Cibare
London’s Food and Drinks Magazine Issue Twenty Four, Summer 2021
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Contents RECIPE
REVIEW
Elderflower Vinegar 20 Heids’ Holy Moly Jalapeño Peppers 22 Vegan Sausage Rolls 24 Traditional Greek Souvla 26 Buddha Bowl 28 Salmon Tom Yum Fried Rice 30
Brood 8 Going OUT OUT! 44
GARDENING Micro Greens 58
BOOK REVIEW FEATURES
Max’s Picnic Book
4
Al Fresco Delights 14 Celeriac & Mushroom Kebabs with a Spicy Satay Sauce 32 Picnic of Dreams 36
HEALTH AND NUTRITION Outdoor Exercise
54
BOOZE From the Coast with Love 38 A Taste of England’s Vineyards 48
ADVERTORIAL Outdoor Dog Life, ByBenji Style 62
2
Going OUT OUT page 42
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For the first time in what feels like forever the sun is actually shining on London. Lockdown is lifting and we are finally starting to feel like the world is finding its way back to something approaching normality. I went to a restaurant. I saw a friend. I hugged my family and kissed new nieces and nephews that I’d not met before. It’s a beautiful time. So, if you are going out in a rush or staying in and taking the world one step at a time, we have a few ideas of some fun and delicious food to eat outside. We at Cibare are worn out! Our team members are either back at work at long last or taking time for themselves because they didn’t stop working! But a handful had time to deliver some tasty goodness and give you some great ideas of what to eat, what to drink and of course where to go!! I hope you love us just as much as always, as we love you too! Enjoy the sunshine, summer is finally here! Eve X
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Editor’s Note
BOOK REVIEW
MAX’S PICNIC BOOK Reviewed By Despina Mina
So, it seems fitting that I review Max’s Picnic Book for this latest issue of CIBARE. A little bit about the authors, Ben Benton and Max Halley - they met when Max was managing a restaurant in which Ben (a chef, a writer and consultant) was cooking and they became lifelong buddies. After working in lots of high-end, Michelin starred restaurants, 4
Max wanted something to call his own so he opened up ‘Max’s Sandwich Shop’ in Finsbury Park. Picture an informal restaurant disguised as a cosy café serving epic sandwiches and cocktails to match. When it came to writing the first book based on his shop, Max asked Ben to get on board. The book was a success and three years later the duo have struck again with Max’s Picnic Book. Before I even picked up this book, I’d started to scan eBay for the perfect wicker hamper and other traditional picnic paraphernalia. But then I read it and got lost in the fictional picnic stories. You know that game, “If you could invite anyone to your dinner party, living or dead, who would it be?” Max has come up with 16 bonkers picnic scenarios, with accompanying menus, each with their own fantasy guests - my personal fave is ‘An ‘Opportunity for Deliciousness’ Picnic’ hosted by Hunter Cibare Magazine
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PICTURE CREDITS: Despina Mina
Summer is upon us and no matter how unpredictable the British weather is, we all love to dine alfresco. Ever the optimists, we picture sitting outside with the sunlight coming through the trees, dappling our skin as the wind rustles the leaves. Ok, there’s a really good chance you forgot to bring an extra layer because there’s a nip in the air, and you’ve drunk too many cans of premixed gin and tonic and are now wondering where the public loos are - someone’s dog has trotted over and licked your sausage roll but hey, we love a picnic don’t we!
Rather than select a specific menu to cook from, I thought about what I’d buy from the local supermarket en route to the park and created my own spread from the numerous recipes on offer. The All-Day Breakfast Quiche - bacon, eggs, sausages, mushrooms and tomatoes. The traditional morning comfort foods are all smooshed together in quiche form and it tastes just as good cold as it does hot. But it’s the brown sauce that makes me do a happy dance: I’ve never been a fan of the readymade stuff so I was a bit sceptical about making a litre of it. It’s a simple enough recipe and if you have the patience and time, you’re rewarded with picnic gold. It has completely changed my opinion of brown sauce and now I’m addicted to the stuff.
you can manage to get the delicious filling wrapped up without any gaps for potential leaks when they’re deep fried, then does it matter what shape they are? I love sponge, I love jam and I love marzipan. I’m a crap baker and a hopeless optimist so I gave the Battenberg cake recipe a go anyway and wasn’t too traumatised by the process. The sponge might have been a little bit dry, but covering it in jam helped and I could have rolled out the marzipan a couple of millimetres thinner, but all in all I was pretty chuffed with the results. This was all washed down with a few, magnificent ice-cold Martinis blended with marmalade, hence the name Breakfast Martini. If you don’t have the time or the inclination to cook your favourite picnic treats from scratch, Max encourages you just to buy the ready-made version and pimp it up with various extras - it’s a no pressure cookbook full of joy and inspiration. Picnics can be whatever and wherever you want them to be, the car park of a McDonald’s drive through, at your desk, or in bed in front of the telly, as long as you make it count. And as the fictional version of Hunter S Thompson says to Mary Berry ‘Life is full of opportunities my dear, and we must grasp every one of them’.
Potato Samosas (vegetarian) - they really are the ideal picnic snack, because you don’t need crockery or cutlery to eat them and they taste so damn good. If you’ve never made them before, I would recommend looking up how they’re rolled. But to be honest with you, if 6
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PICTURE CREDITS: Despina Mina
S Thompson with Mary Berry as his guest - ‘they amble hand in hand into the park like Winnie the Pooh and Piglet into the Hundred Acre Wood…’. This includes some excellent advice on creating a picnic kitbag (i.e. fly swat, lighter, sachets of salt and pepper, Swiss army knife etc), how to ease a cork out of a bottle (clue: a shoe and a wall), and marvellous ways to use up your leftovers. I won’t spoil it for you but needless to say they make me realise that a pretty hamper does not maketh the picnic, it’s the good vibes you bring to it.
REVIEW
BROOD? BE RUDE NOT TO!! By The Editor
Cibare spent some time this week with Andreas, director and head roaster from Brood Roastery, a new speciality coffee roasters serving great coffee in the heart of Angel in London. Andreas is obviously driven and his enthusiasm radiates from our discussions of his new venture and of course coffee! “Great coffee is our passion and we want to share it with other coffee lovers and convert drinkers of bad/mediocre coffee into speciality coffee drinkers who know the difference between a fully washed Ethiopian and a natural El Salvador.” Andreas describes his philosophy of continuously perfecting Brood’s craft, which includes constantly pushing their roasting profiles and fine-tuning the cupping process (which is done religiously), but although he has a clear 8
vision for Brood, he is always open to suggestions and feedback on how to improve their offering. “We want to display a full commitment in our roasting, in our process, in developing our team members, all backed with passion, expertise and an ethical mindset. This allows Brood to attract like-minded customers and wholesale partners who value all these assets as much as Brood does.” He went on to tell us about the future of Brood… “We don’t have a wholesale strategy like other roasters do, we don’t go knocking on potential customers’ doors with a hard sell. We are happy to roast some amazing coffee and if that someone happens to need good coffee for their business and feels the same, then we’re happy to talk partnerships.” Cibare Magazine
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Roasting everything on their 6kg Giesen (Daffy) Gas Roaster, they have full control over their signature profile(s). The Daffy allows them to roast from 1.5kg super high scoring single origin light roasted coffee for pour-overs to light medium roasted coffee beans for everything espresso based. They offer expertly dialled-in espresso drinks, amazing pour-overs (which is specifically roasted for this method) and a number of teas too, all of which of course will need to be paired with some equally delicious toasties and pastries. Their main focus is the coffee and making the journey from causal coffee drinker to serious coffee drinker part of their daily mission. So, this rather interestingly includes coffee bags and pods as well as whole beans.
industry, his passion for amazing food, great coffee, working with good people and community shines through. This is a man living his dream and you can taste it in everything he brings to the table. With a beautiful beginning in design and marketing he prides himself on helping others to build their businesses based on great coffee and branding expertise. We are so excited to see how the new Brood Roastery will develop and grow. We hope it excels, as the coffee industry needs more companies like this one. Brood Roastery Brood Roastery Café 113 Essex Rd, Islington, London N1 2SL www.broodroastery.com @broodroastery
Another thing that is captivating about Brood, is that it’s headed by a father and son duo. Andreas speaks of his father with pure love and admiration. He has been taught to be proud of a hard work ethic, the importance of leading by example and always to choose kindness. This comes across when you meet Andreas instantly. His big smile and gentle voice put you at ease right away and he exudes a natural warmth that could calm your soul. And of course, with that smile comes the promise of the best coffee in Islington! Although from his own mouth he would follow those words with “many truths are told in jest”. Even though Andreas majority of his career design and marketing not got as many years 10
has spent working in sector and as some in
the the has the Cibare Magazine
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FEATURE
AL FRESCO DELIGHTS By Gilly Balcombe
We’re told that summer is on its way, restrictions are being lifted and we can once again enjoy the company of our family and friends! For some this may induce an element of anxiety or stress, as it’s so far from the norm that we’ve all experienced for so many months. So, start small, start simple, with tasty dishes that you can prepare ahead of time, either for lunch with your family in your garden or for a picnic in the park with your friends. Oh, and whichever it’s to be, don’t forget a bottle or two of delicious chilled, pale (preferably Provençal!) rosé… This first recipe is my version of the ubiquitous Fauxtato Salad, though I prefer to call it ROASTED CAULIFLOWER SALAD. I first came across it thanks to my daughter, who found a recipe, that I’ve since tweaked, on one of the many Instagram accounts dedicated to keto / low carb living. I’ve tried all the variations 14
listed and it is unfailingly successful. Despite the obvious lack of potatoes, this salad is utterly scrumptious and is perfect for transporting in your cool box, as the dressing isn’t too runny and it perfectly coats the other ingredients. Just be careful to drain the lardons and capers / pickled cucumber well! 1 large cauliflower broken into florets 4 tbsp of olive oil ½ tsp of ground black pepper 1.5 tsp of smoked paprika 1 tsp of garlic granules 1 tsp of dried oregano Salt to taste Mix the olive oil with the herbs and spices, put the cauliflower florets into a large bowl and coat them thoroughly with the marinade, then roast at 180°C / gas mark 5 / 160°C fan for 20 minutes in a single layer on a roasting tray lined with parchment paper. Allow to cool. Cibare Magazine
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Meanwhile prepare the following (using the alternatives you prefer) and put in a large bowl: 4 or 5 spring onions, finely sliced / medium red or Roscoff onion, diced / 2 shallots, diced 200g pack of lardons, well cooked and drained of fat (allow to cool) 1 tbsp of capers, chopped / 1 diced pickled cucumber (you can add more if you really love the pickled flavour) 4 or 5 celery sticks, diced / can of sweet corn drained 4 hard-boiled eggs, chopped Half a pack of fresh dill, chopped or 2 tsp dried dill Finally, add the cooled cauliflower, mix all the chopped vegetables etc together and prepare the dressing. Combine the dressing ingredients thoroughly then stir into the salad so that everything is well coated. 1.5 to 2 tbsp of mayonnaise 1.5 to 2 tbsp of natural or Greek yoghurt Generous tsp of Dijon mustard 1.5 tsp of apple cider vinegar Salt and pepper to taste You can adapt the salad for vegetarians by missing out the lardons or substituting a vegetarian / vegan bacon alternative. For vegans you would need to skip or substitute the lardons, skip the eggs and use an egg free mayo and non-dairy yoghurt. And what will it accompany? Well, I’m a huge fan of succulent roast chicken, slices of rare roast beef or home-made pastrami style turkey breast, all of which are great served cold and will work 16
either served on one of your favourite platters or packed in your cool box with the cold packs. But you also can’t beat a really good quiche or flan and the recipe that follows has the added benefit of being vegetarian and grainand gluten-free. It was created by chef Lisa Roukin, whose excellent book ‘MY RELATIONSHIP WITH FOOD’ is a joy and a great resource for anyone who loves good food, whether or not you have food intolerances, as Lisa herself and so many of us do. So here, for your culinary pleasure, is my (very slightly adapted) version of Lisa’s delectable and cleverly pastry-free CHERRY TOMATO ‘TARTE TATIN’. 330g of cherry tomatoes A couple of sprigs of fresh thyme (use leaves only), or 1 tsp of dried thyme leaves 1 tbsp of olive oil or, as Lisa suggests, the oil from a jar of sun-dried tomatoes, which imparts a wonderful flavour and saves waste! Salt (I use Himalayan) and freshly ground black pepper to season ½ tbsp of balsamic vinegar Cut the cherry tomatoes in half and put them in a large bowl. Season them with salt and pepper then mix together the oil, vinegar and thyme leaves and coat the tomatoes well with the mixture. Set aside for a few minutes for the flavours to infuse. Line the base and sides of a 23 cm / 9” springform tin with parchment paper and preheat the oven to 180°C / gas mark 5 / 160°C fan. Arrange the tomatoes in a single layer, seed side down, packing them in tightly. Sprinkle any of the liquid Cibare Magazine
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that’s left in the bowl over the tomatoes. 6 large free-range, preferably organic, eggs 120ml of rapeseed or sunflower oil 20g of runny honey (can be omitted if you prefer less sweetness. The tomatoes are wonderfully sweet in this recipe once cooked.) 200g of grated mature Cheddar cheese 200g of ground almonds Salt and freshly ground pepper to season Beat the eggs till pale in colour and fluffy, either with or without the honey, as you prefer, and season with the salt and pepper. Add the oil then fold in the grated cheese and ground almonds ensuring that everything is well combined. Spread this mixture carefully over the layer of tomatoes, making sure it is even. Bake on the middle shelf of the oven for exactly 45 minutes, placing the tin on a baking tray lined with parchment paper or a silicon baking mat in case of any leakage.
And if you do want some carbs and you’re intolerant to gluten, yeast, eggs and numerous other allergens, check out Lisa’s Little Loaf Gluten-Free or the Little Pumpernickel Loaf on her website, myrelationshipwithfood.com, where you’ll also find a plethora of recipes for every occasion. The essential element in all this is that you enjoy yourself, that you enjoy your cooking and the company of your guests. We’ve become unaccustomed to socialising and cooking for others during the bizarre times we’ve lived through, so steer clear of anything too complicated, make dishes that can be made ahead and, above all, relax and have a good time! C
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Remove from the oven and leave to cool in the tin on a wire rack. When it’s cooled, release and remove the springform tin: place a serving plate over the top of the tart and carefully flip it over, removing the base and peeling away the parchment paper from what is now the top and the sides. Drizzle with balsamic glaze to serve, if required.
K
I have made this delightful dish so many times now, and always to rave reviews. It is easy to do, appropriate for a gluten-free, grain-free and low carb regime and, most importantly, absolutely delicious. Thanks as always to Lisa Roukin for her inspired recipes. 18
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ICECREAM SANDWICHES HANDMADE IN EAST LONDON
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@HappyEndingsLDN
RECIPE
ELDERFLOWER VINEGAR By Anthony Raffo
Elderflower is an edible flower that, when I see it, tells me that summer is in full swing, or at least it’s supposed to be - sometimes it’s hard to tell living in London. It’s one of my favourite wild ingredients to forage and thinking about it, quite possibly it could be the first thing I ever foraged. You can identify it by the small star-like flowers with little yellow stamens, all growing in clusters. They will be growing on an elder tree, which is very common in the UK: what’s also great about the elder is that it has three stages, each with different edible options. Stage one: the buds that some refer to as capers can be picked and either fried till they’re puffy to make crispy capers or pickled. Stage two: the flowers that can be picked and infused into all sorts of things, most commonly vinegars or syrups. Stage three: the berries that make an amazing jam, although the most popular use for them is in wine making. 20
Here is my recipe for elderflower vinegar - it’s so simple and really versatile, perfect for lightening up any dish. It can be used in the making of dressings, mayonnaise, pickling liquor, Hollandaise sauce, chutneys, ricotta, or even over chips. Ingredients: 500g elderflower 2 litres white wine vinegar Method: Place your elderflower stalks and all into a two-litre Kilner jar. Gently warm your white wine vinegar to no more than 35°C. Pour your white wine vinegar over your elderflower, close your jar and leave in a cupboard for at least two weeks. It’s one of those things that, the longer you leave it, the better it will be. Enjoy!
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RECIPE
HEIDS’ HOLY MOLY JALAPEÑO PEPPERS By Jack and Hayley Rowbottom
These bad boys are an absolute taste tantalisation which melt in your mouth. The combination of sweet, salty, cheesy and spicy almost feels like an impossibility but these definitely hit that mark. Stick a fork in me, I’m done. Ingredients Jalapeño Peppers Cheddar cheese Cream cheese Any kind of cheese with a bit of a kick (like a Mexicana or spicy pepper Jack) Streaky bacon Pinch of paprika Maple syrup
Method Cut the jalapeños in half lengthways, remove pith and seeds. Combine the three cheeses and the paprika, then stuff the pepper halves with the mixture. Wrap each in a streaky bacon rasher. Get the peppers and the streaky bacon onto the grill on indirect heat, then drizzle over the maple syrup and grill until the bacon and jalapeño edges are slightly charred. Make sure you give them a few minutes before attempting to eat them however tempted you are to smash them in your mouth… burning hot cheese and sticky maple syrup will burn (which I know from painful personal experience!!) And there you have it… a perfect warm up, side dish or hell, you could just demolish a whole plate of these for dinner!! Cheers Heids!
PICTURE CREDITS: Jack Rowbottom
ALWAYS give credit where credit is due, ESPECIALLY when it comes to food! So, this recipe is 100% dedicated to our good Californian pal, Heidi. Now our Heids is a wonderful person in general: whenever we visit, she carts us around, gives us her automobile and opens her home to us, but the day she brought out this plate, my eyes popped out of my head.
RECIPE
VEGAN SAUSAGE ROLL By Emma Walton-Moore
The humble sausage roll is a picnic staple. But when you ditch the meat, you don’t need to ditch your favourite portable snack! Greggs hit the news when their vegan sausage roll was first launched but I promise you that you can make an even better vegan sausage roll from the comfort of your own kitchen. Here’s how: Ingredients: 6 vegan sausages (Richmond meat free sausages work best) ½ white onion, finely diced 1 garlic clove, minced 2 tbsp chopped parsley 320g ready rolled puff pastry 1 tbsp sesame seeds 2 tbsp dairy-free milk Method: Remove the sausage “meat” from the skins and place into a large bowl with the diced onion, garlic, herbs and mix together until well combined. Unroll the puff pastry then, with the longest edge running parallel, cut it in half from top to bottom. 24
Now keeping the shorter edges closest to you, spoon the filling slightly off centre (and closer to the right-hand edge), creating a long “sausage” of the filling on both pastry sheets. Brush the right-hand pastry edge with a little non-dairy milk, then lift the left edge up and over the filling until it meets the pastry on the right-hand side. Using a fork, crimp the edges so that the pastry is sealed. Brush all over with soy milk and then sprinkle with the sesame seeds. Cut the sausage rolls to your preferred size. (You should be able to get 12 small sausage rolls from this recipe). Place them on to a baking tray and cook for 30 minutes or until the pastry is crisp and golden and the filling is cooked through. Pack and take along on your day out! And if your day out is in your back garden, you can enjoy them warm from the oven too! Cibare Magazine
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RECIPE
TRADITIONAL GREEK SOUVLA By Dani Gavriel
We ask our local butcher to prepare our meat as it makes life so simple. As with traditional Cypriot cooking, we love to use a belly of pork for Souvla, as it is delicious portioned with a mix of boneless and bone on. But nothing compares to tender, beautiful lamb and the kids always love chicken souvlakia! The meat is swiftly taken home and skewered, with larger pieces to go on to the rotisserie and smaller ones to be placed closer to the charcoal. We very simply use olive oil, seasoning and dress with dried mixed herbs (usually oregano) with a squeeze of lemon for that extra flavour. Cook till the meat is done and gently charred – of course this is to your own taste and specification depending on the type of meat. It’s preferable to cook holding a beer or brandy, although this is of course optional. Cooks also get to taste the meat to see if it’s done, so you will need a small knife to hand to facilitate this task and a tea towel to wipe everything away, from the juices of the meat to the sweat from your brow! One of our favourite barbecue side dishes is a traditional herby Greek potato salad,
prepared as follows: Salad: 1 x 1 kg packet of baby new potatoes, washed and skin on, cut into quarters 1 x 25g pack of fresh parsley, washed & finely chopped 1 x 25g pack of fresh coriander, washed & finely chopped 1 x 25g pack of fresh chives, washed & finely chopped 1 x 25g pack of fresh dill, washed & finely chopped 1 bunch of spring onions, washed & finely chopped Dressing: Drizzle of the best extra virgin olive oil you can get your hands on Juice of one lemon 1/2 tsp of dried mint 1/2 tsp of pink Himalayan sea salt Cook your potatoes in salt water for 15 to 20 minutes until tender, drain and set aside to cool. Once cool, add your herbs, spring onion and dressing and give the salad a nice big mix through: the flavours come together beautifully it’s well worth a try!
RECIPE
BUDDHA BOWL THAT’S GOOD FOR YOUR GUT! By Emma Sousa
Ingredients Serves 4 to 6 people Bowls 200 grams of cooked or canned green or brown lentils 280 grams of cooked quinoa (90 grams dry) 3 carrots, diced 1 head of broccoli, chopped into florets 1 red pepper, chopped 1 tbsp of extra-virgin olive oil, divided between the carrot, broccoli and pepper mixture and the kale 8 kale leaves, chopped (stems removed) 180 grams of sauerkraut 2 tbsp of hemp seeds Sea salt and freshly cracked black pepper to taste A handful of micro greens of your choice to garnish Dressing 60 ml of extra-virgin olive oil 28
Juice of 2 lemons 2 tbsp of tahini 2 tbsp of water 2 garlic cloves, minced 1 tsp of turmeric Pinch of oregano ¼ tsp sea salt Freshly ground black pepper to taste Method Cook the lentils and quinoa according to directions. While the lentils and quinoa are cooking, preheat oven to 180°C (Gas Mark 4, 160°C fan) and arrange carrots, broccoli, and pepper on a large rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and mix to coat well. Roast for 15 to 18 minutes, stirring halfway through. Drizzle the kale with a touch of olive oil, season with a pinch of salt and pepper. Cibare Magazine
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Take the baking sheet out of the oven after 15 to 18 minutes, add the kale, and continue roasting for another 4 to 5 minutes, then set aside. Meanwhile, combine all the dressing ingredients in a clean jam jar and shake well to combine. Adjust seasoning and set aside.
To serve, assemble bowls (or one large sharing bowl), placing equal amounts of quinoa, lentils, veggies, sauerkraut, and hemp seeds in each. Before you eat, drizzle with the dressing and scatter over the micro greens, and ENJOY!
RECIPE
SALMON TOM YUM FRIED RICE By Ying Bower
Ingredients: 2 salmon fillets 2 tbsp fish sauce and a little extra 2 tbsp lemon juice 2 tbsp sliced lemongrass 1 tbsp grated fresh galangal (use ginger root if galangal is not available) 10 fresh lime leaves 1 lime 1-1/2 cups of cooked rice Coriander to garnish 3 red chillies 1 tbsp Thai chilli paste 2 tbsp sliced shallots Method: Cut the salmon into small cubes and marinate in the fish sauce and lime juice: leave it in the marinade for at least 5 minutes. Make tom yum paste by putting 1 tbsp of the lemongrass (save the other tbsp to be added at the end) in a small blender with the fresh galangal and Thai chilli paste and blend. This can also be done with a pestle and mortar. 30
Slice the shallots, lime leaves and chillies then set aside. Add 2 tbsp of vegetable oil into a hot pan or wok then add the tom yum paste. Fry it on a medium heat for 1 minute then add the marinated salmon cubes. Stir fry the fish for about 4 to 5 minutes until it is just cooked, then add the cooked rice, stir it together with the salmon and cook for 2 minutes, adding a drizzle a little bit of fish sauce. When everything is mixed and cooked, add the sliced shallots, lime leaves, chillies and reserved lemongrass into the pan, stir everything together and cook for another minute. Remove the pan from the heat, garnish with coriander. Serve and enjoy!
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FEATURE
CELERIAC AND MUSHROOM KEBABS WITH A SPICY SATAY SAUCE By David J Rickett
Ingredients (Makes four skewers): Celeriac and Mushroom Kebabs: 4 metal or wooden skewers (wooden skewers need to be soaked in water for at least 3 hours before cooking) 1 large celeriac 600g of closed cup chestnut mushrooms (ensure mushrooms are roughly 5/6cm in diameter) Spicy Satay Sauce: 50g of coriander 250g of peanut butter 1 thumb-sized piece of ginger 2 garlic cloves 1 large green chilli (seeds removed) 2 tablespoons of soy sauce 1 teaspoon sesame oil Zest of 1 lime Juice of 2 limes 32
½ teaspoon of ground turmeric 1 heaped teaspoon of caster sugar Salt to taste Method: For the Spicy Satay Sauce: Thoroughly blend all the ingredients together until it resembles a smooth purée, adding a few splashes of water if the mixture doesn’t blend well. Once blended you can add more salt, lime juice or chilli to your desired taste. Reserve half of the mixture in a separate bowl to be used as a dipping sauce. The other half will be used to marinate the kebabs. Blend 4 tablespoons of cooking oil to this half to finish the marinade. Cibare Magazine
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For the Kebabs: Preheat your oven to 190°C / Gas Mark 5 /170°C (fan) Cut the celeriac horizontally into roughly 1.5cm thick pieces and then use a 5/6cm diameter circle cutter to cut the celeriac into discs. Skewer the mushrooms and celeriac discs in alternate layers to build the kebabs. Using an egg wash brush ‘paint’ half of the marinade over the kebabs and bake for 30 minutes. Once cooked, remove from the oven to cool. ‘Paint’ the remaining marinade onto the cooked kebabs. Be very careful when doing this as the celeriac discs and mushrooms will have shrunk and will therefore be more likely to break or fall off the skewer. Finish the kebabs on a hot BBQ or if you’re not eating outside place under a hot grill for a few minutes. Serve with the dipping sauce.
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FEATURE
PICNIC OF DREAMS By Eve Tudor
Finally we have been let out of this lockdown weirdness and although for some it’s been a period of enlightenment and time with family, for others it’s been a living hell. But with the sunshine comes the warm embodiment of life coming back to normality and the promise of going outside, seeing friends and having fun! For me this looks like bottles of rosé or cider to accompany the tables full of delicious food made to be eaten hot or cold, as the day or night conversations and laughter flow with the ones you love. But when you honestly can’t be arsed with the cooking and you just want to sit in the grass with a friend (or to be perfectly honest alone with a lump of cheese!), there really is nothing nicer than nipping to your local little deli, bakery, supermarket, petrol station, whatever and grabbing some delicious things to eat and relax with. 36
You can’t beat a combination some cheese, fruit, fresh bread, olives, pâté, wine, cheese, bread, wine and of course wine. As long as I’ve walked out of the house with a roll of kitchen towel, a bottle opener, knives, a plate or two and something to drink out of, I’m good to go! (I won’t judge if you walk out of the house with a mug to put your wine in! You are saving the planet one drink at a time. Also it’s a hell of a lot nicer than drinking out of a plastic cup!) I’m privileged to live near some cute little shops. No I don’t live near the best delis in London, but there is a Majestic Wines as well as every supermarket you can think of! But also a GREAT Turkish shop full of absolute delights!! I do love a prep so I’ll go to them regularly and if an outdoor feeding fest is on the horizon I will get bits in the days before so that I can have that relaxing no cooking day that I’ve planned! I’m a bit Cibare Magazine
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of a snob when it comes to my cheese so I will go to my favourite bakery where they have a really good selection. That Dolce won’t buy itself! Otherwise there is simply nothing like some fresh bread! Even if you are ‘a white sliced bread’ kinda guy then why not buy a fresh one! Whomever you are with will just dive into that. I’m a Focaccia kinda gal as there is nothing like that divine oily bread with my cheese and olives. I honestly just want to smell olives and rosemary on my fingers all day! But what else? Bread, cheese, olives, wine (obvs). I love fruit and, let’s face it, that will be eaten all day and night till it’s gone. Tiny tomatoes and curly little cucumbers are so good! Bread sticks and tubs of humous are amazing!! Charcuterie and everything! Frankly I could go on and on all day! To be honest the picnic world is your oyster!! You don’t have to go mad, if you want a cocktail sausage and a Dairylea triangle you enjoy! I think we just need to all relax and enjoy being near other human beings again! The only thing we have to remember is to not be a dick and take your rubbish home and recycle it! Otherwise, maybe don’t get sunstroke!
BOOZE
FROM THE COAST WITH LOVE By Jessica Mason
Beautiful Brighton Brighton is packed with things to do at minimal cost. The shingled beaches are strewn with bars serving directly onto the shoreline, and both the Lanes and the bohemian North Laine quarters are an alfresco diner’s paradise. Even if you’ve blown all your money on your train ticket or B&B though, there are plenty of ways you can have fun out of doors. Barbecues on the coastline are completely underrated in Brighton. Possibly because there are so many 38
good places to eat and drink. In rainy weather, you can still cram yourselves under a heated stretch tent at the Bison Beach Bar on Sea Lanes on the coast of Kemp Town. Or take cover under large parasols at Lucky Beach situated between the two piers. And if the sun is shining, that’s all you need. A fold up barbecue is a great investment. There is a barbecuefriendly stretch of beach opposite Brunswick Terrace in Hove, just past the Peace Statue and the Meeting Place Café. The trick, in Brighton, is never to barbecue between the two piers where there are lots of people, children and bars. In fact, it’s not really allowed and at least certainly frowned upon. But if you wander further - towards Hove, you will see the big yellow barbecue bins dotted along the promenade near the beach railings, where you can safely jettison disposable barbecues and hot coals. Cibare Magazine
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PICTURE CREDITS: Jessica Mason
While we accept that travel may continue to be restricted for some time, it has become imperative to create fun within short distances. Day trips and weekend getaways have become the order of the day. But it’s easy to blow the budget with just one meal out, so how do we balance tasty trips without blowing the budget? Here’s how.
Pick up some brioche buns or bread from a local bakery - in Brighton there are Flourpot Bakery locations dotted around town and also on the seafront, and stop by The Sausage Shop in the North Laine to peruse the selection. The bliss of a gently-charred pork sausage sandwiched between tomato sauce and hot dog mustard in a bun has possibly not been heralded enough as one of the single most cheering and direct routes to happiness. All of the senses are blissfully intermingled - the smell of sea salt and that first burst of pork fat, butter and the tang of red and yellow condiments make it a kaleidoscope of flavour. You need hotdogs in your life. Pair them with the chatter and laughter of friends. Also, a drink. Yes, you’ll need a drink too. Coastal Cocktail The easiest cocktail to mix for drinking out and about is the humble Negroni. The brand Stanley makes a screwcap cocktail shaker with tin cups built in which is great if you want to take cocktails you have mixed at home out and about. Sometimes, having a shaker in your bag specifically as a sundowner can lift the day. That’s why Negronis are great. You only need a slice of orange to 40
garnish and that can be picked up from a local greengrocer. Taj in Brighton sell the best. Then just enjoy. Red sky, red drink and the lulling sounds of the seagulls as you contemplate the day. Negroni* 25ml gin 25ml vermouth 25ml Campari Garnish with a slice of orange, or just a slice of peel. *You can batch make for a group of you so long as you use equal parts of each. Feeling flush? Head to the Riddle & Finn’s rotunda on the King’s Road, Brighton, overlooking the beach, and order lobster rolls and a bottle of Court Garden Blanc de Blancs and watch the world go by. Glorious Suffolk It’s great to get away to other coastlines. If the bright loud bustling side of Brighton isn’t quite where your postlockdown head is at, then look no further than Suffolk. There, you have miles of unspoilt sandy beaches, dunes, pretty English seaside villages and very few people. Dog walkers love it as much as those who are fans of Adnams Brewery and Distillery. No trip to Southwold is complete without a pit-stop at The Anchor at Walberswick. A pub that’s a five-minute stroll to the beach at the end of its extensive gardens, providing some of the best food and drink in the UK as well as outdoor cabin accommodation. Alfresco drinking and dining are the name of the game at The Anchor. Whether Cibare Magazine
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PICTURE CREDITS: Jessica Mason
Fold-up barbecues are much more environmentally friendly than continually buying disposable ones. Plus, they are the perfect blend of barbecue ease and luxury. You feel like a real grown up using one. Also, the fact that taking an oven mitt to the beach (you’ll need it for carrying it to be emptied afterwards) is also one of those moments where you immediately feel like a very clever adult.
the pub is open inside or not, dinner and drinks on the terrace are unsurpassed. Its owners Mark and Sophie Dorber used to run The White Horse in Parsons Green (the Sloaney Pony) and many times, won accolades and awards for their food and drink. Now, they run The Anchor together and, because of Mark’s adoration of good drinks (he was the founder of The Beer Academy) and Sophie’s skill in the culinary arts, they are the most formidable hosts.
PICTURE CREDITS: Jessica Mason
Enjoy oysters, lobster, crab linguine, treacle tart, a cheese platter. If the sun is shining, a pint of Adnams’ Mosaic on cask is highly recommended. But watch out, they evaporate very quickly. With dessert, a bottle of the Trappist beer Rochefort 10 or Castle Brewery’s Samichlaus are great sippers. Fun & Freedom Let’s not forget, we don’t have to travel to enjoy ourselves. Most of what you make is simply a combination of blending together the two parts of your personality that make you both child and adult. On cooler days, play Twister with G&Ts, taking a slug at each wheel spin. Or share that bottle you’ve been keeping and alert the neighbours you’ll be opening it at a certain time should they want to join you in the street. You’ll soon acquire a reputation for being the house where the fun starts. When the world begins opening up more and more, expect to be flooded with invitations. We are, after all, simple souls. Merriment is the antidote to anxiety. And, this past year, well, there’s been plenty of the latter. It’s time for some cheer.
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REVIEW
GOING ‘OUT OUT’! By Gilly Balcombe
It was the week we’d all been waiting for – the week when pubs, restaurants and cafés that have outdoor space could finally begin serving their customers, after months of closed doors in the hospitality sector. Your Editor and I decided we weren’t about to be left out of all this excitement, and we booked a table for lunch at one of my favourite pubs, The Stag in London’s Hampstead. Well let’s face it, the weather that week wasn’t what you’d call promising but, as with everything else, the staff at The Stag had it covered. On arrival our booking was checked, we were asked for an NHS QR code, or contact details if we didn’t have one. We had chosen a two-hour time slot beginning at midday. Every single member of staff was wearing their mask correctly, over nose and mouth. We were taken through to our table in the garden, where the tables were all well distanced and we were given a huge 44
space to ourselves. And covering the entire area were what I can only describe as two enormous tent tops, open at the sides to allow the circulation of fresh air and with judiciously placed outdoor heaters. The undersides were strung with fairy lights, there were plants here and there, and the result was that the garden was a warm and inviting space. Signs had been put up to remind customers of the sanitary regulations. Anyone reading this who’s been to The Stag knows that the quality of the food is excellent, and this lunch service was no exception. As our starters we ordered, and shared, Macaroni Balls with Chipotle Dip and the Spinach & Artichoke Dip with Homemade Pitta Bread. The macaroni balls were crisp and golden and piping hot, just the right type of delicious, unctuous comfort food for a dismal day in London, and the chipotle dip delivered a wonderful hit of Cibare Magazine
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heat. The spinach and artichoke dip was as scrumptious as always, each flavour recognisable (difficult to achieve in a dip), and perfectly seasoned. The pitta bread was hot and slightly yielding, just as it should be, and a wonderful foil for the creamy dip. Ok, it had to be Fish & Chips for me, as I don’t see a lot of classic British fish‘n’chips where I live in France, with Pale Ale Batter, Mushy Peas and Tartare Sauce. Not so much cod and chips as whale and chips! Beautifully cooked fish in a tasty, light, crunchy batter, with ‘proper chips’ and delicious accompaniments. So delicious in fact that I forgot to take a photo before I tucked into it! Your Editor pronounced herself extremely happy with her Flatiron Chicken with Roasted Garlic, Jus and Triple Cooked Chips… it looked and smelled delicious and she assured me that it was. We had a momentary discussion as to whether or not we should have dessert but the consensus was – how could we not, on such a momentous occasion? Our first lunch out for longer than we cared to remember! Eve chose one of the Happy Endings Ice Cream Sandwiches – a cute little block called ‘The Naughty One’, wrapped in retro design black and white waxed paper. When opened it revealed a generous filling of soft caramel parfait infused with miso, sandwiched between slices of rich, dark chocolate Guiness cake. She wasn’t sharing… For my part, it was Sticky Toffee Pudding- again an essential choice given the lack of the stuff in the South of France! The sponge was moist and light as a feather, served with lashings of toffee sauce and a ball of 46
creamy, delicious salt caramel ice cream on the top. This was, in no way, a lunch for anyone on a diet, but my goodness it was so worth it! All power to The Stag for doing their utmost to ensure the safety of their customers – and of their staff too. Service was smiley (even through the masks!), friendly and efficient, and we didn’t just feel safe on our first foray back into the world of eating out, we felt so well looked after by happy people who seemed delighted to welcome us with open arms to their venue. Now that the weather has (apparently) improved, the tent tops have gone, but I’m told by local friends and family that the welcome is just as warm and the food and service are just as good as always. And as for their Sunday lunches…well, all I can say is ‘You have to be there…’! Details: Address: The Stag, 67 Fleet Road, London, NW3 2QU Website: www.thestagnw3.com Tel: 020 7722 2646 Email: thestag@londonpubs. com
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WINE
A TASTE OF ENGLAND’S VINEYARDS The last year has been both wonderful and terrible for our UK wineries. Saviour has come from many of us choosing to shop local and support small businesses, but events and tourism, upon which our wine industry relies heavily, has been put on hold. As I write, hospitality is opening its doors once more - albeit for outside dining only - but this is joy to vineyards, who are welcoming visitors back with wide open arms. At the end of 2020 there were 770 vineyards listed in England & Wales. Whilst most are situated in the South East of England, there are vineyards to be discovered in the West, the Midlands and in East Anglia. Not forgetting Wales - where I suggest booking a staycation and experiencing a host of vineyards (currently home to 31) in one go. 48
Most wineries are open to the general public throughout summer offering tours, tastings and grazings. To avoid disappointment - and given the breadth of restrictions still in place - booking in advance is recommended, if not necessary. If you happen to be passing a vineyard however, do pop in, as many allow self-guided walks around the vines. TOURING Kingscote Estate in East Grinstead allow visitors seven days a week to wander their magnificent 160 acres of rolling hills. You will discover a historic Bluebell steam train, a winding river, fishing lakes and an organic apple orchard, and over five kilometres of natural woodland walks. Inside a beautiful 15th century tithe barn, you’ll find a café offering coffee and the most delicious light lunches, and wine Cibare Magazine
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PICTURE CREDITS: Credit, Wine Garden of England - Squerreys
By Katie Goodchild
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Also accessible by train from London is Hush Heath Estate in Kent. Indulge with Balfour’s Wine & Dine Experience, whereby you will be collected from Marden train station by a Brand Ambassador who will be your host for the day. You’ll explore the estate and the winery, after which you’ll taste six wines and end the day with a three-course lunch. (https://hushheath.com) From London Victoria head to Burgess Hill station and Ridgeview, a 45-minute train journey followed by a 10-minute taxi ride. Visit for tours and alfresco dining in The Ridgeview Wine Garden. (https://www.ridgeview.co.uk) Heading west and to Hambledon Vineyard, a 15-minute drive from Petersfield station, you’ll find a host of events to attend. From a pop-up Fizz & Oyster bar to cheese and wine tastings, or spend the day making your own wine. (https://hambledonvineyard.co.uk) And what of London? Home to one vineyard and four urban wineries, there’s wine being made on your doorstep - and it’s some seriously impressive stuff. Bethnal Green’s Renegade Winery is maybe one of the most exciting producers in England, though they are not declaring their wines as English as the grapes used for winemaking also come from Europe. Drink Qvevri skincontact Bacchus, Pet Nat rosé and frosé at Renegade’s outside bar (or inside as restrictions allow). (https://www. 50
renegadelondonwine.com) If all this sounds exciting but you’re still a little unsure of where to start, let Wine Tours of Kent guide you around the Wine Garden of England. Starting from £89, you’ll visit three wineries and vineyards in Kent where you’ll learn about the winemaking process and enjoy tutored wine tastings. Lunch will be in a traditional country pub and you will be driven around in a tour bus meaning no one has to be the designated driver. (https://winetoursofkent.co.uk) If that sounds perfect but you would really like it to last longer, Wine Tours of Kent also offer a three-night luxury glamping trip complete with wine tours. Think vineyards located between Tenterden and Rye, lunching in a country pub and peaceful nights’ sleep in a luxury safari tent situated amongst wheat fields. FEASTING There are plenty of options for feasting in England’s vineyards. To tempt you and I to visit vineyards across the country, many have created fantastic dining options, from picnicking in the vines to open-air restaurants and pop-up fine dining events. For an idyllic English picnic, visit Langham Wine Estate and take a stroll through the 29-acre vineyard with one of their homemade picnics, full of ingredients from local producers. Don’t forget to grab a chilled bottle of Langham wine from the bar before heading up to find hidden tables between the vines and hedgerows. (https://langhamwine.co.uk) Head to the other end of the country and enjoy Little Wold Vineyard Picnics. Located in East Yorkshire - yes, you read Cibare Magazine
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PICTURE CREDITS: Credit Wine Tours of Kent
tastings. It’s also perfectly located so that one can hop on a train at London Victoria and be at Kingscote an hour later. (https://kingscoteestate.com)
And then there is Squerryes Winery where lunch has never looked so good. Bask in the afternoon sunshine and discover the joy of outdoor dining whilst overlooking their Rosé vineyard. You can enjoy a relaxed lunch and afternoon dining, as small dishes and glorious sharing plates are served with a focus on local produce, seasonality and seafood from the coastal waters that surround Kent. Located next door there is also a deli, where you can buy Squerryes wines, and a brewery. (https://www.squerryes. co.uk) SLEEPING For those in search of the ultimate staycation and 5-star accommodation, book a weekend break with Luxury Wine Weekends. Explore the Wine Garden of England, where you’ll have the opportunity to taste exclusive library wines and vintage vertical tastings. You can learn the art of Sabrage (how to lop the cork off a Champagne bottle with a sword) and the history of England’s top producers. Then relax in the beautiful gardens of a medieval Cloth Hall where you can unwind poolside whilst a private chef prepares your evening meal and wines are selected by an in-house sommelier. (https://www. luxurywineweekends.co.uk)
one can experience the wine estate and dine at one’s own leisure. The Flint Barns have recently been restored to create a “home away from home” feeling for guests. Foodies book the Dine and Unwind Package and winos the Tour and Tasting Package. (https:// rathfinnyestate.com) Or maybe you’d prefer your own hobbit house for the evening. Nestled deep in the heart of the Rother Valley and in the midst of Oastbrook Estate’s vineyard, the house is buried into a bank while offering exquisite views of the valley. Sleeping up to four people, The Hobbit House has been built using local materials and offers an exciting take on luxury stays. It also comes complete with a hot tub. Who fancies a dip? (https://www.oastbrook. com) So, don your walking shoes and grab a wine glass … it’s time to visit Great Britain’s vineyards and make this summer the best yet.
PICTURE CREDITS: Credit, Rathfinny
that correctly - you’ll have two hours to enjoy Little Wold Vineyard with your own exclusive pitch, with picnic and wine waiting, and a chance to stroll through the vines at your own leisure. (https:// www.littlewoldvineyard.co.uk)
Rathfinny Wine Estate in East Sussex offer a more relaxed staycation, where 52
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HEALTH
OUTDOOR EXERCISE By Suzanne Purton
Now that the days are getting warmer and it is possible to replicate most gym exercises outdoors, why not take the opportunity to move your favourite gym workouts outside and reap the benefits of exercising amongst Mother Nature? But what is it about exercising outdoors that makes it feel so much better? It has to do with the powerful combination of exercise and exposure to nature, explains Martin Niedermeier, Ph.D., a professor of sport science at the University of Innsbruck, Austria. The physical exercise is invigorating, while being surrounded by nature helps to relieve stress, so it becomes a powerful combination. 54
Read on for some great benefits that should not be ignored! Outdoor exercise provides an opportunity to be physically active in a constantly changing environment. Whether walking or running, taking part in these exercises on a treadmill results in continous repetition of the same movement pattern which could potentially lead to an overuse injury. Think of the same impact occurring over and over as you pound the belt of the treadmill. But outside, we are faced with a variable terrain helping to teach our body to adapt to the surrounding environment. By negotiating these surfaces, we enable our muscles and connective tissues to strengthen which can ultimately help in preventing certain injuries. Have you thought about something as natural as the wind, that can provide a Cibare Magazine
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PICTURE CREDITS: shutterstock By PROKOPEVA IRINA
I am a great lover of working out at the gym, but equally I am a lover of being outside in the fresh air, which is why I like to vary my exercise to rutine include both.
There is no comparison between running or walking on a treadmill, or spinning on a gym bike, and taking part in these activities outside. There is so much more to see and feel out of doors, which in turn can make the time go by faster so that the exercise itself doesn’t seem so physically and mentally draining. Studies have shown that people feel more awake, energised, attentive, happy and calm, as well as having more positive emotions, when training outside, compared to those who train inside. Then there’s the very important mental health boost outdoor training brings beyond that of indoor gyms. It has been shown to reduce anger and depression and improve mood (Barton and Pretty, 2010), and any exposure to sunlight also enhances Vitamin D production, which may be partially responsible for this mood-enhancing effect (Kerr et al., 2015). I frequently tell my clients to move from their desks and get outside into the fresh air during busy days, if only for a short walk, to help clear their heads, connect with nature, feel the air around them and de-stress.
community. A feeling of involvement is created, building positive relationships with like-minded people, and these are beneficial factors in improving mental health along with improving self-esteem. Venturing outdoors also gives an opportunity to turn your exercise time into family time. Walks or bike rides with the kids are a great way to discover nearby trails and parkland routes. And parents get to be the best possible role model for their kids, handing over a great education and getting everyone involved in fun physical activity whilst creating family experiences and memories and keeping everyone fit and healthy. So, the next time it’s an absolutely gorgeous day outside and you’re dreading being stuck in a dark gym, take your workout outside instead.
PICTURE CREDITS: shutterstock Gemenacom
level of resistance, and therefore be a positive factor, as it encourages us to work harder and in turn helps to burn more calories?
And no one is asking you to take out a paid membership just to step outside, so it can be a welcome money-saving option if required. Training outdoors in groups of people, in your local park or green space, is a great way to widen your social circle and helps you to stay connected to the local 56
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GARDENING
MICRO GREENS… and why you should be eating them! By Emma Sousa
We all know that eating a wholefoods diet, especially rich in fruit and vegetables, has many benefits and has protective effects against common conditions including cardiovascular disease, diabetes and cancer. But did you know that these young shoots can have up to 50 to 100 times more nutrients than their grownup counterparts? Also, because they are grown and harvested in as little as two weeks, they take less space, water and can be grown totally organically even on a large scale which makes them an 58
incredibly efficient crop to grow. They are great sprinkled over salads, soups, in wraps or sandwiches and can be grown on your window ledge in a nice sunny spot. What’s not to like. Here are my top tips for growing your own…. 1 Buy good quality, ORGANIC / GMOfree seeds 2 Pre-soak larger seeds overnight 3 Line a seedling tray (or a re-purposed grocery tray) with wet paper towel, clean cloth or tea-towel and three-quarters fill with your growing medium. 4 Scatter your seeds over the surface and press lightly before watering with a spray can. The soil should be wet. 5 For quick germination, cover with a clear lid (or a clear plastic bag, but do make sure you re-use or recycle it). Cibare Magazine
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PICTURE CREDITS: shutterstock corners74
Micro greens are the new buzz word in the world of fine dining … you literally can’t order a starter without a crazy colourful sprinkling of little green shoots adorning your plate! But micro greens aren’t just there to make things look pretty (although they do of course), they are also chock full of nutrients that can really be a great way to pack a punch in terms of health benefits as well as taste!
6 Once seeds have germinated, remove the lid and leave the shoots to grow, watering them once or twice a day to ensure that they do not dry out. 7 When the they are between one and three inches tall (25 to 75mm) snip with a clean, sharp pair of scissors and enjoy! You can’t get fresher than that! Suggested micro greens to grow…. Broccoli sprouts are bursting with vitamins and other beneficial nutrients including Vitamin C. They are packed full of fibre and protein, low calorie and contain up to 100 times more glucoraphanin (the nutrient that becomes sulforaphane which has so many benefits) as their grown-up counterparts. These are some of the best micro greens you can eat! Radish micro greens contain Vitamin B6 and folate which are great for cardiovascular health, diabetes, weight loss and also for your skin.
PICTURE CREDITS: shutterstock IMG Stock Studio
Spinach micro greens’ health benefits are associated with reducing the risk of cancer, managing high blood pressure and eye health (through the lutein compound). They contain Vitamin A, Vitamin C, Vitamin K1, folic acid, iron and calcium. Other easy to grow and healthy micro greens include Rocket, Beetroot and Mustard, amongst many others. So, join the micro green revolution start growing and enjoy the health and flavour benefits these little wonders impart! 60
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ADVERTORIAL
OUTDOOR DOG LIFE,
BYBENJI STYLE! By Roz Lishak
Outdoor life is obviously an all-year round activity in the dog world, a little less muddy at this time of year perhaps but nonetheless, whether you’re at the beach, or hacking your way through the countryside, your pet will always need a “box of tricks” to keep them fed, watered and safe by your side throughout the day. Pandemic pet life has brought many new pets and pet parents together, and as outdoor life now becomes easier to organise, giving your dog the best outdoor experience from pup to pensioner pooch is every owner’s wish. In fact, if you were to ask what the number one concern on a walk would be, especially a new destination walk, it would be having reliable recall. Recall is the call to alert that should ensure that your dog knows where you are and will drop everything and anything they are doing to come back to you with no fuss or chasing!! Finding an exceptional treat reward is the holy grail of every owner (there has to be an outstanding incentive for any dog to be interrupted from having their nose in the grass!) and this is where a
champion amongst treats is called for. High value is the key phrase, and there is no higher value than the Biltong Treat Collection from ByBenji. This king of treats is made purely from silverside of beef and is infused with a herb marinade that dogs can’t resist: in fact, even the shake of the bag can be known to bring them running! The team at ByBenji are passionate about supporting reward-based training. Not only do they proudly have testimonials from the pet parents of rescue dog successes, who have socialised their nervous dogs using their tempting treats, they also have brand ambassador assistance dog trainers who swear by their high value rewards to praise within their vital training regime. There are four ways to enjoy this brand... Training Treats: Bite sized ready to go treats. Super Sticks: Longer chew that can also be cut down to treat size! Biltong Sausage: Softer texture that can be crumbled into tiny morsels.
Biltong Food Topper: Marinated herb blend to sprinkle over a meal for fussy eaters or simply to jazz up any doggy menu! For new and not so new dog partnerships we are giving you the chance to have ByBenji Biltong in your treat training armoury. By simply going to www.bybenji.com and using
the code CibareBB10 at checkout, you will generate a 10% discount which will be forwarded on to the assistance dog charity AID (Assistance In Disability). Treating your pooch and supporting the work of a wonderful organisation all at once! For all details visit www.bybenji.com
CANDIED SMOKED SALMON Premium Scottish Salmon, dry cured, brined with pure Canadian maple syrup, air dried and smoked over old whisky barrel oak.
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Team Links
Despina Mina - @forkedldn Emma Walton-Moore - @supperinthesuburbs Jon Moore - @beerinthesuburbs Dhruv Baker -@dhruvbaker1 Sam Wilkin - @cellarmansam Charlotte Benbow - @charlotte.benbow Katie Goodchild - @heritagewinesuk Emma Sousa - @theurbanflowerfarmer Ying Bower - @yingenough Dani Gavriel - @dani_gavriel Roz Lishak - @yourpupparazzi Rebecca Stratton -@cakerebecca Gilly Balcombe - @gillianbalcombe Jo Farren - @jo.farren Samina Iqbal - @samina.i Sarah Frow - @thekidstableuk Suzanne Purton - @suzanne4fitness Eve Tudor - @iameditoroffood Theo Michaels - @theocooks
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