Pub In The Park 2023

RECIPES :

FROM OUR FAMILY OF CHEFS

featuring Tom Kerridge, Ainsley Harriott, Karan Gokani, Juliet Sear, Andy Clarke, Si King, Ben Tish, Dave Wright (DJ BBQ team), Sam and Shauna, Andi Oliver and Nisha Katona

WELCOME TO PUB IN THE PARK!

Pub in the Park began many years ago, and started with just one town, Marlow. The town where I had my first pub, gained my first Michelin star, and now, it has grown to 10 towns to embrace: Wimbledon, Dulwich, Bath, Reigate, Leamington Spa, Tunbridge Wells, Brighton, Chiswick and St Albans as well.

It’s a pretty amazing and surreal thing to look back on. Every year, I’m amazed and humbled by the chefs and restaurants who share their talents and open their hearts to the people they meet here. And I cannot believe some of the incredible acts we’ve had over the years, from Kaiser Chiefs to Rag‘n’Bone man, that keep us dancing and singing all night long.

The one thing I’ve always found sad about Pub in the Park is that it ends. But now, with this booklet you can take a little piece of Pub in the Park home with you. I hope that you learn something new about the chefs you know and love. And that the recipes enclosed here become firm favourites and inspire you to begin new traditions in your kitchen and at your table.

Thank you for all of your support of Pub in the Park over the years.

Time to tuck in. Enjoy!

Tom

TABLE TALKS WITH… TOM KERRIDGE

By Tiffany Black

I sat down with Tom, the beloved captain of our Pub in the Park ship and found out what inspired his menu for Pub in the Park this year, the cookbook that changed his life and most importantly… how he feels about the pub!

What tends to be your ethos when putting together a menu for Pub in the Park?

We always try to make sure the dishes are ones we would like to eat. We like that kind of street food vibe. We love big strong flavours, getting your fingers dirty, things that get messy as you eat, where paper napkins are in plenty of supply! We take inspiration from around the world and try to build those sorts of flavours into our recipe design.

What’s in your chef’s special dish for Pub in the Park?

It’s a mixture between a classic deep fried hot dog, layered with lovely curry flavours. The hot dog is cooked with a little bit of chilli, a little bit of mint and served in a bun, served in a Matson curry sauce which we’ve turned into a ketchup with some bombay mix sprinkled on the top, just beautiful flavours.

And why is it a nostalgic dish?

It reminds me of growing up in Gloucester and having sausage, chips and curry sauce from the local chippy. Matson is the estate where I grew up and the chippy was somewhere I went a fair bit. So, we’ve developed a dish that uses those classic chip shop curry flavours, but with a chef’s twist.

What do you love about the institution of the pub?

The pub is something that’s fundamentally only found in Great Britain. In other countries, you have different connecting places, where people meet as a community, but the pub is so uniquely British. It’s called a pub, short for public house, because it’s about members of the public being able to come in and enjoy themselves. And your social or economic background doesn’t matter, great pubs embrace everybody. The pub scene has changed massively over the last couple of decades, they’re not just drinking dens anymore. They’re places that are integral and interwoven into the fabric of society, whether it’s based on an estate, like where I grew up or a place like The Hand & Flowers. Pubs are intertwined into

society, and the local community where they live, which is what makes them so amazing.

Who were your cooking inspirations growing up?

To be honest, there weren’t really any. I went into a kitchen at 18 for the simple reason that I needed money. And I just started washing up, but around the same time that I started cooking, Marco Pierre White released his cookbook, ‘White Heat’. My mum bought it for me and it was just one of those incredible moments, where a book changed everything.

What do you love about being a chef?

There’s a number of great things about being a chef. First and foremost, it’s about food. But I think a lot of it is about adrenaline, mixing with like-minded people from all sorts of different backgrounds. It’s the most wonderful industry to be in, the most eclectic mix of culturally diverse people and it embraces all types, the waifs and strays of society…! It’s like a pirate ship, a community of people that come together and are all driven by the same thing, cooking great food, having fun, enjoying the energy and buzzing off the atmosphere of a kitchen.

MUSTARD SNAPPER WITH MANGO CHILLI CHOW

Mango chow is a fruity, spicy Caribbean version of coleslaw and it’s the perfect accompaniment to my mustard snapper. Triple-dipping the fish creates a terrific crispy coating and other types of fish, such as bass, work equally well.

Serves 4

INGREDIENTS

100g plain flour

1 tbsp black mustard seeds

1 tsp chilli powder

2 tbsp finely chopped fresh coriander

4 boneless and skinless snapper fillets (approx. 120g each)

3–4 tbsp water

4 tbsp olive oil

Sea salt and freshly ground black pepper

For the mint dressing

Large handful of mint, finely chopped

1 x 150g tub natural yoghurt juice of 1 lemon

A pinch of chilli powder sea salt and freshly ground black pepper

For the Mango Chilli Chow

2 red onions, finely sliced

1–2 green chillies, de-seeded and thinly sliced

1 mild red chilli, thinly sliced

2-cm piece of fresh root ginger, peeled and finely chopped or grated

1 large firm green mango, peeled and finely sliced into strips

Large handful of coriander leaves

Sea salt and freshly ground black pepper

AINSLEY HARRIOTT

For the mint dressing, combine the mint, yoghurt and lemon juice in a bowl and mix well. Stir in the chilli powder, season to taste and set aside.

To make the mango chilli chow, place the red onions in a bowl with the chillies, ginger, mango and coriander. Mix together, season with a pinch each of salt and pepper and set aside.

Mix the flour with the black mustard seeds, chilli powder and chopped coriander on a shallow plate and season with salt and a little black pepper. Dip the fish fillets into the flour, turning them over to cover both sides. Remove and, using your fingers, splash with water on both sides. Repeat this process 2–3 times.

Heat the oil in a large frying pan over a medium heat. Place the snapper fillets into the pan and cook for 3–4 minutes on each side, until crisp and golden. Remove to drain on kitchen paper.

Place the crispy mustard snapper on serving plates, top with the mango chow and serve immediately with the mint dressing.

Ainsley Harriot’s Caribbean Kitchen (Ebury Publishing, 2019)

Photography by Dan Jones

RECIPES

RECIPES

ANDI OLIVER

Serves 4

TAMARIND TORTA AHOGADA

What a way with leftovers! I discovered the glory that is torta ahogada relatively recently and have since been seduced by its spell. The dish comes from Guadalajara in Mexico, and the name means quite literally drowned sandwich. I’ve come up with this torta ahogada, dripping in tamarind gravy, as a way of getting the most out of the end of your slowcooked lamb. This can also, of course, be made with any meat or perhaps charred vegetables soaked in gravy –the possibilities are dreamy.

Prep time 15 minutes

Cook time 35 minutes

INGREDIENTS

Any leftover sauce from Slow-Cooked Spiced Poached Lamb

Enough beef or lamb stock to make the total quantity of liquid up to 2 litres (81/2 cups)

90g (3oz) wet tamarind, or use 2 tsp tamarind paste

3 tbsp passata (strained tomato sauce)

1 tbsp Green Seasoning

Leftover roast lamb (at least 1 small handful per sandwich) from Slow-Cooked Spiced

Poached Lamb

3 tbsp hot sauce of your choice, plus extra to serve

4 large brioche buns (I have used sourdough brioche because it is a bit more robust but standard will suffice)

For the radish pickle 150ml (2/3 cup) white wine vinegar

2 tsp white sugar

A pinch of coriander seeds

A pinch of black peppercorns

2 garlic cloves, peeled and smashed

1 bay leaf

1 bunch of radishes, topped and tailed and thinly sliced

Very thinly sliced red or white onion, cucumber or anything else you want to grab to pickle (optional)

Take the leftover sauce from your lamb and combine it with half of your measured quantity of stock. Transfer to a saucepan and add the tamarind (whichever you are using).

Bubble it all up together vigorously over a high heat for about 10 minutes.

Add the passata and green seasoning and bubble for another few minutes. Add the leftover meat, hot sauce, and the rest of the stock and simmer for about 8–10 more minutes to bring it all together.

Preheat the oven to 150°C fan (170°C/340°F/Gas 4).

Meanwhile, to make the pickle, add the vinegar, sugar, coriander seeds, peppercorns, garlic, and bay leaf to a small– medium saucepan. Simmer gently over a low heat for about 4–5 minutes until the sugar has dissolved. Remove from the heat and let cool slightly. Add the radishes and any other bits you want to pickle to a heatproof bowl, then pour the pickling liquid over and leave to pickle while you finish making the sandwiches.

Split the brioche buns in half and lay them open on a roasting tray with a lip at the sides. Take the tray to the meat pan and dip the inside of both the top and bottom of each bun into the sauce. Lay them back on the tray. Using a pair of tongs, fill each bun with the meat and sauce mixture. Add a few pickles to each bun, then put the top on each sandwich. Using a ladle, cover the buns with the rest of the saucy meat mixture (this is the drowned bit). Cover the tray with foil and slip into the preheated oven for about 10 minutes, then remove the foil and slip back into the oven for a final 5 minutes.

Remove from the oven and serve the sandwiches topped with an extra swirl of hot sauce and more pickles, if you wish.

Andi Oliver’s The Pepperpot Diaries: Stories From My Caribbean Table by Andi Oliver (DK, 2023) Photography by Rob Billington

RECIPES

S’MORES BROWNIES

There are many brownie recipes out there but giddy-goodness this is a rip-snorting, toot-hooting son of a gun. Currently out on bail after being embroiled in a scandal at Camp Bestival involving DJ BBQ and his son Noah, this recipe has never been shared before, despite winning multiple accolades and awards. The greatest prize of all, however, awaits you once you complete these steps to heaven. Let’s go!

MAKES 12-15

SETUP

• A wood-fired oven with the coals removed sitting at about 180˚C (350˚F) is best for this.

• You’ll need a roughly 25cm (10in) square cake tin (pan).

INGREDIENTS

1 packet of digestive biscuits (Graham crackers), broken into chunks

60g (2¼oz) self-raising (self-rising) flour

60g (2¼oz) plain (all-purpose) flour

80g (2¾oz) unsweetened cocoa powder

200g (7oz) butter, plus a knob

100g (3½oz) dark chocolate (about 70%), chopped

4 eggs

450g (1lb) caster (superfine) sugar

150g (5½oz) marshmallows

DJ BBQ’s Backyard Baking: 50 Awesome Recipes for Baking Over Live Fire

BY Chris Stevenson, Chris Taylor and David Wright (Quadrille Publishing Ltd, 2023)

Photography by David Loftus

David Wright (DJteam)BBQ

Get the wood oven up to temp then remove all the coals. If using a conventional oven, preheat to 180°C (350°F). Grease and line your cake tin with greaseproof (wax) paper, making sure it’s neat and carefully tucked in at the edges. Cover the bottom of the tin with a layer of digestive biscuits, reserving some for later.

Sift both the flours and the cocoa powder together into a large bowl. Set aside. Melt the butter in a medium saucepan (or in the microwave) then add the chopped chocolate and stir until melted and combined.

In a large bowl, or in the bowl of a stand mixer, whisk together the eggs and sugar until inflated, light and smooth. This will take about 8–10 minutes in a stand mixer on a high speed (or with an electric whisk) and considerably longer with a human arm and a balloon whisk. This is an important step as, if you do not get enough air into the mixture at this stage, you’ll miss out on the brownie crust (and you do NOT want to miss out on the brownie crust).

Add the butter and dark chocolate mixture to the egg mix and fold with a spatula until marbled but not totally mixed. Add the sifted flours and cocoa powder and fold again until JUST mixed. Only just. Then, quick as a flash, spoon the mixture into the cake tin on top of the biscuit chunks , smooth it off and scatter over the reserved digestive biscuits pieces.

Slide it into the wood oven (or indoor oven) and bake for 20 minutes. After 20 minutes, check your wobble. You want the brownie to have the consistency of

a firm jelly, NOT a cake. The self-raising flour inflates the mix like a soufflé and you must take it out early so it can collapse into a dense, fudgy brownie. When this stage is reached (you may need more time depending on the temperature of your cooker), take it out and allow to cool.

When completely cool, place the brownie (still in the tin) in the refrigerator overnight. This is the fudging stage and will increase the fudginess of your fudging brownie, so don’t fudging forget to do it. The next morning, your brownie will be very solid. Remove it from the tin and place on a large board.

Melt the marshmallows in a saucepan with a knob of butter (if you’re not familiar with how much a knob is – it’s a disappointingly small amount). When it’s all melted together, spread it over the top of the brownie. Try to do it neatly and evenly but also be true to yourself –if you’re a budding Jackson Pollock then go hell-forleather.

As a final flourish, you can toast the top of the marshmallow using a blowtorch. Alternatively, transfer the brownie to a baking sheet and place under the grill/ broiler until toasted – watch it like a hawk to ensure it doesn’t burn! If you want to be a live fire legend, try toasting your marshmallow using a glowing hot piece of charcoal – carefully hold it with tongs just above the surface of the marshmallow.

Let it cool (if you can wait!), slice and enjoy. Accept praise from your friends and family, or, if you’re eating it all on your own, just wallow in your indulgent magnificence.

5 CHEFS ON THEIR COOKBOOK CRUSH

We asked five chefs to name their cookbook crushes, cookbooks that have shaped who they are and how they cook. Make sure to head to our Waterstones stall and book signings for a chance to meet the people behind the food.

White Heat

Marco Pierre White TOM KERRIDGE

“There’s been so many over the years. All sorts of inspiration, whether it’s a great American chef, Charlie Trotter, who’s sadly no longer with us. He had a restaurant in Chicago, that was really cutting edge, a driving force, that served classic French cuisine done in a new way. Through to, Escoffier cookbooks, then others with more modern influences, whether it comes from Japan, or Scandinavian style cookery. But again, for me it always comes back to ‘White Heat’ by Marco Pierre White. It was the first major, brilliant British cookbook that I ever owned.”

BEN TISH

Moro: The Cookbook

by Sam & Sam Clark

“My favourite cookbook I would say has to be the original Moro cookbook. When I was involved with the Salt Yard group many years ago, the book had just come out when we opened. The guys who run Morro in Exmouth Market, which is still there, wrote this amazing book about Spain and also the Moorish influences of North Africa. There are amazing dishes in there, and it really opened my eyes to that world. I still go back to that book and use it as reference, it’s still very current.”

KARAN GOKANI

On Food and Cooking by Harold McGee

The Wok and The Food Lab by J.Kenji Lopez-Alt

“One of the books that I keep going back to is Harold McGee ‘On Food and cooking’, it’s a very technical book! A more modern-day version would be a guy called J. Kenji LopezAlt who has written a couple of really good books, one on Chinese cooking called ‘The Wok’, another book, ‘The Food Lab’ which is more like a food bible, again more technical aspects. I think it’s one of the remnants of being fairly geeky about food! And not being classically trained and thinking how do I get to that level. I just love reading, not just about a recipe, but how you get to that final stage of a recipe. Very rarely do I ever cook from a cookbook, it’s more for reading and research purposes.”

ANDI OLIVER

Edna Lewis: In Pursuit of

Flavor and The Taste of Country Cooking

by Edna Lewis

“My answer to this will always be easy. Edna Lewis’ In Pursuit of Flavor and ‘The Taste of Country Cooking’, all.about Southern American cuisine, soul food. It’s astonishing because there’s a beautiful simplicity to it. But she elevated food from the home to a restaurant arena. When I say elevated, I mean she literally put it in a new environment. She grew up in Freetown, a black town, so she had a very strong connection to how she existed in the world and her own traditions. And so everything was seasonal. When people talk about ‘seasonality’ these days, it’s so whitewashed! Like somebody ten years ago decided we’re all going to cook seasonally, it’s laughable. But, she was cooking seasonally as a kid because she was on a farm! And that’s happened for millenia. Her books are a masterclass in celebrating traditional approaches, with new ideas being folded hand in hand. And I think that’s the way forward with being a cook, to buy what is best for your table, which is seasonality and then to celebrate the things that you grew up learning, whilst bringing some of your own brand new songs into it. I read them as bedtime stories sometimes. There’s something about fried chicken in the skillet…. It makes me want to get into bed and curl up and go to sleep. It’s incredibly comforting.”

NISHA KATONA

The Flavour Thesaurus by Niki Segnit

“The Flavour Thesaurus by Niki Segnit changed the way I view ingredients. This book taught me to almost personify them. Give them personality traits and then apply almost social dynamics to them. Marauding loud flavours like cumin work so well with the feminine meekness of coriander. It liberated the way I articulate my feelings towards ingredients. Food is emotional as should be the language around it.”

COOKBOOK CRUSHES

The Pepperpot Diaries: Stories From My Caribbean Table by Andi Oliver, DK, out now

Say hello to Andi Oliver’s long-awaited first cookbook! An exploration of Caribbean identity, heritage and how to create simple yet sensational dishes that will bring the unbeatable flavours of the Caribbean to your table.

Sicilia, A Love Letter to the Food of Sicily by Ben Tish, Bloomsbury, 2021

Explore the contradictory flavours of Sicily. Sitting at the heart of the Mediterranean, between east and west, Europe and North Africa, dive into these simple, delicious recipes by one of the chefs who knows it’s flavours best.

Hoppers: The Cookbook by Karan Gokani, Quadrille Publishing, 2022

Creative director of beloved restaurant Hoppers, takes you on a journey into the personal and cultural story that inspired his Sri Lankan restaurant and the recipes that have made it famous.

Meat Free Mowgli by Nisha Katona, Watkins Publishing, 2022

Star TV chef and restaurant owner Nisha Katona applies her trademark fresh, spice-packed and familyfriendly modern Indian culinary style to vegan and veggie food.

Real Life Recipes: Budget Friendly Recipes that Work Hard so you don’t Have to by Tom Kerridge, Bloomsbury Publishing, 2022

Michelin star chef, Tom Kerridge reveals the best tips and secrets to rustle up delicious mid week meals, or lush lazy weekend spreads, all whilst on a budget.

COURGETTE AND HALLOUMI SKEWERS

I love cooking halloumi on the barbecue. It caramelises beautifully on the outside but doesn’t melt – perfect for kebabs! The salty flavour and firm texture work so well with grilled courgettes, which are a barbecue staple for me. A chilli and mint dressing gives the skewers a fresh lift.

Serves 8

INGREDIENTS

3 x 225g packs halloumi

3 medium courgettes (500g in total)

2 tbsp extra virgin olive oil

Salt and freshly ground black pepper

CHILLI MINT DRESSING

3 tbsp extra virgin olive oil

1 tbsp sherry vinegar

1 tbsp red wine vinegar

1 long red chilli, deseeded and finely diced

2 tbsp finely chopped mint leaves 1 tsp dried mint

1. You will need 16 short wooden skewers, 12cm long. Pre-soak them in water for 30 minutes to avoid scorching on the barbecue.

2. Cut the halloumi into 1cm batons. Do the same thing with the courgettes. Skewer a piece of halloumi onto each pair of skewers, placed parallel to each other 3–4cm apart, then thread a courgette baton on. Repeat until you have at least 3 pieces of halloumi and 3 courgette batons on each pair of skewers..

3. For the chilli mint dressing, put all the ingredients into a bowl, mix well to combine and season with salt and pepper to taste; set aside.

4. Brush both sides of each skewer with the olive oil and sprinkle with salt and pepper. Place on a medium heat on the barbecue and cook for around 3–4 minutes on each side. Once the halloumi is a lovely golden-brown colour, they are ready to remove from the heat.

5. Pile the courgette and halloumi skewers onto a warmed serving plate and spoon over the dressing. These are best served with a green salad on the side.

TOM KERRIDGE

RECIPES

RECIPES

SUMMER VEGETABLE STRUDEL

SI KING

INGREDIENTS

Filling

2 tbsp olive oil

15g butter

200g leeks, sliced

1 tarragon sprig

Strudels don’t have to be apple. This is like an English summer vegetable garden in a crispy filo coat. We first cooked it on our series Go North in a polytunnel at a market garden in Cumbria to show off their beautiful produce. And by golly, it certainly does.

200g small courgettes, sliced or diced depending on size

50ml vermouth or white wine

2 small little gem lettuces or equivalent, cut into wedges

200g runner beans, shredded

125g new potatoes, boiled whole and diced

100g tomatoes, roughly chopped

Mix of fresh herbs – tarragon leaves, chervil, basil and dill, roughly chopped, or summer savoury, lemon thyme, chives and oregano, finely chopped

Salt and black pepper

Crust

1 x 270g pack of filo pastry

75g butter, melted

Put a tablespoon of the oil and the butter in a large sauté pan. When the butter is foaming, add the leeks and tarragon sprig. Cook over a mediumhigh heat for 5 minutes, stirring regularly, until the leeks are lightly browned and starting to tenderise.

Add the courgettes and cook for another couple of minutes. Season with plenty of salt and pepper and turn up the heat. Pour in the vermouth or wine and bring to the boil. Then turn down the heat and simmer until the leeks are nice and tender – the courgettes should still have some bite to them. Leave to cool.

Toss the lettuce in the remaining olive oil and season with salt and pepper. Heat a griddle pan and griddle the lettuce over a medium heat until lightly browned but still al dente in the core. Roughly chop the wedges and add them to the leek mixture.

Bring a saucepan of water to the boil, add a pinch of salt and the runner beans. Bring the water back to the boil, then cook for a couple of minutes, then drain and run the beans under cold water to stop the cooking. Gently stir the runner beans, potatoes, tomatoes and herbs into the leek mixture. Taste for seasoning and leave to cool completely.

Preheat the oven to 200°C/Fan 180°C/ Gas 6. To assemble, take a sheet of filo and lay it landscape fashion (with the long side nearest to you) on your work surface. Brush it with butter. Lay another sheet on top and brush with more butter. Continue until you have used all the sheets, brushing generously with butter each time and sprinkling with salt every so often.

Pile the filling into the middle of the pastry, leaving a border on either side. Fold up the bottom section of pastry over the filling, then fold in the sides and very carefully roll over. If this is too unwieldy, pull the top exposed pastry over filling. Brush all over with butter, then transfer to a baking tray.

Bake in the preheated oven for 25–30 minutes until the pastry is crisp and golden brown. Best served at room temperature.

SMOKED KING RIBS

This awesome piece of fatty pork takes to smoking and grilling like a duck to water. With all its delicious fat keeping it moist, the pork belly makes for a very forgiving piece of meat to cook on the grill. To make ‘King Ribs’, slice between the bones as you would regular pork ribs and grill directly for a few minutes either side and slather them in warm barbecue sauce and finish with good dusting of BBQ rub. This recipe works with a grill with a lid but can be adapted for the oven.

SAM & SHAUNA

Serves 6

INGREDIENTS

1.5kg Bone-in Pork Belly (centre cut, skin removed)

3 tbsp Neutral flavour oil or American mustard

4 Tbls BBQ Rub or Dalmatian Rub (3 parts cracked black pepper to one part sea salt flakes)

200ml BBQ Sauce

100ml Apple juice

50ml Cider Vinegar

4 tbls Hot Honey

4 Tbls Salted Butter

Remove any thick fat, called the fat cap, with a sharp knife so a thin layer of fat is left on. You can lightly score this in a crisscross pattern if you wish.

Drizzle the oil or of American mustard on each side of the ribs and rub in, this is called a binder. Liberally dust the rub onto the surface the bone side of the ribs, coating the edges. If using a BBQ rub, set your ribs in the fridge for 2-3 hours to set the rub to the binder and activate the spices. If using the Dalmatian rub, set the ribs in the fridge while you set up your grill and they’re ready to smoke right away.

Set up your grill for indirect heat and maintain a consistent temperature around 108°C/225°F. Place a baking pan underneath the cooking grate to catch any

fat and make clean up a little easier. Place your ribs in the grill, bone facing down. Depending on the meatiness of the ribs and the maintenance of the grill temperature, you’re looking at a 6-7 hour smoke.

We like to use a fruit wood for smoking pork. Cherry gives a beautiful colour and flavour but apple, damson and pear also work very well. Add the wood in the first hour of smoking.

After 4 hours, a dark bark should have formed (where the rub interacts with the smoke and starts to form a dark ‘crust’) and now you can wrap the ribs up in a foil boat to start tenderising.

Place the rack of ribs in the centre of two sheets of foil, one sheet large enough to wrap over the top (a double layer of foil can prevent the bones from poking through). Make a little lip all round, turning the foil up at the edges.

Add the butter in knobs to the foil, followed by the hot honey. Place the rack of ribs, bone side up, on top of the mix. On the bone side, spoon over 3tbls BBQ sauce. Mix together the apple juice and vinegar. Pour into the foil boat then seal it tightly together and return to the smoker for a further 1.5 hrs. Ensuring your ribs go back into your grill, in the foil boat, bone side up

After this time, remove the ribs from the foil and carefully pour the liquid into a small, BBQ safe, saucepan. The foil wrapping stage will have tenderised the pork and the bones should be protruding from the meat a little more.

Carefully return the ribs to the smoker, bone side down now for the final stage.

Add the barbecue sauce to the cooking juices and bring to a simmer, then remove from the heat. Glaze the ribs twice during their final hour of cooking.

Your ribs should be done when the internal temperature of the pork is 91 - 92C. When they come out of the smoker, brush one last time the sauce then let them rest for 20 minutes before carving. Slice evenly between the bones and serve with the extra BBQ sauce on the side.

Scan to buy pork belly ribs directly from Swaledale Butchers, our fabulous partner for fresh meat!

Sam and Shauna’s Hang Fire Cookbook: Recipes and Adventure in American BBQ (Quadrille Publishing Ltd, 2019) Photo credit (C) Paul Wynch Furness

RECIPES

MINI LEMON DRIZZLE LOAVES

These zingy little loaves are perfect for a summer bake. You can make your own elderflower cordial if you can get your hands on some, it grows wild all over the place from late May until early July. Alternatively, you can buy some lovely cordial in the supermarket, I love the Belvoir one.

JULIET SEAR

Serves 4

Prep time 15 minutes

Cook time 35 minutes

INGREDIENTS INSTRUCTIONS

FOR THE LOAVES

150g golden caster sugar

150g soft butter

3 medium eggs

1 lemon (zest)

150g self raising flour

1/2 tsp baking powder

FOR THE SYRUP & DRIZZLE ICING

1 lemon (juice)

25g caster sugar

50ml elderflower cordial

75g icing sugar

2-3 tsp elderflower cordial

1/2 Juice of about half a lemon, until the consistency is runny but not too thin

Edible flowers to decorate (optional) or additional peel/zest

Preheat the oven to 180 degrees fan. To make the syrup, bring all of the ingredients to the boil and then set aside.

Cream the butter and sugar until light and fluffy.

Add the eggs in one by one, beating well in between each addition.

Add the lemon zest, flour, and baking powder.

Mix until just combined.

Weigh 50g into each loaf tin and bake for 12-15 minutes until golden brown.

Remove from the oven and poke holes with a cocktail stick.

Pour a tbsp of syrup onto each loaf cake and leave to cool in the tin.

Photography by Dan O’Malley

GIN FIZZ REFRESHER

Featuring Greenall’s paper bottle London Dry Gin

This luxurious and refreshing, gently bubbling drink is just the ticket to get any outdoor summer party started with a smile. The use of maple syrup gives the cocktail real character as well as a welcome hint of sweetness. It works particularly well with Greenall’s London Dry Gin. I make this with equal parts gin to fizzy water as it has a lovely texture in your mouth along with the frothy egg white, but if you like a pokier cocktail, halve the water. It’ll give you a lemony gin kick!

ANDY CLARKE

EQUIPMENT

2 lowball glasses

A juicer

Cocktail shaker

Stirrer

Fine-mesh strainer

PROPORTIONS

4 parts Greenall’s London dry gin

2 parts lemon juice

1 part maple syrup

4 parts soda water

INGREDIENTS (FOR 2)

A handful of ice cubes

200ml/7fl oz gin

100ml/4fl oz fresh lemon juice

50ml/2fl oz maple syrup

1 medum egg white

200ml/7fl oz soda water

TO GARNISH

2 shavings of lemon zest

INSTRUCTIONS

1) Put the gin, lemon juice, maple syrup and egg white in a cocktail shaker and shake for about 10 seconds. Add a handful of ice cubes and shake for about 20 seconds until the shaker is extremely cold to the touch.

2) Strain into the glasses, add the sparkling water to taste and stir gently.

3) To garnish, cut two thin shavings of lemon zest, twist to release the oils, then add one to each glass.

Illustrator: Evi O studios Andy Clarke’s Home Bar (OH Editions, 2022)

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RECIPES

Allergen –We cannot guarantee that all recipes will be suitable for everyone. It is the responsibility of the individual using the recipes to ensure that all ingredients are checked carefully for allergens and that appropriate safety measures are taken to avoid any adverse reactions. If you have any concerns about the suitability of the recipes, we recommend consulting a healthcare professional or qualified nutritionist before use.