Colours of Spice Magazine by Le Creuset UK

Spring /Summer 2017

A FEAST FOR THE SENSES

SABRINA GHAYOUR – A TASTE OF PERSIA

EAST MEETS WEST

SABRINA’S STORE CUPBOARD STAPLES

THE SPICE REVOLUTION

20 CHAI SOCIETY 22 GOURMET TRAVELLER 24 SEASONAL GIFTING 28 HEAVENLY HERBS 30 GREENS ARE THE NEW BLACK 31

SPACE TO GROW

32 SABRINA'S KITCHEN KIT 33 NATURE’S PHARMACY 34 HAPPY, HEALTHY COOKING 36 SEASON OF HERBS 42 SOCIAL CLUB 44 TAMING THE FLAME 46 A LIFE OF SPICE 47 COMPETITION

spice

your cooking alive. Many people find some seasonings confusing and associate them with complex, hot recipes, beyond their capabilities. Not anymore. Le Creuset has teamed up with British-Iranian chef Sabrina Ghayour, bestselling author of cookbooks Persiana and Sirocco, to create simple dishes

bursting with the eastern flavours of saffron, turmeric, cumin and an abundance of fresh he enduring appeal of the East is as intriguing as it is enchanting. The heat and heritage of the old trading posts will take

you on a voyage of culinary adventure to spice up your life. Open any jar of spice or herbs and the fragrant

aromas whisk you off to exotic marketplaces, where your tastebuds lead you to towering blends, displayed to artistic perfection. The heady mix of spice and sunshine is sensory-rich and totally intoxicating. Discover the colour of spice, opulent aromas and unlock its secret powers to boost flavour, health and happiness. Spice and herbs are to be embraced and not to be feared. A delicate balance of flavour can bring

herbs all served in the Spring/Summer 2017 Colours of Spice collection. It includes the new Le Creuset green – Rosemary – a vibrant shade that is set to influence your fashion and home décor this year. Be bold with your flavours and style by introducing an eastern vibrancy to your cooking and kitchen. In this issue you can shop the new shades and cookware shapes, learn about the health benefits of herbs, spices and cooking with Le Creuset. We help you create your own kitchen garden regardless of space and discover the latest food trend which is as good for you as it is the planet. The focus is on health, happiness and a little heat.

FROM THE TOP: Stoneware Set of 3 Dip

Bowls, £36/ €46; Stoneware Condiment Pot

in Satin Black, £22/ €32; Signature Cast Iron

20cm Round Casserole in Rosemary, £159/

€200; Cast Iron 27cm Tagine in Almond,

£190/ €240; Signature Cast Iron 24cm

Round Casserole in Volcanic, £199/ €250;

Stoneware Petite Casserole in Volcanic,

£19/ €28; Cast Iron 24cm Balti Dish in Satin

Black, £129/ €160; Salt and Pepper Mills in

Rosemary, £28/ €38 each; Stoneware Garlic

Keeper in Almond, £24/ €34

othing can prepare you for the frantic energy found in the cities of the eastern world. Whether you are travelling to Marrakech, Calcutta, Tehran, Beijing or Hanoi, the cacophony in the marketplace is a sensory explosion.

A FEAST FOR THE

senses

The gauge on everything has been turned up to the max â&#x20AC;&#x201C; the temperature, the noise, the colour, the aromas â&#x20AC;&#x201C; even the number of people that can be crammed into a space. These are places that thrive on a magical mayhem, fuelled by sweet treats and aromatic dishes.

BELOW: Stoneware Condiment Pot

in Satin Black, £22/ €32

ood is a central part of life, sharing a feast is an everyday occurrence whether it be with friends or family. The cooking

is vibrant, full of flavour, and uses a bold blend of spices and ingredients. The recipes are rooted in tradition and geography – each

region defined by its seasonings, landscape and passions. It is the colour and dynamism found in countries synonymous with spice that has inspired the Le Creuset Colours of Spice collection. The striking palette of Volcanic, Satin Black, Rosemary and Almond evokes some of our favourite spice colours from turmeric to black pepper, from cardamom to ginger and showcases the boldness of your cooking inside and out. Be bold and mix the shades up as nature intended or adapt to suit your style and individuality. BELOW: Stoneware Set of 3 Dip Bowls in

Cerise, Volcanic and Almond, £36/ €46

6 6

The striking palette of Volcanic, Satin Black, Rosemary and Almond evokes some of our favourite spice colours...

CLOCKWISE FROM TOP LEFT: Spice Grinder in Black, £18/ €25; Stoneware Stackable Ramekin in Cerise and Volcanic, £10/ €14 each;

Toughened Non-Stick 26cm Stir-fry Pan, £139/ €180; Cast Iron 27cm Tagine in Volcanic, £190/ €240; Toughened Non-Stick 32cm Wok, £149/ €190; Signature Cast Iron 24cm Round Casserole in Satin Black, £199/ €250; Signature Cast Iron 20cm Round Casserole in Volcanic, £159/ €200

persia ritish-Iranian chef and author, Sabrina Ghayour has cut a culinary groove creating Middle Eastern magic. She expertly balances spice to bring a delicate and opulent flavour to simple dishes. It is her mission to demystify Persian cuisine and introduce new flavours with a smattering of rose harissa, turmeric and preserved lemons.

You can use a large amount of spice and yet it doesn’t taste spicy. I use a clever combination of spices - sometimes subtle, sometimes aggressive, but always balanced

“

”

ersiana – in case you are not one of the 150,000 people who bought a copy – is Sabrina’s collection of Middle Eastern inspired recipes published in 2014. Last year she brought out its little sister, Sirocco, and has developed a collection of seasonal recipes exclusively for Le Creuset, full of Eastern flavour but using Western ingredients and cooking techniques. A self-taught chef, she is passionate about her culture and its cuisine but she wasn’t exactly hanging off her grandmother’s apron strings. “I grew up in a house where nobody cooked,” Sabrina says. “Dinner was heavily based around the few dishes my grandmother learned after the revolution in 1979 when we arrived in London as refugees. We ate out at other peoples’ houses or bought in convenience foods. Aged five, I was obsessed with watching TV cookery shows, so grew up watching Ken Hom and Madhur Jaffrey. My mum wasn’t allowed to mess about in the kitchen as a child but she always encouraged me to play around. She was a real force even though she couldn’t cook… and still can’t!” she whispers conspiratorially. “Iranian women are generally great cooks. My family are the exception to the rule. My grandparents loved to entertain, but my grandmother was more interested in the glamour of a party than the food. In fact, I suspect she would be quite shocked that cooking is my profession.” In her teens, Sabrina took responsibility for feeding the family.

She cooked all the meals and loved it. “In my early twenties I craved Persian food. We weren’t eating enough of it at home and I was tired of waiting for benevolent aunties to drop stews round. So I taught myself. “At the time there weren’t any Persian cookery books that weren’t written in Persian. It was a few years later when I managed to find some very expensive titles from America that cost £50-£60 each. I shipped them over, one at a time, when I could afford it. “I now own about 2,000 cookbooks. They are the loves of my life. I have only ever really cooked out of 10-15 of them. I read them from cover to cover, absorb all the information and draw my own inspiration, that is enough for me.” Like all great cooks, she loves a good pan and when a friend introduced her to Le Creuset, she was finally able to achieve the results she wanted without killing her cookware. “I remember seeing a piece at a friend’s house. It was big and colourful and the bright orange Volcanic colour grabbed me. I have always cooked at home on manky electric hobs, so Le Creuset enabled me to conduct and achieve a level of heat that I cannot do with a lesser pan. Once you start making them in pretty colours it appeals to the girlie side of me. “I am obsessed with Toughened Non-Stick. For me it is a great, sturdy pan that doesn’t change structure and always performs. Plus, if I crust lots of honey-based sauces to it, I know it will clean in milliseconds. If you are cooking on a serious level, you can buy six cheap pans that will last you two years.

You end up spending double the price of a decent Le Creuset pan, which is crazy” Having lost her job in marketing, Sabrina had to make ends meet so started hosting supper clubs in the living room of her London flat. “When I became a chef six years ago I started doing pan-Asian, Spanish and modern European supper clubs. In truth, I didn’t really think people would like Persian food. I feared that I would be really offended if they didn’t like it,” she confesses. “Eventually I realised that no one really cared if I can make a great Malaysian curry, it is Persian and Middle Eastern food that

they wanted. I honed it in and, more importantly, learned what I could get away with simplifying.” She may have reclaimed her living room, but after the success of Persiana and Sirocco, Sabrina is busier than ever, making regular TV appearances, running cookery classes, working on future books and marketing brand Sabrina. Her down-toearth, engaging approach has won her an army of social media followers. “My goal is to give people confidence in the kitchen. When I teach an auditorium of people, I ask them what one word best describes Middle Eastern cuisine? The answer is always spice.

“Sometimes you can use a large amount of spice and yet it doesn’t taste spicy. I use a clever combination of spices – sometimes subtle, sometimes aggressive, but always balanced. Where there is aggression there has to be heat. Where there’s heat there has to be sweet and where there is sweet there has to be a little acid. When it tastes right, I love it.” Her best advice, whether you are a novice in the kitchen or an accomplished home cook? “Don’t feel governed by culinary teachings of any country, ingredient or recipe. The best recipes, apart from baking, you can always deviate from because they are just a guideline. It’s always OK to do things differently.”

east meets

west Embark on a culinary adventure with a fusion of delicate Eastern spices and seasonal Western ingredients. Le Creuset has teamed up with chef Sabrina Ghayour to create a collection of recipes full of colour and vibrancy, cooked to one-pot perfection in Le Creusetâ&#x20AC;&#x2122;s range of casseroles, tagines and woks. Whether youâ&#x20AC;&#x2122;re preparing an everyday meal or special feast, pack your dishes with bags of exotic flavours and discover the beauty and simplicity of cooking with spice.

vegetable, pistachio and black pepper curry This bold and unique combination of ingredients makes the perfect dish to please everyone from vegetarians to meat-eaters alike. With plenty of flavour, the sauce is rich and creamy, without being overpowering, and you can add your own favourite vegetable combination to the dish.

PREPARATION TIME: 30 MINUTES COOKING TIME: APPROX 45 MINUTES SERVES: 4-6 LE CREUSET CAST IRON 24CM SIGNATURE ROUND CASSEROLE INGREDIENTS 500G PEELED BUTTERNUT SQUASH, CUT INTO 2.5CM THICK X 5 CM LONG CHUNKS 150G BABY CORN 300G TENDERSTEM BROCCOLI, THICKER STEMS HALVED LENGTHWAYS 2 MEDIUM-SIZED ONIONS, ROUGHLY CHOPPED 100G WHOLE PISTACHIOS 50G FRESH CORIANDER, INCLUDING STALKS 6 GREEN CARDAMOM PODS, CRUSHED AND BLACK SEEDS RETAINED, HUSKS DISCARDED 2 LONG RED CHILLIES 7.5CM OF FRESH GINGER, PEELED AND ROUGHLY CHOPPED 5 FAT GARLIC CLOVES, PEELED 2 TABLESPOONS OF COARSE BLACK PEPPER MALDON SEA SALT VEGETABLE OIL

METHOD

1. Add the vegetable oil to the casserole, just enough to coat the base, and heat gently over a low to medium heat. 2. In a blender, blitz the coriander, cardamom seeds, chillies, ginger, garlic and pistachios together with enough water to generously cover them all and blend until the mixture is evenly green and smooth. 3. Gently fry the onions in the casserole until softened and slightly golden. Add the butternut squash and stir-fry for a minute before adding the black pepper. Pour in the pistachio curry paste and stir, then add enough room-temperature water into the pan to just about cover the ingredients. Season generously with salt to taste. Reduce the heat to low and cook for a further 20 minutes. 4. Check and adjust seasoning, if desired, then add the baby corn and broccoli and stir carefully. Cook for a further 10-12 minutes or until the corn and broccoli are cooked to your liking. 5. Serve with rice, naan or flatbread.

Cook’s Notes • Chicken breast chunks, seafood or paneer chunks also make great proteins to add to this dish.

rare seared sirloin steak slivers WITH FETA, CHARRED LETTUCE AND CHARRED CUCUMBER Although essentially a salad, this dish has great flavour and texture making it so much more than just a salad. Juicy steak slivers mingled with charred cucumber, lettuce halves and salty feta, make this dish an indulgent yet virtuous pleasure to eat. The dressing finishes the dish off beautifully with a little chilli kick. You can also make wonderful sandwiches using toasted pitta bread or warmed baguettes. PREPARATION TIME: 35 MINUTES COOKING TIME: APPROX 5 MINUTES SERVES: 4 LE CREUSET TOUGHENED NON-STICK 35CM RIBBED RECTANGULAR GRILL INGREDIENTS 600G-800G SIRLOIN STEAK 2 TEASPOONS OF COARSE BLACK PEPPER 2 TABLESPOONS OF ROSE HARISSA

METHOD

1. Marinate the steak with the black pepper, harissa and a little olive oil and

massage into the meat.

2. Brush the cucumber and lettuce pieces with olive oil. 3. Pre-heat the grill on a low to medium heat. Test the temperature of the pan – see

Cook’s Notes – and, when hot enough, add the cucumber and lettuce for a minute

or so until they begin to char. The lettuce will take less time as it is more delicate

and needs only to be charred on the cut side. Once done, remove from the pan and

50G FRESH ROCKET LEAVES

set aside.

200G FETA CHEESE, CRUMBLED

4. Remove the steak from the marinade and pat dry with kitchen paper. Test the

1 WHOLE CUCUMBER, QUARTERED LENGTHWAYS, CUT INTO 7.5CM FINGERS 4 GEM LETTUCE HEARTS, HALVED MALDON SEA SALT AND BLACK PEPPER TO TASTE FOR THE DRESSING (BLITZ ALL THE INGREDIENTS BELOW TOGETHER WITH A HAND/STICK BLENDER) 2 TEASPOONS OF TOASTED SESAME OIL

temperature of the grill again and, if hot enough, begin searing the steak.

5. Sear the steak on both sides for about 2-3 minutes on each, or more if you wish

to cook for longer. Remove from the grill and allow to rest so the juices flow back

through the meat to ensure it stays moist and juicy.

6. Once the meat has rested for at least 5 minutes, thinly slice the steak into slivers

and arrange on a warmed platter along with the charred cucumber, lettuce halves, rocket and crumbled feta. Lastly, drizzle over the dressing and serve immediately.

1 TABLESPOON OF OLIVE OIL ½ PACKET OF FRESH CORIANDER ½ PACKET OF FRESH MINT, LEAVES PICKED 1 TEASPOON OF CHILLI FLAKES 1 TABLESPOON OF BROWN SUGAR 1 TABLESPOON OF RICE VINEGAR 1 TABLESPOON OF COLD WATER

Cook’s Notes • To check if the grill is hot enough, add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough to use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. • Do not heat the empty grill for more than two minutes to avoid overheating. • The recipe works equally well with chargrilled chicken breasts or pork escalopes.

sticky chilli chicken WITH TOASTED SESAME SEEDS AND SPRING ONIONS This is the dish I like to make when I am craving a takeaway. It’s simple to prepare, tastes great and makes the perfect midweek meal in minutes. The flavour is brought together using simple, cupboard ingredients and the garnishes give it a final flourish of texture and taste. The sweet and spicy glaze is completely moreish.

PREPARATION TIME: 10 MINUTES COOKING TIME: APPROX 10 MINUTES SERVES: 4 LE CREUSET TOUGHENED NON-STICK 32CM WOK INGREDIENTS 600G CHICKEN BREAST, CUT WIDTHWAYS INTO 1CM THICK STRIPS, THEN LENGTHWAYS INTO TWO STRIPS 1 LEVEL TEASPOON OF CINNAMON 2-3 TABLESPOONS OF ROSE HARISSA, A BLEND OF CHILLI PEPPERS AND SPICES 4 TABLESPOONS OF CLEAR HONEY (OR MORE, IF DESIRED) 4 WHOLE SPRING ONIONS, THINLY SLICED INCLUDING GREEN PART 15G FRESH CORIANDER, ROUGHLY CHOPPED 2 TEASPOONS OF SESAME SEEDS,

METHOD

Cook’s Notes

1 TEASPOON OF NIGELLA SEEDS

1. Add enough vegetable oil to coat the inside of the wok generously and

• You can also use pork,

VEGETABLE OIL FOR FRYING

heat on a low to medium heat. Once hot, add the chicken strips and stir-fry,

prawns and even tofu as a

SALT AND PEPPER TO TASTE

browning the edges quickly. Remove and drain the excess oil from the

substitute to chicken. Great

chicken on a plate lined with two sheets of kitchen roll. Do not fully cook the

served with rice or noodles.

LIGHTLY DRY-TOASTED IN A PAN

chicken as it will still need to be cooked with the glaze shortly. 2. Empty any remaining oil from the wok, add the chicken back in along with the harissa, cinnamon, honey and a generous amount of salt and pepper and stir-fry well until the chicken is evenly coated in the mixture. Adjust honey, harissa and seasoning quantities, as desired. 3. Serve scattered with sesame and Nigella seeds, coriander and spring onions.

spiced rhubarb cake WITH CINNAMON CREAM This gently spiced cake is studded with sharp bursts of melting rhubarb which helps cut through the traditional sweetness of the sponge. The cinnamon cream is the perfect pairing with this cake and makes it a great and impressive dessert or simply an indulgent afternoon treat. PREPARATION TIME: 20 MINUTES COOKING TIME: 45-55 MINUTES SERVES: 8-10

INGREDIENTS

METHOD

400G RHUBARB, ENDS TRIMMED AND CUT

Pre-heat the oven to 170°C/Fan160°C/Gas Mark 3

THINLY INTO ½CM THICK SLICES

1. Butter a Le Creuset Stoneware 26cm Heritage Rectangular dish.

225G CASTER SUGAR, PLUS 2 HEAPED TABLESPOONS EXTRA 225G SELF-RAISING FLOUR

LE CREUSET

2 TEASPOONS OF GROUND CINNAMON, PLUS

STONEWARE

1 HEAPED TEASPOON EXTRA

26CM HERITAGE

2 TEASPOONS OF GROUND GINGER

RECTANGULAR DISH

150G SALTED BUTTER, MELTED 3 LARGE EGGS 2 TEASPOONS OF VANILLA BEAN PASTE 50G FLAKED ALMONDS FOR THE CREAM 300 ML DOUBLE CREAM 3-4 TABLESPOONS ICING SUGAR (DEPENDING ON YOUR PREFERENCE) 1 HEAPED TEASPOON OF GROUND CINNAMON 1 TEASPOON OF VANILLA BEAN PASTE

Cook’s Note • You can substitute the almonds with a scattering of pine nuts and if desired, stir a generous handful of pine nuts into the cake batter before baking.

2. Put the rhubarb slices into a mixing bowl with 2 heaped tablespoons of caster sugar and 1 heaped teaspoon of ground cinnamon, mix well and set aside. 3. In a large mixing bowl, beat the eggs, sugar, vanilla paste, cinnamon and ginger together until evenly combined. Add the flour and mix well before finally adding the rhubarb pieces and giving everything a thoroughly good mix to make sure all the ingredients are evenly combined. 4. Pour the cake mix into the dish and smooth over the top to make sure the batter is evenly distributed and the surface is flat before scattering all the flaked almonds liberally over the top. Then place in the oven and bake for 45- 55 minutes or until golden on top and a skewer/knife inserted into the centre comes out clean. 5. In a mixing bowl, whisk the double cream with the cinnamon, icing sugar and vanilla paste using either an electric whisk or hand-whisk until the mix is relatively stiff but still light and not overly dense. 6. Remove the cake from the oven and allow to cool. Serve with a generous dollop of cinnamon cream.

SABRINA’S STORE CUPBOARD

staples • WHOLE SPICES

I am often asked what my must-have store cupboard ingredients are, and whilst some of them are well-known, others are more unusual. Here’s how to get the best from them..

• SPICE BLENDS

Some of my favourite whole spices

Ras el Hanout (a Moroccan blend) and baharat

are cumin seeds, coriander seeds, green

(Lebanese) are two of my favourites. I love using

cardamom and black cardamom. Toasting whole spices in a pan and grinding them down into a powder is the best way to maximise their flavour.

them to flavour red meats and sweet vegetables such as carrots, butternut squash and sweet potatoes – all of which can hold spice so well.

• SAFFRON Saffron enhances mayonnaise, sauces and marinades and gives life and colour to rice dishes, both in the water absorption method (as with paellas and risottos) and in the aromatic steaming method (Persian rice dishes and biryanis). It is also great in tomato sauces and used with seafood and poultry. Although expensive a little can transform a dish.

• HARISSA A blend of different chilli peppers and spices, harissa plays a key role in North African cuisine. I use it in salad dressings, yoghurt, sauces, mayonnaise, stews, soups, pasta sauces and stir-fries to give them some pep. Beware: a little goes a long way.

• PICKLED CHILLIES An all-time favourite for the sheer convenience factor alone. I use them in salads, sandwiches, dips, marinades, pastas, rice, noodles, stir-fries and sauces, or serve with meat, poultry, fish, vegetables or grilled halloumi. I cannot live without them.

• SUMAC Sumac is a red berry that is dried and ground into a powder. Iranians use it to season grilled meats (usually lamb) because the aromatic, citrus flavour of the granules cuts through fat beautifully. It’s great with fish instead of lemon juice, but works particularly well in salads, breads and on vegetable dishes.

• PRESERVED LEMONS These wonderful lemons are packed in salt or

• ZA’ATAR A herb mix, za’atar is made with thyme and toasted sesame seeds. Variations include sumac, oregano, marjoram and cumin. Incredibly versatile, it is perfect sprinkled on salads, sandwiches and cheese or made into a paste with oil and used to marinate meat,

brine and preserved to perfection. Ready to use in marinades, stews, salads, sandwiches or as a garnish or seasoning, they give everything an instant perkiness and a sharp-and-salty flavour.

poultry, seafood and vegetables. It also bakes beautifully into breads.

* All ingredients mentioned are widely available at major UK supermarkets

as a nation oF Food lovers, we are eager to disCover new Flavours, dishes and ProduCts – KeePing an oPen mind (and invariably an oPen mouth). in 1811, the east india trading ComPany brought sPiCes to britain. more than 200 years later, many talented PeoPle in the uK have disCovered they Can do something sPeCial and unique with sPiCe.

THE

spice REVOLUTION sPiCe KitChen is a Birmingham-based artisanal spice company run

by mother and son team Sanjay and Shashi Aggarwal. They specialise

in freshly-ground spice blends and sell them in beautifully designed tins and packets. The traditional spice tin contains seven

compartments for easy access to the myriad of spices you will need

to create perfectly blended dishes.

Shashi was born in Kenya, grew up in India and has

lived in the UK for over 30 years. The business started over the family kitchen table four years ago and is centered around Shashi’s expertise with spices.

Using the freshest ingredients from around the

world, they hand-blend, hand-roast and hand-grind to authentic recipes. Although they specialise in Indian, African and Moroccan spices, you will also find

Chinese, Mexican, Jerk and Baharat mixes. You can’t go wrong with their award-winning Garam Masala blend. For more information, go to www.spicekitchenuk.com

mother and son team sanjay and shashi aggarwal

darjeeling express darjeeling eXPress is

the critically-acclaimed supper club started by

Asma Khan. After moving

to Cambridge in 1991, two

years later Asma followed

her passion for food,

returning to her ancestral kitchens to learn four

generations of family

recipes. What makes Asma

SEEDLIP seedliP is the world’s first distilled non-alcohol spirit – and it has started a revolution. The brainchild of Ben Branson, whose family have been farming in Lincolnshire since the 17th century, he set

out to discover what to drink if you’re not drinking alcohol. During

his research, he stumbled across The Art of Distillation, published in 1651 by English physician John French. It documented how

apothecaries copper-distilled herbal remedies. Thinking he may

be onto something, he bought a copper still and set to work in his

special is that she is from

Indian royalty – Mughali and Newari – but having

asma Khan

grown up in Calcutta (albeit in a fortress) she cooks a mix of

street food like papri chaat and royal dishes like lamb dum

biryani – taking you on a journey from Calcutta in the east of India to Hyderabad in the south.

In 2012, the Darjeeling Express supper club launched in

Asma’s London home. Word spread about her cooking which she

describes as “old-fashioned food that you don’t get unless you know an Indian family”. She took up residency in the Sun & 13 Cantons in Soho where restaurant critic Fay Maschler raved

kitchen.

about her cooking. Now you can find Asma’s Darjeeling Express

botanicals, including lemon peel, cardamom and cascarilla tree –

information, go to www.darjeeling-express.com

After a period of trial and error, Ben settled on a blend of six

individually distilled, then blended together to produce Seedlip

supper clubs in various locations across London. For more

Spice 94. Launched in 2015, it has become something of a sensation. A grown up, non-alcoholic, sugar-free

spirit with no artificial flavours which you can drink like

gin with tonic over ice with a twist of pink grapefruit or in cocktails. Last year, Garden 108

– a refreshing blend of hay, peas, spearmint, rosemary

and thyme – joined the party. Best served with elderflower tonic or bitter lemon over ice.

For more information, go to www.seedlipdrinks.com the sPiCe Club is Manchester’s best underground dining experience run by mother and daughter team Anita and Monica Sawney. Through their pop-up dining events and cookery school, The Spice Club showcases what home-style Indian food is really about… fresh ingredients, home-made spice blends and family recipes cooked and seasoned with a generous portion of love and history. For more information, go to www.spiceclubuk.com

chai SOCIETY

n celebration of the 70th anniversary of

india’s independence and a year-long programme of events highlighting the

vibrant cultural ties this nation shares with the uK, why not host a traditional afternoon tea with an international and exotic blend

of spice. Serve up a selection of sweet and savoury treats that will fire up your taste buds and serve on a table full of colour. Le Creuset Toughened Non-Stick Bakeware provides you with all the shapes you need to create a wide range of cakes, breads and biscuits. Whether you are creating an elaborate selection of dishes or a simple sweet snack, serve your spiced delicacies with a hot cup of chai tea and be transported to a tea room in Mumbai.

To make your own, boil 540ml of water in a saucepan with 4 cracked cardamom pods, 1 star anise, 1 cinnamon stick and 4-5 black teabags or 4 tablespoons of loose tea for 3-5 minutes until black. Strain and add 4 tablespoons of sugar, then add 1 pint/475ml of milk and stir until hot. Serves 4 cups. An elegant and exotic east meets west occasion. Chai recipe courtesy of @spicyperspectiv

spice biscuits LE CREUSET TOUGHENED NON-STICK BAKEWARE 31 CM RECTANGULAR BAKING SHEET COOKING TIME: 10 MINUTES MAKES 35 BISCUITS INGREDIENTS

TOPPING

400G CAKE FLOUR (SEE COOK’S NOTES)

50G GRANULATED SUGAR

2 TEASPOONS CREAM OF TARTAR

2 TEASPOONS CINNAMON

1 TEASPOON BICARBONATE OF SODA

1 TEASPOON GROUND NUTMEG

½ TEASPOON SALT

5 TABLESPOONS RAINBOW SUGAR (SEE

160G GRANULATED SUGAR

COOK’S NOTES)

250G BUTTER, ROOM TEMPERATURE 1 EGG METHOD

1. Sift the flour, cream of tartar, bicarbonate of soda, salt and sugar together. 2. Rub in the butter, then add the egg and bring together to form a dough. Rest in the fridge for 30 minutes. 3. Measure 1 tablespoon pieces of dough and roll them into balls. Place the balls of cookie dough on a Le Creuset Rectangular Baking Sheet and flatten them slightly. 4. Mix the granulated sugar and the spices. Sprinkle the spiced sugar on top of the biscuits and then top with a little rainbow sugar. 5. Bake at 180°C/160°C fan/Gas Mark 4 for 10 minutes or until golden brown. 6. Allow to cool before serving. Cook’s Notes • Cake flour is a specialist flour, ground finely for baking. Alternatively, plain flour can be used in its place. • Rainbow sugar is available from specialist baking suppliers. Alternatively, substitute your own choice of decoration.

embark on a gastronomic grand tour with the le Creuset Cuisines of the world collection. be inspired to create bold and fragrant dishes using authentic cookware with all the beneﬁts of modern materials and design innovation.

G OU RME T T R A V E L L E R Clockwise from top left, inside the trunk TOUGHENED NON-STICK PAELLA PAN, £125 / €155 The Toughened Non-Stick 32cm Paella Pan has a wide flat base that spreads heat evenly and allows food to cook in one layer making it perfect for creating authentic paella or delicately spiced Persian rice dishes. This generously-sized pan can also be used on the hob for shallow frying or sautéing. SPICE GRINDER, BLACK, £18 / €25 Elevate the flavour of your food by grinding aromatic herbs and spices. Available in 3 colours, Black, Cerise and Volcanic.

STONEWARE PESTLE AND MORTAR, £36 / €46 Maximise the flavour in your cooking by crushing herbs and spices with an invaluable Stoneware Pestle and Mortar. The generous capacity, unglazed interior and pestle tip are designed for easy use and maximum efficiency. 27CM TAGINE, VOLCANIC, £190 / €240 Designed for slow cooking with only a small amount of liquid, the cast iron base evenly distributes heat and can be used on any heat source, including induction, or on its own as a baking dish in the oven. The traditional Stoneware 'Coolie' lid circulates steam producing succulent and flavourful dishes. Traditional Moroccan

tagines typically include a combination of braised meat (often lamb, beef or chicken), fruits, root vegetables and fragrant spices like cinnamon, saffron and ginger. STONEWARE RICE BOWLS, SET OF 3, £36 / €46 Perfect for serving portions of rice, condiments and small dishes, this boxed set of bowls – in Volcanic, Almond and Cerise – features a smooth interior glaze and the distinctive Le Creuset branding. CAST IRON 24CM BALTI DISH, SATIN BLACK, £129 / €160 Similar to Indian curries, Balti dishes typically

include marinated meats, vegetables and spices.

The food is cooked and served in this wok-like bowl, then shared among the table with naan,

a flat bread similar to pita. And because it’s

crafted of durable cast iron, the bowl cooks

food evenly and retains heat longer. Available in

two sizes 20cm or 24cm in Satin Black or Cerise. STONEWARE CONDIMENT POT WITH SPOON, SATIN BLACK, £22 / €32 Perfect for serving a selection of dips and condiments while adding a splash of colour to the table, each piece is easy to clean and scratch resistant. The practical lid keeps food fresh and allows easy storage in the fridge.

From left, in front of the trunk SPICE GRINDER, VOLCANIC, £18/ €25 The perfect solution to grinding herbs and spices. Crushing dried whole herbs and spices releases the full aroma to create real depth of flavour in your cooking. Featuring a CrushGrind® mechanism the Le Creuset Spice Grinder will not corrode, providing long-lasting performance. Available in three colours, Black Cerise and Volcanic. 27CM TAGINE, ALMOND, £190 / €240

Inspired by the slow-cooked, heavily seasoned cuisines of North Africa, the Le Creuset Tagine has a distinctive cone-shaped stoneware lid and cast iron base, the perfect material to retain heat and distribute it evenly on a very low heat setting. Available in a range of stylish colours, the Tagine is perfect for serving food hot from the oven to the table. TOUGHENED NON-STICK 32CM WOK, £149 / €190 Ideal for healthy stir-frying of meat, fish and vegetables, the deep, curved side walls allow the food to be moved around the pan to cook

quickly retaining flavour, colour and nutrients. The Wok is also perfect for deep-frying and tempura cooking. Also available in size 28cm, £139 / €180. Complementary 28cm and 32cm heat-resistant glass lids also available to buy separately.

Clockwise from top left, in the trunk CAST IRON WOK, VOLCANIC, £190/ €240 Cast iron is the authentic material for wok cooking and this one is perfect to quickly stir fry meat, fish and vegetables in the base and push them up onto the sloping sides where they will keep warm thanks to cast iron’s superior heat retention. The easy clean, durable satin black enamelled surface is totally hygienic, doesn’t need seasoning, and will not wear off. Best of all it develops a patina enhancing the easy release properties over time. The wok comes with a tempered glass lid to lock in moisture when steaming vegetables. TOUGHENED NON-STICK 24CM CRÊPE PAN, £89 / €115 The perfect shape for creating delicious sweet or savoury pancakes, crêpes, flatbreads and rostis that brown evenly and release effortlessly. It has a

toughened body and strong, reinforced non-stick surface creating a durable and long-lasting pan that can be used on any heat source. Larger size also available, 28cm £109 / €132. STONEWARE DIP BOWLS. SET OF 3 £36 / €46 Ideal for serving soy sauce, sweet chilli sauce or mixed nuts, our set of three mixed colour dip bowls come in vibrant Cerise, Volcanic and neutral Almond. With a full-colour interior, each shade can be used for a different sauce, ensuring easy distinction and a perfect portion size every time. TOUGHENED NON-STICK 26CM STIR-FRY PAN, £139 / €180 With deep curved sides, the Stir-fry Pan is ideal for tempura, stir-frying, noodle soups or for making tasty one-pan recipes such as chilli or curry. It has a tough non-stick surface inside and out, creating a durable and long-lasting pan that can be used on any heat source. Larger size also available, 30cm £149 / €190. Complementary 26cm and 30cm heat-resistant glass lids also available to buy separately.

STONEWARE TAPAS DISH, £20 / €30 Stoneware tapas dishes are perfect for serving a wide variety of hot or cold appetizers and snacks in the traditional Spanish tapas style. From stuffed olives, fried calamari and patatas bravas or simply for dipping fresh, crusty bread in olive oil and balsamic vinegar. ZEN KETTLE, £49 / €62 The unique Asian-inspired shape of the Zen kettle will add some flair to any kitchen. Made from sturdy carbon steel and finished in vibrant, porcelain enamel, this stove-top kettle combines craftsmanship with style. Move the handle into an upright position for easy, safe lifting and pouring. Suitable for all heat sources. STONEWARE CONDIMENT POT WITH SPOON, VOLCANIC, £22 / €32 Ideal for serving spices, pickles and sauces at the table. Each condiment pot comes with a matching stoneware spoon, and the impermeable glazed enamel resists stains and scratches. The lid keeps food fresh and allows easy storage in the fridge.

3-Ply stainless steel set oF 3 sauCePans £310/ €385

double oven glove almond £23/ €33 set oF 4 ChamPagne Flutes £49/ €62

ProFessional siliCone basting brush and medium sPatula £13/ €18 eaCh

THE

L LOI SVT E be insPired by statement PieCes From le Creuset to Find the PerFeCt wedding Present For the haPPy CouPle to enjoy a liFetime oF Fabulous Food memories.

stoneware ClassiC teaPot almond £39/ €49

salt and PePPer mills almond £28/ €38 eaCh

ProFessional stainless steel sPoon £25/ €35 eaCh

stoneware CaFetiere satin blaCK £55/ €69 eaCh

set oF 4 ChamPagne Flutes £49/ €62

ProFessional stainless steel Pasta ForK £28/ €38 eaCh

signature Cast iron 24Cm round Casserole satin blaCK £199/ €255

stoneware set oF 2 heart rameKins ChiFFon PinK and Cotton £25/ €35

stoneware set oF 2 grand mugs with heart stenCil in ChiFFon PinK and Cotton £33/ €43

toughened non-stiCK 28Cm deeP Frying Pan £125/ €155

stoneware small storage jar almond £18/ €26

stoneware medium storage jar almond £22/ €32

stoneware eXtra large storage jar almond £30/ €40

£200/ €290

MAD FOR

M I N I AT U R E S signature Cast iron 18Cm round Casserole volCaniC £139/ €180

stoneware staCKable rameKin volCaniC or Cerise £10/ €14 eaCh

handle glove Cerise £8/ €12

stoneware Petite Casserole Cerise £19/ €28;

stoneware grand mug volCaniC £16.50/ €24 eaCh

3-Ply stainless steel

20Cm non-stiCK CheF's Pan £79/ €99

toughened non-stiCK 23Cm ribbed square grill £67/ €87

stoneware set oF 2 egg CuPs volCaniC or Cerise £16/ €23

stoneware set oF 2 esPresso mugs volCaniC or Cerise £22/ €32

wt-130 waiter's CorKsCrew Cerise £22/ €32

signature Cast iron 23Cm sKillet Cerise £99/ €125 salt and PePPer mills volCaniC or Cerise £28/ €38 eaCh

ProFessional 24Cm stainless steel tongs £14/ €20

y-Peeler £15/ €21

stoneware Condiment Pot volCaniC £22/ €32 eaCh

stoneware grand mug Cerise £16.50/ €24 eaCh

stoneware taPas dish volCaniC £20/ €30

stoneware set oF 3 diP bowl miXed Colours £36/ €46

stoneware Condiment Pot satin blaCK £22/ €32

set oF Four tumblers £49/ €62

signature Cast iron 30Cm shallow Casserole rosemary £209/ €260

signature Cast iron 26Cm square grillit® rosemary £110/ €135

3-Ply stainless steel 30Cm shallow Casserole £175/ €220

set oF Four tumblers £49/ €62

wa-149 glass CaraFe £35/ €43

stoneware Cereal bowl volCaniC £12/ €16 Pasta bowl volCaniC £14/ €20 dinner Plate volCaniC £16/ €23

Cast iron woK volCaniC £190/ €240

wa-126 Cooler sleeve volCaniC £20/ €30

toughened non-stiCK 28Cm ribbed square grill with looP handles £105/ €130

ta k E I t o u t S I D E |

CloCKwise From toP leFt (all in rosemary): Signature Cast Iron 26cm Square Grillit®, £110/ €135; Salt and Pepper Mills, £28/ €38 each;

Stoneware Stackable Ramekins, £10/ €14 each; Signature Cast Iron 29cm Oval Casserole, £220/ €270; Stoneware Small Heritage Dish, £29/ €39;

Stoneware Medium Heritage Dish, £39/ €49; Stoneware Large Heritage Dish, £49/ €62; Signature Cast Iron 24cm Round Casserole, £199/ €250;

Signature Cast Iron 20cm Round Casserole, £159/ €200

Distinctive and fresh just like its namesake, the new Rosemary green from Le Creuset will complement your style and elevate your food to a new level...

“

Distinctive and fresh just like its namesake, the new Rosemary green from Le Creuset will complement your style and elevate your food to a new level.

’’

HEAVENLY

herbs s

above: 3-ply Stainless Steel 3-piece Saucepan Set, £310/ €385

ummer brings warmth and an explosion of colour and perfume. there is an abundance of new ﬂavours that are distinctive yet delicate. the shades of green and the intoxicating fragrance of fresh herbs draw you into the kitchen giving you the power to bring dishes to life. As plants go, herbs are the superheroes of the garden with their multi-dimensional personalities; their varying culinary, medicinal, cosmetic and historic qualities. They are liberating and confidenceboosting. Grow your own and you feel like a great gardener, bring some into the kitchen and you feel like a great cook. They encourage experimentation and individuality and invariably ‘make’ a recipe. Rosemary is one of the most popular and pungent herbs. Distinctly Mediterranean, its needle-like leaves have a bitter taste and

characteristic aroma that perfectly match many cooked foods including roasted meats and vegetables, soups and breads. Its value in the kitchen is undoubted. This season Rosemary is joining the Le Creuset Cast Iron, Stoneware and Mills collection with the launch of a new green colour. Distinctive and fresh just like its namesake, the new Rosemary green from Le Creuset will complement your style and elevate your food to a new level. Team with Almond and highlight with 3-ply Stainless Steel for a look that is fresh, contemporary and cool. According to legend, rosemary is a love charm used in bridal bouquets and a symbol of remembrance. With such a rich folkloric background, it is guaranteed your Le Creuset Rosemary cookware will serve up a lifetime of lovingly made, unforgettable meals.

greens ...ARE THE NEW BLACK Vegetables, fruits, herbs and spices are gathering momentum with foodie aficionados eating them whole, raw, juiced, blended and spiralized as trends have shifted in recent years.

It is not strictly vegan or vegetarian but it could be argued that it can be both depending on your objectives. For some it is about removing all animal products from their diet. For others, it is a sustainability issue. Or it is simply about improving your health and enjoying delicious, nutritious food. Research shows that a plant-based diet promotes many general health benefits through consuming a greater, more varied combination of nutrients including more herbs and spices. According to dietician Dimple Thakrar, there are many benefits in this way of eating; “The best way to eat fruit and vegetables is in their natural form. So plant-based eating has its plus-points encouraging awareness of how much or how little people are eating that is plant-based and to explore the variety that is available. The more colourful your diet, the more nutrients you are getting. You can still have a plant-based meal that is balanced. By that I mean ensuring a quarter of your plate is carbohydrate, a quarter is protein and half is made up of vegetables.”

Dimple Thakrar has worked as a dietician for more than 21 years, go to freshnutrition.org for more information.

Sceptics tend to focus on what's potentially lacking in nutrition, not on what it can offer. It's important all food groups are consumed in the appropriate amounts. There are plenty of protein-packed sources – beans, lentils, chia seeds, quinoa, and even spinach and mushrooms. As for getting calcium without dairy? Kale, broccoli, butternut squash, carrots, and cauliflower are all natural sources of the necessary nutrient. “By increasing your fruit and vegetable intake you are increasing the range of vitamins and minerals consumed – feeling healthier, more energised and increasing the amount of fibre in your diet,” explains Dimple. “This will reduce your risk of bowel cancer, heart disease and cholesterol, to name a few. You are also less likely to gain weight. It takes longer to eat half a plate of veg than it does a meat sandwich.” Plant-based eating can take a bit of getting used to and a very good way to adjust your taste buds is by naturally enhancing the flavours of your food with other seasoning. Herbs and spices add depth and flavour without increasing sugar, sodium or fat. Also, if food tastes good, you are more likely to stick with healthier eating habits and enjoy experimenting with the endless flavour possibilities. In response to this growing trend, the number of plant-focussed restaurants, cafes, pop-ups and food outlets is on the rise with plant butchery tipped to be the next big thing with a range of products that mimic meat, designed to appeal to vegans and carnivores alike. It is taking the notion of experimenting with flavour – and texture – to a whole new level. Chickpeas, beans, pulses and mushrooms are used to create steaks, burgers, ribs, sausages and even seafood that resemble the real thing in taste and consistency but cater for the plant-based-curious crowd who don’t want to eliminate meat entirely. This new wave of butcher shop could pop up on high streets very soon as the world’s first plant butcher, the Dutch-based “Vegetarian Butcher”, is in talks with investors to bring the concept to the UK. They are confident their innovative products are “indistinguishable from the real thing”, and are sold to restaurants and plant butchers in 13 countries including the Hyde Park Book Club in Leeds.

SPacE to grow you don’t need a large outdoor sPaCe to enjoy growing herbs. the beauty oF edible Plants is that they Can thrive absolutely anywhere.

ward-winning gardener,

jekka mcvicar, has been

growing herbs since

childhood and runs a successful commercial herb farm with her husband mac. they grow a

staggering 650 varieties, each

plant being hand-raised and grown organically.

“My interest started with food,

but I have always found it fascinating that many of the herbs we cook with

today are the same as those used by the Romans,” Jekka enthuses.

Jekka’s knowledge and passion for herbs has gone from strength to

strength. She now advises

governments, chefs and the public

on the cultivation and use of herbs and has created herb gardens for

Jamie Oliver and Raymond Blanc at Le Manoir aux Quat’Saisons, to

name a couple. Here she explains how you can grow your own.

• You can achieve a small herb

garden in a pot. Planting sage,

thyme and oregano in one pot will give you fresh herbs to use with roasts, marinades, stuffing and tisanes.

• Always prepare the soil well.

This is the engine of your garden,

above: Stoneware Herb Planter, £22/ €32 each

once done properly, very little digging or feeding will be required.

• Only plant what you are going to use.

Herbs have survived for thousands of years and by their nature are a bit thuggish, so need to be picked regularly.

• They tolerate sun and partial shade and all hate being excessively wet.

• What you grow depends on what

you like cooking best. I eat a lot of

Italian food so use sage, thyme, basil and

pleasantly surprised.

lemon grass.

herbs, for example Pot Marigold,

would use parsley, dill, coriander and • Parsley is incredibly useful as it

blends well with bay, thyme, sage and

after flowering to promote new growth

delicate onion flavour work well in

and not to eat the flowers and/or seeds.

it with your favourite dishes – you could be

oregano. If you prefer Eastern food you

• The most common mistake is not to

use them enough, not to cut them back

great with lamb but also with tomatoes. If

you like the flavour of a particular herb, try

rosemary. Chive flowers and their

salads, potatoes and rice. Rosemary is

• The edible flowers we grow are all Calendula officinalis, fennel, Foeniculum

vulgare, chives, Allium schoenoprasum. All

culinary herbs that have flowers are edible

– thyme, sage, oregano – even though tiny have amazing flavour.

For more information, go to: Jekkasherbfarm.com

cookeware heroes

SABRINA’S KITCHEN KIT The key to successful cooking is having the right tools for the job. Sabrina has always loved cooking in Le Creuset cookware for its functionality and styling. Here she explores the ranges to share her essentials from cherished Cast Iron pieces, versatile Stoneware, contemporary 3-ply Stainless Steel and Toughened Non-Stick and must-have Accessories. TOP FROM LEFT: Cast Iron Wok, Satin Black, £190/ €240; Toughened Non-Stick 28cm Deep Frying Pan, £125/ €155; Toughened Non-Stick 24cm Shallow Frying Pan, £95/ €120; Cast Iron Tagine, Volcanic, £190/ €240; Salt Mill, Volcanic and Pepper Mill, Rosemary, £28/ €38 each MIDDLE FROM LEFT: 3-ply Stainless Steel 24cm Chef's Pan with Lid, £135/ €170; 3-ply Stainless Steel 16cm Saucepan, £115/ €140; Stoneware Medium Heritage Dish, Rosemary, £39/ €49; Stoneware Small Heritage Dish, Volcanic, £29/ €39; Stoneware Pestle and Mortar, Almond, £36/ €46; Signature Cast Iron 26cm Shallow Casserole, Almond, £179/ €225

FRONT FROM LEFT: Y-peeler, £15/ €21; Professional Stainless Steel Balloon Whisk, £23/ €33; Professional Silicone Spoon Spatula, Black, £15/ €21; Professional Stainless 6” Steel Mesh Strainer, £34/ €44; Professional Stainless Steel Non-Stick Turner, £28/ €38; Professional 24cm Stainless Steel Tongs, £14/ €20

ginger One of my favourites because of its antibacterial properties. It is the first thing I would have at the first hint of a cold. Add lemon and ginger to a mug of honey and hot water or, even better, a shot of whisky for a hot toddy. It is one that you can add to lots of different recipes. You don’t need to use as much chilli or black pepper if something is quite gingery. It is also brilliant to settle the stomach.

saffron

An uplifting spice, add a few strands to a cup of honey and hot water and it will really lift your mood. The colour and smell is like a mug of sunshine. Largely used in the Middle East, Mediterranean and Moorish countries, it is often used in rice dishes, like paella. It has a mild but distinctive flavour that I think goes really well in dairy desserts. Although expensive, it is really special so a worthy store-cupboard investment.

turmeric

Originally from India, it is a wonderful anti-inflammatory. In fact, you would struggle to find an Indian dish that doesn’t contain turmeric. Quite bitter in flavour, it is a base spice, that works particularly well in watery dishes to infuse soups and stews full of earthy flavours. Golden Milk is quite popular which is a mix of fresh turmeric, honey and yoghurt.

nature’s PH ARMACY

cinnamon

The sweetest spice, it smells so wonderful which makes food more atmospheric. Cinnamon is great if you are trying to cut back on sugar as it is a natural sweetener (great in your morning porridge!) – and is believed to help control blood sugar levels. Mexicans use it a lot in savoury food with pork or beef with chillies, cumin and thyme. Mainly grown in Sri Lanka, a little cinnamon adds a warming, background flavour that doesn’t overpower.

Regular use of herbs and spices is a healthy and economical way of enhancing how food tastes and how you feel. The more we travel, the more we learn about these ingredients and how diﬀerent cultures use seasoning to boost their well-being. Spice expert and star of More4 series Spice Trip, Emma Grazette, says: “In general, using spices is helpful in preventing and improving certain health conditions.” Here, Emma explains the power of super-spices…

mint garlic Another antibacterial ingredient. If people could manage to eat raw garlic when they are unwell, it would do them the world of good. Often referred to as nature’s antibiotic, it is very effective for upset stomachs and colds. Some Indian people really dislike garlic because they feel the strong flavour inflames the emotions and the body too much. But I cannot live without it.

A cool, calm and cleansing herb. This is why mint raita is served in India, to cool the body down after eating spicy food and in the Middle East, mint tea is drunk as a palate cleanser. Middle Eastern food uses a lot of mint. Tabbouleh is wonderful with loads and loads of mint, garlic and parsley. You cannot beat salsa verde with pan-fried cod and lamb – as an alternative to traditional mint sauce.

chilli

cumin

In Turkey there is a saying that cumin can cure all ailments. It is added to so many foods and the flavour is really enhanced if you toast it first. It then becomes very nutty so you can sprinkle it like seeds. As a base spice it is always used as a blend to create depth of flavour. In India it is cumin and coriander and Mexico, milder chillies and herbs.

Another warming spice, it heats you up from the inside, boosting your metabolism. If you feel unwell and need to sweat something out of your system, chilli gets everything going and works with any food. Cayenne pepper is quite strong. I would opt for milder chillies with more flavour and less heat giving you a clean fiery warmth.

Emma Grazette spent three years as Head Development Chef at The Spicery in Bath, which supplies leading

restaurants including The Fat Duck. She now writes, blogs, runs pop-up restaurants and is involved in product development using herbs and spices.

FEEL THE JOY OF BRINGING A RECIPE TO LIFE WITH LE CREUSET. OUR PREMIUM COOKWARE IS STYLISH, MADE FROM DURABLE, QUALITY MATERIALS AND COMPLETES EVERY TASK TO PERFECTION. LE CREUSET COOKWARE DELIVERS AN OUTSTANDING COOKING EXPERIENCE USING LOWER TEMPERATURES AND REQUIRES LITTLE OR NO OIL TO ACHIEVE SUPERB RESULTS FOR HEALTHIER MEALS AND HAPPY DINERS.

happy

healthy cooking CAST IRoN A Cast Iron casserole is an essential that offers great value as it can be used for a variety of tasks and recipes including stews, roasts and baking. Often only the one pot is needed, it will go from hob (including induction) to oven or grill, then to the table. The superior heat retention of cast iron means you need to use only low to medium heat and your dishes will remain warmer for longer when served. Our high-performance enamelled surfaces are easy to clean, resist chipping and staining and won’t absorb odours or flavours – perfect for marinating or cooking colourful dishes packed with herbs and spices. And best of all it comes in a variety of colours to suit your style and a lifetime guarantee for peace of mind.

between two layers of premium quality stainless steel. This special layering system spreads heat perfectly, so food cooks gently and evenly. It heats up quickly and the interior surface, which comes in uncoated or non-stick finish, releases food

3-PLY STAINLESS STEEL Beautiful, stylish and ideal for everyday cooking, the 3-ply Stainless Steel collection features the latest 3-layer technology of an aluminium core

easily and won’t stain. Helpful touches like laser-etched capacity marks, the non-drip pouring rim and large helper handles all add to an unrivalled cooking experience.

Perfect for sautéing, casseroles, steaming and roasting there is a pan for every occasion. Suitable for use on all hobs, including induction, the range is also covered by a lifetime guarantee.

TouGHENEd NoN-STICk A sleek kitchen staple, Toughened NonStick is sure to become one of your favourite cookware collections. Perfect for healthier cooking, each pan features a

CLOCKWISE FROM TOP LEFT: Toughened Non-Stick 30cm Shallow Frying Pan, £115/ €140; Toughened Non-Stick 24cm Deep Frying Pan, £105/ €130;

Toughened Non-Stick 32cm Ribbed Rectangular Grill, £130/ €160; 3-ply Stainless Steel 20cm Steamer, £57/ €72; 3-ply Stainless Steel 20cm Deep Casserole,

£135/ €170; Stoneware Small Heritage Rectangular Dish in Almond, £29/ €39; Stoneware Medium Heritage Rectangular Dish in Almond, £39/ €49;

Stoneware Large Heritage Rectangular Dish in Almond, £49/ €62; Signature Cast Iron 26cm Grillit® in Rosemary, £110/ €135; Stoneware Stackable Ramekins in Almond and Rosemary, £10/ €14 each; Signature Cast Iron 24cm Round Casserole in Rosemary, £199/ €250; Signature Cast Iron 30cm Shallow Casserole

in Rosemary, £209/ €260; Signature Cast Iron 20cm Round Casserole in Almond, £159/ €200

reinforced non-stick coating, on the inside and outside, requires little or no oil, is tough enough to withstand metal utensils and is a dream to clean. The special hardened body also means the pans won’t distort and the base design makes them suitable for use on all hobs, including induction, and they are oven safe too. Light enough for everyday use, Toughened Non-Stick offers outstanding performance and a no-compromise lifetime guarantee.

SToNEWARE Discover the wide range of Stoneware products including cookware, preparation, breakfast and storage pieces in up to 15 different colours. Perfect for mixing or matching with Cast Iron and ideal for everyday use, the range includes baking dishes, ramekins, petite casseroles and a rainbow selection of breakfast serveware. Protected by a colourful, hard-wearing enamel that resists damage from heat and utensils, the light yet durable range is

suitable to prepare, cook and serve many recipes. Each piece can go in the oven, under the grill, in the microwave, freezer and dishwasher - perfect for a busy home. Made from specialist clays and fired at the highest temperatures, the range cooks evenly and retains heat beautifully, ideal for bringing food to the table. Covered by a five-year guarantee, Stoneware offers superior functionality and performance in a variety of styles and colours. Simply choose a style that suits you.

SEASON OF

herbs Make the most of

summerâ&#x20AC;&#x2122;s abundance of fresh ingredients by adding Sabrina Ghayourâ&#x20AC;&#x2122;s Persian flare to seasonal recipes. With a delicate blend of herbs and spices, create vibrant Middle Eastern dishes that are made for sharing in the sunshine.

seafood and saffron stew I love any dish that comes together in one-pot and when seafood is combined simply with a tomato and saffron sauce to create something delicious. You can use whichever seafood you prefer. Just make sure you have some bread to hand to mop up that spectacular sauce. PREPARATION TIME: 35 MINUTES COOKING TIME: 55 MINUTES SERVES: 4 LE CREUSET 3-PLY STAINLESS STEEL 26CM SHALLOW CASSEROLE INGREDIENTS 600G MUSSELS, SHELLS SCRUBBED AND BEARDS REMOVED 400G OF SMALL CLAMS 200G BABY SQUID, CUT INTO 1CM RINGS 8 LARGE PRAWNS, SHELLS ON 8 SCALLOPS, CORAL/ROE DISCARDED 400G OF PLUM TOMATOES, ROUGHLY CHOPPED 2 X 400G TINS OF GOOD QUALITY TOMATOES (LIKE SAN MARZANO) 4 FAT GARLIC CLOVES, PEELED AND BASHED BUT NOT CHOPPED/CRUSHED 2 GENEROUS PINCHES OF SAFFRON, GROUND IN A PESTLE AND MORTAR 1 TABLESPOON OF WILD THYME LEAVES 1 TEASPOON OF TURMERIC POWDER 1 TEASPOON OF RED CHILLI FLAKES (OPTIONAL) 2 TEASPOONS OF CASTER SUGAR SMALL PACKET OF FLAT LEAF PARSLEY, ROUGHLY CHOPPED OLIVE OIL MALDON SEA SALT BLACK PEPPER TO TASTE GOOD CRUSTY BREAD TO SERVE

METHOD

1. Soak the mussels and clams in a bowl of cold water with lots of sea salt. This will trick them into believing they are in the sea and they will open and close, expelling any sand or grit out into the water. Just before use, pull the beards off the mussels and give them a gentle scrub with a brush. 2. Add some oil to the casserole and heat gently over a low to medium heat. Add the garlic and sauté for a few minutes – do not allow the garlic to burn. Then add the thyme and chilli flakes and stir well. 3. Roughly chop the tomatoes into chunks and add them to the pan, along with the saffron, turmeric and salt and pepper and give everything a good stir. Add the tinned tomatoes and sugar, reduce the heat and cook the sauce slowly for 30-45 minutes with the lid on, except for the last 10 minutes, to reduce and concentrate the liquid and intensify the flavours. Stir the sauce a few times during cooking. 4. Once the sauce has reduced and concentrated, taste it to ensure the seasoning suits your preference and begin adding the seafood, starting with the mussels and clams. Give them a good stir to ensure they are well coated with sauce and cover the pan with the lid (for about 5 minutes) to allow them to steam open. 5. Then add the prawns and squid, stir well and allow to cook for a few minutes before adding the scallops. Give the contents of the pan one final stir, remove from heat and stir in the chopped parsley, reserving just a little for garnishing when serving. Cook’s Notes • You can also add small bitesize pieces of fish, if desired. Just ensure the sauce is cooked. Once done, add the fish and stir, coating it in the sauce. Remove from heat, cover with a lid for 5 minutes before serving.

freekeh pilaff

This is the perfect one-pan meal. Pilaffs are the staple dish of many a nation and using

WITH MERGUEZ SAUSAGES

wonderfully nutty texture. The flavours are hearty and comforting and you can easily

freekeh, a young green smoked wheat, is a wonderful alternative to rice with a vary what you put into this dish. It’s a real crowd-pleaser and the perfect sharing dish.

PREPARATION TIME: 25 MINUTES COOKING TIME: APPROX 25 MINUTES SERVES: 4-6

INGREDIENTS

METHOD

250G FREEKEH

1. Drizzle some vegetable oil into the shallow casserole and heat gently on a low to medium heat. Add the onion and fry until translucent.

400G MERGUEZ SAUSAGES (CHIPOLATAS OR COOKING CHORIZO IF PREFERRED) 1 LARGE ONION, FINELY CHOPPED 4 LARGE GARLIC CLOVES, THINLY SLICED

LE CREUSET

2 TEASPOONS OF GROUND CUMIN

CAST IRON 30CM

1 TEASPOON OF TURMERIC

SIGNATURE SHALLOW

1 TEASPOON OF PAPRIKA (NOT SMOKED PAPRIKA)

CASSEROLE

1 RED PEPPER, CUT INTO 1CM STRIPS 1 YELLOW PEPPER, CUT INTO 1CM STRIPS 750ML OF VEGETABLE STOCK

2. Cut the sausages in half and fry them along with the onions until they begin to colour. Add the garlic and cook for one minute, then add the freekeh, spices, peppers and a generous seasoning of salt and pepper. Mix well. 3. Pour in the vegetable stock, add the parsley and stir just a few times. Place the lid on the casserole and cook for 25 minutes until the freekeh is cooked and the water has been absorbed. 4. Take to the table and serve directly from the casserole.

½ PACK OF FLAT LEAF PARSLEY, FINELY CHOPPED VEGETABLE OIL SALT AND PEPPER TO TASTE

Cook’s Notes • If you can’t find merguez sausages, cooking chorizo also works beautifully. • Barley is a substitute to freekeh, although you may need to cook the dish for a little longer.

chargrilled halloumi WITH BURNT ORANGE AND POMEGRANATE I love meals that can come together quickly and provide great depth of flavour and this humble halloumi dish ticks every box. The irresistible charred, salty halloumi is the perfect partner to the refreshing, juicy orange segments and sweet bursts of pomegranate seeds. Perfect as a side dish or a meal in itself with warm, toasted or grilled bread.

PREPARATION TIME: 20 MINUTES COOKING TIME: APPROX 5 MINUTES SERVES: 4 LE CREUSET TOUGHENED NON-STICK 28CM RIBBED SQUARE GRILL

INGREDIENTS 2 X 250G BLOCKS OF HALLOUMI, SLICED INTO 4-5 SLICES EACH 4 SMALL ORANGES 100G POMEGRANATE SEEDS 4-5 TABLESPOONS OF POMEGRANATE MOLASSES A HANDFUL OF FRESH MINT LEAVES, ROLLED UP AND CUT INTO THIN RIBBONS OLIVE OIL

METHOD

1. To prepare the oranges, use a sharp knife and remove a disc of peel from the top and bottom of each orange. Then slide the knife from top to base of the orange, cutting away strips of peel as you do so. Cut each peeled orange into 4 thick, whole, round slices and brush each with some olive oil.

Cook’s Notes • To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost

2. Pre-heat the grill on a low to medium heat. Test the temperature of the pan – see Cook’s Notes

immediately, it is hot enough and ready for

– and, when hot enough, add the orange slices to the grill and cook until they blacken a little on

use. If the water produces steam and has no

each side. You may need to cook in batches so ensure the grill is brought back up to temperature

sizzle, heat the pan for a little longer and

each time as, if the surface temperature is not hot enough, the oranges may become too soft.

repeat the test again.

Once charred, remove and set aside.

• Do not heat the empty grill for more than

3. Brush both sides of the halloumi with olive oil and, having brought the grill back up to

two minutes to avoid overheating.

temperature, add to the pan. Cook the halloumi for about a minute or so on each side, until the

• A little harissa combined with oil and honey

char marks appear.

also makes a great alternative dressing.

4. Remove the halloumi and arrange on a platter along with the burnt orange pieces. Drizzle thinly with pomegranate molasses, scatter with pomegranate seeds and fresh mint, before serving.

souk spice lamb cutlets WITH YOGHURT AND TAMARIND DRIZZLE

Grilled meat is one of the staples of many a Middle Eastern nation. Lamb cutlets are one of my all-time favourite cuts of meat with the perfect ratio of meat to fat and a lovely bone to gnaw on once you’re done, which just adds to the pleasure of eating. The yoghurt and tamarind sauce are a perfect pairing with the spiced lamb cutlets and provide a wonderful contrast of flavours. PREPARATION TIME: 1 HOUR 15 MINUTES, INCLUDING MARINATING. COOKING TIME: APPROX 10-12 MINUTES. SERVES: 4 LE CREUSET CAST IRON SIGNATURE 26CM SQUARE GRILLIT®

INGREDIENTS

METHOD

8 X 2.5CM THICK LAMB CHOPS

1. Put the lamb chops into a large bowl and add in the oil, spices,

2 FAT CLOVES OF GARLIC, CRUSHED 2 TEASPOONS OF CUMIN SEEDS 2 TEASPOONS OF DRIED MINT 1 TEASPOON OF GROUND GINGER 1 TEASPOON OF GROUND CINNAMON

lime zest, seasonings and garlic and mix them really well into the meat ensuring that they coat the lamb chops well and evenly. Marinate the chops for a minimum of 1 hour to allow the flavours to permeate the meat (you can also marinate them overnight to cook

1 TEASPOON OF CHILLI FLAKES

the next day).

½ TEASPOON OF GROUND CLOVES

2. Heat the Grillit® on a medium heat setting. Test the temperature

4-5 TABLESPOONS OF OLIVE OIL

of the pan before adding the meat (see Cook’s Notes) and when

ZEST OF AN UNWAXED LIME

hot enough add the lamb and cook for 5-6 minutes on each side

MALDON SEA SALT AND BLACK PEPPER TO FINISH 150G GREEK YOGHURT, THINNED DOWN WITH A LITTLE WATER TO A POURING CONSISTENCY 5-6 TABLESPOONS OF SWEETENED TAMARIND SAUCE OR TAMARIND EXTRACT SWEETENED WITH HONEY CHILLI FLAKES AND NIGELLA SEEDS TO GARNISH MALDON SEA SALT

depending on thickness, or until cooked to your liking. Don’t be tempted to move the chops before this time; allow the surface to seal on the ribs of the pan. When cooked they will release easily. 3. Remove the chops and allow to rest for five minutes. Once rested, serve drizzled with yoghurt, tamarind sauce and a scatter of Nigella seeds and chilli flakes.

Cook’s Notes • Always start by heating up the grill dry without any fat on a medium heat. • To check if the Grillit® is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. • Lamb leg steaks also work really well as a substitute. You can also use ready-to-go spice mixes like Ras el Hanout or baharat, if preferred. • Once the grill is hot add some fat like vegetable oil to the surface and follow with the food.

pistachio, lemon and ricotta cake The perfect afternoon delight, this delicious pistachio cake is a great all-rounder and makes the perfect treat for afternoon tea, breakfast and dessert alike. Cut it into squares, make a large pot of tea and sit back and enjoy. PREPARATION TIME: 15 MINUTES COOKING TIME: APPROX 45 MINUTES SERVES:10-12

METHOD

LE CREUSET STONEWARE 32CM HERITAGE RECTANGULAR DISH

1. Butter a Le Creuset Stoneware 32cm Heritage Rectangular Dish.

INGREDIENTS 250G SELF-RAISING FLOUR

PRE-HEAT THE OVEN TO 170°C/FAN160°C/GAS MARK 3

2. In a large mixing bowl, beat the eggs, sugar, ricotta, milk, lemon zest and vanilla paste together until evenly combined. Add the flour and incorporate, followed by the butter, and mix well.

250G CASTER SUGAR

3. Add the ground and whole pistachios and give everything a thoroughly good mix to

250G UNSALTED BUTTER, MELTED

make sure the mixture is smooth and evenly combined.

4 LARGE EGGS

4. Pour the cake mix into the dish and smooth over the top to make sure the batter is

2 TABLESPOONS MILK

evenly distributed and the surface is flat. Place in the oven and bake for

FINELY GRATED ZEST OF 2 UNWAXED LEMONS 2 TEASPOONS OF VANILLA BEAN PASTE 250G RICOTTA 200G PISTACHIOS, 150G BLITZED FINELY AND 50G KEPT WHOLE

45 minutes or until golden on top and a skewer/knife inserted into the centre comes out clean. 5. Remove the cake from the oven and allow to cool. Slice into squares and serve. Cook’s Notes • You can also use orange zest as an alternative to lemon zest and adding 100g white chocolate chunks also works really well too.

DRESSED FOR SUMMER Pick a theme and your party will pack a punch. Tie in your look with the food you are serving or a simple colour combination. Then set about creating texture and pattern to your outside space. Don’t worry about having enough chairs; make “eclectic” work for you by keeping the atmosphere casual. Roll out cotton rugs or pretty quilts, add low level tables and surround them with lots of sumptuous scatter cushions to sit on. Add layers with table linens, mix and match crockery, serveware and glassware but keep the look cohesive by choosing an overarching style or colour. Finally pull the look together with flowers in a similar palette.

LONG DAYS MIXED WITH BALMY NIGHTS CALL FOR A CELEBRATION.

QUENCH YOUR THIRST

HOST GUESTS IN STYLE WITH CROWD-PLEASING

Keep everyone’s thirst quenched with a selection of drinks at a bar station. Keeping it separate from the food allows your guests to mix drinks and mingle. Mix up carafes of cocktails and juices to serve alongside beers, wines and spirits so everyone can help themselves when their glass is empty. Stock your bar with tumblers, wine glasses and Champagne flutes and plenty of ice. For a stylish serving of water, use the Le Creuset Carafe, add fresh slices of cucumber, oranges and fresh berries to keep everyone hydrated. Make sure you have wine accessories to hand like the Le Creuset Waiter’s Corkscrew complete with a bottle opener. Keep Le Creuset Wine Cooler Sleeves in the freezer ready to chill bottles of room temperature wine or simply use them to keep chilled bottles cooler for longer.

MOUTH-WATERING MENU Your guests may like to know what they will be eating. Post a simple menu with the food on offer. This also helps anyone with food allergies and dietary restrictions. Cook some dishes in advance so that you are free to spend time with your guests. A light summer stew in a Le Creuset casserole is perfect for sharing and can be taken straight to the table when ready to serve. For added culinary theatre, offer grilled meats, cheeses and vegetables. A clever tip for the grill; scent your charcoal or grill pan with herbs and spices. Simply place sprigs of fresh rosemary, thyme or other fresh herbs and spice on your grill or hot embers for a deliciously smoky spin on a traditional marinade.

SET THE MOOD Nothing gets a party going like a great play-list. Ensure you stock up on the classics so your partygoers will quickly get in the mood, interspersed with a few crowd-pleasing newer tracks. Plan for five hours of tunes. Nothing destroys the ambiance more than a musical void. Don’t forget to think about lighting. You don’t want to let dusk stop your fun. Make your outdoor space sparkle with strings of lights, stylish hurricane lanterns and a multitude of votives for a magical atmosphere once the sun goes down.

KEEP COOL If the sun is beating down have a selection of classic accordion paper fans available in a big basket to help guests cool down. It is also a good idea to have another basket containing sunscreen and insect repellent to keep burns and bugs at bay.

RECIPES, DRAMATIC DÉCOR AND WITH OUR COOL AT-HOME ENTERTAINING TIPS AND TRICKS YOU’LL BE PREPARED FOR YOUR BEST SUMMER PARTY YET...

SOCIAL

club

TAMING THE

lame At the first hint of sunshine, traditionally the British ceremoniously uncover their barbecues, before bringing friends together for the ubiquitous menu of beer and burgers. We have struggled with the idea of the barbecue as an extension of the kitchen.

ll that is starting to change, with grilling, barbecuing and smoking having its moment on the culinary catwalk – showcasing delicate dishes that are bold and beautiful. Author and chef, Ben Tish, explains that by adopting a lighter approach to cooking with charcoal and wood we can discover just how delicious barbecued food can be. “Even as a small boy I always loved barbecuing with my dad. It was basic, but I loved the excitement of setting it up and the theatre of the fire,” explains Ben. “A lot of my friends and family who live outside London still chuck stuff on the fire and hope it cooks without understanding how to get proper flavours.” Travelling around Europe really influenced Ben’s ability to refine the art of barbecuing. “Grilling in Spain and Italy is much lighter, it’s not just about meat. Meat is great, but so are

vegetables, fish and fruits. I love that,” he says. “From my time in Spain’s Basque Country, I love cooking a whole flat fish, like a turbot or a brill on the barbecue. Season with sea salt and lemon and in 7-8 minutes it’s done. Superb!” There are so many ways to cook on a barbecue: slow-cooking, cooking on the embers, cold-smoking. Here Ben explains how to get started.

GOOD GRILLING First you need a sturdy, large barbeque with a vented lid to create an oven effect and capture the smoke for flavour. You don’t need to spend lots of money but your barbecue needs to be sturdy, have a good surface area for cooking, a grill to put your food on and you will need a selection of utensils.

LIGHT MY FIRE You need good quality charcoal and wood to ensure the smokiness packs a punch. Start with oak which is a good all-rounder. Whether you are using a lump of oak (for larger cuts like a rib of beef) or oak wood chips that you sprinkle on the embers for a smoky boost (good for smaller cuts like thin steaks and vegetables) you will find an amazing selection online; cherry, apple, silver birch as well as lemon and orange wood. Avoid cheap charcoal. Instead source British woodland charcoal which is light, brittle and burns much quicker but has no nasty chemicals added.

HOT STUFF If you see flames do not start cooking. Let the flames subside and the embers turn ashen-grey to reach the optimum cooking temperature. Then the food won’t burn on the outside and be raw in the middle. If you are not sure, use a temperature probe.

SMOKIN’ FLAVOUR People have been cooking over charcoal for thousands of years without the need for lots expensive equipment. “Hot-smoking” is cooking at the same time as smoking. All you need is a lidded barbecue and good quality fuel to hot-smoke anything. With a bit of confidence, experiment using different fuels, adding dried woody herbs, like rosemary, bay,

EVEN AS A SMALL BOY I ALWAYS LOVED BARBECUING WITH MY DAD. IT WAS BASIC, BUT I LOVED THE EXCITEMENT OF SETTING IT UP AND THE THEATRE OF THE FIRE...

Grill Smoke BBQ by Ben Tish, chef director at Ember Yard (Quadrille, £25) Photography: Kris Kirkham

oregano and thyme. Explore different rubs and marinades to complement the smoky flavour of your meat, poultry, fish and vegetables. For Asian flavours use, cinnamon, clove, fennel seed, star anise and Sichuan peppercorn; Middle Eastern blends include smoked paprika, cumin, black pepper, coriander, cinnamon, nutmeg, cardamom and cloves; and the Mediterranean spice blends include rosemary, cumin, coriander, oregano and cinnamon. Cold-smoking involves injecting smoke to preserve and flavour the food. Smoked salmon, for instance, has a cold stream of smoke to infuse it but without cooking it. Using a cold smoke generator, fill it with wood chips, light one end and it releases a slow perfume of smoke. Put the smoker on one side of the barbecue, the food you are cold-smoking on the other, pull down the lid and leave for an hour. Great for that smoky taste whether you are cooking inside or out, on a barbecue or a grill. Again, you can add herbs and spices to the cold smoke generator, but less is more when experimenting and start with flavours you already enjoy.

A LIFE OF

spice Tony Singh is a Scottish Sikh chef with a passion for British produce, a taste for spices and a mischievous twinkle in his eye.

you're going to eat the evidence anyway.

before I began my classical training at

at Alea in Glasgow serving modern Scottish

going to be putting things together that taste

he food I cook combines the best

different and better. There's nothing to be

of Scottish and Asian cuisine. I’m

scared of, because if you make a mistake,

not scared of mixing different

techniques, cultures and ingredients

I have two restaurants at the moment. Tasty

together to get great tasting food. Even

food with influences from my travels and the

Telford College, I was surrounded by the

other is at the Apex Grassmarket, Edinburgh,

glorious, good foods of the world.

dishing up fun plates of street food. They are

My mum, dad, granny and even uncles

very different, but they have in common the

brought all sorts of different concoctions

use of amazing local produce, global flavours

and local ideas to our dinner table just to

and they are great places to share a meal.

spice up the daily Indian dish. My fondest

I am lucky to have been given (well that's a

childhood memories are of sitting with my

lie, I have commandeered) my mother-in-law’s

gran, mum and aunties picking stones and

marble mortar that was originally used by her

bit and bobs out of lentils before we made

mother’s mother – so well over 150 years old.

a Dal together.

It’s epic to think it was used for simple family

Once I got married, and furthered my

meals and used for all the high days and

cooking career, my colleagues from around

holidays and it was something they carried

the world have all brought an immense

even during partition in 1947 (when the British

influence to my palate. My studies taught

Indian Empire became India and Pakistan). It is

me classical French cooking, but my

an heirloom that I will always cherish.

teachers also opened my eyes to a world

I also love my charcoal grill and charcoal-

of different flavours and combinations of

fired tandoor because of the amazing flavour

cooking as well.

you get from cooking a simple piece of fish or

On my first food trip out of Scotland to

meat on it. My Le Creuset pans work hard in

Europe I discovered the principles and

the kitchen too. You can’t beat cooking

pride of local food traditions. A fresh crêpe

something low and slow in a Cast Iron

on an autumnal boulevard in Paris, a hot

casserole and serving it straight from oven to

waffle in a cold Brussels market, a fish stew

the table to share. Food, family, friends and

in a Normandy seaside café, a local pea

my heritage are very important. Any time I

and ham broth in Antwerp or even

have food – from a sandwich to a full banquet

a Bratwurst when we visited Cologne. They

– sharing it with others is as important as the

are all beautiful and simple things done to

meal itself.

perfection. Most recently I made a mind-blowing food trip back to Punjab. It was an incredible homage for me as it was the first time I have travelled to the land of my father just to taste the foods I grew up with in the UK! It was utterly amazing; the flavour, sights and techniques I discovered just in my northern state was staggering. I realised it would take a lifetime to travel around the whole of India and study all the delicacies and regional specialities. Just visiting the 6,000 miles of coastline to learn about fish cookery from local chefs would be years in the making. The street food I have discovered on my travels has massively influenced my cooking – inspiring me to create a mashup of influences from my signature

I LEARNT VERY QUICKLY THAT ANY DISH MADE IN ITS OWN NATURAL HABITAT IS ONE OF THE BEST WAYS TO RESPECT IT...

Haggis Pakora and Punjabi Spiced Salmon (my mum’s

Tony Singh is a chef and author based in Scotland. He

recipe) to Chipotle Lamb Meatballs and Chocolate

owns two restaurants and has appeared on the BBC’s

Samosas. I would encourage anyone to have a crack in

Saturday Kitchen, The Incredible Spice Men and A

the kitchen. It's cooking, you know what I mean? You're

Cook Abroad. Discover more at tonysingh.co.uk

C o M P E T I T I o N

WIN £750 WORTH OF LE CREUSET PLUS SIROCCO, SABRINA’S LATEST BOOK

a Cast Iron 32cm Wok and 27cm Tagine, Toughened Non-Stick

Le Creuset prize bundle worth £750. Kit out your kitchen

a signed copy of Sirocco.

pice up your cooking this summer and embark

This bespoke prize bundle is for one lucky reader. It includes

on a culinary cruise from East to West with

Sabrina’s delicious recipes and the Le Creuset

24cm Crêpe Pan, 26cm Stir-fry Pan and 32cm Wok, a set of three

Cuisines of the World collection.

Stoneware Rice Bowls, Stoneware Tapas Dish and Condiment

We are offering you the chance to win a fabulous

Pot with Spoon, Zen Kettle, the brand new Spice Grinder and

with our stylish selection of products including Woks, a

To enter, go to lecreuset.co.uk/spice-competition, provide

Tagine, the new Spice Grinder and a signed copy of

your details and answer the following question:

Sabrina Ghayour’s latest cook book Sirocco.

Which culinary herb has inspired Le Creuset’s new colour?

This stunning range of cookware and accessories is designed to create authentic dishes but with all the benefits of Le Creuset design and innovation. Whether you are making a slow-cooked lamb tagine or speedy sticky chicken stir-fry, we have the right pan for the job – distributing heat evenly for perfect results and stylish enough to serve from the kitchen to the table.

CREdITS

LE CREUSET LIVING Created by Talk Production www.talk-production.com EDITORIAL Editor Rachel Jane

Design The Cassedy Design Company Photography David Cotsworth Stylist Aurélien Farjon

The closing date is 30th June 2017. The winner will be notified by Friday 28th July 2017. The competition prize will be delivered to the winner by courier within 28 days from being notified. Standard terms and conditions apply. For more information and recipes from Le Creuset Colours of Spice, go to: www.lecreuset.co.uk Home Economist Beatrice Ferrante Stock Photography Istockphoto Shutterstock

STOCKISTS Available at www.lecreuset.co.uk, Le Creuset Retail Stores and authorised Le Creuset stockists.

For more information go to www.lecreuset.co.uk/stores

REF. CODE. 4564

...all the right ingredients