Foodie News

NEWS FOODIE

Crack into Ice Cream

This January Magnum is launching its newest vegan ice cream the Magnum Vegan Sea Salt Caramel (3 x 90ml RRP £3.69). Made with a velvety sea salted caramel base dipped in a sumptuous vegan chocolate couverture; this ice cream will be sure to give vegans, non-vegans and foodie lovers something to “crack” into this Veganuary.

Coffee Break

The sleek new Calix cup (£19.99) from SHO is designed to wave goodbye to single use coffee cups.

This eco-friendly, sustainable stainless steel cup will make coffee drinking a more stylish and guilt-free experience and comes in 12 different colour options or stylish stainless steel.

The cup will keep your tea or coffee hot for 6 hours and ice coffee cold for 12.

To find out more visit www.shoreusable.com

Doughlicious

Cookie Dough brand, Doughlicious, has recently launched two exclusive new flavours into Marks & Spencer. The two new flavours, Dark Chocolate & Salted Caramel and Vegan Double Chocolate, are perfect for time poor cooks who want a delicious, freshly baked cookie. Each pack makes 6 delicious cookies, simply pop on a

baking tray and cook for 14 minutes – Delicous!

Cooking with Tom

Chef Tom Aikens has launched a new Instagram cookery school for 2021! 'Cooking with Tom Aikens' will be available through a members-only Instagram channel, its aim is to offer an intimate online environment where learning feels as organic as possible. The first course kicks off on 4 January 2021, with six lessons in a 'Meat Free Mondays' series. Focussing on hearty vegetarian food which is applicable to the post-work, mid-week chef and using the best of the season's produce. No plantbased meat in sight, just good quality, simple ingredients. Costing just £60 for six sessions, it's ideal for upping your Meat Free Monday game, For more information on this and other courses, visit

www.tomaikens.co.uk/cookery-classes-2

Spiced Filo Pie

“Give lovely leftovers a new lease of life by teaming with smoky harissa and salty olives, all wrapped up in shop-bought filo. Delicious."

Ingredients

2 onions Olive oil 400g leftover cooked higher-welfare turkey 500g leftover cooked vegetables, such as potatoes, carrots, parsnips, greens 2 heaped tablespoons harissa 1 x 400g tin of quality plum tomatoes 10 kalamata olives (stone in) 1 bunch of fresh flat-leaf parsley (20g) 1 x 220g pack of ready-rolled filo pastry 100g couscous Natural yogurt (optional) Hot chilli sauce (optional) ½ a lemon (optional)

Method

Preheat the oven to 200°C/400°F/gas 6. Peel and finely chop the onions, then place in a large shallow casserole pan on a mediumlow heat with 1 tbsp of olive oil and cook for 15 minutes, or until soft and sweet. Shred the turkey and roughly chop the leftover vegetables, then stir into the pan with the harissa. Scrunch in the tomatoes with ½ a tin’s worth of water, destone and add the olives, then reduce the heat to low and cook for 20 minutes, or until thick and delicious. Season to taste with sea salt and black pepper, then pick, roughly chop and stir through the parsley. Grease a 20cm-springform cake tin lightly with oil. Layer the filo over the base and all up the sides – letting it hang generously over the edges, so you can fold it back over the top –brushing with a little oil between each layer. Sprinkle the dry couscous onto the filo base and pour over the filling, then fold the filo back over the top, roughly scrunching it into place. Brush with 1 tsp of oil, then bake at the bottom of the oven for 50 minutes, or until golden and crisp. Carefully release the pie from the tin and transfer to a board. Delicious served hot with a dollop of yogurt, a dash of chilli sauce and a squeeze of lemon juice.

Recipe from Jamie Oliver.

Ingredients Pasta Dough:

300 g flour type 00 3 eggs Drizzle of olive oil Salt

For the Filling:

300 g squash Sprig of rosemary/sage 1 bay leaf 1 large shallot, chopped 1 garlic clove, crushed 50 g parmesan, grated 100 g goats’ cheese 50 g fresh breadcrumbs Olive oil 1 egg, beaten

For the Sauce:

Large knob of butter 1 tablespoon capers and some of their juice Juice of a lemon Sliced almonds grated parmesan Chopped parsley

Butternut Squash Ravioli

“An authentic ravioli recipe, that is full of flavour from Brescia in Lombardy, Italy”.

Method

Make the dough by putting into the food processor and whizzing into a ball. Cover with cling film and refrigerate. Cut the squash into small chunks and fry off gently with chopped rosemary, shallots, bay leaf and seasoning. Add a small drop of water then cover and stew until tender. Take off the lid and boil hard until all the liquid has evaporated. When the mixture is cold, add the breadcrumbs, parmesan and goat’s cheese. Check for seasoning. Cut the dough into 8 segments and roll out each segment of dough in the pasta machine, starting on the widest setting and re-rolling until you have come to the finest setting. Lay out on the table and egg wash 4 of the strips of pasta and then place a spoonful of the mixture, equally spaced. Then place the pieces without egg wash on top. Press around each mound in order for the pasta to stick and then cut out rounds with a cutter, or cut into squares. Go around each one again with your fingers and then place on a tray lined with a tea towel. At this point, freeze them making sure they aren’t touching each other. When frozen, remove from the tray and put into containers. Melt the butter in a large frying pan and add the almonds to brown a little, then the capers and lemon. Put a large pan of water on to heat and, before it comes to the boil, add the frozen ravioli, bring back to the boil and cook for about 2 minutes. Drain and add to the frying pan to coat. Sprinkle with parmesan and serve.

Recipe from ‘Mountain to Sea’ by Kate Probert