Innholdsfortegnelse for Jun-18 i Delicious UK

How much food do you throw away each week? In our household we veer between doing well and getting the occasional fail sticker, although we’ve improved drastically since I first read the shaming statistics about how much food our nation chucks in the bin. My husband used to find it impossible to resist a bargain, until it finally sank in that it’s not a bargain if you can’t use it before it spoils. My kind of money-saver is one you can freeze, but that sometimes results in things disappearing into the freezer only to emerge as UFOs (unidentified frozen objects) a year later with missing or rubbed-off labels. More than once I’ve defrosted something thinking it was bolognese, only to discover it’s mashed over-ripe banana destined for a…

SAVOUR A bit of a cliché, perhaps, but these whisky chocs from Hotel Chocolat are sure to hit the sweet-and-boozy spot. £10 for a box of 12, from stores nationwide; hotelchocolat.com DRINK This limited-edition gin has been aged in oak barrels for one year, imparting a complex, almost spicy flavour and an unusual amber hue. Plus, 15 per cent of profits go to elephant conservation. Elephant Aged Gin, £49.95/50cl, masterofmalt.com READ Where do chefs eat when they go out? That’s the question answered by 653 of them in a tome that would seriously damage your toes if you dropped it. Top recommendations from those in the know. £19.95, Phaidon…

EATING… LAO FOOD. I’m writing this from Villa Maly in Luang Prabang, making plans to bring food tours out to Laos later in the year. Last night it was southern French at Bistro Pastis; today it’s fab Lao food at Pha Tad Ke Botanical Garden Café. READING… DEBORA ROBERTSON’S DOGS’ DINNERS. Not just because I want to give my two rescue mutts the best food I can, but because Debora is one of the wittiest writers I’ve met. She’s even written recipes for you to share with your pooch! WANTING… THE NEW SMEG BLACKBOARD RETRO STYLE FRIDGE-FREEZER (otherwise known as the FAB28RDBB). Write poetry upon it with colourful chalks, or perhaps that you need more kitchen paper and peas – frozen, of course.…

Fish and chip tacos with pea guacamole SERVES 4. HANDS-ON TIME 20 MIN, OVEN TIME 20 MIN MAKE AHEAD Have everything ready to go a few hours ahead and keep in covered bowls in the fridge. Fry the fish and warm the tortillas just before serving. CJ’S TIP A close relative of cod, haddock is a great buy, particularly when fished from the North Sea (with an MSC certification), Iceland and Norway. FAS (frozen at sea) haddock is particularly good. FOR THE MATCHSTICK CHIPS • 2 large maris piper potatoes, peeled and cut into matchsticks • Olive oil for frying and drizzling FOR THE QUICK-PICKLED RED ONIONS • 1 red onion, sliced into thin half-moons • 2 tbsp red wine vinegar • 1 tsp sugar FOR THE PEA GUACAMOLE •…

ABEL & COLE The organic food delivery pioneer also delivers sustainable fish. Its seasonal selection changes weekly. abelandcole.co.uk SPECIAL OFFER To get 20% off your first and fourth box from Abel & Cole, enter ‘FISHOFFER’ online (see T&Cs, p129). FISHBOX Scottish seafood ‘subscription’ service that delivers sustainable Scottish-caught fish throughout the UK. fishbox.co.uk THE CORNISH FISHMONGER Seasonal, sustainable fish from small-scale Cornish fishermen. thecornishfishmonger.co.uk SOLESHARE Sustainably sourced seafood, direct from suppliers to London-based consumers, for collection at designated pick-up spots around the capital. soleshare.net COOMBE FARM ORGANIC Organic farmed and sustainably caught fish sourced from Devon and Northern Ireland, delivered to mainland UK. coombefarmorganic.co.uk ON OUR ONLINE SHOP SOLE OF DISCRETION Fish from a collective of small-scale fishermen based in Plymouth Harbour, delivered to your door. soleofdiscretion.co.uk…

“There are few things more deeply savoury, satisfying and delicious than salty, smoky lamb cooked over a crackling wood fire. Except, perhaps, salty, smoky mutton cooked over a crackling wood fire. I love mutton. It has acres of character and flavour, with rich, claret-dark meat marbled with ivory-coloured fat. It’s not just the taste that’s wonderful… These hardy, natural grazers have lived a long and productive life compared to that of lamb. They’ve seen warm summers turn into cold winters. They’ve produced wool each year for thick jumpers and cosy socks. They may well have produced milk for cheese and yogurt and produced lambs, which have the potential to go on and do the same, again and again. At River Cottage we keep a small flock of Poll Dorset sheep…

GRAB A BARGAIN • Estevez Pinot Noir Reserva 2016, Central Valley, Chile (£4.79, Aldi) Hurrah for a bargain red that’s light enough to enjoy on its own. For a nibble, pair its red-cherry fruit with charcuterie and mild cheeses. • Blueprint Fairtrade Chenin Blanc 2017, Olifants River, South Africa (£5.99, Waitrose) Lively cocktail of crisp citrus and juicy peach. Just the right white in summer with grilled fish, especially salmon. • Animus Vinho Verde 2017, Portugal (£6.49, Aldi) Refreshing, slightly spritzy and zingy with lemon. A modest star for sardines or little fried fish such as whitebait. Only 11 per cent alcohol. FRIDAY SPECIAL • Taste the Difference Primitivo del Salento 2016, Italy (£7.50, Sainsbury’s) Prunes, raisins and dried figs all mingle in this red from Italy’s Salento region. Best with red meats. • Winemaker Series…

MINIMISE WASTE For heaps of ideas check out the Love Food Hate Waste website. lovefoodhatewaste.com NEW COOKERY COURSE Enrol on a Waste Matters evening class at London’s Cookery School at Little Portland Street. Starting in September, each three-hour session will teach you how to whip up appetising meals from off-cuts and leftovers. £125;cookeryschool.co.uk SHARE THE SURPLUS Food-sharing app Olio (olioex.com) connects local people with surplus food from homes and businesses. Bought too many carrots? Use the app to share them with neighbours. The Too Good to Go app (toogoodtogo.co.uk) is worth checking out, too, as it connects you to cafés and restaurants in your area selling uneaten food at a discount. TRY SOME REAL JUNK FOOD Cafés all over the UK are repurposing landfill-destined food to conjure up fantastic ‘Pay…

Bibimbap (Korean rice bowl) SERVES 1. HANDS-ON TIME 15 MIN KNOWHOW Kimchi is a spicy/garlicky fermented Korean relish – it's very moreish. FOOD TEAM’S TIP You can use any minced meat or vegetables you fancy for this recipe. • 100g British beef mince (see tip) • 1 garlic clove, crushed • 1 tbsp white wine vinegar • 1 tbsp gochujang paste (Korean fermented soybean chilli paste, from most large supermarkets), sriracha or similar chilli sauce, plus extra to serve • 1 tbsp soy sauce • Toasted sesame oil for frying • 200g pack stir-fry vegetables • 60g baby leaf spinach • 1 large free-range egg • 130g pouch steamed basmati rice • Sesame seeds to serve • Kimchi to serve (optional; we like Kim Kong kimchi from Planet Organic and…

The master recipe Meatballs in tomato sauce SERVES 8 (2 MEALS FOR 4 PEOPLE). HANDS-ON TIME 35 MIN, SIMMERING TIME 20-25 MIN MAKE AHEAD Make up to 3 days ahead and keep in an airtight container in the fridge. • Olive oil for frying • 3 onions, finely chopped • 3 garlic cloves, crushed • 2 tsp cumin seeds • 1 tbsp tomato purée • 1-2 tbsp ancho chilli paste or chipotle paste (depending on how hot you want it) • 2 x 400g tins chopped tomatoes • 500ml beef stock • 1kg free-range British beef mince • 2 large free-range eggs, beaten • 100ml whole milk • Rice, pasta and parmesan cheese to serve 1 Heat a glug of oil in a large, deep heavy-based frying pan. Add the…

Baked feta with honey, chilli and mint SERVES 4. HANDS-ON TIME 10 MIN, OVEN TIME 15 MIN, GRILL TIME 3-4 MIN Heat the oven to 200°C/180°C fan/gas 6. Put a large piece of foil on the work surface and cover with a same size piece of non-stick baking paper. Put a 200g pack of feta on top, drizzle over 1½ tbsp clear honey, a glug of olive oil and season with salt and pepper. Add 1 finely sliced banana shallot and a good pinch of chilli flakes. Fold up the foil and paper around the feta to form a parcel, scrunch to seal, then put on a baking tray with 2 garlic flatbreads. Bake for 15 minutes, then remove the tray from the oven and put the flatbreads on a…

The Mediterranean diet is not just about specific foods and nutrients but also about the way in which the food is produced, cooked, eaten and shared. The diet was recognised by UNESCO in 2010 as an Intangible Heritage of Humanity, describing it as ‘a set of skills, knowledge, practices and traditions ranging from landscape to the table’. It is, says Susie, about “fresh, simple and seasonal food, and using as few ingredients as possible. Recipes make the most of one’s means, be it cheap cuts of meat (diets are low in beef but make the most of sheep, goat and poultry) or pulses. There is lots of fish and shellfish, and extra-virgin olive oil is also key.”…

1 Fill a large bowl with cold water, then squeeze in the juice of a lemon and add some lemon slices. Have a halved lemon to hand to rub all over the artichokes as you prepare them. The lemon juice will prevent the artichoke from oxidising and turning brown. 2 Pull off the tough, dark green outer leaves of the artichoke. Continue until you’re left with the light, tender leaves in the centre, then rub all over with the halved lemon [A]. 3 Slice off the top 2cm of the remaining leaves. Trim the stalk, leaving about 2.5cm, and rub the cut surface with the lemon [B]. 4 Use a small, serrated knife to trim the remaining dark green skin from the artichoke and the top of the stalk, rubbing…

Using strong white bread flour produces an open texture similar to bread, but you could use ordinary plain flour for a softer, cake-like texture. Prove the bread in a warmer area of your kitchen; alternatively, you can turn the oven on for 3 minutes, then turn it off, and put the dough into the oven to prove. Don’t let it get too warm, though, or you may end up with a greasy loaf. Don’t be tempted to increase the oven heat in step 8. You’re just looking to warm the slices through and create a pale golden colour on top.…

LEVANT: NEW MIDDLE EASTERN FLAVOURS Palestinian-born Rawia Bishara, chef-owner of the esteemed Tanoreen restaurant in Brooklyn, cooks up enticing recipes from across the Middle East. A few influences and ingredients from South Asia, Italy and the US sneak into the dishes too. Kyle Books £25, out 7 May MADE IN LONDON: THE COOKBOOK Part history, part shopping and travel guide, with recipes and a cast of London’s best-known characters from Pepys to Paddington. This paean to London and its food by Leah Hyslop is a joy and encourages both reading and cooking – a good combo. Absolute Press £26 CUBA: THE COOKBOOK This big, colourful book, written by two of Cuba’s leading food authorities, Madelaine Vázquez Gálvez and Imogene Tondre, gathers together 350 home-cooking recipes and traces the impact that…

1 Food & culture Bristol has become a thriving hub of food activity and never more so than this month, which sees the return of Bristol Food Connections. It’s a city-wide celebration of community and diversity, with food as the lynchpin drawing people together. This year there will be an amazing 100-plus events going on across the city between 11 and 17 June. One highlight is a feast on the 14th where the entire menu is being made from food that would otherwise be thrown away. bristolfoodconnections.com 2 Fancy a G&T? It’s no longer a simple question, with the advent of so many gins and myriad botanicals to negotiate – plus, recently, flavoured tonic waters adding to the complex decision of what to have with what. Find the match-made-in-heaven answers…

1374 One of the first outbreaks of ‘dancing mania’ was recorded in Aachen, Germany, on 24 June. People started jigging erratically, then collapsing from exhaustion. It’s now thought the symptoms were in fact spasms, linked to ergot poisoning from contaminated grain. 1883 Gloucestershire brothers William and James Horlick were awarded a patent for their non-perishable, high-calorie malted milk on 5 June. Made in their Slough factory, it was sold to ‘infants, invalids, the aged and travellers’ – including polar explorers. 1939 ‘King tries hot dog and asks for more’ announced The New York Times on 11 June after President Roosevelt served King George VI a hotdog at a picnic. 2008 On 20 June Mars was revealed to have once held water, after Nasa announced that the Phoenix Mars Lander had…

BONJOUR HAPPINESS Growing up in South Africa I studied drama because my mother was an actress, then I swapped to art because I wanted to try stage design. But I wasn’t much good at either, so I persuaded my long-suffering father to let me go to Paris to study French. I wanted to see the big wide world and live a little. Much as I loved the language, I ended up falling for boeuf bourguignon, not Baudelaire. SIMPLE IS BEST Paris was wonderful. I remember eating cassoulet in a basement café with gingham tablecloths, paintings on the walls – very Left Bank. I thought I’d like to have a restaurant like that. I’ve always liked simple food and my favourite thing is to be at a table with family and…

“Our online shop gives brilliant small producers a platform to promote their products, and you the opportunity to browse and buy their artisan food, drinks and homewares from the comfort of your home. These are my current favourites.” PHOEBE STONE, FEATURES ASSISTANT CURRY FAVOURITE The closure of my favourite Indian takeaway in southeast London has prompted me to improve my curry-making skills, and quality ghee is key. This clarified butter, handmade in the West Country using local, cultured butter from grass-fed cows, won two stars at the Great Taste awards last year. Happy Butter organic ghee, £8.50 for 300g A BROWNIE FOR EVERYONE I live with a vegan and have been attempting to perfect a vegan brownie recipe, but nothing from my kitchen has hit the dense-and-gooey spot just yet,…

Make the most of the season’s finest produce with the Fisher & Paykel RS90AU1 fridge freezer. Its ActiveSmart Foodcare system, which helps keep food fresher for longer, uses technology that understands how you use your fridge and adjusts the temperature, airflow and humidity inside accordingly. The large spacious shelves and clever fully extendable bins make this fridge freezer flexible enough to handle the abundance of in-season fruit and vegetables, while the fast-freezing freezer drawer means you can freeze leftovers quickly, locking in their nutrients and goodness. Discover the full Fisher & Paykel fridge range at fisherpaykel.com/uk…

PHOTOGRAPHS: KATE WHITAKER & TOBY SCOTT.FOOD STYLING: LOTTIE COVELL & JEN BEDLOE. STYLING: LYDIA MCPHERSON & WEI TANG THE DARK CLASSIC Espresso martini cheesecake SERVES 8-10. HANDS-ON TIME 40 MIN, OVEN TIME 1 HOUR 20 MIN, PLUS 1 HOUR COOLING AND 4 HOURS CHILLING MAKE AHEAD Make to the end of step 6 up to 2 days ahead, cover and chill. Top with syrup to serve. • 250g Dark Chocolate Hobnobs • 2 tbsp ground coffee • 70g unsalted butter, melted • 175g dark chocolate, chopped • 2 x 280g packs full-fat cream cheese (we used Philadelphia) • 125g caster sugar • 150ml soured cream • 50ml Kahlúa • 50ml strong espresso coffee, cold • 2 tbsp cornflour • 3 medium free-range eggs • Chocolate coffee beans to serve FOR…

“Since I was a little kid I was drawn to the kitchen. My mum is a good cook, so we’d always have the best home-cooked food. As with any family in Argentina, Sundays were all about getting together for an asado (Argentinian-style barbecue). This was my father’s department so I learned my love for food from both my parents. Every Sunday my dad would go through the ritual of lighting the fire, seasoning the meat and, of course, opening a bottle of good wine. The meat could be beef fillet, short rib, blood sausage or pork belly but the meal was never complete without some of mum’s famous empanadas. The grilled meats and empanadas went perfectly with a fresh tomato and red onion salad, chimichurri (a spicy, herby Argentinian sauce)…

A quick glance at fish and shellfish can usually tell you all you need to know about its quality • If it’s a whole fish, is it shiny? Fish that are past their best will look dull with a faded colour. • The eyes should be clear, not cloudy. Fish such as mackerel and bass should have a bright gold ring around the cornea. • Is the fish firm to the touch? Some fish are best stiff (in rigor mortis) including all oil-rich fish: mackerel, herring and sardines. This indicates they’ve been out of water for a short time and they’ve been stored on ice. • Does it smell pleasant? A fresh ozone, herbaceous and cut grass aroma is good. Old seaweed and ammonia are not! • Are the gills…

According to a 2018 YouGov poll carried out for the Marine Stewardship Council, 88 per cent of UK shoppers believe that in order to help protect the oceans, they should buy seafood from sustainable sources. That’s not always straightforward, but there are ways to make sure your choice is as sustainable as possible: ASK QUESTIONS Retailers must state the species of fish, whether wild or farmed and the capture area. Don’t be afraid to ask fishmongers or restaurants about the provenance of the fish they’re selling and how/where it was caught. KEEP UP TO DATE Check out the Marine Stewardship Council (MSC) website, which lists which fish it recommends avoiding or eating. Download their Sustainable Seafood PDF guide or app for your smartphone. CHECK THE LABEL Choose fish with ‘eco-labels’…

Confit cherry tomatoes with honeyed feta haydari & pickled za’atar SERVES 6-8 AS A STARTER. HANDS-ON TIME 40 MIN, OVEN TIME 25-30 MIN “Confit tomatoes are an item that I like to have in reserve in my fridge. Delicate, sweet and intense in flavour, they work well in salads, but also with most fish, meat and vegetables. They make for a fast and simple mezze, spooned onto a plate as is or paired with a creamy side, such as a whipped feta haydari (my version of the classic yogurt dip), labneh or crème fraîche. The infused confit oil makes a great base for dressings, too.” MAKE AHEAD Store the confit tomatoes, submerged in oil, in a large sealed jar in the fridge for up to 3 weeks. The pangrattato will…

“June is my favourite month of the year, and not just because my birthday falls at its end (hint, hint). After the sunshine and showers of spring, this is when summer starts in earnest; it’s finally safe to go out without a coat, yet the world is still young, green and lovely. Shops and menus are filled with home-grown treasures – the last of the British asparagus crop, new potatoes, strawberries and tender broad beans the size of a baby’s fingernail – and there’s a freshness in the air, a sense of holidays to come. It’s also the ideal moment to fill the hamper and head for the green hills, before the grass turns to straw and the wasps come out in force. To be frank, I love eating outdoors…

New-wave white wines Our choice of summer whites has grown, with far more adventurous grape varieties on the shelves than the usual sauv blancs and (yawn) pinot grigio. Varieties such as vermentino, furmint, pecorino and assyrtiko offer refreshing, mainly oak-free styles to slake one’s thirst. From Italy’s Abruzzo region, good-value Cestino Pecorino 2017, Terre di Chieti (£5.99, Co-op) is a quaffing white, made from the zesty pecorino grape. Flavours of lemon and white peach match with light risotto. Hungary’s furmint variety is often used to make dessert wine but Taste the Difference Dry Furmint 2016, Royal Tokaji (£10, Sainsbury’s) is a rarer, dry version with mineral freshness. From the Greek island of Santorini, Atlantis 2017 (£12, Marks & Spencer) isn’t cheap, but this crisp, blossom-scented wine made from assyrtiko grapes…

WEEKNIGHT PROMISE Your guarantee for every recipe in this feature: NO MORE THAN… • 10 ingredients (not including oil) • 30 minutes hands-on time • 650 calories per portion (but most recipes have fewer) • 10g sat fat per portion PLUS… • No unnecessary added sugar Chicken and spring green flatbreads SERVES 4. HANDS-ON TIME 15 MIN, GRILLING TIME 15 MIN FOOD TEAM’S TIP If the broad beans are young there’s no need to pod them. NEXT TIME Top the flatbreads with ham, leftover cooked mince or shredded roast lamb. • 2 garlic flatbreads • 200g podded broad beans (defrosted if frozen; see tip) • Juice ½ lemon • 4 fresh mint sprigs, leaves picked, plus a few extra to garnish • Bunch spring onions, trimmed • 100g cooked chicken…

Carrot fritters with spiced yogurt SERVES 4. HANDS-ON TIME 30 MIN MAKE AHEAD Make the fritters a few hours in advance, stack with squares of greaseproof paper between them to prevent sticking and keep chilled. Crisp up in a hot oven for 10 minutes before serving. • 50g plain flour • 1½ tsp ground cumin • 1½ tsp ground coriander • 1 small bunch fresh coriander, chopped, a few leaves reserved • 1 garlic clove, crushed • 1 tbsp olive oil, plus extra for frying • 3 medium free-range eggs, beaten • 3 carrots, grated, excess water squeezed out • 2 onions, sliced • 150g feta, crumbled FOR THE SPICED YOGURT • 1 tbsp olive oil • ½ tsp ground coriander • ½ tsp ground cumin • 1½ tsp ground…

Quick vegetable minestrone SERVES 4. HANDS-ON TIME 20 MIN • Olive oil for frying • 1 onion, finely sliced • 2 large garlic cloves, crushed • 3 carrots, finely sliced on the diagonal • 120g small pasta shells • 1.5 litres fresh vegetable stock • 1 broccoli, cut into small florets • 1 small pointed cabbage (also called hispi or sweetheart cabbage), finely shredded • 3 tbsp fresh green pesto (check it’s vegetarian, if need be) • Grated zest and juice 1 lemon • Small bunch fresh flatleaf parsley, roughly chopped • Grated parmesan (or vegetarian alternative) to serve 1 Heat a large saucepan with a glug of olive oil, add the onion and fry on a low-medium heat for 5 minutes, stirring occasionally. Add the garlic and carrots, then…

Once upon a time, chocolate was seen as an indulgent treat. Now, if some headlines are to be believed, it’s approaching the status of a health food. To enjoy a few squares of dark chocolate these days is synonymous with boosting your brainpower, lowering your blood pressure and reducing your risk of heart disease. So is this all just wishful thinking, or is there a scientific basis to the story? Chocolate companies have had their own role to play in research to discover if chocolate is good for us. Over the past few decades, chocolate manufacturer Mars, as just one example, has poured millions of pounds into researching the science of chocolate, with many of its studies drawing positive conclusions. The focus has fallen on the health-enhancing, disease-fighting potential of…

Healthier chocolate and walnut brownies MAKES 16. HANDS-ON TIME 20 MIN, OVEN TIME 20-25 MIN MAKE AHEAD Store in an airtight tin for a few days or freeze, well wrapped in cling film and foil, for up to 3 months. HOW WE DID IT By swapping the usual butter for apple sauce and removing the eggs we’ve reduced the fat but achieved a soft, sweet chocolatey brownie. • 250g apple sauce from a jar (we used Essential Waitrose Bramley Apple Sauce) • 1 tsp vanilla extract • 35g cocoa powder • 100g self-raising flour • ½ tsp bicarbonate of soda • 60g caster sugar • 90g dark chocolate chips • 70g walnuts, chopped • Icing sugar for dusting YOU’LL ALSO NEED… • 20cm square cake tin lined with non-stick baking…

MEET OUR EXPERTS JEN BEDLOE Food editor SOPHIE AUSTEN-SMITH Deputy food editor OLIVIA SPURRELL Cookery assistant LUCAS HOLLWEG Chef and food writer XANTHE CLAY Chef, writer, and preserves & freezing queen CHEF’S STEP BY STEP p109 James Clarke from Dominique Ansel Bakery makes exquisite pistachio rose bostocks delicious. KITCHEN p104 Cookery tips and tricks, including how to prepare globe artichokes SUMMER KNOW-HOW p106 Match the nibble to the tipple…

Granny – or great or great-great granny, depending on your age – probably hadn’t heard of clean eating, the 5:2 diet or Hugh F-W’s War on Waste. But she was a fount of wisdom when it came to what, and how, we should eat. So would her advice hold up today? “WASTE NOT, WANT NOT” This mantra is particularly relevant. Past generations made the most of everything they bought, making stocks and soups from leftovers. Even when time is short, it doesn’t take long to chop that solitary bendy carrot into a stir-fry. See p72 for more waste-saving ideas. “CLEAR YOUR PLATE” It all depends how much you put on your plate. Portion sizes have got bigger while our activity levels have fallen. We eat more protein than we used…

Use our tips and you’ll achieve peaks of perfection – just the thing for our summer showstopper on p68 1 START WITH CLEAN EQUIPMENT Even the tiniest speck of grease can stop egg whites from whisking to their full volume, so make sure the whisk and bowl are scrupulously clean. Wiping them with lemon juice first, then drying well, will help. 2 USE FRESH EGGS When egg whites are whisked, the protein creates a mesh-like structure that traps pockets of air, creating a light, foamy texture. As eggs age, the protein starts to break down, so the resulting meringue will be less stable. Fresh eggs take longer to whisk but will give a more stable result. 3 SEPARATE THE EGGS CAREFULLY To prevent any trace of egg yolk finding its…

Cook any recipe from the June issue and send us a picture for your chance to celebrate elderflower season with award-winning Luscombe drinks and Brend Hotels. One winner will win a hamper of Luscombe elderflower drinks worth £100, plus a two-night midweek stay for two with breakfast at a luxury family-run Brend Hotel of their choice in Devon or Cornwall, with travel costs included**. Indulge in this relaxing southwest stay while enjoying the quintessential English flavour of delicate elderflower thanks to Devon-based Luscombe drinks. Created using hand-picked elderflowers and soft Devon spring water, these refreshing tipples are just the remedy for hot summer nights. luscombe.co.uk; brend-hotels.co.uk FOR YOUR CHANCE TO WIN… Make any recipe from the June issue, take a photograph and share it with us* TO ENTER & FOR…

THE COOKERY SCHOOL WHERE Demuths Cookery School, Bath ( demuths.co.uk ) THE COURSE Vegan Fast and Delicious, 10am-4pm, £95, including refreshments and lunch TESTER Jess Sutton WHAT IT’S LIKE Demuths Cookery School specialises in plant-based cooking. Owned by chef, restaurateur and veggie pioneer Rachel Demuth, its HQ is a beautiful Georgian townhouse in Bath. My class was a half-day but the school also offers full-day, evening, weekend and longer courses; all are vegetarian, covering Mexican, Indian, Japanese, Spanish, Italian and other cuisines, plus raw and gluten-free cooking classes too. Bath looked wonderful in the morning sunshine and the warmth of the city was echoed in the friendly welcome from staff. The school has great views – almost too gorgeous to turn away from while we tucked into our…

HOW WE TEST Our panel are taste experts. We conduct our tests without packaging, so our tasters don’t know who produced each product or how much it costs. And to prevent one tester influencing another, the panel aren’t allowed to confer during the tests, so the results you read below are unbiased. WHAT WE LOOKED FOR Freshly squeezed orange juice is packed shortly after pressing. It might be pasteurised (heat treated) to help prolong shelf life, but the use-by date must be within 14 days*. It should have a refreshing, vibrant taste akin to biting into a real orange. Sweetness and acidity need to be well balanced, with no excessive pithy bitterness. Where pulp is included, it should be abundant and juicy. WINNER  Marks & Spencer 100% Freshly Squeezed Orange…

When I moved to Bologna 20 years ago, tourists were something of a rarity. Now the city is fast becoming one of Italy’s top travel destinations. Bologna’s compact medieval city centre, with its piazzas, towers and porticos, has had a welcome facelift, and the airport is in the middle of a major enlargement programme. The city’s been dusting itself off and dressing up to welcome a growing number of culture-hungry (and just plain hungry) travellers. Bologna is considered by many – including the proud locals – to be Italy’s food capital, and good eating is deeply ingrained in the city’s culture (it’s not nicknamed La Grassa – the fat one – for nothing). Wherever you go there’s an embarrassment of riches when it comes to eating options. The famous tagliatelle,…

Ristorante Cesarina’s stecchi fritti alla petroniana MAKES 8. HANDS-ON TIME 20 MIN “These little snacks are simple and quick to prepare and tasty and fun to eat, but we’re one of the few restaurants still serving them in Bologna”, says Peter Rambaldi, chef at Ristorante Cesarina, which serves traditional Bolognese food opposite the Seven Churches complex in pretty Piazza Santo Stefano. “Bolognese cuisine was generally heavier in the past and an option for this recipe was to make a rich béchamel sauce with parmesan cheese and egg and coat the stecchi in it before dipping them in beaten egg and breadcrumbs. This version is lighter.” FOOD TEAM’S TIP To shallow-fry the sticks, heat a glug of oil in a large frying pan, then fry the sticks for 5-8 minutes, turning…

The vast majority of people who start on a diet will fail… The diet industry knows this all too well At this time of year, a powerful industry springs into life, using time-honoured techniques to make us feel ugly, inadequate and ashamed. Look in the mirror, it says. You’ve become too fat to enjoy the summer. If you don’t buy into our false hope, then you’ll never wear a swimming costume, never enjoy the beach, never really be loved. It’s hardly surprising that as the weather warms up, instead of embracing the good times, many of us embark upon a diet. This is a great shame because, when it comes to food, we’d perhaps all benefit from doing more of certain things – eating more vegetables, more oily fish, a…

Socca pizzas with taleggio and broccoli MAKES 6 PIZZAS. HANDS-ON TIME 2 HOURS • Olive oil for frying • 3 red onions, finely sliced • 2 tbsp redcurrant jam • 250g tenderstem broccoli • 200ml crème fraîche • 1 large garlic clove, crushed • Grated zest 1 lemon • 100g taleggio cheese, sliced • Small handful fresh oregano leaves FOR THE SOCCA BASES • 200g chickpea (gram) flour • 60g grana padano cheese, grated • ½ tsp salt • 100ml olive oil YOU’LL ALSO NEED… • 20cm non-stick frying pan 1 For the socca bases, put the flour, cheese and salt in a large bowl. Slowly whisk in 500ml cold water and the olive oil to form a thick batter. Set aside to rest somewhere for about 30 minutes. 2…

SERVES 4-6 (MAKES ABOUT 40). HANDS-ON TIME 40 MIN, PLUS COOLING • 200g whole milk • 100g unsalted butter, cubed • 100g plain flour, plus extra to dust • 60g Grana Padano Riserva, finely grated, plus extra to serve • 3 medium free-range eggs • Pinch freshly grated nutmeg • Sunflower oil for deep-frying 1 Put the milk, butter and a pinch of salt in a medium pan. Put over a medium heat, stirring until melted and combined. 2 Turn the heat to low, then add the flour and beat using a wooden spoon until smooth. Next, add the Grana Padano and beat until the mixture comes away from the sides of the pan. 3 Put the mixture into a bowl and mix in the eggs one at a time…

THROUGHOUT JUNE Belvoir Elderflower harvest, Leicestershire Cordial and pressé maker Belvoir picks more than three million elderflower heads in the short flowering season and each year invites the local community to help with the harvest. Check the website for dates, then head to the farm’s 90 acres of organic elders in the Vale of Belvoir. You’ll be paid £2.20 per kilo you pick. belvoirfruitfarms.co.uk 10 JUNE Open Farm Sunday, nationwide Hundreds of farms across the UK open up to the public to showcase the diversity of British farming. Explore Solley’s in East Kent before trying their ice cream sold from a traditional parlour; or see sheep dogs at work and make butter at Cheltenham’s Court Farm. Elsewhere there are tractor rides, cheese tastings and talks on bees. Free; visit farmsunday.org…

“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 SWAG BAG I’ve fallen for this hardwearing, heavy-duty, smart looking shopping/general carry-all bag from Sainsbury’s, which I’ve been putting through its paces for several weeks now. It’s made from tightly woven coiled fabric and I can tell it’s made to last – plus it’s only £15. A proper bargain. From selected stores. New cheese on the block When cheesemaker Mary Quicke launches a new creation it’s a food moment worth checking out.…

Outside, chickens are free to dust-bathe and forage for food WHAT OUR FINAL JUDGING PANEL SAID “Tremendous flavour with a robust, dense texture. The juices are rich and savoury” If I asked you to conjure up a vision of a free-range chicken farm, you might imagine something like Tony Ireland’s plot in Driffield, Yorkshire – the old brick farmhouse, doors and windows painted primrose yellow, with a brood of bantam hens shuffling across the lawn. His family have been farming here since 1905, but there’s more to this operation than meets the eye. Tony is a supplier to T Soanes & Son Poultry, who rear more than 5 million chickens a year in Yorkshire across 12 farms, including two dedicated free-range sites. Why does a burgeoning business continue…

PEAS “If you don’t like peas,” wrote Lemony Snicket, “it’s probably because you have not had them fresh.” Which is a very good point. Unless you’ve had them ‘fresh’ from the vegetable aisle of the supermarket. If ever there was a vegetable less suited to the supermarket system than the pea, I’d like to hear about it. Just the sight of those over-ripe pods, all set to do their natural twist-and-flick that hurls the peas off into the soil, upsets me. Why? Because I know they contain the fresh pea at its hard-as-a-bullet worst. The joy of fresh peas lies in picking them, podding them and cooking them as soon as is humanly possible. The sugar in peas starts to turn to starch as soon as they’re picked and rapidly,…

“This is a summery spin on roast pork. I use yellow peaches that still have a little bite as they hold their shape better and give a sweet-sharp contrast to the pork. The courgette gratin is a favourite in my house. It’s light and fresh, and also great on its own with a well-dressed salad.” BEN TISH, CULINARY DIRECTOR, THE GAME BIRD Roast pork with peaches, garlic roast potatoes and courgette gratin SERVES 6. HANDS-ON TIME 30 MIN, OVEN TIME 2 HOURS 5 MIN, PLUS RESTING FOR THE COURGETTE GRATIN • 6 courgettes, trimmed and cut into 0.5cm diagonal slices • Olive oil • 1 onion, finely sliced • Grated zest ½ lemon • 80g parmesan, grated • 100ml double cream • 120ml mascarpone • Handful coarse breadcrumbs FOR THE…

Just five types of fish make up 80 per cent of fish consumed in the UK (known as ‘the big five’): salmon, prawns, canned tuna, cod and haddock. Increasing the range of the fish we eat can help take the pressure off stocks and cut down on by-catch – and you may make some delicious discoveries. The following are green-rated (good to eat) by the MCS: • bib or pouting • black bream, porgy or sea bream • dabs • flounder • Cornish sardines or pilchards • grey and red gurnard…

“Courgettes are the perfect summer vegetable – versatile, easy-to-prep and in plentiful supply from now until September. Eat raw, lightly steamed, grilled – or shred into courgetti with lemon zest and garlic prawns. Need a couple more ideas? This laid-back salad balances the delicate sweetness of courgettes, goat’s cheese and honey with salty, umami-rich kalamata olives. Or coat slices in a light batter – crisp-fried and served with a ponzu dipping sauce and a chilled glass of white wine, they’re addictive.” JEN BEDLOE, FOOD EDITOR Griddled courgette salad with olives, goat’s cheese and honey SERVES 4-6 AS A STARTER OR SIDE SALAD. HANDS-ON TIME 20 MIN FOOD TEAM’S TIP This would also work well with burrata or very soft buffalo mozzarella. • 5 small/medium courgettes, sliced lengthways into long strips…

Josh grew up in Hampstead Garden Suburb, the youngest child to South African parents. He trained at Le Cordon Bleu before finding his spiritual home working with Yotam Ottolenghi. In 2015 he and business partner Mattia Bianchi opened Berber & Q restaurant, which Josh describes as “owned by a Jewish Londoner and an Italian Catholic serving Arabic-inspired, North African/ Middle Eastern/ American barbecue food out of a railway arch in east London”. He and Mattia have since opened Berber & Q Shawarma Bar and Spitalfields Market Kitchens. This is Josh’s first cookbook.…

After a relaxed brunch in the fragrant Yeo Valley Organic Garden you can wander through the six and a half acres, admiring the beautifully curated plants, before heading off to explore the farm and learn more about the ethos behind this family-owned British brand. Yeo Valley’s award-winning chefs will showcase the best local produce while demonstrating the sort of cookery tips and tricks known only to professionals – they’ll also show how you can easily take your barbecue skills to a new level by hot-smoking ingredients at home. A laid-back, late lunch will follow on the Yeo HQ deck set against the spectacular backdrop of the green Somerset hills. You’ll be able to taste for yourself the goodness of Yeo Valley’s organic produce and other local seasonal ingredients, plus you’ll…

• Swap the strawberries for raspberries or a mixture of mango and passion fruit. • Whizz some of the fruit into a purée, push through a sieve to make a smooth coulis, then ripple into the cream mixture (step 4). • Flavour the cream with cooled melted chocolate, custard or some greek yogurt. • Use gently stewed and cooled fruit, such as gooseberries – particularly good with custard-flavoured cream – or stewed blackcurrants with a yogurt-cream mix. • Fold other good things into the whipped cream along with the meringue (step 4): try toasted chopped nuts or crumbled nutty praline, toffee sauce, chopped stem ginger or grated chocolate.…

“My photographer husband Joe and I have two unpredictable boys whose appetites (and tastes) change on a whim. Our family’s freelance lifestyle can be as random as the ingredients that come in the veg box. We try to rely on rough meal plans to get through the week. But even the best plans aren’t always family-proof, so we’re often left with odds and ends to get inventive with. It’s easy to look in the fridge and see half a pepper, a cube of feta and some wilting herbs and think ‘better get to the shops’. But there is another way. A quick rummage around the storecupboard and there we are: the makings of a quick pasta supper. When delicious.asked us if I could go for a week without producing any…

Lamb kofte with salad SERVES 2. HANDS-ON TIME 30 MIN FOOD TEAM’S TIP If you don’t have any leftover couscous, make this with a roasted vegetable couscous from the deli counter or pre-packed salad aisle in the supermarket. • 1 onion, grated • Large bunch fresh flatleaf parsley, roughly chopped • Large bunch fresh mint, leaves roughly chopped • ½ tsp ground allspice • 2 garlic cloves, crushed • 250g lamb mince • Grated zest and juice 1 lemon • 100g leftover cooked couscous (see tip) • Extra-virgin olive oil for brushing, plus 3 tbsp extra for the dressing • Half small cucumber, finely sliced • Natural yogurt and flatbreads to serve 1 In a medium mixing bowl mix the grated onion, a handful each of the chopped parsley and…

Spice-rubbed steak and warm tomato salad SERVES 1. HANDS-ON TIME 15 MIN FOOD TEAM’S TIP Serve with a splash of Tabasco if you want to pep up the heat. • 150g lean British sirloin or rump steak, trimmed of any fat • Pinch cumin seeds, toasted in a dry frying pan and lightly crushed • 1 lemon • Olive oil cooking spray • ½ tsp extra-virgin olive oil • ½ garlic clove, crushed • 1 ripe tomato, sliced • Handful rocket, spinach and watercress salad 1 Rub the steak with the crushed cumin, zest of ½ lemon, salt and black pepper, then spray all over with the olive oil. Heat a griddle pan until hot, then sear the steak for 2-3 minutes on each side or until cooked to your…

Cheat’s tandoori chicken with cucumber rice salad SERVES 4. HANDS-ON TIME 15 MIN, GRILL TIME 12 MIN, PLUS MARINATING MAKE AHEAD Marinate the chicken up to a day ahead and keep covered in the fridge. The longer it marinates, the more flavourful and tender it will be. FOOD TEAM’S TIP Any curry paste will work here. Try a tikka masala or korma paste for a milder flavour, if you like. • 100g full-fat greek yogurt • 50g madras curry paste (see tip) • 1 garlic clove, crushed • 4 free-range chicken breast fillets, each one halved horizontally to make 2 thinner fillets • 2 x 250g pouches ready-to-heat basmati rice • 1 cucumber, sliced into thin half-moons • 1 small pack fresh coriander, chopped • 3 fresh mint sprigs, leaves…

“Mediterranean food is what I grew up on. I have a Greek Cypriot background and, although I was born and raised in London, our lifestyle and diet was like growing up in a Mediterranean village. Some meals were quick midweek dinners, others big extended family meals where we spent hours at the dinner table. Food was freshly prepared – no microwaves, no frozen ready-meals, no ‘convenience’ food (the most convenient foods in the Med are fresh, in-season fruits, vegetables, dairy, fish and meat). Mediterranean food is, above all else, about ingredients. It needs no fussy preparation or fancy sauces and is best served simply. Mealtimes are for relaxing with friends and family and enjoying what’s in front of you, not stressing about what might happen in the future. With that…

What should you choose to munch on with your summer drinks? Here are our top picks 1 ROSÉ Think South of France and serve with slices of saucisson, or crudités such as fennel slices, chicory and leaf-on radishes with aioli for dunking, or go for herby olives and a creamy French cheese. 2 G&T Strawberries go surprisingly well. No need to hull, just grind over some black pepper in bowls. 3 SPARKLING WINE Keep it simple with potted brown shrimps from Morecambe Bay spread on brown bread or toast. Squeeze over lemon if you want. 4 AROMATIC WHITE WINE Simple crostini, topped with a slice of salami and a sliver of cornichon, suit the likes of riesling, albariño and torrontés. 5 CRAFT BEER Many craft-style pale ales are made with…

“These beautiful treats are exclusive to our London bakery. Homemade brioche is soaked in a light vanilla and rosewater syrup, then topped with pistachio frangipane, roasted pistachios and candied rose petals. A single brioche loaf makes enough for up to 10 portions so this is great for a party pudding.” JAMES CLARKE, EXECUTIVE PASTRY CHEF, DOMINIQUE ANSEL BAKERY THE DOMINQUE ANSEL STORY – AND A BIT ABOUT JAMES Dominique is a French pastry chef who found fame and fortune when he moved to New York City, where he launched his first bakery in 2011. He’s known for his creative, witty approach to patisserie and became internationally famous for the cult croissant/ doughnut hybrid the cronut. Dominique has several outlets in the US, as well as in Tokyo and in London.…

• A large chef’s knife is easier to use than a small one to chop vegetables finely. • In vegan baking you can use soaked chia seeds in place of eggs: 1 tbsp of chia seeds with 3 tbsp of water equals roughly 1 egg. Use them whole or ground and mix with the water, allow to sit for a few minutes until they take on a gooey texture, then use like eggs. • Use a tub of dairy-free coconut yogurt if you don’t have time to strain natural yogurt to make labneh.…

Matches are one of those household items we tend to forget about – but the reality is a poor-quality match can be a real nuisance. How many times have you had to use half a box to light all the candles on a birthday cake, or broken a dozen before you manage to get one to strike up? In the grand scheme of things, these may not seem like huge problems, but they’re ones we could really do without when the going gets tough in the kitchen. Cook’s Matches are synonymous with quality and heritage (you’ll probably remember seeing your parents use them) and have long been the go-to kitchen match. The understated box is one everybody recognises, and it’s an essential part of every cook’s kitchen. Sustainable and eco-friendly,…