Innholdsfortegnelse for August 2017 i Delicious UK

THE TECHNIQUE Making sorbets The sugar syrup is the key to a sorbet’s smooth texture. Our three recipes here use a 1:1 ratio of sugar to water, which gives a smooth finish. Sugar lowers the freezing temperature of water – if the sugar content is too high, it won’t freeze at all. Churning is also important – without a proper churn the sorbet mixture might separate and freeze unevenly. Sorbets will keep for up to a month in the freezer, in an airtight plastic lidded container, to help avoid freezer burn. If you don’t have an ice cream machine, freeze sorbet in a plastic container for 1 hour, then whizz in a food processor. Freeze and whizz again at 30-60 minute intervals 3-4 more times, then leave until it’s completely…

– that’s the feeling we’ve tried to capture on every page of this issue. For me, long days mean escaping outside at any opportunity – if not early, when the dew is evaporating away, then in late afternoon when the light is goldenpink and the heat of the day has passed. If you need food inspiration to go with your outdoor moments, we have two menus in this issue: one from food writer in residence Eleonora Galasso (p58), the other from the south of France (p42), where the food team shopped in markets, then conjured up recipes with the bounty they found there. Both menus are a feast for the senses, championing summer’s best, from plump tomatoes to sparkly-eyed fish and fuzzy-skinned apricots oozing with juice. Among many other joys,…

Tell us what you think of delicious. (good and bad) or send your tips, pictures and queries to: info@delicious magazine.co.uk. Or write to us at: delicious. magazine, Eye to Eye Media Ltd, Axe & Bottle Court, 70 Newcomen Street, London SE1 1YT See what other delicious. fans are talking about at facebook.com/ deliciousmagazineuk Follow us at twitter.com/ deliciousmag Follow us at instagram.com/deliciousmag THIS MONTH’S STAR PRIZE! *A FULL MAINLAND UK DELIVERY ADDRESS AND TELEPHONE NUMBER MUST BE SUPPLIED. ENTRANTS MUST BE OVER 18. FOR FULL TS&CS, TURN TO P129 Lalomba Rosé 2016 is a top-quality rioja. Pale with apricot and lychee notes, it makes a great aperitif. As well as a case of six bottles, the prize includes an exclusive leather clutch bag by Spanish designer Cristina Alvarez Lacambra. mylacambra.com;…

INTERVIEW: KERRY FOWLER. PHOTOGRAPHS: JONATHAN LOVEKIN, ISTOCK THE FAMILY THAT EATS TOGETHER... When I was a child the family rarely managed to sit down for meals together. With my wife and three daughters, we make the table the centre of family life. A MEATY INHERITANCE My father, grandfather and great-grandfather were all butchers. I was born behind the back of my father’s shop! I remember the sawdust and all the customers coming in and chatting. It was simple and sociable. GUEST STARRING... When I was young I read all the Women’s Weekly books for the basics of how to cook. Then I moved on to books by Elizabeth David and Claudia Roden. I wanted to learn as much as I could. A friend of the family invited Ken Hom to…

Product code: RF540ADUSX4 You wouldn’t think the routine act of storing and serving food could be an enjoyable experience, but with delicious. Produce Awards sponsor Fisher & Paykel’s fridge freezer, it is. Beautifully designed and made to make life easier, it has wide-opening doors, fully extendable drawers and readily removable boxes for quick packing, cleaning and organising. There are no jostling compartments back in either – instead, you’ll enjoy smooth and flexible movements that feel measured and satisfying. The glass shelving in the fridge can withstand up to three times as much weight as other fridges, too – perfect if you like to stock up or entertain. The high-grade stainless steel, meanwhile, ensures durability and resilience, along with soft-touch closing doors for the more heavyhanded in your family (an important…

HOW WE TEST Our panel are taste experts. We conduct our tests without packaging, so tasters don’t know who produced each product or how much it costs. To prevent one tester influencing another, the panel isn’t allowed to confer, so the results here are unbiased. WHAT WE LOOKED FOR It should have a natural strawberry flavour reminiscent of high summer, that’s able to stand up to a sponge or scone. A good texture (not too runny, not too set), juicy fruit and balanced sweetness are key elements. TASTE TEST WORDS: PHOEBE STONE JOINT SUPERMARKET WINNER Sainsbury’s Taste the Difference strawberry conserve, £1.50 for 340g Lots of fruit, an intense taste and a fine balance of tart and sweet. JOINT SUPERMARKET WINNER Lidl Maribel strawberry conserve, 99p for 450g A loose,…

SUSY ATKINS’ WINE PICKS The fish burger needs a sprightly white to stand up to the chutney; Spanish verdejo does the trick. For the veggie burger, a lightly hopped pale ale is a great partner. The cheeseburger deserves a full-on Chilean cabernet sauvignon or Aussie shiraz. FIND MORE BRILLIANT BURGER RECIPES AT THE delicious. WEBSITE Visit deliciousmagazine. co.uk/ burger-recipes THE FISH BURGER Turmeric cod burgers with coriander chutney SERVES 4. HANDS-ON TIME 40 MIN MAKE AHEAD Make the chutney the day before and keep covered in the fridge. Coat the fish (step 2) and make the pickle up to an hour ahead (store the fish in the fridge, covered, until ready to cook). NEXT TIME Swap the white fish for fresh mackerel fillets; cook as in the recipe. • 4…

MORECAMBE BAY SHRIMPS Fighting against the tide To shrimper Ray Edmondson, farming the seabed is second nature. After 35 years on Morecambe Bay, he speaks the water’s language. He knows where the sandbanks will be, when the winds will come and what that all means for his catch. And as he decrypts the daily cipher of the estuary’s tide, plotting a course in the ever-changing channels, he’s working the net, steering the boat by lifting the ropes as the engine chugs away on autopilot. The labour is intensive and non-stop. Once the diminutive brown shrimps are caught, they’re ‘riddled’ through a metal sieve, then quickly tossed into a barrel of boiling seawater. They go in brown and come out plump and ruddy – and it’s this ‘caught and cooked at…

“ The mighty aubergine is one of my favourite vegetables. A star in tagines, moussaka, dips and melanzane parmigiana, the plump, shiny gourd-shaped veg are as versatile as they come. For these recipes I took inspiration from the east. The gooey caramelised miso and sesame-baked aubergine wedges are finished with the sweetsour tang of pomegranate molasses, and the buttery tarts are filled with herby, smoky baba ghanoush, topped with a tumble of golden aubergine cubes. These are easy-going dishes, made for summer evenings.” LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR WHAT TO LOOK FOR... Aubergines should have smooth, shiny skin and feel firm, with no blemishes. The most common variety is the deep purple aubergine grown in the Mediterranean. Look out for the small white ones, too (it’s from these that…

INTERVIEW: PHOEBE STONE Martha talks about tea and gives her tips for putting on a good spread... “ Afternoon tea is one of my favourite meals because it’s so unnecessary but so brilliant. It’s an extra meal in the middle of the afternoon – not dinner, not lunch, yet it has the best of everything, from cakes to scones to little sandwiches. At the heart of my new book, Crave, is the joy you find in food when you want to indulge yourself and satisfy a craving, which is fitting because, at its heart, afternoon tea is about indulgence. I started baking when I was eight because I felt I wasn’t getting all the cakes I needed so I decided to fill that gap! I used to love reading and…

GRAB A BARGAIN • Torres Viña Sol Rosé 2016, Catalonia, Spain (£6.98, down to £5 from 3-23 Aug, Asda) Popular pink on a tasty offer this month. Chill for a dry and quite delicate style with a hint of wild strawberries. • D’Aragon Old Vine Cariñena 2015, Spain (£8, down to £6 from 1 Aug to 4 Sep, Marks & Spencer) Versatile red, packed with strawberry and cassis and not too oaky. Great for barbecued pork chops and bangers. • Truly Irresistible Fairtrade Sauvignon Blanc 2016, South Africa (£5.99, down to £4.99 from 16 Aug to 5 Sep, The Co-operative) Crisp, lemon-fresh sauv blanc – a bargain hot-weather white. FRIDAY SPECIAL • Fervenza Albariño 2015, Rías Baixas, Spain (£8, Morrisons) Dry and refreshing white from northwest Spain, with elegant flavours…

RECIPES AND FOOD STYLING: KATY MCCLELLAND. PHOTOGRAPH: ALEX LUCK. STYLING: DAVINA PERKINS LESS THAN 250 CALS PER SERVING Pork and sweetcorn chowder SERVES 1. HANDS-ON TIME 20 MIN, SIMMERING TIME 5 MIN • 110g British outdoor-reared pork tenderloin • A few squirts low-calorie cooking spray (or 1 tsp light olive oil) • 1 banana shallot, finely chopped • 2 garlic cloves, crushed • About 150g sweetcorn kernels, sliced from 1 cob • 1/2 tsp English mustard powder • 250ml chicken stock • Juice 1/2 lemon • Handful mixed fresh herbs, chopped (such as parsley, chives) • 2 tsp fat-free fromage frais (stirred) to serve 1 Rub the pork with a little spray/ ½ tsp oil. Put a small saucepan with a lid over a medium heat and brown the pork…

They make a beautiful addition to summer cooking. Herb flowers, nasturtiums and garden flowers are obvious candidates but if you grow vegetables, don’t overlook their blooms. Just make sure that they’ve been grown without pesticides and can’t have been contaminated by pets. And if you’re buying flowers to eat, make sure they’re meant for culinary use – florist flowers will have been sprayed with pesticides. Try the following: COURGETTE, SQUASH AND PUMPKIN FLOWERS Beautiful, bell-like golden flowers. Stuff with cream cheese mixed with lemon zest, garlic and herbs, then coat in a light batter and fry. GARDEN PEA These are white flowers with a delicate pea-like flavour. Add them to salads or use for decoration. (Please note: don’t eat sweet pea flowers – they’re poisonous!). RUNNER BEAN FLOWERS Scatter the…

“ These pages are about us doing the hard work so you don’t have to! We’re sent anything from 40 to 100 new products a month, and we really do try them all: tasting, smelling the aromas, testing gadgets. Only if they’re useful, good-looking and value for money do they get the delicious. seal of approval.” KAREN BARNES, EDITOR Oil of the gods No cook’s kitchen is complete without a bottle of top-notch olive oil to drizzle over sun-warmed tomatoes and basil or for dipping a hunk of good bread. Smell this Kalamata Premium organic olive oil and it’s like a grassy field; taste it and it’s gentle, then seconds later a peppery kick hits the back of your palate. Use sparingly as it’s not cheap, but you wouldn’t expect…

The Conti family story is the stuff of legend. In the 1930s, Artillio Conti made the journey from northern Italy to Wales – on foot. He was just 13 and the Italian economy was on its knees. The trees sprouted tall and straight in the hills above Parma where he grew up – just the thing to shore up the thriving Welsh coal mines. Walking alongside the horse and cart full of logs, Artillio “followed the wood”, as his granddaughter Jo tells me, to the Valleys. Instead of making the return journey home, Artillio stayed, opening the first Conti café with his two brothers. The trio went on to own 17 cafés in Wales and in 1946 began producing their own ice cream. Today, Lampeter is home to the last…

A HAPPY REDISCOVERY Jeff Lynne, the mainstay of 1970s prog rock band Electric Light Orchestra (ELO), might be miffed to learn that in our house, those initials stand for Elisabeth Lambert Ortiz (above), the Lauren-Bacall-lookalike British cookery writer. She was one of the best curators of Caribbean recipes, so it was to my bookshelf I turned when a dining scene in the Miamiset film Moonlight (out now on DVD) left me craving Ortiz’s arroz con pollo (rice with chicken). Her 1960s-70s books on Mexican, Latin American, Caribbean and (with Mitsuko Endo) Japanese cooking are indispensible, not just for the quality of the recipes but also because of her understanding of how recipes arise from cultural collision and history. But you know how it goes: a book can languish on your…

RECIPE: JOSH KATZ. FOOD PHOTOGRAPH: STUART WEST. FOOD STYLING: ELLA TARN. STYLING: VICTORIA ELDRIDGE “ Butterflied leg of lamb is one of my favourite joints to cook on the barbecue. It has a real sense of theatre, especially once carved and presented, and it’s ideal for sharing with a crowd. Charmoula has a herby sharpness that cuts the richness of the meat perfectly. I serve this lamb with mejaderah, a comforting dish of rice and lentils, to soak up the meat juices and marinade, but a good, crusty loaf of bread or some flatbread would also work well.” JOSH KATZ NEXT MONTH We loved this dish so much we asked Josh to do another. Next up it’s his harissaspiced pork loin Barbecued leg of lamb with green charmoula, garlic yogurt,…

ENDANGERED l HOP SHOOTS Hop flowers are used to flavour beer; the plant’s shoots, also known as hop asparagus, are a rare (and expensive) vegetable. Tiny, backbreaking to harvest and with a short growing season, they’re at risk. l BATH CHAPS They’re hunks of cured, boiled, breaded pork, made with meat from the pig’s cheek, lower jaw and tongue. Fergus Henderson and The Pig hotel group in southwest England are champions of Bath chaps, but the esoteric cut remains little eaten outside the West Country, and could go the way of Bath chine, Bath polonies and Bath tripe, all long ago extinct. MAKING A COMEBACK l JERSEY BLACK BUTTER Actually a conserve, this farmhouse delicacy is made during cider season with the island’s favourite tipple, together with apples, sugar, liquorice…

PHOTOGRAPH: TOBY SCOTT. FOOD STYLING: ELLA TARN. STYLING: OLIVIA WARDLE “ Casting my mind back, I’m 10 years old, in my parents’ garden in Prilep, Macedonia, tending the beautiful fruit and veg I grew up eating. I can hear the chicken scratching and the pig snuffling in our shed, and smell the sweet smoky aroma of roasting peppers as they sizzle until blackened on the stove fuelled with grapevine cuttings. I adore that sweet smell because I know my mum is about to make my favourite dish, tolceni piperki. The recipe calls for the roasted peppers to be pound to a pulp in a pestle and mortar. On late summer afternoons, my neighbourhood would echo with thuds as families prepared this dish for a late lunch. This recipe is a…

*CLOSING DATE 31 AUGUST 2017. COURSES SUBJECT TO AVAILABILITY. FOR GENERAL TS&CS SEE P129 COOK THE COVER It’s one of the world’s most prestigious cookery schools, and if you cook the cover this month you could be benefiting from expert tuition from Leiths School of Food & Wine. You’ll receive £595 towards any course you choose. Hone your camera skills on the Food Photography course or follow your dream on How to Start up a Successful Food Business. Perhaps you’ll prefer the practical Simple Suppers, which teaches 30-minute midweek meals. Those are just three of many. For more information see leiths.com/courses. FOR A CHANCE TO WIN… Make one, two or all the burgers on our August cover, take a photograph and share it with us*. TO ENTER & FOR Ts…

A story of memories and inspiration INTERVIEW: SUSAN LOW She has one of the most magnificent names this side of Hollywood and Olia Hercules’ rise to heroine status in the food-writing world couldn’t have been better scripted by a Tinseltown screenwriter. She was a young chef at a low ebb (a relationship breakup, living far from family back in Ukraine, having a young child to look after and a living to be earned…) when she began her first book, Mamushka. Writing the book, a collection of stories and recipes from her extended family in her home country of Ukraine, proved to be a sanity-saver and a lifeline. When it was accepted by a publisher, it became the catalyst for a whole new chapter of her life. Mamushka was an instant…

1Whipped feta with cucumber and pomegranate Put 200g feta cheese in a food processor with 100ml double cream and whizz to a purée. Spread onto mini rolls or bread of your choice and top with sliced cucumber, pomegranate seeds and a little lemon zest. 2 Pimped-up tuna mayonnaise Mix tinned tuna with a good quality mayonnaise. Stir in 2 thinly sliced spring onions and a squeeze of lemon juice, then season to taste. Dollop onto buttered bread of your choice, top with a little more spring onion, lemon zest and another piece of bread, slice into triangles and eat straightaway. 3 Cheddar and mango chutney Thinly slice a good quality mature cheddar and arrange on buttered white bread. Spread mango chutney generously on the other half of the bread and…

WEEK NIGHT PROMISE Your guarantee for every recipe in this feature: NO MORE THAN… • 10 ingredients • 20 min hands-on time • 650 calories per portion (but the recipes may have fewer) • 10g sat fat per portion PLUS… • No unnecessary added sugar • Minimal washing up Gazpacho SERVES 4. HANDS-ON TIME 15 MIN NEXT TIME We’ve used almonds to thicken the soup, but you could whizz in a couple of slices of good quality bread (step 1) instead. FOOD TEAM’S TIP This is best eaten straightaway, but any leftovers will keep in a sealed container in the fridge for 2 days. Add the garnish just before serving. • 4 tbsp sherry vinegar • 4 tbsp extra-virgin olive oil, plus extra to drizzle • 2 small garlic cloves,…

TOMATO SAUCE: MAKE AHEAD & FREEZE Roast tomato sauce MAKES 1.2KG TOMATO SAUCE. HANDS-ON TIME 25 MIN, OVEN TIME 40 MIN FOOD TEAM’S TIP If you prefer, cook the sauce on the hob in a large frying pan or sauté pan. If you like a chunkier sauce, add some finely chopped vegetables such as carrot, courgettes and peppers and don’t whizz the sauce (step 3). • Extra-virgin olive oil • 2 onions, finely chopped • 3 garlic cloves, crushed • 2 tbsp tomato purée • 150ml red wine • 1.5kg tomatoes, roughly chopped • 1 tbsp balsamic vinegar • 2 tsp sugar • Large bunch fresh basil, torn 1 Heat the oven to 180°C/160°C fan/ gas 4. Heat a large glug of oil in a large saucepan. Add the onions…

“ I travelled the country of my birth, from Kashmir to Kerala, in search of great street food, and here I'm sharing some of the best dishes I found along the way. Each has a memory or flavour that’s special to me, yet they’re all easy to make in a home kitchen. The key is to gather all the things you need, do all the prepping, then bring the dish together when you’re ready to eat. It's a great way of cooking, and it's what I celebrate in my new book.” CHETNA MAKAN CHETNA’S STORY She grew up in Jabalpur in central India, then moved to Mumbai to pursue a career in fashion before setting up home in the UK in 2003. Always a keen cook, she found fame as…

MEET OUR EXPERTS JEN BEDLOE Acting food editor LOTTIE COVELL Acting food lifestyle editor ELLA TARN Cookery assistant LUCAS HOLLWEG Chef and food writer XANTHE CLAY Chef, writer, and preserves & freezing queen CHEF’S STEP BY STEP p113 Calum Franklin’s spectacular game pie is made with guinea fowl and wild mushrooms delicious. KITCHEN p110 Learn how to butterfly a leg of lamb, prepare perfect ceviche and much more delicious. KITCHEN p108 Rescue overwhipped cream, find out what fish are in season and get creative with flowers…

CJ Jackson, CEO of the The Seafood School at Billingsgate and Seafish UK ambassador, begins her new column… “Some of the best UK seafood is at its peak now. Make the most of it with simple cooking using the barbecue or a quick spell in the oven” 1 MACKEREL It’s essential that this beauty is very fresh. Look for stiff, glossy fish with really black eyes. It has oily flesh, packed full of omega-3, and it’s at its peak now. The best choice is line-caught. Scottish fish have a higher oil content and are great for barbecuing. South coast mackerel are leaner with sweet flesh. If you prefer it whole, ask your fishmonger to clean it for you. Or ask for it filleted and pin-boned. Great ways to cook it…

By John Campbell, owner and founder of The Woodspeen cookery school Ceviche is made by marinating pieces of raw fish fillet in citrus juice (an acid). The freshness of the fish is key, partly for food safety reasons but also for a better flavour. Avoid using frozen fish as the ice crystals formed during freezing break down the structure of the flesh, giving a mushy texture. EQUIPMENT Use a stainless steel or glass bowl for marinating. Plastic can harbour bacteria and aluminium could react with the acid in the juice. HOW IT WORKS Citrus juice produces a similar effect to heat. It denatures and coagulates the proteins, so the flesh becomes opaque and firm. It’s more delicate than cooking with heat. WHICH FISH SHOULD I USE? Fresh fillets from white…

See how much you know about food with Hugh Thompson’s culinary conundrum. Answers next month ACROSS 1 Indian lentil dish flavoured with tempered (fried) spices (5,4) 6 Cartilaginous fish, great with brown butter and capers (5) 7 German river valley wine region, known for its rieslings (5) 9 Key nutrient in steak, lentils and – see 11 down – spinach (4) 10 Animals and insects that damage crops are called… (6) 12 Almond nougat from Spain, Portugal and Latin America (6) 14 Lacy, fatty tissue used to wrap meat and faggots (4) 17 Name for the iridescent layer inside mollusc shells (5) 18 Choice cut of turkey – or could be roast lamb, pork or beef (5) 19 South American country said to be the home of dulce de leche…

ILLUSTRATION: ISTOCK “ We hear so much about the sustainability of ingredients – what about the sustainability of what they’re wrapped in?” When it comes to cooking, I like to think I’m not too precious – and I have no time for preachy, pious foodies. There’s one thing I will get on my soapbox about, though, and that’s fresh produce and how we care for it. After years of travelling and living all over the world, my biggest bugbear is how we treat our ingredients here in the UK. Head to the shops in Greece (where my family live), Italy, France or Spain and you’re welcomed by piles of beautiful produce that you can touch, smell and squeeze. Even in the big supermarkets there, they don’t tend to go crazy…

RECIPE: JEN BEDLOE. PHOTOGRAPH: KATE WHITAKER. FOOD STYLING: LOTTIE COVELL. STYLING: TONY HUTCHINSON The five-minute recipe Summery watermelon and feta salad SERVES 8-10 AS A SIDE SALAD. HANDS ON TIME 10 MIN Cut 1 ripe mini watermelon into quarters, then slice into rough triangles (no need to peel). Arrange on a platter and scatter over ½ cucumber (halved lengthways, seeds removed, then cut into half moons), 75g mixed radishes, thinly sliced, 200g barrel aged feta cheese, roughly sliced, a handful of fresh mint leaves, shredded, a handful of fresh basil leaves (any large leaves torn), and the zest of 1 unwaxed lemon. Season with freshly ground black pepper and drizzle with a glug of fruity Greek olive oil and a little balsamic glaze. Add a handful of pitted kalamata olives,…

RECIPES THAT WORK Every recipe is rigorously tested by our food team, using state-of-the-art Fisher & Paykel ovens and hobs, so you can be confident they work every time. INGREDIENTS We aim to use easy-to-find seasonal ingredients. We’ll tell you where to find any unusual ingredients and/or what to substitute them with. We use higher-welfare meat for testing, supplied by The Ginger Pig (thegingerpig.co.uk). This symbol next to an ingredient means there are more ideas for using it on our Loose Ends page. HONEST COOKING TIMES Unlike many magazines, our timings include prep such as chopping. Hands-on time is when you’re chopping, stirring or frying. Oven/simmering time is when you can leave the dish in the oven or on the hob. Indicates a vegetarian recipe. Indicates a vegan recipe. Indicates…

WHAT TO EAT AND HOW TO EAT IT Author and health food fan Renée Elliott is founder of the organic supermarket Planet Organic. This book lists 99 ingredients (from meat, fish and fowl, to fruit, veg, grains and more) and packs in information on their nutritional benefits, with useful prep tips and a few recipes alongside. £20; Pavilion THE LEGENDARY CUISINE OF PERSIA The late Margaret Shaida’s classic book on Iranian cooking was published in 1994 and hasn’t been out of print since. This new hardback edition, with colour photos, brings Shaida’s authoritative voice, beautiful writing and gorgeous recipes to a whole new audience. £25; Grub Street NADIYA’S BRITISH FOOD ADVENTURE Published to coincide with the BBC Two series of the same name, the Bake Off star’s new book features…

“ When we launched our Produce Awards in 2016 we had a dream of helping our star small producers with an online store for selling their brilliant products. Every shortlisted producer has a chance to be involved – alongside other products we rate and a few choice kitchen and homeware items. We’ve started fairly small, but over the next few months the offering will grow and grow. Have a browse, see what you think and let us know your opinion. Here’s my editor’s choice from the shop this month – and there’s lots more where these came from.” KAREN BARNES, EDITOR WHERE TO GO TO FIND THESE GORGEOUS THINGS – AND MANY MORE… Visit deliciousmagazine.co.uk/shop NOTE Delivery charges vary. See product information on each item for details. Where items are…

THE COOKERY SCHOOL WHERE Weber Grill Academy, Stoke Newington, London (grillacademy.co.uk; locations nationwide) THE COURSE American Barbecue, £129 for 4 hours TESTED BY Hugh Thompson RECIPE: WEBER GRILL ACADEMY. FOOD PHOTOGRAPH: STUART WEST. FOOD STYLING: ELLA TARN. STYLING: VICTORIA ELDRIDGE WHAT IT’S LIKE The Weber Grill Academy runs different courses at various venues across the UK. London has two venues: The Jolly Gardeners pub in Earlsfield, south London; and, north of the river, Meat N16, a butcher’s shop and deli, which I visited. Instructors are trained by Weber in how to operate the barbecues and cook the recipes. After donning our aprons and meeting our teacher for the day, a dapper butcher called Kai Marsand, we were given a glass of something chilled and started prepping. The various tasks, divvied…

ILLUSTRATIONS: ISTOCK “ There are three things we can’t take home with us: location, location, location” I’m writing this in Greece, looking out over a cobalt Mediterranean from a sleepy coastal backwater near Methana. I’ve been enjoying the light, nameless local white wine, delicate fresh sheep’s cheese called argolida and meze dishes such as fava – not the beans but a purée of yellow split peas. What I’m not going to do is pack some of that wine and cheese in my suitcase, along with the recipe for fava. If I did, I know when I sat down in urban England to eat my culinary postcard from the Peloponnese, I’d be sorely disappointed. It’s a let-down all foodloving travellers know. We might put it down to the wine ‘not travelling’,…

Jodie Burdett had just got married and returned home from honeymoon with husband Ian when she felt a lump. Doctors told her it was probably a cyst as she was young, fit and healthy but, after a biopsy, she received the news that rocked her world: “You have breast cancer.” She was only 32. Jodie immediately decided to gather as much information as possible and found out about Breast Cancer Care, which she describes as her lifeline. She decided she wanted to give something back, not just to her friends and family but also to Breast Cancer Care, so she held an Afternoon Tea, just a week before beginning chemotherapy. The event was a huge success and she raised almost £10,000. Jodie, a delicious. subscriber, is now in remission and…

RECIPE AND FOOD STYLING: KATY MCCLELLAND. PHOTOGRAPH: ALEX LUCK. STYLING: DAVINA PERKINS COOKED BASMATI RICE Middle Eastern-style fried rice SERVES 2. HANDS-ON TIME 20 MIN NEXT TIME Make a weekend version. Using an ovenproof pan, complete the recipe, adding 1½ tsp cumin seeds to the spice mix (step 1). Stir 60g dried sour cherries into the pan at the end of cooking, then sprinkle over 100g crumbled feta and the rest of the spice mixture and brown under a hot grill. Serve sprinkled with more fresh herbs, a dollop of yogurt and a squeeze of lemon juice. FOOD TEAM’S TIP Cool leftover cooked rice as quickly as possible (within 1 hour) by spreading it over a shallow tray, then cover and store in the fridge for up to 24 hours.…

RECIPE AND FOOD STYLING: ELLA TARN. PHOTOGRAPH: KATE WHITAKER. STYLING: TONY HUTCHINSON Summer berry pavlova roulade SERVES 8. HANDS-ON TIME 35 MIN, OVEN TIME 25 MIN MAKE AHEAD Cook the meringue 2-3 hours ahead and store in a cool, dry place. Make the filling and roll the roulade just before serving. HOW WE DID IT Instead of sweetened, whipped double cream, we filled the roulade with lower-fat but still creamy greek yogurt. Instead of sweetening it we added vanilla, lemon zest and mint. • 4 medium free-range egg whites • 1/4 tsp cream of tartar • 180g white caster sugar • 1/2 tbsp cornflour • 1 tsp white wine vinegar • Icing sugar to dust • 30g blueberries, plus a few extra • 30g blackberries, plus a few extra •…

1 Use a sharp boning knife (if you don’t have a boning knife, a small stiff paring knife will do). Put the lamb leg on a non-slip chopping board, then run your knife down both sides of the shin bone to release the flesh. 2 In careful strokes, run your knife down the white line of fat that runs along the bone down to the thigh bone (you can feel the bone if you push your fingers into the cut). Cut through the flesh to reveal the bone. 3 Once the bone is exposed, work your knife all around the bone towards the hip joint, keeping the blade as close as you can to the bone to prevent wastage. Once the thigh has been released completely, pull up the bone…

“ Some game birds are more delicate than others and can get lost among the robust, comforting flavours of a traditional game pie, especially when it contains big flavours such as red wine, juniper, thyme or rosemary. This pie gives those birds a chance to sing a little louder, and it’s the perfect gentle start to the emerging game season. The sauce is one of my favourites and is based purely on concentrating flavour using the poaching stock from cooking the birds, which adds layers of complexity.” CALUM’S STORY He began his career at Chapter One restaurant in Kent and has also worked at classic British restaurants such as The Ivy in Covent Garden and Roast in Borough Market, where he developed a passion for British produce and for letting…