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Sparkling Taste
Looking for a great tasting and refreshing drink that's perfect for warm spring and summer days? Then reach for Berczy, the bright, bold and refreshingly-positive alcoholic sparkling water brand. There are three tasty and fruity flavours in the range, all made using fresh fruit and real ingredients. Choose from zingy Lemon & Lime, fruity Peach & Raspberry or tropical Passionfruit & Turmeric for a totally refreshing taste experience. Available in 250ml cans, RRP £2.30 from
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54 of the UK’s most-loved chefs, including Jamie Oliver, Tom Kerridge, Raymond Blanc and Angela Hartnett, have contributed to a unique collection of home-cooked recipes, in aid of charity Hospitality Action, to mark the one-year anniversary of the first national Covid-19 lockdown. Chefs at Home, is a compilation of the dishes our nation’s most renowned chefs prepared at home with their own families when there were limited ingredients on the shelves and queues at supermarkets. This simple, accessible and nourishing collection of recipes will be published on 18 March 2021 (£26) with 100% of all royalties going to Hospitality Action. For the sophisticated mum this Mother’s Day, look to Salcombe Gin’s ‘Rosé Sainte Marie’ (£40) for the ideal present. Inspired by the flavours, aromas and lifestyle of the Mediterranean coast, ‘Rosé Sainte Marie’ is an award-winning delicate gin that emulates the qualities of a dry rosé wine. Available from
www.salcombegin.com
Chefs at Home All is Rosé
Persian Delights
Shuro Shirin frozen Persian ready meals (www.shuroshirin.com) are perfect for something a little different. The food is a blend of aromatic flavours, spices and healthy ingredients and include a mix of stews, rice’s, dips and soups as well as some brand new, delectable desserts.
Smoky Chorizo Salmon
Ingredients
2 x 150 g salmon fillets , skin on, scaled, pin-boned, from sustainable sources 300 g ripe mixed-colour cherry tomatoes 4 sprigs of fresh basil 8 black olives , (stone in) 30 g higher-welfare chorizo Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness). Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water. Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.
Recipe: Jamie Oliver
Method
Mediterranean Vegetable Rice
Ingredients
300 g basmati rice 1 small red onion 1 courgette 4 ripe mixed-colour tomatoes 4 tablespoons green pesto Olive oil 8 black olives , (stone in) White wine vinegar Extra virgin olive oil 4 sprigs of fresh basil ½ x 125 g ball of mozzarella cheese Preheat the grill to high. Tip the rice into a 25cm x 35cm roasting tray (or use a large round shallow ovenproof pan or tray, like I’ve done here, if you have one), pour over 650ml of boiling salted water and cook over a medium heat for 12 minutes, stirring occasionally, then turn off the heat. Meanwhile, peel the red onion, then very finely slice with the courgette, or use a mandolin (use the guard!). Finely slice the tomatoes into rounds. Randomly shake the pesto over the rice, then start layering up your veg: cover the rice with rounds of onion, then move on to a layer of courgettes, overlapping them as you go, followed by a layer of tomatoes. Repeat, moving slightly nearer the middle each time until you’ve covered the whole surface (use the picture to help you out – it might look a bit fiddly, but it’s child’s play to make). Drizzle with 2 tablespoons of olive oil and sprinkle with black pepper, then place under the grill on the middle shelf for 25 minutes, or until beautifully gratinated. Meanwhile, for the tapenade, destone and very finely chop the olives, then mix with ½ a tablespoon each of vinegar and extra virgin olive oil. To serve, pick over the basil leaves, dot over the olive tapenade and delicately tear over the mozzarella.
Recipe: Jamie Oliver
Method
Apple & Coconut Jars
“These delicious apple and coconut jars are perfect for a tasty breakfast or dessert”.
Ingredients
5 South African Golden Delicious apples (4 to cook, 1 to slice for serving) 6-8 tbsp. water 1 tsp. vanilla extract 4 tbsp. granola 4 tbsp. coconut yoghurt 20g dark chocolate, melted 2 chunks of crumbled dark chocolate Core and chop 4 apples into small bite-sized pieces. Add the apple pieces to a saucepan with 6 tablespoons of water and 1 teaspoon of vanilla extract Cook over a medium heat for about 10 minutes until the apples become soft and are cooked. You may need to add more tablespoons of water as they cook – just make sure the apples don’t stick to the bottom of the pan. When the apples are cooked set to one-side to cool. Melt the dark chocolate. Add a few spoonfuls of cooked apple to the bottom of your jar. A teaspoon drizzle of melted dark chocolate to each jar. Then add a layer of your favourite granola, top with spoonfuls of coconut yoghurt and finish with fresh apple slices, some crumbled dark chocolate and drizzle of dark chocolate.
Method
