Food Pocket Guide - Autumn/Winter 2018

HOMEMADE PIES FIBRE FOODS HOT DESSERTS VEGAN RECIPES WORLDWIDE TRADITIONS AND MORE...

E D I T O R ’ S

L E T T E R

After a massive launch for issue 1 featuring channel 4’s First Dates restaurant manager Fred Sirieix, we set the bar high. We're pleased to bring you yet another magazine lled with mouth-watering recipes to see you through the Autumn and Winter seasons. Featuring an exclusive interview with Ian Theasby and Henry Firth, co-founders of BOSH!, (a duo with a burning desire to show the world just how easy it can be to eat plants), we talk about the health beneets of veganism, their recommended recipes, and how they rapidly reached 1.7 million Facebook likes. Plus, Ian reveals some exciting news about their follow-up YouTube series launching later this year...

We take a look at worldwide traditional dishes, providing perfect inspiration inspi for home cooking ideas - why not make it fun and host your very own 'Come Dine with Me' competition amongst friends, cooking a different cuisine for each night? Don't lose valuable points by failing to serve up the perfect dessert - we've got you covered: read our Hot Desserts Guaranteed to Warm You Through feature for some classic and irresistible puddings to secure you that victory.

If you are the kind of person who just loves to cook or bake, why not join our FPG contributor network? You'll be able to share your kitchen creations with the world to see, and as a registered user, you can favourite other members’ recipes to create your very own library of go-to dishes. Simply head on over to our website to register (for free), and don't forget to follow us on socials!

Ben Farrin Founder and Group MD

Follow me on

T

BOSH!

H

E

F

O

O

D

P

O

C

K

E

T

G

U

I

D

E

.

C

O

M

HOMEMADE PIES

VEGAN RECIPES

WORLDWIDE TRA‘DISH’IONS

HOT DESSERTS

Advertising Enquiries: 01603 273850 TheFoodPocketGuide.com

FESTIVE FEASTS

All Rights Reserved © Pocket Media Group Ltd 2018. The entire contents of this publication are protected by copyright. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form. The publishers do not accept responsibility for any of the views or opinions expressed in this guide, errors or omissions which may have occurred, or accept liability for any services or facilities featured. Whilst every effort is made to ensure that all information is correct, changes may and can occur.

By Chloe Gascoigne

Every country on the planet has its own traditional dish, and it would be a massive shame if we visited any without trying them.

So before you plan your next adventure, make sure you know what food to look out for; it’s a bucket list for your taste buds!

This iconic spanish dish originated out in the fields of Valencia and was created as a cheap and healthy meal for the farm workers. The original ingredients mostly consisted of rabbit offcuts with rice and vegies, but today, modern ingredients also include seafood (usually crustaceans) and chorizo. To cook paella, you should cook in a shallow wide dish and use only short-grain rice.

Giant paella dishes are often cooked in the streets of Spain during festivals and holidays.

During WWll, the delicious Pad Thai dish was promoted by the government to enforce the Thai national identity. The basic dish consists mostly of stir-fried rice noodles with tofu, eggs, fish sauce, tamarind, chilli, shrimp, lime, and sugar. It is often only cooked two portions at a time; any more and the rice noodles tend to clump together.

This dish involves french fries and cheese curds topped with thick brown gravy - but there are many other toppings available. It supposedly originated from rural Quebecois communities and has been a popular dish in Quebec since the late 1950s.

The taco represents the arrival of the Spanish in Mexico. Tacos are composed of a wheat or corn tortilla which is then filled with a variety of meats, vegetables, seafood, and cheese. They are eaten without utensils, and popular garnishes include salsa, guacamole, onions, tomato, and lettuce.

It’s one of the strongest smelling dishes on earth, and the smellier it is, the better it tastes! Smelly tofu is one of Southeast Asia’s iconic foods, and the odor is supposedly overpowering to some. The fermented tofu is sold as a snack on roadside stands and night markets. It’s not usually sold in restaurants, maybe because of the smell?

The popularity of fish and chips in the UK has soared since the 1860s, particularly along the coast where it is traditional to enjoy a portion of fluffy chips and a crunchy-outside, soft-inside cod fillet. Alternatively, many Brits choose to enjoy battered sausage or fish cake with their chips.

This popular Vietnamese soup is often mispronounced; it’s pronounced “fuh”.

It’s a common street food which originated in the early 20th century in northern Vietnam. It consists of broth, fresh rice noodles, chicken or beef, and a range of herbs. It’s beautifully fragrant, balanced, and delicious.

Named after its unique crescent shape, the croissant is a flaky, buttery pastry made from layered yeast-leavened dough known as viennoiserie. They are a very common part of a continental breakfast and are often enjoyed with coffee, jam, and chocolate dipping sauce.

This Turkish kebab is essentially a giant stick of meat slow cooked on a vertical rotisserie. It is typically lamb meat, and is sliced into very thin pieces to accompany garnishes, vegetables, and salad in pitta bread.

Popular sauces include mayonnaise, chilli, and ketchup. It has become a popular choice of takeaway meal in the UK.

This traditional Filipino dish is a whole young pig which is slowly roasted over hot charcoal and spitroasted for several hours.

This process results in crispy skin and very tender meat. It is usually prepared for special occasions such as holidays and festivals.

The dish is also popular in other countries such as Cuba and Puerto Rico.

In this classic Japanese dish, the rice was originally wrapped around the fish to preserve it, and then it would be thrown away. Now, rice is key to enjoying classic sushi; the dish incorporates seafood, tofu, vegetables, and vinegared rice.

It is often served with soy sauce, wasabi, and pickled ginger.

In 1787, the first meat pie arrived in Australia with the First Fleet. It consists of meat and gravy inside a pastry case and sometimes includes mushrooms, cheese, and onions. It’s traditional to eat the pie with your hands, therefore, the pastry should be nice and firm, and not too hot.

Many Brits love indulging themselves in Peking Duck when visiting Chinese restaurants; in the 1860s the dish won global recognition, but it dates back all the way to imperial China.

Specially bred ducks are used for this dish; they are air-dried before being glazed with maltose syrup and roasted. It’s commonly served as a second course in Chinese culture.

Pizza is a worldwide success. With it being one of the most popular fast food items in Europe and North America, many chain restaurants offer pizza as a part of their menus.

This yeasted flatbread is topped with tomato sauce and cheese, and is often topped with many other meats and vegetables. In Italy, the dish is usually eaten with a knife and fork in restaurants. Traditionally, pizza is baked in a stone brick oven above the heat source.

40 Years of American Dreams and still everyone’s favourite With restaurants in Norwich, Poringland and Thetford the choice of diners and menu options has never been greater.

Waterside Grill & Bar Barrack Street, Norwich 01603 614318

Poringland Diner The Street, Poringland 01508 492420

Mousehold Diner Mousehold Heath, Norwich 01603 427016

Thetford Diner Castle Street, Thetford 01842 750834

Book online www.zaks.uk.com

DIVE INTO

BIG

Flamboyant

DESSERTS

NO BOOKING necessary 31-37 Grosvenor Road Tunbridge Wells TN1 2AN more than magical desserts

Their highly anticipated debut book ‘BOSH!’ reached number one in Amazon’s Hot New Releases three months before its release, through pre-orders alone.

The pair discuss their journey into veganism and how they built their social empire...

Hi guys! For anyone who hasn’t heard of Bosh, could you give us a quick rundown?

Henry: So we both became vegan about three years ago for different reasons, but once we stopped eating meat and dairy we found two main problems: there wasn’t enough good food available, and we pretty much had to re-learn how to cook. As foodies, we wanted to provide people who were interested in a plant-based lifestyle with a resource which offered simple but delicious, no-nonsense vegan recipes. Bosh was born on Facebook and it’s gone from there!

Could you tell us a bit about your experience of becoming vegan and why you’ve done it?

Ian: I tripped and fell into veganism, to be honest.

Three years ago I gave up alcohol for 3 months as part of my new year’s resolution. One month into it, I was finding it surprisingly easy so I upped the ante and trialled vegetarianism too – which was actually really difficult!

After doing lots of research, I decided that veganism was right for me.

Henry: I was living with Ian at the time and at first I mocked him for it! I was on a high meat, protein diet and wasn’t impressed by Ian’s veggie curries. But around that time I was really interested in climate change and how I could personally make a difference.

One night, Ian and I watched Kip Andersen’s ‘Cowspiracy’ documentary and I pretty much became vegan overnight.

Photo credit: Lizzie Mayson

What would you say are the biggest benefits of veganism?

Henry: There were so many health benefits we noticed; within the first three to five days there was a feeling of lightness and faster recovery – whether that’s from the gym or from a hangover.

We found that we slept better and would wake up more energised. I also used to have really bad hay fever, which I don’t get at all now, and we found our concentration improved loads.

There were physical benefits too: our hair got thicker, our skin became clearer, and we lost weight (in a good way).

For somebody who needs convincing to take the plant-based food journey, which recipe from your book ‘BOSH!’ would you recommend and why?

Ian: Our Ultimate Chilli! It’s made with mushroom mince and it’s such a crowd pleaser. It’s our go-to recipe when trying to show someone how delicious plant-based meals can be.

The cocktail recipes you have created look so inventive and delicious!

Which cocktail recipe from your book is a must-try?

Henry: Our watermelon jägerbomb punch in our book is definitely the most popular. When we put the video live on our channels it had 20 million views within a week!

How would you say your cooking skills differ?

Ian: We like to call ourselves the food remixers, taking classic dishes which we enjoyed when we ate meat and dairy, and turning them vegan – sometimes with a twist!

To help people who are starting on the plant-based diet, what would you say are the five things you must always have in your shopping basket?

1. Garlic.

2. Chickpeas - great for hummus and falafel, plus aquafaba (chickpea water), which is an incredibly useful substitute for eggs and dairy in cooking.

3. Tinned tomatoes.

4. Pasta.

5. Fresh fruit and veggies!

What’s your advice on keeping costs low when it comes to making the recipes in your book?

Henry: Every recipe in our book uses simple, everyday ingredients which you can find in your local supermarket. Arguably the most expensive part of a meal would be high quality meat, so if you’re removing that cost then it actually works out a lot cheaper.

What were you guys up to before you started Bosh?

Ian: We were always into our food. Both of us have a background in digital marketing, so when we decided we wanted to cook for the world, Bosh just seemed like the natural thing to do.

You’ve reached 1.7 million likes on Facebook so rapidly. In your opinion, what about your channel has caught people’s attention so much?

Henry: We work really hard every day to make sure that every video we put on our channel is really high quality and that every recipe is thoroughly tried and tested. People are often very surprised when they realise our recipes are vegan too, as we’re just about creating banging food.

Your Facebook page’s rise to success was extremely quick. Did you predict this when you came up with the idea to start Bosh?

Ian: We are so humbled by how quickly the channel grew; we put our first ever recipe on Facebook in June 2016 and it exploded with 3.5 million views within a week.

What would be your advice to people who are struggling with cooking their own fresh, cheap and vegan meals?

Henry: Buy our book or check out our videos!

And always keep your store cupboards well stocked.

What should we be expecting from you guys next?

Ian: We’re launching our exciting new YouTube series, ‘The Food Remixers’ later this year which will be featuring some big familiar faces.

by Henry Firth and Ian Theasby is published by HQ, HarperCollins.

For more BOSH! recipes, visit

bosh.tv.

Gin Temple is a gin-themed bar

located on Pottergate, opposite the Belgian Monk.

A friendly and quirky bar, it’s a great place to enjoy a fabulous range of Norfolk gins and cocktails.

Tasty charcuterie boards are available to pre-order, including a range of cold meats, local cheeses and delicious chutneys, served with fresh hot bread rolls and crackers.

Gin Temple also host guided tasting events all around Norfolk, including cruises and stately home events.

Visit www.gintemple.co.uk or email enquiries@gintemple.co.uk to find out more.

Booking recommended for large groups.

GIN TASTING

At Gin Temple, we offer a range of private and group tasting sessions. They’re the perfect way to celebrate a birthday, hen do, stag do or Christmas party.

Opening hours Wednesday 12pm-3pm (pre-booking recommended) Thursday 5pm-10pm Friday 4pm-11.30pm Saturday 3pm-12am

Who said Pin Gin is just for Summer?

Transform your G&T this Autumn & Winter.

A classic 40% London Dry style with a flexible profile to suit all of the seasons!

Click here to find out more!

01507 600410 info@bottomleydistillers.co.uk

www.novelwines.co.uk

01225 667311

Being a vegan is more than just cutting out meat and dairy products - it’s a comprehensive lifestyle, a philosophy and a way of living. More and more of us are becoming vegan, and with these tasty recipes, it’s easy to see why.

• 14 oz (400g) fresh spinach • 4 oz (115g) tofu, crumbled • 1 dessert spoon vegetable bouillon • 1 tbsp vegetable oil • 1 small onion, chopped • 5 oz (150g) sliced mushrooms • 5 oz (150g) sweetcorn (which can be fresh, tinned or frozen) • 1/2 packet vegan cheese, grated • 13 oz (375g) vegan puff pastry There are so many brands of vegan cheese on the market now.

If at first you don’t succeed in finding the right one for you, keep experimenting.

• Preheat the oven to 400F/200C/gas mark 6.

• Wash and drain the spinach and steam for 2 minutes.

• Place in a bowl and knead the tofu and bouillon into the spinach with your hands. (Do not use a processor.) The tofu should end up as small flecks.

• Fry the onion in the oil until translucent.

• Add the mushrooms and cook for 5-10 minutes.

• Roll 2/3 of the puff pastry to fit a fairly large pie dish it should go up the sides as well.

• Layer the spinach mix, sweetcorn and mushroom mix and top with the cheese.

• Roll the remaining pastry so that it fits the top and fix by moistening the edges with water. Pierce some holes into the pastry with a fork.

Bake for about 30 minutes or until fairly well browned.

For the Dumplings: • 1 lb (450g) potatoes • 3 tbsp semolina • 1 tbsp wholewheat flour • 1 oz (30g) soya-free margarine • Salt to taste For the Stew: • 1 medium onion, chopped • 1 small red pepper, chopped • 3 oz (85g) mushrooms, chopped • 1 tbsp vegetable oil • 2 tsp ground paprika • 2 tbsp tomato puree • A little water • 8 oz (225g) pre-cooked pinto beans • Seasoning • Peel and dice the potatoes and cook in boiling water until soft. Drain and transfer to a mixing bowl.

• Mash the potatoes until smooth and then mix in the semolina, flour, margarine and salt. Knead briefly and leave to stand for 30 minutes. Form into dumplings of one inch diameter and set aside.

• Sautee the onion in the oil over a medium heat until transparent.

• Remove from heat and stir in the paprika, making sure it does not burn.

Then add the chopped pepper and mushrooms along with the tomato puree and a little water to form a sauce.

• Return to the heat, bring to a simmer, cover and leave to stew.

• Bring a pan of salted water to the boil.

• Add the dumplings and simmer for 15 minutes.

• Drain and add them, along with the pre-cooked pinto beans, to the stew.

• Heat through, season, and serve immediately with winter vegetables.

• 2 tsp vegetable oil • 2 plantain, peeled and sliced • 2 small onions, chopped • 3 cloves of garlic, crushed • 1 1/2 inch root ginger, • peeled and grated • 1 red chilli, finely chopped • Salt to taste • 2 cans of spinach, thoroughly drained • A good handful of fresh coriander, chopped • Fry the plantain over a med-high heat until golden.

• Add the onion, garlic, ginger, chilli and salt. Fry for a couple of minutes, then add the drained spinach.

• Cover and cook for 20-30 minutes, stirring occasionally and adding a little water if required.

• When ready, add the coriander, stir, and serve with rice.

• 100g dried brown lentils • 275ml water for cooking lentils • 1 stick celery, finely chopped • 3 medium carrots, diced • 220g potatoes, diced • 150g peas, tinned or fresh • 2 tsp yeast extract (optional) • 1 tbsp tomato puree • 1/2 tsp mixed herbs • Seasoning • 450g shortcrust pastry • Soya milk to glaze • Wash lentils and boil in water with celery for approximately 40 minutes until tender. Drain well.

• Steam or boil carrots, potatoes and peas until tender.

• Place all ingredients except pastry in a bowl and mix thoroughly.

Allow to cool.

• Roll out the pastry and cut out rounds to make pasties. Place a spoonful of the filling in the middle of each pastry round and moisten the edges with soya milk.

• Bring the edges together and press firmly to seal. Brush with soya milk to glaze, and poke holes with a fork to allow hot air to escape.

• Bake for 15-20 minutes in a preheated oven at 200°C, until golden brown on top. Delicious hot or cold.

• 1 cauliflower • 2 tsp fennel seeds • 150g red lentils • 3 tbsp curry paste of your choice • Juice of 1/2 lemon

• Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the head into small florets.

• Toss a quarter of the florets in 1 tbsp of oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.

• Heat 1/2 tbsp oil in a saucepan, add the remaining fennel seeds and toast for 2 minutes, then add the lentils and remaining cauliflower.

• Stir in the curry paste, then add 1 litre of water and bring to the boil.

• Simmer for 25 minutes until the cauliflower is tender and the lentils are cooked through.

• Meanwhile, put the roasting tin of cauliflower in a preheated oven at 220°C for 20 minutes, until crisp and slightly charred.

• Tip the soup into a food processor and blitz until smooth, then tip back into the pan to warm it through, adding the lemon juice and a little water if it’s too thick.

• Pour into bowls and top with the crispy cauliflower and fennel seeds.

Meeting the recommended fibre intake is far more important for our health than we care to think. Not only does it promote healthy and regular trips to the bathroom, fibre is also effective in reducing the risk of heart disease, stroke, and hypertension.

Unfortunately, the vast majority of us are not getting enough fibre in our diets; the NHS recommends 30 grams a day. But there are plenty of foods out there which change that if we eat more of them...

This new superfood is packed full of fibre; a medium sized avocado contains 10 - 13 grams of filling fibre alone. Adding a few slices to your meals, smoothies, and breakfasts is a great way to introduce more fibre into your diet.

Not only are bananas healthy and delicious, they are the fruits packed with the most fibre. A medium sized banana delivers 3.1 grams of fibre, plus they’re rich in potassium; a nutrient which regulates blood pressure.

To make it a high fibre cereal, it must contain at least 6 grams of fibre per 100 grams. All-bran cereals and many other healthy cereals provide us with around 4 grams of fibre per 30 gram bowl. It’s a wise breakfast choice if you need to up your intake.

They are an excellent source of fibre; almonds deliver 3.4 grams of fibre per ounce. Not to mention a hefty serving of protein - 6 grams to be precise. A great way to incorporate more nuts into your diet is to enjoy them with your cereal.

They’re not everyone’s favourite choice of snack - but they should be!

One small dried fig contains 20 calories and 1 gram of fibre.

Combining them with a bag of nuts creates a fibre-rich snack for when you’re on the go.

Swap your standard white baking potato for a sweet one; they are fewer in calories and richer in fibre. 6 grams per potato for only 160 calories, to be precise.

Start your day off right with a hearty bowl of oatmeal. One serving contains approximately 4 grams of fibre. Research found that people who consume oatmeal regularly dropped bad cholesterol and inches around their waist.

You’ll be pleased to know that you don’t have to cut chocolate from your diet to increase your fibre intake and be healthy; a 2 tablespoon serving of cocoa powder delivers 4 grams of fibre. Add some to your smoothies!

A ½ cup serving of juicy artichoke hearts contains a generous 4.8 grams of fibre. They create feelings of fullness and satiety, and are believed to promote weight loss.

Not all pastas are the same; some of them are actually good for you so you don’t need to cut it from your diet to be healthy. On average, 6.3 grams of fibre can be found in one cup of whole wheat pasta.

Shop around and find the best one for you.

Swap your white bread for whole grain; just one slice can contain 4 - 5 grams of fibre. Many brands are planning on doubling up on the fibre content, which means some slices are boasting 10 grams per slice!

Broccoli is your best choice of vegetable if you want to add more fibre to your meal; it has the highest fibre content of most vegetables with 5 grams of it present in a one cup serving.

Mix flax seeds into your yogurt, sprinkle them over salads, or blitz them in your smoothies. Flax seeds contain 7 grams of fibre per 2 tablespoon serving; more than what’s in your broccoli!

A full cup of lentil soup could provide you with upwards of 16 grams of fibre - that’s more than half your daily intake! Not to mention it will keep your energy levels steady throughout the day.

During the colder months, a cooking enthusiast will rely a lot more on the contents of the cupboard as opposed to the fridge.

When the farmers’ market looks empty, fresh food comes from afar make sure you have these cupboard essentials to get you by…

Its fibre content is much higher than regular white pasta, meaning it will keep you feeling fuller for longer. It’s versatile and can make a delicious meal hot or cold, plus it can be kept in the fridge for three to five days after cooking so you can use it again.

You could get bored of pasta, but luckily you can swap it with whole grain rice which also has a high fibre content. It can be used in a variety of autumn and winter-friendly meals, such as curry and special fried rice. We don’t recommend re-heating rice as you can run the risk of food poisoning.

The tomato is a fantastically versatile ingredient; it takes centre stage in most of its dishes. With them you can make a simple pasta sauce, or they can be used to make chilli, bolognese, or the tomato sauce on pizzas.

Not to mention tomatoes are great for reducing the risk of heart disease and cancer.

Again, tuna can be used in many dishes; it can make a simple tuna sandwich, tuna salad, or can be topped on a jacket potato with some sweetcorn. But it is also used in more substantial dishes such as a tuna bake.

Tinned tuna isn’t your only option; you can also use salmon, pilchards, and sardines. To keep the salt content down, try to buy tuna which has been tinned in water or oil, not brine.

Eating cupboard-based meals might result in occasional blandness, so make sure you stock up on your favourite condiments and sauces so that you can easily add more flavour to your cooking.

New potatoes, baking potatoes, or sweet potatoes - these popular root vegetables will keep well stored somewhere which is dark, cool, and dry. They can make a starchy accompaniment to a meal on your plate, or they can be a meal in themselves - chips, jacket potatoes, mashed, roasted, or loaded potato skins. Keeping the skins on will add more fibre to your meal.

Dried herbs and spices are an inexpensive way of adding more flavour to your cooking, and they keep for long periods of time in your cupboard if they are kept out of direct sunlight and well sealed.

A simple ingredient which counts as one of your five a day, onions are another versatile ingredient which can be used when cooking or just making a salad. They last for long periods of time as long as they are kept in a dry, cool, dark place - they don’t need to be refrigerated.

It has more uses than you think. Flour isn’t just for baking, it can be used to thicken up sauces and casseroles, and to make pancakes. Also, it will keep in your cupboard for over a year!

They’re all great for bulking out meals and adding more protein. Enjoy them in a stew, in pastas, on top of your jacket potato, or just as a side dish to another meal. They are a quick and easy way to increase the nutritional value of a meal and add some colour.

Apricots, figs, sultanas, dates, and raisins are good for adding extra sweetness to desserts, breakfasts, stews, and casseroles. Plus, they contribute to your five a day and are rich in iron and fibre.

Read Online:

www.TheTravelPocketGuide.com www.TheStudentPocketGuide.com www.TheVapePocketGuide.com

Advertising Enquiries: Tel: 01603 273850 Email: info@pocketmediagroup.co.uk

Pies are defined as baked dishes, usually made of a pastry or suet dough casing which covers or completely contains a sweet or savoury filling.

Pies have been an important part of British history for centuries, from the hot-water crust pork pie, to London’s famous pie and mash. Pasties are portable pies, adapted to suit the working man. The first written apple pie recipe dates back to the 12th century, printed by England’s Geoffrey Chaucer.

Here are three traditional pie recipes you can try at home.

250g shortcrust pastry (ready rolled or make your own) 3 large Bramley apples 1 tbsp water Sugar to taste Caster sugar to serve Peel, core and chop the apples into rough 1� pieces, then place in a saucepan.

Add 1 tbsp water and the sugar.

Stir, cover and cook for 3-4 minutes.

Divide the pastry into 2 halves.

Roll one to fit a greased pie dish or plate and trim the edges.

Add the filling.

Roll the second half of the pastry and place on top - moisten the edges to stick the bottom and top together, and press firmly to seal.

Trim excess pastry.

Flute or crimp the edges.

Prick the surface of the pie and cook for 20-30 minutes in an oven pre-heated to 200°C. When cooked, the pie should move slightly when gently shaken.

Serve with a dusting of caster sugar.

Tip: Add a dash of whiskey or schnapps when stewing the apple. Try experimenting with different sugars: maple, golden caster, Demerara, or cinnamon. For something completely different, try a sprinkling of grated cheddar cheese under the pastry lid.

A complete brie or camembert, 250-300g 500g puff pastry 1 tbsp chutney (we like tomato or onion) 1 egg yolk, beaten Cut the pastry in two and roll into circles larger than the cheese.

Place one pastry circle on a baking sheet with the cheese in the middle.

Spread the chutney on top of the cheese.

Place the second half of the pastry on top - moisten the edges to stick the bottom and top together, and press firmly to seal.

Trim excess pastry, leaving a 1cm border.

Rough the sides of pastry up.

(Gently pinch the pastry, take care not to break it.)

Brush with the egg yolk and score the pastry lid.

Bake the pie for 10 minutes at 220°C, then turn the oven down to 180°C and cook for a further 20 minutes until the pastry is golden and puffed.

Leave to rest for 10 minutes before serving.

Pastry of your choice 1kg potatoes in small chunks bunch spring onions, finely sliced Parsley, thyme, oregano or rosemary, chopped 2 tbsp Dijon mustard 250g mature cheddar, grated 15 sun-dried tomatoes, roughly chopped 2 egg yolks, lightly beaten 1 whole egg, to glaze Cook the potatoes in boiling water until tender. Drain and cool.

Mix the potatoes with all the other filling ingredients (except the whole egg).

Season to taste.

Cut the pastry into three, and roll out 2/3 to line a deep pie tin, leaving 2-3cm of pastry overhanging.

Chill the tin before adding the filling.

Roll out the remaining 1/3 pastry to create a lid and seal with beaten egg wash.

Trim excess pastry and crimp the edges, then cut a steam hole in the centre of the lid.

Give the exposed pastry an egg wash, twice.

Bake at 220°C for around 25-30 minutes until the pastry is golden.

Can be served warm or cold.

255g plain flour, pinch of salt, 140g hard butter, 6 tsp cold water

Sieve the flour and salt into a bowl.

Cut the butter into small cubes, toss in the flour and then rub in using your fingertips until the mixture resembles fine breadcrumbs.

Add the cold water, mixing with a knife first.

Use your hands to bring it together.

Pastry should be even in colour and a suitable consistency for rolling.

Use as per your chosen recipe.

250g plain flour, 90g butter, 90g vegetable fat, 15ml cold water NB vegetable fat makes this a vegetarian option

Sieve the flour into a bowl.

Cut the butter and fat into small cubes, toss in the flour until coated.

Add the cold water, mixing with a knife first until it makes a stiff, lumpy dough.

Roll the dough into a rectangle three times as long as it is wide.

Fold the bottom third up and the top third down to create an envelope.

Press the edges down with the side of your hand to seal.

Wrap the dough in cling film and chill in your fridge for 20 minutes.

Remove from the fridge and turn the pastry at a 90° angle.

Repeat the roll-fold-seal-chill process twice more, turning each time.

Chill for a final 30 minutes.

Use as per your chosen recipe.

Puddings may not feature in every family meal anymore, but everyone enjoys something sweet from time to time.

Check out our comforting and warming desserts.

45g (1.5oz) butter 175g (6oz) breadcrumbs (White or brown: wholegrain gives a nutty flavour and granary will give an interesting texture. For best results, bread should be 2 days old.)

1kg (2lb) cooking apples, peeled, cored and thinly sliced 125g (4oz) caster sugar plus extra for sprinkling 1 tbsp lemon juice 2 tsp ground cinnamon 1/2 tsp nutmeg • Melt the butter in a frying pan. Add the breadcrumbs and stir over a medium heat until crisp and golden. Remove from the heat.

• Toss the apples in the sugar, lemon juice, cinnamon and nutmeg.

• Press 1/4 of the breadcrumbs over the bottom of the dish. Cover with 1/2 of the apple.

• Sprinkle 1/4 of the breadcrumbs on top and the rest of the apple and any remaining juices.

• Cover with the remaining breadcrumbs and sprinkle lightly with sugar.

• Cover the dish with foil and bake in a preheated oven at 200°C for around 20 minutes.

• Remove the foil and bake for a further 20 minutes. The apples should be tender and the top golden brown.

• Serve hot.

Add 175g (6oz) fresh or thawed cranberries.

Replace 250g (8oz) of apples with 3 peeled and sliced peaches. Omit the lemon juice and spices.

1kg (2lb) plums, halved and stoned 60g (2oz) light muscovado sugar 1 tsp ground cinnamon For the crumble topping: 250g (8oz) plain wholemeal flour 1 tsp baking powder 90g (3oz) butter 150g (5oz) light muscovado sugar

• Place the plumbs in an ovenproof dish and sprinkle with the sugar and cinnamon.

• Put the flour and baking powder in a bowl and run in the butter until the mixture resembles breadcrumbs. Stir in the sugar.

• Sprinkle the topping evenly over the plums without pressing it down.

• Bake in a preheated oven 180°C for 30-40 minutes until golden.

• Serve hot.

Replace the plumbs with the apples. Place in a saucepan with the sugar and cinnamon and 2 tbsp water. Cook gently until soft. Substitute 125g (4oz) porridge oats or muesli for half the flour for the crumble.

Replace the plumbs with rhubarb cut into 2.5cm (1”) pieces. Place in a saucepan with the sugar, 2 tbsp water, and ginger instead of cinnamon. Cook gently until soft. Process as directed in the recipe.

60g (2oz) caster sugar 60g (2oz) fine semolina 30g (1oz) butter, melted, plus extra for greasing 1 tsp baking powder 2 eggs, beaten 2-3 drops vanilla essence Icing sugar for dusting For the sauce: 90g (3oz) light muscovado sugar 2 tbsp cocoa powder 300ml (1/2 pint) hot water

• Mix together the sugar and semolina, sift in the cocoa and baking powder and mix thoroughly.

• Whisk together the melted butter, eggs and essence: add to the dry ingredients and stir with a wooden spoon until well blended.

• Pour the mixture into a lightly buttered oven dish.

• Mix the sugar, cocoa powder and gradually stir in the hot water.

• Pour the liquid over the pudding.

• Bake in a preheated oven at 180°C for 30 minutes, or until the liquid has sunk to the bottom and the sponge is well risen and springs to the touch.

• Sprinkle with icing sugar and serve at once.

Add 60g (2oz) of chopped pecan nuts or walnuts to the dry ingredients and proceed as directed.

15g (0.5oz) butter plus extra for greasing 60g (2oz) pudding rice 600ml whole milk 30g (1oz) caster sugar 1 strip lemon zest 1/4 tsp grated nutmeg • Rinse the rice under cold running water and drain well.

• Place it in a lightly buttered ovenproof dish and stir in the milk.

• Leave for 30 minutes to let the rice soften.

• Add the caster sugar and lemon zest to the rice mixture and stir to mix.

• Sprinkle the nutmeg on top and dot with the butter, then cut into small chunks.

• Bake in a preheated oven at 150°C for 2-2.5 hours until the skin of the pudding is brown.

Christmas isn’t complete without the traditional roast, but preparing a turkey and all the trimmings can be expensive, as well as time consuming. In this article, we show you how it’s possible to create a cracking Christmas dinner: recipes and tips for a frugal three-course festive feast.

Using salmon trimmings for this perfect pâté will cost considerably less than smoked salmon slices.

You can also use red or pink salmon from a tin.

Stale bread is fine for toast too, if you have any to use up.

Some green leaves and a lemon wedge will finish the presentation beautifully.

Mix the salmon, cheese and horseradish together.

Add the lemon and season to taste.

Serve chilled with toast triangles.

Simple.

• 200g salmon flaked or chopped finely • 100g soft cream cheese • 1 tbsp horseradish sauce • Squeeze of lemon juice • Seasoning

We’ve used a skin-on turkey breast in this recipe, but you can replace it with a whole bird or a chicken if you prefer.

A half breast (3lb) will feed 2-4 people; a whole (6-7lb) will stretch to 6-8 people.

Pat the turkey breast dry and place in a large roasting pan.

Cut an onion into quarters and place it underneath the turkey.

Season the meat, and rub butter into the skin.

Place in a preheated oven (220 degrees C) and turn the heat immediately down to 190 degrees C. Cook the turkey according to its weight:

If the skin starts to brown before the turkey is cooked, cover with aluminium foil. Once cooked, allow to rest loosely covered for 15-20 minutes before carving.

Parboiling, draining and shaking the potatoes will give them a fluffy edge, which makes for perfect crunchy roasties.

Once you’ve removed your turkey, pop your potatoes into the pan and give it a really good shake to coat them in the juices from the bird. Season and roast on the top shelf of your oven at 200°C for around an hour.

Use a separate pan for your parsnips, which should be seasoned. Add a drizzle of honey if you’re feeling adventurous.

Making your own pigs in blankets is cheaper than buying them ready-made. Opt for skinny sausages and unsmoked back rashers: cut your sausages in half and wrap a half a slice of bacon round it. You can place these with your roast potatoes and they’ll take around 30 minutes to cook.

Stuffing can be cheaply bought, but making your own with sausage meat as a base is an excellent way of making your Christmas meat stretch further. Fry a large chopped onion in a little butter, then add to 1lb sausagemeat base. Mix with 2 crushed garlic cloves, 2 tbsp sage and 1oz breadcrumbs (grated stale bread is perfect) plus seasoning, and you’re ready to pop it into the oven. Either roll it into balls or spread it in a greased, ovenproof dish. Bake for 30 minutes at 200°C until golden brown and cooked through. You could also add any of the following: dried cranberries, softened celery, cooked bacon pieces, walnuts, apricot pieces; it’s up to you.

Steaming your vegetables will not only lock in the nutrients, but will give you a good base of vegetable water for your gravy. Carrots, broccoli, cauliflower, peas; the more the merrier!

For a really flavoursome gravy, pour your vegetable water into the roasting pan and add a stock cube. Place over your hob burners and use a fish slice to loosen what’s at the bottom of the pan. Add boiling water and more stock cubes to make sufficient gravy for everyone at the table.

To thicken the gravy, mix cornflour or flour with a little cold water into a paste and add to the pan, stirring well.

You can buy a Christmas pudding reasonably from most supermarkets, but if you fancy something a little different, try a Christmas Strudel. This can also be served cold as an alternative to mince pies - if there’s any left!

All it takes to make one is a jar of mincemeat (own brand or value is fine), chopped nuts, juice and zest of citrus fruit, pinches of nutmeg, mixed spice, cinnamon, grated apple, dried cranberries, chopped apricots, a dash of your favourite tipple brandy, Amaretto, rum - and 300g+ puff pastry.

Mix together your mincemeat with whatever you want to add there’s no hard and fast rule to adding a touch of homemade taste. Roll out your pastry into a rectangle and place your mincemeat mix into the middle third of the pastry. Fold the sides up, and prick the top. For added crunch, sprinkle sugar on the top. Bake for 25-30 minutes, 180 degrees C, or until the pastry is golden brown and cooked through.

Serve immediately with custard, ice-cream or cream.

Before you shop, check your cupboards; you never know what you’ll find! A squeeze of honey to pep up those parsnips, or some nuts or a citrus fruit to make your mincemeat amazing.

Bigger birds cost more up front, but you’ll get more meals from the meat, and you can boil the cooked carcass to make a tasty soup or stew. Make your fowl go further with a sausagemeat stuffing. Chicken is a tasty alternative to turkey, and less expensive, or you could use turkey breasts to minimise waste.

Make your own - it takes a little more time, but it’s worth the effort and it’s economical.

Prep it yourself. Buy vegetables which need cleaning and peeling, rather than ready-to-use. Stick on a Christmas film and get into the spirit while you’re sorting those sprouts.

Editor in Chief: Ben Farrin Feature Editors: Lucy Rix, Kelly Regan-Mears Digital Marketing & Subscriptions: Elliot Norman Graphic Design: Make North Contributors: Angélique Wilson, Heather Drinkwater, Jack Viant, Jack Shannon, James Benn, Jesse Payne-Wilkins, Joe Rogers, Lucy Drinkwater, Natalie Pryhoda, Tiffany Jones, Chloe Gascoigne

Advertising Enquiries: Tel: 01603 273850 Email: info@pocketmediagroup.co.uk

T

H

E

F

O

O

D

P

O

C

K

E

T

G

U

I

D

E

.

C

O

M