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Try their filling £3.99 | June 17

veggie meals

Fab Food
for Days Out
+ Easy Alfresco Bites
+ UK’s Best Picnic Spots

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Fas & Healthy
* 13 Feel-good Summer Puds
* Fresh Seafood Feasts
* Heritage Tomato Tarts 44 67 78
*Clarks Carob Fruit Syrup vs. granulated sugar
Welcome to your
Healthy Cookbook!
It's that little bit easier to be healthy
during the summer... provided you can
avoid the siren call to the pub garden or
say no to that second pork pie that is!
But when the shops are full of glistening
VOTE FOR YOUR BRITISH
berries, plump tomatoes and lush salads,
FOOD FAVOURITES ON
cooking lighter meals seems like a joy
P.107 AND YOU COULD
rather than a chore.
WIN £7,000
At GBF we're all about eating for pleasure
and celebrating wholesome food that's nourishing for the body and OF PRIZES!
soul. So, those of you who are sick to death of hearing about so-called
'clean' eating will be pleased to know this special Healthy Cookbook is
a fad-diet free zone! In her feature on p.34 Thomasina Miers tells us
all about her struggles with food, and how she's finally found a balance.
Her philosophy of listening to your own body's 'stop button' and not
feeling guilty for the occasional over-indulgence is something I can fully
get behind.

Going veggie has never been more popular and, while I could never forgo
my Saturday morning bacon sarnie, I definitely find myself
using veg as a main ingredient more and more. The Hairy Bikers
are clearly on the same page – check out their super-filling meat-free
recipes on p.44 And in interest of balance, we've also got plenty of more
indulgent recipes and ideas to try, from delicious refined sugar-free
bakes on p.98 to our ultimate guide to picnics on p.83. This easy-to-make
pud on p.66 celebrates
Have a delicious month! the simple pleasures
of fresh berries and

Natasha sweet honey

Editor
natasha@aceville.co.uk

MEET THE EXPERTS

Jump to p.16
for
SHEILA DILLON ELLY PEAR ALICE LEVINE all kinds of
alfresco
ideas, inclu
THE PRESENTER OF RADIO 4'S FOOD THE CAFE OWNER AND UP-AND- THE RADIO STAR AND SUPPER CLUB ding
PROGRAMME TALKS PROPER BREAD COMING FOOD STAR GIVES US AN PRO TELLS US ALL ABOUT HER these succu
AND PERFECT BACON ON P.29 INSIDERS' TOUR OF BRISTOL ON P.33 FOODIE LOVES AND HATES ON P.130 lent
saffron and
lime
chicken wra
ps

www.greatbritishfoodmagazine.com /3
 34 16

Contents J U N E 20 1 7
Foodie Features
23 VALENTINE'S KITCHEN 24 LISA FAULKNER'S SEASONAL FEAST
Our columnist loves a picnic by the sea, and here he Make the most of this year's harvest with these
tells us all about a particularly memorable one delicious recipes

29 SHEILA DILLON'S BRITISH FOOD TOUR 39 SEASONAL HERO

GBF’s new columnist, Sheila Dillon, describes her This month we focus on the blushing berries that Britain
adventures in food, starting with bakeries and bacon is renowned for: strawberries!

33 WEEKENDS AWAY WITH… ELLY PEAR 44 SI & DAVE GO VEGGIE!

Author and chef Elly Pear reveals her favourite The Hairy Bikers show you how to cook up a storm with
independent places to eat and drink in Bristol smoked tofu, socca and more

34 THOMASINA MIERS TALKS HEALTHY EATING 48 SKINNY SALADS

The former Masterchef winner on why her relationship This delicious selection of nourishing recipes are all
with food hasn’t always been passion-filled under 300 calories

83 THE ULTIMATE GUIDE TO… BRITISH PICNICS 53 DELICIOUS IN 30 MINS

Turn to our 13-page guide for he best picnic spots Quick and easy fish dishes to add to your
across the country and expert tips weekday repertoire

130 LAST WORDS 56 GLORIOUS & GREEN

Radio presenter Alice Levine shares why she'll never be Bursting bubbles of sweetness, peas are in season right
a fan of wobbly eggs now – here’s three recipes to cook tonight

Tasty Recipes 63 7 WAYS WITH JERSEY ROYALS…

16 THE GREAT OUTDOORS From potato hash to frittatas, here's how to make the
These citrus recipes are perfect for summer most of these super-seasonal gems

4 / www.greatbritishfoodmagazine.com
 24

00

98
44 75
66 FAST, TASTY & HEALTHY
Add the colours of summer into your supper with these
113 DISCOVER YORKSHIRE
super-healthy dishes
We reveal why Yorkshire is the perfect spot for a
foodie holiday
75 THE WORLD'S TASTIEST TOMATOES
Much overlooked, some of the best tomatoes come
121 48 HOURS IN...BRIGHTON
from the Isle of Wight, says Gareth May
There’s more to Brighton than just its beach and night
life – it's a food lover's paradise
98 DELICIOUSLY SUGAR FREE
You’d never guess these beautiful desserts from Niomi
Smart are vegan, let alone sugar free!
Tempting Ideas
9 THIS MONTH
News, events, shopping ideas and more
More to Explore
72 ICE, ICE, BABY
30 OVER TO YOU
We’ve been hard at work taste testing the best frozen
We share your letters, text and tweets
treats on the market – you're in for a surprise!

70 UNDER THE SEA

81 THE KIDS ARE ALRIGHT
Bring a splash of coastal colour into your home with
Here’s our pick of the best British goat’s cheeses around
these top buys

102 LIGHTER ICES

118 TOP TABLES
I scream, you scream, we all scream for ice cream!
Restaurant, pub and hotel recommendations from the
Check out these decadent, dairy-free recipes.
GBF team

107 THE GREAT BRITISH FOOD AWARDS 2017

122 THE BIG FOODIE GIVEAWAY
Vote for your British food favourites today to win over
We have £2,100 worth of treats up for grabs this month!
£7,000 of prizes!

S U B S C R I B E T O DAY ! p.64

Get a two month gin subscription worth £80

www.greatbritishfoodmagazine.com /5
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

16 Barbecued Halloumi in Lemon Leaves p.24
16 Parsley & Orange Tabbouleh
Great British
FOOD
34 Cornbread with Goat’s Cheese
48 Grilled Aubergine & Salsa Verde
48 Cavolo Nero, Spring Onions &
Sweetcorn With Chermoula
48 Greek Salad
63 British Raclette Editor
63 Warm Potato Salad Natasha Lovell-Smith 01206 508619
63 Hasselback Jersey Royals natasha@aceville.co.uk

63 Jersey Royal Gratin Deputy Editor

66 Beetroot & Halloumi Salad Kayleigh Rattle 01206 508623
75 Tuscan Bean Salad kayleigh.rattle@aceville.co.uk

75 Burrata with Tomato & Oregano Salad Editorial Assistant

85 Veg-Filled Picnic Bread Yasmin Godfrey 01206 505985
85 Burrata with Roast Tomatoes & Pesto yasmin.godfrey@aceville.co.uk

85 Spicy Veggie Scotch Eggs with Group Advertising Manager

Cucumber Relish Daniel Lodge 01206 505951
85 Classic Crab Mayo Sandwich Filling Advertising Manager
85 Bloody Mary Prawn Cocktail Owen Cook 01206 505939
Sandwich Filling owen.cook@aceville.co.uk
85 Chunky Caprese Sandwich Filling Senior Account Manager
85 Carrot Slaw with Grapes Nathan Kliber 01206 505424
85 Asian Slaw nathan.kliber@aceville.co.uk
85 Spiced Red Cabbage Slaw Account Manager
Patrick Weatherley 01206 505955

Mains
patrick.weatherley@aceville.co.uk

Group Editor
MEAT & POULTRY Puddings & Bakes Charlotte Smith 01206 508615
16 Marinated Chicken with Charred Limes 16 Orange & Pistachio Cake
48 Warm Lamb Kofta Salad Art Editor
24 Hazelnut, Cherry & Amaretto Matt Sumner
56 Asian-Spiced Roast Chicken, Pea & Meringue Cake
Wasabi Purée & Pickled Carrots 40 Strawberry & Rhubarb Ice Pops Designers
Louise Abbott, Lloyd Oxley
56 Crispy Pancetta & Broad Bean Spaghetti 40 Yoghurt-Dipped Strawberries with
Toasted Hazelnuts Publishing Director
Helen Tudor 01206 505970
FISH & SEAFOOD 40 Strawberry Pavlova
16 Whole Baked Fish with Lemon & Ouzo 66 Orange & Mint Ricotta Pudding with Photography
24 Spiced Crab Linguine Raspberries CliQQ Photography 01206 855477
34 Scandi-Style Breakfast 98 Raspberry & Lemon Ripple Subscriptions
53 Sweet Chilli Prawn Noodles Cheesecake 01795 418672
53 Pan-Fried Sea Bass with Saffron-braised 98 Carrot Cake Loaf Circulation
Peas & Broad Beans 98 Beetroot Cake with Chocolate Ganache Mick Orrin 01206 505912
53 Poached Scottish Salmon with Lemon 102 Pina Colada Nice Cream
Accounts
Crème Fraîche 102 Raspberry & Lime Pops Joy Loveday 01206 505914
53 Griddled Mackerel with Orange Wedges 102 Frozen Banana Pops
63 Niçoise Salad 125 Sugar-Free Berry Cheesecake Published by
Aceville Publications Ltd,
p.27
Vegetarian 21-23 Phoenix Court, Hawkins Road,
Colchester, Essex, CO2 8JY
24 Asparagus & Pesto Tart Dips, Sauces & Drinks
44 Smoked Tofu & Vegetable Hash 9 Raspberry & Lavender Gin Fizz
44 Socca & Salsa 9 British Strawberry Mojito
44 Goat’s Cheese, Peach & Radicchio Salad 9 Cucumber Cooler
56 Smoked Cheddar, Chive & Bean Frittata 16 Lime-Pickled Red Onions
63 Potato Hash with a Poached Egg 40 Strawberry Gin
63 Jersey Royal Frittata 40 Strawberry Jam Newstrade Sales
66 Cauliflower Pizza with Courgette 48 Sumac, Chilli & Lemon MarketForce 0203 148 3300
66 Spring Greens & Feta Bruschetta Yoghurt Dressing Next Issue on sale: 16th June
75 Mixed Summer Tomato & Herb Galettes 48 Salsa Verde Dressing
85 Pea, Ricotta & Tomato Tart 48 Chermoula Dressing
 NE WS | JU N E

This Month
What to eat, drink, cook, discover and more
TASTE THE SUMMER!
Oh, how sweet it is to have British strawberries and raspberries back in season! As well as adding them to
practically everything we're making at the moment including fruit salads, cakes and desserts, we're also
keen to show them off in our favourite summertime cocktails and spritzes. If, like us, you'd like to display
your seasonal cocktails in style, head to lakeland.co.uk to get your hands on some charming milk bottles
and jam jars – who said cocktails had to be served in a glass?

Recipe ideas
Raspberry & Lavender Gin Fizz
Mix 1½ parts gin with ½ part lemon juice, a handful of
raspberries, a sprig of lavender and ¼ part sugar syrup.
Shake well, pour into a milk bottle or jam jar and top
with tonic water. Garnish with raspberries and lavender
to serve.

British Strawberry Mojito

Crush ¼ part sugar syrup with 3 strawberries and 4 sprigs
of fresh mint. Stir in 1 part lime juice and 2 parts rum.
Top with soda water and finish with cut strawberries
and mint leaves.

Cucumber Cooler
Muddle together 5 mint leaves, a wedge of lime and 2 parts
gin. Add 4 long, thin cucumber slices, shake and top up
with tonic water. Add sugar to taste and garnish with a
cucumber slice.

www.greatbritishfoodmagazine.com /9
 This month’s
ORLA KIELY
HANGING PLANT POT
A handy place to store

WISH LIST
your kitchen herbs. £18,
cuckooland.com

“When it comes to summertime

entertaining, my philosophy
MR FOX GARDEN TOOLS
is: the brighter the better. And Keep your kitchen garden
in ship-shape condition
nothing says sunshine more with this trowel and fork
than these vibrant products.” set. £29.99, lakeland.co.uk

KAYLEIGH RATTLE, DEPUTY EDITOR

YELLOW METAL JUG

Perfect for flowers
or a giant pitcher of
Pimm's. £4.99,
ORANGE
homesense.com
NIBBLE BOWL
A must-have for
showing off your
favourite snacks. £3,
sainsburys.co.uk

ELLIE HYDE MUG

Afternoon tea on the
grass? Yes please!
VINTAGE PLASTIC
£10, limelace.co.uk
CUTLERY SET
This cutlery will be
the envy of any keen
picnicker. £4.99,
PLENI UNIKKO APRON
candleandcake.co.uk
This is the kind of apron
you won't want to take
off! £39, marimekko.com

GEOMETRIC
OVEN GLOVES
We predict lots of summer-
time baking, so keep your
hands protected in style.
£15.32, en.dawanda.com
YELLOW
SIDE PLATE
As bright as the sun itself –
this plate is perfect for picnics
and barbecues. £2.50,
sainsburys.co.uk

10 / www.greatbritishfoodmagazine.com
 NE WS | JU N E

What,s new...
1. Let's take
it outside!
Nothing says alfresco like
a wholesome spread and
equally dazzling tableware.
And, this summer,
Sainsbury's has all the tools
to impress your guests. We
love the range's fabulous
florals and splashes of blue
and yellow. See more at
sainsburys.co.uk

2. Crosstown doughnuts
Crosstown has been causing a stir with
their inventive and flavoursome sourdough
doughnuts. And just when you thought
things couldn't get any better, they've gone
and introduced another showstopping
flavour. Filled with green apple and kiwi
compote and topped with mint-infused
white chocolate icing, their latest creation
is utterly irresistible – just don't blame us
if you find yourself going back for seconds.
crosstowndoughnuts.com

3. Have a perfect picnic

June is the month for picnics, so we've been busy making some
of our favourite alfresco staples, Scotch eggs. If you've not got
time to make your own, don't miss Asda's extra runny free-
range version – your family and friends will never notice the
difference! asda.com

www.greatbritishfoodmagazine.com / 11
 N E W S | JUNE

WIMBLEDON
SNACKS
June: the month of sunshine,
strawberries and cream, Pimm's
and Wimbledon. Whether you're
lucky enough to have a seat on
centre court or you're watching
the action from home, handmade
biscuit specialists Biscuiteers has
designed a sweet treat that's fitting
for the occasion – we love this
strawberry and cream biscuit card.
£9, biscuiteers.com

Gather round...
If you're a fan of home-cooked fare and community gatherings, be sure to
pencil Sunday June 18th in your diary. An event that encourages friends,
neighbours and communities to come together over the love of food,
The Big Lunch is not to be missed. Thinking of putting on a spread? Check
out p.83 for some scrumptious recipes that are perfect for entertaining. What
are you waiting for? Get cooking! Find out more about The Big Lunch
at edenproject.com

Foodie Thermometer
What’s Hot What’s Not
What we’ve
+ CHARCOAL PIZZA - NON-SEASONAL VEG
It's praised for its health benefits, but British fields are now bursting with
beautiful, seasonal crops, so we're eating
been drinking...
charcoal also looks seriously impressive
With elderflower season now
on a pizza base – check out the new local as much as we can.
range at waitrose.com
in full bloom, what better way
to savour these beautiful,
+ BEETROOT BOOM - ROASTING edible flowers than in a glass of
Goodbye roasts (for now!) and hello salads.
Supermarket sales of this tasty veg have something special? This tasty
You'll find us steaming our Jersey Royals
reportedly risen by one third this year – liquer is just asking to be added to
and griddling our asparagus instead.
beet that! some sparkling English
wine. £18.50,
edinburghgindistillery.co.uk

3 O F THE BEST...
DID ARTISAN CO NF ECTIO NARY

YOU
Proving that adults can also enjoy sweets, we've been scoffing
these delicious treats.

KNOW?
Illustrations: Louise Abbott

According to a study commissioned by MSC cruises,

foodies regularly fib about the ingredients they love in
order to appear more cultured. Dark chocolate, oysters
Lavolio Nutty Forest Fizzy Prosecco Spoon of Cereal
and blue cheese are some of the top foods that Brits Sweets, £12 for 175g, Gummies, £6.50, Chocolate Bar, £3.75,
claim to like... but actually don't. lavolio.com sugarsin.co.uk wearecreightons.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

Ask the W.I.

us via the Great British Food social
media channels

Each month we pose your pressing foodie

questions to the W.I. – here they reveal their
top tips for alfresco dining
Q:I'm so glad British tomatoes
are in season, but I'm looking
for new and inventive ways
to use them, rather than just
adding them to salads. What
can I make?
Jenny Fairgrove, via email
A: Adding tomato to salads is a
great way to enjoy their natural
flavour, but if you’re looking for
a new way to use them, why not
try stuffing them? You can use
cheese and ham, or olives and
spring onions for a vegetarian
2.5cm pieces, cover with 1kg jam-
making sugar and the juice of
two lemons, and leave overnight.
Next, bring everything to a boil,
stir carefully and cook rapidly
for 5-6 minutes. Once the jam is
ready, pour into sterilised jars
and enjoy!
Q: Now that it's finally warmer
outside, I'd like to spend less
time in the kitchen. Aside from
barbecues, can you recommend
any quick meals that I can put

Open
option. Or, whip up a fresh, together outdoors?
summer risotto with tomatoes, Janet McMurtry, via email

asparagus, broad beans and
courgettes.
Q: For me, summer means
scones and cream teas so I'd
love to make a seasonal jam.
What do you recommend?
Maria Smith, via email
Illustrations: Louise Abbott
Farm Day
A: When it’s warm outside we
often fancy lighter things to eat,
so why not put together a mix of
cheeses and cold meats, along
with some simple salads and Ever fancied life as a farmer?
delicious bread? You could also If so, don't miss Open Farm
Day on 11th June where farms
make your own salad dressings
across the UK will be opening
and add them to barbecued
their doors to the general

A: While jam-making tends to
take place at the end of summer
when there's a glut of soft fruit
about, a great jam to make now
is rhubarb. Simply cut 2kg into
vegetables and boiled potatoes – public. Expect tractor rides,
the options are endless. farm walks, lamb feeding,
sheap sheering and milking
Find out more about the demonstrations. Find out more
W.I. at thewi.org.uk. at farmsunday.org

TRIED & TESTED

Each issue we trial the latest kitchen gadgets and cookware. This month, Deputy Editor Kayleigh trials Cuisinart's ice
cream maker. (£67, ao.com)
"Having tasted a number of delicious ice
creams this month (turn to p.72 for our
favourites), I was inspired to make my own.
First impressions count, and the Cuisinart
ice cream maker is sleek and not too clunky.
Nor is it more complicated than it needs to
be; it comes with only a couple of separate
pieces, handy for me as I often lose things. The
removable bowl must be placed in the freezer
overnight –and that's where I encountered
an issue. The bowl was too big for my freezer
drawer! Handily, my neighbour was happy to let
me use her bigger freezer in exchange for some
ice cream. Once frozen, I simply fitted the bowl
to the rest of the kit and added my ingredients.
I followed the simple strawberry recipe that
came with the kit and it only took 35 mins to
make. While I love a soft and creamy ice cream,
put your finish batch in the freezer for a couple
more hours if you prefer a harder scoop."

14 / www.greatbritishfoodmagazine.com
 NE WS | JU N E

MORE
READS...

Lisbon (£25,
Hardie Grant)
There's nothing
like rustling up
holiday-inspired
dishes at home, as
this lovely book
demonstrates.
Packed with

BO OK
classics such as
custard tarts and
cod croquettes,
this read will

CO RNER
have you cooking
throughout the
summer.

If you read one cookbook

this month...
Make it the third and latest
cookbook from the extremely
successful Green Kitchen Stories
The Wine Dine
blog. You'll love the book's vivid
Dictionary (£20,
photography and enticing recipes – we can't Granta Books)
get enough of the rainbow flatbreads and Looking to brush
cheesecake jars. up on your wine
knowledge?
Green Kitchen at Home (£25, Hardie Grant)
Be sure to add
this fact-filled
compendium to
your collection.

P I CNI C
MUST-HAVES Kitchen Confidential: Phil Howard Q&A
Chef Phil Howard earned two Michelin stars at London's The Square and now you can find him at
the helm of the much-revered Elsytan Street (elystansttreet.com).

Mexicana Chilli Do you prefer sweet or savoury?
Cheese, £1.20, Both! I have a very sweet tooth, but
Sainsbury's stores
sweetness is only really appreciated
after plenty of savoury. There's also
a certain sense of peace one can
only gain after eating a fine pud!
Mrs Bridges Scottish
Strawberry Preserve, £2.95,
mrsbridges.com What’s your favourite
kitchen gadget?
It’s got to be a pasta machine – it
creates something that gives so
much pleasure, without the need for
an on/off button. Pasta is one of the
Manomasa Green
Lemon & Pink Pep- simplest things, but there's so much
percorn Tortillas, £2,
room for creativity.
waitrose.com
What do you like to cook at home?
I like to cook simple things using
prime, seasonal ingredients. I often say
you have to spend either time or money
to create good food – at home it tends to
be the latter!
What’s the worst meal, food or
ingredient you’ve ever eaten?
Generally speaking, I cannot stand the
use of vegetables in desserts! I feel it's
gimmick-driven, egocentric cooking
that fails to deliver the same results
as the likes of cream, chocolate,
and caramel.

www.greatbritishfoodmagazine.com / 15
 The Great
OUTDOORS
It's amazing how a squeeze of orange juice
or a pinch of lemon zest can take a dish to the next
level. Vibrant and zingy citrus fruits are used to
their full potential in these wonderful alfresco
dishes from Catherine Phipps
Barbecued Halloumi
in Lemon Leaves
“It’s quite incredible how
well the lemon leaves scent
the cheese when cooked this
way. If you don’t have citrus
leaves, a good option is to add
lemon zest to the ouzo and
oregano and wrap the
cheese in large, freshly
picked bay leaves”
Serves: 4
Prepare: 10 minutes
Cook: 5 minutes
250g block of Halloumi,
cut into 16 pieces
1 tbsp ouzo
1 tsp dried oregano
16 lemon leaves (or bay, see
introduction)
Olive or rapeseed oil, plus
extra to serve
Lemon wedges, to serve
1. Heat a griddle pan until it's too
hot to hold your hand near,
or get a barbecue ready.
Toss the Halloumi in the ouzo
16 /
and oregano. Brush the lemon
(or bay) leaves lightly with oil
then wrap each piece in a leaf,
securing with a toothpick.
2. Put the Halloumi on the griddle
or barbecue and cook for 2
minutes on each side until the
leaves are starting to burn and
the cheese has softened.
Unwrap, leaving the Halloumi
on the leaves, and drizzle with
a little more oil. Serve with the
lemon wedges.
Parsley & Orange
Tabbouleh
Serves: 4
Prepare: 10 minutes
2 oranges
50g bulgar wheat, cooked
Red onion, finely chopped
2 medium tomatoes, finely chopped
Cucumber, finely diced
A large bunch of flat-leaf parsley,
roughly chopped
A small bunch of mint,
roughly chopped
Sea salt and freshly ground
black pepper
www.greatbritishfoodmagazine.com
For the dressing:
Finely grated zest and
juice of ½ lemon
2 tbsps olive or rapeseed oil
1 small garlic clove, crushed
A pinch of ground cumin
A pinch of ground cinnamon
A pinch of ground allspice
A pinch of ground cloves
1 tsp honey or pomegranate
molasses
1. Segment the oranges over a
bowl to catch any juice, cut into
dice and set aside. Squeeze out
the peel and membranes into
the juice.
2. Rinse the bulgar wheat in
plenty of cold water. Drain
thoroughly and put in a bowl.
Add the onion, tomatoes,
cucumber, herbs and diced
orange, and season with salt.
Add the reserved juice to all
the dressing ingredients and
season with salt and pepper.
Whisk together.
3. Pour this over the salad just
before you are about to eat and
toss lightly.
 R E CI P E S | ALFR E SC O

www.greatbritishfoodmagazine.com / 17

Whole Baked Fish
with Lemon & Ouzo
“This is one of the easiest
ways to cook fish. It is also
a complete one-pot dish,
although you can bake the
fish separately, wrapped in
foil, if you prefer”
Serves: 4
Prepare: 15 minutes
Cook: 1 hour, 10 minutes
1kg new potatoes, scrubbed
2 tbsps rapeseed or olive oil,
plus extra for the fish and capers
30g butter
Finely grated zest and juice of 1
lemon, plus 1 lemon, sliced
1 head of garlic (unpeeled),
broken up into cloves,
1 large sea bass or similar or 2
18 / www.greatbritishfoodmagazine.com
smaller fish, cleaned and descaled
A few sprigs of thyme and or/
lemon thyme and dill
100ml white wine
50ml ouzo or other
anise-based spirit
2 tbsps capers
Sea salt and freshly ground
black pepper
For the lemon and ouzo sauce:
2 egg yolks
1 tsp Dijon mustard
200ml neutral-tasting oil,
such as sunflower
50ml Greek yoghurt
2 tbsps ouzo or similar
anise-based spirit
Juice of ½ lemon
A pinch of sugar (optional)
1 tbsp finely chopped dill
½ tsp fennel seeds, finely crushed
(optional)
1. Preheat the oven to 200°C/Fan
180°C/Gas 6. Boil the potatoes
for 10 minutes in plenty of salted
water until just tender. Run under
cold water until cool enough to
handle. Squash in your hands so
they break roughly in half, then
put in a roasting tin.
2. Heat the oil and the butter
together until the butter
has melted then add the lemon
zest and juice. Pour all but a
tablespoon of this mixture over
the potatoes and season with salt
and pepper. Add the garlic cloves,
reserving a couple for the fish.
Roast in the oven for 30 minutes.
3. Cut a few slits into the fish on
both sides. Peel and finely slice
the reserved garlic and stuff some
into the slits along with a few herb
sprigs. Put the lemon slices, more
herbs and a few more slices of
garlic in the cavity of the fish.
4. Put the fish on top of the
potatoes, then drizzle over the
reserved tablespoon of lemony
butter and a little more oil. Mix the
wine and ouzo together and pour
this over the fish and potatoes.
Roast in the oven for a further
25–30 minutes until the fish is just
cooked through.
5. Meanwhile, make the sauce.
Put the egg yolks and mustard
in a bowl with a pinch of salt. Start
drizzling in the oil, very gradually,
whisking with a balloon whisk
until it emulsifies and starts to
thicken. At this point you can
speed up the drizzling a little.
When you have incorporated all
the oil, whisk in the yogurt, ouzo
and lemon juice. Season with salt,
then taste – you may need a little
more, along with a pinch of
sugar to balance out the flavours.
Stir in the dill and the fennel
seeds, if using.
6. For the caper garnish, heat
a tablespoon of oil in a frying
pan. When very hot, add the
capers – they will splutter for a
few moments. When it subsides,
remove from the heat. Pour over
the fish and serve immediately.
 R E CI P E S | ALFR E SC O

Marinated Chicken with
Charred Limes, Saffron
Butter & Soft Flatbreads
“This is a Middle Eastern
classic. Traditionally poussin
are skinned, cut up and left
to sit in a bath of lime juice
for 24 hours, before they are
grilled or barbecued, basted all
the while with saffron butter”
Serves: 4
Prepare: 15 minutes, plus
overnight marinating
Cook: 35 minutes
1 chicken (or 2 poussin),
each cut into 10 pieces, skin on
A large pinch of saffron strands
1 tbsp boiling water
100g butter
1 garlic clove, crushed
Sea salt and freshly ground
black pepper
juice and pour the lot over the
chicken or poussins, along
with the onion. Refrigerate and
marinate overnight.
2. The next day, either get your
barbecue ready or heat your
oven to its highest temperature.
Grind and soak the saffron in a
tablespoon of boiling water,
as before, and put it in a saucepan
with the butter and garlic.
Melt together.
3. Drain and pat dry the chicken
pieces then either arrange over
your barbecue or a baking tray.
Baste with the butter and cook for
10 minutes. Baste again, cook for
a further 10 minutes, then repeat.
By this time the chicken should
be cooked through and nicely
browned and blistered. Reheat
any remaining butter.
4. Put the limes on the
barbecue or a griddle pan for
a couple of minutes. Mix the
yogurt with the mint and grated
cucumber, and season with salt
and a pinch of sugar. To serve,
warm through the flatbreads.
Serve the chicken torn from the
bone and piled into flatbreads
with the yogurt, any le over
basting butter, parsley, pickled
onions and squeezes of the
charred limes.
Lime-Pickled
Red Onions
Serves: 4
Prepare: 10 minutes,
plus standing time
1 large red onion, thinly sliced
7 tbsps lime juice
1 tsp salt

For the marinade:

A large pinch of saffron strands
250ml lime juice (bottled or fresh)
1 onion, coarsely grated

For the cucumber

& yoghurt sauce:
200ml ¾ cup yogurt
A handful of mint leaves, finely
chopped
½ cucumber, peeled, halved
lengthways, deseeded, grated
and drained
A pinch of sugar

To serve:
4 limes, halved
Soft flatbreads, to serve
Flat-leaf parsley, chopped
Lime-Pickled Red Onions
(see right)

1. Put the chicken in a refrigerator-

friendly receptacle. Season
generously with salt and
pepper. Using a pestle and
mortar, grind the saffron for the
marinade with a pinch of salt
and mix with a tablespoon of
boiling water. Add to the citrus

www.greatbritishfoodmagazine.com / 19
 A few cracked peppercorns
To serve:
Freshly chopped herbs, such as
corianderor parsley
1 tsp sumac
1. Put the onions in a bowl and
pour over freshly boiled water
to cover. Leave to stand for 20
seconds, then drain. In a small
bowl, mix the lime juice with the
salt. Pour over the onions, add the
peppercorns and stir to combine.
2. If serving straight away, leave
to stand for at least 30 minutes.
Otherwise, transfer to a sterilised
jar and store in the refrigerator
until needed. To serve, add the
fresh herbs (choose whichever
matches the dish you are serving
it with) and a sprinkling of sumac.
how easily you can break the
skin with the handle of a wooden
spoon. 2. Drain the oranges
and either run under cold water
or wait for them to cool down
naturally. As soon as they are
cool enough to hold, break them
open and remove any seeds. Blitz
everything – white membrane,
pith and all – in a food processor
or blender, until smooth.
3. Preheat the oven to 190°C/
Fan 170°C/Gas 5. Butter a
21–23cm loose-bottomed
cake tin and line the base with
baking parchment.
4. Break the eggs into a bowl
and whisk until frothy, then beat
in the sugar, ground pistachios,
baking powder and orange
blossom water. Stir in the puréed
oranges. Pour the cake batter
into the prepared tin. Bake in the
oven for 1 hour–1 hour 20 minutes,
depending on the size tin you use
(a smaller size will make a deeper
cake, which will need a little
longer to cook). When the cake
is done, a skewer will come out
fairly clean.
5. Leave to cool in the tin for
15 minutes, then turn out onto
a cooling rack. Dust with the
caster sugar and sprinkle with
the nibbed pistachios and rose
petals. Whisk the cream with
the icing sugar until it forms soft Recipes taken from
waves, then stir in the orange Citrus by Catherine
Phipps ( £20, Qua-
blossom water. Serve with slices drille,) Photography
of the cake. © Mowie Kay

Orange &
Pistachio Cake

Serves: 12-16
Prepare: 15 minutes
Cook: 3 hours, 30 minutes

2 oranges
Softened butter, for greasing
6 free-range eggs
225g caster sugar
250g pistachios, finely ground
1 tsp baking powder
1 tbsp orange blossom water

To decorate:
1 tbsp caster sugar
50g nibbed pistachios
A handful of dried rose petals

To serve:
200ml double cream or thick
Greek yoghurt
15g icing sugar
1 tsp orange blossom water

Special kit:
21–23cm loose-bottomed cake tin

1. Put the oranges in a saucepan

and cover with just-boiled water.
Return to the boil and simmer for
a couple of hours, until tender –
a good way to test this is to see

20 / www.greatbritishfoodmagazine.com
 COL U M N | VA L E N T I NE WA R N E R

Valentine’s kitchen
On a beautiful sunny day, nothing quite beats a
picnic by the sea. Here our columnist recalls how
one particular Saturday turned into an unforgettable
comedy of errors

S
ome ten years ago, after a busy Back at my picnic spot, Tim was throwing
spell of catering jobs, I decided it rocks into the sea, as one pointlessly does,
might be a good idea to take my only for them to be returned by the tide.
exhausted chef and her husband Standing about four feet from me, he asked
Tim on a recuperative weekend what the commotion by the cliffs was all
away to Dorset. The weather was fantastic, about. As I related the traumatising tale
and so it was decided that on the Saturday of the dog, Tim launched an apricot sized
we would all get up early to prepare a picnic rock – but not as intended, I can only
of Victorian proportions and head for reason – as on leaving his hand at vigorous
the beach. speed it struck me bullseye in the temple.
The roll call of delights was even longer I folded like a collapsible drying rack. I
than an extract from The Wind In The was apparently out cold in the sand for
Willows and a fine spread was prepared quite some time and I awoke to find a small
featuring curried prawn mayonnaise, crowd, seemingly now bored of the dog,
cold chicken, hard boiled eggs, cold cuts, fussing over me.
sausages, salads, cheeses, pâté, bread, I'm told I was less than gracious for their
smoked fish, pickles and fruit, all to be attention and staggered away shouting:
washed down with sea-cold bottles of cider. “leave me alone! haven’t you done enough
ABOUT VAL WARNER
So far so good, I thought, as I sat revelling in already?” Somehow, my friends managed
Our monthly columnist is an
gluttony on a stripy blanket in front of the to get me home, where I slept for two whole
acclaimed chef, TV presenter
twinkling sea of Westbay beach. days, plus the night between.Thankfully,
and author. Find out more at
Come mid-afternoon, the combination of all picnics since have been far less eventful,
valentinewarner.com
glaring sun and cider found me in need of a save the cold pork pies and the enjoyable
breezy coastal walk and I left the others to jelly that lies in the middle.
doze. An hour or so later, returning to my
friends, I heard a shout from the top of a
VAL'S TOP PICNIC SPOTS
high sandstone cliff and as I looked up, saw
a collie dog slip from the crumbling edge.
Lewesdon Hill, Dorset
It fell one hundred feet to the ground below
and landed with a yelp, while the panic- An enchanted hill that's well worth the
stricken owner leaned over from climb (you'll pass many ancient moss-
the cliff above. I ran towards covered beeches on the way).
the simpering dog and as I
Illustrations: Alice Cleary, aliceclearyillustrated.com

drew close, a bizarre couple Trebarwith Strand, North Cornwall

emerged from behind a rock. This is a wonderfully sandy beach
He, a muscular 60-year-old in to picnic on when the tide's out. It's
leopard print budgie smugglers and great for surfers and there are some
she, topless in a zebra striped thong;
brilliant walks nearby.
both of them techno-orange with fake
tan. Inappropriate maybe, but aging porn
Bamburgh Beach, Northumberland
stars immediately sprung to mind.
There I was, standing among this curious This is quite simply one of the best
couple, all of us cooing over and soothing the beaches in the whole of the UK, and
poor dog until such a crowd arrived that I left. seemingly never crowded.

www.greatbritishfoodmagazine.com / 23
 Lisa Faulkner's
Seasonal Feast
These fresh and bright dishes from actress and cook Lisa
Faulkner take full advantage of the season's glorious produce
Hazelnut, Cherry &
Amaretto Meringue Cake

Serves: 6-8
Prepare: 15 minutes
Cook: 1-2 hours

5 medium free-range egg whites

250g caster sugar
1 tsp cornflour
1 tsp white vinegar
1 tsp vanilla extract
100g toasted hazelnuts, chopped

For the filling:

400ml double cream
1 tbsp icing sugar
2 vanilla pods, seeds scraped
1 tbsp amaretto
400g pitted cherries (tinned or
fresh), halved, plus about 25 whole
cherries to decorate

1. Heat the oven to 140°C/Fan

120°C/Gas 1. Line 2 baking sheets
with baking parchment and draw a
23cm circle on to each piece
“Cherries are my favourite
of parchment.
2. In a clean bowl, whisk the egg
fruit and the amaretto cream
whites until stiff peaks form, then
add the caster sugar in a steady
just tops it off beautifully”
stream while still whisking the
whites. Once they go glossy, fold each circle and spread out as then turn off the heat and leave
in the cornflour, vinegar and evenly as possible. Bake in the the meringues to sit in the oven
vanilla extract, then slowly fold in oven for 1–2 hours, until you can until cool. This will help prevent
the toasted hazelnuts. start to peel the baking paper them cracking.
3. Scoop half the mixture onto away from the meringue easily, 4. For the filling, whisk the cream

24 / www.greatbritishfoodmagazine.com
 R E C I P E S | L I S A FA U L K N E R

with the icing sugar and vanilla

seeds until soft peaks form,
then stir in the amaretto.
5. Spread half the cream over one
of the meringue bases. Scatter
with the halved cherries, then
spread most of the remaining
cream on the underside of the
other base and place on top of
the cherries. Dot the underside
of the whole cherries with cream
and use this to stick them to the
top of the cake to decorate.

Spiced Crab Linguine

Serves: 4
Prepare: 5 minutes
Cook: 15 minutes

350g linguine
150g tenderstem broccoli
Olive or rapeseed oil
Bunch of spring onions, finely
sliced
1 red chilli, finely chopped
200g fresh white crab meat
Handful of flat-leaf parsley,
chopped
Lemon juice
Extra virgin olive oil
Salt and pepper

1. Cook the pasta in a pan of

boiling salted water for 10–12
minutes until al dente.
2. Meanwhile, blanch the broccoli
in boiling water until tender. Drain
and refresh under cold water,
then slice the stems, keeping
the heads whole. Set aside. In a
large pan, heat a little oil and fry
the spring onions and chilli until
translucent and tender.
3. Add the cooked pasta with a
splash of the cooking water to the
frying pan, then stir through the
broccoli, crab meat, parsley and
lemon juice to taste. Season well
and tip into a large, warm bowl,
drizzle with extra virgin olive oil
and serve.

www.greatbritishfoodmagazine.com / 25
 “This recipe
is crying out
for a table in
the garden,
laid out ready
for friends
to come
round and
enjoy a light,
summery
evening meal”

180°C/Gas 6. Unroll the pastry

and place on a baking tray. Score
a border 2cm from the edge
and prick inside the border with
a fork. Bake for 15 minutes until
lightly golden and puffed up, then
remove from the oven and push
down the centre of the tart.
2. Meanwhile, blanch the
asparagus in boiling water for
2 minutes, then drain and cool
under cold running water. Cut
each spear in half lengthways.
3. In a bowl, mix the pesto with
the crème fraîche and cream
cheese and season well. Spread
Asparagus & Pesto Tart 2 tbsps crème fraîche this over the base of the pastry
1 tbsp cream cheese and top with the sliced asparagus,
Serves: 4-6 100g firm Mozzarella, grated then sprinkle with the grated
Prepare: 10 minutes 25g pine nuts Mozzarella and pine nuts. Brush
Cook: 25 minutes 1 egg, beaten the edge of the pastry with
Recipes taken Olive or rapeseed oil beaten egg, then return to the
from From Mother
375g ready-rolled all- butter Salt and pepper oven for 10 minutes until the
to Mother by Lisa
Faulkner (£20, Simon puff pastry Basil, to serve (optional) cheese is melted and the edges
& Schuster)
Bunch of asparagus golden. Drizzle with oil, scatter
2 tbsps fresh pesto 1. Heat the oven to 200°C/Fan with basil leaves and serve.

26 / www.greatbritishfoodmagazine.com

Sheila Dillon's
British
Food Tour
As presenter of BBC Radio 4's The Food
Programme, Sheila Dillon spends her days
travelling Britain in search of the most exciting
food stories. Here in her first column for GBF,
Sheila tells us all about her eating adventures...
I’m writing this on my way back from
visiting what you might call 'the perfect
bakery'. Frankly I’m still in cloud cuckoo
land, riding high on the pleasures of perfect
sourdough, Scottish morning rolls and
croissants. I'm in one of those idealistic
moods where I almost believe if we could
clone this one bakery and spread copies all
over Britain, we'd all be happier as well as
healthier, eating foods that feed us rather
than make us hungrier.
But no need for cloning. This year in the
BBC Food and Farming Awards there were
over 400 nominations for bakeries alone
in the producer category. Chef Giorgio
Locatelli and I genuinely struggled to
choose just one winner, but in the end we
went for Earth’s Crust Bakery in Castle
Douglas, where I've just been.
The perfect bakery
Only 3,000 people live in Castle Douglas and
there’s a giant supermarket on the outskirts,
yet the streets are lined with independent
shops that draw people in from the whole—
sparsely populated—region. Earth’s Crust
is run by self-taught baker Tom van Rooyen
with just three staff and his wife Pavlina.
The bread is truly incredible but the
business is still developing; for instance,
the shop can't yet afford a machine to take
card payments. And word of their amazing
food hasn't yet spread all over. At the B&B
I stayed at during my visit, everything on
the menu was locally sourced – except the
bread, which was just your average white
and brown sliced. So, there’s a way to go,
but in an area where until recently the 90p
Chorleywood loaf was king, selling 80-100
artisan loaves a day in one of the poorest
parts of the UK is a marvel and a wonder.
“A magazine recently asked me:
what ingredient are you currently
obsessed with? My answer probably
disappointed them: streaky bacon”
www.greatbritishfoodmagazine.com
S H E I L A D I L LO N
In search of proper bacon
A magazine recently asked me: what
ingredient are you currently obsessed
with? My answer probably disappointed
them: streaky bacon. It's not just a current
obsession but a lifetime quest. There’s a lot
of streaky bacon on sale in Britain, some
of it passable, some of it enough to turn
you vegetarian—pale, damp, fibrous and
impossible to crisp. It’s the result of fast
farming and wet curing to get the meat in the
shops even faster.
Great streaky, like all quality meat, is
dependent on breed, feed and the way the
animal has lived….and died. But with bacon
you’ve also got the curing process to consider,
and that’s an art that has almost passed away.
But happily we're experiencing a nation-
wide revival as pig farmers turn away from
producing commodity meat that barely gives
them a living, to processing, marketing and
selling their own.
Last year, judging the Food and Farming
Awards, Yotam Ottolenghi and I were blown
away by the the bacon produced by husband
and wife team Illtud Llyr Dunsford and Liesel
Taylor, who set up Charcutier Ltd based on
Illtud’s family farm. Happily, last year also
brought High Farndale’s excellent bacon,
made in North Yorkshire from outdoor bred
pigs, into my kitchen. So the good stuff is
out there, we just need to get serious about
wanting it.
/ 29
 Diary Dates
BRIXTON BEACH,
LONDON
Over to you
HAVE YOUR SAY...
6th-7th May
This summer, Londoners will see
the ultimate urban beach open
up in the heart of Brixton. Think WHAT’S YOUR ESSENTIAL PICNIC ITEM?
Cuban cocktails, heaps of events This month we’ve been getting in the mood for summer by asking you what makes a
and some of the UK’s best street perfect picnic – turns out, it’s all about the sandwiches and Scotch eggs!
food vendors including Mac to
the Future, Nanban, Del 74
and STAKEhaus.
brixtonrooftop.com

TOM KERRIDGE’S
18%
35%
PUB IN THE PARK,
MARLOW SALADS
19th-21st May
Tom Kerridge presents a special SANDWICHES
three-day event to celebrate the
very best food, drink and music

15%
the country has to offer. You’ll be

32%
able to taste delicious food from
The Hand & Flowers and The
Coach, alongside other award- QUICHES
winning pubs from
across the UK. SCOTCH
pubintheparkuk.com
EGGS

RIVER COTTAGE
SPRING FOOD FAIR, Keep an eye out for our reader polls on Twitter @gbf_mag Have your
say !
AXMINSTER
27th-29th May
Our Tastemaker
From chef demos, artisan food Each month we pick an Instagram user we love and chat to them about
stalls, workshops, talks and live
all things food. Could you be next? Get in touch!
music to garden and foraging
tours from River Cottage
foraging guru John Wright, this
spring fair is set to be one of the
best of the year! There’s even the
chance to take a peek behind the
scenes at River Cottage HQ and
to enjoy a sit down meal in the
pop up restaurant, located
in the farmhouse.
rivercottage.net Watermelon Pizza
Homemade Cheesecake Lemon Drizzle Yoghurt Cake

TASTE OF
GRAMPIAN,
ABERDEENSHIRE
3rd June
Don’t miss James Martin
showing off his cookery
skills at this year’s Taste of
Grampian festival alongside a
plethora of other chefs, demos
and masterclasses. It’s set
to be a great foodie day out!
tasteofgrampian.co.uk
30 /
We chatted to Dani Tucker, 33 (@the_social_ How do you cook?
kitchen), about colour, creativity and her I like using my senses to feel my way through
signature chocolate mousse the ingredients. My signature dish has to be my
Describe your photo style? chocolate mousse, people fight over who will lick
I take a lot of close up shots to catch the detail the bowl!
of the food. My aim is to capture the whole Which Instagram accounts do you love?
dish and I’ve recently started changing the I love to follow @h.rebel for all her beautiful food,
backgrounds of my photos. @proper_tasty for creative ideas
and @mindyweiss for incredible table settings
What images do you ‘like’ on Instagram?
and food concepts.
I’m like a magpie and I love photos that include
colour, creativity and anything handmade. at
@the_social_kitchen Follow th!
foodie
www.greatbritishfoodmagazine.com
 G B F COMM UN I T Y PAGE

From our Inbox… Tell us what

you think of
“When this month’s Great British Food...
Star letter issue (May,
Send in your reader letters, tips,
2017) came through my door I was pictures and queries to:
immediately drawn to the delicious yasmin.godfrey@aceville.co.uk
asparagus tart on the front which I
Or write to us at:
made for my mum’s birthday afternoon Great British Food Magazine
tea – she loved it. I also really enjoyed 21-23 Phoenix Court
reading Raymond Blanc’s introduction to spring, it made me feel very Hawkins Road
Colchester
excited for all the shoots that will be popping up in my garden and Essex
also made me realise that cooking French classics doesn’t have to be CO2 8JY
difficult!” SOPHIE ADAMS, via Email
See what other GBF readers
are talking about facebook.
In the picture… com/GreatBritishFood
You’ve all been very busy
There’s no place
making delicious dishes like home… Follow us at
this month. Tag us in your twitter.com/gbf_mag
images on social media to GBF reader
be featured here! @gardenteacakesandme gives
us her top recommendations for Follow us at
eating out in Shropshire... instagram.com/gbf_mag

Breakfast and chunky chips are Next Month’s

At Darbys 1779 in Iron-
bridge (ironbridgeview.
co.uk) you’re guarunteed
to get a perfectly cooked
@choperella
breakfast every time –
“Creamy beetroot
there’s also a great view of
risotto with goat’s
cheese and watercress” the iconic Iron Bridge.
Lunch
A great country pub for
Sunday lunch or a mid-
week pitstop, The Hunts-
man (thehuntsmanoflit-
tlewenlock.co.uk) make
the most delicious roast
beef with enormous
Yorkshire puddings. The
@calm_kitchen beer battered haddock
“Foraged wild garlic which
I’ll be blending up into
flat breads”
tasty, too!
Dinner
The Riverside
(theriversideinn.net)
is a lovely place for a
meal with the family and
has a lovely view of the
River Severn and The
Wrekin hill.
Coffee
The Greenwood Cafe
(smallwoods.org.uk/
green-wood-centre) is a
wooden lodge in a wood-
land setting, head there
for coffee and cake.
Star Letter Prize
Nibbling on crisps in the
sunshine with a pint in hand
is one of the perks of a British
summer. With this in mind, we’re
giving you the chance to win a
hamper of Fairfields Farm crisps,
worth £50. Made on Fairfields’
farm in Essex and using local
ingredients such as Suffolk
Farmhouse Cheese, Aspall’s
Cyder and Adnam’s Ghost Ship
Ale, these crisps are a delight!
All you have to do is send us a
message or write us a letter –
we look forward to hearing from
you. fairfieldsfarmcrisps.co.uk

There’s nothing finer and more

comforting than a strong, milky
cup of Yorkshire Tea. But a black tea?
To me, it’s bitter and uninviting!

- Alice Levine, radio presenter

Read more of Alice’s loves and hates on p130

@absolutely.muffin
To have your food featured in the mag simply drop us an email at yasmin.godfrey@aceville.
“Creme egg cookies” co.uk or tag us in your food on Twitter, Facebook or Instagram.

www.greatbritishfoodmagazine.com / 31

Weekends
Away With...
Elly Pear
BRISTOL
Move over London – Bristol is also home to
a whole host of unmissable neighbourhood
cafes and restaurants, as author and chef
Elly Pear reveals
I moved to Bristol in 1999 and have lived all
over the city, but Montpelier is my favourite
area. I live a short walk from The Pear Cafe,
which I opened over 11 years ago. It's just
a stone's throw from Gloucester Road which
is filled with shops, bars and restaurants.
Bristol's food scene is thriving and dominated
by independent eateries, which pleases
me greatly!
Katie & Kim's Kitchen
Katie & Kim's Kitchen is very close to home
and hard to resist. There's one big table in
the middle, so everyone just sits together,
elbow to elbow, and feasts. Their brunches
are incredible and everything I've ever had
there (I've visited many times!) has always
been utterly delicious and a joy to eat. I
love their toasted cheese scones which are
perfectly charred, soaked in butter and
topped with poached eggs, seasonal greens,
date ketchup, aioli and lots of fresh herbs.
katieandkimskitchen.com
Bell's Diner (and sister
restaurant Bellita)
Salt cod fritters with aioli, spiced cauliflower
and yoghurt, chargrilled prawns – these are
just some of the dishes that have appeared
on the menu here. The food has a Spanish/
North African/Middle Eastern lilt and the
chef uses lots of seasonal ingredients –
Clifton Suspension Bridge
I recommend ordering lots of the delicious
small plates so you can try different things.
The bread and wine are also brilliant.
bellsdiner.com
Bakers and Co
These guys really know how to do brunch!
Their huevos rancheros is one of my top ten
things to eat in Bristol and is what I usually
order. I can rarely resist their breakfast
pudding either (yes, it's a thing!). Their
cake display is always filled with deliciously
tempting treats, too. bakersbristol.co.uk
The Gallimaufry
When people ask me for a Bristol foodie tip
off, this is my most recommended place.
It's a restaurant/bar/music venue with a
mezzanine dining level which looks down
over the bar area making it feel buzzy,
but not too manic. Look out for the early
evening deal as the dishes are ridiculously
good value for money. Their Sunday lunches
are also exemplary. thegallimaufry.co.uk
Pi Shop
There's some very stiff competition here,
but I reckon Pi Shop's pizzas are the best
in Bristol. My persoanl recommnedation
is the soft serve and the dressed house
salad. Next door you'll also find Paco Tapas,
which is run by the same owners. They
www.greatbritishfoodmagazine.com
WE E K E N D S AWAY
xxxxxxxxx
Bell's Diner
Hart's Bakery
serve sherry straight from the barrel and the
tapas is better than what I've had in Spain.
thepishop.co.uk
Full Court Press
This is my favourite coffee shop. Matt and
his team are seriously skilled baristas and
the brews they serve are constantly changing
(but always great). It's also the perfect place
to try out lots of different styles of beans.
Small Street Espresso, Little Victories,
Spicer & Cole and Mokoko are all lovely too.
fcpcoffee.com
Hart's Bakery
Laura Hart's bakery is located in an archway
close to Temple Meads station. It's always
busy, and you can see why. They offer a
sensational selection of breads and cakes
and pastries – be sure to grab a loaf to take
home with you. hartsbakery.co.uk
You can find Elly at The Pear Cafe (thepearcafe.com).
Elly's new book, Let's Eat (£15.99, Harper Collins),
is out June 2017.
/ 33
34 / www.greatbritishfoodmagazine.com

Thomasina Miers:
“I eat what I want, when I
want and (almost) never
give myself a hard time”
The Masterchef winner and owner of restaurant chain
Wahaca tells us why she always has the time to eat well
In my teens and throughout my twenties I
developed an incredibly unhealthy attitude
towards food. I steadily put on weight and veered
from bingeing to dieting, obsessing about all the 'bad'
food I was desperate to eat but feared would make me
fatter still. But I realised that denying myself certain
things only made me crave them more, so gradually and
Image: Caroline Irby
unconsciously I stopped the denial. I realised that when
I relaxed and spent half an hour in the kitchen chopping,
sautéing, steaming and tasting food, part of that driving,
raging hunger that held such power over me was already
satiated by the time I sat down to eat. It dawned on me
I was at my happiest when I was feeding a room full of
people and that playing with food or ingredients and
making them taste good was one of the most satisfying
things I could do. Creating, eating and sharing food made
me feel great.
As I started loving food
again I found myself wanting the 'good'
stuff as well as the 'bad'. I became fascinated
with fruits and vegetables and would visit greengrocers
purely to discover new and exotic ingredients that I
TURN THE PAGE! Have a go at creating some of Thomasina’s healthy brunch recipes...
www.greatbritishfoodmagazine.com
INTERVIEW | THOMASINA MIERS
Cornbread
with
Goat’s Che
ese &
Honey Butt
er
hadn't cooked with before. I made salads with glorious
dressings of extra-virgin olive oils, walnut oils and
vinegars. I explored different cuisines from around the
world, learnt about spices and discovered new, exciting
grains. Yes, I still sometimes went mad for puddings, but
along the way I had rediscovered my appetite's natural
'stop' button, which I had lost in my teens.
These days there are so many books out
there telling you how to eat better and to
eat ‘clean’. I understand food and work with it every
day, but even I find the mixed messages confusing: avoid
carbs, avoid protein, only eat greens, eat fat, don't eat
fat, eat grains, don't eat grains. After years of confusion
and denial I have developed a food philosophy that is
simple, easy to employ and entirely guilt-free. I eat what
I want, when I want and (almost) never give myself a
hard time. I have learnt to listen to my body and to be
calm, even when I sometimes make the wrong choices.
After many years of trying any kind of diet that came my
way, my simple answer now is to follow none but your
own. Learn your own rhythms and pace, understand
what makes you feel good and your body feel happy.
/ 35
 Scandi-Style
Breakfast

36 / www.greatbritishfoodmagazine.com

“I’m finally getting stuck into
the Scandinavian food craze.
Here’s a dish that typifies its
fresh and fiery flavours”
Scandi-Style Breakfast
Serves: 4
Prepare: 40 minutes
Cook: 10 minutes
For the rösti:
½ celeriac (about 350g), peeled
300g floury potatoes (such as Maris
Piper), peeled
½ onion, finely chopped
1 tsp salt
1 egg
2 heaped tbsps plain flour
Vegetable oil, to fry
For the rémoulade:
Juice of 1 lemon
½ celeriac (about 350g), peeled
4 tbsps crème fraîche
1½ tbsps rapeseed oil
2 tbsps horseradish, grated
Small handful of dill fronds, finely
chopped (plus extra to serve)
2 green apples
To serve:
Crème fraîche
200g smoked salmon
1 lemon, quartered
1. To make the rösti coarsely grate
the celeriac and potatoes and mix
with the onion. Add half the salt
and set in a colander over a bowl
to drain off any excess liquid.
2. For the rémoulade, fill a bowl
with cold water and add half
the lemon juice to stop the
celeriac from discolouring. Use
a mandoline or large sharp knife
to cut the celeriac into thin slices,
about 2-3mm thick. Cut each slice
into matchsticks and add
to the water.
3. Whisk together the crème
fraîche, remaining lemon juice,
mustard and oil in a large bowl
and season generously with salt
and pepper. Add the horseradish
and dill. Peel and coarsely grate
the apple, and stir into the
horseradish dressing. Drain the
celeriac matchsticks, tip onto
a tea towel and dry thoroughly.
Add to the dressing and mix well.
Check the seasoning, cover and
leave to chill in the fridge.
4. Squeeze out any excess
liquid from the grated potatoes
and celeriac. Whisk the egg
with the flour and remaining ½
teaspoon of salt and mix into the
vegetables. Form little patties
in the palm of your hands; you
should get about eight röstis.
Generously cover the base of
a large frying pan with oil and
warm over a medium-high heat.
Fry the röstis in batches, ensuring
they do not touch each other.
Cook for about five minutes on
each side until crisp and golden,
then remove and drain on
kitchen paper.
5. Serve the röstis with a dollop
of crème fraîche, a few slices of
smoked salmon, a sprinkling of
dill, a wedge of lemon and the
delicious, fiery rémoulade
on the side.
Cornbread with Goat’s
Cheese & Honey Butter
Serves: 4
Prepare: 25 minutes
Cook: 50 minutes, plus cooling
For the cornbread:
100ml whole milk
240ml buttermilk
3 eggs
165g sweetcorn kernels, frozen or
cut from a fresh cob
100g plain flour
180g fine polenta
30g soft brown sugar
1 tsp fine salt
1 tbsp baking powder
80g butter
3 spring onions, halved
lengthways and very finely sliced
www.greatbritishfoodmagazine.com
INTERVIEW | THOMASINA MIERS
For the goat’s cheese:
250g soft goat’s cheese
75ml whole milk
25ml rapeseed oil
For the chipotle honey butter:
125g butter
35g chipotle paste
Adapted from
Home Cook by
Thomasina Miers
50g honey (£25, Guardian
Faber)
Generous squeeze of lime juice Photography by
Tara Fisher
To serve:
Butter, to fry
4 eggs
Large handful of rocket, dressed
with rapeseed oil and lime juice
1. To make the cornbread, preheat
the oven to 180�C/Fan 160�C/ Gas 4
and butter a 900g loaf tin.
2. Blend together the milk,
buttermilk, eggs and 100g of the
sweetcorn. Put the flour, polenta,
sugar, salt and baking powder into
a large bowl and whisk well to
combine. Melt the butter in a pan
and add to the dry ingredients,
along with the egg mixture,
spring onions and remaining
sweetcorn. Mix briefly to bring
everything together.
3. Pour the mixture into the
prepared tin and bake for about
45 minutes or until an inserted
skewer comes out clean. Allow
to cool in the tin for 30 minutes
before turning out onto a wire rack
to cool.
4. While the cornbread is baking,
blitz the goat’s cheese, milk and
oil in a food processor or blender,
seasoning with salt and pepper. It
should be light and fluffy and easy
to spoon onto a plate.
5. For the chipotle honey butter,
melt the butter in a pan, add the
chipotle and honey and whisk until
everything is incorporated. Season
with lime juice and salt, to taste.
6. Cut the bread into 2cm thick
slices and fry in a little butter to
warm through. Crack the eggs into
a hot frying pan and fry until crisp.
7. Serve the bread with 1-2
heaped tablespoons of the goat’s
cheese, a handful of dressed
rocket, a fried egg and a generous
drizzle of smoky-sweet chipotle
honey butter.
/ 37
 G BF P RO M OT ION
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balcony or simply style up the perfect
summer scene indoors, take inspiration
from seasonal ingredients to truly impress.
With so many shapes and sizes to choose
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glassware allows you to get creative and
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38 /
a tempting oven baked flatbread, chilled and remain fresh, even when prepped
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EasyEveryday
TEMP TIN G S E A S O N A L RE CI PE S T O CO O K NOW

THE HAIRY
BIKERS GO
VEGGIE!
P.44
25
Wonderful
weekday
recipes
p48 p53 p56

Super 30-minute Easy bacon

salads to seafood & broad
fill you up suppers bean pasta

www.greatbritishfoodmagazine.com / 39
 Easy Everyday
X XXXXXXX | XXXXX X X X

SEASONAL HERO

S t r a w b e r r i e s
Scarlet red, juicy and bursting with flavour, these blushing
British gems are the epitome of summer

W
ith Wimbledon fast approaching, it’s time to get your favourite seasonal
fruit at the ready. Weather permitting, strawberry season can last until
September, so get prepared to make plenty of Pimm's, strawberry
smoothies and batches of jam to see you through the rest of the year.

GROW
Strawberries grow best in sunny, sheltered spots. Be sure to keep
them under a fruit cage to stop any slugs stealing your crop.

YOGHURT-DIPPED
PREP STRAWBERRIES WITH
Simply wash, hull and enjoy! TOASTED HAZELNUTS

SERVES: 4
STORE PREPARE: 5 minutes
Pop them on a plate and place in the fridge. Don’t wash your strawberries COOK: 30 minutes
before storing them as they’ll go soggy.
100g strawberries
75g toasted hazelnuts
ENJOY 2 tbsps honey
We love strawberries tossed in a little balsamic vinegar or dipped in cream 150g Greek yoghurt
and lightly sprinkled with sugar –perfect!
1. Mix the honey and
yoghurt together.
2. Line a tray with baking paper.
Illustration: Alice Cleary, aliceclearyillustrated.com

Dip the strawberries into the

ALSO IN SEASON...
Raspberries
Like strawberries, raspberries are
also a member of the rose family
and they have a beautiful tartness
that can cut through rich desserts.
We love adding them to our cupcake
mixture, tossing them through an
Eton mess or creating a coulis to
drizzle over a panna cotta.
Tomatoes
This versatile fruit is a British
staple and is really simple to grow on
your windowsill at home. Just roast
them in a drizzle of balsamic vinegar,
a pinch of salt and pepper and a
little oil and they'll make the perfect
accompaniment to a steak dinner.
Peas
Fresh peas are one of the many joys
of summer and they’re delicious
freshly podded and eaten raw. if
you have a glut, be sure to put them
straight in the freezer to reserve
their sweet flavour and they’ll last
you throughout the year.
yoghurt and put them on the
tray. Place in the freezer for half
an hour.
3. Crush the hazelnuts into
small pieces. Remove the tray
from the freezer and dip the
strawberries in the yoghurt
mixture again for a second
coating, then throw over the
toasted hazelnuts and place in
the fridge for two hours.
4. Serve once set.
Recipe courtesy of
seasonalberries.co.uk

40 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 41
 Easy Everyday
X XXXXXXX | XXXXX X X X

STRAWBERRY &
RHUBARB ICE POPS

MAKES: 6
PREPARE: 5 minutes,
plus freezing time

200g strawberries,
cut into quarters
1 tbsp icing sugar MORE WAYS WITH... boil rapidly for 10 minutes.

300g strawberry and rhubarb

yoghurt, such as Alpro
1. Whizz together 150g of the
quartered strawberries and the
icing sugar using a hand blender.
2. Add the remaining
strawberries to the strawberry
purée and mix together.
3. Pour the mixture into six ice
lolly moulds and top up with
the yoghurt.
4. Leave for at least three hours
in the freezer, or until the lollies
are frozen.
Strawberries
Strawberry Gin
Mix a 1L bottle of gin with 500g of
strawberries, 3-4 sprigs of thyme
and 150g of sugar. Leave in a cool
place for a month, shaking every few
days. Simply strain to serve.
Strawberry Jam
Tip a kilo of strawberries and 700g
of jam sugar into a pan with a
tablespoon of black pepper. Cook
over a low heat until the sugar has
dissolved and the strawberries have
broken down. Increase the heat and
Ladle your jam into sterilised jars
and leave to set.
Strawberry Pavlova
Preheat the oven to 150℃°C/Fan
130°C℃/Gas 2. Whisk 5 egg whites to
stiff peaks and then add in 175g of
sugar. Whisk until the meringue looks
glossy. Spread the meringue in a
circle on a non-stick baking tray and
place in the oven for an hour. Once
cooled, toss 600g of strawberries in
4 tbsps of icing sugar. Whip 400ml
of cream and smear on top of the
meringue, top with the strawberries
and serve.

Recipe courtesy of alpro.com

42 / www.greatbritishfoodmagazine.com
 X XXXXXXX | XXXXX X X X

Easy Everyday

SI & DAVE
GO VEGGIE!

000
44 / / www.greatbritishfoodmagazine.com

These delicious dinners from the Hairy Bikers
are so packed with flavour you'd never know
they were completely meat free!
SMOKED TOFU
& VEGETABLE HASH
SERVES: 4
PREPARE: 10 minutes
COOKING: 30 minutes
1 tbsp rapeseed or olive oil
1 large red onion, finely chopped
2 sweet potatoes, (about 400g
peeled weight) diced
200g broccoli, roughly chopped
200g spring greens, shredded
200g smoked tofu, finely diced
1 garlic clove, finely chopped
1 tsp mushroom ketchup
1 tbsp tomato ketchup or purée
200ml vegetable stock or water
4 free range eggs
1 tsp white wine vinegar (for
poaching eggs) or low-cal oil
spray (for frying)
Sea salt
1. Heat the oil in a large frying
pan and add the red onion.
Cook it over a medium heat until
it’s translucent, softened and
starting to brown.
2. Meanwhile, bring a large
saucepan of water to the boil.
Add salt, then the diced sweet
potatoes. Bring the water back to
the boil, then simmer the sweet
potatoes for 2 minutes. Add the
broccoli and spring greens and
cook for another 2 minutes. Drain
the vegetables thoroughly.
3. Add the sweet potato, broccoli,
spring greens, smoked tofu and
garlic to the frying pan with the
onion. Whisk the mushroom
ketchup and tomato ketchup
or purée with the stock or
water, then pour this over the
vegetables. Cook for 5 minutes, or
until most of the liquid has been
absorbed, stirring regularly. Pat
everything down fairly evenly,
Easy Everyday
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turn up the heat a little and allow
a crust to form on the bottom.
Stir, scraping up any brown bits
from the bottom of the pan, then
pat the mixture down again, and
leave it for another 10 minutes.
Stir thoroughly.
4. While the hash is cooking,
poach the eggs or fry them. Serve
the hash topped with the eggs.
SOCCA & SALSA
SERVES: 4
PREPARE: 15 minutes
COOK: about 30 minutes
2 tbsps rapeseed or olive oil
2 red onions, sliced into
thin wedges
150g chickpea (gram) flour
1 tsp finely chopped rosemary
Low-cal oil spray or olive oil
Sea salt and black pepper
FOR THE SALSA:
4 tomatoes, cored and diced
½ small red onion, finely chopped
1 small red chilli, finely chopped
Zest of ½ lemon
1 tsp red wine vinegar
1 tsp olive or rapeseed oil
Small bunch of basil, finely
chopped
1. Heat a tablespoon of the oil
in a frying pan and add the red
onions. Fry them over a medium
heat for at least 10 minutes until
they have softened and started
to caramelise. Set aside.
2. Put the chickpea flour in a
bowl with a generous pinch of
salt and whisk to remove any
lumps. Gradually pour in 250ml of
water and continue to whisk until
you have a smooth batter with
the consistency of thick double
cream. Stir in the remaining
www.greatbritishfoodmagazine.com / 45
 Easy Everyday
X XXXXXXX | XXXXX X X X
oil and whisk to emulsify.
Set the batter aside.
3. To make the salsa, mix all the
ingredients in a bowl and season
well with salt and pepper.
4. You can make 2 large socca
in a 25cm non-stick pan, or 4 in
a smaller pan. If making 2 large
socca, heat the pan and spritz
with oil spray or pour a few drops
of oil into the pan and rub it over
the base with kitchen paper. Pour
half the batter into the pan and
swirl to cover the base. Sprinkle
over half the onions and half
the rosemary, then cook over a
Recipes taken medium heat for a few minutes
from The Hairy until browned and crisping round
Dieters Go the edges. Flip the socca over to
Veggie by The cook the other side or put the pan
Hairy Bikers under a medium grill to finish the
(£14.99, Orion cooking. Transfer it to a board or
“Griddling radicchio really does
big difference, reducing its bitter
bringing a nice sweetness to th
46 / www.greatbritishfoodmagazine.com
a large plate and repeat.
5. If you are cooking 4 socca, split
the batter into 4 and proceed
as above, using a quarter of the
onions and rosemary each time.
Cut the socca into wedges or
serve whole with the salsa.
GOAT’S CHEESE, PEACH &
RADICCHIO SALAD
SERVES: 4
PREPARE: 15 minutes
COOK: 20 minutes
½ red onion, cut into
very thin slices
4 heads of radicchio, trimmed
1 tbsp hazelnuts
Handful of green salad leaves,
such as watercress and rocket
2 peaches, cut into thin wedges
make a
ness and
e salad”
100g fresh goat’s cheese, crumbled
or broken into fairly small chunks
½ –1 red chilli, finely chopped
A few mint leaves
FOR THE DRESSING:
1 tbsp rapeseed or olive oil
½ tsp mustard
¼ tsp honey
1 tsp cider vinegar
Sea salt and black pepper
1. Put the slices of onion into a bowl
of iced, salted water. Leave them
until you are ready to assemble the
salad, then drain them thoroughly.
This gives them a milder flavour.
2. Preheat a griddle until it’s too
hot to hold your hand over. Cut
each radicchio into quarters
lengthways, making sure the
leaves are still attached to the
base. Set aside any leaves that do
fall off. Grill the radicchio for 2–3
minutes on each side until they’re
slightly wilted and have deep char
lines across them.
3. Toast the hazelnuts in a dry
frying pan for a few moments, then
roughly chop them.
4. Whisk all the dressing
ingredients together with a
tablespoon of water and season
with salt and pepper. If the
dressing is too thick, add a little
more water.
5. To assemble the salad, spread
the green leaves on a platter or
divide them between 4 bowls.
Top them with the drained red
onion slices, peach wedges and
the griddled radicchio.
6. Drizzle over the dressing and
toss very lightly, without turning
everything too much, then
sprinkle over the goat’s cheese,
hazelnuts, chilli and mint leaves.
Serve at once.
www.greatbritishfoodmagazine.com / 47
 Easy Everyday
X XXXXXXX | XXXXX X X X

SUPER SALADS
Salads, so full of possibility and potential, can be the
healthiest of options, while also being satisfying,
energising and even comforting. These tempting dishes
are all under 300 calories per serving too

WARM LAMB KOFTA SALAD Zest of ½ lemon FOR THE SALAD:

SERVES 4
PREPARE: 15 minutes, plus
cooling and soaking time
COOK: 8 minutes
FOR THE LAMB KOFTA:
325g lamb shoulder or
neck fillet, minced
4 thyme sprigs, leaves picked
1 garlic clove, finely grated
or chopped
1 tsp sumac powder
¼ tsp mild chilli powder
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp pomegranate molasses
Generous pinch of salt and
freshly ground black pepper
2 tbsps rapeseed or olive oil
80g mixed leaves
40g flat-leaf parsley,
leaves picked
40g mint, leaves picked
Juice of ½ lemon
1 small red onion, sliced into rings
and mixed with juice of ½ lemon
1 portion of Sumac, Chilli & Lemon
Yogurt Dressing (see p.50)
1. Soak 4 wooden skewers
in water for 20 minutes. In a
medium bowl, mix the kofta
ingredients together, except
the oil, so that the flavours are
evenly distributed.
2. Divide the mixture into
four, and mould onto skewers
in a long, thin sausage-like
shape. This step can be done
in advance. Refrigerate for 30
minutes before cooking to allow
the meat to firm up.
3. When ready, coat a griddle or
frying pan with the oil and place
over a high heat. When very
hot, add the skewers and cook
for about 8 minutes, turning so

“Rosemary stalks make for

great skewers – simply
remove all of the leaves
except for those at the top”

48 / www.greatbritishfoodmagazine.com

that all sides get nicely browned.
Allow the koftas to rest while you
prepare the rest of the salad.
4. Toss the mixed leaves,
parsley and mint with the
lemon juice, 1 tablespoon of the
dressing and a generous pinch
of salt and pepper. Serve with
the koftas, pickled red onions
and the remaining dressing in a
bowl for everyone to drizzle over
their salad.
GRILLED AUBERGINE
WITH RED BUTTERHEAD
LETTUCE & SALSA VERDE
SERVES: 4
PREPARE: 10 minutes
COOK: 15 minutes
3 large aubergines, a mixture
of different varieties if you
can find them
1 tbsp rapeseed or olive oil
½ red (or green) butterhead lettuce
3 tbsps Salsa Verde Dressing
(see p.50)
Salt and freshly ground
black pepper
1. Slice each aubergine into four
lengthways. Use a pastry brush
to brush the aubergine slices
on each side with a little olive oil,
XXXXXXXX | XXX X X X X X
then season generously with salt
and pepper.
2. Place a griddle pan over
a high heat and, when smoking
hot, add the aubergines.
(You will need to cook them in
batches.) Cook on each side
until beautifully charred–
don’t be tempted to turn
them over before they have
taken on plenty of colour. Set
the cooked aubergine aside
and keep warm.
3. Place three or four
butterhead leaves on each 200g spring onions, trimmed
plate, top with the chargrilled and halved lengthways
aubergine and serve with the 400g cavolo nero, tough inner
salsa verde. stalks removed
2 fresh corn on the cob
CAVOLO NERO, SPRING (about 450g)
ONIONS & SWEETCORN 2 tbsps rapeseed or olive oil
WITH CHERMOULA 2 tbsps Chermoula Dressing
Chargrilling these vegetables (see p.50)
transforms them completely – Salt and freshly ground
especially the spring onions. If black pepper
you were to eat this salad with
the components raw,it would be 1. Coat the vegetables with the oil
unrecognisable. So addictive are and season with salt and pepper.
the flavours, you could say Place a griddle pan over a high
it’s not for sharing! heat and, when smoking hot, grill
the spring onions and cavolo nero
SERVES: 4 until lightly charred and wilted.
PREPARE: 10 minutes Remove and set aside.
COOK: 10 minutes 2. Now grill the sweetcorn until
www.greatbritishfoodmagazine.com / 49
 Easy Everyday
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slightly blackened on all sides. 2 tbsps red wine vinegar

When ready, leave to cool a little
before slicing the kernels from
the cob. Toss everything with
the dressing and serve. Some
shredded chicken would also be
great with this salad.
GREEK SALAD
SERVES 4
PREPARE: 10 minutes
650g tomatoes
(mixed varieties if you can)
1 medium cucumber,
cut into sizeable chunks
1 baby gem lettuce,
roughly chopped
10 Kalamata olives, pitted
2 oregano sprigs, leaves
picked (optional)
125g Feta cheese
Pinch of dried oregano
FOR THE DRESSING:
¼ red onion, very finely chopped
2 tbsps rapeseed or olive oil
Salt and freshly ground
black pepper
1. Begin by making the dressing.
Mix all the ingredients together,
along with 2 tablespoons of
water, season with a pinch of
salt and pepper and set aside.
2. Prepare all the vegetables.
Slice, quarter or halve the
tomatoes, depending on size,
and put in a large bowl with the
cucumber, baby gem, olives and
oregano leaves. When ready to
serve, dress the salad, crumble
the Feta cheese on top and
sprinkle with the dried oregano.
Recipes taken from Skinny
Salads by Kathryn Bruton
(£14.99, Kyle Books).
Photography by Laura
Edwards.

10g dill 1½ tsps paprika

3 AMAZING DRESSINGS 10g tarragon
Zest and juice of 1 lemon
CHILLI & LEMON YOGHURT 6 tbsps olive or rapeseed oil
3 tbsps red wine vinegar
60ml natural yoghurt 1½ tbsps Dijon mustard
½ tsp rapeseed or olive oil Salt and freshly ground
Zest and juice of ½ lemon black pepper
1½ tsps sumac
½ tsp mild chilli powder 1. Finely grate or chop the
Salt and freshly ground garlic and place in a mini food-
black pepper processor. Add the cornichons,
capers and anchovies and pulse
1. Mix the ingredients for the until roughly chopped. Add the
dressing together in a bowl and remaining ingredients, along with
season to taste. Set aside until 2 tablespoons of water, and pulse
you're ready to use. a few more times to roughly chop
the herbs. Season to taste and
SALSA VERDE refrigerate until needed.
Stored in the fridge, it will keep
1 garlic clove for up to 1 week.
4 cornichons
2 tbsps capers CHERMOULA
5 anchovies
40g flat-leaf parsley 1 tsp cumin
20g mint 1 garlic clove, roughly chopped
½ tsp chilli flakes
1 jarred roasted red pepper,
finely chopped
30g coriander, finely chopped
15g flat-leaf parsley, finely chopped
1 tbsp rapeseed oil
Juice of ½ lemon
Juice of ½ lime
Salt and freshly ground
black pepper
1. Toast the cumin in a dry frying
pan for a couple of minutes until
aromatic but not colouring. Pound
using a pestle and mortar until
roughly ground.
2. Add the garlic, paprika, chilli
flakes and a generous pinch of
salt and pepper and grind until
you have quite a dry paste. Add the
remaining ingredients and pound
just long enough to give you a
chunky, textured dressing. Taste
for seasoning, and dilute with a little
water if it is too thick

50 / www.greatbritishfoodmagazine.com
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www.greatbritishfoodmagazine.com / 51
 Easy Everyday

DELICIOUS IN
30 MINUTES
These quick and easy fish dishes take
30 minutes or less to cook and prep –
get stuck in tonight!

www.greatbritishfoodmagazine.com / 53
 Easy Everyday
SWEET CHILLI
PRAWN NOODLES
SERVES: 4
PREPARE: 10 minutes
COOK: 15 minutes
2 tsps sunflower oil • 2 free-range eggs, beaten • 150g
beansprouts • 210g pack Waitrose Noodle Cut Vegetable
Stir Fry, or similar • 300g pack pre-cooked rice noodles
• 220g pack cooked jumbo king prawns • 4 tbsps sweet chilli
sauce • Juice of 1 lime • 2 tsps light soy sauce • 1 tsp black
sesame seeds • 2 tbsps fresh coriander leaves
1. Heat 1 teaspoon of the oil in a wok and cook the eggs for
1–2 minutes, stirring until set. Transfer to a small bowl.
2. Heat the remaining oil in the wok, and cook the
beansprouts and vegetables over a high heat for 2
minutes. Stir in the noodles and prawns, and cook for a
further 3–5 minutes, adding the scrambled egg back for
the last minute or so until the noodles are piping hot.
3. Remove from the heat, add the sweet chilli sauce, lime
juice, soy sauce and sesame seeds and toss well together.
Divide between bowls and scatter with coriander leaves.
Serve with extra sweet chilli sauce on the side.
POACHED SCOTTISH SALMON WITH
LEMON CRÈME FRAÎCHE
SERVES: 4
PREPARE: 10 minutes
COOK: 15 minutes
1 shallot, sliced • 1 sprig fresh dill, plus 10g finely chopped •
2 sprigs fresh flat-leaf parsley • 2 black peppercorns • Juice
1½ lemons • Grated zest 1 lemon • 100ml dry white wine •
200ml tub half fat british crème fraîche • 4 x 150g Scottish
salmon fillets
1. Place the shallot, sprig of dill, parsley, peppercorns and
juice from 1 lemon in a large pan with the wine and 150ml
water. Add a pinch of salt, bring to the boil then simmer
for 10 minutes.
2. Meanwhile, stir together the crème fraîche, chopped
dill, lemon zest and the remaining lemon juice in a small
bowl. Place the salmon fillets in the simmering liquid.
Cover and simmer for 5 minutes.
3. Turn off the heat and leave for minutes (the fish will
continue cooking as the liquid cools.) Check the salmon
is cooked to your liking by inserting a blade. Remove the
salmon fillets from the poaching liquid and place on 4
plates with the crème fraîche mix on the side. Serve with
boiled new potatoes and seasonal vegetables.
54 / www.greatbritishfoodmagazine.com
PAN-FRIED SEA BASS WITH SAFFRON-
BRAISED PEAS & BROAD BEANS
SERVES: 4
PREPARE: 10 minutes
COOK: 15 minutes
Pinch of saffron • 2 tbsps rapeseed oil • 1 banana shallot,
sliced • 1 clove garlic, finely sliced • 2 tsps fresh thyme leaves
• 200ml dry white wine • 200g peas, defrosted if frozen
• 200g broad beans, defrosted if frozen • 4 boneless sea
bass fillets, thawed if frozen
1. Soak the saffron in 300ml hot water. Meanwhile, heat 1
tablespoon of the oil in a deep frying pan, add the shallot and
cook over a medium heat for 3–5 minutes, until starting to
brown. Add the garlic and cook for another minute.
2. Stir in the thyme, pour in the wine and season. Simmer for
5–7 minutes, until reduced by half. Tip in the peas and beans
and pour in the saffron water. Bring to the boil and simmer for
3 minutes, until the peas and beans are tender.
3. Heat the remaining oil in a non-stick frying pan. Season the
fish and fry, skin side up, for 2–3 minutes. Turn over and cook
for a further 2 minutes. Spoon the braised peas and beans and
their liquor into 4 shallow serving bowls, and top each with a
sea bass fillet. Serve with lemon wedges and crusty bread.
GRIDDLED MACKEREL WITH ORANGE
WEDGES & GARLIC POTATOES
SERVES: 2
PREPARE: 5 minutes
COOK: 20 minutes
750g pack baby new potatoes • 1 large orange
• 2 x 300-400g Cornish mackerel, cleaned with fins removed
• ½ coarse sea salt • 1 tbsp garlic butter • 50g watercress
1. Preheat the barbecue or grill. Cook the potatoes in
boiling water for 12-15 minutes until they are tender when
pierced with a knife.
2. Meanwhile, halve the orange and cut one half into
4 wedges. Make 3 deep, diagonal slashes on each side
of the mackerel then sprinkle with the sea salt. Griddle
the mackerel and orange wedges for 5-8 minutes on
each side, until the fish is crisp-skinned and just cooked
through, and the orange wedges are starting to char.
3. Drain the potatoes and return to the pan with the
roasted garlic butter. Pare the zest from the remaining
orange half and add to the pan along with the juice. Toss
together then add the watercress. Divide the potatoes
and watercress between 2 plates and serve with the
mackerel and orange wedges.
Recipes courtesy of waitrose.com/recipes
 Easy Everyday
X XXXXXXX | XXXXX X X X

FRESH
& GREEN
Gloriously fresh British peas and beans are just coming
into season, so make the most of them with these
delicious dishes – perfect for lunch or dinner

SMOKED CHEDDAR, CHIVE

& RUNNER BEAN FRITTATA

SERVES: 4-6
PREPARE: 10 minutes
COOK: 40-45 minutes

350g new potatoes, scrubbed

200g runner beans, cut into
2–3cm slices
8 large free-range eggs
2 tbsps finely chopped chives
3 tbsps finely chopped flat-leaf
parsley
2 tbsps finely chopped basil
A glug of rapeseed or olive oil
100g smoked Cheddar, grated

1. Bring a large pan of salted

water to the boil over a medium–
high heat. Add the potatoes and
cook for 15 minutes, uncovered,
before adding the beans to the
pan and simmering for a further
5–6 minutes. Drain and set aside.
As soon as the potatoes are cool
enough to handle, slice them
into thick coins.
2. Whisk together the eggs
and half the herbs in a large
bowl. Preheat the grill to
medium–high.
3. Heat the oil in a large, heavy-
flavour
“As with many egg recipes, the
based frying pan and add the
potatoes. Cook over a medium–
redients,
high heat for 10-15 minutes until
really comes from the added ing
ck a punch”
so do choose additions that pa
the slices are golden. Add the
beans and gently combine the
two. Pour over the egg mixture.
Sprinkle over the cheese and

56 / www.greatbritishfoodmagazine.com
 “This combination of sweet
s and
young beans with summer herb
the remaining chives. Cook over
a low heat for 10-14 minutes,
then transfer to the grill for the
final 10-15 minutes to ensure the
salty pancetta works perfectly”
centre is cooked through and
the top is slightly golden.

CRISPY PANCETTA & BROAD

BEAN SPAGHETTI

SERVES: 4
PREPARE: 25 minutes
COOK: 10 minutes

250g fresh broad beans,

unpodded
8 thin slices of pancetta
400g dried spaghetti
70g Parmesan, grated
4 free range-egg yolks,
lightly whisked
Zest of 1 unwaxed lemon
2 tbsps chopped flat-leaf parsley
Olive or rapeseed oil,
for drizzling (optional)
Sea salt and freshly ground
black pepper

1. Bring a medium saucepan

of salted water to the boil. Add
the broad beans and cook for
3 minutes. Strain, slit the pods
and use your thumb to push out
the beans. Pop the bright green
beans from their grey skins. This
double podding might seem a
little laborious but will certainly
improve both the look and taste
of the final dish. Set aside.
2. Place a frying pan over a
medium–high heat and fry
the pancetta for 4–5 minutes
until browned and crispy – you
shouldn’t need oil; the fat in the
pancetta should suffice. Once
cooked, lay the slices on kitchen
paper to remove any excess oil.
Break into small shards.
3. Bring a large saucepan of
salted water to a rolling boil and
slide the spaghetti into the pan.
Reduce the heat a touch and
cook for 7 minutes, or until the
pasta is al dente. Drain, reserving
some of the cooking water.
Return the spaghetti to the
pan along with a ladleful of the
cooking water, the Parmesan,
egg yolks and lemon zest. Toss
everything together until the
cooking water, cheese and
yolks start to emulsify into a
sauce that gently coats the
pasta. If there isn’t enough
sauce add another half-ladleful
of cooking water.
4. Toss through the broad
beans, half the pancetta and
the parsley. Season well with
salt. Divide the pasta between
warmed bowls, top with the
remaining pancetta and a
drizzle of oil, if desired. Serve
immediately.
ASIAN-SPICED ROAST
CHICKEN, PEA & WASABI
PURÉE & PICKLED CARROTS
This version of roast chicken has
been jazzed up a little and enjoys
the company of Asian spices, an
insanely beautiful wasabi purée
and quick-pickled carrots
SERVES: 5–6
PREPARE: 40 minutes
COOK: 1 ½ hours
1 medium free-range chicken,
legs trussed
2 limes, halved
1 garlic bulb, halved horizontally
1 red chilli, finely chopped

www.greatbritishfoodmagazine.com / 57
 Easy Everyday
X XXXXXXX | XXXXX X X X

1 lemongrass stalk, inner 70ml rice wine vinegar cavity of the chicken and the
removed and chopped 1 tbsp caster sugar remaining halves into the
2 star anise ½ tsp coriander seeds roasting tin around the bird,
3 cloves ½ tsp mustard seeds along with the garlic.
1 tsp cumin 2. Blitz the chilli and lemongrass
1 tsp ground ginger FOR THE PEA PURÉE: together in the bowl of a
Taken from 3 black peppercorns 600g frozen peas food processer and set aside.
On the Pulse 3 tbsps sunflower or vegetable oil 3 tbsps cold milk Pound the star anise, cloves,
by Georgina Salt and freshly ground 3 tsps wasabi paste cumin, ginger and peppercorns
Fuggle black pepper together using a spice or
(£16.99, Handful of alfalfa sprouts, to serve 1. Preheat the oven to 200°C/ coffee grinder or a pestle and
Kyle Books) Fan 180°C/Gas 6. Put the mortar until you have a powder.
Photography FOR THE PICKLED CARROTS: chicken in a large roasting tin. Combine the spices and chilli
by Ali Allen 3 carrots, peeled Place one halved lime into the mixture together and rub
generously over the skin of
the chicken. Drizzle with
the oil, season to taste and
roast in the middle of the oven
for an hour, by which time the
skin should be golden brown
and the juices should run clear
when the thickest part of the
chicken flesh is pierced with a
skewer. Rest for 10 minutes.
3. Meanwhile, use a peeler
to cut thin ribbons from the
carrots. Heat the vinegar,
sugar and 125ml of water in
a small saucepan. Allow the
sugar to dissolve and bring
to a gentle simmer. Remove
from the heat and add the
coriander and mustard seeds.
Put the carrots in a small bowl
or sterilised jar. Pour over
the pickling liquid, turning the
carrot ribbons so they are
covered, and leave to cool and
pickle for at least 30 minutes –
longer if you can.
4. For the purée, bring a
medium saucepan of salted
water to the boil and add
the peas. Reduce the heat
to a simmer and cook for 10
minutes. Strain and blend to
make a smooth purée. Adjust
the consistency by adding the
milk gradually until the purée
is of a slightly loose, dropping
consistency. Stir through the
wasabi and season to taste.
Keep warm.
5. Drain the carrots and arrange
on a plate with the purée and
roast chicken. Serve sprinkled
with the alfalfa sprouts.

58 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 59
60 / www.greatbritishfoodmagazine.com
 Easy Everyday
XXXXXXXX | XXX X X X X X

WEEKDAY 1 2
WONDERS
Refresh your
kitchen
with these
tasty buys

1. Mor Chicken Sundried

Tomato & Basil Chipolatas, 3 4
£3 from Tesco
Lower in fat than traditional
bangers but no less tasty.

2. Purbeck Ice Cream

Mango Sorbet, £5.50
for 500ml. Stockists at
purbeckicecream.co.uk
Rich and wonderfully
refreshing.

3. Mr.Crumb’s Sage & Onion

Stuffing, £2 from Asda
and Sainsbury’s
Made with proper Irish
butter, this is a fab time-saver 5 6
for your roast.

4. Judge Solar Scale,

around £30. Stockists at
judgecookware.co.uk
Weigh your ingredients out in
style with this sleek scale.

5. Garofalo Gluten Free

Casarecce Pasta,
£2.99 ocado.com
One of the finest gluten free
pastas we've ever tried.

6. Clarks Carob Fruit Syrup,

£2.00 Sainsbury's
7 8
This natural fruit sweetener is
great in bakes and hot drinks.

7. Heston from Waitrose Earl

Grey & Lemon Gin & Tonic
Tart, £5.99 waitrose.com
Our favourite drink in dessert
form – delicious!

8. Trio Dip Dish,

4.99 homesense.com
Vibrant bowls to serve up dips
and snacks.

www.greatbritishfoodmagazine.com / 61
 Easy Everyday
XXXXXXXX | XXX X X X X X

7 ways with...
JERSEY ROYALS
Whether they're doused in butter or roasted with hollandaise
sauce on the side, Jersey Royals are one of Britain’s most
anticipated (and delicious) harvests. Here’s how to make
the most of them

WARM POTATO SALAD
Boil 200g of Jersey Royals in a pan of salted water until
tender then drain, cut in half and tip into a bowl. Blend
together a handful of wild garlic, a pinch of rosemary,
thyme, a squeeze of lemon juice, 1 garlic clove, 3
tablespoons of rapeseed oil and a good pinch of salt and
pepper. Toss your potatoes in the dressing and serve.
Bring a separate pan of salted water to the boil and cook a
handful of green beans until tender. Combine the potatoes,
green beans, the leaves of two gem lettuces, a handful
of basil leaves and 10 halved cherry tomatoes with the
dressing. Season one tuna steak and fry on a medium heat
for 4 minutes on each side. Serve with the salad and two
quartered, soft-boiled eggs.

HASSELBACK JERSEY ROYALS JERSEY ROYAL FRITTATA

Preheat your oven to 200°C/Fan 180°C/Gas 4. Make several Preheat the oven to 200°C/Fan 180°C/Gas 6. Boil 100g of
small cuts ¾ of the way through your Jersey Royals. Place Jersey Royals in salted water until soft. Mix 4 eggs with a
them in a tray and cover with oil, salt, pepper and a scattering crushed garlic clove, a teaspoon of fresh thyme leaves
of rosemary. Roast the potatoes for 20 minutes before and a pinch of salt and pepper. Drain the potatoes and
adding 4 whole bashed garlic cloves and place back in the tip them into the egg mixture. Heat a
oven for 15 minutes. Serve with grated Parmesan over the tablespoon of oil in a frying pan,
top and plenty of hollandaise sauce for dipping. then add the frittata mixture. Cook
over a low heat for 5 mins, grate
JERSEY ROYAL GRATIN over 50g of Cheddar and then
Preheat your oven to 180°C/Fan 160°C/Gas 4. Fry 200g pop in the oven for 15 mins until
of bacon lardons over a medium heat until golden brown. cooked through.
Add 100ml of cream to the pan along with 100ml of chicken
stock, a pinch of salt and pepper and a crushed garlic clove. BRITISH RACLETTE
Place 500g of Jersey Royals in an ovenproof dish, pour over Preheat your oven to 180°C/
the sauce and grate over 75g of Cheddar and place in the Fan 160°C/Gas 4. Chop 100g of
oven for 40 minutes, or until the potatoes are soft. Serve Ogleshield cheese (or a similar
with a fresh green salad. strong-tasting cheese) into
2cm chunks, place in
POTATO HASH WITH A POACHED EGG an oven dish and
Preheat your oven to 180°C/Fan 160°C/Gas 4. Parboil your put in the oven
new potatoes until soft, cut in half and place in a tray with for 5-10 minutes
a quartered red onion and 2 roughly chopped red and or until melted and
yellow peppers. Coat in oil and sprinkle with a teaspoon of oozy. Pour the melted
oregano, smoked paprika and chilli flakes, then put in the cheese over some
oven for 25 minutes. When the hash is almost done, poach boiled and buttered
one egg per person and serve on top. Jersey Royals, season
with salt and
NIÇOISE SALAD pepper and serve
Blend a handful of olives with 5 anchovy fillets, a garlic clove, with pickled
5 tablespoons of rapeseed oil and the juice of half a lemon. onions and
Cook 250g of Jersey Royals in salted boiling water until soft. gherkins.

www.greatbritishfoodmagazine.com / 63
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Fast, Tasty
& HEALTHY
These nourishing dishes are jam-packed
with all the most delicious flavours of the
season. Dig in!
Beetroot &
Halloumi Salad
Serves: 4
Prepare: 15 minutes
Cook: 50 minutes
250g baby red beetroot
250g baby golden beetroot
3 small blood oranges (or ordinary
oranges if not available)
250g Halloumi, cut 1cm
thick slices
2 tbsps rapeseed or olive oil
100g radicchio leaves, torn
75g mixed salad leaves
8 fresh pitted dates, halved
60g pitted kalamata olives, halved
2 tbsps pumpkin seeds, toasted
2 tbsps sunflower seeds, toasted
2 tsps poppy seeds
For the raspberry orange
blossom dressing:
2 tbsps raspberry wine vinegar
2 tbsps rapeseed or olive oil
1 small clove garlic, crushed
1 tbsp orange blossom water
2 tsps chopped fresh chives
1. Preheat the oven to 200°C/Fan
180°C/Gas 6. Trim all the beetroot
leaving 2cm of the stalk intact,
then wash and pat dry. Wrap both
the red and yellow beetroot in
foil and place on a baking tray.
66 / www.greatbritishfoodmagazine.com
Beetroot &
Halloumi Salad
Cook for 45 minutes or until
tender. When cool enough to
handle, remove the skins from
the beetroot (they should slip off
easily, if not use a small knife) and
cut in half.
2. Meanwhile, use a small sharp
knife to cut the top and bottom
from each blood orange. Cut
off the zest with the white pith,
following the curve of the fruit.
Cut crossways into thin slices.
3. Make the dressing by
combining the ingredients in a
small bowl and season to taste.
4. Drizzle the Halloumi with oil
and season, then cook on a hot
and lightly oiled griddle pan (or
barbecue) for 2 minutes each
side or until golden. Place the
beetroot, blood orange and
Halloumi in a large bowl with the
radicchio, salad leaves, dates,
olives and dressing; toss gently to
combine. Serve sprinkled with the
combined seeds.
Cauliflower Pizza with
Mozzarella & Courgette
Serves: 4
Prepare: 15 minutes
Cook: 1 hour
1 small cauliflower, trimmed, cut
into florets
 RECIPES | LIGHTER MEALS

www.greatbritishfoodmagazine.com / 67
 Spring Greens &
Feta Bruschetta

“Green asparagus, peas & beans come minutes or until golden.

4. Spread the bases with passata,

together beautifully in this tasty dish” top with half of the courgette
and basil, followed by the chilli,
Mozzarella and remaining
30g coarsely grated cheddar Parmesan. Bake for 20 minutes or
2. Finely chop the cauliflower
1 free-range egg, beaten lightly until golden and crisp.
in a food processor. Place in a
60g Parmesan, coarsely grated 5. Meanwhile, combine the oil,
microwaveable bowl,
130g tomato passata lemon rind, juice and remaining
cover with plastic wrap and cook
2 small courgettes, sliced thinly courgette and basil in a medium
in the microwave on high for 12
into ribbons bowl and season to taste. Serve
minutes or until tender.
Good handful of fresh basil leaves the pizzas topped with the
Alternatively, you can steam the
1 fresh small red chilli, courgette salad.
cauliflower, but do not boil it as
sliced thinly
this will make the crust too soggy.
100g Buffalo Mozzarella,
Drain. When cool enough to Spring Greens &
torn coarsely
handle, place the cauliflower in Feta Bruschetta
1 tbsp rapeseed or olive oil
the centre of a clean tea towel.
1 tbsp finely grated lemon zest or Serves: 4
Gather the ends together, then
strips Prepare: 10 minutes
squeeze the excess moisture
1 tbsp lemon juice Cook: 10 minutes
from it.
3. Combine the cauliflower,
1. Preheat the oven to 200°C/Fan 170g asparagus, trimmed and cut
Cheddar, egg and half of the
180°C/Gas 6. Line two oven trays into 2cm lengths
Parmesan in a large bowl and
with baking paper. Mark a 22cm 1 cup frozen broad beans, peeled
season well. Shape the
round shape on each piece of 60g frozen peas
cauliflower mixture into the
paper using a plate or bowl and 8 x 1cm slices sourdough bread
marked rounds on the trays and
turn it over. 1 tbsp olive or rapeseed oil
smooth the surface. Bake for 25

68 / www.greatbritishfoodmagazine.com

Cauliflower Pizza with
Mozzarella & Courgette
1 clove garlic, crushed
1 tbsp lemon juice
90g Feta, crumbled
2 tbsps small fresh mint leaves
1 tsp lemon zest strips
For the rocket and almond pesto:
Orange & Mint Ricotta Pudding
with Raspberries
60g rocket leaves
Large handful fresh basil leaves
70g sliced almonds, roasted
1 clove garlic, crushed
1 tsp finely grated lemon rind
25g Parmesan, finely grated
125ml olive or rapeseed oil
1. Cook the asparagus in a
medium saucepan of boiling
water for 2 minutes. Add the
beans and peas and simmer for
2 minutes. Drain and plunge into
a bowl of iced water. Drain well
and put to one side.
2. Make the rocket and almond
pesto by mixing the rocket leaves,
basil, almonds, garlic, lemon rind,
Parmesan and 1 tablespoon of
the oil in a food processor until
coarsely chopped.
3. Place the bread on a heated
oiled griddle plate (or barbecue)
for 1 minute each side or until
lightly charred. Spread a third of
the pesto over the toasted
bread slices.
www.greatbritishfoodmagazine.com
RECIPES | LIGHTER MEALS
4. Heat the oil in a medium frying
pan over a medium-high heat
and cook garlic for 1 minute. Add
the asparagus, beans and peas
and cook for 1 minute or until hot.
Stir in the lemon juice just before
serving and season to taste.
To serve, spoon the vegetable
mixture onto the toasted bread
and top with the Feta, mint and
lemon zest.
Orange & Mint
Ricotta Pudding with
Raspberries
Serves: 4
Prepare: 15 minutes, plus
chilling time
1 medium orange
240g Ricotta
140g Greek-style yoghurt
1 tbsp finely chopped fresh mint
250g fresh raspberries
2 tbsps shelled pistachios, chopped
coarsely
Sprinkle of fresh micro mint or
baby mint leaves
1 tbsp honey
1. Using a vegetable peeler, peel
the zest from half the orange,
avoiding any white pith.
Cut the zest into long thin strips
and reserve. Finely grate the
remaining rind.
2. Press the ricotta through a
fine sieve into a medium bowl.
Add the yoghurt, grated rind
and chopped mint and mix well.
Refrigerate for 30 minutes.
3. Place the reserved zest strips
in a small heatproof bowl. Cover
with boiling water and stand for 1
minute or until softened. Drain.
4. Divide three quarters of the
raspberries among 4 x 250ml
serving glasses, then
spoon the ricotta mixture
onto the berries. Top with the
pistachios, remaining raspberries,
zest strips and baby mint leaves.
Drizzle with honey and serve.
Recipes taken from Australian Women’s
Weekly Everyday Vegetarian (£20, Octopus)
/ 69
 S HO P P I NG

02
01
03

05
04

UNDER
TH E SE A
in g th e es se n c e of the coast into
Br mmer
your home this su
06 08

07

01. Coastal Melamine Plate Portrait, £5.49, talkingtables.co.uk 02. The Fish Collection by Hannah Turner, from £14.99,
hannahturner.co.uk 03. ThomasPaul Scrimshaw Whale Oval Tray, £28, johnlewis.com
04. Mini Moderns Whitby Enamel Kettle, £39.95, minimoderns.com 05. Linea Coast Crab Mug, £6, houseoffraser.co.uk
06. Fish Dishes, £35, batela-giftware.co.uk 07. Sardines Linen Union Cushion, £39.95, annabeljames.co.uk
08. Fish Bottle Opener, £8.99, oakroomshop.co.uk

70 / www.greatbritishfoodmagazine.com
It’s all about
the fruit

Alder Tree Ltd t: 01449 721220

Creeting St. Mary www.alder-tree.co.uk
Ipswich, Suffolk IP6 8LX stephany@alder-tree.co.uk

www.greatbritishfoodmagazine.com / 71
 Ice,Ice
Baby
Sticky fingers
and ice cream
moustaches all
round this month
as we try out the
summer's best 4
frozen delights

5
2

1. POPS Chilly Mango, £3.99
for three, ocado.com
Refreshingly good, this popsicle is
similar to a traditional Indian lassi
but with an added chilli kick!
2. Lickalix Alcoholic Strawberry
Mojito, £5.99 for three, ocado.com
This one’s just for grown-ups and
would make a perfect summer
wedding aperitif.
3. Heston from Waitrose Marmalade
on Toast Ice Cream, £3.99, waitrose.com
We kid you not, this ice cream really does
taste like toast! We love it topped with
chocolate sauce and pistachios.
4. Northern Bloc Raspberry & Sorrel Sorbet,
from £2.75, northern-bloc.com
If you’re looking for something that’s light and
fresh, this sorbet packs a punch thanks to the
fruity raspberry and lemony sorrel.
5. Mackie's Ice Cream
Honeycomb, £3, sainsburys.co.uk
Pile this honeycomb ice
cream into your cone and drizzle
with chocolate sauce for
complete decadence.
6. POPS Watermelon Martini,
£7.49 for three, ocado.com
Alcoholic ice pops made with
watermelon juice? Yes please!

72 / www.greatbritishfoodmagazine.com

7
7. Yeo Valley Organic Vanilla
Ice Cream, £4, tesco.com
Speckled with vanilla pod seeds, this
traditional treat is just the thing for
homemade apple pie.
8. Lickalix Mango Raspberry Swirl,
£4.49 for three, ocado.com
Made from real fruit and suitable
for vegans, this lolly was our
all-round favourite.
8
10
9. Heston from Waitrose Salted
Caramel Popcorn Ice Cream,
£3.99, waitrose.com
Your favourite cinema snack all in
one cone – unusual yet delicious!
10. Booja-Booja Hunky Punky
Chocolate, from £1.99, waitrose.com
Dairy-free and delicious, you won’t
believe this ice cream is made from
cashew nuts!
www.greatbritishfoodmagazine.com
I CE C R E A M
12
11
11. Alder Tree Gooseberry and Elderflower
Ice Cream, £4.99, Morrisons stores
Floral and sweet with a hint of
sharpness, this flavour is the epitome
of a British summer.
12. Jude's Brown Butter Pecan Dairy
Ice Cream, from £1.85, ocado.com
Buttery, nutty and sweet, this
caramel-filled frozen dessert is
completely addictive.
/ 73
74 / www.greatbritishfoodmagazine.com
 I S L E O F W I G H T T O M AT O E S

Taste the
SUNSHINE
Is there an ingredient as versatile as the tomato?
These red wonders decorate our salads and slide
into our sarnies with aplomb. But, says Gareth
May, contrary to popular belief, the world’s
sweetest are actually British

www.greatbritishfoodmagazine.com / 75
 S
ometimes we think we know it all. Take for
instance the tomato. Those blushing balls of juicy
goodness that add a splash of sun to salsa and
give gazpacho its greatness. They’re grown in the
scintillating soils of the Mediterranean, plucked
from the ubiquitous vines of France, Italy, and Greece.

Tosh. The top tomats are actually
homegrown. (No, I haven’t poured
too much vodka in my Bloody
Mary). Forget the French, with their
ratatouille, and ignore the Italians,
with their passata and pizza sauce, a
tomato revolution is happening...on
the Isle of Wight of all places.
In the summer months, The
Tomato Stall on this island off
England’s south coast produces
320,000kg of the ‘fruit’ a week,
filling the bellies of over 50% of all
UK purchasers of organic tomatoes.
Trailblazers, the farm’s expert
growers trial up to 200 new varieties
each and every year, more than
anywhere else in Europe. Piccolo,
Beef, Kumato, Green Tiger… it’s not
just variety that’s putting this tiny
islet on the world’s giant foodie map.
Each punnet of tomatoes from the
Isle of Wight is sustainable, sweet
and tastes of the sun.
Top tomatoes
Europe’s leading light in tomato
production owes a lot to the farm’s
high-tech and eco-friendly approach.
However, Joni Rhodes, spokesperson
for The Tomato Stall, says it's not
all by human design. The natural
habitat of the isle is the real hero
thanks to its unique geographical
location and mercurial maritime
climate that blesses the island’s
tomatoes with cooler summers,
warmer winters, and extra hours of
natural light. This results in as much
as 20% more sunshine than any other
area in the British Isles.
“This is important,” says
Rhodes, “Because it increases the
photosynthesis process, allowing
the plant to develop greater levels
of sugar so that they taste
even sweeter.”
Sweetness is the farm’s calling card
and aside from excessive exposure
to sunlight, consistency is the
key to achieving tremendous and
sweet-tooth-friendly tomatoes.
The harmonisation of man and
beast is essential for quick and clean
pollination, leading to the “even
formation of fruit on a vine” required
to deliver uniform size and flavour.
And you can thank our stripy friend
the Bombus for that undeviating
deliciousness. “We use a native strain
of bumblebee to pollinate the flowers,
which is a tried and tested method
used by most tomato growers in the
UK,” explains Rhodes. “This natural
process helps to provide consistency
amongst the plants, which means that
they produce better fruit.”
Nature knows best
As well as utilising the island's
natural insects, the owners also let
predators prowl the farm to control
the plants’ natural pests. And inside
the elongated dome greenhouses, a
unique composting facility enables
the growers to use every single leaf
and stem of plant waste to create
a healthy compost packed full of
nitrogen, potassium and phosphorous
– considered lovely little snacks by
the roots of tomato plants. “This not
only allows us to produce the best
quality organic tomatoes, but reduces
food miles in the transportation of
compost,” Rhodes adds. most notably by irrigating their
That sorts nature’s role. How crop with harvested rainwater,
about us humans? The Tomato Stall which is brimming with joyous
produce their own electricity and micronutrients, which in turn leads
use the by-product, hot water and to healthier plants. And as any one
CO2, to help grow their product. who’s ever grown tomatoes at home
“Hot water provides an ideal amount can vouch, they’re hungry little
of heat inside the greenhouses to things, so it's just as well!
grow the plants, and CO2 is part of A happy tomato is a delicious
the photosynthesis process. It is tomato and with each and every type
absorbed by the plant which converts tested rigorously by an independent
it into sugars,” says Rhodes, adding taste panel, only the best are selected
that the electricity they generate for the commercial market. Another
provides energy to houses on the Isle testament to The Tomato Stall’s
of Wight far more efficienctly than dedication to tomato excellence. So
that which comes from the mainland. the next time you’re on the Isle of
You heard it here first: homes heated Wight, don’t just take a boat ride to
by tomatoes. The Needles, purchase a punnet of
The Tomato Stall harnesses the tomatoes too.
planet's other natural elements too, thetomatostall.co.uk

76 / www.greatbritishfoodmagazine.com
 I S L E O F W I G H T T O M AT O E S

1. Thickly slice the tomatoes

Burrata with Tomato and place them randomly on a
& Oregano Salad flat platter. Sprinkle with the salt,
pepper and sugar, then cover
Serves: 2 as a main, 4 as a starter and leave to marinate at room
Prepare: 10 minutes
temperature for 20-30 minutes.
Cook: 30 minutes
2. Meanwhile, mix the oil with the
finely grated zest of the lemon and
350g mixed tomatoes, choose
1 tablespoon of its juice. Roughly
around 3 different colours and
chop the oregano and parsley, and
sizes (such as Jack Hawkins, baby
add them to the dressing with the
plum and Sultan’s Jewel)
garlic. The tomatoes are already
¼ tsp sea salt
well seasoned, so you shouldn’t
Large pinch freshly ground
need to add any further salt and
black pepper
pepper to the dressing.
Pinch caster sugar
3. Drain the burrata and place
3 tbsps olive or rapeseed oil
into the centre of the tomatoes.
1 unwaxed lemon
Cut a deep cross in the top of
½ x 15g pack oregano, leaves only
the cheese with a sharp knife and
½ x 25g pack flat leaf parsley,
pinch the sides with thumbs and
leaves only
forefingers to open it up. Drizzle
Small clove garlic, crushed
the dressing over the salad, then
200g pack of Burrata
serve immediately with the
Crusty bread, to serve
crusty bread.

Tuscan Bean Salad

Serves: 6-8, as a side
Prepare: 10 minutes

1 red onion, peeled and finely sliced

½ tsp sea salt
½ tsp caster sugar
Burrata with Tomato
2 x 400g cans cannellini beans,
& Oregano Salad rinsed and drained
400g can borlotti beans, rinsed and
drained
225g golden baby plum tomatoes,

www.greatbritishfoodmagazine.com / 77
 XXXXXXXX | XXXXXXXX

Tuscan Bean Salad

Mixed Summer
Tomato & Herb
Galettes

TOMATOES TO LOOK OUT FOR 25g grated Parmigiano Reggiano

15g pack oregano, leaves only
2 tbsps garlic oil
½ x 25g pack fresh chives, chopped
12 leaves fresh basil, to serve

BEEF KUMATO PICCOLO GREEN TIGER RED COCKTAIL 1. Preheat the oven 200°C/Fan
Gigantic, juicy Unique and A bullet of Dark green skin Spit and shine 180°C/Mark 6. Place 2 flat baking
and ideal for sweet as sugar brightness and with zebra-like tomatoes sheets in the oven to preheat.
munching fresh. don’t let the flavour, this is stripes and a that balance 2. Unroll the pastry on a lightly
Best served: dark green skin the number one bright green sweetness and floured surface. Using a large
sliced, seasoned deceive, they’re cherry tomato. flesh. Best acidity. Best sharp knife, cut the pastry into
and topped with really good to Best served: on served: roasted served: stuffed 6 squares and place on 2 large
oil, sea salt and eat. Best served: bruschetta or or made into with cheese for sheets of baking parchment.
fresh basil. sliced in salads. in pasta a chutney. a simple starter. Score a 0.5cm border around
each square.
4 tbsps of the reserved oil from 3. Spread each pastry sheet
halved with ½ tbsp of mustard, slice the
the peppers with the dressing
200g baby plum tomatoes, halved tomatoes and layer on top of the
ingredients and season to taste.
280g jar of chargrilled peppers in pastry. Brush the edges with the
Pour the dressing over the salad
oil, drained, oil reserved egg yolk, scatter over the grated
and toss to coat. Just before
25g pack flat leaf parsley, leaves cheese and season with cracked
serving, add the baby kale.
only, roughly torn black pepper. Toss the oregano
85g pack baby kale
Mixed Summer Tomato leaves in the garlic oil and scatter

For the dressing:

200ml tomato juice
2 tbsps red wine vinegar
½ clove garlic, peeled and crushed
½ x 15g pack oregano, leaves only,
finely chopped
1 . Put the onion into a bowl, add
the salt and sugar and toss to coat.
Knead gently for 3-4 minutes until
softened, then add the beans,
tomatoes, peppers and parsley.
2 . For the dressing whisk together
& Herb Galettes over the top of each tart.
4. Slide the tarts onto the
Makes: 6 preheated baking sheets and
Prepare: 20 minutes bake in the oven for 25 minutes,
Cook: 25 minutes swapping the trays over halfway
through, until the galettes are
320g pack Jus-Rol Puff Pastry golden and crisp. Cool slightly
Sheet, or similar before scattering with the chives
3 tbsp Dijon mustard and basil leaves. Serve warm with
500g mixed tomatoes, such as green salad.
cherry, vine, Marmonde, yellow Recipes courtesy of
etc. waitrose.com
1 medium free-range gg yolk,
to brush

78 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 79
 NE, JU L Y A N D A UGUST*
IN JU EAT BRITISH FOOD
WHEN BOOKING
*PLEASE QUOTE GR

80 / www.greatbritishfoodmagazine.com
 CH E E SE B OA R D

THE KIDS
are alright!
For this month’s cheeseboard, we’ve picked some
of the greatest British goat’s cheeses around
ALDWYCH GOAT, £9.50,
PAXTONANDWHITFIELD.CO.UK
PENNARD RIDGE, £9.75, Produced in Somerset using the
PAXTONANDWHITFIELD.CO.UK unpasteurised milk from a mixed-
Made by the Somerset Cheese breed herd of goats, this cheese
Company, Pennard Ridge is has a creamy texture and mild
nutty, rich and similar in texture flavour. We recommend
to a Welsh Caerphilly – it’s just enjoying it with just a dollop
the cheese to use as a Parmesan of onion chutney.
replacement in pesto.

WINDRUSH
GOAT’S CHEESE,
£6.25, PAXTON
ANDWHITFIELD.CO.UK
This soft goat’s cheese is
made on a small farm in
Oxfordshire and it’s fresh,
light and delicious. We love
to spread a thick layer on a
slice of sourdough, topped
with pickled celeriac and DORSET GOAT, £6.25,
pea shoots. PAXTONANDWHITFIELD.CO.UK
DELAMERE MEDIUM GOAT’S This British goat’s cheese has a
CHEESE, £2.69, BOOTHS STORES slight sweetness to it and works
Created on the Delamere Dairy farm beautifully in an earthy beetroot,
in Cheshire, this cheese is subtle in walnut and rocket salad.
flavour and makes a great alternative
to Cheddar in mac and cheese or a
cauliflower gratin.

www.greatbritishfoodmagazine.com / 81
 GIFT VOUCHERS AVAILABLE
May 28th - Family Cookery Day
June 9th - Fish Cookery with Tim Maddams
June 24th - Beginners Fly Fishing

82 / www.greatbritishfoodmagazine.com
 P E R F ECT P I C N I C S

YOUR
ULTIMATE
GUIDE TO...
PICNICS!

From mouth-
watering picnic
recipes to top tips
for eating outside,
our 13-page guide
has everything you
need for the best
summer yet

TURN
TO PAGE...

84
for the best
alfresco drinks

85
to make Scotch eggs,
quiches and more

89
for three picnic-
perfect coleslaws

90
for our low-down
on the UK's best
picnic spots

91
to find out how to
put on a show-
stopping spread

97
for our top
picnic hacks

www.greatbritishfoodmagazine.com / 83
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84 / www.greatbritishfoodmagazine.com
 PERFECT PICNICS

Get stuffed!
Fill your picnic hampers – and bellies –
with these moreish morsels

Burrata with Roast

Tomatoes & Pesto

www.greatbritishfoodmagazine.com / 85
 XXXXXXXX | XXXXXXXX
Burrata with Roast
Tomatoes & Pesto
Serves: 4
Prepare: 20 minutes, plus chilling
Cook: 1 hour, 15 minutes
2 tbsps olive or rapeseed oil
500g cherry vine tomatoes, halved
½ tsp caster sugar
Freshly ground black pepper
For the pesto:
75g fresh basil, torn
50g pine nuts
2 cloves garlic, chopped
100ml olive or rapeseed oil
50g Parigiano Reggiano, grated
½ tsp salt
86 / www.greatbritishfoodmagazine.com
To serve:
200g bruschetta or crostini
200g Burrata Mozzarella
1. Preheat the oven to 170ºC/ Fan
150ºC/ Gas 3. Brush a roasting tin
with a dash of the oil. Arrange the
tomatoes in the tin, cut sides face
up. Drizzle with the remaining oil,
sugar and a little pepper. Cook for
about 1 hour, or until the tomatoes
are slightly shrivelled and
beginning to colour. Leave to cool.
2. To make the pesto, put the basil,
pine nuts and garlic in a food
processor with a little of the oil and
blend to a thick paste, scraping the
mixture down from the sides of
the bowl so the paste is smoothly
blended. Add the remaining oil,
cheese and salt and blend again
until evenly combined. Transfer to
a container or bowl, cover and chill.
3. Toast the bruschetta, leave to
cool and wrap in foil. Drain the
burrata into a container and add
the tomatoes. To serve, tear the
burrata into pieces and scoop onto
the toast with the tomatoes. Spoon
the pesto on top.
Spicy Veggie
Scotch Eggs with
Cucumber Relish
Makes: 10
Prepare: 30 minutes
Cook: 20 minutes

Spicy Veggie
Scotch Eggs with
Cucumber Relish
12 medium eggs
2 tbsps olive or rapeseed oil
1 onion, chopped
2 cloves garlic, chopped
2 red chillies, deseeded
and chopped
2 carrots, coarsely grated
1 tbsp garam masala
2 x 400g cans chickpeas,
drained and rinsed
100g plain flour
11g soft white breadcrumbs
Sunflower oil, for deep frying
For the relish:
4 tbsps white wine vinegar
1 tbsp golden caster sugar
½ tsp salt
1 tsp coriander seeds,
Pea, Ricotta &
Tomato Tart
“This tart is easy to transport – just
keep it chilled and wrapped in foil”
lightly crushed
1 cucumber, deseeded and
finely chopped
28g pack fresh coriander,
finely chopped
1. Cook 10 of the eggs in a pan
of boiling water for 8 minutes.
Drain, cool and shell, then pat
them dry on kitchen paper.
2. Meanwhile, heat the oil in a
large pan and cook the onion,
garlic, chillies and carrots for 5
minutes, until golden. Tip into a
bowl, add the garam masala and
chickpeas then, using a hand
blender, whizz to make a smooth
purée. Season.
3. Divide the chickpea mixture
into ten portions then carefully
wrap round each dried egg,
making sure they are completely
covered. Lightly beat the
www.greatbritishfoodmagazine.com
PERFECT PICNICS
remaining two eggs. Roll
the coated eggs in the flour,
shaking off any excess, then
in the beaten egg and finally
the breadcrumbs. Pop in the
fridge for a few minutes.
4. To make the relish, mix
the vinegar, sugar, salt and
coriander seeds together
in a large bowl. Stir in the
cucumber and coriander
then transfer to a suitable
container and chill until ready
to serve.
5. Half-fill a deep saucepan or
deep-fat fryer with sunflower
oil and heat until the oil is hot
enough to cook a cube of
bread in 60 seconds. Deep-
fry the eggs in batches for
3-4 minutes until crunchy
and dark golden. Drain on
kitchen paper.
/ 87

Veg-filled
Picnic Bread
Pea, Ricotta &
Tomato Tart
Makes: 6
Preparation: 15 minutes
Cooking: 45 minutes
250g ready-rolled
shortcrust pastry
100g garden peas (ready shelled
or frozen)
1 tbsp olive or rapeseed oil
1 bunch salad onions, diced
1 courgette, diced
250g pot Ricotta
2 medium eggs, beaten
3 tbsps semi-skimmed milk
8-10 cherry tomatoes, halves
4 tbsps freshly grated
Parmigiano Reggiano
1. Preheat the oven to 200ºC/ Fan
180/ Gas 6. Roll out the pastry on
a lightly floured work surface to
a circle shape, about 3mm-4mm
thick. Use the pastry to line a
20cm deep loose-bottomed flan
tin. Line with foil and uncooked
rice or dry beans and bake for 12-
88 / www.greatbritishfoodmagazine.com
BEST BUYS FOR YOUR FEAST
Food blogger Hatty Bakewell (hattybakewells.co.uk) shares her alfresco
must-haves, all available from abraxascookshop.com
Sophie Allport Terrier Blanket, £34.99
How often do you get your picnic ready only to
find you’ve got nothing to sit on? This portable
blanket, featuring one of Sophie Allport’s distinct textile patterns, is just
the ticket.
Orla Kiely Large Container, £27.50
Bring a bit of 70s flare to your picnic party with these
versatile containers designed by Orla Kiely. Suitable for
the oven and most hobs, this handy food transporter also has a clip-on lid
for freezing any leftovers.
Disaster Designs 'Note to Self' Flask, £15.99
This playful and practical vacuum flask is just the right size
to pop in your bag, so you can face the unpredictable British
weather with a nice hot beverage to hand.
Black & Blum Thermal Pot and Spoon, £29.99
Outdoor eating is a great British pastime, but you often
have to sacrifice a hot meal to enjoy such pleasures.
Thanks to this thermal pot, you can enjoy your
favourite hot dishes anywhere.
15 minutes until lightly golden. 1. Slice the bread a third of the
Remove foil. way down to make a lid and base.
2. While the case is baking, cook Scoop out the soft middle to leave
the peas in a pan of boiling water a hollow crust (you can reserve the
for 2-3 minutes until just tender. breadcrumbs for other recipes).
Drain. Heat the oil in a frying pan 2. Spread the inside and lid with
and cook the salad onions and the pesto and layer the ingredients
courgette for 5 minutes until into the middle, pressing down so
softened and golden. Add the it's compact.
peas and stir together. 3. Drizzle with ½ tbsp of the
reserved oil, replace the lid and
Veg-filled Picnic Bread wrap tightly in clingfilm. Place a
couple of full cans of beer on top
Serves: 4 to press the sandwich. Chill for
Prepare: 15 minutes, at least 30 minutes then serve, in
plus chilling time slices, with a cold beer.
Cook: 15 minutes, Recipes courtesy of waitrose.com/recipes
plus chilling time
Sourdough loaf
We love
75g green pesto
100g goat's cheese log
130g pack of roast
chicken pieces
175g jar chargrilled
artichokes, drained
100g jar chargrilled peppers,
drained and oil reserved
Charles Bentley Oval Wicker Picnic Basket,
Small handful of rocket £39.99, buydirect4u.co.uk

The coolest
COLESLAWS
Make your picnic sing with these
zesty and vibrant dishes
Carrot Coleslaw
with Grapes
Serves: 2
Prepare: 10 minutes
4-6 carrots, peeled
12 red grapes, halved
½ red onion, thinly sliced
¼ tsp caraway seeds
40g sunflower seeds (toasted,
if preferred)
3 Easy
Sandwich Fillings
Classic Crab Mayo
Mix together 200g white crab
meat, 6 tbsps mayonnaise,
the zest of 1 lemon and a small
handful of chopped spring
onion and season with sea salt
and cracked black pepper.
Mix, then add in ¼ chopped
cucumber and a squeeze of
lemon juice and serve.
Bloody Mary Prawn Cocktail
Combine 100ml tomato
passata, juice of ½ lemon,
1 tbsp vodka, 1 tbsp rapeseed
oil, 1 tsp Worcester sauce and
½ tsp of Tabasco. Season
with salt and pepper and had
two handfuls of prawns along
with chopped tomato, celery,
cucumber and some shredded
cos lettuce.
Chunky Caprese
Line the bottom half of a stick
of bread with pesto. Next, layer
with rows of sliced tomatoes,
Mozzarella and torn basil
leaves. Drizzle with rapeseed
oil and a squeeze of lemon and
season. Add the top layer of
bread and slice.
PERFECT PICNICS
For the dressing:
1 garlic clove, crushed
50ml apple juice
2 tbsps tahini
2 tbsps honey
1 tbsp apple cider vinegar
2 tsps curry powder
1. Use a mandolin or spiralizer to cut
the carrot into strips. Place in a
large bowl with the grapes, red
onion, caraway seeds and
sunflower seeds.
2. In a separate bowl, whisk together
the dressing ingredients until
smooth. Thoroughly mix and cover
the carrot with the dressing. Wait for
5 minutes to allow the dressing into
the carrots, then devour. Spicy Red Cabbage Slaw Recipes adapted
from Superfoods
Superfast by
Asian Slaw Serves: 2
Julie Montagu
(£18.99, Quadrille)
Prepare: 10 minutes Photography by
Yuki Sugiura.
Serves: 4
Prepare: 10 minutes 1 small red cabbage,
finely shredded
½ small green cabbage, 200g tin black beans, drained
finely shredded and rinsed
4 carrots, grated Handful of coriander, chopped
2.5cm fresh ginger, peeled 1 red pepper, seeds removed
and grated and chopped
1 cucumber, cut into thin strips ½ cucumber, chopped
1 red chilli, seeds removed, sliced 1 avocado, peeled, stoned
into fine rings and chopped
Zest and juice of 2 limes 25g sunflower seeds
2 tbsps sesame seeds, toasted 2 tbsps olive or rapeseed oil
Pinch of sugar Juice of 1 lime
Pinch of sea salt 1 tsp chilli flakes
Handful of coriander leaves, chopped
1. Place the shredded cabbage
1. Place the cabbage, carrots and in a large bowl along with the
ginger in a bowl along with the black beans, coriander, red
cucumber, chilli, lime zest and juice pepper, cucumber, avocado and
and toss to combine. sunflower seeds and mix well.
2. Add the toasted sesame seeds, 2. Meanwhile, in a small bowl, mix
toss again and add the sugar and together the oil, lime juice and
salt as desired, plus the chopped chilli flakes and drizzle over the
coriander leaves. cabbage salad.
www.greatbritishfoodmagazine.com / 89
 XXXXXXXX | XXXXXXXX

The UK’s Best

PICNIC
SPOTS
We reveal where to
scoff your sandwiches
and Scotch eggs this
summer
WORDS: KAYLEIGH RAT TLE

90 / www.greatbritishfoodmagazine.com

Loughrigg Fell,
Lake District
Looking for a picnic spot with a
view? Pack your hamper and head
to the Lake District. Ambleside,
a quaint little town just to the
north of Lake Windermere, is
a great place to pick up some
picnic items ahead of a long
hike. We recommend buying
a couple of Scotch eggs from
local deli Stockghyll Fine Food
(stockghyllfinefood.co.uk); here
you'll also find plenty of quiches,
pies and foccacia for your hillside
picnic. Don’t miss the sweet treats
on offer either – we couldn't resist
packing a couple of homemade
apple turnovers into our rucksack
for a mid-hike sugar kick, but you
could also pick up some local
Kendal Mint Cake. You’re hardly
short of places to picnic in this
scenic area, but our particular
favourite is at the summit of
Loughrigg Fell. From Ambleside,
It's a roughly a six mile return walk
to Loughrigg Fell and back, but
the views of the surrounding lakes
are more than worth it.
ALSO TRY…
Find a boulder to perch on in
Easedale Tarn, close to Grasmere,
and enjoy the views that so
famously inspired poet
William Wordsworth.
Aldeburgh, Suffolk
If a day at the beach is more
your thing, you can’t beat the
colourful boats and fresh seafood
of idyllic market town Aldeburgh.
While this seaside destination
receives its fair share of tourism
(considering the beautiful beach
it's hardly surprising) you’re sure
to find a suitable picnic spot
along the shingled stretch from
Aldeburgh to neighbouring
village Thorpeness. Not only
that, Aldeburgh is a mecca for
independent delis and fresh fish,
making it a superb place for an
impromptu picnic. Just head to
one of the many fish huts dotted
along the prom for tubs of fresh
prawns, crab, cockles, whelks and
more, or pop into The Golden
Galleon or the Aldeburgh Fish &
Chip Shop on the high street for
a cheeky takeaway. Conveniently,
there's also an Adnams shop on
the main stretch, so you can pick
up some locally-brewed beer to
accompany your feast.
ALSO TRY...
Just up the road, Southwold is
home to a wonderful beach and
charming pier. Local bakery Two
Magpies (twomagpiesbakery.
co.uk) is the place to visit for
freshly made cakes, sourdough
and more.
Green Park, London
It's said that almost 47% of
London is green space, so you'll
find no shortage of parks to
picnic in. From Primrose Hill,
with its impressive vantage
point over London, to deer-filled
Richmond park, we wouldn't
blame you if you spent your
summer moving from one park
to the next. But, when it comes
to sourcing items for the ultimate
British picnic, Green Park, and
neighbouring St James' Park top
our list. With Fortnum & Mason's
(fortnumandmason.com)
flagship store just a stone's throw
away, you can be sure to pick up
all of the artisan essentials for an
afternoon in the park.
ALSO TRY...
With views of the Thames,
Canary Wharf and beyond,
Greenwich Park is just the
place for a picnic and a spot of
hill rolling – stock up on delicious
supplies at the nearby
market beforehand.
Holkham Bay, Norfolk
If you enjoy sand in your
sandwiches and spotting seals
on the beach, head to Holkham
www.greatbritishfoodmagazine.com
PERFECT PICNICS
Bay. A nature lover's paradise,
this gorgeous stretch of sandy
beach is also filled with dog
walkers and horse riders. Not
only that, the adjoining nature
reserve means there are plenty
of shady spots to hunker on
down with a delicious spread.
Nearby Wells-next-the-Sea, just
a short walk or miniature railway
ride away, boasts a number of
delis and independent stores.
Why not head to The Chocolate
Deli (thechocolatedeli.co.uk)
for some homemade Norfolk
chocolate and the Alexandra
Howell Deli (arthurhowell.com)
for spit roasted chickens, fresh
cooked meats, individual quiches,
sandwiches, wine and gluten-
free brownies?
ALSO TRY...
Just up the Norfolk coast, Cromer
is the place to go for sandy
beaches and freshly-caught crab.
buy plemty of this local delicacy
for a seaside-themed feast.
Brecon Beacons
National Park
A picnic doesn't have to be for
one day only, so how about
dedicating an entire holiday
to eating alfresco in the
mountainous Brecon Beacons?
Brecon Beacon Holiday
Cottages (breconcottages.com)
has a whole range of exciting and
different accomodation for you
to use as your base point. From
there, you can rustle up some of
our fantastic picnic recipes on
p.85 and be suitably armed with
sustenance to takle two of the
South Wales' tallest peaks, Pen-y-
Fan and Corn Du.
ALSO TRY...
You've not lived until you've eaten
sandwiches by a waterfall! Head
to Sgwd Gwladys and Henrhyd
Waterfall, at the western edge
of the Brecon Beacons National
Park, to experience it for yourself.
/ 91
 Feast
ON THIS!
Everything you need for the
perfect summer picnic

6 9
7
92/ www.greatbritishfoodmagazine.com
 P E R F ECT P I C N I C S

20

16

15
19

15
17
14

13
18

12

u r n o v er for
T fo...
more in
10

11

www.greatbritishfoodmagazine.com / 93
 A showstopping spread!
The very best in artisan picnic produce, as chosen by the GBF team
1. FENTIMANS ROSE LEMONADE,
£1.19, WAITROSE.COM
Floral, refreshing and as delicious as
it looks, enjoy this lemonade ice cold,
or with a drop of gin.
2. REDWILLOW BREWERY
WEIGHTLESS MOSAIC SESSION IPA,
FROM £2.45, EEBRIA.COM
We love the grapefruit and mango
flavours of this refreshing IPA
from Macclesfield.
3. MIXED SALADS, FROM
£3.50, WAITROSE.COM
We coudn't choose which salad we
loved most from Waitrose's new
World Deli range, so we had to opt for
them all! Don't miss the chargrilled
vegetables with Ancho chilli dressing.
4. HOOPERS DANDELION &
BURDOCK, SAINSBURYS.CO.UK
Made with fermented dandelions and
burdock thistle roots, this drink is a
taste of the English countryside –
it's alcoholic, too!
5. MINI SMOKED SALMON
SANDWICHES WITH AVOCADO
YOGHURT, £2.30, GAILSBREAD.CO.UK
Just the right size to eat in one go,
these are a sure-fire crowd-pleaser.
6. FREAKS OF NATURE PUDDINGS,
£2.30, TESCO.COM
Free from dairy, eggs, soya and gluten,
these desserts are utterly gorgeous –
don't leave home without one!
7. ROOTS & WINGS ORGANIC PORK
PIE, £6.15, OCADO.COM
Would it even be a picnic without a
traditional pork pie? Filled with organic
British pork shoulder and peppery jelly,
this pie is not to be missed.
8. SAUSAGE ROLLS, £3.20 EACH,
GAILSBREAD.CO.UK
We can guarantee you've never tasted
a sausage roll like this! Packed with
succulent pork and sausage meat,
they're simply out of this world.
9. FORTNUM & MASON PICCADILLY
PICCALILLI, £4.95 FOR 300G,
94 /
FORTNUMANDMASON.COM
Crammed with crunchy red peppers,
cauliflower, silverskin onions and
green beans, this works perfectly with
a pork pie or meat platter.
10. YORKSHIRE POPCORN,
YORKSHIRECRISPS.CO.UK/POPCORN
An ideal snack for sharing with friends.
The tricky part will be deciding which
moreish flavour to go for: coconut
toffee, luxury toffee or strawberry and
cherry toffee.
11. FIDDLER'S LANCASHIRE CRISPS,
£1.79, BOOTHS.CO.UK
Hand-cooked and infused with
the flavours of Lancashire, we love the
Lancashire Black Pudding and English
Mustard variety.
12. WILD AT HEART WILD
GARLIC MAYONNAISE, £3.50,
WILDATHEARTFOODS.COM
Embrace the wild garlic season by
adding this delicate condiment to
your sandwiches – it also makes a
great dip for crisps.
13. MIXED SANDWICHES, FROM
£4.50, GAILSBREAD.CO.UK
Too busy too make your own?
We opted for ham and cheese on
sourdough and a Mozzarella, tomato
and pesto ciabatta – irresistible!
14. FUDGE KITCHEN PEANUT
BRITTLE, £6.50,
FUDGEKITCHEN.CO.UK
Looking for something sweet that
won't melt? This crunchy, caramel-
filled brittle is the ideal snack.
15. FLOWER & WHITE MERINGUES,
FLOWERANDWHITE.CO.Uk
Made with British free-range eggs
and natural flavourings, we can't
get enough of these bright and
flavoursome meringues.
16. ROASTED BEETROOT CRUSH
WITH FETA AND PUMPKIN SEED,
£3, WAITROSE.COM
This newly-launched dip is as tasty
as it's colourful – a must-have for
your spread.
www.greatbritishfoodmagazine.com
17. MIXED CHARCUTERIE,
PEELHAM.CO.UK
From organic chorizo to air-dryed
smoked juniper mutton, Peelham Farm
sells a wide selection or organic and
delicious charcuterie that's just waiting
to be added to your picnic spread.
18. SMOKED SALMON
SLICES, £20 FOR 500G,
THECORNISHFISHMONGER.CO.UK
Delicious on their own or as a sandwich
filling with cucumber slices and a
squeeze of lemon, these succulent
salmon slices will make your picnic.
19. APPLEWOOD SMOKED CHEESE,
£1.20, SUPERMARKETS NATIONWIDE
You can't beat a classic cheese and
pickle sandwich, so be sure to feature
this Cheddar in your spread!
20. EMILY'S VEG CRISPS, FROM
£1.19, OCADO.COM
Packing an incredible crunch, Emily's
crisps are utterly addictive. We love
munching on the whole green beans
and sugar snap peas.
PIMP YOUR PICNIC!
Rustic Cutlery Caddy,
£12.99, lakeland.co.uk
Buttercup Picnic Blanket,
£110, atlanticblankets.com
Enamel Marble Dishes,
from £26,
brassicamercantile.co.uk
Poetic Licence Picnic Gin,
£34.95, poeticlicensedis-
tillery.com
Organic &
Free Range

Pork, Charcuterie, Lamb, Mutton, Ruby Veal, Beef

www.peelham.co.uk
Fresh from our on-farm butchery in the
Scottish Borders
Sustainability • Integrity • Traceability • Taste

www.greatbritishfoodmagazine.com / 95
96 / www.greatbritishfoodmagazine.com

7 Simple Hacks
TO TRANSFORM YOUR PICNIC
Putting together an alfresco feast? While the weather can't
always be guaranteed, there are other factors you can control,
starting with your choice of snacks...
1 When it comes to picnic staples,
you can't beat a traditional
sausage roll. “They're perfect for
picnics as they travel well and can
be eaten at room temperature,” explains
Roy Levy, Head Development Chef at
Gail's Bakery (gailsbread.co.uk). But
what makes the perfect sausage roll?
“It's all about the quality of the minced
pork and sausage meat used. We also
heavily season ours with a range of
herbs and wholegrain mustard and use
sourdough crumbs to bind,” Roy adds. See
greatbritishfoodmagazine.com to try
making this recipe for yourself.
2 6
While impromptu picnics can
find you quickly shoving food
in a bag, this can sadly lead
to squashed sandwiches and
flattened Scotch eggs – not ideal. If you
have the time, place heavy items at the
bottom of your basket. You can also wrap
any bottles in the blanket you'll be sitting
on, or spare napkins.
3
Every good picnic needs
cheese. A soft Brie will
ripen nicely in the sun and
a strong Cheddar is also great
for nibbling on. We don't recommend
packing any more than three though –
sweaty cheese isn't the most sociable
of foods!
www.greatbritishfoodmagazine.com
PERFECT PICNICS
4
Impress your guests with a
ready-prepared cheese and
charcuterie board, as seen
in our spread on p.92. Simply
place your meats on a thin chopping
board, cover with cling film, pop in your
PLATE IT UP
Let your homemade food shine
on these gorgeous melamine
and paper plates
basket and hey presto – you're all set.
5
As nice as it is, ceramic and
bone china crockery is far
too fragile for picnics, so we Botanical Paper Plates, £3.99
recommend using melamine for 12, candleandcake.co.uk
instead. It's lightweight, won't
smash, and you can get your hands on
some great designs (see right).
Finding the right dessert for
a picnic can be tricky; while
you don't want to write them Gold Foil Polka Dot Paper Plates,
off completely, it's best to £3.49 for eight, gingerray.co.uk
avoid melted chocolate and
misplaced cake icing if at all possible.
Cupcakes are a great solution, especially
as they don't require cutlery. Or, for a
quintessentially British touch, opt for
scones with jam and clotted cream.
Royal Doulton Melamine
A simple (but delicious!) punnet of
strawberries along with a tub of cream is Plates, £34 for four,
royaldoulton.co.uk
also great for a summer get-together.
7
Hoping for a soggy-free
sandwich? Transport yours
in greaseproof paper rather
than plastic bags to keep
them from sweating. Tie yours with Rainbow Triangles Paper
twine if you want to be extra twee! Plates, £3.45 for eight,
candleandcake.co.uk
/ 97
 “Cake doesn’t
have to be
bad, it’s
about what
you throw
into the
mixing bowl!”
Looking at these stunning bakes from
healthy living guru Niomi Smart you'd
never guess they were vegan and made
without any refined sugar. Who said
healthy eating has to be dull!
Rasperry & Lemon
Ripple Cheesecake
"This is a beautiful dessert
and one I love to make when
I want to impress the family.
The mixture brings together
two of my favourite colours
and flavours: pink raspberry
and yellow lemon. To recreate
a biscuit base I use pistachios
and almonds for their
crunchy texture"
Serves: 10
Prepare: 20 minutes, plus
freezing time
For the base:
180g medjool dates, pitted
40g unsalted raw pistachios
115g unsalted raw almonds
98 /
For the filling:
1 lemon
1 x 400g tin coconut milk,
refrigerated
310g unsalted raw cashew nuts,
soaked overnight
60ml coconut nectar, agave
nectar or honey
60ml coconut oil
Seeds of 1 vanilla pod or 1 tsp
organic vanilla extract
185g raspberries
1 tbsp pistachios, chopped,
to serve
2 tbsps edible rose petals
(optional), to serve
1. Blend all the base ingredients
together in a food processor
until combined. Tip the mixture
into a 20cm loose-bottomed
cake tin and press down firmly
www.greatbritishfoodmagazine.com
with the back of a wooden spoon.
Place in the freezer while you
make the filling.
2. Zest the lemon and keep to
one side, then squeeze the juice
into a food processor or blender.
Scoop out the solid coconut
cream that has risen to the top
of the tin of coconut milk (this
should be around 150g) and add
to the blender with a couple of
tablespoons of the milk. Drain
the cashews and add with the
remaining filling ingredients,
except the raspberries, and blend
until smooth and creamy (if you
have a NutriBullet, use this here to
blend in batches – it will create a
lovely smooth texture).
3. Set aside 60ml of the mixture.
Stir 90g of the raspberries and
half the lemon zest into the
remaining cheesecake mixture.
Remove the base from the
freezer and pour over half the
cheesecake mixture.

4. Blend the reserved 60ml of
cheesecake mixture with the
remaining raspberries until totally
smooth. Add half this mixture, a
tablespoon at a time, to the top
of the cheesecake, gently swirling
with a chopstick or the end of a
spoon to create a ripple effect.
5. Pour over the remaining plain
cheesecake mixture and smooth
down. Again, add a tablespoon at
a time of the remaining raspberry
cheesecake mixture and create
ripple effects. Gently shake the tin
to smooth the top.
6. Mix the chopped pistachios
with the rose petals, if using, and
scatter on top of the cheesecake.
Sprinkle the remaining lemon
zest over the top and freeze for at
least 4 hours, preferably overnight.
Take the cheesecake out of the
freezer 30 minutes before serving,
to thaw, or transfer to the fridge
for about an hour and a half.
Carrot Cake Loaf
Serves: 10
Prepare: 15 minutes,
plus cooling time
www.greatbritishfoodmagazine.com
Cook: 1 hour, 10 minutes
120ml melted coconut oil, plus
extra for greasing
130g spelt flour
115g almond flour
90g unsalted raw walnuts, chopped
60g raisins
1tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
2 tsps baking powder
1 tsp bicarbonate of soda
115g small carrots, peeled and
finely grated
120ml unsweetened almond milk
120ml maple syrup
1 tsp vanilla powder or 2 tsps
vanilla extract
1 tsp apple cider vinegar
For the topping:
80g unsalted raw cashew
nuts, soaked
1 tbsp coconut nectar
or maple syrup
½ tsp vanilla powder
1. Preheat the oven to 180ºC/Fan
160ºC/Gas 4. Grease a 18.5cm x
8.5cm loaf tin with coconut oil
RECIPES | SUGAR FREE
and line with greaseproof paper.
2. In a large mixing bowl,
combine the flours, 80g walnuts,
raisins, spices, baking powder,
bicarbonate of soda and 100g
grated carrot. Toss well to
combine thoroughly. This is
key, or all your fruit and nuts will
sink to the bottom of the loaf!
In another bowl combine the
almond milk, coconut oil, maple
syrup, vanilla and vinegar (this
helps with the rise).
3. Add the wet ingredients to the
dry and mix until fully combined.
Spoon into the lined tin and bake
in the hot oven for 60-70 minutes,
until cooked through and nicely
browned on top. Remove from
the oven, leave to cool in the tin
for 20 minutes, then place on a
cooling rack and leave to
cool completely.
4. Drain the cashews and place
in a food processor. Pulse until
the nuts are broken up. Add the
coconut nectar, vanilla powder
and almond milk. Finely grate
in the lemon zest and add a
squeeze of juice. Blend for a few
minutes until smooth and creamy,
adding more milk if necessary.
Transfer into a bowl and
refrigerate for 10 minutes, while
the cake cools.
5. Spoon the topping onto the
cooled cake and sprinkle the
remaining chopped walnuts and
grated carrots on top.
/ 99
 “Don’t knock this until
Beetroot Cake with
you try it. Even if you
Chocolate Ganache don’t like beetroot, you
Serves: 10
Prepare: 20 minutes
won’t be able to taste the
Cook: 35 minutes, plus cooling earthiness once it’s mixed
time
with chocolate”
For the wet ingredients:
125ml coconut oil, plus
extra for greasing
300g apple sauce
500ml unsweetened almond milk
1 tsp apple cider vinegar

For the dry ingredients:

100g rolled oats
400g brown rice flour
150g cups coconut sugar
80g raw cacao powder
1 tsp baking powder
1 tsp bicarbonate
of soda
2 medium beetroot, peeled and
finely grated
A pinch of sea salt

For the chocolate ganache:

100g dark chocolate, 70% cocoa
solids (vegan if you like)
155g unsalted raw cashews,
soaked overnight
185ml unsweetened almond milk

1. Preheat the oven to 180ºC/Fan

160ºC/Gas 4. Grease two 20cm
sandwich cake tins with
coconut oil.
2. Melt the coconut oil in a small
saucepan over a low heat. Grind
the oats to a flour in a food
processor, tip into a large bowl
and mix with the rest of the dry
ingredients, except the beetroot.
In a separate bowl, mix together
the melted coconut oil with the
remaining wet ingredients.
3. Make a well in the middle of
the dry ingredients and fold in the
wet mixture until fully combined.
Stir in the grated beetroot,
keeping aside 2 tablespoons
for later.
4. Divide the mixture evenly
between the cake tins and bake
for 30 minutes or until an inserted
knife comes out clean. Carefully
tip out onto a cooling rack and
allow to cool.
5. To make the chocolate
ganache, break up the dark
chocolate and place in a
heatproof bowl. Set this above
a saucepan of water simmering
over a low heat to melt.
6. Drain the cashews and blend
with the almond milk until
smooth, then tip into a bowl.
Stir the melted chocolate into
the cashew and almond milk and
place in the fridge to firm up.
7. Spread a third of the ganache
onto one of the cooled cakes.
Place the other cake on top and
smooth the remaining ganache
over the top and sides with a
palette knife. Decorate with the
reserved grated beetroot and a
dusting of cacao or a grating of
chocolate, if you like.
Recipes taken from Eat Smart by Niomi Smart
(£20, Harper Collins)

100 / www.greatbritishfoodmagazine.com
 Hand made,
organic
pork pies
crisp pastry • delicious meat
great taste • great food

www.rootsandwingsorganic.com

www.greatbritishfoodmagazine.com / 101
 Lighter Ices
These ingenious recipes use frozen bananas
to create a gloriously creamy and dairy-free
alternative to ice cream

WHAT IS 'NICE Pina Colada Optional toppings:

CREAM'?
Essentially it's a healthy,
banana-based alternative
to ice cream, which also
happens to be super easy
and quick to make. Using
frozen bananas ensures
a magically creamy and
deliciously good-for-you
frozen treat.
Nice Cream Fresh pineapple • coconut
shavings • pomegranate seeds
Serves: 1 • banana slices
Prepare: 5 minutes
1. Put everything in a food
2 bananas, peeled processor and blend until thick
and frozen and creamy, scraping down the
85g pineapple chunks sides every 30 seconds. Process
125ml tinned coconut milk, until the mixture becomes
chilled (thick part only) completely smooth and has the
25g desiccated coconut consistency of soft-serve ice

102 / www.greatbritishfoodmagazine.com

cream. Serve in a scooped-out
pineapple and top with fresh fruit
and a cocktail umbrella for the
ultimate retro look.
Raspberry & Lime
Pops with Edible
Flowers
Makes: about 6 popsicles
Prepare: 15 minutes, plus
freezing time
125g raspberries
2 bananas, peeled and frozen
250g almond milk
Zest and juice of 1 lime
6 edible flowers, or thinly sliced
slivers of lime
Special kit:
Silicon moulds
1. Simply blend the raspberries,
frozen bananas, almond milk and
lime together until deliciously
creamy. Lay the flowers or lime
slices face down in your moulds
and spoon in the nice cream.
2. Give the mould a sharp tap
against the countertop to release
any air bubbles. Insert a popsicle
stick and freeze for at least 6
hours. To remove the smoothie
pops from their moulds, run them
under warm water. Don't use hot
water or the pops will melt. Firmly
pull up on the sticks and carefully
remove the lollies from the mould
and enjoy!
3. To store, put each frozen
pop between pieces of
parchment paper and freeze for
up to three weeks.
Frozen Banana Pops
Makes: 10
Prepare: 15 minutes, plus
freezing time
Cook: 10 minutes
10 ripe bananas
200g dark chocolate (minimum
70% cocoa), coarsely chopped
4 tbsps coconut oil
R E CI P E S | I CE C R E A M
“These little
pink beauties
are gorgeous
inside
and out”
Optional toppings:
Sea salt • toasted flaked almonds,
roughly chopped
• freeze-dried raspberries•
desiccated coconut • chopped
pistachios • grated chocolate •
cacao nibs • crushed rose petals
• chopped peanuts
1. Line a baking sheet with
parchment paper. Peel the
bananas, halve horizontally and
insert a wooden skewer, lollipop
stick or cake pop stick into the
cut side of each piece of banana.
If you have giant bananas you
can always cut them down a little
and save the excess for some
nice cream. Place the prepared
bananas on the lined baking
sheet and put in the freezer for at
least 1 hour, or ideally overnight.
2. Melt the chocolate and
coconut oil in a heatproof bowl
suspended over a pan that’s
half-full of simmering water.
Stir together until smooth. Dip
each frozen banana piece in the
chocolate, twirling to coat. You
may find this easiest if you first
pour the chocolate into a tall
glass. Then roll, sprinkle or douse
in your chosen toppings.
3. Place back on the lined tray
and return to the freezer until
ready to serve. Allow to thaw
slightly before eating. If not
serving within 24 hours, store in
an airtight container or freezer
bag for up to a week, making
sure you put parchment paper
between the pops so they don’t
stick together.
Recipes taken from Guilt-Free Nice Cream
by Margie Broadhead (£12.99, Hardie Grant)
Photography © Jacqui Melville
www.greatbritishfoodmagazine.com / 103
 A Taste
of Britain
We take a look at some of the most
iconic food brands that contribute to
the tapestry of modern British food
BADGER BREWERY
Award-winning Badger Ales have
been brewed in the heart of the
Dorset countryside since 1777.
They combine hops and malted
barley with pure spring water
filtered naturally through the
Cretaceous chalk downs of Dorset,
to create the distinctive character
of their beers. There is a wide and
delicious range of Badger ales to
try, each one inspired by traditional
recipes and flavours from the
Dorset countryside. Here at GBF,
we particularly like the brewery’s
iconic bottles of golden Fursty
Ferret and the dark, fruity Poacher’s
Choice. Today, the company is
run by the 7th generation of the
Woodhouse family and the pub
estate has grown to over
200, stretching from Bristol to
Exeter, London to Brighton.
Find out more about the range at
hall-woodhouse.co.uk
104 / www.greatbritishfoodmagazine.com
ROCK ROSE GIN
Lovingly crafted at Dunnet
Bay Distillery, Rock Rose Gin is
produced in the spectacular bay
of Dunnet, where the freshest air
and finest water are in abundance.
The drink gets its name from the
team's first botanical forage along
the cliffs of the Pentland Firth, where
they came across Rhodiola rosea
– a literal rose in the rocks that is
thought to have been used by the
Vikings thousands of years ago.
Rock Rose Gin is made with this
special plant, as well as a selection
of other local botanicals, including
sea buckthorn, rowan berries and
watermint. Tremendous care is
taken to achieve the best results;
the spirit is made in small batches
and the distilley's bespoke pot still,
Elizabeth, has even been uniquely
designed to create this particular
gin recipe. Discover more at
dunnetbaydistillers.co.uk
 GBF PROMOTION

INVERAWE SUPERFAST APPLEWOOD

SMOKEHOUSES
Established in 1980 by Robert and
Rosie Campbell-Preston, Inverawe
Smokehouses sells smoked fish of
the highest quality. Now on to its
second generation, with their son
Patrick at the helm, the business is
growing and developing without
compromising any of its original
ethos. Situated on the beautiful
banks of the River Awe in Argyll, the
smokehouse follows the ‘slowly does
it’ doctrine. Time, salt and oak smoke
are all that’s needed. The purpose-
built kilns burn oak logs, rather than
woodchips favoured by the vast
majority of other smokeries. Oak
logs give a cooler, cleaner smoke – it
takes longer to penetrate the fish
but the results speak for themselves.
The logs burn 24hrs a day and it can
take anything up to 48hrs to smoke
a side of salmon. The art is to know
instinctively when a side is ready.
smokedsalmon.co.uk
THERMAPEN
A favourite kitchen essential
of many celebrity chefs and
professional cooks, the SuperFast
Thermapen is the UK’s leader
in the manufacture and design
of electronic thermometers and
temperature probes. It even
received a Queen’s Award for
Enterprise in both 2012 and 2014.
The Thermapen gives an accurate
temperature reading in just three
seconds. Stylish, easy to use and
available in a range of colours,
it’s a must-have for all kitchens,
whether you're a professional chef,
technical baker, or just want to
enjoy perfectly-cooked meat. The
Thermapen 4 includes a patented
360° self-rotating display that can
be used in any position, in either
hand. The case is waterproof and
includes a Biomaster coating
that reduces bacterial growth.
thermapen.co.uk
First created in 1965 in Ilchester,
deep in the heart of Somerset,
Applewood cheese is smooth,
creamy and smoky. Some of the
best cheeses are crafted in this
pocket of England, by people who
really know a few things
about cheese. Wherever possible,
the company uses the best-quality
local ingredients, with a great deal
coming from Somerset and the
surrounding counties. The cheese
is made using traditional
hand-turned farmhouse
Cheddar, with a delicate smoky
flavour and a lovely smooth texture,
all finished with a dusting of
paprika for good measure.
The cheese comes in slices,
blocks and convenient snacking
cubes. The company has won
over twenty major awards
over the past five years.
For more information go to
applewoodcheese.co.uk

VILLAGE DAIRY
Village Dairy or Llaeth Y Llan have been producing award winning yoghurt for over 30 years
in the heart of North Wales just outside the village of Llannefydd. The company launched
from humble beginnings when dairy farmers Gareth and Falmai Roberts started producing
artisan yoghurt from their tiny farmhouse back in the 1980s. Fast forward to 2017 and Village
Dairy now employ 50 staff and their range of yogurts are found in major retailers throughout
Wales and its bordering counties, as well as independent retailers throughout the UK. Gareth
and Falmai insist on only using top quality local Welsh milk to ensure their yoghurt is rich,
creamy and full of flavour. Get in touch at villagedairy.co.uk

DEBBIE & ANDREW'S

Debbie&Andrew’s sausages are instantly recognisable by the farmers’ welly boots on every
pack and the promise to provide 'A Real Taste of the Country'. This translates into hearty, meaty
and succulent sausages made the old fashioned way, using the best cuts of British pork from
Red Tractor approved farms. The team at debbie&andrew’s are passionate about simple, well
made food that is integral to happy, active lifestyles – which is why all their premium sausages
are wheat, gluten and dairy free. Whether you want a warming dish served up after a winter
walk or a summer salad at the heart of a barbecue celebration, the debbie&andrew’s team aims
to ensure their sausages make every meal memorable. debbieandandrews.co.uk

www.greatbritishfoodmagazine.com / 105
 Gifts with a difference
spicelydoesit.com

e are proud to

W present our
hand produced
liqueurs and spirit drinks
made to century-old
family recipes from the
Wye Valley
Bryn Maethlu, Llanfaethlu, Anglesey LL65 4NW
T: 01407 730021 F: 01407 730933
www.celticspirit.co.uk

106 / www.greatbritishfoodmagazine.com
VOTE ONLINE AT GREATBRITISHFOODMAGAZINE.COM/AWARDS

WIN!
£7,000
O F F O 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
shops and more!
THE AWARDS were launched in 2014 to
celebrate the country’s finest home-grown ingredients, as
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.

www.greatbritishfoodmagazine.com / 107
 VOTE ONLINE AT GREATBRITISHFOODMAGAZINE.COM/AWARDS

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

GREATBRITISHFOODMAGAZINE.COM/AWARDS

108 / www.greatbritishfoodmagazine.com
VOTE ONLINE AT GREATBRITISHFOODMAGAZINE.COM/AWARDS

VOTING FORM
To be in with a chance of winning one of our amazing
prizes, tick your favourite in each category
Please tick just one answer for each category unless stated otherwise
n Olly Smith, wine expert on
Saturday Kitchen and This Morning
n Olivier Ward, gin expert
n Pete Brown, beer writer
BEST BRITISH RESTAURANT n Sarah Jane Evans, wine expert
Sponsored by Rock Rose Gin n Sophie Atherton, beer sommelier
BEST BRITISH TV PERSONALITY
n Dinner, London – Heston Blumenthal
Sponsored by Vzug n L'Enclume, Cartmel – Simon Rogan
n Man Behind The Curtain,
n Gregg Wallace Leeds - Michael O'Hare
n James Martin n Midsummer House,
n Jamie Oliver Cambridge – Daniel Clifford
n John Torode n Restaurant Martin Wishart,
n Mary Berry Edinburgh – Martin Wishart
n Michel Roux Jr n Restaurant Nathan Outlaw, BEST FOOD BLOG
n Nigella Lawson Port Issac – Nathan Outlaw Sponsored by Debbie & Andrew’s
n Paul Hollywood n Sticky Walnut, Chester – Gary Usher n Crumbs Food – crumbsfood.co.uk
n Tom Kerridge n The Hand & Flowers, Marlow – Tom Kerridge n Eat Like a Girl – eatlikeagirl.com
n The Hairy Bikers n The Sportsman, Whitstable – Stephen Harris, n Food Urchin – foodurchin.com
n Tyddyn Llan, Llandrillo – Bryan Webb n Food Stories – helengraves.co.uk
n Kitchen Sanctuary – kitchensanctuary.com
n Lavender and Lovage – lavenderandlovage.com
n Miss Foodwise – missfoodwise.com
n My Fussy Eater – myfussyeater.com
BEST MULTIPLE RETAILER n Natural Kitchen Adventures –
Sponsored by Applewood BEST COOKERY SCHOOL naturalkitchenadventures.com
n Asda Sponsored by Robert Welch n Rachel Phipps – rachelphipps.com
n Aldi n Angela Gray’s Cookery School n Recipes from a Pantry – recipesfromapantry.com
n Booths n Ashburton Cookery School n Rocket & Squash – rocketandsquash.com
n Co-op n Le Manoir aux Quat'saisons n Supergolden Bakes – supergoldenbakes.com
n Lidl n Leiths School of Food and Wine
n M&S n Lucknam Park
n Morrisons n Padstow Seafood School
n Sainsbury's n Northcote Cookery School
n Tesco n River Cottage
n Waitrose n Swinton Park
n The School Of Artisan Food
BEST BRITISH FOOD BRAND BEST INDEPENDENT ONLINE RETAILER
n Adnams Sponsored by Mackays
n Tyrrells n 31 Dover
n Bettys n Beer Hawk
n Davidstow n Donald Russell
n Gressingham Duck BEST FOOD WRITER n Farmison
n Heck Sponsored by Thermapen
n Keevil & Keevil
n Kelly's of Cornwall n Bee Wilson n Paxton & Whitfield
n Maldon Sea Salt n Diana Henry n The Cheese Shed
n Tiptree n Felicity Cloake n The Cornish Fishmonger
n Stokes Sauces n Giles Coren n The Whisky Exchange
n Jay Rayner n Yumbles
n Joanna Blythman
n Marina O'Loughlin
n Nigel Slater
n Tony Naylor
n Tracey Macleod
BEST NEW BRITISH PRODUCT
BEST BRITISH COOKBOOK Sponsored by Kelly's Of Cornwall
Sponsored by Inverawe Smokehouse
n Bertinet Bakery Sliced Sourdough
n Fresh India by Meera Sodha n Booja-Booja Dairy Free Ice Cream
n Gather by Gill Meller n Happy Butter Organic Ghee
n Long Weekends by Rick Stein n Manchester Gin
n Salt is Essential by Shaun Hill BEST DRINKS WRITER n Mr Trotter’s Sausalamis
Sponsored by Badger Beer
n Simple by Diana Henry n Propercorn Crunch Corn
n Super Food Family Classics by Jamie Oliver n Dave Broom, spirits writer n Serious Pig Snackling
n The Cardamom Trail by Chetna Makan n Fiona Beckett, The Guardian’s wine critic n Seedlip Continues
n Toast Hash Roast Mash by Dan Doherty
n Twist by Martha Collison
n Jancis Robinson, columnist for Financial Times
n Melissa Cole, beer writer
n The Pembrokeshire Beach
Food Company Sea Herbs
on the
n Stirring Slowly by Georgina Hayden n Nina Caplan, columnist for New Statesman n The Yorkshire Meatball Co next page

www.greatbritishfoodmagazine.com / 109
 VOTE ONLINE AT GREATBRITISHFOODMAGAZINE.COM/AWARDS

BEST COOKWARE BRAND n The Scottish Deli, Perthshire

n Aga n Valvona & Crolla, Edinburgh
n Cornishware
EAST OF ENGLAND
n Emma Bridgewater Sponsored by Cley Smokehouse
n Falcon Enamelware
n Kenwood n Calcott Farm Shop, Essex
n Lakeland n Gog Magog, Cambridgeshire
n Mason Cash n Goodies Food Hall, Norfolk
n ProCook n Suffolk Food Hall, Suffolk
n Royal Doulton n The Norfolk Deli, Norfolk
n Tala
WEST OF ENGLAND
n Darts Farm shop, Devon WALES
n Farrington's Farm Shop, Bristol Sponsored by Village Dairy

BEST n Johns of Instow & Appledore, Devon n Bodnant Welsh Food, Conwy
n Padstow Farm Shop, Cornwall n Cemcerrig Farm Shop, Carmarthenshire
INDEPENDENT n Washingpool Farm Shop, Dorset n Llwynhelyg Farm Shop, Ceredigion
RETAILER n Penylan Pantry, Cardiff
Pick one option in any category n Rhug Estate Farm Shop, Denbigshire

NORTH OF ENGLAND
n Cross Lanes, County Durham
n Hunters of Hemsley, North Yorkshire
n Fodder, North Yorkshire
n Keelham Farm Shop, Skipton
n The Hollies Farm Shop, Cheshire
SOUTH OF ENGLAND AND LONDON
n A. Gold, London
n Cheeses, Muswell Hill, London
n Foxholes Farm Shop, Hertfordshire
n Hisbe, Brighton
n The Hungry Guest, Kent and West Sussex
NORTHERN IRELAND
n Arcadia Delicatessen, Belfast
SCOTLAND n Ballylagan Organic Farm,
Sponsored by Scotland Food & Drink
County Down
n Ardoss Farm Shop, Fife n Clogher Valley Meats, Clogher
n Earthy, Edinburgh n Pheasants' Hill Farm, Downpatrick
n Kilnford Barns, Dumfries n Sawers, Belfast
YO U R CONTACT DE TAILS:
TITLE:................... INITIAL:.......... SURNAME:...................................................

ADDRESS:..............................................................................................................

...................................................................................................................................
MIDLANDS
Sponsored by Kadai Firebowls
...................................................................................................................................
n Battlefield 1403, Shrewsbury
n Becketts Farm Shop, Birmingham
n Chatsworth Estate Farm Shop, Derbyshire POSTCODE:...................................... PHONE:.....................................................
n Denstone Hall, Staffordshire
n Ludlow Farm Centre, Shropshire
EMAIL:.....................................................................................................................

SIGNATURE:................................................................ DATE:..............................

SEN D YO UR COMP LE TED FORM TO:

Great British Food Awards 2017, Marketing Department,
Aceville Publications Ltd, 21-23 Phoenix Court, Hawkins Road,
Colchester, Essex, CO2 8JY.

TERMS & CONDITIONS: This competition is open to all UK residents aged 18 or over, excluding
employees or agents of the associated companies and their families. One entry per person
(duplicates will be void).The prizes detailed in each competition cannot be exchanged for goods,
or towards the purchase of goods at any retail outlet and are subject to availability. Prizes cannot
be exchanged for cash, or replaced if lost or damaged. Automated entries are disqualified.
Illegible entries and those that do not abide by these terms and conditions will be disqualified.
The decision of the judge is final and no correspondence will be entered into. No responsibility
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entries become the property of Aceville Publications Ltd & sister companies and you agree to be
contacted by completing this form. Winners will be notified within 28 days of the closing date, a
list of winners will be available in writing on request from Marketing Department, 21/23 Phoenix
Court, Hawkins Road, Colchester, Essex, CO2 8JY.

CLOSING DATE 17th July 2017

Entrants should enter by completing the entry form by 17th July 2017. Entries received after the
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maybe withdrawn at any time and subject to change.

110 / www.greatbritishfoodmagazine.com
Here at Yorkshire Provender, we’re a small team making
the most delicious soup for you to enjoy.
Belinda loves real food and all Yorkshire Provender
soups are her tried and tested recipes.
As ‘Official Soup Maker’, Belinda’s husband Terry,
brings her recipes to life.
For info about the range and where to buy, visit
www.yorkshireprovender.co.uk or @yorksprovender

www.greatbritishfoodmagazine.com / 111
 HUNTERS of HELMSLEY
27 years of Yorkshire's best food and drink
Over 2,000 items in stock

Wide selection of local and regional produce

Hampers, gifts and selected products
available online for delivery across the UK

Tel: 01439 771307

www.huntersofhelmsley.com
Open 8am – 5.30pm 7 days a week
13 Market Place, Helmsley, North Yorkshire YO62 5BL

112 / www.greatbritishfoodmagazine.com
 D I S COV E R B R I TA I N

YORKSHIRE 11 delicious things to

eat, drink and do
From picturesque fishing villages to
cosmopolitan cities, rural farm shops to trendy
craft bakeries, Yorkshire really has it all!

www.greatbritishfoodmagazine.com / 113
 1 Visit the home of the
Fat Rascal
The Fat Rascal – a delectable cross
between a scone and a rock cake – is
arguably Yorkshire's most famous
bake, and no visit to the region would
be complete without sampling a
couple! Bettys Tearooms are the sole
producers of this hearty delicacy,
with six branches across the county
– though we'd recommend popping
stunning scenery, several galleries, provide a great contrast to the recent
into the original Harrogate branch
fab restaurants and even a brewery! influx of trendy restaurants, bars
if you can. As well as Fat Rascals the
But most importantly, the town has and art spaces. Follow the historic
cafe/bakery produces handmade
a high street like none other; the Hull Ale Trail (hullaletrail.co.uk) to
chocolates, fresh bread, patisserie
Market Place is absolutely packed explore the city's best pubs, gorge on
and some seriously scrumptious
with one-of-a-kind independent the mouth-watering burgers served
alpine-inspired rösti dishes. You can
stores, including one of Yorkshire's up at Dope Burgers or for something
also buy online at bettys.co.uk
finest delis, Hunters of Hemsley a little more sophisticated, book a
(huntersofhelmsley.com). Owners table at 1884 Dock Street Kitchen
2. Escape to the perfect Chris and Christine Garnett have (1884dockstreetkitchen.co.uk)
English town created a haven of deliciousness for a feast of Lindisfarne oysters,
Obviously we all have our own idea
right in the centre of the town, with Holme Farm Venison and dry-aged
of what makes the ultimate town,
70% of all food sold sourced from the Yorkshire steaks.
but Helmsley – a foodie hub right on
local area. Highlights include bread
the edge of the North York Moors
and cakes from the nearby Devento 4. Explore the
– ticks all of our boxes. There's
Bakery, cheeses from Shepherd’s Yorkshire coast
Purse and stunning pies and pasties The region is perhaps best known
from Julyan the Baker in Malton. for its lush green farmland, but
The slow roast pork and Ampleforth Yorkshire boasts some seriously
Abbey cider pie is well worth a try! stunning coastline and lots
of charming fishing villages.
3. Soak up the Culture Scarborough and Whitby are well-
in Hull loved for good reason, but it's worth
Hull is often dismissed in favour of exploring the smaller, lesser-known
Yorkshire's better known cities, but parts too. There's Sandsend to the
we think it's an undiscovered gem; North of Whitby, with its rockpools
named UK City of Culture 2017, and grassy cliffs, the Victorian
there's never been a better time to charm of Saltburn, or our favourite
visit! Its famous docks, cobbled Old spot, Robin Hood's Bay. You can
Town and unique Museums Quarter forget deckchairs at this gloriously

114 / www.greatbritishfoodmagazine.com

craggy cove; this is Yorkshire's
coast at its most raw and elemental.
Luckily you'll never be bar from a
cosy pub or two!
5. See the county by
steam train!
Sit back, relax and enjoy the
rolling hills of Yorkshire aboard
a heritage steam locomotive. The
North Yorkshire Moors Railway
(nymr.co.uk) chugs along 24 miles
of countryside, from Pickering to
Whitby, and makes various stops
along the way. On board there
are various food-themed events
throughout the year, including
cheese and wine evenings, gin
tastings and luxurious lunches
aboard the Pullman Dining Train.
While you're in Picking – which also
has a really fun 1930s themed station
– be sure to pop into Cedarbarn Farm
Shop, which has its own miniature
railway to take visitors through
the veg patches and fruit fields.
cedarbarnfarmshop.co.uk
6. Try the finest
Yorkshire puddings
There are many reasons to pay a visit
to Fodder food hall (fodder.co.uk)
near Harrogate – the amazing meat
butchered on site, the deli counter
stocked with 67 different Yorkshire
cheeses – but the store is particularly
renowned for its perfect Yorkshire
puds. Every Sunday food lovers
flock to the Fodder Cafe to feast on
homemade roasts, all served up
with the most delicious giant
Yorkshire puddings. They've got
such a following the shop now
sells ready-made ones in the
freezer section!
www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N
7. Indulge in a
Yorkshire cream tea
Take a trip to Wakefield's
Blacker Hall Farm Shop
(blackerhallfarmshop.co.uk)
for a warm Yorkshire welcome
and beautiful afternoon tea. The
sprawling farm shop – which
produces a whopping 80% of the
food sold in the store – is an
Aladdin's cave of local produce,
with an on-site butchers and bakery
cooking up fresh salads, scones,
quiches and award-winning
sausages every day. Once you've
finished shopping, drop in to the
Barn Cafe for a tasty treat; the
afternoon tea menu has options
for all appetites, from fresh scones
with locally-made preserves to the
luxurious high tea, including a
homemade pork pie and Yorkshire
Blue cheese rarebit.
8. Have a pint on
Sheffield's beer island
For serious beer and pub
aficionados, Sheffield's Kelham
Island (though not strictly an
island!) is the perfect place to
celebrate the city's industrial
heritage – and have a fantastic
pint as well. It's home to many
of Sheffield's most loved pubs,
including the Kelham Island Tavern
and The Fat Cat, which is bursting
with character and has a lovely beer
garden. Kelham Island Brewery is
just across the road too, and if you're
around on a Friday or Saturday be
sure to arrange a tour. For food, The
Milestone (the-milestone.co.uk)
specialises in classic British flavours
cooked with modern flair, while
Craft & Dough (craftanddough.
co.uk) does a cracking pizza.
9. Munch on cheese in
the Dales
With interactive museums, stunning
walking trails and imposing castles,
the Yorkshire Dales is an ideal
location for a family trip. For food
lovers, The Wensleydale Creamery
(wensleydale.co.uk) is a must-see;
visitors get a behind-the-scenes
look at the cheese making process,
getting a fascinating insight into the
thousand-year history of Yorkshire's
most famous cheese.
/ 115
 Your Yorkshire
Shopping Basket
THE COUNTY'S FINEST LOCAL FARE

The clever folk at Yorkshire Crisps

have combined the region's
favourite condiment, Henderson's
Relish, with top quality potatoes
from the chalky soils of the Yorkshire
Wolds to create the ultimate savoury snack.
Yorkshire Crisps Henderson's Sauce,
stockists at yorkshirecrisps.co.uk

This brilliant blue comes from one

of the UK's most acclaimed dairies
in Thirsk. Shepherd's Purse were
one of the first cheese producers to make
use of ewe's milk in the 1980s with delicious
results. Shepherd's Purse Yorkshire Blue,
£3.15 for 170g shepherdspurse.co.uk

The family farmers at Wharfe Valley

Farm in West Yorkshire grow, press
and bottle the most deliciously rich
and nutty cold-pressed oil, and it's
a real local favourite. This variety is infused
with fiery chillies – it’s a hot combination
that delivers a powerful kick! Wharfe Valley
Red Chilli Rapeseed Oil, £4.50 for 200ml
wharfevalleyfarms.co.uk

Yorkshire Provender are renowned

for using fresh seasonal ingredients
to make soups that taste as
good as homemade. In this fab
flavour, creamy Wensleydale balances
the tangy tomatoes perfectly. Yorkshire
Provender Tomato & Red Pepper Soup with
Wensleydale £2.50, ocado.com
Set up in Harrogate by father-
and-son team David and Gareth
Atkinson, The Yorkshire Meatball
Co use high-welfare meat to
create meatballs that will blow you away.
We particularly love this smokey variety.
The Yorkshire Meatball Co. Smokey Balls,
stockists at theymco.com
Loved by the doyenne of cooking
Delia Smith herself, Country
Products create a fabulous array
of dried fruits, nuts and snacks, like this tasty
fruit mix. Country Products, Mango, Apple &
Apricot Mix £1.31 countryproducts.co.uk
10. Stay in style
Yorkshire's landscape may be
rugged, but its countless grand
hotels and boutique boltholes are
pure luxury. Two of our favourites
happen to be in the market town
of Hemsley: the Black Swan
(blackswan-helmsley.co.uk) has a
fantastic restaurant that foodies in
the know travel many miles to visit,
while the Feversham Arms Hotel
(fevershamarmshotel.com) has a
beautiful spa with an outdoor pool
and hot tub, so you can enjoy a glass
of bubbly as the sun sets. Further
south in York (a city packed with
great places to stay) we recommend
The Principal (phcompany.com);
once one of Britain’s great Victorian
railway hotels, it recently had a
massive £20million revamp to
restore the building to its former
glory (phcompany.com). Think an
elegant stately home with all mod
cons.
11. Have fun on
the farm
Get up close and personal with cute
goats, pigs and lambs at Keelham
Farm Shop (keelhamfarmshop.
co.uk) in Thornton just outside
Bradford. Kids of all ages will love
the store's Animal Croft, which
has regular seasonal events to
show visitors behind the scenes
on a working farm. The business
has proven so popular with locals
that a second branch opened in
rural Skipton in 2015; both are
renowned for their fantastic
selection of Yorkshire specialities,
including produce from 400
farmers and suppliers.

116 / www.greatbritishfoodmagazine.com
 Town End
Farm Shop &
Tearoom with
views of
Malham Cove,
Farm
Butchery &
Charcuterie,
Home of The Yorkshire Chorizo,
Monthly Pork Butchery,
Curing & Charcuterie Courses.
Town End Farm Shop,
Airton, Skipton, North Yorkshire,
BD23 4BE
info@abraxascookshop.com
T: 01729-830902 @TownEndAirton
www.abraxascookshop.com
www.townendfarmshop.co.uk 01327-341080 10.00am – 5.00pm daily

www.greatbritishfoodmagazine.com / 117
 Top Tables
The best restaurant, pub and
hotel recommendations – tried and
tested by the GBF team

Weekends
Away...
THE OAKLEY COURT,
WINDSOR
Set on the banks of the river Thames
just outside Windsor, the location
of The Oakley Court is just as idyllic
as the building itself. Inside, it’s
just as charming and the décor is
ornate yet quirky, with pop art prints
and retro cinema posters adorning
the walls. There's no shortage of
places to relax and explore, with a
luxurious bar, library snug and pool
room all impressive contenders for
your attention. The premises boasts
118 bedrooms – ours was extremely
comfortable with a generous view of
the Thames. Outside, roaming the
grounds is encouraged, whether that's
a walk around the kitchen gardens,
a game of tennis, or a dip in the
indoor pool.
And the food?
From the jar of homemade honey we
received on arrival – made on site by
the hotel’s resident beekeepers – to
the tall shelves of micro herbs we
passed on the way to breakfast, it’s
clear that The Oakley Court upholds
a strong plot-to-plate philosophy.
The breakfast was a sight to see:
housed in a French kitchen parlour
room, continental and cooked
options adorned tables, counters,
dressers and drawers and there was
even a dedicated waffle and Bloody
Mary corner. Our three-course
Sunday lunch was just as impressive.
The starter was an indulgent affair,
comprising of an overflowing buffet
of fresh salads filled with ingredients
from the on-site kitchen-garden,
delicious, buttery quiches, a
cheese cupboard (yes, really!) and
irresistible quenelles of creamy
butter. The mains were equally as
hearty, with a choice of Oxfordshire
beef, loin of pork and catch of the day
on the menu alongside a generous
serving of seasonal trimmings.
To round things off, the chocolate
fondant with sour cherry sorbet was
simply irresistible. oakleycourt.co.uk
THREE DAGGERS INN,
WILTSHIRE
Located in the heart of Wiltshire, the
Three Daggers delicately balances all
of the home comforts you’d expect
from a B&B, along with a touch of
luxury. As well as boasting a cosy pub
and restaurant, there's also an on-site
micro brewery and deli/farm shop
to peruse. Originally built as a public
house and inn in the 1700s, the Three
Daggers continues to be a welcome
respite for holiday makers. Rooms are
spacious, comfortable and furnished
to a high standard. Our 'Caulston'
room was rich in character, thanks
to its exposed oak beam ceiling, and
filled with tasteful furnishings and
large windows that gave way to views
of nearby fields. Thoughtful touches
abound here; there's a communal
living area and kitchen for guests
complete with a fire, newspapers and
refreshments. You'll also find Hunter
wellies conveniently placed outside
the bedrooms.
And the food?
The seasonally focused dinner
menu is filled with the kind of high
quality dishes you’d expect to find at
a high-end restaurant, as opposed to
a cosy inn. Terroir is also key, with
the provenance of produce clearly
stated and many of the ingredients
grown on the nearby Priory Farm.
We kicked off with mackerel pâté
with tomato and tabasco gel and
toast – a deliciously umami dish
that was plated with finesse – and a
goat’s cheese mousse with pickled
vegetables and olives. The mains
were just as impressive; the crispy
Cornish Pollack with squid ink,
charred baby gem, samphire mussels
and crayfish was one of the most
exciting fish dishes we’ve tasted
this year. To finish, a banana parfait
with white chocolate sorbet, toasted
peanuts, macaroons and glazed
banana was gobbled up in an instant.
threedaggers.co.uk

118 / www.greatbritishfoodmagazine.com
 D I S COVE R B R I TA I N

ONES TO WATCH
RICK STEIN'S SUNSET CINEMA, HAMSPHIRE
& BUCKINGHAMSHIRE
Combining summer nights and the great outdoors with
art and food, Rick Stein has teamed up with the Pop-Up
Picture Company for a night of al fresco dining and
cinema. Expect plenty of Rick's signature seafood,
plus vegetarian options.
popuppicturecompany.co.uk

IKOYI, LONDON
All set to serve up high-end West African and Jollof
cusine from the heart of St James's market, IKOYI is
the brainchild of chef and co-founder Jeremy Chan
(previously of Dinner, Noma and Hibiscus) and is due
to open this summer – we can't wait.
ikoyilondon.com

WESTERNS LAUNDRY, LONDON

With its open kitchen, communal counters and daily
changing menu, recently opened Westerns Laundry
in Lower Holloway has a low-key neighbourhood feel
about it. Focussing on seasonal produce from across
the British Isles – Cornish sea bass with seaweed tartare
and green apple sorbet sound particularly delicious –
we recommend booking a table before it gets too busy.
westernslaundry.com

Restaurants We Love...
THE OXFORD BLUE, WINDSOR
In spite of calling itself a pub, The Oxford Blue far exceeds its humble moniker, with exciting
surprises served throughout the meal. To start, homemade sourdough arrives in a paper bag begging
to be unwrapped and at the end of the meal – spoiler alert – handmade chocolate bark arrives in a
box to be broken with a hammer. Once we’d devoured two servings of succulent and crispy arancini
balls (we just had to ask for seconds), we opted for the beetroot with goat’s cheese and orange
vinaigrette and the scallops with baby spinach and sorrel velouté for starters. Both were fresh,
elegantly plated and bursting with flavour. For meat aficionados, the Ploughman’s starter, complete
with honey roast ham carved at the table, is also quite the spectacle. The mains are too good to be
missed – the fisherman’s stew with cod, mussels, squid, samphire, tomato and celery tops was like
an edible Bloody Mary and not a drop was left in the bowl. The pie and mash with confit chicken,
leek and pomme purée also proved why it's a popular choice. To finish, the popcorn ice cream with
salted caramel and chocolate malted mousse with cocoa nibs and Mascarpone sorbet were nothing
short of spectacular. oxfordbluepub.co.uk

DUM BIRYANI HOUSE, LONDON

From the outside it may look like an unassuming basement, but the team at newly-opened Dum
Biryani are rustling up bold, flavoursome dishes that are a must for curry lovers. Focussing on
Southern Indian dishes from the Telugu region, the output is a tour de force of this area's striking
cuisine. To kick things off, snacks came in the form of spicy nuts and light bites and we just couldn't
resist adding the Andhra prawn fry (infused delicately with spiced coconut) and the tender seared
lamb shoulder with pickled cucumber and fenugreek curry to the mix. The Dal Tadka is also
recommended; it’s made with a delicious blend of spices (the majority of which are fried towards
the end of the cooking process, rather than the beginning, giving off a lovely, crunchy texture) – just
make sure to order a side of paratha to mop up the juices. Undoubtedly, the star of the show was the
Hyderabadi Biryani main. Not only was it cooked and spiced to perfection, and filled with delicate
rice, tender meat and delicious vegetables as you’d expect, but both the lamb shank and seasonal
vegetable varieties were encased in a showstopping pie top, leaving the food piping hot throughout.
The accompanying spiced okra yoghurt, baby aubergine and padron pepper curry, pickles and
popadums cut through the spicy centrepiece perfectly. Portions are as big and bold as the flavours
themselves, so opt for a Thali plate should you fancy something lighter. dumlondon.com

www.greatbritishfoodmagazine.com / 119
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48 HOURS IN...
Brighton
This lively town is famous for its beach and
nightlife, but takes food and drink extremely
seriously too. Take a trip to the coast and
discover a cosmopolitan hub of tasty street
food, chic coffee shops and buzzy restaurants
Take to the Streets
If you're keen to soak up as much of
Brighton's food scene as possible, we
recommend booking a guided VIB Food
Tour (brightonfoodtours.com) – a
fantastically fun journey off the beaten
track, taking in the town's numerous
independent shops, restaurants and
markets. Our guide Cat (who runs the
tours with business partner Angela) really
knows her stuff – the duo hand pick and
extensively vet each business on the tour
to guarantee great stories and even better
food. The line-up changes regularly but our
Ballygally Bay
afternoon included real hot chocolate from
Rainbow Organic Chocolates, burgers from
Brighton's famous Burger Brothers and a
specialist tea tasting at Bluebird, finished
off with oysters and bubbly at seafood
institution English's. At £40 per person it's
amazing value for money too.
Art on a plate
Brighton's 64 Degrees (64degrees.co.uk)
combines food and theatre with glorious
results, and has quickly become one of
the area's hottest eating spots. Serving up
small plates of exciting fusion cooking, the
www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N
intimate 27-seat restaurant is best known for
its open kitchen, where diners can interact
with the chefs as they prepare and plate up
food. The main menu changes constantly
and usually contains just 12 dishes split into
'fish', 'veg' and 'meat', each as intriguing
sounding as the next.
Luxury Living
As well as countless B&Bs, Brighton also has
a great selection of luxurious boutique hotels,
from the fashionably furnished Artists
Residence (artistresidencelondon.co.uk)
to ultra luxe Drakes (drakesofbrighton.
com) on the seafront. But for pure location,
we love My Brighton (mybrightonhotel.
com) – a sleek, modern hotel based right
in the heart of North Laine, minutes from
many of the best pubs, restaurants and
shops. The rooms range from simple but
supremely comfortable doubles, to stunning
individually-designed studio suites; the
fairground-themed Carousel room even has
its own fairground horse! Acclaimed Indian
restaurant The Chilli Pickle (thechillipickle.
com) is also right downstairs. You can have
takeaway food delivered straight to your
room, but this bright and bustling eaterie is
so much fun we'd recommend booking a table
and feasting on pillowy soft Indian breads,
succulent Kerala duck curry and glorious
dosa pancakes.
Global Flavours
Brighton is a real melting pot of international
cuisines – anything you're craving is
likely to be on hand, from Belgian-style
chips at BeFries (befries.com) to amazing
sushi, sashimi and soup noodles at
Moshimo (moshimo.co.uk). Despite being an
authentic Japanese restaurant, the latter has
a strict sustainable sourcing policy, making
use of Cornish crab, Scottish salmon and
even locally grown Japanese vegetables and
herbs such as daikon and mizuna from a tiny
farm outside of Lewes.
Independent Spirit
Home to over 300 unique shops in less than
half a square mile, Brighton's North Laine
area is a bohemian mix of criss-cross streets
with the largest selection of independent
retailers on the South Coast. Meanwhile
The Lanes, the town's historic quarter, is
an intricate maze of twisting alleyways with
antique shops, tucked-away restaurants and
cosy pubs. Just outside of the centre, pick
up some local delicacies at Ethical
supermarket hisBe (hisbe.co.uk). Set up to
prove that local and sustainable food can still
be affordable, it's a fantastic concept that's
clearly loved by locals.
Plan your trip to Brighton at visitbrighton.com
/ 121
 Enter at: greatbritishfoodmagazine.com/giveaways
X XXXXXXX | XXXXX X X X

The Big Foodie

GIVEAWAY!
From summer breaks to chef-worthy cooking kit, we’ve got
over £2,100 of prizes up for grabs this month

WIN A RANGE COOKER

WO R T H
Every foodie dreams of owning a range cooker; with their huge ovens and multiple burners they enable you to OV E R
cook for the whole family with ease. If you’d like to get your hands on one, we’ve teamed up with Belling to offer
GBF readers the chance to win one of their iconic range cookers – either the Farmhouse or the Cookcentre.
£1,000!
Both of the cookers are available in three sizes (90cm, 100cm, and
110cm) with an optional choice of dual fuel, ceramic, gas, or induction.
The Farmhouse has a rustic design and is available in a range of shades,
while the Cookcentre is more modern with its metal exterior. We can’t
wait to see what you make with your new cooker!*

For more information visit belling.co.uk

*The prize is a Belling Farmhouse or Cookcentre range cooker. The size, fuel type and
colour can be chosen by the winner. There is no cash alternative and no alternative prizes.
Allow up to 12 weeks for delivery. Delivery is included in the prize, but installation and
removal of the old appliance is not. The winner will be contacted by Belling’s press office,
Umpf, within one working week of the details being provided. Belling accept no
responsibility for emails not received due to incorrect details submitted at time of entry.
The winner’s name may be published on the Belling social media channels and imagery,
if shared by the winner, may also be shared.

122 / www.greatbritishfoodmagazine.com
 Enter at: greatbritishfoodmagazine.com/giveaways XXXXXXXX | XXX X X X X X

WO R T H
OV E R
£250!

WO R T H
OV E R
£250!

WIN A BUNDLE WIN AN OVERNIGHT STAY

OF YORKSHIRE
CRISPS AND POPCORN
If our ultimate guide to British picnics on p89 got your
tastebuds going, we’ve got just the treat for you! We’ve
teamed up with The Yorkshire Crisp Company to offer ten
lucky winners 12 boxes of gourmet Yorkshire Crisps and
Popcorn – perfect for taking to summer picnics. Flavours
include sweet cured ham and pickle, roast lamb and mint
and sweet chilli and lime.
For more information visit yorkshirecrisps.co.uk
FOR TWO IN CHESHIRE
The sun is finally shining and to celebrate, we’re giving you the
chance to win a trip to Mottram Hall. Sitting within 270 acres
of land, the hotel is perfect for exploring and switching off. The
prize includes an evening meal in Mottram Hall’s restaurant,
The Carrington Grill, access to the state-of-the-art health club
and spa and a delicious cooked breakfast.*
For more information visit QHotels.co.uk/offers
*Prize must be taken within six months. Excludes Saturday nights. There is no cash
alternative and prize is non transferable. Evening meal included up to £28 per person.
Stays are subject to availability.

WIN THE NEW

MICROPLANE WO R T H
OV E R
MASTER
SERIES SET £340!
With its ability to quickly mince garlic,
perfectly zest lemons, limes and oranges and
speedily grate just the right amount of Parmesan for
your pasta, a Microplane is a chef’s best friend. So, to up
your game in the
kitchen, we’re giving
you the chance to
WO R
TH
WIN A
win a Microplane
master series set, OV E R
which includes five
PLANCHA GRILL £299!
different blade styles.
These razor-sharp
graters are ideal for Try creating your own deli-style toasted
preparing everything sandwiches at home with this impressive plancha
from spices to cheese, grill. We’ve teamed up with Verycook to offer you the chance to
chocolate and veg, win one of these fab pieces of kit. Simply place your grill on any flat
giving your food that surface, indoors or outdoors, connect it to gas and with just a click of
restaurant finish – the ignition you’re ready to cook. There’s also a handy magnetic bar
we have two sets to on the side to store utensils when they’re not in use.*
give away. For more information visit verycook.co.uk
For more *Entries from UK and ROI only and excludes the Channel Islands. No cash alternative
information visit available. One entry per household. Prize doesn’t include cooking gas. Verycook Simplicity
Plancha Grill will be supplied with two burners.
microplaneintl.com

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www.greatbritishfoodmagazine.com //000
123

ON THE COVER
A perfect summer pudding, this delicious bake contains no
refined sugar and is crammed with sweet seasonal berries
Summer Berry
Baked Cheesecake
Serves: 12
Prepare: 20 minutes, plus
chilling time
Cook: 1 hour
Photography by cliqq.co.uk. Recipe and styling by Pip Spence pipspence.com
75g unsalted butter, melted
plus extra for greasing
100g rolled oats
100g crumbly oat cakes
¼ tsp cinnamon
Sea salt
400g Mascarpone
350g cream cheese
1 tsp vanilla paste
2 tbsps cornflour
25g plain flour
2 tbsps runny honey
3 free-range eggs
2 lemons, finely zested
300g mixed berries (like
blueberries, raspberries,
cherries and red currants)
For the raspberry coulis:
100g fresh raspberries
Juice of 1 lemon
1 tbsp sloe gin (optional)
1. Pre-heat the oven to
180ºC/Fan 160ºC/Gas 4.
Grease and line the base of
a 24cm spring-form cake tin
using a little melted butter.
2. Pulse the oats in a food
processor, add the biscuits,
cinnamon and pinch of
salt and pulse again into a
crumbly mixture. Tip the
crumb into the pan with the
rest of the melted butter.
Mix well and spoon into
the base of the tin, pressing
down well with the back of
a spoon. Chill in the fridge
for 15 minutes. Put the cake
tin onto a baking sheet
and place in the oven for 15
minutes then allow to cool.
www.greatbritishfoodmagazine.com
3. Reduce the oven
temperature to 150ºC/Fan
130ºC/Gas 2. To make the
filling, in a large bowl add the
Mascarpone, cream cheese
and vanilla. Beat with a mixer
seconds until smooth. Mix
the two flours together in a
bowl, then add to the wet
mix and beat. Scrape down
the sides of the bowl, add
the honey, eggs and lemon
zest and beat until smooth.
4. Scatter most of the berries
over the mixture and gently
fold in. Pour over the pre-
baked base and smooth the
top. Place a roasting tray in
the base of the oven and
carefully fill with water until
about 2cm full. Put the tin
back on the baking sheet
and place on the middle
shelf of the oven. Bake for
45, then switch off the oven,
RE CIPE OF TH E MO N T H
open the door and allow the
cheesecake to set inside
for a couple of hours, then
remove from the oven and
allow to cool completely at
room temperature. Transfer
to the fridge to chill until
needed.
5. Meanwhile make the
raspberry coulis. Tip the
raspberries into a bowl,
squeeze over a little lemon
juice and mash to a pulp with
a fork. Stir in the gin (if using)
and strain through a fine
sieve to remove the pips.
6. To serve, carefully run a
knife around the outside,
undo the tin and slide the
cake on to a serving platter,
then remove the paper lining
from underneath the base.
Before serving, arrange the
berries over the cake and
drizzle over the coulis.
/ 125
 Don't miss our…

Summer
issue

Make our
strawberry
buttermilk ice
cream!

Sunshine
Flavours!
+ New BBQ classics
+ Easy entertaining
+ Nathan Outlaw's
Great British
FOOD
seafood feast

On sale 16th June

© waitrose.com
www.manchestergin.co.uk

www.greatbritishfoodmagazine.com / 127
 RULE BRITANNIA
Treat your dad to one of these fabulous British
gifts this Father’s Day

FOR THE FOODIE...

Whisky-smoked
salmon, Cheddar,
chutney and a bottle
of ale – it doesn’t get
much better than
that. This selection of
goodies from Loch
Fyne is a real crowd
pleaser! £35.00,
lochfyne.com
THE DAD HAMPER
Because every dad needs a man box. Jam-packed with
beer, meat, chutney and pork crackling, your dad is going
GIN O’CLOCK to love pouring himself a pint and kicking back for some
Distilled on the outskirts much needed me-time this Father’s Day. Priced between
of Bristol by a small £21-£38, rossandrossfood.co.uk
family-run business,
this gin is smooth
with a heady, juniper JUST THE TIPPLE
flavour. Whether your The Big Smoke is created by blending malt
dad is partial to a gin whiskies from some of Scotland’s most iconic
and tonic or prefers a distilleries including Caol Ila, Bruichladdich and
Gin Buck with ginger Ardbeg. Just as the name suggests, this spirit
ale, he’s going to love has a distinct smoky flavour and is delicious on
experimenting with its own, and even better served as a Whisky Sour
this new tipple. £35, with a little sugar and lemon juice.
bramleyandgage.com £32, thespiritsembassy.com

WELSH WHISKY
If your dad loves trying new whiskies,
this is just the thing this Father’s Day.
The gift box contains three award-
winning whisky liqueurs including Black
Mountain, Inn-keepers Tipple – which
has fruity notes from blueberries – and
Danzy Jones, a traditional smooth,
mellow dram. £20.33, celticspirit.co.uk

SWEET TREAT
HOMEBREW If your dad’s not much of a chocolate
Give your dad a project this year and treat him fan, these toffees from Walker’s will
to a Woodeforde’s Wherry starter kit. This brew make the perfect Father’s Day gift.
is light with a citrus aftertaste and the kit comes Made with whole milk and butter,
with all the equipment needed to make 40 pints. they’re gluten- and preservative-
He’ll be totally chuffed when he’s brewed his free and contain no artificial colours
own beer and hopefully you will be, too! £69.99, or hydrogenated oils either. £2.50,
muntonshomebrew.com walkers-nonsuch.co.uk

128 / www.greatbritishfoodmagazine.com
 RU LE BRI TA N N I A

FOR THE COCKTAIL

CONNOISSEUR...
Get creative this Father’s
Day and whip up a cocktail
or two using this Scottish
tipple. Distilled at the award-
winning Dunnet Bay Distillery
in Caithness, Holy Grass
Vodka is just the gift for a
GET OUTDOORS
White Russian lover. £34,
Why not treat dad to a fly fishing course at Vale House Kitchen this
holygrassvodka.co.uk
summer? Situated in the village of Timsbury in the beautiful Somerset
countryside, he’ll love experiencing the great outdoors and bringing
home the catch of the day. Other courses include a family cookery
day, pig butchery and shooting, and if you can’t decide, there’s also gift
vouchers available. For more information visit valehousekitchen.co.uk
SEAWEED GIN
Distilled with 16 different
botanicals, Dà Mhìle Seaweed
SCRUMPTIOUS CIDER
Gin is also left to infuse with
Why not take your dad for a Father’s
fresh seaweed. This addition
Day picnic and bring along a 3L
gives the gin a light green
box of cider for everyone to share?
colour and adds a slight
Including Jack Ratt traditional, a
saltiness to the flavour. It works
fruity Scrumpy and a full-bodied
brilliantly in a gin martini –
vintage dry cider, there’ll definitely
shaken not stirred! £29.95,
be one to suit your dad’s taste. From
masterofmalt.com
£11.49, lymebaywinery.co.uk

COFFEE ON THE GO
Whether your dad is partial to a
bit of camping, hiking or is always
doing odd jobs in the garden, the
Minipresso Portable Espresso
Machine will make sure he’s plied
with plenty of coffee to keep him
going. Ground coffee or Nespresso
capsule models available. £49.95,
hartsofstur.com

YES CHEF!
If your dad is an aspiring Masterchef, then why
not treat him to a class at the Rosemary Shrager
Cookery School to learn how to cook Indian street
food, Italian classics, fantastic fish or perfect steak?
All courses are suitable for home cooks, from the
complete novice to the confident and highly skilled.
For more information visit rosemaryshrager.com
GRILL KING
We all know that dads are the masters of the
barbecue (or so they think!), so treat yours to a Wahl
James Martin Table Top Grill this year – it’s the
perfect device for showing off cookery skills at the
dinner table. £34.99, argos.co.uk

www.greatbritishfoodmagazine.com / 129
 L AS T WORD S | ALI C E LEVINE

IN THE KITCHEN WITH…

Alice Levine – radio presenter and one half
of supper club duo Jackson & Levine – may
love nothing more than a proper cup of tea,
Loves but, whatever you do, don't forget the milk! Hates

GARLIC WOBBLY EGGS

I love it in any form, and in There's something about a loose
large quantities. Nothing egg that makes my stomach turn.
beats roasting a whole head, If the white is a bit slimy and
then popping the cloves out translucent, I just can't cope!
of their skins and spreading
them on grilled sourdough.
Wild garlic, picked in the spring
MINCE
There's no way of cooking mince
and blended into a pesto, is also
so it doesn't taste just a little bit
wonderful, as are shallow fried
gritty. Even in the best lasagne
slices placed on top of a curry.
(aka my mum's) I feel like it's
letting the side down a little.
BUTTER
Laura Jackson [Alice's supper club partner]
and I recently made some butter for an event
BLACK TEA
There's nothing finer and more
using the most amazing double cream and we
served it with salt and radishes. To be honest “If the egg white comforting than a strong, milky cup of
Yorkshire Tea. But a black tea? To me, it's

is a bit slimy and

though, any good quality salted butter is
bitter and uninviting. When someone has
fine with me, especially when slathered on a
run out of milk and asks me if I'm happy to
doorstep of warm bread.
translucent, I just have it as is, I immediately have to reassess
our friendship. Are they happy to have a
BLOOD ORANGES
can't cope!”
roast without gravy? No, I didn't think so.
The blood orange season is so short that I
go in all guns blazing when it finally comes
around. The flame-red flesh is so beautiful
SWEETS
When I say sweets, I mean
in a salad with Ricotta, or turned into a
sweet shop sweets, as in
syrup and added to a G&T – the options
fried eggs, cola bottles
Illustrations: Alice Cleary, aliceclearyillustrated.com

are endless.
and Love Hearts. They
hurt my teeth and taste
CHOCOLATE like long car journeys.
WITH SALT
I'm such a sucker for sweet
and savoury together.
Maldon smoked salt,
sprinkled on top of brownies,
is a sure fire way to make me
eat the whole tray.

Alice Levine and Laura Jackson's new book, Round to Ours, (£26, Quadrille) is out 18th May 2017.

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