• Zesty prawn & green chilli 'ceviche'
• Grandma's cold spicy noodles (Kimchi bibim guksu)
• Spatchcocked chicken piccata with runner bean hazelnut salad
Do you have a food intolerance?
Explore the charm of Aigues-Mortes
Eat like an athlete
Top bites from Olympians & Paralympians
As summer gradually transitions, the September issue presents a carefully curated selection of recipes that celebrate the best of this season. Discover innovative ideas to minimise food waste with our feature on utilising bananas in versatile ways (p18). Are you looking to include a variety of meats in your diet? Read all about nutrient-rich game meats on page 14. Our Quick and Clever summer salads provide light and refreshing options to seamlessly bridge the gap between the seasons (p30). To mark the looming al fresco dining season (we can’t wait!), Tom Kerridge’s barbecued spiced lamb makes for the perfect centrepiece (p52). Inside, you will also find a Weekend Menu (p56) highlighting our cover star Spatchcocked Chicken Piccata with Runner Bean Hazelnut Salad and a delectable Peach Pie—ideal for hosting a memorable summer dinner party at home.
Dive into the rich world of Korean cuisine (p69) with hearty recipes from cookbook author Seji Hong and get ready to elevate your BBQ game with our Next Level Chicken Burger recipe (p80). For those committed to sustainable eating, our tips on page 84 will guide you in enhancing your diet with simple swaps for flour. Whether you’re aiming to eat like an athlete (p89), managing food intolerances (p104), or exploring the Blue Zone Diet, (p108) this issue offers valuable knowledge to enrich your lifestyle.
As you plan your travel for the year ahead, consider the charming Aigues-Mortes as your next destination. Until then, the One&Only Royal Mirage provides an ideal escape from the everyday hustle.
These are a few of our favourite dishes…
“This simple Vermicelli noodle & beef salad is big on flavour, and incredibly easy to put together, especially if you have leftover roast beef.”
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Editor
“I can’t get enough of peaches this summer and truly enjoyed this Peach & raspberry
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4
Find
The latest in culinary news across the
8
Take your pick from our roundup of new restaurants and menus to try across the region
12 TRIED AND TASTED
Two fine dining venues to dine at this month
Guide to cooking and pairing game meats
18 WASTE FEWER BANANAS
Monthly tips to store and use leftover produce
20 MIDWEEK MEALS
Quick no-cook recipes for sunny days
26 1 BASE, 3 MEALS
Roast vegetables for quick, easy meals
30 QUICK & CLEVER
Summer salads that steal the spotlight
33 DINNER TODAY LUNCH TOMORROW
Cook this spicy beef dish with leftover lunches
41 SUMMER HIGHS
Savour seasonal flavours outdoors with friends
52 TOM KERRIDGE
Perfect this Barbecued spiced lamb
Our recipe descriptions
Suitable for vegetarians. You can freeze it.
Not suitable for freezing.
Easy Simple recipes even beginners can make.
A little effort These require a bit more skill and confidence – such as making pastry. More of a challenge Recipes aimed at experienced cooks.
Low fat 12g or less per portion.
Low cal 500 calories or less per main.
56 WEEKEND MENU
Enjoy warm evenings with an al fresco dinner party
62 STRAWBERRY YIELDS
Enjoy this summer fruit with our recipes
69 KOREAN CLASSICS
Explore a fresh take on ‘Seoul food’
73 GROW IT, COOK IT
Learn how to grow your own tomatoes, chillies and cucumbers
80 NEXT LEVEL
Recipe for the juiciest, crispiest chicken burgers
82 COOK THE BOOKS
Prepare new desserts with Benjamina Ebuehi’s cookbook
84 SUSTAINABLE SWAPS
Here’s how you can opt for eco-friendlier flour
86 LEARN SOMETHING NEW
Discover helpful cooking tips
89 EAT LIKE AN ATHLETE
Five Olympians share their favourite home recipes
96 EAT LIKE A PARALYMPIAN
Six Paralympians share their favourite snacks and meals
104 DO YOU HAVE A FOOD INTOLERANCE?
Experts clarify myths and interpret symptoms
109 SHOULD YOU TRY THE BLUE ZONES DIET?
Boost longevity with traditional foods diet
114 5 HEALTHY IDEASS
Ways to incorporate courgette into your meals
118 THE SUITE LIFE
Book a luxurious getaway at One&Only Royal Mirage
122 SALT & SERENITY
Explore Aigues-Mortes in southern France
127 GIFT VOUCHERS, MEALS AND PLENTY MORE
Superhealthy Low in saturated fat, 5g or less per portion; low in salt, 1.5g or less; and at least one of the following: provides onethird or more of your daily requirement of fibre, iron, calcium, folic acid and/or vitamin C, or counts at least one portion of your recommended 5-a-day fruit and veg.
Good for you Low in saturated fat, low in salt.
Heart healthy Low in saturated fat, with 5g or less, and low in salt, with 1.5g or less, and high in omega-3 fatty acids.
1 of 5-a-day The number of portions of fruit and/or veg contained in a serving.
Vit C Iron Omega-3 Calcium Folate Fibre
Indicating recipes that are good sources of useful nutrients.
GLUTEN FREE Indicates a recipe is free from gluten. Some recipes contain pork. They are clearly marked and are for non-Muslims only. Look for this symbol: P Contains pork.
We love hearing from you!
As a full-time working mom of two, I’m always looking for ways to make my life easier, especially when it comes to meal preparation. This month’s issue hit the mark with the Learn Something New feature. The roast chicken recipe by Marcus Bean was a revelation! I’m constantly juggling between work, school runs, and keeping up with my kids’ endless energy, so having a dish that’s both simple and flavourful is a huge win. The step-by-step instructions made the process feel achievable, even with my hectic schedule. I can already see this becoming a Sunday staple in my home, offering a comforting, delicious meal that the whole family can enjoy. And as someone who brings breakfast and lunch to the office, the microwave scrambled eggs tip was a game-changer. It’s quick, easy, and adds a touch of homemade goodness to my rushed mornings. Thank you for consistently providing content that not only inspires but also fits seamlessly into the busy lives of your readers. This month’s issue was packed with practical advice that I can use, and for that, I am always grateful and enjoy going through all of your pages.
Laura Flores
I loved the weekend breakfast section. All the recipes were exceptional and the banofee pancakes, and nuts and seeds granola are a regular weekend treat now.
Zoima Atique
I most enjoyed (and enjoy generally!) the reviews of restaurants, TATEL and Ronin especially. These really help me decide where to go for dinner next, I love to try new restaurants and cuisines but sometimes the choice can be overwhelming here in Dubai so these are helpful.
Kimberly Roche
Enter for a chance to win a one-night stay for two adults and two kids at Rixos Bab Al Bahr, a five-star allinclusive resort on Al Marjan Island, Ras Al Khaimah. The prize includes breakfast, lunch, and dinner at the Seven Heights Restaurant, unlimited beverages from seven bars and lounges, and access to the Rixy Kids Club, Teens Club, fitness classes, and various entertainment options. You’ll stay in the Kids Escape Family Suite, which features two connecting bedrooms with a king-size bed for parents and bunk beds for kids. To send in your Star Letter and win this prize, visit the Competitions page on bbcgoodfoodme.com
Email us on feedback@bbcgoodfoodme.com with your thoughts and comments, and send us your photos with your copy of Good Food ME!
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Or, you could write to us at: The Editor, Good Food Middle East. Office 1307, DSC Tower, Dubai Studio City, Dubai, United Arab Emirates, PO Box 13700.
Step into the world of barista-quality coffee with the Smeg Bean to Cup Coffee Machine in striking matte black, white and emerald green colourways. This sleek appliance boasts a built-in grinder and automatic milk frothing system, making it your ultimate all-in-one coffee companion. With its onetouch beverage selection, you can indulge in the perfect brew in seconds. The machine offers a variety of drinks including Espresso, Coffee, Cappuccino, Latte Macchiato, and even Hot Water for tea lovers. Maintenance is a breeze with a removable brewing unit and tank, ensuring your coffee experience is always fresh and hassle-free. Elevate your fresh brew, tailored to your taste, courtesy of Smeg’s elegant and efficient design.
Enhance your coffee routine with the Smeg Manual Espresso Coffee Machine with Grinder, available in sleek gloss black, cream, red, or white. This elegant machine combines style and performance, featuring a built-in grinder to deliver freshly ground coffee for the ultimate brew. Whether you’re in the mood for a single or double espresso or prefer a creamy cappuccino or silky latte macchiato, this coffee machine gives you the power to create your favourite café’s drinks right at home. With its 2.4L water tank and innovative double thermos-block heating system, you’ll enjoy immediate access to coffee and steam, ensuring a seamless and speedy coffee-making experience. Perfect for those who cherish both quality and design in their daily cup.
What’s hot and happening in the culinary world, in the UAE and across the Middle East
Though autumn may be absent in the UAE, Costa Coffee ushers in the season’s spirit with 4 tempting new flavours. The Maplenut range features the Maplenut Latte, Iced Latte, Frappe, and Cold Brew, blending the rich sweetness of maple syrup with the comforting warmth of roasted nuts, encapsulating autumn in every sip. Whether you’re in-store or at home, Costa ensures you won’t miss out on these limited-time delights, available via delivery apps such as Deliveroo, Careem, and Talabat. Plus, with the new “Beans on Delivery” feature on the Costa Club app, you can now earn points on every order, inching closer to your next free drink.
World-renowned Italian gelato brand Amorino has made its debut in Dubai at Souk Madinat Jumeirah. Celebrated for its signature rose-shaped gelato cones adorned with handmade gelato-filled macarons, Amorino Dubai offers 22 exquisite flavours, all imported directly from Italy and crafted without artificial colours or flavourings. Founded in 2002 by Italian childhood friends Cristiano Sereni and Paolo Benassi, Amorino began in Paris and quickly gained acclaim for its authentic Italian gelato. Now boasting over 255 locations in 18 countries, the brand produces 12 cones every minute and handcrafts 3.5 million gelato-filled macarons annually. The menu includes a variety of flavours such as stracciatella, pistachio, tiramisu, and seasonal specialities, all made from carefully sourced ingredients free of preservatives and artificial additives. In addition to gelato and sorbet, Amorino Dubai offers a selection of sweet treats, hot and cold drinks, and customizable milkshakes and sorbet drinks. Visit amorino.com.
Celebrity chef Pierre Hermé is bringing his renowned pastry creations to Abu Dhabi with the opening of Majlis by Pierre Hermé at Rosewood Abu Dhabi. This artisan café will seamlessly blend Parisian sophistication with the warmth of a traditional majlis, offering a unique space for guests to enjoy exquisite pastries and macarons against the stunning backdrop of Abu Dhabi’s skyline. From the delicate Ispahan, with its sweet rose petals and fresh raspberries, to the vibrant Mogador, combining passion fruit and milk chocolate, the menu promises a delightful taste experience. The Espresso Lab complements these treats with a carefully curated coffee selection, while a dedicated retail area showcases beautifully presented gourmet items perfect for gifts. Stay tuned for details on the grand opening.
Pizza Express has unveiled an expandable food truck in collaboration with modular design specialists wheelsAHOY. This innovative mobile dining experience marks a departure from traditional restaurant models, catering to the rising demand for dynamic dining. The truck’s standout feature is its ability to expand its kitchen space at the push of a button, allowing it to serve larger crowds while maintaining the quality and speed that Pizza Express is known for. Equipped with commercial triple-deck pizza ovens and fortified with precision engineering, this mobile unit promises to deliver the full Pizza Express experience, now with the added convenience of mobility. This venture reflects the growing trend towards experiential dining, with the food truck set to appear at various events across the UAE in the upcoming season.
Places is set to revolutionise the way Dubai’s residents and visitors discover dining options. This first of its kind to index the entire city’s menus, the app offers users instant access to over 10,000 restaurants, cafes, and bars, enabling them to search by area, cuisine, specific dishes, amenities, and even price. Whether it’s a quest for pizza, outdoor seating or a shawarma in Jumeirah, Places delivers precise results with just a few taps or voice commands. Its seamless, password-free interface invites users to visually explore the city’s culinary highlights or dive into highly tailored searches, including filtering out allergens. Designed by and for food enthusiasts, Places is more than a discovery tool—it’s a thriving community where users can share reviews, offer feedback to establishments, and stay informed about exclusive events and promotions. placesuae.com
mimojo is a cashback rewards app that offers users a seamless way to earn cashback on spending at participating merchants across various sectors, including restaurants, beauty, and e-commerce. By simply enrolling with Visa or Mastercard, users automatically earn percentage-based cashback on all purchases, which is credited directly to their payment card once a month on “mimojo payday.” With no need for vouchers or codes, cashback is earned discreetly and effortlessly. After a three-month free trial, the app costs AED9.99 per month, and users can enjoy unlimited cashback rewards, backed by strong data security and responsive customer support. Visit mimojo.world.
Chef Solemann Haddad from the acclaimed 12-seater chef’s table, has unveiled a new 12-course menu that combines Middle Eastern and Japanese flavours with a touch of 90s Dubai nostalgia. This revamped menu introduces inventive dishes such as Market prawns (Gambero Rosso, Toum-ranch, Pedro Ximenez, Dill) and Roots (tomato, zaatar & nori furikake, house labnah), while keeping beloved classics such as Explosion and the renowned Grilled cheese. To complement the dining experience, guests can indulge in expertly curated grape pairings or opt for creative concoctions.
Visit moon-rise.xyz.
Chefs Paco Morales and Paola Gualandi have teamed up to create two exciting menus that put a modern spin on ancient Andalusian recipes. Diners are in for a treat, as each dish takes you on a flavourpacked journey back to the Al Andalus era, where the vibrant Arab culture mixed with southern Spain’s rich traditions.
AED695 per person for Qurtuba fivecourse chef’s menu and AED895 per person for The Al Andalus seven-course chef’s menu. Visit thelinkdubai.com/qabu.
î LAZY CAT
This breakfast and brunch spot is expanding to Al Quoz Pond Park in Dubai, bringing its cosy charm and playful elegance to a new location. Known for its lush greenery and inviting atmosphere, the café has made waves since its pop-up start in Kuwait in 2019, with branches in Kuwait and Riyadh. Guests can look forward to a diverse menu featuring both classic and contemporary dishes, including favourites like Japanese pancakes, blue matcha, and a variety of artisanal pastries.
Visit eatlazycat.com.
The newest culinary gem at Yas Mall offers a unique dining experience that celebrates Persian-inspired cuisine with a modern twist. The menu features beloved classics like Mast o khair, Lamb koobideh, Chicken joujeh, and Ghaymeh bademjan, alongside innovative dishes such as the Persian Caesar, Cheese fatayer, and Giant halva profiteroles. Complementing the meal, Soraya offers a refined selection of non-alcoholic beverages, including traditional Doogh, refreshing Sharbat, and a variety of teas.
Contact +97156 509 0504.
Opening this autumn at The Lana PromenadeDorchester Collection, the new destination is set to offer a unique fusion of Japanese and Pan-Asian flavours in a vibrant, market-inspired menu. Signature dishes include the celebrated Beijing duck and the Bikini sandwich with otoro and black caviar, complemented by an extensive selection of beverages. The interior design combines traditional Asian elements with hyper-modern aesthetics, creating an immersive dining experience that transitions into a lively, elegant after-dinner setting with stunning views of the Dubai skyline.
Visit dragonfly-dxb.com.
The acclaimed Lebanese seafood restaurant has launched an Evening Seafood Brunch at its Dubai Creek location. Guests can dive into a delightful array of fresh seafood and vibrant Lebanese appetisers, including classics such as Tabbouleh, Hummus, and crispy Calamari, alongside succulent Grilled fish and tender Shrimps.
Every Friday, from 8pm. From AED200 per person. Visit ibnalbahr.me.
Look forward to an elevated weekend lunch experience, where diners can enjoy breathtaking views while indulging in a specially curated two-course menu featuring Nobu’s renowned classics. The menu includes a choice of two starters from fourteen options and a main course from nine dishes and a variety of desserts available to order from the à la carte menu.
Every Friday, Saturday, and Sunday, from 12:30-3:30pm. AED165 per person. Call +9714 426 0760.
Wandr is making waves with its first permanent spot in Jumeirah Lakes Towers (JLT), Dubai, after winning hearts with its pop-up truck in Alserkal Avenue. Dive into a fresh take on fast food with their new Farm-plates, where you get to build your own tasty masterpiece and sip on gut-friendly smoothies and rainbow matchas without breaking the bank.
Visit wearewandr.com.
Get ready to brunch in style as the Cityscape Brunch is serving up global flavours with a side of glamour. Inspired by Milan’s chic Galleria Vittorio Emanuele II, this vibrant brunch promises unlimited food and drinks, exciting live cooking stations, and dazzling views of Jeddah’s skyline. The ground floor is a haven for all ages, featuring a fun kids’ corner with special discounts, while grown-ups can unwind with complimentary access to the Aqua swimming pool.
Every Friday, from 1-pm. SAR275 per person. Contact +966124222555.
Jeddah’s innovative patisserie that is transforming café culture with its sophisticated yet accessible approach. Offering a seamless dining experience through drive-thru and grab-and-go options, Myra presents a menu that features both traditional and contemporary delights, including the versatile Cube croissant and refreshing summer beverages such as the Watermelon sangria frappe.
Visit myra.sa.
Dubai’s first fully licensed Korean steakhouse, Smoki Moto, presents an exhilarating culinary experience that combines high-end steak with the vibrant essence of Korean pop culture and street food. Set in a dynamic Palm Jumeirah location, the restaurant invites guests to grill their own meats at the table, offering a modern twist on Korean tradition.
The interiors reflect the pulsating energy of Seoul, with vibrant graffiti and lively colours capturing the spirit of Korean streets. The show kitchen adds a touch of theatre, while the thoughtfully designed menu provides insights into meat marbling scores and ingredient origins. From the Butcher Shop entrance to the rooftop terrace with sweeping views, Smoki Moto is a multifaceted destination for creative beverages, celebratory meals, and a memorable dining experience.
The highlights
Our culinary journey began with a bang.
The Spicy bulgogi rice roll featured seared beef wrapped in a perilla leaf with gochujang and pickled radish adding a zesty kick. Japchae’s stir-fried glass noodles and pine nuts created a satisfying contrast, while the Kimchi french fries brought an unexpected, playful twist to our starters.
The real showstopper was the steak selection from The Butcher Shop menu, which offers a diverse range of steak cuts and marbling scores tailored to various tastes. The staff, well-versed in their craft, made the process straightforward, providing helpful recommendations to ensure we made the best choice. We opted for the Korean-style marinated beef, featuring Australian pure black angus galbi short ribs with a soy marinade, and the Grain-fed American prime tenderloin. Each steak was accompanied by a generous portion of salad, an assortment of sauces, and plenty of kimchi, making the steak the undeniable highlight of the meal. The built-in charcoal grill at the
table added a traditional barbecue element, allowing us to cook our steaks exactly to our liking.
For dessert, we embraced our adventurous side with Korean-inspired sweet treats. The Mango bingsu, featuring fresh mango and sticky rice cake, was a refreshing finale, while the Tiramisu bingsu combined coffee caramel and shaved chocolate for a cheeky nod to ItalianKorean fusion.
Book now
Contact +971 4 666 1430 (31) or visit smokimotodubai.com.
Nestled within W Dubai – The Palm, this internationally acclaimed dining establishment is where Chef Akira Back skillfully crafts a unique fusion of Japanese cuisine with Korean and international flavours, culminating in an exhilarating
culinary journey. With a focus on seasonal and artisanal ingredients, discerning diners can savour an eclectic array of Japanese specialties set against breathtaking views of the Dubai skyline.
The enticing ambience is brought to life with cloud-like structures on the ceiling, wabi-sabi elements that embrace the beauty of imperfection and simplicity, and art pieces that reflect the chef’s personal touch. With a multitude of dining choices, we embarked on a culinary adventure by selecting the More Cravings Restaurant Month set menu.
highlights
As we settled into our seats, we explored the four-course More Cravings Restaurant Month Set Menu, a showcase of Akira Back’s signature fusion style. We began
with the Truffle salad, where grilled baby romaine lettuce, still warm from the flame, paired beautifully with the nutty parmesan and crunchy cheese crisps, all elevated by the earthy truffle slices and a delicate cherry blossom vinegar dressing.
Next came the AB tacos, featuring tender wagyu beef bulgogi, its richness balanced by the bright notes of roasted tomato ponzu, all enveloped in a soft taco shell that allowed the bold flavours to shine. The Perfect storm roll was a standout with its crispy shrimp tempura, spicy tuna, and seared salmon belly aburi, with the creamy chipotle mayo adding a tangy heat.
For the main courses, the Josper grilled salmon was presented on a bed of garlic spinach, its spicy teriyaki glaze adding a punch of flavour, complemented by the crunchy nori rice cracker. The juicy Jidori chicken, accompanied by a silky potato purée, mushrooms, and a tangy teriyaki sauce, provided a comforting end to our course.
To finish, we savoured the Yuzu citrus dessert, where the tartness of yuzu was balanced by the sweetness of strawberry gelato atop sable crumbles. This was followed by the Chocolate in a Cup, a rich blend of chocolate cake and smooth vanilla ice cream topped with the signature Akira Back logo, providing a decadent end to a memorable meal.
Book now
More Cravings Restaurant Month set menu: Until September 30. Advance reservations required. Daily, from 7-9pm. AED275 per person. Visit akirabackdubai.com.
Explore the rich flavours and culinary possibilities of game meats with our expert guide to cooking and pairing nature’s wild bounty
A lean, protein-rich option that serves as a nutritious alternative to beef. With its finelygrained texture and subtle, earthy flavour accented by hints of wild plants, venison is not only delicious but also a rich source of iron, zinc, and B vitamins, notably B12.
Marinating
To tenderize the meat and enhance its flavour. Common marinades include garlic and herbs such as rosemary or thyme.
Cooking Methods
Best suited for slow cooking, roasting, or grilling. To prevent drying out, cook venison to medium-rare and let it rest before slicing.
Pairings
Root vegetables, berries, and rich sauces such as red wine reduction or juniper berry sauce.
A hearty choice rich in protein and lower in saturated fat compared to pork. Its coarse texture and robust, gamey taste carry sweet, nutty undertones derived from its natural diet of acorns and roots. A source of niacin, thiamine, and zinc, wild boar offers a distinctive flavour profile as an alternative to traditional pork.
Marinating
Use a marinade with apple cider vinegar, garlic, and herbs to tenderize the meat and mellow the gamey notes.
Cooking Methods
Ideal for slow roasting, braising, or stewing, which breaks down the meat’s fibres and enhances tenderness. Wild boar sausages are also popular.
Pairings
Apples, onions, and spices such as paprika or cumin.
A lean, protein-rich meat with a delicate texture reminiscent of chicken but slightly firmer. Low in fat yet rich in vitamin B12, phosphorus, and selenium, it offers a healthy alternative to more common meats.
Marinating
Enhance flavour and tenderness with a marinade of lemon juice, herbs and olive oil.
Cooking Methods
Can be roasted, braised or stewed. Cook gently to avoid drying out.
Pairings
Mustard, white wine sauces, and aromatic herbs like tarragon or thyme.
A lean meat option with a moist texture and mild, gamey flavour complemented by subtle sweet and nutty notes. High in protein and low in fat, it’s rich in B vitamins such as B6 and B12, along with essential minerals like phosphorus and selenium.
Brining
This helps maintain moisture and enhances flavour. Use a mixture of salt, sugar and spices.
Cooking Methods
Roast, braise or sauté pheasant, being careful to avoid overcooking due to its leanness.
Pairings
Pairs beautifully with fruity sauces such as plum or apple, and earthy vegetables like mushrooms
A red meat that offers a healthier alternative to beef, with lower fat, cholesterol, and calorie content. Known for its tender and juicy texture, bison boasts rich, beef-like flavours with a subtle hint of sweetness. It is an excellent source of iron, vitamin B12, and zinc, making it a nutritious choice for meat lovers.
Cooking Methods
Ideal for grilling, roasting, or pansearing. Cook at lower temperatures due to its leanness and avoid overcooking to
Dense and high in protein, elk offers a robust, beef-like flavour with a touch of sweetness. Low in fat and calories, elk is a fantastic source of B vitamins, particularly B12, as well as essential minerals like iron and phosphorus, making it a nutritious alternative to beef.
Cooking Methods
Elk is best grilled, roasted, or broiled. Cook at lower temperatures and avoid overcooking to maintain juiciness.
Pairings
Garlic, red wine, and herbs such as rosemary or sage.
A delicate and juicy bird with a mild, slightly sweet flavour. Higher in fat than chicken, quail offers a distinctive culinary experience. It is a rich source of protein, niacin, vitamin B6, and iron.
Rich and fatty, with a tender texture and a distinctive gamey flavour. Higher in fat than other poultry, goose offers a luxurious taste experience. It is also a good source of iron, zinc, and B vitamins, particularly B6 and B12.
Cooking Methods
Best roasted or braised, allowing the fat to render and the meat to become tender. Prick the skin before cooking to help render the fat.
Pairings
Fruit sauces such as orange or cranberry, and spices such as cinnamon or star anise.
Cooking Methods
Quail can be roasted, grilled, or sautéed. Cooks quickly, so be mindful not to overcook.
Pairings
Complements sweet and savoury combinations, such as figs or honey, and spices like cumin or coriander.
Lean and dense, with a rich, gamey flavour and earthy undertones. High in protein and low in fat, it is an excellent source of B vitamins, particularly B12, and minerals such as iron and phosphorus. Moose provides a unique alternative to other red meats.
Marinating
Use acidic ingredients like vinegar or citrus juice to tenderize the meat.
Cooking Methods
Ideal for slow cooking methods such as stewing or braising to enhance tenderness and flavour.
Pairings
Vegetables such as potatoes and carrots, and spices like juniper or bay leaves.
Each month, we highlight commonly wasted produce, and give you tips and tricks on how to store it and use up anything you have left over
1 To ripen green bananas quickly, put them in a paper bag and leave for a day or two – this traps the ethene gas released by the bananas, which speeds up the ripening process. The paper bag allows air to circulate, unlike a plastic food bag that also traps any moisture released by the fruit.
2 If you’d like to bake with your bananas but they’re still green and hard, soften them by piercing all over using a fork, then arrange on a heatproof plate and cook in the microwave in 20- or 30-second bursts until warm on the outside. Leave to cool, then peel and mash.
5 Store bananas in a bowl at room temperature, away from other fruits – the gas they release will cause other fruit to ripen too quickly.
6 Use overripe bananas in porridge or overnight oats – stir through just before the porridge finishes cooking, or mix into overnight oats at the same time as the yogurt.
3 Freeze unpeeled bananas, then use them (peel and all) in baking or smoothies. Simply defrost on a plate first, then blitz in a food processor to use. You can also remove the peel before using, but freezing the bananas whole means you won’t need to use a freezer bag.
4 Don’t keep bananas in the fridge – they’ll turn brown more quickly. If you won’t get through them before they turn, freeze them instead
7 For a decadent pudding, replace the apples in a tarte tatin with halved bananas. Cook as you would any tarte tatin, then drizzle with chocolate sauce to serve.
8 Reserve banana peels and shred using two forks. Fry with curry paste or spices for 5-7 mins until soft, then stir into a curry. Or, mix the shredded peel into pulled pork for extra fibre.
9 To use up all parts of the banana, try our banana peel loaf cake
Spend less time in the kitchen and more time in the sun with these recipes recipes HELENA BUSIAKIEWICZ photographs KIM LIGHTBODY
Rainbow hummus plate
If you want to spend even less time in the kitchen , swap homemade hummus for shop-bought.
SERVES 4 PREP 25 mins
NO COOK EASY V
400g jarred chickpeas, drained
1 small garlic clove, grated
1½ lemons, ½ zested then juiced,
1 juiced
3 tbsp tahini
2 tbsp olive oil
1 tsp za’atar
1 tsp honey
150g beetroot hummus
100g seeded crackers
8 rainbow carrots, or regular small carrots
4 mini cucumbers
250g cherry tomatoes, halved
1 Tip 300g of the chickpeas into the bowl of a food processor along with 60ml water and blitz until almost smooth. Add the garlic, zest and juice of 1/2 lemon and the tahini, and blitz again for about 5 mins, adding up to 30ml more water to create a smooth and silky hummus
2 Whisk together the olive oil, remaining lemon juice, za’atar and honey. Season well Stir in 100g of the chickpeas and set aside.
3 Swirl both the homemade hummus and beetroot hummus across the plates. Arrange the crackers and vegetables around the plate however you wish. Sprinkle over the dressed chickpeas with plenty of the dressing and enjoy.
GOOD TO KNOW folate • fibre • vit c • 4 of 5-a-day
SERVING
kcals •
Sichuan smacked cucumber noodles
You can tailor this to make it less spicy, if you like. It makes an excellent lunchbox option, too.
SERVES 2 PREP 15 mins
NO COOK EASY V
1 cucumber
100g rice noodles
2 tsp low-sodium soy sauce
2 tbsp tahini
2 tsp rice wine vinegar ½ tsp Sichuan peppercorns, crushed and toasted ½ tsp chilli flakes, plus extra to serve (optional) pinch of caster sugar 10g coriander, roughly chopped
1 Using a rolling pin or heavy frying pan, lightly smack the cucumber across all sides, until splitting Scrape out the seeds, cut into chunks and put in a sieve. Sprinkle well with salt and leave to drain by setting the sieve over a bowl
2 Meanwhile, soak the rice noodles in boiling water until tender, then rinse with cold water and set aside.
3 Whisk together the soy sauce, tahini, rice wine vinegar, Sichuan peppercorns, chilli flakes and caster sugar in a bowl. Rinse the salted cucumbers well, then add to the dressing, along with the chopped coriander and noodles.
4 Mix well to combine, then divide between two bowls, sprinkling with more chilli flakes, if you like.
GOOD TO KNOW vegan
healthy
of 5-a-day
Watermelon, sumac & feta salad
This is my favourite summer salad for pure, cooling refreshment
SERVES 4 PREP 10 mins NO COOK EASY V
1 shallot, thinly sliced into rings
2 tsp sumac, plus a pinch to serve
1 tbsp olive oil
1 lime, juiced 10g mint
700g watermelon (prepared weight), cut into chunky cubes 65g feta
4 slices toasted sourdough bread, to serve
1 Put the shallot in a small bowl of ice water and set aside. Whisk together the sumac, olive oil, lime juice and some seasoning.
2 Chop half the mint. Drain the shallots well and put in a large bowl with the watermelon, most of the feta and the chopped mint. Toss with the dressing to combine.
3 Transfer to a serving platter and scatter over the remaining feta and mint. Sprinkle with a pinch of sumac and serve with the toast.
GOOD TO KNOW low
1 of 5-a-day PER
Tahini buttercream Whip 250g softened salted butter until aerated. Whip in 75g tahini, then add 450g icing sugar in two additions. Whip again until glossy and smooth, then pipe onto cupcakes.
Summer rolls with peanut dipping sauce
These rolls are customisable –make a nuoc cham (a Vietnamese fish sauce) or teriyaki sauce for dipping, or fill with avocado, beansprouts, or red peppers.
SERVES 4 PREP 30 mins
NO COOK EASY
100g vermicelli rice noodles
1/2 tsp sesame oil
12 round rice paper sheets
10g mint, leaves picked
10g coriander, leaves picked
10g Thai basil (optional but recommended)
18 cooked prawns, halved through the centre lengthways
1/2 cucumber, cut into matchsticks
1 carrot, cut into matchsticks
For the dipping sauce
5 tbsp crunchy peanut butter
1 tbsp low-sodium soy sauce
1 tsp chilli flakes
1 garlic clove, grated
1 Make the dipping sauce first. Mix all the ingredients with 4-5 tbsp hot water to loosen. Soak the noodles in hot water until soft, then drain and toss with the sesame oil. Set aside.
2 Drop one of the rice paper sheets in a bowl of hot water, moving it around with a spoon until soft, then lay it on a board or plate.
3 Add a few mint, coriander and basil leaves, then 3 prawn halves in a long line near to the top of the wrapper. Add some noodles further down, then a few sticks of cucumber and carrot, too.
4 Lift the edge of the rice paper wrapper over the filling and, while holding the filling in position with your fingers, roll tightly.
5 When you’re about halfway, tuck in the ends of the rice paper and fold over the filling so that it is completely enclosed. Repeat with the remaining ingredients (you should have 12 rolls), then serve with the sauce for dipping
Quick-pickled cucumbers
Spiralise 1/2 cucumber, sprinkle with a pinch of salt, then leave to drain in a sieve for 15 mins. Whisk together 1/2 tbsp white wine vinegar, a pinch of salt and sugar, with 1/2 tsp mustard seeds and a dill sprig. Stir in with the cucumbers and serve.
Mozzarella with spicy tomatoes & garlicky toast
Make the most of tomato season with this simple recipe. You could finish with a drizzle with balsamic vinegar to bring out the sweetness.
SERVES 2 PREP 35 mins plus at least 1 hr marinating NO COOK EASY V
2 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp sherry vinegar
10g chives, finely chopped
1 red chilli, finely chopped
2 garlic cloves, 1 grated, 1 whole
250g tomatoes, a mix of colours and sizes works well, cut in half
2-3 slices of sourdough bread 240g ball of mozzarella
1 Whisk the olive oil with the honey, vinegar, chives, chilli and grated garlic in a medium bowl. Stir in the tomatoes and season well with salt and pepper. Set aside, covered at room temperature, for 1 hr.
2 Toast the sourdough, then rub with the whole garlic clove Put the toast on serving plates, tear over the mozzarella, then spoon the dressed tomatoes on top
Chilli cocktail syrup
Melt 50g caster sugar with 50ml water in a small pan. Once the sugar has dissolved, bring to a medium boil and stir in 1 finely chopped red chilli. Cook for 2-3 mins until the mixture is sticky and viscous. Transfer to a sterilised jar and use for spicy margaritas, rum punch or a spicy woo woo.
Make a batch of roasted veg, then use it for cooking quick meals when there’s less time
Roasted summer vegetable traybake
MAKES 3 meals for 4 people
PREP 15 mins COOK 1 hr 15 mins
EASY
2 aubergines, cut into chunks
3 courgettes, cut into half-moons
2 red onions, finely sliced
4 tbsp neutral oil
500g ripe tomatoes on the vine, roughly chopped
3 mixed peppers, roughly sliced
1 Heat the oven to 200C/180C fan/ gas 6. Toss the aubergine, courgette and onion pieces on a large baking tray with the oil and seasoning using your hands, then spread everything out to an even layer.
2 Roast for 35 mins until lightly browned, then stir in the tomatoes (picked from the vine) and peppers. Increase the oven temperature to 220C/200C fan/gas 7. Roast for a further 40 mins stirring every now and then until well browned. Remove from the oven and leave to cool Will keep chilled in an airtight container for up to five days
SERVES 4 PREP 15 mins
COOK 20 mins EASY V
2 tbsp olive oil
4 garlic cloves, crushed
2 tbsp tomato purée
2 tsp dried oregano
350g roasted vegetables (see recipe left)
1.2 litres vegetable stock
200g orzo
200g can sweetcorn, drained
For the topping
100g feta, crumbled
75g pitted green olives, roughly chopped
small handful of parsley, finely chopped
1 lemon, zested
1 Heat the oil in a saucepan over a medium heat. Cook the garlic for 2 mins, until fragrant, then stir in the tomato purée, oregano and a pinch of sugar. Cook, reducing the heat if needed, for 4-5 mins, until the purée is caramelised and darkened. Add the roasted veg, stock, orzo and sweetcorn. Bring to a simmer and cook for 8-10 mins, until the orzo is just al dente.
2 Meanwhile, combine the feta, olives, parsley and lemon zest in a small bowl and season with pepper.
3 Season the soup to taste and serve with the feta and olive mixture scattered over the top.
2 of 5-a-day
Peanut & coconut curry
SERVES 4 PREP 20 mins
COOK 20 mins EASY V
2 tbsp neutral oil
3 garlic cloves, crushed
20g ginger, grated
2 tbsp tomato purée
3 tbsp Thai red curry paste
400g can chickpeas, drained and rinsed
350g roasted vegetables (see recipe, p82)
400g can coconut milk
2 tbsp peanut butter (we used smooth)
2 tbsp soy sauce
1 tbsp honey, plus extra to taste (optional)
200g spinach
1 lime, juiced
25g roasted peanuts, finely chopped
small handful of coriander, finely chopped
cooked white rice, to serve
1 Heat the oil in a large frying pan over a medium-high heat. Add the
garlic and ginger and sizzle for a minute, then stir in the tomato purée and curry paste. Cook for 4-5 mins, until caramelised and fragrant, then stir in the chickpeas, roasted veg, coconut milk, peanut butter, soy sauce and honey. Bring to a simmer, then let it bubble away for 10 mins, until thickened.
2 Stir in the spinach and cook for 4 mins, until wilted. Season to taste with salt, pepper, lime juice and more honey if needed. Serve with the peanuts and coriander sprinkled over and the rice.
Chicken & peanut curry
Stir in 2 sliced chicken breasts instead of the chickpeas in step 1.
Smoky white bean & ricotta traybake
Serve al fresco with crusty bread for dipping and scooping.
SERVES 4 PREP 10 mins
COOK 35 mins EASY V
2 tbsp olive oil
3 garlic cloves, crushed
2 tbsp tomato purée
1 tsp smoked paprika
200ml vegetable stock
small handful of thyme sprigs
350g roasted vegetables (see recipe, p82)
700g jar white beans, drained and rinsed
250g ricotta
crusty bread and green salad, to serve
1 Heat the oven to 200C/180C fan/ gas 6. Mix half the olive oil with the garlic, tomato purée, paprika, veg stock and thyme in a roasting tin. Stir in the roasted veg and beans, nestle the ricotta in the middle and drizzle with the remaining oil
2 Season and roast for 30-35 mins, until reduced and golden. Serve with crusty bread for dipping and a green salad in a lemony dressing
Forget limp lettuce in the same old dressing, these platters have all the ingredients to be the star of the show recipes AILSA BURT photographs HANNAH TAYLOR-EDDINGTON
SERVES 4 PREP 10 mins plus salting
COOK 15 mins EASY V
2 courgettes
1 tbsp olive oil
1 tsp dried mixed herbs
100g chargrilled artichokes, roughly chopped
½ cucumber, roughly chopped
400g can chickpeas, drained and rinsed
300g cherry tomatoes, halved
100g pitted olives, roughly chopped
100g feta, crumbled small handful of parsley, finely chopped
For the dressing
2 tbsp extra virgin olive oil
1 lemon, juiced 100g hummus
1 Trim the courgettes, then cut in half lengthways, so you have two long halves. Score the flesh of the courgettes in a criss-cross. Sprinkle a large pinch of salt over the cut side of the courgettes and set aside for 10 mins. Pat dry then brush with the olive oil and sprinkle over the mixed herbs on the cut side.
2 Heat a dry frying pan over a medium-high heat. Put the courgettes, scored-side down in the pan and cook for 8-10 mins, until deeply browned. Flip and cook for a further 5 mins until the courgettes are completely soft.
3 Meanwhile, combine the dressing ingredients in a wide shallow serving bowl and season to taste. Add the remaining ingredients, reserving a little of the parsley, and toss well to combine. Top with the courgettes and sprinkle over the remaining parsley to serve. GOOD
Spicy cucumber & watermelon salad
SERVES 2 PREP 15 mins
COOK 5 mins EASY V
100g dried flat rice noodles
1 lime, juiced
1 shallot, finely chopped
1 small red chilli, deseeded if you prefer less heat and finely chopped
1 tbsp soy sauce
½ tbsp crispy chilli oil
½ tbsp sesame oil
pinch of sugar
1 whole cucumber, cut in half and deseeded
½ small watermelon, skin and seeds removed, 500g flesh cut into chunks
small handful of mint, leaves picked and finely chopped
25g roasted peanuts, roughly chopped
1 Cook the noodles following pack instructions, drain and rinse under cold water so they don’t stick. Mix the lime juice and shallot in a large bowl with a pinch of salt and set aside for 5 mins. Mix in the red chilli, soy sauce, chilli oil, sesame oil and sugar. Set aside for 5 mins.
2 Roughly slice the cucumber and tip into the bowl along with cooked noodles, watermelon and mint. Toss well to combine and serve with the peanuts scattered over the top.
Cut the leftover watermelon into cubes and keep it in the fridge for a refreshing snack.
Green chicken salad
SERVES 4 PREP 15 mins NO COOK EASY
1 small red onion, finely chopped
1 lemon, juiced
1 small rotisserie chicken, around 250g meat, picked and shredded
4 sticks celery, finely chopped
4 spring onions, finely sliced
½ large cucumber, deseeded and finely chopped
6 cornichons, roughly chopped
1 green pepper, deseeded and cut into 1/2cm cubes
large handful of soft herbs (we used dill and parsley), roughly chopped toasted sourdough, to serve
For the dressing
50g natural yogurt
2 tsp Dijon mustard
50g mayonnaise
50ml olive oil
Combine the onion and lemon juice in a large bowl and set aside for 5 mins with a pinch of salt. Mix in the dressing ingredients and season to taste. Tip in the rest of the salad ingredients and toss to combine well, season to taste. Serve with slices of toasted sourdough, if you like.
tip
Any leftovers from this salad would be great wrapped in a tortilla for lunch.
Roast beef with spicy greens & avocado sauce
SERVES 4 (with leftovers)
PREP 30 mins COOK 1 hr EASY
2 tbsp fish sauce
3 tbsp dark brown soft sugar
2 tbsp soy sauce
2 limes, juiced
2 tbsp vegetable oil
1.2kg beef topside joint
cooked rice and sriracha, to serve
For the greens
Cook this spicy beef dish, then use up leftovers in three flavour-packed lunches to save time on busy days recipes AILSA BURT photographs ADRIAN LAWRENCE
3 spring onions, roughly chopped small handful of coriander, roughly chopped
1 garlic clove, crushed 150g Greek-style yogurt
1 Combine the fish sauce, sugar, soy sauce, lime juice and oil in a container, stirring for about a minute until the sugar dissolves. Add the beef, tossing to coat. Marinate for up to 12 hrs, or coat and move onto the next step.
covered in foil, then thinly slice and reserve any resting juices.
3 Meanwhile, for the sauce, tip the avocados, lime juice, spring onions, coriander, garlic and yogurt into a food processor and blitz until smooth, or leave it chunky if you like. Transfer to a bowl and season to taste.
250g kale or any hardy leafy green
40ml rice vinegar
1 tsp mustard seeds
1 tsp cumin seeds
50g cashews, finely chopped
60ml olive oil
1 tsp chilli flakes
For the sauce
2 avocados, stoned and peeled
1 lime, juiced
2 Heat the oven to 220C/200C fan/ gas 7 and transfer the beef to a snug roasting tin, fat-side up if it has fat on, along with the marinade and half a mugful of water Roast for 20 mins, then reduce the oven temperature to 190C/170C fan/gas 5 and roast for a further 45-50 mins for medium to well done beef. A meat thermometer inserted into the thickest part should read 60C for medium. Remove from the oven and leave to rest for 15-30 mins,
4 Put the kale in a bowl and drizzle over the vinegar. Massage into the leaves to soften, around 1-2 mins. Tip both seeds, cashews and the olive oil into a small pan and put over a medium-high heat. Once the seeds smell aromatic, remove from the heat and stir in the chilli flakes, then pour over the kale. Toss to coat.
5 Serve the beef over the rice and drizzle over the resting juices. Serve with the spicy greens, avocado sauce and some sriracha drizzled over, if you like.
Vermicelli noodle & beef salad
SERVES 2 PREP 15 mins COOK 5 mins EASY
100g dried vermicelli noodles
½ cucumber, halved and sliced
200g cherry tomatoes, halved small handful of mint leaves, finely chopped
1 carrot, finely shredded or grated
200-300g leftover beef, finely chopped handful of leftover spicy greens
For the dressing
2 tsp fish sauce
1 lime, juiced
3 tbsp sweet chilli sauce
2 tsp sesame oil
1 tbsp soy sauce
1 Cook the noodles following pack instructions, then drain and rinse to prevent them sticking.
2 Combine all the dressing ingredients in a large bowl and season to taste, with a bit more lime juice or soy sauce, if you like. Toss the noodles in the dressing, add the remaining ingredients, and toss well. Will keep chilled in an airtight container for two days
Beef sandwich with pink pickled onions
SERVES 2 PREP 15 mins plus pickling COOK 5 mins EASY
½ red onion, finely sliced
60ml rice vinegar
1 tsp caster sugar
100g green beans
1 demi baguette, halved
60g-70g leftover avocado sauce
300g leftover beef
handful of leftover spicy greens
1 Mix the red onion with the vinegar, sugar and 1/4 tsp salt and set aside to lightly pickle for 20 mins.
2 Bring a pan of salted water to
the boil over a medium heat and carefully tip in the green beans. Cook for 3-4 mins until tender but not soft, then plunge into a bowl of ice-cold water and leave for 5 mins. Drain thoroughly and pat dry.
3 Halve the baguette and spread any remaining avocado sauce over the base. Layer up the beef and greens and top with the green beans and pink pickled onions. Sandwich together and enjoy. Will keep in the fridge for up to a day
Beef & red chimichurri quinoa
SERVES 2 PREP 20 mins NO COOK EASY
small handful of parsley, finely chopped
1 small shallot, finely chopped
2 tbsp red wine vinegar
1 roasted red pepper, drained and finely chopped
1 red chilli (deseeded if you prefer less heat), finely chopped
1 tsp dried oregano
1 garlic clove, finely chopped
60ml olive oil
handful of leftover spicy greens
160g can sweetcorn, drained
150g cherry tomatoes, halved
250g pouch cooked quinoa
200-300g leftover beef, sliced leftover avocado sauce, to serve
1 For the chmichurri dressing, combine the parsley, shallot, vinegar, red pepper, chilli, oregano, garlic and olive oil in a small bowl. Season to taste and set aside.
2 In a second bowl, combine the leftover greens, sweetcorn, tomatoes and quinoa, then pack into two airtight containers, layer over the beef and drizzle over the chimichurri to serve. Serve with any leftover avocado sauce. Will keep chilled in an airtight container for up to two days.
Dairy cream consistently delivers on quality, texture, and taste. Read on to find out how…
E uropean terroir, especially French, shaped by diverse landscapes like Normandy, Brittany, and the Alps, plays a pivotal role in ensuring top-quality cream. Factors such as nutrient-rich soil, moderate climates, and a commitment to animal welfare contribute to the unique flavors.
Generations of farmers, with expertise passed down through families, prioritize tradition in dairy farming, ensuring consistent cream quality. Traditional processing techniques, including slow, often manual churning, produce a velvety, indulgent cream with a rich, buttery taste.
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or FranceAgrimer. Neither the European Union nor the granting authority can be held responsible for them.
Use seasonal blueberries and zesty lime to lift this creamy pud
GOLDSMITH photograph HANNAH TAYLOR-EDDINGTON
Blueberry & lime baked egg custard
SERVES 6-8 PREP 15 mins
plus at least 3 hrs chilling COOK 1 hr 20 mins EASY V
knob of butter, softened, for the baking dish
350g blueberries
2 limes, 2 zested, 1 juiced
75g caster sugar
11/2 tbsp cornflour
6 eggs
397g can condensed milk
150ml soured cream
150ml double cream
1 Butter a 1-litre baking dish, then put the blueberries, the zest and juice of 1 lime, the caster sugar and 150ml water in a saucepan and set over a medium-low heat until the sugar has dissolved and the blueberries have broken down a little. Remove from the heat. Combine the cornflour with 1 tbsp water and pour into the blueberry sauce. Bring to a simmer, stirring constantly until thickened.
2 Heat the oven to 150C/130C fan/ gas 2. Beat together the eggs, condensed milk, soured cream, double cream and the remaining
lime zest by hand or in a food processor. Pour the mixture into the baking dish, then put the dish in a roasting tin. Pour boiling water into the tin until filled halfway up the side of the dish, then bake for 50 mins-1 hr 10 mins or until the custard is set. It should wobble a little. Remove the dish from the tin and chill for at least 3 hrs. Turn the custard upside down onto a platter or serve in the dish with the blueberry lime sauce in a small serving bowl on the side
the culinary
Having played a pivotal role in the hotel’s opening, he has quickly become a key figure in Dubai’s vibrant food landscape. A German native, Glöckner honed his skills in various restaurants and hotels across Europe before venturing to Asia. His impressive stints include roles as a Sous Chef and Head Chef in Switzerland, an Executive Sous Chef in the Philippines, and successful entrepreneurial endeavours.
Glöckner’s cooking style blends global influences and innovative techniques. As Culinary Director of 25hours Hotel Dubai One Central, he oversees a diverse range of dining outlets, from casual to fine dining. His passion for food, coupled with his strong leadership, has positioned the hotel as a must-visit dining destination. With a proven track record and a creative flair, Timo Glöckner is undoubtedly a rising star in Dubai’s food scene.
Can you share a pivotal moment or experience that significantly shaped your culinary philosophy?
Over the years, working with various chefs and dealing with highly contentious individuals characterised by perfectionism and rage, it became clear to me what it shouldn’t be. This led me to develop the philosophy: “Don’t take yourself too seriously, but do take the food seriously.” For the majority of us, food is no longer just something we need to survive; instead, we primarily discuss the enjoyment of eating it.
The most crucial thing, in my opinion, to remember is that sharing experiences via writing and photos, as well as in-person at the dinner table—which is my favourite way to consume things—is what truly brings us joy. You run the risk of depriving yourself of that pleasure when you begin to take food too seriously, set perfection as your standard at every meal, and become disillusioned with anything less than ideal.
Moving to Dubai and being part of the pre-opening team at 25hours Hotel must have been an exciting challenge. What were some of the key steps you took to ensure a successful launch?
Being able to visualise the finished hotel when it is only a basic model of what it is intended to be is the most crucial step. Besides this, the key elements are to plan, assemble the right team of people who share your vision, and make no compromises along the way.
Can you tell us about a signature dish that you are particularly proud of and the inspiration behind it?
The avocado toast we serve at Nomad Day Bar is one of our specialties, and I am particularly proud of it. It’s a very basic dish that is delicious with all the flavour it brings to the table. You can eat it whenever you want without feeling too guilty because it only contains healthy calories. The idea is to combine all the best ingredients that people love to eat, especially in the morning, on a piece of bread so you can enjoy it on the go before a busy day.
What can guests expect when they dine at the hotel?
In contrast to the typical marble and bling found throughout the city, guests at the hotel can anticipate a unique location with a lot of work, effort, and history. Each venue on the property offers a distinct experience that is unmatched throughout the hotel. Guests can enjoy robust, traditional German cuisine, modern Indian dishes, rich comfort food, wonderful coffee, and a relaxing atmosphere. They can also enjoy stunning sunset views from the rooftop while sipping fantastic drinks and nibbling on delicious bar snacks.
How important is sustainability in your cooking, and what steps do you take to ensure your kitchen operates sustainably?
Sustainability is vital and becoming increasingly important. According to my philosophy, to take food seriously, we must constantly work to reduce unnecessary waste. We develop creative new ways to repurpose dish leftovers and, when practical, utilise every part of fruits, vegetables, and meats. A sustainable approach is a dynamic process that never ends and always has room for improvement.
What’s next at 25hours Hotel Dubai One Central?
By the final quarter of the year, there will be more kitchen-related changes and innovative additions. We will also introduce a concept that focuses more on sustainability from a kitchen standpoint. Additionally, there are a ton of events and activities throughout the year as usual because there is never a dull weekend at 25hours Hotel Dubai One Central.
Make the most of what remains of the season and enjoy simple fresh flavours with friends recipes GOOD FOOD TEAM photos CHELSEA BLOXSOME
Bursting with fresh, seasonal sweetcorn, think of this dish like a risotto, but made with orzo instead of rice. Charring the corn creates smoky depth that’s amplified by the pancetta. If you’d like to make this completely veggie, omit the pancetta and increase the amount of miso by half a tablespoon. Ailsa Burt
SERVES 4 PREP 15 mins
COOK 1 hr EASY
3 tbsp olive oil
4 corn cobs, any husks removed
25g butter
150g pancetta, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
400g orzo
75g parmesan, finely grated, plus the rind (optional)
200ml white wine
1 tbsp white miso
10g chives, finely sliced
½ lemon, zested and juiced
1 Heat a large, dry frying pan over a medium-high heat. Brush 2 tbsp of the oil over the corn cobs and char all over, turning occasionally, for 12-15 mins. Remove to a plate and leave to cool. Add the remaining oil and the butter to the pan and, once melted, fry the pancetta for 5-7 mins until crispy and golden all over. Remove to a bowl using a slotted spoon. Cook the onion in the pan for 10-12 mins until softened and slightly caramelised.
2 Stir in the garlic and cook for 1 min more until fragrant, then add the orzo, stirring so it’s well-coated in the buttery onion mixture. Cook for a few minutes, until the orzo is lightly browned. Add the parmesan rind (if you have one), white wine, miso and 750ml boiling water. Turn the heat up to high and cook for 12-15 mins until the orzo is cooked through and the water has almost fully evaporated. (You may need to add a splash more water during cooking to keep it from reducing too fast and catching.)
3 Meanwhile, hold the charred corn cobs upright on a chopping board using tongs and carefully slice off the sweetcorn kernels using a sharp knife. Remove the pan from the heat and stir through the sweetcorn, fried pancetta and most of the grated parmesan and chives. Season to taste with salt, pepper and the lemon zest and juice. Scatter over the remaining chives and parmesan to serve.
See tomato season out with a bang by making them the star of the show in this zesty, spicy salad.
Helena Busiakiewicz
SERVES 4 PREP 15 mins plus resting
COOK 15 mins EASY V
700g ripe tomatoes (use a mixture of colours and sizes), thinly sliced or halved or quartered if small
2 shallots, thinly sliced (use a mandoline, if you have one)
4 tbsp fish sauce or vegetarian alternative
1 tsp light brown soft sugar
2 limes, zested and juiced
4 tbsp vegetable oil
1 red chilli, thinly sliced
3 garlic cloves, thinly sliced
20g ginger, peeled and sliced into matchsticks
15g mint, leaves picked
1½ tsp honey
1 Put the tomatoes in a large bowl and stir in half the shallots, the fish sauce, sugar, lime juice and a large pinch of salt. Set aside for 15 mins.
2 Heat the oil in a small frying pan over a low heat and cook the rest of the shallots, the chilli, garlic and ginger for 3-4 mins, stirring continuously until crisp and golden. Remove from the pan using a slotted spoon and drain on kitchen paper. Sprinkle over a little salt.
3 Tip the dressed tomatoes onto a serving plate. Scatter over the mint, crispy shallot and chilli mixture and the lime zest, then drizzle over the honey. Serve immediately.
Slow-cooked pork belly and tart plums are a match made in heaven. Here, they’re combined with fiery ginger and warming five-spice powder in a one-tin dish that’s packed with flavour. Cassie Best
SERVES 4 PREP 10 mins
COOK 2 hrs EASY
900g-1kg pork belly slices
thumb-sized piece of ginger, finely grated
3 garlic cloves, grated or crushed
11/2 tsp Chinese five-spice powder
50ml soy sauce
2 tbsp honey
2 tbsp light brown soft sugar
2 tbsp Shaohsing rice wine, rice wine vinegar or dry sherry
2 star anise
6 plums, halved and stoned
6 spring onions, cut into 3cm pieces coriander leaves, to serve cooked rice and stir-fried greens, to serve
1 Heat the oven to 190C/170C fan/ gas 5. Lay the pork belly slices in a single layer in a large roasting tin. Combine the ginger, garlic, five-spice powder, soy sauce, honey, sugar and rice wine, and pour the mixture over the pork, turning the
pieces until well-coated. Scatter in the star anise, then cover the tin with foil and roast for 1 hr.
2 Remove the foil, scatter over the spring onions and nestle the plums in the tin, cut-side up. Spoon some of the sauce over the pork, onions and plums, and return to the oven for 30 mins.
3 Remove the tin from the oven. Turn the pork slices over using tongs. If the spring onions are starting to catch, push them under the pork slices. Turn the heat up to 220C/200C fan/gas 7 and roast for another 15 mins, or until the pork is tender and caramelised – don’t worry if it chars slightly, as this will add flavour. Scatter over the coriander leaves and serve with rice and stir-fried greens, with the sauce from the tin spooned over.
GOOD TO KNOW 1 of 5-a-day
If you’ve picked a lot of blackberries, you must try this version of a traditional British dessert crowned with billowing meringue. Samuel Goldsmith
SERVES 6-8 PREP 20 mins plus 30 mins soaking COOK 1 hr
EASY V
575ml milk
25g butter, plus extra for the dish ½ tsp vanilla extract 100g fresh white breadcrumbs
1 lime, zested, 1/2 juiced 140g caster sugar 4 eggs, separated 300g blackberries 6 tbsp blackberry jam
1 Warm the milk in a small pan over a low heat until steaming – don’t boil. Remove from the heat and stir in the butter, vanilla, breadcrumbs, lime zest and 40g of the sugar. Leave to soak for 30 mins until the breadcrumbs have absorbed the liquid and the mixture has cooled. Once cool, stir in the egg yolks.
2 Heat the oven to 180C/160C fan/ gas 4 and butter a medium-large
baking dish (ours was 22cm). Tip the soaked breadcrumbs into the dish and bake for 30 mins until set.
3 Meanwhile, put the blackberries in a pan with the jam and lime juice, and simmer over a low heat until the berries have broken down slightly. Remove from the heat and set aside.
4 Spoon the blackberry mixture over the set custard, and spread to the edge as best as you can. Turn the oven down to 160C/140C fan/gas 2.
5 Whisk the egg whites to stiff peaks using an electric whisk, then whisk in the remaining 100g sugar, a spoonful at a time, until all the sugar has dissolved and the meringue is glossy. Spoon or pipe the meringue over the blackberry mixture and bake for 20-30 mins more until golden. Serve warm
(8)
Pitted cherries or chunks of poached rhubarb would also work well for this traybake, but you can use whatever is in season. Barney Desmazery
SERVES 12 PREP 20 mins plus cooling COOK 45 mins EASY V
200g butter, plus extra for the tin
200g golden caster sugar, plus 1 tbsp
3 medium eggs
225g self-raising flour
1 tsp baking powder
50g ground almonds
2 tbsp natural yogurt or milk
1 tsp vanilla or almond extract
3 ripe peaches, stoned, halved, then quartered 150g raspberries clotted cream or crème fraîche, to serve
For the crumble topping
25g butter
3 heaped tbsp self-raising flour
3 tbsp light brown soft sugar
50g flaked almonds
1 Butter a deep traybake tin (ours was 21 x 30cm) and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Beat the butter and sugar together in a large bowl using an electric whisk until
light and fluffy. Beat in the eggs, one at a time, until well-combined, smooth and creamy. Stir in the flour, baking powder, ground almonds, yogurt, vanilla and a pinch of salt. Scrape the mixture into the tin and smooth the surface using a spatula, then scatter over the peaches and raspberries, pressing them in gently.
2 To make the crumble topping, tip the butter, flour and sugar into a bowl and rub together using your fingertips until it resembles coarse crumbs. Stir in the almonds, then scatter all over the unbaked cake.
3 Bake for 45 mins, or until a skewer inserted into the middle comes out clean. If any wet mixture clings to the skewer, bake for 5-10 mins more, then check again. Leave to cool completely before cutting into squares to serve. If you like, serve with spoonfuls of clotted cream or crème fraîche. Will keep in an airtight container for up to two days.
Butterfly a leg of lamb so it cooks quicker and is easy to carve – perfect for entertaining outdoors
photograph LAURA EDWARDS
I’ve written a lot of barbecue recipes over the years, and when it comes to cooking lamb over the coals, a boned and butterflied leg is my go-to cut. It’s made up of different muscles that don’t cook that evenly, but I like the fact that when you’re feeding a a few people, there’s a range of how well cooked the
meat is so, once carved, people can choose their favourite slices. The marinade in my recipe has a delicately spiced North African feel to it, and basting resting meat with a flavoured butter is a game-changer, as it absorbs all the lovely flavours as it rests. Happy grilling!
Basting resting meat with a flavoured butter is a game-changer, as it absorbs all the lovely flavours
Our contributing
@ChefTomKerridge
Barbecued spiced leg of lamb & harissa butter
This is fantastic to cook on the barbecue, but if the weather isn’t looking great, then you can roast the lamb in the oven, too.
SERVES 4 PREP 15 mins plus at least 20 mins marinating and 10-15 mins resting COOK 40 mins EASY
1 tsp ground cumin
1 tsp ground coriander
1 tsp hot smoked paprika
1 tsp sumac
½ tsp ground cinnamon
2 tsp ras el hanout
8 tbsp Greek or natural yogurt
1kg boneless leg of lamb (boned weight), butterflied (ask your butcher to do this for you)
For the spiced butter
100g butter, softened
1 tbsp rose harissa
½ lemon, juiced
1 tsp ground cumin
1 For the spiced butter, mix the butter with the harissa, lemon juice, cumin and a pinch of salt Set aside. Will keep chilled for two days. Bring to room temperature before using 2 For the lamb, mix the spices and yogurt with a pinch of salt and some pepper. Lay the butterflied lamb flat
on a tray and spread the yogurt mix over both sides. Leave to marinate for at least 20 mins at room temperature, or cover and chill to marinate for longer – up to overnight.
3 To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for pink meat, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink meat, or 40 mins for well done, turning the lamb halfway through. If you want pink lamb, the best way is to check it with a meat thermometer – once inserted into the thickest part of the lamb, it should read around 55C. Lift the lamb onto a dish that will catch its juices, spoon over the harissa butter, then leave to rest for 10-15 mins.
4 Lift the lamb onto a board and carve into slices. Serve a few slices of lamb per person with the buttery resting juices spooned over. Serve with one or two of my easy sides (see right), if you like
Try Tom’s easy side dishes to serve with the lamb, or use an alternative spice rub.
Lemon tahini yogurt
Mix 200g natural or Greek yogurt with 2 tbsp tahini, the juice of half a lemon, a finely grated garlic clove and some salt and pepper.
Radish slaw
Thinly slice 10 radishes, 1 red onion, 1/4 white cabbage and toss with a small bunch of chopped coriander, the juice and zest of 1/2 lemon, 4 tbsp olive oil and plenty of salt and pepper.
Spiced chickpeas
Mix a 400g can of drained, rinsed chickpeas with 3 tbsp olive oil, 1 tbsp red wine vinegar and 1/2 tsp cayenne pepper and ground cumin Season with salt and serve.
Freekeh salad
Mix 2 x 250g pouches of cooked freekeh with half a diced cumber, a sliced bunch of spring onions, a chopped handful of mint leaves and 3 tbsp olive oil.
Chetna Makan’s masala spiced lamb
Next month, subscribers will receive a free masala spice blend – you can mix it into the yogurt in step 2 of this recipe rather than mixing your own spices.
Long, warm evenings are best enjoyed with friends and family, sharing an elegant meal
Shaved kohlrabi salad with pickled jalapeño dressing
Salty, briny and a little spicy, this is an elevated salad that looks beautiful on a platter, but can be assembled in minutes
SERVES 4 PREP 15 mins NO COOK EASY V
100g natural yogurt
35g pickled jalapeños, finely sliced, plus 2 tbsp brine from the jar
2 kohlrabi (about 900g), finely shaved using a mandoline
1 red chilli, finely sliced 10g dill, roughly chopped 30g salted peanuts, roughly crushed
1 tbsp extra virgin olive oil (optional)
1 Whisk the yogurt, jalapeño brine, and some seasoning in a large bowl.
2 Add the kohlrabi and toss well using your hands. Arrange over a serving platter, then scatter over the jalapeño and chilli slices, the dill and peanuts. Drizzle over the olive oil, if you like GOOD
1
Spatchcocked chicken piccata with runner bean hazelnut salad
Fusing the flavours of chicken piccata with simple roast chicken makes this an ideal summer alternative to your usual Sunday lunch. Serve with a runner bean salad and crispy potatoes
SERVES 4-6 PREP 20 mins plus resting COOK 1 hr 15 mins EASY
1 whole chicken (about 2kg)
200g unsalted butter, softened
2 large garlic cloves, grated
1½ tbsp capers, drained and roughly chopped
30g parmesan, finely grated
1 lemon, zested then thinly sliced 125ml white wine
40g blanched hazelnuts
1 tbsp olive oil
225g runner beans, cut in half or thirds on the diagonal 10g flat-leaf parsley, roughly chopped roasted sliced potatoes, to serve (optional)
1 Sit the chicken on a board, breast-side down, with the legs facing you. Cut through the flesh and bone along both sides of the backbone using sturdy, sharp kitchen scissors. Remove the backbone (you can freeze this to use for stock), then open out the chicken; turn it over and flatten it by pressing hard on the breastbone with the heel of your hand. Remove any large globules of fat and trim away any ragged bits of skin.
2 Heat the oven to 220C/200C fan/ gas 7. Mash the softened butter with the garlic, capers, parmesan, lemon zest and plenty of seasoning in a bowl. Smear all over the chicken, pushing it beneath the skin as well (be careful not to rip the skin)
3 Arrange the lemon slices in the base of a roasting tin that fits the chicken snugly. Pour over the white wine, then sit the chicken on top of the lemons and cover. Roast for 30 mins, then uncover and roast for another 30-35 mins, or until the juices run clear when pierced in the thigh using a skewer (or a temperature probe reads at least 75C). Once cooked, remove the
chicken to a board to rest for 15 mins. Cook the roasting juices from the tin over a high heat until reduced by a third. When the chicken is rested, return it to the tin
4 Heat a frying pan over a medium heat and, once hot, toast the hazelnuts for 5-6 mins, stirring continuously until golden. Remove to a bowl and set aside
5 Drizzle the olive oil into the pan and add 5-6 twists of freshly ground black pepper. Toast for 30 seconds, then add the runner beans and cook for 8-10 mins more until slightly charred and softened. Season with salt. Return the hazelnuts to the pan and mix well
6 Carve the chicken, then scatter over the parsley and serve with the reduced roasting juices, the salad and some crispy sliced potatoes, if you like
GOOD TO KNOW gluten free PER SERVING (6) 676 kcals • fat 53g • saturates 24g • carbs 3g • sugars 2g • fibre 2g • protein 42g • salt 0.5g
Leaving this pie to cool for an hour after baking is absolutely essential to ensure a good texture – don’t be tempted to skip this step
SERVES 8 PREP 1 hr plus at least 2 hrs chilling and 1 hr cooling COOK 1 hr 15 mins MORE EFFORT V
300g plain flour
200g cold salted butter, cut into cubes
1 tsp white wine vinegar 1 egg, beaten demerara sugar, for sprinkling For the filling 1.2kg peaches, peeled, stoned and cut into chunks (don’t use over-ripe peaches)
150g light brown soft sugar
60g plain flour, plus extra for dusting
1 lemon, juiced
20g piece of ginger, peeled and sliced
1 Tip the flour into a large bowl and toss with the butter. Mix the butter into the flour using two forks until you have medium lumps of butter coated in flour. Add the vinegar, then slowly add 120ml ice-cold water, 1 tbsp at a time, mixing well until you have a shaggy dough
2 Turn the dough out onto a surface and fold it onto itself a few times until you have a pliable dough with streaks of butter throughout. If it feels dry, dampen your hands lightly and continue to fold. If it’s sticky, sprinkle over a little more flour.
When it’s cohesive, divide it in two and flatten into discs. Wrap and chill for 2 hrs, or overnight
3 For the filling, combine the peaches, brown sugar, flour, lemon juice and ginger in a large bowl
4 Roll out each pastry disc into a 30cm circle on a lightly floured surface. Use one to line a 23cm pie dish, smoothing it to the edges. Heat the oven to 220C/200C fan/gas 7
5 Cut the second pastry circle into 12 x 2.5cm-wide strips using a pizza cutter. Weave the strips into a lattice by arranging six vertically parallel to each other on a board or sheet of baking parchment with a space between each. Partially fold back alternate strips, then lay another horizontally across the top, near the folds. Flip the folded strips back over to cover the horizontal ones. Repeat with the process, alternating which vertical strips are folded down each time
6 Pour the filling into the pastry case. Brush some beaten egg over the edge of the pie crust, then top with the lattice, press around the edge to seal, then crimp using a fork. Brush over the rest of the egg, then sprinkle over the demerara sugar
7 Bake at 220C/200C fan/gas 7 for 30 mins, then turn the oven down to 200C/180C fan/fas 6 for 45 mins more, loosely covering with foil if it gets too dark. Leave to cool for 1 hr so the juices can set before slicing
Make the most of this summer fruit recipes GOOD FOOD TEAM photographs CHELSEA BLOXSOME, JONATHAN GREGSON
Three-ingredient strawberry palmier tarte tatin
Think of this dessert like an elevated strawberry jam tart. As impressive as it looks, you only need three ingredients to make it, but do use sweet, ripe strawberries for the best result. Serve with your favourite vanilla or clotted cream ice cream.
SERVES 6 PREP 10 mins plus 1 hr macerating COOK 35 mins EASY V
500g ripe strawberries, hulled and halved
75g golden caster sugar
320g ready-rolled puff pastry
vanilla or clotted cream ice cream, to serve
1 Toss the strawberries with 2 tbsp of the sugar in a large bowl and set aside to macerate for about 1 hr
2 Unravel the pastry on its baking parchment, sprinkle over 2 tbsp of the sugar, roll it back up again (without the parchment), then stand it upright and squash it down into a rough disc. Roll the pastry disc out into a circle that will fit your pan (we used a 30cm ovenproof frying pan)
3 Heat the oven to 220C/200C fan/ gas 8. Drain the berries, reserving the juices. Scatter the rest of the sugar into the ovenproof frying pan and drizzle in the reserved juices. Put the pan over a high heat and melt the sugar until it starts to caramelise. Turn off the heat and arrange the strawberries in the pan in a single layer, rounded-side down.
4 Drape the pastry over the strawberries, then tuck in at the edge. Bake in the oven for 30 mins until the pastry has puffed up and turned deep golden. Carefully invert the hot pan onto a serving plate
Serve the tarte tatin hot with good vanilla or clotted cream ice cream.
Upgrade standard blondies with the classic flavours of a cream tea.
SERVES 12 PREP 20 mins plus cooling COOK 1 hr 10 mins
EASY V
200g butter
200g light brown soft sugar
100g caster sugar
200g white chocolate, chopped into small chunks
3 eggs
1 tsp vanilla bean paste
275g plain flour
50g clotted cream
For the compote
200g strawberries, hulled and halved or quartered if large
75g caster sugar
1 tsp lemon juice
1 Mix the compote ingredients in a small pan over a medium heat and cook for 10-15 mins until jammy, stirring often When ready, the fruit will be soft but still hold its shape. Leave to cool.
2 Melt the butter in a pan over a medium heat until foaming and lightly golden, then remove from the heat and stir in the sugars, 150g of the white chocolate and a large pinch of salt. Stir until the chocolate is melted and smooth.
3 Heat the oven to 190C/170C fan /gas 5 and line a 20 x 30cm brownie tin with baking parchment. Whisk the eggs and vanilla into the chocolate mixture, then sift in the flour. Fold until you have a smooth batter, then fold in the rest of the chocolate.
4 Pour the batter into the tin and smooth the surface Alternately dollop over spoonfuls of the clotted cream and strawberry compote, then gently swirl together using a skewer or cutlery knife. Bake for 45-50 mins until the edges are golden, set and coming away from the tin. The middle will look gooey, but will firm as it cools. Cool before cutting into squares. Serve at room temperature, or chill for fudgier, set blondies.
PER SERVING 469 kcals fat 23g saturates 14g carbs 59g • sugars 41g • fibre 2g • protein 6g • salt 0.4g
Strawberry lemonade
Our version of this crowd-pleasing thirst-quencher is ideal for picnics, garden parties and barbecues. You can also elevate it if hosting a grown-up gathering. See below for our recipe.
MAKES 1.5 litres PREP 5 mins plus cooling COOK 5 mins EASY V
175g sugar
400g strawberries, hulled and quartered, plus extra whole strawberries to serve (optional) 200ml freshly squeezed lemon juice (the juice of about 4-5 lemons) ice, to serve
1 Tip the sugar and 1 litre water into a large saucepan over a medium heat and stir until the sugar has dissolved. Remove from the heat and leave to cool completely.
2 Put the strawberries in a blender and blitz to a purée. ( You can strain through a fine mesh sieve to remove any seeds, if you prefer.) Tip the strawberry purée into a large jug with the cooled sugar syrup and lemon juice, then stir to combine. Pour into glasses filled with ice and serve garnished with whole strawberries, if you like. Will keep chilled for a day.
Stir in 350-500ml gin or vodka according to preference in step 2, then serve in a punch bowl with a few cubes of ice for everyone to help themselves. Add more ice cubes as required to keep cold. (Makes 2-21/4 litres.) Alternatively, use the strawberry lemonade as a mixer and make drinks individually to taste.
Strawberry ice cream
Summertime calls for ice cream and it’s even better made with fresh strawberries. You don’t need any special kit for this either – whisking at intervals will do the job.
SERVES 8 PREP 10 mins plus 1 hr chilling and 4 hrs freezing COOK 20 mins EASY V
400g strawberries, stalks removed 1-2 tsp lemon juice
600ml double cream
300ml whole milk
150g caster sugar
5 egg yolks (freeze the whites for another recipe)
2 tsp vanilla extract
1 Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste – if the strawberries are quite tart, you’ll only need 1 tsp
2 Warm the cream and milk in a pan over a low heat until just steaming, not boiling. Set aside. Whisk the sugar and egg yolks in a heatproof bowl for 1-2 mins until pale yellow. Very slowly pour the hot cream mixture into the eggs, whisking continuously. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly – it should coat the back of the spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it, as the eggs will scramble. Transfer the mixture to a heatproof bowl. Cover and leave to cool for 10 mins, then chill for 1 hr.
3 Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon juice or vanilla.
4 Freeze the ice cream in an ice cream maker or container in the freezer. If you don’t have an ice cream maker, freeze for 4 hrs, whisking vigorously or blend in a food processor every hour to remove any ice crystals. Will keep frozen for up to two months
Enjoy a fresh take on ‘Seoul food’ from hot sauce entrepreneur and cookbook author Seji Hong photographs LOUISE HAGGER
Korean corn dogs (Gamja hot dog)
A much-loved street food that has become a worldwide sensation, Korean corn dogs are a savoury and slightly sweet treat featuring a hot dog sausage in a crisp panko breadcrumb coating.
SERVES 4 PREP 5 mins plus proving COOK 10 mins MORE EFFORT
4 jumbo hot dog sausages
120g panko breadcrumbs vegetable oil, for frying
For the dough
250g plain flour
100ml milk
1 egg
2 tbsp sugar
1 tsp baking powder
To serve white granulated sugar gochujang ketchup (see right)
1 Spear each sausage lengthways with a wooden skewer, leaving 10cm of the skewer sticking out.
2 Thoroughly mix the dough ingredients with 1 tsp salt in a large bowl, then leave to rise at room temperature for 1 hr. The consistency should be somewhere between a batter and a dough, leaning closer to the dough’s texture – thick and sticky.
3 Once the dough has risen, evenly coat your skewered sausages in it
– for ease, put the dough in a long glass and dunk the sausage in. The batter should adhere to the sausage without dripping off easily.
4 Spread the panko breadcrumbs out on a tray lined with baking paper and gently roll the doughcoated sausages in it, shaping the crumbs around the sausage.
5 Pour the vegetable oil into a deep pan (enough to cover the corn dogs) ensuring the pan is no more than a third full. Heat to 175C or until a cube of bread dropped into the oil browns in 30 seconds. Carefully lower the corn dogs in and fry for 5-6 mins until golden and crispy.
6 Using tongs, remove the corn dogs from the pan and drain on a wire rack. Sprinkle with white sugar and drizzle with gochujang ketchup.
This is the ultimate mash-up; the OG ketchup you love blended with gochujang for an extra kick! Use to accompany chips or burgers to elevate the ordinary to the extraordinary
SERVES 3-4 PREP 5 mins NO COOK EASY V
300g tomato ketchup
100g gochujang
1 tbsp golden syrup
1 tsp garlic, finely grated or crushed 1/2 tbsp soy sauce
1 Mix the ketchup, gochujang and golden syrup in a bowl until well combined.
2 Add the garlic and soy sauce and mix to incorporate. Taste and adjust the seasoning as needed. Will keep chilled in an airtight container for a month.
GOOD TO KNOW low fat
PER SERVING (4) 160 kcals • fat 0.5g • saturates 0.1g • carbs 36g • sugars 27g • fibre 1g • protein 2g • salt 2.8g
This sweet spicy dip is the perfect companion to roast or fried chicken, as well as Korean corn dogs (left).
This is a versatile dish that can be enjoyed on its own or paired with a side of steamed rice. A popular tradition is to mix the leftovers and sauce with warm rice to create a delicious fried rice dish.
Spicy stir-fried chicken (Dak galbi)
This is a flavour-packed dish, originating from Chuncheon in north-eastern South Korea, where boneless chicken thighs are marinated in a spicy sauce, along with sweet potatoes and other vegetables. It’s traditionally cooked over charcoal, giving it an amazing grilled flavour, but this stir-fried version is just as tasty
SERVES 2-3 PREP 10 mins plus at least 30 mins marinating COOK 15 mins EASY
500g skinless, boneless chicken thighs, cut into bite-sized pieces
250g sweet potato, sliced into rounds
vegetable oil, for frying
1 onion, sliced
80g white cabbage, cut into bite-sized pieces
200g tteokbokki tteok (Korean rice cakes, optional)
2 spring onions, chopped
2 red chillies, sliced
1 tbsp toasted sesame seeds lettuce or perilla leaves, to serve For the gochujang sauce
3 tbsp gochujang
2 tbsp coarse gochugaru (Korean red pepper powder)
2 tbsp soy sauce
1 tbsp sugar
1 tbsp honey
1 tbsp finely chopped garlic
1 tbsp sesame oil
1 For the sauce, mix the ingredients in a large bowl with 1 tbsp water. Add the chicken and sweet potato Chill for at least 30 mins.
2 Heat a large frying pan with 1 tbsp vegetable oil. Stir-fry the chicken and sweet potato for 5 mins Once the sweet potato is about half-cooked, add the onion, cabbage and rice cakes (if using) Stir-fry for around 5 mins, adding a little water to the pan to help prevent burning.
3 Once the vegetables are cooked, add the spring onions, chillies, sesame seeds and a pinch of black pepper. Stir-fry for a further minute, then remove from the heat.
4 Serve hot from the pan. Wrap in lettuce or perilla leaves.
Grandma’s cold spicy noodles (Kimchi bibim guksu)
This dish is a favourite for Koreans in the summertime. It is made with somyeon (thin wheat noodles) enjoyed cold with a blend of sweet, spicy and savoury flavours from the gochujang and sour kimchi. This recipe has been passed down from my grandma – I haven’t changed a thing! It is quick to prepare and stays true to its roots, preserving the love and care my grandma put into it.
SERVES 2 PREP 10 mins
COOK 10 mins EASY V
200g kimchi, chopped
200g somyeon (Korean thin wheat noodles)
1 hard-boiled egg, shelled and halved
1/2 cucumber, thinly sliced or julienned
toasted sesame seeds, to garnish
For the sauce
2 tbsp gochujang
2 tbsp white vinegar
1 tbsp soy sauce
1 tbsp kimchi juice
2 tbsp sugar
1 tbsp sesame oil
1 Put the kimchi in a large bowl with all the sauce ingredients. Mix until well combined.
2 Cook the noodles in boiling water following the packet instructions. Once cooked, rinse under cold running water. Drain.
3 Tip the cooked noodles into the bowl with the kimchi sauce and toss until evenly coated.
4 Transfer the noodles to serving bowls and garnish with the egg, cucumber, and a sprinkling of sesame seeds.
Recipes are extracted from Korean Made Easy by Seji Hong and not retested by us.
For an extra cool touch, serve the noodles over chilled ice cubes.
BBC Gardeners’ World presenter Adam Frost shares advice for growing your own tomatoes, chillies and cucumbers, all showcased in recipes from our food director Cassie Best photographs CHELSEA BLOXSOMEN
They’re easy to grow, but tomatoes taste best when grown in full sun. If you want to have a go, there are many different varieties to choose from, including cherry, plum and beefsteak, each with its own distinctive shaped fruit, flavour and culinary uses.
Roasted tomato, sweetcorn, thyme & feta cornbread
The method for making cornbread is more like making a cake than other yeasted breads, resulting in a fine, crumbly texture that is complemented here by the juicy tomatoes, crisp corn and soft, salty feta. Try this recipe as part of a summery lunch with salads, or with a slow-cooked beef chilli.
SERVES 8-10 PREP 20 mins
COOK 1 hr 5 mins EASY V ❄
300g tomatoes (a mixture of sizes and colours is nice), small tomatoes left whole, larger ones halved or quartered
1 large corn cob
2 tbsp olive oil
225g fine cornmeal
140g plain flour
1 tbsp caster sugar
2 tsp baking powder
500ml full fat natural yogurt
3 medium eggs
75g melted butter
200g feta
6 thyme sprigs, leaves picked
1 Heat the oven to 220C/200C fan/ gas 7. Put the tomatoes and corn in a roasting tin, drizzle with half of the oil, season with salt, and roast for 12 mins Will keep chilled for a day. Cut the kernels off the cob.
2 Reduce the oven to 200C/ 180C fan/gas 6. Line a 23cm cake tin or ovenproof frying pan with a large sheet of baking parchment. Tip the cornmeal, flour, sugar, baking powder and 1/2 tsp salt into a large bowl. Beat the yogurt, eggs and melted butter together in a small bowl using a fork. Pour the wet ingredients into the dry, then add most of the sweetcorn, feta and thyme (save a handful of each for the top). Mix together with a spatula until just combined.
3 Pour the batter into the prepared tin. Sprinkle over the reserved sweetcorn and feta, and arrange the tomatoes on top along with the rest of the thyme. Drizzle with the remaining oil, then bake for 50 mins until golden and a skewer inserted into the middle comes out clean, with no wet batter clinging to it.
4 Leave to cool in the tin for 10 mins, then cut into wedges and serve warm. Once completely cool, will keep in an airtight container for two days, or frozen for a month.
ADAM’S ADVICE ON GROWING YOUR OWN
Tomatoes are split into two main growing types: determinate (bush) and indeterminate (cordon). Bush types are often planted in pots or large hanging baskets and their stems trail around the edge. Cordon types are trained to grow tall around one main stem and are supported by a cane or stake.
If you grow cordon tomatoes, then you will need a stake or bamboo cane to support the plant, and you'll need to pinch out sideshoots to keep the plant fruiting on one central stem.
If you're a beginner gardener, it's best to grow bush tomatoes as you don't need to stake them, but they may need a little support for any stems that are in danger of snapping or touching the ground under the weight of their fruit.
To grow tomatoes, you need rich, fertile soil or large pots of peat-free potting compost, and a good sunny, sheltered spot. Water regularly and feed weekly with a high-potash fertiliser once the plants start to flower.
Leave tomatoes on the plants for as long as possible so they can ripen naturally, which greatly improves the flavour. Towards the end of the season, prune off the older leaves to let in more light and prevent grey mould fungus. When the weather turns cold, pick any remaining trusses to ripen indoors.
There are thousands of chilli varieties you can grow in a huge range of colours, shapes, sizes and levels of heat, from mild to extremely hot. Many have unique flavours, too, with some offering a hint of lemon and others having a more fruity taste.
Zesty prawn & green chilli ‘ceviche’
To make good ceviche at home, you need to use the freshest fish possible. This method lightly cooks the prawns before curing them to make sure any bad bacteria is destroyed. If you’re lucky enough to live near the sea, or have access to boat-fresh fish, you can replace the prawns with any fish you like and skip the cooking step. Serve as a starter or as part of a summer spread.
SERVES 4 PREP 20 mins plus 21/2 hrs chilling COOK 2 mins EASY
small bunch of coriander
5 limes, zested and juiced
50g ginger
1 garlic clove
1-2 green jalapeño chillies, frozen, plus 1 thinly sliced to serve
1 tsp sugar
400g raw king prawns
1 red onion, finely chopped
2 firm avocados, finely chopped
4 firm tomatoes, finely chopped corn tortilla chips, to serve
1 Twist the coriander leaves away from the stalks to remove, then put the stalks in a bowl and bash a few times with the end of a rolling pin to bruise them. Zest and juice the limes into the bowl. Finely grate in the ginger and garlic, then the frozen chillies (try a little of the chilli to see how hot it is first – you may only need 1 chilli if very hot). Add the sugar and 1 tsp salt, and stir to dissolve. Cover the bowl and chill overnight, or for at least 2 hrs, to let the flavours infuse.
2 Remove the black seam that runs along the belly of each prawn by making a small slit with your knife and pulling it out. Cut each prawn into 3-4 pieces. Heat a frying pan over a low-medium heat and cook the prawns until they just turn
lightly pink, no more than 1-2 mins.
3 Strain the spiced lime juice through a fine sieve or muslin into a large bowl. Add the prawns and toss well to coat. Cover and chill for 30 mins-1 hr, stirring every now and then, until cold.
3 Add the chopped onion, avocado and tomatoes, chill for another 30 mins, if you have time, or serve straightaway. Roughly chop the coriander leaves and stir through the ceviche, then pile onto a large sharing plate, scatter with the sliced chilli and serve with the tortilla chips for scooping.
TO KNOW low
2 of 5-a-day
Sow chilli seed indoors as early as January if you have a heated propagator, or from March if you don‘t. Transplant seedlings into individual 7.5cm pots when the first true leaves appear. Eventually, transplant them into 30cm pots of peat-free, multi-purpose compost. Wait until all risk of frost has passed before moving them to their final growing positions outside, in a sunny spot. For the hottest chillies, grow in a greenhouse.
Harvest
Chillies will be ready to pick from late summer. For the mildest flavour, pick chillies while they’re still green, leave them to mature for more heat.
If you have a glut of chillies, freeze them. You can then grate them straight into dishes. tip
Set aside some time for marinating and you’ll be rewarded with juicy meat, enveloped in a super-crispy coating
recipe
BARNEY DESMAZERY photograph CHELSEA BLOXSOME
What’s often considered fast food can be elevated to a higher standard with just a few simple tweaks to the spicing and the method. Here, we’ve tried to recreate the best elements of takeaway burgers, but emphasising everything that makes a great chicken burger so irresistible –particularly the crunch of the coating and the succulence of the chicken breast. As well as the technical side of the process, we’ve added extra flavour with subtle spicing that runs through both the marinade and the coating.
SERVES 4 PREP 30 mins plus at least 4 hrs marinating COOK 20 mins MORE EFFORT
2 large chicken breasts
sunflower oil, for deep-frying
For the spice mix
2 tbsp smoked paprika
2 tsp garlic granules
½ tsp chilli powder
½ tsp black pepper
1 tsp dried oregano
For the brine
500ml buttermilk
3 tbsp pickle juice from the gherkin jar (see ‘to serve’, right)
For the coating
150g plain flour
150g cornflour
For the sauce
6 tbsp mayonnaise, plus extra for the buns
1-2 tbsp hot sauce (we used buffalo hot sauce)
To serve
4 slices burger cheese
4 brioche burger buns
4 medium gherkins, sliced lengthways
1 First, make the spice mix by combining all the ingredients in a small bowl, then set aside. For the brine, whisk the buttermilk with the pickle juice, 1 tsp of salt and a third the spice mix in a plastic container or bowl until fully mixed. Cut each chicken breasts into two, about two-thirds up from the thinner end, so you have a thinner piece and a plump piece of chicken from each. One at a time, put the chicken pieces between two sheets of baking parchment and flatten out using a rolling pin until about until 2cm thick. Lower the chicken into the buttermilk mixture, then cover and chill for at least 4 hrs Will keep covered and chilled for up to 24 hours. 2 To make the coating, mix the plain flour and cornflour with the rest of the spice mix and 1 tsp of salt in a shallow dish. Make the sauce by mixing the mayonnaise with the hot sauce to taste, then set aside.
3 Fill a saucepan or deep-fat fryer with oil to a depth of 5cm, then heat until it reaches 175C, or until a small piece of bread dropped in quickly turns golden. When the oil is up to temperature, use tongs to lift a piece of chicken out of the buttermilk marinade, then dredge it in the seasoned flour until well coated Carefully, still using the tongs, lower it into the oil, then repeat with a second piece of chicken. Fry for 5 mins, until deeply golden and crisp on both sides. Lift the chicken out and drain on a tray lined with kitchen paper, then cover with a slice of cheese and put on a rack in a low oven to keep warm while you fry the rest of the chicken burgers 4 Split the buns, spread the cut sides with a little mayonnaise and toast in a large frying pan until browned and crisp. Once all the chicken is cooked, build the burgers. Spread the bottom halves of the buns with some of the sauce, add the chicken, lay over the slices of gherkin, spread the cut sides of the remaining bun halves with more sauce, then close the burgers. Serve straightaway with napkins.
PER SERVING 794
KEEP IT TENDER
Some recipes call for thighs for succulence, but we’ve gone with breast and kept it juicy by using a marinade.
Our spice mix brings the heat of chilli, smokiness of paprika, depth from garlic and a herby note of oregano. Using it in both the marinade and the coating amps up the flavour.
DIY BUTTERMILK
Buttermilk is a classic ingredient for a fried chicken marinade but isn’t always easy to come by. To make your own, mix 500ml whole milk with 2 tbsp non-alcoholic cider or white wine vinegar and set aside for 10 mins to thicken slightly.
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IN A PICKLE
Using the juice from the gherkin jar to add acidity to our brine is a great way to minimise food waste, and it adds extra tang to this rich dish.
CRISP IT UP
The plain flour in the coating acts like a glue and keeps it in a nice, thick layer, while adding cornflour makes it extra-crispy.
SAY CHEESE
We put it to a panel of taste-testers and they unanimously opted for cheese in their burger fors a lovely contrast to the crunchy coating.
TOAST FOR THE MOST
Toasting the buns is a must. Here, we take it a step further by frying them until crisp with a thin spread of mayonnaise. If this is a too much last-minute juggling, simply slide under the grill.
LESS IS MORE
Rather than piling the burger high with extra toppings that make it hard to handle, we keep it simple and ensure the chicken is the star act.
MELISSA THOMPSON
Our columnist finds a new way to enjoy sweet treats from I’ll Bring Dessert by Benjamina Ebuehi
recipe
BENJAMINA EBUEHI
Probably best to start with a disclaimer – I’m not a huge dessert fan. Sure, I love a slice of cake as much as the next person and ice cream is one of my favourite things, but at dinner I’m a starter-andmain rather than main-and-dessert person.
Benjamina Ebuehi is the opposite. She gives the impression that, at a meal, she’d forgo the first two courses altogether and just stick to pudding. In fact, in her third book, I’ll Bring Dessert, she goes as far as to say dessert “is the best part of a meal”. I disagree, but I’m happy to be convinced otherwise.
And such is her enthusiasm for the subject that, pages in, I find myself unexpectedly besotted with the sweet stuff too. Benjamina’s recipes excite in a way that is unusual with flavour combinations I’ve never seen before, but that aren’t simply different for difference’s sake.
It’s recipes such as hot honey peach shortcakes, hibiscus & buttermilk jelly, spiced orange chocolate mousse cake or peanut butter & blackberry tart that really grab my attention. They are recipes that on one hand feel familiar but at the same time are unlike anything else. I found myself nodding along and exclaiming, ‘Of course lemon tart would work brilliantly with basil cream.’
Benjamina, then a teaching assistant, reached the quarter-finals of Bake Off in 2016. On the show, she became known for how good her dishes looked, let alone tasted. Ever since, that has become her signature style; taking the adage ‘the eyes eat first’ and making sure they get a feast before the mouth gets in on it. Since Bake Off, she has gone on to write two other books, is a recipe columnist and food stylist.
In I’ll Bring Dessert, Benjamina provides a resource for doing just that – bringing something sweet to finish off the meal at any gathering. She says she is that person – either through volunteering or being volunteered – while when I host a get-together and people ask me what to bring, I will request they “bring something for dessert”. Usually I’d be content with a tub of ice cream, but I might just buy this book for my friends as a subtle hint for them to up their game.
Benjamina poses important questions when it comes to deciding what to bring to a gathering, such as what the vibe is, if there will be vegans and what to make with minimum effort but maximum flavour.
Spiced pineapple tart with bay cream (opposite) is right up my street and the perfect example of what this book can achieve. It calls for shop-bought puff pastry (only an experienced baker or masochist would attempt to make their own) with canned fruit and a mix of simple spices. It was really easy to make and the result is deceptively sophisticated, given how little prep there was. The spicing and bay notes in the cream elevated this dish into something dinner-party worthy, warming and moreish.
One of my favourite things about this book is how it breaks complicated processes down and pushes us, even as novice bakers, to be a bit more experimental. For someone who is more of an instinctive cook, baking can often seem scary but this book is like being shaken by your mate and told to chill out.
I genuinely can’t wait to cook more from it. Has it turned me into a dessert person after all? Slightly. I’d probably go for the starter-main-and-pudding option now, just to be on the safe side.
Melissa runs recipe project Fowl Mouths, striving to drive change in the food industry. She’s a vocal advocate for black and minority ethnic people in this field, and in 2022 won the PPA Writer of the Year award for her work on Good Food. Her debut book, Motherland, is out now.
@MelissaFood
pineapple tart with bay cream
There are some items that you’re guaranteed to find in most kitchen cupboards. Canned fruit is one of them. For me, it’s usually pineapple or peaches and as much as canned fruit can get a bad rap, it comes in so handy for those last-minute “not sure what to make for dessert” kind of moments.
Benjamina Ebuehi
SERVES 9 PREP 15 mins
COOK 35 mins EASY V
1 x 320g sheet of ready-rolled, all-butter puff pastry
1 egg, beaten
435g can of sliced pineapple in juice
50g light brown soft sugar
¼ tsp fresh grated nutmeg
½ tsp ground cinnamon
50g salted butter, melted
For the bay cream
250ml double cream
1 tsp light brown soft sugar
5 fresh bay leaves
1 Unroll the pastry onto a baking tray. Starting from one of the shorter ends, trim off 4 strips of pastry about 1cm wide. You’ll be left with one large square, then use the strips to make a border or frame for the square
2 Brush the edges of the square with a little egg before laying the strips of pastry on top. Trim the ends to get a neat square. Prick the inside of the frame all over with a fork, then chill while you prepare the filling. Heat the oven to 200C/180C fan/gas 6.
3 Drain the pineapples and discard (or drink) the juice. In a bowl, mix the sugar, nutmeg and cinnamon together.
4 Brush the pastry base with some of the melted butter and top with half of the sugar mixture. Arrange the pineapple on top – you’ll have to halve or quarter some slices to fill in gaps. Brush the pineapple with more melted butter and sprinkle the remaining sugar mixture on top.
5 Brush the pastry frame with beaten egg and bake for 30-35 mins until the pastry is well browned. Leave to cool.
6 For the bay cream, put the cream, sugar and bay leaves in a small pan and heat gently to dissolve the sugar. Remove from the heat, cover and leave to infuse for at least 15 mins. Serve the cream chilled or gently reheat until warm
Instead of the usual white flour, try baking with British-grown, regeneratively farmed options which are also more exciting on the palate words and recipes AILSA BURT photographs HANNAH TAYLOR-EDDINGTON
Grains, in various forms, have been grown for thousands of years and we have access to a huge variety. Even so, we mainly stick to the white wheat versions, forgetting ancient wholegrain flours which are often healthier and more nutritious.
Generally speaking, mass-produced white flour loses nutrients through processing, though some are replaced through fortification. Often, non-coeliac gluten-sensitive people find whole grains like spelt and rye easier to digest and don’t see the same side effects as they would with white, mass-produced flours. When it comes to the health of the soil used to grow wheat, that can be harmed by growing just one type, which makes the crop more susceptible to disease. There are companies, like Matthews Cotswold Flour (cotswoldflour.com), who are shifting gears as they push to be more sustainable by
growing a large range of crops and using energy-efficient technology to reduce their carbon footprint to net zero. They champion regenerative practices with their farmers to not only bring diversity back to the soil but improve its overall health resulting in better-for-you flours.
Growing a wider variety of grains is also better for wildlife. An easy swap you can make to support this drive is to use white spelt flour in place of plain (which is generally easier to work with than wholegrain varieties). Source local-grown and milled flours that have been produced using regenerative farming practices, or organic ones (check the label), or seek out a new grain to try. Making your own bread is a rewarding experience and a great chance to try out these lesser known wholegrains. Check out the bbcgoodfoodme.com for recipes or try making the spelt swirls opposite.
Try these savoury bakes for a picnic or just to liven up your lunchbox.
MAKES 16 PREP 30 mins plus cooling and at least 2 hrs proving COOK 35 mins MORE EFFORT V
600g white spelt flour, plus extra for dusting
1 tbsp caster sugar
7g sachet dried fast-action yeast
100g butter, cubed
250ml milk
2 eggs, beaten
2 tbsp Marmite
For the filling
250g red leicester cheese, grated
10g chives, finely chopped
1 red onion, very finely chopped
1 Combine the flour with the sugar, yeast, 1 tsp salt and a pinch of black pepper in a large bowl. Melt the butter in the milk in a saucepan over a low heat. Leave to cool slightly
2 Pour the milk mixture into the flour, then most of the egg (reserving 2 tbsp) Mix in a stand mixer on a low speed for 10-12 mins to create a smooth dough that doesn’t stick to the sides of the bowl. Alternatively, bring the dough together in a large bowl using your hands. Tip out onto a lightly floured surface, and knead for 10-12 mins, until elastic and smooth. Cover and leave in a warm place for 1-2 hrs until doubled in size.
3 Line a deep, 20 x 30cm roasting tin with baking parchment. Mix the red leicester, chives and onion with some black pepper. Tip the dough out onto a lightly floured surface
and knock back. Then roll out into a 35 x 55cm rectangle. Scatter over the cheese mixture, leaving a 1cm border. Roll up, from the long side and, using a serrated knife, cut into 16 rolls. Put into the roasting tin, swirl side up, and cover. Leave to rise in a warm place for 1-2 hrs until doubled in size
4 Heat the oven to 190C/170C fan/ gas 5. Brush with the remaining egg and bake for 25-30 mins until golden. Heat the Marmite in a small saucepan over a low heat, stirring until liquid, then brush over the warm buns. Leave to cool then serve. Will keep in an airtight container, in a cool place, for up to three days.
Pick up clever tips and tricks to boost your kitchen confidence
As the weather starts to improve, barbecued spatchcocked chicken is one of my favourite ways to cook chicken. I love a herb-fed chicken, which can be bought online direct from the farm and has so much flavour. You can order it spatchcocked, or attempt it at home [visit bbcgoodfoodme.com for guidance].
Submerge your chicken overnight in a simple salt brine, with whatever aromatics you like. At the Camberwell Arms, we use lemons, garlic, thyme and a little bit of sugar. Brining seems like a faff, but the result is a perfectly seasoned, super-juicy chicken. Light your barbecue, leaving a patch of the grill without charcoal. Once the coals have gone white, grill the chicken, skin-side down, until it’s starting to char just a little, flip it and put it over the non-coal filled part of the grill, then put the lid on. Make a glaze by heating some honey, Aleppo chilli flakes, lemon zest, garlic, lots of black pepper, thyme, and butter in a pan. Every 5-10 mins, brush the chicken with the glaze. It will take 30-45 mins to cook, depending on how hot your grill is. Take it out and leave to rest under some loose foil. To serve, get a big knife and chop the chicken into pieces on the bone. Plenty of cold beer is a must.
Mike Davies is chef-owner of The Camberwell Arms @thecamberwell arms
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Making your own dressing is a quick way to elevate summer dishes explains cookery expert Helena Busiakiewicz
Lettuce needs washing. Not just to clean it of any soil or grit but just like when we go cold-water swimming, plunging it into icy water revives it. Once washed, drying lettuce properly without a salad spinner can be a pain – the best way we’ve found is to wrap it in a tea towel, take it outside and spin it round. So they aren’t essential as you can do it by hand, but if you eat a lot of salad, a salad spinner does make things a lot easier. The downside is they are quite bulky and take up precious cupboard space, but there’s a solution to this – buy one that the spinning mechanism can easily be lifted out of so that bowl also doubles up as a salad serving dish.
Summer is here which means a salad is the perfect thing for dinner. The real joy of a salad, in my opinion, comes through the dressing it’s served with. It helps the leaves and vegetables sing and keeps you coming back, bite after bite.
A good dressing should be a balance of fatty, salty and acidic with just a touch of sweetness. Dressings are emulsions, a just-about stable mixture of things that don’t really want to come together – in this case, oil and acid. The acid comes in the form of vinegar or citrus juice. What we need to bring the two together is a helping hand – and this is where mustard comes in. Mustard is a natural source of lecithin, which helps the process of emulsification. Simply, it helps bring the
dressing together, making it creamy and thick.
A quick and easy way to make a dressing is to shake it in a jam jar, then keep it in the fridge ready to be shaken up and used at a moment’s notice (see our recipe below).
Season your salad leaves first, then use clean hands to toss with the dressing in a very large bowl, so each leaf is coated.
Speedy salad dressing
Put 1 tbsp wholegrain mustard in a jar and add 90ml olive oil. Add the juice of 1/2 lemon and a pinch of sugar, then season. Put the lid on tight, shake well, then pour over your salad leaves. Recipe is easily doubled. Will keep chilled in the jar for five days.
A good ratio to remember for making your own dressings is three parts oil to one part acid (vinegar or lemon juice, for example). Once you remember 3:1, you can get creative, adding chopped herbs, spices or even tahini.
3 x parts 1 x part
Gooseberries are at their best right now. They come in many varieties – the ones available in supermarkets tend to be the more tart green varieties, ideal for cooking with. However, sweeter golden and red dessert varieties can be found in farm shops and eaten raw. Gooseberries are often added to drinks and desserts as a compote or purée, as well as being made into jams, chutneys and sauces in savoury dishes. They pair well with other seasonal fruits such as strawberries.
If you’re picking gooseberries, remember the bushes are prickly, so wear gloves. Rinse them thoroughly in cold water before snipping off the tops and tails with scissors.
For a basic compote, gently heat 500g gooseberries with a splash of water or the juice of 1/2 lemon and 100g golden caster sugar in a pan until the sugar dissolves, then bring to a simmer. Cover and cook for 3 mins or until the fruit collapses but is still holding its shape, or cook longer for a smoother purée. Leave to cool.
If you’re lucky to have a glut of gooseberries or you just want to extend their short season, freezing them is easy. Once washed and prepped, place the gooseberries on a tray and spread out so they don’t bunch together (unless you’re planning to make a compote or purée, in which case it doesn’t matter). Freeze for 1-2 hours or until frozen, then separate and portion into freezer bags. To separate the berries further, give the bag a little shake after an hour and return to the freezer.
We asked five Team GB Olympians what they enjoy cooking at home, so you can eat like a champion too photographs TARA FISHER
SERVES 2 PREP 5 mins plus up to 24 hrs marinating COOK 15 mins
EASY
2 turkey escalopes or chicken breasts (about 350g)
1 tbsp chipotle paste
1 lime, zested, 1/2 juiced, 1/2 cut into wedges to serve
2 tsp olive or rapeseed oil
85g spelt grains
50g quinoa
1 avocado, halved and thinly sliced
2 tomatoes, chopped handful of sprouted seeds (stocked alongside salad at supermarkets)
4 tbsp thick Greek yogurt
1 Coat the turkey in 2 tsp of the chipotle paste, lime zest, oil and some seasoning. Marinate in the
fridge for up to 24 hrs. Will keep covered and chilled for a day.
2 Cook the spelt grains and quinoa according to pack instructions. Drain and divide between two bowls
3 Meanwhile, heat a griddle pan over a medium heat and cook the turkey for 7-8 mins on each side, until cooked through. Alternatively, cook in the air-fryer set to 200C for 12 mins, turning halfway through cooking. Use a meat thermometer to check the internal temperature reaches 70C. Once cooked, cover and leave to rest for at least 5 mins
4 Slice the turkey and arrange on top of the grains. Squeeze lime juice over the avocado and serve alongside the turkey, tomatoes and sprouted seeds. Mix the yogurt with the remaining chipotle paste and add a little to each bowl. Serve lime wedges on the side to squeeze over.
What do you eat to start the day?
If I have breakfast, I start my day with eggs. I love a five-egg omelette seasoned with garlic and chilli, along with peppers.
Do you have a signature dish?
I adore jerk chicken – it’s even better when someone cooks it for me!
What’s your favourite treat food?
I have a sweet tooth, so my favourite treat is apple crumble and custard. However, I try to balance it with lots of training.
What does a typical day of eating look like when you’re in training?
I usually kick off with fasted cardio, short sprints, or martial arts for about an hour. My first meal comes at noon, typically an omelette with vegetables. In the afternoon, I hit the weights, followed by a dinner of grilled turkey, spelt grains, and avocado. I prefer lean options so I can indulge in a dessert like ice cream or crumble whenever I fancy it.
Olympian, Lutalo Muhammad, represented Team GB in Taekwondo in the 2012 games, winning a bronze medal, then the 2016 games, winning silver. He holds the title of the most successful male in British taekwondo history. This summer, Lutalo was on EuroSport covering the Paris Olympics 2024 with Greg Rutherford and Laura Woods @LutaloMuhammad
Hot smoked trout scramble with rocket salad
SERVES 2 PREP 4 mins
COOK 13 mins EASY
1 tbsp extra virgin olive oil
1/2 lemon, juiced
1 tsp Dijon mustard
1/2 shallot, thinly sliced
2 tsp capers
80g rocket
6 eggs splash of milk knob of butter, for frying
2 slices dark rye bread (or another high-fibre bread of your choice)
200g hot smoked trout or salmon, flaked into chunky pieces
1 Whisk the oil, lemon juice and mustard with a pinch of salt in a large bowl. Add the shallot, capers and rocket, but don’t toss together until you’re ready to serve
2 Whisk the eggs in a bowl with a pinch of salt and a splash of milk. Melt the butter in a frying pan and pour in the eggs, cook over a low-medium heat, stirring often with a spatula, until the eggs are just set
3 Meanwhile toast the bread and put one on each of two plates. Top with the scrambled eggs and flaked trout, and serve the tossed rocket salad on the side.
What do you eat to start the day?
If I’m being healthy, I like to start the day with fish (smoked trout, smoked salmon or kippers), eggs and a rocket salad. For a sweet treat I love a pain au chocolat. And coffee, always.
Do you have a signature dish?
It would have to be a big fluffy American pancake stack or French toast covered in chocolate sauce and maple syrup.
What’s your favourite treat food?
A big Texan-style barbecue with all the sides including mac ’n’ cheese and cornbread. I also love sour sweets!
What does a typical day of eating look like when you’re in training?
I often fast so I skip breakfast, then lunch is usually a tuna salad. I use my barbecue all year round so dinner would be some barbecued chicken and veg, sometimes with some rice if I’m eating carbs. Then for dessert I’ll have a bowl of fruit and Greek yogurt with nuts or chia seeds.
SERVE 2 PREP 5 mins
NO COOK EASY V
1 banana
100g mixed berries, fresh or frozen
2 tbsp porridge oats
350ml soya milk, or another milk of your choice
1 tbsp pea protein powder, or another protein powder of your choice (optional)
1 tsp honey (optional)
Peel the banana and put it in a blender. Add the other ingredients, along with a couple of ice cubes. Put the lid on and blend until smooth, then pour into two glasses and enjoy.
Will keep chilled for up to a day
What do you eat to start the day? I like to have two pieces of sourdough, scrambled eggs, beans and mushrooms, and a flat white with honey.
Do you have a signature dish? I love to make rice and peas, jerk chicken, and steamed cabbage.
What’s your favourite treat food? It would have to be an Indian curry or sticky toffee pudding.
What does a typical day of eating look like when you’re in training? I always start the day with eggs. Lunch is usually something like beef teriyaki noodles and stir-fried veg.
I’ll have a snack in the afternoon, maybe a berry smoothie with pea protein and soya milk. Then for dinner, chicken thighs, salad and orzo.
SERVES 2 PREP 15 mins
COOK 5 mins EASY
120g fine green beans
200g can tuna in olive oil
1 tbsp extra virgin olive oil
1 lemon, zested and juiced
1 tbsp red wine vinegar
1 tsp Dijon mustard
400g can borlotti beans in water, drained 1/2 red onion, sliced
1 stick of celery, finely sliced on an angle, plus a few leaves
50g pitted green nocerella olives small bunch of parsley, chopped
1 Bring a small pan of water to the boil. Cook the green beans for 1 min, then drain and run under cold water
2 Pour about 1-2 tsp oil from the tuna into a large bowl, add another 1 tbsp from a bottle, then the lemon zest and 2 tsp of the juice along with the wine vinegar and mustard. Season and whisk until smooth
3 Tip the green beans, tuna, borlotti beans, onion, celery, olives and parsley into the dressing and toss together. Serve topped with the celery leaves. If packing up for lunch, store the dressing and salad separately and toss together just before eating Will keep chilled for a day in an airtight container.
What do you eat to start the day? I always start my day with a banana and a cup of tea before I leave the house.
Do you have a signature dish? My signature dish is a beef rendang.
What’s your favourite treat food? I am a sucker for cheesecake.
What does a typical day of eating look like when you’re in training?
If training is in the evening, typically I will make sure I have something small to start with, like a banana, followed by a lunch of tuna, bean and olive salad with pitta and dips. Before training I will have some yogurt and nuts, and then the bigger meal after training normally has chicken or salmon, rice and veg.
SERVES 2 PREP 15 mins COOK 45 mins EASY
2 tbsp olive or rapeseed oil
2 tbsp sundried tomato purée
2 tbsp red wine vinegar pinch of chilli flakes, plus extra to serve (optional)
2 sprigs rosemary, leaves picked and finely chopped
2 chicken breasts, skin on if possible 1 courgette, halved lengthways and sliced
1 pepper, any colour, chopped 250g cherry tomatoes, halved 4 garlic cloves, in their skins 180g wholewheat pasta parmesan, finely grated and drizzle of extra virgin olive oil, to serve
1 Heat the oven to 190C/170C fan/ gas 5. Mix the oil, tomato purée, vinegar, chilli flakes, rosemary and some seasoning in a roasting tin. Turn the chicken in the paste to
What do you eat to start the day?
I normally eat a bowl of porridge with honey, peanut butter and blueberries.
Do you have a signature dish?
Not sure if this is a signature dish, but I love making chicken and halloumi gyros, with lots of veg and homemade tzatziki.
What’s your favourite treat food? For something sweet, a warm chocolate brownie. For something savoury, pizza.
coat, then tip in the veg and garlic, toss again and put the chicken on top of the veg. Roast for 20-25 mins until the chicken is cooked through. Set the chicken aside on a plate loosely covered with foil
2 Return the veg to the oven for another 15 mins while you cook the pasta. When the veg is softened and has charred a little, remove from the oven. Squeeze the garlic cloves from their skins into the tin and mash to a paste with a fork. Squash some of the tomatoes as well, add a splash of pasta cooking water, then mix to make the veg saucy, scraping any veg stuck to the tin into the sauce
3 Drain the pasta and tip it into the roasting tin, toss through the sauce and season. Serve the pasta in shallow bowls, slice the chicken and serve on top of the pasta. Finish with a drizzle of olive oil, a little grated parmesan and another pinch of chilli flakes, if you like
What does a typical day of eating look like when you’re in training?
My diet varies a lot depending on the type of training I’m doing. After my porridge I might have something like cheesy tomato pasta with chicken and lots of veg for lunch. Dinner generally includes a good amount of carbs, protein and veg, like a chicken and chorizo risotto. For something sweet, I’ll have yogurt or kefir with berries, granola and honey. I also snack throughout day on things like bananas, chocolate protein shakes and protein bars.
Six members of Paralympics GB share their favourite snacks and meals for boosting energy photographs
At the 2016 Games in Rio, Kadeena became the first person in 32 years to win two golds in two different sports. She set new world records in both events, cycling faster than Team GB’s able-bodied riders. She also won Celebrity Masterchef in 2021. @Kad21
What do you eat to start the day?
I’m a brunch girl, so a bit of scrambled eggs on toast and maybe smoked salmon.
Do you have a signature dish?
A soy caramel molten fondant cake with homemade vanilla ice cream.
What’s your favourite treat food? Cake. I’ve got a real sweet tooth.
What does a typical day of training food look like?
In the morning I like shakshuka, pitta or overnight oats. For lunch I’ll have sweet potato, salmon and veg or a tuna pasta snack pot. In the evening I like white fish, either cod or sea bass with something like Jamaican cabbage. Throughout the day I’ll also have protein yogurts and protein shakes after my training sessions. After dinner I’ll have homemade protein ice cream.
Lemon butter baked white fish with shredded hispi cabbage
SERVES 2 PREP 15 mins COOK 20 mins EASY
2 fillets sustainable white fish
1 lemon, 1/2 thinly sliced and 1/2 cut into 2 wedges
25g butter
300g new potatoes, halved
1 tbsp olive oil
1 red pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
1 carrot, julienned or finely sliced
2 garlic cloves, finely grated or crushed
1/2 tsp chilli flakes
few sprigs of thyme, leaves picked 250g hispi or green cabbage, cored and finely sliced chopped parsley, to serve (optional)
1 Heat the oven to 180C/160C fan/ gas 4. Lay the fish in a roasting tray, season with salt and pepper, then lay the lemon slices on top and dot the butter over. Bake for 15-20 mins until cooked through
2 Meanwhile, put the potatoes in a pan of boiling salted water and simmer until cooked through, around 12-15 mins.
3 While the fish and potatoes are cooking, put the oil in a large saucepan and fry the peppers and carrot for 8-10 mins over a medium heat until softened, then stir in the garlic, chilli and thyme. Season and cook for 1 min before adding the cabbage and 3 tbsp water, then cook for another 2-3 mins until the cabbage is softened.
4 Serve the fish on top of the veg, drizzle the lemony juices over the potatoes and scatter over the parsley. Serve with the lemon wedges to squeeze over
At age 12, Thomas was diagnosed with neurofibromatosis (where benign tumours affect nerves and coordination). At age 18, he became the 100m sprint champion at his first Paralympic Games in Tokyo.
@ThomasYoungT38
What do you eat to start the day?
On a training day I like a fish toastie, typically tuna or sardines, along with some fruit and a bowl of Cheerios.
Do you have a signature dish?
I’m very lucky that my parents cook my food. They make a great beef stew!
What’s your favourite treat food?
I love a ‘Maccies’ after a race.
What does a typical day of training food look like?
I’ll eat breakfast, train, then have chicken and rice. My dinner varies, but usually consists of meat for protein, rice or potatoes for carbs and green veg to aid recovery and fuel me for the next day.
SERVES 2 PREP 5 mins
COOK 1-2 mins EASY
4 medium slices sourdough bread
1 garlic clove, halved
1-2 large ripe tomatoes (120g) 120-140g can sardines in olive oil
1/2 red onion, finely sliced
8 black olives, halved handful of parsley, finely chopped
Toast the bread, then rub with the cut side of the garlic clove. Grate the tomato over the bread and spread over each slice. Top with the sardines and a few tablespoons of the olive oil before scattering over the onion slices, olives and parsley.
MAKES 12 PREP 10 mins
COOK 30 mins EASY V
Born with club foot, Jonathan went on to become a three-times World (and currently reigning) Paralympic high jump champion. @BroomEdwardsT44
What do you eat to start the day?
On a heavy training day my go-to is some overnight oats with coconut yogurt, berries and creatine powder.
I’ll add in some mixed nuts and Biscoff spread and have that with my morning coffee. On my off-days, I mix it up with some avocado toast with bacon and roasted tomatoes.
I’ll forgo breakfast and intermittently fast through until lunchtime on days leading up to competition time.
Do you have a signature dish?
An Indonesian prawn and rice dish with smashed pickled cucumber that I discovered years ago. It’s the right balance of flavour and spice.
What’s your favourite treat food?
I am quite good at not over indulging, but I do have a sweet tooth. I feel
incomplete if I don’t have some chocolate after dinner. I also love those pink and blue fizzy bottles you can get from the sweet shop.
What does a typical day of training food look like?
Following breakfast and my morning session, I’ll grab a flat white from my local coffee shop, as well as a fancy sausage roll. After training, I’ll have some good quality protein, like steak, chicken or fish, and pair it with either rice or pasta. I’m a bit of a bread and butter snob so will sometimes just have that alongside my protein source and vegetables – I have a bread-maker.
What are your go-to energyboosting snacks?
A peanut butter and maple syrup flapjack! If I can’t make my own, I’ll grab one for on the go.
125g unsalted butter, plus extra for the tin
125g maple syrup
125g crunchy peanut butter
150g golden caster sugar
350g porridge oats
1 Heat the oven to 180C/160C fan/ gas 4. Butter and line a 20cm square tin with baking parchment. Melt the butter in a saucepan over a low heat, then stir in the maple syrup. Remove from the heat and leave to cool for a few minutes before stirring in the peanut butter.
2 Combine the sugar and oats in a bowl, then make a dip in the centre and pour in the butter mixture and mix until combined. Tip into the prepared tin and press down gently to flatten. Bake for 25-30 mins until golden, then remove from the tin and leave to cool completely before cutting into 12 pieces.
At only 15 years of age, Maisie broke the world record in 100m breaststroke and has since become a double Paralympic swimming champion. She was born with achondroplasia (a condition that affects bone development). @MaisieSN_
What do you eat to start the day?
I like to keep things pretty basic for breakfast, so I’ll usually have a yogurt with some fruit and cereal.
Do you have a signature dish?
I’m very fortunate to still live at home and have amazing meals cooked by my mum, however I would say I make a yummy pasta bake and good fajitas.
What’s your favourite treat food?
A cheeseburger with grilled onions and fries!
What does a typical day of training food look like?
I like to keep a balanced and varied diet when I’m training. I tend to have a similar lunch each day like a chicken bagel or classic beans on toast and then have a larger meal like a pasta dish after training to refuel, ready for the next day
MAKES 2 PREP 5 mins NO COOK EASY
1 ripe avocado
1 tsp olive oil
1/2 lime, juiced
4 cherry tomatoes, finely chopped 2 sesame bagels
100g cooked chicken, shredded 30g fresh spinach
1 Lightly mash the avocado, then mix in 3/4 tsp oil, lime juice and cherry tomatoes. Season and set aside. Slice the bagels, then toast until lightly golden.
2 Spread the avocado mix onto one half of each bagel, then top with the chicken and spinach. Drizzle the remaining oil over the remaining bagel halves, then press down on top of the spinach.
SERVES 4 PREP 10 mins
COOK 20 mins EASY
3 chicken breasts (around 550g), finely sliced
2 tsp Mexican-style, taco or fajita seasoning
2 tsp olive oil
8 large tortilla wraps
For the elote-style sweetcorn
200g frozen sweetcorn, defrosted
4 spring onions, sliced
1 lime, juiced
3 tbsp mayonnaise
1/2 tsp chilli powder
For the rice
250g pouch basmati and wild rice (or the same in cooked weight)
1 large ripe tomato, finely chopped handful of parsley, finely chopped
1 Heat a large frying pan over medium-high heat and dry-fry the sweetcorn until beginning to char, around 4-5 mins. Tip into a bowl and mix in the spring onions, lime juice, mayo and chilli powder with a good pinch of salt and pepper Stir well to coat the corn. Set aside.
2 Cook the rice following pack instructions, then combine with the tomato, parsley and a good pinch of salt and a grinding of black pepper.
3 Coat the chicken in the Mexicanstyle seasoning, then heat the oil in a large frying pan over a medium heat and cook the chicken until cooked through. Set aside.
4 Heat the tortilla wraps, then pile on the rice, sweetcorn and chicken.
GOOD TO KNOW
While working as a chef in 2017, Callum was in a near-fatal motorcycle accident and his left leg was amputated above the knee. He competed in Nordic skiing at the 2022 Games in Beijing, but debuts as a para cyclist this summer in Paris. @deboysc
What do you eat to start the day?
Either porridge, honey and berries,or a bagel with loads of crunchy peanut butter and blackcurrant jam.
Do you have a signature dish?
I love to make an authentic-style carbonara – I don’t use guanciale but it’s close enough! Getting it balanced and just right can be tricky but so worth it.
What’s your favourite treat food?
I’ve got a really sweet tooth, apple crumble and custard is up there in my favourites but after a trip to Italy, I’m obsessed with gelato.
What does a typical day of training food look like?
For breakfast I’ll have a bagel or porridge, then after training a protein shake, and for lunch I’ll eat chicken wraps, salad and rice. My go-to pre-training snack is a peanut butter and jam bagel or yogurt and granola, then for dinner I like salmon teriyaki noodles with mixed vegetables and roasted broccoli. Before bed I’ll have a yogurt with a cuppa.
A wheelchair fencer with a rare disorder that means he has limited use of one leg, Oliver won bronze in the men’s team épée and silver in the men’s team foil at the last Paralympics. After taking home gold in the European Championships in 2022, he’s aiming for the top medal in Paris. @OliverLamWatson
What do you eat to start the day?
Fruit, the more tropical the better, like papaya. And a black coffee.
Do you have a signature dish?
Pasta aglio e olio – that’s garlic and oil to you and me but I’d have to say it’s probably what I’m best at. It’s very simple and super-fun to make.
What’s your favourite treat food?
It’s hard to pick one favourite. I love tortilla chips with a homemade salsa. I also like veal Milanese, or dumplings.
What does a typical day of training food look like?
I only really have black coffee and fruit before 12. Then I’ll have my packed lunch, usually some sort of rice or grain with vegetables and chicken, or another protein. Then dinner is usually something similar, I like to try and have a variety of different fruits and vegetables each day. Often I’ll have a protein shake too, and a cup of tea in the evening, decaf usually.
SERVES 4 PREP 5 mins
COOK 20 mins EASY
75ml extra virgin olive oil
4 rashers streaky bacon
400g spaghetti
6 large garlic cloves, finely grated 25g fresh parsley, finely chopped
1 Heat 1 tsp of the oil in a non-stick frying pan and cook the bacon over a medium heat for 5-6 mins until crisp. Remove from the heat, leaving the oil behind. Set aside to drain on kitchen paper, then when cool enough to handle, finely chop.
2 Bring a large pan of salted water to the boil and cook the spaghetti following pack instructions.
3 A few minutes before the pasta is ready, pour the rest of the oil into the pan and cook the garlic over a medium-low heat for 1-2 mins until fragrant and beginning to brown (don’t let it burn or it will taste bitter).
4 Drain the pasta, reserving a little pasta water, and tip into the garlic oil
Scatter in the parsley and fold together, adding a splash of pasta water to loosen, if needed. Spoon into bowls and scatter over the bacon.
Do you have a
It’s a big talking point, but with so many myths to dispel, our experts explain how to intepret your symptoms
words JO WILLIAMS compiled by ISABELLA KEELING
The most effective way of identifying an intolerance is through an elimination diet
Allergy and intolerance: what’s the difference?
An allergy has an acute, almost immediate reaction, the worst of which is anaphylaxis. Food intolerance is less severe and more difficult to diagnose. An intolerance usually occurs because the body is lacking an enzyme that’s needed to digest certain food. Symptoms include bloating, headaches and rashes. Skin-prick testing and blood tests are available but the most effective way of identifying one is through an elimination diet.
This trial-and-error approach involves monitoring symptoms when you eat. Once you identify the problem, you can remove it from your diet to see if symptoms are improved or not.
The main culprits
This natural sugar is found in fruit, honey and some syrups. If you suspect a sensitivity to it, try to avoid sucrose (table sugar), fruit juices and sorbitol.
This common intolerance causes digestive upsets, such as bloating. You may need to eliminate flour-based products as well as foods containing wheat. Levels of intolerance vary – some people can tolerate alternative grains, like spelt or kamut.
This is the glue-like protein found in grains, such as wheat, rye and barley. Some people are intolerant to the gluten in these grains, others find wheat the trigger. A diet high in refined carbohydrates may contain large quantities of gluten, which effectively ‘glues up’ the digestive system. If you can’t tolerate gluten-containing grains, try rice, corn or potato flour.
Glucose intolerance is the term given to metabolic conditions
which cause elevated blood glucose (sugar) levels. If you have impaired glucose tolerance or impaired fasting glucose, your body is not using glucose properly. This may result in higher than normal blood sugar levels – known as hyperglycemia. Symptoms include excessive thirst, dry mouth, fatigue, blurred vision and frequent urination. It is important to seek medical advice if you suspect you have an intolerance to glucose.
Animal milks contain lactose and the body produces an enzyme in our gut called lactase to digest it. Without sufficient lactase, you may experience bloating, wind and diarrhoea. Those who are lactose-intolerant may be able to tolerate a small amount of butter, cheese or yogurt while others need to totally avoid dairy.
Intolerance is linked to an enzyme deficiency that makes it hard for the body to break down alcohol. It may be caused by sulphites or preservatives, as well as the food the alcohol is actually made from (such as the grains from whisky). Red grape is a common trigger. Symptoms can include nasal congestion and skin flushing.
This occurs naturally in certain foods and some foods act as histamine liberators, effectively stimulating our body to release histamine. We produce an enzyme to break down histamine and manage our overall load. Some people do not produce enough, so when they eat histaminecontaining or liberating foods, they suffer symptoms such as headaches, skin rashes, itching and abdominal pain. Foods high in histamine include cheese, tofu, soy sauce, processed meats, smoked fish and chocolate.
It is present in bread, baked products and alcoholic beverages. Intolerance symptoms include fatigue, irritability, stomach cramps, bad skin and indigestion.
These are natural chemicals made by plants, and found in prunes, broccoli and cumin. Although less common, people with an intolerance cannot handle even small amounts without experiencing side effects.
How to follow an elimination diet
Remember the three ‘R’s as you undertake the process.
1 RECORD
Note what, when and how you eat as well as any symptoms, over a seven to 14-day period. Be thorough, including condiments and drinks, too.
Assess your findings to decide what may be causing problems. If you suspect wheat or gluten, speak to your GP about testing for coeliac disease. If it could be lactose or fructose, your GP may suggest a hydrogen breath test.
2 RESTRICT
Once you know your triggers, go for alternatives like gluten-free bread or dairy-free milk, then restrict the suspect foods while continuing to monitor. If you identified multiple triggers, this may take a few months.
3 RE-INTRODUCE
This helps confirm any suspicions and your tolerance threshold. On day one, re-introduce the suspect food but only a third of your normal portion – you can increase the amount gradually over time. If you do get symptoms, wait until you are symptom-free before you try the next test food.
An elimination diet should be used for as short a time as possible to ensure a balanced, varied diet and minimise any detrimental impact on levels of your beneficial gut bacteria.
Burrito bowl with chipotle black beans
As well as being packed with protein, this is dairy- and gluten-free. You could also make it vegan by swapping the honey for agave syrup.
SERVES 2 PREP 15 mins COOK 15 mins EASY V
125g basmati rice
1 tbsp olive oil
2 garlic cloves, chopped
400g can black beans, drained and rinsed
1 tbsp cider vinegar
1 tsp honey
1 tbsp chipotle paste
100g chopped curly kale
1 avocado, halved and sliced
1 medium tomato, chopped
1 small red onion, chopped
To serve (optional) chipotle hot sauce coriander leaves lime wedges
Our content producer Isabella Keeling specialises in health matters. You may have spotted her on our Instagram, talking about oat milk, popular diets and her favourite healthy snacks. @goodfoodeveryday
1 Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle paste. Season and warm through for 2 mins.
2 Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with the hot sauce and coriander sprinkled on top and the lime wedges on the side to squeeze over.
Vegan paella
We’ve cut out seafood and meat from this version of the Spanish classic, but it’s still big on flavour.
SERVES 4 PREP 20 mins
COOK 30 mins EASY V
2 generous pinches of saffron
1 tbsp tomato purée
2 tsp vegetable bouillon powder
2 tbsp rapeseed oil
2 onions (320g), finely chopped
2 red peppers, deseeded and diced
3 garlic cloves, finely grated
2 tbsp thyme leaves
200g brown basmati rice
2 tsp smoked paprika
320g frozen broad beans
320g courgettes, halved and sliced
15g flat-leaf parsley, chopped
1 lemon, cut into wedges
1 Tip the saffron, tomato purée and bouillon powder into a large heatproof bowl, then pour over 1 litre boiling water and set aside.
2 Heat the oil in a large frying pan over a medium heat and fry the onion for 5 mins, stirring often, until starting to soften. Add the peppers, garlic and thyme, and cook for a few minutes more. Tip in the rice and paprika, and cook for about a
minute. Pour in the saffron stock, then cover and simmer for 10 mins.
3 Uncover and gently stir, then add the frozen beans and courgettes. Return to a simmer, then cover and cook for another 10 mins until the rice is tender and has absorbed the stock. Leave to stand for 5 mins, then stir in the parsley. Serve with lemon wedges for squeezing over. Will keep chilled for up to three days. Reheat in the microwave until piping hot throughout
GOOD TO KNOW
gluten
healthy 4 of 5-a-day
Our dhal is rich and creamy, but without dairy or gluten. Lentils are also a good alternative to wheat grains in all kinds of dishes.
SERVES 4 PREP 10 mins
COOK 45 mins EASY V ❄
300g red lentils
2 tbsp sunflower oil, plus extra for drizzling
2 onions, finely sliced
4 garlic cloves, crushed or finely chopped
thumb-sized piece of ginger, finely chopped
5 curry leaves (optional)
1 tsp each mustard seeds, cumin seeds, ground coriander and turmeric
1 dried red chilli
1 tbsp tomato purée
400g can coconut milk coriander leaves, sliced ginger and sliced green chilli, to serve
1 Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices along with the whole chilli and cook for a few minutes more. Stir in the tomato purée and cook for 1 min.
2 Stir in the lentils, ensuring they’re well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the chilli and discard, then season with salt. Will keep frozen for two months. Leave to cool first. Defrost completely before reheating in a pan over a low heat, adding a little water to loosen
3 Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a little more oil.
Named after where people are said to live the longest, this eating plan combines their traditional foods to try and boost longevity words KERRY TORRENS
People have always been fascinated by the secret to sustained youth or learning how to live longer. Researchers set out to discover whether the specific foods, eating patterns and lifestyles of the longest-living communities on the planet might hold the answer.
There are five locations dubbed ‘Blue Zones’ – these are Okinawa, Japan; Ikaria, Greece; Nuoro Province in Sardinia, Italy; the Nicoya Peninsula, Costa Rica; and Loma Linda, California. The Blue Zone theory suggests these communities prove you don’t need to win the genetic lottery to live a long and healthy life; that instead it’s a result of indigenous diets and lifestyle habits. If that’s true, then we can all benefit.
Outliving the average American by a decade, this community enjoys a predominantly vegan diet of leafy greens, nuts and legumes. Those who choose to eat dairy, eggs and fish do so in moderation and more as a side dish rather than a main. A large proportion of the city’s population are members of the Seventh-day Adventist Church; they tend to avoid smoking and drinking and rest on the Sabbath, but otherwise enjoy an active lifestyle.
With little to no processed foods in their diet, the people who live here enjoy plenty of antioxidant-rich fruit and vegetables, including yams, corn, black beans and sweet potato; they also drink the local mineral-rich water which contains calcium and magnesium. The diet includes fish, meat and dairy products, and has low levels of sugar but high intake of coffee. Other aspects that form the foundations of this community include faith, family, an optimistic outlook and an active lifestyle.
This Italian island is home to some of the world’s longest-living men, who enjoy a largely plant-based diet of wholegrains, beans, garden vegetables and fruit as well as sheep’s milk and cheese. This community reserves meat for Sundays and special occasions, they enjoy red wine moderately and include exercise in their routine. This diet differs from elsewhere in Europe because it relies on wholegrains and dairy and uses lard (which is rich in vitamin D), rather than olive oil.
Here, the diet is more traditionally Mediterranean, with plenty of fruit, vegetables (including leafy greens), wholegrains, beans and olive oil as well as goat’s cheese, honey and herbs. The diet of this island differs to that of the mainland, most notably because it has a lower calorie composition, makes extensive use of wild and garden-grown vegetables and includes coffee and herbal tea. The residents here are also accustomed to a mid-afternoon break, which is thought to help lower stress and rest the heart.
Home to one of the world’s longestlived women, the Okinawan diet is low in calories, yet dense in nutrients. Root vegetables account for over half the diet’s calories, rather than rice as it would in a traditional Japanese diet. One of the main vegetables is a purple sweet potato that is rich in protective polyphenols, as well as soya beans and seaweed, fish, lean meat and spices. Okinawans adopt the principle of ‘hara hachi bu’ – eat until you are 80 per cent full. They also enjoy a strong sense of purpose and secure social networks.
As you might expect, given the different backgrounds, cultural traditions and environments of the Blue Zone populations, there isn’t one diet. There are, however, similar themes that run through the diets, the most notable being a reliance on self-produced, locally available foods. These include a high intake of plant foods such as legumes, beans and nuts, some meat (most often pork), seafood and dairy. The research team identified other common factors. These commonalties were coined the ‘Power 9’ and are split into four key areas. These include:
Moderate, regular physical activity is built naturally into the day. Blue Zone communities live in environments that require physical activity, whether it’s growing food, tending livestock or physical chores.
Blue Zone communities enjoy a sense of purpose and a positive outlook, which has been estimated to add seven years to life expectancy. They also enjoy routines that allow them to take time out. This may be prayer, afternoon siestas or getting together with friends or family.
Moderate calorie intake appears to be key. Whether it’s the Okinawan ‘80 per cent rule’ or eating the smallest meal in the evening, these communities do not overindulge and naturally practice time-restricted eating. There’s a ‘plant slant’ to their diets. Beans, pulses, root veg and green leafy vegetables play a big part in all their diets, making up about 95 per cent. Wine is enjoyed by four out of five of the Blue Zone communities but is drunk in moderation and in company.
The Blue Zone communities have a strong sense of family or commitment to loved ones. There’s a tribal support for healthy behaviours, making it easier to stick to these habits.
The specific foods relevant to each Blue Zone, and the recipes that use them are largely driven by culture and local environment. On the whole, Blue Zone communities enjoy pesticide-free produce that is locally grown or grown in their own gardens as well as meat from free-range or roaming livestock. The Blue Zone food guidelines suggest we include the following:
The Blue Zones diet replicates a lot of the recommendations for healthy eating
•
Wholegrains including oats, barley and whole wheat
•
Beans and pulses such as fava, black and soy beans or lentils (one portion daily)
•
Vegetables including leafy greens, sweet potato and yams
• Fruit such as tomatoes, oranges, apples, bananas, dates, figs and peaches
•
Nuts including walnuts, almonds and hazelnuts (two handfuls per day)
• Some meat, but no more than twice per week (80-90g per portion)
•
Fish and seafood, especially the smaller oily varieties such as sardines and anchovies
• Dairy but mainly sheep and goat’s milk rather than cow’s. This may include full-fat, fermented products like yogurt (without added sugar)
Eggs three per week
Herbs including turmeric
Wine, preferably with food and in company (1-2 small glasses per day)
Coffee and tea
Is the Blue Zones diet healthy? Our nutritionist’s view
The Blue Zones diet essentially replicates a lot of the current recommendations for healthy eating. There is generic evidence to support the use of a healthy eating pattern for the prevention of heart disease, increased lifespan and for supporting healthy ageing.
A healthy diet also appears to reduce the risk of obesity and helps maintain a healthy weight. In fact, diet is one of the main modifiable factors for the prevention of age-related diseases and for the preservation of good health, but not the only one. The Blue Zone communities eat local, seasonal, mainly plant-based produce – but they also eat together, build physical activity into their daily lives and engage in their communities. This seems to help them maintain key capacities including mobility, cognition and a sense of purpose.
Overall, is it a good idea to follow the Blue Zones diet?
The food choices of the Blue Zones offer an effective, balanced approach to eating, while lifestyle factors recognise other important aspects like the value of social connection and regular physical activity. All of which, if practiced consistently, may benefit your health now and in years to come.
Gigantes plaki
Butter beans make a wholesome meal and this Greek dish is also rich with flavour from tomatoes, garlic, herbs and a touch of cinnamon. Serve warm, or at room temperature as part of a meze, and mop up the sauce with crusty bread.
SERVES 4 PREP 20 mins
COOK 2 hrs EASY V
400g dried butter beans
3 tbsp Greek extra virgin olive oil, plus extra to serve
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato purée
800g ripe tomatoes, skins removed, roughly chopped
1 tsp sugar
1 tsp dried oregano
pinch ground cinnamon
2 tbsp chopped flat-leaf parsley, plus extra to serve
1 Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for around 50 mins until slightly tender but not soft. Drain, then set aside.
2 Heat the oven to 180C/160C fan/ gas 4. Heat the olive oil in a large frying pan over a medium heat, then tip in the onion and garlic and cook for 10 mins until softened but not browned. Add the tomato purée, cook for a further minute, add remaining ingredients and simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for 1 hr, uncovered and without stirring, until the beans are tender. Allow to cool, then scatter with parsley and drizzle with a little more olive oil.
Bean, tofu & avocado rice bowl
Taking inspiration from Costa Rica and Japan, beans feature twice in this dish, including tofu made from soy.
SERVES 4 PREP 20 mins
COOK 25 mins EASY V
2 tbsp olive or rapeseed oil
1 red onion, chopped
3 garlic cloves, crushed
2 tsp ground cumin
2 x 400g cans black beans, drained and rinsed
2 limes, zested, 1 juiced, 1 cut into wedges to serve
396g pack tofu, cut into small chunks
2 tsp smoked paprika
2 x 200g pouches cooked brown rice
2 small ripe avocados, halved, stoned, peeled and chopped
small bunch of coriander, leaves picked 1 red chilli, thinly sliced (optional)
1 Heat the grill to high. Heat 1 tbsp oil in a frying pan over a medium heat, add the onion and cook, stirring, for 5 mins until soft. Add the garlic, sizzle for 30 seconds, then stir in the cumin and black beans. Cook for 5 mins to heat the beans through. Stir in the lime zest and juice, and season.
2 Meanwhile, put the tofu in a bowl and gently toss through the remaining oil and paprika, and season. Line a baking tray with foil and arrange the tofu on it. Grill for 5 mins each side until charred all over.
3 Heat the rice following pack instructions, then serve topped with the beans, tofu, avocado, coriander, chilli, if you like, and lime wedges for squeezing over.
Make the most of this summer veg, available in abundance now, and packed with vitamin C
Courgette, chilli & mint with pearl couscous
SERVES 2 PREP 10 mins COOK 15 mins EASY V
Cook 100g pearl couscous following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium-high heat and fry 400g roughly chopped courgettes and 1/2 sliced red onion, stirring occasionally until browned and softened, about 8-10 mins. Stir in 1 finely chopped
red chilli and 2 finely sliced garlic cloves, and cook for a further 2-3 mins until fragrant. Remove from the heat and stir through 10g chopped mint, the juice of 1/2 lemon, 1 tbsp honey and some seasoning. Divide the couscous between plates, then top with the courgette mixture, 50g light Greek-style salad cheese, crumbled, and a few whole mint leaves to serve.
GOOD TO KNOW healthy folate fibre vit c 1 of 5-a-day PER SERVING 414 kcals fat 11g saturates 4g carbs 59g sugars 15g • fibre 6g • protein 17g • salt 0.6g
SERVES 4 PREP 10 mins COOK 1 hr EASY V
Heat 1 tbsp olive oil in a large frying pan over a medium heat and cook 1 chopped onion for 10 mins until soft and starting to turn golden brown. Add 2 crushed garlic cloves and cook for 5 mins more. Add 3 chopped courgettes and cook for another 5 mins until starting to soften. Tip in 2 x 400g cans chopped tomatoes and stir well. Simmer for 35-40 mins, or until the tomatoes are reduced and the courgettes soft, then stir in a small bunch of basil and 25g grated parmesan or vegetarian hard cheese
Courgette, pea & pesto soup
SERVES 4 PREP 10 mins COOK 15 mins EASY V
Heat 1 tbsp olive oil in a large saucepan and cook 1 sliced garlic clove for a few seconds, then add 500g chopped courgettes and cook for 3 mins more until they start to soften. Stir in 200g frozen peas and a 400g can cannellini beans, drained. Pour in 1 litre hot vegetable stock and cook for a further 3 mins. Stir in 2 tbsp basil pesto (vegetarian, if needed), season, then ladle into bowls and serve with crusty brown bread, if you like. Or, decant into a flask
GOOD TO KNOW healthy
5-a-day
SERVES 2 PREP 10 mins COOK 5 mins EASY V
Peel 2 courgettes into wide ribbons using a vegetable peeler, discarding the seeded core. Heat 1 tbsp olive oil in a large frying pan over a medium heat and fry the zest of 1 lemon and 1 crushed garlic clove for 1 min. Add the courgette ribbons and cook, stirring often, for 1-2 mins more until the courgettes are slightly softened. Add a squeeze of lemon juice, and toss through 1/4 small bunch of basil
GOOD TO KNOW vegan • healthy • low cal • vit c • 1 of 5-a-day PER
SERVES 4 PREP 20 mins COOK 20 mins EASY
Tip 200g couscous into a large heatproof bowl, pour over 400ml hot chicken stock, cover and leave for 10 mins until fluffy and all the stock has been absorbed. Heat 1 tbsp olive oil in a pan over a medium heat and fry 4 coarsely grated courgettes until soft and crisp at the edges. Tip this into the couscous, then season, add the juice of 1/2 lemon and stir Halve 2 skinless, boneless chicken breasts crosswise and put on a sheet of baking parchment. Cover with another sheet of baking parchment and beat each piece of chicken out into an even thickness using a rolling pin. Season. Heat 1 tbsp olive oil in a large pan over a medium-high heat and fry the chicken for 2 mins on each side, or until cooked through. Squeeze over the juice from the remaining lemon half and serve with the couscous and more lemon wedges on the side.
GOOD TO KNOW healthy
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For a quarter-century, this beachside sanctuary has offered a much-needed escape from the city’s relentless quest for the next big thing. With sprawling grounds that would leave even the most seasoned landscape architect breathless, the resort masterfully combines grandiosity with intimacy. The lush tropical gardens and serene pools create a tranquil environment that’s so calming, you might forget you’re in one of the world’s busiest cities—at least until your WhatsApp starts buzzing.
Conveniently located between the dynamic Media City and the iconic Palm Islands, the One&Only Royal Mirage offers guests the best of both worlds. The resort’s three distinct areas—The Palace, The Residence & Spa, and The Arabian Court— cater to every taste, whether you’re seeking opulent grandeur, intimate luxury, familyfriendly comfort, or a romantic retreat. The desert-inspired sandstone architecture pays homage to Bedouin traditions, while the dramatic gold camel riders at The Palace entrance add a touch of Dubai’s flamboyant flair. For a more subdued experience, The Residence & Spa offers a retreat within a retreat, with its winding corridors and intricate mosaics evoking an Arabian Nights fantasy (though a flying carpet is sadly not included).
Our experience in the Junior Suite at The Residences felt like a perfect embrace of Arabian opulence, complete with a sea view and a private balcony overlooking the lush garden. The suite’s focal point, a wooden king-sized bed, is dramatically elevated on a platform, creating an impressive centrepiece. The living area, featuring traditional majlisstyle seating, while the separate dining table provides a space for intimate meals or casual board game gatherings.
A sophisticated neutral palette accented with royal purple and vibrant mosaics complements a selection of regional artefacts that tell captivating stories. The bathroom is well-equipped with twin sinks, fluffy towels, plush robes, and an array of Montroi products, ensuring every need is met with ease.
Meanwhile, the Palace and Arabian Court, encompassing a combined 393 rooms and suites, offer their own brand of understated elegance.
Our culinary adventure began at the Beach Bar & Grill, where Chef Mauro Colagreco’s expertise is showcased with remarkable flair. The meal commenced with a trio of
starters that set a high standard for the feast to follow. Lightly battered Calamari, crisp and golden, was perfectly complemented by zesty lemon mayonnaise and tangy radish pickles.
The Empanadas de carne featured a braised beef filling, demonstrating the kitchen’s skillful use of spices and seasoning. The Burrata salad, adorned with local tomatoes, fragrant basil, and toasted pine nuts, offered a refreshing interlude and a reminder that even in luxury, one must enjoy their greens.
The main courses were nothing short of spectacular. The Prawn linguine, with homemade pasta cooked to perfection, was accompanied by succulent prawns that could easily boast an impressive social media following. For those seeking a more substantial dish, the Australian beef burger excelled with its spicy chilli mayonnaise, crisp beef bacon, and melting Argentinian provoleta cheese.
As evening descended, we were transported to Morocco at Tagine, a restaurant where the atmosphere is as captivating as the cuisine. Here, warm lighting and intricate design set the stage for a meal that began with a series of bites: crispy Cigar eggplant,
Fried gambas marinated in charmoula, Serpentine of vegetables drizzled with sweet kezbour coulis, Goat cheese briouate, Coussin de kofta & red onion lamb, Chicken roll, and plenty more.
For mains, the Chicken m’hamer, featured tender and aromatic from slow cooking with green olives and lemon confit, while the Mixed kebab platter offered marinated meats
perfectly paired with creamy houmous and soft pitta bread. The meal concluded with a Cigar de sellou, a filo pastry filled with an unexpected yet delightful combination of traditional Moroccan Sellou (sweet made from toasted flour, almonds, sesame seeds, honey, butter, and spices) with chocolate, served with rich amlou.
Breakfast at The Dining Room featured a lavish buffet with freshly baked pastries, an array of dips, and a selection of seasonal fruits. For a hot breakfast, choices included hearty shakshuka and indulgent Nutellatopped pancakes.
Our final dining experience at the property was Eauzone. Set amidst tranquil water features and a shimmering pool, this modern Asian restaurant captivates with its visual and culinary appeal. The meal began with enticing appetisers, starting with the Furikake crispy calamari—deepfried calamari served with aji amarillo aioli, delivering a delightful crunch.
The mini Spicy hijiki chicken tacos featured sautéed corn-fed chicken paired with seaweed, honey, and a Peruvian sauce, garnished with freshly chopped chives, offering a unique
blend of spicy and sweet. The Prawn tempura presented deep-fried black tiger prawns in a light tempura batter, complemented by spicy mayonnaise and yuzu dressing. For the main course, the Tiger prawn tempura roll impressed with black tiger shrimp, asparagus, and tempura crumbs, topped with wasabi mayo and sesame seeds. The Prawns pad Thai presented a traditional stir-fried rice noodle dish, featuring scrambled egg, bean sprouts, fish sauce, and pad Thai sauce, garnished with coriander leaves, lime, and crushed roasted peanuts, showcasing a perfect balance of tangy, sweet, and savoury elements. The meal concluded with a delightful Mango crème brûlée, enriched with yuzu gel, coconut ice cream, and roasted mango.
The concept of luxury at One&Only Resorts extends far beyond the confines of your room, creating an expansive retreat that caters to both relaxation seekers and activity enthusiasts. The resort boasts four palm-fringed pools, including an adults-only sanctuary amidst lush gardens that offers a tranquil escape from Dubai’s urban hustle.
The private beach, stretching over a kilometre, is a versatile playground for both leisure and adventure. Guests can dive into a range of water sports, from kayaking to waterskiing, in the inviting clear waters. On land, the resort provides diverse recreational options, including a putting green, pétanque court, basketball and volleyball courts, and floodlit tennis and padel courts, ensuring guests remain active and entertained.
Families are well catered for with the KidsOnly Club, which engages younger guests with a variety of daily activities. The highlight of the resort, however, is the One&Only Spa. Here, you can indulge in Nature’s Resonance by ESPA, an exclusive treatment that combines eco-therapy and vibrational energy. Your journey begins with a refreshing cold sand foot massage, grounding you and setting the stage for deeper relaxation. This is followed by a carefully curated soundscape featuring binaural beats and the Solfeggio scale, which works in harmony with the natural rhythms of Arabia to elevate your experience. As the soothing beats envelop you, skilled therapists perform a deeply relaxing body massage, focusing on areas of tension to release stress and restore balance. The Fitness Studio and Centre are perfect for those maintaining a fitness regime, while morning yoga sessions on the beach offer a peaceful start to the day. Golf enthusiasts can also enjoy access to nearby PGA-standard courses, rounding out a comprehensive luxury and leisure offering.
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The Junior Suite is available from AED2,030 per night. Visit oneandonlyresorts.com/royal-mirage.
Aigues-Mortes combines historical charm, cultural richness, and natural beauty
Nestled in the scenic Camargue region of southern France, Aigues-Mortes enchants visitors with its medieval allure and picturesque setting. Encircled by imposing ramparts, stretching 1.6 kilometres, and bathed in the warm Mediterranean light, this pedestrian-friendly town on the edge of salt marshes in the Camargue effortlessly marries rich historical heritage with breathtaking natural landscapes. If you’re exploring the South of France, Aigues-Mortes is situated approximately 30km from Nîmes and 35km from Montpellier and is worth a stop for the quaint town and the salt marsh.
Aigues-Mortes’ historical significance is deeply connected to its salt production. Salt extraction in the region dates back to Roman times. By the 13th century, the town’s sauniers (salt workers), were among Europe’s most productive, playing a crucial role in the local economy. Louis IX (Saint Louis) recognised the town’s strategic potential and secured approval to build a port, transforming Aigues-Mortes into the French kingdom’s first port on
the Mediterranean. This development facilitated extensive trade with Italy, Spain, and the Levant, while the construction of the formidable Tour de Constance (Constance Tower) and the town’s ramparts bolstered its defences and contributed to its prosperity.
Over the centuries, the salt lakes came under the jurisdiction of various entities, including monastic orders and the French monarchy. The ‘gabelle,’ a royal salt tax introduced in the 14th century, had a significant impact on the salt industry in France. The devastating floods of 1842 affected local salt production, leading to a consolidation of salt producers. This eventually resulted in the establishment of Salins du Midi in 1856, which later evolved into The Salins Group, the renowned producer of La Baleine salt.
Today, Aigues-Mortes is hailed for its well-preserved medieval architecture, including the impressive Constance Tower, which notably served as a prison during the 16thcentury Wars of Religion. Whether you are travelling through the South of France or planning a visit to the Camargue region, make sure to explore
the charming Aigues-Mortes town, the stunning pink lakes, as well as its abundant wildlife, including flamingos and wild horses.
The Salins Group stands as Europe’s sole entity dedicated to the art of salt production and marketing. Annually,
The iconic La Baleine logo was crafted by the renowned French painter and illustrator Benjamin Rabier, who also created the renowned La Vache Qui Rit logo. For La Baleine, Rabier drew inspiration from the majestic whale, the queen of the ocean, capturing its grandeur and connection to the sea. The logo’s blue and white tones evoke the serene colours of the Mediterranean, reflecting the natural origins and purity of the sea salt produced by La Baleine.
they harvest an impressive 250,000 tons of salt from the renowned Salins d’Aigues-Mortes (Salt Marshes of d’Aigues-Mortes), which span approximately 20,000 acres.
The sight of these vast, shimmering salt lakes is truly enchanting. The medieval fortress of AiguesMortes, with its dramatic silhouette, casts an evocative shadow over the gleaming pink waters. The marshes themselves resemble a fantastical landscape: expansive, reflective pools in hues that range from delicate rose to vivid pink, echoing the vibrant plumage of the flamingos that inhabit this tranquil locale.
During our visit with La Baleine to mark their 90th anniversary, we explored the area, mesmerised by the pink hues, which we learned, were a result of Dunaliella salina - a beta-carotene-rich algae. This algae is consumed by tiny shrimp in the water, which form part of the flamingos’ diet and contribute to their striking pink colour. The region is home to over 25,000 flamingos, thriving in this protected natural site. As we explored the vicinity, we discovered majestic mounds of salt, resembling snow-capped peaks, known as camelles. These formations serve a practical purpose as natural storages for both industrial and culinary salts. Meticulously sorted, this salt finds its way into a variety of uses—from gourmet dishes and pharmaceutical applications to skincare products.
The salt marshes are meticulously overseen by the sauniers - dedicated salt harvesters who masterfully control the flow of Mediterranean seawater through an elaborate network of canals. The sauniers’ expertise extends to monitoring the precise evaporation levels and mineral content, with a particular focus on magnesium. This careful oversight is vital for the creation
of La Baleine’s Fleur de Sel, a distinguished salt renowned for its delicate, briny flavour and unique texture. This salt is harvested by hand in July and August, over six to seven weeks, by a small team of 12-15 workers, usually the sons and nephews of the year-round sauniers. Fleur de Sel is also celebrated for its premium quality and has earned Protected Geographical Indication (PGI) status, reflecting its exceptional standard and regional heritage. The granules of fleur de sel dissolve more gradually on the palate than regular salt, often imparting a perception of enhanced saltiness despite being used in the same quantity. This remarkable salt not only elevates dishes with its refined taste but also brings a touch of refinement to any culinary presentation.
La Baleine is available across leading supermarkets and online retailers in the region. For more information, visit labaleine.com.
Begin your journey by strolling along the well-preserved medieval ramparts that encircle the town. These formidable walls offer panoramic views of the surrounding landscape and the salt marshes, providing a glimpse into the town’s defensive past and strategic importance.
A highlight of Aigues-Mortes is the Constance Tower, a striking 13thcentury fortress that once served as a prison. Climb to the top for breathtaking views of the town and the surrounding salt lakes, and delve into its intriguing history through engaging exhibits.
No visit to Aigues-Mortes is complete without exploring the renowned salt marshes. These are not only a testament to ancient salt production techniques but also a vibrant ecosystem. Take a guided tour to learn about the traditional methods of salt harvesting and the diverse flora and fauna that thrive in this unique environment. You can even hop on the Salt Trains, which offers tours of the salt pans and a part of the Camargue.
Indulge in the local flavours at one of Aigues-Mortes’ charming eateries such as Le Dit Vin (leditvinaiguesmortes. eatbu.com). Sample dishes that feature locally harvested salt and fresh ingredients from the Camargue region, such as succulent seafood and aromatic herbs. The town’s restaurants offer a taste of Provençal cuisine, celebrated for its emphasis on fresh, seasonal produce.
For a different perspective of the region, embark on a leisurely boat tour along the Rhône River. This tranquil journey offers stunning views of the salt marshes and the Camargue’s diverse wildlife, including flamingos and wild horses.
Explore the town’s boutiques and markets for unique souvenirs, including artisanal products and the famous local sea salt. The salt, renowned for its purity and flavour, makes an excellent gift and a delicious addition to your culinary repertoire.
Conclude your visit with a leisurely afternoon in the picturesque town square. Enjoy a coffee at a local café, soak in the vibrant atmosphere, and marvel at the blend of historical architecture and lively street scenes.
La Villa Mazarin is a splendid 15th-century mansion crafted from golden-hued stone. This historic property seamlessly blends modern comforts with Provençal charm, featuring 23 rooms and suites that combine contemporary amenities with an antique-inspired elegance. Guests can enjoy a luxurious indoor pool in the tranquil courtyard, as well as a jacuzzi, hammam, and sauna. The hotel’s restaurant, set in a richly adorned salon, serves regional cuisine and a sumptuous breakfast, crafted from the freshest local ingredients, ensuring a memorable dining experience. From AED680 per night, visit villamazarin.com for more information.
Emirates offers flights from Dubai to Montpellier, France, with return fares starting at AED5,320.
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Experience a curated culinary journey this September at akira back dubai, blending japanese cuisine with korean and international flavors.
enjoy a set menu featuring a delightful salad, tantalizing starter, sumptuous main course and a delectable dessert.
Daily | 7pm - 9pm | AED 245 (food only)
FIFTH FLOOR, W Dubai - the palm, west crescent, palm jumeirah t+971 4 245 5800 | Akirabackdubai@whotels.com | Akirabackdubai.com | Q@akirabackdubai
