril Ristaul.
Fruit prissé
Apricot tart with lavender and honey crème fraîche
Ciao summer
A sun-drenched trip through Italy’s vibrant summer flavours from caponata to gelato and citrusy spritzes
THIS PARMIGIANO AND HERB-INFUSED OLIVE OIL DIP CAN EASILY BE CUSTOMISED BY USING DIFFERENT TYPES OF VINEGAR OR HERBS AND ADDING OTHER SPICES, SUCH AS SMOKED PAPRIKA OR CUMIN.
Parmigiano and herb-infused olive oil dip
TOP TIP!
For extra depth of flavour, grate over some Spinneysfood Ricotta for bursts of salty, creamy bites throughout the pasta.
CALABRIAN ONION SPAGHETTI
Inspired by the simplicity of southern Italian cucina povera wherein dishes are prepared using the simplest of ingredients to create rustic, satisfying meals, this spaghetti focuses on slow-cooked onions that are sweet and jammy.
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4
4 large white onions
2 garlic cloves
3 tbsp Spinneysfood Italian Extra Virgin Olive Oil
Spinneysfood Fine Sea Salt, to taste
350ml vegetable stock
320g Spinneysfood Spaghetti
Handful of Spinneysfood Fresh Basil
½ tsp Spinneysfood Black Pepper, freshly ground, to taste
50g Spinneysfood Ricotta
30g Spinneysfood Grated Parmigiano Reggiano
To serve
Spinneysfood Grated Parmigiano Reggiano
1 Peel and finely slice the onions and mince the garlic. 2 Heat the olive oil in a large, deep pan over a low heat. Add the onions and a pinch of salt to draw out moisture. After the onions become translucent, add the garlic and cook gently for 25 minutes, stirring often, until completely soft, golden and caramelised. 3 Start adding the stock a little at a time. Once it cooks away, add some more and simmer until the onions have cooked down and become creamy. 4 Meanwhile, cook the spaghetti in salted boiling water according to instructions until al dente. Reserve a cup of pasta water before draining. 5 Finely chop the basil. 6 Add the drained pasta directly into the pan of onions, tossing to coat. Add a splash of the reserved pasta water to loosen and help the sauce cling to the noodles. Season with pepper before finishing with a spoonful of ricotta and Parmigiano Reggiano. Sprinkle some of the basil over the pasta before giving it a final toss. 7 Divide between 4 plates or serve on a platter with a drizzle of olive oil, remaining basil and Parmigiano Reggiano.
Calabrian onion spaghetti
COOK’S NOTE
Cook the aubergine over a high heat stirring frequently to develop a golden crust - this brings out a smoky flavour and enhances its natural sweetness.
Chilled caponata salad with burrata
PARMIGIANO AND HERB-INFUSED OLIVE OIL DIP
A rich and aromatic dipping oil infused with fresh herbs, garlic and nutty Parmigiano Reggiano. Serve with crusty bread, bruschetta or drizzle over roasted vegetables.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4-6
1 garlic clove
1 lemon
50g Spinneysfood Parmigiano Reggiano
Handful of Spinneysfood Fresh Basil
Handful of Spinneysfood Fresh Parsley
125ml Spinneysfood Italian Extra Virgin Olive Oil
1 tsp Spinneysfood Sumac
2 tbsp Spinneysfood Organic Red Grape Vinegar
1 tsp Spinneysfood Fine Grain White Sugar
½ tsp Spinneysfood Fine Sea Salt, to taste
½ tsp Spinneysfood Black Pepper, freshly ground
¼ tsp Spinneysfood Chilli Flakes, optional
1 Thinly slice the garlic and zest the lemon. Grate the cheese and reserve the rind. Remove the stems from the herbs, keeping them aside and finely chop the leaves. 2 Add the olive oil, garlic slices, cheese rind and herb stems to a cold pan. Heat the pan over a low heat, preventing the oil from bubbling. This will slowly infuse the garlic and cheese rind without burning them. After 8-10 minutes, take the pan off the heat. Discard the rind and stems. 3 Add the lemon zest and stir it through. Allow it to cool slightly. 4 Add the chopped herbs and sumac. Season with the vinegar, sugar, salt, pepper and chilli flakes.
5 Once the oil has cooled completely, stir in the grated Parmigiano Reggiano. 6 Serve with crusty bread for dipping.
CHILLED CAPONATA SALAD WITH BURRATA
A refreshing twist on the classic Sicilian caponata, this chilled version balances sweet and tangy flavours with creamy burrata.
Prep time: 20 minutes (plus chilling time)
Cook time: 20 minutes
Serves: 4
For the caponata
1 large aubergine
1 medium red onion
1 celery stalk
1 tbsp salted capers
50g pitted green olives from Spinneys deli
4 tbsp Spinneysfood Italian Extra Virgin Olive Oil
100g tomato purée
2 tbsp Spinneysfood Raisins
1 tbsp Spinneysfood Organic White Grape Vinegar
1 tbsp Spinneysfood Fine Grain White Sugar
1 tsp Spinneysfood Fine Sea Salt, to taste
1 tbsp pine nuts
25g breadcrumbs
2 tbsp Spinneysfood Roasted and Salted Almonds
To serve
Grilled courgette and bresaola breadsticks with mascarpone dip
150g Spinneysfood Cherry Tomatoes on the Vine
2 Spinneysfood Burrata
Spinneysfood Mediterranean Extra Virgin Olive Oil
Handful of Spinneysfood Fresh Basil
Spinneysfood Sourdough Bread
1 Cube the aubergine, approx. 1cm x 1cm. Dice the red onion and finely slice the celery, keeping them separate. 2 Rinse the salt off the capers but keep them whole for texture. Halve the olives and set aside. 3 Heat 1 tablespoon of olive oil in a large pan over a high heat. Sauté the aubergine for approx. 5-7 minutes until golden. Remove and set aside. Add the remaining oil to the same pan and sauté the
TOP TIP!
Make sure to cook the courgette ribbons over a high heat, undisturbed, for 1 minute to get the best char marks.
onion and celery over a medium heat for 3-4 minutes, until translucent. Add the tomato purée, capers, olives and raisins, cooking for approx. 5 minutes until softened. Stir in the vinegar, sugar and salt. 4 Return the aubergine to the pan, mix well and remove from the heat. Set aside to cool to room temperature then refrigerate for at least 1 hour. 5 Toast the pine nuts in a dry pan until golden. Toast the breadcrumbs in a dry pan until golden. Finely chop the almonds. Stir half the pine nuts, followed by the breadcrumbs and almonds into the aubergine mixture. 6 Halve the cherry tomatoes and keep one-third on the vine.
7 Spoon the chilled caponata onto a plate and top with the tomatoes on the vine. Place the
burrata on the salad and top with the remaining pine nuts. Drizzle over the olive oil and scatter a few roughly torn fresh basil leaves over the top. 8 Serve with toasted sourdough for extra crunch.
GRILLED COURGETTE AND BRESAOLA BREADSTICKS WITH MASCARPONE DIP
Prep time: 25 minutes
Cook time: 10 minutes
Makes: 8-10
For the grissini
2 medium courgettes
Drizzle of Spinneysfood Italian Extra Virgin Olive Oil
12 slices Spinneysfood Bresaola
12 Spinneysfood Italian Breadsticks
For the dip
1 lemon
200g Spinneysfood Mascarpone
1 tbsp Spinneysfood Italian Extra Virgin Olive Oil
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
1 Using a vegetable peeler, slice the courgettes lengthways into thin ribbons. 2 Preheat the griddle pan to a medium-high heat. Brush the ribbons lightly with olive oil and grill on the hot griddle pan for 30 seconds to a minute until charred and softened. Only cook one side so the courgette is still malleable enough to wrap without breaking. Set aside to cool slightly while you prepare the dip. 3 Zest and juice the lemon into a small bowl. Mix in the mascarpone and olive oil. Season with salt and black pepper. Chill until ready to serve.
4 To assemble, lay out one slice of grilled courgette on a board, place a slice of bresaola next to it and repeat two more times. Lay the breadstick and roll it up. Repeat with the remaining ingredients. 5 Serve the breadsticks laid out on a platter with the mascarpone dip on the side.
CRISPY CHEESE ARTICHOKES WITH LEMON YOGHURT DIP
Golden, crispy artichokes nestled in a delicate, lacy Parmigiano crust with a tangy yoghurt dip – this dish is perfect to serve as an appetiser or snack.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
For the lemon yoghurt dip
Handful of Spinneysfood Fresh Parsley
1 garlic clove
1 lemon
200g Spinneysfood Full-Fat Greek Yoghurt
½ tsp Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
For the artichokes
50g Spinneysfood Parmigiano Reggiano
400g grilled artichokes from Spinneys deli
1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
To serve
1 lemon
Handful of Spinneysfood Fresh Parsley
1 Finely chop the parsley and mince the garlic. Zest and juice the lemon. Add all the remaining yoghurt dip ingredients to a bowl and stir until combined. Spread the yoghurt dip on a serving platter or in a large bowl. Refrigerate until needed.
2 Grate the Parmigiano Reggiano and halve the artichokes. Heat the oil in a non-stick frying pan over a medium heat. Sprinkle a thin, even layer of cheese into the pan, letting it melt for approx. 30 seconds until bubbling. Place the artichoke halves cut-side down onto the cheese and cook undisturbed for 3-4 minutes until the cheese turns golden and crisp. 3 Using a spatula, loosen the edges. Place a plate over the frying pan and flip over to invert the crispy cheese artichokes. 4 Serve over the chilled yoghurt dip. 5 Zest the lemon and finely chop the parsley, then sprinkle both over before serving.
Crispy cheese artichokes with lemon yoghurt dip
OLIVE OIL SPRITZ
A bold and zesty aperitif-style mocktail that plays on the savoury-sweet balance of bitter orange, fresh juice and a silky hit of extra virgin olive oil.
Prep time: 10 minutes
Serves: 2
1 lime
125ml freshly squeezed orange juice
2 tbsp olive brine
3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil
Handful of Spinneysfood Ice Cubes
500ml Belvoir Farm Botanical Soda Bitter Orange Spritz
To serve
6 Nocellara olives from Spinneys deli
1 Place the glasses in the freezer while you prepare the mocktail. 2 Juice the lime and add it to a cocktail shaker. Add the orange juice, olive brine, 2 tablespoons of olive oil and ice cubes into the shaker. Place the lid on and shake vigorously for 2-3 minutes to emulsify.
3 Remove the glasses from the freezer. 4 Strain the shaken drink between the two glasses, topping with Belvoir Farm Botanical Soda Bitter Orange Spritz. 5 Garnish with 3 Nocellara olives skewered on a cocktail stick and serve.
Olive oil spritz
BALSAMIC BUTTERSCOTCH SAUCE WITH VANILLA GELATO
A lush and sophisticated dessert that pairs creamy vanilla gelato with a warm, glossy butterscotch sauce elevated by aged balsamic vinegar.
Prep time: 5 minutes
Cook time: 15 minutes
Makes: 400g
100g Spinneysfood Salted Butter
200g Spinneysfood Light Muscovado Sugar
100ml single cream
1 tbsp vanilla extract
2 tbsp Spinneysfood Organic Balsamic Vinegar of Modena Pinch of Spinneysfood Fine Sea Salt
To serve
500ml Remeo Madagascan Vanilla Gelato
1 Heat a small saucepan over a medium heat. Add the butter and allow it to melt before adding the brown sugar and cream. Simmer for 6 minutes, stirring frequently, until the mixture thickens slightly and turns a golden caramel.
2 Remove from the heat and stir in the vanilla extract, balsamic vinegar and a pinch of salt. Allow the butterscotch sauce to cool slightly before serving. 3 When ready to serve, scoop the vanilla gelato into bowls or glasses and drizzle generously with the warm balsamic butterscotch sauce.
TOP TIP!
This sauce can be made ahead and refrigerated, and gently reheated before serving, if preferred.
Balsamic butterscotch sauce with vanilla gelato
Italy extends for a total distance of 1,291 kilometres from its northernmost point down to its southermost tip in Sicily. From the Alps in the north to the Mediterranean coast in the south lie varied terrains and different climates that have nurtured an outstanding array of produce from cheese and pasta to extra virgin olive oil and vinegar. We are lucky to work with Italian producers who are masters of their craft.
Paolo Zanetti is a fourth-generation cheesemaker whose family has been in the business of making “the best PDO products in the world” since the year 1900. He and his team of specialists at Zanetti SPA craft renowned and coveted Italian cheeses like Parmigiano Reggiano and Grano Padano, which are officially certified under the auspices of Protected Designation of Origin (PDO), for us at Spinneys. Meanwhile, another Italian classic is made in the Piedmont region by the Berruto family. Spinneys classic dried pastas – fusilli, macaroni, penne organic and wholewheat spaghetti – are made at the Berruto’s factory using “just two ingredients, water and durum wheat semolina”. Technological innovation has definitely helped, but human skill and knowledge plays a vital role in the production process.
Modern innovators like Acetaia Giuseppe Cremonini continue to make balsamic vinegar the old-fashioned way in Modena, the historical capital of this luxury condiment. Our Spinneys Balsamic Vinegar of Modena is made from the “must” of specific grape varieties, undergoing an aging process in residue-rich wooden barrels.
Many of our Spinneys blended and classic extra virgin olive oils begin life in the olive farms owned by the Basso family in Foggia. Quality defines their operations, with each batch undergoing stringent checks before and after bottling. The Bassos encourage their partners to visit their farms so they can see the origins of their products up close.
THIS PAGE, FROM TOP: The Zanetti family has been making their cheeses since 1900; testing balsamic vinegar at Acetaia Giuseppe Cremonini; olive trees are planted close together to make pruning and harvesting easier.
We source premium quality Italian products from trusted suppliers.
Spinneysfood Parmigiano Reggiano
Spinneysfood Italian Extra Virgin Olive Oil
Spinneysfood Burrata
Spinneysfood Spaghetti
Spinneysfood Balsamic Vinegar of Modena
Sweet and spicy, creamy and zesty, these dipping sauces are the ideal condiments for leftover crusts from our new air-fryer pizzas
STARS DIPPING DIPPING
TOP TIP!
Store leftover dip in a jar at room temperature for up to 2 weeks. It’s also delicious with fried chicken, drizzled over cheese, or swirled into yoghurt.
Hot honey dip
Creamy pesto mayo dipping sauce
HOT HONEY DIP
Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4
120ml Spinneysfood Organic Natural Honey
Spinneysfood Chilli Flakes, to taste
½ tsp Spinneysfood Smoked Paprika
1 tsp Spinneysfood Organic Apple Cider Vinegar
Pinch of Spinneysfood Fine Sea Salt
1 In a small saucepan, combine the honey, chilli flakes and smoked paprika. Place over a low heat for approx. 4-5 minutes, stirring occasionally. Don’t let it boil, it must be just warm enough to infuse the flavours. 2 Remove from the heat and stir in the apple cider vinegar and a pinch of salt. 3 For a smooth dip, strain out the chilli flakes. For extra heat and texture, leave them in. Let the dip cool for a few minutes so it thickens slightly. 4 Cook the pizza according to package instructions. 5 Serve the pizza crusts with the hot honey dip.
CREAMY PESTO MAYO DIPPING SAUCE
Top this sauce with a drizzle of olive oil and a few toasted pine nuts or fresh basil leaves before serving.
Prep time: 5 minutes
Serves: 4
½ lemon
1 small garlic clove
100g good-quality mayonnaise
2 tbsp Spinneysfood Classic Basil Pesto
1 tbsp Spinneysfood Parmigiano Reggiano Grated Spinneysfood Fine Sea Salt, to taste
To serve
Spinneysfood Air-Fryer Margherita Pizza
1 Juice the lemon and mince the garlic. 2 In a bowl, whisk together the mayonnaise and pesto until fully combined. Stir in the lemon juice, garlic and cheese. Season to taste. 3 Refrigerate until ready to serve. 4 Cook the pizza according to package
instructions. 5 Serve the pizza with the creamy pesto mayo crust dipper.
SUN-DRIED TOMATO AND PAPRIKA DIPPING SAUCE
Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4
For the dipping sauce
1 garlic clove
100g Spinneysfood Sun-Dried Tomatoes
2 tbsp Spinneysfood Italian Extra Virgin Olive Oil
1 tsp Spinneysfood Smoked Paprika
½ tsp Spinneysfood Dried Oregano
½ tsp Spinneysfood Chilli Flakes, optional
2 tbsp tomato paste
2 tbsp warm Spinneysfood Bottled Drinking Water
1 tsp Spinneysfood Organic Red Grape Vinegar
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Ground Black Pepper, to taste
To serve
Spinneysfood Air-Fryer Chicken and Mushroom Pizza
by The Kate Tin
VEGGIE
VEGGIE
Sun-dried tomato and paprika dipping sauce
Commercial manager
Paul Crawford says
Our all-new Air-fryer Pizza range – a great way to enjoy thin-crust, authentic Neapolitan pizza at home – will be in stores soon. Made with dough that has fermented for 48 hours and topped with flavourful ingredients such as Portobello mushrooms, basil pesto, sun-dried tomatoes, Grana Padano and mozzarella cheese, these pizzas take just 10 minutes to cook from frozen. They’re the perfect option for a quick, delicious meal for the entire family.
TOP TIP!
To make a creamier sauce, blend in 2 tablespoons of Greek yoghurt or a splash of cream before serving.
1 Mince the garlic. Drain and finely chop the sundried tomatoes. 2 In a small pan, heat 1 tablespoon of the olive oil over a low heat. Add the garlic and sauté for 1 minute until fragrant. Stir in the smoked paprika, oregano and chilli flakes. Add the sundried tomatoes and tomato paste. Cook for 2 minutes while stirring. Add the warm water and vinegar. 3 Transfer to a food processor and blend until smooth. Stir in the remaining olive oil and season with salt and black pepper. 4 Cook the pizza according to package instructions.
5 Serve the dipping sauce warm or at room temperature with the pizza crusts for dipping.
GARLIC, CHEESE AND BUTTER DIPPING SAUCE
Warm, buttery, cheesy and garlicky, this sauce makes pizza crusts the main event.
Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4
2 garlic cloves
Handful of Spinneysfood Fresh Parsley
100g Spinneysfood Unsalted Butter
30g Spinneysfood Parmigiano Reggiano Grated
½ tsp Spinneysfood Dried Oregano
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
To serve
Spinneyfood Airfryer Buffalo Mozarella and Sun-dried tomato Pizza
1 Mince the garlic and finely chop the parsley. 2 In a small saucepan, melt the butter over a medium-low heat. Add the minced garlic and cook for 1-2 minutes, stirring, until fragrant but not browned.
3 Remove from the heat and stir in the cheese, oregano and parsley. Season with salt and black pepper. 4 Cook the pizza according to package instructions. 5 Pour the sauce into a small bowl or ramekin and serve warm alongside the pizza crusts.
VEGGIE
TOP TIP!
If the sauce thickens as it sits, just give it a quick 10-second blast in the microwave, or a gentle reheat on the stove.
Garlic, cheese and butter dipping sauce
DISCOVER BEAUTIFUL BOTANICAL TEA Infused with impact
PROUD WINNERS OF
Introducing our Beyond the Leaf range in collaboration with the Royal Botanic Gardens, Kew. Since our collaboration started, we have contributed over £190,000 back to Kew to support their research into bio-diversity and climate change.
Hola summer
Bring friends and family around the table for a Spanish feast with sangria, tapas, paella and more
Escalivada salad
HOW TO MAKE
THE PERFECT SOCARRAT
Once the stock is in, don’t stir – this isn’t risotto. Use a wide, shallow pan to maximise surface area. As the liquid absorbs, listen for a gentle crackle – that’s your crust forming. Toasty, nutty smells mean you’re on track. Bitter or burnt? Turn off the heat. Check the base with a spoon – it should feel firm and golden, not mushy or blackened. Let it rest for 5 minutes before serving to help the crust set. Nervous? Press foil over the rice and gently flatten with a spatula to help it crisp evenly.
Paella con polpo
This refreshing take on sangria, with sweet peaches, citrusy blood oranges, frozen grapes and zero alcohol wine is ideal for hot summers.
WHITE PEACH SANGRIA
Light and refreshing, this white peach sangria is inspired by Spain’s fruity pitchers. It brings together juicy stone fruit, crisp alcohol-free white wine and a splash of citrus. The frozen grapes are a clever way of keeping the sangria ice-cold without diluting the beverage.
Prep time: 10 minutes (plus chilling time)
Serves: 4–6
2 peaches (or your choice of stone fruit)
1 blood orange
750ml Natureo Spanish Dry Muscat Alcohol-Free White Wine
Spinneysfood Organic Natural Honey or Spinneysfood
Agave Syrup, to taste
300g Spanish green grapes, frozen
To serve
A few sprigs of Spinneysfood Fresh Thyme
1 Slice the peaches into slim wedges. Slice the blood orange into rounds. In a large jug, add all the sliced fruit. Pour over the alcohol-free wine. Taste and stir in honey or agave, if you’d like it a little sweeter. 2 Cover and refrigerate for at least 1 hour or up to 4 hours to let the flavours infuse.
3 Just before serving, add a handful of frozen grapes to each glass in place of ice. Pour in the chilled sangria and garnish with thyme sprigs.
White peach sangria
VEGGIE
ESCALIVADA SALAD
A traditional Catalonian appetiser, escalivada is a smoky, vibrant medley of roasted aubergine and capsicums. Named after the Catalan word escalivar, meaning “to cook in ashes”, it’s typically served at room temperature with crusty bread, grilled meats, or anchovies.
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4
2 Spanish red capsicums
2 Spanish green capsicums
2 Spanish yellow capsicums
1 large aubergine
130g Waitrose Padron Peppers
290g Pure Harvest Cherry Tomatoes on the Vine
3 tbsp Pons Organic Extra Virgin Olive Oil
1 tsp Spinneysfood Organic Red Grape Vinegar Spinneysfood Fine Sea Salt, to taste
1 Preheat the oven to 220°C, gas mark 7, or preheat a grill or prepare a barbecue. Line a baking tray with foil or parchment. 2 Place the whole capsicums, aubergine, padron peppers and cherry tomatoes on the prepared tray or straight on the barbecue grid. Roast for 35-40 minutes, turning occasionally, until everything is soft, blistered and slightly charred. You want the skins of the capsicums and aubergine to be blackened in spots. 3 Once roasted, place the hot capsicums and aubergine in a bowl and cover with a plate or cling film. Allow to steam for 10-15 minutes to loosen the skins. Then, peel and discard the skins and seeds. Cut the capsicums into large strips and slice the aubergine thickly. 4 On a large platter, arrange the strips of roasted capsicums, aubergine, tomatoes and padron peppers in separate sections according to their colours. 5 Drizzle generously with olive oil and a touch of red grape vinegar and season before serving.
PAELLA CON POLPO
The best rice for this octopus paella is bomba or Calasparra, which absorb liquid easily and maintain their shape. But arborio rice (risotto rice) is also a short-grain rice that’s widely available and works well as a substitute. Prep time: 20 minutes
Cook time: 40 minutes
Serves: 4
A pinch of saffron threads
2 tbsp warm Spinneysfood Bottled Drinking Water
3 garlic cloves
2 ripe tomatoes
3 tbsp Spinneysfood Spanish Extra Virgin Olive Oil
1 tsp sweet smoked paprika
200g cleaned squid rings
200g short-grain rice (bomba, Calasparra or arborio)
450-500ml hot fish stock
Spinneysfood Fine Sea Salt, to taste
16 mussels
2 legs Nuchar Cooked Octopus
Handful of Spinneysfood Fresh Parsley
To serve
1 lemon
1 Soak the saffron threads in the warm water and set aside. Peel the garlic cloves. Grate the tomatoes. 2 Heat the olive oil in a wide, shallow paella pan over a medium heat. Add the whole garlic cloves and cook for 30 seconds, then add the grated tomato and sauté for 5-7 minutes, until thickened and reduced. Stir in the smoked paprika and saffron with its soaking water. Cook for 1 minute, then stir in the squid rings and sauté for 2-3 minutes until just starting to firm up. 3 Add the rice, stirring to coat. Pour in the hot fish stock, season with salt and spread the rice evenly across the pan. Do not stir again from this point. 4 Chop one octopus leg and reserve the other. 5 After 20 minutes, arrange the mussels and chopped octopus over the top, pressing them slightly into the rice. Cook for 5-7 minutes, covered loosely with foil or a lid, until the mussels open. Discard any that remain closed. 6 To make the socarrat, uncover the pan and increase the heat for the last 2-3 minutes to form a golden crust on the bottom (listen for gentle crackling). Don’t stir! 7 While the socarrat forms, heat a small pan with a touch of oil and sear the reserved whole octopus tentacle until golden and slightly crisp. Lay it over the centre of the finished paella just before serving. Remove from heat and let the paella rest for 5 minutes. 8 Sprinkle over some of the chopped parsley and serve with lemon wedges. For extra aroma, rub the lemon wedges around the pan’s edge before serving.
CHORIZO GAMBAS AL AJILLO
A Spanish classic, this sizzling dish pairs juicy prawns with rich Wagyu chorizo, garlic and plenty of smoky paprikainfused oil. Perfect for sharing, it’s a flavour-packed tapa that’s delicious with crispy bread to soak up the pan juices.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
3 large Spanish garlic cloves
50g Wagyu beef chorizo
6 tbsp Pons Arbequina Reserva Organic Extra Virgin
Olive Oil
320g Spinneysfood Fresh Raw Prawns
½ tsp Waitrose Cooks’ Ingredients Hot Smoked Paprika
Spinneysfood Fine Sea Salt, to taste
Handful of Spinneysfood Fresh Parsley
To serve
Spinneysfood Sourdough or rustic bread
1 Peel and halve the garlic cloves. Thinly slice the chorizo. 2 In a heavy-bottomed pan or small cast-iron skillet, heat the olive oil over a medium-low heat. Add the Wagyu beef chorizo slices and fry for 2-3 minutes until they start to release their fat and crisp slightly. Add the sliced garlic and gently cook until just golden and fragrant, approx. 2 minutes. Don’t let it burn. Turn the heat up to medium. 3 Add the prawns and cook for 2 minutes on each side or until they turn pink and are just cooked through. Sprinkle in the hot smoked paprika and swirl or stir gently to incorporate it into the oil. Cook for 30 seconds. Taste and season with salt, if needed. 4 Roughly chop the parsley and sprinkle over the prawns. 5 Serve immediately with toasted sourdough or crusty bread to mop up the garlicky, smoky oil.
ACEITUNAS FRITAS
These fried olives are stuffed with anchovy and manchego cheese, making them deliciously savoury – especially when paired with fruity drinks as a snack or an appetiser.
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4 (as tapas)
300g large pitted Hojiblanca Green Olives
50g Doncayo Cured Manchego
6 anchovies in oil
100g Spinneysfood All-Purpose Flour
50ml Spinneysfood Bottled Drinking Water
200g Panko breadcrumbs
1L Spinneysfood Pure Sunflower Oil, for deep frying Birch & Waite Aioli Garlic Whole Egg Mayonnaise 2 lemons
1 Carefully stuff each olive with a sliver of manchego and a small piece of anchovy – aim to have a bit of both in each olive without overfilling (use a toothpick or skewer to help tuck them in). 2 Place half the flour in one large bowl, the remaining flour and water in the second and Panko breadcrumbs in a third. Whisk the flour and water until smooth. Add more water, if necessary, to form a smooth, thick batter. Roll a stuffed olive in the flour, then dip it in the batter, then coat it with breadcrumbs. Place on a plate or tray once coated. Repeat with all the stuffed olives.
3 Heat the oil in a small saucepan or frying pan over a medium-high heat (approx. 180°C). Fry the olives in batches for 2-3 minutes or until golden and crisp. Don’t overcrowd the pan. Using a slotted spoon, transfer the fried olives to a plate lined with kitchen paper towels to drain any excess oil. 4 Pile the hot olives into a bowl or onto a plate. Serve immediately with the aioli for dipping and lemon wedges on the side.
TOP TIP!
Prep ahead by breading the olives and freezing them on a tray. Fry straight from frozen – just add a minute or two to the cook time.
Chorizo gambas al ajillo
Aceitunas fritas
CHICKEN, LEEK AND MANCHEGO EMPANADAS
Unlike their Latin American cousins, Spanish empanadas are often baked rather than fried and filled with regional cheeses such as manchego. They make a great tapas-style snack for picnics and parties.
Prep time: 30 minutes (plus resting time)
Cook time: 45 minutes
Makes: 10-12 hand pies or 1 large rectangular empanada
For the pastry
300g Spinneysfood All-Purpose Flour
1 tbsp Spinneysfood Fine Grain White Sugar
100g Spinneysfood Salted Butter
90ml Spinneysfood Bottled Drinking Water
For the filling
1 leek
2 Spanish garlic cloves
1 small red capsicum
2 medium ripe tomatoes
300g Spinneysfood Sliced Roast Chicken Breast
80g Doncayo Cured Manchego
2 tbsp Spinneysfood Spanish Extra Virgin Olive Oil
1 tsp smoked paprika
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
1 large Spinneysfood Organic Free-Range Egg
1 Preheat the oven to 200°C, gas mark 6. Line a large baking tray with baking paper.
2 To make the pastry, combine the flour and sugar in a stand mixer fitted with a paddle attachment. Add the butter and mix until a sandy texture is achieved. Add just enough water until the dough comes together. 3 On a floured surface, knead the dough until smooth, approx. 6 minutes. Cover and refrigerate for 1 hour.
4 Thinly slice the leek. Peel and thinly slice the garlic. Dice the capsicum. Grate the tomatoes. Dice the chicken breast. Grate the manchego.
5 Heat the olive oil in a large pan over a medium heat. Add the leek and garlic. Sauté until soft and fragrant. Add the capsicum and smoked paprika. Sauté for a further minute. Stir in the grated tomatoes and simmer until thick and jammy, approx. 10 minutes. Mix in the chicken and season with salt and pepper. Once slightly cooled, stir in the grated manchego.
6 Roll out the dough thinly and cut into 10cm rounds. Place 1-2 tablespoons of filling in the centre of each round. Fold over to form a halfmoon and crimp the edges with a fork. Place on the prepared baking tray. 7 Whisk the egg with a pinch of salt and brush the empanadas with the beaten egg. 8 Bake for 20-25 minutes or until golden brown and crisp. 9 Serve the warm empanadas with ketchup or sauce of choice.
Chicken, leek and manchego empanadas
TOP TIP!
These empanadas freeze really well, so make a big batch. Freeze them on a tray until hard, then transfer to a zip-top bag.
Peaches, nectarines, organic citrus, strawberries, apricots, seedless grapes, watermelons – Spanish growers seem to be able to produce an abundance of fruit with high brix levels. The third-generation farmers of Summer Fruit use the seasonal contrasts and temperature variations across the northern mountains to ensure the peaches they grow have optimal sugar levels. In Murcia, Moyca has developed several varieties of seedless grapes, which we are proud to pack under the Spinneysfood label. To the southwest in Huelva province, the topography of the hills are ideal growing grounds for conventional and organic citrus grown by Rio Tinto Fruit Company. Huelva is also home to the strawberry farms owned by Surexport from whom we source the Inspire variety of strawberry, which has the perfect finish, not too crunchy and not too soft.
Over in Galicia, our partner Coren supplies us with free-range and organic chickens. The birds roam freely in lush Galician pastures and are fed carefully monitored diets to ensure rich flavour and tenderness. We also source honey for our own label through Mielso, a family-owned business going back to the early 1900s. The team is committed to natural honey production and sustainable beekeeping practices. The Don Cayo Manchego, which we source through our partner Taste of Spain, is made using an authentic process with the milk of Manchega sheep that are native to the La Mancha region. This cheese carries the Denomination of Origin seal, ensuring quality and authenticity in each wheel that’s produced.
We source a variety of items produced in Spain from partners whom we know and trust.
THIS PAGE, CLOCKWISE FROM TOP LEFT: Surexport benefits fromHuelva’s sunny climate and sandy soil, which create excellent growing conditions for strawberries; Summer Fruit’s peaches reach Spinneys within 48 hours of being harvested; all Moyca grapes are handpicked and trimmed before being sent to pack houses; Derek Davis works for the Rio Tinto Fruit Company in Huelva from where we source organic citrus.
Enjoy the bold, tangy flavours of Greece – from barrel-aged feta to thick yoghurt, moreish olives and more
Spanakopita salad with filo pastry crisps
Greek-style lemon-stuffed sea bass with briam
MAROULOSALATA
This is a refreshing Greek salad made with finely shredded Romaine lettuce, spring onions, dill and a simple olive oil and lemon dressing. Light and crisp, it’s often served as a side dish and pairs beautifully with grilled meats or seafood.
Prep time: 20 minutes
Serves: 4
For the dressing
1 garlic clove
1 lemon
2 tbsp Spinneysfood Organic White Grape Vinegar
4 tbsp Spinneysfood Greek Extra Virgin Olive Oil
1 tsp Spinneysfood Fine Sea Salt
For the salad
2 Romaine lettuce heads
4 Spinneysfood Spring Onions
Handful of Spinneysfood Fresh Dill
100g Halkidiki olives
200g Spinneysfood Feta Cheese
1 tbsp Spinneysfood Dried Oregano
1 Mince the garlic. Zest and juice the lemon. Place the garlic, lemon zest, juice, vinegar, olive oil and sea salt in a jar and shake well to combine.
2 Finely shred the lettuce and slice the spring onions at a diagonal. Finely chop the dill and roughly chop the olives. Place all the prepared ingredients in a large salad bowl.
3 Crumble the feta over the top and sprinkle dried oregano over it. Drizzle the dressing over the salad and toss well to combine. 4 Serve immediately.
Maroulosalata
VEGGIE
SPANAKOPITA SALAD WITH FILO PASTRY CRISPS
A deconstructed twist on the classic Greek pie, loaded with spinach, herbs, creamy feta and crisp filo shards for a light yet satisfying dish that has all of the flavours of spanakopita, minus the fuss.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
For the pastry
3 tbsp Spinneysfood Greek Extra Virgin Olive Oil
4 filo pastry sheets
1 tsp Spinneysfood White Sesame Seeds
½ tsp Spinneysfood Natural Sea Salt Flakes
For the spanakopita salad
150g Spinneysfood Organic Baby Spinach
Handful of Spinneysfood Fresh Parsley
Handful of Spinneysfood Fresh Mint
Handful of Spinneysfood Fresh Dill
1 shallot
200g Spinneysfood Feta Cheese
125ml Spinneysfood Greek Extra Virgin Olive Oil
Spinneysfood Black Pepper, freshly ground, to taste
1 Preheat the oven to 180°C, gas mark 4. Brush two large baking trays with olive oil. 2 Place one sheet of filo pastry in the tray, letting it fold and wrinkle naturally. Brush with olive oil and sprinkle with sesame seeds and sea salt flakes. Repeat with another layer of filo on top. Do the same with the remaining two filo sheets in the second tray. 3 Bake for approx. 12-15 minutes or until golden and crisp. Set aside to cool completely, then break it into bite-sized pieces. Store in an airtight container for up to 2 weeks if making ahead. 4 Roughly chop the spinach and herbs. Finely slice the shallot. Cube the feta and add all the ingredients into a large bowl. Drizzle over the extra virgin olive oil and season with freshly ground black pepper. Toss well to combine. 5 Transfer to a platter and layer with the crispy filo. 6 Serve immediately.
GREEK-STYLE LEMON-STUFFED SEA BASS WITH BRIAM
A classic Greek summer dish of slow-roasted vegetables in a rich tomato sauce, paired with fragrant whole sea bass stuffed with lemon and herbs.
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Serves: 4
For the briam
3 medium Spinneysfood Nicola Potatoes
3 large green courgettes
4 garlic cloves
2 tsp Spinneysfood Dried Oregano
1 tsp Spinneysfood Dried Rosemary
80ml Spinneysfood Greek Extra Virgin Olive Oil
2 x 400g tins Spinneysfood Whole Peeled Italian Tomatoes
Spinneysfood Fine Sea Salt, to taste
Spinneysfood Black Pepper, freshly ground, to taste
Spinneysfood Black Pepper, freshly ground, to taste
Handful of Spinneysfood Fresh Parsley
½ tsp dried oregano
2 tbsp Spinneysfood Greek Extra Virgin Olive Oil
120ml chicken stock
1 Preheat the oven to 200°C, gas mark 6. Place a rack in the middle of the oven. 2 Slice the potatoes and courgettes into 3mm rounds. Mince the garlic. In a large mixing bowl, combine the sliced potatoes and courgettes with the garlic, dried oregano, dried rosemary and half the olive oil. Toss to coat it evenly. 3 Pour the tinned tomatoes into a bowl, using a wooden spoon to break them up a bit. Add the remaining olive oil, salt and pepper, and stir to combine. Spoon half the tomatoes with their juice into the base of a 28cm-round ovenproof dish and spread it out. Arrange the vegetables over the tomatoes in a layered or circular pattern, alternating between potatoes and courgettes. Pour any remaining olive oil mixture from the bowl over the top, then finish with the remaining diced tomatoes spooned over the top. 4 Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue roasting uncovered for a further 30 minutes until the vegetables are soft, slightly charred and most of the liquid has evaporated.
5 Meanwhile, prepare the sea bass. Rinse the fish under cold water and pat dry with paper towels. Slice 2 lemons into rounds and halve the garlic cloves. Season the cavity and skin of the fish with salt and black pepper. Stuff the cavity with lemon slices, garlic cloves and the oregano.
6 Place the fish in a baking dish, drizzle with olive oil and squeeze the juice of the remaining lemon over, then pour the chicken stock into the dish. Roast in the oven for 20-25 minutes or until the fish is cooked through and flakes easily with a fork. Remove and let it rest for 5 minutes.
7 Serve the warm briam with the stuffed sea bass, finishing with a drizzle of olive oil and an extra squeeze of lemon juice, if desired.
GARLIC OLIVE-STUFFED SESAME KEFTEDES WITH GREEN TZATZIKI
Juicy Greek meatballs coated in golden sesame seeds and filled with garlicky olives served with vibrant herb-packed tzatziki for dipping.
Prep time: 25 minutes
Cook time: 15 minutes
Serves: 4
For the keftedes
1 large white onion
2 garlic cloves
Handful of Spinneys Fresh Parsley
Handful of Spinneysfood Fresh Mint
500g Spinneysfood Minced Beef
1 tsp Spinneysfood Dried Oregano
1 tsp Spinneysfood Ground Cumin
½ tsp Spinneysfood Ground Cinnamon
50g breadcrumbs
1 large Spinneysfood Organic Free-Range Egg
2 tbsp Spinneysfood Full-Fat Fresh Cow’s Milk
1 tbsp Spinneysfood Organic Red Grape Vinegar
2 tsp Spinneysfood Fine Sea Salt
½ tsp Spinneysfood Black Pepper, freshly ground
12-15 Halkidiki garlic olives
1 tbsp black sesame seeds
1 tbsp Spinneysfood White Sesame Seeds
For the green tzatziki
3 Spinneysfood Snacking Cucumbers
1 lemon
1 small garlic clove
Handful of Spinneysfood Fresh Dill
Handful of Spinneysfood Fresh Mint
Handful of Spinneysfood Fresh Parsley
200g Spinneysfood Full-Fat Greek Yoghurt
1 tbsp Spinneysfood Greek Extra Virgin Olive Oil
½ tsp Spinneysfood Fine Sea Salt
To serve
1 tbsp Spinneysfood Greek Extra Virgin Olive Oil
4 pita breads
50g Spinneysfood Pickled Onions
Handful of Spinneysfood Fresh Dill
1 Preheat the oven to 180°C, gas mark 4.
2 Using a box grater, finely grate the onion and mince the garlic. Finely chop the parsley and mint. In a large mixing bowl, combine the ground beef with the onion, garlic, herbs, spices, breadcrumbs, egg, milk and red grape vinegar. Season well with salt and black pepper. Mix until just combined. 3 Using a tablespoon as a measure, scoop the mixture into the palm of your hand and flatten it into a round. Place an olive in the centre and gently encase it with the meat mixture, forming a small meatball. Combine the sesame seeds and sprinkle over the meatball. Repeat with the remaining mixture. 4 Bake the meatballs for approx. 10-12 minutes until golden and crispy. 5 Grate the cucumbers. Place it in a clean tea towel and squeeze out any excess liquid. Set aside. Zest and juice the lemon. 6 Combine the garlic, herbs, lemon juice, yoghurt, olive oil and salt in the jug of a blender. Blitz until smooth. Pour the herby yoghurt into a serving bowl and mix in the cucumbers and lemon zest. 7 Arrange the keftedes on a serving platter and drizzle with a little extra olive oil. 8 Serve the keftedes with the green tzatziki, warm pita bread, pickled onions and fresh dill.
VEGGIE
VEGGIE
Garlic olive-stuffed sesame keftedes with green tzatziki
RASPBERRY GALAKTOBOUREKO
A summery spin on the classic Greek dessert, this creamy semolina custard is layered with crisp filo and swirled with tart raspberries, then soaked in a fragrant syrup.
Prep time: 30 minutes (plus cooling time)
Cook time: 1 hour 40 minutes
Serves: 12
For the syrup
1 lemon
375ml Spinneysfood Bottled Drinking Water
275g Spinneysfood Extra Fine Caster Sugar
90g Spinneysfood Organic Natural Honey
1 Spinneysfood Cinnamon Stick
3 cloves
For the custard filling
1 vanilla bean
1L Spinneysfood Full Fat Fresh Cow's Milk
220g Spinneysfood Extra Fine Caster Sugar
160g fine semolina flour
50g Spinneysfood Salted Butter
3 large Spinneysfood Organic Free-Range Eggs
150g Spinneysfood Raspberry Jam
For the pastry
250g Spinneysfood Salted Butter
400g filo pastry
To serve
200g fresh raspberries
1 tbsp Spinneysfood Super Fine Icing Sugar
1 Slice the lemon. In a medium-sized saucepan, combine the water, sugar, honey, spices and lemon slices. Place over a low heat and stir until the sugar has dissolved. Increase the heat to medium and simmer for approx. 15-20 minutes, or until the syrup has thickened to honey consistency and colour. Remove from the heat and place in the fridge to cool completely. 2 Split the vanilla bean. In a large saucepan, heat the milk and sugar over a medium heat until it just starts to boil. Slowly pour in the semolina flour in a thin stream while whisking constantly. Reduce the heat to medium and continue whisking until the custard thickens and becomes smooth. Stir in the butter until melted and fully combined. Allow
the custard to cool for 30 minutes, then whisk in the eggs one at a time until smooth. 3 Preheat the oven to 160°C, gas mark 3. 4 Melt the butter in a saucepan over a medium heat until foamy and golden. Strain to remove solids, leaving clear browned butter. 5 Remove the filo pastry from the packaging and cover it with a damp tea towel to prevent it from drying. Line a 30cm x 20cm baking dish with a sheet of filo, brushing lightly with butter. Continue layering filo sheets, brushing each with butter, alternating between covering the base and sides. Repeat until 6 layers are used. 6 Pour the cooled custard into the filo-lined dish, smoothing the top. Gently spread the raspberry jam over the custard, creating an even layer. Fold over the overhanging filo layers, brushing each fold with butter. Add 6 more layers of filo on top, brushing each sheet generously with butter. Using a serrated knife, score the top filo layers into 12 squares. 7 Bake for approx. 1 hour or until golden brown. 8 Remove from the oven and immediately ladle the chilled syrup over the hot pastry, allowing it to soak in gradually. Scatter the remaining fresh raspberries over the top. Cool for at least 2 hours before serving. 9 Dust with the icing sugar and serve.
Raspberry galaktoboureko
VEGGIE
Greece has a largely mountainous landscape with one of the longest coastlines in Europe. And while most people view it as a beautiful holiday destination, we saw an opportunity to team up with two of the finest producers of traditional Greek products.
The Chatzakos family came to Greece from Eastern Thrace on boats as refugees in the 1920s. Ending up in Thessaloniki, they continued their ancestral trade in fresh milk, collecting and selling it around the suburbs of the city. They also made yoghurt and rice pudding at their small dairy shop. Today their company, named Mevgal, has grown exponentially, selling Greek yoghurt to businesses around the world, including Spinneys. The milk they use to make it comes from cows that graze on lush Macedonian pastures, specifically chosen for their proximity to Mevgal’s facilities. While modern technology has introduced innovation to the production process, what hasn’t changed is the flavour and texture of the authentic Greek yoghurt made at Mevgal.
Guarding ancient techniques and expertise passed down to them from their shepherding ancestors, the Roussas family of Thessaly continue to make feta the old-fashioned way using traditional recipes. Unlike their ancestors, they no longer make feta in caves, but they have successfully imitated the old ways with new machinery in a modern dairy. The curd gets dry rubbed with Greek sea salt before it’s aged. The closest product to the ancient artisanal cheese made by their ancestors is the feta aged in beechwood barrels for three months, which gives the cheese its distinctive sharp taste. The barrels themselves are handcrafted by a small handful of artisan woodworking families that build them from beechwood that has been left to dry for two years.
We work closely with trusted suppliers to source a variety of products made in Greece.
THIS PAGE, CLOCKWISE FROM TOP LEFT: The Roussas family makes feta using the ancient techniques passed down by their shepherding ancestors; sunrise over one of Mevgal’s partner dairy farms; the feta made by Roussas is aged in beechwood barrels made by artisan woodworkers.
top of the POPS POPS POPS POPS
KitKat Pops add a chocolaty, crunchy twist to these European desserts
Macaron KitKat Pops ice cream sandwiches
MACARON KITKAT POPS
ICE CREAM SANDWICHES
Prep time: 15 minutes (plus freezing time)
Makes: 12
500ml Spinneysfood Madagascan Vanilla Beans
Ice Cream
140g KitKat Pops
12 Poppies Frozen Assorted Flavour Macarons
1 Remove the ice cream from the freezer to thaw for approx. 10-15 minutes until just softened.
2 Line a loaf tin with parchment paper and set aside. 3 Roughly chop the KitKat pops and add
to a large bowl, reserving for the topping. Add the ice cream to the large bowl and gently fold the crushed KitKat pops through the ice cream. Transfer the ice cream mixture to the loaf tin and smooth it out evenly. Freeze for approx. 1-2 hours or until set. 4 Using a hot knife, carefully separate the macaron halves and arrange them on a lined tray, removing any filling. 5 Once ready to assemble, remove the ice cream from the tin and place it on a chopping board. Using a cookie cutter, roughly the same size as the macarons, cut out a few circles. Sandwich an ice cream round between two macaron shells. Roll the edges of the ice cream in the remaining chopped KitKat Pops.
6 Arrange the macaron ice cream sandwiches on a tray to freeze until needed, or place on a platter to serve immediately.
GREEK MOSAIKO CAKE WITH KITKAT POPS
Mosaiko is a classic Greek no-bake dessert that combines crushed biscuits, cocoa and butter to create a chilled chocolate log that, when sliced, reveals a mosaic-like pattern. This version contains KitKat Pops and is topped with chocolate mousse. It’s a decadent dessert so best served in small slices.
Prep time: 20 minutes (plus chilling time)
Cook time: 5 minutes
Serves: 16-18
For the chocolate base
100g Spinneysfood Unsalted Butter
160g Spinneysfood 60% Single Origin Peruvian
Dark Chocolate
300g condensed milk
140g KitKat Pops
50g slivered pistachios
50g tea biscuits
For the mousse topping
200g Spinneysfood 60% Single Origin Peruvian
Dark Chocolate
330ml cold heavy cream
To serve
2 tbsp slivered pistachios
1 Line a 20cm round cake tin and set aside for later. 2 In a small saucepan, combine the butter, dark chocolate and condensed milk. Melt over a low heat until smooth and combined. 3 Set aside 40g of the KitKat Pops. Roughly chop the rest, leaving some whole. Lightly toast the pistachio slivers in a dry pan over a medium heat then cool completely. Roughly chop the tea biscuits. 4 Place the chopped KitKat pops, pistachios and tea biscuits in a medium-sized bowl. Add the chocolate-butter mixture and gently fold together, being careful not to crush the pieces. Spoon the mixture into the lined cake tin, pressing down gently for an even surface. Place in the freezer to set. 5 Meanwhile, prepare the mousse. Melt the chocolate over a bain-marie or in the microwave on low. In a stand mixer, whip the cold heavy cream until it reaches a soft yoghurt-like consistency. Add in the melted chocolate and whip briefly to combine into a rich mousse. 6 Spread the chocolate mousse evenly over the chilled chocolate base. Cover and refrigerate for 3-4 hours, or until set. 7 Once set, unmould and top with the remaining KitKat Pops and pistachios. Using a hot knife, slice and serve.
VEGGIE
Greek mosaiko cake with KitKat Pops
VEGGIE
Spanish coffee granita with KitKat Pops
SPANISH COFFEE GRANITA WITH KITKAT POPS
This granita is a quick, refreshing treat for a hot day. It is inspired by the Spanish coffee called café bombón, which is made with equal quantities of condensed milk and espresso resulting in a beverage with delightfully balanced sweet-bitter notes.
Prep time: 15 minutes (plus freezing time)
Cook time: 5 minutes
Serves: 3-4
For the granita
500ml strong brewed espresso
80g Spinneysfood Light Muscovado Sugar
½ tsp Spinneysfood Ground Cinnamon
1 tsp vanilla powder
For the topping
150ml Spinneysfood Whipping Cream
4 tbsp sweetened condensed milk
To serve
95g KitKat Pops
1 In a bowl or jug, whisk the coffee with the sugar, cinnamon and vanilla powder until fully dissolved. Pour into a shallow baking dish and place in the freezer until frozen solid. 2 Using a fork, scrape the block, working down in layers to create icy flakes and shards. Return to the freezer until ready to serve. 3 In a bowl, whip the cream to soft peaks and then fold in the condensed milk. 4 Fluff the granita once more and spoon a generous amount into each glass. 5 Top with the whipped cream and serve with a few KitKat Pops crushed over the top.
VEGGIE
Little cooks
Kids will love making their own Spanish, Italian and French afternoon snacks
Crème caramel milk and madeleine sandwiches
Chilled horchata with galletas
Nutella roll-ups with home-made iced lemon tea
FRANCE
CRÈME CARAMEL MILK AND MADELEINE SANDWICHES
Prep time: 10 minutes
Serves: 2
For the crème caramel milk
2 tbsp ready-made caramel sauce or dulce de leche
250ml Spinneysfood Full-Fat Fresh Cow’s Milk or any dairy-free alternative
½ tsp vanilla bean paste
For the madeleine sandwiches
4 Spinneysfood Madeleines
4 tsp crème fraîche or Spinneysfood Mascarpone
4 tsp Bonne Maman Raspberry Jam Spinneysfood Super Fine Icing Sugar, for dusting
To serve Spinneysfood Scottish Strawberries Spinneysfood Raspberries
1 To make the crème caramel milk, spoon about 1 tablespoon of the caramel sauce or dulce de leche into the bottom of each glass. Whisk the milk and vanilla bean paste in a jug. Slowly pour the vanilla milk over the back of a spoon into each glass to create a layered effect. Chill until ready to serve. 2 Slice each madeleine in half horizontally. Spread a little crème fraîche or mascarpone on the bottom halves. Top with a spoonful of jam. Close with the other half of the madeleines.
3 Dust with icing sugar, if desired. 4 Serve the caramel-layered milk alongside the mini madeleine sandwiches and fresh berries.
SPAIN
CHILLED HORCHATA WITH GALLETAS
Horchata is a milky drink made from ground almonds, tiger nuts, or rice, and it goes perfectly with galletas
Maria – thin, dry, round, slightly sweet cookies.
Prep time: 15 minutes
Serves: 2
For the chilled horchata
250ml cold Spinneysfood Unsweetened Almond Milk
1 tbsp Spinneysfood Organic Natural Honey
½ tsp Spinneysfood Ground Cinnamon, plus extra for serving
For the galletas (cookies)
4 tbsp Spinneysfood Almond Nut Butter
12 Cuetara Digesta Marie Cookies
2 tbsp sprinkles
To serve Banana
1 In a large jug, combine the almond milk, honey and cinnamon. Stir until the honey is completely dissolved. 2 Spread a thin layer of almond butter over the cookies. Place the sprinkles in a small, shallow bowl. Gently press the cookies into the sprinkles. 3 Sprinkle some cinnamon over the horchata and serve with the galletas and banana.
ITALY
NUTELLA ROLL-UPS WITH HOME-MADE ICED LEMON TEA
Estathé is a popular Italian brand of iced tea that’s synonymous with the Italian tradition of merenda. It pairs perfectly with Nutella on bread.
1 Brew the tea in the boiling water for 3-5 minutes. Remove the tea bags and stir in the honey, along with a squeeze of lemon juice. Allow it to cool then pour into a jug with ice and lemon slices. 2 To make the roll-ups, trim the crusts from the bread and gently flatten each slice with a rolling pin. Melt the butter. Spread Nutella on each slice. Roll up tightly and pinch the ends closed. Brush with the butter. 3 Place the roll-ups in the air fryer at 180°C for 5 minutes, or until golden. 4 Serve while hot.
Find these popular European snacks and treats in Spinneys stores.
VEGGIE
VEGGIE
VEGGIE
Spinneysfood Madeleines
Spinneysfood Chocolate Hazelnut Biscotti
Spinneysfood Mini Cheese Twists
St Michel Sea Salt Butter Biscuits
St Michel French Doonuts –Chocolate Marble Cakes
B r a z i l i a n L e m o nade
GET THE RECIPE AND MORE HERE!
Live well
Chez Pimousse
A Tuscan escape; cheese in Burgundy, Portuguese desserts and 48 hours in Lyon with Emirates Holidays
The hills are alive...
A dreamy Tuscan escape at COMO Castello Del Nero promises Michelin-starred feasts, centuries-old charm and moments of la dolce far niente — so irresistible you’ll be planning your return before you even leave
Written by Ti any Eslick
It’s a balmy summer evening in Chianti. A golden Tuscan sun slips behind rolling hills — each slope brushed with vineyards, orchards and those impossibly elegant cypress trees standing guard like sentinels of old.
Down among silvery olive groves, a long table is set beneath strands of fairy lights. The air hums with laughter and the soft clink of glasses, as friends and strangers pass platters abundant with heirloom tomatoes, cold cuts, cheese boards and hunky Florentine steaks. Suddenly, a band strikes up — an eclectic trio on saxophone, accordion and a jaunty tambourine. This could be a scene from the big screen, but this is no set piece. It’s a regular Sunday supper at COMO Castello Del Nero, a 12th-century castle-turned-luxury bolthole that brings a postcard-perfect world to life. I’m here for a long weekend, utterly swept up in the dream that, just for a while, this castello is mine. But it’s more than a mini-break — it’s a place that seeps into your bones and stirs daydreams of never leaving. Long before I’m due to pull away down the gravel drive, I’m already plotting my return and browsing property listings, wishing for my own slice of this Italian sweet spot.
LOCATION, LOCATION
The estate sits on a generous 740 acres, meaning solitude is part of the promise here. Yet, the must-sees are close: Florence’s Renaissance treasures are just a half-hour’s drive; Pisa’s leaning tower an hour away; and sleepy hilltop villages appear around every winding bend. You’ll want a car — or rent an e-bike — and you’ll be rewarded at every turn with painterly vistas and the lucky glimpse of wildlife padding through the woods.
A STORIED PAST
Castello Del Nero is not just another grand Tuscan pile. Once the stately seat of the noble Del Nero family and later the aristocratic Torrigianis, it carries the weight of centuries within its thick stone walls and frescoed halls. COMO Hotels and Resorts, with its signature understated elegance, has breathed fresh air into this ancient noble home — cleverly balancing respect for history with contemporary comforts. Interiors, reimagined by Milanese design doyenne Paola Navone, embrace a calm, modern palette: soft greys, muted blues and fresh whites gently lift centuriesold terracotta tiles, timber beams and Renaissance art. It’s a clever reinvention — aristocratic without being stuffy, indulgent without ever feeling overwrought.
SLEEP
The 50 rooms and suites are scattered between the main castle and its ochre outbuildings. No two are the same, but each is quietly luxurious in that assured COMO way. Some of the grandest suites boast original 18th-century frescoes and fireplaces, while the split-level Lofts come with enormous beds, free-standing tubs, generous bottles of the brand’s Invigorate bath and body products, and windows framed by billowy curtains that open onto the most memorable views.
DINE
Tuscany demands you arrive hungry — and COMO Castello Del Nero ensures you stay well-fed. Its culinary crown jewel is Michelin-starred La Torre, set in the castle’s former stables. Here, executive chef Giovanni Luca Di Pirro transforms local bounty into edible art. His chef’s tasting menu is a study in balance and finesse. Five welcome bites start the occasion, along with arguably the best bread selection you’ll ever see. Next is a chilled soup with corn, snow peas, coconut milk and clams to start, then a sensual masterpiece with scampi, miso foam and passion fruit. A silky Mancini spaghetti glossed with butter, anchovies and a dusting of mango powder follows, before the signature Valdarno pigeon cooked on the barbecue with plums, ginger, shiso and berries. Dessert — called La Marchesa — showcases clever work with chocolate, perfectly poached pear and fresh sorbet.
At Pavilion, it’s all about al-fresco dining, best enjoyed with a glass of crisp Vermentino while the hills ripple in the heat. The bruschetta topped with sun-drenched tomatoes and generous sloshes of COMO’s own organic olive oil is like biting into summer. And the pici pasta with Tuscan ragù (which is not too heavy for the season) will, as the chef says, “hold a special place in your heart”.
Teams at COMO are also producing their own sunflower oil, bottles of Sangiovese, durum wheat and white flour, as well as honey. The onsite vegetable garden brims with asparagus, aubergines, carrots, courgettes, artichokes, aromatic herbs and those aforementioned heavenly tomatoes, of which Chef Giovanni is incredibly proud.
Tuscan soil is also rich with truffl es — especially in the hushed, sun-dappled forests near the Castello where gnarled oaks, stately elms and ancient hazels guard a hidden wealth beneath their roots. Here, tartufaio or hunter Andrei and his clever “sweetie” Gorgona weave among mossy trunks and tangled undergrowth in search of Tuscany’s most elusive prize. Depending on the season, they might unearth delicate spring bianchetto truffl es, summer’s larger scorzone — robust and earthy — or, if fortune favours, the rare white truffl e, the undisputed queen, found deep underground from October to January. Gorgona works tirelessly, her keen nose guiding Andrei to nature’s buried diamonds, sometimes teasing him with playful false digs along the way.
Accompanying this duo on a hunt is a proper adventure. And once the forest yields its treasures, you’ll return with fistfuls of knobbly finds for one of the Castello’s chefs to transform into the most indulgent of lunches: think golden poached eggs, coated in crispy breadcrumbs on pecorino cream, ribbons of fresh tagliatelle and tender steak, each dish crowned with curls of freshly shaved truffle.
LA DOLCE FAR NIENTE
“The art of doing nothing” is easily mastered at COMO Castello Del Nero, yet should you wish to stir from your sun lounger, there’s plenty to entice you. Days often begin with an invigorating yoga or Pilates session followed by fresh ginger tea at the COMO Shambhala Castello Del Nero — a petite but perfectly formed spa with a steam room, tropical showers and a hydrotherapy pool to soothe tired limbs.
In addition to e-biking or truffle hunting, you can pull on your shoes once more and explore the estate’s mapped hiking trails or soak up the scenery at a more leisurely pace by hopping into a vintage Fiat 500 and trundling along Chianti’s curving backroads. There’s also hot air ballooning and more — but when you need to retreat once again, a signature COMO Shambhala massage works its restorative magic. For more information, visit comohotels.com
PREVIOUS SPREAD, FROM LEFT: The sprawling estate, once the seat of aristocratic families, has been beautifully renovated in true COMO style with a fine balance of history and modern comforts; executive chef Giovanni Luca Di Pirro is a culinary artist transforming local produce into plated art.
OPPOSITE PAGE, CLOCKWISE FROM TOP: Dinner in the olive groves; La Torre; going truffle hunting.
THIS PAGE, CLOCKWISE FROM TOP: A view of the pool at COMO Castello Del Nero; a Heritage Suite bedroom; the Castello’s vineyards; crispy poached egg on Pecorino cream with mushrooms and truffles.
A tasting trail
Tiffany Eslick travels through Burgundy on a flavour-packed trip, uncovering, among many gourmet delights, five standout cheeses and exactly where to find them, should you follow in her footsteps
Burgundy is France in full flavour. Indeed, it’s a region for sipping; its signature grapes, Pinot Noir and Chardonnay, produce some of the most celebrated vintages in the world. But, it’s also one for savouring. Its culinary heritage includes cassis (blackcurrants) turned into sweet syrups and sharp vinegars; spiced pain d’épices (gingerbread) imported by Crusaders; garlicky snails, bœuf Bourguignon (stewed beef) and sharp mustard served with proud regularity. With all this, is there room for another pleasure? Bien sûr, cheese. Start exploring and you’ll quickly find yourself drawn into a world of curds, caves and culture.
On a recent trip to Beaune, Dijon and around, I followed the scent of ripe rounds through cobbled towns and stone-lined cellars, discovering that fromage here isn’t just food; it’s living heritage, shaped by time-worn traditions and generational craft. Many of the region’s cheeses are still made in small batches by familyrun farms, with several carrying Appellation d’Origine Protégée (AOP) status – a mark that ties each round to its specific place and practice. It’s said that France has “a cheese for every day of
the year,” but in truth, the count soars past 3,000. Burgundy is by no means the most prolific, but its local varieties deliver bold, unforgettable expressions of terroir.
In under a week, I made serious inroads into its offerings. Narrowing it down to just five favourite cheeses, however, was no easy feat.
ÉPOISSES
Named after the village where it originated, Époisses is arguably Burgundy’s most iconic cheese – robust, unctuous and steeped in history. First made by Cistercian monks at the Abbaye de Cîteaux in the 16th century, it became a court favourite during Napoleon’s reign. Its signature comes from a careful washing process during ageing, which encourages the development of its sticky orange rind and famously pungent aroma. Don’t be put off by the smell – inside is a silky, spoonable centre that’s earthy, meaty and deeply savoury. Once nearly lost to history after the World Wars, Époisses was revived by Simone and Robert Berthaut and today stands proud with AOP status.
Try it! Founded in 1946 by Raymond Gaugry, family-run Fromagerie Gaugry near Dijon is a
must-visit for lovers of Burgundy’s washed-rind cheeses. Now in its third generation, Gaugry remains the only producer of raw milk Époisses AOP. Visitors can explore the production through panoramic galleries, learn about its history and enjoy a tasting of “The King of Cheese” along with Soumaintrain – more on this below. Additionally, at Germain Fromagerie, you can taste traditional Époisses made with care and heritage dating back over 100 years. Founded by Henri Germain, the dairy champions rare cow breeds and artisanal methods. Visit their boutique in Vaux-sous-Aubigny.
BRILLAT-SAVARIN
Named after the legendary French gastronome Jean Anthelme Brillat-Savarin, this decadent triple-cream cheese is one of Burgundy’s most indulgent creations. Originally devised in the 1930s by Parisian cheesemonger Henri Androuët, it was made to honour the man who famously said, “Tell me what you eat, and I will tell you what you are.”
Crafted from cow’s milk and enriched with extra cream, Brillat-Savarin boasts a luscious 75 per cent fat content in dry matter, yielding a
DON’T MISS
At Dijon’s Cité de la Gastronomie, 1,750m² of vibrant exhibition space celebrates France’s culinary heritage through videos, theatre and interactive displays. Explore the secrets of French pâtisserie, wander the historic Chapelle des Climats with immersive stories, and browse gourmet boutiques selling cheese, mustard, chocolate and more.
THIS SPREAD, FROM LEFT: Langres, a washed-rind cow’s milk cheese, is instantly recognisable with its signature dip or “fountain”; a traditional farmhouse cheese, Soumaintrain carries a delicate floral aroma; the town of Beaune is the epicentre of Burgundy’s gastronomic and wine culture; Brillat-Savarin contains 75 per cent fat, resulting in silky perfection; with a sticky orange rind and pungent aroma, Époisses is Burgundy’s most iconic cheese; the historical centre of the city of Dijon is a UNESCO World Heritage Site.
texture so silky it spreads like room-temperature butter. It begins life as a lactic-set curd, enriched with cream before maturation. When young and fresh, its flavour is sweet and tangy, with delicate notes of fresh milk and a gentle acidity. As it matures, a bloomy white rind forms, wrapping around a pale, whipped centre that develops subtle aromas of mushroom, fresh hay and even hazelnut. The longer it ages, the more complex its profile becomes – while always retaining its signature suppleness and creamy mouthfeel. Granted Protected Geographical Indication (PGI) status in 2017, Brillat-Savarin is now produced across Burgundy and the southern Île-de-France.
Try it! Fromagerie Delin, based in Gilly-lèsCîteaux, has crafted regional cheeses for over 50 years. At Les Halles de Gilly, their gourmet market, you’ll find local delights including their signature Brillat-Savarin. If you’re a fan of triple-cream cheeses, a close second worth discovering is Pavé d’Affinois’ double-cream cheese, made by Fromagerie Guilloteau. It hits around 60 per cent butterfat and uses ultrafiltered milk for an exceptionally silky texture.
DÉLICE DE POMMARD
Délice de Pommard is a rare triple cream cow’s milk cheese made exclusively in the village of Pommard, Burgundy. Rich and buttery with a luxuriously smooth texture, this indulgent cheese is rolled in the crushed shells of brown mustard seeds, adding a bright, tangy contrast to its velvety interior. The result is a distinctive blend of creaminess and spice that’s both elegant and moreish.
Try it! Famed affineur Alain Hess created Délice de Pommard. You can taste it (and the truffled
version) at his eponymous decadent Fromagerie in Beaune, in a vaulted cellar beneath. It’s best spread generously on crusty baguette! Don’t leave without sampling the Royal Truffe, too.
LANGRES
Hailing from the Haute-Marne area on the edge of Burgundy, Langres is instantly recognisable by its signature dip or “fountain” – a small hollow in the top where, traditionally, local cream or brine would pool as it matured. This washed-rind cow’s milk cheese develops a glossy orange coat and a distinctly heady aroma, but the interior remains surprisingly mild, dense and creamy with gentle tang. Less pungent than Époisses but still full of character, Langres softens with age, becoming almost spoonable. Its story stretches back to the Middle Ages, when local farmers created it from leftover milk as a way to preserve dairy. By the 18th century, it was being sold in regional markets, and in 1991, it earned AOP.
Try it! For something special, look out for the hollow-crowned beauties from Remillet Ferme & Fromagerie. This is the last farmhouse producer of AOP Langres using raw milk. A father-daughter duo oversees the cheesemaking process while relatives run the dairy – true “milk to mould under one roof”. Seasonal and artisanal, each batch reflects the rhythm of the land and time-honoured tradition.
SOUMAINTRAIN
Handmade by local producers for over a century, Soumaintrain is a traditional farmhouse cheese from the Yonne in Burgundy, made with raw cow’s milk and recognised under the PGI label. This soft, washed-rind cheese is matured
with repeated brine washes, giving it a wrinkled, white-to-orange rind and a gentle floral aroma. The paste is smooth, pale and creamy, with a rich, sweet and slightly tangy flavour that intensifies with age. Raw milk versions have a more pronounced lactic depth, while pasteurised alternatives are milder.
Try it! Fromagerie Gaugry is the place to go! Definitely book a tasting class, but don’t miss the shop for more cheeses (Brochonais and Chaource were my favourites), local delicacies and vintage cheesemaking tools.
WHERE TO DINE IN BURGUNDY
Loiseau des Vignes in Beaune delivers Bernard Loiseau (legendary French chef) finesse with a bistro soul – stone walls, velvet banquettes and a Burgundy-driven beverage list with every glass poured with care. Listed in the Michelin Guide for its refined yet accessible cooking, the restaurant champions regional classics. Go straight for the œufs en meurette and the sole meunière for two. And the Paris-Beaune dessert with praline cream and caramelised hazelnuts is parfait! Bulle d’Osier in Langres offers a Michelin-starred retreat set in a former officers’ mess. Here, Valentin Loison crafts a garden-first, forest-inspired tasting menu shaped by foraging, local livestock and freshwater fish killed using the Japanese ikejime technique. Expect dishes such as trout belly with black radish, pike perch with sudachi, and goat’s milk ice cream with Jerusalem artichoke and caviar. Cave in Dijon, across the street from Angelo Ferrigno’s CIBO, is an unstarred gem with a fiercely local heartbeat. Courgette flower tempura, trout, charcuterie sliced to order and cheeses chosen by MOF Marc Janin make up a short, smart menu.
48 HOURS IN LYON
Wander your way through France’s gourmet capital with this fl avour-packed itinerary – and let Emirates Holidays plan your escape in style
Written by Ti any Eslick
Photography by Katelyn Allegra
THIS SPREAD, CLOCKWISE FROM LEFT: View from Chez Pimousse across the Saône River; Restaurant Paul Bocuse; Saint-Marcellin; lamb with wild asparagus, chanterelles and summer truffle at Chez Pimousse.
THIS PAGE, CLOCKWISE FROM TOP LEFT: Passion fruit and hibiscus ice cream from Terre Adélice; Paul Bocuse; shopping for antiques and vintage finds; the signature Praluline at Pralus; city vistas from Restaurant Paul Bocuse; treats at Oacao; heated indoor pool at Boscolo Lyon’s spa retreat; all you need for a day out in Lyon with Emirates Holidays ; view from a traboule.
In Lyon, pleasure always begins at the table. Between its two rivers and lush hills, this city blends a grand culinary heritage with a new wave of chefs, bakers and chocolatiers who are keeping tradition fresh. Markets overflow with abundance, cobbled streets hide cafés and pastry shops worth every detour, and behind centuries-old façades you’ll find Michelin-starred kitchens aplenty. Go hungry – Lyon’s old soul and youthful energy guarantee you’ll fall hard, wishing to return before you’ve left. Here’s how to savour the best of this delicious destination.
DAY 1
Afternoon
Plunge straight from landing, an easy transfer with Emirates Holidays and smooth check in at one of their partner hotels, into Lyon’s medieval heart. Doing so on a food walking tour is one of the best ways to get to know any city. Secret Food Tours Lyon (secretfoodtours.com/lyon) offers three hours of culinary highlights woven with snippets of history as you wander. Start at the steps of Temple du Change and head first to Maison Pignol (pignol.fr), a Lyonnaise institution. Today, under Jean-Paul Pignol, a Meilleur Ouvrier de France (MOF), and his son Baptiste, the House blends tradition with fresh energy. Here, sample creamy cervelle de canut, a silk workers’ cheese alongside fine regional charcuterie. The canuts, Lyon’s renowned silk weavers, helped make the city Europe’s silk capital in the 1600s, while the invention of the Jacquard loom by Lyonnais native Joseph Marie Jacquard in 1804 cemented that status.
Next, wander over to Place de la Baleine, where braving the queue outside Terre Adélice (terre-adelice.eu) is de rigueur. This ice cream parlour celebrates Ardèche fruits like pear, quince and blueberry, floral notes of hibiscus and rose, and more unusual flavours such as Roquefort or chestnut pumpkin.
A short stroll away, follow the buttery aroma along Rue Saint-Jean, one of Vieux Lyon’s busiest and most atmospheric streets, lined with souvenir shops, bouchons and centuries-old façades. This is also where you’ll find Pralus (chocolats-pralus.com). Founded by Auguste Pralus – a MOF and legendary pastry chef – the shop’s signature Praluline has been a Lyonnaise favourite since 1955. Expect a rich brioche studded with crunchy pink pralines, warm and impossible to resist.
Continue through the old town’s cobbled lanes (Emirates Holidays’ cap and water bottle in hand to beat the summer heat), discovering hidden traboules. These secret passageways, like architectural wormholes, slip through courtyards and spiral stone staircases, weaving an invisible network behind Renaissance façades. Traboule 27 Saint Jean – 6 rue des Trois Maries is an exquisite example with colourful staircases and Italian-inspired galleries from the 16th century. When you pop out, you’ll see a shop that is a treasure trove packed with antique maps, vintage postcards and coveted photos.
Rue du Bœuf is one of the old town’s most atmospheric streets. It’s also France’s most decorated Michelin-starred stretch, home to some of the city’s finest dining. Then head towards the riverfront to admire the grand Palais de Justice, a fine Neoclassical monument, with its impressive 24 Corinthian columns. Nearby, the moving Weight of Oneself statue stands sentinel along the quay.
End your stroll at Oacao (oacao.fr), a Willy Wonka-style chocolatier dreamt up by Pascal Brunstein – another MOF and world chocolate champion – together with his sons Tom and Nathan. Their delicate yuzu caramel milk chocolate buttons are addictive!
The shop’s signature Praluline has been a Lyonnaise favourite since 1955. Expect a rich brioche studded with crunchy pink pralines, impossible to resist.
Evening
For a more contemporary taste of Lyon, and one that feels like a true local experience, slip quietly away from the bustle to Chez Pimousse (chezpimousse.com) – a cosy bistro tucked on the river’s edge, where neighbours, friends, strangers and even chef Pierre Michaël Martin’s two young daughters gather around tables like family.
“It should be a place to share, have fun and feel at home,” says Pierre Michaël, who opened Pimousse during lockdown with the simple aim of good food and good company.
His philosophy is refreshingly unpretentious: follow the seasons, let the producers inspire you and change the menu whenever the mood strikes. “Whatever comes to mind – do this, do that,” he smiles. There are three menus on offer – go for the Discovery option: four courses that offer the perfect middle ground and a clear sense of his creativity.
Expect delights like a devilled egg bursting with fresh herbs, green beans that could convert any sceptic – crisp and bright with seasonal peach, hazelnuts and muscat vinegar. There might be lamb with wild asparagus, earthy chanterelles, summer truffle and juicy currants, finishing with a playful meringue and lovage sorbet.
DAY 2
Morning
Start the day with a pilgrimage to Les Halles de Lyon – Paul Bocuse (halles-de-lyon-paulbocuse.com) the city’s iconic indoor market named after its most beloved culinary hero. Paul Bocuse, fondly called Monsieur Paul, revolutionised French cuisine and turned Lyon into a global capital of good food. His name here is more than branding; it’s a promise of impeccable quality, artistry and tradition under one roof.
Step inside and you’re greeted by an intoxicating swirl of sights and scents: rows of dangling saucisson, seafood counters gleaming with oysters and lobster, and pastry stalls stacked with glossy tarts and candy-coloured macarons. Don’t miss Voisin’s Coussins de Lyon, delicate green marzipan cushions that are a true local sweet. The air is filled with the aroma of fresh bread drifting from artisanal boulangeries, while chocolatiers tempt you with glossy truffles and pralines that glisten like jewels.
Save time for the cheese counters: legendary names like Mons, La Mère Richard and Cellerier promise a treasure trove of the finest fromages. And before you fill your basket, follow the tasting notes of MOF François Robin to navigate some of the region’s finest cheeses.
Saint-Marcellin, Lyon’s own soft cow’s milk treasure, is runny, tangy and bold, with its richer cousin Saint-Félicien offering even more indulgence. Earthy, nutty Reblochon from Haute-Savoie melts to perfect creaminess, while its dense farmhouse cousins build flavour from the rind inward. In contrast, delicate Saint-Nectaire reveals wild, edible rinds and subtle earthiness.
Lunch is a symphony of re nement: voluptuous quenelles of lobster and pikeperch arrive under a moreish sauce crowned with a glint of caviar. Then comes the showstopper – whole Bresse chicken...
Alpine Beaufort dazzles with fruity, nutty depth and crystalline texture, and Fourme d’Ambert blue brings a creamy, balanced bite with a comforting salty edge.
Midday
Continue your day steeped in the spirit of Monsieur Paul with an exquisite lunch at the legendary Restaurant Paul Bocuse (bocuse.fr), just outside Lyon in Collonges-au-Mont-d’Or. Here lunch is not simply a meal – it’s a performance, a tribute, and a continuation of a story that began more than a century ago. Seated in a private dining room at one of the grandes tables, we experience not only exquisite food but also the living legacy of the “pope of gastronomy”. This two-Michelin-star restaurant is housed inside Bocuse’s family home – the very place where he was born and where he passed away, overlooking the Saône.
Chef Gilles Reinhardt, a MOF and long-time protégé of Monsieur Paul, speaks with quiet reverence and unwavering loyalty. “We owe him everything,” he says. “There isn’t a morning we don’t think of him. We have a duty to preserve his memory, to be present, to show we’re here, and to continue this adventure. Last year we celebrated 100 years.”
Having arrived as a young commis, Gilles never left, rising through the ranks before being entrusted – alongside chefs Olivier Couvin and pastry chef Benoît Charvet – with evolving this culinary temple.
“We are not here to revolutionise everything but to keep alive the cuisine he loved so much – to keep this tradition alive and moving forward,” says Gilles.
He adds, “Every dish we create, we ask ourselves: would Monsieur Paul have liked this? For example, he loved tomato salad – so we think, how can we transform that into a gastronomic dish?”
Their modern Tomato is just that: a whole tomato that tastes like candy, a roasted version, a sesame seed tuile and a refreshing sorbet – classic flavours, modernised.
Lunch is a symphony of refinement: voluptuous quenelles of lobster and pikeperch arrive under a moreish sauce crowned with a glint of caviar. Red mullet, cooked petit bateau style, recalls a Provençal bouillabaisse. Then comes the showstopper – whole Bresse chicken AOP, luxuriously truffled and cooked in a bladder, ceremoniously carved tableside and served with cream and morels.
The dessert trolley is a dream: to-die-for chocolate tarts, fraisiers, pistachio pastries and a glorious île flottante crowned with bright pink praline, light as air.
Here, 80 or so passionate staff care for each guest with an extraordinary ratio of one chef for every diner. In this gilded house of tradition and modernity, you feel not just fed, but deeply moved – by the memory, the mastery and the magic of Lyon’s culinary heart.
As Gilles reminds us, “The Rhône-Alpes region is France’s pantry: everything aligns here for good eating. It’s our responsibility to keep that alive.”
Late afternoon/evening
Even in Lyon, it’s good to occasionally stop thinking about where the next meal is coming from – especially after a day spent celebrating all things Bocuse. So, linger at your hotel and let Boscolo Lyon (boscolocollection. com) take care of everything instead. Booking this five-star luxury stay with Emirates Holidays, with your flight, is the easiest way to go.
Set on the Presqu’île, the peninsula wedged between the Rhône and Saône rivers, this elegant five-star haven places you just steps from the city’s best shopping streets and the storied lanes of Vieux Lyon. Housed in a beautifully restored heritage building, the Boscolo fuses classic French architecture with a subtle Italian accent. Inside, soft light plays off velvet, polished black marble and contemporary touches, creating spaces that feel both opulent and inviting.
Down in the basement, an ancient Roman thermal bath has been reimagined as a serene spa retreat, complete with a heated indoor pool, sauna, steam room and plush daybeds – the perfect antidote for weary legs after pounding Lyon’s cobbles, or a day of culinary indulgence.
Rooms are light-filled and spacious, especially the elegant Junior Suites, each the size of small apartments, offering king-size beds, cosy sofas and tranquil courtyard views. The opulent Grand Salon Sous Verrière is flooded with daylight beneath its striking skylight and is a good spot for a pre- or post-sightseeing repose.
DAY 3
Morning
Round off your 48 hours in true Lyonnaise style with a morning leg-stretch up leafy Fourvière Hill – or take the charming funiculaire from Rue de Bœuf if you’d rather save on time and energy. At the top, the city’s beloved Basilica of Notre-Dame de Fourvière crowns the skyline with its glittering mosaics and storybook towers, while Lyon’s very own mini Eiffel Tower stands quietly nearby. From the esplanade, the whole city spills out below in a patchwork of rivers, rooftops and Renaissance lanes.
Amble back down through the shaded gardens, stop at Boulangerie du Palais (boulangerie-du-palais-lyon.eatbu.com) for a praline allumette, then linger over Boscolo’s breakfast (especially the signature truffle omelette) before Emirates Holidays’ transfer picks you up and it’s time to fly.
GET IN TOUCH
Plan your dream Lyon gastronomic adventure with Emirates Holidays – combining seamless flights, private transfers and a luxurious stay at Boscolo Lyon. For more information, visit emiratesholidays.com
THIS PAGE, CLOCKWISE FROM TOP LEFT: Chef Gilles Reinhardt; Lyon is a city of rivers; François Robin; Restaurant Paul Bocuse; chef Pierre Michaël Martin and his daughters; devilled egg with fresh herbs at Chez Pimousse; the striking façade of five-star hotel, Boscolo Lyon; île flottante with pink praline.
ESCAPE A
sweet
A city that will quite literally take your breath away, Lisbon offers an abundance of delectable rewards after conquering its many uphill streets and cobblestone stairs
Social media warned me about all the legwork I’d have to do while exploring Lisbon, but what it didn’t mention was that I’d need the exercise to burn off all the happy calories I’d be consuming there. My recent trip to Lisbon was an appetising adventure – from postcard-perfect vistas and flavourful bitesized petiscos (bite-sized snacks) to an endless supply of pastéis de nata (custard tarts), which made the 20,000 daily step count worth it.
Portugal’s capital city has a rich history and diverse culinary scene, and taking it all in on a short trip can be overwhelming. To avoid that, I opted for a guided tour with Oh! My Cod Tours. Over the course of four hours, I not only explored some of the city’s oldest historical neighbourhoods – such as Mouraria (Moorish Quarter) – but also visited hidden gastronomic gems.
Cantinho do Aziz in Mouraria whips up hearty Mozambican dishes such as massamba (a traditional veggie curry with bean stew and coconut rice), while you can soak in the ambience of a traditional Portuguese tasca (tavern) at O Trigueirinho while you wait for bacalhau, the country’s famous cod dish. For bites to share with friends, head to A Muralha in Alfama and order the sheep’s cheese with home-made tomato jam.
Always leave room for dessert – especially for Portuguese desserts. Pastel de nata might be at the top of your sweet treats list, but there’s so much more to discover. Located in the Alfama district, Casa São Miguel is the perfect spot to satisfy sugary cravings. The café’s pastel colour scheme and quirky tchotchkes made me feel like I was stepping onto the set of a Wes Anderson film. It houses a wide selection of regional pastries – most of which are conventual desserts.
MAGICAL SINTRA
Less than an hour’s train ride away from Lisbon, the fairytale town of Sintra is well worth a visit. Surrounded by lush greenery and majestic castles, this day trip is guaranteed to be filled with memorable moments. A must-see is the Quinta da Regaleira, a manor house built in the early 1900s and now a designated UNESCO World Heritage Site. Don’t miss the 27-metre-deep initiation well on the property.
No trip to Sintra is complete without a stop at Casa Piriquita
This historic pastry shop, dating from 1862, is nestled in the heart of the town and is famous for its ‘pillows’ or travesseiros de Sintra. These unassuming pastries may look simple but hide a decadent filling made with eggs, almond cream and one secret ingredient. A bite of this cloud-like pastry combined with its melt-in-your-mouth velvety filling is the perfect delectable ending to a magical day.
Yes, you read that correctly. These treats were invented by nuns and monks in Portuguese convents as far back as the 15th century, and a single recipe could contain up to 30 egg yolks.
For a taste of royalty, head to Confeitaria Nacional, which once held the title of official confectioner to the Portuguese royal family. The vintage interiors – with a mirrored ceiling, marble countertop and glass display cases, filled with handmade products – transport you back in time. Order a bolo de arroz (Portuguese rice muffin) or tarte de amêndoa (almond tart) with a coffee – a combination that’s especially popular with locals.
Queijadas and travesseiros are two more Portuguese staples you’ll find in multiple bakeries across Lisbon. These pastries originated in the nearby town of Sintra (see box out).
If you can’t make it to Sintra, however, Recordação de Sintra at Time Out Market Lisboa is a great alternative to get a taste of that town’s specialities. Dating back over 130 years, this family-owned traditional Portuguese bakery produces handmade baked goods such as nozes douradas (caramelised egg yolk with walnut) and sonhos (fried dough with sugar and cinnamon).
Not only is Time Out Market bustling with a well curated selection of the city’s best food and drinks, it also transforms into a dance floor on certain nights and any one can join the party. I danced the night away with many new friends.
Of course, I couldn’t leave the birthplace of pastéis de nata without eating a few. There’s no dearth of shops selling these golden custard tarts across the city. Pastéis de Belém claims to have invented pastéis de nata in 1837 based on an ancient recipe. Meanwhile, Manteigaria’s open kitchen concept is great for watching its bakers in action as they make this iconic flaky pastry from scratch, including their not-so-secret swap of margarine with butter, which gives each tart an even richer texture and flavour.
If you can’t get enough of this Portuguese favourite, try its gelato counterpart from Gelato Davvero. It’s the perfect antidote for a warm, sunny day out.
Having eaten my way across the city over the course of three days, I can vouch for the fact that Portuguese desserts are some of the best I’ve ever eaten and they’re a joyful reminder that life is, indeed, sweet.
THIS PAGE, CLOCKWISE FROM TOP: Portugal’s icon pastry pastéis de nata; the bakers behind the delicious confections at Confeitaria Nacional; bolo de arroz; sardinha doce (sweet sardine) is a conventual dessert made with almonds, egg yolks and sugar at Casa São Miguel.
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RECIPE INDEX
SNACKS, STARTERS, SOUPS, SALADS & SIDES
Tuscan
Whipped goat’s cheese with garlic green
and herby pangrattato
Al fresco mezze platter with pitas
Focaccia flatbread with figs, bresaola and goat’s cheese
Beef carpaccio with Parmigiano Reggiano and smoky aioli
Green olive and artichoke salad with ricotta
Blood orange Caprese with heirloom tomatoes
Isle of Wight tomato Ploughman’s salad with smoked mackerel
Coronation chicken and Jersey
French cheese platter with brûléed
Brie de Meaux
Pierre’s ratte
Poulet rôti platter
Chilled caponata salad with burrata
Grilled courgette and bresaola breadsticks with mascarpone
Crispy cheese artichokes with lemon yoghurt
DRINKS
CONDIMENTS
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