CALENDAR Cooks

June

2ND JUNE – NATIONAL DOUGHNUT DAY

Add the retro classic flavours of Black Forest to your doughnuts with this recipe using Opies Black Cherries with Kirsch and Black Cherry Jam.

3RD JUNE – THE BIG LUNCH

Perfect for sharing, this Chicken Paella is made using MAGGI® Rich & Rustic Tomato Sauce and MAGGI® Chicken Bouillon.

12TH – 18TH JUNE – DIABETES WEEK

Use the flavours of stem ginger and cinnamon to add natural sweetness to these delicious sugar free biscuits.

16TH JUNE – NATIONAL TAKE BACK THE LUNCH BREAK DAY

This grab-and-go Vegetarian BBQ Meatball Sandwich uses GARDEN GOURMET® Vegan Balls. Turn it into a hot panini style sandwich or fill with fresh crisp salad.

3RD – 7TH JULY – GREAT BRITISH PEA WEEK

Hero the pea this summer with this fresh and tasty pea and spring onion soup with a parmesan crisp.

7TH JULY – WORLD CHOCOLATE DAY

These chocolate and hazelnut brownies are simple to make and a temptingly gooey way to hero chocolate.

13TH JULY – INTERNATIONAL FRENCH FRY DAY

Perfect for outdoor catering in July, these salt and pepper dirty fries elevate the French Fry to another level.

16TH JULY – NATIONAL CHERRY DAY

This cherry bakewell ice cream recipe uses a broken piece of cherry pie in a creative way to reduce food waste.

Halibut

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Official Tasting Notes

provided by George McIvor, Chairman of The Master Chefs of Great Britain

Halibut are among the largest known species of fish in the world and can grow to enormous sizes, with the world record weight for a caught halibut standing at over 30 stone. They feed on almost any fish or animal they can fit into their mouths. Small halibut are called butts and chickens, medium-sized halibut are called turkeys and big halibut are called barn doors!

Halibut are dark brown on the top side with an off-white underbelly and have very small scales invisible to the naked eye embedded in their skin. The benefits of eating halibut are indeed numerous as it contains a wide range of nutrients and vitamins.

Eaten fresh, the meat has a clean taste and requires little seasoning, with firm meaty flesh that holds flavour well and cooks perfectly under the grill. While halibut can make a great alternative to cod or haddock it is also in danger of overfishing, so make sure you buy from a sustainable source.

WASTE NOT WANT NOT

There is no need for any of your halibut to go to waste. Use the trimmings and bones to make a versatile fish stock which can be used to make a rich and flavoursome fish stew or curry. The meaty flesh is also great in tacos or fish cakes or combine with béchamel to make Spanish croquettes. A potted fish pâté sealed with butter can last up to a week.

PAN-ROASTED

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WOOD-FIRED

We love this dish in the summer in our wood fired pizza oven in the garden. Oil the halibut, season and pop on a roasting tray in the oven for 5 minutes. Serve with a knob of fennel and caper butter and fresh garden salad.

Dover Sole

WITH CHORIZO BUTTER