Foodie News

Roast Does Burgers

Launching on 19 March, Borough Market institution, Roast, will be answering late-night revellers plea for top quality fast food, served in the gorgeous restaurant overlooking the market. In what is always a lively part of the capital.

Guests will have the choice of four different fillings, three meaty versions served in fluffy brioche buns and one vegan option, sandwiched between a striking charcoal bun. The traditional No.1 is an 8oz quality British beef patty, cheese fondue, lettuce, pickles, tomatoes, onion, and pink sauce. Roast’s version of the classic chicken burger is No.2: Half buttermilk fried chicken, cheddar cheese, grilled pineapple, lettuce and lime pepper mayonnaise. Coming in at No.3 is a succulent Breaded pork chop, with shredded BBQ pork shoulder, grilled pineapple and pickled red cabbage. Last but by no means least is No.4, the vegan offering on the menu, a Black bean and sweet potato patty, with ‘sheese’, love heart tomato and pickled red cabbage. #Roastdoesburgers is sure to be a go-to for late-night London Bridge roisterers looking for a delicious nofuss dinner.

The Summer of the Spritz Produced in London by multi-award winning Sacred Spirits (£24.95), this all-natural gently bitter aperitif is made with English rosehips and rhubarb, sweet Spanish oranges, organic Peruvian ginger and is naturally coloured with red grape skins. Originally created for a Negroni, it also makes the most delicious English Spritz: 50ml Sacred Rosehip Cup over ice topped up with 75ml sparkling wine and 25ml soda water, garnished with a slice of orange. Available from www.sacredgin.com

FOODIE NEWS

Plant Up your Condiments

Rocketing demand for vegan sauces has prompted Tesco to launch the UK's first ever plant-based condiment range. The new sauces are part of the Wicked Kitchen range which is exclusive to Tesco. They are as follows: Wicked Dreamy Beetroot Dressing - Wicked Mazin' Mango Sauce - Wicked Hella' Horseradish and Mustard Sauce - Wicked Sriracha Sauce - Wicked Sticky Teriyaki Sauce - Wicked Asian Style BBQ Sauce. Priced at £1.75 each with the exception of Wicked Kitchen Dreamy Beet Root Dressing which costs £1.50.

32 Set in the elegant Crystal Ballroom with soft live music and a stylish gift for all mothers being treated, this year's Mother's Day Afternoon Tea at St. Ermin's Hotel, Westminster offers delicate savoury bites, as well as seasonal sweet treats with unlimited Champagne – it is the weekend - for £59pp. The celebratory tea includes Pear & chamomile macaron, Key lime pie, Apple mousse, vanilla biscuit & cinnamon and Cardamon sponge, white chocolate & carrot; kids also receive a special young gardeners' pack from Mud & Bloom including organic seeds to take home. All served with freshly baked scones, clotted cream and homemade jam. sterminshotel.co.uk/eating-drinking/afternoon-tea Anyone for Tea, Mum?

Moroccan Lamb Stew “Lamb stew has that rich heartiness with deep and well-developed flavours that taste as if it has been cooked in an oven all day”

Ingredients

Extra Virgin Olive Oil 1 large yellow onion, chopped 3 carrots, cubed 6 gold potatoes (or any small potatoes), peeled, cubed Kosher salt and pepper 2.5 lb boneless leg of lamb, fat trimmed, cut into cubes (Or lamb shoulder, bones removed, fattrimmed) 3 large garlic cloves, roughly chopped ½ cup dried apricots 1 cinnamon stick 1 bay leaf 1 ½ tsp ground allspice 1 1/2 tsp ras el hanout Moroccan spice blend ½ tsp ground ginger 6 plum tomatoes from a can, cut in halves 2 ½ cups low-sodium beef stock 1 x 15-oz can chickpeas

Method

In a large heavy oven pan, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.

In the heated oil, sauté the onions, carrots, and potatoes for approx. 4 minutes. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.

In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.

Turn heat to medium-high and return the sautéed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.

Add the plum tomatoes and stock and bring everything to a boil for 5 minutes or so. Cover the pot and place in the 350F heated-oven for 1 ½ hours (check partway through to add water or stock if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.

This giant Yorkshire pudding traybake makes an impressive vegetarian dish. It’s bursting with roasted vegetables and delicious flavours. Roasted Vegetable Yorkshire Pudding Traybake

Ingredients 1 celeriac, trimmed and cut into 1cm wedges 6 medium shallots, peeled and halved lengthways 250g portobellini mushrooms, halved or quartered if large A few fresh thyme sprigs 4 tbsp olive oil Large handful kale, thickly sliced 2 fresh rosemary sprigs Small handful fresh sage leaves Pinch sea salt flakes Quality veggie gravy to serve

For the Batter 225g plain flour Pinch baking powder 4 large free-range eggs 300ml whole milk 3 tbsp creamed horseradish 2 fresh thyme sprigs, leaves picked

Method Heat the oven to 200°C/180°C fan/gas 6. Put the celeriac, shallots, mushrooms and most of the thyme sprigs in a large roasting tin, drizzle with 2 tbsp of the oil and sprinkle with salt and pepper. Roast for 25 minutes, turning the vegetables halfway through, until tender and starting to caramelise.

Drizzle the remaining 2 tbsp oil into the 1.5 litre baking dish, then warm in the oven for 5 minutes. Meanwhile, for the batter, sift the flour and baking powder into a large mixing bowl, then make a well in the centre. Crack in the eggs, then pour in the milk. Using a balloon whisk, beat to make a smooth batter (you should see bubbles start to appear on the surface). Whisk in the horseradish, thyme leaves and some salt and pepper.

Sprinkle the kale into the warm oil in the baking dish/casserole, then pour in the batter and arrange the roasted veg on top. Bake for 25-30 minutes until puffed up, golden and cooked through.

Roughly chop the remaining thyme sprigs, along with the leaves from the rosemary sprigs and the sage leaves. Mix with the salt. Sprinkle over the pud to serve, along with a jug of piping hot gravy, some mustard and horseradish sauce.

Plain flour, for dusting 500g block sweet shortcrust pastry, chilled 1 large free-range egg, beaten 1/2 tbsp caster sugar 2-3 ripe bananas, peeled and cut into 1cm discs 250ml double cream 250ml Shaken Udder Top Banana! milkshake 8 large free-range egg yolks 1-2 tbsp sprinkles Ingredients

Preheat the oven to 180ºC/160ºC (fan)/Gas Mark 4. Dust a clean work surface with flour, then roll the pastry out into a large circle which is around half a centimetre thick. Method

Transfer the rolled pastry into a 25cm deep loose-bottomed tart tin and gently press it into the fluting and the corners of the tart tin. Trim off the excess pastry and prick the base all over with a fork, then place in the freezer for 10 minutes. While the pastry case is chilling, use the excess pastry to cut out different shapes to decorate the tart with, then place them on a baking tray, brush with the beaten egg and sprinkle with sugar. Set to one side.

Line the pastry case with greaseproof paper and fill to the top with uncooked rice or baking beans. Bake for 25 minutes, then remove the baking paper and rice and return to the oven for another 10-15 minutes, along with the tray of pastry shapes until they are golden. Remove the tart tin and pastry shapes from the oven and reduce the temperature to 140ºC/120ºC (fan)/Gas Mark 1.

Arrange the banana discs on the bottom of the pastry case and put to one side. Bring the cream and Shaken Udder Top Banana! milkshake to the boil in a medium saucepan and beat the egg yolks in a separate large bowl. Gradually add the boiling cream mixture to the eggs, whisking all the time, then strain into a jug and skim off any foam.

Pour the custard into the pastry case, then bake for 35-40 minutes until the custard is set, but still has a slight wobble.