Kitchen Goddess Magazine - Jan 2013

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The Official Kitchen G ddess Magazine January 2013 | issue 01

Goddess Retreat

The Cliff House Hotel,

Ardmore, Ireland

Introducing our baking columinist

Cathryn

Dresser

Exploring

Kerala

cuisine

Peggy Porschen is delighted to introduce a new collection of wedding cakes. Perfectly suited to serve as dessert, Peggy has created an exclusive range of fresh patisserie style cakes with six individual designs in an array of summer sorbet colours, each available to order from her Boutique Bakery in Belgravia.

New Peggy Porschen Patisserie Cake Collection

The Patisserie Collection provides an alternative to traditional iced designs and is inspired by a desire to focus on fresh ingredients, taste and flavour using buttercream design details and luxury truffles. The Patisserie Cake Collection requires a shorter lead time than Peggy’s Iced Wedding Cake Collection with prices starting from as little as £350.

www.peggyporschen.com

Contents p58

p22

p06

bake

drink

Cathryn Bakes Page 22

Drink of the Month Page 63

Recipes we love Sticky Rhubarb & Syrup Puddings Page 32 Rhubarb, Apple & Strawberry Crumble Page 34 Raspberry and Almond Muffins Page 36 Cookery Course We Love Page 37

people

cake stands we love Page 14

cook

Blood Oranges with Pomegranate Seeds Page 38 Mooli and Pomegranate Salad Page 40 Beansprout Salad with Chargrilled Asparagus and Coconut Page 41 Mackrel with Lemon Page 43 Grilled Mackerel with Rhubarb Sauce Page 44 Lamb Tagine with Pomegranates Page 45

world cuisine Cook Kerala Page 58

eat

restaurant of the month Mr Todiwalas’s Kitchen Page 24

fashion

Foraging Footwear Page 54

Champagne We Love Page 47

profile of the month Cathryn Dresser Page 20 author profile Romilla Arber Page 64 designer profile Kate Higgs Page 30 chef profile Rene Klein Page 48

travel

goddess retreat Page 6 Cliff House Hotel, Ardmore

Contributors Cathryn Dresser

Sheba Promod

Letter from Editor Welcome to the very first issue of kg, the Official Kitchen Godd months of planning thi ess Magazine. After s first edition, which is a mini version of wh finally come together at is to come, it has and we are very excit ed to know what you all think of it!

So you may ask, wh y an online magazin e and not print? We magazine came when ll the inspiration for money was short and the as much as I wanted monthly food magazin to buy my favourite e I couldn’t warrant the cost of it when the mo spent elsewhere. It ma ney needed to be de me think in these harsh economical tim food lover who feels lik es I cannot be the on e this and hence the ide ly a to launch a free to vie w online monthly food magazine was bo rn!

As we eat with our ey es we are very keen to keep the magazine very visual with down to earth, short and sw eet articles for busy fam ilies.

As most of you have probably now heard we are very pleased first monthly columnis to welcome our very t, Cathryn Dresser, a familiar face for us ba Cathryn although no king TV enthusiasts. t winning the show, won our hearts and British Bake Off and vote on last year’s Gr she was our only choic eat e for the role as month here at Kitchen Godd ly baking columnist ess. I have really enjoy ed getting to know he to find that she is jus r better and endearing t a mum like us, who loves to bake for her family and friends.

This first edition has a strong Indian theme to it and this is because launch issue to my lon I am dedicating this g suffering Indian foo d loving husband wh home daddy last year o became a stay at to allow me to fulfil thi s ambition.

You will find no refere nce to diets in this Jan uary edition as I sim in starting a diet on on ply do not believe e of the most depressi ng, coldest months of trying to make us fee the year! I say stop l guilty with new year’ s resolutions and let us scrummy puddings an continue to enjoy ho d custard for just a few t more months. On tha t note check out the yummy Sticky Rhubarb and Syrup Puddings on page We hope you enjoy rea ding this as much as we enjoyed making it!

Until next month.......

Catriona x

read

Book of the Month Page 13

competitions

Win a bottle of No.3 London Dry Gin Page 63 Win dinner for two at the Great Western Arms, Aynho Page 51 My Mummy is a Kitchen Goddess Page 53

goddess

retreat....

The first of our approved Goddess Retreats is the boutique 5 Star

Cliff House Hotel in Ardmore Nestled into the cliff top overlooking the bay of Ardmore on the southern coast of Ireland this stunning seaside retreat boasts a Michelin Star amongst its many desirable attributes.

You can peacefully indulge all your senses at the Cliff House Hotel. Soak in the outdoor hot tub, whilst listening to the humming of the fishing boats, the bird’s morning chorus and watching the most beautiful sun rise over the bay.

Allow Executive chef, Martijn Kajuiter and his team take you on a taste extravaganza, one which will be very hard to beat or forget. Enjoy exceptionally paired wines with your meal served by the charming and unassuming sommelier who will take you on a wine tasting tour of some of the world’s most sensational wines.

Hang up your apron and enjoy a culinary goddess retreat at the Cliff House Hotel!

Sleep All 39 luxury rooms at the Cliff House come with uninterrupted sea views and floor to ceiling windows to enjoy the stunning bay of Ardmore from their prime cliff top location.

The dĂŠcor is full of Irish charm with hand-woven tweed blankets and artisanmade wall-hangings skilfully mixed with contemporary comforts.

Sleep soundly in a goddess worthy super king-size bed nestled between crisp Irish linen. Start your day with a morning paper or novel from their room selection reclining in a large tweed wingback armchair and footstool whilst watching the sun rise over the bay. If you are fortunate you may even enjoy the occasional sight of dolphins or even a minke whale breaking the surface in the water below.

Weather permitting, a private breakfast on your balcony or terrace is another way to appreciate your unique room and indulge all of your senses with fresh sea air and breathtaking views.

Unwind Bathing at the Cliff House is an experience in itself. Dim the lights turn on some soft music and unwind in a deep stone oversized bath tub.

Unusually for hotel bathrooms they are filled with natural light seeping through the glass panelled walls and bouncing off the stunning light-reflecting floor to ceiling mosaic tiles. The large sinks are beautifully designed with water running from a waterfall type tap. The towels and complimentary robes and slippers are soft and snug. Sweet fragrant toiletries by Anne Semonin are perfectly presented for your use.

The Cliff House suites feature the most amazing glass sided powerful rainforest showers with ocean views. With room for two you can enjoy the scenery even whilst you wash, not many if any hotels in Ireland can boast this unique luxury.

Relax No expense has been spared in the Wellness Spa at The Cliff House. The Well’s centrepiece is the 15m indoor infinity-edge swimming pool again with floor-to-ceiling windows and ocean views making you feel your swimming into the Irish Sea. Outside you can brace yourself for the natural rock pool at full tide or soak in one of their renowned and unique outdoor Seaweed Peat Baths. Feel revitalised as Irish seaweed, peat and ginger work to soothe away your aches and pains and relieve stress and fatigue.

Relax with your partner in the ocean view couples treatment room where you can simultaneously experience a Black Sand Body Scrub Ritual. Tahitian black sand and aromatic oils are used to detoxify and sweep away dry skin followed by a wrap and a full body massage to re-awaken the senses. With an array of fabulous treatments to choose from you will certainly look and feel like a goddess after a visit to this sea-inspired spa.

Eat The House Restaurant is the only restaurant in Ireland outside Dublin to have a Michelin Star and it certainly deserves it.

The restaurant itself is superbly designed and again as most of the hotel it has an ocean-facing glass wall to enjoy the location as you eat. With a sea-coloured carpet, silvery velvet banquettes and plush tweed chairs there is a distinct feeling of understated luxury.

The taster menu designed by executive Chef Martijn Kajuiter will blow you away.

Every dish that is set before you is a work of art, perfectly presented, divinely fragrant with very unexpected but brilliant food pairings and textures. This taste experience lasting about 4 hours will count among your most memorable meals of all time.

The Ă la carte breakfast, served until 11am will exceed your expectations.

A selection of freshly made breads and pastries presented on a tiered cake stand will evoke a feeling of royal treatment.

The perfect silkiest poached eggs with Spinach and Tartar Sauce and the Smoked Kippers with Lemon and Parsley Butter are not to be missed.

“Every dish that is set before you is a work of art, perfectly presented.�

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“This taste experience ... will count among your most memorable meals of all time.”

Recipes within: Let’s Go Disco

by Martijn Kajuiter Publisher: Cliff House Hotel rrp 45 euro

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www.thecliffhousehotel.com

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kitchen

goddess bookshelf....

Book of the Month Cinnamon Kitchen Published by Absolute Press This book has been sitting on my desk for the past two months patiently waiting to be picked up and devoured. I have to admit the cover did not inspire me but once I had taken the time to actually sit down and open it I was engrossed!

The Cinnamon Kitchen by Vivek Singh is a collection of all the best Indian dishes he has created for The Cinnamon Kitchen restaurant in Devonshire Square, London.

Vivek takes the word complicated out of following Indian recipes and replaces it with fabulously photographed step by step visual instructions on some of their most classic dishes such as their Layered Parathas, something I have always wanted to try my hand at.

As a self-confessed lover of the dessert menu, I struggle to find good Indian westernised dessert recipes but with Cinnamon Kitchen I have found a little goldmine! His Carrot Ginger Halwa Tart with Black Cardamom Iced Double Cream is a superb take on one of my British favourites, the humble treacle tart. You will also find a sublime Spiced Banana Tarte Tatin recipe within that will set your sweet and spicy taste buds alive.

A must-buy book for every Kitchen Goddess married to an Indian food lover.... trust me I am one!

Available from all leading bookstores RRP £25.00

Bonne Maman The Seasonal Cookbook

Reza’s Indian Spice Eastern Recipes for Western Cooks

Published by Simon & Schuster

Published by Quadrille Publishing

From the makers of the famous and delicious Bonne Maman Conserves comes this beautifully photographed sumptuous seasonal collection of sweet and savoury recipes. It also includes inspirational ideas to turn the iconic gingham lidded jars into chic gifts and clever containers,

From the charming, flamboyant TV chef and owner of the Star of India restaurant in Kensington, London (Hugh Grant’s favourite restaurant), Reza Mahammad now brings his flair for evolving the tastes of India to a new book. With striking images and simple, undaunting recipes, a ‘must read’ and ‘must try out’ for 2013.

What’s for Dinner? Second Helpings Self Published by Romilla Arber

Available from WHSmith and Amazon, RRP £12.99 (or Hardback RRP £16.99)

Available from all leading bookstores RRP £17.99

“What’s for Dinner? Second Helpings” is an essential cookery bible, divided into weekly sections with a menu and shopping list for each week of the year.

767 pages of home grown culinary talent.

All proceeds from the sale of “What’s for Dinner? Second Helpings” go to The Food Education Trust set up by Romilla in 2008 and will provide home economic style classes to both adults and children and will supply necessary cooking equipment to schools.

Available at all good bookshops and online RRP £24.99

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stands cakewe love....

Oscar Cake Stand Show off your baking masterpieces!

Lovingly handmade and hand-painted in Sri Lanka.

Price: ÂŁ39.00 www.susiewatsondesigns.co.uk

Botanics Vintage Style Cake Stand A very attractive vintage style cake stand in the ‘up to the minute’ botanics design from Des Res Design. Really this is so pretty it is a shame to cover it up with cakes and bakes but will certainly be a talking point at any afternoon tea party.

Price: £24.95 DesResDesign Tel: 01386 793240 www.desresdesign.co.uk

Crown Cake Stand A showstopping gold two tier cake stand topped with a crown fit from Melody Maison.

Made from metal in a metalic distressed gold finish this stand would be perfect for displaying your cake at weddings and other royal celebrations!

The overall gold finish has a subtle glittery sparkle which shines beautifully in the light.

Price: ÂŁ42.95 Melody Maison Tel: 01302 711 116 www.melodymaison.co.uk

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Cross Stitch Cake Stand A Kitchen Goddess can always benefit from a splash of Scandinavian charm to present her baked treats. This stoneware platter glazed in white with red cross stitch hearts decoration around the base is a perfect cake stand for delicate shaped cookies and mini brownies.

Price: ÂŁ32.50 Drift Living Tel: 01289 330480 www.driftliving.co.uk

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Stonedome Stone Dome from Des Res Design is a large and very striking centre piece that can be used to display your perfectly iced cupcakes and and will keep little hands at bay until you are ready to serve! It’s made of terracotta in a stone finish.

Price: ÂŁ58.50 DesResDesign Tel: 01386 793240 www.desresdesign.co.uk

Cathryn Dresser Cathryn Dresser melted hearts and attracted a huge fan base for her adorableness on last year’s Great British Bake Off. As the designated hugger of the show with quirky facial expressions, fabulous one liners and humble nature so many were willing her on to win and devastated when she left the show at the quarter finals.

As one GBBO fan described her, ‘Britain’s Bubbliest Baker’, she was the perfect choice for the coveted role as Baking Columnist for Kitchen Goddess.

Where did your love and passion for baking spring from?

I come from a big family of food lovers and so have always been surrounded by lots (too much in fact) of good food! My mum and my three aunts are all really fantastic bakers/cooks and so I guess when I had my children I was keen to cook and bake for them in the way my mum did for us.

of the time. It’s especially scary because I have such admiration for both the judges and you are so eager to impress them. But, as the series progressed my nerves settled and I was determined for my nerves not to stop me from enjoying it. The other nerve settling thing is that although the judges were honest, which meant sometimes not very complimentary, they were always really lovely and wanted us to do well.

What inspired you to enter the Great British Bake Off and was it your first attempt?

I am a proper GBBO fan; we loved it right from series 1. As the series went on I thought; ‘that would be awesome to do’ and so filled in an online application form (with genuinely no thought whatsoever of it coming to anything)....which it didn’t, I was right! I then of course watched and loved series 2 and had the same thoughts.

I entered again, safe in the knowledge that nothing would happen...this time I was wrong, and here I am a very, very lucky series 3 baker!

What was your most memorable moment on the show?

Gosh such a difficult question as I have a million and one memories from the show, some good, some bad but most just hilarious, we laughed so much, particularly with Mel and Sue who are just the most brilliant people. But probably the final was particularly memorable as I took my family and they got to see it all in ‘real life’. And although the weather was particularly stinky, it was a fabulous day seeing everyone again (Mary, Paul, Mel, Sue, The other 11 bakers and the super crew)

Did you get on well with the other contestants or was it very competitive?

I could genuinely say that we all got along so well, we really had a laugh and were supportive rather than competitive!... cheesy but true! There was a little bunch of us who were particularly close and would stay up late and always be having a joke or word of encouragement for each other. I made some real friends thanks to The Bake Off.

How did your children feel about seeing you on the television?

My children thought it was “really cool” seeing mummy (and snippets of themselves) on the TV! The novelty wore off a tad for my son, as at 4 years old he’d much rather be watching Scooby doo than mummy! But my daughter still watches it over and over again, both to see me and just as a huge GBBO fan!

Was it scary to work on a show been judged by two baking gurus, Mary Berry and Paul Hollywood?

I found it completely terrifying at first and struggled to keep my nerves in check some

What is your favourite thing to bake?

Although cake is not my favourite thing to eat, it is my favourite thing to bake, cake just seems to make people happy and allows for some creativity and decoration 20

too, which is good fun, especially with the tiddlers.

Do you have a baking gadget you just cannot live without?

I am very lucky to have a Kitchen Aid (which I bought when my beloved granddad passed away with some money he had left me...I know he’d have liked my choice of purchase too as another food lover) and now I wouldn’t be without her as she (her name is Tallulah) is just so great, and looks pretty nice too. In more simple terms though, since Bake Off I wouldn’t be without a plastic dough scraper, mega handy little thing!

How do you feel about joining Kitchen Goddess as a columnist?

I am entirely thrilled and honoured to be joining Kitchen Goddess as a columnist, what an amazing opportunity, I am so excited about it, and thanks to Bake Off and now Kitchen Goddess, my kitchen journey continues!

What other plans do you have for the future?

As well as writing for Kitchen Goddess the dream is to write a baking book, I also confess I loved TV too so anything else like that would be incredible...watch this space!

What do you think makes someone a Kitchen Goddess?

I don’t think there’s too much to being a Kitchen Goddess....just, create a little, cook a little, bake a little, share a little and eat a lot, but most importantly be happy in your kitchen...you don’t even need to be that great....just put on your pinny and get stuck in!

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“I am so massively excited to welcome you to my Baking Column! There will be lots of baking tips, treats, recipes and ideas. I look forward to telling you all about my best baking dos and don’ts, and my brilliant baking experiences with Kitchen Goddess.”

My recipe for January is exactly the sort of thing I like to bake and eat at this time of year. It is not too fussy and doesn’t take oodles of time, but is lovely and warming and also quite pretty. Plus the seasonal fruit makes you feel like it’s not too naughty either. It is the perfect thing to make for a cosy afternoon tea treat to share with friends or family…….

Brown sugar cinnamon scones filled with custard cream and baked rhubarb These are lovely warming sweet spiced scones, filled with a creamy custard and beautiful tart baked rhubarb along with some rhubarb syrup. The perfect cold day afternoon tea treat.

For the scones 450g self raising flour 100g cold unsalted butter cut into cubes 1 teaspoon baking powder 75g soft light brown sugar 1 teaspoon of ground cinnamon plus extra for sprinkling 2 tablespoons Demerara sugar Pinch of salt 2 medium free range eggs beaten 225ml whole milk For the baked rhubarb 350g forced rhubarb 75g caster sugar (plus 1 tablespoon to make the syrup) Grated zest of 1/4 of an orange For the custard cream 2 medium free range egg yolks 75g caster sugar 1 tablespoon of plain flour 1 tablespoon cornflour 1/2 teaspoon vanilla bean paste 275ml whole milk 150ml double cream

First bake the rhubarb: 1. Reheat the oven to 200degreesC

much weight on the dough) the disc should be about 2-3cm high

2. Trim the ends off the rhubarb and cut into equal length finger sized pieces about 4-5cm in length (this way they will sit neatly in the scones of the same size)

8. Use a round 5cm (fluted or unfluted) cutter lightly dipped in flour and cut out the scones -the dough can be brought back together and flattened again but avoid kneading it

3. Lightly grease an oven proof dish

9. You should get around 10 scones from the mixture, pop on a lightly greased baking sheet

4. Mix the sugar and orange zest together in a large bowl and then toss the rhubarb pieces in the sugar. Lay out the rhubarb in a single layer in the oven proof dish, and sprinkle over the sugar left in the bowl 5. Cover with foil and bake for 10mins, until the fruit is tender but holding its shape 6. Remove from the oven and pour all the fruit juices into a pan, add the tablespoon of sugar and boil this until you have a beautiful sticky pink syrup 7. Put this and the fruit to one side To make the scone: 1. Sieve the flour, cinnamon, baking powder and salt into a mixing bowl 2. Add the cubed butter and rub together with your fingertips until the mixture resembles fine breadcrumbs 3. Sieve in the brown sugar and stir through and then make a well in the centre 4. Combine the eggs and milk and pour into the well, leaving just a drop for brushing the tops 5. Use a rounded table knife to cut the liquid through the dry ingredients until you have a sticky dough (it is important not to over work this mix or the scones will not be lovely and light) 6. Tip the mix out onto a lightly floured surface and very gently bring together with your hands into a round 7. Very gently pat the dough out into a disc (a rolling pin is not necessary and can put to 22

10. Brush the tops with the eggy milk 11. Mix the Demerara sugar and cinnamon and sprinkle on top 12. Bake for 10-15mins until risen and golden 13. Remove from the oven and cool on a wire rack For the custard cream: 1. Beat together the sugar, eggs and vanilla in a heatproof bowl until light pale and smooth 2. Sift in the flours and whisk in to for a smooth mixture 3. Pop the milk in a heavy based pan and bring just to the boil 4. Constantly whisking, slowly and gradually pour the hot milk into the egg mixture 5. Return this all to the pan over a medium to low heat and stir constantly until you have a smooth thick creme patissere 6. Pour the thick smooth creme into a bowl, cover with cling film- patting it down onto the surface to stop a skin forming, and chill 7. Whip the double cream to soft peaks and then fold through the cooled creme To serve: Split the cooled scones, add a huge dollop of the custard cream, a spoonful of the pink rhubarb syrup and then crown with the beautiful pink rhubarb. finally its sugary crunchy scone lid, and devour

restaurant of the

month....

A sensational taste experience......

mr todiwala’s kitchen Hidden away within the luxurious Hilton Hotel at Heathrow Terminal 5 you will find one of Cyrus Todiwala’s restaurants, Mr. Todiwala’s Kitchen.

This is no average mediocre hotel restaurant and most certainly not your average Indian restaurant. Mr. Todiwala’s is more of an intimate dining room, somewhere to truly relax and enjoy your meal as if you were at home. As you look around you will notice an incredible amount of detail and thought went into the design and decor, even down to the choice of hand soap and towels in the toilets. Walking through the main doors you will immediately notice the use of wooden furnishing, from benches and chests in the lobby to stunning whitewashed wooden shutters and shelving units in the restaurant, all of which make the place feel warm, homely and inviting.

The tables are decorated with bunches of cinnamon sticks and chairs adorned with printed silk cushions which add a definite feeling of authentic India throughout the room.

The happy staff are blessed with beaming smiles and attentive natures. It is acutely apparent that they actually enjoy their jobs and make you feel that it is a pleasure to serve you rather than a laborious chore.

They willingly and passionately talk to you about the design and setup of the

“Cooking has always been a passion of mine and it brings me great happiness to bring people together through food. “ restaurant and describe the dishes as if they had personally created them. It seems everyone asks about their eye-catching and truly remarkable centerpiece - Roy the 200 year old wooden elephant, who proudly watches over admiring diners.

They will tell you the story of how Roy was rescued from the garden of a palace 26

in Rajasthan, where he was found half buried in the mud and brought to the UK on an exclusive chartered flight to be lovingly restored to his former glory.

Having been wowed by the decor, and fallen in love with the staff, you will then get to savour the sensational food served at this unique kitchen. Mr. Todiwala’s tasting menu is a ‘must eat before you die’! These are served in combination platters or as individual dishes. Choosing a table in view of the open fronted kitchen will enable you to thoroughly enjoy this experience at its best and capture the fragrant smells drifting to your table. Sit back and enjoy a light but highly flavoursome taste of Asia with some of Cyrus Todiwala’s signature dishes including his Mankyo Chem PeriPeri the most delectable spicy squid or his Lamb Dhaansaak served the Parsee way with brown onion rice, an onion salad

and a meat kebab. For vegetarian diners, among many dishes to be recommended, is their divine Kozhambu, crushed split yellow peas mixed with shredded spinach and ginger, formed in cakes, fried & simmered in a rich coconut curry.

You may also want to try Cyrus’s take on the humble British shepherd’s pie, his ‘Country Captain’. It is made using mutton from wild and the rarest of the rare sheep of the British Isles, from the Orkney Island of North Ronaldsay — animals that live purely on kelp and seaweed. This mutton is very slowly cooked with spices in a red onion and tomato gravy, topped with cumin flavoured mashed potato and baked.

“My intention with Mr Todiwala’s Kitchen was to provide a place for diners to experience delicious dishes in an authentic environment” Make sure you leave room for dessert or you will be sorely disappointed. On recommendation, I had the pleasure of sampling their special Crème Brulée which left me wanting more. Aside from the fact it looked too perfect to eat, the blend of saffron and cardamom was sensational. If you are a tea connoisseur,

you will have to finish off your meal with a boutique tea from their Indian Tea Library, more of a masterclass in tea making than an after dinner drink!

Only the freshest most seasonal produce and locally-sourced meat, fish and poultry are used in this kitchen and it is something Head Chef Arun Dev is extremely passionate about. You can see Arun overseeing his kitchen with a calm but competent watchful spirit and he has no need to shout or make lots of noise, everything is just so. It is very easy to see that Cyrus has chosen the perfect team to complement his style, standard and his cusine. Cyrus and his wife Pervin view their team as their greatest asset whom they train and look after like family.

Acclaimed Chef Cyrus is well known for his other restaurant Cafe Spice Namaste in London, but Mr Todiwala’s could yet overshadow this world renowned culinary institution.

This is an exquisite dining experience and will leave you so satisfied and contented you may just want to stumble upstairs and climb into bed in one of the stylish executive rooms of this superb Hilton Hotel.

Opened in August 2011, The Hilton at Heathrow Terminal 5 is already an award 28

winning hotel which boasts the largest hotel bedrooms available at Heathrow.

With an indulgent spa, arranged over two floors to relax in and Mr. Todiwala’s to dine in, you would be hard pressed to find such a unique, restful and delicious retreat.

To book a table at Mr.Todiwala’s call 01753 766 482 or visit www.mrtodiwalaskitchen.com To book a room at the Hilton Heathrow Terminal 5 call 01753 686 860 or visit www3.hilton.com

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Kate Higgs Kate is orginally from Hertfordshire but now resides and operate’s Curious Furnishings from the vibrant city of Aberdeen.

Inspired by Alice in Wonderland, Kate is a modern day handmade soft furnishings designer, who lets you choose one of her unique products and personalise’s it to fit your tastes, style and personality.

Kate aims to stay away from the mass produced way of living that we are now facing and make products that are personal and precious to the buyer. All of her curious creations are designed and handmade, on a beautiful hand winding 1920s Singer sewing machine, which allows that extra love and perfection to be added each piece.

Can you tell us a little about your background?

My background was in the media, I worked within TV production, but found that it wasn’t the job for me. I went travelling and came home with a head full of ideas, I have always been creative, making things here and there, but nothing stayed with me. After travelling around India, I knew I needed to get involved in some way with fabric.

What motivated you to start up your business Curious Furnishings?

I had never been any good at using the electric sewing machines, I never clicked with the speed and handling of any style and felt defeated. It wasn’t until I was out shopping in a local charity shop when in the corner of the room was an old looking box with the Golden words “Singer”; I unlocked it to find a perfect machine, so I snapped it up and went home to start learning how to use it! This was harder than I expected, but I knew my Nan had used a machine like this when she was younger so she gladly came round to teach me!!

From there I experimented, and learnt how to sew at my pace, I started designing different things, and it developed from there. My motivation came from never giving up, I knew I needed to work with fabrics, and not being able to use an electric machine only made me want to learn more!! It was fate that I found the hand winding machine!!

think everyone should be able to purchase something that fits their personality!!

Who would you most like to see wearing one of your 1950’s Aprons?

I think there is only one lady and it has to be Nigella, she is a true women, who oozes vintage sex! risky to say that, but she brings out the naughty side of everyone when they create in the kitchen. Nigella has the perfect figure to support my design, and I am more than sure I can select a fabric that would be bring out her personality.

What other products have you got in the pipeline?

I am currently designing lavender rice bags, they are great for heating up in the winter to keep you warm, and also bring a beautiful scent of lavender to your home.

My Nan inspired me to make lavender based fabric products, as she couldn’t find a lavender product that fitted in with her home, so I took her material shopping and we found a perfect design to fit her home and have made her a selection of lavender products.

I am also working on work aprons, they are a fun apron that feature pockets, it’s like a traders apron. I take part in a handful of markets and everyone that sees my

Where do you get inspirations for your designs?

My designs come from basic vintage inspired living, when travelling having the basics is so important, and my designs prove that a basic design can be so much more. I bring the personality of the product through the pattern and fabric selection. I 30

aprons ask if I could make them, so that is something I will be introducing to my website later next year.

Where would you most like to be with your business in the next 5 years?

I would like to have a successful online business, creating day and night.

I currently do this as a part time business as I have a full time job to pay the bills.

I would like to be able to quit my job and do this full time.

What advice would you give to someone following in your footsteps designing and creating their own products?

Design and create, have faith in what you do if it doesn’t work the first time, don’t give up keep trying. I can’t remember how many prototypes of my mini apron I made until I got to the final design that worked.

It’s a great feeling when you design and create something from nothing, and then someone buys it from you. There is not greater feeling than that.

Faith is the big piece of advice, if you don’t have faith in your products no one else will, and enjoy yourself, don’t make it a task!! www.curiousfurnishings.co.uk

Sticky Rhubarb and Syrup Puddings If you haven’t put these winter treats together before, you’re in for a treat. They pair up beautifully in this warming rumble, with the slightly tart flavour offset perfectly by the seet, cinnamon-infused topping.

Serves: 6-8 | Preparation time: 15 minutes | Cooking time: 30-35 minutes 175 g (6 oz) golden caster sugar 175 g (6 oz) self-raising flour 1 tsp baking powder 4 eggs, beaten 2-3 tbsp soured cream or milk Finely grated zest of 1 small orange Chilled custard or cream, to finish For the syrup: 100 ml (3 ½ fl oz) Bonne Maman Rhubard Compote 100 ml (3 ½ fl oz) golden syrup 100 ml (3 ½ fl oz) fresh orange juice 1 small orange, very thinly sliced

1. Preheat oven to 180°c (fan oven 160°c), gas mark 4. Generously butter 8 x 175-200ml (6-7 fl oz) metal pudding basins.

6. Meanwhile make the syrup. Put the compote, golden syrup and orange juice in a wide, shallow pan and stir over a gentle heat until the syrup has melted.

2. Put the sugar and butter together in a large bowl and, with an electric whisk (mixer or hand held), beat together until very light and fluffy.

7. Add the orange slices to the pan in a single layer and bring the liquid to the boil. Reduce the heat and simmer the slice very gently for about 15-20 minutes until the peel is tender and translucent, and the liquid has thickened to a syrupy consistency. Carefully remove the orange slices to a plate using a slotted spoon and set aside.

8. Loosen the edges of the hot puddings with a round bladed knife and turn out onto individual edged dishes. Spoon over the warm rhubarb syrup and add an orange slice on top. Finish with chilled custard or single cream.

3. Add all the remaining sponge ingredients and continue to whisk for a further 2-3 minutes until the mixture is very smooth and creamy.

4. Spoon this into the prepared basins and level the top. Cover each one with buttered foil, butter side down with the edges sealed tightly around the tops of the basins.

5. Put the basins in a large roasting tin and fill with enough boiling water to come halfway up the sides of the basins.

Steam in the preheated oven for about 1- 1¼ hours.

Cooks Tips - If you would rather make 1 large sponge, spoon the mixture into greased 1.1 litre (2 pint) pudding basin. Take a large sheet of foil and make a pleat down the centre. Butter well and use to cover the basin, butter side down. Fold the edges under to seal well.

Put the pudding in a large, deep saucepan and pour in boiling water to come halfway up the sides. Cover with a lid or foil and simmer gently for about 2-2 ¼ hours. Keep an eye on the level of water and add more as necessary.

Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available through Amazon, WH Smith and Waterstones @ £12.99. Recipe development by Moyra Fraser.

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Rhubarb, apple and strawberry crumble These fruits pair up beautifully in this warming crumble, with the slightly tart flavour offset perfectly by the sweet, cinnamoninfused topping.

Serves: 6-8 | Preparation time: 15 minutes | Cooking time: 30-35 minutes 600g (1lb 5oz) granny smith apples 2 teaspoons lemon juice 350g (12oz) trimmed rhubarb 250g (9oz) straberries, hulled, large berries halved 1 vanilla bean, split legthways and seeds scraped 140g (5oz/2/3 cup) sugar Vanilla Ice cream, to serve For the crumble topping: 75g (23/4oz/3/4 cup) rolled porridge oats 75g (23/4oz/3/4 cup) plain (all-purpose) flour 110g (23/4oz/3/4 cup) sugar 1 /2 teaspoon ground cinnamon 90g (31/4oz) chilled unsalted butter, diced

1. Preheat the oven to 200°C (400°F/ Gas 6)

crumble topping evenly over the fruit in the ramekins or dishes.

2. Peel the apples and cut into 1.5cm2cm (⅝ - ¾ inch° ) pieces. Toss the apples and lemon juice together in a large bowl. Cut the rhubarb into 2.5 cm (1 inch) lengths. Add to the apple with the strawberries, vanilla seeds and sugar and toss to combine.

Transfer to six 250ml (9 fl oz/1 cup) heatproof ramekins or dishes.

4. Bake for 30-35 minutes, until golden and bubbling. Cover with foil if the topping is browning too quickly.

Serve with vanilla ice cream.

Recipe and image taken from Mastering the Art of Baking by Anneka Manning (£25), published by Murdoch Books.

3. To make the crumble topping, put the oats, flour, sugar and cinnamon in a medium bowl and mix to combine.

Use your fingertips to rub in the butter until well combined. Sprinkle the

Raspberry and Almond Muffins These can be served for breakfast or as a teatime snack, perfect for children after school. Swap the raspberries for 300g blueberries for a twist.

Serves: 12 | Preparation time: 8 minutes | Cooking time: 25-30 minutes 175ml Unsweetened Almond Breeze almond milk 225g Wholemeal flour 2 tsp Baking powder 50g Oats ½ tsp Salt 2 Eggs 50ml Sunflower Oil 75g Honey 1 tsp Almond extract 200g Raspberries (36) For the topping: 30g Flaked almonds

1. Preheat the oven to 180 °C (Fan Assisted).

2. In a large bowl, whisk together the wholemeal flour, baking powder, oats and salt.

3. In a measuring jug, mix together the Unsweetened Almond Breeze almond milk, eggs, sunflower oil, honey and almond extract.

4. Slowly add the wet mix to the dry, whisking continually to form a batter.

5. Line a 12 hole muffin tin with muffin cases or parchment squares, place 2 raspberries in each case, spoon the mixture evenly between the cases and top with another raspberry. Sprinkle the flaked almonds evenly over the muffin mix.

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6. Bake for approx. 25-30 minutes or until golden brown. Test by placing a skewer into the centre of the muffin and when cooked it should come out clean.

7. Serve warm or place in a sealed container to enjoy later.

Almond Breeze

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cookery

courses we love....

Cake Baking 101 Brush up your baking skills and make Mary Berry proud! This class is a great way to build your confidence with some classic bakes Learn how to make a proper Victoria sponge to a traditional method, which you will split and fill with fresh jam and Chantilly cream.

Follow this with some moreish chocolate hazelnut brownies, and you have cake heaven in the making!

This is a 3 hour long class. Coffee, tea and a home baked treat will be served upon arrival. You will take home all the cakes that you bake.�

Upcoming Dates: 25 Feb 2013 - 18:00 to 21:00 23 Apr 2013 - 18:00 to 21:00 www.bakewithmaria.com Bake With Maria, The Baking Lab, Second floor , 81 Loudoun Road , London, NW8 0DQ 37

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Blood Oranges with Pomegranite Seeds and Agave Rich and Dark 8 large blood oranges, peeled and sliced into thin rounds 5 tbsp Groovy Food Company Agave Rich and Dark 3 tbsp pomegranate seeds ½ teaspoon ground cinnamon ¼ teaspoon fine sea salt 8 large Medjool dates, pitted, chopped 15g Flaked Almonds Mint to garnish

1. Arrange orange slices, overlapping slightly, on a large serving plate.

Recipe by Chef Mark Sargeant for the Groovy Food Company

2. Whisk the Groovy Food Company Agave Rich and Dark, pomegranate seeds, ground cinnamon, and sea salt in small bowl to blend then drizzle evenly over oranges (if it’s too thick to drizzle then add a splash of warm water).

3. Sprinkle oranges evenly with chopped dates and flaked toasted almonds and garnish with lots of fresh mint.

Serve with chilled natural yoghurt.

Mooli and pomegranate salad This is colourful, jewel-like and ravishing both to look at and to eat. I think of it as a Silk Route salad, in which sharp Middle Eastern pomegranate meets vibrant Indian mint and hot radish. Quite crunchy and peppery, its freshness works really well with grilled meats – such as chicken tikka or any tandoori dish – and is also fabulous with fish. Very versatile and refreshing, this salad is a welcome addition to almost any Indian-inspired meal.

Serves: 4-6 as a sde dish For the salad 400g mooli or daikon, peeled and julienned 1–2 carrots, peeled and julienned seeds of 2 pomegranates 120g flaked almonds, toasted leaves from a few sprigs of mint and coriander For the dressing 2 tbsp lime juice 1 tbsp toasted sesame oil 1 tsp salt ½ tsp chilli powder 2 tsp caster sugar or honey

1. Soak the julienned mooli in iced water for 15 minutes, then rinse, drain and pat dry with kitchen paper.

2. Place the mooli, carrots, pomegranate seeds and almonds in a serving bowl.

3. For the dressing, thoroughly mix all the ingredients and adjust the seasoning to taste. Pour over the salad, toss well, cover and chill for 30 minutes. Fold in the herb leaves just before serving.

Reza’s Indian Spice: Eastern Recipes for Western Cooks by Reza Mahammad Published by Quadrille Publishing RRP £17.99 Photography by Martin Poole

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Beansprout salad with chargrilled asparagus and coconut This lovely, refreshing salad works well with very many dishes, especially tandoori preparations and any grilled meats; lamb chops would be great, as the salad will cut through their richness. There are a lovely combination of textures here, embracing both North and South with the European asparagus and Indian coconut. The salad looks beautifully verdant and spring-like, and is a lovely way to celebrate the arrival of the first asparagus spears, peeping through the soil. It is also wonderful as a palate cleanser, welcome after any rich meal.

Serves: 4 as a sde dish 100g broad beans, podded 200g beansprouts 200g asparagus spears 2–3 tbsp vegetable oil 1 tsp black mustard seeds 1 tsp cumin seeds 1–2 sprigs of curry leaves ½ tsp crushed garlic ½ tsp grated root ginger 1–2 green chillies, deseeded and finely chopped salt 100g freshly grated or shaved coconut 50g pomegranate seeds handful of coriander leaves 2 tsp caster sugar, or to taste juice of 2 limes, or to taste

If using fresh broad beans, bring a saucepan of water to the boil and blanch the beans for two to three minutes.

Refresh in cold water and slip off the skins.

Heat the remaining oil in a frying pan until hot. Add the mustard and cumin seeds. Once they begin to pop and splutter, add the curry leaves, garlic and ginger. Cook for a minute or so, then add the drained broad beans with the chillies.

Add some salt with a dash of water to allow the beans to cook until just tender.

When all the liquid has been absorbed, remove from the heat and set aside.

Rinse the beansprouts in cold water.

Drop them in boiling water and allow to stand for a minute. Drain thoroughly, then refresh in very cold water to stop the cooking. Set aside.

In a large mixing bowl, toss together the beansprouts, asparagus, broad bean mixture and the rest of the ingredients.

Adjust the seasoning with more salt, sugar or lime juice, to taste.

Preheat a griddle pan on a medium-high heat. Brush the asparagus with a little oil and place them on the griddle pan in a single layer. (You may have to work in batches.) Cook for two to three minutes, turning occasionally, until tender but still crisp and lightly browned. Set aside.

Reza’s Indian Spice: Eastern Recipes for Western Cooks by Reza Mahammad Published by Quadrille Publishing RRP £17.99 Photography by Martin Poole

1. Clean the mackerel.

Recipe and image taken from Stephane Reynaud’s Barbecue (£20), published by Murdoch Books.

1. If using frozen broad beans, put them in a bowl, cover with water and leave to soak while you prepare the other ingredients, then slip off the skins.

Mackerel With Lemon Serves: 6 6 mackerels sea salt Lemon Marinade: 3 eggs 3 lemons 50g (1¾ oz) caperberries 200ml (7fl oz/approx ¾ cup) olive oil

2. For the marinade, boil the eggs for 10 minutes, run them under cold water, peel and roughly chop them. Zest two of the lemons, take out the segments of all 3 lemons, removing all skin and pith.

Slice the caperberries, combine all the ingredients with the olive oil.

3. Cook the mackerel 5 minutes each side. Remove the fish and drizzle with the marinade and season with sea salt.

Drink with: light green gold sauvignon blanc with a nose of celery, unripe apples and blackboard chalk.

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44

Grilled Mackerel with Rhubarb Sauce Serves: 6 6 fresh mackerel, weighing about 225 g (8 oz) each, gutted and cleaned 1 lemon, cut into 12 half-slices 15 g (½ oz) butter, melted Salt and freshly ground black pepper 1 tbsp chopped fresh parsley For the sauce 9 tbsp Bonne Maman Rhubarb Compote Zest and juice of 1 ½ unwaxed lemons 3 tbsp white wine vinegar 1 cm (½ inch) piece of fresh ginger, peeled and sliced Salt and ground white pepper

1. Put all the sauce ingredients into a stainless steel saucepan and heat gently over a low heat for 3 – 5 minutes, until combined and reduced to a coating consistency. Remove from the heat, discard the ginger and allow to cool.

Cooks Tips: If cooking the mackerel on a barbeque, use a fish rack to make turning the fish easier.

Omit the lemon and use slices of fresh orange.

2. Preheat the grill to a high heat.

3. Pat the marcel dry with kitchen paper.

Make 2 or 3 deep slashes in the side of each fish and lightly season the cavities; add 2 half-slices of lemon to each fish.

Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available through Amazon, WH Smith and Waterstones @ £12.99. Recipe development by Moyra Fraser.

4. Place the mackerel in a shallow roasting tin or an edged baking sheet.

Brush both sides with melted butter and season lightly.

5. Reduce the grill to a medium heat and cook the fish placed 5-7.5 cm (2-3 inches) from the heat source for 6-8 minutes, then turn over and grill the other side. Serve sprinkled with the chopped parsley and with the warm rhubarb sauce.

Lamb Tagine with Pomegranates Serves: 4-6 | Preparation time: 20-25 minutes | Cooking time: Approximately 2 hours 10 minutes 675g/1½lb lean boneless lamb or mutton shoulder or leg, cut into 2.5cm/1inch cubes 30ml/2tbsp oil 3 large shallots or 1 medium onion, peeled and finely chopped 2 garlic cloves, peeled and crushed 10ml/2tsp ground ginger 1.25ml/¼tsp ground turmeric 1.25ml/¼tsp sweet paprika Salt and freshly milled black pepper Pinch saffron threads 450ml/¾pint hot water 1 cinnamon stick 2 sprigs fresh thyme 3-4 dried apricots, roughly chopped 45ml/3tbsp freshly chopped coriander 30ml/2tbsp fresh pomegranate seeds

1. Heat the oil in a large 1.7L/3pint ovenproof dish, add the onions, ginger, turmeric, paprika and seasoning. Cook over a low heat for 1-2 minutes.

2. Add the meat and garlic, coat in the flavoured oil and cook for 4-6 minutes until brown all over.

3. Add the saffron and water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.

4. 20 minutes before the end of the cooking time add the cinnamon stick, thyme, apricots and coriander Cover and continue to cook for the remainder of the cooking time.

5. Remove the thyme and cinnamon stick from the tagine. Garnish with the the pomegranate seeds and serve with steamed couscous or rice.

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Tip: This recipe works well in a low oven at Gas mark 3, 170°C, 325°F www.simplybeefandlamb.co.uk

champagnes we

love....

Gosset Grande Reserve, Brut Champagne From the oldest wine house in Champagne, this bright gold, vibrant bottle of bubbles with a magical finish is only truly enjoyed with fine food. Serve with smoked salmon and a berry based dessert to add Champagne Goddess to your accolades.

SERVE: between 8°C and 10°C CELLAR: Up to 4 years IN THE GLASS: bright and golden in colour.

ON THE NOSE: the attractive and expressive nose evokes flavours of ripe red blackcurrants, wheat, dried fruits and gingerbread. A promise-filled introduction of outstanding concentrated yet refreshing gourmet scents.

ON THE PALATE: the palate is dominated by refreshing mineral notes combined with a warm and consistent flavour echoing the wine’s richness and plumpness. From under a rich expression of ripe and dried fruit, a gentle persistent freshness comes through. A subtle and beautifully crafted framework which is the signature of Gosset champagnes.

FOOD MATCHES: undoubtedly a wine for the table, a perfect match with sweet and subtly spiced dishes of cooked fruit, sweet and sour, tajines, etc. This Champagne is a dual personality that gladly complements elaborate dishes with simplicity as by nature it is both tender and tense and sophisticated and confident.

Available from Berry Bros & Rudd (www.bbr.com) £49.95

chef’s

profile....

www.great-westernarms.co.uk

Rene Klein Rene Klein is locally loved Chef Patron of the Great Western Arms in Aynho, Oxfordshire which he runs with his wife Ali. He is renowned for serving excellent restaurant quality food within a quaint country pub setting. In the summer he uses fresh produce from their own pub garden and changes his menu regularly to coincide with the seasons.

Did you always want to be a chef?

From the first day I can remember. I am a fifth generation chef and I have never even thought about doing anything else.

Tell us about your first role in the kitchen and your most memorable time?

My first role in a kitchen was on the vegetable section at a French restaurant in Edinburgh; ~I couldn’t wait to move up the ladder. My most memorable would certainly be the last three and a half years at The GWA. I find cooking here like one finds the comfort of home

What made you choose The Great Western Arms in Aynho as the location to run your own pub restaurant?

I returned to England after a fourteen year stint in New Zealand with the idea to run and be chef patron of an English pub.

Anyone that has been to the GWA will know that it quintessentially ticks all the boxes of what a Great British Pub can be.

You picked up 3 Awards at the Hooky Diamond Awards this year, Pub of the Year, Best Beer Garden and Best Food Pub of the Year, how did that make you feel?

I never set out to win awards, the competing is more important than the

winning to me. But in saying that, it is a reflection on the hard work that we have all put in, and it’s great that it is appreciated.

If you were to liken your style of cooking to a well-known chef, who would it be?

Probably my Dads even though he isn’t well known. He can get more flavour out of food than anyone I have ever cooked with or for.

What ingredient could you not live without and why?

Maldon sea salt, for the way it crumbles in your fingers and draws out wonderful flavours to whatever you add it too.

What qualities do you feel are the most important to possess if you are to succeed as a chef?

To succeed as a chef, never be lazy, and never cut a corner. The love and hard work that you put into cooking will reflect in the finished result of anything you cook.

Do you like to cook for pleasure when you are off duty?

Of course, that’s the rare occasion I get to eat my own cooking.

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Is there anyone you would really like to cook for?

I always enjoy cooking for my mum. It makes me proud to be a chef.

“To succeed as a chef, never be lazy, and never cut a corner” Competition: If you would like to win dinner for two at the Great Western Arms in Aynho follow the link to our competition on facebook.

The winner will be entitled to a three course dinner for two and a bottle of house wine at the Great Western Arms in Aynho. Prize must be redeemed before 31st March 2013. Winner must be over 18. Booking to be made in advance.

Prize is non-transferable and cannot be exchanged for cash.

my

mummy is a

kitchen

goddess

January Winner Charlotte aged 9 from Hertfordshire nominated her mummy Anna with her adorable and honest letter above.

Charlotte and her Mummy have won 2 places on the Bake with Maria Savoury Bread Workshop in February.

Many thanks to this months competition sponsor www.bakewithmaria.com

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foraging

footwear....

An adventurous Kitchen Goddess will always be on the lookout for places to forage for those hard to reach juicy blackberries, abundant stinging nettles and non-poisonous wild mushrooms. Practical yet fashionable footwear is a must and here are some of our foraging finds!

Cabra Boots Price: £175.00 Available from: www.celtic-sheepskin.co.uk

Melcombe Country Boot

by Chatham Price: £169.00 Available from: www.chatham-marine.co.uk

Braid Boots Price: £130.00 Available from: www.celtic-sheepskin.co.uk

Muztag Boot Price: £175.00 Available from: www.rohan.co.uk

Heat Holders Thermal Welly Socks Price: £16.00 Available from: www.debenhams.com

Olivellies Leopard

by Maria Oliveira Price: £60.00 Available from: www.oliveira.uk.com

world

cuisine....

If you have a yearning for some warming, spiced flavours during these cold winter months, the delicate and unmistakable tastes of this south Indian state, aptly named ‘God’s own country’, are truly worth exploring.

es.com ryclas s ncook e www.a bsolute india

kerala

Picture a land rich in fresh spices, an abundance of verdant paddy fields and luscious green coconut groves. With this in mind, it is hardly surprising that rice and coconut are synonymous with Kerala’s food legacy and in more forms than one can imagine.

Step into a kitchen that is home to Kerala food or one that simply chooses to explore these distinct flavours and you will be surprised at how remarkably variable the aroma is to the standard sub-continental food that has now become a staple here. Here, you will find flavours that are subtle, delicate and immediate in their impact of the senses. A true hidden gem and one that has converted many spice fearing souls.

Mini Beef Puffs MAKES: 24 Whole Spices: ½ tsp. fennel seeds 2 tsps. black poppy seeds for sprinkling

1. Using a pestle and mortar, grind the fennel seeds until finely crushed and set aside.

Powdered spices: 1 tsp. coriander powder ½ tsp. garam masala ½ tsp. coarsely ground black pepper ¼ tsp. chilli powder

2. Heat the oil over a medium heat in a large non-stick pan. When hot, add the onions. Fry for 2-3 minutes before adding the green chilli, ginger and garlic and continue to fry over a medium-low heat for a further 5 minutes until the onions are soft and translucent.

Herbs & leaves: 3 tbsps. fresh coriander, finely chopped 4-5 curry leaves, finely chopped 2 tbsps. vegetable oil 300g beef mince 75g onions, finely chopped 2 tsp. ginger, minced 2 tsp. garlic, minced ½ - 1 small green chilli, finely chopped ½ tsp. salt 2 pack (320g each) pre-rolled puff pastry 1 large egg, beaten Other kitchen tools Greaseproof paper 8 inch round cutter

3. Add the ground fennel, turmeric, black pepper, garam masala, chilli and coriander powder to the pan and fry for a minute. Increase the heat to mediumhigh and the mince beef to the pan.

Stir-fry for 6-8 minutes, continuously tossing the meat back and forth until thoroughly cooked.

4. Finally add the salt and combine well.

Turn off the heat and finally mix in the chopped coriander. Set aside to cool completely.

5. Preheat the oven to 190°C/375°F. 6. Place the pre-rolled puff pastry onto a clean, dry surface and cut out rounds of 8cm in diameter (remember they need to be canapé size). Fill each round with 58

roughly 1 teaspoon of the beef mixture, brush the inner edges with the egg wash and then fold over to form a half circle.

Press the edges together to and then crimp using a fork.

7. Transfer all the puffs to a baking tray lined with greaseproof paper. Break the egg into a small bowl and beat. Brush each one with the egg wash and sprinkle with poppy seeds. Bake for 15-20 minutes until they are a light golden brown colour.

Serve warm with a chilli or plain tomato sauce to dip.

Tip: The beef mixture can be cooked, cooled and refrigerated for up to 3 days before making the puffs. Alternatively, the puffs can be cooked and then frozen for up to three months. To use, defrost thoroughly and then bake them in a pre-heated oven (190°C/375°F) for 8-10 minutes

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Fish Molee White fish cooked with coconut and green chillies Serves: 4 -5 as part of a main meal Powdered spices: 1 tsp. mustard seeds ¼ tsp. turmeric Fresh leaves & herbs: 10-12 curry leaves 3 tbsps. vegetable or coconut oil if available 400g firm, fleshy fish, chopped into medium sized pieces 1 large onion, finely chopped 1 ½ tsp. minced ginger 1 ½ tsp. minced garlic 3 green chillies, slit halfway 80g cream coconut, crumbled into pieces 1 ½ tbsp. white vinegar ¾ tsp. salt 400ml warm tap water

1. Heat the oil in a wide based, non-stick pan over a medium heat. When the oil is hot, add the mustard seeds and fry for a few seconds until they begin to splutter.

Reduce the heat slightly and then add the onions, ginger, garlic and green chillies and fry for 6-8 minutes until they are soft and translucent (not brown).

Serve alone with bread or with rice as part of a main meal.

2. Add the turmeric to the pan and fry gently until the oil begins to separate.

Add the water to the pan and bring to the boil before adding the cream coconut pieces.

3. Once the coconut has dissolved, add the curry leaves, fish, salt and vinegar and stir. Cover and cook over a medium heat for 8-10 minutes, or until the fish has cooked.

Semiyya Payasam Roasted Vermicelli in saffron infused milk.

Serves: 4 50g vermicelli 30g ghee or butter 600ml whole milk Seeds from 10 cardamom podscrushed 1 tbsp. sultanas 2 tbsp. chopped/flaked almonds 1 tbsp. chopped pistachios 4 tbsp. caster sugar 4-5 strands of saffron threads A few extra chopped pistachios & almonds to garnish

1. Melt the ghee or butter in a non-stick pan over a medium heat and fry the vermicelli for 4-5 minutes until golden brown. Add the milk and bring to a simmer; keep this on a medium/low heat while checking that the milk does not boil and overflow.

2. Add the ground cardamom, sultanas and almonds and continue to simmer for 10 minutes, stirring every now and then.

Add the sugar and cook for a further 5 minutes. Take off the heat, add the saffron thread and stir through.

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3. Allow to cool slightly before pouring into serving dishes. Garnish with a few chopped pistachios and almonds and serve. This can be served warm or cold.

drink of themonth....

Kitchen Goddess agrees a bottle of No.3 is the bee’s knees!

No.3, the London Dry Gin from Berry Bros. & Rudd, Britain’s oldest wine and spirit merchants (established in 1698) is distilled in traditional copper pot stills without the use of an excessive amount of ingredients. Juniper, from Italy, gives the unmistakable gin taste of pine and lavender. Sweet Spanish orange peel provides freshness in the form of clean, crisp, citrus. Angelica root adds an earthy quality and helps to make the gin dry. Moroccan coriander seeds release a lemon flavour during distilling, as well as adding a spicy, slightly peppery finish. Grapefruit peel gives an extra lift of citrus. Cardamom pods add a spicy, aromatic, yet warm bite.

For more info visit www.bbr.com No.3 is now available nationally at Sainsbury’s and Waitrose, as well as selected Tesco’s.

RRP £33.65 / 70cl.

Competition: We have 3 bottle of No. 3 London Dry Gin to give away! All you have to do is follow the link to our competition page and answer this simple question; Where do Berry Bros. & Rudd source their coriander seeds from?

A) Italy B) Spain C) Morocco To enter click here

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Romilla Arber Romilla Arber has scooped the coveted first place in in the category of “Best Easy Recipes Cookbook” for the UK and will now enter the global competition for “Best in The World” at the finals of The Gourmand International Cookbook Awards in Paris this February.

Romilla is neither a celebrity nor a trained chef but a busy mother of four who had to resort to self-publishing as no one would give her a publishing deal. She struggled to get bookshops to stock her book and anyone to review it but now she is an unknown no more.

One of the most notable features of this amazing entrepreneurial story is that Romilla’s book What’s For Dinner? Second Helpings is the only cookbook in the UK where 100% of sale proceeds go directly to charity. Not to any charity but to one she set up herself, the Food Education Trust, a charity established in 2008 to promote, through education, the benefits of a healthy, balanced, home cooked diet.

When did your love for cooking begin and has anyone in particular inspired you?

I was brought up learning to cook and always loved it. My mother very definitely inspired me. She cooked all our food from scratch as you did in those days. She baked bread and made cakes for us and the neighbours. She was the first person I know who made yoghurt and fresh pasta.

She was a true inspiration.

What’s for Dinner? Second Helpings www.foodeducationtrust.com

What motivated you to write your book What’s for Dinner? Second Helpings?

I had already written my first book and still had lots of new recipes I wanted to try. I was motivated to write my first book because I thought that although there were plenty of cookbooks out there, there was no book that helped you plan your food for a whole week.

How does it feel to have won an award at The Gourmand International Cookbook Awards despite all the issues you had to get it published?

I was so pleased to win the award. I always thought that it was a good book and so the award confirms this for me and makes me feel glad that I have written and published a valued piece of work.

Tell us about the charity you set up in 2008?

The food education trust helps to fund projects that encourage people to learn about food and how to cook for themselves 65

and to value what they put into their bodies. So it has funded cookery classes in schools and those run by charities. It has put teaching kitchens into schools and bought cookery equipment for schools, amongst other things.

What advice would you give to someone like you who is neither a trained chef or celebrity who would like to write a cookbook?

Put effort into the quality of your recipes and writing. You will probably need a certain angle to your book if you are going to get a publisher. Don’t be put off by rejection.

Describe your favourite meal to us and who would cook it for you?

I always love a good sirloin steak with a bearnaise sauce. I know it is simple but simple is sometimes the best. Who would cook it for me is a difficult question. Maybe a good looking actor like Paul Newman, if he was still alive. If it had to be a chef, someone like Simon Hopkinson.