KG Magazine Autumn Issue 2013

kg

The Official Kitchen G ddess Magazine Autumn 2013 | issue 06

Win a Case of McGuigan Wine

Perfect Pies

A taste of the British Isles:

our foodie guide to Dartmoor

family foodie retreat

The Cary Arms, Devon I can’t live without thyme and of course mangoes!”

Shelina Permalloo

“I absolutely love working at the St James’s Hotel and Club”

William Drabble

Farrow & Ball Floor Paint - Available in all 132 colours.

Wood panelling: Vert de Terre Estate Eggshell.

Woodwork: Lichen Estate Eggshell.

Floor: Borrowed Light and Stone Blue Floor Paint.

www.farrow-ball.com

Contents p18

p48-71 p38-43

people

Shelina Permalloo page 6 William Drabble page 14 Ben Kingdon page 60 Scott Paton page 92 Nick Coiley page 104 Tony Carr page 117 Richard Greenway page 138 Bruce Cole page 154

recipes we love

Chicken Laab (spiced salad) page 8 Spiced Pork Belly & Star Anise page 9 Poached pears with Cidre and spiced cream page 11 Soaked Savarin With Scottish Raspberries page 20 Cathryn Dresser - Plum & Almond Crumble page 22 Savoury Baked Pink Lady Apples with Sunday Roast Pork Shoulder page 26 Tarte Tatin with Cranberries and Apple page 27 Warm Chicken and Celeriac Salad page 30 Orange Yogurt Cheese Cheesecake page 31 Fig and Date Tart with Cumin-Chocolate Syrup page 40 Banana & Blueberry Toast With Fig & Nut page 42 Fig And Almond Tart page 43 Chicken & Asparagus Pot Pies page 74 Spinach, Wild Garlic & Filo Pie page 76 Rich & Tasty Beef Bourguignon Pie page 77 Ham, Leek, Garlic & Herb Pies page 79 Warm Apple, Honey & Vanilla Custard Pie page 80 Mini Rainbow Jellies page 90 Raspberry and Strawberry Profiteroles page 91 Summer Berry Swirls page 93

Strawberry & Passion Fruit Brulées page 94 Frozen Berry Slice page 96 Strawberry Tart page 98 Baked Citrus Cheesecake page 126 Summer Fruits with Elderflower Sabayon page 127

shop

Goddess Coffee page 24 Kitchen Goddess Basket page 34 Bakeware We Love page 84 Goddess Pie Picks page 100 Gadgets We Love page 166 Sophie Conran for Norfolk Kitchen page 169

competitions

Win 1 of 5 Sets of Dossil™ Sinkie® page 129 Win 1 of 2 Cases of McGuigan Wine page 129

family foodie retreat

The Cary Arms, Devon page 48

book

kitchen goddess bookshelf page 168

Contributors

Letter from Editor Welcome to the Autum

n issue of kg, the Offic

Cathryn Dresser

p14

travel

A Taste of The British Isles... Dartmoor page 84

ial Kitchen Goddess

When I think of autum n, I think of pies and crumbles, apples and leaves and blowy tre figs, red coloured es! All of these you will find in this issue can’t beat a hearty pie especially pies. You to warm you up on a windy day. We have our favourites for you picked out some of this autumn from Ric h & Tasty Beef Bourg uignon Pie to Warm Apple, Honey & Vanil la Custard Pie. You can read all abou t our trip to the wond erful Dartmoor in A Isles this month. High Taste of The British lights for us included meeting and eating wi chefs in particluar Sc th some outstanding ott Paton from Horn of Plenty in Gulwort hy and Nick Coiley from Agaric in Ashburt on.

Of course a lot of us have been glued to the latest series of The Gr Off over the last few eat British Bake weeks and are bakin g mad as if it were go Our money is on the ing out of fashion. lovely Kimberley W ilson who completely her butternut squash wowed us with and spice cake toadst ool. Of course our fav Cathryn Dresser from ourite contestant last year’s show has been busy in the kitch naughty Plum and Alm en creating a very ond Crumble recipe.

I have made this three so believe me it’s wo times in 1 week rth a try and it goes do wn a treat with guest s!

Enjoy your autumn an d your Kitchen Godd ess fix....

Until next time.....

Catriona x

p45 p84

drink

Drinks We Love page 45 Wine We Love page 46

Magazine.

p14

www.shelinapermalloo.com

Shelina Permalloo Mango obsessed Shelina Permalloo became the first woman in 7 years to win Masterchef in 2012. She wowed Judges and over 6.5 million viewers with her exotic Mauritian dishes and bubbly personality. Shelina who previously worked as a charity executive was genuinely shocked when she was crowned winner. Since then Shelina has gone on to publish her first book Sunshine on a Plate. We caught up with this Mauritian Kitchen Goddess whilst she was creating some new unique recipes for Stella Artois Cidre.

Where did your love of food and cooking come from?

From my mum and her beautiful love of her island – Mauritius.

Tell us what, to you, makes Mauritian food so special?

It’s a unique blend of African, Chinese, French and Indian cuisine - it’s true fusion.

Can you share your top tips for cooking Mauritian food?

You always need to start with garlic, shallots and chillies then finally coriander and thyme. These are the main ingredients to get punchy Mauritian flavours into your food.

Have you been inspired by any particular chef within the industry?

I adore the work of David Thompson (Nahm) – he’s an incredible inspiration to me.

How did it feel to see your own cookbook in the bookstore for the first time?

“I can’t live without thyme and of course mangoes!”

So, so strange! I couldn’t stop smiling; it’s a huge sense of achievement.

What is your favourite ingredient when cooking and why?

I can’t live without thyme and of course mangoes! For me, thyme is so heady & aromatic I like to put it in everything.

this October.

What do you think makes someone a Kitchen Goddess?

I think it’s about loving food, entertaining and making the art of cooking seem effortless to others.

How has your life changed since winning MasterChef last year?

Everything has changed! I now get to cook for a living and I love it!

Is there a kitchen gadget you could not live without?

My micro plane - makes grating garlic and ginger a breeze!

What is your Signature Dish?

My octopus, mango & fennel salad – I love cooking with any fresh fish or seafood though, especially crab or lobster.

Have you got a favourite restaurant you like to eat at?

I enjoy low key places with great food; I really love Meza in Tooting which serves lovely Lebanese food.

What is your Favourite Food?

Octopus I think – I can’t get enough of it!

I also really enjoy pork – it’s perfect for packing Mauritian flavours into.

What’s next on the menu for you?

I’ve got my cookery school coming up at the beautiful Maradiva Resort in Mauritius

Who would be your Dream Dinner Party Guests?

In keeping with fifty years since he delivered his speech - Martin Luther King.

07

chef profile

Chicken Laab (spiced salad)

www.shelinapermalloo.com

Chicken Laab (spiced salad) This Mauritian-inspired recipe is a stylish, moreish canapĂŠ.

Serves: makes 4 | preperation time & cooking time: 30 minutes 600g minced chicken 28g coriander including stalk 1 tbsp grated ginger 2 cloves of grated garlic 1 tbsp shrimp paste 2 birds eye chilli finely chopped (seeds in if you like it hot) 2 tbsp fish sauce 100ml Stella Artois Cidre Juice of 2 limes 2 shallots finely chopped 10 mint leaves finely chopped 50g toasted rice (basmati works best) 1 tbsp unrefined dark muscavado sugar

1. In a dry wok over a high heat, add the rice and dry cook for around 3 minutes until the rice has browned.

2. Remove from heat and pound lightly in a pestle and mortar, and set aside.

3. In a pestle and mortar lightly pound together the garlic, ginger, chilli, coriander stalk into a rough paste.

4. In a wok on a high heat, fry the shallots and add the paste with some vegetable oil, and then add the mince.

Cook for about 5 minutes.

5. Add the Cidre, shrimp paste, fish sauce, lime juice and sugar and cook for a further 2-3 minutes 6. Take off the heat and toss through the finely chopped coriander and mint.

7. Serve with lettuce cups, garnish of spring onion and toasted rice Recipe created by Shelina Permalloo for Stella Artois Cidre www.stellaartois.com

To Serve: Lettuce cups (baby gem or iceberg lettuce works well for this) and garnish with some chopped spring onion.

Spiced Pork Belly & Star Anise A refreshing twist on the Sunday roast, packed with spices for mouth-watering flavour Serves: makes 4 | preperation time & cooking time: 3 hours 1.3 kg pork belly A splash of vegetable oil 1 tbsp. hot paprika 2 tbsp. ground cumin 2 star anise 6 garlic bulbs, crushed with skin on 2 shallots, slice in half with skin on 1/2 tsp. salt 1 tsp crushed black pepper 300ml Stella Artois Cidre

1. In a plastic freezer bag add all the ingredients except the salt and Cidre.

Massage into the pork and leave to marinade overnight.

2. Pre – heat the oven to 150oc. Remove meat from fridge and leave to reach room temperature before placing in the oven, pork fat side up in a deep roasting tray.

3. Add salt and black pepper on the top of the skin and then Cidre to the roasting tray. Cook for 2-2.5 hours until meat is tender.

09

4. Increase temperature to 200oC and cook for a further 20 minutes until fat is crisp on the top.

5. Remove the pork belly from the oven and allow to rest before cutting and serving.

Recipe created by Shelina Permalloo for Stella Artois Cidre www.stellaartois.com

chef profile

www.shelinapermalloo.com

Spiced Pork Belly & Star Anise

Poached pears with Cidre and spiced cream

www.shelinapermalloo.com

Poached pears with Cidre and spiced cream So simple & quick to make, the texture combination of wild rice, basmati rice, crunchy corn and the flavours in the sauce surprises the palate. Serve in big, pasta type bowls so all the saucey juice drips down into the rice. Delicious! Wheat Free, Gluten Free, Vegetarian.

Serves: 4 | preperation time: 15 minutes | cooking time: 35 minutes 1. Peel the pears, cut them in half and 1 bottle (568ml) Stella Artois Cidre Pear then scoop out the core from the pears.

400ml water 100g unrefined caster sugar 4 pears 1 lemon, chopped in half 2 sticks cinnamon 2 star anise 200 ml whipping cream 2 tbsp unrefined icing sugar 1 tbsp ground mix spice A stylish treat for a delicious dessert option 1 vanilla pod sliced in half and seeds removed

2. In a pan bring to a simmer Cidre Pear, water, sugar, lemon halves, cinnamon and star anise and add the pears to this 3.

Simmer for around 20 minutes until the pears are tender.

4. Let the pears cool completely in the syrup (this will take around 1.5hrs).

5. Whip the cream, with the sugar, vanilla and mix spice - soft set peaks.

6. Serve the pears with some of the syrup and a generous dollop of spiced cream.

Recipe created by Shelina Permalloo for Stella Artois Cidre www.stellaartois.com

chef profile

12

Extra Large Ceramic Floor Jug Extra Large Ceramic Jug in Paprika Red from Rice DK - to be used for big and bold display and storage! ÂŁ61.50 www.sistersguild.co.uk

chefs we

love....

www.stjameshotelandclub.com

William Drabble For those of you who have not yet heard of our featured chef this month, William Drabble is the renowned Executive Chef of Michelin starred restaurant, Seven Park Place at St James Hotel & Club in London. He launched the glamorous Seven Park Place in September 2009 and within one year of opening was awarded one Michelin star and four AA Rosettes.

Prior to this William had already made a name for himself gaining his first Michelin star when only 26 at Michael’s Nook Country House Hotel in Grasmere. He went on to spend over 10 years at Aubergine, in London’s fashionable Chelsea, gaining a Michelin star in 1999 and maintaining it each year since then.

Now at Seven Park Place, William has created his own inimitable style menu, influenced by classic French cuisine but made using the best British ingredients. We talk to the man behind the stars to find out more....Get me Out of Here, where one of her highlights included turning Kangaroo tail into a delicious feast!

Have you always loved cooking and what is your earliest food memory?

My grandmother had the biggest influence on me learning to cook as a child; she used to work in the kitchens of the Earl Fitzwilliam at Wentworth, not far from where she was born in Sheffield. The manner in which she would describe it all to me was just so intriguing.

When I was 8 years old, I moved with my family to Norfolk where we were surrounded by farmland as far as the eye could see. This gave me the perfect opportunity to fully appreciate where the food we eat comes from, how it is sourced, how it is grown and to experience the seasons changing.

You are currently executive Chef at the Michelin Star Seven Park Place restaurant, what do you most love about your role here?

I absolutely love working here at the St James’s Hotel and Club; I oversee all aspects of its dining concept, which means: the Michelin-starred restaurant Seven Park Place, our informal restaurant William’s Bar and Bistro, private dining, room service and afternoon tea. The kitchen never stops; in one moment you can have an order for a burger, at the same time you are preparing a poached lobster tail with cauliflower puree and lobster butter sauce… and you can be plating a slow cooked blade of beef for 40 people in banqueting. It can be very challenging sometimes, but also very exciting.

17

Organisation in such an extremely busy environment is definitely a key skill. And you always need to foresee any problem that may happen, which can be quite testing!

How did it feel when you achieved your first Michelin Star when only 26 years old at Michael’s Nook Country House Hotel in Grasmere?

When you become a head chef, the buck stops with you, the responsibility is tremendous. The pressure can cause you to make mistakes, act out of character and your general lack of experience at that age means you can’t always foresee problems so I was incredibly honoured!

chefs we love

Roasted grouse

www.stjameshotelandclub.com

Once I gained that first star, I was elevated onto the restaurant radar and all of a sudden you start being more analytical and critical of every dish before you put on your menu. As time goes on, you learn to develop your own style and the experience gives you enough confidence to know when to stop messing around with a dish. It’s at this point that you begin to refine your style and start trying to improve it day after day.

“Nowadays, most of the young people want to become chefs because they are inspired by TV shows.”

What has been your most memorable day in your career thus far?

Probably when I gained the first Michelin star, for the third restaurant, at Seven Park Place. We really worked hard to gain it.

Everything was new… a new brigade, kitchen and restaurant team; and as I said before, the challenge of cooking for banqueting, William’s Bar and Bistro, room service and afternoon tea at the same time. It was really fantastic when we received the news!

Poached Lobster Tail with Cauliflower and Lobster Butter Sauce

Would you recommend a career as a chef to others contemplating such a path and if so what advice would you give them?

I would definitely recommend this career to anyone with a real passion for the industry and willing to commit to the hard work in the kitchen. Nowadays, most of the young people want to become chefs because they are inspired by TV shows.

They think they can become celebrity chefs in an instant! I would tell them to listen to their heart and once they are ready to commit - to come and work with me!

If you could choose your last meal before you die, what would you have?

Pierre Koffman’s pig trotter. I love that dish!

Who would you most like to cook for and what would you make for them?

My Grandmother, because I have never cooked for her. I would make her taste my gourmand menu, showcasing all my best dishes!

What three ingredients could you not live without and why?

Onions, garlic, good olive oil and tomato.

I know I have listed four here but they are the essential base to so many dishes.

Do you enjoy cooking when you are not at work?

Yes, I do! It usually happens on Sundays and it is the perfect occasion opportunity to get all the family together. I even have a wood-fired oven at home to give my roasts that delicious smoky flavour. I try and find every opportunity to use it wherever possible.

Have you got a signature dish?

Of course, I have more than one… carpaccio of hand dived scallops with white truffle vinaigrette; assiette of Lune Valley lamb; poached native lobster tail with cauliflower purée and lobster butter sauce.

What do you think makes someone a Kitchen Goddess?

Someone that can make the most simple things taste wonderful! www.stjameshotelandclub.com

Soaked Savarin With Scottish Raspberries Serves: 6 | Preperation time: 30mins | Cooking Time: 30mins 200g Flour 70g Un-Salted Butter 8g Fresh Yeast 10g Honey 2g Salt 5 eggs

Soaking Syrup 1ltr Water 500g Sugar Juice and zest of one Orange and one Lemon

1. Mix all ingredients together except for the eggs.

9. Bring syrup to the boil and add the savarins and re-boil, then remove from the heat and leave to cool.

2. Crack eggs into a bowl and add to mix one by one.

3. Mix until a thick shiny batter.

4. Put mix into a piping bag.

5. Pipe into a buttered and floured savarin mould.

6. Prove in a warm place until doubled in size.

7. Bake at 180째C until golden brown.

8. Remove from moulds and leave to cool.

www.stjameshotelandclub.com

10. When syrup is cold remove from liquid, drain for a few seconds, place into the centre of a plate and fill the hold with sweetened whipped cream flavoured with vanilla.

11. Serve with fresh raspberries and raspberry sauce ( crushed raspberries sweetened with a little sugar) Recipe courtesy of William Drabble

“Autumn

is one of my favourite times of the year to bake.

So many delicious ingredients are in season like apples, pears, plums, squash...... ..plus the evenings are darker and it’s turning colder outside so nothing beats getting in the kitchen and making something spiced and delicious.�

Cathryn x

Plum & Almond Crumble A cosy, comforting and simple autumnal puddingy treat! Delicious served with creme fraiche, custard or ice cream!

Serves: 6 | Preperation time: 30mins | Cooking Time: 40 minutes 125 grams plain flour + 1tbsp 100 grams of cold unsalted butter, cut into cubes (plus a little extra to grease the dish) 175g grams light soft brown sugar 50g ground almonds 50 grams rolled oats 50 grams marzipan (chilled in the fridge or freezer so it is hard and cold) A pinch of salt 8-10 ripe plums , stoned and quartered 1-2tbsp amaretto (optional) A handful flaked almonds

1. You will need a 2 litre baking dish, and a baking tray

7. Sprinkle over the crumble topping and lastly the flaked almonds.

2. Preheat the oven to 190.

In a medium bowl sift the flour and rub the butter into it until it resembles coarse breadcrumbs.

8. Now place the dish on a baking tray and bake for around 40-45mins until the top is golden and the juice of the fruit is bubbling up and caramelising around the edges.

3. Now stir in 150g of the brown sugar, the ground almonds and the oats.

4. Finally grate the marzipan into the mixture and gently stir to combine.

5. Lightly butter the baking dish and add the prepared plums, spoon over the amaretto (if using).

6. Then toss with the 1tbsp of flour and remaining sugar.

bake

22

9. Leave the crumble to cool for around 10mins before serving.

goddess

coffee

the hottest coffee this autumn....

Instant

Instinct, Wholebean Instant These handy new Instinct stick packs from Carte Noire mean you can enjoy the irresistible blend of rich and silky finely milled Arabica beans while on the go. £2.25 www.tesco.com

Exotic

Tiger of Mysore, Mocha Mysore Coffee For an exotic treat enjoy the taste of Tiger of Mysore, Mocha Mysore Coffee.

A rich, spicy and chocolatey coffee that is remarkably original in flavour and in history. £9.95 www.theeastindiacompanyfinefood. com

Decaffeinated

Kenco Millicano Caff Free No more compromise on taste with caffeine free Kenco Millicano. Full bodied taste and rich aroma of Wholebean Instant coffee, with none of the caffeine guilt. £4.79 www.waitrose.com

Ground

Lavazza Qualità Rossa Perfect for drinking at anytime of the day, this superb Qualita Rossa is made from a unique blend of Robusta and Arabica beans to produce an aromatic, smooth, well rounded flavour. A versatile blend, great with or without milk which makes superb Cappuccinos and Lattes. £2.99 www.waitrose.com

Beantastic

Ringtons Ethiopian Yirgacheffe Coffee Beans For a rich and intensely smooth coffee with stimulating notes of honey and hints of jasmine blossom try Ringtons Ethiopian Yirgacheffe Coffee Beans.

These exquisite beans are sourced from the eastern highlands of Ethiopia. £3.50 www.ringtons.co.uk

Flavoured

Beanies Flavoured Coffee A fresh, new and exciting coffee experience from Beanies Coffee with their range of superb sweet flavoured coffee beans.

Cinder Toffee and Irish Cream are sure to set your taste buds and nostrils tingling! £2.75 www.sainsburys.co.uk

Savoury Baked Pink Lady Apples with Sunday Roast Pork Shoulder

Savoury Baked Pink Lady Apples with Sunday Roast Pork Shoulder Pink Lady apples, stuffed with herbs and nuts, a savoury version of the more classic sweet baked apples. A great, slightly posher take on apple sauce for a celebration Sunday roast pork dinner.

Serves: 4-6 | Preperation time: 25mins | Cooking Time: for apples - 40mins / for pork - 2 hours 10 mins resting Time: 20 mins For the pork: Approx. 2kg pork shoulder joint (bone out) A little olive oil Salt & freshly ground black pepper For the baked apples: 1 onion, finely chopped 1 tbsp olive oil 25g butter 2 rashers smoked streaky bacon, finely diced 2 tbsp finely chopped sage leaves Salt & freshly ground black pepper 40g walnuts, chopped 4 small-medium Pink Lady apples

1. Pre-heat the oven to 220°C. Lay the pork joint in a roasting tin and rub all over with a little olive oil. Season with salt and pepper. Roast in the hot oven for 30 minutes.

2. Turn the heat down to 160°C and continue to roast for further 1 hour and 40 minutes (for a 2 kg joint). If your joint weighs more or less, simply roast at the hot temperature for 30 minutes, then roast at the lower temperature for 25 minutes per kg. Once cooking time has finished, remove the pork, wrap loosely in tin foil and allow to rest for 20 minutes before carving.

3. Once the pork is roasting in the oven, start the apples. In a small frying pan, gently sweat the onion with the olive oil, butter, bacon and sage, seasoning well with salt & freshly ground black pepper.

Allow to soften over a low heat for around 15 minutes, stirring occasionally until the onion is lightly caramelized.

4. While the onion is cooking, prepare the apples. Slice the top off each apple, cutting about 1 cm from the top, and score a fine line through the skin all around the middle of each. Using a melon baller, sturdy teaspoon or small knife, carefully scoop and hollow out the core and a little of the surround apple, leaving you with a walnut-sized cavity.

Finely chop the excess apple from the core and add to the frying pan, along with the walnuts and fry for a further 5 minutes.

5. Place the apples in a snug cluster in a small baking dish and spoon the filling into the hollows, packing it down quite firmly. Top each with the cut off apple top, creating a lid. 20 minutes before the pork is due to be done, slide the apples into the oven and bake 40 minutes until soft when pierced with a skewer.

Recipe by www.pinkladyapples.co.uk

Tarte Tatin with Cranberries and Apple This tarte uses seasonal Bramleys, with pecans and American cranberries. Ready-made pastry makes it quick to prepare.

Serves: 6 | Preperation time: 15mins | Cooking Time: 30mins + 10mins cooling time 50g unsalted butter 75g light brown soft sugar 2 large Bramley apples, peeled, cored and cut into 8 wedges 100g fresh cranberries 50g pecan nuts (from the fruit and vegetable section) 1 tsp mixed spice 375g pack fresh ready-to-use dessert shortcrust pastry

1. Melt the butter in a large frying pan until foaming. Add the sugar and apples, and cook gently over a medium heat for 6-8 minutes, or until the apples begin to soften, and the sugar is dark and syrupy.

Stir in the cranberries, pecans and mixed spice.

2. Transfer the buttery apple mixture to a 24cm-round shallow cake tin (not loose-bottomed) or tarte Tatin tin. Allow to cool.

3. Preheat the oven to 200∞C, gas mark 6. Roll the pastry into a disc, roughly 28cm in diameter, to fit the top of the tin.

Lay the pastry over the top of the apples, trim away any excess and tuck the pastry in around the sides. Chill for 5 minutes.

4. Place the tarte on a baking sheet and bake in the centre of the oven for 20-25 minutes, or until the pastry is golden brown.

27

5. Remove the tin from the oven and leave to cool for 1 minute. To turn out the tarte, place a serving plate over the top of the still-hot tin and invert, taking care to protect your hands from the extremely hot liquid caramel. Cut into wedges and serve with scoops of Waitrose Clotted Cream Ice Cream.

Cook’s tips Make the whole tarte in one pan if it has an oven-proof handle. Slip the pastry directly on top of the apple mixture once cooked. The tarte can be assembled a few hours ahead to the end of Step 2. Cover and chill until ready to bake.

Substitute dried cranberries for fresh when they are not in season.

Recipe created by Waitrose www.waitrose.com

recipes

Tarte Tatin with Cranberries and Apple

Large Bird & Flower Bowl Traditional blue painted large bowl in a modern Vietnamese inspired design of blossom flowers and birds

www.alsohome.com

Warm Chicken and Celeriac Salad

Warm Chicken and Celeriac Salad Serves: 2 | Preperation time: 30mins

1/2 large (about 350g) celeriac 1 lemon 1 tbsp olive oil 2 chicken breasts 2 tbsp essential Waitrose Mayonnaise 2 tsp essential Waitrose Wholegrain Mustard Waitrose Wild Rocket

1.Preheat the oven to 200∞C, gas mark 6. Peel Ω large (about 350g) celeriac and cut into small cubes. Place in a roasting tin, scatter over the zest of 1 lemon, 1 tbsp olive oil and stir everything together.

Place in the preheated oven and roast for 10 minutes.

3. Stir through 2 tbsp essential Waitrose Mayonnaise and 2 tsp essential Waitrose Wholegrain Mustard. Season well and serve with Waitrose Wild Rocket.

Recipe courtesy of Waitrose www.waitrose.com

2. Slice 2 chicken breasts into chunks, then add to the celeriac. Cook for a further 15 minutes until the chicken is cooked through with no pink meat.

Remove from the oven and transfer to plates.

Orange Yogurt Cheese Cheesecake This is a deliciously simple, clean-tasting cheesecake, which we love to serve with fresh or stewed fruits, as they each come into season. Baked rhubarb and stewed gooseberries are always firm favourites.

Serves: 12 2 large, juicy navel oranges 900g Yogurt cheese 250g caster sugar 3 tbsp cornflour 3 large free-range eggs, plus 1 extra yolk 200ml Crème fraîche or soured cream For the base: 100g butter 200g digestive biscuits, crushed into fine crumbs 1 tbsp demerara sugar For the topping: 150g Crème fraîche or sour cream 1 tsp caster sugar 1 tsp lemon juice

1. Preheat the oven to 180∞C/Gas 4.

Line the base of a 24cm clip-sided tin with non-stick baking paper.

2. For the base, melt the butter in a medium-sized pan then stir in the biscuit crumbs and sugar. Spoon into the tin and press down to form a thin, even layer. Bake for 10 minutes, then remove and leave to cool. Increase the oven temperature to 240∞C/Gas 9. Grease the sides of the tin with a little more butter.

3. Finely grate the zest from the oranges and squeeze the juice from 1 of them.

Scoop the yogurt cheese into a bowl and beat until smooth and creamy (or use a stand mixer if you have one). Beat in the sugar, cornflour, three-quarters of the grated zest and 1 tablespoon of the orange juice, followed by the eggs, one at a time, and then the yolk.

4. Pour the cheesecake mixture into the tin and bake for 10 minutes, then lower the oven temperature to 110∞C/Gas º and bake for a further 35 minutes, or until just set but still quite wobbly in the centre. Turn off the oven, leave the door ajar (wedge it open with the handle of wooden spoon if necessary) and leave inside to cool for about an hour.

5. For the topping, mix the Crème fraîche or sour cream with the sugar and lemon juice. Spread over the top of the cheesecake, cover loosely with clingfilm and chill for 8 hours or overnight. Just before serving, sprinkle the remaining orange zest over the top of the cheesecake.

Recipe taken from Yeo Valleys - The Great British Farmhouse Cookbook by Sarah Mayor Published by Quadrille Publishing Ltd

Stir in the Crème fraîche or sour cream.

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recipres

Orange Yogurt Cheese Cheesecake

Vera Grey Tea Towel

by GreenGate This classic style Vera Grey Tea Towel by GreenGate features a pretty floral rose design and is perfect for adding a touch of vintage charm to your kitchen.

ÂŁ5.95 www.lovefromrosie.co.uk

kitchen

Two Chicks Free Range Egg Wh

goddess

Tired of scooping shell out of yo Look no further than Two Chick which has 15 whites in a re-usa

basket....

£3.00 www.twochicks.co.uk

Quality Street Green Triangle Dessert Pot A tempting combination of thick, creamy milk chocolate laced with Green Triangle’s signature smooth hazelnut taste, this scrumptious new dessert provides spoonful after spoonful of indulgent pleasure that the whole family will enjoy. £1.29 www.tesco.com

Mammy Jamia’s Fig Preserve It is no surprise that Mammy Jamia’s Fig Preserve is a Great Taste Gold Star winner. With its irresistible aroma and luscious taste it’s the perfect filling for an autumn sponge cake or dolloped on some creamy scones. £2.39 www.waitrose.com

Laughing Cow Light with Emmental Made with real Emmental cheese and Laughing Cow Light, this tasty triangular bite provides that delicious and distinctive creamy Emmental taste, with only 25 calories per triangle.

Delicious spread thickly on warm crumpets. £1.00 www.asda.com

Campbell’s Andy Warhol Tomato Soup You may not want to open these eye catching limited-edition Tomato Soup tins from Campbell’s but use as an art-piece for your kitchen! Campbell’s have paid tribute to Andy Warhol’s work by developing these special tins in partnership with The Andy Warhol Foundation.

95p www.campbellsoup.co.uk

shop

34

hites

our egg whites? ks Free Range Egg Whites able carton ready to go.

Ragu Pasta Bake Tomato, Garlic & Chilli One of the six new fabulous flavours from Ragu’s Pasta Bake Range. Just add pasta and bake for a quick yet authentic Italian family dinner. £1.98 www.asda.com

Dell’Ugo’s Chilled Chickpea Fusilli Dell’Ugo’s Chilled Chickpea Fusilli is gluten-free and tastes superb. As one of the first chilled gluten-free pasta’s on the market it also won the FreeFrom Innovation Award at the FreeFrom Food Awards 2013 earlier this year. £1.79 www.ocado.com

Hawkshead Relish Damson & Basil Jelly This award winning jelly is a delicious blend of sweet & sour Lyth Valley damsons with fresh fragrant basil leaves. Serve with roast lamb or veal, smoked meats and cheese, or cold pies. £2.95 www.hawksheadrelish.com

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Healthy & Fresh

Our mission at Gousto is tomake it easy to cook quick and healthy meals at home with fresh ingredients.

Each week, you choose recipes online and we deliver everything you need in pre-measured portions.

£20 of exclus f i ve

kg

reader s offer

How to redeem your £20 coupon 1. visit us at www.gousto.co.uk 2. select your box 3. enter your code GODDESS at checkout to save £20 4. select your recipes

Figs in

Season

The much loved Fig has been around for centuries and is actually one of the most mentioned foods in the Bible. A fig is a succulent and sweet, hollow, pear-shaped fruit with a subtle aroma. Before sugar was around its sweet flesh was used as a sweetener to enhance both savoury dishes and desserts.

Figs are a good source of potassium which helps to lower blood pressure. Also as a fruit high in fibre they can help to protect women against breast cancer and to lose weight. The leaves of a fig tree are also known for their health benefits including helping to lower insulin in those suffering with diabetes and also with helping to inhibit the growth of cancer cells. Packed full or vitamins and minerals this fruit is an all round superfruit.

Did You Know!

Skin Remedy: Baked figs when applied to the skin can cure inflammations like abscesses and ulcers. They can also help cure acne.

Fresh Bakes: Figs naturally help hold in moisture in baked goods, keeping them fresher.

Eve and Figs: Many believe that it was a fig and not an apple that Eve ate from the forbidden tree in the Garden of Eden with Adam.

Fig and Date Tart with Cumin-Chocolate Syrup This tart uses my favourite type of pastry, made with cream cheese. It is wonderfully light, flaky and buttery, and melts in the mouth. Furthermore, cream-cheese pastry is infinitely versatile and the quickest pastry you can make and I promise. There is no baking blind or tart tin required, so there is no excuse not to make all manner of beautiful tarts.

Serves: 4 For the cream cheese pastry: 250g butter, at room temperature 300g full-fat cream cheese 1 teaspoon vanilla extract 300g plain flour 1 egg yolk, for glazing

For the cumin chocolate filling: 100g golden caster sugar 15g cumin seeds 200g 70% dark chocolate, broken into pieces

For the filling: 6 to 8 firm fresh figs 12 to 18 Medjool dates, stones removed Demerara sugar, to sprinkle

1. With a wooden spoon, mix together the butter, cream cheese and vanilla until smooth and fully incorporated. Gradually mix in the flour until a paste is formed; use a food mixer if this becomes heavy work.

Wrap the pastry in clingfilm and refrigerate for 2 hours until set and quite firm.

4. To make the filling, trim the figs and cut in half. Remove the stones from the dates.

Place one fig half, cut side up, in each corner of a tart and a date between each fig half. Sprinkle liberally with demerara sugar and bake for 20 to 25 minutes until golden and crisp.

2. Put plenty of plain flour on your surface, then divide your dough into 4 larger pieces or 6 more modest-sized pieces and roll each to 5mm thick. Use a saucer or metal cutter to create your round shape. Brush each disc with egg, then roll one section of the perimeter in to form a rolled edge, then turn the disc a third of a turn and roll again, then repeat for the final side. This forms the sides of your three-point tart.

Brush with the remaining egg yolk and refrigerate for 10 minutes.

5. For the chocolate syrup, bring 100ml water, the sugar and cumin seeds to a boil and simmer for 5 minutes until the cumin has infused the syrup fully. Strain the seeds out and blend with the chocolate in a bowl.

3. Preheat the oven to 180âˆŤC/350âˆŤF/gas 4.

Serve the tarts warm or at room temperature with the cumin-chocolate syrup drizzled over the top.

Recipe courtesy of Chocolatier Paul A Young www.paulayoung.co.uk

Banana & Blueberry Toast With Fig & Nut

Banana & Blueberry Toast With Fig & Nut Serves: 4 | Preperation time: 10mins | Cooking Time: 5mins 4 slices pannetone / fruit loaf 4 figs 2 bananas 150g Boursin Fig & Nut 150g blueberries Clear honey or maple syrup

1. Preheat a grill and toast the pannetone or fruit loaf slices on both sides.

Meanwhile cut the figs into wedges and diagonally slice the bananas.

2.Remove the pannetone slices from the grill and spread Boursin Fig & Nut generously over the toast. Cut the slices in half and arrange two halves on each plate and top with figs, bananas and blueberries.

3.Drizzle either honey or maple syrup over the top and serve immediately.

Recipe courtesy of Boursin www.boursin.co.uk

Fig And Almond Tart This simple pudding shows off the delicious combination of almonds and figs to good effect.

Serves: 8 | Preperation time: 35mins | Cooking Time: 40mins 375g Sweet shortcrust pastry 60g Ground almonds 50g Caster sugar 200g Crème fraîche 3 Large egg yolks 1 tsp Vanilla extract or almond essence 12 Small figs (or 8 large figs)

1. Preheat the oven to 190∞C/gas 5 and place a baking tray on a shelf in the top third of the oven. Line a 24cm loosebottomed tart tin with the pastry. Put it in the fridge to rest for 30 minutes (or leave it in the freezer for 15 minutes if you’re short of time).

2. Prick the pastry and line with baking parchment and baking beans; place it on the hot tray in the oven and cook for 10 minutes.

Serve warm or cold.

Drinks recommendation: The Corker recommends- Try a glass of Malmsey with this tart and you’ll find its acidity leaves the mouth vivid and refreshed, yet its richness is more than a match for the sweetness and figs.

Recipe courtesy of Waitrose www.waitrose.com

3 Remove the parchment and beans and return to the oven for 8ñ10 minutes until golden. Allow to cool for 5 minutes.

4. While the pastry case is cooling, mix the ground almonds, sugar, Crème fraîche and egg yolks in a bowl until you have a smooth mixture; use to fill the pastry case. Trim the stems of the figs and halve them, then lay them closely together, cut-side up, on top of the mixture and push them in slightly; they will shrink during cooking. Bake the tart for 40ñ45 minutes, until the filling has set. Remove from the oven and allow to cool slightly.

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recipes

Fig And Almond Tart

drinks we

love....

Mahiki Coconut All good things come in nice packages and this is certainly true when it comes to this beautifully presented bottle of Mahiki Coconut. For a true taste of the Caribbean try out this delicious drink in a cocktail or just mixed with pineapple juice.

Created by the exclusive celebrity paradise Mahiki, one of the world’s most famous and glamorous night clubs in Mayfair, Mahiki Coconut (£17.99 Tesco) is a vibrant spirit made with a blend of Caribbean Rum, fine spirits and real coconut.

Mahiki Raspberry Daiquiri Ingredients 30ml Mahiki Coconut 30ml White Rum 30ml Raspberry Juice 30ml Apple Juice 15ml Lime Juice 15ml Sugar Syrup Crushed ice Preparation 1. Place all ingredients into a cocktail shaker.

2. Shake and Serve!

www.mahikicoconut.com

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drink

wine we

love....

Steitz Grauer Burgander Otherwise known as Pinot Gris, this is a full bodied wine with aromas of apricot, Mirabelle plum and fresh fig.

The choice wine for a kitchen goddess dinner party. Perfectly matched with a seafood starter or a Green Thai Chicken Curry. ÂŁ13 www.chixandbuck.com

GERM

TR A S U A

LIAN

Miranda Summer Light Made With Sauvignon Blanc A lovely clean, crisp palate bursting with tropical fruit flavours with a hint of citrus.

Perfect for the kitchen goddess who is watching her figure with only 45 calories per 125ml glass. Pair with roasted sea bass. ÂŁ5.99 www.morrisonscellar.com

drink

46

AN

ROMANIAN

I heart Pinot Grigio

L TR A S U A

With delicate citrus aromas and lemon and lime flavours it is light, dry and crisp making it perfect to drink on its own. The choice wine for a girls night in. Enjoy with a with caesar salad or stir-fry.

IAN

ÂŁ5.99 www.sainsburys.co.uk

McGuigan Reserve Shiraz This is a full-bodied, smooth and silky wine, with ripe black cherry and juicy blackberry fruit. This is balanced by rich mocha oak notes that give way to a lingering spicy aftertaste. Can be enjoyed on its own or with food. Pairs well with Moroccan Lamb Tagine or Roast Duck. ÂŁ9.99 www.morrisonscellar.com

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drink

foodie

familyretreat....

www.caryarms.co.uk

A nautical escape to a boutique hotel nested under the cliffs on a secluded bay, a place you would expect to find in a faraway place but not so!

Take a drive down to the English Riviera, yes English not French and stumble down the windy steep road to

The Cary Arms....

“It’s a beautiful spot.....red cli

rocks with wooded hills like Italy reminding one of a ballet or play w nymphs appear – such rocks grottoes, with the deepest sea on there was no ripple”

- Quee

www.caryarms.co.uk

iffs and y and where

and

n which

en Victoria

Over 150 years ago Queen Victoria was enchanted by this spot and rowed ashore with Prince Albert on several occasions from their yacht moored in the bay. The present hotel was built in the late 1880’s and has been lovingly updated and modernised whilst keeping the original features all under the direction and watchful eye of owner Lana De Savary, wife of hotelier and yachtsman Peter de Savary.

Attention to the detailed comfort and enjoyment of their guests is etched into the very fabric of this chic coastal hotel. Particular attention has been given to their guests who are travelling with children and thus this hotel warrants a spot in our family foodie retreat hot list.

Sleep We stayed in the Captains Suite which was homely with all the comforts you would expect from a luxury hotel. Perfectly suited for families with both a king size and twin room furnished with flat screen TVs and comfy armchairs. A family bathroom, kitchenette area and a sea facing balcony complete this stunning New England styled suite. Red, blue and white striped fabrics with framed nautical photos and lighthouse ornaments add to the feeling of seaside glamour.

My 3 year old was over the moon to find a fishing net, bucket and spade waiting for him on his bed. Not to mention the delight of finding sweetie jars in each room and the rubber ducks in the bath, just another indication of the genuine interest this hotel has in their little guests. As well as fresh milk in the fridge for making your own hot drinks, complimentary homemade fruitcake is provided instead of the regular hotel biscuits.

Also a bottle of sloe gin for a tasty night cap.

www.caryarms.co.uk

Of course for the larger family you may want to hire one of their 4 delightful self catering cottages located behind the hotel on the cliffs. Each of these 5 star holiday cottages have a spacious, elegant sitting room with a working fireplace, fully equipped kitchen and impressive seaside views. To keep you entertained you will find a 32� flat screen TV with DVD & CD player, books, games and a DVD library. All cottages are prepared with towels and fine linen and enjoy a mid-week housekeeping service as well as a luxury hamper with local produce of cereals, bread, milk, jam and butter for your arrival. You can still enjoy all the facilities at The Cary Arms so no pressure to cook!

No member of the family is left out as you can also bring your dog if visiting The Cary Arms. They not only allow them but welcome them with their own designer bed and water bowl. You will even see a dog’s dinner menu hanging up in the bar!

www.caryarms.co.uk

www.caryarms.co.uk

www.caryarms.co.uk

“No stone has been left unturned at this

beachside

bolthole. “

Food Ben Kingdom who worked his way up from Sous Chef to Head Chef has been cooking up a storm at this hidden foodie haunt. With his youthful vigour and love of fresh seafood he has firmly put The Cary Arms on the map. Using local suppliers including Kingfisher Brixham for their fish and RD Johns in Shaldon for their meat they ensure their food is known for its local and seasonal taste.

One of Ben’s signature dishes, Brixham Battered Fish & Chips with crushed minted peas & tartare sauce is a must eat! On our last night the lady on the adjoining table was ohhing over her Pan Seared Brixham Scallops, with wild garlic pesto saying they were the best she had ever tasted. I was intrigued and stated I wished I had ordered them. She then kindly let me have a taste from her plate and they were exquisite. She went on to tell us she had ordered them every night during her stay, what a recommendation! Skipping dessert should not be an option here with Chocolate Brownie and Treacle Tart to name but two of their sweet sensations not to be missed.

The standard of service in the restaurant is outstanding and from a predominantly young team. Nothing is too much trouble for the outgoing and smiling staff even when presented with difficult diners. It is clear that everyone enjoys working together from the kitchen through to the bar.

For an extra special dining experience you can reserve the Captains Table perched on the terrace with direct sea views. Or for a romantic meal sit in their superb private pod where you can hide from the elements but still soak up the scenery. To complete the outdoor dining facilities there is also an open fire, bbq area and wood fired oven for parties and events.

Breakfast is a banquet of choice with fresh fruit, pastries, honey and cereals laid out for you to help yourself. The cooked breakfast menu is varied and even when something is not on the menu it’s no trouble to whip it up. One morning we both felt like omelettes and enquired if it was possible, 10 minutes later two delicious omelettes to our specifications happily arrived on the table. Vegetarians are not left out with options including a full english vegetarian breakfast on the menu. A sure hit with the little ones is the option for freshly made pancakes with chocolate sauce or maple syrup!

www.caryarms.co.uk

Ben Kingdon Did you always want to be a chef?

Apart from chocolate? Hake is a very tasty fish, which is becoming more popular.

Can’t live without Kitchen Gadget?

The robot coupe has to be the best! It does pretty much everything and makes life so much easier in the kitchen.

Why did you decide to pursue a career as a chef?

I always cooked with my Mum and remember always wanting to help my Nan prepare her Sunday roast, so from an early age I knew I wanted to become a chef.

Can you tell us your top 5 tips for cooking fish?

Keep it simple Use butter so it helps keep the fish moist Slightly undercook your fish and leave to Rest before serving Always grill whole flat fish for best results don’t add to many flavours, let the fish flavour come through Who would you most love to come and dine at The Cary Arms?

Rick Stein, just because of his love for seafood. I’d love to get his advice.

What advice would you give to someone considering live as a chef?

Be ready to work long hours. It’s a job which calls for total dedication and passion.

What do you think makes someone a Kitchen Goddess?

Besides the above, gage feedback and take on the negatives as well as the positives. You can improve a lot by past mistakes.

Tell us about a typical day as Head Chef at the Cary Arms?

I usually start at 9am, which allows me to take deliveries, monitor staff, work on the day’s mise-en-place and create new specials.

At 12pm service starts until 3pm. On a quiet day I might get hour off in the afternoon, then back to carry on preparing for evening service which commences at 6.30pm right through until 9pm. After then as a team we spend time cleaning. I will then go through the stock and put the orders through for the morning’s delivery.

How did it feel to win Poultry Chef of the Year at the Great British Pub Food Awards in 2010?

It was so exciting to be involved in such a well-known competition, and to win was amazing! It’s one of my career highlights to-date.

What is your favourite ingredient to cook with and why?

Dartmoor lamb is fantastic, so many different cuts to use and the flavour is so good, we’re really lucky to have such good produce on the doorstep. We use the shoulder for slow roasting, and the loin for specials.

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chefs we love

www.caryarms.co.uk

www.caryarms.co.uk

www.theambrette.co.uk

www.caryarms.co.uk

www.caryarms.co.uk

Things To Do If you can prize yourself away from your private balcony or terrace you will find plenty to do within this cosy bay.

For mum a visit to the Spa for a spot of hot stone therapy is a must. You will be looked after by their sweet and bubbly therapist who is a shining star at The Cary Arms. (Lana de Savary really knows how to choose staff well.) No better way to relax than losing a few hours in this relaxing spa room and enjoy some Parisian spa treatments.

For Older Children you might fancy joining the local boys diving from the ancient pier into the clear waters below. Or a spot of fishing with dad as you watch out for Sammy the cove’s friendly seal who visits regularly or the local dolphins that pop by now and again to say hello. For the adventurous, windsurfing, horse riding and boat rides can all be arranged from the hotel.

For the younger child paddling in the rock pools searching for crabs will keep them busy for hours and help them work up an appetitite for dinner. You are sure to be pestered to take rides in Babbacombe Cliff railway which is available to take you up and down the steep cliffs from the beaches. If staying a few days you may want to venture out of the cove and take your little ones to Babbacombe Model Village just a short drive away or Occombe Farm www.occombe.org.uk. Don’t forget to pack their wellies so that even on a wet day they can enjoy the pleasures of the beach.

Inside put your feet up in the comfy residents private lounge where there is a library of books to indulge in. Or partake in a game of chess or pool in the games room if feeling a bit more social. On a cold night the fire will keep you warm and cosy or on a summers evening sit in the bay window and watch the sun go down with a jug of pims.

www.caryarms.co.uk

For foodies who want to enjoy luxury and fine fayre combined with traditional seaside fun for their family this is the retreat for you.

Rooms at Cary Arms start at £175 a night and The Captains Suite from £290 per night.

Holiday Cottages from £525 for 3 nights.

The Cary Arms, Babbacombe Beach, South Devon, TQ1 3LX Tel: + 44 (0) 1803 327110 Email: enquiries@caryarms.co.uk Website: www.caryarms.co.uk

bakeware

we love....

Cuisipro Scoop Bowls This set of 3 Scoop Bowls will transform your kitchen life! With an unique flat edge on each bowl you can scoop up your ingredients in one swoop and also easily pour wet and dry ingredients from the corners of the bowl.So prep and measure with ease.

This superb cookie sheet from GreenPan really is green! Not only is it made in an environmentally friendly way but is also energy efficent and their non stick coating is non toxic even at high heats. It’s time to bake green with GreenPan! £19.00 www.amazon.co.uk

£8.99 www.whiskcooking.co.uk

Tala Retro Ceramic Pie Beads In Tin Be Star Baker with these Tala Ceramic Pie Beads, your pastry will be perfectly formed with no nasty blisters! £6.49 www.amazon.co.uk

Vic Firth French Rolling Pin Made from solid rock maple and tapered from the middle to ends this rolling pin is a breeze to use. A Kitchen Goddess must have! www.ictc.co.uk

shop

Boston GreenPan Large Cookie Sheet

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I Heart Cake Mould This clever silicone cake mould from Mustard Gifts enables you to make 6 heart shaped cakes at once.Perfect gift for the Kitchen Goddess in your life. £15 www.justmustard.com

ProCook Digital Pink Scales The perfect digital scales for the baking goddess. With an easy to read LED display and a wipe-clean surface prepare your ingredients with both ease and style. £14 www.procook.co.uk

Tala Cake Tester Making testing your cakes for soggy middles just more fun with these cute cake testers from Tala! £2.75 each www.johnlewis.com

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perfect

pies...

Chicken & Asparagus Pot Pies Serves: 4 Olive oil 1 small knob of butter 1 carrot, finely diced 1 celery stick, finely diced 1 leek, finely chopped A few sprigs of thyme 2 chicken breasts, chopped into small pieces

1 Kallo Organic Chicken Stock Cube 100ml double cream 1 large bunch of asparagus, woody ends removed Salt and pepper Ready rolled puff pastry 1 beaten egg

1. Preheat oven to 180∞C.

Season the pie mixture with a little salt and pepper, then divide into 4 individual pie dishes or oven proof mugs.

2. Heat a large casserole style dish on a medium heat and add a splash of oil along with the butter. Once the butter starts to bubble, add the carrot, celery, leek and thyme and cook, stirring continuously, for 10 minutes until soft but not coloured.

3. Add the chicken pieces and cook for another 10 minutes.

4. Dissolve 1 Kallo Organic Chicken Stock Cube in 500ml of boiling water, pour over the mixture and reduce the heat to a simmer.

5. Simmer for 15 to 20 minutes with a lid on until the chicken is cooked through, then take the dish off the heat and stir in the double cream and asparagus.

6. Cut out 4 pastry disks big enough to cover your pie dishes and place over the tops pressing down around the rims. Glaze the top with some beaten egg and place in the oven for 25 to 30 minutes until the pastry is crisp and golden.

Serve with seasonal vegetables or mashed potato.

Recipe courtesy of Kallo www.kallo.com

Spinach, Wild Garlic & Filo Pie

Spinach, Wild Garlic & Filo Pie Wild garlic, with its large, glossy green leaves, has to be one of our favourite things to forage for. Next time you spy bluebells, have a closer look, as there’s often wild garlic nearby. If you’re uncertain, just follow your nose!

Serves: 6 250g butter 300g feta cheese 100g ricotta cheese 50g parmesan or pecorino, finely grated 5 large eggs 50g fresh white breadcrumbs Ω tsp freshly grated nutmeg 4 tbsp extra-virgin olive oil 375g fresh filo pastry, not frozen (approx 14 30 x 38cm sheets) 200g fresh spinach leaves, washed and dried well, tough stalks discarded, cut into 1cm strips 150g wild garlic leaves, washed and dried well, tough stalks discarded and leaves cut into 1cm strips 1 bunch spring onions, trimmed and thinly sliced salt and freshly ground black pepper

1. Put the butter into a small pan and leave over a low heat until melted. Pour off the clear butter into a bowl, leaving behind the milky-white solids.

2. Crumble the feta into a large bowl and coarsely mash it with a fork. Add the ricotta, Parmesan, eggs, breadcrumbs, nutmeg, oil, spring onions, 1/2 teaspoon each of salt and pepper and mix together well.

3. Preheat the oven to 180∞C/Gas 4.

Lightly butter a 20 x 30cm roasting tin, 5cm deep. Unroll the filo pastry onto the work surface. Set aside 7 sheets for the top and cover with a damp tea towel to prevent them drying out. Working as quickly as you can, brush one pastry sheet with the melted butter and pop it buttered-side down to line the base and sides of the dish, leaving about 5cm of the edges overhanging. Repeat this process with another 6 pastry sheets.

4. Add the shredded spinach and garlic leaves to the egg mix and stir together well. Spoon the mixture into the pastrylined tin and spread it out evenly.

5. Butter one of the reserved pastry sheets and lay it buttered-side down over the pie, pressing it down well onto the top of the mixture. Repeat with the remaining 6 sheets. Press the overhanging edges together then trim to within 2.5cm of the edge of the dish. Lift them up and tuck them down the sides of the pie.

6. Using a sharp knife, mark the top of the pie into 8 pieces. Sprinkle with a little water and bake for 45 minutes until set in the middle, crisp and richly golden, covering loosely with foil if it starts to brown too quickly. Leave to cool for 15 minutes, then cut into pieces along the marked lines and serve.

Top tip: When wild garlic is not in season just use all spinach, and flavour the pie with a 50g bunch of chopped fresh mint or dill.

Recipe taken from Yeo Valleys - The Great British Farmhouse Cookbook by Sarah Mayor Published by Quadrille Publishing Ltd

Rich & Tasty Beef Bourguignon Pie erves: 6 4tbsp oil 800g diced braising steak, dusted with 2tbsp plain flour, seasoned 200g Un-smoked bacon Lardons 400g Shallots, peeled 250g Button mushrooms 300ml Beef stock 300ml Red wine 2tsp The English Provender Co. Grated Hot Horseradish 2 tsp Very Lazy Chopped Garlic 375g puff pastry Milk - for brushing

1. Heat 2tbsp oil in a casserole and brown the steak and remove to a plate.

2. Fry the bacon until crispy and remove to the plate.

3. Add 1tbsp oil and brown the shallots, then remove to the plate. Repeat with the mushrooms. Add everything back to the casserole with the stock, wine, horseradish and garlic paste. Simmer for 1 hr.

Tip: Other flavour combinations to try - Swap the beef, mushrooms, beef stock and wine for pork shoulder, apple, chicken stock and cider.

Recipe created by The English Provender Co and Very Lazzy www.englishprovender.com

4. Heat oven to Mark 6/200∞C. Transfer everything to a pie dish.

5. Roll out the pastry and cut a circle just bigger than the dish. Mould extra pastry onto the edge of the pie dish and brush with milk. Put the pastry lid on top and crimp the edges. Make 2 slits in the top of the pastry; brush with milk. Cook for 25-30 mins.

77

recipes

Rich & Tasty Beef Bourguignon PiE

Ham, Leek, Garlic & Herb Pies

Ham, Leek, Garlic & Herb Pies Delicious deep-filled pies, packed full of flavour Serves: 4 | Preperation time: 30mins | Cooking Time: 1hr For the pastry: 200g plain flour Pinch of salt 100g butter 1 egg yolk For the filling: 50g butter 3 medium leeks, thickly sliced 1 tsp English mustard powder 2 tbsp plain flour 300ml good quality chicken stock Salt and freshly ground black pepper 150g Boursin Garlic & Herb 2 tbsp fresh chopped mixed herbs 350g cooked ham, cut into bite size pieces 1 egg, beaten

1. To make the pastry, sift the flour and salt into a mixing bowl. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk and four tablespoon s of cold water until the mixture forms a firm dough.

Knead lightly on a lightly floured work surface. Cover with cling film and chill for 30 minutes.

2. For the filling, melt the butter in a large pan and cook the leeks for five to ten minutes, until softened. Using a slotted spoon transfer the leeks to a plate and set aside.

3. Stir in the mustard and flour into the pan juices and cook for two minutes, stirring occasionally. Remove the pan from the heat and gradually blend in the stock and Boursin Garlic & Herb. Return to the heat and bring to the boil, stirring until thickened. Remove from the heat and season to taste. Stir in the herbs and leeks, cover with cling film and allow to cool. Stir in the ham, before spooning into 4 x 300ml individual pie dishes.

4. Divide the pastry into four and roll each out on a lightly floured work surface 2cm larger than each pie. Brush the edges of the pie dishes with water.

Cut a strip of pastry from each pastry circle and lay on the edge of the dish.

Brush with water and top each dish with a circle of pastry pressing the pastry together to seal and trim. Flute the edges and using a sharp knife cut a steam hole in the centre of the pies. Cover and chill for one hour.

5. Meanwhile preheat the oven to 190C/ 170C Fan/ Gas 5. Brush the pastry with beaten egg and bake for 35 - 40 minutes, until well risen and golden.

Serving Suggestion: Serve with French beans.

Recipe courtesy of www.boursin.co.uk

Warm Apple, Honey & Vanilla Custard Pie If you love baked apples and you love custard, you’ll adore this recipe ñ it brings the two together beautifully. It’s one of the only recipes we’ve come across that has a set custard inside. Genius!

Serves: 8-10 For the pastry: 350g plain flour 50g self-raising flour 50g cornflour large pinch salt 275g chilled butter, cut into pieces 100g golden caster sugar 3 large egg yolks, beaten together with 1 tsp vanilla bean paste and 2 tbsp cold water a little beaten egg, for sealing and brushing 2 tbsp granulated sugar, to decorate: For the filling: 1.25kg dessert apples, such as Cox’s, peeled, cored and thinly sliced 2 medium free-range eggs, plus 2 extra yolks 100g clear honey 1 tbsp self-raising flour 250ml double cream 1 tsp vanilla bean paste extra cream or custard, to serve recipes

1. Sift the flours, cornflour and salt into a food processor, add the butter and whiz until the mix resembles fine breadcrumbs. Stir in the caster sugar and egg yolk mix and whiz briefly until it starts to stick together. Turn out onto a floured surface and knead briefly until smooth. Cut off a 325g piece, wrap it in clingfilm and set to one side.

2. Roll the remaining dough out thinly on a lightly floured surface into a 30cm disc and use to line a greased 23cm loose-bottomed flan tin, 4cm deep, leaving the edges overhanging. Chill for 20 minutes. Knead the pastry trimmings with the second piece of pastry, wrap in clingfilm and chill alongside the pastry case. Meanwhile, preheat the oven to 170∞C/Gas 3.

3. Line the pastry case with foil, cover with a thin layer of baking beans and bake for 20 minutes. Remove the foil and baking beans and return to the oven for another 10 minutes until lightly golden.

Leave to cool.

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4. Put the sliced apples in a large mixing bowl. Whisk the eggs, yolks, honey and flour in a jug until smooth, then whisk in the cream and vanilla paste. Pour over the apples and stir together well.

Spoon the lot into the pastry case, trying to make sure it’s as level as possible and slightly domed in the centre.

5. Re-knead and roll out the remaining pastry into a 25cm disc. Brush the edges with beaten egg, lift over the case and press the edges together to seal. Make a small hole in the lid’s centre, brush with egg and sprinkle with granulated sugar.

Bake for about 11/2 hours, covering with foil once nicely browned, until the apples are tender when pierced with a skewer and the custard has set. Leave to cool for 30 minutes before serving.

Recipe taken from Yeo Valleys - The Great British Farmhouse Cookbook by Sarah Mayor Published by Quadrille Publishing Ltd

Warm Apple, Honey & Vanilla Custard Pie

goddess pie

picks....

Judge Pie Dish 18cm An essential pie dish from Judge. Not only available at a superb price but a classic style to co-ordinate with your tableware. £4.80 www.judgecookware.co.uk

Tala Ceramic Pie Bird How cute is this Ceramic Pie Bird from Tala! Make the perfect pie crust with this handy retro blackbird. £7.50 www.selfridges.com

Azure Ceramic Flower D

Make a show stopping flo ceramic pie dish from De safe up to 220°C you can £28.00 www.denby.co.uk

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Roll-up Pastry Mat This innovative Roll-up silicone pastry mat from Joseph Joseph is a must have for the pie making kitchen goddess. With a printed size guide you just cannot go wrong! £23.50 www.josephjoseph.com

Adjustable Rolling Pin No more guesswork with this ingenious rolling pin from Joseph Joseph. It comes with four sets of removable discs that raise the rolling surface by different amounts, to create exactly the required pastry thickness ñ either 2 mm, 4 mm, 6 mm or 10 mm which makes it perfect for making various pies! £27.50 www.josephjoseph.com

Dish

ower shaped pie with this gorgeous enby. With a 10 year guarantee and oven n bake your pies to your heart’s content.

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shop

a

taste of the

british

isles....

Dartmoor is well known for its beautiful landscapes, moorland walks, cycle paths and of course its ponies. Driving through the moors is just breathtaking from every angle and it’s easy to see why it’s a travel hotspot. But unknown to many Dartmoor is also a fabulous foodie destination with a number of renowned resident chefs, afternoon tea spots and amazing food producers. We went on a search of the best Dartmoor had to offer and have created our very own taste of Dartmoor map! Join us on our journey and discover some of Dartmoor’s hidden culinary gems.......

Dartmoor Dartmoor covers an area of 368 sq miles and contains the largest and wildest area of open country in the south of England. An area of outstanding natural beauty, Dartmoor is home to all manner of wildlife, from ponies wandering the moor, to the rare marsh fritillery butterfly. Dartmoor is famous across the world and attracts tourists mainly for its beauty, its hiking, its tors and its wildlife. Steven Spielberg chose these windswept moors as the location for his film War Horse and was astounded with the abundance of natural beauty.

But where will you sleep and where will you dine and what will you do....

Photo Credit: Thanet Tourism Unit

travel

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top

our food spots....

Horn of Plenty

Gulworthy, Tavistock, Devon, PL19 8JD My only regret about our visit to The Horn of Plenty is that we didn’t stay overnight as I absolutely fell in love with this hotel on arrival. A beautiful Georgian building perched on the side of a hill with spectacular views across Tamar valley and within 5 acres of the most magnificent gardens.

The owner Julie joined us for pre-dinner drinks in the garden and with great animation told us the story of how her and her husband left their corporate careers to buy this grand Georgian hotel just two years ago.

We warmed to her immediately and also to the non intrusive welcoming group of staff. Most of the staff have worked at The Horn of Plenty for years, a true indication this hotel generates real loyalty. A vast majority of their guests we were told also return regularly to stay and to dine.

www.thehornofplenty.co.uk

For us dining at the Horn of Plenty was heavenly. Head Chef Scott Paton certainly deserves his fine reputation for fabulous food. Each dish was presented with delicacy, artistic flair and culinary genius.

To start Seared Scallops with glazed chicken wings and toasted sesame excited all of my taste buds at once. Followed this by a flawless Roasted venison lion with smoked pork belly, figs & celeriac and finishing with a perfect Peach parfait, raspberry ice-cream and vanilla panna cotta.

Key Lime pie with lime yoghurt and brown sugar ice-cream which my husband ordered was also excellent. Scott himself was such a likeable chef, no airs or pretentions just someone who loves what he does and does it exceptionally well.

www.thehornofplenty.co.uk

www.thehornofplenty.co.uk

Scott Paton Did you always want to be a chef?

My first memories of cooking were back in primary school. We had a “French” day where we baked baguettes and dipped them in hot chocolate, after that I started amusing my family with my culinary ambition Have you been inspired by any particular individual?

Many individuals have inspired me from a cooking point of view, Micheal Caines and Pierre Herme have probably been the biggest inspirations. From a personal point of view, my family is my biggest inspiration now i have twins on the way; they are without doubt my new driving force.

What has been your most memorable moment as a chef to date?

My most memorable moment as a Chef was winning “Dessert of the Year” in 2008. I had spent 18 months working on my dessert for that one day, and I walked away with the gold medal. It was a fantastic moment.

In your opinion what makes dining at The Horn of Plenty so special?

Dining here at the Horn of Plenty is special for many reasons: our care and attention to detail; our fantastic front of house staff ; the fact that we all pull together as a team to create an environment which is formal but relaxed and unpretentious. Our food philosophy is that eating should be enjoyed

and be fun. Our food reflects that; we aim to bring a touch of class and fun to every dish; we want it to make you smile.

“We don’t have a signature dish as such, because our dishes are constantly evolving.”

Where do you source your ingredients from?

90% of our ingredients are locally sourced.

That means fresher, tastier food, and we’ve probably some of Britain’s best producers down here in the South West. We have a very good relationship with our suppliers; they let us know what’s good and what’s not.

On top of that, our kitchen garden is now producing some great produce. It’s lovely to be able to say to the guys “go and pick something from the garden and make an amazing demi tasse for tonight” How do you go about planning your menus?

Our menus are planned here by the seasons.

My Sous Chef Rob Gibson and I will sit down and brainstorm seasonal ideas. Usually we go with proven flavour combinations and we give it a twist. Our “peach melba” dish is a great example of this.

You won ‘Dessert of the Year’ from the Association of Pastry Chefs in 2008, can you tell us your top tips in creating a show stopping dessert?

My tips for creating a top dessert are: A great dessert needs to have a good balance of acidity, sweetness, and fat.

Textures and temperatures are key. Here at The Horn of Plenty, we aim for every mouthful to be hitting different parts of your taste buds.

What is your signature dish?

We don’t have a signature dish as such, because our dishes are constantly evolving.

At the moment the dish I am most proud of is our peach melba Is there a kitchen gadget you could not live without?

Favourite kitchen gadget ? It’s my team, plain and simple! I could have 10 water baths, 3 thermomixes and 5 combi ovens , but the team is what makes things happen!

What do you think makes someone a Kitchen Goddess?

A kitchen goddess is someone who tries as many times as they need to, in order to succeed at a recipe; someone who learns from their mistakes and can then go on to share with others what they’ve learned. www.thehornofplenty.co.uk

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chefs we love

www.thehornofplenty.co.uk

www.thehornofplenty.co.uk

www.thehornofplenty.co.uk

Whilst relaxing in their lounge after a first class meal, I was tempted to come back for breakfast when I spotted Slow roasted tomatoes on crispy potato & onion rosti with balsamic glaze on their breakfast menu..... next time!

The Horn of Plenty Country House Hotel & Restaurant, Gulworthy, Tavistock, Devon, PL19 8JD 01822 832528 www.thehornofplenty.co.uk

Agaric Restaurant & Rooms 30 North Street,Ashburton,Devon,TQ13 7QD.

www.agaricrestaurant.co.uk

In some ways Nick Coiley is wasted tucked away in the sleepy but foodiclous town of Ashburton. He is a culinary superstar and his food belongs in a Michelin starred restaurant in the heart of bustling city.

However, saying that in other ways he is perfectly suited to his divine little restaurant with the fresh and seasonal produce of Dartmoor right on his doorstep. Along with his charming wife and business partner Sophie they have managed to put Ashburton on the gastronomy map with their local approach to fine dining within a relaxed and cosy environment.

The restaurant itself is simply but elegantly styled and the waiting staff are perfectly suited to the venue with sweet quiet and unassuming natures. On arrival for lunch the restaurant was full but this did not hinder the speed of service or quality of food in anyway. Everything was perfectly timed and presented in artistic fashion. Nick’s passion for local seasonal produce can be seen in every dish on the menu.

As a foraging enthusiast all of their mushrooms and other fruits of the field, shore & hedgerow are gathered by Nick and his children giving the dishes he creates such a personal touch. Expect to be completely enamoured with every mouthful and judging on the comments from other diners around me I am confident to say that we are not the only ones who felt this.

If you visit and like me are completely obsessed with kitchen gadgets and accessories make sure you allow enough time to browse around their shop next door which is packed with all sorts of kitchen goddess treasures including some of their own homemade jams and preserves. Nick also runs cookery courses in their demonstration kitchen at the back of the shop which would also be worth booking on your stay.

All in all, even with a very grumpy 3 year old in tow this was by far our favourite lunchtime adventure in Dartmoor. Next time we are going to book into their boutique rooms next door and indulge in a second helping of Nick’s impressive fayre.

www.agaricrestaurant.co.uk

www.agaricrestaurant.co.uk

Nick Coiley Signature Dish?

Probably the dishes that champion the best of the areas produce: Loin of local venison with smoked bacon, wild mushrooms and artichoke puree with caramelised quince.

Favourite food?

Turbot with sorrel hollandaise chanterelle mushrooms

and

Can’t live without kitchen gadget?

Kitchen aid or Dualit Hand Stick Blender Where did your love of food and desire to be a chef spring from?

My mother always cooked a 3 course meal for my family of 3 hungry boys and my Dad; she was my first cooking inspiration. My Patisserie Chef tutor at college was my next enthusiastic mentor and then learning from and working with Joyce Molyneux at the Carved Angel really forged my love of food, cooking and looking after customers.

Can you tell us, to date what has been your proudest moment as a chef?

Opening Agaric in 2000 with my wife Sophie and being Head Chef at The Carved Angel.

What made you choose Ashburton as the location for your restaurant and why did you choose the name Agaric?

The town wasn’t an obvious choice for many as there hadn’t been a restaurant here for over 15 years. It’s a great place and quite easily accessible from all parts of South Devon which is great for suppliers as well as customers. When we started we had a really

young family, and Ashburton was perfect, a small, friendly community, on the edge of Dartmoor, not far from the coast...

The name Agaric (which is the old English name for all edible mushrooms - from the Greek town of Agara- known for its mushrooms) came about because picking wild mushrooms is a hobby we had become known for, and is an autumn feature on the Agaric menu. The name is memorable or at least people know ‘it has something to do with mushrooms’.

In your opinion what makes Agaric special?

Its relaxed approach, down to earth food and attention to detail. We support local suppliers and train local young people, hoping to get them into hospitality.

Who would you most love to come and dine at Agaric?

I love it when Joyce comes to eat although it still makes me nervous! I would love to cook for Raymond Blanc as he is still so passionate about the whole food journey.

You have built two wood fired ovens at Agaric, can you tell us your top 5 tips for cooking with a wood fired oven?

Get up early Have good, dry, seasoned wood and always have more than you think you will need.

Be ready to go so the oven is at its optimum temperature.

Have different dishes ready to maximise the use of the different heats as the fire cools.

Encourage everyone to get involved.

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“I would love to cook for Raymond Blanc as he is still so passionate about the whole food journey.”

What is your favourite ingredient to cook with and why?

I don’t have one favourite, I like to prepare a whole animal, so I will get a whole venison which I will break down and use every bit of from the tender loin cuts to making rich gravy from the bones.

I also enjoy the story with the food, so my Bass fisherman will call me from sea to see how much I want, from the conversation, heavily studded with swearing to the beautiful whole fish being delivered by a burly, booted (still sweary) fisherman, or the passion that Gary, the cheese maker has when describing his cheese cave. It’s the back-story that the diner often does not realise has gone into each element of their meal.

What do you think makes someone a Kitchen Goddess?

Someone with the desire to please the recipient of their culinary offering -regardless of whether the result is the absolute success they were hoping for! www.agaricrestaurant.co.uk

chefs we love

www.agaricrestaurant.co.uk

www.agaricrestaurant.co.uk

www.agaricrestaurant.co.uk

Bed & Breakfast for two people sharing a double room from £120 Cookery Courses - The cost is £85.00 per person including coffee, a glass of wine & lunch, partners can join you for lunch at £30.00 per head.

30 North Street,Ashburton,Devon,TQ13 7QD. 01364 654478 eat@agaricrestaurant.co.uk www.agaricrestaurant.co.uk

The Ring of Bells

The Village, North Bovey, Newton Abbot, TQ13 8R

We travelled deep into Dartmoor to the unspoilt and peaceful village of North Bovey for a spot of lunch. Whatever you do don’t follow your sat nav to find this little gem as like us you are sure to get lost. Instead dig out an old fashioned road map and follow the gorgeous narrow country lanes until you arrive at the village green. As we walked through the village to stretch our legs we stopped and starred awhile as a master Thatcher worked on a new thatched roof just opposite the pub.

The Ring of Bells itself is set in a charming thatched building overflowing with old world charm and vintage features. With uneven stone floors, wood burning stoves and heavy oak doors you step back in time as you crouch to enter through the quaint doorways. The outside of the white washed building is adorned with Cath Kidston style bunting and colourful hanging baskets making it the most picturesque pub to be found in Dartmoor. The staff are noted for their welcoming nature and the resident lovable dog revels in the attention from the younger diners.

www.ringofbells.net

The courtyard garden is a little suntrap and we opted like most other diners to enjoy our lunch outdoors in the midday sun. We were served by a sweet smiling waitress who was the spitting image of Kate Middleton.

On mentioning the resemblance she humbly told us she hears that a lot as she continued to read us the specials for the day. As I have a great fondness for squid I couldn’t resist the Tempura Brixham Squid starter followed by Fillet of Brixham Wild Seabass with new potatoes, curly kale and lemon and caper butter. The squid was so good I was tempted to order seconds, In fact it really was the juiciest and most delicious squid I have had all year and I have had a lot! The Seabass was cooked to perfection and the entire dish was oozing fresh seasonal flavours. We couldn’t resist a taste of their renowned Ring of Bells Eton Mess which is large enough to share. On reflection I wish we had ordered one each as it was exceptionally delicious!

www.ringofbells.net

www.ringofbells.net

Tony Carr Did you always want to be a chef?

Signature Dish?

Chicken chorizo soup, sautéed king scallops and pea shoots

In your opinion what makes dining at The Ring of Bells so special?

The relaxed atmosphere, simple cooking and a fantastic product.

Favourite Food?

Rib of Dexter beef

Where do you source your ingredients from?

As locally as possible! ...which can be just a few hundred yards away.

Can’t live without Kitchen Gadget?

Deep fat fryer - otherwise there would be no fish and chips - our most popular dish!

Where did your love of cooking spring from?

Making cakes with my Grandma.

What has been your most memorable moment as a chef to date?

Being awarded 2 AA rosettes and recommended for 3 rosettes.

What do you think makes someone a Kitchen Goddess?

A passion for cooking, ability to source the best produce and a willingness to experiment. www.ringofbells.net

Which season do you most like to create menus for and why?

I prefer winter as I like rich, deep flavours found in game and slow-cooked food.

Who would you most love to come and dine at The Ring of Bells?

Other than my wife, who I don’t get to see much of, the two presenters of Australian Masterchef.

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chefs we love

www.ringofbells.net

www.ringofbells.net

On finishing my meal I had the pleasure of meeting Head Chef Tony Carr in his tiny but highly organised kitchen.

Tony prides himself on cooking everything to order and using as many local suppliers as possible.

All in all a visit to the Ring of Bells in North Bovey is a Taste of Dartmoor must!

For a lingering experience of North Bovey you could opt to stay overnight in one of the 5 comfortable rooms at the Ring of Bells. Rooms start from ÂŁ85 including breakfast.

The Ring of Bells Inn, The Village, North Bovey, Newton Abbot, TQ13 8RB 01647 440 375 www.ringofbells.net

www.ringofbells.net

The Arundell Arms Lifton, Devon, PL16 0AA

www.arundellarms.com

So we travelled Northwest of Dartmoor to a small village called Lifton to see if lunch at the hands of one of only 80 Masterchefs in Britain was worthy of its fame.

The hotel itself has been owned and run by the same family since 1961 and they have managed to build themselves a tremendous reputation within the tourist industry. Arundell Arms own 20 miles of the nearby river Tamar and has become the premier country hotel for fishing enthusiasts.

Of course with this added bonus, fresh fish features heavily on their menus.

www.arundellarms.com

Head Chef Steve Pidgeon failed to disappoint us at any level. Every dish looked like a piece of art and tasted exquisite. On his recommendation I started with a Tomato Consommè something I would never choose on a menu as I don’t particularly like Consommè. However he changed my mind with his flavoursome variant and it became my surprise dish of the week. His Ragout of Stone Bass, Brill and Grey Mullet with saffron potatoes, tomato and chives is also a must try!

www.arundellarms.com

Steve Pidgeon Did you always want to be a chef?

No. When I left school I wanted to be a police officer. Whilst studying I got a job in a gastro pub kitchen, it was here my passion for food was ignited.

How did you feel when you were elected as one of only 80 Master Chefs of Great Britain?

I was overjoyed. It’s such a rare honour and one that I am very proud of.

Where do you get inspiration from when planning your menus?

From lots of different places. My fiancè is French so some inspiration comes from a French influence. As we live in the UK it’s great that my children will also be able to keep in touch with French cuisine and culture. I also take it from places where I have eaten, and from being in one of the best parts of the country for local and fresh produce.

What in your opinion is so great about dining at Arundell Arms?

The abundance of fresh and local produce.

We are lucky enough to be on the Devon & Cornwall border and therefore have access to some of the best produce the West Country has to offer. Our food is seasonal, local and fresh. It doesn’t get better than that.

Is there anyone in the world you would particularly like to cook a meal for and why?

Marcus Wareing. In my opinion he is one of the finest chefs today and I would value his feedback on my cooking.

Can you tell us your top 5 tips for cooking fine dining dishes?

Seasoning is key.

Always try to use local produce where possible.

Make sure it’s fresh.

Make sure you have the right equipment for what you are cooking.

Make sure the food you are cooking is in season!

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What do you think makes someone a Kitchen Goddess?

Someone who enjoys their craft and enjoys cooking for others!

“When I left school I wanted to be a police officer.”

Signature dish?

I have a few signature dishes. One of the favourites here at The Arundell Arms is a Casserole of Sea Fish, with saffron potatoes, tomatoes and chives.

Favourite food?

South Devon beef. You can’t beat its texture, tenderness and it’s full of flavour.

Can’t live without kitchen gadget?

A thermo mixer! www.arundellarms.com

chefs we love

www.arundellarms.com

www.arundellarms.com

The hotel also offers a more casual dining experience in their Courthouse Bar & Restaurant which was formally the old police station and court. Here you will find some classic favourites on the menu including Homemade Fishcakes, Ham Egg & Chips and Chicken Curry.

This hotel has something on the menu to suit all tastes and budgets and the standard of taste warrants a visit by all travelling foodies.

The Arundell Arms Hotel, Lifton, Devon, PL16 0AA 01566 784666 www.arundellarms.com

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our sleep spots......

www.princehall.co.uk

Prince Hall Hotel

Two Bridges, Dartmoor, Devon, PL20 6SA

Driving down the long tree lined almost mysterious lane to the Prince Hall Hotel we were not sure quite what to expect. We need not have worried as we came to find that this was by far the homeliest place to stay in Dartmoor.

The house itself is steeped in a rather colourful history having in the past been home to a famous high court judge, lords and ladies and even visited by the Prince of Wales (later Edward VIII) in 1936. It is now owned by a lovely couple Fi & Chris Daly who we came to realise during our stay are much loved and respected in the local community.

www.oldswanandminstermill.com

The views from the house and gardens are truly breathtaking. Surrounded by the rolling hills of Dartmoor and as far as the eye can see, fields dotted with sheep, ponies and cattle grazing undisturbed. You can get a map from staff who will direct you on one of the many moorland walks which you can do straight from the hotel. My husband left us sitting in the garden enjoying a peroni while he donned his running gear and ran straight to the top of the facing hill. He did get slightly lost on the moors on his way back but made it just in time for dinner.

The dining room at Prince Hall is so elegant and with service to match.

Attention to detail by the staff is impeccable and the atmosphere within the room is superb. When we entered the dining room we were welcomed by the other 4 couples who were staying that night. What ensued was a most memorable evening with conversations across the tables as everyone joined in. Having never experienced this in a restaurant before it was uplifting to find fine dining can co-exist with such a relaxed atmosphere.

www.princehall.co.uk

www.princehall.co.uk

Richard Greenway Signature dish?

Loin of West Country Venison, Braised Onion, Enoki Mushroom, Redcurrant and Apple Purée.

Favourite Food?

Seafood Can’t live without Kitchen Gadget?

Thermomix Can you tell us what a typical day is like as Head Chef at Prince Hall Hotel?

The first thing I do on arriving at the hotel is check all the fresh ingredients that have been delivered. Next I put together a menu for the evening, followed by all prep for the menu in question. Then I serve any lunches required that day, continue with prep, and commence evening service!

Where do you source your ingredients from?

Everything on our menu is sourced from the

West Country or home reared / home grown in the Prince Hall garden.

“Everything on our menu is sourced from the West Country or home reared/ home grown in the Prince Hall garden..”

What inspires you when creating your menus?

I am inspired by what is in season and what can be picked from the garden.

In your opinion what makes dining at Prince Hall so special?

The location, diners can look out on to the untamed Dartmoor wilderness which is stunning in any weather.

Also, the size of hotel – there are just eight rooms - unique ambience and daily changing menu, so no matter how many 139

nights you stay or how often you come back there will always be something different to enjoy.

If you could choose anyone, who would you most love to come and dine at Prince Hall?

The Roux family.

What is your favourite ingredient to cook with and why?

Fennel, it is such a diverse ingredient, it can be used raw in salads, fired, braised, shaved and pickled to name a few.

What do you think makes someone a Kitchen Goddess?

Someone who is totally passionate about food, from sourcing the raw ingredients, prepping, cooking and then serving to customers and enjoying the entire process! www.princehall.co.uk

chefs we love

www.princehall.co.uk

www.princehall.co.uk

www.princehall.co.uk

We slept like royalty in a superb king size bed dressed in crisp white cotton sheets. Actually we slept so well we nearly missed breakfast which would have been a great shame as it was the absolute highlight of my stay at Prince Hall Hotel. Breakfast is not served in the common buffet style but everything from your fresh fruit salad to your cereals and cooked breakfast is all to order. I was astounded to see the cooked choices available and struggled to decide. In the end I ordered Fish Cake with Smoked Bacon and Sun-blushed Tomatoes. A fabulous choice on my part as it was utterly outstanding. I love fishcakes anyway but this was by far the best fishcake I have ever tried and by far the best breakfast in Dartmoor. The only downside was we stayed for only one night as I would have liked to have tried their other breakfast offering such as Fillet of un-dyed Smoked Haddock Served with Poached Eggs or Spanish Omelette with Herbs, Mushrooms and Sun-blushed Tomatoes.

www.princehall.co.uk

Nothing is too much trouble for the staff at this unique hotel. Their fine hospitality also extends to four-legged friends so if you have a dog you will be pleased to know you can bring them along to enjoy your Dartmoor holiday.

Prince Hall hotel is really the choice place to stay in Dartmoor if you want to completely chill out, feel utterly at home and enjoy outstanding food and friendly service.

Prices start from ÂŁ95 per night up to ÂŁ130 per night (Nov 13 - Feb 14) on a bed and breakfast basis.

Prince Hall Hotel, Two Bridges, Dartmoor, Devon, PL20 6SA 01822 890403 www.princehall.co.uk

Moorland Garden Hotel....

Yelverton, Near Plymouth, South Devon, PL20 6DA

Nestled on nine acres of moorland garden on the edge of the National Park, Moorland Garden Hotel is the place to stay if you are looking for affordable luxury in Dartmoor.

Brian and Sonia Meaden, parents of Dragon’s Den star Deborah Meaden, purchased this hotel back in 2011 and have led an extensive refurbishment programme to restore the hotel to its former glory and this is plain to be seen.

www.moorlandgardenhotel.co.uk

The 44 bedrooms of the hotel have all been modernised and individually designed with sumptuous fabrics and colourful wall coverings.

The suites at this hotel are the height of luxury with 4 poster beds, comfy sofas, walk in wardrobes and free standing baths.

We had the pleasure of staying in their ForgetMe-Not suite and forget it not we shall. The perfect honeymoon room with lots of space to relax and enjoy your stay with a furnished balcony to soak up the spectacular views of the gardens. We were excited to find waiting on the table a plate of the most heavenly homemade chocolate brownie cookies served with fresh raspberries of which we could not resist devouring before dinner.

www.moorlandgardenhotel.co.uk

Bruce Cole Signature dish?

Reconstructed Shepherd’s Pie. Favourite Food?

I love Italian charcuterie and cheese but my absolute favourite would be freshly caught fish straight from the sea.

Can’t live without Kitchen Gadget?

My mixer.

What is your first memory of cooking?

My grandmother started me baking at the age of eight years old, we baked cakes, cookies, tarts and flapjacks along with breads and basic pizzas using fresh ingredients.

You are originally from South Africa, what made you come to live and work in the UK? I decided to come over for a holiday and tour Europe for a year and never left. I fell in love with the food and lifestyle here and so decided to get a job and stay. I never looked back and although I miss the South African landscape I will only holiday there now.

How do menus differ here to South Africa?

They are not that different other than the chefs we love

ingredients that are available in South Africa. The wording is different and the local fish differ to what’s available here.

In your opinion what makes The Wildflower Restaurant at the Moorland Garden so special?

We have created a very relaxed, friendly and elegant place to eat and it has views of the manicured gardens and Dartmoor, the food is fresh, local and British. We pride ourselves on using local producers and produce. The kitchen is developing as the team develop and build, we have a fantastic hotel and it’s getting better and better and we are striving for the best all the time.

Can you tell us, to date what has been your proudest moment as a chef?

The past has brought me many pleasures of cooking and learning but I think my proudest moment was achieving a nomination in the Top 100 Restaurants in the World by Conde Nast Traveller in 2000 at the old Lacouronne Hotel in Franschoek, Western Cape in South Africa.

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“I decided to come over for a holiday and tour Europe for a year and never left. I fell in love with the food and lifestyle here.”

If you could choose anyone in the world who would be your top 5 dinner party guests?

Suzy Atkins, Daniel Hume, Hugh FearnleyWhittingstall, Peter Goffe-Wood and Michel Roux Senior.

What is your favourite ingredient to cook with and why?

I love fresh produce and I like to see what I can do with it to get the best from it. My absolute favourite is beef and the many ways that it can be prepared excites me.

What do you think makes someone a Kitchen Goddess?

Passion for food and produce. www.moorlandgardenhotel.co.uk

www.moorlandgardenhotel.co.uk

The Wildflower Restaurant is so beautifully decorated with soft comfy chairs and glass doors leading out onto a garden terrace for pre dinner drinks or al fresco dining. The smiling restaurant staff are in abundance here so you will experience a very personal amiable service. Award winning head chef Bruce Cole, although from South Africa has created a classic British menu which has already scooped two awards in the Taste of the West Awards this summer. He has added his own flair of flavours to traditional recipes and the results make for a subtle yet sublime fine-dining experience. So what did we decide to try out......

To Start Pan seared Dartmouth scallops Beetroot carpaccio, butternut, pancetta crisp and vermouth Main Dartmoor farmers aged beef fillet Confit shallot, wild mushrooms, homemade chips, buttered spinach and watercress, tomato and tarragon jus Dessert Chocolate pot Bourbon vanilla ice cream and tuille biscuit The scallops were superb; the beef cooked to perfection with the tastiest jus and the chocolate pot was the ultimate chocolate indulgence.

www.moorlandgardenhotel.co.uk

Afternoon tea is another experience the Moorland Garden Hotel has managed to perfect. Sitting in their picturesque garden enjoying a traditional cream tea will be a highlight of your stay.

Moorland Garden Hotel, from ÂŁ118 per room per night for two people sharing.

Moorland Garden Hotel, Yelverton, Near Plymouth, South Devon, PL20 6DA 01822 852 245 www.moorlandgardenhotel.co.uk

www.moorlandgardenhotel.co.uk

SPECIAL OFF

ER Moorland Gar den Hotel is offering a spec ial dinner, bed and breakfast rate of ÂŁ59 pe r person throug hout October , November an d December.

Contact Moorl and Garden Hotel for mor e details.

Dartmoor

foodie

treasures....

Ashburton Cookery School A real foodie trip to Dartmoor would have to include a day spent at The Ashburton Cookery School. As one of the UK’s top private, cookery schools you will find a range of inspirational cookery courses to choose from. You can also stay the night as they offer B&B accommodation for their students in one of their historic town houses or apartments.

One day courses start at £165 and weekend courses are £315.

Ashburton Cookery School, Old Exeter Road, Ashburton, Devon, TQ13 7LG www.ashburtoncookeryschool.co.uk

find our

top foodie

Dartmoor spots....

For more information on visiting Dartmoor contact: Dartmoor Partnership, Okehampton Business Centre, Unit 6, Higher Stockley Mead, Okehampton, EX20 1FJ. info@discoverdartmoor.com 01837 52200 www.dartmoor.co.uk

gadgets

we love....

Pyrex 4-in-1 Cook, store, freeze and reheat food with this stylish range of Pyrex dishes with smart functional lids. The lid features a steam valve, making the dish perfect for microwave cooking and reheating and as it is completely air and liquid tight you can store food for longer.

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ÂŁ7.99 www.johnlewis.com

Aerolatte Chef Aerolatte Chef the hand held mini electric whisk from Aerolatte is quite simply the handiest gadget to have in your kitchen. With variable speed you can use to whip up some cream for a frothy hot chocolate or make some homemade sauces and dressings. ÂŁ25.95 www.steamer.co.uk

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Triscale This compact and convenient digital scale from Joseph Joseph not only saves space but also allows multiple ingredients to be measured in the same bowl at the same time with its unique Add & Weigh function.

Weighs in gms, lbs, ozs, fl.ozs and mls. £30 www.josephjoseph.com

Tala Curry Measure With this clever Curry Measure from Tala you will be able to whip up a curry banquet in no time at all! The inside measuring lines guides you in creating 9 Indian recipes, including Chicken Jalfrezi, Tandoori Chicken, Dahl, Aloo Gobi, Pakora, Rice and Chapattis. £14.99 www.presentsformen.co.uk

Cinnamon Grater Who doesn’t love the smell of cinnamon wafting from the oven! With this unique cinnamon grater from Cinnamon Hill you can opt for fresh cinnamon with ease. Supplied with a beautifully shaped ceramic cup for storing the grater and fresh cinnamon sticks. www.cinnamonhill.com

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kitchen

goddess bookshelf....

Book of the Month Tapas Revolution

by Omar Allibhoy Omar has truly inspired us with his little black book so to speak of delicious Spanish recipes.

Omar’s mission is to get British people cooking Spanish food at home and we believe with this book in hand he will achieve his goal. Most of the recipes with the odd exception are simple to follow and therefore perfect for someone with no experience of cooking Spanish food. The entire book is authentically styled and photographed giving it a Spanish feel from cover to cover. The book is refreshingly grouped by ingredient instead of courses and encourages you to combine different dishes into the one meal in true tapas style.

Recipes we particularly loved included Costilla De Cerdo A La Cerveza (Beer-Braised Ribs),Fideua (Paella With Pasta), Tarta Asada de Queso Fresco Y Moras (Blackberry Cheesecake) and Churros Con Chocolate (Spanish Doughnuts with Chocolate).All of your Spanish summer holiday favourites can be found in this little gem including Totilla De Patatas (Spanish Omelette), Albondigas En Salsa (Meatballs) and Gambas Al Ajillo (Prawns with Garlic). And to wash it all down, Omar’s Special Sangria recipe.

Do something different this year and make Omar’s day......Cook Spanish!

Published by Ebury Press RRP £20

The Great British Farmhouse Cookbook

by Sarah Mayor

Pies & Tarts

by Stephane Reynaud

This gorgeous family farmhouse cookbook is the bible of soul-warming comfort food.

From within the organic yeoness of Yeo Valley Family Farm, Sarah Mayor shares some her favourite childhood recipes along with some classic farmhouse treats with her own contemporary twist. She also helps us to set up our very own Dairy at home with recipes for yogurt, cheese and butter. Other highlights for us include her amazing Spinach, Wild Garlic & Filo Pie and her creamy Deep-filled Nutmeg & Custard Tart.

As you flick through this palatable pie book

by Stephane Reynaud you will actually feel inches appearing on your waistline.

Crammed full of rustic pies and tarts oozing with mouth-watering fillings you will find it difficult to put it away. Stephane first helps you to master the art of pastry before introducing you to a wonderful array of filling combinations. One to try would be his Herb and Hazelnut Pie.

Published by Murdoch Books £20

Published by Quadrille Publishing £20

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Absolutely Foolproof Food for Family & Friends

by Rosemary Shrager We are struggling to put this book down as its jam packed with classic recipes that never seem to fail us. For those who cannot afford to join Rosemary on one of her cookery courses, this book is just for you. With an array of photo tutorials on basic techniques you will feel like she is overseeing you work in your own kitchen.

We love Rosemary’s Salt Cod Fish Cake recipe.

Published by Octopus Publishing Group £18.99

www.sophieconran.com

Sophie

Conran for Norfolk Kitchen

Double Oven Glove- Pink - £19

Apron- Large Pip Print Pink - £25

Shortbread Hearts

Apron- Large Pip Print Blue - ÂŁ25

www.sophieconran.com

Shortbread Hearts Serves: makes about 40 225g plain flour 75g corn flour 200g butter, straight from the fridge, cut into cubes 100g caster sugar 1 tsp vanilla extract A pinch of salt Extra sugar and flour for dusting

1. Preheat oven to 200C, 180C for a fan oven.

Recipe courtesy of Sophie Conran for Norfolk Kitchen

2. Cover a large baking sheet with baking parchment, cut to size. I use a little butter rubbed on to the sheet to get he parchment to stay in place.

3. Sift the flours together and put into a food processor with the butter, sugar, vanilla and salt. Blitz until it is well mixed and looks like breadcrumbs or begins to clump. Turn out onto the work surface and work into a ball. Divide into 4 and dust the work surface with a little flour. Roll out each piece of dough to a thickness of a ÂŁ coin or a little thinner.

Cut with a heart-shaped cookie cutter if you have one, or an upturned glass and place on the baking sheet. Place on the middle rung of the oven and bake for 10 minutes. Leave in the tin to cool and dust with caster sugar.

Butternut Squash Soup Serves: makes 4 150g onions, peeled and chopped 2 tbsp olive oil 25g butter 250g butternut squash, peeled and chopped 250g sweet potatoes, peeled and chopped 250g carrots, peeled and chopped 150g leeks, peeled and chopped 150g celery, cleaned and chopped 1 tsp ground cumin 1 litre chicken stock Salt and black pepper

1. Fry the onions in a large pan with the olive oil and the butter on a gentle heat. Cook until translucent, about 5 minutes then add the rest of the chopped vegetables and the cumin. Grind over some pepper and let the vegetables cook through for 20 minutes, stirring occasionally to make sure nothing burns or sticks to the pan.

3. Season to taste, heat through and serve with hot, buttered toast..

Recipe courtesy of Sophie Conran for Norfolk Kitchen

2. Add the stock and simmer for a further 15 minutes. Take off the heat and let cool, then liquidize, adding a little more water if needed.

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chefs we love

Placemat- Blue - £10 Single Oven Mitt Blue - £12.50 Placemat- Large Pip Print Blue - £10

Butternut Squash Soup

www.sophieconran.com

www.sophieconran.com

Apron- Pink - £32 Single Oven Mitt- Small Pip Print Pink - £12.50 Tea Towel - Pink - £12

Chicken and Mushroom Pie

Chicken and Mushroom Pie Serves: 8 little chicks or 4 old hens 1 small chicken, pre-roasted 1 liter good chicken stock 25 g butter 1 heaped tbsp plain flour 150 g baby button mushrooms cut in half 300 g puff pastry 1 egg beaten Salt and freshly ground black pepper

1. Preheat the oven to 200C, 180C for a fan oven

5. Spoon the chicken mixture into a pie dish.

2. Heat the stock to a simmer in a saucepan. In another large pan gently melt the butter, stir in the flour and let it bubble for a couple of minutes.

6. Brush the rim of the pie dish with the beaten egg, roll out the pastry, cover the pie, cut pastry to size and press to seal with a fork on the rim, putting aside any unused pastry. Cut a small steam hole in the middle.

3. Strain the stock into the butter and flour and give it a good whisk. Bubble until you have a thick-ish sauce, stir in the mushrooms and simmer for about an hour, stirring from time to time. Season to taste.

4. Separate the chicken meat form the bones and skin. Cut the meat into bite sized chunks. Remove the sauce from the heat and stir in the chicken chunks, bin the skin and bones.

7. Decorate the top with the unused pastry cut into shapes, then brush with more beaten egg. Bake in the oven for 30 minutes.

Serve with roast or fried potatoes and buttered carrots.

Recipe courtesy of Sophie Conran for Norfolk Kitchen

Lemon Tart Serves: 8 375g sweet shortcrust pastry flour for dusting 1 egg, whisked For the filling: 3 eggs The juice of 2 lemons 100g caster sugar 100ml double cream Icing sugar for dusting Double cream to serve

chefs we love

1. Preheat the oven to 200C, 180C for a fan oven.

2. Butter a 20 単 25cm tart tin with a removable bottom. Bring the pastry to room temperature. Roll out the pastry on a floured surface. Line the tart tin with the pastry but do not trim. Allow to sit for 10 minutes. Using a fork, prick the base of the pastry a few times. Brush the inside of the pastry case with the whisked egg. This is to stop the filling making the pastry soggy. Bake for 10 minutes then remove from the oven to cool. Turn the oven down to 180C, 160C for a fan oven.

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3. Whisk together the remaining egg, plus the other 3 eggs, the lemon juice, cream and sugar. Sieve the mixture into a jug, then pour into the pastry case and bake for 15 minutes. Remove from the oven and allow to cool in the tin.

Remove from the tin and dust with icing sugar.

Serve with cream.

Recipe courtesy of Sophie Conran for Norfolk Kitchen

Lemon Tart

Apron- White - £32 Tea Towel - Pink - £12

www.sophieconran.com

Black Mug Tree by Bloomingwille at House Envy This quirky mug tree is reminiscent of French bottle drying racks. With a vintage look and feel they make a great alternative to the traditional mug rack. ÂŁ56 www.house-envy.co.uk

competitions....

Win 1 of 5 Sets of Dossil™ Sinkie® This month we’ve teamed up with Dossil Sinkie® to offer you the chance of winning a set of their practical products for the home.

We have 5 sets to giveaway with each set comprising: Sinkie® Glass Mat, a nonslip silicone mat covered in a multitude of small protrusions that will hold your glasses and crystal securely in place whilst it dries.

Sinkie® Sink Liner, perfect for protecting the base of your sink from chips and scratches. Use under a washing up bowl or as a liner when preparing vegetables Dossil Sinkie® a flexible silicone sink strainer that sits over your plughole and helps prevent debris blocking your pipework and drains. The set includes a small one prefect for use in the kitchen and a slightly larger one for use in the shower. To help secure it in place whilst in use the Dossil Sinkie® has suction cups on its underside.

More information on Dossil Sinkie® can be found at www.dossil.com To enter this competition click here

Win 1 of 2 Cases of McGuigan Wine As winter approaches and the nights draw in, Australian wine producer, McGuigan Wines is giving two lucky winners the chance to each win a delicious case of wine worth £60. Each winner will receive 3 bottles of McGuigan Reserve Chardonnay and 3 bottles of McGuigan Reserve Shiraz.

The fresh tropical flavours of the Chardonnay are the perfect partner for poultry dishes, creamy pasta or risotto, while the rich and silky Shiraz is great with roast beef, stews and winter warming pies or perfect as a warming glass in front of the fire.

For more on food and wine matching with advice from John Torode visit www.mcguiganwines.co.uk To enter this competition click here

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competitions

Ebba Linen Hold-All This incredibly versatile Linen bag will hold everything and anything. Ideal to fill with vegetables and hang in the kitchen. Made from thick rustic linen with an adjustable tie handle.

ÂŁ38.00 www.rowenandwren.co.uk