Great British Food JulyAugust 2017b

+ Sticky & Sweet Pork Ribs + Elderflower & Gooseberry Tart
+ Garlic & Lemon Squid with Chorizo + Chocolate Cherry Pavlova
SUMMER
COOKBOOK Juicy
112
pesto lamb
kebabs
Recipes
& Ideas £3.99 | July 17
10 REA SON S TO.. .
Love British
Summer!
Tandoori salmon,
top English wines
& rhubarb sundae
Easy alfresco
Try Nathan Outlaw's
Crispy BBQ Lamb
& Garlic Lobster
Lorraine Pascale's Irresistible Bakes * Eat Out In Cornwall * 5 Craft Cocktails
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 2
Welcome to your O ur no-ch
peach and
urn
ginger
Summer Cookbook!
ice cream
on p.98
couldn't b
e simpler
to make.
No other nation does a barbecue quite like

the British. As soon as the sun comes out,
clunky barbecues are optimistically hauled
out of storage as that irresistible smell of
smoky charcoal wafts over neighbourhood
fences. Supermarket shelves are left bare as
sausages, burgers, buns, corn on the cobs and
kebabs are whipped away in a frenzy. With
the great British weather being as changeable
as it is, you can hardly blame us for wanting
to capture a bit of that Mediterranean magic for ourselves.
But in our haste to crack open a cold drink in the sunshine, the actual food we
eat can be an afterthought; burnt bangers, uninspiring sides and undercooked
veggies are de rigueur, but we can do so much better…that's why we've
dedicated this special issue of GBF to all things alfresco! To kick things off,
our 16-page guide to stress-free barbecuing on p.73 is crammed with practical
tips and advice, from beer and wine pairings to exciting ideas for vegetarian
diets, plus our pick of the most delicious grub available from the shops.
We've got your full summer menu covered with 64 amazing recipes – whether
you want bright and zingy cocktails (p.25), light and easy lunches (p.46),
homemade ice cream (p.97) or a slow-cooked meat extravaganza (p.16). And
don’t forget to vote for your foodie favourites in the 2017 Great British Food
Awards on p.109 – this is your last chance to win £7000 of amazing prizes!
Buttery garlic prawns
Have a delicious month! and scallops fresh
from the grill? What
Natasha could be better! Find
the recipe on p.75
Editor
natasha@aceville.co.uk
MEET THE EXPERTS
There's a ce
rtain type
MARK HIX NATHAN OUTLAW LORRAINE PASCALE of hunger th
an only
a big moun
LEGENDARY CHEF MARK GIVES SEAFOOD GURU NATHAN TELLS THE BAKING EXPERT d of juicy
US AN INSIDERS' TOUR OF HIS US ABOUT THE FOOD HE LOVES SHARES TWO AMAZING BBQ meat ca
HOME TOWN OF LYME REGIS TO COOK AT HOME IN OUR SUMMER SHOWSTOPPERS n satisfy.
ON P.33 INTERVIEW ON P.34 ON P.66 Make our ju
icy pulled
pork on p.18
www.greatbritishfoodmagazine.com /3
34 73
Contents S U M M E R 20 17
Foodie Features 130 LAST WORDS
23 VALENTINE'S KITCHEN Nutritionist Dale Pinnock (aka The Medicinal Chef)
Valentine Warner has some top tips for cooking loves a good curry, but hates stingy portions
seafood on the barbie
Tasty Recipes
29 SHEILA DILLON'S BRITISH FOOD TOUR 16 GET STUCK IN!
BBC presenter Sheila Dillon takes to the shores of From double cheeseburgers to piles of ribs, we show
Scotland for a spot of foraging you how to cook up a meat feast
33 WEEKENDS AWAY WITH... MARK HIX 25 REFRESH YOURSELF!

Mark reveals the best places for sunshine, Impress your guests with these cooling
sunsets and a G&T cocktails and lollies
34 AT HOME WITH NATHAN OUTLAW 42 SEASONAL HERO

The seafood guru tells us what he really We share five delicious cherry recipes including
cooks at home – and it's delicious a cheesecake and a pavlova
66 LORRAINE'S SUMMER SHOWSTOPPERS 46 LUNCH ON THE GO

Lorraine Pascal talks baking, kitchen kit and How to use store cupboard staples to rustle up
her new cookbook a moveable feast
73 OUR ULTIMATE GUIDE TO... BARBECUES 48 TREAT YOURSELF

Get that grill ready – we recommend the best food, From cake to kit, we show you how to hold a vintage
drink and recipes for summer tea party in style
94 JAY RAYNER'S FOOD COMMANDMENTS 53 DELICIOUS IN 30 MINUTES

The food critic shares his thoughts on leftovers Quick and easy salads to add to your
and table manners weekday repertoire
4 / www.greatbritishfoodmagazine.com
115
00
100
85 66
56 THE GOODNESS OF NUTS 118 TOP TABLES
Perfect your satay sauce and pesto making We shine a light on London's best restaurants
in time for summer
125 48 HOURS IN NORWICH
63 7 WAYS WITH AUBERGINE There's more to this foodie city than just Colman's
Find out how to make spicy wedges, tasty salads mustard and Alan Partridge
and more
Tempting Ideas
97 WE ALL SCREAM FOR ICE CREAM! 9 THIS MONTH
You'll love these ice cream sandwiches and towering News, events, shopping ideas and more
rhubarb sundaes
30 OVER TO YOU
More to Explore We share your opinions, letters, texts and tweets
71 BRING ON THE PLONK!
Step aside Prosecco, Champagne and Cava; these 105 PICNIC PERFECTION
English wines will be the star of any alfresco feast Fill your hamper with these bright and colourful buys
103 HOLY SMOKE! 108 THE GREAT BRITISH FOOD AWARDS 2017
We’ve tried and tested the best smoked cheeses that Vote for your foodie favourites to win £7,000 of prizes
Britain has to offer – they're perfect for barbecues
122 THE BIG FOODIE GIVEAWAY
115 EXPLORE... CORNWALL Fancy winning a weekend away to
14 delicious things to eat, drink and do in Dorset or a luxury picnic hamper?
this beautiful county Enter today!
S U B S C R I B E T O DAY ! p.64
Get a bottle of Portobello Road Gin worth £25
R E CI P E I ND E X
Recipe List
From simple light lunches to tasty seasonal suppers and show-stopping puddings
Starters, Snacks & Sides

9 Feta, Coriander & Paprika p.97
9 Pestom Basil & Parmesan Corn
Great British
FOOD
9 Lime, Chilli & Mayo Corn
16 Blackened Corn On The Cob
16 Sweetheart, Courgette & Basil Slaw
16 Orange, Fennel & White Balsamic Slaw
16 Ruby-Red Slaw
46 Fig, Pecorino & Red Chicory Salad Editor
63 Aubergine Wedges Natasha Lovell-Smith 01206 508619
63 Baba Ganoush natasha@aceville.co.uk
63 Balsamic-Glazed Aubergine Deputy Editor

63 Fried Aubergine with Feta & Honey Kayleigh Rattle 01206 508623
63 Grilled Aubergine & Soy Dressing kayleigh.rattle@aceville.co.uk
73 Burnt Radishes with Crumbled Parmesan Editorial Assistant

73 Chargrilled Leaves with Burnt Dressing Yasmin Godfrey 01206 505985
yasmin.godfrey@aceville.co.uk
Mains Group Advertising Manager

Daniel Lodge 01206 505951
MEAT & POULTRY
Advertising Manager
16 Double Cheeseburgers
Owen Cook 01206 505939
16 Dry-Rub Baby Back Ribs owen.cook@aceville.co.uk
16 Whisky & Coke Pulled Pork
Senior Account Manager
34 Barbecued Buttered Leg Of Lamb
Nathan Kliber 01206 505424
with Tzatziki nathan.kliber@aceville.co.uk
34 Barbecued Ribs with Summer
Account Manager
Vegetable Slaw Patrick Weatherley 01206 505955
53 Chorizo Cobb Salad with Buttermilk patrick.weatherley@aceville.co.uk
Ranch Dressing
Group Editor
53 Wasabi Steak Salad Charlotte Smith 01206 508615
56 One-Pan Roasted Pesto Chicken Puddings & Bakes Art Editor
56 Satay Steak with Cucumber Ribbons 42 Chocolate Cherry Pavlova Lloyd Oxley
69 Lamb Kebabs with Pesto 42 Baked Cherry Swirl Cheesecake
73 Chilli Dogs 42 Cherry Cake Designer
Adam Barford
73 Spicy Coriander Chicken Koftas 34 Elderflower Custard Tart with
73 Duck Satay Skewers Poached Gooseberries Publishing Director
Helen Tudor 01206 505970
48 Strawberry Cheesecake Cupcakes
FISH & SEAFOOD 48 Chocolate Berry Marble Cupcakes Photography
34 Barbecued Lobster with Tomato Salad 48 Salted Caramel Billionaire’s Shortcake CliQQ Photography 01206 855477
46 Sardine, Tomato, Olive & Caper Salad 56 Pistachio, Cinnamon & Yoghurt Bark Subscriptions
53 Smoked Trout Salad with Soy & Chilli 66 Vanilla & White Chocolate Naked 01795 418672
53 Salmon & Sugar Snap Tabbouleh with Cake with Blueberry Buttercream Circulation
Herb Yoghurt Dressing 66 Zebra Cheesecake Mick Orrin 01206 505912
73 Garlic & Lemon Squid with Chorizo 97 Strawberry & Vanilla Buttermilk Ice
Accounts
73 Prawns & Scallops with Chilli & Lime Cream Sandwiches Joy Loveday 01206 505914
73 Tandoori Salmon 97 No-Churn Peach & Ginger Ice Cream
Vegetarian
97 Raspberry Ripple Lollies Published by
Aceville Publications Ltd,
p.27
97 Knickerbocker Glory 21-23 Phoenix Court, Hawkins Road,
46 Roasted Cauliflower, Chickpea, Colchester, Essex, CO2 8JY
Feta & Pomegranate Salad Dips, Sauces & Drinks
63 Aubergine Curry 25 Pomegranate & Pineapple Poptails
63 Baked Aubergines with Salsa Verde 25 Aperol Lemon & Raspberry Spritz
73 Beetroot Burgers with Soused 25 Brazilian-Style Acai Mojito
Cucumbers, Soured Cream & Dill 25 Sgroppino
73 Spicy Cauliflower Steaks with 42 Cherry Martini
Yoghurt & Tahini 42 Cherry Sauce Newstrade Sales
73 Lime & Chilli Griddled Pineapple MarketForce 0203 148 3300
97 Rich Chocolate Sauce Next Issue on sale: 4th August

97 Easy Fruit Sauce
97 Boozy Toffee Sauce
N E WS | SU M M E R
This MonthWhat to eat, drink, cook, discover and more

SERVE WITH SUNSHINE!
Whether it’s smelling freshly cut grass or biting into that first strawberry of the season, we all have things
we associate with summer. Here at GBF, nothing beats lighting the barbie and throwing on half a dozen
corn on the cob slathered in butter and cracked black pepper. Simple, yet delicious.
Our Favourite Toppings:

Of course, there's nothing wrong with eating yours
plain, but we're sure you'll agree these recipes are
completely irresistible...
1 Feta, Coriander & Paprika

Cheese makes everything better, even the most perfect
corn on the cob! Simply serve yours with a handful of
chopped coriander, crumbled Feta and a sprinkling
of paprika.
2 Pesto, Basil & Parmesan

Once cooked, brush your corn with pesto,
Parmesan shavings and a handful of torn
basil leaves.
3 Lime, Chilli & Mayo

Combine mayonnaise with chopped
red chilli and lime juice and spread over
cooked corn. Alternatively, use as a dip or
barbecue side.
3
Turn to p.7
for more
s
BBQ recipe
Ingredients from ocado.com
This month’s
WISH LIST“You won’t really find me indoors
in the summer. Even if it rains, FIESTA BUNTING
I’ll dutifully eat my lunch in the Get the (garden)
party started with this
garden, umbrella in hand. This colourful hanging.
£10.50, paperchase.co.uk
lovely homeware will set you up for weeks
of outdoor entertaining.”
KAYLEIGH RATTLE, DEPUTY EDITOR
FLOWERDROP
MELAMINE PLATE
Bring a simple salad to life
with this colurful plate.
£7, colliercampbell.com
CUBA CUPS
Ideal for cocktails,
wine, or even plants!
VINTAGE CORAL PLASTIC £7.99, tkmaxx.com
CUTLERY SET
The type of cutlery you'll
want to use all year round.
£4.99, candleandcake.co.uk
MOSE JUG
A must-have for
PINEAPPLE any garden party or
NAPKIN alfresco dinner.
Mop up your £22, oliverbonas.com
crumbs with these
pretty napkins. £1,
from Flying Tiger
stores nationwide
CUTTING BOARD,
Because every G&T
aficionado needs
somewhere to slice
their lemons. £8,
from Flying Tiger PALM LEAF TRAY
stores nationwide Transport your cutlery and appertisers
from kitchen to garden with ease.
£19, oliverbonas.com
N E WS | SU M M E R
What,s new...
1. Big Feastival
This August Bank Holiday
marks the return of Alex
James' The Big Feastival
and the line up is as mouth-
watering as ever. With street
food from the likes of Patty
& Bun and Smokestak as
well a series of foodie events
including Gizzie Erskine's
Friday night supperclub,
you'll want to get yourself
over to the Cotswolds pronto.
Don't miss superstar chefs
Nathan Outlaw, Antonio
Carluccio and Rick Stein,
either. See thebigfeastival.
com for the full line up.
2. Up On the Roof
It's time to raid your shelves and cupboards;
vermouth is having a moment (again!).
Fancy trying this 'new' G&T for yourself?
Head to the beautiful rooftop garden at
London's Old Bengal where they'll be
hosting a pop-up cocktail vermouth bar
until the end of September. We love the
Rosé & Tonic! oldbengalbar.co.uk
3. Not Just Any Feast…

Avoid the stresses and strains of hosting with the new
Mediterranean-inspired range from M&S. You can now
tuck into succulent piri piri king prawns, seafood paella and
chicken bravas with garlic aioli – which means more time to
enjoy the sunshine. See marksandspencer.com for more.
www.greatbritishfoodmagazine.com / 11
NE W S | S UM M E R
SE
PUTTING
NORFOLK ON
THE MAP
We've heard it through the
grapevine that East Anglia's
Winbirri Vineyards' 2015 Bacchus
was named one of the best wines
in the world at the recent Decant-
er World Wine awards. It's flying
©Borringdon Hall, Plymouth

off the shelves, so grab some while
you can! Find out more at
winbirri.com
Trencherman's Guide
Now in its 25th edition, the Trencherman's Guide to the South West is
very much a trusted resource when it comes to fine dining and luxury
accommodation in the West Country – and it's not easy to get in there,
either! Judged against a strict set of criteria based on Michelin, Good Food
Guide and AA standards, 144 restaurants have been included in this year's
edition. Find out more at trenchermans-guide.com
Foodie Thermometer
What’s Hot What’s Not
What we’ve
+ WONKY VEG - PASTA
You can now find tasty leftover There's been a reported decline in pasta
sales due to people’s love for spiralizing
been drinking...
produce in sauces, beer, water
The team at Norwich-based
and…on our plates vegetables. We say: there’s room for both!
Bullards have been pocketing a
+ BEES - HADDOCK
number of awards for their highly
We simply adore honey, so quaffable gin and their newly
Some varieties of Scottish North Sea
we’re doing everything we can launched small batch strawberry
haddock have been taken off the
to save Britain's bees. and black pepper bottle should be
sustainable fish list. Try coley, whiting or
no exception. Serve on the rocks
hake with your chips instead.
with tonic water, mint and a smug
grin. £40, bullardsspirits.co.uk
3 O F THE BEST…
SUNNY SIDE UP ALTERNATIVE ICE CREAMS
Searching for a dairy- or sugar-free alternative to your favourite
How do you like your eggs in the morning? summer treat? Look no further:
We like ours as tasty and free-range as
possible, so we couldn't be more excited
to hear that Sainsbury's has just launched a
brand-new range of eye-catching British Blue
Eggs. As well as sporting gorgeous blue shells, the
Booja Booja Organic Oppo Mint Chocolate Frill The Frozen Smoothie
eggs have beautifully rich and golden yolks; just the
Hunky Punky Chocolate Swirl with Spirulina, Bursting Berries,
thing for summer. £1.85 for six, sainsburys.co.uk Ice Cream, £5.99 for £4.99 for 500ml, £4.99 for 500ml,
500ml, ocado.com ocado.com ocado.com
12 / www.greatbritishfoodmagazine.com 00
Get involved!
Do you have a cooking query you’d like to have
answered by the W.I.? Email us at
kayleigh.rattle@aceville.co.uk or contact
us via the Great British Food social
media channels
Ask the W.I.

Each month we pose your pressing foodie
questions to the W.I. Here they share their
top tips for the summer season:
Q: My sister has just turned much space as you might think.
vegan. What can I cook her on You could grow simple salad
the barbecue that's exciting leaves in a window box or some
and tasty? tomatoes and strawberries on
Zoe Abbott, via email a terrace – or in a pot in your
A:You can rustle up a whole garden. If you don’t have the
host of things on the grill, but
just make sure you keep all of
space – or inclination! – to
grow your own, visit your The Best
the meat separate to avoid any
cross-contamination. Try tossing
local market and try to eat
as seasonally as possible. Thing Since
chopped onions, peppers, cherry
tomatoes and courgettes in some Q: I'd like to raise some money Sliced Bread…
rapeseed oil, along with lemon for my local women’s refuge. Let us introduce you to our
juice and chopped chili to make What type of food-related event new favourite beer. Not only
up some vegetable skewers to could I host? does Toast ale come in three
roast on the grill. Handmade Katie Carpenter, via email tasty varieties (Craft Lager,
veggie burgers are also great! A: Whether you book a stall at Pale Ale and Session IPA),
it's also brewed with leftover
a local fair or you host a small
fresh bread from bakeries and
Q: I'm trying to limit my food's event in your office during lunch,
sandwich manufacturers. Look
air miles. Any top tips for how a cake sale is a tried and tested
out for exciting upcoming
I can eat more locally? money-raiser. Loaf cakes and collaborations; the recent
Illustrations: Louise Abbott
Jessica Simpson, via email buns are easy to divide and to 'Bread Pudding' creation
A: The best way to reduce sell in portions. with Bristol-based Wiper and
food miles is to grow your own True was a brandy-soaked
Find out more about the
produce, and you don’t need as W.I. at thewi.org.uk. current and cinnamon delight.
Find out more at toastale.com
TRIED & TESTED

Each issue we trial the latest kitchen gadgets and cookware. This month Editor Natasha
tests out Wesco's Big Double Master recycling bin (£219.95, wesco-shop.co.uk)
Admittedly, bins aren't the most glamorous topic cheap, but it'll last you a very long time. Available
when it comes to kit, but they're an essential part in white, red, almond, black and grey, it contains
of every kitchen so it makes sense to invest in a two 20-litre plastic inserts that tidily separate
really good one. More and more of us are making paper, glass or plastic keeping everything neatly
an effort to recycle as much as possible, but the organised and out of sight. The stainless steel
reality (for me at least) is often piles of bags and lid closes soundlessly, and the bin itself is nice
overflowing boxes – not conducive to kitchen zen! and narrow so it won't take up too much space in
This sleek and stylish model from Wesco isn't smaller rooms.
N E WS | SU M M E R
MORE
READS…
Oklava:
Recipes from a
Turkish-Cypriot
Kitchen (£25,
Mitchell Beazley)
Whether it's
courgette, Feta
and mint fritters
or pomegranate-
BOOK
glazed lamb breast
with yoghurt, you'll
find no shortage
of vibrant and
CO R NER
delicious dishes
in Oklava.
If you read one cookbook

this month...
Make it Milly's Real Food by
actress Nicola 'Milly' Millbank. Trullo
It's packed with delicious (£25, Square Peg)
home-cooked recipes such We've marvelled at

as this delectable raspberry and rose jelly Trullo restaurant's
pasta (their
cheesecake, which is just the thing for a lazy
taglierini is to
summer afternoon. die for) and now
Milly's Real Food (£20, HarperCollins)
we can attempt
to make some
ourselves thanks
to this beautiful
cookbook.
Kitchen Confidential:
BBQ
MUST-HAVES
Giovanna Ryan Q&A

You no doubt will have fallen in love with Giovanna's impressive
dishes in the latest series of MasterChef, but what goes on
behind the scenes in her kitchen?
Ableforth's Summer
Fruit Cup, £27.95,
What's the one processor just saves so much time making pesto,
masterofmalt.com
ingredient that's always soups and sauces.
in your fridge? Ketchup! It’s in no way cheffy, but I
What's the worst thing you've ever eaten? I’ve had some
love it on poached eggs on toast and I can’t have a bacon
terrible meals in my time. There was a particular custard
sandwich without it. I also use it in meatballs and burgers
Walkers Nonsuch pudding at school which I absolutely hated. It was cold
Toffee Twin, £3, to help bind the mix and in some tomato-based sauces to
and always had a skin on it and I lived in fear of being
walkers-nonsuch.co.uk give them sweetness.
forced to eat it!
What's your favourite kitchen gadget? It’s a toss
Sweet or savoury? And why? I like cooking sweet things
up between my pasta machine and food processor.
because I love the creativity involved with pastry making.
I love making fresh pasta and I couldn’t do it without
However, I actually prefer eating savoury food. I’m
my machine – hand rolling is a nightmare! My food
definitely a packet of crisps and a cheese board type of girl.
Marmalade Mini
Radio, £79.95, emma-
bridgewater.co.uk
Read the full interview at greatbritishfoodmagazine.com
Get Stuck In!
There's a particular kind of hunger than only a burger
or great pile of ribs will satisfy! These American-
inspired meat feasts from food writer Florence
Cornish are unashamedly indulgent – perfect for
laid-back summer entertaining
RECIPES | AMERICAN BBQ
My Perfect Burger
“A double cheeseburger would be my last meal
on Earth. I’ve eaten more cheeseburgers than my arteries care
to remember, but what I’ve learnt over the years is the best
ones leave the meat alone: a little seasoning and that’s it. No
eggs, breadcrumbs, parsley. Nada. The trick is to
get great-quality meat because that takes care of the
bulk of the hard work for you”
Double Cheeseburgers playing catch with yourself. This For the ribs:
helps the patties hold their shape. 2 full racks pork baby back ribs
Serves: 4 Then form each one into a disc (about 8–10 ribs per full rack)
Prepare: 10 minutes, about 1cm thick and refrigerate. 3 heaped tbsps Dijon mustard
plus chilling time 2. Spread the coals over the basin 1½ tbsps ground cumin
Cook: 5 minutes of a barbecue and heat for 25–30 1½ tbsps ground coriander
minutes until red hot, then pile 1½ tbsps smoked paprika
For the burgers: the coals onto one side of the 1½ tbsps garlic powder
500g minced beef chuck steak basin. Alternatively, heat a griddle 1½ tbsps Cajun seasoning
1½ tsps garlic powder pan until sizzling hot. Brush each 1 tsp chilli powder
½ tsp onion powder patty lightly with the oil. Grill the 2 tbsps soft dark brown sugar
¼ tsp mustard powder patties for about 2 minutes per 1 tsp salt
Salt and freshly ground black side, either on the side above the Good grinding of black pepper
pepper hot coals or on the griddle pan. 350ml apple juice
A good grating of whole nutmeg Once flipped, gather the patties
1 tbsp vegetable oil to the coal-less side (or take the 1. Remove the membrane on the
8 slices of cheese (any variety you pan off the heat), top each with a back of the ribs by flipping them
like best: mature Cheddar or Red slice of cheese and cover with a so they are fleshy-side down and
Leicester work well) lid. This helps to generate some peeling off the thin layer of sinew
steam, causing the cheese on the back. This is easiest when
To serve: to melt. they are cold so you can prize
4 good-quality burger buns 3. Split the buns in half and lightly under the sinew with a cutlery
30g salted butter, melted toast on the hot side of the grill. knife if necessary.
4 large leaves of Cos lettuce Brush the insides with the melted 2. Put the ribs into a shallow
1 beefsteak tomato, sliced butter. Pile high with the lettuce, roasting tray and smother with
½ small red onion, finely sliced tomato, onion and pickles. the mustard, rubbing it all over the
4 dill pickles, sliced lengthways 4. Stack two patties on top of racks. (It’s important not to have
each other, cheesy-side up, the ribs overlapping because if
1. To make the burgers, put the and slip into the buns. Serve you do, rather than being crispy,
mince, garlic, onion and mustard immediately. Consume with joy. caramelised and deep golden
powders, salt, black pepper and brown when cooked, they will be
nutmeg in a large bowl. Mix well Dry-rub Baby Back Ribs flabby and a bit nasty.)
with your hands, then divide the 3. In a bowl, mix together the
mixture into 8 equal-sized balls. Serves: 4 spices, sugar and seasoning. Rub
Throw each ball, one at a time, Prepare: 15 minutes, plus the spice mix all over the racks.
between your hands with force marinating time At this point it’s brilliant if you can
five or six times, a bit like you are Cook: 4 hours, 30 minutes leave the rub to do its thing. Keep
Dry-rub Baby
Back Ribs
RECIPES | AMERICAN BBQ
“The dry rub gives the ribs a

wonderfully smoky, earthy
flavour, even if you are
without a home smoker to
prep them in” Blackened Corn
on the Cob
the ribs marinating in the fridge 2kg pork shoulder joint,

for up to 48 hours and the flavour with crackling
really seeps into the meat, but 30 400ml Coca-Cola (not Diet)
minutes minimum will do if you’re 150ml Jack Daniel’s, or your
pressed for time. favourite sweetish whisky
4. Preheat the oven to 150ºC/Fan 2 tbsps tomato purée
130ºC/Gas 2. Pour the apple 1 tbsp cornflour
juice down the side of the
roasting tray, not over the ribs 1. Preheat the oven to 150ºC/
otherwise you’ll wash off the Fan 130ºC/Gas 2. Mix the spices,
spices. Cover with foil. sugar, salt and black pepper
5. Slow cook the ribs in the oven together in a bowl. Set aside.
for 4 hours. Then, 30 minutes 2. Cut off any string that may be
before the ribs are done, spread wrapped around the pork. Unfurl
coals evenly over the basin of the meat and score the crackling
a barbecue and heat for 35–40 with a small, sharp knife. Cut
minutes until white hot. Remove quite deeply as you really want
the foil and cook the ribs straight the flavours to penetrate
on the hot barbecue for 5 during cooking.
minutes a side, letting the sugar 3. Put the pork in a flameproof
become crispy and caramelly. If
cooking this recipe in the oven,
Whisky & Coke
30 minutes before the ribs have Pulled Pork
finished slow cooking, increase
the heat to 220ºC/Fan 200ºC/Gas
7 and remove the foil. Cook for
10 minutes uncovered, allowing
the top to crisp up nicely. Serve
with slaw, baked potatoes and
soured cream.
Whisky & Coke

Pulled Pork
Serves: 4
Prepare: 10 minutes
Cook: 6 hours, 5 minutes
For the pulled pork:

1 tbsp cayenne pepper
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp garlic powder
1 tsp mustard powder
2 tbsps soft dark brown sugar
1 tbsp salt
Good grinding of black pepper
3 Amazing Slaws
SWEETHEART, COURGETTE & BASIL SLAW
Put 1 sweetheart cabbage, core removed and
finely shredded, into a large bowl and add 2
banana shallots, finely sliced into half moons,
and 4 courgettes, sliced into matchsticks. Cut
a large handful of fresh basil into thin strips and
add. Mix together 280ml soured cream, juice
of 1 lemon, salt and white pepper in a jug. Pour
over the slaw and mix well.
ORANGE, FENNEL & WHITE CABBAGE SLAW

Put 2 oranges, peeled, pith removed and cut
into segments (frames reserved for juice) in a
small bowl and set aside. Squeeze the orange
juice out of the remaining orange ‘frame’ into
a separate bowl for the dressing. Put ½ head
of white cabbage, core removed and finely
shredded, 2 sticks of celery, finely sliced on the
diagonal, and 2 fennel bulbs, quartered, core
removed and finely shredded, into a large bowl.
Now for the dressing: gradually add 4 tbsps
of rapeseed oil to the orange juice, whisking
dish and rub with the spices, half remaining sauce into a jug so that constantly. It should thicken slightly and turn
on top and into the fat, and half diners can devour it. a vibrant, sunset orange. Arrange the orange
underneath into the flesh. Turn the segments on top and serve in big portions.
pork skin-side up and pour the Blackened Corn
Coca-Cola and Jack Daniel’s in on the Cob
around the edge. It looks like a lot RUBY-RED SLAW
of liquid, but it will reduce Mix together ½ red cabbage, core removed
Serves: 4
during cooking. and finely shredded, 1 red onion, finely sliced
Prepare: 5 minutes
4. Cover the casserole with foil, into half moons, 110g pomegranate seeds,
Cook: 35 minutes
then put on the lid and cook for at 4 beetroots, peeled and cut into matchsticks,
least 6 hours. Low and slow wins and 3 carrots, peeled and coarsely grated,
1 tbsp salt
the race here. Baste the pork while in a bowl. Whisk together 100ml rapeseed oil,
4 corn on the cob, husks discarded
it cooks, but not too often – ladle 2 tbsps of pomegranate molasses, 3 tbsps of
2 tbsps vegetable oil
the sweet braising liquid over the red wine vinegar, salt and black pepper, and
meat every 2 hours if you wish. pour over the slaw. Using your hands, massage
1. Add the salt to a large pan of
5. Remove from the oven, take it all together. Finish off with a large handful of
water and bring to the boil. Spread
the pork out of the casserole roughly chopped fresh flat-leaf parsley
some coals evenly over the basin
and place onto a plate. Remove of the barbecue and heat for
the fatty layer from the top and 35–40 minutes until white hot.
discard, then shred the pork using Boil the cobs for 20 minutes. The YOUR PERFECT BURGER
two forks. Cover with foil and set kernels will still feel firm, but they SHOPPING BASKET
aside while you make the sauce. will soften as they dry a little.
6. Whisk the tomato purée into 2. Remove from the pan with Donald Russell Ribeye
the braising liquid. Then, over a tongs and drain on kitchen paper.
Steak Burgers, £5 each
donaldrussell.com
very high heat, start to reduce the Brush the corn with the oil and
liquid by bringing it to a forceful place on the grill. Turn regularly,
boil, with the lid off. Check the making sure they transform into
seasoning, and then mix the Rigamonti Burger
dappled gold and black. Smother Press, £6.95
cornflour with 2 tbsps of cold in a topping of your choice to weschenfelder.co.uk
water and pour into the sauce. serve. Have napkins at the ready.
Whisk well and leave to thicken
The Jolly Hog Black
to a nice gravy-like quality. Plate Recipes taken from Made In The USA by Treacle Smoked Back
up the pork and pour a little Florence Cornish (£18.99, Kyle Books) Bacon Rashers, £3
Photography by Tara Fisher. ocado.com.
sauce over the top. Decant the
COL U M N | VA L E N T I N E WA R N E R
Valentine’s kitchen
Barbecues are often all about the meat, but our
columnist has some top suggestions for delicious
fish and seafood alternatives
S 5
ummer is here and a million little When buying squid from a fish shop,
cooking fires will no doubt be don't let the fishmonger scrape off the
lit countrywide, with a large marbled, maroon skin. It tastes delicious
beard of delcious wood and, when caramelised, lends a sweet-
smoke climbing high savoury toffee flavour to the meat.
6
into the summer sky. However,
When marinating squid, resist
I imagine the majority of people
the urge to leave it in lemon
won't be cooking fish, so here's
juice as this will toughen the meat
a few tips to help you step away
when grilled. Use lemon when
from the sausage and opt for the
serving, if necessary.
squid instead:
7 If grilling on the beach, wet
1
piles of bladdewrack [a type of
We tend to start cooking our
seaweed] or kelp can be piled around
food far too soon after lighting
the shellfish to steam them. But, watch
the charcoal. So, banish the concept
out – while mussels and clams will pop
of 'flame-grilled' and of grey-orange
open directly over the heat, the smell of
glowing charcoals being desirable. Instead,
the warmed shell can create an unpleasant
let the coals burn down first, then cook your
scent when cooked close to meat!
food at least five inches away from them.
This is especially the case with oily fish
such as mackerel, whose fat could drip into VAL'S BARBECUE PLAYLIST
a naked flame. Don't drizzle oil all over fish
before cooking, either.
“Banish the Turn up the heat... and music
with these top tunes:
2 Wet fish on a hot grill equals sticking

fish. So, wipe your whole fish completely
concept of 'flame- Roast Fish and Cornbread –
dry with a cloth first. Then, season the skin

heavily with Maldon sea salt or rock salt to
grilled' and grey- Lee Scratch Perry
Pretty Pimpin – Kurt Vile
keep it from sticking to the bars. Allow the
skin to cook and carbonise and don't fiddle
orange glowing Feel Up – Grace Jones
The Ghetto – Donny Hathaway
with it too much. It can then be turned
over easily. charcoals being Young Ones – Formation
3 If cooking a fish fillet, lay it on the grill

skin-side down. When you see two
desirable. Instead,
let the coals burn
ABOUT
fingers' width of uncooked meat on the
Illustrations: Alice Cleary, aliceclearyillustrated.com
VAL
flesh side, roll it over for 10-15 seconds or
WARNER
so. This is perfect for thin cuts such as bass,
red mullet and bream. If cooking thicker down first, then Our monthly
columnist is
cook your food”

fillets like cod or turbot, cover them with the
an acclaimed
barbecue lid.
chef, TV
4 Don't be tempted to slash fish down its presenter

flanks! While it will cook faster, it will and author. Find out more at
also lose moisture and create dry areas. valentinewarner.com
R E C I P E S | C O C K TA I L S
Refresuhrself!
yo
L There's nothing like an icy cocktail to get you in the mood
for summer! These five amazing recipes couldn't be easier
to make and will really impress your guests
Pomegranate & mix between the moulds and use 1. Put lots of ice in 4 oversized
Pineapple Poptails a teaspoon to swirl the colours. wine glasses. Pour 30ml of Aperol
Freeze for at least 6 hours or into each glass.
Makes: 6 until solid. 2. Divide the cava between the
Prepare: 5 minutes, plus glasses so that they’re half full.
freezing time Aperol Lemon & Top up with sparkling water.
Raspberry Spritz 3. As a garnish, scoop a ball of
120ml tequila lemon sorbet into each glass so
Half a large pineapple Serves: 4 it floats in the liquid. Garnish with
90ml pomegranate juice Prepare: 5 minutes fresh raspberries and mint sprigs.
Pomegranate to garnish
Lots of ice Brazilian-Style
1. Purée the pineapple and tequila 120ml Aperol Acai Mojito
in a blender, then spoon about 1 bottle English sparkling wine
2cm into 6 ice lolly moulds. Sparkling water Serves: 4
Add 15ml pomegranate juice to 500ml tub lemon sorbet Prepare: 5 minutes
each one. Raspberries, to garnish
2. Divide the remaining pineapple Mint sprigs, to garnish 30 mint leaves
2 limes, cut into 12 wedges
50ml sugar syrup
200ml rum, or similar
300ml acai juice
Crushed ice
Soda water
Blueberries, to garnish
IT'S ALL ABOUT

THE GARNISH...
Take your drinks to the
next level with these simple
serving suggestions
Herbalicious
Everyone knows mint is great in
a mojito but how about adding
rosemary or lemon thyme to a
G&T? The heady aroma of the
herbs works brilliantly with the
botanicals in most gins.
Edible Flowers
Rose petals, nasturtium and
violets are some of our favourites.
Add extra flavour by adding a
splash of rosewater, a floral syrup
or elderflower cordial.
Totally Tropical
Get creative with your
presentation by serving up your
drinks in hollowed out pineapples
or coconut halves. Retro and fun!
Ice Cold
Add fresh berries, citrus fruit,
herbs or edible flowers to your
ice cubes before freezing for a
stunning infusion.
R E C I P E S | C O C K TA I L S
1. Put the mint, lime wedges and batches if you need to). Pulse
sugar syrup in a shaker. Bash with carefully until smooth and foamy.
a rolling pin or a cocktail muddler 2. Pour into chilled flutes and
if you have one. Add the rum and serve immediately. Garnish with
acai juice and shake well together. sprigs of mint.
2. For the garnish, fill 4 tall
glasses with crushed ice and the Watermelon &
remaining lime wedges. Strain Lemongrass Martini
into glasses and top up with soda the freezer.
water. Garnish with blueberries on Serves: 4 2. Pour the caster sugar into
cocktail sticks. Prepare: 15 minutes a small pan and add the
Cook: 5 minutes lemongrass to 2 tbsps of water.
Sgroppino Melt the sugar over a low heat.
2 tbsps caster sugar, plus extra to Set aside to infuse and cool.
Makes: 4 garnish 3. Fill a cocktail shaker with ice.
Prepare: 5 minutes 2 lemongrass sticks, peeled and Strain the syrup and add to
finely chopped the shaker with the vodka and
500ml tub lemon Sorbet Lots of ice watermelon juice and a tiny
100ml Limoncello 200ml British vodka squeeze of lime. Shake well.
50ml yuzu Juice 80ml Mello Watermelon Juice, or 4. To garnish the martini, take the
500ml English sparkling wine similar glasses from the freezer. Run a
Mint sprigs, to garnish Lime wedges and juice lime wedge around the edge and
2 baby watermelon, cut into dip the glass into the caster sugar.
1. Put the lemon sorbet, wedges with skin on to garnish Pour in the martini and garnish
limoncello, yuzu juice and with a wedge of watermelon.
sparkling wine in a liquidiser (in 1. Put 2 martini glasses in Recipes courtesy of waitrose.com/recipes
S H E I L A D I L LO N
Sheila Dillon's
British
Food Tour
BBC presenter Sheila
Dillon spends her days
travelling Britain in search
of edible delights. This
month she finds herself
unexpectedly taken with
foraging – something she
previously dismissed as
being too 'hipster'
I was standing in a
fast-flowing stream,
cold water pressing
my wellies against
my legs, watching
Mark Williams reach “We've got lazy in Britain, relying
down for some dead,
unappetizing-looking on imports to enhance our food
brown seed heads.
The sun was shining in one part of the sky
when we've got our very own spice rack
and it was starting to rain. And I thought, growing all around us”
this is happiness...which isn’t anything like
I expected to feel. angelica and they tasted like citrus peel for sea arrow grass which would have given us
Mark is a foraging teacher in Scotland’s with a nutty edge. This was just one of the a coriander taste, but by the time we got into
South-West. He teaches chefs, children and ingredients we were gathering as part of Mark’s kitchen he’d brought together almost
interested amateurs all over Britain all about the challenge Mark had set himself on our twenty ingredients, including hedgehog
wild food, and consults on the flavourings for behalf. According to him, we've got lazy in mushrooms. He set about chopping, grinding
lots of the new spirit distillers popping up all Britain, relying on imports to enhance our and mixing the pakoras, before dousing them
over too. food when we've got our very own spice rack in a chickpea batter (not wild) and frying
But right up until the day I went wading growing all around us. He said he could find them in local rapeseed oil. Pakoras, to my
and squelching through tide pools on the in the wild (with a few extras from his own amazement, as good as they get.
beach at Carrick shore, the idea of meeting a garden – like magnolia petals for that touch It was the most tasty, pleasure-giving
forager hadn’t thrilled me. It seemed to me of ginger) all the ingredients to produce reminder of what real food is. It’s us, it’s
that ‘forager’ equalled ‘hipster’ - embodying authentic mushroom pakoras. nature, it’s around us – not something we
the kind of self-conscious kind of food trend It seemed unlikely to me, but, at dawn, always need to distance ourselves from with
that sets my teeth on edge. But my producer the tide at its lowest, we set about clipping plastic wrappers, styrofoam trays and portions
Rich Ward wanted to make an episode of The pepper dulse – a seaweed – from the rocks of exotic this and that. As Mark said when
Food Programme about Mark and assured me for a pepper hit. Then scurvy grass on the we were picking gorse flowers on the hill: “I
he was no hipster – simply someone who’s shoreline for a mustard seed twist, gorse always think, when coconuts first arrived in
really making a difference to lots of lives. flowers for a touch of coconut, wood aven this country, people must have said, 'Wow,
Someone we’d learn from. And he was right. roots for the clove flavour and waterpepper they taste just like gorse!'” It’s a marvelous
Those unpromising brown seeds were for a chilli edge. We were too late in the year reminder of what we’ve almost lost.
Diary Dates
RICK STEIN’S
SUNSET CINEMA,
Over to you
HAVE YOUR SAY...
TAPLOW
21st June-11th July
A summery menu has been WHAT’S YOUR FAVOURITE THING
created by Rick Stein especially
for this event; expect plenty of
Turn t ur
o TO COOK ON THE BARBECUE?
his signature seafood dishes 3 f o r o It’s no great surprise that when
p.7 e
and a different classic film each
lt im a te guid ! it comes to your favourite things to cook on the grill,
u e c u e s
evening. The perfect alfresco b
to bar it’s all about the homemade burgers…
summer party of food and film.
popuppicturecompany.co.uk
HAMPTON COURT
FLOWER SHOW,
54% 18%
WHOLE FI
LONDON SH
HOMEMADE
4th-9th July BURGERS
Featuring award-winning food
and drink producers, gardens
with edible features and talks
from the likes of Francis Quinn
and Jean Christophe Novelli,
the Hampton Court Flower
Show is the ultimate day out for
14%
food lovers and green-fingered
14%
gardeners. rhs.org.uk
HENLEY FESTIVAL CHICKENKS

IC
DRUMST RIBS
5th-9th July
Have your
This black-tie festival is the
ultimate foodie event, with Keep an eye out for our reader polls on Twitter @gbf_mag
pop-ups from the likes of Ronnie
say !
Scott’s, St James Restaurant and
Snob Lobster. Entertainment
will include music from Jess
Our Tastemaker
Glynne, The Pet Shop Boys and Each month we pick an Instagram user we love and chat to them about
Chaka Khan, alongside comedy all things food. Could you be next? Get in touch!
from the likes of Sara Pascoe
and Seann Walsh. It’s set to
be a weekend to remember,
don’t miss it!
henley-festival.co.uk
JIMMY’S FESTIVAL
22nd & 23rd July
In the heart of Suffolk on Jimmy
Doherty’s farm, top chefs will Spicy peanut noodles
Courgette and asparagus tarts Rose bundt cake
be cooking up a storm and
artists will be taking to the stage
to celebrate all things food.
We chatted to reader Lucy Parissi, 40, about What’s your signature dish?
With performances from Newton
her signature dishes, seasonality and her My Vietnamese beef stew is a family favourite in
Faulkner, Matt Cardle, Athlete
favourite Instagram accounts: winter and for the summer, my Greek souvlaki
and Toploader and cookery
Describe your photo style? with homemade pitta and tzatziki.
demos from Martha Collison,
Gill Meller and DJ BBQ, I tend to let the recipe and season determine Which Instagram accounts do you love?
you’re going to be in what I photograph. There’s so many! @vikalinka, @domestic_
for a real treat! gothess, @twiggstudios, @withsaltandpepper
What images do you ‘like’ on Instagram?
jimmysfestival.co.uk to name just a few.
A beautifully styled photo that tells a story.
at
@supergolden88 Follow th!
foodie
G B F COMM U N I T Y PAGE
From our Inbox… Tell us what

you think of
“As a regular reader and subscriber of Great Great British Food…
Star letter British Food magazine, I just had to let you know Send in your reader letters, tips,
how much I enjoyed Sheila Dillon’s new column. I regularly tune pictures and queries to:
into her programme on Radio 4 and I just loved reading about her yasmin.godfrey@aceville.co.uk
foodie travels around the UK. Her column also proved she’s a lady Or write to us at:
after my own heart: I also adore bacon, especially when Great British Food Magazine
it’s organic!” JENNY RYAN, via letter 21-23 Phoenix Court
Hawkins Road
Colchester
Essex
In the picture… CO2 8JY
You’ve all been very busy There’s no place
cooking delicious dishes like home… See what other GBF readers
this month. Tag us in your are talking about facebook.
images on social media to GBF reader com/GreatBritishFood
be featured here! @suffolkfoodie gives us
her top recommendations Follow us at
for eating out in Ipswich: twitter.com/gbf_mag
Breakfast Follow us at
Run by sisters Beth and Cocktails instagram.com/gbf_mag
Hannah, Applaud Cafe Arcade Street Tavern
(applaud-coffee.co.uk) (arcadetavern.co.uk),
has a pretty garden
where you can enjoy
a beautiful Georgian town
house in the centre of
Next Month’s
avocado on sourdough, Ipswich, is the place to go Star Letter Prize
a morning pastry and a for gin. Try the slightly
proper cup of coffee. savoury Gin Mare served Sipping on an ice-cold tea in
@rubinophotography with Fever Tree tonic and the sunshine is one of the joys
“Delicious wood Lunch a sprig of rosemary or go of summer. So, with this in mind,
fired pizza from You can’t beat the to one of their Gin and we’re giving you the chance
Fields in Holborn” stunning waterside Swing live music nights. to win a year’s supply of Pukka
location of the Herbs organic herbal tea, worth
modern, art-filled Dinner £100. To get your hands on this
Salthouse Harbour Ottoman Restaurant hamper of goodies all you have
(salthouseharbour. (ottoman-restaurant. to do is send us a message
co.uk). Fresh local co.uk) serves traditional or write us a letter – we look
produce from some and authentic Turkish forward to hearing from you!
of Suffolk’s finest food. While you wait, pukkaherbs.com
producers is key to you can watch the chefs
the great standard of grill meat skewers, lamb
cuisine here – plus, chops, lamb ribs, whole
the express lunch is seabass and flat breads on
a steal at just £15 for the charcoal grill – make
@absolutely.muffin two courses. sure you book as they
“Jelly and custard blondies” get very busy!
Over-cooked vegetables serve

little purpose other than as a
stink bomb! Over-cooking them
until they’re grey and soggy leaves a
flavourless, barren gloop.
- Dale Pinnock, The Medicinal Chef

Read more of Dale’s loves and hates on p130
@ugne_Bakes
To have your food featured in GBF simply drop us an email at yasmin.godfrey@aceville.co.uk or tag
“Hazelnut and on Twitter, Facebook or Instagram.
coffee cake”
WE E K E N D S AWAY
Weekends xxxxxxxxx
Away With...
Mark Hix The Cobb harbour
LYME REGIS The Seaside

Boarding House
Dorset's much-revered coastal town is

celebrated for its seafood and sunsets and
chef Mark Hix knows exactly where to
enjoy both.
I was born in West Bay, Bridport, which is around Lyme Regis. One of the best spots
about 10 miles down the coast from Lyme is The Wetfish Shop (wetfishshop.com)
Regis. As I have a restaurant and hotel in which specialises in Lyme Regis day boat
Lyme I tend to visit about three times a catch as well as some top selections from
month to keep an eye on the business and Brixham Fish Market. Millers Farm
have some time out. I really appreciate Shop (millersfarmshop.com) is also
the area now – there’s nowhere else quite a great place to pick up fresh fruit and
like it. Over the years I’ve built up some seasonal vegetables.
great relationships with Dorset producers
and this has really influenced my cooking And what about coffee
style, which relies on simple, locally
and cake? The Town Mill bakery
sourced ingredients. is a regular haunt of mine whenever HIX Oyster & Fish House
I’m about. This organic bakery is run

Where do you go for a by Clive and Lucy Cobb who’ve grown Any other foodie pit stops
spot of lunch? When the weather it into something of an icon for the
along the way? Dorset is thriving
is nice, HIX Oyster & Fish House area. The Galley Cafe on Broad Street
with artisan and craft producers; there's
(hixrestaurants.co.uk), my restaurant (galleycafe.co.uk) also does an
just too many to mention! But I do
on Cobb Road, is the perfect place for an excellent breakfast.
encourage as many people as possible
alfresco lunch on the veranda, along with
to come along and experience it for
half a dozen oysters, some Burrow Hill We fancy a tipple, where themselves. We host Food Rocks, a two-
cider and a great selection of fresh and
should we stop? Along the coast day food festival (Saturday 19th + Sunday
seasonal seafood.
at Bridport, the Seaside Boarding House 20th August 2017) every year down on the
(seasideboardinghouse.com) overlooks beach in Lyme Regis – it's a good place
Where’s best for fresh Chesil beach. It’s a very relaxed place to start.
produce? It goes without saying and a great spot to sip a G&T and to
Find out more about the Food Rocks festival at
that you can get excellent seafood in and watch the sun go down. hixrestaurants.co.uk
XXXXXXXX | XXXXXXXX
At H o
with
m e
Nathan Outlaw
Ever wondered what chefs really cook out of hours?
In his latest cookbook, Nathan Outlaw's Home Kitchen,
the seafood guru steps out of his chef whites to rustle up
some simple, seasonal classics for his friends and family
INTERVIEW: KAYLEIGH RATTLE
000
34 / / www.greatbritishfoodmagazine.com
N AT H A N O U T L AW
“I wanted to create a
cookbook for my children
that would include all the
basic recipes they'd ever
need in life”
As my other books have mostly and you can have the dish ready
been about fish, I've been able to before your guests arrive. I also really
include some different recipes in like cooking barbecue butterfly lamb
Nathan Outlaw's Home Kitchen. All with tzatziki [recipe overleaf]. It's
of the breakfasts in the book are a great dish for a barbecue and it's
things we would cook as a family, or always really fun to cook outside. My
have cooked at home over the years. one rule for home entertaining is to
I wanted to create a cookbook for my only ever cook one hot dish – your Barbecued Ribs with
children [Jacob, aged 13, and Jessica, starter and dessert should always be Summer Vegetable Slaw
11] that contained all the basic cold, otherwise you end up being in
recipes they'd ever need in life, such the kitchen the whole night and not
as how to make a Sunday roast (plus enjoying yourself.
garnishes and side dishes), a basic
soup and a decent pudding – and I've spent pretty much all of my
from there they can freestyle. adult life in Cornwall and my
wife is Cornish, too. The range of
I had to feature pancakes in the ingredients available here is just
book as they're my kids' favourite amazing – there's lots of really good
breakfast. I couldn't leave out vegetables, beef, lamb and poultry
smoked salmon with poached egg and it means I can keep things
either as my wife Rachel loves it. simple in the restaurant because the Port isaac, Cornwall, where Nathan
runs Restaurant Nathan Outlaw
Sticky toffee pudding is one of my produce is just so good. I've included
most-loved desserts, so that also some traditional Cornish dishes
had to go in. In fact, it's also my in Nathan Outlaw's Home Kitchen When things grow together in
daughter's favourite – she even won to reflect this, such as the Hog's season in nature – like gooseberries
the Padstow's Amateur Sticky pudding, a traditional sausage from and elderflower – you just have to
Toffee Pudding Championship Cornwall. put them together; they're a match
with her recipe! made in heaven! The gooseberry
I'm a real stickler for seasonal season is short but you can poach
The book was shot over four days produce and using ingredients at the them, turn them into jam and even
and I cooked all of the recipes in the right time of year. I'm continually freeze them to preserve them. You
book on a home stove. My kids even talking to the green grocer to see can also make your own elderflower
helped with the food preparation what's new! One of my top seasonal cordial. Elderflower vinegar is also
as my chefs were busy – there's lots foods has got to be asparagus. I have nice, but it takes about a year to brew!
of memories associated with the it on the menu for eight weeks max,
making of the book. and then it doesn't go on the menu
again all year. I also love brown
Sundays are my day off and a big crab and strawberries. Growing
day for home cooking. If I'm hosting up as a child in Kent, my dad had TURN THE PAGE!
for friends over the summer, I'll put an allotment. We'd pick our own To cook some of our favourite
together a chilli cured salmon. It's strawberries and would get a belly recipes from the book...
delicious with avocado and tomato ache from eating too many!
Barbecued Ribs with
Summer Vegetable Slaw
Serves: 8
Prepare:15 minutes, plus
chilling time
Cook: 3 hours
4 racks of pork loin ribs,

membrane removed
4 tbsps tomato ketchup
4 tbsps clear honey
3 tbsps Bovril
2 tbsps Worcester sauce
1 tbsp English mustard
For the slaw:

4 corn cobs, kernels removed
2 red onions, peeled and sliced
12 asparagus spears,
sliced lengthways
200g French or runner beans,
finely sliced lengthways
4 carrots, peeled and grated
20 radishes, trimmed
and sliced
50g caster sugar, plus 2 tbsps
200ml cider vinegar
4 tbsps extra virgin olive oil or
rapeseed oil
2 tsps black mustard seeds
3 tbsps chopped chives
3 tbsps chopped parsley
3 tbsps chopped mint
Sea salt and freshly ground Barbecued Buttered Leg
black pepper of Lamb with Tzatziki
1. First, marinate the ribs. In a

bowl, mix the ketchup, honey, toss all the vegetables together. necessary.
Bovril, Worcestershire sauce and Add the 2 tbsps of caster sugar 6. When you're ready to eat,
mustard together. Smear half of and 2 tsps of salt and gently brush the ribs with the remaining
this mixture all over the ribs and scrunch the vegetables to mix marinade and place on the
rub in well; save the rest for later. well. Tip into a colander and leave barbecue grid. Cook until nicely
Leave the ribs to marinate in the to drain for 20 minutes. caramelised and lightly charred.
fridge for at least 3 hours but 4. For the dressing, mix the Serve immediately, with the slaw.
ideally overnight. 50g caster sugar with the cider
2. Preheat your oven to 140°C/Fan vinegar, olive oil, mustard seeds, Barbecued Buttered Leg
125°C/Gas 1 and place the ribs on 1 tsp pepper and a pinch of salt. of Lamb with Tzatziki
a large oven tray (use two trays Set aside. Light your barbecue
if necessary). Cover with foil and around 30 minutes before you Serves: 8-10
cook for 3 hours, checking and plan to start cooking. Prepare:10 minutes, plus chilling
basting with the cooking juices 5. Just before cooking the ribs, Cook: 30 minutes, plus resting
every hour. toss the vegetables with the
3. During the last hour of cooking, dressing and chopped herbs. 3 kg leg of lamb, boned and
prepare the slaw. In a large bowl, Taste for seasoning and adjust as butterflied, skin scored (ask your
View from The Mariners, the pub

Nathan runs with Sharp's Brewery
and pepper to taste, cover and

refrigerate until ready to serve.
4. Light your barbecue around
30 minutes before you plan to
start cooking. When the coals are
ready, carefully lift the lamb from
the marinade and place it on the
barbecue. If the coals start to flame
up, pull the lamb to the cooler side
until they die down. Cook the lamb
for 25 minutes, turning every two or
three minutes.
5. When the lamb is done,
transfer it to a tray, cover with foil
and leave to rest for 10 minutes.
Get everything else ready in the
meantime. Put the meat back on
A handful of mint leaves,
the barbecue for a few minutes to
finely sliced
warm up, then slice on a board and
A splash of extra virgin olive oil or
place on a warmed platter.
rapeseed oil
Serve at once, with the tzatziki on
the side.
1. For the marinade, mix the garlic,
oil, rosemary, chillies and honey
together in a bowl and season
Barbecued Lobster with a
well with salt and pepper. Lay the
Tomato Salad & Garlic &
lamb in a roasting tray and pour
Parsley Dressing
butcher to do this) the marinade over, rubbing it into
Serves: 4
Sea salt and freshly ground the lamb. Cover with cling film
Prepare: 30 minutes, plus
black pepper and leave to marinate in the fridge
freezing time
for at least 3 hours, or overnight
Cook: 10 minutes
For the marinade: for best results.
5 garlic cloves, peeled and crushed 2. To make the tzatziki, peel, halve
6 tbsps olive or rapeseed oil and deseed the cucumbers, then
5 tbsps chopped rosemary grate into a bowl and add the
2 red chillies, sliced wine vinegar and a pinch of salt. “The thought of
2 tbsps clear honey Cover and leave overnight in the
fridge, alongside the lamb. lamb on the barbecue
For the tzatziki: 3. The next day, drain the
3 large cucumbers cucumber and squeeze in your with garlic and
7 tbsps white wine vinegar hands to remove all excess juice,
700g Greek style natural yoghurt then place in a clean bowl. Add rosemary makes my
4 garlic cloves, peeled and the yoghurt, garlic, mint and oil
finely chopped and mix well. Season with salt mouth water!”
Nathan is a big fan of
fresh, seasonal produce
4 live lobsters
Olive or rapeseed oil to drizzle
Sea salt and freshly ground
black pepper
2 lemons, halved, to serve
For the tomato salad:

2 beef tomatoes
1 small red onion, peeled and
finely sliced
1 tbsp chopped flat-leaf parsley
75ml balsamic vinegar
150ml extra virgin olive or
rapeseed oil
For the dressing:

2 free-range egg yolks
2 garlic cloves, peeled and
finely chopped
2 tsps Dijon mustard
3 tbsps chopped flat-leaf parsley
4 tbsps white wine vinegar
1 tsp caster sugar
400ml olive or rapeseed oil
Barbecued Lobster with a Tomato

1. Put the lobsters into the freezer
Salad & Garlic & Parsley Dressing
for 1 hour prior to cooking. Light
your barbecue around 30 minutes
before you are planning to salt and pepper. If the dressing ready for cooking.
start cooking. seems a little thin, add some 5. When the barbecue coals are
2. For the salad, slice the beef more oil. Set aside. white hot, carefully place the
tomatoes and lay out on a platter. 4. To kill the lobsters, remove lobster claws on the barbecue
Scatter over the red onion and them from the freezer and firmly grid and cook for 3–4 minutes.
chopped parsley, then drizzle insert the tip of a strong cook’s Turn the claws over and add the
with the balsamic vinegar and oil. knife into the cross on the back lobster tails, shell side down.
Season with salt and pepper and of the head. Now carefully cut the Cook for 3–4 minutes then turn
set aside at room temperature. lobsters in half lengthways, from the lobster tails over and cook for
3. For the dressing, whisk the egg head to tail. Remove the stomach a further 2 minutes.
yolks with the garlic, mustard, sac from the head and the dark 6. Serve the lobsters straight
parsley, wine vinegar, sugar and intestinal thread running along away on warmed plates, with
50ml of water. Gradually whisk in the length of the tail. Crack the the dressing, lemon halves for
the oil a little at a time until it is all claws and lay them and the squeezing and the tomato salad
incorporated, then season with rest of the lobsters on a tray on the side.
“Elderflower
and gooseberries
are an exceptional
pairing!”
for 15 minutes then remove the

baking beans and paper and
return the tart case to the oven
for a further 5 minutes. Place
on a wire rack to cool; do not
remove the tart case from the tin.
Lower the oven temperature to
120°C/Fan 110°C/Gas ½.
Elderflower Custard Tart with 6. To make the filling, pour the
Poached Gooseberries
cream, elderflower cordial and
lemon juice into a pan and bring
just to a simmer over a medium
Elderflower Custard together in a bowl until pale and heat. Meanwhile, whisk the sugar
Tart with Poached fluffy. Lightly beat the egg and and eggs together in a bowl.
Gooseberries egg yolks together, then gradually 7. Pour the hot creamy liquid
beat into the creamed mixture. onto the whisked egg mixture
Serves: 6 Add the flour and stop mixing as and whisk to combine. Pass the
Prepare: 20 minutes, plus chilling soon as a dough is formed. mixture through a sieve into a
Cook: 1 hour, plus cooling 2. Tip the dough onto a lightly large jug or container and allow
floured surface and knead briefly it to cool.
For the pastry: until smooth. Divide in half, shape 8. When the filling has cooled,
200g unsalted butter, diced each piece into a ball and flatten place the tart tin on a baking
180g icing sugar, sifted to a disc. Wrap both pastry discs sheet in the oven and carefully
1 medium free-range egg in cling film. Chill one in the fridge pour the custard mixture into
6 free-range egg yolks for 30 minutes; freeze the other the pastry case. Bake for 30–40
500g plain flour, plus extra for another tart. minutes until the custard is
for dusting 3. Preheat your oven to 180°C/ set with a slight wobble in
Fan 165°C/Gas 4. Roll the chilled the middle. Remove from the
For the filling: pastry out on a floured surface to oven and allow to cool, then
600ml double cream the thickness of a £1 coin and use refrigerate to chill.
200ml elderflower cordial to line a loose-based 25cm round 9. Meanwhile, for the poached
100ml lemon juice tart tin, pressing it firmly into the gooseberries, put all the
200g golden caster sugar edges of the tin and making sure ingredients into a pan and heat
8 large free-range eggs there are no holes or cracks. Trim slowly until the sugar dissolves,
away any excess pastry. Prick the then bring to the boil. Lower
For the poached gooseberries: bottom of the pastry case with a the heat and cook until the
500g gooseberries fork several times. gooseberries soften, about 2–3
5 tbsps caster sugar 4. Line the pastry case with minutes. Remove from the heat
180ml elderflower cordial a scrunched-up piece of and leave to cool. Recipes extracted
greaseproof paper then fill with 10. Carefully remove the from Nathan
Outlaw's Home
1. To make the pastry, use a baking beans. Place in the fridge elderflower tart from the tin and Kitchen (£16,
stand or electric hand mixer to to rest for 20 minutes. cut into wedges. Serve with the Quadrille).
Photography: David
cream the butter and icing sugar 5. Bake the chilled pastry case poached gooseberries. Loftus
GET GRILLING WITH
BRITISH TROUT!
Delicious and versatile, British trout is the perfect fish for your
summer barbecue. Get inspired with these tasty recipes
Summer is all about eating light and healthy 1. Slip a couple of half moon slices of Small bunch of coriander
meals – alfresco if at all possible. Home lemon inside the body cavity of the trout, 1 large mild chilli,
cooks are often scared of barbecuing fish, season and then wrap each fish in 3 deseeded and diced finely
so we want to show you two delicious and sheets of the wet newspaper. This parcel 2 cloves of garlic, sliced finely
fool-proof ways to lighten up your summer will gentle steam the fish. 2 spring onions, shredded
soirées. Pair with a chilled glass of white or 2. Make sure the coals of the barbecue 2 tbsps vegetable oil
rose wine for summer perfection. have burnt down to the correct Soy sauce
temperature; you should be able to just 2 tbsps lime juice and zest
Barbecued Trout in hold your hand above the grill for no Good pinch of sugar, to taste
Newspaper with Anya more than 3 seconds. Place the trout 1 tsp sesame oil
Potatoes, Asparagus & Caper parcels on the grill and cook for 6-8
& Dill Dressing mins each side. Meanwhile, make the To serve:
dressing by mixing all the ingredients 240g cooked Basmati rice
Serves: 4 together in a bowl. 4 heads pak choi
Prepare: 10 minutes 3. Unwrap the fish with scissors and One lime, cut in half and barbecued
Cook: 16 minutes slip a knife along the lateral line to the
back bone to check if they are cooked 1. Slash each side of the trout three
2 whole rainbow trout, gutted properly. Place the trout on a long times to allow the barbecue flavour to
Salt and pepper plate and coat well with the dressing. penetrate the flesh; this will also stop the
1 lemon, cut into half moon slices Serve with crushed and buttered fish from curling up over the heat and
Anya potatoes with chives and some will allow it to cook evenly. Rub with a
For the dressing: steamed asparagus spears. Squeeze the little vegetable oil, salt and pepper.
Heaped tbsp caper berries, rinsed barbecued lemon over the top to finish. 2. Make sure the coals of the
and shredded barbecue have burnt down to cooking
Heaped tbsp finely chopped dill Barbecued Whole Trout with temperature; you should be able to just
1 clove of garlic, crushed an Asian Dressing, Streamed hold your hand above the grill for no
Juice and zest of a whole unwaxed lemon Rice & Pak Choi more than 3 seconds. Place the trout on
3 tbsps of good quality extra the grill to cook for 5-6 minutes each
virgin olive oil Serves 4 side. Meanwhile, make the dressing by
Prepare: 10 minutes mixing all the ingredients together in a
To serve: Cook: 12 minutes bowl. Slip a knife along the lateral line
Buttered and crushed Anya or new to the back bone to check if it is
potatoes with chives 2 whole trout, gutted cooked properly. Place the trout on a
Steamed asparagus Vegetable oil long plate and coat well with the Asian
A lemon, cut in half and barbecued Salt and pepper dressing. Serve with rice and pak choi.
Squeeze the barbecued lime over the
Special kit: For the Asian dressing: dish to finish.
6 sheets of newspaper, A thumb of ginger, pealed
soaked in water and finely sliced britishtrout.co.uk
EasyEveryday
TEMP T I N G S E A S O NAL RE CI PE S T O CO O K NOW
+28
Delicious
alfreso
recipes STUNNING
SUMMER
BAKES!
P.48
p42 p46 p53
New ways 3 tasty on- 30-minute

with British the-go veg-packed
cherries lunches suppers
Easy Everyday
SEASONAL HERO
Cherries
Glossy, plump and delicious, these fruits are one of summer’s
sweetest surprises and we love them!
I
ntroduced to Britain by the Romans in the first century AD, cherries have been
a fruity favourite of us Brits ever since. They’re at their best mid-July and we
just can’t get enough of them. So, if you’re looking to add some new dishes to
your repertoire, we’ve got five fantastic recipes to inspire you. What are you
waiting for? Dig in!
GROW BAKED CHERRY

Cherry trees grow best when in well-watered soil. Try to SWIRL CHEESECAKE
protect flowers from any frost damage.
SERVES: 8
PREPARE: 15 minutes, plus chilling
PREP COOK: 1 hour 10 minutes
Simply remove the stones and stalks and enjoy.
150g digestive biscuits
75g butter, melted
420g cherries, pitted and halved
STORE
(reserve 12 whole
Cherries will keep in the fridge for up to four days. They also freeze well.
cherries to decorate)
2 tbsps cherry brandy
400g soft cheese
ENJOY 250g tub Ricotta
We love to use the sour varieties in sauces, crumbles and pies. Sweet 3 free-range eggs, beaten
50g caster sugar
cherries are great eaten as they are.
Icing sugar to serve
1. Preheat the oven to 180°C/Fan

160°C/Gas 4. Place the biscuits in a
ALSO IN SEASON… roasted slowly in the oven. Toss the
Illustration: Alice Cleary, aliceclearyillustrated.com
food processor and pulse to make

cooked beetroot through a warm
fine crumbs. Mix in the melted butter
Apricots salad or serve as an accompaniment
and press into a 20cm round loose-
With their velvety skin and soft flesh, to your roast dinner.
bottomed cake tin. Place on a baking
apricots thrive in warm sheltered Courgettes tray and bake for 5 minutes. Meanwhile,
spaces and need plenty of water. Now that courgettes are officially cook the cherries in the brandy for 5
We love to eat them freshly sliced in season, it’s time to rekindle minutes, then cool slightly.
on top of yoghurt with a sprinkling your love for your spiralizer and 2. Whisk the soft cheeses, eggs and
of homemade granola. to conjure up some courgetti with sugar. Stir in the cherries and liquid.
Beetroot pesto and fresh tomatoes. Pour over the biscuit base and bake
The natural earthiness of beetroot for 50-60 minutes until just set.
is just asking to be mixed with 3. Allow to cool before removing from
rapeseed oil, garlic and thyme and the tin. Chill for 1-2 hours and top with
reserved cherries to serve.
Easy Everyday
Recipe from
waitrose.com/summer
Easy Everyday
CHOCOLATE through with the nuts to give it soft peaks, being careful not to
CHERRY PAVLOVA a marbled look. over-whip it. Drain the marsala
3. Spread a circle of the from the cherries into the cream
MAKES: 8 meringue, about 20-25cm in and fold through, along with half
PREPARE: 20 minutes, diameter, on each baking sheet. of the cherries. Spread just over
plus cooling Bake for 35-40 minutes. half of the mix on the bottom
COOK: 40 minutes 4. Remove from the oven and layer of meringue, top with the
carefully lift the meringues other disc of meringue, the
100g dark chocolate, melted onto wire racks to cool. Peel the remaining cream mix and then
and cooled greaseproof paper away from the leftover cherries. Grate over
4 free-range egg whites the meringues and then lift onto the dark chocolate and serve.
220g caster sugar a serving platter or cake stand. Recipe courtesy of
½ tsp white wine vinegar 5. Whip the cream until it forms seasonalberries.co.uk
100g skinned, roasted
hazelnuts, roughly chopped
MORE WAYS WITH... gently, until the sugar has dissolved.
FOR THE TOPPING:
450ml double cream
Cherries Decant this mixture into a jar and add
a 70cl bottle of vodka and mix well.
500g cherries, pitted Cherry Cake Seal and leave for a month before
1 glass marsala or cherry liqueur Preheat oven to 160°C℃/Fan 140°C℃/ assembling your martini. Add 1 part
10g dark chocolate, for grating Gas 3 and line a cake tin. Mix together vermouth to 5 parts cherry vodka
175g of butter, 175g sugar, 3 eggs, and shake with plenty of ice for 30
1. Place the cherries in a bowl 300g ground almonds and a tsp seconds to dilute. Strain into a chilled
and cover with the marsala. Toss baking powder. Once combined, fold glass and serve.
them in the wine and set aside. in 150g of de-stoned fresh cherries Cherry Sauce
2. Preheat the oven to 170°C/Fan and 75ml of milk. Pour into a lined Put the zest and juice of 1 orange, a
150°C/Gas 3 and line two baking cake tin and scatter over a handful of grated thumb-sized piece of ginger,
trays. Whisk the egg whites until flaked almonds. Bake for an hour, or a tbsp of soy sauce, a squeeze of
they form soft peaks and then until a skewer is inserted and comes lemon juice, 50ml of port and 400g
gradually add the sugar, and clean, then cool and serve. of de-stoned cherries in a medium
a little at a time until the Cherry Martini saucepan over a high heat. Bring to
mixture becomes thick and Tip 400g of de-stoned cherries in a the boil, then reduce the heat to low
glossy. Whisk in the vinegar. pan with 250g of caster sugar and and simmer until the cherries are
Pour the melted chocolate down 100ml water, then heat, stirring tender and the sauce thickens.
the sides of the bowl and fold it
Whether you are looking for a restaurant

serving the finest cuisine for dinner, a café/bar
for lunch with friends, or a hotel/B&B for a
relaxing break, you can’t go far wrong in
considering any of the following that are
highly recommended by Les Routiers.
Enjoy great atmospheres, warm and friendly
hospitality, the finest cuisine and best quality
drinks within our individual yet unique
establishments throughout the UK.
THE CASTLE HOTEL – THE PLOUGH – SAN CARLO –

Conwy, North Wales Scalby, Scarborough Leeds
The Castle Hotel is an award-winning This friendly village pub/restaurant prides In true Italian style using only the finest and
Coaching Inn within the UNESCO World itself on offering quality food, an interesting freshest seasonal ingredients, this 140-seated
Heritage Walled Town of Conwy. variety of local craft ales, a fine selection of stylish restaurant has been designed to
spirts and wines as well as stylish create its own, unique atmosphere, using
accommodation all in a comfortable and natural light and glass to blend contemporary
gorgeous setting. and classic themes.
THE MANDOLAY HOTEL – DON GIOVANNI – THE MOORINGS AT MYTON –

Guildford, Surrey Manchester Leamington Spa, Warwick
Independently owned, The Mandolay Hotel Award-winning Italian cuisine, Manchester’s Situated on the superb canal-side, the
couples exceptional service with first class oldest and finest independently-owned Italian CD Pub Co. vision is clear - to serve
facilities and our 72 comfortable bedrooms restaurant. All dishes are prepared using the Anglo/French cuisine in a ‘New England’
and exceptional meeting facilities make us freshest seasonal ingredients, sourced locally style environment by their National
the obvious choice for business visitors. from Italian and British producers based within award winning team.
Greater Manchester whilst integrating
traditional Italian culture into every dish they
THE FALCON HOTEL – THE FUZZY DUCK – YE OLDE PUNCHBOWL INN –

Uppingham, Leicester Armscote, Stratford Upon Avon Bridgnorth, Shropshire
A stunning 16th Century coaching inn in the An 18th-century coaching inn, polished to As a renowned restaurant in Shropshire,
heart of the natural splendors of Rutland. perfection by The Fuzzy Duck team. our reputation of quality produce, much
Perfect for short business trips or a weekend Cozy fireplaces, gleaming tables, fine china served from their AGA Carvery, a first for the
break, with its unique market town location and delicious food tell a tale of comfort and UK, alongside functions, Shropshire tribute
the hotel is ideal for wedding receptions, luxury, while our smiling staff are waiting to nights and Shropshire Weddings.
conferences or corporate events. serve you.
For more information on the above establishments and to view many more places to wine, dine and stay
throughout the UK and Ireland, visit the Les Routiers website at www.routiers.co.uk or call us on 0845 050 1189.
We expect the best so you receive the best.
Easy Everyday
LUNCH ON THE GO
Assemble these simple, summery lunches in minutes
using a few store cupboard essentials and salad staples
SARDINE, TOMATO,
OLIVE & CAPER SALAD
SERVES: 1
PREPARE: 10 minutes
COOKING: 30 minutes
1 tsp rapeseed or extra virgin

olive oil
1 tbsp apple cider vinegar
1 tsp capers, drained
1 tbsp finely chopped parsley
135g can of sardines in olive oil,
drained and chopped
1 handful of pitted green olives,
cut in half
4 sun-dried tomatoes in olive oil,
drained and chopped
5cm piece of cucumber, diced
4 cherry tomatoes, cut in half
1 handful of rocket
black pepper
1. Put the oil, vinegar, capers and

parsley into a large sealable jar or
container. Add a pinch of salt and
plenty of black pepper.
2. Tip in the sardines. Layer the
remaining ingredients on top and
fill to the brim with rocket. Seal
the jar or container.
3. When you're ready to eat, tip
the sealed jar or container upside
down to allow the dressing to
coat the salad.
LUNCH TIP
Save time by packing the
can of sardines separately.
At lunchtime, simply open,
drain and add to your salad
before tossing everything
together with a fork.
ROASTED CAULIFLOWER, FIG, PECORINO & RED
CHICKPEA, FETA & CHICORY SALAD
POMEGRANATE SALAD
SERVES: 1
SERVES: 2 PREPARE: 10 minutes
PREPARE: 10 minutes
COOK: 15 minutes 3 basil leaves, finely chopped
1 tbsp extra virgin olive oil
1 small cauliflower, broken into 1 tsp lemon juice
bite-size florets 1 tsp clear honey
½ × 400g can chickpeas, rinsed 2–3 fresh figs, to taste, cut into
and drained quarters
2 tbsps rapeseed oil 25g Pecorino cheese
1 tsp smoked paprika 1 tbsp walnuts
1 handful of pomegranate seeds 6 red chicory leaves, shredded
(see tip below) 1 handful of rocket leaves
1 handful of rocket leaves Sea salt and freshly
1 handful of mint leaves Ground black pepper
50g Feta cheese, crumbled
Squeeze of lime juice 1. Put the basil, oil, lemon juice
Sea salt and freshly ground and honey into a small sealable
black pepper container. Season with sea salt
and plenty of black pepper. Put
1. Preheat the oven to 180°C/Fan on the lid and shake until
160°C/Gas 4. Put the cauliflower well mixed.
in a bowl and add the chickpeas. 2. Put the figs in a separate
2. In another bowl, mix together sealable container. Use a potato
the oil and paprika. Spoon peeler to slice slithers of Pecorino
this over the cauliflower and over the figs. Scatter over the
chickpeas, and mix well until walnuts, chicory and rocket.
well coated.
“Fresh figs are Seal the container and pack the
3. Tip the mixture into a baking dressing to take with you.
pan and roast for 15 minutes. lusciously sweet and have 3. When you're read to eat pour
Remove from the oven and leave
to cool for 5 minutes.
a unique texture – give the dressing over the salad and
mix thoroughly.
4. Add the pomegranate them a try when
they’re in season”
seeds and rocket leaves. Tear
the mint leaves over the top.
Add the Feta and lime juice s
and mix everything together
gently. Season with salt and
pepper. Transfer to two lidded
containers. Take one to work
and keep the other portion in the
fridge until tomorrow.
SAVE TIME
You can buy pomegranate Recipes taken
seeds ready popped from from Packed by
the fruit, saving you a fiddly Becky Alexander
job. They freeze well, so if a and Michelle
whole pack is too much, keep Lake (£12.99,
them in the freezer and just Nourish Books)
remove a handful whenever Photography by
you need them. Haarala Hamilton
Easy Everyday
TREAT YOURSELF
Summer is the perfect excuse to put on an alfresco
afternoon tea party. Host yours in vintage style with
our pick of the tastiest cakes and prettiest kit
STRAWBERRY CHEESECAKE 2 tbsps milk 1. Preheat the oven to 180°C/

CUPCAKES 100g strawberries, hulled and Fan 160°C/Gas 4. Line a 12-hole
chopped into small pieces muffin tin with paper
SERVES 12 cupcake cases.
PREPARE: 15 minutes TO DECORATE: 2. To make the cakes, place
COOK: 18 minutes 50g unsalted butter, softened the butter and sugar in a bowl
150g cream cheese, at room and beat with an electric whisk
FOR THE CAKES: temperature until pale and fluffy. Add the
125g unsalted butter, softened 4 tbsps icing sugar eggs, one at a time, beating well
125g golden caster sugar 1 vanilla pod, seeds scraped out between each addition. Sift over
2 large free range eggs ½ ginger biscuit, crushed the flour and baking powder.
125g self-raising flour into crumbs Fold in with a metal spoon.
1 tsp baking powder 12 strawberries, halved Add the orange zest, milk and
½ orange, zest finely grated or sliced strawberries and fold together.
3. Divide the mixture evenly
between the paper cases and
smooth the tops with the back
of a spoon. Bake for 18 minutes,
or until well risen and slightly
springy to the touch. Remove
the cakes from the tin and
transfer to a wire rack to cool.
4. To make the icing, beat
together the butter, cream
cheese, icing sugar and vanilla
seeds until smooth. When
the cupcakes are cool, use a
palette knife to spread the icing
onto each cake. Scatter with
the biscuit crumbs, arrange a
strawberry on top of each and
serve immediately.
“You can swap the

y
strawberries in this recipe for an
seasonal berries you like ”
CHOCOLATE BERRY 3. Place alternate dollops of the 5. For the dark chocolate icing,
MARBLE CUPCAKES white chocolate and raspberry melt the chocolate, broken into
mixtures into the cupcake cases squares, in 30-second bursts in
SERVES 12 until the mixtures are evenly the microwave, stirring between
PREPARE: 20 minutes distributed. Smooth the tops each burst, then set aside. Beat
COOK: 18 minutes with the back of a spoon and the butter, icing sugar and cocoa
bake for 18 minutes, or until powder in a large bowl with an
FOR THE CAKES: well risen and springy to the electric whisk until pale and fluffy,
125g unsalted butter, softened touch. Remove from the tin and then fold in the melted chocolate,
125g golden caster sugar transfer to a wire rack to cool. milk and vanilla extract.
2 large free range eggs 4. Meanwhile, make the icings. 6. Spoon the white chocolate icing
125g self-raising flour For the white chocolate icing, down one side of a piping bag
1 tsp baking powder melt the chocolate, broken into fitted with a star nozzle and spoon
1 tsp vanilla extract squares, in 30-second bursts in the dark chocolate icing down the
1–2 tbsps milk the microwave, stirring between other side. Once the cupcakes
100g raspberries each burst, then set aside. Beat are cool, pipe the icing onto the
30g white chocolate, chopped the butter and icing sugar with top of each cake, creating a
an electric whisk until pale and marbled effect, and decorate with
FOR THE WHITE fluffy, then beat in the melted chocolate hearts and glitter. Top
CHOCOLATE ICING: chocolate until smooth. each one with a raspberry.
100g white chocolate
140g unsalted butter, softened
140g icing sugar
FOR THE DARK

CHOCOLATE ICING:
100g good-quality dark chocolate
(70% cocoa solids)
150g unsalted butter, softened
200g icing sugar
3 tbsps cocoa powder
2–3 tbsps milk
2 tsps vanilla extract
Chocolate hearts, edible glitter
and 12 fresh raspberries,
to decorate
1. Preheat the oven to 180°C/

Fan 160°C/Gas 4. Line a 12-hole
muffin tin with paper
cupcake cases.
2. To make the cakes, beat the
butter and sugar with an electric
whisk until pale and fluffy. Add
the eggs, one at a time, beating
between each addition. Sift over
the flour and baking powder.
Fold in using a metal spoon. Add
the vanilla extract and enough
y milk for the mixture to be of a
dropping consistency. Spoon
half into a separate bowl and add
the raspberries. Mash so the
mixture is streaked pink, then set
aside. Stir the white chocolate
into the non-raspberry mixture.
Easy Everyday
Put the kettle on !

Foodie Flavours
Raspberry, £3.99
available from
foodieflavours.com
Pastel Stripes
Cupcake Cases, £6.99,
candleandcake.co.uk
SALTED CARAMEL with a potato masher or flat-

BILLIONAIRE’S SHORTCAKE bottomed glass to make an even
layer. Place in the fridge and chill
SERVES 16–20 squares while you prepare the caramel.
PREPARE: 15 minutes, plus 2. Pour all the caramel
chilling time ingredients into a saucepan,
COOK: 15 minutes place over a low heat and stir At home with
constantly until melted. Keep Ashley Thomas
White Floral
FOR THE BOTTOM LAYER: a close eye on the mixture,
Tea Pot, £22.00,
300g digestive biscuits keeping the heat low, and stir debenhams.com
125g salted butter, melted continuously as it can catch on
the bottom of the pan. Bring
FOR THE CARAMEL LAYER: to a simmer and bubble for 10
100g butter, plus extra for minutes, or until the mixture Daisies &
Roses Border
greasing starts to thicken and deepens
Plastic Cake
1 x 397g can condensed milk to a darker caramel colour. Stand, £30.00,
75g light muscovado sugar Discard the vanilla pod. Pour the cathkidston.
com
75g golden syrup caramel over the biscuit base
1 vanilla pod, seeds scraped and leave to chill for at least 2
A pinch of sea salt hours, until set.
3. For the top layer, place
FOR THE TOP LAYER: the dark chocolate in a
150g good-quality dark chocolate, microwavable bowl and melt
broken into squares in 30-second bursts in the Green Regency
50g white chocolate, broken into microwave, stirring between Teacup &
Saucer, £8.95,
squares each burst. Repeat with the dotcomgiftshop.com
Edible gold or silver stars white chocolate in a separate
bowl. Pour the dark chocolate
1. Lightly grease a 20cm square over the whole of the cake,
baking tray and line it with baking then place dollops of the white
paper. To make the bottom chocolate on top. Then, using a
layer, place the digestives in a toothpick, swirl the top to create
blender and blitz until they form a marbled effect. Sprinkle with Recipes taken from Cath
crumbs. Pour in the melted gold or silver stars, cover and Kidston: Mug Cakes,
butter and blitz until combined. chill in the fridge for 1 hour, or Cupcakes & More from Cath
Tip the biscuit mixture into the until totally set. Cut into squares Kidston (£15, Quadrille)
prepared tin and press down to serve. Photography © Dan Jones
IN JULY AN D AUGUST*ING
BOOK
ITISH FOOD WHEN
EAT BR
*PLEASE QUOTE GR
Easy Everyday
DELICIOUS IN
30 MINUTES
These super salads take 30 minutes
or less to cook and prep –
get stuck in tonight!
Easy Everyday
CHORIZO COBB SALAD SALMON & SUGAR SNAP
WITH BUTTERMILK TABBOULEH WITH HERB
RANCH DRESSING YOGHURT DRESSING
SERVES: 2 SERVES: 4
PREPARE: 10 minutes PREPARE: 20 minutes
COOK: 10 minutes COOK: 10 minutes
• 100g cooking chorizo, sliced 4 salmon fillets, skinned •

• 100g cherry tomatoes 1 tbsp rapeseed oil • ½ tsp
• 1 eating apple, cored and ground allspice • 120g Greek
chopped • 1 avocado, chopped yogurt • 25g pack basil • ½ 25g pack chives
• 2 large handfuls watercress • 1 tbsp lemon juice • 1 tsp honey
For the buttermilk ranch dressing: For the tabbouleh:
4 tbsps buttermilk • 2 tbsps mayonnaise • 1 tbsp white wine 150g bulgar wheat • 200g sugar snap peas, halved • 1 romano
vinegar • ½garlic clove, crushed • 1 tbsp chopped dill red pepper, deseeded and sliced • ½ red onion, finely sliced •
250g cherry tomatoes, halved • ½ cucumber, and finely diced
1. In a frying pan, sear the chorizo slices over a medium- • 25g parsley, chopped • 25g mint, leaves roughly chopped • 3
low heat for 5-7 minutes, until crisp and the fat is tbsps rapeseed oil • 1 lemon, juice • ½ tsp ground allspice
released; drain well on kitchen paper. Meanwhile, in a
small bowl, whisk together the dressing ingredients 1. Put the bulgar wheat in a bowl and cover with boiling
and season. water. Cover with cling film and set aside for 15 minutes.
2. Halve the cherry tomatoes. On a serving platter or 2. Fluff up the bulgar wheat with the veg and herbs. Whisk
plates, loosely arrange the chorizo, tomatoes, apple together the oil, lemon juice and allspice, and stir through
and avocado in sections, scattering the watercress the tabbouleh; season and set aside.
throughout. Serve with the dressing drizzled over 3. Brush the salmon fillets with the oil, season and sprinkle
the top. all over with the allspice. Fry for 2 minutes, then flip over
and cook for another 2-3 minutes. Set aside to rest
4. Put the yogurt, herbs, lemon juice and honey in a
blender. Season and whizz until smooth. Serve the salmon
on the tabbouleh, with the dressing alongside.
WASABI STEAK SMOKED TROUT SALAD

SALAD WITH SOY & CHILLI
SERVES: 2 SERVES: 2
PREPARE: 10 minutes PREPARE: 5 minutes
COOK: 10 minutes COOK: 1 minutes
150g broccoli, cut into florets 185g pack Waitrose

• 1 British sirloin steak, Spiralized Butternut
trimmed • 2 tsps wasabi Spaghetti, or similar •
paste • 4 tsps olive oil • Juice ½ x 235g pack pak choi,
½ lemon • 100g mixed salad leaves • 200g cherry shredded • 100g baby corn, halved lengthways and sliced •
tomatoes, halved 1 red chilli, deseeded and thinly sliced • 1 tbsp light soy
sauce • 1 tbsp honey • 1 tsp toasted sesame oil •
1. Cook the broccoli in a steamer or colander over a pan 2 x smoked trout fillets
of simmering water for 4-5 minutes until just tender.
2. Meanwhile, spread the steak with the wasabi paste 1. Microwave the butternut spaghetti for 1 minute and
on both sides. Heat 2 tsps oil in a frying pan and fry the allow to cool slightly. Mix in the pak choi, corn and chilli.
steak for 2 minutes on each side (for rare). Allow to rest 2. Whisk together the soy, honey and oil and toss into
for 2-3 minutes before thinly slicing. the salad.
3. Whisk the lemon juice with the remaining oil and 3. Break the trout into large flakes, gently stir into the
season, toss into the salad with the tomatoes and salad and serve.
broccoli and serve topped with the steak.
Recipes courtesy of waitrose.com/recipes
Distilled in small batches, Pinkster is infused

with fresh, plump raspberries grown locally
to our Cambridge HQ.
Deliciously dry with a hint of fruit and an

exceptionally smooth finish, we make a
refreshingly different G&T.
For teatime tipples, try our new Gin Jam

made with leftover inebriated raspberries.
Available from discerning retailers including

Harvey Nichols, Majestic Wine, Ocado and Selfridges.
Easy Everyday
THE GOODNESS
OF NUTS
Not only do nuts add amazing flavour and texture to dishes
– they also provide all kinds of nutrients and minerals. These
tasty recipes show just how versatile they can be!
ONE-PAN ROASTED
PESTO CHICKEN
gether
SERVES: 4 “This one-pan wonder brings to
and
some of our favourite flavours
PREPARE: 10 minutes
COOK: 50 minutes
can be prepared in a flash”

Salt and pepper
2 tbsps olive or rapeseed oil
4 chicken legs
2 fennel bulbs, sliced
2 garlic bulbs, sliced in
half horizontally
1 large lemon, cut into small
wedges (you can also use any
leftover lemon from the pesto)
Leaves from a few fresh
thyme sprigs
1 tbsp pine nuts
FOR THE PESTO:

75g watercress, plus extra
to serve
A large handful of basil leaves
1 garlic clove
Zest of 1 small lemon, plus
1 tbsp juice
25g pine nuts
20g walnuts
25g Pecorino, grated
75ml good-quality rapeseed,
olive or walnut oil

Fan 180°C/Gas 6. Begin by
making the pesto. Place all
the ingredients except the
oil and seasoning into a food
processor. Start the motor
running and slowly add the oil,
blending until the pesto comes
together but is still a bit chunky
and not too smooth. (This
should take about 2 minutes.)
Season to taste.
2. Heat 1 tbsp of the oil in a large
pan and brown the chicken legs
all over. Arrange the chicken,
fennel, garlic, lemon wedges
and thyme (reserving
a few leaves for garnish) in a
roasting pan and spread into
one layer. Drizzle over the
remaining oil and season with
salt and pepper. Roast in the
oven for 35 minutes.
3. Remove the pan from the
oven, then spoon over some of
the pesto and scatter over the
pine nuts. Return to the oven
for a further 10 minutes, or
until the chicken is golden and
cooked through.
4. Serve with any leftover
pesto, some fresh watercress
and the reserved thyme leaves.
SATAY STEAK WITH

your
CUCUMBER RIBBONS
“Bring a little sweet and spice to
e
SERVES: 2 as main or griddle (or barbecue) with thes
4 as a starter
PREPARE: 10 minutes
juicy steak skewers”
COOK: 10 minutes
400g rib-eye steak, chopped into

bite-sized chunks
FOR THE SATAY SAUCE: TO SERVE: milk. Transfer half of the mixture
1 large garlic clove ½ cucumber into a bowl, add the steak and
1-2 red chillies, halved and 25g salted peanuts stir to evenly coat. Set aside
deseeded A handful of fresh coriander until needed.
½ stem of lemongrass 1 lime, cut into wedges 2. Put the remaining satay
3cm piece of fresh ginger, mixture into a saucepan with the
roughly chopped SPECIAL KIT: coconut milk and heat gently
1 tsp ground cumin 4 wooden skewers, soaked while stirring, until the sauce
1 tsp ground coriander in water is warmed through and begins
2 tbsps kecap manis (Indonesian to darken a little. Add more
sweet soy sauce) 1. Put the garlic, chillies, coconut milk or water if you
1 tbsp each soy sauce and toasted lemongrass and ginger into need to: you want a smooth,
sesame oil a small food processor and dipping consistency.
½ tbsp fish sauce whizz until finely chopped. 3. Preheat the grill or a
Zest and juice of ½ lime Place into a large bowl and stir barbecue. Evenly thread the
150g crunchy peanut butter in the remaining satay sauce steak onto the skewers and
50ml coconut milk, plus extra ingredients except the coconut place onto a lightly oiled baking
Easy Everyday
tray. Grill for 6–8 minutes, 75g each fresh raspberries with 1 tbsp of water. Pour the
turning occasionally, until and blackberries mixture over the fruit and roast
charred on the edges and 100g dried cranberries in the oven for 20 minutes,
cooked to your liking. 1 tbsp cacao nibs or until the berries are tender
4. Using a peeler or mandoline, 75g pistachios, chopped, plus and caramelised. Remove from
peel long strips from the extra to serve the oven and allow to cool.
cucumber, then roughly chop 4. Remove the baking tin from
the salted peanuts. Serve the FOR THE ROASTED BERRIES: the freezer and run the outside
skewers with the cucumber 250g strawberries, halved under hot water for 10 seconds
ribbons, peanuts, coriander and quartered before gently releasing the iced
and lime wedges and the satay 100g each raspberries yoghurt ‘bark’. Set aside for 10
sauce for dipping. and blackberries minutes or until it has slightly
1 tbsp vanilla bean paste softened, then use a serrated
PISTACHIO, CINNAMON & or extract knife to slice it into equal
YOGURT BARK 2 tbsps date syrup lengths. Scatter with a few more
½ tbsp flaxseed oil chopped pistachios and serve
SERVES: 6-8
with the roasted berries.
PREPARE: 10 minutes, plus 1. Line and grease a 20cm
freezing time square baking tin. In a bowl,
COOK: 20 minutes stir together the yoghurt, date
syrup, spices and vanilla. Gently
500g Greek yoghurt stir in the fruit, cacao nibs and
3 tbsps date syrup 50g of the pistachios. Pour the
½ tsp each ground cinnamon and mixture into the tin, spreading
mixed spice it out evenly, making sure the Recipes taken
1 tbsp vanilla bean paste fruit and nuts are distributed from The
or extract throughout. Sprinkle the Goodness of
remaining pistachios over the Nuts & Seeds
surface, cover with clingfilm and by Natalie
place in the freezer for 4 hours, Seldon
or preferably overnight. (£9.99, Kyle)
2. For the roasted berries,
preheat the oven to 180°C/
Fan 160°C/Gas 4. Place the
berries into an ovenproof baking
dish and spread out into an
even layer.
3. In a small bowl, mix together
the vanilla, date syrup and oil
STORING NUTS & SEEDS

A handful of raw nuts and seeds is a good choice when
you’re in need of a healthy snack. They’re easy to transport
and keep well at home if you follow these tips.
Put a lid on it
Transfer your nuts and seeds to airtight containers.
This keeps air out so they stay fresh and protects them
from other odours, which are easily absorbed by nuts and
seeds because of their high oil content.
Keep them cool

They last at room temperature for a few months. To keep
them fresh for longer, store them in the fridge or freezer: in
general, they’ll stay good for up to 6 months in the fridge.
info@abraxascookshop.com
www.abraxascookshop.com
01327-341080 10.00am – 5.00pm daily
Indulge your love for food …

From butchery to baking, foodies keen to try
something new should look no further than
The School of Artisan Food based on the
beautiful Welbeck Estate, North
Nottinghamshire.
The School is a registered charity dedicated to

teaching skills in all aspects of sustainable and
artisan food production, covering subjects such
as baking, cheese making, patisserie,
viennoiserie, butchery and charcuterie,
chocolate making and food photography.
For those wishing to explore or establish an

artisan food business, there is also a food
business start-up course to help aspiring
entrepreneurs develop a clear action plan to
achieve success.
Based on the beautiful Welbeck Estate, North Nottinghamshire, The School is a registered charity dedicated
to teaching skills in all aspects of sustainable and artisan food production.
Visit schoolofartisanfood.org or call 01909 532 171
@artisanschool schoolofartisanfood artisanschool
to learn more about our courses.
OLD RECTORY PRESERVES

Made in Norfolk from Local Produce
A range of
multi-award winning
Artisan Preserves, Jellies & Marmalades
OLD RECTORY PRESERVES

www.oldrectorypreserves.com
Easy Everyday
WEEKDAY 1 2
WONDERS
Refresh your
kitchen
with these
tasty buys
1. Hot Habanero Jam,

£3.80 tracklements.co.uk. 3 4
This fiery relish is great for adding a
blast of heat to hotdogs and burgers.
2. Easy Bean Chickpea

Crispbread Cheddar Crunch,
£2.95 independent stores
These rich and buttery crispbreads
are made from chickpea flour, so are
entirely gluten free.
3. Soulful Brazilian Tomato & Black

Bean Stew with Cashews & Quinoa,
£3.49 ocado.com
A smooth, nutty and perfectly
balanced stew with a nice
jalapeño kick. 5 6
4. Jack Ratt Scrumpy, £11.49
lymebaywinery.co.uk.
This long-lasting 3 litre ‘bag-in-box’
of traditional scrumpy is great for
festivals and outdoor events
5. Laura Ashley Living Wall Sharing

Platter, £35 lauraashley.com
Serve your dips and nibbles
up in style.
6. Creative Tops Jug,

£20.00 creative-tops.com
Bring a touch of the colour
to your table with this
7 8
ombre-toned jug.
7. Marks & Spencer Cake Stand, £15
marksandspencer.com
Made from durable plastic,
this cake stand is perfect
for picnics.
8. Waitrose Portobello Mushroom

Burgers with Goat’s Cheese Melt,
Seeds & Onion Marmalade,
£2.99 Waitrose.com
Deliciously different veggie burgers.
Easy Everyday
7 ways with…
AUBERGINE
With their mild smoky flavour and beautifully purple
skins, aubergines lend themselves well to Middle-
Eastern and Asian dishes. Here’s seven ways to make
the most of this year’s harvest…
AUBERGINE WEDGES BAKED AUBERGINES WITH SALSA VERDE

Preheat your oven to 200°C/Fan 180°C/Gas 6. Cut 2 Preheat your oven to 200°C/Fan 180°C/Gas 6. Rub 2
aubergines into wedges, cover in rapeseed oil and sprinkle with aubergines with rapeseed oil and roast in the oven for an hour,
2 tsps of cumin seeds. Roast for 45 minutes, or until golden, and turning once or twice. Make a salsa verde by finely chopping
sprinkle with salt, pepper and a little balsamic glaze to serve. 2 cloves of garlic, 2 anchovy fillets, a handful of capers,
gherkins, mint, basil and parsley. Place your chopped
BABA GANOUSH ingredients into a bowl and stir in a tsp of Dijon mustard,
Prick 2 aubergines with a fork and grill until the skin is black and 2 tbsps of red wine vinegar and 8 tbsps of rapeseed oil. Once
the flesh is soft. Crush 2 garlic cloves in a bowl, combine with the aubergines are roasted, season with salt and pepper and
the juice of a lemon, a tbsp of tahini and 4 tbsps of rapeseed oil. serve with the salsa verde.
Scoop the flesh out of the charred aubergine skins, mix with
the garlic mixture and season with salt and pepper. This dip is FRIED AUBERGINE WITH FETA AND HONEY
delicious with crudités! Mix 100g of plain flour with 5 tbsps of rapeseed oil and 140ml
of cold water to make a smooth batter. Slice an aubergine
BALSAMIC-GLAZED AUBERGINE into 1cm thick rounds, dip each slice into the batter and deep
Preheat your oven to 200°C/Fan 180°C/Gas 6. Chop 2 fry until golden and crisp. Remove from the oil and place onto
aubergines into chunks and cover with 150ml of balsamic some kitchen paper to drain the excess oil. Serve with Feta
vinegar, a tbsp of rapeseed oil and roast in the oven for 30 crumbled over the top and a drizzle of honey
minutes. Once the aubergines are charred but soft in the and some finely sliced mint leaves.
middle, season with salt and pepper and serve.
AUBERGINE CURRY
Heat a tbsp of rapeseed oil in a frying pan over a medium-
high heat. Add in 2 aubergines, chopped into chunks, and fry
until well-coloured and tender. Grate 3 cloves of garlic and a
thumb-sized piece of ginger into the pan with a finely sliced
onion, a tsp each of ground cumin, turmeric, chilli powder and
mustard seeds and cook until the onions are tender. Lower the
heat slightly and stir in a tbsp of tomato purée, a tsp of garam
masala and a can of coconut milk. Bring to a simmer and serve
with rice, fresh coriander and poppadoms.
GRILLED AUBERGINE WITH SOY DRESSING

Brush slices of aubergine with rapeseed oil, put into a
preheated grill pan over a high heat and cook for a few minutes
on each side until they’re well coloured. Meanwhile, combine
2 tbsps of soy sauce with a crushed garlic clove, a tsp of finely
grated ginger, 2 tbsps of sesame oil and 2 tbsps of rice wine
vinegar. Once the aubergine is ready, arrange it on a plate,
cover with the dressing and a handful of fresh coriander leaves.
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perfect Summer serve.
Ingredients
40ml Portobello
Road Gin
200ml Tonic Water
Twist of Pink Grapefruit
6 to 8 Juniper Berries
Preparation
Fill a large red wine glass
with ice. Add your double
measure of Portobello Road
Gin and slowly top with tonic
water to maintain the efferescence.
Slice off a thick peel of pink grapefruit
and twist over the glass, to release the
oils from the skin and then place into
the drink. Sprinkle your juniper berries
on top and enjoy.
Born on its namesake road after nine months of experimentation, Portobello Road Gin is the
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Lorraine's Summer
SHOWSTOPPERS
Take your baking to the next level with Lorraine Pascale's
simply stunning celebration bakes
5 MINUTES WITH LORRAINE Vanilla & White

Chocolate Naked
Why do you love baking cake – I've mostly left them as is in Cake with Blueberry
so much? my book. Buttercream
I like all types of cooking, but with
baking there's always that element What are your top Serves: 12 - 30
of sharing and celebration. I get such decorating tips? Prepare: 30 minutes,
pleasure from making something For me a bake has to look as good plus cooling time
as it tastes. I've got a recipe in the
delicious and eating it with my family Cook: 50 minutes
new book where you put a doily
and friends.
over a cake and sift icing sugar over
450g butter, softened
the top to make a pattern. It looks
Are you a classic or 450g caster sugar
impressive but is so easy. I also
experimental cook? 7 free-range eggs
love covering cakes with dessicated
A lot of the recipes in my new book, Seeds of 2 vanilla pods or 4 tsps
coconut or toasted meringue. Fresh
Bake, take classic dishes and put a little
flowers and rose petals always look vanilla extract
twist on them. So instead of just giving
great, too. I'd recommend asking a 1 tsp baking powder
people another recipe for Victoria florist about the best edible varieties 2 tbsps Greek yoghurt
Sponge, for example, I've created one that are in season. 2 tbsps milk
flavoured with citrus and lemon curd,
300g self-raising flour
or added salted caramel to a classic Favourite pieces of kit?
custard tart.
Pinch of salt
I use my mixer all the time, but apart
150g white chocolate, melted
from that I tend to keep it quite
Is there anything you'd Edible fresh flowers, to decorate
simple. You can go absolutely mad
rather keep classic? with chocolate making and sugar craft
I love parkin – you don't really want that requires all kinds of equipment. For the vanilla syrup:
to mess around adding goji berries to I'd rather make recipes that people 75g granulated sugar
something like that! Same with Eccles can just whip up without having to Seeds of 1 vanilla pod or 2 tsps
cakes, treacle tart, Jamaican ginger hunt down lots of specialist stuff. vanilla extract
R E C I P E S | LO R R A I N E PA S C A L E
For the blueberry buttercream:

200g blueberries
2 tbsps caster sugar
300g butter, softened
600g icing sugar
Special kit:
3 x 20cm round loose-bottomed
cake tins
Blender
Cake scraper (optional)

Fan 160°C/Gas 4 and line the
base of the cake tins with baking
parchment. Cream together the
butter and caster sugar until light
and fluffy. You can do this for 5
minutes in a stand mixer or using
a hand-held electric whisk. You
can also do this by hand, but it
takes about 10 minutes and lots of
elbow grease!
2. Add two of the eggs with the
vanilla, baking powder, and half
of the yoghurt, milk and flour.
Beat well together, and then add
the remaining eggs with the rest
of the yoghurt, milk and flour “This is a truly
and beat well again until evenly
combined. Add a pinch of salt, beautiful cake, perfect
beat for a moment and then fold
in the melted chocolate. Divide for a real celebration,
the mixture evenly between the
lined cake tins and smooth the such as a wedding
tops with the back of a spoon.
Bake the cakes in the oven (in or engagement”
batches if necessary) for 25–35
minutes, or until golden and a
skewer inserted into the centre of down completely. should end up with about 5–6
each cake comes out clean. 5. As the cakes are cooling, tablespoons of purée.
3. As the cakes are baking, prepare the blueberry purée 6. To finish the buttercream, place
make the vanilla syrup. Put the for the buttercream. Put the the butter and icing sugar in a
granulated sugar into a small pan blueberries, caster sugar and bowl (or I like to use a stand mixer)
with 75ml of water and the vanilla 50ml of water into a small pan and then beat it like mad until the
over a low heat. Heat gently until and cook over a low heat for 5 mixture becomes pale and fluffy.
the sugar has dissolved, stirring, minutes, until the blueberries Gently fold all of the blueberry
and then turn up the heat and have broken down and become purée into the buttercream
bring to the boil. Allow this to mushy, stirring occasionally. until evenly combined. The
bubble away for 2 minutes and Increase the heat and boil the buttercream needs to be nice and
then take it off the heat and set blueberry mixture for another thick to achieve dramatic thick
aside to cool a little. 5 minutes, stirring occasionally, layers between the cakes.
4. When the cakes are baked, then remove from the heat and 7. When the cakes are completely
remove them from the oven leave it to cool down a little. Blitz cool, remove one from the tin and
and brush them liberally with the cooled mixture in a blender put it on a serving plate or cake
the vanilla syrup to give the to a smooth purée and pass it stand, sticking it down with a little
cake a beautifully moist crumb. through a fine sieve into a bowl. buttercream so the cake does not
Set the cakes aside to cool Set aside until needed. You move around. Spread over one-
third of the blueberry buttercream good 3-4 minutes pushing down disposable piping bag. Snip
in a thick even layer and place with my full body weight. off the end of each bag to give
another cake on top. 3. Melt the chocolate in a a 2–3cm opening. Pipe a blob
8. Spread another third of the glass bowl in the microwave in of the chocolate mixture into
blueberry buttercream in another 30-second blasts, stirring well the centre of the tin (about 2
thick layer on top and finish between each one. Don’t blast tablespoons). Pipe about the
with the final cake. Top with a it for longer than this as you same amount of the vanilla
final layer of buttercream, and may burn the chocolate. When mixture into the centre of the
use a cake scraper or palette the chocolate is melted, set it chocolate blob and repeat until
knife to smooth the sandwiched aside to cool. all of the mixture is used up.
blueberry buttercream over the 4. Put the cream cheese, Eventually the mixture will reach
side of the cake to give a very Mascarpone, icing sugar and the edges of the pan, creating an
thin coating. The cake should be eggs in a large bowl and beat interesting effect. Bang the tin
naked, so you don’t want loads of together until smooth. Split the gently on the surface to help the
buttercream on the sides but aim mixture into two batches of 600g mixtures to move outwards.
to end up with a very, very thin and 375g. Add the vanilla and 1 6. Sit the tin on a baking sheet (to
see-through layer. tablespoon of cornflour to the make it easier to move around)
9. When you are happy with larger amount and beat in well and pop into the oven to bake for
the cake and the outside looks until smooth. Blend the milk with about 30–35 minutes, or until the
smooth, decorate the top of the the remaining tablespoon of cheesecake is cooked but still has
cake with a nice arrangement of cornflour until smooth. Add this a little bit of wobble in the centre.
fresh flowers and serve. to the smaller mixture along with When its cooked, turn the oven
the cooled melted chocolate and off and let the cheesecake cool Recipes taken from
Zebra Cheesecake mix until well blended. down completely in the oven. Bake by Lorraine
Pascale (£20, Blue-
5. Using a spatula, spoon When cool, remove from the bird). Photography
Serves: 8 each mixture into a separate oven and serve. by Myles New
Prepare: 25 minutes
Cook: 40 minutes, plus cooling
14 digestive biscuits
100g unsalted butter, melted
For the filling:

140g dark chocolate (at least 64%
cocoa solids), roughly chopped
600g cream cheese
100g Mascarpone
150g icing sugar, sifted
3 free-range eggs
Seeds of 1 vanilla pod or 1 tsp
vanilla extract
2 tbsps cornflour
50ml whole milk
Special kit:
23cm springform cake tin
2 x disposable piping bags
1. Preheat the oven to 140°C/Fan

120°C/Gas 1 and line the base of
the tin with baking parchment.
2. Blitz the biscuits in a food
processor to fine crumbs, and
tip them into a bowl and add
the butter. Stir together until well
blended and tip into the base of
the tin. Use the back of a spoon
to push the biscuits down to a
compact layer. I usually spend a
RE CIPE OF T H E MO N T H
COOK THE COVER!

These flavour-packed lamb skewers are ready to go in under
20 minutes – perfect for a last-minute barbecue
Lamb Skewers with

Mint Pesto
Serves: 4
Prepare: 10 minutes
Cook: 10 minutes
4 lamb loin chops, fat trimmed

100g pack fresh mint, stems
removed
Zest and juice of 2 unwaxed
lemons
3 tbsps rapeseed or olive oil
4 cloves garlic
3 peppers, mixed colours
2 red onions
1 courgette
Olive oil spray
1. Preheat the grill to high.

Cut the lamb into chunks
of about 2cm, removing the
bone and visible fat.
2. To make the pesto, whizz
the mint, lemon zest and
juice, oil and garlic in a food
processor. Mix half the mint
pesto with the lamb, cover
and set aside.
3. Chop the peppers, onions
and courgette into pieces of
about 2cm. Skewer the lamb
and veggies, coat lightly with
olive oil spray and grill for
10-12 minutes, turning once.
Remove from the grill and
brush the remaining mint
pesto over all the skewers
before serving.
Recipe courtesy of
waitrose.com
Stopham Estate
Wine made with

precision by the
top English white
wine specialists.
Contact us for
information.
Contact: 01798 865666
info@stophamvineyard.co.uk
www.stophamvineyard.co.uk
E N GLI SH W I N E S
BRING
plonk!
ON THE
Step aside Prosecco, Champagne

and Cava; these English wines
are absolutely world class
BOLNEY KEW
SPARKLING
WHITE, £31,
kew.org
Sussex-based
Bolney Wine has
teamed up with
London’s Kew
STOPHAM ESTATE Gardens to create
PINOT GRIS, £13.50, this delightful
stophamvineyard.co.uk bottle.
This beautiful wine
is fruity and smooth
and bursting with
floral notes.
LYME BAY WINERY ALDWICK COURT

CLASSIC CUVÉE, £24.50, MARY’S ROSÉ 2015,
lymebaywinery.co.uk £11.50,
This smooth-tasting dbmwines.co.uk
CAMEL VALLEY
sparkling wine was a big hit This lively pale-pink
BACCHUS DRY, £13.95,
with the whole team. wine has hints of
camelvalley.com
Pair with a punnet redcurrants and apricot
of strawberries. Made in the heart of
and a refreshingly
Cornwall, this impressive
crisp finish.
dry white has a delicate,
citrus flavour.
Your
ultim a t e
guide to...
BARBECUES
IN ASSOCIATION WITH
It’s that fabulous time of year again

and, to celebrate, we have 16 pages
packed full of recipes, tips, advice and
inspiration to help you put together a
spectacular feast
Beetroot Burgers with

Soused Cucumbers,
Soured Cream & Dill. Turn
to page 78 for recipe
waitrose.com
P. 74 P. 75
to rustle up
P. 81
for our favourite
P. 83 P. 88
for a roundup
P. 93
for this summer's for koftas and for barbecue
craft beers prawns, scallops grill restaurants kebab recipes of our favourite hints and tips
and more BBQ food
8
Barbecue 7
BREWS
1
Some of our favourite cans

of British craft beer to sup
in the sunshine 6
1. Manchester’s Cloudwater brewery produce

delicious beers inspired by the seasons. You’ll love
this one. cloudwaterbrew.co
2. Hoppy yet zesty, this IPA from London-based
Four Pure is a summer delight. £3, fourpure.com
3. Striking a balance between a Pilsner and a Helles,
this can from Camden Brewery is crisp, dry and
refreshing. £2.25, beerhawk.co.uk
4. Combining barley malts from East Anglia with
Kentish hops, Meantime’s London lager is in a class
of its own. £1.89, ocado.com
5. Packed with the flavours of gooseberry, sea
buckthorn and sea salt: deliciously different. £1.75,
magicrockbrewing.com
6. A beautiful balance of malts and hops makes
2 this brew a barbecue winner. £2.50, shop.
beavertwonbrewery.co.uk
7. Deep amber in colour and citrus and caramel
in flavour, this delicious Welsh bitter is one of our
favourites. £2.20, beermerchants.com
8. This pale ale from Hackney's Five Points Brewing
5
Company is infused with sharp notes of lemon zest,
3 pineapple and mango. £2.45, eebria.com
e Big Smo
Th k
e
Whether
it's succulent
scallops, zingy sides
or hotdogs that pack a
punch, these sizzingly
good recipes are
ready for a good
grilling
TURN TO PAGE 78 FOR THE RECIPE
Perfect for
veggies!
Spicy Cauliflower Steaks 1 small bunch of coriander, the pomegranate seeds and
with Yoghurt & Tahini roughly chopped coriander. To finish, drizzle over
a little extra oil.
Serves: 4 1. Chop two thick slices from the
Prepare: 10 minutes, centre of each cauliflower, cutting Chargrilled Leaves
plus marinating from top to bottom, to make four with Burnt Dressing
Cook: 15 minutes steaks about 3cm thick, then lay
in a large tray. Serves: 6
2 large cauliflowers 2. Whisk together the oil, ras el Prepare: 15 minutes
2 tbsps rapeseed or extra virgin hanout, salt and garlic, then pour Cook: 15 minutes
olive oil, plus extra to finish over the cauliflower and toss to
1 tbsp ras el hanout coat. Cover with cling film and For the dressing:
1 tsp fine sea salt marinate in the fridge for 2 hours. 1 unwaxed lemon
2 garlic cloves, crushed 3. Meanwhile, whisk together 100ml buttermilk
the ingredients for the dressing, 1 tbsp mayonnaise
For the dressing: adding enough water to loosen 1 tbsp rapeseed or extra virgin
4 tbsps Greek yoghurt to a pouring consistency. Season olive oil
2 tbsps tahini to taste and set aside. 1 small garlic clove, crushed
1 tbsp extra virgin olive or 4. Preheat the barbecue. Grill the Pinch of caster sugar
rapeseed oil cauliflower steaks for 10 minutes Sea salt and freshly ground
Squeeze of lemon juice until lightly charred and starting to black pepper
Sea salt and freshly ground soften, turning regularly. Remove
black pepper from the grill, wrap in foil and For the salad:
cook for a further 5 minutes. 2 heads of red chicory,
To serve: 5. Arrange the cauliflower on halved lengthways
A small handful of a serving platter, drizzle with 2 heads of white chicory,
pomegranate seeds the dressing and scatter over halved lengthways
4 baby gem lettuces, 500ml hot beef or chicken stock 2. Pour half the collected oil
halved lengthways 1 dried ancho chilli back into the pan, crank up the
Olive or rapeseed oil, for brushing 400g can kidney beans, drained heat and add the beef. Fry for 5
2 red chillies, deseeded (optional) Sea salt and freshly ground minutes until golden brown and
and finely chopped black pepper starting to crisp, then tip into the
Crusty bread, to serve sieve with the chorizo.
For the dogs: 3. Return the remaining oil to
1. Preheat the barbecue. For the 8 Frankfurter sausages the pan, add the onions and
dressing, finely grate the lemon 8 rolls, split open fry for 10 minutes until soft and
zest and add to the buttermilk, American mustard caramelised. Add the garlic and
mayo, oil, garlic and sugar, then 2 sweet white onions, spices and cook for a further 2
whisk together until thickened. finely chopped minutes. Add the tomato purée
2. Halve the lemon and place 1 bunch of coriander, and fry for 2–3 minutes, then pour
cut-side down on the grill for finely chopped in the chopped tomatoes and hot
2–3 minutes until lightly charred stock and bring to a simmer.
and caramelised, then set aside 1. Heat a little oil in a heavy-based 4. Return the chorizo and beef to
to cool. Once the lemon is cool casserole dish, add the chorizo the pan, drop in the ancho chilli
enough to handle, squeeze and fry gently for 5 minutes until and simmer gently for 1½ hours,
the juice into the bowl with the crisp. Set a sieve over a bowl and stirring occasionally. Add the
dressing, whisk to combine and tip the chorizo in; you’ll end up beans and cook for a further 30
season to taste. with some chorizo oil in the bowl. minutes. Remove from the heat
3. For the salad, brush the chicory
and baby gem halves with a little
oil and lay cut-side down on the
grill. Cook the baby gem for 2–3
minutes on each side and the
chicory for a couple of minutes
longer; the leaves should be
charred and starting to wilt but
still retain plenty of crunch.
4. Cut the roots away from the
baby gem and chicory, separate
into individual leaves and put
into a large bowl. Pour over
the dressing and toss lightly to
coat the leaves. Scatter over the
chopped chillies and serve with
crusty bread.
Chilli Dogs
Serves: 8
Prepare: 15 minutes
Cook: 2 hours 40 minutes
For the chilli:

Olive or rapeseed oil, for frying
120g chorizo, finely diced
400g coarsely minced beef
2 onions, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp chilli flakes
2 tbsps tomato purée
400g can chopped tomatoes
“Crunchy,
peppery radishes
and salty, tangy
Parmesan
are delicious
together”
tails intact, and devein.
2. Add the prawns and scallops
to the marinade and toss to coat.
Cover the bowl with cling film and
leave to marinate in the fridge for 30
minutes.
3. Preheat the barbecue. Thread the
prawns and scallops onto skewers
and grill for 6–7 minutes, turning
and brushing with the melted butter
regularly. Serve with lime wedges.
Roast Radishes with

Crumbled Parmesan
Serves: 4
Prepare: 5 minutes
Cook: 10 minutes
400g firm radishes

2 tsps rapeseed or olive oil
1 tbsp honey
1 tbsp sherry vinegar
and adjust the seasoning. Finely grated zest of black pepper
5. Preheat the barbecue. Grill 2 unwaxed limes 30g aged Parmesan
the sausages for 6–8 minutes 2 red bird’s eye chillies, cheese, crumbled
until warmed through and lightly finely chopped
charred, turning regularly. Move 2 garlic cloves, crushed 1. Preheat the barbecue. Wash the
them to one side of the grill and 2 tbsps fish sauce radishes and remove the leaves,
Recipes taken
then lightly toast the cut side of 2 tbsps olive or rapeseed oil leaving about 1cm of stalk on each.
from Fire & Smoke the rolls. 12 large raw tiger prawns, shell on Whisk together the oil, honey and
by Rich Harris
(£19.99, Kyle Books).
6. To assemble, spread the 12 large scallops, shelled vinegar in a large bowl, season and
Photography by insides of each roll with mustard and cleaned set aside.
Martin Poole.
and lay a sausage on top. Spoon 25g unsalted butter, melted 2. Cook the radishes directly on the
over some of the chilli and Lime wedges, to serve grill for 8–10 minutes until lightly
finish with plenty of onions and charred and starting to soften,
coriander. Special kit turning regularly. Keep the bowl of
Skewers (if using wood, soak in dressing next to the barbecue, and
Prawns & Scallops warm water first) as soon as the radishes are cooked,
with Chilli & Lime transfer them straight to
1. Add the lime zest, chillies, garlic, the dressing.
Serves: 4 fish sauce and oil in a large bowl 3. Toss the hot radishes in the
Prepare: 15 minutes, and whisk to combine. Peel the dressing, then tip them onto a
plus marinating middle sections of the shells from serving plate and scatter over
Cook: 6-7 minutes the prawns, leaving the heads and the Parmesan.
Beetroot Burgers with BEST BUYS FOR YOUR FEAST!
BEST BUYS FOR YOUR FEAST
Soused Cucumbers,
Food blogger Hatty Bakewell shares her alfresco must-haves, all available
Soured Cream & Dill
from abraxascookshop.com
Serves: 4
KitchenCraft Mini Burger Press, £14.99
Prepare: 20 minutes,
Serving up burgers on fluffy brioche buns couldn't be easier
plus resting time
with this mini press; it allows you to make three at once and
Cook: 30 minutes,
is a doddle to use.
plus cooling time
Large Fish Grill, £12.99

For the soused cucumbers:
Grilled fish is a great alternative to meat. We suggest
100ml white balsamic vinegar
stuffing a whole salmon with lemons and dill and placing it
50g caster sugar
in this fire-friendly grill cage.
6 black peppercorns
1 cucumber portion, cut into
KitchenCraft Home Made No. 8 Cast Iron Mincer, £34.99
3mm slices
This cast iron mincer clamps straight to your worktop for
For the burgers:
ease of use and includes a variety of mincing discs and a
1 tbsp rapeseed or olive oil, plus
sausage stuffer for added versatility.
extra for brushing
1 onion, finely chopped
3 cloves garlic, crushed
1 tsp caraway seeds
400g can haricot beans, drained
and rinsed
1 medium free-range egg, beaten
2 raw beetroot, scrubbed, peeled
and grated
100g fresh breadcrumbs
20g pack fresh dill, leaves only,
roughly chopped
For the soured cream:
170ml tub soured cream
4 tsps horseradish
To serve:
4 burger buns, halved
Lettuce and sliced red onions
1. To prepare the cucumber,

heat the vinegar with the sugar
in a small pan over a low heat
for about 3–4 minutes until the
sugar has dissolved. Add the
peppercorns and pour over the
sliced cucumber. Set aside for
30 minutes at room temperature,
to pickle. large bowl. Mix in the beetroot, Season to taste.
2. For the burgers, heat the oil in breadcrumbs, half the chopped 6. Preheat the barbecue to high.
a small frying pan over a medium dill and the cooled onion mixture. Brush the burgers with a little oil
heat. Add the onion and cook Season well. and cook for 3 minutes on each
for 5 minutes until softened and 4. Using damp hands, divide the side, turning carefully, until piping
golden. Add the crushed garlic mixture into 4 equal pieces and hot throughout. Toast the buns
and caraway seeds and continue shape into burgers. Set aside in at the same time, then serve
to cook for 1 minute. Remove the fridge for at least 30 minutes the burgers in the buns with the
from the heat and leave to cool. or for up to 4 hours to set slightly. soured cream and lettuce, topped
3. Blitz the beans in a food 5. In a small bowl, mix the soured with some red onion slices and
processor until smooth, add cream with the horseradish and the soused cucumbers.
the egg and scrape into a the remaining chopped dill. Recipe from waitrose.com
ry
ve
9
9.9
eli
eD
£7
re
.F
inc
THE EVOLUTION OF GRILLING
REAL FLAME - GRILLED FOOD ON YOUR GAS HOB

ANY TIME, ANY DAY, ANY SEASON
01342 716868 www.STEPHENSSTOVETOPBBQ.co.uk
SOME LIKE IT HOT!
Not one for unpredictable British weather or tricky to light barbecues?
Head to one of these tasty restaurants for your grill fix instead
Rockwood
Riley's Fish Shack Berber & Q Temper
Berber & Q , London Rockwood, Liverpool

We've long been fans of this East London grill house's slow- Nothing can beat a good old fashioned American grill
cooked, smoky meat (they also have a shawarma bar in Exmouth house, especially when provenance is central to its ethos. At
market). To kick things off, start with the grilled pita with za'atar Rockwood, the delicious steaks and burgers are sourced from
chestnut mushrooms and mixed pickles. While you're guaranteed family butcher Albert Matthews who dry-ages beef in England's
to find these utterly moreish, don't forget to save some room for only Himalayan salt chamber. While there's plenty of dishes to
the meaty mains; the hand-pulled lamb shawarma and the green choose from, the star of the show is undoubtedly the impressive
chermoula chicken thighs are a particular highlight of ours. But sharing platters. The Picky Board, which serves two, is piled high
it's not all about the meat. Their cauliflower shawarma with tahini with glazed bacon, wings, Halloumi and pulled pork nachos
and rose is a favourite amongst vegetarians, as is their smoked while for rib fans, the Sticky Board comes with baby back ribs,
aubergine with tomato, walnut and burnt lemon. berberandq.com glazed pork belly, short rib, wings, pulled pork, sticky sausages
and, not to be missed, their house 'slaw. Rockwood's in-house
Riley's Fish Shack, Tynemouth bar also boasts some seriously tasty cocktails and a regularly
While a converted shipping container in Tynemouth might changing craft beer menu. rockwoodliverpool.co.uk
not be the first place you think of when you fancy some
chargrilled catch of the day, Riley's Fish Shack will challenge youre
preconceptions. Serving up a wide selection of fresh, local and
STREET FEAST!
sustainable fish (the seafood comes directly from fishermen on Our favourite food stalls and festivals for some impromptu
the day), Riley's have classics such as chargrilled lobster, kippers, finger-licking flame-grilled nosh:
mackerel and monkfish kebabs on their menu, as well as some
unmissable chilli fish and vegetable empanadas cooked in their Grillstock Festival
woodfire oven. With its seafront location and outdoor seating – There'll be competitions, live music and
just the spot for watching the sun go down – it doesn't get more endless grilled meat at Britsol's Harbourside
idyllic than this. rileysfishshack.com this July 1st and 2nd. grillstock.co.uk/festival
Temper, London The Grilling Greek

With an impressive 4.5 metre fire pit in the middle of the restaurant Don't miss this van's souvlaki wraps and
and fantastic cocktails to boot, Neil Rankin's Temper proves that triple-cooked chips. thegrillinggreek.co.uk
it is possible to re-create a classic barbecue atmosphere indoors.
Not only that, this 180 seat restaurant cooks deliciously smoked
Smokin' Lotus
meat that's sourced from local farms and butchered in-house
This delicious Asian-inspired grill food will
alongside tacos and flatbreads. The sides are also in a league of
be filling the streets and festivals of the UK
their own; the grilled corn with lamb fat Béarnaise and the beef fat
this summer. smokinlotus.co.uk
potatoes with Ogleshield cheese are guaranteed to make even a
vegetarian salivate. temperrestaurant.com
SERVE UP A
Slice o� Summer
Get your skewers at the ready – these tantalisingly
good kebabs will add an exotic twist to any feast
Lime & Chilli 1. Start by making the drizzle. Put barbecue to high and dry the
Griddled Pineapple the sugar into a small pan with 1/3 surface of the pineapple with
cup cold water and the lime juice. kitchen paper – this will prevent it
Serves: 4 Heat gently until the sugar has from sticking to the grill.
Prepare: 5 minutes dissolved, then increase the heat 3. Push the pineapple wedges onto
Cook: 12 minutes and bubble for 6–8 minutes until 4 skewers. Transfer to the griddle
the liquid is slightly reduced and and cook for 2–3 minutes on each
1 large ripe pineapple, unpeeled syrupy. Remove from the heat and side, or until charred and hot.
100g soft brown sugar allow to cool. 4. Remove from the heat and pour
Juice and zest of 2 limes 2. Cut the pineapple into the drizzle over the pineapple
1 red chilli, deseeded and quarters lengthways, then cut skewers. Scatter with the lime zest
finely chopped each quarter into 1.5cm slices and chilli, and serve with a scoop of
Vanilla ice cream, to serve widthways. Heat a griddle pan or vanilla ice cream.
Garlic & Lemon Squid and the lemon wedges 1 garlic clove, crushed
with Chorizo for squeezing. 1 tsp ground cumin
1 tsp ground coriander
Serves: 4 Spicy Coriander ¼ tsp ground turmeric
Prepare: 10 minutes, Chicken Koftas Vegetable oil, for greasing
plus marinating 1 red onion, thinly sliced
Cook: 5 minutes Serves: 4 Juice ½ lemon
Prepare: 10 minutes Salt and freshly ground
400g squid, cleaned (ask your Cook: 8 minutes black pepper
fishmonger to do this)
1 lemon, zested 500g chicken mince To serve:
2 garlic cloves, roughly chopped Large bunch of coriander, 4 flatbreads
1 tbsp olive or rapeseed oil finely chopped Salad
150g cooking chorizo, cut into 2 green chillies, deseeded and ½ lemon, cut into wedges
2.5cm chunks finely chopped
Handful flat-leaf parsley,
roughly chopped
Salt and freshly ground
black pepper
For the aioli:

6 tbsps mayonnaise
½ garlic clove, crushed
1 tbsp sweet smoked paprika
1 lemon, cut into wedges, to serve
1. Cut the squid into 2cm rings

and halve the tentacles. Transfer
to a bowl and add the lemon zest,
garlic, and oil. Season and set
aside for 15 minutes.
2. Thread the squid, alternating
with the chorizo, onto the 4
skewers and brush with any
marinade left in the bowl. Heat a
barbecue or griddle pan to high
and cook the skewers for
5 minutes, turning halfway
through, until the squid and
chorizo are charred in places
and cooked through.
3. Meanwhile, to make the aioli,
mix the mayonnaise, garlic and
paprika in a bowl. Scatter the
skewers with the parsley and
serve with the aioli for dipping
“Eat them fresh from

the grill and piled into a
crusty roll with lashings
of paprika aioli”
1. Put the chicken mince into a Duck Satay Skewers
large bowl and add most of the
chopped coriander, reserving a Serves: 4
little for garnish. Add the chillies, Prepare: 10 minutes,
garlic and spices along with plus marinating
plenty of seasoning. Cook: 12 minutes
2. Massage with your hands for 2
minutes – this will combine the 4 tbsps crunchy peanut butter
ingredients and help the kebabs 3cm piece ginger, peeled
stay together as they cook. Heat and grated
the grill or barbecue to high. 2 tbsps dark soy sauce
3. Divide the chicken mixture 2 limes
into 4 equal portions. With damp 1 red chilli, deseeded
hands, squeeze the meat onto and finely chopped
4 thick, long skewers. Grease a 1 tsp ground turmeric
baking sheet with a little oil and ½ tsp ground cumin
lay the kofta in a single layer. ½ tsp ground coriander
4. Cook the kofta for 8 minutes, ½ tsp caster sugar
turning halfway, until golden 4 skinless duck breasts
and cooked through. While the 1 tbsp red curry paste
chicken is cooking, mix the onion Handful mint, roughly chopped
200ml coconut milk
with the lemon juice in a small Salt and freshly ground
½ cucumber, cut into batons
bowl and set aside. black pepper
1 red onion, thinly sliced
5. Serve the hot chicken kebabs Boiled white rice, to serve
Handful salted peanuts,
rolled in a flatbread with the roughly chopped
pickled onion, salad, and lemon 1. Put the peanut butter, ginger,
Handful coriander,
wedges on the side. roughly chopped
soy sauce, juice of 1 lime, chilli BBQ
and spices into a bowl. Add ESSENTIALS
the sugar and some seasoning,
then stir to combine.
2. Cut the duck breasts into
long strips, add to the bowl and
toss to coat. Cover and leave to
stand for 30 minutes.
3. Preheat the grill to high.
SuperFast Themapen
Thread the duck onto 8–12 Thermometer, from
small skewers, pushing any £51.60, thermapen.co.uk
excess marinade back into the

bowl – keep this for later.
4. Put the skewers onto a
baking sheet and grill for 12
minutes, turning every couple
of minutes, until charred in
places and cooked through.
5. Meanwhile, heat the curry
paste in a small pan until
fragrant. Scrape in the reserved Kadai Firebowl, visit
marinade and fry for 1 minute, kadai.com for your
nearest stockist
stirring continuously. Pour in
the coconut milk and stir to
combine. Heat the sauce, but
do not allow it to boil. Remove
the pan from the heat.
6. Serve the skewers with the
Stephen’s Stove
sauce poured over, alongside Top BBQ, £79.99,
the cucumber and onion. stephensstovetopbbq.co.uk
BEST OF THE
BARBIES
Campingaz 4 Series Classic EXS,
£499.99 campingaz.com/uk
This impressive piece of kit fires
up quickly and also features a cast
iron enamelled
cooking surface
to evenly
distribute heat.
You can even
cook pizzas and
paella on it!
Big Green Egg, £599,

biggreenegg.co.uk
Not only does it
look good, but
this model cooks
food to perfection
– it's no wonder
chefs love it.
Weber Compact
Charcoal
Barbecue, £79.99,
weberbbq.co.uk
A summertime classic.
Its compact size (47cm
cooking area) makes it
ideal for rooftops and
balconies, too.
Scatter with the peanuts, herbs Handful of coriander, the fish. Set aside.
and boiled rice and chop the finely chopped 2. To make the raita, halve the
remaining lime into wedges for ½ garlic clove, crushed cucumber lengthways and use a
squeezing. ½ tsp caster sugar teaspoon to scoop out and discard
200g Greek yoghurt the seeds, then chop the remaining
Tandoori Salmon 1 lemon (½ juiced, ½ cut flesh. Put in a bowl, then stir in
Recipes taken into wedges) the mint, most of the coriander
from Posh
Kebabs by Rosie
Serves: 4 Salt and freshly ground (reserving a little for garnish), garlic,
Reynolds (£12.99, Prepare: 10 minutes black pepper sugar, yoghurt, and lemon juice.
Quadrille) with
photography by
Cook: 6 minutes Season and set aside.
Faith Mason. To serve: 3. Preheat the grill to high. Put the
2 tbsps Tandoori paste 4 chapatis salmon skin-side up on a baking
1 tbsp Greek yoghurt ¼ iceberg lettuce, shredded sheet with the onions and grill for
1 tsp light-flavoured oil (such as 2 tomatoes, finely chopped 4 minutes. Flip over and grill for
vegetable oil) a further 2 minutes, giving the
1 tsp ground coriander 1. In a bowl, mix together the onions a stir,
4 x 20g skin-on salmon fillets Tandoori paste, yoghurt, oil, 4. Heat the chapatis, flake the
2 red onions, cut into wedges and ground coriander. Add salmon over the bread, and
the salmon and coat it in the serve with the onions, lettuce,
For the raita: marinade. Add the onions and tomatoes, a big dollop of raita,
½ cucumber coat them with a little marinade any reserved herbs, and a
Handful of mint, finely chopped but make sure most of it stays on lemon wedge.
Small Batches,
Big Flavour
www.gallowayburgerhouse.co.uk
Sun's out: B From craft
beer to koftas,
here's some of
the best barbecue
items to devour
2 this summer
6
Buns out!
11
10
TURN OVER FOR MORE INFO
Smokin’ Hot
Some of the best BBQ produce around, as chosen by the GBF team
1. Sharp's Atlantic IPA, £1.80, ocado.com 4. Mexicana Cheese Slices, 7. Free-range Corn fed Chicken Breasts,
For an authentic taste of Cornwall, sup £1.40, ocado.com £7.95 for 4; Lane’s BBQ Signature Rub,
on this refreshing citrus tasting brew. Come rain or shine, a slice of this chilli £6.50, both from keevilandkeevil.co.uk
cheese will enliven any burger. We just love this rub slathered over
2. Heston from Waitrose Brioche succulent chicken fillets and cooked
Burger Buns, £1.39 for two, 5. Rhug Estate Koftas, Kebabs on the barbie.
waitrose.com and Lamb Chops, rhug.co.uk
If you're looking to impress, Heston’s For fresh and delicious meat, you can't 8. BrewDog Punk IPA, £6
buttery brioche buns will be the talk of beat Welsh organic farm Rhug Estate's for four, ocado.com
any gathering. impressive barbecue selection – Be sure to stock plenty of this
these are our faves. award-winning and crowd-pleasing
3. Long Clawson Stilton Slices, craft beer in your fridge this summer.
available from selected 6. Yorkshire Meatball Company
stockists nationwide Meatballs, £3, morrisons.com 9. Roots & Wings Sausages,
Any keen barbecuer knows the Put these delicious gluten-free £3.29, ocado.com
importance of melted cheese: don't meatballs on skewers, or add them Organic, natural and bursting with
miss this delightful Stilton. to a smoky paella. flavour, these delicious free-range pork
and herb sausages are just the thing
for a meat feast.
YOUR CONDIMENT STATION 10. T&G Woodware Table Caddy,

Don't even try serving up a burger without one of these... £33.99, for stockist details
tg-woodware.com
Save multiple journeys from kitchen
Three Little Pigs BBQ Galloway Burger House to garden and store all of your condi-
‘Kansas City Sweet’ Sauce, Smoky BBQ Sauce, £3, ments and cutlery in this handy caddy.
£8.95, bbqgourmet.co.uk lochlevenslarder.com
It's easy to see why this bottle has been Use it as a marinade, glaze or sauce 11. Wharfe Valley Rapeseed Oil, from
winning awards around the globe. – we particularly love it on a steak. £4.50, wharfevalleyfarms.co.uk
Simply drizzle over veggies and wait
Cottage Delight Hickory Rubies in the Rubble Top Banana for them to sizzle in the sunshine.
Smoked BBQ sauce, two for £4.95, Ketchup, £2.99, ocado.com
cottagedelight.co.uk It may sound bizarre, but trust us, it's
Utterly delicious when slathered utterly delicious – and made from
over ribs and sausages. leftover bananas!
MUST-HAVE SUMMER DRINKS
Fentimans English
Elderflower Drink,
£2.79, ocado.com
Darnley's Spiced Navy

Strength Gin, £39.95,
darnleysgin.com/shop
Natural Indian Tonic

Water, £1.70,
available from Sains-
burys and Booths
Cwtch Beer Mak-

ing Kit, £24.99,
muntons.com
License
TO GRILL!
Whether you’re a barbecue pro or a
complete novice, these helpful tips from
the team at Campingaz will ensure a
foolproof get together
Gas barbies It also burns off any germs and bacteria
When it comes to alfresco eating, gas
which may have formed on the barbecue
barbecues are a hassle-free solution. Not
since it was last used.
only do you have full control over the power
and temperature meaning you can cook your
Marinate
food more evenly, but gas barbecues also
heat up right away, so you can always cook If you're worried about your meat
in a hurry. becoming too dry, marinating it before
cooking, or basting it while its sizzling
To grill or to griddle? away, will help keep it moist.
Today’s gas barbecues put cooking flexibility
at your fingertips. Most come with the Pizza
option to grill or griddle, enabling you If you love pizza, why not cook one
to cook a whole host of different dishes, on your barbecue? Yes, really!
whether that's searing juicy steaks and
Simply pre-heat a pizza stone and close
chunky vegetables on the grill,or using the
the lid, should you have one. Handily, the
griddle section to barbecue delicate items
pizza stone will absorb any moisture, so
such as fish, vegetables and strips of meat.
You could also experiment with accessories you can get that desirably crispy crust.
like woks, paella pans and even poultry
roasters. Cleaning
Put off by the thought of cleaning
Forward planning your barbie? Simply run the
Plan what you’re going to cook, barbecue on a very high heat with the
how you're going to cook it and how long lid closed to burn off any remaining
it's going to take ahead of starting up the grease or food residue. All you then need
barbecue. Organise buns, salads, plates, to do is turn down the heat and brush
cutlery and sauces before kicking off so thoroughly with a barbecue cleaning
you’re ready to eat as soon as the meat, brush (be careful if using a brush
fish or veggies are cooked. with plastic components as these may
melt). You can also wipe down the
Pre-heat exterior with a soft cloth and
In order to get the best results, pre- some mild, soapy water to keep your
heating the barbecue is essential. kit looking its best.
Head to campingaz.com/uk for more hints,

tips and to browse the full range
Illustrations: Louise Abbott
Jay Rayner's
5 Food
Commandments
When it comes to food, critic Jay Rayner certainly knows his stuff.
On top of reviewing restaurants for The Observer, he also presents the
culinary panel on BBC Radio 4's The Kitchen Cabinet and is a Masterchef
regular. Here he tells us some of the foodie rules he swears by
On eating with
your hands… On embracing
©johnarandharablackwell.co.uk
A willingness to eat with your hands leftovers…
is, for me, a signifier. I have long had I like feeding people. I like a big
an intense emotional relationship cooking project and I like filling their
with spare ribs, for example; they are plates with the end result. It makes
generally my answer to the death- me happy. But even as I'm doing so,
row-meal question. Bring me a plate even as I'm sliding the heavy spoon
of those, hold the forks, and I won't through, say, a shoulder of lamb that's
exactly die happy, but I will at least be been braising for so long that using a
distracted from my impending death knife to serve it would be classed as an
by the business of eating them. But, if act of over-engineering, I'm hoping
I ever see someone eating spare ribs they don't eat it all. Because what I'm
with a knife and fork – and I have – I looking at is not tonight's star dish
get intensely angry. I know that if the for them; I'm looking at tomorrow's
two of us were to sit and talk, about fabulous leftover opportunities for
anything at all, we would almost me. A braised shoulder of lamb,
certainly have to be restrained from which has surrendered all its tension
coming to blows. Our whole approach to a hot liquor of red wine and chorizo
to life would be so completely and brown sugar, is an utter joy fresh
from the oven. But the next day there their hard white overcoat of fat can
different that it couldn't be otherwise.
are even better things to be had. be thrown into a fiercely hot pan until
Someone like that does not deserve
Lumps of the fridge-cold meat with all of it is crisp and brown. Just add
ribs. Give them to me.
the crunch of sea salt and a smear of
nose-tickling mustard and life is very
good indeed.
On social media…
We are meant to roll our eyes at those
who sit in restaurants photographing
their dinner before slapping those
images all over Twitter, Instagram
and Facebook. And yes, it can be
bloody annoying, especially if they
insist upon standing on a chair while
doing so. (To be fair, my dinner is also
photographed; it's just that when I
review I have someone who comes
into the restaurant after the fact
to photograph it for me.) However,
JAY R AY N E R
JAY'S FAVOURITE
FOOD SHOPS
“If I ever see someone eating Wondering where Jay buys his fresh
spare ribs with a knife and produce? Don't miss some of these
London hotspots
fork – and I have – I get Dugard & Daughters, SE24
intensely angry!” Rosie and Neil run a serious butchers, with
a terrific food shop attached. They have a
couple of thousand lines covering everything
while we roll our eyes it's also worth On dining solo… from fresh vegetables, through sauces and
recognising that they are part of a As a restaurant critic I have often stocks, to cheeses and charcuterie. I live five
digitally accelerated process, that eaten alone, usually weekday lunches minutes’ walk away and when I’m shopping
they are merely augmenting our out of London when none of my for dinner, I generally start here.
covetousness. If you can remember friends who have proper jobs can
being delighted by, say, your first join me. I will confess that on these Seasons of England, SE24
Korean chicken wing, or your first occasions I tend to book a table for A couple of doors down from Dugard, this
proper bowl of ramen made from two then announce when I arrive
long-boiled pig bones, or your brilliant greengrocer run by Grant Fox and
that there will be just one for dinner.
first Cronut knock-off, then you his family is the real thing: all the staples are
This is not out of embarrassment;
probably have social media to thank. here, but so much more besides. Grant also
I don't care whether people think
For almost certainly, without the I'm knobby-no-mates. It's simply knows what’s good and what’s not worth
dissemination of images, enabling that British restaurateurs regard bothering with. It’s the next stop on the
a greedy cook somewhere to look at single diners suspiciously and dinner shopping trail.
an image and say 'I want that', you start wondering if we're Michelin
wouldn't have got to taste it. inspectors or sociopaths or both, and F.C Soper Fishmongers of Nunhead, SE15
who needs that? So I go and I consider Soper’s is a superb classic fishmonger, with
On vegetarianism… the menu and the room. But most a broad choice at a very good price. If they
The best non-meat cooking does not of all I study the other people, watch haven’t got what you need no one will have
have a meaty twin. It's not an echo of their body language, listen in to their
it. Apparently, it’s been running since 1897
the real thing, the recipe contrived by conversations. When I eat alone I
and I hope it keeps going for another
substitutions and arch compromise have a licence to snoop.
and regret. It is itself. There is, for 120 years.
example, nothing with a pulse which
will improve a perfectly made wild I Camisa and Son, W1
mushroom risotto: rice, wine, stock, I have to ration my visits to this Soho
mushrooms, cheese and the job is institution because their fresh pastas are
done. The entirely meat-free curries just too good; each time I go in I end up
of Gujarat, India, would not be better leaving with armfuls of stuff I didn’t need but
if only somebody had added chicken. desperately want. Go for their fresh porcini
ravioli in autumn, plus fresh pesto.
Green Valley, W1
The smell! There are many great Lebanese
outlets crowding around the Edgware Road,
but I always end up in this one, with its
extraordinary selection of pickles, spices,

nuts, pastries and butchery. If I come home
with minced lamb kebabs and baklava from
here, my family loves me.
Text adapted from

The Ten (Food)
Commandments
by Jay Rayner
(£6, Penguin).
As Cornwalls longest standing Cyder maker, we have developed a fantastic

array of Cornish Cyders for every occassion
From our famous ‘Rattler‘ cyder, to our Special edition barrel matured Healeys
range, we’re sure you’ll find the perfect tipple.
We would love to hear from you, you can

contact us in several ways –
By post: Penhallow, Truro, Cornwall, TR4 9LW
By Email: info@healeyscyder.co.uk
By phone: 01872 573356
www.healeyscyder.co.uk
RECIPES | ICE CREAM
We All
Scream
for Ice
Cream!
From easy no-churn ice
cream to a towering
fruit sundae, we've got
a sweet feast in store for
you this summer...
Strawberry & Vanilla
Buttermilk Ice Cream
Sandwiches
Makes: 6 sandwiches
Prepare: 30 minutes, plus chilling,
infusing, churning and freezing
Cook: 1 hour
12 shortbread biscuits
For the strawberry compote:

400g strawberries, hulled and
quartered
80g golden caster sugar
3 tbsp lemon juice
½ vanilla pod, seeds scraped out
For the buttermilk ice cream:

300ml double cream
80g golden caster sugar ripple 1/3 through the ice cream. 12 pieces crystallised ginger,
½ vanilla pod, seeds scraped out Spoon the rest of the ice cream roughly chopped
284ml pot buttermilk, chilled on top and swirl in another 1/3
of the compote. Freeze for at 1. Place the peaches in a
1. Start with the compote so least 3 hours, until solid. Chill the heatproof bowl and pour over
that it has time to cool. Put the remaining compote. boiling water. Leave for 10
strawberries, sugar, lemon juice 4. For the biscuits, preheat the minutes then peel off the skins
and vanilla pod and seeds in a oven to 160˚C/Fan 140˚C/ Gas 3. and remove the stones. Roughly
saucepan and set over a medium Using electric beaters, cream the chop and set aside.
heat. Stir until the berries turn butter and sugar together until 2. Whisk the cream with the
juicy and the sugar dissolves. soft and light. Gradually beat in condensed milk until it has
Simmer, uncovered, for about the cornflour and sifted spelt flour thickened slightly and falls in
3 OF THE 8-10 minutes, until there is lots of until combined and the mixture ribbons from the whisk.
BEST ICE
liquid and the strawberries look begins to come together into a 3. Add the peach chunks
CREAMS
jammy; set aside to cool, then ball; wrap in cling film and chill and chopped ginger to the
cover and chill until needed (you for 20 minutes. whisked cream, stirring gently
can make this up to 3 days 5. Sandwich slightly softened with a spatula to get a rippled
in advance). scoops of ice cream between effect. Pour into a 2-litre plastic
2. Meanwhile, make the ice pairs of shortbread, drizzling container and place in the
Purbeck Salted cream. Put the cream, sugar with the leftover compote. To freezer for 3-4 hours or overnight
Caramel Ice Cream, and vanilla pod and seeds in prepare in advance, sandwich until frozen. Take out of the
£5.50. Stockists at
purbeckicecream.co.uk a separate pan and bring to a biscuit pairs together with the ice freezer approx 20-30 minutes
simmer. Turn off the heat, leave cream, immediately wrap in cling before serving.
to infuse for 20 minutes, then film and freeze for up to 1 month
remove the vanilla pod. Stir in the before serving. Knickerbocker Glorys
buttermilk, then churn in an ice-
cream machine according to the No-Churn Peach & Makes: 4
Mackie’s St Clements
Ripple. Stockists at
manufacturer’s instructions. Ginger Ice Cream Prepare: 1 hour, plus chilling
mackies.co.uk 3. Once the ice cream has Cook: 1 hour
thickened and when the Makes: 2 litres
blade begins to slow down, Prepare: 20 minutes, plus freezing For the chocolate mousse:
add ½ the ice cream to a 50g dark chocolate (70% cocoa),
shallow, freezeproof container. 6 ripe yellow-fleshed peaches broken into pieces
Remove and discard the vanilla 600ml pot double cream 3 free-range eggs, whites only
Yeo Valley Vanilla Ice
Cream, £4 ocado.com pod from the compote, then 397g condensed milk ½ tbsp caster sugar
RECIPES | ICE CREAM
“The origin of the knickerbocker

glory is unknown, although it’s
believed to be an English adaptation
of a New York favourite”
For the poached rhubarb: beaters, whisk the egg whites in
400g rhubarb, washed, trimmed a clean bowl until stiff. Sprinkle
and chopped into 3cm pieces over the caster sugar and whisk
70g caster sugar for another minute until glossy.
Gently fold the egg whites
For the ginger honeycomb: into the chocolate until just
Butter, unsalted, for greasing combined, then whisk briefly at
100g caster sugar the lowest speed until smooth.
3 tbsps golden syrup Divide between 4 glasses and
1 tsp ground ginger 1 tsp chill until ready to serve.
bicarbonate of soda 2. Next, make the poached
rhubarb. Place the fruit in a pan
To serve: with the sugar and 3 tbsps water.
500ml tub vanilla ice cream Bring to the boil, then simmer
100ml whipping cream gently for 5 minutes. Cool until
1 tbsp caster sugar ready to serve.
3. To make the ginger
1. For the chocolate mousse, honeycomb, grease a non-stick
place the chocolate in a baking tray with a little butter.
heatproof bowl set over a pan Put the sugar, golden syrup and
of simmering water and allow ginger in a pan, stir to combine,
to melt, stirring occasionally; then place over a low heat. Once
cool. Meanwhile, using electric the sugar has dissolved, increase
the heat a little and simmer for
5 minutes without stirring. Add
the bicarbonate of soda, take
3 AMAZING COOK'S TIP
the pan off the heat and give it a
SAUCES Freeze any leftover
good stir. The mixture will bubble
up. Immediately pour onto the mixture in ice-cube trays
Rich Chocolate Sauce for bitesize treats.
baking tray and allow to cool
Melt 4 tbsps butter in a frying
for about 30 minutes, then
pan with 2 tbsps soft brown 2 x 500g pots ready-made custard
bash carefully into chunks with a
sugar and 2 tbsp golden syrup 397g can condensed milk
rolling pin.
over a medium heat. Stir in 4
4. Just before you’re ready to
tbsps cocoa powder and 4-6 1. Place the raspberries,
serve, take the ice cream out of
tbsps cold water. Bring to a lemon juice and sugar in a
the freezer and leave to soften
simmer and cook for 3 minutes, small saucepan and simmer
for 10 minutes. Whip the cream
stirring until smooth. for 15 minutes.
and sugar in a bowl until the
Easy Fruit Sauce 2. Pass the raspberry mixture
cream forms soft peaks. Put
Gently heat 150g of your through a sieve and set aside –
a scoop of ice cream on the
favourite fruit jam and 1 you should have around
chocolate mousse, followed by
tbsp lemon juice in a small 150ml purée.
some honeycomb chunks. Spoon
saucepan until the mixture 3. Mix the custard with the
the rhubarb on top, followed by
loosens, then press it through condensed milk until combined.
another scoop of ice cream. Top
a sieve. 4. Pour a tablespoonful of the
with cream and more chunks of
custard into the bottom of
Boozy Toffee Sauce honeycomb. Serve immediately
your lolly moulds, then add a
Put 2 tbsps spiced rum or
teaspoonful of the raspberry
whisky, 100g butter, 50g dark Raspberry Ripple Lollies purée and drag a knife or skewer
brown sugar and a pinch of
through the mixture. Alternate the
salt in a saucepan and melt Makes: 12 lollies
custard and purée, dragging each
over a medium heat. Whisk in Prepare: 15 minutes, plus freezing
time as before, to get a ripple
3 tbsps double cream, simmer Cook: 15 minutes
effect. Place a wooden stick into
for 2 minutes, then allow the 300g fresh raspberries,
each mould and freeze overnight
sauce to cool slightly before washed under cold water
before serving.
serving. Juice of 1 lemon
50g caster sugar Recipes courtesy of Waitrose
Championship-winning BBQ rubs, sauces

& injections from the United States
From these great

products ...
... come these great results
Buy online at www.bbqgourmet.co.uk
Great tasting
British Stilton
made the
traditional way
Our unique family heritage, traditional
craftsmanship and passion for great cheese,
help make Cropwell Bishop Stilton so tasty.
Contact us to find out
more about our range of
delicious cheese
telephone: +44 (0)115 989 2350
www.cropwellbishopstilton.com
follow us on Twitter
@YummyStilton
CH E E SE B OA R D
HOLY SMOKE!
We’ve sampled some of the best smoked cheese
that Britain has to offer
SMOKED STILTON, £5, ARTI- QUICKE'S OAK SMOKED

SANSMOKEHOUSE.CO.UK CLOTHBOUND CHEDDAR,
If you’re a blue cheese fan, get £4.70, QUICKES.CO.UK
your hands on a chunk of this one. This mature Cheddar is cold-
Handmade in Nottinghamshire, this smoked over oak chips from the
creamy Stilton is smoked over trees on the Quicke’s estate in
maple wood for added richness Devon. Its creaminess makes
– we love it in a white sauce with it ideal for crumbling in
plenty of garlic and served over a peppery rocket and
mushrooms on toast. roasted beetroot salad.
APPLEWOOD, £1.75, TESCO.COM

Made in the heart of Somerset,
Applewood has a delicate flavour
and smooth texture. These smoke
flavoured slices are a great topping
for your burgers this summer.
LYBURN FARM LIGHTLY

OAK SMOKED, £4.80,
LYBURNFARM.CO.UK
We recommend Similar to the texture of Gouda,
pairing this this washed rind cheese is smoked
cheese board with in Dorset and has a deliciously rich
a selection of flavour. We suggest melting it and
gorgeous English placing it on a bagel along with some
wholegrain mustard and pickles.
wine (see p.71)
“Food made
honestly with
produce from our
fields or sourced
locally”.
Established 1996
Award Winning Family
Butchers & Pie Makers
What makes us special at Quality and Excellence
Family butchers apart from the Quality products we
sell and the Excellent service we give. Is that
nothing is too much trouble not only are we Multi
Award winning pie and sausage makers. We stock
everything you need for that perfect BBQ from the We believe in ‘food from around the
Charcoal, salad to the vast range of BBQ products corner and not around the world’.
of which some are Gluten free and additive free. Our shelves are stocked with home made
Why not pop in and see for yourself? and locally sourced artisan fine foods or
drop in to our award winning cafe.
Tel: 01840 250827
www.boscastlefarmshop.co.uk
Butchery Classes make a perfect gift.

Gift Vouchers available. Dates for 2017.
To find out more about our range of products.

01992 813283
sales@qualityand excellence.co.uk
www.qualityandexcellence.co.uk
Scan for
website
SHOPPING
01 02
09
03
08
07 PRIFCECNTIIOC
N
04
PGoE
bright and bold th
is summer
ll o f colour
with a hamper fu
05
06
01. Shore Range, from £3, sainsburys.co.uk 02. Baci Milano Acrylic Dinner Plate, £12, amara.com 03. S’well Spectrum Bottle,
£35, amara.com 04. Medium Melamine Cup, £2.70, ricebyrice.com 05. Navigate Beau & Elliot Raindrops Wicker Picnic
Basket, £89.99, hartsofstur.com 06. Rustic Melamine Bowl, from £4, mandco.com 07. Tweedmill Textiles Ripple Throw, £54,
cotswoldtrading.com 08. Plastic Criss Cross Pitcher, £5, wilko.com 09. Summer Solstice Goblet, £2.50, sainsburys.co.uk
A Taste
of Quality
We take a look at some of the most
iconic food brands that contribute to
the tapestry of modern food
MACKAYS
As any good jam maker will know, the key to a mouth-watering preserve is using the best
possible ingredients – something the team at Mackays in Arbroath know plenty about. The
preserve maker has built a reputation for taste, provenance and tradition – and at the heart of
everything is the Scottish soft fruits which are used in every jar of the company's strawberry,
raspberry and blackcurrant jams. The team work directly with 12 Scottish fruit farmers, who
have decades of experience producing the finest soft berries in the world, to source only the
sweetest, juiciest fruits. Dundee is the home of marmalade and Mackays are also proud to be
the custodians of a world renowned icon! The secret to the team's award-winning marmalades
is sourcing all of their bitter oranges from Seville, Spain, for maximum flavour. mackays.com
VZUG
For more than 100 years, the team at V-ZUG have made it their mission to make everyday life
easier through high-quality, innovative household appliances. These days shoppers expect
their appliances to deliver more than just the basics, whether they're cooking, washing dishes
or doing laundry, and the V-ZUG name has become synonymous with top quality. Products
range from top of the line ovens, steam cookers and hobs to coffee makers, dishwashers and
refrigerators. To ensure high quality, standards are retained from the raw materials through to
delivery, and each product is subjected to an average of 600 tests, so you can expect a longer-
than-average lifespan. vzug.com/gb/en/
GBF PROMOTION
CLEY SMOKEHOUSE
Cley Smokehouse is an artisan
KELLY'S OF producer based on the Norfolk
KADAI FIREBOWLS
CORNWALL Coast specialising in traditional The Kadai Firebowl by Wilstone is
Kelly's is proud to produce proper smoked fish, shellfish, home a versatile fire bowl and barbecue
Cornish ice cream, straight from made patés and smoked meats in one, featuring a range of over 30
the heart of Cornwall. The expert - all available for delivery direct award-winning accessories to help
team carefully select the finest to your door. North Norfolk is create a unique 'tiered cooking'
ingredients, including fresh milk home to the famous Cromer experience. Designed in Shropshire
and clotted cream from local dairy Crab and the company's dressed and handmade in India using
herds that graze on Cornwall's crabs and lobsters are all caught recycled materials, Kadai Firebowls
lush green pastures. The dairies using sustainable, traditional only produce items that will stand
are all within 25 miles of the Kelly's fishing methods (usually from the the test of time. Innovation is key to
factory in Bodmin, which means team's own boat) and vac packed the great success of the company,
all ingredients are sourced from immediately to guarantee freshness. who have been on the leading
just down the road. The company Cley Smokehouse's smoked edge of fire bowl cooking for the
has always been known for its salmon is hand prepared and all last decade. The team's approach
clotted cream ice cream, with its sliced salmons are cut by hand, brings together the traditional skills
rich flavour and velvety smooth and available in a terrific range of of artisan producers with innovative
taste – always a crowd-pleaser. All flavours, from lavender-citrus to designs that have shaped the way
of Kelly's delicious concoctions gravalax. Other highlights include fire bowl cookery has evolved. Great
are based on an authentic family delicately smoked prawns, the design begins with great ideas
recipe that has been used for famous Cley Smokehouse kipper, and the team have worked closely
more than three generations. The and traditionally smoked haddock. with artisan producers for the last
ice creams also contain only the Real food goes a long way – so 10 years to bring the traditions of
finest ingredients, natural colours whether you're looking for a dinner Indian Kadai cookery to the fore
and flavours and no artificial party treat or something different of British leisure time. Quality,
preservatives. If you're ever in for your sandwiches, check out authenticity and environmental
Cornwall, look out for the Kelly's cleysmokehouse.com responsibility combine to create a
Parlour Range in scooping parlours product, brand, and service that
all over the county, where you'll find you can truly rely on.
a dazzling array of different flavours. kadai.co.uk
kellysofcornwall.co.uk
SCOTLAND
FOOD & DRINK
Scotland Food & Drink is a not-
for-profit organisation that was
ROBERT WELCH created to guide food and drink
Award-winning British design companies of all sizes to increased
company Robert Welch Designs profitability. Created in 2007, the
has been creating fantastic quality organisation essentially has two
stainless steel homeware since inter-linked roles; it is the industry
1955. Found in hotels, trusted by leading organisation for food and
Michelin star chefs and used drink, designed to develop and
in homes around the world, the deliver a strategy to grow the sector
design team pairs form and and it is a membership organisation
function in their cutlery, kitchen representing the voice of the
knives and homeware designs. industry in Scotland and supporting
robertwelch.com its growth. foodanddrink.scot
VOTE ONLINE AT GREATBRITISHFOODMAGAZINE.COM/AWARDS
WIN!
£7,000
O F FO O D I E P R I ZE S!
Vote for your British food favourites and
enter our draw to win amazing prizes
The Great British Food Awards

2017 are here – and we need
your help to pick the best
British restaurants, producers,
chefs, food writers, farm
no shops and more!
s
THE AWARDS were launched in 2014 to
celebrate the country’s finest home-grown ingredients, as
ng
well as the hard-working folk who produce and cook with
them. This year we’ve gone bigger and better than ever, with
lots of new categories, celebrity judges and amazing prizes
for you to win.
Behind the scenes our team of judges, including John

Torode, Rachel Allen, Val Warner and Nathan Outlaw are
busy taste testing the very best in British food and drink.
Their findings will be unveiled in our October issue, out
September 8th. But in the meantime, we’re also asking you
lovely readers to have your say across 20 foodie categories.
VOTE for your British food favourites, either

by completing the form overleaf or voting online at
greatbritishfoodmagazine.com/awards and you’ll
automatically be entered into our prize draw to win one
of our fantastic prizes.
THE PRIZES!
£1,150 Cornish break 5 x Salter Electric Spiralizers
with Hendra Holidays worth £100 each
4 Camping Tickets to The Good Life

Experience Festival worth £450
5 x £100 ETI
Thermapen
Goodie Bags
£250 firepit, plus sausages

from Debbie & Andrew’s
3-night break in a
Wigwam glamping
cabin for 4 worth £275
Foodie stay
at the Royal
Harbour Hotel
in Ramsgate
worth £300
Foodie Getaway
10 x Stellar
for 2 at The Swan
24-piece Cutlery
at Hay, Mid Wales
Sets worth Food and Drink Hamper from
worth £250
£80 each Simply Good Food TV worth £250
A kMix Stand Mixer

from the brand new
Kenwood kMix
collection
Wilstone Kadai Firebowl

Barbecue worth £372.50
4x £500 Bundles of Wahl kitchen gadgets
FOR MORE INFORMATION ON OUR FANTASTIC PRIZES VISIT

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Please tick just one answer for each category unless stated otherwise
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Great British Food Awards 2017, Marketing Department,
Aceville Publications Ltd, 21-23 Phoenix Court, Hawkins Road,
Colchester, Essex, CO2 8JY.
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Higher Trenowin Farm Shop
NOW IN: Red Ruby Devon Beef, Home reared

Lamb and Mutton, Home made Sausages and
Home cured Bacon, get your cook books out!
Steve & Bridgette Clamp
01736 362439
www.highertrenowin.co.uk
D I S COV E R B R I TA I N
CORNWALL 14 delicious things to

eat, drink and do
With golden beaches, craggy cliff tops, arty
towns and lush countryside, Cornwall really has
something for everyone. Kick back and enjoy West
Country life with our pick of the finest foodie spots
© davidgriffenphotography.co.uk
1. Go green in St Austell
The pretty town of St Austell makes
a great base for visiting two of
Cornwall's most beautiful green
attractions – the Eden Project at the helm, the menu is absolutely huge concentration of art galleries
(edenproject.com) and Lost Gardens stunning with a big focus on fantastic and unique shops. It's also a foodie
of Heligan (heligan.com). Eden is local ingredients such as world class paradise; highlights include the
a dramatic global garden housed in Porthilly Oysters harvested right heaving shellfish platters at Rick
tropical biomes that nestle in a crater next to The Mariners. Or if you’re a Stein's Fish (rickstein.com),
the size of 30 football pitches. You can meat lover, try their beef, sourced and amazing gin cocktails at Dolly's Tea
experience the sights and smells of butchered by local food hero Philip Room & Wine Bar (dollysbar.co.uk )
the rainforest in the Rainforest Biome Warren in Launceston. Dry aged on and some of the finest Cornish pasties
or amble amongst the orange trees the bone for 28-32 days for maximum at JH & M Choak (choakspasties.
and olive groves in the Mediterranean flavour, the pub's steaks are truly co.uk). We're particularly excited
Biome. Meanwhile, the Lost Gardens glorious – even better washed down about the launch of St Austell
of Heligan – a Victorian garden that with a pint of Sharp's award winning Brewery's newest hotel, The Chain
was literally hidden under overgrowth cask beer, such as GBF favourite Locker, this August. Located right
until being unveiled in 1992 – is a Doom Bar. themarinersrock.com on Falmouth harbour in a listed
200-acre paradise of luxuriant foliage 18th century building, it will boast
and giant exotic plants. 3. Eat Michelin in five bright and airy rooms – all with
Padstow uninterrupted waterfront views – and
2. Beer & food heaven at Great British Menu star Paul a lively pub specialising in fresh local
Nathan Outlaw's pub Ainsworth earned his stripes oysters. As you'd expect, the historic
Overlooking the serene Camel working for Rick Stein and is now brewery's delicious ales will all be on
Estuary in the heart of Rock you'll up there with Nathan Outlaw as tap in the bar. staustellbrewery.co.uk
find The Mariners, a Sharp's Brewery one of Cornwall's most celebrated
pub run in partnership with Nathan talents. The fish-focused menu at his 5. Feast on the
Outlaw. As you'd expect with Nathan Michelin-starred restaurant No.6, freshest lobster
Padstow is simplicity itself – hearty, Renowned for their quality and
unpretentious and guaranteed to put flavour, Cornish lobsters are some of
a smile on your face. Try the set lunch the finest in the country and thanks
menu; at £19 for 3 courses it's great to the good work of the National
value. number6inpadstow.co.uk Lobster Hatchery in Padstow, stocks
are on a healthy rise. Online fish
4. Eat your way around seller The Cornish Fishmonger
Cornwall's cultural hub donates £1 for every lobster bought
Falmouth is famous for its maritime online to the Hatchery’s stock
heritage and creative buzz, with a enhancement programme, helping
© davidgriffenphotography.co.uk
them to conserve and monitor lobster from their own herd of grass fed cows.
population. So buying the company's Flavours range from all-time classics
delicous shellfish is a win-win! like Clotted Cream with Bourbon
thecornishfishmonger.co.uk Vanilla, Mint Choc Crisp and Double
Chocolate Fudge to more unusual
6. Create a fabulous offerings like Jaffa Cake, Butterscotch
Cornish cheeseboard Brittle and Toasted Coconut, plus
This scenic county is famous for its great sorbets too. You can grab a scoop
cheese, from runny Cornish Brie or tub from shops and cafes all over
to rich and creamy West Country Cornwall, and good retailers and farm
Farmhouse Cheddar and beyond! But shops around the country, but when
our top pick has to be Cornish Blue in the area we'd recommend dropping
– a real connoisseur's choice. Moist, in to the farm's visitor centre and
sticky and utterly moreish (a bit like tea room to see the magic happen for
Gorgonzola in texture) it has been yourself! callestickfarm.co.uk
lovingly made by Philip and Carol On a summer's evening, it doesn't
Stansfield on their farm on the edge 9. Explore the county get much better than eating supper
of Bodmin Moor since 2001. Look out by train alfresco on the terrace as the sun sets
for it in independent stores across When it comes to train travel, it with a chilled glass of Camel Valley
Cornwall and beyond, or buy online at doesn't get more scenic than the white in hand. bedruthan.com
cornishcheese.co.uk winding railway lines of Cornwall
– there's always something to see! 11. Visit an artisan
7. Stock up on beer The towns and villages along the food village
and learn to make Maritime Line, which links the The brainchild of Foodie
your own! Cathedral city of Truro with historic pioneers Richard and Fionagh
Beer lovers will definitely want to port of Falmouth, are particularly Harding, Norton Barton Farm near
pay a visit to Granite Rock Brewery, lovely and home to all kinds of foodie Bude is the kind of venture we'd
a fantastic microbrewery and kit spots, indie retailers and tucked away love to see all over the country.
shop in Penryn, where keen home eateries. At the height of the summer Incorporating several producers on
brewers can stock up on all kinds when the roads are at their busiest, one site – Cornish Charcuterie,
of equipment. Whether you're a travelling by car around Cornwall Popti Cornish Bakehouse and
seasoned brewer or newcomer, the can be stressful, so taking the train Whalesborough Cheese – as well as
friendly and knowledgeable staff is a far easier option. Hop on board! a shop, the Cider Barn, it's a hub of
are always on hand to offer advice greatscenicrailways.com/food innovation and activity. The newest
and tips on what to buy. While addition, The Cornish Distilling
you're there, be sure to try the 10. Watch the sun Company, is launching imminently
store's homemade beers; made to set with a glass of and will be making a rum, delicious
recipes inspired by Cornish history, Cornish bubbly fruit liqueurs as well as a rum-based
varieties include Bronescombe's Set into a clifftop overlooking the Coffee Spirit. Cornish Charcuterie
Vision (a classic bitter) and Summer beautiful Mawgan Porth Beach, the and Popti Cornish Bakehouse
Solstice, a rich and fruity golden ale. sprawling Bedruthan Hotel is a hub are also just about to launch their
graniterockbrewery.co.uk of fun, food and relaxation. The new packaging; the purpose of this
facilities are extensive, appealing to is to reflect the progression of both
8. Visit an ice cream both young and old, with a spa, indoor the companies, giving the brands a
farm and outdoor pools, poolside bar – even refreshed look Pop into the shop and
A whole farm dedicated to ice its own hilltop theatre! Seasonal stock up! cornishcharcuterie.co.uk
cream? What could be better! The Cornish produce is king in both of the
Parker family have been making hotel's eateries, whether you want 12. Try native beef fresh
the creamiest Cornish ice cream on a perfectly made burger or shellfish from the farm
Callestick Farm near Truro since curry at the Wild Cafe or fancier fare Higher Trenowin, a pretty farm and
1989, always using top quality milk at the elegant Herring restaurant. shop located between Penzance and
Stay Your Way
Going self catered in Cornwall gives you the
freedom to eat out or cook amazing local
St Ives, is best known for its award produce at home if you fancy it. Here are
winning herd of pedigree Red Ruby some of our favourite holiday homes
Devon cows. These native beauties
are allowed to forage freely amongst CORNWALL'S FINEST
the gorse and heather for a hit of tasty HOLIDAY PARKS
herbage that makes their meat taste This fab company groups together
extra good; the beef is then hung for Cornwall's best independently run BLUE CHIP HOLIDAYS
three weeks to enhance the flavour holiday parks so visitors can combine If you like to dine in style while on holiday,
even more, resulting in rich, tender
the luxury of a hotel with the freedom Blue Chip's in-house holiday planners
and delicious meat. The popular
and flexibility of having their own home. can create a foodie treat unlike any other,
shop also sells all kinds of seasonal
Every park on the roster has a four or five all from the comfort of your holiday
veg fresh from the farm, as well as
homemade bacon and sausages, plus star rating, so you're guaranteed a fun home. You can be wined and dined as
locally sourced lamb, free-range eggs, and restful stay wherever you choose. a professional chef cooks a fine dining
preserves, honey and much more. There are destinations all over Cornwall, feast for you and your friends, or brush
highertrenowin.co.uk whether you want to enjoy the beaches up on your culinary skills with a cookery
and rockpools of Porth Beach in Newquay demo before dinner. If you love the idea
13. Visit a farm shop or fancy exploring the cosmopolitan of finding your own food, they can even
right on the coast charms of St Ives. Many of the parks arrange for you to take a foraging course
The team at Boscastle Farm Shop and are within striking distance of artisan and rediscover the great outdoors. Food
Cafe believe in ‘food from around the
producers, interesting restaurants and is a huge focus for Blue Chip Holidays,
corner, not around the world’, so its
welcoming pubs, plus numerous farm and many of the company's holiday
shelves are crammed with a dazzling
array of local Cornish produce.
shops – allowing you to stock up tasty homes have gorgeous kitchens with
Surrounded by National Trust produce. cornwallfinestparks.co.uk sea views too.bluechipholidays.co.uk
Farmland and less than 50 yards from
the coastal path the shop's location CARBIS BAY HOLIDAYS
couldn't be more scenic. The farm Whether you’re looking for a high-spec
shop kitchen is famed locally for its holiday home that’s family and dog
all day breakfasts and homemade pies friendly, or a luxurious and romantic
and cakes, plus award winning beef, bolthole for two, you’ll find the perfect
lamb and pork produced on the farm pad in Carbis Bay Holidays' portfolio of
and butchered on site. A must visit!
self-catering accommodation in St Ives
boscastlefarmshop.co.uk
and Carbis Bay. All properties have been
14. Have a tractor ride rated four or five stars by Visit England,
on a cyder farm and are decked out with WiFi, swanky
Healeys Cornish Cyder Farm is a interiors and every mod con you could
top family attraction brimming with need for all ages, from tots and teens to
fun activities, whether you want to grandparents. carbisbayholidays.co.uk
enjoy a tractor ride, meet the resident
farm animals or enjoy a delicious CADGWITH COVE COTTAGES
cream tea. It’s free entry to the farm, The Lizard Peninsula is the most south-
plus free parking and, of course, free westerly point of the British mainland and
samples of the range of ciders, wines,
boasts a particularly unique landscape
juices, and jams – all of which are
with some of the UK's most glorious
produced on site. The venue near
Truro has also recently opened a new
views. Cadgwith Cove Cottages has a
restaurant harnessing the delicious fantastic selection of holiday homes all
produce grown on the farm in its over the area, from stunning waterfront
menu. healeyscyder.co.uk cottages to peaceful farmhouses with
room for all the family. They are perfectly
positioned for all kinds of holiday, with top
restaurants, sandy beaches and fab shops
all nearby. cadgwithcovecottages.co.uk
Artisan produce with a strong focus on provenance and traceability

specialising in producing a range of Pâtés, Rillettes, Chorizo and
Salami, much of which is made using Pork from our own rare-
breed British Lop Pigs. Also home of POPTI artisan biscuits.
www.cornishcharcuterie.co.uk | 01288 321921

Norton Barton Farm, Bude, Cornwall EX23 9LG
GRANITE ROCK BREWERY

Cornish Craft Ales and Home Brew Supplies
Granite Rock Brewery is a home brew shop and
microbrewery based in Penryn, Cornwall. We began in
early 2013 and have enjoyed a brilliant first year of
trading (though we can't believe it’s gone so quickly...!)
The shop stocks a
broad range of
home brewing
equipment and
ingredients, and
also sell a range
of beer, wine and
cider kits.
Our own beers are
also on sale, with
recipes inspired by a love of Cornish History - they all
have a hearty, traditional feel, with strong ties to our
home-town of Penryn and its fascinating heritage.
Whether you are new to home brewing or an
experienced brewer, we can supply you with the
equipment and ingredients that you will need to get
started or get experimenting, and we're always happy
to offer help and advice on all things
home-brew.
Tel: 01326 379251

enquiries@graniterockbrewery.co.uk
graniterockbrewery.co.uk
Top Tables
The best restaurant, pub and
hotel recommendations – tried and
tested by the GBF team
Weekends London Shell Co
Away...
THE ARTIST RESIDENCE,
PIMLICO
Eclectic boutique brand The Artist
Residence may just be our favourite
hotel group. With branches in
Brighton, Penzance, Pimlico and a
brand new launch in Oxfordshire,
this tiny chain is growing gradually
while staying true to its ethos of
mixing laid-back luxury with quirky,
art-led design. The London branch is
the third addition, and what a beauty
it is. Located in a peaceful spot just
a short walk from the transport hub
of Victoria, it's perfectly positioned twist; think Parmesan gnocchi with silk curtains and glossy silver
for shopping on Oxford Street, asparagus, morels and wild garlic, furnishings adding to the luxe feel.
bar-hopping in Soho or sightseeing lamb rump with aubergine and goat's The bright and airy bathrooms are
around Westminster. The hotel itself curd, and a rich and juicy ham hock as luxurious as you'd expect, and the
is like a living art gallery with high terrine with a crispy quail egg and honesty gin bar (available in every
ceilings, exposed brickwork, vibrant chunky piccalilli. The bustling open suite) is a wonderful touch.
pop art and the kind of covetable kitchen only adds to the sense of
vintage furniture that will make fun and drama, while the Clarendon And the food?
London Shell Co
you want to redecorate when you Cocktail Cellar downstairs Michelin starred Jersey chef Shaun
get home! Rooms vary in size, from is a great spot for a late night Rankin recently opened Ormer
cosy (but no less artful) doubles to martini or blood orange negroni. Mayfair – a sister restaurant to the
the absolutely stunning grand suite, artistresidencelondon.co.uk chef's highly acclaimed St Helier-
complete with a four-poster super- based eatery – within the hotel, and
king bed, huge free-standing bath and FLEMINGS, MAYFAIR what a treat it is. The dinner menu
a glossy green velvet sofa. When it comes to old-school Mayfair reflects the chef's love of local Jersey
glitz, Flemings is pretty hard to beat. produce, with a particular focus
And the food? One of the only remaining privately on seafood, including hand dived
Innovative food is a huge focus owned hotels in London, it has been scallops, Jersey royals and foraged
across the Artist Residence group in the same family for over 40 years shoreline herbs. We start with
– the hotel mini bar has the best and recently underwent an epic perfectly balanced and beautifully
snack offering we've ever seen! £15 million revamp. The results presented plates of smoked eel
- so it's no surprise the in-house are stunning; the lobby oozes 1930s with apple and horseradish and
restaurant Cambridge Street Kitchen glamour, with a welcoming fireplace lobster ravioli in a crab bisque. Main
is seriously impressive. Open from and beautiful mural of golden trees. courses are similarly stunning; a
early morning breakfast to late-night Staff are knowledgeable attentive zingy lobster salad comes with an
cocktails, this chic little bistro feels but not at all stuffy, giving the feel incredibly rich-tasting mound of
like a real neighbourhood gem and is of a smaller boutique hotel; despite crab linguine, while the turbot with
clearly well-loved by locals. Seasonal the salubrious surroundings we a pine nut crust and cockles offers
ingredients are king on the recently felt relaxed and at home from the a true taste of the sea. flemings-
revamped menu, and British classics beginning. Upstairs the bedrooms mayfair.co.uk
like asparagus and pink rhubarb are decked out in soothing shades of
Monty's Deli
are given unexpected and delicious bronze and grey with wool carpets,
ONES TO WATCH
Foodie spots to add to your hit list
LONDON SHELL CO, REGENT'S CANAL

Open for its first summer season, the floating restaurant
aboard The Prince Regent canal boat will be celebrating
the delights of British summertime with sunset cruises
along the Regent's Canal. Expect craft cocktails and
fresh Cornish fish.
londonshellco.com
DYLAN'S, LLANDUDNO
North Wales seafood restaurant Dylan's has just opened
its third branch, overlooking the beautiful Llandudno
coast. Housed inside a Grade II listed former hotel, the
restaurant has a strong focus on sustainable seafood
sourced directly from local fishermen.
dylansrestaurant.co.uk
LITTLE BIRD, BATTERSEA

Set to launch this summer, Little Bird is the latest
restaurant to open in the foodie hub of Battersea Rise.
Food will be Asian-inspired with a Mediterranean twist,
and the décor – bright prints, hanging foliage and large
palms, with eye-catching hand-painted wallpaper –
sounds lush.
littlebirdrestaurants.com
Restaurants We Love...
MONTY'S DELI, HOXTON
One of the most eagerly awaited openings in London for
a while, Monty's Deli started from humble beginnings
serving up authentic Jewish soul food from the railway
arches of Maltby Street market. Word of their stunning salt
beef and pastrami sandwiches quickly spread, and hungry
Londoners regularly queued out the door for a taste. So it's
great news that, after a successful Kickstarter campaign to
put together £50,000 for kitchen equipment, the deli has finally opened a permanent restaurant
in Hoxton. This means that owners Mark Ogus and Owen Barratt are able to cook up a much more
varied selection of grub, including whole joints of hot pastrami or salt beef for the table to share,
Shabbat dinners with all the trimmings plus giant potato latkes and fried eggs for brunch. The
amount of authentic produce made on site is astounding: proper bagels and fluffy challah bread
are baked fresh every day, along with home-made mustard, pickles and cured meats that Mark has
spent years perfecting. A must visit. montys-deli.com
WRIGHT BROTHERS, SOHO

London seafood institution Wright Brothers – best known
for its dazzling selection of fresh oysters and heaving
shellfish platters – has several branches all over London,
but it's the kitchen in Soho that's really making waves at
the moment. New chef Jim Abbott, who earnt his culinary
stripes under the legendary Mark Hix, has given the
revamped menu an exciting Pan-Asian twist, and we love
it! His vibrant and delicious creations include soused brill,
tarragon and zingy blood orange, roast Dorset cod with
saffron potatoes and shellfish aioli and our highlight, rosemary roasted gilt head bream with confit
lemon, basil and pickled fennel – perfect with a cold glass of white on a summer evening. And
if you don't mind getting your hands a bit dirty, the Chinese-style whole chilli and garlic crab is
definitely worth a go if it's on the specials menu. thewrightbrothers.co.uk
Enter at: greatbritishfoodmagazine.com/giveaways
X XXXXXXX | XXXXXX XX
The Big Foodie

GIVEAWAY!
From weekends away to strawberry-filled picnic hampers,
we’ve got over £2,000 of goodies for you to get your hands on!
WIN A WEEKEND AWAY TO THE SOUTH DEVON COAST

South Devon's scenic stretches of sand are some of the most beautiful in the UK. If you’d like to experience them for
yourself, we’re giving GBF readers the chance to win a two-night a stay for two at the Thurlestone Hotel. Set within WO R T H
19 acres of land on the National Trust coastline, it's just the spot for a picturesque picnic or afternoon stroll.
OV E R
Your stay will include two nights' accomodation in a sea view room, a
full English breakfast each morning and dinner each evening (to the value
£1,000!
of £40 per person). The Trevilder Restaurant at the hotel celebrates local
and seasonal ingredients with dishes including whipped goat’s curd with
beetroot, apple and candied pecan nuts and fillet and belly of South Hams
pork with Scotch egg, cabbage and cider jus.
The prize also includes a Devonshire cream tea on arrival with a
selection of sandwiches, freshly baked scones, West Country clotted
cream, homemade cakes and pastries as well as a one hour Decléor
treatment in the Voyage Spa and full use of the leisure facilities. You’re
sure to feel utterly pampered and filled to the brim with delicious food by
the end of your stay.
For more information visit thurlestone.co.uk
Enter at: greatbritishfoodmagazine.com/giveaways XXXXXXXX | X X X X X X X X
WIN A NEW FOREST WO R T H

OV E R
BREAK FOR TWO £680!
To celebrate the height of summer we’re giving
you the chance to win a two-night stay for you
and a guest in Hampshire. Careys Manor is set in
the midst of the New Forest National Park, just a
short walk from Brockenhurst station (which has
a direct link from London's Waterloo).
You’ll enjoy a two-night break at the multi-
award winning hotel and you’ll be able to make
full use of the hydrotherapy facilities as well as
a mind and body class at Senspa, the best spa in
the South East.
Your trip will also include an evening meal
each night at the hotel’s restaurant, Cambium,
which serves British dishes such as beef fillet and
braised cheek with smoked mushroom ketchup
and cavolo nero and chargrilled mackerel with
cucumber consommé. Your breakfast each
morning will include a selection of seasonal
dishes such as rye toast with pea, Feta, poached
egg, lemon zest and radish alongside rose berry
bircher muesli.*
For more information visit careysmanor.com
*Prize will be issued in the form of a voucher and valid for 12 months. Prize is available for redemption Sunday-Thursday, excluding bank holidays, Christmas and New Year,
and is subject to availability. The prize is non-transferable, non-refundable, non-changeable and no cash alternatives are available.
WIN ONE OF WIN ONE OF TEN WO R

TH
FIVE PICNIC WO R T H
OV E R
GLASS STORAGE OV E R
HAMPERS CONTAINER £50!
£50! BUNDLES
Now that the long days and warm
evenings are finally here, it’s time You’ve pulled out all the
to make the most of the outdoors with a stops with your family
summer soirée with family and friends. To cut back on barbecue and have
cookery time, the team at Driscoll’s have prepared a Jubilee leftovers that you don’t
Selection picnic hamper filled with their strawberries and want to go to waste – but
other delicious goodies. how do you store them?
To find out more visit jubileestrawberries.co.uk or follow We’ve teamed up with
@Jubilee_Strawbs on Twitter and @JubileeSelections Judge to give away ten
on Instagram. sets of glass storage
containers. Made with
clear borosilicate glass,
these sturdy containers
can be transferred from
the freezer to a hot oven,
used in the microwave
and have a water and air
tight seal to ensure the
contents stay fresh and
do not leak.
For more information
on the range visit
judgecookware.co.uk
www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com //000
123
Locally produced, indulgent ice cream available from

farmshops, delis and Waitrose stores across the UK.
e are proud to
W present our
hand produced
liqueurs and spirit drinks
made to century-old
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Bryn Maethlu, Llanfaethlu, Anglesey LL65 4NW
T: 01407 730021 F: 01407 730933
www.celticspirit.co.uk
BRIGIDFOLEY
A unique collection of beautiful clothes
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meal! Or if you’re looking for a cosy home

from home, Grade II-listed Gothic House
(gothic-house-norwich.com) is just the
place. Within striking distance of Norwich
cathedral, this cosy two-bedroom bed and
breakfast also benefits from attentive hosts
who are brimming with information about
the city.
Roll up, Roll up

Take a trip to Norwich’s open-air market and
you’ll see why this city has been named the
happiest place to work in the UK. Norwich
Market (norwich.gov.uk/norwichmarket)
is one of the largest open-air market in the
country; here you’ll find local businesses
48 HOURS IN...
selling vintage clothes, artisan bakes, Norfolk
produce and delicious food. Be sure to grab
Norwich
a pork pie from Pickering's, a hot dog from
The Banger Stop, a lemon and lime ripple ice
cream from Lakenham Creamery, a vanilla
puff from Asian pastry baker Puff & Bean and
to wash it all down, grab an espresso from
Little Red Rooster… then roll back to your
Norfolk’s only city may be known for room for a well-deserved nap.
Colman’s Mustard, Alan Partridge and Delia Wine & Dine
Smith, but it’s also serving up some of the If you’re an avid follower of the Great British
finest food in the country Menu, you’ll know that Norwich is home
to chef Richard Bainbridge, who took the
judges by storm when he won the starter and
Coffee, Cocktails & Chips road at The Birdcage (thebirdcagenorwich. dessert course on the show in 2015. Richard
Woven through the architecture of this co.uk). Here you can meet the famous opened Benedicts (restaurantbenedicts.
historic medieval city are a selection of pub cat, Maraud, and pair your fish and com) straight after the show aired and it
alleyways and communal spaces which chips with a cocktail – we recommend the serves up fantastic, modern-British cuisine
make up the Norwich Lanes (norwichlanes. Runaway in particular. – don’t miss Nanny Bush's Trifle which was
co.uk). Filled with independent boutiques, served on the show. Just a stone’s throw from
craft bakeries, quirky coffee shops and Lap of Luxury Benedicts is a beautiful, boho café called The
artisan eateries, the lanes should always be When it comes to comfort and elegance Bicycle Shop (thebicycleshopcafe.com);
the first stop on any foodie visit. Start by there’s only really one hotel for it, The we recommend stopping by for a pre-dinner
grabbing a flat white from the expert baristas Assembly House (assemblyhousenorwich. aperitif in the downstairs Handle Bar.
at Stranger’s Coffee (strangerscoffee.com) co.uk). This elegant mansion is home to They also serve affordable Spanish classics
to sip on while you mosey around. Once eleven eclectic and colourful rooms and is including patatas bravas and gambas pil pil.
peckish, order a Big Mack (crispy battered slap-bang in the centre of the city. It’s also If you’re looking for top-quality sushi, don't
mackerel fillet with lettuce and tartare conveniently within stumbling distance of miss a trip to Shiki (shikirestaurant.co.uk)
sauce) from The Grosvenor (fshshop.com) the city’s delicious eateries – just what you – the seared prawns dressed in ponzu are
and have it delivered to you just over the need after a few red wines and a swanky delicious and utterly addictive!
Don't miss our…
September
issue Make our
peachy blush
sangria!
Ho l i d a y
Flav o u r s !
Great British
* 60+ stunning summer recipes
* Nadiya’s British food adventure
* Indian-inspired BBQ makes
FOOD
On sale 4th August
* Your ultimate guide to preserves
© waitrose.com
• Classifieds JULY 17_GBF classifieds 01/06/2017 09:33 Page 127
GREAT
Gifts with
a difference MARKET
spicelydoesit.com
Town End Farm Shop & Tearoom
with views of Malham Cove,
Farm Butchery & Charcuterie, A selection of
Home of The Yorkshire Chorizo,
Monthly Pork Butchery,
holiday
Curing & Charcuterie Courses. cottages on the
Town End Farm Shop, Lizard peninsula
Airton, Skipton, North
Yorkshire, BD23 4BE Beautiful cliff top walks,long sandy beaches, gentle
rolling countryside mixed with fascinating fishing
villages and picturesque harbours make this a truly
wonderful holiday destination.
T: 01729-830902 @TownEndAirton For more information call: 01326 290162
www.townendfarmshop.co.uk e-mail: info@cadgwithcovecottages.co.uk
www.cadgwithcovecottages.com
2017
BROCHU
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Come and discover what Scotland has to offer and

escape with Wilderness Cottages.
Quality self-catering properties throughout Scotland from

rustic appeal to 5 star luxury, countryside to seashore.
Whatever your pastime come and explore Scotland.
Short Breaks Available. Pets Welcome.

tel: 01463 719219
www.wildernesscottages.co.uk
To advertise in
GREAT BRITISH FOOD
please call –
Nathan on
01206 505424
or Patrick on
01206 505955
RULE BRITANNIA
Try something new with our pick of the most
delicious food and drink on the market
PERFECT PASTA
If you’re a pasta lover but want a lighter alternative,
then Garofalo’s Whole Wheat Pasta is just the
thing for you. Made with unprocessed organic
durum wheat, it’s a nutritious alternative
to your usual variety as none of the natural bran,
germ, fibre, vitamins and minerals have been
removed in the process – pair it with
a classic arrabiata sauce and you’re
onto a winner! £2.29, ocado.com
SUMMER SIPPING
Seaweed gin might seem strange at
first glance, but the slight saltiness
cuts through the alcohol perfectly.
Dà Mhìle Seaweed Gin is made by
infusing fresh seaweed into the gin
along with 16 different botanicals,
giving it a light-green tint. Serve as CHEESE PLEASE!
a dirty martini or with a squeeze of Delving into a cheeseboard with
lemon for the ultimate refreshing BUTCHERY FOR BEGINNERS
a glass of wine in hand after a day
drink to sip in the sunshine. £29.95, If you’ve always wanted to learn the art of
of gardening in the sunshine is
masterofmalt.com butchery, we have just the class for you. Join
heaven, and this tasty chutney is
head butchers Mark & Michael at Quality
the perfect accompaniment. The
and Excellence Ltd in Essex to learn the
earthy flavours of the beetroot and
basics – with top tips on how to develop
the sweetness from the red onion
your butchery skills at home. When the
work together perfectly. It’s delicious
evening finishes, you’ll take home the meat
with all cheeses, but we particularly
you’ve worked on, or you can have it stored
like to dollop it on an oat cake with a
and aged with them at the shop – the
chunk of fresh goat’s cheese. £2.80,
perfect evening for any meat connoisseur.
mrsbridges.com
qualityandexcellence.co.uk
BETTER BUTTER
Although ghee is a type of clarified
butter that’s mainly produced in
EASY AS PIE
India and Asia, this one is made
No picnic is complete without a pork pie, so
in small batches in Devon. Happy
be sure to grab some from Roots & Wings
Butter uses organic West Country
for your summer gatherings this month. This
butter to make ghee and golden
organic savoury snack is filled with British pork
turmeric ghee – use it in place of
shoulder encased in a smooth peppery jelly and
vegetable, nut or seed oil in your
surrounded by a thin and crisp pastry shell –
cooking as a tasty alternative. £8.95,
a convenient lunch to share. £6.15, ocado.com
happybutter.co.uk
RU LE B R I TA N N I A
WELSH LIQUOR
This luxurious drink is
perfect for the whisky
enthusiast in your life.
Danzy Jones was a
journeying stonemason,
born in the 1870s, who BACK TO SCHOOL
liked to mellow whisky Located on the Welbeck Estate in North Nottinghamshire, the School
by adding herbs and of Artisan Food is an idyllic spot to improve your cocktail making skills
rosehip syrup to his just in time for summer parties. Join award-winning florist and grower
toddy. In his honour, this Rachel Petheram as she shows you how to create delicious botanical
malt whisky is combined cocktails from garden to glass. You’ll learn how to grow and forage
with delicious wild herbs for a range of ingredients and gain some fantastic recipe ideas, too.
and rosehips to produce schoolofartisanfood.org
that very same flavour.
£24.49, celticspirit.co.uk FRESH & FRUITY
This award-winning raspberry and
redcurrant preserve is sharp and
sweet. We love to use it as a filling
for a Victoria sponge or dolloped
into homemade jam tarts. £3.50,
oldrectorypreserves.com
COFFEE KICK
Tucking into a tub of ice cream on a hot
day is one of the perks of summer. With
a big hit of coffee, Simply Ice Cream’s
cappuccino flavour is one for the adults;
we recommend topping a scoop with
GET PREPARED a freshly brewed espresso for a punchy,
With barbecue season in full swing, what could coffee-rich affogato. £4.99, waitrose.com
be better than a pack of barbecue essentials to
keep in the freezer ready for when the sun comes
out? The Suffolk Food Hall barbecue packs are
filled with burgers, kebabs, sausages and rolls –
plus, all of the meat is locally sourced. From £20,
suffolkfoodhall.co.uk
CHEESY
GOODNESS
In our opinion, film
night can’t take place
without a big bowl of
crisps. Be sure to pair
your cosy night in with
a pack of Fiddler’s
Lancashire Crisps – WELSH LAMB
the Dewlay cheese When it comes to lamb, the Davies family of Maerdy Farm certainly
and onion flavour are know what they’re doing; each animal they rear is carefully selected and
what dreams are made raised using traditional farming methods. So, whether you’re looking for
of! £1.79, booths.co.uk a joint to roast on a Sunday or a few cutlets to chuck on the grill, they’ve
got you covered. maerdyfarm.wales
LAST WO R D S | DALE PINNOCK
IN THE KITCHEN WITH…

Dale Pinnock, otherwise known as The
Medicinal Chef, is an expert in nutrition
and a sucker for a good curry. Just be sure to
Loves serve him a generous portion! Hates
CURRIES OVER-COOKED VEGETABLES

I love a good curry, They serve little purpose other than as a stink
especially the complex bomb! Over-cooking them until they’re grey and
flavours and variety you soggy leaves a flavourless, barren gloop.
get between regions
and countries. From READY MEALS
deep, rich Indian food I love the idea of ready meals – such
to the gently fragranced convenience can be a godsend –
curries of Thailand – but nine times out of ten the end
they’re all heaven for me. product is a shrivelled, MSG-
laden mess and very rarely does
the food look like the glossy
BERRIES images on its packaging.
I love blueberries and blackberries, not
just for their flavour but their nutritional
content. Berries are rich in flavonoids, STINGY PORTIONS
which can help to lower blood pressure If I go to a restaurant and the
and make our blood vessels more main course looks like it would
resilient to damage. barely fill up someone from The Borrowers,
the complaints will be unleashed.
There is no need to skimp on what you deliver to
RED ONIONS your customer; for me nothing says “I’m utterly
These seem to make pretentious and don't value your custom”
it into every savoury more than half a slice of anchovy for £50.
dish I cook because
they act as a really
good flavour base.
WINE SERVED
BY THE GLASS
They’re great for your

health, too. I can’t stand it when you order
a lovely glass of wine in a bar
or restaurant and it turns out
RED WINE the bottle was opened three
As well as being delicious and weeks prior and has been left
great to unwind with, red wine is good with the cork in – the wine
for you in small quantities. I love a really oxidises and tastes like it was
good Rioja or Malbec. syphoned through a cauliflower!
How to Cook Healthily by Dale Pinnock (£20, Quadrille)

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+ Sticky & Sweet Pork Ribs + Elderflower & Gooseberry Tart

+ Garlic & Lemon Squid with Chorizo + Chocolate Cherry Pavlova

10 REA SON S TO.. .

No other nation does a barbecue quite like

MEET THE EXPERTS

33 WEEKENDS AWAY WITH... MARK HIX 25 REFRESH YOURSELF!

34 AT HOME WITH NATHAN OUTLAW 42 SEASONAL HERO

66 LORRAINE'S SUMMER SHOWSTOPPERS 46 LUNCH ON THE GO

73 OUR ULTIMATE GUIDE TO... BARBECUES 48 TREAT YOURSELF

94 JAY RAYNER'S FOOD COMMANDMENTS 53 DELICIOUS IN 30 MINUTES

Get a bottle of Portobello Road Gin worth £25

Starters, Snacks & Sides

63 Balsamic-Glazed Aubergine Deputy Editor

73 Burnt Radishes with Crumbled Parmesan Editorial Assistant

Mains Group Advertising Manager

97 Rich Chocolate Sauce Next Issue on sale: 4th August

This MonthWhat to eat, drink, cook, discover and more

Our Favourite Toppings:

1 Feta, Coriander & Paprika

2 Pesto, Basil & Parmesan

3 Lime, Chilli & Mayo

3. Not Just Any Feast…

©Borringdon Hall, Plymouth

Ask the W.I.

TRIED & TESTED

If you read one cookbook

home-cooked recipes such We've marvelled at

Giovanna Ryan Q&A

“The dry rub gives the ribs a

the ribs marinating in the fridge 2kg pork shoulder joint,

Whisky & Coke

For the pulled pork:

ORANGE, FENNEL & WHITE CABBAGE SLAW

7 If grilling on the beach, wet

2 Wet fish on a hot grill equals sticking

dry with a cloth first. Then, season the skin

3 If cooking a fish fillet, lay it on the grill

cook your food”

4 Don't be tempted to slash fish down its presenter

IT'S ALL ABOUT

HENLEY FESTIVAL CHICKENKS

From our Inbox… Tell us what

Over-cooked vegetables serve

- Dale Pinnock, The Medicinal Chef

LYME REGIS The Seaside

Dorset's much-revered coastal town is

I’m about. This organic bakery is run

4 racks of pork loin ribs,

For the slaw:

1. First, marinate the ribs. In a

View from The Mariners, the pub

and pepper to taste, cover and

For the tomato salad:

For the dressing:

Barbecued Lobster with a Tomato

for 15 minutes then remove the

p42 p46 p53

New ways 3 tasty on- 30-minute

GROW BAKED CHERRY

1. Preheat the oven to 180°C/Fan

food processor and pulse to make

Whether you are looking for a restaurant

THE CASTLE HOTEL – THE PLOUGH – SAN CARLO –

THE MANDOLAY HOTEL – DON GIOVANNI – THE MOORINGS AT MYTON –