Foodie News

21 Years of Rick Stein

The Rick Stein Cookery School (www.rickstein.com) are officially re-opening this month (May) for their special 21st Anniversary year. This year’s school will be full of new celebration courses centring around the favourite dishes from the last 21 years, teaching guests how to cook the Rick Stein way. Also available are the short-term residential courses which includes a two-night cookery break for two (from £560) for the perfect weekend staycation. The package offers two days at the cookery school, an overnight stay in luxury Rick Stein accommodation in the heart of Padstow, as well as a full Rick Stein breakfast, and recipe folder to keep and a cookery school certificate to prove newfound skills!

Posh Picnics with Fairfields Farm Crisps

Looking for a tasty snack that will take your picnic to a new level? Then pack your hamper with Fairfields Farm crisps. Packed with provenance and flavour, each bag is made on the farm using home grown potatoes before being cut, cooked and packed in the purpose-built factory just metres from the potato fields. Choose from vegan favourites: Roast Rib of Beef, Bacon & Tomato, Lightly Sea Salted, Sea Salt & Aspall's Cyder Vinegar, Sweet Chilli, Sea Salt & Black Pepper Sea crisps. The Cheese & Onion flavour is suitable for vegetarians. The full range is also gluten free. Fairfields Farm crisps are available from The Co-op and online at www.fairfieldsfarmcrisps.co.uk for free nationwide delivery.

Ice Cream Indulgence

Oppo Brothers Ice Cream, has up to 60% less calories and sugar than regular ice cream, with no compromise on taste. With summer just around the corner their two new flavours - Double Chocolate Brownie and the UK's first CBD ice cream - Choc 'n Chill with CBD have been added to their other delicious flavours (£4.50 for a 475ml tub www.oppobrothers.com) that are now available for nationwide delivery arriving in perfect frozen condition. Furthermore, 10% of online profits go to the NHS, meaning temptation has never felt better!

Summertime Spirits

CÎROC, premium vodka brand has the perfect flavours for those alfresco BBQ’s, garden gatherings, and weekend picnics Red Berry (infused with fresh raspberries and blackberries) and Pineapple (crushed pineapple with notes of tropical fruit) both flavours are available from Amazon RRP £35.99 and are guaranteed to impress your guests.

Chicken, Leek & Pea Pasta Bake

A delicious pasta bake for the whole family to enjoy. Great for using up leftover chicken.

Ingredients

1 tablespoon butter , plus extra for greasing 350g conchiglie pasta Olive oil 2 leeks 2 cloves of garlic 100ml chicken stock 100ml white wine 150g frozen peas 200g cooked chicken 225ml milk 250gricotta cheese 60g Parmesan cheese Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil. Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds. Dice the cooked chicken. To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper. Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top. Recipe: Jamie Oliver

Method

Pear, Gorgonzola and Butternut Risotto

Pears add a delicious flavour to this vegetarian risotto.

Ingredients

2tbsp olive oil 300g risotto rice 300g prepared butternut squash, chopped into small chunks 100ml dry white wine 1 litre vegetable stock 1tbsp chopped fresh sage or thyme 1 South African pear, cored and thinly sliced Finely grated zest of 1 lemon 40g finely grated Parmesan cheese 250g Gorgonzola South African pear slices and a few sage or thyme leaves, for garnish

Method

Heat the oil in a large saucepan or deepsided frying pan. Add the rice and butternut squash and cook over a low heat for 2-3 minutes, stirring constantly. Take care that the rice doesn’t burn! Pour in the wine and allow it to bubble up and evaporate. Pour about one third of the stock into the pan and cook the risotto over a low heat, stirring often, until the liquid has almost been absorbed. Gradually add the remaining stock and continue to cook gently until it has all been absorbed, and the rice is swollen and tender. This will take about 25-30 minutes. Add the sage or thyme, South African pear slices, lemon zest and Parmesan. Cook, stirring, for another 2-3 minutes. Serve each portion topped with a generous slice of Gorgonzola, garnished with pear slices and sage or thyme. Top Tip: Risotto has to be cooked slowly so that the rice gradually absorbs the liquid to become creamy and delicious –choose Italian arborio or carnaroli rice for the best result.

Peach and Amaretto Tiramisu

This luscious dessert is perfect for an alfresco garden party and can be made a day ahead.

Ingredients

300ml strong black coffee, cooled 6tbsp Amaretto liqueur or Marsala 200g pack sponge fingers 4 South African peaches, pitted and thinly sliced 2 x 250g tubs mascarpone cheese 400ml double cream Finely grated zest of 1 orange 30g caster sugar 2-3tbsp pomegranate seeds

Put the coffee into a shallow bowl and add the Amaretto liqueur or Marsala. One at a time, dip in half the sponge fingers, allowing a couple of seconds for the liquid to soak in, transferring them to a large trifle bowl as you go along. Beat the mascarpone cheese in a bowl to soften it. Whip the cream in a large chilled bowl until floppy, then fold it into the mascarpone with the orange zest and sugar. Pile half on top of the sponge fingers and spread out evenly. Arrange half the peach slices over the top in an even layer. Repeat the layers of soaked sponge fingers, mascarpone mixture and peaches. Cover and chill until ready to serve, sprinkled with the pomegranate seeds.

Top Tip: You could use trifle sponges instead of sponge fingers – and raid the drinks cabinet if you don’t have Amaretto liqueur or Marsala – try Tia Maria or sweet sherry instead. If you like, sprinkle the top with 3-4 roughly crushed Amaretto biscuits.

Method