Delicious UK August 2016

The easy one… ROAST GRAPE & GOAT’S CHEESE TOASTS HANDS-ON TIME 10 MIN, OVEN TIME 20-25 MIN Heat the oven to 200°C/180°C fan/ gas 6. Lightly oil a baking tray, then add a few small bunches of grapes and lightly drizzle with clear honey. Roast for 20-25 minutes until the grapes are blistered and bursting. Toast slices of good quality bread, then spread thickly with soft goat’s cheese or ricotta. Top with the roasted grapes, allowing the juices to run into the cheese, then drizzle over a little more honey and scatter with fresh thyme leaves. Season well with salt and pepper, then eat immediately.…

Not everyone loves the great British seaside (sand getting in everything and sticking grittily to sun-screened legs), but the idea is rich with promise. It makes me think of special moments, just me, my brother and my grandma, on Gwithian Beach in Cornwall. In those days we didn’t have to think about much apart from splashing in rock pools catching tiny crabs, competing over who’d brave the cold Atlantic water first, and how cool the sand felt when you dug your toes down into it. Food was significant, too. Usually there was a pasty, still warm, made by my baker grandad and wrapped in a paper bag, see-through on the bottom with grease. And, if we were lucky, a 99 Flake from the ice cream van on the…

EAT-ALONG-A-WALK Join the Ludlow Magnalonga on Sunday 14 August, an eight-mile walk through beautiful Shropshire countryside. Around 600 people take part each year, with start times staggered from 10am. The tradition is inspired by a similar event that happens every year near Verona, Italy, the walk punctuated by frequent food stops to sample treats from local producers – one course per stop. Sounds like our kind of hike! Tickets cost £23.95 for adults, including all food and drink (£19.95 for non-drinkers and children); book at magnalonga.co.uk HIT SNOOZE Whether you’re heading to Winchester or passing through, take a night to enjoy the rustic-chic Hannah’s B&B, famed for its breakfasts. The rooms are a cut above and the sitting room’s amply stocked honesty bar invites lingering. Luckily a top…

RECIPES THAT WORK Every recipe is rigorously tested by our food team, using state-of-the-art Electrolux ovens, 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 gluten-free recipe. KNOWHOW Whenever you see this…

Cook the cover this month and you could win this sleek ProCook X100 VG10 Damascus eight-piece knife set, complete with stylish knife block. Beautifully designed, the knives are crafted from Japanese steel, considered to be the world’s best. Each blade has a super hard core supported between 66 layers of steel, a type of construction that makes for impressive sharpness. The set includes a paring knife, utility knife, small and large santoku (traditional Japanese-style) knives, small and large chef’s knives, a bread knife and a carving knife. It’s completed with a glass and acacia wood block. For a chance to win, make the ice cream sandwiches on our cover, then take a picture and share it with us. • For more details on ProCook cookware and accessories visit procook.co.uk. JUNE’S COOK…

SUBJECT: Keep on keeping me inspired FROM: Bernadette Gibson I wanted to say thank you for your wonderful magazine. Every month I get excited about the next issue plopping (that really is the noise it makes) through my letterbox. My brother and I inherited a love of cooking from our father. In 2014 we lost Dad to motor neurone disease and cancer. Recently I also lost my brother, who was only 42. It’s been very difficult, but cooking allows me to escape briefly from the upset. When I feel too sorrowful, I create something in the kitchen. I feel a bit closer to Dad and my brother there. This month I made the lemon curd cheesecake [July, p54]. So again, thank you for keeping me inspired… You’ve no idea how…