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If you’re looking for the very best British produce to take your seasonal entertaining to delicious new heights then look no further than the exceptional range of carefully curated BBQ Boxes and Picnic Hampers from Dukeshill (www.dukeshillham.co.uk) the home of luxury fine foods, most famed as holders of the Royal Warrant to HM The Queen for their cured hams, has everything you need for stress-free September, whether you’re looking for a celebratory centrepiece, sizzling BBQ selection or for the perfect addition to your picnic party. There’s a box or hamper for everyone including Luxury BBQ Feast Box, Family BBQ Box, Staycation Box, Cheese & Ham Hamper, Afternoon Tea Hamper as well as The Savoury Hamper where you’ll find a stunning selection of savoury treats packed into a wicker hamper. The Family Pork Pie features the best British pork, tasty jelly and rich crunchy pastry whilst the traditional pork pâté included is made especially for Dukeshill in the foothills of the Pyrenees. Smoked mackerel, cheese, crackers and chutneys provide the finishing touches and the centrepiece – a renowned Dukeshill ham.
Buy a Brownie, Give a Meal
BOBBIE’S Brownies (www.bobbiesbrownies.com) has launched with a range of gigantic, indulgent brownies, freshly made to order for delivery nationwide. BOBBIE'S is the brownie company with a conscience: for every brownie bought, BOBBIE’s provides a meal for a child in education across the globe in partnership with Mary’s Meals (www.marysmeals.org.uk). Expect a weighty, triple chocolate brownie, drizzled with melted white and dark chocolate with a deep, rich flavour, pleasing crunchy exterior and a soft, gooey middle. Choose from the Classic 6-Pack, Classic 3-Pack and The Slab, with a whopping 1.4kg of wall-to-wall brownie, topped with white and dark chocolate.
Gin O’Clock
The Cotswolds Distillery’s Cotswolds No. 3 Wildflower Gin (£34.95, www.cotswoldsdistillery.com) is the latest addition to its Wildflower Gin collection. This new expression is a blend of hand-picked genepi, mint, yarrow and other select botanicals layered over a classic London Dry gin. Inspired by the wildflowers growing in the ‘glorious grasslands’ of the Cotswolds, it has been created by marrying premium botanicals with the gin, bringing zesty, citrus flavours to the palate.
Creamy Chicken and Roast Radish Casserole
Ingredients
15g butter 1 tbsp Yorkshire rapeseed oil 1kg chicken thigh fillets, skin on 2 banana shallots, finely chopped 100g pancetta, diced 1 clove garlic, crushed 20g plain flour 300ml chicken stock 14 radishes, trimmed and halved 150g asparagus, cut into 3cm pieces 5g tarragon, leaves finely chopped 100ml crème fraiche 100g fresh peas 250g broad beans Salt and black pepper Preheat the oven to 200°C/180°C fan/gas 6. Gently melt the butter and 1⁄2 tablespoon of the oil in a large casserole pan. Season the chicken thighs, add to the pan and cook on both sides for 4 minutes per side until the chicken is browned. Remove the chicken from the pan with a slotted spoon. Add the shallots to the pan with the pancetta and fry for about 5 minutes, until the shallots have softened. Add the garlic and cook gently for a minute. Sprinkle over the flour, lower the heat and cook for a minute, then add the chicken stock, bring to the boil and return the chicken to the pan, skin side up. Cover, reduce the heat and simmer for 30 minutes. Meanwhile, put the radishes onto a small baking tray with the remaining oil. Place on the top shelf of the oven and roast for 12–15 minutes, until tender. Add the asparagus to the baking tray when there are 8 minutes remaining. Remove the lid from the casserole and simmer for 5 minutes uncovered, until the sauce reduces slightly. Take the pan off the heat and stir in the tarragon and crème fraiche, then add the radishes and asparagus, along with the peas and broad beans. Simmer gently for 5 minutes and check the seasoning before serving. Serve the casserole with some creamy mashed potato.
Recipe from: Amanda Owen, The Yorkshire Shepherdess
Method
