Great British Food November 2017c

BAKE AHEAD FOR CHRISTMAS + Gingerbread & Apple Doughnuts
BAKES&
Blackberry Marshmallow Layer Cake • Boozy Gin & Tonic Lime Pie •
PUDDINGS Soft & Squidgy
57
Chocolate Ale Cake
irresistible
RECIPES!
NEW SKILLS
deliciously
homemade
No-knead Sourdough
Pizza Masterclass
Easy Cheesy Pretzels
Pure
Pleasure!
£3.99 | NOV 17
+ James Martin's Retro Rice Pudding

+ Mary Berry's Foolproof Soufflés
Rose Water & Perfect Gluten-free
+ Ottolenghi's Millionaire Shortbread Ricotta Cheesecake Mince Pies
GBF OCTOBER 17 master_GBF 22/09/2017 10:48 Page 2
Welcome to Bakes
& Puddings!
Some of my most vivid childhood
memories involve impatiently staring
into the oven waiting for sweet treats to
finally emerge – from gloriously stodgy
syrup sponge puddings and piping hot
This glori
scones to dainty fairy cakes and my ous choco
and pomeg late
ranate ca
mum's famous chocolate cake. Home is such a sh ke
owstopper
baking has a magical ability to bring joy, jump to p.8 ;
2 for more
inspiratio
comfort and fun: which must, at least n from the
Middle Ea
partly, be why The Great British Bake Off st!
has grown to be such a national treasure.
This special issue of Great British Food is packed with irresistible recipes
for pies, cakes, tarts, breads and more – just what we need at this time
of year! If you've always fancied making your own bread but don't know
where to start, check out our sourdough-for-beginners guide from London
bakers Bread Ahead on p.98; it's much easier than you'd think, and so
rewarding! And for those pizza lovers out there, our five-page masterclass
will have you making perfectly crisp bases and and mouth-watering
toppings like a pro.
We've also got plenty of the sweet stuff, including vibrant Middle Eastern-
inspired desserts, easy puddings for busy weeknights and some seriously
stunning cakes made with ripe autumn fruits Cooking legend Yotam
Ottolenghi also puts his unique spin on biscuits, brownies and tarts on p.87,
while Mary Berry keeps it simple with a perfect chicken pie on p.34. Ditch the takeaway
and get stuck in to
Have a delicious month! our mouth-watering
homemade pizzas
Natasha on p.72
Editor
natasha@aceville.co.uk
MEET THE EXPERTS
This zingy pu
MARY BERRY JAMES MARTIN MARTHA COLLISON d on p.22
combines tw
o of our
WE COULDN'T HAVE A BAKING AS THE COLD NIGHTS DRAW WE CHAT TO THE BAKE OFF STAR favourite th
SPECIAL WITHOUT MARY! CHECK IN, JAMES MARTIN IS COOKING ABOUT FOOD MEMORIES, ANGEL ings –
OUT HER FOOLPROOF BERRY HEARTY COMFORT FOOD AND DELIGHT AND WHY SHE HATES pie and G&
SOUFFLÉS ON P.34 LOTS OF IT! SEE HIS RECIPES ON P.56 BANANAS ON P.20 T!
www.greatbritishfoodmagazine.com /3
82
97
Contents N O V E M B E R 20 17
Foodie Features 92 FRESH FROM THE BAKERY
20 GIVE IN TO TEMPTATION! Feast your eyes on our spread of the finest
Former Bake Off star Martha Collison shares shop-bought bakes
some wonderfully enticing recipes Tasty Recipes
27 VALENTINE'S KITCHEN 16 SWEET TO THE CORE
From warm-from-the-oven bakes to lacklustre Make the most of apples, blackberries
pastry, our columnist chats pies and pears with these seasonal recipes
28 TAKE TEATIME ON TOUR 44 SEASONAL HERO

Put down your rich tea biscuit, step away from the Use up your apple glut by making some tasty
digestive and read our guide to some of the UK's gingerbread doughnuts and caramels
most exciting bakes
48 CURRY IN A HURRY
33 SHEILA DILLON'S BRITISH FOOD TOUR These speedy weekday suppers may be quick
Sheila Dillon praises the artisan producers to make, but they're still packed with flavour
behind 'real' bread
53 READY IN 40
34 MARY'S FOOLPROOF BAKES These delicious desserts and bakes
Don't miss the doyenne of British baking's can be rustled up in under 40 minutes
chicken pie, and more!
60 COMFORT IN A BOWL
56 JAMES' WINTER WARMERS Hearty, flavour-packed soups from healthy food
Sit back and let James Martin's slow cooked chain Leon to warm your cockles
dinners do their magic
65 7 WAYS WITH JAM
76 THE UPPER CRUST Jammy dodgers, jam roly poly… recreate all
We've travelled the UK in search of the best of your childhood favourites and more
bakeries – discover our favourites here
70 A PIZZA THE ACTION
87 DON'T SWEAT THE SWEET STUFF! One of Ireland's most loved restaurants
The king of exotic flavour combinations, Yottam gives us a masterclass in making delicious
Ottolenghi, is back with some brand new bakes doughs and toppings
4 / www.greatbritishfoodmagazine.com
44 20
34
70
82 ROSE WATER & HONEY 111 DISCOVER SOMERSET
Embrace the exotic flavours of the Middle East with Famous for its Cheddar and scrumpy, this county has
these flavoursome recipes much to offer the intrepid foodie
97 ALL RISE! 116 TOP TABLES

Learn the art of bread making from Borough Market's We visit Belmond Le Manoir aux'Quat Saisons and more…
much-loved bakery, Bread Ahead
Tempting Ideas
More To Explore 9 THIS MONTH
39 WEEKENDS AWAY WITH… ERIC LANLARD Recipes, news, reviews and events
This French chef and master pâtissier takes us
118 THE BIG FOODIE GIVEAWAY
on a tour of his favourite London bakeries
Get your hands on over £2,300 worth of prizes!
41 PIE OH MY!
126 CHOCOLATE & ALE CAKE
We taste test some of the best British pies
This issue's cover star is a showstopping autumnal bake –
81 READY, SET, BAKE! and it tastes absolutely delicious!
Take your baking to the next level with this fab kit
130 IN THE KITCHEN WITH RICHARD BERTINET
104 THANK US LATER: CHRISTMAS PREP The baker, teacher and real bread campaigner talks
Some of our favourite chefs and bakers share their seafood platters and tripe
top tips for getting ahead in the kitchen
109 A TASTE OF BRITAIN WORTH

From Cornish yarg to creamy Wenslydale, we reveal
some of the tastiest flavour-packed cheeses £26
S U B S C R I B E T O DAY ! p.68
TO RECEIVE A FREE BOTTLE OF RED WINE
R E C IPE IND E X
Recipe List
From simple light lunches to tasty seasonal suppers and show-stopping puddings
Starters, Snacks & Sides

60 Chickpea, Sweet Potato & Chorizo Soup
p.16
60 Spinach, Sausage & Orzo Soup
Great British
FOOD
60 Winter Minestrone
Mains
48 Keralan Cod & Coconut Curry
48 Paneer, Coconut & Split Pea Curry
48 Butter Chicken, Potato & Spinach Curry Editor
56 Rump Of Lamb with Provençal Natasha Lovell-Smith 01206 508619
natasha@aceville.co.uk
Vegetables
56 Baked Potatoes with Pancetta & Cheese Deputy Editor
Kayleigh Rattle 01206 508623
kayleigh.rattle@aceville.co.uk
Sweet Bakes
16 Baked Pears & Blackberries with Group Advertising Manager
Daniel Lodge 01206 505951
Butterscotch Sauce
16 Blackberry Cake with Advertising Manager
Owen Cook 01206 505939
Marshmallow Frosting
owen.cook@aceville.co.uk
16 Cox Apple & Sultana Cake
16 Plum & Almond Cake Senior Account Manager
Nathan Kliber 01206 505424
20 Bourbon Biscuits
nathan.kliber@aceville.co.uk
20 Gin & Tonic Lime Pie
p.70
44 Baked Apples Account Manager
Patrick Weatherley 01206 505955
44 Gingerbread Spiced Apple Doughnuts
patrick.weatherley@aceville.co.uk
65 Fruit Scones
65 Strawberry Jam Roly Poly Group Editor
Charlotte Smith 01206 508615
65 Jammy Dodgers
65 Raspberry & Coconut Slices Art Editor
65 Peanut Butter, Jam & Dark Lloyd Oxley
Chocolate Brownies Designers

65 Giant Jam Tart Adam Barford
65 Boozy Berry Trifle Luke Rogers
82 Rose water & Lemon Ricotta Cheesecake Publishing Director

82 Pomegranate & Rosewater Mille-feuille Helen Tudor 01206 505970
82 Pomegranate & Chocolate Cake Photography
88 Chocolate, Banana & Pecan Cookies CliQQ Photography 01206 855477
88 Middle Eastern Millionaire Shortbread
Subscriptions
88 Mont Blanc Tarts 01795 418672
104 Gluten-Free Mince Pies
Circulation
126 Dark Chocolate & Ale-Cake Mick Orrin 01206 505912
Savoury Bakes Accounts

Joy Loveday 01206 505914
20 Cheese & Marmite Sausage Rolls
34 Chicken & Vegetable Pie Published by
70 All-day Breakfast Pizza Aceville Publications Ltd,
70 Roast Chicken Pizzas with Thyme & Aioli Bread

p.27
21-23 Phoenix Court, Hawkins Road,
Colchester, Essex, CO2 8JY
70 Beetroot Pizzas with Goats’ Cheese, 20 Gouda & Smoked Paprika Pretzels
Marjoram & Gremolata 70 Proper Pizza Dough
97 No Knead Sourdough
97 Handsome White Tin
Puddings & Sweets
34 Perfect Soufflés with Berry Compote
44 Apple Caramels Sauces & Fillings
53 Pan-fried Spicy Pineapple 09 Vanilla Custard Doughnut Filling Newstrade Sales
53 Mocha Melting Middle Pudding 09 Salted Caramel Doughnut Filling MarketForce 0203 148 3300
53 Apple & Blackberry Cobbler 09 Mocha Doughnut Filling Next Issue on sale: 10th November
53 Sticky Clementine Puddings 44 Apple Chutney
56 Baked Rice Pudding with Quick 44 Apple Sauce
Strawberry Jam 70 Tomato Sauce
70 Gremolata
Recipe list 87.indd 6 29/09/2017 15:24

N E WS | N OV E M B E R
This Month
What to eat, drink, cook, discover and more
IT'S DOUGHNUT TIME!
In spite of the weather getting colder, our kitchens are warming up thanks to all of the baking we're
doing! And a wintry weekend in the kitchen wouldn't be complete without a spot of doughnut making.
Turn to p.44 for a basic doughnut recipe and once you've mastered that, stuff them with these gorgeous
fillings – we can guarantee sticky fingers and happy faces all round.
3 Irresistible Fillings
There's nothing wrong with the winning approximately 3 minutes, until the sauce
combination of jam and sugar, but for is sticky and thick. Remove from the heat
extra brownie points, we recommend and allow to cool completely before piping.
3
filling your homemade masterpieces with
Mocha Custard
these delicious fillings:
In a heatproof bowl, gently melt
1 Vanilla Custard
Add 1 vanilla pod and its seeds to a
heavy-based saucepan along with 500ml
85g dark chocolate in a bain marie. In
a separate bowl, whisk together 3 large
free-range egg yolks, 70g sugar and 2 tbsps
full-fat milk and bring slowly to the boil. cornstarch. In a medium size pan bring
Meanwhile, place six free-range egg yolks 275ml milk to a simmer. Slowly whisk a
and 125g sugar in a bowl and mix together. ladleful of hot milk into the whisked egg
Add in 80g flour, a dash of vanilla essence then transfer back into the saucepan.
and mix again. Pour the just-boiling milk Continue to whisk the mixture until it
over the yolk mixture, whisking constantly starts to thicken then let it boil, whisking
to prevent curdling, then return the constantly. Remove the saucepan from the
mixture to the saucepan. Cook over a heat and whisk in 2 tbsps unsalted butter
medium heat, whisking continually, for and 1 tsp vanilla essence. Whisk in the
about 10 minutes until thick. Pass through melted chocolate, strain through a sieve,
a sieve, remove the vanilla, then cover with leave in the fridge for four hours, then pipe
cling film. Leave to cool, then chill in the into the doughnuts.
fridge. Once chilled, whip 200ml cream
with 2 tbsps sugar until thick. Fold into the
custard then place in a piping bag.
2 Salted Caramel
Place 75g butter, 100g muscovado
sugar and 3 tbsps golden syrup in a
saucepan and bring to a gentle boil until
the sugar is dissolved. Add 200ml cream,
1 tsp vanilla extract and 2 tsps coarse sea
salt and whisk together. In a small bowl
mix 2 tbsps cornflour with 50ml water and
add to the saucepan. Bring to a simmer for
News 87.indd 9 29/09/2017 15:06

This month’s
WISH LIST “I've recently moved house
Soggy
bottoms
no more!
Get your
bakes out of
the oven right
on time with
so I have been decking this fun gadget.
out my kitchen with some Retro Magnetic
Kitchen Timer, £12,
wonderfully bright and retro finchandcrane.com
inspired furnishings – check out these
great homewares for starters!”
KAYLEIGH RATTLE, DEPUTY EDITOR
Perfect for wintry casseroles and

batch cooking. Orla Kiely Flower
Casserole Dish 20cm,
£65, amara.com
This dish is just begging to have bread
and butter pudding baked in it. Floral
Baking Dish, £4.99,
homesense.com
A wonderfully vibrant
selection of cake tins for
storing all of your bakes. Mid
Century Poppy Cake Tins,
£12.95, dotcomgiftshop.com
These quirky mugs are more than enough

reason to invite people around for tea. Bruni
Espresso Cups, £20, pib-home.co.uk
Because everyone needs a radio
to dance to while they're cooking!
Roberts Revival RD70 Scion Design,
£219.95, johnlewis.com
Make washing up as enticing

as it can be with this fab tea
towel. Pea Pod Tea Towel, £11.95,
annabeljames.co.uk
Give your old scales Everything you need

a revamp in time for to rustle up the
a spot of Christmas perfect cocktail this
baking. Wilkinson winter. Manhattan Bar
Copper Effect Tool Set, £39.50,
Scales, £12, marksandspencer.
wilko.com com
You can never have too many

teapots, especially when they're
this lovely. 70's Teapot, £29.50,
abodeliving.co.uk
News 87.indd 10 29/09/2017 15:06

What,s new…
1. Baker's Dozen
If you haven't got time to bake your
own bread, we're certainly not
ones to judge – especially when
there are already so many fantastic
ready-made alternatives out there.
The new autumn range from M&S
looks particularly mouth-watering
and features everything from 100%
spelt loaves to their new signature
sourdough, made from a 26-year
old starter culture. Look out for the
tasty apple crumble cruffins too – a
croissant/muffin hybrid which we
reckon is a true taste of winter!
marksandspencer.com
2. My Kitchen Rules
Expect to see more of two of our
favourite foodies, Glynn Purnell
and Rachel Allen, on TV screens
throughout October and November
as they will be judging Channel 4's
daytime cookery competition, My
Kitchen Rules. Pierre Koffman, Rachel
Khoo, Claude Bosi will also be making
an appearance. channel4.com
3. Colour Me Pretty
We love these vibrant geometric trays, table mats and
coasters from designer Jen Taylor. They're incredibly
fun and are said to be inspired by a traditional English
breakfast. We can't think of anything more exciting to
eat off on a dull, wintry day! From £24, hokolo.com
www.greatbritishfoodmagazine.com / 11
News 87.indd 11 29/09/2017 15:06

NE W S | NOVE M BE R
DIARY DATES
FALMOUTH OYSTER FESTIVAL
12th - 15th October
Celebrate the start of the oyster
dredging season with plenty of
seafood, feasting and live music.
falmouthoysterfestival.co.uk
CLOVELLY HERRING FESTIVAL

18th November
Head to the historic fishing village
of Clovelly, North Devon, and feast
on freshly cooked herrings and craft
beer. clovelly.co.uk
TASTE OF LONDON
16th - 19th November
London's Tobacco Dock will once
again be filled with artisan produce,
Strike Gold
plus food from a whole host of
exciting restaurants and chefs.
tastefestivals.com
Be prepared to experience some serious kitchen envy. Debenham's new

range from J by Jasper Conran is a thing of beauty, featuring moody marbles
and feminine, blush metallics. The collection features everything you need to
become a star baker – we just love the measuring spoons! Find out more at
debenhams.com
Foodie Thermometer
What’s Hot What’s Not
+ VEGGIES - DINING ROOMS What we’ve
Illustrations: Alice Cleary, aliceclearyillustrated.com
We've always loved our greens, but

vegetarianism is as popular as
Only 32% of Brits are said to
eat at a dining table, with many been drinking...
ever right now. preferring to eat in front of We love a botanical-heavy gin,
the TV. so we were very excited to try
+ B&BS Fishers, which is brimming with
B&Bs are currently seeing a surge in
- FOOD WASTAGE East Anglian barley and botanicals
bookings nationwide, with people
Families throw up to 50% of their
flocking to coastal towns. foraged from the Suffolk coast.
household food away weekly –
It's aromatic, herbaceous and
not cool.
a wonderful ode to one of our
favourite regions of the UK.
£39.95, 31dover.com
READY... 3 O F THE BEST…

STEADY... BAKE! BO NF IRE NIGHT TREATS
According to a recent survey*, the number
of new bakeries in the UK has grown by 20
per cent in the last year. And, between 2012-
2016, the number of entrepreneurs setting
up independent bakeries rose by 1500 per
cent! The South East has demonstrated the Northern Bloc Black
fastest regional growth in particular. *Survey Treacle Ice Cream, £4.50 Doisy & Dam Crunchy Oat & Treacle Soda Bread,
for 500 ml, Almond Butter, £2.50, Abel & Cole, £2.99
compiled by simplybusiness.com northern-bloc.com wholefoodsmarket.com abelandcole.co.uk
News 87.indd 12 29/09/2017 15:07

Get involved!
Do you have a cooking query you’d like to have
answered by the W.I.? Email us at
kayleigh.rattle@aceville.co.uk or contact
us via the Great British Food social
media channels
Ask the W.I.

Each month we pose your pressing foodie
questions to the W.I. Here they answer your
baking and Christmas queries
Q: I have plenty of apples, pears and plums to more unusual, you could make cornbread with
use up. What should I make with them? sundried tomatoes and Parmesan and serve it
Sally Hiddlesthorpe, via email with soup or stew.
A: A fruit crumble may seem obvious, but
it’s hard to beat that combination of slightly Q: My daughter and son-in-law follow a strict
tart, soft, fruit and sweet, crunchy crumble –
preferably served with a big dollop of ice cream
vegetarian and gluten-free diet. What exciting
things can I make them for Christmas? I'm at Say Cheese!
or custard! Fruit crumbles are so easy to make a loss! Marie Quinn, via email We love any food that's
and very easy to customise depending on your A: Vegetarian, gluten-free cooking can certainly delivered straight to our
preferences and what you have available. Apples be exciting if you use good quality ingredients front door, especially when
and plums might be more traditional fruits to and remember that simplicity is key. An it's top-quality British
use in crumbles, but pears can be used to make impressive Italian inspired bake can be made cheese. All hail the team
many delicious cakes and desserts, too. in advance and reheated before serving. Layer at Guildford's Partisan
slices of roasted aubergine, courgette and red Cheesemaker and Deli
Q: I want to get into baking, but I'm really
pepper with a thick homemade tomato and who have created a 'Surrey
not a fan of sweet things. What are some
basil sauce and slices of Mozzarella. Top with Borders' delivery box
great bakes to make at this time of year?
a generous sprinkle of Parmesan and bake for featuring Floyd, a pungent
Marjorie Ploughwright, via email
25-30 minutes. This can be served with a variety washed rind from Haslemere
A: Some of the most delicious bakes are savoury!
of different salads or even with the same roast and Old Winchester.
Cheese scones always go down a treat – simply
potatoes, parsnips and greens that the meat Partisan is also launching
add grated mature Cheddar
eaters have. A cheese board is also a winner. Add a seasonal 'Christmas Eve'
and a pinch of mustard
figs, grapes, olives, sundried tomatoes and other box, featuring Winslade from
powder to your
vegetarian antipasti to make it a bit special, and Hampshire, a spiced apple
favourite scone
maybe even try making your own gluten- free chutney and a Le Creuset
recipe and serve
bread or crackers to accompany it. cheese baker – the perfect
warm with
butter. For way to kick off festivities!
Find out more about the W.I. at thewi.org.uk.
something a bit Find out more at
partisan-deli.co.uk
TRIED & TESTED

Each month we trial the latest kitchen gadgets and cookware. This month Deputy Editor
Kayleigh Rattle tests Swan's Quickbake Bread Maker (£54.99, swan-brand.co.uk)
I'd love to be able to say that I bake my own bread picture so I've had to clear some surface space,
from scratch daily but in reality, I have quite a but it's worth it as the maker is by no means a
small kitchen and limited spare time. Throwing one trick pony; it can produce 14 different loaves,
my romantic vision of handmade bread aside, I all with light, medium and dark crust options.
was impressed to discover that this bread maker's It also has a gluten-free setting, which I'll be
'quick bake' option meant I could bake a 2lb loaf in experimenting with next. The best bit? The 'keep
under an hour. What's more, thanks to its 13 hour warm' setting means I can create the illusion that
timer, I can also schedule freshly made bread to be I've just made bread, even if it's something I've
ready in time for when I wake up each morning! actually prepared earlier – take that, Blue Peter!
The model is a little bigger than it looked in the
News 87.indd 14 29/09/2017 15:07

MORE
READS…
The Modern's
Cook's Year by
Anna Jones (£26,
Fourth Estate)
The latest book from

cook, food writer
and stylist Anna
Jones is a triumphant
celebration
of seasonal,
BOOK
vegetarian cuisine.
CORNER
If you read one cookbook this month…
Good Together:
On cold, dark evenings, there's nothing like a cookbook to Drink & Feast
provide you with some culinary inspiration – and the latest with Mr Lyan &
Friends (£20,
release from former GBBO contestant John Whaite is filled
Frances Lincoln)
with exciting twists on comforting classics. Our favourite
recipes include the crab and sriracha mac 'n' cheese (featured Celebrated cocktail
maker Ryan
here) as well as Korean Disco fries and a mushroom, spinach Chetiyawardana
and ricotta Yorkshire pudding. Comfort: Food to Soothe the Soul, shares some
(£19.99, Kyle Books)
wonderful recipes
which are perfect
for hosting
and entertaining.
SHOPPING
ESSENTIALS
Kitchen Confidential:
Skye Gyngell Q&A
Applewood
Smoked Cheddar
A champion of seasonal produce, Spring's founder Skye
Cheese, £1.75, All Gyngell (springrestaurant.co.uk) reveals her out of hours
supermarkets
cooking habits.
Which three What do you tend to cook

ingredients are at home?
always in your fridge? I like to cook simple recipes that
Hurly Burly Lemon
& Ginger Fermented I'll always have tinned anchovies, concentrate on the ingredients
Raw Slaw, £5.75, lemons and extra virgin olive themselves. I don’t eat much
wholefoodsmarket.
com oil at hand. You can do so much meat when I'm at home, so I
with just these three simple tend to have lots of grains and
ingredients! vegetables and big salads.
What's the worst thing you've What do you like to eat

ever eaten? for breakfast?
I used to have to eat tinned I'll often make a green juice using
Food Should Good asparagus at Christmas as a child up whatever I have in the kitchen.
Taste Blue Corn – it was such a 70’s thing! They It usually involves lemons,
Tortillas, £2.19,
tescos.com tasted like sodden cardboard. avocado and spinach.
News 87.indd 15 29/09/2017 15:07

Sweet to the Core
Fragrant apples, juicy blackberries and plump pears – autumn
fruits are a dream for cake lovers! Make the most of the season's
bounty with these warming bakes and puddings
RECIPES | ORCHARD FRUIT
Baked Pears &

Blackberries
with Butterscotch Sauce
Serves: 8
Prepare: 10 minutes
Cook: 25 minutes
8 ripe pears, such as Conference

50g Demerara sugar
200ml white wine or apple juice
300g blackberries
30g pecan nuts, roughly chopped
For the butterscotch sauce:

60g butter
75g light muscovado sugar
6 tbsps golden syrup
6 tbsps double cream
1. Preheat the oven to 180ºC/Fan

160ºC/Gas 4. Halve the pears
and scoop out the cores using a
teaspoon. Place, cut-side up, in a
large roasting tin so that they all
sit in a single layer. Scatter over
the demerara sugar and then pour
the wine or apple juice into the
bottom of the tin.
2. Roast for 25 minutes then,
10 minutes before the end
of cooking, scatter over the
blackberries and pecans and
continue to bake until the pears
are tender and the blackberries
are softened, releasing their
juices, and the pecans are golden.
3. To make the sauce, place the
butter, sugar and golden syrup in 300g unsalted butter, softened, bases of 3 x18cm sandwich tins,
a saucepan and gently heat for plus extra for greasing then lightly flour the sides. Put
about 5 minutes until the sugar 225g self raising flour, plus extra all the cake ingredients in a large
has dissolved. Remove from the for dusting bowl and whisk together using
heat and stir through the cream. 5 large-free range eggs electric beaters, until thoroughly
4. Place 2 pear halves on each 300g golden caster sugar combined and smooth (don’t
serving plate and spoon over 75g ground almonds worry if it looks slightly curdled).
some blackberries, pecan ½ orange, zest and juice Divide the mixture equally
nuts and juices from the between the tins and level the
roasting tin. Serve with the For the marshmallow frosting: tops with the back of a spoon.
butterscotch sauce. 150g unsalted butter, softened 2. Bake for 25-30 minutes, until
250g icing sugar, sifted golden, risen and it springs back
Blackberry Cake with ½ x 213g jar marshmallow fluff when touched. Remove from the
Marshmallow Frosting 425g blackberries oven, turn the tins over onto a
4 tbsps blackberry jelly board lined with a clean tea towel
Serves: 10-12 and leave for 5 minutes to flatten
Prepare: 25 minutes 1. Preheat the oven to 180˚C/Fan the tops. Turn the tins back the
Cook: 30 minutes 170˚C/Gas 4. Grease and line the right way, remove the cakes from
their tins and transfer to a wire Cox Apple & line a 23cm loose-bottomed
rack; leave to cool completely. Sultana Cake cake tin with baking parchment.
3. For the frosting, use electric Using electric beaters, beat the
beaters to beat the butter and Serves: 12 butter, sugar, lemon zest and
125g icing sugar in a large bowl Prepare: 15 minutes, spices together. Add the
until combined. Gradually add plus resting eggs, one at a time, then beat
the remaining 125g icing sugar Cook: 1 hour 10 minutes in the flour. Fold in the grated
and marshmallow fluff until apple and sultanas, then
light and airy. Transfer 2/3 of the 200g salted butter, softened, pour into the tin.
marshmallow buttercream into plus extra for greasing 2. Arrange the apple slices on
another bowl and stir through 75g 200g light brown top of the cake, scatter with the
blackberries, squishing them to muscovado sugar almonds and bake for 1 hour 5-10
marble the frosting. 1 large lemon, zest minutes. Cool in the tin for 20
4. Remove the parchment from 1 ½ tsp ground cinnamon minutes before serving.
the cakes. Put 1 cake on a plate ½ whole nutmeg, grated
and spread with 2 tbsp blackberry 3 free range eggs Cox Apple &
jelly and ½ the marbled 200g self-raising flour Plum & Almond Cake
frosting. Scatter with 100g of 4 cox apples, 2 peeled and
the remaining blackberries. grated, 2 peeled, cored, Serves: 10-12
Top with another sponge quartered and cut into Prepare: 15 minutes
and repeat the layers of jelly, 0.3cm slices Cook: 1 hour, 30 minutes
frosting and blackberries. Finish 2 bulging handfuls sultanas
with the final cake. Spread the A handful flaked almonds 150g self raising flour
unmarbled buttercream on top 100g ground almonds
and scatter with the remaining 1. Preheat the oven to 180˚C/ 175g butter, softened and cut
150g blackberries. Fan˚C/160 Gas 4; grease and into cubes
150g golden caster sugar
3 free-range eggs, beaten
1 tsp almond extract
300g plums, stones removed
and chopped
For the topping:

6 tbsps plum jam
3 ripe plums, stones removed
and cut into wedges
Toasted flaked almonds,
for scattering

180ºC/Gas 3. Grease and line
a 900g loaf tin with non-stick
baking parchment.
2. Place the flour and ground
almonds in a large bowl, then
add the butter, sugar, eggs and
almond extract. Using an electric
mixer, beat the ingredients
together for 4-5 minutes until the
mixture is pale and fluffy.
3. Add the chopped plums and
stir through the mixture with a
spatula, until evenly distributed.
Spoon the cake mix into the
prepared tin and bake for 1¼–1½
hours or until cooked and a
18/ www.greatbritishfoodmagazine.com
RECIPES | ORCHARD FRUIT
skewer inserted into the centre 4 OF THE BEST...PRESERVES

An easy way to add a hit of fruity flavour to your bakes
comes out clean. Turn out onto
a wire rack and leave to
cool completely.
4. Just before serving, warm the
jam and sieve it, then brush the
sieved jam generously over the
top of the cake. Arrange the plum
wedges over the top and brush
again with the jam. Scatter the The Jam Shed Blackberry &
Elderflower Conserve, Old Rectory Preserves
toasted almonds over and Roots & Wings £3.70 available from local Strawberry & Lavender
serve immediately. Mackays Lime Curd, Raspberry Jam, farm shops and delis or di- Preserve, stockists at old-
£1.50, mackays.com £2.90 ocado.com rectly via the-jam-shed.co.uk rectorypreserves.com/
Recipes courtesy of waitrose.com/baking
Give in to
TEMPTATION!
Former Bake Off star Martha Collison
has a real understanding of those
particular tastes we really crave – be it
cheese, chocolate, citrus, or even booze!
Here she cleverly combines interesting
flavours and satisfying textures – with
delicious results!
RECIPES | MARTHA COLLINSON
5 MINUTES WITH MARTHA
How did you approach What's your earliest from The Artisan Kitchen recently
writing your new food memory? and have been smothering my
book, Crave? As a child I was fascinated by bakes in it.
I started thinking about the food. Butterscotch Angel Delight
fundamentals of baking and is (embarrassingly) my first food Any you really don't like?
cooking, the reasons why we open the memory. I was transfixed by the Banana is the only food I don’t eat.
cupboard. We create dishes based on kitchen magic that occurred; how I’ve tried to learn to like it, but just
what we feel like eating, and Crave is a whisking a beige powder with cold milk don’t get on with the texture.
book that really celebrates that. Each could transform it into a thick, cloudy
chapter is based on common cravings, mass with an unnatural, gelatinous What are your top tips
from chocolate to cheese, so there texture. My sister and I adored it, for presentation?
should be something to suit whatever so that artificial buttery flavour still Keep it simple and use natural
you feel like. evokes a certain nostalgia which I ingredients. It’s difficult to work with
struggle to replicate anywhere else! food colouring, so I opt for freeze-dried
What's your cooking style? fruits, chocolate and nuts to finish off
It’s very impulsive and I like to What's your ultimate most of my bakes. Focus on the flavour!
push the boundaries a bit. My first comfort dish?
book Twist was all about changing Proper mac and cheese, served Any baking hacks you've
up recipes to make them a little bit piping hot. learnt along the way?
different, and that largely reflects the A dough scraper is your best friend
way I bake. Baking has to be precise, Are there any ingredients for cleaning up work surfaces
whereas cooking can be more taste- you really love cooking with quickly. Also, invest in a handheld
based and relaxed, so I like to keep a at the moment? electric whisk as it will make all
balance between the two. Marmalade! I received a delicious jar your cakes ten times better.
Bourbon Biscuits For the buttercream filling:

"When offered a plate of biscuits 100g unsalted butter, softened
as a child, a good old chocolate 200g icing sugar
Bourbon was always my biscuit 1 tbsp cocoa powder
of choice. There was a ritual in 3 tbsps bourbon whiskey, plus extra
eating them too; pulling them apart to taste (optional)
and licking off the icing first was
the biscuit etiquette. As an adult, 1. Cream the butter and sugar
I’ve often wondered why Bourbon together in a bowl with a wooden
biscuits don’t actually contain spoon or an electric hand-held
bourbon, so I’ve spiked them and the whisk for 1–2 minutes until pale
buttercream with a big glug and fluffy. Beat in the honey until
of whiskey!” the mixture is smooth.
2. Combine the flour, cocoa
Makes: 25 biscuits powder and bicarbonate of soda
Prepare: 15 minutes, in a small bowl then sift it over the
plus chilling time butter and sugar mixture. Stir until
Cooking: 12 minutes the mixture clumps together, then
add the whiskey and beat again
125g butter, softened until a dough forms. Tip the dough
125g caster sugar on to a sheet of cling film and
2 tbsps runny honey knead briefly, then wrap it in the
250g plain flour, plus cling film and chill it for 20 minutes
extra for dusting so the butter can solidify.
50g cocoa powder 3. Preheat the oven to 180°C/Fan
1 tsp bicarbonate of soda 160°C/Gas 4 and line 2 baking
3 tbsps bourbon whiskey sheets with baking parchment.
Unwrap the chilled dough and roll
it out on a lightly floured worktop
or between 2 pieces of cling film
to a thickness of about 5mm. Use
a sharp knife to cut out about 50
rectangles (3 x 7cm) or use
a crimped cutter if you have one,
and arrange them on the baking
sheets. Mark a series of holes over
the top of each biscuit using a
skewer, or stamp them with letters.
4. Bake the biscuits for 10–12
minutes until slightly puffy and
crisp, then remove and allow to
cool on the sheets for 5 minutes.
Transfer the biscuits to a wire rack
to cool completely.
5. Make the bourbon buttercream
by beating the butter and icing
sugar together using an electric
hand-held whisk until really light
and fluffy. Add the cocoa and
whiskey, then beat again until
“This recipe uses tonic-

smooth. Add a little more whiskey
to taste. Pipe or spread the
water syrup to make the

buttercream on to half the biscuits
and sandwich with the other halves.
Gin & Tonic Lime Pie Italian meringue topping

Serves: 8–10 so that the essence of G&T
is in every mouthful”
Prepare: 20 minutes,
plus chilling time
Cook: 25 minutes
For the base: 1. Preheat the oven to 200°C/Fan 3. Pour the condensed milk into
100g butter 180°C/Gas 6. To make the base, a large bowl and add the egg
200g digestive biscuits melt the butter in the microwave yolks, lime juice and zest. Whisk
or in a small saucepan. Place the together with a balloon whisk,
For the filling: digestive biscuits in a small food then add the gin and beat again.
1 x 397g tin condensed milk processor and blitz to a powder, 4. Turn the oven down to 180°C/
4 egg yolks (use the whites in the then pour in the melted butter Fan 160°C/Gas 4. Pour the filling
meringue below) and blitz again until all the crumbs into the crust and bake for 10–15
Grated zest and juice of are coated in butter. Alternatively, minutes until the filling is set with
4 unwaxed limes place the biscuits in a plastic bag a slight wobble in the centre.
3 tbsps gin and use a rolling pin to crush Remove from the oven and chill
them to a fine powder, then put for at least 30 minutes.
For the Italian meringue topping: the crumbs in a bowl and stir in 5. When you’re nearly ready to
200g caster sugar the butter until the crumbs are serve, make the Italian tonic-
150ml tonic water completely coated. water meringue topping. Put the
4 free-range egg whites 2. Press the crumbs into the tart sugar and tonic water in a small
tin, making sure they cover the saucepan and warm over a low
Special kit: bottom and sides in an even layer. heat, stirring until the sugar has
23cm loose-bottomed Use the back of a spoon to press dissolved and the mixture turns
springform tart tin them down firmly. Bake the crust from cloudy to clear. Turn the heat
Sugar thermometer in the oven for 10 minutes while up to high. Allow the syrup to boil
Blow torch you make the filling. without stirring until it reaches
RECIPES | MARTHA COLLINSON
“The salty, rich taste of

Marmite enhances the
flavour of the pork and
works perfectly with
the tang of Cheddar”
flour and roll out the pastry
into a large rectangle, about
35 x 20cm, then slice it in
half lengthways to create 2
long rectangles. Spread the
remaining Marmite on one
half of each piece of pastry
lengthways, leaving a 1cm gap
at the edges.
4. Divide the sausagemeat
mixture in half and roll each
half on a floured worktop to
180°C on the sugar thermometer. 1 tbsp rapeseed oil make two long sausage shapes.
6. While the syrup is coming up 1 red onion, finely chopped Make sure they are of an even
to temperature, whisk the egg 2 garlic cloves, finely chopped thickness so the sausage rolls
whites in the clean, grease-free 500g pork sausagemeat are the same size.
bowl of a stand mixer or using 2 tbsps Marmite 5. Place one of the
an electric hand-held whisk until 100g mature Cheddar sausagemeat rolls on a pastry
they form soft peaks when you cheese, grated strip, making sure it is directly
lift the beaters out. As soon as the Flour, for dusting on the top of the Marmite.
syrup is hot enough, take it off the 375g block all-butter puff pastry Brush the exposed pastry
heat and pour it gradually in the 1 free-range egg, beaten with a little beaten egg, then
egg whites, beating all the time. 1 tbsp poppy seeds fold the top half over the
(Pour the syrup down the side of Freshly ground black pepper, sausage and use a fork to crimp
the bowl rather than directly on to season the edge closed. Repeat with
to the beaters.) Once all the syrup the second pastry strip and
has been added, continue to 1. Preheat the oven to 200°C/Fan sausage filling, then cut each
whisk on high speed for a further 180°C/Gas 6 and line a baking sausage roll into 5 smaller
5 minutes until the mixture is sheet with baking parchment. pieces about 7cm in length.
glossy and stiff. Heat the oil in a frying pan over a 6. Place the sausage rolls on the
7. Spoon the meringue on to medium heat, add the onion and lined baking sheet, then brush
the top of the pie and use a garlic, and fry until softened and the tops of the rolls with the
blowtorch to gently brown it. You starting to brown. Tip them into a remaining beaten egg. Make
could also place the pie under large bowl. several diagonal cuts on the top
the grill, watching carefully so it 2. Add the sausagemeat to the of the pastry, then sprinkle with
doesn’t burn. Serve with a glass of bowl with 1 tablespoon of the poppy seeds. Bake for 30–35
chilled G&T for a festive treat. Marmite and season with black minutes or until golden brown
pepper. Marmite is very salty, and cooked through. Some of
Cheese & Marmite so you shouldn’t need to add the cheese and Marmite might
Sausage Rolls any extra salt. Mash everything have oozed out, but this adds to
together using a fork or squeeze their rustic charm. Remove from
Makes: 10 rolls together using your hands, then the oven and eat warm, or leave
Prepare: 25 minutes stir in the cheese. to cool completely and enjoy as
Cook: 35 minutes 3. Lightly dust a worktop with an on-the-go snack.
Recipes taken from
Crave by Martha
Gouda & Smoked butter mixture to the dry mixture, shape. Place on a baking sheet
Collison (£16.99, Paprika Pretzels stirring all the time, until a sticky and cover with a tea towel to
HarperCollins) dough forms. You may not need stop the dough drying out while
Photography: Laura
Edwards Makes: 12 pretzels to add it all. you shape the rrest.
Prepare: 45 minutes, plus proving 4. Tip the dough on to an 7. Bring 1.5 litres of water to
Cooking time: 20–25 minutes oiled worktop and knead for the boil in a saucepan. When
10–15 minutes or until it is no the water is boiling, add the
75g unsalted butter, cubed longer sticky and has become bicarbonate of soda and stir in
200ml whole milk smooth and elastic. Alternatively, until it stops fizzing. Turn the
500g strong plain flour knead using the dough-hook heatdown and leave the mixture
1 x 7g sachet fast-action dried yeast attachment on the stand mixer for at a low simmer.
1 tsp fine salt 5 minutes. Place the dough in an 8. Lower the pretzels into the
2 tbsps caster sugar oiled bowl, cover with cling film saucepan, a few at a time, and
Oil, for greasing and leave in a warm place for 1–2 poach for around 30 seconds
3 tbsps bicarbonate of soda hours or until doubled in size. each, flipping halfway through.
1 free-range egg, beaten 5. When the dough has risen, Remove from the water and
100g aged Gouda, grated preheat the oven to 210°C/Fan dry the bottoms on a piece of
2 tsps hot smoked paprika 190°C/Gas 6 and line 2 large kitchen paper before placing
baking sheets with baking on a baking sheet. Brush with
1. Put the butter in a small parchment. Tip the risen dough beaten egg and sprinkle with
saucepan with the milk. Heat out of the bowl on to an oiled the grated cheese and smoked
over a low heat until the cubes of worktop and fold it in on itself a paprika, then bake for 20–25
butter are melted, then set to one couple of times to knock out any minutes until the cheese has
side to allow the mixture to cool. large air bubbles. melted and the pretzels are
2. Place the flour in a large bowl, 6. Divide the dough into 12 golden brown all over.
or the bowl of a stand mixer fitted pieces. To shape the pretzels, take 9. Remove from the oven and
with the dough-hook attachment, a piece of dough and roll it into allow the pretzels to cool for 5
and add the yeast to one side of a long rope shape that is slightly minutes on the baking sheets,
the bowl and the salt and sugar to thinner at the ends. Take both then enjoy warm. These are
the other. If you put the salt directly ends of the rope and twist them best eaten on the day they are
on the yeast it may kill it, which will together once, then lay the ends made but can be refreshed by
stop your dough from rising. down over the bottom loop and warming up in the oven for the
3. Gradually add the milk and press in to create a classic pretzel next few days.
COLU M N | VALENT IN E WA RNE R
Valentine’s kitchen
From just-from-the-oven bakes to lacklustre pastry, our
columnist has a thing or two to say about pies
I
’ve eaten some splendid pies in my
life, hands clenched around my
cutlery with a dark ale in a darker
pub or, clutching a pasty, my
jumper covered in crumbs as I sit in the
car watching the sea thrash the coastline.
Pies fill me with a warm satisfaction
unmatched by other comfort foods, yet a
good pie is not easy to find! I'm forced to
digest disappointments primarily because
a) I don’t like to throw food away and b)
while a pie’s buttery orange/brown crispy
exterior tempts commitment, the gristle
that may hide within is an unknown
booby trap. Similarly, a pastry as wan as
a consumptive Victorian child can be
a purse for the most unctuous inner
sanctum. It's impossible to discern
either way.
Vegetable pies can occasionally be a
success if simply filled with leeks, potato
and cheese and eaten with the smell of a
farm and local cider filling the nostrils.
Taken to its most noble heights, I was
once served a pasta pie the size of a family
suitcase with the crispest buttery pastry. It
I bit into a flaky pastilla containing squab then it's game over for me. Folks would also
pigeon, spiced eggs, nuts and honey, all do well to remember that because fresh/
“Pies fill me with a dusted with icing sugar and cinnamon. I'll
also hoover up any deep fried empanadas
frozen fish leaks so much moisture, they
should make a thicker white sauce. Pop
warm satisfaction filled with tuna, peppers and green olives,

from Spain to South America.
the fish into it and do a little pre-cooking,
that way any water from the fish is better
unmatched by other Inexcusable are small puff pastry frisbees

that I will quite literally toss away with
bound in the sauce, thus avoiding said fish
lurking in a wet, split sauce, that no amount
comfort foods, yet a flaring nostrils. That horrible puff is more

suited to applying talc in a boudoir. This
of Cheddar and mash can cheer up. Oh, and
chill out on the Cheddar!
good pie isn't easy

is a kit pie, not a true pie! It’s simply to Lastly, I recommend finding a butcher
be popped on top of boil-in-the bag pie- who is removing pork pies from the oven
filling misery, for snip 'n' heat cooking just as you walk in – this is tricky, but
to find!” in motorway service stations or chain
public houses. It’s an oversized, unfinished
they're absolutely fabulous hot!
was carried into a banquet by two butlers upside down vol-au-vent! Gah! Then there
ABOUT VAL
dressed in yellow and green livery, who are cottage and fish pies, which are all WARNER
elegantly opened the pie with a sword, wonderful, provided the mince “has balls” Our monthly columnist
revealing oozing cheese and penne so to speak and that it's juicy, rich, fatty and is an acclaimed chef,
luxuriating in the richest tomato sauce all the better for generous seasoning and TV presenter and
inside. I must ingratiate myself with patient cooking. author. Find out more at
Italian grandees more often! A fish pie needs rules though. Were I to valentinewarner.com
In Fez, my eyes were lifted to Allah as plumb its depths only to run into salmon,
Val 87.indd 1 29/09/2017 10:47

Take Teatime
On Tour
Put down your rich tea biscuit, step away from the digestive:
our regions’ baking hertitage offers more exotic fare
by far, discovers Anna Blewett
REGIONAL BAKING
Shrewsbury Cakes
It stands to reason that the regional
British bakes we know and love are
souped-up, sexed-up versions of
their ancient ancestors, right? “It’s
actually the other way around,” says
Mary Anne Boermans, former GBBO become associated with God’s Own Anne to track down the bun house
contestant and historical researcher County involves velvety milk curds, that originated the recipe. “It was
whose books include Great British scattered with currants and mixed never in Chelsea, it was in Pimlico!”
Bakes: Forgotten Treasures for Modern with egg, sugar and a little nutmeg she exclaims. “But a ‘Pimlico bun’
Bakers and the recently published baked in a shortcrust pastry case. would never have sold! People
Deja Food (£20, Square Peg). Myths around the origins of the wanted the aspirations of Chelsea!”
“Take Shrewsbury cakes, which Yorkshire curd tart are thin on the Mary-Anne’s research found the
used to be the British standard ground, but Mary-Anne has a theory earliest existing recipe only dated
shortbread. The early recipes in as to the dish’s culinary impact. back to 1852, some 13 years after
the 17th century the bun house had
been pulled down.
“The cry “hevva, hevva” from
were filled with
mead, sweet sherry, “So I recreated the
mace, cinnamon original bun going
and nutmeg.
But by Victorian
a cliff-top lookout reportedly purely on records
of what people who
times these bold,
exciting flavours
alerted the fishermen to had eaten it said. It
was nothing like the
had been washed
out. "All that spice shoals, and prompted their one we make today;
it didn’t have fruit,
wives to get baking for the

had given way to a it wasn’t in a spiral.
little bit of lemon. But it was made
homecoming men”
Our forebears were with lots of butter
using spices and and lemon and
ingredients we’re spices; like a British
not used to today,” brioche really. But
she continues. “It was years before “When the pilgrims left for America of course no-one wants a genuine
I tracked down a fresh citron; they they took their recipe books and so one – they want something gigantic
were using them by the pound!” curd tart stayed with the Americans and gooey!”
Though no single definitive recipe and came back across the pond
exists, one thing is clear. Unlike as New York cheesecake. They Cornish Hevva Cake
the Jaffa, Shrewsbury cakes ignite phased out the fruit, but the cooked In her 1975 tome The Cookery of
no debate over status. They are cheesecake is recognisable from its England Elisabeth Ayrton suggests
biscuits. Obviously. roots as a Yorkshire curd tart.” anyone driving through
Cornwall should be
Yorkshire Curd Tart Chelsea Buns able to get tea –
If eating curds and whey is now “Where did Chelsea buns including fresh
the preserve of nursery rhyme REALLY originate?” is the question ‘splits’ [scones],
characters, it wasn’t always so. “The that Mary-Anne asked herself, clotted cream,
Yorkshire curd tart we know today discontented with the rather obvious homemade jam
is pretty genuine, although it wasn’t answer that perfectly satisfies and saffron cake –
originally specific to Yorkshire,” says the rest of us. “I like a challenge,” at a farmhouse.
Mary-Anne. “In fact lots of recipes she admits, “so I started digging.” Only the lucky, she
existed.” The version that has Historical papers allowed Mary- confides, will encounter
REGIONAL BAKING
Cornish “heavy-cake”. “A delectable

flat cake,” she describes it. “Neither
cake nor pastry.” Mrs Aryton’s
recipe lives up to its name; its dough
made from equal parts butter and
flour is sprinkled with currants and
a little sugar.
An altogether lighter, spicier
version is made by Cornwall’s
Portreath Bakery (portreathbakery.
co.uk), which halves the butter but
adds in ginger, cinnamon, mace and
saffron. The lattice pattern scored
into a true hevva cake belies its true
origins, mimicking the nets used word of caution: Wikipedia warns War,” says Mary-Anne. “Back in the
in Cornwall’s traditional pilchard that the Eccles presents something mid-1600s Wood Street in London
fishery. The cry “hevva, hevva” of a fire risk to anyone warming was a street of bakers. A Wood Street
from a cliff-top lookout reportedly theirs in a hurry. Fire brigades have cake was purchased for a celebration:
alerted the fishermen to shoals, and reportedly attended fires started if you were having a bit of a do. It’s
prompted their wives to get baking when the sugar-rich Eccles ignites a yeast-raised fruit cake with lots of
for the homecoming men. in a microwave! currents and sultanas, candied peel,
cream, egg, sherry, spices – it really
Eccles Cake Isle of Wight is fantastic – and topped off with
One of the few regional bakes you Doughnuts royal icing.”
can find gracing supermarket In her iconic Modern Cookery for Legend tells that this most decadent
aisles nationwide, the Eccles cake is Private Families, published in bake was bundled up with the future
an absolute knock-out. This pastry 1845, Eliza Acton plunges straight King James II, son of Charles I, when
parcel of succulent vine fruits in with directions to “Work he smuggled out of London. A Wood
(hey, let’s not fall out over tribal smoothly together with the fingers Street cake was said to be wrapped
affiliations to sultanas, currants or four ounces of good lard and four among the cloak he wore: a survival
raisins) likely evolved alongside the pounds of flour.” The resulting kit fit for an exiled prince!
‘Eccles Wakes’, a local celebration balls are sweetened and spiced with
starting on the feast day of St Mary. 1 ‘drachm’ (3.5g) of cinnamon, Dorset Knobs
The Edmonds family, owners and just half that amount of clove, If you’ve never tried Dorset knobs
of Lancashire Eccles Cakes and to a whopping two tablespoons of you’d be mistaken for believing the
undisputed heavy-weight champions allspice. If such proportions are comedy name (snigger) is all these
of modern production, today use unusual by modern standards the novel biscuits have going for them.
currants and raisins, following a suggestion to drain the lard-boiled In fact, there’s something really
family recipe that dates back to the dough-nuts “on very clean straw” rather refreshing about the crunch of
1920s, but as with many regional is positively weird. this simple, slightly sweet bake. They
specialities, debate around the recipe Recipes suggest the Isle of have become associated with the
is fierce. Both Lancashire Eccles Wight was home to Britain’s first Moores family, who have been triple-
Cakes and Suffolk’s award-winning doughnuts, the recipe having baking and paper-bagging Dorset
Pump Street Bakery plump for Greek travelled from Holland before knobs since 1880.
Voztizza currants, but should spreading to the rest of the world. “It takes six hours to bake a
these be steeped in Armagnac Locals added their own twist knob and only 24 minutes to bake a
or simply mixed with however, pushing plums or pinches biscuit, so the knobs are not really
sugar? Wrapped in a lard of currants or candied peel into the economical,” one family member
crust or a light puff? centre of the dough before it bubbled once told the Telegraph. No history
If St John’s, the in the molten lard. of the Dorset knob would be complete
London restaurant without mention of local hero
famed for its ‘nose- Wood Street Cakes Thomas Hardy, who was rumoured
to-tail’ approach As with many of our finest regional to eat his Dorset knobs with Stilton
to eating, shuns the bakes, Wood Street cakes are no each evening. Most recently, another
traditional lard in longer produced commercially so to Dorset boy, chef Mark Hix, has taken
favour of buttery puff get your taste you must first get in the up the baton, celebrating the Dorset
pastry, so can you. But a kitchen. “It dates back to the Civil knob in his own recipes.
C O L U M N | S H E I L A D I L LO N
Sheila Dillon's
British
Food Tour
This month, Sheila Dillon
celebrates 'real bread' and
the inspiring folk who are
spreading their baking skills
to all corners of the UK
I was at the launch

meeting of the Real
Bread Campaign
(RBC) in 2008.
Well, the possible
launch. I listened
to baker Andrew
Whitley (author of
Bread Matters and
the owner of the Village Bakery, makers
of the first long-fermented organic bread “About 80% of the bread we eat is
to be sold in a British supermarket) talk at Chorleywood, and we’ve exported the method
length about how crucial real bread was to
the nation’s health. At the time I thought…. all over the world. You could eat tissue paper
this will never work, it's too high-minded and not be much worse off”
– forgetting how my protective pessimism
about the human race often leads me as chefs or retrained from lives in tech, & Farming Awards was Earth’s Crust
astray. Nine years on, and the RBC – with banking, engineering – you name it. From Bakery in Castle Douglas in the remote
tiny funds and a little zeitgeisty help from visiting many of them I’ve seen how the and economically poor area of Dumfries
The Great British Bake-Off – has helped bigger bakeries have created a kind of and Galloway. In the early morning it
transform the baking landscape. underground network, training people who was buzzing and chef Giorgio Locatelli
UK scientists have the dubious honour of move on and start their own. There are great and I tasted bread that’s as good as any in
having invented the Chorleywood baking bakeries now in Wigan and Linlithgow, Europe. In 2010 the winner of the same
process in the early 1960s. Combining low- Cardiff and Truro, Dunfermline and Hay- award was Alex Gooch in Hay-on-Wye,
protein flour, various additives, water and on-Wye, Liverpool and Bruton. then making bread just for his local area;
salt, then mixing it at a very high speed, Just type ‘artisan’ and ‘baker’ into now it's just as good but available in nearly
quickly creates an airy, almost tasteless Google with the name of your area and see 50 outlets around the Welsh borders. In
bread where the gluten has not been broken what comes up. It’s worth a little effort to 2016 we handed out the laurels to Ben
down by fermentation. About 80% of the hunt down the proper stuff. Real bread is McKinnon and his team at the E5 bakery
bread we eat is Chorleywood, and we’ve so different, so much more delicious, and so in London.
exported the method all over the world. much better for you than the sliced pablum Inspiring bakers who create jobs – over
You could eat tissue paper and not be much you can pick up everywhere. Many people 45 at the E5 bakery alone – and great food.
worse off. We accepted it for a long time; with a sensitivity to gluten will actually find So, go out and support them. I’m writing
now we can see it for the pap it is. that long-fermented, additive-free bread this before breakfast at a hotel in Bristol.
doesn’t upset their digestion (coeliacs are They don’t have good bread so I’m off
The revolution is here a different case, of course). It will cost for breakfast at another of my favourite
In this year's BBC Food & Farming Awards more – but then it’s real food, not empty bakeries, Hart’s – nestled in a former
we recieved hundreds of nominations calories. You can live off it. And to put it service tunnel under Temple Meads
for bakeries producing read bread – long into perspective, one big sourdough station. And for lunch I’m going to drop in
fermented, without additives – from all loaf will cost about the same as one and to another called Baked, where former chef
over Britain. And not just in cities and big a half Costa coffees. Ashley Symons produces extraordinary
towns. These establishments are run by One of the bakeries vying for the best bread. The real thing – it’s becoming part
young people who’ve moved from work producer prize in this year’s BBC Food of our everyday.
Mary Berry's
Foolproof Bakes
You can always trust the queen of British baking to pack even the
simplest dishes with maximum flavour! These crowd-pleasing
recipes would be perfect for a chilled-out Sunday lunch
RECIPES | MARY BERRY
Perfect Soufflés with

Berry Compote “Soufflés have a reputation for being
Serves: 6
difficult, but these perfect puddings
plus cooling time
are really easy and always impress”
Cook: 15 minutes
400g frozen mixed summer Add a little of the hot berry juices beating until stiff and shiny. Stir a
berries to the cornflour mix, stir, and pour little of the whites into the berry
1 heaped tbsp cornflour back into the saucepan. Heat, purée, then carefully fold in the
2 tbsps cassis or blackcurrant stirring, until thickened, then remainder until evenly combined.
liqueur press through a sieve into a bowl, 4. Spoon the mixture into the
Butter, for greasing leaving just the pips behind in the prepared ramekins, level the tops,
3 large free-range egg whites sieve. Set the berry purée aside then run your finger inside the
175g caster sugar to cool. rim of each dish – this will ensure
2. Put a baking tray in the the soufflés rise evenly. Place the
Special kit: oven, and preheat the oven to ramekins on the hot baking tray,
6 x 150 ml ramekins 190°C/Fan 170°C/Gas 5. Butter and bake for 8–10 minutes until
the ramekins. the soufflés are well risen and
1. Measure half of the berries into 3. Put the egg whites into a large light golden on top.
a saucepan, and heat gently for a bowl, and beat with an electric 5. Meanwhile, make the compote:
few minutes until the fruit is soft. whisk on high speed until stiff but heat the remaining berries
Put the cornflour and cassis into a not dry. Add 100g of the sugar and sugar in a pan over a low
small bowl, and mix until smooth. a teaspoon at a time, and keep heat, stirring until the sugar
RECIPES | MARY BERRY
has dissolved and the fruit has 45g plain flour, plus extra pieces, discarding the skin and
defrosted. Check for sharpness, for dusting bones. Dice the vegetables.
and add a little more sugar if the Salt and black pepper 3. Skim the fat from the
fruit does not taste sweet enough. 125g frozen peas cooking liquid, then bring
Serve the soufflés as soon as they 175g shortcrust pastry 600ml of the liquid to a boil.
come out of the oven, with the Beaten egg yolk, for glazing Melt the butter in another pan,
warm compote. add the flour, and cook, stirring
Recipes taken
from Mary Berry’s
Special kit: occasionally, for 1 minute. Stir
Complete Cookbook Chicken & Vegetable Pie 2 litre pie dish in the hot stock, whisking
(£30, DK) DK.com
until it comes to a boil and
Serves: 6 1. Put the chicken, stock, onion, thickens. Add the lemon juice
Prepare: 15 minutes, celery, and lemon zest into a large and season with salt and
plus cooling time saucepan. Bring to a boil, cover, pepper. Stir the chicken, diced
Cook: 1 hour 30 minutes and simmer for 30 minutes. Add vegetables, and peas into the
the carrots and potatoes, cover, sauce, then leave to cool.
1 kg chicken and simmer for about 20 minutes 4. On a lightly floured work
1.25 litres chicken stock more, or until the vegetables are surface, roll out the pastry, then
1 onion, quartered cooked and the chicken is just cut out the lid, and fill, cover,
1 celery stalk, thickly sliced tender. Remove the vegetables and decorate the pie as you
Pared zest and juice of 1 lemon from the liquid and set aside. wish. Bake in a preheated oven
2 carrots Leave the chicken to cool in at 190°C/Fan 170°C/Gas 5 for
2 waxy potatoes, peeled and cut the liquid. 30 minutes or until the top is
into quarters 2. Remove the meat from the crisp and golden brown.
45g butter chicken, and cut into bite-sized Serve hot.
WEEKE ND S AWAY
Weekends
Away With...
Eric Lanlard
LONDON
Honey & Co
French chef and master pâtissier

Eric Lanlard takes us on a tour of his
favourite London bakeries...
Honey & Co and gorgeous sourdough loaves with an
If you're in need of a Middle Eastern fix, incredible shelf life. I don't eat bread Cake Boy
this is the place to go! I'm a big fan of the that much but, like a true Frenchman,
flavours of this region as my grandparents I like to eat cheese with Poilane bread
lived in Syria for many years and it always instead of biscuits! You shouldn't be
reflected in their cooking. Every day is worried about not managing to eat your
a surprise at this unpretentious, central whole loaf fresh either as stale bread
London cake emporium. Their menu makes the best tartine ever! Butter,
changes daily and ingredients such as mustard, vine tomatoes and a generous
orange blossom and rose water are always grating of cheese makes the perfect
flowing. One of the standout recipes is snack when put under a grill – and it
their gorgeously zesty and citrusy bundt takes just minutes. I also love using
cake which is drizzled with sweet icing Poilane's bespoke service for special
dinner parties. They can write the name a glamorous cocktail lounge, and I think we've
or Mascarpone frosting. Their cookies
of your guest on single rolls for you to use got it spot on. Part of my dream was to teach,
are always rich with peanut butter and
as place settings. poilane.com so having an in-house baking school is literally
dark chocolate chips and I love that they
the icing on the cake! Everything on offer is
manage to keep all of their bakes low in
baked in-house daily by my team and we only
sugar, too. They also have a really great Cake Boy work with the finest seasonal ingredients. Our
cookbook which is packed with fabulous I have to add my own bakery to this
cakes and bakes are internationally focused
baking recipes – highly recommended! list! It’s 10 years since we opened
and usually reflect where I've been on my
honeyandco.co.uk our riverside patisserie/café in south
latest travels. We also serve a fabulous French
London and I still love sitting in the
afternoon tea, but don't expect scones –
Poilane café area and enjoying the décor, food
instead you'll find an array of fine patisseries
Poilane is a legendary French bakery and chilled out music. This is excatly
and speciality filled bread along with lashings
with shops in Belgravia and Chelsea and how I dreamed my patisserie would be
of Champagne and the finest tea!
they've been making sourdough since when I was a teenager. As much as I love
cake-boy.com
1932. They also once famously created a the formality and luxury of traditional
Eric Lanlard runs Cake Boy, a destination café, cake
bedroom for Salvador Dali out of bread! French patisseries, I always wanted to
emporium and cookery school in South London. Find
This is baking at its very best – super tasty create something that resembled more of out more at cake-boy.com
Weekends Away 87.indd 1 28/09/2017 17:25

Quality and Excellence HUNTERS of HELMSLEY

27 years of Yorkshire's best food and drink
Award Winning Pie Makers since 1996 Perfect for Christmas Gifts & Food
The Best Pie

You Can Buy!
Full of meat, Lovely short crust
pastry, a Real British pie.
Wide selection of local and regional produce

Hampers, gifts and selected products available online
for delivery across the UK
We have been producing award winning pies since Tel: 01439 771307
1996. In that time we have won over 20 pie awards www.huntersofhelmsley.com
from regional recognition to National Pie Champion Open 8am – 5.30pm 7 days a week
2012. In 2013 we entered the Guild of fine Foods
Great Taste Awards where we gained a Gold 2 Star 13 Market Place, Helmsley, North Yorkshire YO62 5BL
for our Chicken, ham & Leek Pie.
Our steak & Stilton pie won a Gold 3 Star Award

along with being short listed for the regional award.
It also gained the Top 50 Product award from over
9,000 products judged in 2013.
The judges described these pies as “very
handsome”, they also commended the texture of the
pastry, the generous amount of meat in the filling
Toppings Pies is a family
and the judicious use of Stilton to complement
business based in
rather than overpower the other ingredients.
South Yorkshire,
We make Hand Crafted
Hot Eating Pies, Quiches
and Gold Award Winning
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Our ethos has always
been to use the very best
British locally sourced
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QUALITY AND EXCELLENCE LIMITED You can find our lovely

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WWW.QUALITYANDEXCELLENCE.CO.UK Selfridges and the best
independent retailers,
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SALES@QUALITYANDEXCELLENCE.CO.UK
So why try one or two
Quality-Excellence Butchers #qualitypies Tel 01302 738333 for yourself.
T RIED & TE S TE D
Pie Oh My!
There's nothing more comforting
than a hot pie on a cold day – here are
some of our favourites
1. TOPPINGS PIES CHICKEN &

TARRAGON PIE, toppingspies.co.uk
Chicken and tarragon is a classic
combination and it's executed
to absolute perfection here. The
creamy chicken filling is juicy and
meaty, with just the right amount
2
of sweet aniseed flavour from the
tarragon. Fabulous pastry too.
2. CLIVE'S ORGANIC GLUTEN 3

FREE ALOO GOBI PIE, £2.99,
ocado.co.uk
This Indian-spiced pie is filled with
a tasty combination of cauliflower,
potatoes and vegetables with
a good hit of fresh ginger and
coconut cream. It's also free from
gluten – but you'd never know from
the lovely pastry! 3. WALTER SMITH WYTON
WONDER PIE, £7.99
waltersmith.co.uk
A tempting blend of chicken,
smoked gammon and cheese
4 in a parsley sauce, this award-
winning pie really is a wonder!
Lovingly made by Midlands-based
butchers Walter Smith, the pastry is
absolute perfection – thin, flaky and
beautifully buttery.
4. HUNTERS OF HELMSLEY
PORK, CIDER & CRACKLING
PIE, £2.85, AVAILABLE IN STORE
AT HUNTERS OF HELMSLEY,
huntersofhelmsley.com
This decadent pie tastes as good
as it sounds, combining all the best
elements of a pork roast! The tart,
punchy flavour of the cider pairs
beautifully with the sweet roast
pork, while the crackling on top
adds a lovely salty crunch.
5. QUALITY & EXCELLENCE

STEAK & STILTON PIE, FROM
5 £2.69 qualityandexcellence.co.uk
This is a proper butcher's pie;
rich, expertly made pastry with a
generous filling of tender, slow-
cooked beef in a delicious Stilton-
spiked gravy. A sumptuously
savoury treat for meat lovers.
EASY
EVERYDAY
EASY EVERYDAY
T E M PT I N G S E A S O N A L R E C I P E S TO C O O K N O W
25
COSY WARMING
AUTUMN
WEEKDAY RECIPES
WONDERS!
Delicious ways to shake up your weekday cooking
p53 p56 p60
4 puds ready James Martin’s Super soups

in a flash winter warmers that fill you up
EE Complete issue 87.indd 69 28/09/2017 17:12

SEASONAL HERO
Apples
More than just a snack, British apples are incredibly versatile and
taste fantastic in homemade sweets and bakes
N
othing beats an apple glut and our autumns are positively filled with them! But
there’s more to apples than just pies and crumbles, as these delicious
ALSO IN SEASON…
recipes reveal...
Parsnips
GROW This sweetly flavoured root
One of the easiest fruit trees to grow, apple trees require very little vegetable is back! Roast it, mash
care throughout the year. Remember to water them during dry spells it or make into chips or crisps –
and when the fruit starts to swell. for us, parsnips are an essential
part of any roast dinner.
PREP Kale
Simply remove the core and seeds, slice and they’re ready to use – you can also Pair kale with onion, pear, blue
peel the skin depending on the recipe. cheese and toasted pecans for a
delicious winter salad, or add to
a warming minestrone soup.
STORE
Store as they are in a cool place, or in the fridge. If you want to keep Brussels Sprouts
them for a couple of months or longer, wrap each apple in a piece These much-maligned brassicas
of newspaper and stockpile in a box or basket and leave in a are not just for Christmas Day
cool, dry place. – they’re delicious stir fried, in a
salad or added to a creamy
mac ‘n’ cheese.
ENJOY
Delicious as they are or when baked, poached, roasted or puréed.
For a tasty snack, pop apple slices into a food dehydrator. GINGERBREAD SPICED
APPLE DOUGHNUTS
Makes: About 16 small doughnuts

MORE WAYS WITH APPLES....
Prepare: 10 minutes
vinegar and a couple of pinches of Cook: 20 minutes, plus resting time
Baked Apples
Pre-heat the oven to 200ºC/Fan black pepper to a large, heavy-
based saucepan. Heat gently, For the filling:
180ºC /Gas 6 and core four apples.
stirring until the sugar dissolves. 1 Bramley apple, peeled and
Mix a handful of sultanas, 2 tbsps
Bring to the boil, then reduce the roughly chopped
muscovado sugar, 1 tsp cinnamon

heat and simmer, uncovered, for 3 small eating apples, peeled
and 1 tsp ground almonds in a bowl.
about 50 mins until the mixture and roughly chopped
Stand the apples side by side in a
has thickened. Remove from the Juice of ½ lemon
baking dish and push the sultana
heat, leave to cool, and transfer to 2 tbsps caster sugar
mixture into each apple. Top each
sterilised jars and seal. 15g unsalted butter
apple with a cube of butter and a
sprinkling of demerara sugar. Place Apple Sauce For the doughnuts:
in the oven for 20 minutes. Tip 3 peeled, cored and sliced 175ml full fat milk
Bramley apples, 50g caster sugar 50g light muscovado sugar
Apple Chutney and 50g butter into a pan then 10g active dried yeast
Add 1kg chopped cooking apples, cover with a lid. Place the pan on a 450g strong white flour, plus extra
4 sliced onions, 2 tsps ground low heat, stirring occasionally, for for dusting
ginger, 2 tsps mustard seeds, 500g about 15 mins until the apples break 1 tsp ground cinnamon
granulated sugar, 250ml cider down into a purée. ½ tsp ground ginger

EASY
EVERYDAY
A generous pinch of ground cloves

A good grating of nutmeg
½ tsp sea salt
1 large free-range egg, beaten
1 large free-range egg yolk
1 tbsp dark treacle or molasses
75g unsalted butter, softened
1.5 litres sunflower or groundnut oil
125g caster sugar
Special Kit:
6cm plain cookie cutter
Sugar thermometer
Large piping bag fitted with a 1cm
plain nozzle
1. Put all the filling ingredients into a

large saucepan, half cover and cook
over a low–medium heat, stirring
frequently for 5–6 minutes until the
apples become a soft pulp. Uncover
and continue to cook, stirring
frequently, until thickened. Remove
from the heat and leave to cool.
2. To make the doughnuts, heat the
milk until warm to the touch, add 1
tsp of the muscovado sugar and the
yeast and whisk to combine. Leave
in a warm place for about 5 minutes
until a thick foam has formed on top
of the milk.
3. Tip the flour, remaining
muscovado sugar, spices and salt
into the bowl of a free-standing
mixer fitted with the dough hook.
Make a well in the centre and add
the yeasty milk, whole egg, egg yolk,
treacle or molasses and butter. Mix
steadily for about 5 minutes until
the dough is smooth and elastic – it
will still be slightly sticky. Shape into
a smooth ball and place in a large,
lightly oiled mixing bowl. Cover
with clingfilm and leave to prove in
a warm, draught-free place for at
least 1 hour or until the dough has
doubled in size.
4. Tip onto a work surface and
knead gently for 30 seconds to
knock out any air bubbles. Lightly
dust the work surface with flour and
roll the dough out to a thickness
of 1.5–2cm. Using the cutter, stamp
out discs and arrange on two lightly
floured baking trays, leaving plenty
of space between each one. Cover
loosely with oiled clingfilm and leave
to rise again for 30–45 minutes.
5. Pour the oil into a large saucepan
so that it comes at least 10cm up
the sides and heat to 180ºC–190ºC.

Cover a large baking tray with a thermometer to the pan, bring to
couple of layers of kitchen paper the boil and cook at a steady, even
and tip the caster sugar into a pace, stirring from time to time,
large bowl. until the syrup reaches 126ºC. Slide
6. Fry the doughnuts in batches the pan off the heat, then remove
(4 at most) for about 2 minutes the thermometer, add the sea salt
on each side or until deep flakes and stir to combine with a
golden brown. Remove and drain rubber spatula.
thoroughly on the kitchen paper 3. Pour the syrup into the prepared
before tossing in the caster sugar. tin and leave until completely cold
Make sure the oil returns to before cutting into squares with a
temperature before frying the next lightly greased knife and wrapping
batch. Cool on a wire rack. in twists of waxed paper or baking
7. Make a small incision in the side parchment. To make cutting easier,
of each doughnut. Fill the piping you can pop the caramel into the
bag with the apple filling and pipe fridge for 1 hour to firm up. The
through the incision into the middle caramels will keep for up to 1 week
of each doughnut. in an airtight box in the fridge.
APPLE CARAMELS
Recipes taken from Summer Berries
Makes: 30–40
and Autumn Fruits, by Annie Rigg.
Prepare: 5 minutes
(£16.99, Kyle Books). Photography by
Cook: 10 minutes, plus resting time
Tara Fisher
1 litre cloudy unpasteurised or

freshly squeezed and filtered
apple juice
1 cinnamon stick
1–2 star anise
2 cloves
75g unsalted butter, diced, plus
extra for greasing
175g light muscovado sugar
125g caster sugar
125g crème fraîche
A good pinch of sea salt flakes
Special kit:
18cm square baking tin or
equivalent sized rectangular tin
Sugar thermometer
1. Grease and line the baking tin with

baking parchment. To make the
apple caramel syrup, pour the apple
juice into a large saucepan, add the
whole spices and bring to the boil.
Cook steadily over a low–medium
heat until the juice has reduced
to 125g of honey coloured syrup.
Pick the spices out of the syrup
before weighing to get an accurate
measure (it’s easier to do this by
weight rather than to measure it by
volume in a jug).
2. Pour the syrup into a clean 2
litre saucepan and add the butter,
both sugars and the crème fraîche.
Set the pan over a low heat and
stir frequently to melt the butter
and dissolve the sugar. Add the

CURRY IN A HURRY
Make a deliciously warming curry in half
the time with these speedy
weekdays suppers
74 /4 8 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com

EASY
EVERYDAY
KERALAN COD &

COCONUT CURRY
Serves: 4
Prepare: 15 minutes
Cook: 15 minutes
2 tbsps vegetable oil

2 onions, thinly sliced
6 large vine tomatoes
4 garlic cloves, crushed
1 tsp grated fresh root ginger
3 tbsps Keralan curry paste
100g creamed coconut
200ml fresh fish or
vegetable stock
4 tbsps finely chopped coriander,
plus extra to garnish
4 cod fillets
1. Heat 1 tbsp oil in a wide, deep

frying pan. Add the onions and
a pinch of salt. Cook gently for
about 12-15 minutes, until softened.
Meanwhile, roughly chop 4 of the
tomatoes and whizz with the
garlic and ginger in a small food
processor to a smooth purée.
Finely dice the remaining
2 tomatoes and set aside.
2. Add the curry paste to the
onions and stir-fry for 3 minutes
more. Stir in the tomato and ginger
mix and simmer for 10 minutes,
until thickened. Grate or chop the
creamed coconut and add to the
pan with the stock and coriander.
Simmer for 6-8 minutes to thicken.
3. Carefully place the fish in the
coconut curry and scatter over the About 24 curry leaves Add the onion and fry for 5 minutes
diced tomato. Cover and simmer 400ml can coconut milk until soft. Add the fenugreek and
for 4-5 minutes, or until the fish is 226g pack paneer, cut into cook for 1 minute before adding
just cooked through. Garnish with 24 cubes the curry paste and cooking for a
finely chopped coriander and serve 150g frozen garden peas further 1 minute. Remove from the
with steamed basmati rice, pickles 2 red chillies, sliced heat and set aside.
and chutneys, if liked. 2 tsps black mustard seeds 3. Add the onion mixture to the
Aromatic basmati rice, poppadums split peas, with half of the curry
PANEER, COCONUT & or naan bread, to serve leaves, the coconut milk and
SPLIT PEA CURRY paneer. Simmer for 15 minutes,
1. Wash the split peas several times stirring occasionally and adding a
Serves: 4 in cold water then drain. Place into a little water if it becomes too thick.
Prepare: 10 minutes medium saucepan with 600ml cold Stir in the garden peas, bring back
Cook: 1 hour water. Bring to the boil then simmer to the boil for 1 minute then remove
for 35-40 minutes, occasionally from the heat.
100g yellow split peas skimming off any foam, until the 4. Heat a clean frying pan over a
4 tbsps vegetable oil peas are just tender and the water high heat. When very hot add the
1 onion, sliced has almost all been absorbed. remaining oil, then the chillies and
1 tsp fenugreek seeds 2. Meanwhile, warm 1 tbsp of the oil cook for 1 minute until soft then add
200g jar korma curry paste in a frying pan over a medium heat. the mustard seeds and remaining

curry leaves. Fry for 30 seconds
more then spoon over the curry
immediately, before serving with
cooked aromatic basmati rice,
poppadums or naan bread.
BUTTER CHICKEN,
POTATO &
SPINACH CURRY
Serves: 6
Prepare: 15 minutes
Cook: 1 hour
1 tbsp vegetable oil

6 large chicken thighs, trimmed
of excess fat
1 onion, finely chopped
650g pack charlotte potatoes,
halved
150g jar Bart Veeraswamy Butter
Chicken Curry Paste, or similar
350ml passata with onion
and garlic
100ml chicken stock
235g spinach, roughly chopped
100ml double cream
Finely chopped coriander
1. Heat the oil in a large, deep

and wide non-stick frying pan,
and when hot, add the chicken
thighs, skin-side down. Cook for
6-7 minutes until lightly browned;
remove with tongs to a plate
and set aside.
2. Stir in the onion and cook for 5
minutes over a medium heat until
just softened. Add the potatoes,
curry paste, passata and stock,
and bring to the boil. Return the
chicken to the pan, skin-side up,
in an even layer. Cover with a
tight-fitting lid, reduce the heat
to a simmer and cook for 35-40
minutes, stirring occasionally, until
the potatoes are tender and the
chicken is cooked through; add a
splash of water if it starts to
look dry.
3. Stir in the spinach, in batches,
until wilted. Mix in the cream,
bring to a boil and cook for a few
minutes, then remove from the
heat. Check the seasoning, top
with the chopped coriander and
serve immediately with pilau rice,
popaddoms and kachumba, if liked.
Recipes courtesy of
waitrose.com/recipes

www.rootsandwingsorganic.com
Here at Yorkshire Provender, we’re a family business 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
EASY
EVERYDAY
DELICIOUS IN
40 MINUTES
Too busy to make pudding during the week?
These mouth-watering sweets take less than
40 minutes to prep and cook!
/ 53

PAN-FRIED SPICY MOCHA MELTING
PINEAPPLE MIDDLE PUDDING
Serves: 6 Serves: 2
Prepare: 10 minutes Prepare: 10 minutes
Cook: 10 minutes Cook: 25 minutes
1 pineapple 2 tbsps quality instant coffee
Grated zest and juice 50g unsalted butter, plus extra for
1 lime greasing
1 tsp ground cinnamon 60g 70% dark chocolate,
½ tsp garam masala roughly chopped
Small knob of butter 1 medium free range egg, plus 1
2 tbsps maple syrup egg yolk
4 scoops ice cream 60g golden caster sugar
(coconut and lime works 1 tbsp plain flour
well), to serve Crème fraîche, to serve
1. Top and tail the pineapple, peel and remove the eyes 1. Preheat the oven to 200ºC/Fan 180ºC/Gas 6 and put a baking tray
then cut into 8 long wedges. Slice out and discard in the oven. Generously butter the insides of two 200ml pudding
the core. moulds. Make up the coffee with 2 tbsps boiling water and cool.
2. Mix together the lime zest and juice, cinnamon 2. Put the butter and chocolate in a heatproof bowl and set it over
and garam masala. a pan of gently simmering water. Stir occasionally, until melted, then
3. Heat the butter and maple syrup together in a griddle remove from the heat and allow to cool.
or large frying pan then add the pineapple wedges. 3. Put the whole egg with the egg yolk and sugar in a bowl, and whisk
Cook for 5–6 minutes, turning, until warmed through and together until just combined. Whisk in the flour. Mix the coffee into
golden. Add the spiced lime juice mixture and cook for 1 the melted chocolate and butter, and fold into the egg mixture. Pour
minute, turning until the pineapple is nicely coated.illa into the moulds, put them on the hot baking sheet and bake for 18
ice cream. minutes until the puddings are well risen and coming away from the
4. Divide the wedges between 4 small plates, top with a sides. Leave for 1 minute then run a round-bladed knife around the
scoop of ice cream and serve swiftly. edge and turn them out onto plates. Serve with crème fraîche.
APPLE & STICKY CLEMENTINE

BLACKBERRY PUDDINGS
COBBLER
Serves: 8
Serves: 4 Prepare: 10 minutes
Prepare: 10 minutes Cook: 10 minutes
Cook: 30 minutes
175g butter, softened, plus extra
4 apples, peeled, cored and for greasing
thickly sliced 5 clementines
340g blackberries 3 tbsps golden syrup
100ml Belvoir Blueberry & 175g golden caster sugar
Blackcurrant Cordial, 3 medium free range eggs, beaten
or similar 85g self-raising flour
100g self-raising flour 85g fresh white breadcrumbs
100g salted butter, chilled and cut into small cubes 1 tsp ground mixed spice
50g light brown muscovado sugar 1 carrot, coarsely grated
40g whole almonds, roughly chopped 75g sultanas
Custard or vanilla ice cream, to serve
1. Preheat the oven to 190ºC/Fan 170ºC/Gas 5. Place 1. Preheat the oven to 200ºC/Fan 180ºC/Gas 6. Lightly butter 8 x
the apples, blackberries and cordial in a large saucepan. 150ml pudding moulds and 8 small squares of foil. Cut 8 thick slices
Heat gently and simmer for 5 minutes. Spoon into a 2-litre from 2 clementines then grate the zest and squeeze the juice from
ovenproof dish. the remainder. Pour the syrup into the base of the moulds then sit a
2. Rub together the flour and butter until the mixture slice of clementine in each one.
resembles breadcrumbs, then stir in the sugar and 2. Whisk the butter and sugar until pale then slowly whisk in the
almonds. Add 2 tbsps cold water and bring together to eggs. Stir in the flour, zest and juice, breadcrumbs, spice, carrot and
make a soft dough. sultanas. Spoon into the dishes then cover with the foil, buttered-
3. Shape the dough into 8 rough balls and place around the side down.
edge of the baking dish. Place the dish on a baking sheet 3. Place in a roasting tin and pour hot water into the tin until it
then bake for 25–30 minutes until the dough balls are comes halfway up the side of the dishes. Bake for about 30, minutes
cooked through and the filling is piping hot. Serve warm until set. Run a small knife along the inside of the moulds then invert
with custard or ice cream. onto small plates. Serve with warmed custard.
54 / Recipes courtesy of waitrose.com/recipes

GET SET FOR

CHRISTMAS
Falk cookware sets are the perfect gift for friends,
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JAMES’ WINTER
WARMERS
These splendid slow-cooked dishes from James
Martin take a little time in the oven, but the prep
couldn’t be easier
56 / www.greatbritishfoodma gazine.com

EASY
EVERYDAY
RUMP OF LAMB WITH

PROVENÇAL VEGETABLES
Serves: 4
Prepare: 10 minutes
Cook: 1 hour, 20 minutes
1 red onion
2 large courgettes
1 aubergine
2 red peppers
3 garlic cloves
50ml rapeseed oil
2 x 300g lamb rumps off the bone
2 large fresh thyme sprigs
125ml white wine
16 Kalamata olives
300ml tomato juice
1 tsp sugar
Finely grated zest of 1 lemon
4 fresh basil leaves
Sea salt and freshly ground
black pepper
“Lamb rump should be much more

popular than it is. It’s the ideal cut of
meat for 1 or 2 people, almost a mini-
joint on its own. It can be simply roasted
(it takes about 15 minutes), but I prefer
it pot-roasted like this, as you get much
more flavour. The cut comes from the top
of the leg”
1. Preheat the oven to 170°C/Fan 150°C/

Gas 3. Cut the onions into 2.5cm dice, the BAKED POTATOES WITH
courgettes into 4 large chunks, and the PANCETTA & CHEESE
aubergine in half lengthways,
then each half into 4. Cut the pepper Serves: 4
in half, deseed it and then cut the Prepare: 10 minutes
pieces in quarters. Cook: 1 hour, 30 minutes
2. Season the lamb with salt and pepper.
Place a deep, sturdy roasting pan over a 4 large baking potatoes
medium heat until hot and add a drizzle 1 tbsp rapeseed oil
of oil. Add the lamb and fry until golden 1 tsp flaky sea salt
brown on each side, then remove from 105g sliced pancetta
the pan and set aside. Add the onions, 200g Taleggio or British
courgettes, aubergines, peppers and garlic brie cheese
to the pan and fry for 2–3 minutes. Add 2 tsps chopped fresh chives
the whole garlic cloves and thyme and Sea salt and freshly ground
the rest of the oil and stir well. Return the black pepper
lamb to the pan on top of the vegetables
and cook in the oven for 1 hour. If it starts 1. Preheat the oven to 180°C/Fan 160°C/
to dry out at all, add a splash of water. Gas 4. Prick the potatoes all over with a
Once cooked, remove and allow to rest. fork, rub them with oil and sprinkle over
3. Place the pan back over a high heat, add the flaky sea salt. Place the potatoes
the white wine and bring to the boil, then on the top shelf and bake for 1 hour, or
add the olives and tomato juice. Return to until tender (allow longer for very large
the boil, add the sugar and season with salt potatoes). Remove and leave to cool
and pepper. Grate the lemon zest and tear slightly before cutting in half lengthways.
the basil leaves straight into the pan, then Scoop out the centres, transfer to a bowl
stir well. Remove from the heat, divide the and crush lightly with a fork.
veg between the plates, then slice each 2. Heat a frying pan over a medium-high
rump and place the slices on top. heat, add the pancetta and cook for 1–2

minutes on each side, until crispy ½ vanilla pod wobbles slightly in the centre, it
and golden brown. Remove and 750ml full-fat milk is ready. Remove from the oven
drain on kitchen paper. Slice the 150ml double cream and allow to cool a little while you
Taleggio into thick slices and A pinch of freshly grated nutmeg make the quick strawberry jam.
roughly chop half of it. Roughly A pinch of salt 3. Cut the stalks off the
chop the pancetta and add it to strawberries and cut any large
the crushed potatoes, along with For the strawberry jam: ones in half. Heat the sugar,
the chopped taleggio. Mix well and 250g caster sugar strawberries and lemon juice in
season with salt and pepper, then 250g strawberries a large saucepan over a medium
scoop the mixture into the potato Juice of ½ lemon heat until the sugar has melted.
shells. Top with the remaining Bring the mixture to the boil and
Taleggio slices and return to 1. Preheat the oven to 150°C/Fan cook for 3–4 minutes (or up to
the oven for 10 minutes to heat 130°C/Gas 2. Melt the butter in a 10 minutes if you prefer a thicker
through. Finely chop the chives and heavy-based casserole dish over a jam). Check the temperature with
sprinkle them over the potatoes. medium heat, add the rice and stir a sugar thermometer – it should
Serve immediately with a crisp to coat it. Add the sugar and keep reach 105°C.
green salad. stirring until it becomes sticky. Split 4. Leave the jam to cool slightly
the vanilla pod in half lengthways and skim off any froth from the top
BAKED RICE PUDDING and scrape out the seeds. Pour the with a clean spoon. If you want
WITH QUICK milk and cream into the rice and to keep the jam, spoon it into
STRAWBERRY JAM keep stirring, adding the vanilla pod sterilized jam jars, seal and label,
Serves: 4 and seeds, salt and nutmeg. Taste and it will keep for 2–3 months.
Prepare: 10 minutes the mixture to make sure it’s as Serve the jam in a pot with the
Cook: 1 hour, 20 minutes sweet as you’d like it to be.
2. Stop stirring, then grate a little Recipes taken from
For the rice pudding: more nutmeg over the top and Slow Cooking by
50g butter bake in the oven for 1 hour. If it James Martin (£12.99,
125g pudding rice or paella rice colours too quickly, cover the Quadrille) Photography
75g caster sugar dish with foil. If the pudding just © Tara Fisher

COMFORT
IN A BOWL
These hearty, flavour-packed soups are just the
thing to warm your cockles on a cold night
CHICKPEA, SWEET 1 litre good-quality hot chicken or the vegetables gently for about 10
POTATO & CHORIZO vegetable stock minutes, stirring often. As they begin
400g tin of chickpeas, drained to brown, add the garlic and tomato
Serves: 4 and rinsed purée and cook for 1 minute, stirring,
Prepare: 10 minutes 1 tsp sweet or hot smoked paprika then add the diced sweet potatoes.
Cook: 50 minutes Salt and freshly ground black pepper Add the hot stock and a good grinding
Fresh coriander leaves, to serve of black pepper, bring to a simmer, and
1 tbsp rapeseed oil then cover. Turn the heat right down
200g cooking chorizo, diced 1. Place a large heavy-based saucepan and cook until the sweet potatoes are
1 onion, finely chopped with a lid over a medium heat. Add the tender but not mushy, 20–30 minutes.
1 carrot, finely chopped oil and the diced cooking chorizo and 3. Tip the chickpeas into the pan along
1 stick of celery, finely chopped sauté until the sausage is browned. Lift with the smoked paprika, stir and
1 clove of garlic, crushed the meat out of the pan and set aside, simmer for a couple of minutes to heat
1 tsp tomato purée leaving the red oil behind. through. Use a ladle to scoop out half
400g sweet potatoes (about 3 2. Add the onion, carrot and celery the mixture and blend until smooth,
medium potatoes) peeled and cut into to the pan, along with a pinch of salt, then return to the pan. Taste and add a
1-cm dice then turn the heat to low and sweat little more salt, pepper or paprika,

EASY
EVERYDAY
if necessary.
4.To serve, heat through the
reserved chorizo and scatter a
quarter of it over each bowl, along
with the coriander leaves. For extra
heat, garnish with chopped fresh
chilli. For an even heartier soup, top
with a poached egg or some aioli.
SPINACH, SAUSAGE &

ORZO SOUP
Serves: 4
Prepare: 15 minutes
Cook: 30 minutes
6 plump sausages– look for

something with lots of onion
or garlic
2 tbsps rapeseed oil
1 onion, diced
1 carrot, roughly chopped
1 stick of celery, diced
2 cloves of garlic, crushed
1 tbsp tomato purée
A generous pinch of freshly
grated nutmeg
A small pinch of dried oregano
800ml hot chicken or
vegetable stock
1 bay leaf
100g orzo or other small pasta
150g spinach, stems removed,
roughly chopped
2 tbsps single or double cream
Salt and freshly ground
black pepper
To serve:
Fresh parsley, chopped
Fresh basil, chopped
Freshly grated Parmesan
1. Remove the sausage casings and

shape the meat into little meatballs.
Place the oil in a heavy-based pan “Orzo is the perfect pasta
with a lid over a medium-high heat
and add the sausage meatballs.
for soup – shaped like
Brown them all over, then lift out grains of rice, it cooks
and set aside. Turn the heat down
to medium and add the onion,
quickly in broth, taking on
carrot, celery and a pinch of salt and all the delicious flavours”
pepper; sauté for 10 minutes, until
soft and beginning to brown.
2. Add the garlic and tomato purée
and cook, stirring, for 2 minutes.
Next add the nutmeg, oregano,
stock and bay leaf and bring to a

simmer. Cook for 10 minutes. 1 onion, finely diced stirring often, for about 10 minutes. SHOPPING
3. Add the orzo, spinach and 1 leek, trimmed and finely chopped The aim is to let the vegetables BASKET
meatballs and simmer for 4 minutes, 1 carrot, finely diced sweat rather than colour, so turn
or until the orzo and meatballs are 1 stick of celery, finely diced the heat down if you see them
cooked. Remove from the heat, add 75g smoked bacon, about 2 beginning to brown. Next, add the
the cream and remove the bay leaf. rashers, or pancetta (optional), rind bacon, if using, garlic and tomato
Taste and add more salt, freshly removed, very finely chopped purée, and cook for another 5
ground black pepper or nutmeg, 1 clove of garlic, crushed minutes, again stirring often.
if necessary. Serve in wide bowls, 2 tsps tomato purée 2. Pour in the tomatoes and cook Geometric Ceramic
Leaf Bowl,
with the parsley, basil and freshly 200g tinned chopped tomatoes for a minute or so, then add the hot £15.00 tch.net
grated Parmesan on top. 750ml hot chicken or stock, thyme and bay leaf. Bring to
vegetable stock a simmer, then cover and leave for
A small pinch of fresh about 20 minutes.
Cook’s Tip: thyme leaves 3. Add the beans, pasta and kale or
Orzo cooks quickly in 1 bay leaf cabbage and cook for 1 minute less
comparison to other pastas, so 400g tin of cannellini than the pasta packet instructions
serve straight away, otherwise beans, drained suggest, or until the pasta is Kent’s Kitchen
it may become mushy. Switch 85g small pasta, like macaroni, al dente. Taste and adjust the Chicken Stock Pots,
£2.75 amazon.co.uk
the fresh herbs for a drizzle of broken spaghetti or small seasoning if necessary. If the soup
homemade pesto if you fancy, pasta shells seems closer to a stew than a soup,
or add a spoonful of aïoli or 100g kale or Savoy cabbage, ribs add a little boiling water to loosen it
salsa verde removed, leaves shredded – pasta can absorb a lot of liquid as
Salt and freshly ground it cooks. Serve in wide bowls, with
WINTER MINESTRONE black pepper plenty of freshly grated Parmesan.
Grated Parmesan, to serve
Recipes taken from
Serves: 4
Leon Happy Soups by
Prepare: 10 minutes 1. Place a large saucepan with a lid
Rebecca Seal & John Yorkshire Provender
Cook: 50 minutes over a medium heat. Add the oil Vincent (£15.99 Conran Super Broccoli &
and when hot add the onion, leek, Octopus) Lancashire Cheese Soup,
£2.50 ocado.com
1 tbsp rapeseed oil carrot, celery and salt and cook,

EASY
EVERYDAY
7 ways with…
JAM
This fruity store cupboard ingredient is just the thing to jazz up
desserts and bakes
1 Fruit Scones
Pre-heat the oven to 220ºC/Fan
200ºC/Gas 7. In a large mixing bowl, rub
trimmings together and re-roll to make
more biscuits. Place on baking paper and
bake for 10-12 minutes until lightly golden.
6 Giant Jam Tart
Rub together 225g plain flour and 110g
unsalted butter to form breadcrumbs.
together 225g flour and 50g butter until it Remove from the tray, cool on a wire Add 75g icing sugar, 1 medium beaten
resembles breadcrumbs. Add 1 tsp baking rack, and sandwich together with a jam of free-range egg, ½ tsp vanilla extract
powder, a pinch of salt, 25g sugar and your choice. and zest of 1 lemon. Combine by hand
75g sultanas. Slowly add 150ml milk and until a soft dough is formed. Wrap the
2 beaten free-range eggs, kneading to a
smooth dough. Roll onto a lightly floured
surface until 2.5cm thick and cut using
4 Raspberry & Coconut Slices
Preheat oven to 180°C/ Fan 160°C/
Gas 4. Grease and line a 3cm deep
pastry in cling film and let it rest for 30
minutes in the fridge. Preheat your oven
to 200ºC/180ºC Fan/Gas 5 and grease
a 5cm pastry cutter. Dust with flour and tin and line with baking paper. Mix a large tart case. Roll out the dough on a
place on a greased baking tray and bake in together 100g plain flour, 100g caster lightly floured surface until it is about 2cm
the oven for 10-12 minutes until well risen sugar and 100g butter until it resembles thick. Line the tin with the dough, patch
and golden-brown. Allow to cool, cut in breadcrumbs. Add in 3 large free-range any gaps and pop the pastry back in the
half, and slather with your favourite jam egg yolks and 1 tsp vanilla essence. Mix fridge for 10 minutes. Spread 3 heaped
and clotted cream. to form a dough and press it into the tsps of your favourite jam across the
base of the baking tray. Bake for 15 to bottom of the pastry. Use any leftover
2 Strawberry Jam Roly Poly

Preheat the oven to 200°C/Fan 180°C/
Gas 6 and lightly grease a large roasting
20 minutes until lightly golden. Spread
5 tbsps raspberry jam of your choosing
over the warm base and whisk together
pastry to decorate the top if desired. Bake
in the oven for 30-35 minutes or until the
pastry is golden and the jam is bubbling.
tin with butter. Sift 225g self-raising 3 large egg whites, 75g caster sugar and
flour into a bowl and add a pinch of salt,
115g suet, 1 tsp vanilla essence and a few
splashes of water and mix together.
75g dessicated coconut. Pour on top of
the jam and bake for 25 minutes, or
until golden.
7 Boozy Berry Trifle
Mix 500g mixed berries and ½ jar of
jam and spoon into a large trifle bowl.
Turn out onto a floured surface and roll Scatter over a Madeira cake, roughly
into a rectangle, roughly 20cm x 30cm.
Spread strawberry jam evenly across the
surface, making sure you leave a border
5 Peanut Butter, Jam & Dark
Chocolate Brownies
Grease and line a 20cm x 30cm tray and
chopped into small pieces. In a separate
bowl, mix together 500ml custard, 250g
mascarpone and 3 tbsps caster sugar,
around the edge. Starting with the long preheat the oven to 180°C/Fan 60°C/ beat until smooth, then spread over the
side closest to you, roll the border over Gas 4. Break 200g dark chocolate into trifle. Put 400ml double cream, 2 tbsps
the jam, then continue to roll. Press the squares and melt together with 200g sugar and a large drizzle of sherry in
edge and ends together gently to seal. butter in a large saucepan over a very a bowl and beat until soft
Place the roly poly in a buttered roasting low heat, stirring regularly. Remove from peaks form. To serve,
tin. Brush with egg to glaze and sprinkle the heat when smooth and add 200g spoon the sherry
over some caster sugar, then place in the caster sugar, 3 free-range eggs and 110g cream all over the
middle of the oven and bake for 35–40 plain flour. Stir well then add 75g peanut trifle, then scatter
minutes until golden brown. butter and 70g salted peanuts. Pour into with mixed berries
the tray and mix in a couple of tsps of and a final drizzle
3 Jammy Dodgers
Mix together 250g butter and 150g
sugar in a large bowl. Beat in 1 free-range
strawberry jam. Bake for 25 minutes until
the brownie is starting to crack at
the edges.
of sherry.
egg yolk and ½ tsp vanilla extract. Tip in

300g flour, mix well with your hands and
shape into a ball. Wrap with cling film and
place in the fridge for 25 minutes. Roll out
onto a lightly floured surface, then divide
into 2 balls. Heat the oven to 180°C/
Fan 160°C/Gas 4. Roll out each piece of
dough to just under 5mm thick and cut
into large rounds, with smaller rounds cut
out from half of the pieces. Knead any

EASY
EVERYDAY
1 2
WEEKDAY
WONDERS
Refresh your kitchen
with these fab buys
3 4
1. Mackies Caramel Biscotti Ice
Cream, £3.89 mackies.co.uk
This limited edition new flavour is a
gooey, biscuity treat.
2. Garofalo Gnocchi Sardi Pasta,

£1.99 ocado.com
This versatile pasta shape works
particularly well with a robust
sauce or ragu.
3. Yeo Valley Bio Light, £2.50 for

4 from most supermarkets
These thick and creamy yogurts
have just 65 calories per pot.
5 6
4. The Condiment Company
Garlic Mayonnaise, £2.25
thecondimentco.co.uk
Delicious with pretty much anything;
as a dip, on a salad or in a burger.
5. Hawkshead Relish Black Garlic

Ketchup, £4.99
hawksheadrelish.com
A deliciously rich and
moreish condiment.
6. Minted Balsamic
Reduction, £2.75
www.pottspartnership.co.uk
A perfect partner for 7 8
your lamb roast.
7. Large Cod Fillet,

from £4.88 per portion
thecornishfishmonger.co.uk
The Cornish Fishmonger can
deliver the freshest fish in a flash!
8. Mr. Crumb’s Roasted Garlic &

Herb Stuffing, £2 Morrisons
A delicious accompaniment to
any roast.

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A PIZZA
THE ACTION!
Saturday Night Pizzas started as a small pop-up
restaurant at the famous Ballymaloe Cookery School
– a decade later it's one of Ireland's most loved restaurants.
Here founder Philip Dennhardt shares his recipes
for some seriously exciting pizzas
Proper Pizza Dough another tablespoon of water. If fermentation and a slow rise.
it looks really wet, add another The longer you let the dough
Makes: enough for tablespoon of flour. Alternatively, sit in the fridge, the more flavour
2 x 25 cm pizzas if you don’t have a mixer, you can it will have.
Prepare: 20 minutes, knead the dough by hand. 4. Take the dough out of the
plus proving time 2. Sprinkle your work surface with fridge 1 hour before you want to
a little flour and tip the dough out cook the pizzas, making sure you
200ml cold water onto it. Knead it by hand a few keep it covered with the clingfilm
300g ‘00’ flour or strong white times to bring it together into a or damp cloth so it doesn’t dry
flour, plus extra for dusting smooth, round ball that holds its out. When you’re ready to shape
½ x 7 g sachet of fast action shape well and springs the dough, dust a pizza peel or
dried yeast back when you poke it. If it a thin wooden chopping board
1 tsp fine sea salt doesn’t pass those tests, knead generously with flour. You can
it for 1–2 minutes more. either stretch the dough by
1. Pour the water into the bowl of 3. Using a dough cutter or a hand or use a rolling pin.
a stand mixer fitted with a dough sharp knife, cut the dough in If you’re using a rolling pin,
hook, then add the flour on top half. Pressing it firmly into the dust that with flour too.
of the water and add the yeast work surface, roll each piece 5. Take the rested dough ball off
and salt in separate piles. Mix for into a smooth round, like a the plate or tray using a dough
10 minutes on a medium–low tennis ball. Put the dough balls cutter or a bowl scraper, making
speed. For the first few minutes on two side plates or a baking sure the dough ball stays round
it will look shaggy and you might tray dusted with flour. Cover at this point. Place the dough ball
be worried that it won’t come tightly with clingfilm or soak a onto the floured peel or board
together, but leave it be and clean tea towel in cold running and dust some flour on top of
by the end of the 10 minutes water from the tap and wring it the dough too. Press down the
the dough should be smooth, out really well, then cover the middle of the dough with your
springy and slightly sticky. Check dough with the damp cloth. fingers, but don’t press the edge
the dough after a couple of Place the covered plates or tray of the dough ball, as that will be
minutes, though, to see how it’s in the fridge for at least 6 hours, the crust later. It should already
coming along. If it’s really dry but ideally overnight or even up look like a little pizza. The dough
and isn’t coming together, add to 48 hours to let it have a long is now ready to be rolled out.
RECIPES | PIZZA
Tomato Sauce
Makes: 800ml (enough

for 5 pizzas)
Prepare: 5 minutes
Cook: 15 minutes
1 tbsp olive or rapeseed oil

1 onion, finely chopped
1 celery stick, finely chopped
½ carrot, finely chopped
1 tsp fine sea salt
Freshly ground black pepper
1 garlic clove, finely chopped
2 x 400 g cans of good-quality
whole plum tomatoes
1 tsp sugar (optional)
1. Heat the oil in a saucepan set

over a medium–low heat. Add
the onion, celery and carrot and
season with the salt and some
freshly ground black pepper to
taste. Cover the pan and sweat
the vegetables for 8–10 minutes,
until soft but not coloured. Add
the garlic and cook, uncovered,
for just 1 minute, until fragrant.
Add the tomatoes and simmer for
3 minutes on a low heat. Good-
quality canned tomatoes don’t
need to be cooked for very long,
plus the longer you cook the
sauce, the more water evaporates
and the thicker it becomes, which
isn’t the consistency that you
want – pizza sauce should be thin
but not watery.
2. Whizz the sauce with a hand-
held blender until smooth, or you
could leave it a little chunkier
if that’s what you prefer. Taste
and check for seasoning – add a
teaspoon of sugar if the tomatoes
are too bitter or acidic.
All-day Breakfast Pizza

Makes: 2 x 25 cm pizzas
plus cooling time
Cook: 10 minutes
2 balls of pizza dough
2 handfuls of rocket or wild garlic
little flour on the board until it
does move easily. “What could
2 tbsps olive or rapeseed oil
2 pinches of fine sea salt
6. Slide the pizza off the peel
or board onto the pizza stone be better than
160ml tomato sauce
250g grated Mozzarella
or upside-down baking tray in
the hot oven. Cook for about 5 a roast chicken
2 slices of bacon, cut into
small dice
minutes then take it out of the
oven, crack the egg directly onto dinner on a
2 free range eggs the pizza and slide it back into the
oven. If you’re worried the egg Friday night,
1. Preheat the oven to 250°C/
Fan 230°C/Gas 9 or as high as
won’t hold its shape, crack it into
a small cup, slide the oven rack then using
it will go. Place a pizza stone or
an upside-down baking tray in
out a little (keeping it level) and
pour the egg into the middle of the leftovers
the oven to heat up. Get all your
ingredients and equipment ready,
the pizza, making sure the egg
doesn’t slide off. on a pizza on
including taking the dough out
of the fridge 1 hour before you’re
7. Return to the oven for 2–3
minutes more, until the bottom Saturday?”
ready to cook. and crust are golden, the cheese
2. Place the rocket or wild garlic is melted and the egg white is
in a bowl. Drizzle with half of the cooked. Take it out of the oven upside-down baking tray in the
oil and season with a pinch of and scatter over the rocket. oven to heat up too. Get all your
salt. Toss to combine and coat all Return to the oven for 30–60 ingredients and equipment ready,
the leaves. This adds flavour and seconds, until the greens just start including taking the dough out
helps protect the greens from to wilt. Alternatively, skip this step of the fridge 1 hour before you’re
burning. Stretch the pizza dough and keep the leaves fresh, letting ready to cook.
by hand or roll it out. Sprinkle them wilt only slightly in the 2. Stretch the pizza dough by
a pinch of salt evenly over the residual heat of the pizza. Remove hand or roll it out. Sprinkle a
dough, then brush a little oil onto from the oven again and transfer pinch of salt evenly over the
the rim to help it turn golden. to a wire cooling rack. Allow to dough, then brush a little oil onto
3. Using a ladle or big spoon, pour stand for 1 minute before cutting the rim with a pastry brush to help
the tomato sauce in the centre of into slices. it turn golden.
the dough. Spread the sauce over 3. Using a ladle or big spoon,
the pizza in concentric circles Roast Chicken with pour the tomato sauce in the
with the back of the ladle, leaving Thyme & Aioli centre of the dough. Spread the
a 2.5 cm border clear around the sauce over the pizza in concentric
edges for the crust. You only want Makes: 2 x 25 cm pizzas circles with the back of the ladle
a thin layer of sauce. Prepare: 10 minutes or spoon, leaving a 2.5cm border
4. Place a handful of the grated Cook: 10 minutes clear around the edges.
Mozzarella in a mound in the 4. Place a big handful of the
middle of the dough. Spread 2 balls of pizza dough grated Mozzarella in a mound in
it out evenly across the pizza, Pinch of fine sea salt the middle of the dough. Spread
leaving the edges clear for the 1 tbsp olive or rapeseed oil it out evenly across the pizza,
crust. Scatter the diced bacon on 160ml tomato sauce leaving the edges clear for the
top of the cheese, aiming to get 250g grated Mozzarella crust. Scatter the chicken and
a good balance of ingredients 200g shredded leftover thyme on top of the cheese,
across the pizza. roast chicken aiming to get a good balance of
5. Check there is no liquid on the 1–2 tsps fresh thyme leaves ingredients across the pizza.
peel or board or your pizza won’t 2–4 tbsps aioli 5. Check there is no liquid on the
slide off. Shake the board gently peel or board or the pizza won’t
to see if the pizza will move. If 1. Preheat the oven to 250°C/ slide off. Shake the board gently
not, lift up the pizza with a dough Fan 230°C/Gas 9 or as high as it to see if the pizza will move. If
cutter or spatula and sprinkle a will go. Place a pizza stone or an it doesn’t, lift up the pizza with
RECIPES | PIZZA
a dough cutter or spatula and

sprinkle a little flour on the board
until it moves.
6. Slide the pizza off the peel or
board onto the pizza stone or
upside-down baking tray in the
hot oven. Cook for 7–10 minutes,
but start checking it after 5
minutes – you want the bottom
and the crust to be cooked
through and golden.
7. Take the pizza out of the oven
and transfer to a wire cooling
rack, then drizzle with the aioli.
Allow to stand for 1 minute before
cutting into slices.
Beetroot with Goat's

Cheese, Marjoram &
Gremolata
Makes: 2 x 25 cm pizzas
Prepare: 20 minutes
Cook: 30 minutes
2 small or 1 medium beetroot

2–3 sprigs of fresh marjoram,
chopped
2 tbsps olive or rapeseed oil
Balsamic or apple cider vinegar
(optional)
2 balls of pizza dough
160ml tomato sauce
250g grated Mozzarella
80g Ardsallagh or St Tola goat's
cheese (or any other soft goat's
cheese)
2–4 tbsp gremolata (see recipe
overleaf)
Fine sea salt and freshly ground
black pepper
1. Preheat the oven to 250°C/

Fan 230°C/Gas 9 or as high as it
will go. Place a pizza stone or an
upside-down baking tray in the
oven to heat up too. Get all your
ingredients and equipment ready,
including taking the dough out
of the fridge 1 hour before you’re
ready to cook.
2. While the oven is heating up,
scrub the unpeeled beetroot
really well and boil for 15–20
minutes, depending on size, until
just tender when pierced with
the tip of a knife. Drain and cool
under cold running water. When
cool enough to handle, peel the
beetroot, but be warned that this
will make your hands turn purple!
3. Slice the beetroot thinly on a
mandolin or using a sharp knife
and a steady hand. Place the
beetroot slices in a bowl with the
marjoram, 1 tablespoon of the
oil and some salt and pepper.
You could add a few drops of
balsamic or apple cider vinegar
too if you want to add a little
tartness. Stretch the pizza dough
by hand or roll it out. Sprinkle
a pinch of salt evenly over the
dough, then brush a little oil onto
the rim with a pastry brush.
4. Using a ladle or big spoon,
pour the tomato sauce in the
centre of the dough. Spread the
sauce over the pizza in concentric
circles with the back of the ladle
or spoon, leaving a 2.5 cm border
clear around the edges for the
crust. You only want a thin layer
of sauce.
5. Place a big handful of the
“The earthiness of the beetroot is
grated Mozzarella in a mound in
the middle of the dough. Spread
counterbalanced by the creamy goat's
it out evenly across the pizza,
leaving the edges clear for the
cheese and loads of fresh herbs”
crust. Scatter the beetroot slices but start checking it after 5 1 garlic clove
on top of the cheese, then dot minutes – you want the bottom Zest of 1 lemon
small knobs (about ½ teaspoon and the crust to be cooked
each) of the goat's cheese on top, through and golden. 1. Strip the parsley leaves off
aiming to get a good balance of 8. Take the pizza out of the oven the stalks. Make sure they are
ingredients across the pizza. and transfer to a wire cooling completely dry before chopping
6. Check there is no liquid on rack, then sprinkle generously them as finely as you can.
the peel or board or your pizza with the gremolata. Allow to Transfer to a bowl.
won’t slide off it. Shake the board stand for 1 minute before cutting 2. Chop the garlic as finely as you
gently to see if the pizza moves. into slices. can, otherwise you might bite
If it doesn’t, lift up the pizza with on a big bit of raw garlic, which
a dough cutter or spatula and Gremolata isn’t very nice. Transfer to the Recipes taken from
sprinkle a little flour on the board bowl with the parsley. Add the
Saturday Pizzas
from the Ballymaloe
until it moves. Makes: 30g lemon zest, then mix everything Cookery School by
7. Slide the pizza off the peel or Prepare: 5 minutes together until well combined.
Philip Dennhardt
and Kristin Jensen
board onto the pizza stone or Store any leftovers in an airtight (£16.99, Ryland
upside-down baking tray in the 1 large bunch of fresh container in the fridge for a
Peters & Small).
Photographer:
hot oven. Cook for 7–10 minutes, flat-leaf parsley day or two. Mowie Kay
Indulge your love for food …

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

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

artisan food business, there is also a food
business start-up course to help aspiring
entrepreneurs develop a clear action plan to
achieve success.
Visit schoolofartisanfood.org or call 01909 532 171
@artisanschool schoolofartisanfood artisanschool
to learn more about our courses.
The
Crème de la Crème
When it comes to scouting out the UK's best bakeries and
patisseries, it doesn't get much better than these artisan hotspots
W O R D S: K AY L E I G H R AT T L E
S
ales of convenience foods may be on the rise in the UK but, reassuringly, just as many artisan bakeries
seem to be popping up. In fact, the number of new establishments opening across the UK has grown
by 20 per cent in the last year alone, and this baking boom thankfully looks set to continue. While this
means we might have to queue that little bit longer for our Saturday morning sourdough fix, it's more
than worth the effort. Here are some of our favourite destinations…
Warrens Bakery
Cornwall
Cornwall's oldest bakery will always have
a place in our hearts, as will their famous
pasties – which are still hand-crimped in
spite of supplying over 50 stores across
Cornwall, Devon and Somerset. You don't
want to miss their impressive scones
either. As well as classic fruit, they also
bake lemon and blueberry, blue cheese and
fig, and even salted caramel versions!
warrensbakery.co.uk
Pump Street Bakery

Orford, Suffolk
This small, family-run bakery and café in the idyllic village of Orford, Suffolk, has been
making quite the name for itself in recent years, and with reason – their sourdough is
frankly outstanding! Their Eccles cakes, packed with sticky fruit and dusted off with a
sugary coating are also to die for, as are their sausage rolls. Chocolate lovers will be happy
to hear Pump Street stocks plenty of their award-winning bean to bar chocolate on-site,
so don't forget to to pick up a bar of their delectable Sourdough & Sea Salt while you're
there. You can devour your goodies in their café or courtyard, but we'd also recommend
taking a short stroll to the scenic river Alde, takeaway Monmouth coffee in hand.
pumpstreetbakery.com
BEST BA KE RI E S
Baltic Bakehouse
Baltic Bakehouse
Liverpool
Producing award-winning bread and cakes in the centre Bread Ahead
of Liverpool, Baltic Bakery is just the place if you're
Borough Market, London
looking to devour some handmade bakes along with
Even if you haven't tried one, you'll
a cup of high quality coffee (the cafetieres even come
no doubt have seen Bread Ahead's
with a timer so you can set the perfect brew!). The Baltic
iconic doughnuts all over social
Bakehouse vary their loaves regularly, so be sure to check
media. Oozing with standout fillings
their online baking schedule if there's a particular variety
such as caramel custard with salted
you fancy – the Baltic Wild is said to sell like hot cakes!
caramel and chocolate malt, it's
The cake selection is a rather impressive affair too; we
no wonder their doughnuts are so
love the crack pie, a gooey, toffee custard filled pie on a
popular. The bread, baked on the
crunchy vanilla base. Their traditional almond Bakewell
premises at their bakery in Cathedral
tart, covered in flaked almonds, is also delicious.
street is just as impressive, as are
balticbakehouse.co.uk
their white tin loaves, focaccia and
ciabatta. Turn to p. 97 to learn how
to make their famous bakes yourself.
breadahead.com
Mr T.G Pullin's Bakery

Bristol
This family-run bakery has been baking since 1925, when they used
to feed their pet pigs any leftover bread. Today, they have shops in
Clevedon and Yatton and have been selling at Bristol's Farmer's Market
on Corn Street for the past 20 years. The team also specialise in gluten-
free baking and make some of the best trillionaire's shortbread slices
we've ever tasted. Conveniently, you can place orders directly on their
website and they'll deliver freshly-baked bread straight to your door –
what more could you ask for? pullinsbakers.co.uk
Mr T.G Pullin's Bakery
GAIL's Artisan
Bakery
London and beyond
GAIL's has come a long way
since opening its first bakery in
Hampstead in 2005; they now have
over 35 shops across London as
well as Hove, Farnham and Oxford.
From the sweetest cinnamon buns Two Magpies
to the most satisfying handmade
sausage rolls, GAIL's offers
something for everyone – just
don't blame us if you happen to
stay there for breakfast, lunch
and afternoon tea!
gailsbread.co.uk
GAIL's Artisan Bakery
Thomas The Baker

Across Yorkshire
For a true taste of Yorkshire, we love the down-to-earth charm of Thomas
The Baker. As well as offering a fantastic selection of cakes and bread,
Thomas The Baker is also home to wonderful assortment of pies and
pasties, all encased in a crisp, flaky pastry that's a sworn family secret.
Don't miss their sweet mince pies either, they're available all year round!
thomasthebaker.co.uk
B E S T BA K E R I E S
Two Magpies
Two Magpies
Southwold, Suffolk
With a window piled high with fresh-from-the-oven
treats, this bakery certainly knows how to draw in
the crowds. In fact, it's nigh on impossible to saunter
down the high street of this quaint coastal town
without stopping in. The menu changes regularly,
but it's their trademark cinnamon swirls, fruity
friands and sourdough toasties that are the talk of the
town. Two Magpies also cook sourdough pizza on a
Saturday night – just be sure to order yours early as
unsurprisingly, it sells out quickly!
twomagpiesbakery.co.uk
Hobbs House Bakery

The Cotswolds
It's hardly surprising that Hobbs House Bakery is home
to some of the best sourdough in the Cotswolds as the
family-run business has been at it since the 1980s. What's
more, they now have five different bakeries to their name
in Chipping Sodbury, Nailsworth, Tetbury, Malmesbury
and now Bristol. Queues for their sourdough (which is
made with a 61 year old starter) and hikers fruit bars
are as long as ever, but don't let that put you off. Top of
our Christmas list this year is the Hobbs House brownie
subscription; we can't think of anything better than
receiving a monthly panibois (approximately six pieces)
through our letterbox! hobbshousebakery.co.uk
SHOPPING
02
11 01
03
10
04
READY,
09
SET, B A K E!
to the next
Take your bakes
b kit
level with this fa
08
07
06
05
01. Easy Flower Cutters, from £4.99 lakeland.co.uk 02. Neon Bright Cupcake Cases, £6.99 candleandcake.co.uk
03. Dandelion & Burdock Natural Flavour, £4.99 foodieflavours.com 04. Judge Twin Blade Mixer with Stand, £55 Stockists
at judgecookware.co.uk 05. KitchenAid Ice Blue Food Mixer, £549 hartsofstur.com 06. Starry Skies Star Baker ½ Pint Mug,
£19.95 emmabridgewater.co.uk 07. Stellar James Martin Bakers Dozen Bakeware, from £8.96 amazon.co.uk
08. Silver Glitter Spray, £5.50 cake-links.com 09. Living Nostalgia French Grey Mechanical Scales, £34.95 kitchencraft.co.uk
10. Baking Thermometer, £19.95 inthehaus.co.uk 11. Confectioners Knife, £35.00 inthehaus.co.uk
XXXXXXXX | XXXXXXXX
Rose Water
& Honey
Embrace the exotic flavours of the Middle-East with
these bright and beautiful bakes from chef and food
traveller John Gregory-Smith
82 /
Middle Eastern Cakes .indd 1 28/09/2017 14:29

RECIPES | MIDDLE-EASTERN BA KES
Rose Water & Lemon tip into the lined cake tin. Press edges. Allow to cool in the tin,
Ricotta Cheesecake the biscuit crumbs firmly into the then refrigerate for a few hours.
base to form a really well-packed 4. When you are ready to serve,
layer. Refrigerate for 1 hour. tip the cream into a mixing
"I love the idea of combining 3. Tip the cream cheese and bowl and add the icing sugar,
classic Moroccan fruits and Ricotta into a blender and blend rosewater and lemon zest and
flavours with a European-style until smooth. Add the icing juice. Whisk to soft peaks.
cheesecake. Here I have gone sugar and cornflour, and blend 5 . Remove the cheesecake from
for a baked cream cheese and together for 30 seconds. Add the the tin and put on a cake stand.
Ricotta base and a pillowy soft rosewater, lemon juice and zest, Spoon the cream on top. Arrange
layer of cream, lightly perfumed then the eggs, one at a time, and the figs and orange segments
with lemon and rose water, and blend until smooth – check there and scatter over the pomegranate
topped with figs, orange are no lumps. Pour into the cake seeds. Finally, drizzle with honey
and pomegranate" tin and bake for 1–1¼ hours, or until so it oozes down the sides and
just set with a golden tinge at the serve immediately.
Serves: 10
Prepare: 15 minutes, plus
cooling time
Cook: 1 hour, 15 minutes
For the cheesecake:

100g butter, plus extra for greasing
“This is a stunning
300g digestive biscuits
500g cream cheese
centrepiece for an
350g ricotta cheese
130g icing sugar
afternoon tea, or
1 tbsp cornflour
2 tbsps rose water
swanky dinner party”
Zest and juice of 1 lemon
4 free-range eggs
For the topping:

300ml double cream
2 tbsps icing sugar
1 tsp rose water
Zest and juice of 1 lemon
4 figs, quartered
1 orange, peeled, segmented and
chopped, membrane removed
80g pomegranate seeds
Clear honey, to drizzle

160ºC/Gas 4 and grease and line
a 23cm springform cake tin with
butter and baking paper
2. Melt the butter in a small pan
over a medium heat. Crumble
the biscuits into a food processor
and blend until fine. Transfer
to a mixing bowl and add the
melted butter. Mix together and

Pomegranate & Rose can run a knife around the sides For the topping:
Water Mille-feuille and smooth out the cream, so 150ml double cream
that you have lovely sharp 100g dark chocolate
Serves: 6-8 edges if you like. 1 tbsp honey
Prepare: 25 minutes 5 . Spread the white icing over the A handful of pomegranate seeds
Cook: 25 minutes top of the third piece of pastry.
Place on the mille-feuille. Using 1. Preheat the oven to 180ºC/Fan
320g puff pastry a teaspoon, drizzle the pink icing 160ºC/Gas 4 and grease and line
600ml double cream over the top. Run a cocktail stick a 23cm springform cake tin with
200g Mascarpone cheese around to swirl it and mess it butter and baking paper. Sift the
165g icing sugar up so you have your very own flour into a mixing bowl. Add the
2 tsps rose water Jackson Pollock. Scatter over baking powder, cocoa powder,
80g pomegranate seeds the pomegranate seeds and sugar and a pinch of salt. Mix
1 and ½ tbsps dried rose petals, rose petals. Leave to set for a few together gently to combine
to decorate minutes, then serve immediately. the ingredients.
2. Beat the eggs until really fluffy
1. Preheat the oven to 200ºC/Fan Pomegranate & and light in colour using
180ºC/Gas 6 and line a baking Chocolate Cake a handheld mixer.
sheet with baking paper. Roll out 3. Pour the melted butter and
the pastry into a large rectangle "If you visit Morocco in pomegranate molasses into the
about 30 x 35cm in size. Place on autumn you will notice fresh flour and mix together. Fold in
the lined baking sheet and prick pomegranates wherever you go. the honey and yoghurt, and then
all over with a fork. Cover the The beautiful seeds are eaten add the beaten eggs, a little at
pastry with more baking paper after a meal, squeezed for a a time, and fold together until
and top with another baking refreshing drink, or scattered, completely combined.
sheet – this will stop the pastry jewel like, over sweet and savoury 4. Scrape the mix into the cake tin
rising. Bake for 20–25 minutes dishes. This fantastic cake uses and roughly smooth over. Bake
until golden. Remove from the tangy pomegranate molasses in for around 25–30 minutes or until
oven and cool. the base and the vibrant ruby- risen and the sides are just pulling
2. Whisk the cream into soft red seeds are scattered over the away from the tin. The cake will
peaks. Add the Mascarpone, top to add a pop of colour and still be a bit wobbly, but it will firm
65g of the icing sugar, and the refreshing bite" up as it cools. Remove from
rosewater. Fold together until the oven and set aside to cool
smooth. Cover and refrigerate. Serves: 8–10 in the tin.
3. Divide the remaining icing Prepare: 15 minutes, plus 5. Meanwhile, heat the cream in
sugar between two bowls. Mix cooling time a pan over a low heat. Break the
one with 1 tablespoon of water Cook: 30 minutes, plus chocolate into a small mixing
and stir into a thick, white paste. cooling time bowl and add the honey. Pour the
Now muddle 2 tablespoons of hot cream over the chocolate and
the pomegranate seeds and drain For the cake: gently stir together until velvety
off the juice. There should be just 120g self-raising flour smooth. Leave for 10 minutes to
over a tablespoon. Mix this into 1 tsp baking powder cool and thicken.
the second bowl of icing sugar to 80g cocoa powder 6. Spoon the topping over the
form a slightly thinner pink icing. 180g golden caster sugar cake and spread out using the
4. Cut the cooled pastry into 3 free-range eggs back of a spoon so that it drizzles
three even rectangles. Place one 250g butter, melted, plus extra down the sides. Scatter the
of them onto a serving board and for greasing pomegranate seeds over the top
spread half of the cream mixture 2 tbsps pomegranate molasses and leave to set before serving.
over the top. Flatten and even 2 tbsps honey
Recipes taken from Orange Blossom &
out with a knife. Top with another 300g Greek yoghurt Honey by John Gregory-Smith. Published by
piece of pastry and smooth over Sea salt Kyle Books. Photography by Martin Poole
& Alan Keohane
the remaining cream mixture. You

RECIPES | MIDDLE-EASTERN BA KES

Preserved with passion
Visit our website for: Where to find us, Stockists,

Latest News, Our Values
www.The-Jam-Shed.co.uk | 01787 341768
YO T TA M O T T O L E N G H I
Don't sweat the

SWEET STUFF!
The king of exotic flavour combinations, Yottam
Ottolenghi, is back with a brand new book and
there's plenty for the home baker. Kayleigh Rattle
finds out more...
M
ention the words 'Yottam Ottolenghi' and a multitude of delicious
ingredients, recipes and images no doubt spring to mind: café windows
piled high with impressive meringues, exciting salads topped with
pistachios and pomegranate and delectable cakes smothered in rose
petals and candied pecans. And if the recipes in Ottolenghi's previous
cookbooks such as Nopi and Jerusalem are anything to go by, his latest book, Sweet, will
see you getting inventive in the kitchen once again. Curious to find out more, we caught
up with the much-loved chef, author and café owner.
You're constantly coming up and a slice of really mature Cheddar Does baking require any particular
with new recipes, where do you – something with a lot of flavour. ingredients or pieces of kit?
find your inspiration? Last year I went to Cheshire for the The nice thing about baking is
Honestly, the people I work with BBC Food & Farming Awards and that ingredients are quite cheap
all inspire me – Sweet is such a I discovered a cheese which was so and basic to store. You need eggs,
collaboration. Helen Goh, my lemony and delicious. sugar, butter and flour and often
co-author, has been working with not much more than that! You
me for ten years and has a really How did Sweet come about? might need to buy some additional
interesting background. She was Helen [Ottolenghi's product strawberries or rhubarb for one
born in Malaysia and grew up in developer] and I had been working cake or some chocolate and bananas
Australia so she brings a lot of Asian on the recipes in Sweet for years. for another, but very modest
ingredients to the kitchen. We We'd always wanted to compile a ingredients can take you a long way.
also meet chefs from all over the baking book as it's such a big part What you will need though is a bit
world thanks to our restaurants – of what we do, but somehow one of equipment. I'd say kitchen scales
inspiration will more often than not thing led to another and I realised
come from the conversations we'll I hadn't actually gotten around to
Middle Eastern Millionaire's Shortbread
have. I'm also an avid reader and I've it! When it came to finally putting
always got magazines open, looking it together, we found that a lot of
for ideas and seeing what's popular. the cakes we'd been planning were
I spend most of my time at our test semi-professional, so we had to
kitchen in Camden developing adapt some of them a little and come
recipes for books, magazines, up with some new ideas so it would
newspapers and our restaurants. It's make sense for home cooks. It was a
a little creative hub – there's a group long process, but it was really fun.
of us always trying new things out.
Which recipes would you
What are your favourite British recommend for amateur bakers?
ingredients to cook with? The strawberry crumble cake is
When we receive apples, stone great for beginners and the rum and
fruits and gooseberries from the raisin cake is also delicious, and one
south of England I get super excited. of my favorites from the book. We
Recently we had a glut of late season wanted to make sure Sweet was super
strawberries and we were making accessible for home bakers, even if
jam all day long! We have such a they didn't have a lot of experience,
good relationship with suppliers that so we have plenty of recipes that
as soon as new produce is available anyone can just walk into the
they'll call us – it's so nice to have kitchen and make. The processes
this connection. From apples, in Sweet are laid out simply, the
beetroot, parsnips and berries to descriptions are very detailed and
stone fruits, Sweet offers plenty we try not to assume that people
of opportunities to use seasonal know how to do everything – we just
produce. I also love British cheese! indicate how the recipe is going
Late at night, if I don't want to eat to look at each stage so they
properly, I'll have a glass of red wine feel confident.
OT TOLENGHI
“We break the

rules sometimes
– not for the
sake of it, but
to make things
a little more
interesting!”
are pretty essential – they are far
more accurate than cups as you know
exactly what you're getting – as are
measuring spoons, mixing bowls and
tins. For most recipes you'll need
some sort of mixing device, whether
that's a stand mixer or a hand held
one, but some recipes such as cookies
and biscuits you can mix by hand.
Do we need to put aside a lot of time

to cook the recipes in Sweet?
We have some cakes which are really
quick to put together. I love making
the chocolate, pecan and banana
cookies [see recipe overleaf] as Mont Blanc Tarts For the vanilla whipped cream:
they're super easy to make relatively 300ml double cream
quickly and really special in flavour. Makess: 8 1 tbsp icing sugar
Cakes normally take time due to Prepare: 15 minutes, 1 tsp vanilla extract
their size but biscuits and cookies plus resting time ½ tsp brandy
are much quicker and only take Cook: 45 minutes, plus resting time
10-12 minutes to bake, as opposed to Special kit:
30-40 minutes. Many cakes are also 8 mini-fluted tins, approximately
For the flaky pastry:
really good, or even better the next 8–9cm x 2–3cm deep or 1 large
200g plain flour
day – especially ones that are oil and
120g fridge-cold unsalted butter, fluted tart tin, approximately
butter rich – so you can make them
cut into 1cm dice 25cm x 3cm
and then just ice or glaze them the
next day. 30g caster sugar
¼ tsp salt 1. For the pastry, place the flour,
What are your favourite flavour ½ tsp white wine vinegar butter, sugar and salt in the bowl
combinations currently? 3 tbsps ice-cold water of a food processor. Blitz a few
I love to use savoury ingredients in times until it's the consistency
my baking such as rosemary, thyme For the candied pecans: of fine breadcrumbs then add
and beetroot and we also use quite 1 tbsp maple syrup the vinegar and 3 tbsps ice cold
a lot of interesting spices including water. Continue to work it for a
1 tbsp liquid glucose
cardamom, fennel seeds, aniseed few seconds, then transfer to
1 tbsp caster sugar
and star anise. Not all of the recipes
120g pecan halves your work surface. Shape into a
in Sweet have a twist or angle – some
1/8 tsp flaky sea salt ball and flatten into a disc, wrap
are more straightforward, such as the
in cling film and set aside in the
lemon and poppy seed cake which is
pretty traditional. We break the rules For the filling: fridge for at least 1 hour.
sometimes – not for the sake of it, but 60g dark cooking chocolate 2. Preheat the oven to 200°C/
to make things a little (70% cocoa solids) Fan 180°C/Gas 6. To line the tart
more interesting! 320g sweetened chestnut spread cases, place the dough on a lightly
floured work surface. Roll out enough chestnut spread that it
to about 3mm thick and cut out rises about halfway up the sides
eight circles, 14cm wide. Transfer of the tart cases.
one circle at a time to the tins 6. Pour the cream into the bowl
and gently press the pastry of an electric mixer with the
into the corners; you want it to whisk attachment in place. Add
fit snugly and for there to be a the icing sugar, vanilla extract
decent amount of pastry hanging and brandy and whisk on a
over the edge as the pastry can high speed for 1 minute, or until
shrink a little when baked. Place medium-soft peaks form. Divide
in the fridge for 30 minutes the whipped cream between the
to rest. tarts so that it's slightly domed
3. Line the pastry bases with on top of the chestnut spread.
baking parchment and fill Sprinkle the candied pecans
with baking beans. Bake for 18 generously on top – you might
minutes, until the pastry is golden have a tablespoon or two left
brown at the edges. Remove the over, but these can be saved to 2. For the shortbread, sift the
beans and paper and cook for munch on! icing sugar and cornflour into the
another 8 minutes, or until the bowl of an electric mixer with the
base is golden brown. Remove Middle Eastern paddle attachment in place, then
from the oven and set aside to Millionaire's Shortbread add the caster sugar and mix
cool completely in the tray. Once on a medium speed. With the
cool, trim the pastry and set aside Serves: 16 machine still running, slowly pour
until ready to fill. Prepare: 20 in the melted but cooled butter
4. Increase the oven temperature Cook: 30 minutes plus cooling and beat until combined. Add
to 210°C/Fan 190°C/Gas 6. Line a and setting time the vanilla and reduce the speed
baking tray (with a lipped edge) to low, then sift in the flour and
with baking parchment and For the shortbread: salt and continue to beat until
set aside. To make the candied 40g icing sugar the dough comes together. Tip
pecans, put the maple syrup, 35g cornflour the mixture into the tin and use
glucose and sugar into a small 40g caster sugar your hands to pat and even out
saucepan and place over a low 175g unsalted butter, melted, and the surface. Bake for 25 minutes
heat. Stir gently until the sugar set aside to cool slightly or until golden brown. Remove
has melted, then add the pecans ½ tsp vanilla extract from the oven and set aside
and salt. Stir so the nuts are 250g plain flour until completely cool: this will
coated in syrup, then tip the nuts 1/8 tsp salt take an hour or so, so don’t start
on to the lined baking tray. Place making the caramel too soon or
in the oven for about 8 minutes, For the halva: it will have set by the time the
or until the syrup is bubbling 200g halva, roughly crumbled into shortbread is cool.
around the nuts. Remove the tray small pieces 3. For the halva layer, place the
from the oven and set aside until 80g tahini halva and tahini in a small bowl
completely cooled. Once cooled, and mix with a wooden spoon to
break or roughly chop the nuts For the tahini caramel: combine. Spread the mix over the
into 0.5cm pieces and set aside 200g caster sugar cooled shortbread and use the
until ready to use. 100g unsalted butter, at room back of a spoon to smooth it out
5. For the filling, place the temperature, cubed to an even layer.
chocolate in a heatproof bowl 80ml double cream 4. To make the caramel, place
over a pan of simmering water 150g tahini paste the sugar and 120ml water into
making sure that the base of the ¼ tsp flaky sea salt a small saucepan and place
bowl is not touching the water. over a medium-low heat. Stir
Stir occasionally until melted 1. Preheat the oven to 200°C/Fan occasionally until the sugar has
then use a pastry brush to line 180°C/Gas 6. Line a 20cm square dissolved then increase the heat
the inside of each case with the tin with baking parchment, to medium-high. Bring to the
chocolate. Set aside for about making sure the paper rises up boil and cook, still at a boil, for
30 minutes to set then fill with over the edges of the tin. about 12 minutes until the sugar
YO T TA M O T T O L E N G H I
“The secret here is to

slightly under-bake
the cookies to keep
them soft and fudgy”
then add to the butter and
sugar. Mix on a low speed for
about 15 seconds, then add
the chocolate and banana.
Beat until combined, then
transfer to the fridge for 2
hours to firm up.
2. Use your hands to form the
dough into 3cm round balls,
about 20g each (you might
need to wash your hands once
or twice if they get too sticky).
Place the pecans in a medium
bowl and drop the balls into
the nuts as you form them,
rolling them around so that
they are completely coated and
pressing the nuts in so
they stick.
3. Line a baking tray with baking
parchment, place the cookies
is a deep golden brown. Remove 110g caster sugar on the tray – there is no need to
from the heat and add the butter 1 large free-range egg, space them apart at this stage
and cream: take care here, as the lightly beaten – and transfer to the fridge for
mixture will splutter. Whisk to 125g plain flour at least an hour. When ready
combine and, once the butter has ½ tsp baking powder to bake, preheat the oven to
melted, add the tahini and salt. 20g cocoa powder 190°C/Fan 170°C/Gas 5. Line
Whisk to combine again, then ½ tsp ground cinnamon two baking trays with baking
pour evenly over the halva layer ¼ tsp salt parchment.
in the tin, so that all of the 100g chocolate chips (70% cocoa 4. Place the icing sugar in a
halva is covered. solids) or 100g dark cooking bowl and roll the cookies in the
5. Place in the fridge for at least 4 chocolate, cut into 0.5cm pieces icing sugar, pressing them in as
hours until set, before cutting into 50g mashed banana (about ½ you go so it sticks well. Place
bars, about 10 x 2.5cm. Sprinkle a small banana) the cookies on two baking
pinch of sea salt over the middle 170g pecan halves, finely chopped trays lined with baking paper,
of each bar and serve. 100g icing sugar, for dusting spaced 2–3cm apart, and flatten
1cm thick.
Chocolate, Banana & 1. Place the butter and sugar in 5. Bake for 10 minutes. They
Pecan Cookies the bowl of an electric mixer will be soft to the touch when
with the paddle attachment they come out of the oven, so
Makes: 24 in place. Beat on a medium- allow them to cool on the tray
Prepare: 20 minutes plus high speed until light and for 10 minutes before gently
resting time fluffy, then gradually add the transferring to a wire rack.
Recipes from Sweet
Cook: 10 minutes plus cooling time egg and continue to beat until These can be served warm, by Yotam Ottolenghi
incorporated. Sift the flour, when they will be a little gooey and Helen Goh
(£27, Ebury Press)
110g unsalted butter, at room baking powder, cocoa powder, in the centre, or set aside until Photography by
temperature, cubed cinnamon and salt into a bowl, completely cool. Peden + Munk
Fresh from
THE BAKERY
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Back to
School
Whether you’re a bread-making
beginner or a sourdough pro,
we have a recommended class
for everyone
Le Manoir aux Ashburton Cookery

Quat’Saisons, Oxford School, Devon
If you’ve watched the BBC’s Creme This Devonshire institute runs
de la Creme you’ll know that over forty cookery classes but
Belmond Le Manoir’s Chef Patissier if you’re serious about making
Benoit Blin has a thing or two to bread from scratch, their one-
School of Artisan Food,
say about bread making – and now day masterclass is the one for
Nottinghamshire
The School of Artisan Food
you can learn the secrets of the you. Covering everything from
offers courses for beginners and
trade directly from the man himself soda bread and sourdough to
professionals alike but for those
on a one-day beginners’ course at focaccia, pizza and calzone, the
wishing to pursue a career in
Raymond Blanc’s cookery school. course will teach you how to
this field, check out this school’s
Don’t worry if you’re already a create handmade, artisan bakes
advanced diploma qualification in
seasoned baker, you can brush up in notime. You’ll also be able to
artisan baking. This unique ten-
your skills at Belmond Le Manoir’s take home your creations and
month course is a UK first and
two-day advanced courses that all-important sourdough
promises to teach its students the
too. belmond.com/le-manoir- starter at the end of the day. See
skills that are needed to succeed as
aux-quat-saisons-oxfordshire/ ashburtoncookeryschool.co.uk
artisan food producers, entrepreneurs
cookerycourses for upcoming dates and availability.
and managers. The advanced
diploma is delivered by expert tutors
Humble by Nature, Rosemary Shrager
and involves practical training,
Wales Cookery School, Kent
contextual study and a number of
Kate Humble’s farm in the scenic The secret to great loaf making is
work placements. Find out more at at
Wye Valley is quite the setting getting to grips with the specifics
schoolofartisanfood.org
for a spot of bread making and and the Rosemary Shrager
leading bakers Hobbs House Cookery School is the perfect
are just the people to learn place to do just that. Boasting
from. Perfect for beginners, their ultra-modern equipment and
upcoming courses, led by Sam expert chefs, this impressive
Wells of Hobbs House Bakery, cookery school in Royal
will demonstrate not only the Tunbridge Wells hosts its next
versatility of bread dough, but also artisan bread making course on
how simple bread making can be. November 17th 2017. Expect a
You’ll bake a loaf, rolls, bread sticks combination of demonstrations
and even pitta bread. You’ll also and hands-on cookery plus
make pizza to eat with your group plenty of baked treats
at the end of the class – bellissimo! for breakfast and lunch.
humblebynature.com rosemaryshrager.com
ALL RISE!
From perfecting a sourdough starter to kneading the right way,
Borough Market bakery Bread Ahead have plenty to say about
baking amazing bread. Here they share some delicious recipes
from their new book
RECIPES | BREAD MASTER CLASS
CULTURE CLUB
Starter cultures are the secret
to perfectly risen bread.
Here are two you'll need for
the recipes overleaf:
Rye Starter:
On day one, mix together
50g wholegrain rye flour and
50g cold water. Cover with a
tea towel and leave at room
temperature for 24 hours. For
the next 4 days, add 1 tbsp
flour and 1 tbsp water to the
starter and mix. By day 5 it
should be nice and lively, with
BEGINNERS' GUIDE best ways of incorporating air and
some bubbling and a slightly
TO BREAD encouraging gluten development
alcoholic aroma. Store in the
Bread Ahead's Justin in dough. As you stretch it over to
fridge in an airtight container
Gellatly has some top tips start the folding process, you really
and use at least once a
to get you started: want to start at the two corners
fortnight. Before use, feed the
nearest you and pick up those
dough with 75g of rye flour and
What basic equipment do you corners and stretch the dough
75g of water and and leave at
need to begin baking at home? upwards then fold it over to the
room temperature for 8 hours.
Most of our recipes are made opposite side.
by hand, so I'd say a bowl, spray
What are your favourite types of Stiff starter:
bottle with water, a good baking
tray, a proving basket and a cast bread to make? First, feed 42g rye starter with
iron pot with a lid. We all love the 100% Rye 75g rye flour and 75g water.
sourdough [recipe in Baking Then put 85g strong white
What are your basic rules School]. It has a deep, dark, bread flour, 43g water and the
for baking? cracked crust plus the flavour has starter into a bowl and mix until
Firstly, make sure you have fun! real depth to it. It goes so well with combined. Cover with cling
Also, allow enough time for it. smoked meats and fish but it also film and or a shower cap and
And most importantly, you need gorgeous on its own with lashings leave at room temperature for
to have a cup of tea in hand of salted butter. 8-14 hours.
before you start!
ESSENTIAL and again pull up, stretching

Where do you source TECHNIQUES the dough up and over, and fold
your ingredients? to the opposite side.
We buy our ingredients as Folding
locally as possible – we're lucky Pick up the top two corners Pre-shaping
that our bakery is in the heart of of your dough and pull up, Cup your hands and tuck the
Borough market. Our flour comes stretching the dough upwards, sides of the dough underneath
from Marriages, a flour millers then fold over the opposite side until your hands meet, then
in Chelmsford who have been (the first corners should meet rotate the dough clockwise,
milling since 1824. the opposite two corners). Next, repeating the tuck, and rotate
pick up the bottom two corners until a full circle is reached.
Any top tips for folding bread?
Take your time as this is one of the
NO KNEAD
SOURDOUGH
Makes: 1kg loaf
500g strong white bread flour, plus

extra for dusting
150g rye starter
350g water
11g fine sea salt semolina,
for dusting
Special Kit:
Dutch oven (cast-iron casserole
dish) or a baking stone
Water spray
Baker’s peel or a wooden board
Proving basket
Day One:
1. Place the flour in a large mixing
bowl. In another bowl, add the
starter to 300g water and mix
(your starter should float in the
water). Make a well in the centre
of the flour and pour in the liquid.
With your hand like a fork, gently
bring the dough together. Cover
and leave at room temperature
for 1 hour.
2. Uncover your dough and place
the salt on top. Sprinkle a little
water over the salt, then gently
start pulling the salt through the
dough. This should take about
30 seconds, at which point you
should feel your dough start to
tighten up slightly. Cover your
dough and place in the fridge
for 12–24 hours.
Day Two:
1. Take your dough from the fridge
and uncover. It will be a lot firmer
now and will start to resemble a
fully mixed dough. You now need
to give your dough a fold. This
will start to develop the gluten,
reactivate the yeast and put air
pockets into the dough. Rest it for
half an hour, then give it another
fold. Rest for another half hour,
then take your dough out of the
bowl and give it a gentle pre-
shape. Cover and leave for
10 minutes.
RECIPES | BREAD MASTER CLASS
2. Heavily dust your proving THE HANDSOME out your dough from the bowl
basket with flour, then shape your WHITE TIN and place it on a lightly floured
dough into a nice tight round work surface. You can now carry
by bringing the outside edges Makes: 1 mighty loaf, or 2 on and make one mighty tin loaf,
of your hands together (palms smaller loaves using a bread tin (28cm x 12cm x
facing up) underneath the loaf as Prepare: 20 minutes, plus 10cm) or divide it in half to make
you turn it on your work surface. proving time 2 loaves, using two bread tins
This will create good tension in Cook: 30-40 minutes (20cm x 10cm x 6cm). Shape into
the loaf. Place the dough upside a ball or balls and place on
down in the proving basket and 470g strong white bread flour, plus a floured surface, then cover
leave to prove for 1 hour at room extra for dusting with a tea towel and leave to
temperature. Cover and 10g salt rest for 10 minutes.
place in the fridge for 1g fresh yeast 5. Now shape the dough. Once
another 8–12 hours. 180g stiff starter shaped, place seam side down
in your oiled tin, cover with cling
Day Three: Special Kit: film or a shower cap, and leave
1. Take your dough out of the Water spray to prove until risen up round the
fridge and leave it to rise for Bread tins top. Once risen, you can bake the
about 2 hours. Preheat your oven bread, but for the best results,
to 250°C/Fan 230°C/Gas 10, or as 1. First weigh the flour and salt lightly cover with a shower cap
hot as it will go. Once your oven and mix just enough for them to and place in the fridge for about
is ready, put the Dutch oven or get to know each other. Put 340g 10–12 hours, or overnight, and
baking stone in to heat up. Get water and yeast into a separate bake the following day.
your water spray ready if you are bowl and combine with one hand 6.When you're ready to bake,
using a baking stone. If using a until the yeast is dissolved. Now preheat your oven to 240°C/ Fan
Dutch oven, very carefully take add the starter to the water. You 220°C/Gas 9 and get your
it out of the oven. Sprinkle will need to combine this mixture water spray ready. Take your
the loaf with semolina and as much as you can – a squeezing loaves out of the fridge and
gently place top side down action with your hands really uncover, then pop them into
in the Dutch oven. Using a helps to break it all up. the preheated oven. With your
razor blade, cut two slashes in 2. Once combined, add the water water spray on fine mist, spray
the dough. Put the lid back on, mixture to the flour and salt. Work lightly inside the oven.
place in the oven and bake for it in (this takes about 1 minute), Bake for about 25 minutes,
35 minutes, then remove the lid then scrape out your dough on then turn the tins round and
and bake for a further 25 minutes. to a floured work surface. bake for a further 15 minutes if
Take the Dutch oven out and very Keep the bowl to one side, making one large loaf. If making
carefully remove the loaf, then as you will need it later. two smaller loaves, bake for 25
put it back into the oven, directly 3. Now, with your dough on minutes, then turn and bake for a
on the oven shelf, and bake for a the work surface and your hand further 5 minutes. Now take out
further 10 minutes, depending on held in a claw shape, push the of the oven and remove from
how much dough into the work surface the tin or tins. The bread should
singe you like. with the heel of your hand and be golden all over, with a golden
2. If using a baking stone, gently stretch and tear. After the first blistered top. If it is still pale on
and slowly turn out your loaf on 5 minutes you will begin to feel the sides, put back into the tin
to a baker’s peel or a wooden the dough strengthen as the or tins and return to the oven for
board. Using a sharp knife or a gluten develops. Lightly oil the another few minutes. Leave to
razor blade, cut two slashes on bowl you used earlier and put the cool, then enjoy your
the top of the loaf, then slide it off dough back in. You now need to beautiful bread!
the peel on to the baking stone give it a fold.
Recipes taken from Baking School: The
in the oven. Heavily spray inside 4. After folding, leave it to rest for Bread Ahead Cookbook by Bread Ahead
the oven with your water spray, 1 hour, then give the dough two Bakery (£25, Fig Tree)
and bake for 30 minutes. After more folds, resting for an hour
30 minutes, turn the loaf round each time. Between folds you will
and bake for a further 25 minutes, need to cover the bowl with cling
depending on how much singe film, a tea towel or a shower cap.
you like. Once baked, place on a After the final fold, leave it for a
rack to cool. further 30 minutes. Gently scrape
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GBF PROMOTION
The Pride of
LANCASHIRE
Dewlay Cheesemakers are a family owned and managed dairy
based in Garstang, Lancashire; incredibly the team have been
making award-winning Lancashire cheese for 60 years now!
Crumbly Lancashire is one of Crumbly Lancashire Red Onion

Dewlay's star products & Pepper Tarts
Made using locally sourced milk, sourced from ten family-owned
Serves: 4
dairy farms, Crumbly Lancashire is handcrafted by a team of
Prepare: 10 minutes
master cheesemakers at the dairy, with delicious results!
Cook: 20 minutes
Why not use it to make these delicious tarts?
4 individual shortcrust pastry tarts
15g butter
1 red onion, thinly sliced
100g roasted red peppers (from a jar), torn
into pieces
8 cherry tomatoes, halved
Few drops balsamic vinegar
100g Crumbly Lancashire, cut into chunks
Freshly ground black pepper
Fresh thyme sprigs
1. Pre-heat the oven to 180ºC/Fan 160ºC/Gas 4.

Arrange the pastry tarts on a baking sheet.
2. Melt the butter in a non-stick frying pan and
gently fry the onions for 8-10 minutes until soft
and tender. Add the roasted peppers, cherry
tomatoes and balsamic vinegar, stirring gently.
Spoon into the tarts and split the chunks of
Crumbly Lancashire cheese between them.
Season with black pepper and add a couple of
thyme sprigs to each tart.
ire
Lancash 3. Transfer to the oven and bake for 8-10 minutes
Crumbly ed and is until warmed through. Serve with salad.
ris
is pasteu egetarians
for v
suitable
Recipe courtesy of The British Cheese Board britishcheese.com
’s, ury
i, Sainsb
a ilab le from Ald wide.
Av nation
Bo o ths stores
and
tion
informa
For more lay.com
visit dew
Thank us later:
Christmas
Pr e p a r at i o n
Thinking of Christmas this early on might seem
a little premature, but getting ahead is one of the
true skills of a good cook. Gareth May speaks to
chefs and bakers to find out what you can do while
Santa still has his shades on
C H R I S T M A S P R E PA R AT I O N
Christmas. A time for cheerful festivities and

sherry-swilling, for gift giving and endless feasting, for slaving
over a hot stove and wishing you’d done the bread sauce the
night before because you’ve nearly set your apron on fire three
times and it’s only midday. Oh Christmas.
Why not relieve the stress and get a lot of that

cooking preparation done and dusted and slotted in the
freezer ahead of time? Think of it as gift to future you
from a knife-sharp autumn you.
Fancy starters are often a real Savoury trimmings aren’t the only because it takes so long to cook
pain leading into Yuletide. If only ones to get the early bird treatment. [typically 6-12 hours],” she says. “I
there was some shortcut to getting Richard Bainbridge, of Benedicts in recommend choosing a free weekend
gorgeous looking grub on the table Norwich, says his Christmas pudding so you can take your time, get your kids
in a jiffy? solution is as cheeky as a tickle from a or grandkids involved, stir the mixture
Michelin-starred chef Shaun sprig of fir. “The one thing I dread year on a Saturday, make a wish, and cook
Rankin, from Ormer Jersey and after year is the Christmas pudding. I on the Sunday.”
Ormer Mayfair, says smoked salmon know everyone will hate me for saying “If you don’t have a recipe already,
terrine is the perfect Christmas it, but it is so heavy at the end of the there are plenty out there. Choose a
starter that brings that wow factor to biggest meal of the year,” he says. traditional one that includes apple and
any table, in both taste and look. His solution is to combine a traditional carrot for a nice moist pudding, and use
“My smoked salmon terrine pudding with some ice cream to make, a good quality ale and brandy,” she adds.
reduces unnecessary festive stress you guessed it, Christmas pudding ice
in the kitchen. This dish is easy cream. “I also dip mine in chocolate to Festive Fixes
to prepare with no oven-cooking make it look like the real thing,” A fan of inspiring inclusive dishes,
required and can even be made and he adds. Olivia Wollenberg founded Livia’s
frozen up to a month before the Kitchen to provide indulgent treats
big day,” he says. Head to the GBF Cracking puds free from refined sugars, dairy, and
website to find his epic recipe. For those wishing to tackle the iconic gluten. She says, “You can easily freeze
Josh Eggleton at Pony & Trap says centre piece head-on Christmas pud the fruity apple, orange and raisin
a great way to prep in the months guru, and winner of various Great mincemeat in advance of making the
leading up to Christmas Day is to Taste and Taste of the West awards, mince pies. You’d only need to make
save all the delicious beef dripping Joanne Evans of Figgy’s says that the delicious oat based pastry and
from your Sunday roasts. “The because crimbo puds are best matured bake before serving. Alternatively you
dripping packs in so much flavour they’re ideal to make way in advance. can make mince pies in their entirety
and nothing beats it for making In fact, she explains, traditionally the and freeze until you’re ready to defrost
crispy roast potatoes. Beef dripping pudding would be made on Stir-up and bake.” Turn over the page to find
can be covered and stored for up to Sunday in November for the following the recipe for her glorious gluten-free
six months from when it was made, Christmas. 13 months in advance! But mince pies.
if kept in the fridge.” Another useful she’s found that 3-4 months is plenty, One last tip, whatever you make,
time saving tip is to make a big batch as the flavours can begin to fade after keep the freezer under lock and key
of cranberry chutney a few months that time. from prying hands or come Christmas
in advance. It’s easy to do, and can “Some people consider making lunchtime there will be a lot of
last up to six months. a Christmas Pudding as a burden hungry mouths!
Gluten-Free Mince Pies
Makes: 6-8 pies

Prepare: 20 minutes
Cook: 50 minutes
Softened coconut oil,

for greasing the tins
1½ tablespoons maple syrup,
to brush
Coconut palm sugar, to sprinkle
For the pastry:

70g coconut oil
400g gluten-free oat flour
180ml maple syrup
2 tsps ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp grated fresh ginger
For the mincemeat:

4 red apples, peeled,
cored and chopped
Zest of 1 large orange
125g raisins
30g coconut palm sugar
¼ tsp ground cloves
¼ tsp ground nutmeg
1 tsp ground cinnamon
1. Preheat the oven to

180°C/160°C/Gas 4. Grease
one or two muffin tins with
coconut oil.
2. Mix and make the pastry as
you would normally. Line the
tins with two-thirds of the pastry,
leaving the tops open. Roll out
the remaining pastry and use down. Place a pastry star on
a round cutter to cut out lids the top of each lid. Brush the The Main Event
and a star-shaped cutter to pastry tops with maple syrup
If you want a proper artisan turkey this Christmas,
cut out decorations. Set-aside and sprinkle coconut palm
it makes sense to order ahead. This year, Copas
for now. sugar on top.
Traditional Turkeys celebrate 60 years of producing their
3. Make the mincemeat 5. Bake for 30 minutes until
award-winning free-range and organic turkeys. These
filling. Boil all the mincemeat the tops begin to look golden
pampered birds are reared in beautiful countryside,
ingredients in a saucepan with and crunchy. When cool,
live for over three times longer than standard turkeys,
100ml water for 15–20 minutes sprinkle over a little extra
and are game hung resulting in unbeatable flavour.
over a medium-high heat, coconut sugar and serve.
The company’s website opens in early October, and
stirring occasionally.
with limited numbers available customers always
4. Fill the pastry cases with the
Recipe taken from Livia’s Kitchen: rush to secure their annual turkey. Order now from
mincemeat and cover with the
Naturally Sweet and Indulgent Treats by copasturkeys.co.uk
pastry tops, pressing the edges Olivia Wollenberg ( £20, Ebury Press)
Great tasting
British Stilton
made the
traditional way
Our unique family heritage, traditional
craftsmanship and passion for great cheese,
help make Cropwell Bishop Stilton so tasty.
Contact us to find out
more about our range of
delicious cheese
telephone: +44 (0)115 989 2350
www.cropwellbishopstilton.com
follow us on Twitter
@YummyStilton
X XXXXXXX | XXXXXX XX C H E E SE B OA R D
A TASTE OF BRITAIN
Embellished with nettles, dates, cranberries and
more, these flavoursome cheeses stand out
from the rest
1. CROPWELL BISHOP 2. DELAMERE DAIRY 3. PETERS YARD 4. CORNISH YARG,
WHITE STILTON WITH HERB GOAT'S CHEESE CRISPBREADS, £2.95, £6.75 PER 250G,
DATES & ORANGE, LOG, £1.99, WHOLE- SUPERMARKETS NATIONWIDE PAXTONANDWHITFIELD.CO.UK
WAITROSE STORES, SEE IN FOODS STORES & PETERSYARD.COM This deliciously creamy Cornish
STORE FOR PRICES. Enhanced with onion, Not only are these crispbreads cheese is uniquely flavoured
The addition of dates garlic, chive, parsley wonderfully crunchy, they come thanks to being left to mature in
and orange peel makes and dill, this is great on in three different varieties: handpicked nettle leaves.
this cheese an ideal crackers, or in pasta. Original Sourdough, Seeded
contender for our Wholegrain and Spelt & Fig.
Christmas cheeseboard.
4
1
7
6
5. BELTON SAGE DERBY

7. MEXICANA, £2, CHEESE, £10.50 PER KG, FROM
SUPERMARKETS NATIONWIDE 6. DEWLAY WENSLEYDALE & DELI COUNTERS AT TESCO
Can you take the heat? Peppers CRANBERRIES, STORES NATIONWIDE
and hot chilli spices are added £1 FOR 200G, DEWLAY.COM A green-veined semi-hard
to this farmhouse Cheddar from Creamy, crumbly, full of flavour and cheese with an interesting
Somerset – it certainly bursting with juicy cranberries – sage flavour – it certainly looks
packs a punch! we love it! striking on a cheeseboard.
Cheeseboard 87.indd 1 29/09/2017 14:49

“Keeping the tradition alive”

There are three important differences which make Cheddar Gorge
Cheddar truly authentic:
1. Made from local, unpasteurised milk
2. Hand made by an experienced cheesemaker rather than
computerised mass production
3. Wrapped and matured in cloth to let the cheese breathe during
maturation. Some of our cheese is also matured in the local
Cheddar caves giving it further authenticity
The Cheddar Gorge Cheese Company Ltd

The Cliffs, Cheddar BS27 3QA
Tel: 01934 742810 www.cheddargorgecheeseco.co.uk
DISCOV E R B RI TA I N
SOMERSET
9 delicious things to eat, drink and do
Famous for Cheddar, scrumpy and its lush green countryside,

Somerset has so much to offer the intrepid foodie
1. Visit the home of Cheddar cheese
In a region that isn't short on beauty spots, Cheddar
Gorge still has the ability to take your breath away. With
dramatic cliffs that rise up to 450ft and craggy caves
and hidden chambers below, there's lots of explore –
either by foot or open-top bus. And no trip to Cheddar
Gorge would be complete without sampling the village's
famous cheese. The Cheddar Cheese Company is a
working dairy with a visitor centre that hand-makes
Cheddar using traditional methods, with unpasteurised
milk from the local cows, no less. Want to see how it’s
done? Take the tour up to the viewing gallery and watch
the cheesemakers in action: the process takes seven 2. Go independent
hours, but you can just drop in for a quick taster before in Frome
buying some Cheddar in the gift shop to feast on later. Listed as one of the Times' 'Best
cheddaronline.co.uk Places to Live in Britain', Frome has
undergone a huge regeneration in
the last decade, going from a town
in decline to a hip local food hub
with an arty vibe. At the heart of
Frome is the cobbled, pedestrianised
Catherine Hill conservation area – an
artisan quarter packed with quirky
stores. The Frome Independent favourites include Jubilate (a punchy
(thefromeindependent.org.uk), a English bubbly), and Mary's Rose, a
food and design market held on the delicate, fragrant rosé. And December
first Sunday of the month, has also sees exciting the launch of the 2015
helped put the town firmly on the Pinot Noir – definitely one to look out
map, attracting thousands for! Aldwick Court Farm also has a
of shoppers with its beautifully bed and breakfast on site and hosts
curated selection of quality stalls,
selling everything from sausage rolls
and rustic Italian stews to Chinese
dumplings and posh kebabs.
3. Quaff Pinot Noir

from the Mendip Hills
Just south of Bristol, cradled in the
lap of the ancient Mendips, lies
family-run Aldwick Court Farm –
Somerset's largest vineyard with
eleven of its 300 acres devoted to
grape vines. The farm's stunning
drinks have received critical acclaim
from experts and visitors alike; our
regular vineyard tours and tastings so bar – The Bespoke Gin House – where
be sure to pop in for a glass or two. visitors can kick back and enjoy
aldwickcourtfarm.co.uk perfectly made drinks and cocktails.
We love the sound of their Gin & Jazz
4. Have a Somerset G&T nights too! newtonhousegin.co.uk
Drink a perfectly made gin cocktail
in the salubrious surroundings of 5. Try Cheddar that
Newton House, a beautiful Jacobean packs a punch
Manor in Yeovil that When it comes to artisan cheese, food
crafts its own small- lovers in Somerset really are spoilt for
batch artisan gin on site. choice – especially as Keen's Cheddar
Newton House Gin is (one of our favourites of all time) is particularly renowned for their extra-
made by combining produced in South Somerset. This mature traditional farmhouse, which
English-made grain family-run dairy has been crafting is aged for a whopping 18 months;
spirit with twelve gloriously flavourful traditional this year it was also named Supreme
botanicals (some of Cheddar on the same site since 1899; Champion Cheese at the South West
which are grown in the back then there were hundreds of Cheese awards, so high praise indeed!
house's own walled local cheese producers but today Look out for it in restaurants across
garden) and refreshing Keen's is one of a few to have the region as well as good cheese
spring water from survived the test of time – making shops everywhere.
the estate. As well as Cheddar the way it should be, with keenscheddar.co.uk
a distillery, the house raw unpasteurised milk from their
also has its own gin own grass-fed cows. The family are
6. Visit the house of cider
Sheppy's is one of the oldest and most distinguished
cider making families in the world - with a rich history
that spans six generations and 200 years. Now those
centuries of heritage, tradition and passion for cider have
been brought spectacularly to life with the launch of the
company's stunning new base, Sheppy's House of Cider
& Fine Food. A gorgeous celebration of Somerset's cider-
making tradition, the visitor centre has a restaurant,
deli and farm shop, housing an on-site bakery with
freshly baked bread, and a butchery selling Sheppy's own
Longhorn beef. Expect tastings, tours, events and, of
course, cider galore! sheppyscider.com
7. Eat your way The wine list is fantastic too. Other

around Bath lovely pit-stops along the way include
It's very easy to eat extremely well The Royal Oak of Luxborough, a
in the historic city of Bath, whether village pub well off the beaten track
you want an elegant high tea, a cosy with flagstone floors, roaring fires and
pub lunch or a Michelin-starred hearty grub, and Farthings Farm Shop
feast. From traditional Bath buns at in Dulverton, a great place to stock up
Sally Lunn’s Historic Eating House on tasty snacks for your journey.
(sallylunns.co.uk), to hearty British
fare at famed gasropub The Chequers 9. Have a seasonal
(thechequersbath.com) or Indian feast at The Pig
Street Food at Chai Walla, food lovers The Pig has grown to be one of the
really are spoilt for choice. For pure UK's most acclaimed small hotel
luxury, we recommend dinner and chains, specialising in laid-back
an overnight stay at the Bath Priory luxury and gloriously uncomplicated
(thebathpriory.co.uk), a cosy and seasonal food. Nestled in the rolling
peaceful hotel located a 15 minute Mendip Hills, The Pig Near Bath
walk from the city centre. It houses is the third addition to the group.
a lovely spa plus a Michelin-starred Described as a 'mellow country
restaurant, headed up by acclaimed house', it certainly has all the
chef Michael Nizzero, who specialises grandeur of a posh country pile, but
in classic, seasonal cooking with a with a thoroughly modern twist;
modern twist. the vibe is relaxed and informal,
with muted colours, and a simple
8. See coast and but supremely luxurious décor.
country in Exmoor Food is served in an authentically
Exmoor National Park has a truly reproduced Victorian greenhouse
unique landscape, from heather-clad and the menu itself changes by the
moors, ancient woodlands and lush minute depending on what the chef
farmland to a coastline of plunging and kitchen gardener deem in perfect
cliffs and sheltered bays. The condition. What can't be grown in the
remarkable park, which also dips into sprawling kitchen garden is sourced
Devon, is a natural choice for all kinds locally as part of The Pig's '25 mile
of getaway; go on a nature walk to spot menu' policy. Think hand-picked
red deer and wild Exmoor ponies, fowey port crab with chips and wild
explore the sea-cliffs, rivers and garlic mayo, or grilled Hunsrete
waterfalls or simply relax in a cosy inn courgettes with basil and almond
with a pint and a good meal. pesto. thepighotel.com
The Pig Hotel
Tarr Farm Inn (tarrfarm.co.uk),
is a real gem – a welcoming pub with
rooms making delicious use of the
region's plentiful produce, so expect
Exmoor lamb, Red Ruby beef, fresh
seafood and all kinds of local game.
The look of a Champion!
www.keenscheddar.co.uk
Top Tables
Belmond Le Manoir
The best restaurant, pub and hotel

recommendations – tried and tested by
the GBF team
Great Escapes... you'll find everything from chilled

tomato gazpacho with olive and
basil (which, trust us, is not as
LE MANOIR AUX QUAT'
simple as it sounds as Raymond
SAISONS, OXFORDSHIRE
and his team meticulously taste a
Conceived by much-loved chef-patron
number of tomatoes to find the ideal
Raymond Blanc in 1984, Belmond
varieties for the soup!) to a seasonal
Le Manoir aux Quat'Saisons, a 15th
vegetable risotto which, filled with
century manor house and grounds in
expertly cooked and freshly picked
Great Milton, Oxford, is consistently
produce from the gardens, was one fantastic cheese board featuring
voted one of the best places to eat and
of freshest and most flavour-packed some outstanding British classics
stay in the country – and with good
dishes we've ever encountered. The including Baron Bigod, Lincolnshire Lupins
reason. Boasting 32 bedrooms, a two-
care, attention and respect that's Poacher and Oxford Blue. We
acre kitchen-garden (which supplies
put into the food here – and this can particularly enjoyed the warming
over 90 varieties of vegetables and
be applied to the treatment of the and indulgently creamy iron bark
70 types of herbs to Blanc's two-
hotel's guests too – is quite simply pumpkin soup with Sussex charmer
Michelin starred restaurant) and an
outstanding, and confirms why cheese and croutons, as well as some
award-winning cookery school as well
Belmond Le Manoir is consistently remarkably fresh shell on prawns
as a newly launched gardening school,
recognised as one of the best gourmet for starters. For mains, hake – the
Belmond Le Manoir is much more
experiences in the world. Bravo! catch of the day – was perfectly
than just a restaurant with rooms.
belmond.com/le-manoir-aux-quat- cooked and topped off with a light,
And when it comes to attention to
saisons-oxfordshire crunchy beer batter and served with
detail, Raymond Blanc OBE leaves
a side of Cornish mid potatoes and
no stone unturned. We stayed in FOX & a delectable combination of capers
Anais, a one-bedroom suite so well ANCHOR, LONDON and cockles. The Fox & Anchor
conceived it wouldn't look out of place Tucked away on a quiet street off boasts an impressive range of local
in a gallery. Adorned with paintings Charterhouse Square, The Fox & craft beer, so you won't be short
and statues from Raymond's travels Anchor is just the place for food of something to wash down your
across Italy, the room is a paean to history buffs who are looking for a pub grub with either. To top it all
comfort featuring an impressive log cosy and tranquil boutique escape off, we ate our meal in a charming
burner, reading nooks, a spacious from the hustle and bustle of central mahogany private booth which
and elegant washroom and beautiful London. Conveniently located dates back to the Victorian era – a
windows which give way to a peaceful between Barbican station, Farringdon fantastic architectural nod to this
courtyard and beyond, the impressive and Smithfield Market, The Fox & area's bustling mercantile heyday.
grounds of Belmond Le Manoir. Anchor was in fact once used as a foxandanchor.com
resting point for meat sellers at the
And the food? nearby market – and the building still Belmond Le Manoir
Executive chef Gary Jones and team retains its original charm. For a pub
source, prepare and cook some of the with rooms (the Fox & Anchor has
finest ingredients from across the six), it's a rather luxurious affair – we
country, whether that's fresh halibut stayed in the spacious Market suite,
from the Isle of Gigha or venison, complete with a walk in shower, roll
lamb and chicken from the Rhug top sinks, a striking copper roll top
Estate in North Wales – and that's bath and even an outside courtyard,
without taking into consideration perfect for a morning cup of coffee.
the volume of organic fare that's
grown on site. Perhaps one of the And the food?
best ways to sample the delights of This is traditional British gastropub
Belmond Le Manoir's gardens is grub at its best. There's everything
the specially curated seven-course from Maldon Rock Oysters to Suffolk
vegetarian taster menu. A perfect Chorizo, Gressingham duck and
example of plot-to-plate philosophy, Dorset lamb on the menu, plus a
TopTables 87.indd 1 29/09/2017 10:43

Duck & Waffle Local

RESTAURANTS WE LOVE
DUCK & WAFFLE LOCAL, LONDON
The team at Duck & Waffle are known for serving up showstopping
dishes from the dizzy heights of London's Heron Tower and now,
thanks to the opening of their sister restaurant Duck & Waffle
Local, you can conveniently tuck into their famed fare in the centre
of London for a fraction of the price, in a fraction of the time (they
don't take reservations and there's a self-service counter, so food
comes fast) – or you can even grab a takeaway! Duck lovers will
not be disappointed, especially with light bites on offer such as
crispy duck neck, fried duck gizzards with English mustard and the
infamous duck jam doughnut on the menu. For mains, we found
it nigh on impossible to choose between the duck waffle with
confit leg, fried duck egg and mustard maple syrup and the duck
burger; crispy duck leg with crushed noodles, miso mayonnaise
and spiced slaw – so we ordered both! There's also a delicious
selection of vegetarian options, cocktails on tap and, to be
expected, an outstanding assortment of sweet waffles for
dessert available. duckandwafflelocal.com
LUPINS, LONDON
'Seasonal British produce with a sunshine influence' is the ethos
behind this small, Bermondsey-based restaurant and while the
dishes they serve epitomise just that, they're also bursting with
flavour, innovative and delicious. Our series of small (yet larger
than tapas) plates were a tour du force of some of the UK's finest
ingredients: Jersey Royals, Berkswell, Cornish crab and Neal's
Yard cheeses. Each dish is as pretty as a picture and garnished to
perfection, whether that's sea bass ceviche drenched in rapeseed
oil and finely chopped chilli and micro herbs or a dark chocolate,
salted sesame, caramel and olive oil ganache coated in toasted
sesame seeds. For us, the stars of the show were undoubtedly the
prawn arapas [Brazilian pancakes]. They were so delightfully light
yet packed with flavor it was a sin to only order only one portion!
The crab thermidor is also well worth a mention – it's just the sort
of rich, dirty and indulgent dish that's perfect for Sunday brunch.
lupinslondon.com
ONES TO WATCH :
Foodie spots to add to your hit list
Claw, Soho
Seafood lovers rejoice – this sustainable
pop-up is now opening a permanent
50-cover restaurant in Soho's Kingly Street!
Expect the 'best of coastal Britain', including
crab and lobster from Favis in Salcombe
and trout from Hampshire, plus their
signature crab on fries! claw.co.uk
Wreckfish, Liverpool
From the team behind Chester's Sticky
Walnut, The Wirral's Burnt Truffle and Manchester's Hispi, Wreckfish Bistro opens
this October, promising the best of seasonal British produce in non-fussy, unstuffy
surroundings – we can't wait! wreckfish.co
Smith & Whistle, Mayfair

It doesn't get more British than a traditional pie with mash and liquor – and at Mayfair's
Smith & Whistle you can now tuck into everything from Piggy in The Middle (raised
pork pie with egg, smoked bacon and piccalilli) to Best of British (short rib, stout
Fox & Anchor
and root vegetables in puff pastry), all washed down with a selection of craft ale and
English wine. smithandwhistle.com
TopTables 87.indd 2 29/09/2017 10:44

Enter at: greatbritishfoodmagazine.com/giveaways
X XXXXXXX | XXXXXX XX
The Big Foodie

GIVEAWAY!
From luxury breaks in Chester and Cornwall to fabulous kitchen kit,
we have over £2,300 worth of prizes up for grabs this month!
WIN A LUXURY BREAK FOR TWO IN CHESTER!

We've teamed up with Pride of Britain Hotels to offer one lucky reader and guest a luxury break in Chester. Set within the
heart of the city and just steps away from cultural landmarks including the Roman walls and Cathedral, The Chester
Grosvenor provides the perfect opportunity to explore this historic city.
WO R T H
Upon arrival at the hotel, you'll be welcomed to your luxurious suite with a bottle of Taittinger Champagne on ice. OV E R
That evening, you'll be treated to dinner at Michelin-starred restaurant Simon Radley at The Chester Grosvenor
where your eight-course tasting menu will be paired with a selection of fine wines – everything you need for a £1,000!
perfect evening! And, if that's not all, the following morning you'll enjoy a continental breakfast served in La
Brasserie, one of the hotel's sophisticated restaurants. Enter now to be in the chance of winning.*
To find out more about this hotel and others in the Pride of Britain collection, visit prideofbritainhotels.com
or call 0800 089 3929 for your free hotel directory.
*Based on two guests, subject to availability and at the hotel's discretion. Prize is not available for redemption on a Saturday or event dates. Valid until 31st March 2018.
Enter at: greatbritishfoodmagazine.com/giveaways XXXXXXXX | X X X X X X X X
WIN A FABULOUS MINI BREAK IN FALMOUTH! WO R T H

Looking for a coastal getaway? We have just the thing as one lucky winner and guest could be jetting off to
OV E R
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*The prize includes three nights’ accommodation at Chain Locker in a superior room on a bed and breakfast basis. Over 18s only. UK mainland entrants only. No
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WIN A WIN A PREMIUM

BUNDLE OF WO R T H TURKEY AND WO R
STELLAR £592! FOUR CASES £235!H
T
BAKING OF TRIBUTE
GOODIES! CORNISH
When it comes to baking, top quality kitchen kit is essential,
PALE ALE!
especially for ensuring even heat distribution and avoiding
We’ve partnered with Tribute Cornish pale ale and Copas
the much maligned soggy bottom. Thankfully, Stellar’s
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new Hard Anodised Bakeware collection promises just that.
to win the ultimate Christmas Day package. One lucky winner will
Offering unbeatable
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range contains 24
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favourites including
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bread sauce and chutney –
trays, loose base flan
what more could you want for
tins, cupcake trays
Christmas?!
and cake tins of
various sizes.We have See tributeale.co.uk and
four bundles to give copasturkeys.co.uk for
away, each containing more information.*
an anodised cupcake/ *The prize includes one 6kg turkey, Copas
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fan tin, round Granny’s chutney, coronation sauce
and a branded oven glove. The turkey
sandwich tin and
will be sent 21st December to arrive 23rd
loaf tin! December. One additional winner will
receive four cases of Tribute Cornish ale
See the range at
(4 x 12 500ml bottles). Over 18's only.
stellarcookware.co.uk UK mainland only.
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Deersbrook Farm
High quality and
naturally delicious, 100%
grass fed native beef
and rare breed pork
straight from the farm.
“Fabulous, Melt in your month”

Simon Mayo Show, BBC Radio 2
Farm to fork Friday:

Come direct to the farm for fresh native
breed, grass fed beef and rare breed pork
From 9.30am - 6.30pm every Friday
Other times on request (01371) 850671
Orders are welcome with local and
National delivery available
www.deersbrookfarm.com
RULE BRITANNIA
Try something new with our pick of the UK’s most
delicious food and drink for Christmas
A DELICIOUS DRAM
This award-winning single malt
from the Isle of Arran is sweet and
fruity with a touch of sweet spice.
Fresh and full of character, it’s the
ideal gift for someone who enjoys
a quality dram that can’t be found
on every supermarket shelf. £34.99
arranwhisky.com
FESTIVE FUN
Looking for an extra special gift for a spirit
lover? These stunning Gin Baubles from
Pickering’s are just the thing! Each multi- TOP TOFFEE
coloured bauble contains a 50ml measure Great for giving and perfect for
of the Scottish distillery’s award-winning gin, sharing, Walker’s Nonsuch toffee
best enjoyed with tonic and a slice of pink is deliciously creamy and a real
grapefruit. £30.00 from John Lewis stores or family favourite at Christmas
pickeringsgin.com time. Novelty hammer packs
are available from just £3.00.
www.walkersnonsuch.co.uk
INTO THE WILD
The perfect addition to any festive
drinks cabinet, Dunnet Bay’s Holy
THE PERFECT PARTNER
Grass Vodka is a celebration of local
We can’t get enough of Charles Macleod’s proper
produce and ingredients, made with
Stornoway Black Pudding – it’s an essential part of any
the unusual botanical Holy Grass
traditional breakfast, but also
and the carefully crafted vapour
works brilliantly with all kinds
of Highland apples .The result is
of other ingredients, especially
a delicate and fresh vodka with
scallops and chicken. Made
a creamy smooth finish. £34
with Scottish oatmeal to
holygrassvodka.co.uk
give a unique texture, the
black pudding’s deep flavour
is the result of high quality
ingredients and an expert
balance of seasoning. From £5,
www.charlesmacleod.co.uk
A GREAT ESCAPE
Head to the Isle of Wight’s luxurious Royal Hotel for a weekend of
exquisite food and wine. The acclaimed hotel, located on the south
of the island, has a number of special offers running this autumn
and winter, including all kinds of fabulous three and four-night stays,
plus tempting festive and New Year getaways. You can also buy gift
vouchers to treat someone special. royalhoteliow.co.uk/offers
R U L E B R I T TA N I A
TRY SOMETHING NEW

Jurassic Coast Meats are experts in more unusual
cuts of meat. This month we’d recommend trying
out their veal osso bucco – a cut from the shin of
a calf used in the traditional Italian dish. Jurassic
Coast Meats raise their animals in light, airy and
spacious conditions, and the resulting product
is a delicately flavoured rose-coloured meat
that’s lean and delicious. £15.25/kg,
jurassiccoastmeats.co.uk
HOT STUFF
Inverawe Smokehouse in Argyll is known for creating
some of the finest fish around; each side of smoked HOP TO IT!
salmon is a masterpiece of taste, succulence and Surprise that special person by getting their image
texture. Every Christmas the company put together printed on their own bottle of Christmas beer!
fabulous hampers, crammed with all kinds of fishy Simply email over your photo to Peak Ales along
luxuries as well as carefully selected goods from with the tag line you’d like on your personalised
similarly minded artisan producers. The Christmas ale, then choose which variety of the brewery’s
Box for two, priced £44.95. Order online at award-winning drinks you’d like. From £39 for a
smokedsalmon.co.uk case of 12 plus P&P. peakales.co.uk
YORKSHIRE PRIDE
The newly-launched Oyster, Chilli &
Lemon flavour from Yorkshire Crisps
might just be our new favourite snack.
These deliciously moreish, hand-cooked
crisps are produced from locally-grown
potatoes with totally natural flavourings
to boot. £2.39 directly, or buy from Ocado.
KITCHEN STYLE yorkshirecrisps.co.uk
TG Woodware have a dazzling selection of
kitchen accessories, from sturdy chopping boards
and wooden serving bowls to dainty ceramics
and salt and pepper mills. We particularity like
these Lattice Glass Jars; available in a variety of
sizes, they’re great for keeping store cupboard
essentials like pasta and flour in a stylish way.
They make great gifts too. £9.99, £21.99, £22.99.
Stockists at tg-woodware.com
BLACK BEAUTY
Looking for a truly unique gift?
How about a bottle of black
REAR YOUR OWN PIG
garlic vodka? This world-first is a
If you like the idea of rearing your own rare breed pig but don’t
natural infusion of distilled barley
have the knowledge or facilities to do it, let Deersbrook Farm in
and sugar beet with the unlikely
Essex help out! You simply choose your own piglet from the litter
but majestic addition of The
and the team will send updates on the pig’s progress as it grows.
Garlic Farm’s heat-aged black
When the time is right, you choose the exact cuts you would like
garlic. This is a balanced, smooth
and the farm’s butcher will cut and pack it for you. By the end you’ll
English vodka with a bittersweet
have a freezer full of the most wonderful pork you’ve ever tasted,
caramel finish. Great in a Bloody
with the added bonus of knowing exactly where it came from.
Mary. £19.95 thegarlicfarm.co.uk
From £320 deersbrookfarm.com
R U L E B R I T TA N I A
TIME FOR TEA

Keelham Farm Shop’s Yorkshire Tea Experience
Taste Box is the perfect gift for a special person
who deserves a well-earned sit down! Local
favourites inside include Lottie Shaw’s award-
winning chocolate tiffin, Botham’s of Whitby’s
Yorkshire tea biscuits, as well as features
Keelham’s delicious homemade strawberry jam
and lemon curd. £25, keelhamfarmshop.com
CITRUS FRESH
Made with whole organic oranges, rather than just BREW AT HOME
essence or dried peel, Dà Mhìle Distillery’s award- This new easy-to-use craft brewing kit from
winning Orange 33 liqueur is a taste sensation. Woodfordes creates 25 pints of delicious
The unique production process imparts the drink beer in a jiffy! Just add water and yeast –
with a particularly deep flavour – zestiness from the there’s no sterilising or cleaning required
peel, tanginess from the pith and sweetness from as everything you need is in the pack.
the juice. We also love that the variety of oranges Varieties include Woodfordes Tinsel Toes, a
changes from batch to batch depending on what’s seasonal fusion of roast malts with rich fruit
available seasonally. £28, damhile.co.uk characteristics, and Woodfordes Wherry.
£25, wilko.com
SO PURE
Using fresh water from Silent Pool, a
mysterious spring-fed lake in the Surrey
Hills, and 24 of the finest botanicals,
Silent Pool Distillers hand-craft their
award-winning spirits and bottle
A GIFT FOR LIFE
them on-site. As great gin should
A Falk Cookware pan is for life, not just for Christmas!
always be shared, the team have
These stunning copper pan sets are the perfect gift
created a stunning presentation gift
for friends, family or even yourself. Thanks to the
box containing a 70cl bottle of their
unique bimetal technology, legendary craftsmanship
stunning Silent Pool Gin and two
and lifetime warranty this professional grade copper
beautifully designed Copa glasses –
cookware will keep meal times merry for many years
the perfect gift for someone special.
to come. Buy online at falkculinair.co.uk
silentpooldistillers.com
BERRY DELICIOUS
Condessa’s Black Cherry
liqueur is an intense
BREWING HERITAGE
marriage of ripe fruit and
Located in the heart of Stockport is
a hint of amaretto for a
Robinsons Brewery; a name synonymous
sweet, fruity indulgence.
with quality British brewing and pubs. In
It’s a tempting drink to use
2013, Robinsons launched their multi-
in cocktails, splash in fizz
award winning visitor centre to give
or simply serve over ice.
customers a glimpse of what goes on behind the scenes and immerse
£17.99 from farm shops,
themselves in this great brewing dynasty. Great tours, brilliant beer and
delis and specialist shops,
wonderful home cooked food await, and don’t forget to pick something
or condessa.co.uk
up from the fantastic gift shop. robinsonsbrewery.com
124 //
140 www.greatbritishfoodmagazine.com
COOK THE COVER!
It might sound unusual but beer and chocolate are a match
made in heaven – especially in this rich and sticky sponge cake
Golden Ale & Dark

Chocolate Cake
Serves: 10
Prepare: 20 minutes
Cook: 25 minutes
250g butter
250ml golden ale, like Duchy
Originals From Waitrose Organic
Golden Ale
250g self-raising flour
30g cocoa powder
1 x ½ tsp bicarbonate of soda
300g golden caster sugar
125ml milk
2 medium free range eggs, beaten
1 tsp vanilla extract
For the icing:

200g butter, soften
400g icing sugar
25ml golden ale
50g dark chocolate, melted
Cocoa powder or grated chocolate
to dust
1. Preheat the oven 180ºC/Fan

160ºC/Gas 4. Grease and line
the base of 2 x 22cm round
cake-tins, with non stick baking
parchment. Place the butter and
250ml of the ale together into
a pan and gently heat until the
butter has melted. Cool slightly.
2. Sieve together the flour, 4. To make the icing: beat 5. Melt the chocolate and
cocoa and bicarbonate of soda the softened butter, gradually marble through the icing.
and add the sugar. Whisk the adding the icing sugar a Spread or pipe half the icing
butter and ale mixture into the spoonful at a time. Once all the onto the bottom layer, top
flour mixture, adding the milk, icing sugar has been added, with the other cake, spreading
eggs and vanilla. whisk the icing for about 5 the remaining icing on top.
3. Spoon into the prepared cake minutes on a high speed with Finish with a dusting of
tins and bake for 20–25 minutes. an electric whisk until light and cocoa powder or lots of
Transfer onto a rack and allow to fluffy. Then add 25ml of ale grated chocolate!
cool to completely. and mix. Recipe courtesy of waitrose.com/baking
10% discount
off 1st order
using code
GBF10
01305 853937
• Classifieds OCTOBER 17_GBF classifieds 22/09/2017 11:02 Page 128
GREAT
MARKET
Come and discover what Scotland has to offer and

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

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

tel: 01463 719219
New 2018 Brochure available.
www.wildernesscottages.co.uk
Foodie Gifts with a twist

spicelydoesit.com
Don't miss our…
Christmas
Special! Roast goose
with redcurrant
balsamic glaze
101 ways to
make Christmas
amazing!
* Mary Berry's perfect beef Wellington Great British

* Festive classics get a delicious twist
* John Whaite's cosy winter comfort food
* English wine pairings & gin cocktails
FOOD
On Sale November 10th
© waitrose.com
Coming next month.indd 1 28/09/2017 14:12

LAS T WORD S | RICHAR D B ERTINE T
IN THE KITCHEN WITH…

Baker, teacher and real bread campaigner
Richard Bertinet loves a seafood platter, but
can't stand the taste of cucumber or tripe
Loves Hates
BREAD OVER
In all its shapes and ELABORATE
forms; it's the FOOD
first (and often There are only a few
last) thing I eat chefs that can pull off
every day. a complicated plate
I love eating it, with lots of ingredients.
making it, talking about it. I think food is best when
Really, I can be quite a bread bore! it is kept simple with a
few key flavours that speak
FISHING for themselves.
For me fishing is a real escape. I release most of what I catch
but the process of preparing for and going fishing is one of the TRIPE
most relaxing pastimes I know. It gives me time to think. It is not food. It is dog food.
COMMUNAL TABLES CUCUMBER

Sharing a meal is one of the most important things you can do. I have just never seen the
Whether it's at home, where we try and sit down as a family to point, especially the ones
eat most days of the week, or after a class at the cookery school, from the supermarket - they
where I will sit down with the students to reflect on the class. have no taste or flavour. I've
only ever managed to grown
SEAFOOD PLATTERS one cucumber in my garden
I grew up on the coast of Brittany and that was quite good, but
where seafood was served for generally I give them a miss.
celebrations and parties.
To me it really is the BAD SERVICE
perfect meal. It is so The first few minutes when you arrive

simple to prepare – all in a restaurant are critical. Just a smile
you need is some good and an acknowledgement goes a long
bread, homemade way. Some water and bread even better.
mayonnaise and a But in some restaurants you can be
bottle of Muscadet and ignored when you sit down. There is no
you have a banquet! excuse for this. It is just lack of training.
thebertinetkitchen.com

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BAKE AHEAD FOR CHRISTMAS + Gingerbread & Apple Doughnuts

PUDDINGS Soft & Squidgy

+ James Martin's Retro Rice Pudding

MEET THE EXPERTS

28 TAKE TEATIME ON TOUR 44 SEASONAL HERO

97 ALL RISE! 116 TOP TABLES

109 A TASTE OF BRITAIN WORTH

TO RECEIVE A FREE BOTTLE OF RED WINE

Starters, Snacks & Sides

Chocolate Brownies Designers

82 Rose water & Lemon Ricotta Cheesecake Publishing Director

Savoury Bakes Accounts

70 Roast Chicken Pizzas with Thyme & Aioli Bread

Recipe list 87.indd 6 29/09/2017 15:24

News 87.indd 9 29/09/2017 15:06

Perfect for wintry casseroles and

These quirky mugs are more than enough

Make washing up as enticing

Give your old scales Everything you need

You can never have too many

News 87.indd 10 29/09/2017 15:06

News 87.indd 11 29/09/2017 15:06

CLOVELLY HERRING FESTIVAL

Be prepared to experience some serious kitchen envy. Debenham's new

We've always loved our greens, but

READY... 3 O F THE BEST…

News 87.indd 12 29/09/2017 15:07

Ask the W.I.

TRIED & TESTED

News 87.indd 14 29/09/2017 15:07

The latest book from

Which three What do you tend to cook

What's the worst thing you've What do you like to eat

News 87.indd 15 29/09/2017 15:07

Baked Pears &

8 ripe pears, such as Conference

For the butterscotch sauce:

1. Preheat the oven to 180ºC/Fan

For the topping:

1. Preheat the oven to 160ºC/Fan

skewer inserted into the centre 4 OF THE BEST...PRESERVES

5 MINUTES WITH MARTHA

Bourbon Biscuits For the buttercream filling:

“This recipe uses tonic-

water syrup to make the

Gin & Tonic Lime Pie Italian meringue topping

“The salty, rich taste of

warm satisfaction filled with tuna, peppers and green olives,

unmatched by other Inexcusable are small puff pastry frisbees

comfort foods, yet a flaring nostrils. That horrible puff is more

good pie isn't easy

Val 87.indd 1 29/09/2017 10:47

wives to get baking for the

Cornish “heavy-cake”. “A delectable

I was at the launch

Perfect Soufflés with

French chef and master pâtissier

Weekends Away 87.indd 1 28/09/2017 17:25

Quality and Excellence HUNTERS of HELMSLEY

The Best Pie

Wide selection of local and regional produce

Our steak & Stilton pie won a Gold 3 Star Award

QUALITY AND EXCELLENCE LIMITED You can find our lovely

1. TOPPINGS PIES CHICKEN &