ISSUE 73 ● £1.75 WHERE SOLD ● WWW.FOODLOVERMAGAZINE.COM
ISSUE 72 • £1.75 WHERE SOLD • WWW.FOODLOVERMAGAZINE.COM
Summer
Feasts Y
MENU
SUMMER DRINKS
SUPER SALADS
barbecue special
& MUCH MORE...
EDITOR Emma Dance editor@foodlovermagazine.com CONTRIBUTORS James Strawbridge, Suze Morrison ADVERTISING MANAGER Zoe Thorner zoe@foodlovermagazine.com
Welcome FOODLOVERS! It’s been a difficult 18 months for everyone, so we’re absolutely thrilled to be bringing Foodlover back! You might notice a few changes – we've got a new publisher and a new editor. But our commitment to celebrating all that's wonderful about the West Country food and drink scene is still the same.
GRAPHIC DESIGNER Martin Davies FRONT COVER IMAGE Eton Mess Semi Freddo, P43 Courtesy of Shaken Udder
A historic Georgian home, open to you.
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THE WEST COUNTRY FOODLOVER® T: 01761 409831 www.foodlovermagazine.com Whilst every care has been taken in compiling this publication FOODLOVER® shall not be made liable for any inaccuracies therein. The opinions expressed in the magazine are not necessarily those of the Editor.
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Contents and What's On? 04 News
The latest foodie news and happenings from across the West Country
07
Competitions
Win a hamper from the Postal Pantry or a picnic from Chunk of Devon
09 Editor's Picks 10
Shopping List New products for you to try
All the fabulous accessories you need for stylish al fresco dining
13
Barbecue Special
Top tips and tasty recipes to ensure your barbecues go off with a bang!
This issue is a real summer spectacular. We’ve got recipes to ensure that your barbecue goes with a (tasty) bang (p.13), ideas for show stealing salads (p.22), drinks just perfect for al fresco quaffing (p.30) and frozen desserts to keep you cool and satisfy your sugar cravings (p.26). Elsewhere we find out more about ice cream makers extraordinaire, Granny Gothards (p.48), and catch up with local seafood expert Mitch Tonks to talk seafood and find out more about his new cookbook (p.52). We’ve also got a couple of fabulous foodie prizes up for grabs (p.7). Our next delicious issue is out in September. So, until then, enjoy the mag and enjoy the summer!
Emma
Emma Dance, Editor
editor@foodlovermagazine.com
22 Super Salads 26 Frozen Treats 30 Summer Drinks
Putting salad centre stage with these delicious recipes
ON THE COVER: Stay cool this summer with frozen sweet treats
Cocktails, mocktails and locallymade libations to keep you refreshed
IN SEASON:
36 Watercress
Discover how versatile the peppery leaf can be with these recipes
40 Cornish New Potatoes
They're not in season for long, so make the most of these earthy jewels
44 Summer Berries
Delectable recipes that showcase seasonal fruits
LOVE LOCAL:
48 Ice Cream Maker Devon ice cream makers Granny Gothards in the the spotlight
COOKING COMPANION:
50 Little Cooks
Get growing during the summer holidays and have a go at planting your own veg
Profile: 52 Chef Mitch Tonks
Seafood expert Mitch Tonks talks about his latest cookbook and his love of all things fishy
NEWS
NEWS
NEWS&EVENTS
There have been lots of foodie happenings going on across the West Country
TRIO OF AWARDS FOR THE DORSET GINGER COMPANY
DORSET
DEVON
DEVON
Humane shellfish restaurant comes to Devon A new, quayside ‘Crab-Shack-style’ dining concept in Devon aims to become the first of its kind in the UK to use humane methods to prepare shellfish prior to cooking. The Crab & Hammer in Paignton, which opened on 12 July, offers a menu of shellfish, pot caught by a couple of crabbers owned by the business owners, as well as 12 local day boats fishing out of Kingswear and Salcombe. Signature dishes include a seafood feast served hot or cold with Singapore chilli sauce, Cajun sauce or ‘straight-up’ and a crab bahn mi – a take of the South East Asian classic baguette. Also available are oysters, classic crab and lobster rolls, crab cocktail / salad as well as a burger and several vegetarian options. www.crabandhammer.co.uk
The Dorset Ginger Company has scooped a trio of Taste of the West awards for its non-alcoholic ginger drinks. The Raspberry with a Hint of Ginger, and Rhubarb with a Ginger Kick were both awarded Gold, while Strong Ginger 50% Less Sugar won Silver. “We were absolutely delighted with the results,” said co-owner Timi. “As a family business the last 18 months have been extremely challenging so it’s great to have this recognition. We are very proud of what we have achieved.” dorsetginger.ltd
New foodhall set to flourish
Research shows that a massive 75 per cent of Brits are expecting to visit a UK beach or the coast this summer. The South West is set to be the most visited UK region for staycations this year. The research, which was commissioned by Plymouth-based business Burts Snacks, has been released to mark the start of a new partnership between the snacking business and the Royal National Lifeboat Institution (RNLI). Over the course of two years, Burts will raise money for the charity through sales of its crisps, as well as helping it raise awareness of how to enjoy the outdoors safely, and in particular, how to stay safe at the beach. As part of the partnership, Burts and the RNLI will work together to educate beachgoers on the dangers of the sea by printing its key Float To Live messaging on the packaging of two of the brand’s most popular products, Sea Salt and Sea Salt & Vinegar. To find out more about staying safe on the UK’s beaches visit www.rnli.org/BurtsSummer.
Major investment for Salcombe Brewery Co
DEVON
Located between Bristol and Bath at Saltford, Flourish Foodhall & Kitchen is home to a 2,000 square foot foodhall, an open kitchen seating 110 and an outside terrace area with a further 40 seats. Paul Castle, managing director at Flourish said: “I am so delighted to see the culmination of two years hard work and planning come to life with the opening of the doors at Flourish. “Right from the start, we set out to be a food retailer and kitchen with a conscience, putting people and planet at the forefront of everything we do.” www.flourishatglenavon.co.uk
DEVON
SOMERSET
Plymouth welcomes new venue A new staycation-inspired bar and restaurant has opened in Plymouth's historic Royal William Yard. The Club House serves dishes such as hanging kebabs and graze boards, as well as having a signature gin list and a collection of bottled beers and ciders. Adam Wilde, senior operations manager for The Club House said: “We’re delighted to bring our unique brand to a historic location like Plymouth.” theclubhouse.uk.com
4 | THE WEST COUNTRY FOODLOVER
BURTS SNACKS TEAMS UP WITH RNLI
Salcombe Brewery Co. has announced a major investment in its brewing and packaging facilities at a new additional site to support the imminent launch of its first canned products, its first lager and its increasing partnerships with leading South West hospitality venues. Salcombe Brewery Co. Chairman, John Tiner (pictured, left) said: “While the last year has been incredibly challenging for our industry we have taken the opportunity presented by the lull in trade to open a second site. We have also tripled our brewing capacity and introduced new cardboard packaging across the board to replace plastic. We are also moving our cask and keg storage together with our distribution activities from our brewhouse at Estuary View. This will enable the brewhouse, tap room and shop to offer a broader range of experiences to our visiting customers. The expansion means we will be able to support the local community through increased employment and to open up new markets, both locally and further afield, for our Heritage and Discovery range of beers.” www.salcombebrewery.com
Thousands of meals help locals across the South West Around 52,000 meals have been donated to families and individuals in need across the South West thanks to members of a regional co-operative. Southern Co-op is saying thank you to its members and customers who have used its food or funeral services and enabled funds to be donated to FareShare South West. The total donated to the charity is currently more than £19,000. Holly Bramble, Southern Co-op's Community and Campaign Co-ordinator, said: "As a co-operative, every time someone buys their groceries from us or gets support from one of our funeral homes, it could be adding to the pot of money which gets donated to charities." For more information on Southern Co-op's community support, visit www.thesouthernco-operative.co.uk
SOUTH WEST
New wine bar and tap room for Lyme Regis Lilac, a 40-cover wine bar and tap room is set to open in Lyme Regis this month. It is chef Harriet Mansell’s (pictured) second venture in the Dorset coastal town. Specialising in lowintervention wines and small plates, Lilac will echo the ethos of Harriet’s debut restaurant Robin Wylde (opened in October 2020) which shines a light DORSET on the quality and abundance of West Country produce, wild and foraged ingredients. Opening within a 400-yearold cellar space on Lyme’s famous Broad Street, Lilac will offer a selection of wines sourced from small-scale West Country vineyards, as well as Langham Winery in Dorchester who are creating the very first English sparkling wine by the keg. A continuously changing menu of seasonal small plates will accompany the drinks, with a focus on vegetables, zero waste and sustainability. lilacwine.co.uk
FOODLOVERMAGAZINE.COM | 5
WHAT'S ON
27-29 August 2021 SOMERSET
Food enthusiasts will be delighted that the Food & Drink Hall is firmly on the menu of attractions at the one-off Bath & West Country Festival. This popular feature has relocated to the Showering Pavilion, the largest permanent building on the Showground, and has a new sponsor, Jon Thorners. Amongst the food stands in the Hall and on the Main Lawn will be Fanny Annie’s (retro street food); Alimentos (Spanish street food); Hidden Pizza; The Curry man; Salcombe Dairy; Unstabled Bar and Café; and the Chock Shop (homemade brownies); whilst cheese aficionados can enjoy Godminster Cheese, The Great British Cheese Company, and Bath Soft Cheese. Food will combine with the festival vibe courtesy of ‘Liver Cottage’, with comedy chefs Hugh Fearn and Lee Whittingstall presenting alternative cookery demonstrations. As the mobile kitchen garden moves through the crowds they’ll create ‘fusion food on the move’, blending home grown ingredients with food foraged from the corner shop, the streets, and the audience. The British Cider Championships will also take place at the Festival, within the Orchards & Cider Area, which has moved to the Sedgemoor Building. Alan Lyons, Head of Shows, said: “The Food & Drink Hall is one of the best-loved parts of the Bath & West experience. It gives our visitors the opportunity to try unique West Country produce, and is also a wonderful platform for our stallholders.” The Bath & West Country Festival takes place on 27-29 August. Tickets are available now at www.bathandwest.com/tickets
Mid Devon Show 24 July Experience a true celebration of rural Mid Devon with an eclectic mix of entertainment, food, shopping, music, horticulture and farm life. Food and drink from all over the South West will be available from numerous locations throughout the show ground, including the Food Marquee which will have a diverse range of traders serving up delicious offerings from local ciders and cheeses to hot take away treats. www.middevonshow.co.uk
DEVON
6 | THE WEST COUNTRY FOODLOVER
WHAT'SON
WINFOODIEPRIZES WIN A BESPOKE DELUXE ECO-FRIENDLY GIFT HAMPER FROM THE POSTAL PANTRY!
Some of the most delicious events taking place across the region
ROCK OYSTER FESTIVAL
CORNWALL
30 July and 1 August 2021 Rock Oyster Festival is back at Dinham House near Rock on 30 July - 1 August with an incredible line-up of music and food. From this year onwards, Rock Oyster will be hosted by a different chef. This year, Paul Ainsworth is at the helm. Coming to cook alongside him at the Camel Estuary will be a showcase of chefs, including Valentine Warner, Josh Eggleton, Juliet Sear, Ping Coombes, Gill Meller and Michael Caines. A handful of Cornwall’s best loved restaurants will be popping up in The Chefs' Tipis with Paul Ainsworth bringing The Mariner’s from Rock, Andi Tuck bringing the St Kew Inn, John Hooker bringing The Cornish Arms from Tavistock and Great British Menu favourites Jude Kereama, Guy Owen and Nick Beardshaw also hosting throughout the weekend. And for those who are keen to hone their own cooking skills, we have a packed programme of chefs' demos and an open fire cooking stage featuring Steven Lamb, Romy Gill, Jack Bristow, Ben Quinn and many more. Session tickets from £50, available at www.thewhiskylounge.com
Paul Ainsworth’s Travelling Feast 6-7, 15-16 and 18-19 August 2021
This fabulous prize, worth more than £75, includes products from a selection of brands including Foxcombe Bakehouse, Otter Vale, Luscombe Drinks, Brown Bag Crisps, Suma, Montezuma’s, The Bay Tree, Yogi Tea, Lottie Shaw’s, Eco Living, Kent & Fraser, Butter Bike Co and Zero Waste Club. The Postal Pantry Co is a family-run online grocery store based in Ashburton, Devon offering all the food, drink and home essentials you need, whilst minimising
CORNWALL
The ultimate music festival for foodies, Paul Ainsworth’s Travelling Feast will take place in three different destinations (6-7 August at Boconnoc Estate, Lostwithiel; 15-16 August at Scorrier House near Redruth; and 18-19 August at the Royal Cornwall Showground, Wadebridge), each offering its own unique mix of music and food. As festival founder and host, Paul will be leading the charge, and has invited a selection of Michelin-starred and award-wining chefs and their food trucks to join him, including Tom Kerridge’s Humble Pie Truck and James Martin’s Ice Cream Truck, who will be serving delicious treats alongside some stars of the Cornish foodie scene such as Porthilly Oysters and The Shellfish Pig. Entertainment will be provided by the likes of Kaiser Chiefs, Sister Sledge and Faithless. Go for the day or make a weekend of it and camp. www.travellingfeast.co.uk
They try to stock products which are either in recyclable, reusable or biodegradable packaging. The few that aren’t yet easily recyclable, can be returned to The Postal Pantry who and will return them to their supplier who recycles them into new items and packaging.
packaging and the impact on the planet. They stock more than 2,000 products, from more than 200 brands, which includes a great range of organic, vegan, gluten free, wholefoods and eco-friendly lifestyle products, all delivered straight to your door.
All orders are carefully packed in 100% recyclable packaging and there’s no minimum spend required. There is a range of delivery options to all of the UK mainland, including free delivery to local customers in South Devon in The Postal Pantry’s 100 per cent electric zero emissions delivery van. To place your order, simply head over to our website (www.postalpantry.co.uk) or call the team on 01364 700201. To win, go to www.foodlovermagazine. com/competitions and enter your details. Entries close 31 August.
WIN AN ULTIMATE PICNIC BOX FROM CHUNK OF DEVON Up for grabs is a delicious picnic box from Chunk of Devon worth £35.
Image: Matt Austin
Foodies delight at the Bath & West Country Festival
Their brand new selection pack, the Ultimate Picnic Selection has been curated to celebrate the great British summer with the best products, handmade in Devon, for enjoying hot or cold. The winner can choose from
the traditional picnic selection which includes 2 x Steak Pasties, 2 x Original Chunki Sausage Rolls, 3 x Squealer Pork Pies, 2 x Ploughman's Pasties and 2 x Homity Pies or the veggie version comprising 2 x Chunki Roast Veg Pasties (Vegan), 2 x Spinach, Squash & Goat's Cheese Rolls, 2 x Cheatin' Cheeze Pasties (Vegan), 2 x Ploughman's Pasties (Vegan) and 2 x Homity Pies. For more info about Chunk of Devon, and a list of 20 best picnic spots across Devon, simply visit www.chunkofdevon.co.uk. To win the picnic box, go to www.foodlovermagazine.com/ competitions. Entries close 31 August.
TO BE IN WITH A CHANCE TO WIN ONE OF THESE FANTASTIC PRIZES, visit www.foodlovermagazine.com/competitions and fill in the form. Winners will be picked at random and notified by the Foodlover team.
FOODLOVERMAGAZINE.COM | 7
SHOPPING
PURE HEAVENLY DARK CHOCOLATE
£1.30 for a 30g bar or £3.75 for an 80g bar from pure heavenly.com After the success of the Salisbury chocolatier’s rice milk-based chocolate range, Pure Heavenly have created a new dark chocolate range of eight different flavours – Dark Cherry, Dark Ginger, Dark Raspberry, Dark Mint, Dark Orange, Dark, Dark Coffee and Dark Sea Salt.
THE CHERRY TREE SUMMER FRUITS WITH PIMMS JAM
£4.50 a jar from cherrytreepreserves.co.uk
Looking for a boozy jam? The Cherry Tree has you covered. The Dorset preserves producer, has created Summer Fruits with Pimm’s Jam. Hand cooked in small batches only using the finest ingredients and featuring a quintessentially British mix of strawberries, red currants and Pimm's, this jam is ideal for afternoon tea and baking.
Shopping list Our pick of some of the new products hitting the shops THE BLACK FARMER WINDRUSH SAUSAGES £3 per pack from theblackfarmer.com
ILCHESTER WENSLEYDALE CHEESE WITH APRICOT, ORANGE AND HONEY
£12/kg from Waitrose
West Country cheese maker Ilchester has created a brand new summer-inspired cheese using its award-winning Wensleydale combined with ingredients that evoke memories and tastes of the Great British summer. The award-winning British Wensleydale is made to a traditional bespoke recipe that gives the cheese its distinctive and sought-after crumbly, delicate and slightly sweet characteristics. The new recipe combines the sweet taste of wild honey with the tanginess of apricots and zesty orange aromas.
8 | THE WEST COUNTRY FOODLOVER
Wilfred Emmanuel-Jones MBE, founder of The Black Farmer, has created limited edition sweet chilli sausages to celebrate the huge contribution made by the many individuals who travelled from Caribbean countries to Britain in the post war era. Available in pork or chicken varieties, The Windrush Sausages contain a sweet and spicy blend of red peppers, Jalapenos, honey, herbs and spices.
SQUIRREL SISTERS SHARING BAGS OF NUTS
£2.90 from Amazon and squirrelsisters.com Former Bath schoolgirls, Gracie and Sophie Tyrell, launched their no-added-sugar snack brand in 2015 after Sophie was diagnosed with a potentially life-threatening heart condition, which led to her giving up sugar. Now they have added two sharing bags to the range – Smoked roasted almonds & peanuts and Fiery Chilli roasted cashews & peanuts.
FOODLOVERMAGAZINE.COM | 9
LIFESTYLE
LIFESTYLE
GET GRILLING
Portable barbecue, £64.95 www.annabeljames.co.uk Whether you’re on a beach, on a boat, going camping or just relaxing in the garden, this neat idea will see you grilling up a feast wherever you are!
SPARKLE AND SHINE
Prosecco duo and wicker chiller carrier, £69 www.hampers.com It’s just not a picnic without prosecco! We love this hamper which includes two gorgeous bottle of fizz – La Tenuta Sconta Prosecco and Il Greto Prosecco Spumante Rose – and a wicker chiller carrier which which not only looks super stylish, but will also keep your bubbles perfectly chilled even on the warmest of days!
WELL DONE
store-uk.meater.com This handy gadget ensures barbecue meat and fish cooking is safe and perfect every time! Super smart, but also easy to use, it has its own app, and sends alerts to a phone when meat is ready so you can socialise instead of manning the grill.
IT’S A WRAP
poppytreffry.co.uk Cornwall-based home accessory designer, Poppy Treffry, has created these gorgeous cutlery wraps. Available in five different designs, they are a handy way to keep cutlery tidy and clean while stowed away in the picnic basket. 10 | THE WEST COUNTRY FOODLOVER
Alex Pole Ironwork barbecue tools set, £225
Weaver Green Blanket, £45
alexpoleironwork.com Somerset blacksmith Alex Pole’s handcrafted barbecue tools are the ultimate accessory for any keen fire chef or barbecue maestro. The set includes six skewers, tongs, spatula and a meat fork, all wrapped up in a beautiful canvas roll made by Francli Craftwear in Cornwall.
Available from Dart's Farm, shop.darts farm.co.uk Barney and Tasha, from Kingsbridge, Devon, had a desire to reduce the extraordinary amount of plastic waste that ends up in landfills or oceans every year. Hand-woven from up to 300 recycled plastic bottles each, these cosy warm blankets can be used both indoors on sofas and beds, or outdoors for picnics and star gazing!
NO SPILL
Reusable TOPLcup, £29.99 TOPLcup.com No need to worry about spilling your drink while out and about any more. TOPL has anti-spill technology so that if the cup topples over the lid automatically snaps shut so nothing will spill. Clever, yes?
ON THE TABLE
MEATER Plus Smart Wireless Meat Thermometer, £99
Poppy Treffry cutlery wrap, £20
THE RIGHT TOOLS
COSY UP
EDITOR’S Picks EATING OUT Some of our favourite accessories for stylish al fresco dining...
Walton & Co Flint Blue Chambray Tablecloth, £33.95 Available from Harts of Stur, hartsofstur.com Add a touch of elegance to your al fresco dining experience with this beautiful linen-look tablecloth.
STAY COOL
Navigate Tribal Fusion Family Cool Bag Stripe, £17.99 Available from Harts of Stur, hartsofstur.com With an eclectic mix of statement stripes and flamboyant tropical prints fused with tribal spots and dashes, this cool bag is sure to brighten up your picnic, as well as keeping your food in tip-top condition.
GLORIOUS GLASSWARE
Lorenzo glassware – set of 4 wine glasses £19, set of 4 tumblers £19 www.procook.co.uk Add a touch of retro glamour to your table with some stunning glassware. These jeweltoned glass goblets and tumblers have a solid Timorous Cake Stand, £45, feel makingBeasties them ideal for outdoor dining, www.shop.roh.org.uk and are elegant enough to guarantee every occasion feels like a celebration.
FOODLOVERMAGAZINE.COM | 11
BARBECUE
Hill & Vale Spices Seasonal cooking made easy.
Global flavours. Ethically sourced. Expertly blended. Retail & wholesale
www.hillvale.co.uk
REVERSE SEARED STEAK WITH CHIMICHURRI SAUCE AND SMASHED POTATOES
See page 21 >
Bristol based
t or lec able l o l & C ava i k c y C l i l i ve r De
We produce delicious Soil Association certified meat on our beautiful estate just outside of Crewkerne. All of our award-winning meat, from our grass-fed beef and lamb, to our free-range pork and chicken, is carefully reared, skillfully butchered and full of flavour.
guide
Come rain or shine, there's nothing quite like a barbecue! But it doesn't just have to be bangers and burgers that you toss on the grill. We've got a whole host of tasty ideas and advice to help you bring your al fresco dining to the next level... Order online at coombefarmorganic.co.uk
12 | THE WEST COUNTRY FOODLOVER
FOODLOVERMAGAZINE.COM | 13
BARBECUE
BARBECUE
Get
Cornish chef and sustainability expert James Strawbridge shares his top tips to ensure you’re barbecuing to perfection this summer for 45 minutes. Once blackened slice in half to remove the sweet, tender onions from their charred outer layers and toss with parsley and butter. ✓ Chimney lighting - to avoid waiting till sundown to tuck into your barbecue get efficient and buy a chimney to light your charcoal. They are really quick and easy to use and massively reduce the set up time before you can start cooking.
✓ Cook over embers not flames - be patient and wait for charcoal or wood to really burn down to achieve a strong constant heat to cook with. Once you have hot embers it reduces the chance of flare ups and gives you much more control on the grill.
✓ Low n Slow - have a go at a slow cooked recipe this summer with some wood chips for smokey flavour. Try your own beef brisket hot smoked down at 120˚C with an internal temp of 94˚C for 5-6 hours for an authentic tasting barbecue. ✓ Get down and dirty - try onions thrown straight onto the hot coals and cooked in their skins
✓ Ole smoky - add a handful of wood chips to your barbecue for a woody aroma and deep smoke ring. Try using apple, oak, hickory and cherry shavings. ✓ Probe safety - invest in a meat probe to keep an eye on the internal temperature of your food. They
✓ Burn baby burn - buy sustainably sourced charcoal to cook over rather than imported briquettes. ✓ Keep smiling - if you’re not smiling then you are doing it all wrong! Enjoy cooking over fire this summer and be creative with your recipes. James is the driving force behind Strawbridge Kitchen. He lives on the South Cornish coast with his wife Holly and their three young children. When he’s not developing new recipes or directing photoshoots, James can be found foraging for wild food with his family, out at sea gig-rowing for his local club or painting the Cornish countryside. James recommends 44 Foods (www.44foods.com) for your barbecue food bundles. If you’re keen to hear more of his tips, head over to the 44 Foods podcast, Green Grass and High Tides, where James explores some of Britain’ Britain s best foods.
Grunge background: Vecteezy
✓ Veg power - try grilling vegetables over embers as the star of the show rather than just serving salads and veg kebabs on the side. Spring greens work really well, cauliflower steaks, radishes or
peas in the pod can all be cooked in a grill basket.
✓ Don’t forget the mop - to avoid your food drying out remember to baste, glaze or mop with a tasty barbecue sauce. Also try adding a bowl of water into your barbecue oven if indirect grilling to keep your meat moist.
are really easy to use and help to understand what’s going on inside the barbecue.
FIERY KOREAN STYLE BARBECUE PHEASANT SERVES 2
SELLING QUALIT Y LOCAL ME ATS FOR OVER 100 YE ARS
4 pheasant breasts FOR THE MARINADE/SAUCE: 6 tbsp Gochujang chilli paste 4 tsp Gochugaru chilli flakes 2 tbsp mirin Images: Faydit Photography
W: www.veyseysbutchers.co.uk T: 0188433442 E: info@veyseysbutchers.co.uk
14 | THE WEST COUNTRY FOODLOVER
☎
01803839377
hi@jennykooskitchen.com
6 spring onions, sliced Rice 300ml sauce 100ml marinade
1 Thoroughly mix all the marinade/sauce ingredients.
or store in the fridge if you’re marinating the pheasant overnight. 4 Remove the pheasant breasts from the marinade and discard the marinade. 5 Heat a grill pan or barbecue and cook the pheasant until done (about 10 minutes) 6 Meanwhile, heat the sauce/marinade that you set aside and bubble it gently for a few minutes until you have a shiny sauce.
4 tsp minced garlic
Recipe by Wild and Game
4 tsp minced ginger
3 Put the rest of the sauce/marinade in a pan
(www.wildandgame.co.uk)
6 tbsp lemonade
www.jennykooskitchen.com
TO SERVE:
2 Put the pheasant breasts in a dish and pour on enough sauce/marinade to cover them (around 100 ml). Leave for at least half an hour, or longer if possible (you can leave them overnight if you wish).
4 tbsp light soy sauce
DELI & LICENSED CAFÉ
4 tbsp toasted sesame oil
2 tbsp honey 2 tsp onion salt
7 Serve the pheasant on rice topped with the sauce and spring onions.
FOODLOVERMAGAZINE.COM | 15
BARBECUE
BARBECUE
clever
EMBER-BAKED ROOTS WITH GARLIC AND CARROT TOPS This dish needs to be cooked on a coal- or wood-fired barbecue as all the cooking is done in the embers. Let your fire catch and burn down, until you have a bed of ash-coloured embers. All the veg gets wrapped in parcels and nestled in the bottom, which acts like a smoky oven.
Four of our favourite barbecue boxes
If you’re planning a barbecue this summer (and if you’re not, then we strongly suggest you rethink!) then a barbecue box, containing a variety of different meats and cuts, is an easy and convenient catering solution. Here are a few of our faves:
SERVES 6
500g bunched beetroots with tops on Olive oil Salt and pepper 500g new potatoes 2 bay leaves A few sprigs of thyme 1 lemon, finely zested 500g bunched carrot with tops on 2 garlic cloves, finely chopped
1 Burn your barbecue down to embers. Give all the veg a wash and scrub clean, removing and reserving the tops from the beets and carrots. The veg will all cook at varying speeds, so prepare those with the longest cook first and add them to the fire as you go.
3 Lay out a large double-layered square of foil and sit the potatoes in the middle. Drizzle with olive oil and season generously. Add a couple of bay leaves, a few sprigs of thyme and a few
COOMBE FARM ORGANIC
slices of lemon. Fold the foil over and crimp into a tight parcel. Bury them next to the beets and cook for about 40 minutes or until tender.
5 While the veg cooks, finely chop the carrot tops with the garlic, lemon zest and a pinch of salt.
4 Rub the carrots generously with salt. Split any large ones in half, lengthways. Lay out another double-layered square of foil and sit the carrots in the middle. Drizzle with a little olive oil. Fold the foil over and crimp into a tight parcel. Stab the parcels 3-4 times, to allow some smoke in. Bury the parcel with the other veg and cook for about 30 minutes or until tender
6 When the veg has cooked, take a few minutes to slip the skins off the beetroots and cut them into wedges. Throw all the veg together in a serving bowl and garnish with the carrot top mixture.
BARBECUED PINEAPPLE STICKS WITH SUGAR, CHILLI, LIME AND SALT
1 Peel the pineapple and cut into quarters. Cut away the tough central core. Sprinkle each piece with a light coating of brown sugar.
SERVES 4
1 pineapple Light brown sugar, for dusting FOR THE CHILLI SALT 1 tbsp light brown sugar 1 tsp flaky sea salt 1 tsp dried chilli flakes 2 limes, zested
2 Place over a medium barbecue heat and grill for 10-12 minutes, turning occasionally, until caramelised and coloured. 3 Meanwhile mix the sugar, salt, chilli´ and lime zest together. 4 To serve, insert a skewer into each piece of pineapple, squeeze over some hot lime juice and sprinkle with a little of the chilli salt mix. Recipe by Riverford (www.riverford.co.uk)
16 | THE WEST COUNTRY FOODLOVER
THE DEVON MEAT BOX CO
(www.coombefarmorganic.co.uk) Large organic barbecue box, £94
(www.thedevonmeatboxcompany.co.uk) Burger and Banger Box, £59.99
Whether you love the sizzle of a steak, skewering kebabs, layering the ultimate burger, or relish the slow cooking of a classic brisket, Coombe Farm Organic in Somerset has carefully selected the choicest cuts. The organic meat is blast frozen, locking in all the freshness and flavour.
This box is filled with the best burgers and bangers around, sourced directly from a local award-winning butcher. It also contains a big beautiful salad box courtesy of The Devon Meat Co’s sister company Veg In A Box, because barbecues aren’t all about the meat y’know!
Recipe by Riverford (www.riverford.co.uk)
Veyseys image: Faydit Photography
2 Separate the beetroots from their tops. Keep small beetroots whole, cut any larger ones in half. Rub the beetroots with salt. Lay out a large double-layered square of foil and place half of the leafy tops in the middle. Sit the beets on top, drizzle with a little olive oil and season well. Cover with the rest of the leaves. Fold the foil over and crimp into a tight parcel. Stab the parcels 3-4 times, to allow some smoke in. Bury the parcel in the glowing embers and cook for 40 minutes, or until tender - it will depend on their size.
VEYSEYS BUTCHERS
44 FOODS
(www.veyseysbutchers.co.uk) The Summer Butchers BBQ Box, £50
(www.44foods.com) Large BBQ Meat Bundle, £42
This beauty of a box is filled with everything you could possibly need for a perfect barbecue! Enough for 8-10 people, all of the meat is locally sourced and of the highest of quality, also contains some amazing burgers and sausages handmade by Veyseys’ master butchers!
Treat your friends and family to a barbecue to remember with this mighty meat feast! This bundle contains a marvellous mixture of meats, including two packs of tasty pork ribs, two packs of Ultimate Scotch Beef Burgers, two succulent steaks and much more. There’s plenty to go around! FOODLOVERMAGAZINE.COM | 17
BARBECUE
BARBECUE
BARBECUED LEEKS WITH CURRIED PEANUT BUTTER DRESSING SERVES 4 AS A SIDE
FOR THE DRESSING 50g smooth peanut butter 1 tsp red curry paste, garam masala or ground cumin 2 tsp light soy sauce 1 tsp light vinegar, such as rice vinegar, white wine vinegar or apple cider vinegar 1 tsp honey, agave or light brown sugar FOR THE LEEKS 4 leeks, washed and cut in half lengthways through the root Olive oil, for brushing 1 lime, cut in half (optional) Salt
1 Place all of the ingredients for the dressing in a mixing bowl. Use a fork to
Lamb can be replaced with any other minced meat, such as pork or beef.
SERVES 4
550g lean lamb mince 1 tbsp olive oil 2 garlic cloves, crushed 1 red onion, finely chopped 4 cocktail gherkins, finely chopped 2 tsp paprika 1 tsp cumin 1 red chilli, finely chopped 5 mint leaves finely chopped FOR THE TABBOULEH: 100g bulgur wheat, cooked according to the pack instructions A handful of chopped fresh parsley 20g fresh mint chopped 3 tomatoes, de-seeded and chopped Juice of a lemon 2 tbsp olive oil
18 | THE WEST COUNTRY FOODLOVER
2 Brush oil over both sides of the leek halves and sprinkle with salt. Barbecue for 5-8 minutes on each side until the leeks are soft and dark char marks are visible all over. Barbecue the lime, cut side down, for a couple of minutes. Remove the leeks and lime from the barbecue and drizzle the peanut dressing over the leeks while they’re still hot. Use tongs to squeeze the lime all over the leeks and serve straight away. Recipe by Whole Earth (www.wholeearthfoods.com)
CHAMPIONING DIVERSITY Wilfred Emmanuel-Jones aka, The Black Farmer, has launched a new initiative and range of limited edition sausages, to celebrate Windrush Heroes and inspire future generations. To celebrate Windrush Day on 22 June, Wilfred Emmanuel-Jones MBE, founder of The Black Farmer range of food products and based near Launceston on the Devon/Cornwall borders, launched a new campaign, 'The Windrush Initiative’. The campaign aims to put diversity at the top of the food industry agenda. Led by the brand’s namesake and founder Wilfred Emmanuel-Jones – a child of the Windrush Generation himself, The Black Farmer ‘Windrush Initiative’ will celebrate the huge contribution made by the many individuals who travelled from Caribbean countries to Britain in the post war era. The campaign aims to challenge the under-representation of black people/people of colour in senior roles within the food industry and inspire future generations, by bringing greater attention to the success stories of the many Windrush Heroes who have played an integral role in Britain’s success since the mid 20th century. The Windrush Initiative is supported by a national advertising campaign, along with a limited-edition range of celebratory sweet chilli sausages.
Top Tip
LAMB KOFTA KEBABS
combine until the mixture turns a couple of shades darker and thickens. Pour in 3-5 tablespoons of water and mix until the dressing becomes the consistency of double cream. Taste and add more soy/ vinegar or honey until it tastes perfectly balanced to you. Set aside.
TO GARNISH: Finely shredded red cabbage Pickling juice from the cocktail gherkins Natural yoghurt Fresh chopped mint ½ a fresh red chilli
1 Start with making the koftas. In a small frying pan add the olive oil, red onion and garlic and fry until the onions are soft but not browned. Add the paprika, cumin and chilli, continue cooking for 1 more minute over a low heat. Remove and leave to cool completely. 2 Place the lamb into a mixing bowl with the finely chopped gherkins, cooled onion mixture and fresh chopped mint. Season with salt and milled pepper and mix really well. 3 Take 8 wooden skewers. Divide the kofta mixture into 8 balls. Then using damp hands
form the lamb around the wooden skewers into a sausage shape. Leave in the fridge until needed. 4 For the tabbouleh mix the cooked bulgur wheat with the parsley, mint, tomatoes, lemon juice and olive oil and season to taste. 5 To make some pickled red cabbage, quite simply pour a little of the gherkin pickling liquor over the cabbage and mix. 6 Make a yoghurt sauce, by simply mixing together natural yoghurt, fresh mint and chilli using a hand-held blender or with a spoon. 7 Place the Koftas under a hot grill and cook for about 10 minutes, turning every so often. 8 Serve the koftas with warm pitta bread, tabbouleh, pickled red cabbage and the zingy yoghurt dressing. Recipe by Opies (www.opiesfoods.com)
Wilfred, who was awarded an MBE in 2020 for services to farming comments: “As Britain’s only black farmer, I have witnessed first-hand the woeful lack of ethnic diversity in the food and FMCG industry. I have been dealing with the major retailers for years and without exception their HQ management teams are almost exclusively white. That needs to change, as it is at odds with their customer base and shop floor staff who are hugely diverse.” “My mission is to use my own success to champion greater diversity and representation within the sector, through initiatives such as our Black History Month campaign and our Windrush Celebration. As a child of the Windrush generation, I feel it is really important to celebrate Windrush Day to not only reflect on the achievements and contributions made by that generation for the greater good of Britain, but to help inspire future generations on what can be achieved.” All the major supermarket retailers have stepped up to support The Black Farmer Windrush Campaign by stocking the special pack of pork and chicken sausages, which features a picture of Wilfred as a five-year old boy not long after he arrived in the UK from Jamaica. To find out more about The Black Farmer Windrush Initiative and the inspirational stories of many of Britain’s Windrush Heroes visit theblackfarmer.com/windrush-celebration/ FOODLOVERMAGAZINE.COM | 19
BARBECUE
BARBECUE
SKINNY SAUSAGE BURGERS WITH PEA HOUMOUS AND SPICY BEETROOT SALSA SERVES 4
1 pack skinny sausages 4 brioche burger buns FOR THE PEA HOUMOUS: 250g frozen peas 1 garlic clove 1 tbsp olive oil Juice and zest of 1 lemon 1 can chickpeas, drained with 2 tablespoons brine reserved 2 tbsps tahini A handful of mint and chives FOR THE SPICY BEETROOT SALSA: 500g raw fresh beetroot, cut into 1cm chunks 2-3 tbsps dill seeds 1 Bramley apple, peeled and chopped 2 red onions, peeled and chopped 1 red chilli, deseeded and sliced 250g caster sugar 250ml red wine vinegar
REVERSE SEARED STEAK WITH CHIMICHURRI SAUCE AND SMASHED POTATOES SERVES 4
PULLED PORK WITH NASHI PEAR AND KIMCHI PICKLES
3 tbsp light soy sauce
Pork shoulder is combined with nashi pear and a chilli and sweet vinegar flavour sauce in this delicious recipe from Matt Burgess, Group Executive Chef for Caravan and Vardo Restaurants and Chef director for Kai by Matblak; a south pacific barbecue concept started during lockdown. He has been part of award-winning teams for more than 20 years, introducing well-travelled, free-cooking and south pacific barbecue to the UK from his native New Zealand.
2 tbsp rice vinegar
SERVES 6
FOR THE PORK: 2kg organic pork Boston butt 3 tsp brown sugar 1 tsp sea salt 2 tsp hoisin 1 tsps gochujang (Korean red bean paste) 3 tsp light soy 3 tsps rice vinegar FOR THE NASHI PEAR KIMCHI: 3 tbsp pickles, roughly sliced (we love dill sweet and sour gherkins) 150g (2) nashi pears sliced – you can use apple or normal pears if you can’t find nashi 3 tbsp gochujang (Korean chilli paste)
20 | THE WEST COUNTRY FOODLOVER
3 tbsp brown sugar 2 tbsp gochugaru (Korean chilli flakes) 1 tbsp grated garlic 1 tbsp grated ginger Ground black pepper 3 tbsp spring onions, thinly sliced
For the pork 1 Remove your defrosted organic pork Boston butt from the fridge and let it come to room temperature. 2 Pat dry with a kitchen towel. 3 Set up your barbecue for indirect cooking or turn on your oven. Set the temperature to 150°C or aim the target temperature for the barbecue to 120°C - 150°C. 4 Don’t worry about exact measurements, swap out dark soy for light, or instead of rice vinegar use your favourite flavoured vinegar. 5 Pour everything into a bowl and whisk vigorously until everything is incorporated. 6 Now to get your hands dirty, rub mixture all over the pork shoulder (Boston butt) liberally. These ingredients will help create a wonderful bark (crispy outside).
7 Place into your barbecue or oven for 2-3 hours, if you want to cook it low and slow, leave for 4-6 until the outside chars lightly and the bark has formed, wrap in foil and continue to cook for a further 2 hours until the meat is very tender. 8 With two forks, pull the pork apart in chunks. For the kimchi I’ve called this kimchi, but it's not, this isn’t the fermented deliciousness that you're probably expecting, this is to be eaten straight away. A fruity spicy punch that will hold up to that Boston butt. 2 Slice nashi pears into thin half-moon slices, place into a large mixing bowl. 3 Into the same bowl, Measure out gochujang, pickles, soy, brown sugar, gochugaru, rice vinegar, garlic, ginger, pepper and spring onions. 4 Mix well ensuring a good coating all over the pears.
1 Grill the sausages on the barbecue until gently charred and cooked through. 2 To make the pea houmous, cook the frozen peas in a pan of boiling water for 2 minutes, or until just tender. Drain and run under cold water, then drain again. In a food processor, whizz all but a handful of the peas with the remaining ingredients. Blend until smooth then fold through the remaining peas. 3 To make the spicy beetroot salsa, place the beetroot in a saucepan with the remaining ingredients and bring to the boil. Once boiling, turn down the heat and simmer slowly until the beetroot is tender, the liquid is reduced and sticky and the mix has a thick, jam-like consistency. 4 Grill your brioche buns and top the base with your chosen relish before arranging a layer of sliced sausages on top. Recipe by Powters (www.powters.co.uk)
11 inch thick ribeye steak, (big enough to share). 350g potatoes, parboiled Butter or duck fat FOR THE SAUCE: 1 bunch fresh parsley
½ bunch fresh oregano 2 garlic cloves 1 shallot 1 red chilli 4 tbsp red wine vinegar 2 tbsp lemon juice 6 tbsp olive oil
1 Add all the sauce ingredients in a food processor or chop by hand and mix in a bowl. Set aside. 2 Set up your barbecue for indirect cooking. 3 Stabilise your barbecue at 120-135°C and put on the steak then hold on tight (or just relax) until the meat has an internal temperature of 50°C. (If your barbecue doesn’t allow for indirect cooking, you can put the steak in the oven instead). This will usually take around 10-15 minutes. 4 Remove the meat from the grill and allow it to rest. 5 Reconfigure the barbecue for direct cooking. 6 Position a cast iron reversible griddle on the barbecue for your potatoes and bring the temperature up to around 260°C. 7 Add your parboiled potatoes with some butter or goose fat and a little seasoning and smash them (squash them).
5 Leave for 1-2 hours and serve alongside the Boston butt.
8 Finally sear your steak over this high temperature for around 1 minute each side to create the perfect bark!
Recipe by Coombe Farm Organic
9 Serve with a drizzle of the chimichurri sauce.
(coombefarmorganic.co.uk)
Recipe by Kamado Joe (uk.kamadojoe.com)
FOODLOVERMAGAZINE.COM | 21
SUPER SALADS
SUPER SALADS
Super salads!
CRISPY RICE SALAD SERVES 4
A great salad is all about the texture and flavour; this crispy rice salad levels up in both those areas. Packed with crispy character and classic Thai flavours that marry sweetness, spiciness and saltiness, this salad is perfect as a side or on its own.
Make salads the star of the show this summer with these fabulous recipes
ORIENTAL PEANUT NOODLE AND VEGETABLE SALAD
FOR THE RICE: 200g easy cook rice Vegetable oil, for frying 1 tbsp fresh ginger, finely grated ½ head cabbage (sweetheart, white or red) 2 spring onions, roughly chopped 1 large carrot, grated
SERVES 4
340g extra smooth peanut butter 225g whole wheat linguine 129ml light sesame ginger vinaigrette 1 tbsp orange juice 105g cucumber, cut into thin strips 425g carrots, cut into strips 35g fresh coriander, chopped 35g spring onions, chopped
FOR THE DRESSING: 2 tbsp dark soy sauce 1 tbsp fish sauce (or light soy sauce) 1 tbsp lime juice 1 tbsp agave syrup 2 garlic cloves, crushed
1 Cook the linguine according to the directions on the pack then drain. Rinse under cold running water until completely cool.
FOR THE GARNISH: A large handful of fresh coriander, roughly chopped A handful of fresh mint leaves, roughly chopped ½ red onion, thinly sliced
2 Meanwhile, in a large bowl, combine the vinaigrette, peanut butter and orange juice; mix well. Add the remaining ingredients, toss to coat. Recipe by SKIPPY Peanut Butter (www.peanutbutter.uk.com)
SERVES 4
FOR THE SALAD: 6 slices brioche bread, cut into cubes 4 little gem lettuces, cut into quarters 6 ripe peaches, stoned and cut into wedges 2 balls buffalo mozzarella, torn into small chunks ½ tsp thyme leaves, to serve A handful of basil leaves, to serve FOR THE DRESSING: 6 tbsp olive oil 1 lemon, juiced 1 tbsp capers in brine, drained and finely chopped 2 tbsp maple syrup (preferably golden colour for its delicate taste)
22 | THE WEST COUNTRY FOODLOVER
1 Preheat the oven to 190˚C/ Gas Mark 5.
2 The next day, pour enough oil into a large frying pan to cover the base of it generously. Heat over a medium-high heat. Test the temperature by dropping a grain of rice into the oil, if it starts to bubble it is ready.
2 Make the dressing by whisking the oil, lemon juice, maple syrup and capers together. 3 Scatter the brioche cubes over a baking sheet and bake for 8-10 minutes until golden and crispy. Remove from the oven and set aside to cool. 4 Arrange the lettuce in a serving bowl and top with the peaches and torn mozzarella and season well. 5 Drizzle over the dressing, then scatter over the thyme, basil and croutons. Recipe by Maple from Canada (www.maplefromcanada.co.uk)
Illustration: planolla - www.freepik.com
MAPLE PANZANELLA SALAD
1 Cook the rice according to the instructions, then drain to make sure there’s no water left. Spread the rice out on a baking tray and allow to cool completely at room temperature. Leave overnight in the fridge to dry out.
3 Turn the heat down to medium-low then take a handful of rice and add it to the oil. Stand back as the oil will bubble up and may spit. Once the rice has reached a golden colour, remove from the oil with a slotted spoon to a plate lined with some paper kitchen towel. Repeat this two more times so you have about 3 handfuls of crispy rice. 4 Remove the pan from the heat and decant most of the oil into a heatproof container, leaving some oil in the pan.
5 Return the pan to the heat. Add the ginger and cook over a medium-low heat for 1 minute. Add the cabbage and cook for 4-5 minutes, stirring often, until softened slightly. Add the remaining cooled rice, the spring onions and grated carrot and stir together in the pan on the heat. 6 In a jug, mix all of the dressing ingredients together. Pour over the rice and vegetables in the pan and stir to coat. 7 Tip the contents of the pan out onto
a serving dish. Top with the crispy rice, coriander, mint and red onion. Eat warm. Note: If you’re finding that the oil is spitting excessively when frying, the rice is still too moist. You need to dry it out a bit more before frying. To do this, transfer the tray of rice to an oven heated to 100˚C and let it toast for 10-15 minutes in there, stirring occasionally, until it feels dry. Recipe by Izy Hossack for Tropical Sun (tropicalsunfoods.com)
FOODLOVERMAGAZINE.COM | 23
SUPER SALADS
FOOD | ARTS | CRAFTS
THE CIDER PRESS CENTRE
ROASTED RAINBOW VEGETABLE SALAD SERVES 6
2 sweet potatoes, peeled and cut into 2cm cubes 3 large beetroots, peeled and sliced into 5mm-thick circles 6 tbsp olive oil 1 garlic clove 200g puy lentils 1 tbsp vegetable bouillon powder 3 spring onions, trimmed, peeled and sliced finely at an angle a small bunch of parsley, finely chopped 20g shelled walnuts 20g roasted cacao nibs 100g goats’ cheese log, cut into 5mm slices 2 large handfuls of watercress Salt and freshly ground pepper
Shinners Bridge, Totnes, Devon TQ9 6TQ
1 Preheat the oven to 180°C/Gas Mark 4. 2 Toss the cubed sweet potatoes and beetroot rounds with 3 tablespoons of olive oil, the garlic clove and a pinch of salt and pepper. Tip into a roasting tray and cook in the oven for 35-40 minutes or until tender but still retaining their texture. Squeeze the roasted garlic flesh from its skin and combine with the vegetables.
A vibrant and eclectic range of boutique shops on a picturesque corner of the Dartington estate outside Totnes. Browse a wide range of arts and crafts alongside our curated selection of locally-sourced food and drink.
3 Meanwhile, cook the lentils. Place them in a pan and fill with enough water to cover the lentils by 2cm. Place the pan over a high heat, cover and bring to a boil. Add the vegetable bouillon powder then reduce the heat and simmer, loosely covered with a lid, for 15-20 minutes or until the lentils are tender (do not overcook). Drain thoroughly, transfer to a large mixing bowl and mix with 1 tablespoon of olive oil, the spring onions and the parsley. Stir through the roasted vegetables, season, then cool to room temperature.
Make your own bespoke bottle of gin to taste at The Devon Gin School! Explore the 1200-acre Dartington Estate with its beautiful Grade II* listed gardens plus sustainably-produced meals at Green Table Cafe and White Hart.
4 Gently crush the walnuts and cacao nibs in a pestle and mortar. Combine with a pinch of salt then tip on to a large plate. Roll each slice of goats’ cheese into a small ball. Carefully roll the balls over the walnut and nib mixture, pressing the mixture into each one until they are covered entirely.
roasted vegetable and lentil mix. Place the goats’ cheese on top and drizzle with the remaining olive oil.
5 Spread out the watercress on a large serving plate and spoon over the
Recipe by Hotel Chocolat (www.hotelchocolat.com)
24 | THE WEST COUNTRY FOODLOVER
Open 7 days a week, 10.00am-5.00pm
dartington.org/cider-press
COOL TREATS
COOL TREATS
Stay Cool
Chill out this summer with these frozen sweet treats PINEAPPLE SORBET SERVES 6
º
2 x 435g pineapple chunks with juice Zest and juice of 2 limes 50g coconut flakes, toasted
1 Lay the pineapple chunks and the juice on a high sided lined tray that will fit in your freezer. 2 Place in the freezer for a minimum of 5 hours or ideally overnight. 3 Remove the pineapple from the freezer and let it thaw for about 5 minutes. Break up the frozen pieces if you can and then add to a blender with the zest and juice of both limes. 3 Blitz until smooth and creamy, stopping and stirring occasionally then spoon into a container. 4 Place back in the freezer for 1-2 hours then remove from the freezer 15 minutes before serving. 5 Serve with extra lime zest and coconut flakes. Recipe by Del Monte (www.delmonte.com)
COCONUT WATER ICE POPS SERVES 4
1 kiwi, peeled and chopped 4 strawberries, chopped 8 red grapes, chopped 520ml coconut water drink with pieces
CHARRED NO-CHURN PINA COLADA ICE CREAM This frozen take on a pina colada is the ideal way to use up your leftover pineapple and ensure no food goes to waste.
1 Fill the ice pop moulds ¾ way full of chopped fruit. 2 Pour the coconut water drink into the moulds, filling the rest of the way.
SERVES 4
4 Once your ice pops are ready to serve, run the bottom of the popsicle moulds under warm water to help release the ice pops from the moulds. Recipe by Tropical Sun (tropicalsunfoods.com)
26 | THE WEST COUNTRY FOODLOVER
Icecubes: by Enrique Zafra from Pexels
3 Place the moulds in the freezer. Allow ice pops to freeze completely before serving about 5-8 hours.
300g leftover pineapple 200g Greek yoghurt 1 tbsp honey 100g desiccated coconut 100g coconut cream Juice and zest of 2 limes 227ml double cream
1 Start by slicing your pineapple into 1cm rings. Add to a very hot, dry frying or griddle pan to char. Once there is colour turn to do
the other side. Add half the pineapple to a blender along with the honey, desiccated and creamed coconut, lime juice and zest and half the yoghurt. Blend until smooth. 2 Whip the cream until you have stiff peaks. Fold in the remaining yoghurt & blended mixture. Roughly chop the remaining pineapple and mix through. Add to your moulds and freeze for 4 hours. 3 You can be creative with your moulds – we used individual ones and popped in a spoon to make it a lolly. You could also use a loaf tin and slice portions to serve. Decorate with lime zest to serve or enjoy straight up! Recipe by Yeo Valley Organic (www.yeovalley.co.uk)
FOODLOVERMAGAZINE.COM | 27
COOL TREATS
COOL TREATS
ETON MESS SEMIFREDDO SERVES 6
175ml strawberries & clotted cream milkshake 225ml thick double cream 125ml crème fraîche 280g strawberries, leaves removed and cut into halves 1 tbsp caster sugar 2 meringue nests, crushed FOR THE STRAWBERRY SAUCE: 12 strawberries, leaves removed 3 tsp icing sugar TO DECORATE: 1 meringue nest, crushed Sliced strawberries, to decorate
1 Line the bottom of a 22cm x 12cm loaf tin with greaseproof paper. 2 Place the milkshake and thick double cream into a large bowl and whisk with a stand mixer, or an electric whisk, on a high speed for 7-10 minutes until the mixture is thick and airy.
3 Fold in the crème fraîche, sugar, strawberry halves, and crushed meringue, then transfer into the loaf tin. Cover with clingfilm and place in the freezer overnight. 4 To make the strawberry sauce, place the strawberries into a food processor and blitz to a smooth purée. Add the icing sugar and pulse again. Alternatively, this can be done with a stick blender. Pass the strawberry purée through a sieve then place to one side. 5 When you’re ready to serve, take the semifreddo out of the freezer and run a knife around the edge of the tin. Turn out onto your serving plate, remove the greaseproof paper, and top with the crushed meringue, sliced strawberries and strawberry sauce. Recipe by Shaken Udder (shakenudder.com)
FROZEN STRAWBERRY, MAPLE AND YOGHURT BARK MAKES 12 PORTIONS
100g selection of fresh berries 30g roasted almonds (roughly chopped) 250g low fat Greek yoghurt 4 tbsp pure maple syrup (preferably dark syrup for its robust taste) 1 tsp vanilla extract ½ tsp lemon juice
1 Whisk together the maple syrup, Greek yoghurt, vanilla extract and lemon juice. 2 Pour the mixture into a tray lined with parchment paper. 3 Stud with the fruits and chopped nuts. 4 Leave to freeze overnight. 5 Once frozen, remove from the freezer and slice into shards. 6 Either serve immediately or place back in the freezer to enjoy when desired. Recipe by Maple from Canada (www.maplefromcanada.co.uk)
CHOCOLATE BANANA LOLLIES A family business who fish out of Weymouth on their own boats, catching fresh local award winning seafood goodies! Unit 4, Maritime Business Centre, Portland, Dorset, DT5 1FD info@dorset-shellfish.co.uk 07881 632311 dorsetshellfish
HANDMADE MOUTH WATERING PRESERVES
www.waterhousefayre.co.uk See our website for stockists
28 | THE WEST COUNTRY FOODLOVER
DorsetShellfish
dorsetshellfish
SHER B SHAF ORNE & T ESBU FARM ERS M RY ARKE POP T, UP S T CAN FORD ALL SHOP CLIFFS, OPEN WED - FRI (10 1)
MAKES 10-12 LOLLIES
2 bananas 2 tbsp pineapple juice 1 tsp maple syrup Sea salt, to garnish 2 x 85g bars of dairy free milk chocolate
1 Mash 2 bananas in a bowl until smooth or completely puréed. 2 In a separate bowl melt one bar of chocolate over a pot of hot water for approximately 5 minutes (or in the microwave for 1 to 2 minutes), stirring every 30 seconds until smooth. Set aside the melted chocolate to cool. 3 Add the pineapple juice and maple syrup to the puréed banana mixture.
5 Once the chocolate is cooled, combine together the two mixtures. Mix until thickened (around 3 minutes). 6 Pour the mixture into an ice-lolly tray, filling each mould and leaving around 1 inch from the top. It should make 10-12. 7 Use ice lolly sticks and press them into the moulds. 8 Place in the freezer overnight or for approximately 6 hours until frozen. 9 Once set, melt the remaining chocolate and drizzle over the the ice lollies. Finally, sprinkle with a little sea salt. Recipe by Pure Heavenly (pureheavenly.com)
FOODLOVERMAGAZINE.COM | 29
SUMMER DRINKS
MILK LOLLY This cocktail really doesn’t take itself too seriously at all! It has a creamy vodka base and tastes just like the milky ice lollies of your childhood. MAKES 1
ice cubes 25ml vodka 25ml crème de cacao blanc (white chocolate) liqueur 10ml (2 tsp) vanilla syrup 100ml white chocolate foam, plus a small scoop to serve 50ml soda water mini ice cream cone, to serve
1 Fill a Boston shaker with ice cubes and add the vodka, crème de cacao blanc, vanilla syrup and white chocolate foam. 2 Shake, then strain through a fine strainer into a chilled coupe. Top with soda water to create a frothy texture.
SUMMER DRINKS
Summer sipping Cocktails and mocktails to keep you refreshed all summer long
3 To serve, fill the mini ice cream cone with white chocolate foam to resemble a Mr Whippy and serve alongside the cocktail. Recipe by The Alchemist (www.thealchemist.uk.com)
SPICED MOJITO – ‘THE CORNISH BEACH COOLER’ SERVES 1
50ml spiced golden rum (we used Tarquin’s Twin Fin) A sprig of fresh mint ½ a lime
BOOZY BERRY LEMONADE SERVES 1
FOR THE LEMONADE SYRUP: Rind of 8 fresh lemons Rind of 4 fresh limes 12 juniper berries, crushed 500ml hot water 200g caster sugar FOR THE DRINK: 50ml lemonade syrup 50ml limoncello 50ml lemon gin A handful of frozen mixed summer berries Soda, to taste Fresh mint, to garnish
Ginger ale, to top Brown sugar, to taste
1 Muddle half a lime with sugar in a hi-ball glass. 2 Add some mint and ginger ale and serve long over ice. Recipe by Tarquin’s Gin (www.tarquinsgin.com)
For the lemonade syrup: 1 Simmer for everything together for 15 minutes. 2 Remove from the heat and leave to cool. 3 Store in an airtight container. For the drink: 4 Stir together the syrup, limoncello, gin and berries in a tumbler. 5 Top with soda and garnish with fresh mint. Recipe by The Fox’s Revenge (thefoxsrevenge.com)
STAYCATIONS
Craft cider from the Blackdown hills.
BBQs
PICNICS
YOUR: PERFECT FOR
This recipe is taken from The Alchemist Cocktail Book – Master the Dark Arts of Mixology, £16.99.
30 | THE WEST COUNTRY FOODLOVER
A wide range of still, sparkling & flavoured ciders. We pick every apple, helping sustain orchards across the Somerset levels.
www.trickycider.com Discount code: CIDERLOVER10 10% off online, expires 30/9/21
✔ Picnics ✔ BBQs ons ✔ Staycati up g in h tc ✔ Ca s with friend
We produce award-winning, non-alcoholic ginger drinks and Sicilian lemonade. All our drinks can be enjoyed on their own, used as mixers or can even be used for cooking and baking! To order online or find the nearest stockists, please visit our website
www.dorsetginger.ltd
@DorsetGinger
dorset_ginger
@ DorsetGingerLtd
FOODLOVERMAGAZINE.COM | 31
SUMMER DRINKS
SUMMER DRINKS
GRAPEFRUIT AND KOMBUCHA MOCKTAIL MAKES 1
100ml grapefruit juice 100ml kombucha 50ml sparkling water ½ tsp coconut sugar Fresh rosemary, to garnish
1 Combine the grapefruit juice, kombucha, water and coconut sugar and adjust the sweetness if needed. 2 Fill a tall glass with ice cubes and a rosemary sprig and pour in the mocktail. Recipe by Miele Der Kern (derkern.miele.co.uk)
STRAWBERRY FIZZ
Grapefruit and Kombucha Mocktail image: Getty
MAKES 1
CHOCOLATE AND RASPBERRY HARD SHAKE MAKES 4
FOR THE RASPBERRY SYRUP: 300g raspberries 6 tbsp clear heather honey FOR THE MILKSHAKE: 400g chocolate ice cream 450ml full-fat milk 120ml Drambuie TO SERVE: Whipped cream Chocolate shavings Raspberries Chocolate coated honeycomb, roughly chopped
1 Start by making the raspberry syrup. Put the raspberries and honey in a small saucepan with
32 | THE WEST COUNTRY FOODLOVER
1 tablespoon of water. Cook over a low heat, until softened. Press through a sieve into a jug then pour back into the pan and simmer for a few minutes longer to thicken slightly. Pour back into the jug and leave to cool. This can be made a day in advance. 2 To make the milkshake, place the ice cream, milk and Drambuie in a blender, or use a stick blender. Whizz for a few minutes until smooth. 3 Spoon a little of the raspberry syrup into the bottom of each of the glasses. Pour in the chocolate ice cream mixture. Top with the whipped cream and the rest of the raspberry syrup. Scatter with the chocolate shavings and finish with a few raspberries and a piece of chocolate coated honeycomb. Recipe by Drambuie (www.drambuie.com)
35ml vodka A handful of fresh strawberries 50ml cranberry juice A shot of sugar syrup Prosecco, to top
1 Take the strawberries and muddle them in a cocktail shaker. 2 Add vodka, sugar syrup, cranberry juice and ice and shake well. 3 Strain into a pre-cooled cocktail glass and top up with prosecco. 5 Garnish with strawberries. Recipe by Mark Hartstone, La Fosse (la-fosse.com)
NATURAL TASTE. ZERO SUGAR. curiohardseltzer.co.uk Deliciously refreshing gluten-free, vegan-friendly low calorie hard seltzers with all-natural flavouring and zero sugar, zero carbs. FOODLOVERMAGAZINE.COM | 33
SUMMER DRINKS
SUMMER DRINKS
ARCTIC COFFEE WHITE CHOCOLATTE
KOREVLAGER
£5 for 6x 330ml cans
£1/330ml
Devon-based Arctic Coffee has added an exciting new White Chocolatte flavour to its highly popular line-up of iced coffees. Deliciously sweet and incredibly moreish, this carefully roasted chilled coffee combines fresh Devonshire milk with Rainforest Alliance certified Arabica coffee beans. Available from Tesco.
WILD LIFE BOTANICALS
£12.50/75cl and from £4.50/20cl Crafted in Cornwall, Wild Life Botanicals is a sparkling wine that is ultra-low in alcohol (just 0.5%), and ultra-high in goodness. It comes in “nude” and “blush” varieties and one glass contains a minimum of 15 per cent of the daily reference intake of eight vitamins and minerals, including zinc, niacin, vitamin B6 and thiamine. Available from wildlifebotanicals.co.uk
Korev is the flagship lager of Cornishbased St Austell Brewery – the UK’s largest independent, family-owned, Brewery. Brewed in a helles style at 4.8%, Korev is a wonderfullypale beverage with a clean, crisp taste. Available from Morrisons.
CURIO HARD SELTZERS £11 for 4 x 330ml cans
Cornish artisan distillery Curio has launched its brand-new range of hard seltzers in time for summer. The range has been created to highlight a new interest in ‘wellbeing’ drinking choices, and is based on a 4.5%abv alcohol-based spirited sparkling water. The flavour combinations include the delicate Peach and Rose, the warmth and zing of Rhubarb and Ginger, the sweet Pear and Elderflower, tropical fruity Mango, and the latest flavour to be unveiled is the stunning Yuzu and Mandarin. Available in independent stores and online at curiohardseltzer.co.uk
34 | THE WEST COUNTRY FOODLOVER
Showcasing the diversity and quality of English wine, Wickhams’ English Wine Selection’ contains six carefully curated Devon wines from established vineyards including Sharpham Wine, Lyme Bay Winery, Calancombe Estate and Huxbear. Available from wickhamwine.co.uk
Devon-based Sandford Orchards has released a Prosecco-style cider called 'Katja'. A fresh, modern, single varietal, sparkling cider, crafted from the dessert apple Katja it has fragrant green apple and strawberry notes, with a subtle sweetness and a crisp natural acidity. Available from sandfordorchards.co.uk
£21/70cl
Drinks Kitchen only launched in June, but its delicious non-alcoholic aperitifs are already proving popular in the West Country foodie scene. From their Westonsuper-Mare base, founders Alli and Neil, have developed three core recipes to appeal to a variety of palates – Herb Verde, Spiced Rhubarb and Orange Cinchona. Available from drinkskitchen.online
Fill your drinks cabinet with these luscious locally-made libations
£99
£9/750ml
DRINKS KITCHEN NON-ALCOHOLIC APERITIFS
Drink up! WICKHAMS’ ENGLISH WINE SELECTION
SANDFORD ORCHARDS KATJA CIDER
TRICKY CIDER
16 for a 5 x 500ml bottle selection Tricky’s range of ciders are all produced from apples collected from across the Somerset levels by owner Matt Gillett. Matt makes use of the many old and varied orchards that exist across the Somerset levels to source not only a wide variety of fruit, but some of the best quality and most sought after cider apples around. This provides a range of which enables Matt to produce a range of styles from light low tannin to rich traditional farmhouse ciders, as well elderflower and rhubarb ciders which are made using his own cordial and locally sourced flowers and stems. Available from trickycider.com
ROSEMULLION DISTILLERY COCKTAIL RUMS
£32.50/70cl
Award-winning Rosemullion Distillery, which is based on The Helford in Cornwall, has launched a white rum and a dark rum which have been specifically designed as bases for cocktails. The white rum is ideal for a daiquiri, mojito, or piña colada, while the dark rum is glorious in a dark and stormy! Available from rosemulliondistillery.com
LUSCOMBE SOFT DRINKS
around £21 for a box of 12 x 27cl bottles Recently awarded a Royal Warrant in recognition of their products which are enjoyed by the Royal Households, Devon-based Luscombe’s award-winning artisan drinks make perfect summer sipping. Whether it’s a picnic at the beach, barbecue with friends or sunset suppers in the garden, Luscombe’s range of soft drinks, juices, crushes, ginger beers, bubblies and tonics are the very essence of summer. We’re particularly partial to the Damascene Rose Bubbly, which combines Damascene Rose, Muscat grape juice and Sicilian lemons with sparkling Dartmoor spring water to create a perfect Champagne alternative. Available from luscombe.co.uk.
FOODLOVERMAGAZINE.COM | 35
IN SEASON
IN SEASON
PESHWARI CARROT, ORANGE BLOSSOM & WATERCRESS SALAD SERVES 4 AS A SIDE
FOR THE PESHWARI CARROT SALAD: 400g carrots, julienne or grated 1 onion, finely sliced 50g pistachios 50g desiccated coconut 2 tsp nigella seeds 150g watercress 70g raisins Juice of 1 orange ½ bunch of coriander, finely chopped FOR THE ORANGE BLOSSOM DRESSING: Juice of 1 orange 2 tbsp olive oil 2 tsp lemon juice 5 drops of orange blossom water Salt and cracked black pepper
Watercress
1 Preheat the oven to 160˚C/Gas Mark 3.
PANCH PHORA CRISPY EGG, BURNT CHILLI SALSA & WATERCRESS SALAD SERVES 4
5 eggs (room temperature) 50g plain flour 80g Panko breadcrumbs (briefly pulsed to a smaller crumb) 2 tbsp Panch Phora (see below) A pinch of salt ½ tsp turmeric Oil for deep frying 150g watercress
British watercress is bang in season right now, and Dorset-based chef Suze Morrison has teamed up with The Watercress Company (also based in Dorset) to create some recipes to show just how versatile the peppery green leaf can be!
G
It’s also high in vitamin A and rich in iron.
proteins like meat, eggs and poultry, so this
in specialist beds dating back to
For plant iron to be absorbed, vitamins C and
makes watercress an especially
Victorian times, fresh watercress
A are required for the body to convert it into
brilliant addition to a vegan or vegetarian diet,
is one of the healthiest veg you
a more easily absorbable form such as haem
or for anyone looking to cut down on animal-
can buy. Because this fiery leaf is a veritable
iron as found in meat. The combination of
based foods.
nutrient powerhouse! It not only contains
high levels of vitamins A and C in watercress,
But what we all buy watercress for is the
more than 50 vital vitamins and minerals, but
makes it an outstandingly reliable and
distinctive peppery kick that gives so much
gram for gram, it boasts more calcium than
excellent source of iron compared to
more 'oomph' to salads than limp lettuce
milk, more vitamin C than an orange, more
other veg.
or common cos. So, this summer, pile fresh
folate than a banana and more vitamin E than
Unusually for a plant, watercress has a full
British watercress onto your plate (it’s virtually
broccoli. Added to that, watercress is a rich
complement of the nine essential amino acids
source of fibre and of crucial antioxidants,
our bodies need to help regulate the immune
both vital for gut health which is linked to
function and to build muscle. The best sources
immunity and mental health.
of essential amino acids are generally animal
36 | THE WEST COUNTRY FOODLOVER
calorie free) to enjoy a flavoursome feast and, at the same time, know that you’re doing yourself a whole lot of good. www.watercress.co.uk
Main image by Wendell (CC BY 2.0) who is independent of Foodlover.
rown in Dorset and Hampshire
FOR THE PANCH PHORA: ½ tsp mustard seeds ½ tsp nigella seeds ¼ tsp fenugreek seeds ½ tsp cumin seeds ½ tsp fennel seeds FOR THE BURNT CHILLI SALSA: 200g tomatoes, halved 3 red chillies 4 garlic cloves, skin on 1 onion, peeled and cut into chunks 2 tbsp olive oil 1 tsp brown sugar 2 tbsp lime juice ½ bunch of coriander, roughly chopped Salt & cracked black pepper, to season
1 Begin with the Panch Phora. Lightly toast the seeds in a dry pan until fragrant. Pour into a jar and set aside. 2 Bring a small pan of water to a rolling boil. Carefully lower 4 of the eggs into the water and cook for 4 minutes 30 seconds.
Run under cold water and peel. Be careful, they are delicate. 3 Roll the eggs in the flour then beat the remaining egg. Mix 2 tbsp of the Panch Phora into the breadcrumbs with the salt and turmeric. 4 With a clean hand take one egg at a time and roll in the breadcrumb mix. Remove, roll back in the beaten egg and roll for a second time in the breadcrumb mix. This method of 'double pane' ensures you have a good thick crust on your egg. 5 Pop in the fridge while you make the salsa. 6 Heat the grill to high and pile the tomatoes, chillies, garlic and onion onto a tray, drizzle with the oil and grill until charred, you want a good blackening for flavour.
2 Put the pistachios on a tray and roast for 8 minutes. Add the coconut and nigella seeds to the tray and roast 4-5 minutes more, or until golden and fragrant. Set aside to cool before roughly bashing with a rolling pin. 3 Meanwhile, add the raisins and orange juice to a small pan and heat. Turn off the heat and allow to cool, infuse and plump up. 4 Add all the dressing ingredients to a small jar, shake to combine and set aside. 5 When ready to serve, tumble the watercress into a serving dish. Drizzle with some of the dressing. 6 Mix the carrots, onion, coriander, pistachios, coconut & nigella seeds in a bowl and dress with enough dressing to coat everything well. 7 Tumble the carrot mix onto the watercress and serve straight away with any extra dressing on the side. Chef: Suze Morrison, image: Lara Jane Thorpe
7 Remove the stems from the chillies and the skin from the garlic then pound all the ingredients in a pestle and mortar to a chunky paste. You can use a food processor, but this will chop rather than pound the ingredients together. 8 Add the sugar, lime juice and coriander and taste, season with salt and pepper to your liking. 9 Heat the oil for deep frying to 180˚C. carefully add the eggs and fry for 2-3 minutes or until golden and crisp. Drain and sprinkle with a little salt. 10 When ready, divide the watercress between 4 plates. Top with the salsa and a crispy egg. Watch that yolk oooooze! Chef: Suze Morrison, image: Lara Jane Thorpe
FOODLOVERMAGAZINE.COM | 37
IN SEASON
IN SEASON
WATERCRESS JALAPENO POPPERS SERVES 4
300g large jalapenos/ padron peppers, halved and seeds/ ribs removed 200g cream cheese 200g mozzarella, grated 20g watercress, finely chopped 200g milk 4 tbsp flour 2 eggs, beaten 120g Panko breadcrumbs Oil, for deep frying Salt, to season Salsa/ mayo to serve
PRAWN SLIDERS, CHARCOAL BUNS, JALAPENO WATERCRESS MAYO MAKES 12
FOR THE CHARCOAL BUNS: 240g strong bread flour 1 tsp salt 2 tsp sugar 130ml whole milk 30ml water 7g dried yeast 1 egg 35g butter, unsalted, room temperature 10g food grade activated charcoal 1 egg yolk mixed with 2 tsp milk, to glaze the buns 1 tbsp white sesame seeds, to garnish FOR THE PRAWN SLIDERS: 500g raw prawns, shelled, chopped into 1cm pieces 2 garlic cloves, minced 1 tbsp ginger, minced 3 tbsp coriander, finely chopped 1 jalapeno, finely chopped 1 tbsp lime juice 2 tsp fish sauce 1 tsp caster sugar 1-2 tbsp oil FOR THE JALAPENO WATERCRESS MAYO 200g mayonnaise (Japanese is best) 1 jalapeno, seeded 20g watercress Watercress, lime and cucumber, to serve
1 Begin with the buns. Add the flour, salt and sugar to the bowl of a stand mixer and mix to combine. Warm the milk to body temperature and add the yeast. Whisk in the egg. 2 Add the yeast and egg mixture to the flour and mix, using a dough hook, on medium speed for 2-3 minutes (this can also be kneaded by hand for 5 minutes). 3 Meanwhile, mix the butter with the activated charcoal. Add the butter charcoal
38 | THE WEST COUNTRY FOODLOVER
mixture piece by piece to the dough whilst mixing on medium speed. Continue to knead on medium high for 8-10 minutes or until it is smooth, silky and comes away from the bowl cleanly. If doing this by hand, the butter will need to be ‘slapped’ into the dough piece by piece before kneading for 10-15 minutes.
1 In a bowl, mix the cream cheese, mozzarella and watercress until well combined. Taste, the cheese and watercress should add enough seasoning but add salt and pepper if liked.
4 Place the dough in an oiled bowl covered with cling film and leave to prove for 60-90 minutes, or until doubled in size.
4 Roll in the egg, then the breadcrumbs before repeating with the egg and more breadcrumbs. Set aside on a lined tray.
5 Once proved, knock back the dough and divide into 12 equal portions. Shape into a money bag shape, turn over and roll into balls.
5 Heat the oil to 180˚C in a large pan no more than 2/3 full.
6 Divide between two lined trays, cover once again with oiled cling film and leave to prove again for 40-60 minutes.
7 Allow to drain and season with salt to retain crispness. Serve straight away with your dip of choice.
7 Meanwhile, preheat the oven 190˚C/Gas Mark 5. 8 Once the buns have risen, mix the egg yolk with the milk and gently brush over the tops, sprinkle with sesame seeds and bake for 10 minutes or until they sound hollow when the bases are tapped. Leave to cool completely. 9 Meanwhile add 1/3 of the prawns with the remaining ingredients to a food processor and blitz to a purée. Stir in the remaining prawns and take a small ball of the mix. 10 Heat the oil to medium high in a large frying pan and fry the small ball for 2 minutes or until cooked. Taste, adjust the seasoning and shape the mix into 12 patties. Fry the patties in 2 batches for 2 minutes each side or until cooked through. 11 Meanwhile, add the ingredients for the mayo to a blender and blitz to a chunky mayo. 12 Serve the buns with the patties and mayo with some extra watercress, cucumber and lime if liked. Chef: Suze Morrison, image: Lara Jane Thorpe
2 Stuff the mixture into the pepper halves and then dip in the milk. 3 Roll in the flour and allow to dry for 10-15 minutes.
6 Deep fry the peppers for 1-2 minutes or until golden and crisp.
Chef: Suze Morrison, image: Lara Jane Thorpe
CHICKEN SHAWARMA, LEBANESE WATERCRESS SALAD, GARLIC & WATERCRESS FLATBREADS SERVES 6
FOR THE CHICKEN SHAWARMA: 1.5kg boneless, skinless chicken thighs, cut into thin strips 2 onions, finely sliced 5 tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground cardamom 1 tbsp mild curry powder 1 tsp baharat ½ tsp sumac 2 tbsp honey 1 tbsp chicken stock powder FOR THE LEBANESE WATERCRESS SALAD: 4 baby cucumbers, shaved into strips with a vegetable peeler 3 tomatoes, cut into small dice 1 red onion, finely diced 50g watercress, chopped 20g flat leaf parsley, chopped 2 tbsp olive oil 1 tbsp lemon juice Salt and pepper, to season FOR THE GARLIC AND WATERCRESS FLATBREADS: 250g plain flour 1½ tsp baking powder ½ tsp salt 2 tbsp olive oil
1 tsp honey 170ml milk 1 tsp garlic, minced 2 tbsp watercress, finely chopped TO SERVE: Yoghurt and lemon wedges
a large bowl, taste and adjust the seasoning as necessary. 8 Serve the flatbreads, piled with the chicken, salad and yoghurt if liked. Chef: Suze Morrison, image: Lara Jane Thorpe
1 For the shawarma, mix everything apart from the onions and oil in a large non-reactive bowl, cover and refrigerate for at least 4 hours and up to 24 hours. 2 Heat the oil in a large pan and fry the chicken and onions in batches until cooked through and lightly charred. Set aside to keep warm. 3 Meanwhile add all the ingredients for the flatbreads to a large bowl. Mix until combined, you are looking for a soft but not too sticky dough so add a little extra flour if needed. 4 Turn onto a lightly floured surface and knead for 3-5 minutes or until soft and fully hydrated. Cover with a damp tea towel and rest for 10 minutes. 5 Weigh the dough and divide into 6 balls. Roll each ball so it is approximately 5-8mm thick, the thicker the dough, the fluffier the bread. 6 Heat the oil over a medium heat and cook each flatbread for 2 minutes each side or until puffed and lightly charred, stack and store wrapped in foil (they can be warmed in the foil in a low oven if making in advance). 7 For the salad mix all the ingredients in
About the chef
Dorset-based chef, Suze Morrison runs Gourmet Glow, a platform for anything foodie, recipes, services, hints and tips.
With a degree in Biological Sciences and a Professional Chef Diploma, Suze is passionate about nutrition and the unique pairings of volatile compounds in food. Having worked in some Michelin starred restaurants, she now finds her satiation in developing recipes from her Dorset Kitchen. She devotes her time to creating recipes with a more wholesome and holistic approach to health and has written two eBooks with a third hoping to be published. Watercress is central to many of her creations, not only for its aromatic compounds, but also for its nutritional value. www.instagram.com/gourmetglow/
FOODLOVERMAGAZINE.COM | 39
IN SEASON
Perfect potatoes
Cornish new potatoes are only available for a short time - between June and August - so make the most of them while you can!
BRITISH BREAKFAST TRAYBAKE WITH NEW POTATOES SERVES 3-4
300g Cornish new potatoes Sea salt 1 tbsp olive oil 4 sausages 4 rashers of bacon 200g tomatoes on the vine 6 open mushrooms 100g asparagus 4 eggs
IN SEASON
MINI HASSELBACK NEW POTATOES
TO SERVE: Black pepper 2 sprigs parsley, chopped
SERVES 4 - 5
1 Preheat the oven to 200ºC/Gas Mark 6.
20 Cornish new potatoes
2 Give the potatoes a wash and cut into halves or quarters. Simmer gently in salted water for 7-8 minutes until slightly tender and drain.
4 garlic cloves, crushed Salt and black pepper to season
3 Lightly oil an ovenproof dish, place the sausages and the potatoes in the dish and cook for 10 minutes until browned.
FOR THE DIP: 3 tbsp double cream
4 Shake the sausages and potatoes and add bacon, tomatoes, asparagus and mushrooms. Bake for a further 10 minutes until cooked.
1 tbsp lemon juice 1 tbsp chives, finely chopped
6 Sprinkle with black pepper and parsley and serve.
1 For the dip, mix the double cream with the lemon juice until the cream thickens then stir in the chives. Serve this on the side.
Recipe by Seasonal Spuds (www.seasonalspuds.com)
2 Preheat the oven to 200ºC/Gas Mark 6.
5 Shake the dish again and break in the eggs. Cover with foil and return to the oven for 6-8 minutes or until the eggs are set.
150g Cornish new potatoes 100g salmon, skinned and finely diced 60g fresh basil
40 | THE WEST COUNTRY FOODLOVER
5 Brush the butter and garlic mixture over the potatoes and roast them in the oven for 20 minutes.
40g fresh parmesan, grated
SERVES 8
C
4 Put the butter and garlic into a pan, season, then warm through until the butter is melted.
50g butter
SALMON, PEA AND CORNISH NEW POTATO TART
ornish new potatoes are grown in the rich, fertile Cornish soils. Nowhere in Cornwall is more than 20 miles from the sea and that’s something that Cornish farmers have been capitalising on for generations. With its frost-free maritime climate, winter and spring in Cornwall are that bit milder than the rest of the UK. Cornish new potatoes are harvested while the plants are still green above the ground, which means that the skins are papery thin and they retain more of their natural sweetness. Of course, you can get Salad or Baby potatoes all year round now, but nothing beats the fresh, mild taste and the delicate texture of freshly harvested Cornish new potatoes when they’re in season.
3 Make several cuts along each potato but not all the way through. Put them cut side up on a baking tray.
30g toasted pine nuts, plus more for serving 50g grated parmesan 50g grated mozzarella 3 whole eggs and 1 yolk 300ml double cream 80g frozen peas, thawed Shortcrust pastry block Salt, to season
1 Preheat the oven to 190°C/ Gas Mark 5 and lightly butter a 23cm tart tin. 2 Roll out the pastry to the thickness of a £1 coin and trim a small amount off the size of walnut and set aside. Lay the pastry inside the tin, careful not to stretch it as it is pushed into the corners. 3 Using the excess pastry make a ball and use that to press the pastry into the flutes. Press in a small lip of about 5mm down into the pastry case from the overhang and then use the rolling pin to roll over the top and remove the excess.
6 Sprinkle with parmesan, then pop them back in the oven for a further 15 - 20 minutes until the parmesan has melted and the potatoes are golden. Recipe by Seasonal Spuds (www.seasonalspuds.com)
Using the pasty ball now push the pasty lip back up over the edge of the case by about 5mm this is to stop it shrinking in the oven. 4 Pierce it all over with a fork and place into the freezer for 20 minutes. Remove from the freezer and fill with a sheet of parchment or three sheets of clingfilm that overlaps the sides, fill with baking beans or dry rice to the rim and place into the oven for 20 minutes. 5 Into a pan place the cream and 30g basil leaves and bring to a boil, as soon as it reaches boiling point turn the heat off and leave the basil to infuse in the cream until it is cold. 6 Wash the potatoes and place in a pan of salted cold water and bring to a boil, when they begin to boil set the timer for 12 minutes. After this time remove them from the heat and cool down in a sink of cold water, changing the water a couple of times. Once cooled, dry them off and quarter them lengthways. 6 Remove the case from the oven and remove the beans, then place back into the oven for 7 minutes. Remove and set aside. Turn the heat of the oven down to 170°C. 7 When the cream is cold, strain it and press the basil to extract all the cream and flavour and discard the basil, put the cream with the peas and remaining fresh basil with ½ tsp fine salt in a liquidiser and blend until smooth. 8 In a separate bowl mix together the eggs,
cheeses and pine nuts, season with ½ tsp salt and then combine with the pea mixture. 9 Pour into the tart case then top with the potatoes and salmon, pushing them down just below the surface. 10 Bake in the oven for 50-55 minutes until the centre has just set. Remove and leave to cool for 20 minutes before taking out of the case. Serve warm or cold with a crisp salad. Recipe by Seasonal Spuds (www.seasonalspuds.com)
FOODLOVERMAGAZINE.COM | 41
IN SEASON
IN SEASON
POTATO AND CHICKEN CUPS WITH SPINACH AND SUMAC SERVES 6 AS A PARTY SNACK
400g Cornish new potatoes 300g chicken breast, cooked and diced 300g spinach 5 tbsp sumac 1 pot pomegranate seeds 1 pack filo pastry Melted butter, to brush the pastry FOR THE DRIZZLING SAUCE: 100g low fat yoghurt 1 tbsp harissa
1 Preheat the oven to 180ºC/Gas Mark 4. 2 Lay out the filo pastry and cut into squares big enough to fit into large ramekin dishes. Brush each individual square with the melted butter and place them into the ramekin dishes, layering up 3 of the filo squares in each. Bake for 12-15 minutes, until golden brown and crispy. 3 Meanwhile, wash the potatoes and simmer for 12 -15 minutes in salted water until tender. Drain then dice and leave to cool.
4 Make the drizzling sauce by mixing the harissa into the yoghurt. 5 Cut up the spinach and blanch in butter until wilted. 6 In a large bowl add the chicken, the diced potatoes and the spinach and then mix in the sumac until all the ingredients are coated.
7 Take the filo baskets out of the ramekin dishes and put them onto a serving plate or board. Spoon the chicken and potato mixture into the filo baskets being careful not to break them. Serve with the aromatic drizzling sauce on the side. Recipe by Seasonal Spuds (www.seasonalspuds.com)
Hand crafted cider bursting in flavour. Lovingly hand picked and pressed in an old press in Dorset
Visit us at our Cider Barn or shop online www.laycockcider.com
NEW POTATO AND PANEER DOSA SERVES 6
400g new/baby potatoes 1 block of paneer cheese 1 cup gram flour 1 cup plain flour 1 tsp bicarbonate of soda 2 large tomatoes 3 tbsp vegetable oil 1 tbsp olive oil 2 tsp mustard seeds 3 tsp garam masala 1 green chilli, chopped 1 tsp ginger paste 2 large garlic cloves, crushed
42 | THE WEST COUNTRY FOODLOVER
Juice of ½ lemon Juice of 1 lime 2 large handfuls of coriander, chopped
1 Peel and cube the potatoes and place in a pan of salted boiling water. Boil until just cooked, then drain and crush lightly with a fork. 2 Meanwhile, cut the paneer cheese into cubes and fry in the olive oil until golden, then remove from the heat. 3 Cut the tomatoes into cubes and cook in a small saucepan with 1 tbsp of the vegetable oil and the mustard seeds until soft, for around 10 minutes. 4 Meanwhile put 1 tbsp of the
vegetable oil in a large frying pan and add the crushed garlic cloves and ginger paste. Fry for 1 minute, then add half the chopped green chilli and the garam masala. Fry for a further minute then add the lime juice with 30ml water. 5 Add the potatoes, paneer and tomatoes to the pan and combine. Cook on a low heat for 15 minutes while you make the dosa.
amount of vegetable oil into the frying pan and wipe around with kitchen paper. Pour a large spoonful of the batter mixture into the pan and spread it around to fit the whole pan. Once bubbles start to form, turn the dosa and cook on the other side. 7 Cook each dosa one at a time, oiling the pan each time.
6 To make the dosa add the flours and bicarbonate of soda to a large bowl. Add just enough water to combine, then gradually whisk in approximately 400ml water to make a loose batter.
8 Take a cooked dosa and fill with some of the potato mixture. Add a squeeze of lime, a sprinkle of fresh coriander and green chilli, and a spoonful of natural yoghurt. Roll up the dosa and repeat with the remaining dosas.
6 Place a large frying pan on a medium heat. Pour a small
Recipe by Seasonal Spuds (www.seasonalspuds.com)
A LUXURY FAMILY RUN FOODIE HIDEAWAY IN DEVON INFO@LEWTRENCHARD.CO.UK
01566 783 222
laycockcider
Email: info@laycockcider.co.uk - Tel: 07730 452 426 Church Farm, Purse Caundle, Sherborne, DT9 5DY
FOODLOVERMAGAZINE.COM | 43
INLIFESEASON
IN SEASON
BLUEBERRY AND HONEY CHEESE CAKE
film and keep in the fridge while you make your filling.
SERVES 6
3 For the berry filling, measure out and chop up your berries (you could use any berries you wanted). Mix together with the sugar and corn flour, and use a fork to mash up the berries to get a nice juicy mixture. Leave to stand for about 10 minutes.
FOR THE BASE: 200g digestive-style biscuits 80g butter FOR THE FILLING: 1 vanilla pod, split and scraped out 500g cream cheese 3 free range large eggs Juice of ½ a lemon 125ml double cream 2 tbsp corn flour 100g caster sugar 50g blueberry blossom honey TO DECORATE: 250g fresh blueberries 2-3 tbsp blueberry blossom honey
1 Preheat the oven to 130°C/Gas Mark ½. 2 Melt the butter in a saucepan. 3 Crush the biscuits to a fine crumb and pour into a mixing bowl with the melted butter and mix together. 4 Transfer the biscuit mixture into a 20cm loose bottomed cake tin and press down to form a base for the cheesecake. 5 Place all the cheesecake filling ingredients into a mixer and place on a slow speed to fully incorporate and create a consistent texture. 6 Pour the filling over the top of the biscuit base and cook in the oven for 45 minutes.
good!
Make the most of seasonal berries this summer with these recipes
44 | THE WEST COUNTRY FOODLOVER
7 Do not remove the cheesecake when it’s cooked, just turn the oven off and leave it to cool, otherwise cracks will form in the cheesecake. 8 Once the cheesecake is cool, remove from the oven and place in the fridge for 2 hours. 9 Serve with the fresh blueberries and finish with a drizzle of honey. Recipe by Peter Sidewell for St Lawrence Gold honey (www.stlawrencegold.co.uk)
4 Preheat your oven to 180°C/Gas Mark 4 and line a flat tray with baking parchment. 5 Use a cookie cutter to cut out circles in the pastry, you will need two for each pie pop.
BERRY PIE POPS MAKES 16
100g vegan baking spread 225g plain flour 2 tbsp icing sugar 2-3 tbsp water 25g raspberries 25g cherries (stone removed) 25g strawberries 25g blueberries 25g caster sugar 2 tbsp corn flour
1 Chop your baking spread into cubes and rub together with the flour and icing sugar in a large bowl until you have fine crumbs. 2 Stir in a few tablespoons of water and mix until you have a thick dough. Wrap in cling
6 Once the circles are cut, roll over half of them so they are a bit larger, then cut a small star shape out of the centre of the larger circles. 7 Spoon a little berry filling onto the centre of the smaller circles. 8 Place the larger circles over the top of the filling and press a fork down around the edges to seal the mini pie. 9 Brush a bit of melted Stork margarine over the pie pops then transfer to the oven and bake for approx 15 minutes. Once golden brown, remove from the oven and insert a lollipop stick whilst still warm, be sure to push the stick up to the top of the pie but not all the way through. Finish with a mini bow on the lollipop stick then serve and enjoy. Recipe by Stork (bakewithstork.com)
DOUBLE RASPBERRY PARFAIT POTS SERVES 2
A small punnet of fresh/frozen raspberries Up to 5 tbsp of raspberry jam Up to 5 tbsp of soya yoghurt (can also use Greek yoghurt too) Up to 4 tbsp of oat granola Freeze dried raspberry pieces and powder, for garnish (optional) A sprig of mint, for garnish
1 Simply spoon layers of your granola, raspberries, chosen yoghurt and raspberry jam between two pots and repeat the layers until you fill your pot. 2 Garnish with extra raspberries, freeze dried raspberry powder (if using) and a sprig of mint. Best served on the day you make the dessert so it's nice and fresh.
Recipe by Niki Behjou for The Cherry Tree (www.cherrytreepreserves.co.uk)
FOODLOVERMAGAZINE.COM | 45
IN SEASON
Top Tip For a veggie version, pan fry 100g cubed paneer (per person) in 1 tbsp vegetable oil until golden and then bake in the oven with half blueberry sauce for 10 minutes.
SUMMER BERRY CHOCOLATE TRAYBAKE SERVES 12
175g self-raising flour 150g light brown sugar 50g cocoa powder 1 tsp bicarbonate of soda 2 eggs 150ml milk 150ml oil (vegetable or sunflower) 450ml double cream Berries – we recommend strawberries, blueberries, raspberries & cherries
1 Preheat the oven to 180°C/Gas Mark 4 and line the traybake tin with baking parchment. 2 In a mixing bowl, fully combine the flour, sugar, cocoa powder and bicarbonate with the whisk before adding the milk, eggs and oil. 3 Mix everything together to form a smooth batter, then pour into the lined traybake tin. Place in the oven on the middle shelf and bake for 25-30 minutes until springy in the centre. 4 Allow the sponge to cool before removing from the tin. 5 Whip the cream to soft peaks, swirl on top of the cooled sponge and top with your preferred berries just before serving.. Recipe from the Easy Peasy Baking campaign
BLUEBERRY AND ORANGE SALMON WITH ROASTED POTATOES An easy but impressive dinner dish. The blueberries create a soft and tangy sauce which caramelises on top of the salmon. SERVES 4
450g new potatoes, halved if large 1 orange 150g blueberries 1 tbsp honey 4 x 125g pieces salmon fillets 200g fresh or frozen peas 2 tbsp crème fraiche 8 mint leaves, torn
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leaving behind the white pith, from the orange and cut it into thin strips. Use a serrated knife to remove the white pith and then segment the orange by cutting between the segments to release the flesh. Do this over a small pan to catch the segments and any juices. Add the zest strips with the honey to the pan bring to the boil, cover and simmer for 3-4 minutes until the zest has softened. Stir in the blueberries and simmer uncovered, for a couple more minutes until some have burst. 3 Place the salmon fillets in an ovenproof dish, spoon over half the blueberry sauce and cook alongside the potatoes for 15-20 minutes until the fish just flakes and is beginning to caramelise.
1 Preheat the oven to 180˚C/Gas Mark 4. Place the potatoes in a roasting tin with the oil and some salt and pepper and cook for 30-40 minutes until golden and cooked through.
4 Whilst the fish is in the oven, bring a pan of water to the boil, add the peas and cook for 2-3 minutes until tender. Drain and stir in the crème fraiche and mint. Serve the fish with the potatoes and peas and the reserved sauce.
2 Pare the rind, (a ‘y’ shaped peeler is good for this)
Recipe by Love Fresh Berries (lovefreshberries.co.uk)
Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers. You can find more Easy Peasy Baking recipes and information on the campaign over on: fabflour.co.uk/easy-peasy-bakes/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.
Buy online at LAKELAND.CO.UK or order on 01539 488 100
Available in 64 stores nationwide. FREE DELIVERY when you spend £45.00 46 | THE WEST COUNTRY FOODLOVER
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LOVE LOCAL
Ice cream dream
Nothing says “summer” quite like ice cream. And Devonbased ice cream producers Granny Gothards make some of the best there is. We catch up with owner Amanda Stansfield to find out more...
Amanda Stansfield
LOVE LOCAL
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hat was the inspiration to start Granny Gothards? Simply from two ice cream loving best friends! My friend Jean and I were desperate to spend more time together so we started small selling our handmade ice cream at local fetes and summer events – from people’s reaction as they were walking away from the cart, ice cream in hand and the ‘ooos’ and ‘aaaahs’ we knew we had something very special that needed to be shared wider and the business grew from there. We founded the business in 2012. Who is Granny Gothard? The name originates from the Gothards Family – well respected dairy farmers in Somerset where the business was established. Production took place at the back of the milking parlour. What makes Granny Gothards ice cream special/different? First and foremost, the quality of the ingredients that we use (and importantly the additives, preservatives and colourings which we absolutely don’t use!). Milk comes from the first milking at the very local Oak Par Dairy, lashings of Somerset cream comes from Gundenham Dairy, and we use rich Clarence Court egg yolk. Secondly, is our low production overrun (the technical bit – essentially how much air is incorporated into ice cream whilst churning!) which offers a stable, beautifully textured ice cream. Thirdly (and famously!) our bespoke flavour development in service in creating new flavours for chefs. And finally, great customer service – we are a small team, with big ideas and a “yes” mentality! You have a huge range of flavours! Are they all available year round? Yes indeed! However, naturally some are more seasonal. For example, our Pimms sorbet is a hit in the summer months and Christmas Pudding ice cream, a winner in December! What are the most popular flavours? Vanilla Royal Crown hands down! Then after that, our Chocolate Chuckle, Salted Caramel (made with Maldon Sea Salt flakes), and Strawberries and Cream. Do you have a favourite? And why? A tough question! I love anything fruity, however our award-winning Chuckleberry ice cream tops it for me! The vibrant pink colour (all natural of course), tart yet sweet fruit and creaminess… pure heaven in a pot!
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Is there a “must try” among the more unusual flavours? Gosh, where do we start? Our Salted Honey, made with local honey and West Country sea salt is truly taking the world by storm. At this time of year, our Black Pepper ice cream is a must try (however, only with British strawberries of course). Another fiery one is our Pineapple, Chilli and Ginger sorbet. It's the perfect accompaniment to fresh King Prawns and always a delight for guests who like to enjoy a savoury sorbet (and it has a real kick too as we use Birds Eye Chillies!). How do you come up with new flavour ideas? Our creative juices are continually flowing! We work closely with chefs so ideas are often led by them (for example the request for a Earl Grey Tea ice cream for an Afternoon Tea offering) however much is from looking at other category trends, such as what is in season and food trends. For example, our Salted Honey ice cream was born from reading about big upcoming food trends. How long does it take to develop a new flavour? We have such tremendous knowledge of our recipes and ingredients so lead times are short. Our last new flavour we turned round in just 48 hours from brief to sending off to the customer!
recipe to reflect butterfat content. For example, buffalo milk has a high butterfat content so we use less double cream. As we are using all natural flavours we really do let the milk do the talking!
How often do you create something new? Chefs are continually contacting us when menu planning and new recipes are evolving weekly; the kitchen is a hive of activity. Our bespoke flavour development service is something which truly sets us apart and we love challenging the perception of ice cream! Recently, we created a Tonka Bean Ice Cream which is currently on the menu at the Gherkin in London. You use a range of different milks – how much does that affect the flavour? We use cow’s milk in our GG range, we make buffalo milk ice cream for Buffalicious and have also made ewe’s milk ice cream and even camel milk! Each milk offers a different mouthfeel and underlying flavour. We always flex the
Are you working on anything in particular? Or do you have any plans that you’d like to tell us about? Where to start? We are continually creating new flavours for customers, and we’ve just launched our new home delivery service so anyone anywhere can have Granny Gothards delivered straight to their door. The export market is growing too which is fantastic as it helps take the seasonality out of ice cream. There are lots of other exciting things in the pipeline we would love to share, however our lips are sealed for now... but watch this space! Where can I buy Granny Gothards? Farms shops and delis, selected Waitrose stores or directly from our website. On the wholesale side we work with selected distributors. Pop an email to susie@grannygothards.co.uk and we can point you in the right direction. www.grannygothards.co.uk
Multi award winning artisan ice creams and sorbets, made using only the very finest natural ingredients and absolutely nothing artificial. Our promise to you!
HOME DELIVERY NOW AVAILABLE!
Luxury artisan ice cream from Devon
for Retail & Foodservice www.grannygothards.co.uk T: 01823 491591
FOODLOVERMAGAZINE.COM | 49
LIFESTYLE LITTLE COOKS
COOKING COMPANION LITTLE COOKS
CHOCOLATE CAVOLO NERO BROWNIES SERVES 12
200g plain chocolate, broken into pieces 225g butter, diced 200g cavolo nero 225g light brown soft sugar 3 medium eggs 100g plain flour 1 tsp baking powder
1 Preheat the oven to 180°C/Gas Mark 4. Grease and base line a 22cm square tin.
boiling water for 3-4 minutes, cool under cold water and drain well, squeezing out any excess liquid, then chop. 4 Whisk the sugar and eggs together until pale, stir in the chocolate mixture and cavolo nero. 5 Mix together the flour and baking powder and fold into the brownie mixture and pour into the prepared tin. 6 Bake for 35-40 minutes. Cool slightly before removing from the tin and cut into 12 pieces.
2 Melt the chocolate and butter in a bowl over a pan of simmering water. 3 Meanwhile, cook the cavolo nero in
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Get growing!
rowing your own vegetables is easier than you might think, and it would make a brilliant project over the summer holidays! Ask your mum or dad if you can have a small corner of the garden, or even just a pot if you don’t have much outside space, to plant some seeds, water them regularly and watch them grow. Eventually, you’ll be able to eat them and, because of your hard work, they’ll be the most delicious vegetables you’ve ever tasted! These are some easy-to-grow vegetables that are perfect for summer planting:
50 50 || THE THE WEST WEST COUNTRY COUNTRY FOODLOVER OODLOVER
SPINACH HOUMOUS WITH PITTA SERVES 4
260g spinach 400g can chickpeas, drained 1 garlic clove 2 tbsp tahini Juice of 1 lemon 2 tbsp extra virgin olive oil 1 tsp ground cumin 6 pittas
Brilliant Beetroot: Beetroot’s amazing purple colour brightens up any plate of food. And because it’s a little bit sweet you can use it to bake into cakes too. (It’s especially brilliant with chocolate!) Cool Carrots: Imagine having carrots that you’ve grown yourself as part of your roast dinner on Sunday. Wouldn’t that be great! Carrots also make a tasty snack, especially if they’re cut into sticks and eaten with a yummy dip.
1 Place the spinach in a large bowl, cover with cling film and microwave for 2 minutes until just wilted. 2 Place the spinach, chickpeas, garlic, tahini, lemon juice, oil and cumin in a food processor and blitz until smooth. Season. Illustrations: Freepik
King-of-the veg Kale: Why is kale king of the veg? Because it’s really, really good for you – that’s why! It’s got all kinds of good stuff packed into its leaves that’ll help keep you really healthy. It can be fun to eat too – you can turn it into crisps, or even bake it into a chocolate brownie as you can see from the recipe opposite which uses cavolo nero – a type of kale.
Super Spinach: Spinach is another green vegetable that is mega healthy, and it’s really tasty too. Try making it into a dip (find out how on the opposite page). Eat it with pitta bread, tortilla chips (for a treat) or even with more vegetables like carrot or cucumber sticks.
3 Toast the pittas and cut each into 3 triangles, serve with the houmous. Recipe by Discover Great Veg (www.discovergreatveg.co.uk)
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LOVE LOCHEF PROFILE
CHEF PROFILE
It’s been a tough time for hospitality… how have the last 18 months been for you and your restaurants? They’ve been a challenge for sure but we tackled it with focus and creativity from the get go. I think we’ll come out of this stronger, eventually. There’s obviously some making up to do and different challenges keep coming up, but it gave us a chance to stop and think about what next and how to future proof what we do, hence the exciting announcement coming up this autumn!
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Mitch Tonks is an acclaimed chef, restaurateur and food writer. He runs the Seahorse in Dartmouth and has eight Rockfish restaurants from Poole to Plymouth with the flagship in Brixham also housing a retail fish market. He has written six cookbooks, and his latest, The Rockfish Cookbook aims to show how easy it is to eat sustainable British seafood informally with minimum fuss and maximum joy. 52 | THE WEST COUNTRY FOODLOVER
around that. In peak summer, there is lobster and there are sardines, amongst my choices. With lobster, go for great fresh salad leaves grown as close to you as possible, and with sardines the local tomatoes are wonderful. It’s worth using plenty of herbs in the summer too – the ones like basil and coriander which taste as they should at this time of year and are packed with flavour.
What inspired you to write this cookbook now? I’ve always got a bunch of recipes running round my head, new stuff I’d like to share, but up to now we haven’t done a Rockfish cookbook, something that celebrates life by the sea and the main big changes of season from winter to summer and that is something I’ve been wanting to do. When lockdown happened, my long term colleague and friend, Laura, said we should make the most of the time and make this book happen, she was right and it gave us a great opportunity to give it some focus. Do you have a favourite recipe in it? I think the Singapore chilli crab (turn over for the recipe). It is a recipe I’ve had and not changed for years. I’m a big fan of Asian cooking and ingredients and an even bigger fan of our wonderful south west crab. I also love the kind of mess that this one involves, it’s sticky and so, so tasty – I think anyone would love this. It makes a great centrepiece and celebration meal too. I feel like it should be on home cooking menus for bank holiday weekend or Christmas Eve or new year’s day or any special moment. The great thing is that it is also very easy! What locally-sourced ingredients are at their best at the moment? I love a good farm shop or farmer’s market and the best thing is that you know you’re getting local seasonal produce. Obviously living in the fishing town of Brixham, I see every single day what is fresh from the boats and from our boat, Rockfisher, so I will base my ingredients shopping
Are there any ingredients you particularly like cooking with? Of course, seafood from our well managed fisheries here in Devon! Also, fresh anchovies for depth of flavour, raw red onions on salads, fresh coriander to lift things up, olive oil…. Oh, and Weymouth 51 chilli sauces are superb.
Outdoor image of the restaurant, top centre: Simon July. Exterior bench image: Rockfish, Plymouth.
Fishy dishes
“I love a good farm shop or farmer's market and the best thing is that you know you're getting local seasonal produce.”
e caught up with Mitch to find out more about the book, talk seafood, and find out how he’s coped with the COVID pandemic.
Can you recommend good West Country seafood suppliers? At Rockfish we of course have a fabulous retail fish market right here in Brixham. Jamie, our fishmonger does a superb job. The fish is landed metres away, you can drop in or look online each morning to see what has landed and click and collect, which I think is pretty cool. The Cornish Fishmonger does a great job and I also like to go to Mark Lobb at the market in Brixham, who buys from the fish market every day and does a great job. What should we look for when buying seafood? Ideally buy from a counter where you can see the fish well. There should be eyes that look bright not dull (no eyes and you can’t tell), skin should be shiny and bright, texture should be firm, under the gills red, and the only
smell should be an ozoney, fresh sea smell. The trouble with fish in plastic packaging is you can’t test half of these things so have to trust the retailer. It’s so important to shop for seafood like our European neighbours do – be discerning, choose well and your experience is wonderful. Don’t and it won’t be! Next month we’ve got a really exciting announcement about getting fresh south west Brixham caught seafood to anyone in the UK…keep an eye out for launch offers! Fish and seafood has a bit of a reputation of being difficult to cook well. Can you give us some tips or advice? The main reason I think is that people can overcomplicate it. There are a few really simple methods that are failsafe and provide great results. If it’s a whole fish (which I highly recommend), double wrap in foil and parchment paper, add herbs, olive oil, sea salt, maybe a dried chilli and splash of wine, wrap loosely and seal tightly and bake in the hottest oven for 12-15 minutes. Open at the table and the flesh should fall off the bone. If it’s a fillet, add to a roasting pan with a little olive oil, roast in the hottest oven for 10 minutes depending on thickness, add a great flavoured butter, like the Rockfish lime and seaweed butter, and bake for another 5 minutes and serve. No mess, no smell, just wonderful tasting fresh seafood. Do you have any favourite local producers? I love Darts Farm. They have great meat and produce, and I enjoy a cup of tea or glass of wine there too!
When we visit Rockfish, what should we order? We’ve got a special lobster menu in the summer. That’s when you should eat it – native lobster is only available in abundance at this time of year, ignore it the rest of the year as it is either very expensive or flown in. I’d also go for fresh crab, which is sublime. If you’re after fish rather than shellfish the skipper’s roll, named after the skipper of our boat Rockfisher, Nick Rich, is a fresh sea bream fillet grilled until crisp, served in a soft roll with shredded iceberg, cucumber, dill pickle and either our regular or jalapeño tartare. It’s really very good. Where are your favourite West Country food and drink venues? It’s hard to choose, there are so many good things and that is such a big area. I do of course love being beside the sea and eating seafood caught from the waters you’re looking at. The Rockfish restaurants and The Seahorse were born out of that passion. The Anchorstone at Dittisham, just up river from Dartmouth is a great location and anywhere that my good friend Nathan Outlaw has dusted his magic on is a definite to head for. The Wine Loft in Brixham is a real treasure, Claire and James know so much about wine and pairing with food, it’s a joy. Then I do like a good beer too and the Topsham tap room at the Quayside in Exeter is a wonderful location – there’s so much going on there with water, cycling and rowing activity. What’s next for you and your restaurants? Any exciting plans you can tell us about? We have some exciting plans about getting Brixham seafood to everyone in the UK which will be announced soon. We’ve also got plans to open a restaurant in Salcombe on the waterfront in 2022. The Rockfish Cookbook, £18, is available from all Rockfish restaurants and therockfish.co.uk. Follow Mitch’s story on @mitchseafood on Instagram.
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COOKING COMPANION
SINGAPORE CHILLI CRAB SERVES 2
If you have ever visited Singapore you will have experienced the famous, very delicious chilli crab. It is the national dish. Easy to make, it is a firm favourite in the Tonks household, and chilli crab night is an occasion that brings the family together.
27 - 29 AUGUST 2021
1 cooked crab, weighing about 1kg – hen or cock crab is fine as they both work well; size is up to you and your appetite 4 tbsp cornflour Vegetable oil for deep-frying FOR THE PASTE: 8 fresh red chillies, roughly chopped 75g peeled fresh ginger, roughly chopped 4 garlic cloves, peeled 1 tbsp shrimp paste – you can buy this in Asian stores; it’s smelly but adds an incredible flavour to the dish Vegetable oil for frying
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THE LEYLINE
BRITISH CIDER CHAMPIONSHIPS
FOR THE SAUCE: 2 tbsp palm sugar or soft brown sugar 4 tbsp tomato ketchup 2 tbsp sriracha chilli sauce 1 tbsp soy sauce 200ml chicken stock – I use Knorr powder 2 eggs, beaten TO GARNISH: 2 spring onions, finely sliced A handful of chopped coriander
1 Open the crab: place it on its back, put your thumbs under the back legs and push up until the crab pops apart (this can be difficult but it will open). Keep the top shell (clean and dry it) and the brown meat but drain off any water and discard the dead man’s fingers – the small feathery things on the body (you may also find some in the top shell) – and any membrane. Pull off the claws, cut them in half and give the pieces a good crack so the sauce will be able to get into the meat. Cut the body into 6 by first cutting it in half, top to bottom, then slicing in between the legs so each leg has a clump of body at the end of it.
3 Working in batches, deep-fry all the pieces of crab for about 3 minutes, then drain on kitchen paper.
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LIVER COTTAGE COMEDY CHEFS DELICIOUS STREET FOOD 4 To make the paste, blitz the chillies, ginger, garlic and shrimp paste together in a food processor. Get your wok or large frying pan nice and hot, then add a little oil and fry the paste for a few minutes. Add the sugar followed by the ketchup, sriracha and soy. Stir together, then add the stock and mix well. 5 Add the pieces of crab and the brown crab meat and cook for 5–6 minutes. 6 Remove the crab and place on your serving dish or in the crab shell, if using for decoration. Turn up
the heat under the wok and stir the beaten eggs into the sauce. As soon as you start to see strands of white appear, remove from the heat and pour the sauce over the crab. Garnish with spring onions and coriander and serve. This recipe is taken from The Rockfish Cookbook by Mitch Tonks, £18, available from Rockfish restaurants or from therockfish.co.uk
LIVE MUSIC Mian image: Chris Terry. Mitch Tonks image: Rockfish, Plymouth.
2 Put the pieces of crab body and claws in a bowl. Sprinkle over the cornflour and toss, making sure everything is completely coated. This will give the crab a nice stickiness when it’s cooked. Heat the oil in a deep pan to about 160°C. (If you don’t have a thermometer or deep-fat fryer, heat the oil in a deep pan – it is hot enough to fry the crab when a small piece of bread dropped in quickly fizzles and crisps.)
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COOKING COMPANION
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