Food - Drink

magazine AU G U S T 2 0 1 8

sainsburysmagazine.co.uk

SALSA SALMON TRAYBAKE Quick, easy and loaded with veg PAGE 12

£2 ONLY

LUNCH in the GARDEN PAGE TURNERS

Gripping thrillers and racy romances for sunlounger bliss PAGE 30

Pea and feta bruschetta Saffron chicken with paprika yogurt Classic summer pudding PAGES 18, 53, 98

+ LIFE V

PHONE

How to tear yourself away from your screen PAGE 125

PEACHES CREAM crumble cake PAGE 138

hello AUG US T 2 0 1 8

s a insbu r ysmagaz ine .co.u k

R

oll out those lazy, hazy, crazy days of summer..Those lyrics from the

late, great Nat King Cole are going to be our motto for August.. We want to put our feet up and enjoy ourselves, whether it’s in our gardens, on the beach or just grabbing our lunch hour in the park – and to do that, we need recipes that are quick, easy, get-ahead and, of course, delicious. We want to munch on crispy bruschetta topped with ripe,

COVER STORY Photograph: Martin Poole Food styling: Kim Morphew Prop styling: Tamzin Ferdinando

juicy melon and salty Serrano ham (page 18), top our ice cream with gooey chocolate fudge sauce

PORTRAIT: MAJA SMEND. PHOTOGRAPH: TARA FISHER. FOOD STYLING: JOSS HERD. PROP STYLING: TABITHA HAWKINS

(page 24) and glug glasses of fridge-cold homemade lemonade (page 23). We want to throw together a veg-laden chicken salad (page 66), dip our spoons in a luscious peach and ricotta trifle (page 72) and pack up some ploughman’s scones (page 89) to take on a picnic. This issue is packed with our best-ever summer recipes. We can’t wait to get started, and we really hope it inspires you, too.

There’s also no better time than what should be the hottest month of the year to drag yourself away from your phone and its lure. To help you with a must-needed digital detox, we’ve got some useful and practical tips in our special feature on page 125, and some great ideas for brilliant books to read while you rest up on the sun lounger (page 30).

Whether you choose one of our experts’ picks of those never-to-be-forgotten classics or a brandspanking new bestseller picked up at the airport, you’ll be enriching your mind as well as relaxing, and what could be better than that?

Get in touch

HELENA LANG EDITOR-IN-CHIEF

editor@seven.co.uk @SainsMagEditor @sainsburysmagazineeditor

3

NEW NAMES, SAME GREAT TASTE We’ve updated the names of two of your favourite NESCAFÉ GOLD coffees to make it even easier to pick your favourite, but don’t worry they are still as great tasting as ever!

NESCAFÉ GOLD CREMA has become NESCAFÉ GOLD SMOOTH and NESCAFÉ GOLD BLACK has become NESCAFÉ GOLD INTENSE!

contents AUG UST 2 0 1 8

food & recipes QUICK & EASY

11 Make it tonight August Make the most of summer evenings with these hassle-free meals 18 Better bruschetta Perfect for a light lunch or easy nibbles LET’S COOK

39 You say tomato… They’re at their juicy best right now

40 Posh up your picnic Give your spread the VIP treatment 48 That holiday feeling Melissa Hemsley’s Mallorcan feast

58 Spend Sunday making…

Spicy tomato chutney 61 Cake in a tin Chocolate and coconut cake 62 No cook, no fuss A vibrant menu that’s a breeze to prepare

1

light bites

21 Let’s talk Foodie news and

68 Last of the summer fruits Get cooking with luscious plums and peaches

74 ‘I remember peeling shrimps with my gran’ Fish chef Mitch Tonks on growing up in a female household 81 The thrifty cook Feed a family of four for under a fiver 83 Cocktail hour The Bellini – plus twists

84 Make mine a pub lunch Pub garden classics get a makeover

views, tastes and trends

27 My most memorable meal Gyles Brandreth

29 Shopping with a foodie Food historian Polly Russell

30 My sunlounger classic Top writers share their holiday must-reads 37 The cook’s kitchen Gadgets and accessories

home&away

103 Best holiday buys Treasures to bring home with you

95 The cookie that broke the internet The lowdown on the

104 Totally tropical Feeling the

latest must-eat sensation 97 Best of British We celebrate our food heritage 138 This month’s cover Peaches and cream crumble cake

109 Best of British This month’s

heat in foodie Vietnam staycation destinations

body&soul

113 The tan plan How to prep for a gorgeous glow

114 Can food fight inflammation? Healthboosting recipes

119 What the experts take on holiday Beauty gurus’ must-have products

125 Press pause Do you need a digital detox?

regulars

3 Editor’s letter 6 Recipe index 8 Meet the team 67 Coming next month 107 What’s online 134 Letters 136 Prize crossword 137 Instayum Foodie Instagram stars

PHOTOGRAPH: KRIS KIRKHAM

for you

99 Subscribe to our digital edition – and save up to 35% 100 Subscribe to Sainsbury’s magazine and receive a free copy of Nigella Lawson’s At My Table, worth £26

112 Great travel offers 133 Coupons Great savings at the till

sainsbu r ysmagaz i n e. c o. u k

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what’s

cooking?

AUGUST 2018

S A I N SBUR Y SMAG AZI N E.C O.UK /R EC I PES

STARTERS, SALADS AND SNACKS

V DF

V GF

GF

V

V Vn GF DF

G A Z P A C HO W I TH A P P L E SA L SA

P ARMA A N D P E ACH S A L A D

PEA A N D T U RMERI C S O U P WITH WALNUTS

PEA , MI N T A N D F ET A BRU S CH ET T A

P O T AT O AN D P E A S ALAD WIT H HE R B S

PAGE 66

PAGE 46

PAGE 117

PAGE 18

PAGE 42

GF DF

V GF

GF DF

DF

V Vn GF DF

QUI N OA SALAD, PANCETTA AND BROAD BEANS

R OC KE T SA L A D W I TH F I G S A ND M A NC H E G O

SA RD I N ES W I T H SAL S A V ERD E SALAD

S A U S A G E RO L L S W I T H A PPL E AND SAGE

S ERRA N O H A M A N D MEL O N BRU S CH ET T A

S P ICE D T O MAT O CHUT N E Y

PAGE 55

PAGE 50

PAGE 78

PAGE 43

PAGE 19

PAGE 59

MAIN MEALS

V

GF DF

GF DF

DF

STUFFED PI CNI C LOAF

TOM A TO A ND M OZ Z A R E L L A B R U SC HE TTA

A RO MA T I C MA CK EREL CU RRY

BA RBECU ED FISH WITH MO J O V ERD E

BA T T ERED MU S H Y PEA FI S H CA K ES

CHICK E N , HE R B AN D GO LDE N ALE P IE

PAGE 46

PAGE 19

PAGE 77

PAGE 56

PAGE 87

PAGE 90

GF DF

GF

V

GF

GF DF

CHI CKEN SALAD WI TH CHI MI CHURRI

C HI C KE N W I TH SA F F R ON Y OG U R T

G REEK QU ES A D I L L A S

H A M, EG G A N D CH I P T O RT I L L A

I N D I A N L A MB CH O PS W I T H MA N G O S A L A D

LE MO N AN D HO N E Y CHICK E N

PAGE 66

PAGE 53

PAGE 13

PAGE 90

PAGE 15

PAGE 16

COOK WITH CONFIDENCE

DF

GF

GF DF

M E X ICAN - STYLE S C A M PI TACOS

SA L M ON W I TH F R E E KE H A ND C A VOL O NE R O

SA L SA SAL MO N A ND SU MMER VE G TR A YBA K E

S MO K ED H A D D O CK W I T H CU RRY BU T T ER

S U MMER T A G L I A T EL L E RA G U

PAGE 21

PAGE 115

PAGE 13

PAGE 76

PAGE 81

DESSERTS AND BAKES

V

V

V

V GF

V

WI LD M U SHROOM ‘S P E LTOTTO’

Z I NG Y C OU R G E TTE P A STA

C H E R R Y PO U N D C A KE WI T H C OM PO T E

CH O CO L A T E A N D CO CO N U T CA K E

CH O CO L A T E F U D G E S A U CE

PAGE 116

PAGE 16

PAGE 71

PAGE 61

PAGE 24

COVER RECIPE

V

V

V

V

V

E A S Y PEAN UT CHOCOLATE CHE ESECAKES

NE C TA R I NE A ND R A SP B E R R Y P I E

PEACH AND R I C OTTA T RI F L E

PEA CH ES A N D CREA M CRU MBL E CA K E

PL O U G H MA N ’ S S CO N ES

PAGE 45

PAGE 70

PAGE 72

PAGE 138

PAGE 89

V Vn GF DF

V

V GF

V

V GF

P L U M AN D BAY JAM

R A SP B E R R Y P A R F A I T P OTS

SA L TE D BU T T ER C H OC O L A T E C OOK I ES

S N I CK ERS - S T YL E CH O CO L A T E D I P

S PI N A CH , F ET A AND SQUASH LOAF

PAGE 73

PAGE 65

PAGE 95

PAGE 46

PAGE 45

DRINKS

V Vn DF

V Vn GF DF

V Vn GF DF

V GF DF

S UMMER P UDDI NG

B E L L I NI

MINT L E M ON A D E

PI N K S A N G RI A W I T H MI N T

PAGE 98

PAGE 83

PAGE 23

PAGE 55

We test all our recipes at least three times until we think they are perfect. Recipes created for advertisement features are checked by our cookery team but not tested.

Weights and measures We list base measurements for tins, pans and dishes.

We use measuring spoons for accuracy; a teaspoon is 5ml; a dessertspoon is 10ml; and a tablespoon is 15ml. Spoon measures are level unless otherwise indicated.

Ingredients We aim to use ingredients that are available in at least 250 Sainsbury’s stores nationwide. Stocks vary from store to store, so if you are unable to find an ingredient in your local store, please ask at the customer service desk or call the Customer Careline on 0800 636262.

Food safety Public health advice is to avoid raw or lightly cooked eggs if you are vulnerable to infection, including pregnant women, babies and the elderly.

Alcohol Visit drinkaware.co.uk.

Nutrition Our nutritional values are per serving (if a recipe serves, say, 4-6, the values refer to the larger portion size; if an ingredient is listed with an alternative, values are based on the first option; ‘serve with’ suggestions are not included). For healthy eating and nutritional guidelines, go to recipes. sainsburys.co.uk/articles/tips/ nutritional-information.

Vegetarian recipes are indicated with the V symbol, but they may use cheeses that contain animal rennet.* Vegan Recipes marked Vn contain no products made from or with the aid of animals or animal products.* Dairy free Recipes marked with the DF symbol do not contain dairy products as ingredients.* Gluten free Ingredients in recipes marked with the GF symbol are all naturally gluten-free, but some may be produced in non-gluten-free environments.* For more information on avoiding gluten, visit coeliac.org.uk.

Freezable The ❄ symbol indicates that you can freeze all or most of a recipe. Unless otherwise stated, freeze for up to 3 months, defrost thoroughly and heat until piping hot. *Always check food packaging to ensure it is suitable.

EDITOR-IN-CHIEF Art director Food director

What has the team been up to this month

Helena Lang Cassie Eade Leah Hyslop

FOOD

‘I enjoyed prawns with watermelon at chef Peter Gordon’s house to celebrate his new book Eating Well Everyday.’

Managing food editor Creative food editor Food assistant Drinks recommendations

FEATURES

Associate editor Editor-at-large Contributing editors Beauty Books Homes Travel Editorial assistant

Tamsin Burnett-Hall Anna Glover Ailsa Brown Rebecca Dunphy

Sarah Maber Nic McCarthy Victoria Riedl Kerry Fowler Andréa Childs Francesca Syz Charlotte Davidson

ART

Art editor

Designer Picture editor Contributing visual editor

COPY

Chief sub-editor/managing editor

Deputy chief sub-editor Senior sub-editor

ONLINE

Digital and social media editor

‘My best friend’s hen do in Edinburgh was a lot of fun. I’m second from left.’

Digital content producer Digital intern Digital consultant

Corrie Heale Sarah Knight Abbie Murphy Claire Woodall

‘My football-mad daughter Emma and her friend Jack were excited to play at QPR’s ground, Loftus Road.’

Kate Whitfield Sarah Richardson Joanne Smith

Liz Stansfield Hannah Sherwood Abigail Spooner Lisa Harris

PRODUCTION

Advertising production

PUBLISHING

Elizabeth Knipe Chris Gardner

Group publishing director

Kirsten Price

Publisher Acting marketing manager Freelance circulation and trade marketing manager

Alison Watson Linzi Brechin Vanya Bowman

ADVERTISING Group commercial director Business development director Business director Acting head of creative solutions Senior account managers Account manager Classified account manager Regional sales Chief promotions art director Senior promotions art director Project manager

FINANCE

Financial controller Management accountant

‘Fairytale Prague was the perfect place for a getaway filled with sightseeing and delicious food.’

SEVEN CEO

Chief operating officer

Jamie Manning Leeonna Mooney Dora Dymock Marc Devis Noemie Cholmeley, Hollie Hunt Anna Thompson, Alice Leeson Borana Suci The Media Consultants (01423 569553) Mailynne Woolley Marion Tempest Jessica Stares Yetisha Patel Ben Baldry

Rowan Manning Andre Furstenberg

‘Finding friendly donkeys in Wye was a highlight of my North Downs walk!’

‘For a foodie, when in Rome all roads should lead to the restaurant Roscioli! My husband and I especially loved its cacio e pepe (left).’

This magazine is printed on paper using pulp from well-managed, certified forests. Colour origination by F1 Colour Ltd. All rights reserved. Reproduction, in part or in whole, without written permission of the publishers, is strictly prohibited. The views expressed in Sainsbury’s magazine are the responsibility of the publishers and do not necessarily reflect the views of any part of the Sainsbury Group of Companies. Availability of Sainsbury’s products may vary from store to store. The publishers cannot be held responsible for unsolicited manuscripts and artwork. © SevenC3 2018. All prices and availability correct at time of going to press, but may be subject to change.

PHOTOGRAPHS: ALAMY, SHUTTERSTOCK

Senior production manager

MAde in our Family Back Garden.

Subject to availability, selected stores only. Excludes Centrals and Locals.

tonight August make it

Hassle-free weekday meals that leave you free to enjoy summer evenings

an

db

a si l

p a st a

RECIPES TAMSIN BURNETT-HALL PHOTOGRAPHS TARA FISHER

»PAGE 16

ur o c Zi n gy

t ge t

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The Make It Tonight guarantee Our promise for all the recipes in this section: • 30 minutes or less, from start to finish • No more than 10 readily available ingredients • Only one or two pans – so less washing-up

BULK IT UP Add a tin of drained and rinsed kidney beans to the tray just before the salmon.

MAKE IT VEGGIE Replace the salmon with slices of halloumi.

&easy quick AUGUST

UNDER 500 CALORIES

Salsa salmon and summer veg traybake

Serve over rice or quinoa, or flake the salmon and pile into tortillas or tacos.

If you want to ramp up the heat, add a diced red chilli to the veg before roasting.

SERVES 4 GF DF HANDS-ON TIME 15 MINS TOTAL TIME 30 MINS 2 sweetcorn cobs 3 mixed peppers, deseeded and roughly chopped 2 red onions, cut into wedges 250g asparagus, trimmed 2 garlic cloves, crushed 2 tbsp olive oil 4 salmon fillets 1 x 230g tub fresh salsa

READY IN 15 MINUTES BULK IT UP Serve with sweet potato wedges.

Greek quesadillas

A Mediterranean-Mexican mashup. Dill adds a distinctive flavour, but leave it out if it’s not to your taste, or use fresh or dried mint instead.

SERVES 2 V HANDS-ON TIME 15 MINS TOTAL TIME 15 MINS 1 x 260g pack young spinach 4 spring onions 100g vegetarian feta, crumbled 3 tsp chopped dill, optional

1 Heat the oven to 220°C, fan 200°C, gas 7. Slice the corn kernels from the cobs and toss together with the peppers, onions, asparagus, garlic, olive oil and some seasoning on your largest roasting tray (or use 2 trays – the veg should roast rather than steam, so make sure they’re not too crammed together).

Roast in the oven for 10-12 minutes.

2 Stir the vegetables around and make room to add the salmon fillets, spaced slightly apart from each other. Pour the salsa over the salmon and return to the oven for a further 10 minutes, or until the salmon is just cooked through.

457cals; 26g fat (4g sat fat); 31g protein; 8g fibre; 20g carbs; 15g total sugars; 0.6g salt

1½ tbsp extra-virgin olive oil 4 flour tortillas 2 handfuls of ripe tomatoes tzatziki to serve

1 Cook the spinach until wilted, either in the microwave or in a large

2 3 4 5 6

nonstick frying pan (which you can then cook the quesadillas in), then chop it roughly.

Chop 3 spring onions quite finely and mash with the feta, 2 teaspoons of dill and ½ tablespoon of olive oil. Stir in the spinach and season to taste.

Lay out 2 of the tortillas on a board and spread with the spinach-feta mixture. Top with the other 2 tortillas and press down.

Dry-fry, one quesadilla at a time, in a large nonstick frying pan for 1½-2 minutes each side over a medium heat until crisp, and golden in patches.

Meanwhile, slice the tomatoes and toss with the rest of the dill, 1 tablespoon of oil, seasoning and the last spring onion, finely sliced.

Cut the quesadillas into wedges and serve with the tomato salad and some tzatziki.

531cals; 27g fat (12g sat fat); 19g protein; 6g fibre; 50g carbs; 10g total sugars; 2.5g salt

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&easy quick AUGUST

FRIDAY NIGHT FEAST

Indian-spiced lamb chops with mango and cucumber salad

SLIM DOWN

The sweetness of mango in a fresh and crunchy salad contrasts with spicy lamb.

SERVES 4 GF HANDS-ON TIME 20 MINS TOTAL TIME 20 MINS 200g basmati rice 1 tbsp medium curry powder ½ tbsp cumin seeds zest and juice of 1 lemon 8 lamb chops 1 ripe large mango, peeled ½ cucumber a handful of radishes, thinly sliced ½ x 30g pack mint, leaves chopped 300g low-fat natural yogurt

15

1 Preheat the grill to high. Add the rice to a saucepan with 450ml boiling water and a good pinch of salt. Bring to the boil and stir, then cover and reduce the heat to the lowest setting. Leave to cook undisturbed for 15 minutes until the rice has absorbed all the water and is cooked.

2 Meanwhile, mix the curry powder and cumin seeds with half each of the lemon zest and juice, plus seasoning.

Rub all over the lamb chops, then grill them for 8-10 minutes, turning halfway through, until cooked to your liking.

3 Cut the mango flesh from the stone, slice thinly and add to a salad bowl.

sai nsb ur ysma g a zin e.c o.uk

Halve the cucumber lengthways, scoop out the seeds using a teaspoon and discard, then slice into half-moons. Mix with the mango, the radishes and the rest of the lemon juice, half the mint and seasoning. Stir the rest of the mint into the yogurt, then mix three-quarters of this into the cooked rice.

4 Serve the lamb chops on a bed of minted yogurt rice, with the fruity salad, and drizzle with the rest of the yogurt sauce.

656cals; 32g fat (15g sat fat); 39g protein; 3g fibre; 52g carbs; 13g total sugars; 0.7g salt

Use 4 lean lamb steaks instead of the lamb chops.

MAKE IT VEGGIE Use Quorn fillets instead of the lamb.

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FRESH SUMMER FLAVOURS

Zingy courgette and basil pasta

Ripe avocado makes a lusciously creamy sauce for pasta.

SERVES 2 V HANDS-ON TIME 15 MINS TOTAL TIME 15 MINS

Serve with mash for a heartier meal.

TWO OF YOUR FIVE-A-DAY

Pan-fried lemon and honey chicken SERVES 2 GF DF HANDS-ON TIME 20 MINS TOTAL TIME 20 MINS 2 skinless chicken breast fillets 1 tsp dried rosemary (or 1 tbsp freshly chopped) zest and juice of 1 lemon 200g green beans, trimmed

1 tbsp olive oil 2 tbsp clear honey 1 x 400g tin chickpeas, rinsed and drained 2 tbsp chopped flat-leaf parsley or chives

1 Slice each chicken breast almost in half horizontally, then open out like a book. Cover with a sheet of clingfilm or baking paper and bash with a rolling pin or heavy pan, until about 1cm thick all over. Season, then press the rosemary and half the lemon zest onto both sides of the chicken.

2 Cook the green beans in boiling salted water for 4-5 minutes until tender, but still with a bite.

3 Meanwhile, heat the olive oil in a large nonstick frying pan, add the chicken and fry over a high heat for 2½-3 minutes each side or until cooked through. Mix the rest of the lemon zest and the juice with the honey and 4 tablespoons of water. Pour into the pan and allow to bubble, turning the chicken in the sauce to coat, then lift out to a board.

4 Add the chickpeas to the sauce in the pan and stir to warm through briefly.

Crush some of the chickpeas roughly. Drain the green beans and add to the pan along with the parsley, then toss together. Divide between 2 warmed plates and top with the chicken, sliced.

478cals; 12g fat (2g sat fat); 48g protein; 12g fibre; 39g carbs; 18g total sugars; 0.8g salt

16

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1 Cook the pasta in a large pan of salted boiling water for 10-12 minutes until al dente.

2 Meanwhile, trim the courgettes, halve them lengthwise and cut into roughly 1cm thick half-moons. Heat the oil in another saucepan, add the courgettes, garlic and some seasoning and cook over a fairly high heat, covered but stirring occasionally, until golden and tender, about 5 minutes. Finely slice the basil leaves, add half to the courgettes and remove from the heat.

3 Scoop the avocado flesh into a bowl and add the lemon zest and juice, 15g of the Parmesan and most of the remaining shredded basil. Blitz to a purée using a hand blender (or mash using a fork) and season generously.

4 Drain the pasta, reserving half a mugful of the cooking water. Return to the pan and mix in the avocado sauce and the courgettes, adding some of the pasta water if needed to give a creamy coating-consistency sauce.

Divide between warm bowls and scatter with the reserved basil and the rest of the Parmesan.

541cals; 25g fat (6g sat fat); 19g protein; 8g fibre; 57g carbs; 6g total sugars; 0.6g salt

BULK IT UP Missing the meat?

Crumble in some crispy bacon to serve.

MAKE IT VEGAN Use dairy-free Parmesanstyle cheese.

FOOD STYLING: JOSS HERD. PROP STYLING: TABITHA HAWKINS

BULK IT UP

150g dried conchiglie, or other pasta shape 2 medium courgettes (about 450g) 1 tbsp olive oil 1 garlic clove, crushed ½ x 30g pack fresh basil 1 ripe avocado zest and juice of ½ lemon 25g freshly grated Parmesan or vegetarian alternative

bruschetta Better

After an easy nibble with drinks, or lunch in the garden?

These delicious bruschetta are your new best friends RECIPES ANGELA BOGGIANO PHOTOGRAPH KRIS KIRKHAM

Pea, mint and feta bruschetta MAKES 16 V Preheat the oven to 180°C, fan 160°C, gas 4.

Slice 1 x 400g Taste the Difference sprouting rye and wheatgerm boule (or similar) into 8 slices and then cut each slice in half. Place on a large baking tray, brush with 2 tbsp extra-virgin olive oil. Bake for 15-20 minutes until toasted and golden. Leave to cool. Cook 100g frozen peas for 2-3 minutes until just tender, then rinse in cold water and drain. Add to a food processor or blender with 75g vegetarian feta, 100g full fat soft cheese and 1 tbsp chopped mint. Season with black pepper and blend until smooth.

Spread each piece of toast with the pea and feta purée and top with 6 finely sliced radishes.

Scatter with 25g crumbled feta, some lemon zest and mint leaves to serve.

108cals; 5g fat (2g sat fat); 5g protein; 2g fibre; 11g carbs; 1g total sugars; 0.5g salt

&easy quick BRUSCHE TTA

Serrano ham and melon bruschetta FOOD STYLING: BIANCA NICE. PROP STYLING: LINDA BERLIN

MAKES 16 DF Preheat the oven to 180°C, fan 160°C, gas 4.

Slice 1 x 400g Taste the Difference sourdough loaf (or similar) into 8 slices and then cut each slice in half. Place on a large baking tray and brush with 2 tbsp olive oil. Bake for 10 minutes until golden. Leave to cool. Remove the seeds and rind from ½ ripe cantaloupe melon, then cut the flesh into thin slices and place in a bowl with 1 tbsp oil, 1 tbsp lemon juice, ½ chopped red chilli (optional) and toss together gently. Season. Cut each slice of ham from 2 x 70g packs of Spanish Serrano ham in half and place a slice on each piece of toast. Top the ham with slices of melon and finish with a handful of rocket.

Spoon over any dressing left in the bowl, another drizzle of oil and serve.

106cals; 4g fat (1g sat fat); 5g protein; 1g fibre; 12g carbs; 2g total sugars; 0.7g salt

Roasted tomato, red onion, basil and mozzarella bruschetta MAKES 14 V Preheat the oven to 180°C, fan 160°C, gas 4.

Put 500g mixed colour cherry tomatoes into a roasting tin with 1 finely sliced small red onion, 1 tbsp olive oil, 1 tbsp balsamic vinegar and a pinch of sea salt. Toss together and roast for 10-15 minutes until the tomatoes start to collapse and the red onion is soft. Put 1 x 270g Taste the Difference ciabatta, cut into 14 slices, on a baking tray and brush with 2 tbsp olive oil. Bake for 10-15 minutes until golden. Leave to cool slightly. Remove the skin from 1 garlic clove and rub lightly over the ciabatta.

Stir a small handful of basil leav¡es into the tomatoes, then gently mash about a third of the tomatoes in the tray before mixing everything together. Spoon the mixture over the ciabatta, together with any juices left in the tray. Drain a 125g pot of mozzarella pearls, cut the pearls into halves and add a few to the top of each bruschetta, with more basil, black pepper and salt. Serve.

106cals; 5g fat (2g sat fat); 4g protein; 1g fibre; 11g carbs; 2g total sugars; 0.4g salt

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T AS T E O F M EXICO

Got a bag of frozen scampi?

Then a quick, delicious summer dinner isn’t far away. To make Mexican-style scampi tacos, toss 1 x 220g pack frozen scampi with ½ tbsp fajita spice mix and cook according to pack instructions.

Mix 4 tbsp soured cream with ½ tsp chipotle chilli paste and a little lime zest and juice in a bowl.

Toss 1 sliced ripe avocado with more lime zest, juice and seasoning. Warm 4 small flour tortillas and fill with shredded lettuce, carrot, the avocado and some coriander sprigs. Add the scampi and a drizzle of the chipotle soured cream. Makes 4.

let’s TALK A U G UST 2 0 1 8

Foodie news and views, tastes and trends

Feta bake with Mediterranean herbs*, £2 We’re addicted to baked feta – scoop it up with crackers.

Smoky Burger Slices, £1.70 Give your barbecue some extra oomph.

*AVAILABLE IN 147 STORES

Feta fan or Red Leicester lover? Hot new products in the cheese aisle this month…

Barber’s Cruncher Red Leicester, £3.50 A brilliant marriage of mature cheddar and Red Leicester.

struggled KITCHEN TIP: We’ve all ell from a sh of to extract fragments other an ing bowl of eggs. Try us op sco out large piece of shell to shells are the bit in the bowl – the attracted to each other, like magnets!

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S AY C HE E S E

21

WIN

A family holiday to Italy Buy any Cadbury Chocolate or Biscuit and swipe your Nectar card for a chance to win.

Only one entry per person. To enter purchase any Cadbury Chocolate or Biscuit and swipe your Nectar card. No purchase necessary in NI only. For details on how to enter without purchase and for full terms and conditions, visit www.nectar.com/cadburyitaly-terms. Offer runs 25/07/2018 – 14/08/2018. Open to UK residents. 18+ only. Subject to availability. Selected stores only.

let’s talk

3 of the best...

FISH AND CHIPS

AUGUST 2018

When life gives you LEMONS….

HIVE BEACH CAFE, DORSET

WORDS: LEAH HYSLOP/ABIGAIL SPOONER. RECIPES TAMSIN BURNETT-HALL/AILSA BROWN/ANNA GLOVER. PHOTOGRAPHS: ROB STREETER/CATHERINE FRAWLEY. FOOD STYLING: KATY GREENWOOD/BIANCA NICE. PROP STYLING: CYNTHIA BLACKETT/TAMZIN FERDINANDO. ILLUSTRATION: CLAIR ROSSITER

The tempura-battered hake and chunky chips are not to be missed at this casual restaurant on the Jurassic Coast, where you are treated to spectacular views. hivebeachcafe.co.uk

There’s nothing better than a cool glass of lemonade on a hot day. For a refreshing mint version, roughly tear 20g mint into a small saucepan, add 100g caster sugar and 150ml water. Bring to the boil and simmer until all the sugar is dissolved. Cool and mix together in a large jug with 6 tbsp lemon juice, a large handful of ice and top up with 750ml sparkling water. Taste and add more lemon juice if need, serve with some twists of lemon zest and more mint sprigs in the jug. SERVES 4-6. V Vn GF DF

MILLERS, NORTH YORKSHIRE National Fish and Chip Shop of 2018, this family-run business also caters for allergen-free diets, making fish and chips accessible to all. millersfish.co.uk

ANSTRUTHER FISH BAR, FIFE In the quaint Scottish fishing village of Anstruther, this multi-award-winning fish bar is so popular even the Duchess of Cornwall has paid a visit. Worth the queues. anstrutherfishbar.co.uk

For more of our favourite chippies, visit sainsburysmagazine.co.uk/fishandchips

BAKE A DIFFERENCE

GRAB AND GO Boka claims to be the first cereal bar to achieve ‘green’ traffic light symbols for fat, saturates, sugar and salt. We like the caramel flavour, with only 89 calories per bar. £2.50 for a box of four.

Why make any old cake when you can bake something that helps the world? Profits from the #BakeForSyria cookbook go to Unicef’s Children of Syria appeal. The recipes from food writers such as Nigel Slater, Melissa Hemsley and Yotam Ottolenghi all have a vibrant Middle Eastern flavour (Suitcase Media, £24).

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let’s talk AU GU S T 20 1 8

The sauce keeps 3-4 days in the fridge. Reheat in the microwave or in a pan over a low heat for a few seconds before drizzling over ice cream

GIN-CREDIBLE Love a crisp, cold G&T, but watching your waistline? Tonic water brand FeverTree has launched new low-calorie mixers. The Refreshingly Light range includes flavours such as cucumber, elderflower and lemon. More calories for ice cream…

From £1.70 for a 500ml bottle.

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TAKE ICE CREAM TO THE NEXT LEVEL…

«

… with our easy chocolate fudge sauce. Heat 200g double cream, 100g unsalted butter, 100g light brown sugar, 50g golden syrup and ½ tsp sea salt in a pan on a medium heat.

Simmer for 5-8 minutes until thickened. Remove from the heat and add 150g broken dark chocolate, stirring until melted.

Mix in 1 tbsp spirit of your choice (we like bourbon whisky) or water, if you’re making for kids. Cool for 5-10 minutes before pouring over ice cream. Add berries and a wafer, if you like. Serves 6 V GF

WARN IN G: C HO C OL ATE O V ER L OAD !

We’ve long been fans of Gü desserts – handy if you’re entertaining but don’t have time to make pud. New to the range is Intense Chocolate Mousse – it’s thick, velvety, and deeply chocolatey.

Try topping with raspberries and crumbled amaretti biscuits. £1.80 each.

GIVE IT A TRY!

Talk about an unexpected career change. Rugby legend Jonny Wilkinson has launched his drinks range, No1 Kombucha, exclusively in Sainsbury’s. Made from fermented green tea, this tangy, slightly sparkling drink is rich in live cultures. £1.95 a bottle.

FOUR GREEN LIGHTS MEANS YOU’RE GOOD TO GO

GREAT TASTE

Subject to availability. Selected stores only.

GREAT

HEALTH

A

If you thought pasta was an Italian job, think again. Modern Turkish restaurant Kyseri in London is receiving rave reviews for showcasing an oftenoverlooked part of Anatolian cuisine, with chef-owner Selin Kiazim making fresh pasta in front of diners every day.

Try manti – delicate pasta parcels stuffed with beef and sour cherries.

Kyseri.co.uk

NOWILABLE

TURKISH PASTA

Try the first all green traffic lights cereal bar

AV

T R E N DWATCH:

COOLER.CORONAEXTRA.CO.UK 1. BUY A PACK OF CORONA 2. GO TO COOLER.CORONAEXTRA.CO.UK 3. SCAN YOUR RECEIPT + BARCODE TO COLLECT POINTS

Open to UK residents, 18+ only. Opens: 02.07.18 and closes 16.09.18.

Corona Cooler must be claimed by 16.10.18, subject to availability.

To qualify, collect a total of 60 points. 1 Corona = 1 point. Postage applies. Full T&Cs available at cooler.coronaextra.co.uk.

My most memorable meal Just A Minute star and former MP Gyles Brandreth recalls his wedding breakfast 45 years ago

GYLES B R A ND R E TH

WORDS: KERRY FOWLER. ILLUSTRATION: CLAIR ROSSITER. PHOTOGRAPH: REX FEATURES/SHUTTERSTOCK

The raconteur performs his one-man comedy show Break A Leg! at the Edinburgh Fringe this month (edfringe.com)

I

I keep a diary every day. This is the He was a lovely person – sadly he died entry for Friday, 8 June 1973: in his 40s – and in due course we ‘At 11.45 this morning at Marylebone became godparents to his children.

Registry Office, NW1, Mr G D Brandreth After we were married we went to and Miss M K K Brown were married.

The Empress in Berkeley Square – the Our two witnesses were Simon Cadell, building still exists but it is no longer actor, and Michèle’s friend, Veronica a restaurant. The wedding had been Hodges, a secretary. It was, if I may say more nerve-racking than I imagined it so, a perfect wedding. We told no one, would be: I had dropped the ring, and except Simon and Veronica, and it actually rolled over a grating but Philip Ingram, who came to take luckily we didn’t lose it! By the time the photographs. I didn’t even make we got to the restaurant the tension a note of it in my appointment diary, was over and we were all pretty I simply circled the date. giggly and happy.

‘We went to The Empress ‘We began with It was wonderfully grand. for lunch and sat right in the Picture an 1930s ocean liner fabulous centre of the dining room. restaurant, with a balcony cocktails. Then and central well. The linen It was exactly right. the salmon was beautiful – pink, I think Champagne cocktails, salmon roulade, beef roulade: I can – and the crystal lovely.

Wellington (John Le Mesurier We began with fabulous picture it now, cocktails. Then the at the adjoining table). set in a circle salmon roulade: I can Simon took us on to Heathrow. We caught the on slivers of picture it now, set out in a 17.35 to Rome. I am writing circle on slivers of cucumber’ this in the Hotel Napoleon, cucumber. And my favourite Piazza Vittorio Emanuele. It is my first dish then, beef Wellington. It arrived diary entry as a married man…’ on a trolley with the trimmings: roast Michèle and I met at Oxford potatoes, buttered cabbage… Simon University. I was putting on a chose a Chablis for the roulade and production of Cinderella and she came a very good red for the meat. It was as for the audition. I didn’t offer the lead it should be. Old-fashioned waiters in to her because I was looking for a frock coats, the food, the setting: it blonde Cinderella and she has dark was a stylish occasion and Michèle hair, but I did offer her a Chinese meal looked beautiful. and she accepted…

This summer is the 50th anniversary Five years later, we were living just of when we met. And if you saw off Baker Street in London. I was Michèle today, she looks exactly working in theatre; Michèle as a the same and could still get into television reporter. We decided to have the outfit she wore that day – a quiet wedding. It was just Veronica and with a bit of a struggle, and Simon, my best friend from school.

I could get into mine!

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SHOPPING

foodie WITH A

We take to the aisles with food historian Polly Russell, presenter of the BBC’s Back In Time For… TV series

P ICKLED WALNUTS

RH U BA RB

‘These originated in the 18th century, when sharp-tasting condiments like pickles and ketchups were very popular.

Today, people have forgotten about them, but they’re great in a casserole – they slightly offset the richness.’

‘You’ve got to have gin and tonics at this time of year. I make mine with Fever-Tree, plus a big piece of orange peel.’

BA CO N

‘When I was filming Back In Time For Tea, we featured pan haggerty, which is a bit like the North’s answer to a tortilla – so delicious! It’s a really easy family dinner, lovely served with lots of crispy bacon.’

4 2

INTERVIEW: LEAH HYSLOP. PHOTOGRAPHS: F1 COLOUR, LIAM BAILEY. STYLING: ABBIE MURPHY

‘My favourite summer dessert is rhubarb fool, made using cooked rhubarb and whipped double cream. It’s a proper old-fashioned British treat that I remember my gran making.’

F E VE R - TR E E TONI C W A TE R

1

3

8

7

SAFFRON

MA RMI T E

‘It seems very exotic, but saffron has a long tradition in British cooking. I love the unique flavour it brings to rice or chicken – rich but somehow summery.’

‘I can’t live without this. I use it to brown my pies – you thin it with a little hot water, then paint it on your pastry. It creates a gorgeous caramelised, crusty glaze.’

5 6

S A L A D CR E AM

‘I’m an ambassador for Heinz Salad Cream.

I like to put it in a fish-finger sandwich, mixed with lots of capers – a bit like a cheat’s tartare sauce.’

PEA RL BA RL EY

‘A storecupboard essential.

Brilliant in summer salads with lots of fresh herbs, or for bulking out a stew or casserole.’

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home&away

My sunlounger

TRAV E L

classic

Your summer holiday is the perfect time to tick must-read classics off your book bucket list. Here, our favourite authors help you choose which to pack.

By Kerry Fowler

1

Cathy Kelly One of Ireland’s best-loved storytellers, Cathy Kelly is a former journalist and agony aunt who became a full-time novelist in 2001.

She has now published 18 novels, and has chosen Louisa May Alcott’s Little Women as her greatest classic.

Cathy Kelly’s The Year That Changed Everything is published by Orion, £12.99

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When I first devoured Little Women, I wanted to be Jo March. The spiky heroine didn’t care much about looks, lived for books, wrote in the attic and attacked life with gusto. She wasn’t demure, like Meg; or exquisite like Amy; or even saintly like poor Beth. But she was at the heart of Little Women,, its strong, feminist heart. I have one elderly copy, red-backed and at least 60 years old, and I reread it at least once a year.

lifestyle HOLIDAY RE ADS XXXXXXXXX

Ruby Wax Ruby Wax is an actor, comedian, mental health campaigner and author. She has written about her own depression, and in 2015 she was awarded an OBE for services to mental health. Ruby’s classic read is A Tale Of Two Cities, by Charles Dickens.

Ruby Wax’s How To Be Human: The Manual is published by Penguin Life, £14.99

This is my favourite book of all time. The idea of ‘off off with their heads heads’ is so terrifying and yet, in the historical context [the French Revolution], so deserved. The image of that obscene oppression of the poor is so vivid, I felt a thirst for revenge in every bone. Sydney Carton, the hero of the book, is still the man I love most in literature, sacrificing his own neck for the one he loves. I wept for years.

Lynne Truss Lynne Truss began her career as a journalist at The Times before publishing her 2003 punctuation bestseller, Eats, Shoots & Leaves.

She has written novels, grammar guides for children, and radio plays.

Her best-loved classic? Bram Stoker’s Dracula.

A Shot In The Dark by Lynne Truss is published by Raven, £12.99 ‘Most people think they’ve already read Dracula, being so familiar with the plot: the arrival of the Russian ship at Whitby; the lunatic Renfield awaiting the master vampire; the beautiful Lucy becoming mysteriously translucent; and the fabulous vampire-hunter Van Helsing coming to the rescue. But even if you know all this, the book is a terrific read. The character Mina Harker actually learns to type so all the threads of the story can be combined as it goes along!

It is very post-modern, especially for 1897.’

Prue Leith

Laurie Graham

Great British Bake Off presenter Prue Leith has been a chef, restaurateur, television presenter, journalist, food writer and novelist, as well as founding Leith’s cookery school. Her classic pick is The Warden by Anthony Trollope.

Former Telegraph columnist Laurie Graham is famous for her perfectly observed comedy and has written 16 novels. She has chosen The Adventures of Huckleberry Finn by Mark Twain as her favourite classic read.

Prue Leith’s The Prodigal Daughter: Angelotti Chronicles 2, is published

by Quercus, £8.99

This classic is insightful and funny funny, with ghastly characters such as the the snobbish Arch Archdeacon Grantly.

The hero of the tale, the gentle unassuming and compassionate Warden, breaks your heart.

The Warden is the first – and the best – of the Barchester novels. And, like all the great novels, there’s a moving love story threaded through it.

Laurie Graham’s Anyone For Seconds? is published by Quercus, £18.99 ‘I would recommend anything, even a laundry list, by Mark Twain but I have chosen Huck Finn because it has, in recent years, been sacrificed on the altar of political correctness and banned from many American schools. Twain was a man of integrity, who skewered hypocrisy whenever he encountered it and created this delicious satire on the issue of slavery.’

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& Sophie Kinsella Known as the ‘quintessential chick lit writer’, Sophie Kinsella’s Shopaholic series became instant bestsellers, and she has now sold a whopping 40 million copies of her books in more than 60 countries. Her must-read classic? The Diary Of A Provincial Lady by EM Delafield.

Sophie Kinsella’s Surprise Me is published by Black Swan, £7.99

I dip into this fictional diary whenever I want to smile. The heroine is an English country lady of the 1930s, who writes with priceless humour and honesty about village life, budgeting, fashions, condescending neighbours… all the concerns we have today. The book has a funny, selfdeprecating voice – a completely addictive read.

Susan Hill

Ann Patchett

Sophie Hannah

Susan Hill’s muchloved gothic ghost story The Woman In Black was published in 1983.

She has recently written a series of novels starring detective Simon Serrailler. Susan counts her greatest classic as Wuthering Heights by Emily Brontë. From The Heart by Susan Hill

Internationally acclaimed author Ann Patchett has written seven novels, including the Orange Prize winner Bel Canto.

She lives in Nashville with her husband and dog Sparky, and has chosen Halldór Laxness’s Independent People as her classic read.

Sophie Hannah is a best-selling author of crime fiction, and has been published in 49 languages. She has written two best-selling Hercule Poirot novels and has chosen Agatha Christie’s And Then There Were None.

(Vintage, £7.99) ‘I was 14 when I first succumbed to Heathcliff, the hero of Emily Brontë’s magnificent, romantic, over-thetop novel, and I loved the setting too. The sweeping hills, the howling gales... and such a gripping story.’

Ann Patchett’s novel Commonwealth is published by Bloomsbury, £8.99 ‘Halldór Laxness won Iceland’s only Nobel Prize in Literature in 1955 largely on the merits of this masterpiece. It is a lesson in both stillness and motion. If the reader can simply be with this small group of farmers for a long stretch of pages, she can see how subtle and complicated life is. There are so many classics, but this one is often missed.

Surely it is the most brilliant book about sheep and black coffee ever to be written.’

Kate Hamer Kate Hamer’s first novel, The Girl In The Red Coat, was an instant Sunday Times bestseller. Her greatest ever classic is Cold Comfort Farm

by Stella Gibbons.

The Doll Funeral by Kate Hamer is published by Faber & Faber, £7.99

Mystery Of Three Quarters: The New Hercule Poirot Mystery (created by Agatha Christie) is published by Harper, £18.99 ‘Ten people are summoned to an island, and murdered one by one until there is no one left to be the killer – this brilliant mystery is atmospheric and chilling.’

As soon as I started reading Cold Comfort Farm I fell headlong in love. The hero, Flora Poste, has been left penniless by the death of her parents and has to throw herself on the mercy of her rural relatives, the Starkadders.

Despite their brooding, ancient ways, she goes about sorting them out one by one. A book to wrap yourself in if you’re feeling fed up.

WHAT’S YOUR FAVOURITE CLASSIC? Do let us know why you love it, in 100 words or less, using the contact details on page 134

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body&soul

GREAT BOOKS TO GRAB AT THE

AIRPORT

If you find yourself dithering at the paperback rack, Kerry Fowler’s top picks will help you decide…. By

Th e Br ea k In this blissfully readable, effortlessly astute classic Keyes, we get front-row seats as fortysomething Amy’s husband Hugh extracts himself from their marriage and heads off to Asia for six months. Good move, you think?

MARIAN KEYES (MICHAEL JOSEPH, £7.99)

2

Littl e F ir es E ver ywh er e A perfect home in a perfectly ordered American suburb – the Richardsons, on the surface of it, have their house in order. But then it is burnt down, and an unconventional single-motherand-daughter family move in to shake things up.

C E L ES T E NG (A BA CU S , £7.99)

4

Bea r t o wn

The S i l en t Comp an i on s

Sunburn

Lippman reveals her passion for Hollywood noir movies in this sensual, psychological tale. Think The Postman Always Rings Twice and succumb to the story of Polly and Adam’s brief encounter in a ‘saggy, sad’ town, as they mess with each other’s heads – and ours.

L A U RA L IPPMA N (F A BER & F A BER, £7.99)

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S ai l Away

F R E D R I K B A C K MAN

Elsie, recently married and widowed, finds herself isolated in her dead husband’s decaying country pile. But she is far from alone. With the discovery of a 200-year-old diary comes a stash of life-size wooden figures – all of whom are watching Elsie.

Imrie takes her two lead characters on a cruise into eccentric and murderous waters. Suzy, an actor in her sixties, has just had the financial dirty done to her on a production, and Amanda is temporarily homeless en route to downsizing.

Then both pitch up on board the cruise ship The Blue Mermaid…

( P E N G U I N , £7. 9 9)

LA U RA PU RCEL L (RA VEN, £7.99)

CEL IA IMRIE (BL OOMS B U R Y , £ 7 . 9 9 )

In small-town Sweden, where nature wins out and people move on, the great white hope of the local hockey team is about to smash the mood of gloom. But when a girl is assaulted and one of the players accused, the community divides, and hearts and souls are searched.

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PHOTOGRAPHS: SHUTTERSTOCK, GETTY IMAGES, STEVE ULLATHORNE, LESLEY POWELL, JOHN SWANNELL, BEN GRAVILLE, HEIDI ROSS, PHILIPPA GEDGE, MEI WILLIAMS

1

The cook’s

KITCHEN

BIG IN JAPAN

Fill the heart of your home with great gadgets and the best on-trend accessories

Japanese indigo dying technique shibori creates stunning patterns on cloth.

Now, designers at Sainsbury’s have brought the beautiful look to tableware.

IN A TWIST Lighten up mealtimes with this Tabletop Spiralizer. With three blades (spaghetti cut, fettucine cut and ribbon cut), it transforms salads and turns vegetables into noodles. £40 (oxouk.com).

Shibori dinner plate, £4.25; mug, £4.25 (0800 636262; sainsburys.co.uk).

T REND:

THE ART OF GLASS

Take your kitchen outdoors

Putting your best crockery on display in glazed cabinets is the next big thing for kitchens.

Luxury brand deVol’s new Haberdasher’s Kitchen range (devolkitchens. co.uk) is inspired by glass shop cabinets, while the Gawsworth collection (pictured) from Optiplan Kitchens has glazed wall units that turn a cupboard into a dresser-style feature. From £10,700 for a complete kitchen (optiplankitchens.co.uk).

Brits are embracing alfresco entertaining (even with our unpredictable weather), and an outside cooking area is a great addition to any garden. From a simple barbecue set-up to a full-on kitchen, here’s how to do it.

Prep You’ll need work surfaces for preparing food, and storage space for cookware. You can buy ready-made units, such as the Klasen barbecue with trolley and cabinet (pictured, £315, ikea.com).

Or build your own from bricks, concrete or flagstones.

Cook Forget throwaway barbies.

There’s now a wide range of outdoor cooking options, including pizza ovens, grills, spits and hobs. The Oklahoma Elite includes a barbecue, six-burner grill, side burner for sauces and an ice box (£379.95, appliancesdirect.co.uk).

Extras An outdoor fridge, wine chiller or sink are good options if you don’t want to carry food, drinks and cookware in and out of the house but they are expensive. Try the Beefeater Artisan Outdoor Fridge (£855, bbqworld.co.uk).

WORDS: ANDRÉA CHILDS

3 of the best: cool ice buckets

1 2

Add a bright splash to entertaining this summer

Luxury acrylic Champagne bucket, £75, (nisiliving.co.uk)

Fiesta drinks cooler, £12 (0800 636262; sainsburys.co.uk)

3

Sunnylife Andaman ice bucket, £38 (amara.com)

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let’s COOK N ew r e cipe s to tr y in Au gu st

WORDS: ANNA GLOVER. PHOTOGRAPH: TARA FISHER. FOOD STYLING: JOSS HERD. PROP STYLING: TABITHA HAWKINS

S A I N S B U R Y SMAG AZI N E.C O.UK /R EC I PES

Y OU SA Y T OM A TO… Whether you’re growing your own or using gorgeous varieties in store, August is when tomatoes are at their juicy best. Try them:

ON THE SIDE Scatter seasoned tomatoes with slivers of sliced sweet onion, toasted almonds and a dash each of sherry vinegar and olive oil.

Scatter with basil.

F OR LUNCH Roast cherry tomatoes with olive oil until starting to burst. Scatter with crumbled feta, chilli flakes and dried oregano. Bake until the feta is golden; serve with ciabatta.

I N A RO ASTE D S A LS A Char halved tomatoes, chillies, red peppers and shallots under the grill until soft. Deseed, and add to a blender with lime juice, olive oil and coriander. Whiz until chunky and serve with chips to dunk in.

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Posh up YOUR PICNIC Skip the soggy sandwiches and give your picnic the VIP treatment this summer RECIPES MITZIE WILSON PHOTOGRAPHS TOBY SCOTT

GO ONLINE

Find more of our favourite picnic treats at SAI N SB U R Y SM A GA ZI NE . CO. UK/ PI C N I C

Apple and sage sausage rolls » PAGE 43

let’s cook P ACK UP AND GO

Spinach, feta and squash loa f » PAGE 45

SUPER SIMPLE BREAD

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let’s cook

PACK U P A ND GO

Potato and pea salad with herb dressing A tangy dressing packed with summer herbs is so much fresher than the traditional rich mayonnaise coating.

SERVES 6 V Vn GF DF HANDS-ON TIME 10 MINS TOTAL TIME 25 MINS, PLUS COOLING

GET AHEAD

«

Make this in the morning to pack up ready for lunch; it will lose its fresh colour if made any further ahead.

1 x 750g pack mini potatoes 200g frozen peas 2 tbsp Dijon mustard zest and juice of 1 unwaxed lemon 4 tbsp olive oil ½ x 30g pack coriander, chopped ½ x 30g pack mint, leaves chopped ½ x 30g pack parsley, leaves chopped 4 spring onions, finely sliced

1 Boil the potatoes in lightly salted water for about 15 minutes or until a knife pierces them easily. Add the frozen peas for the final 2 minutes of cooking then drain well and allow to cool slightly.

2 Once cool enough to handle, cut the potatoes in half. Whisk together the mustard, lemon zest and juice, olive oil, herbs and some seasoning.

Stir into the potatoes and peas with the spring onions, and leave to cool so the potatoes absorb the flavours. Pack in a sealed plastic container for easy transportation.

198 cals; 8g fat (1g sat fat); 5g protein; 4g fibre; 24g carbs; 3g total sugars; 0.4g salt

P E RF ECT PI CNI C DRI N KS Pop a zesty, bubbly can in your hamper

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Friels Vintage Cider, 4%, 330ml, £1.50

Innocent Bubbles Lemon, Lime & Apple 330ml, £1.45

Apple-sweet vintage cider with a refreshing, fruity flavour.

Hydrate with bubbling spring water and fruit juice.

sa i nsb ury sma g a zin e.co.uk

Apple and sage sausage rolls You can, of course, use ready-prepared pork and apple sausages, but by flavouring the sausage meat yourself you get lovely chunks of apple and a flavour-packed sausage roll.

MAKES 16 ❄ HANDS-ON TIME 25 MINS TOTAL TIME 1 HOUR, PLUS COOLING

GET AHEAD

«

Prepare to the end of step 3 and freeze. Defrost before cooking.

2 tsp sunflower oil 1 small onion, finely diced 1 Braeburn apple, cored and finely diced 8 sage leaves, finely chopped 1 tsp wholegrain mustard 400g Taste the Difference pork sausages 1 x 320g sheet ready-rolled puff pastry 1 egg, beaten

1 Preheat the oven to 180°C, fan 160°C, gas 4.

Heat the oil in a small nonstick frying pan and cook the onion over a low heat for 8-10 minutes until tender. Tip into a mixing bowl and add the apple, sage and mustard.

2 Slit the sausages with a knife then peel off the skins and put the sausage meat in the bowl. Mix with your hands then shape into 16 equal fat sausage shapes.

3 Unroll the pastry and cut into 16 equal rectangles. Place one sausage down the left hand side of each piece of pastry, about 2cm from the edge – brush the other edge with beaten egg, then wrap the pastry over to enclose the sausage meat. Press down and trim. Place on a baking tray, seam-side down, brush with beaten egg to glaze and slash the top of each roll a couple of times with a knife.

4 Bake for 35 minutes until golden brown and crisp. Delicious hot or cold.

166 cals; 12g fat (5g sat fat); 5g protein; 1g fibre; 10g carbs; 2g total sugars; 0.5g salt

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WIN

A family weekend stay at Centre Parcs Buy any Cadbury Fudge 6x25.5g, Curly Wurly 5x26g, Dairy Milk Buttons Treatsize Bag 6x14.4g or Dairy Milk Freddo or Little Chocolate Bar 6x18g and swipe your Nectar card for a chance to win.

Subject to availability. Selected stores only. Excludes Centrals and Locals. Offer ends 14/08/18.

let’s cook P ACK UP AND GO

Easy-peasy peanut and chocolate cheesecakes Baked in individual cases, these are a real crowdpleaser. Transport them to your picnic in a lidded tub, with an ice block to keep them chilled.

MAKES 12 V HANDS-ON TIME 20 MINS TOTAL TIME 35 MINS, PLUS COOLING AND CHILLING

1 Heat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tray with deep paper or silicone cases.

2 Pulse the biscuits to crumbs in a food processor; combine with the butter and press into the base of the cake cases. Bake for 10 minutes; leave to cool for 10 minutes.

3 Place all the remaining ingredients, except the chocolate chips, into a bowl and whisk to mix. Stir in

50g of the chocolate chips then spoon the mixture into the cases. Sprinkle the remaining chocolate chips on top; bake for 15 minutes until just set.

4 Allow to cool, then chill in the fridge (they might sink slightly).

286 cals; 20g fat (10g sat fat); 7g protein; 1g fibre; 19g carbs; 14g total sugars; 0.5g salt

The world’s simplest bread; no kneading or rising required.

Delicious served with cold meats and salad, or with hot soup from a flask if your picnic is on a typical ‘British summer’ day.

MAKES 10-12 SLICES V ❄ HANDS-ON TIME 20 MINS TOTAL TIME 1 HOUR 15 MINS, PLUS COOLING

vegetable or olive oil, to grease 125g peeled and deseeded butternut squash 100g vegetarian feta cheese 50g Parmesan or vegetarian alternative, grated 50g young spinach 300g self-raising flour 1 tsp baking powder ½ tsp fine sea salt 250ml milk 2 medium eggs 1 tsp ground black pepper 1 tsp finely chopped rosemary, or ½ tsp dried, plus an extra sprig or two 1 tbsp pumpkin seeds

1 Heat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin.

2 Coarsely grate the butternut squash

«

8 chocolate digestive biscuits 40g butter, melted 1 x 280g tub full fat soft cheese 75ml soured cream 125g crunchy peanut butter 75g caster sugar 2 medium eggs a pinch of fine sea salt 75g dark chocolate chips

Spinach, feta and squash loaf

GET AHEAD

Make the day before you want to take them on a picnic. They will keep in the fridge for 1-2 days.

into a mixing bowl. Crumble the feta into the bowl and sprinkle over most of the Parmesan, reserving 2 tablespoons.

Tear the spinach roughly and add, along with the flour, baking powder and salt. Beat the milk and eggs together then stir into the bowl with the pepper and rosemary; lightly mix. Spoon into the tin and sprinkle over the pumpkin seeds and remaining Parmesan. Break up the extra rosemary sprig and scatter on top of the loaf. Bake for 1 hour until firm and a knife comes out cleanly.

3 Allow to cool for 10 minutes; remove from the tin and cool completely on a wire rack. Wrap in foil to pack.

Per slice: 200 cals; 7g fat (3g sat fat); 9g protein; 2g fibre; 25g carbs; 2g total sugars; 1g salt

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30

minute picnic k Sn i c

af ic l o p icn t f fed -s e rs S t u

d a Pa l rma sa h c and p ea

yl e

If you’ve only got half an hour, grab a few essentials in store, do a little bit of prep – and enjoy a deluxe picnic for minimal effort

ch

oc ol a

t e d ip

46

Parma and peach salad

Stuffed picnic loaf

Snickers-style chocolate dip

SERVES 6 GF

SERVES 4-6

SERVES 8 V GF

Put 1 tbsp wholegrain mustard, 1 tbsp clear honey, 1 tbsp balsamic vinegar and 3 tbsp olive oil in a jam jar with some seasoning. Shake and pack up with the rest of your picnic, a knife, a large unbreakable salad bowl and salad servers. Buy 1 x 200g bag mixed leaf salad, 1 x 30g pack toasted pumpkin and sunflower seeds, 1 x 125g buffalo mozzarella ball, 2 ripe peaches (or nectarines), 1 ripe avocado and 1 x 70g pack Parma ham. To serve, tip the leaves into the bowl, add three-quarters of the dressing and half the seeds; mix well. Tear the mozzarella over the salad and slice in the peaches and avocado. Drizzle with the rest of the dressing; top with the Parma ham, roughly torn, and remaining seeds.

Roughly chop 3 large vine tomatoes; mix with 1 tbsp sherry vinegar, 1 tbsp olive oil, 1 garlic clove, crushed, 1 tbsp chopped parsley and seasoning. Set aside. Cut a lid off a 400g pain de campagne or crusty sourdough loaf. Scoop out the soft bread inside (freeze to use as breadcrumbs); drizzle the inside of the bread shell with a little more olive oil. Drain the tomatoes; spoon three-quarters of them into the bottom of the loaf. Add in layers: 100g de-rinded and sliced Manchego, 1-2 drained roasted peppers from a jar, 75g pitted green olives, sliced, 1 x 70g pack sliced chorizo, 2 handfuls young spinach and the rest of the tomatoes, packing each down. Top with the bread lid; wrap in baking paper and foil – and pack a knife.

Heat 150ml whipping cream and 1 tbsp golden syrup to just below boiling point.

Pour over 100g dark chocolate, chopped, and 50g peanut butter (either smooth or crunchy) in a heatproof bowl; leave for a few minutes to melt. Stir until smooth and leave to cool slightly. Pour into a wide-necked lidded jar; spoon in 100g Taste the Difference salted caramel (you can warm it slightly to make it runny). Top with 40g salted peanuts, roughly chopped.

Seal and transport to your picnic, without chilling it (which would make the chocolate set). Take some cocktail sticks or short flat bamboo skewers with you (or a handful of forks). Serve with a choice of fruit and bite-sized shortbreads, flapjacks or brownies for dipping.

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FOOD STYLING: MATTHEW FORD. PROP STYLING: RACHEL JUKES. DRINKS RECOMMENDATIONS: REBECCA DUNPHY

RECIPES TAMSIN BURNETT-HALL

y a d i l ho

That

feeling

MENU Wild rocket salad with caramelised oranges, figs and Manchego Chicken with saffron and paprika spiced yoghurt Barbecued fish with mojo verde Quinoa salad with pancetta, broad beans and peas Pink sangria with mint

It’s a fact: food just tastes better in the sunshine.

Melissa Hemsley cooks up a light and bright feast for friends while soaking up the rays in Mallorca PHOTOGRAPHS ISSY CROKER FOOD AND PROP STYLING EMILY EZEKIEL

let’s cook MALLORCAN ME NU

SPOTLIGHT ON…

M E L ISSA HE M SL E Y

Food writer Melissa Hemsley is one half of Hemsley + Hemsley, the healthy eating sisters behind bestselling books The Art of Eating Well and Good + Simple, and their own café at Selfridges. Melissa celebrates fuss-free, healthier food (melissahemsley.com).

‘A fter writing my last cookbook, Eat Happy, I was in need of a holiday – and went with the girl pals who helped on the book. We flew to Mallorca for proper relaxation - lie-ins, long lunches, siestas and sunset yoga. I loved learning about local food; this is one of the menus I created using all that Mediterranean produce.

Enjoy!’ Melissa Hemsley GO ONLINE

Find Melissa’s recipe for peach and almond clafoutis at S A I N SB URYSMAGAZ IN E . C O . UK / C L AFO UTIS

let’s cook

M AL LO R C A N M E NU

Wild rocket salad with caramelised oranges, figs and Manchego SERVES 4-6 AS A SIDE V GF HANDS-ON TIME 25 MINS TOTAL TIME 25 MINS 3 oranges 4 tbsp extra-virgin olive oil, plus extra for the tray 50g blanched almonds 3 ripe figs 50g Manchego or vegetarian alternative,

rind removed 1 tbsp clear honey 1 x 120g bag wild rocket 2 medium courgettes, shaved into ribbons, or 1 fennel bulb, thinly sliced

1 Preheat the grill to high. Peel two of the oranges, slice into 5mm rounds and place on an oiled baking tray.

Grill the oranges for 5-7 minutes until they start to brown and are a little soft, but not falling apart.

Meanwhile, toast the almonds in a dry frying pan until golden, then roughly chop them.

2 Halve the figs or quarter if large, and use a vegetable peeler to make shavings of Manchego.

3 Squeeze the juice from the remaining orange and whisk with the honey, oil and some seasoning. Spread the rocket over a large serving platter. Top with the figs, caramelised oranges and the courgette ribbons or fennel. Scatter with Manchego shavings, drizzle with the dressing and season with salt and pepper. To serve, scatter with the toasted chopped almonds.

360cals; 26g fat (6g sat fat); 10g protein; 4g fibre; 19g carbs; 18g total sugars; 0.3g salt

‘This sim ple rocket salad is bolste red by caramelised oranges, fresh figs and sha vin gs of Manchego, a gorgeou s Spanish cheese made from sheep’s milk. Or use Parmesan, pecorin o, or a very sha rp white English chedda r.’

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AND T O DRINK Sainsbury’s Vintage Cava, Taste the Difference, £8 Vintage, but tasting very much in its prime. Match baked apple scents and zesty effervescence with salads, fish and chicken on the barbecue.

let’s cook QUICK & E ASY

Barbecued fish with mojo verde » PAGE 56

KIT CH E N TIP Use whole fish if you can get hold of it. Cook for 4 minutes each side or until the flesh is flaking. A fish grill makes turning the fish easier.

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let’s cook MALLORCAN ME NU

Chicken with saffron and paprika spiced yogurt SERVES 4-6 GF HANDS-ON TIME 30 MINS TOTAL TIME 50 MINS For the chicken about 1kg chicken legs, or thighs and drumsticks 6 sprigs rosemary 6 garlic cloves, sliced finely zest and juice of 1 lemon, plus 2 lemons, halved, optional 4 tbsp olive oil 2 tbsp chopped flat-leaf parsley, to serve

For the saffron yogurt a small pinch of saffron strands (about 6 strands) 300g full-fat natural yogurt 1 tsp smoked paprika, plus a pinch 1 small garlic clove, crushed extra-virgin olive oil, to serve

‘Use chicken le gs or a mix of thighs an d drumsticks.

Let them marinate overn ight if yo u ha ve the time, and se rve w ith gen erou s dollops of the spiced yo gurt.’

1 Place the chicken in a large dish. Chop the needles from 2 sprigs of rosemary and add to the dish with the whole sprigs, garlic, lemon zest and juice and the olive oil. Add some seasoning and, using your hands, rub all over the chicken. Cover and leave to marinate for at least 30 minutes or overnight in the fridge, if you have time.

2 Preheat the oven to 200°C, fan 180°C, gas 6. Place a griddle pan over a high heat.

When it’s really hot and smoking, cook the chicken, skin-side down, for 3-4 minutes or until the skin is crispy, then turn over and cook for a further 4 minutes, adding the lemon halves, cut-side down, if using.

Transfer to a roasting tray and add any remaining marinade and the herb sprigs from the dish; cook in the oven for 20 minutes or until cooked through. Remove; leave to rest for 5-10 minutes before serving.

3 Meanwhile add the saffron strands to 1 tablespoon of boiling water in a bowl and leave for 5-10 minutes to infuse and cool.

Then add the remaining ingredients (except the pinch of paprika) to the bowl and mix well. Season, drizzle with a swirl of extra virgin olive oil and scatter with the pinch of smoked paprika and serve alongside the chicken. Scatter with the parsley to serve.

385cals; 20g fat (5g sat fat); 47g protein; 0g fibre; 6g carbs; 6g total sugars; 0.5g salt

GET AHEAD Marinate the chicken overnight.

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*Protein contributes to the growth/maintenance of muscle mass. **Reduced sugar in comparison to similar products.

let’s cook QUICK & E ASY

Quinoa salad with pancetta, broad beans and peas

‘This tasty salad pairs nutty broad bean s with sweet peas and salty flecks of pancetta.

Serve warm, or it’’s delicious cold, packed up for lunch the next day. Track down fresh broad bean s and peas if you can, or use frozen and defrost in hot water.’

SERVES 6 AS A SIDE GF DF HANDS-ON TIME 35 MINS TOTAL TIME 35 MINS 200g dried quinoa, rinsed well 1 x 160g pack smoked cubetti di pancetta or bacon 1 garlic clove, roughly chopped ½ tbsp thyme or oregano leaves, roughly chopped, or ½ tsp dried herbs 200g fresh podded or frozen broad beans (400g if still in pod), popped out of their inner skins 1 x 160g pack fresh peas 1½ tbsp extra-virgin olive oil juice and zest of ½ unwaxed lemon a handful of flat-leaf parsley and mint leaves to serve

1 Place the quinoa in a saucepan with 350ml water and a pinch of salt. Bring to the boil then reduce the heat, cover with a lid and cook for 15 minutes or until the quinoa is just cooked and has absorbed the liquid. Leave to stand for a few minutes then fluff with a fork.

2 Meanwhile in a large frying pan, fry the pancetta for 5-6 minutes until crispy (no need for any fat), tossing halfway through, then add the garlic and thyme or oregano and cook for 1 minute.

3 Add the broad beans to the pancetta pan and cook for 2 minutes, stirring, then tip in the peas and cook for 1-2 minutes until just tender. Tip the quinoa into the pan and toss everything together, allowing the quinoa to pick up all the pan juices, and season to taste.

4 Spoon the quinoa onto a large serving dish, drizzle over the extra-virgin olive oil and lemon juice and scatter with the zest, parsley and mint to serve.

283cals; 14.7g fat (4g sat fat); 13g protein; 6.7g fibre; 23g carbs; 2.7g total sugars; 1.1g salt

GET AHEAD The salad can be made the day before. Return to room temperature to serve.

‘Sangria is as del icious as it is easy. Here, it ’s infu sed with orange, peaches and strawberries – or use any fruit you have. I love adding mint, to cut through the sweetn ess.’

Pink sangria with mint MAKES 6-8 GLASSES V GF DF HANDS-ON TIME 10 MINS TOTAL TIME 10 MINS, PLUS CHILLING 1 large unwaxed orange 750ml dry rosé wine 3-4 tbsp maple syrup or clear honey 2 ripe peaches or nectarines, stoned and sliced

8 strawberries, sliced 300ml sparkling water a few handfuls of ice cubes a few sprigs of mint

1 Pare the zest of the orange into strips, then squeeze the juice.

Mix both with the rosé wine and maple syrup in a large jug, adjusting the amount of syrup depending on just how dry the wine is. Add the fruit and set aside to chill in the fridge.

2 When ready to serve, top up the jug with the sparkling water and ice, adding a mint sprig to each glass to serve.

3 Run a mint leaf around the rim of each glass for a little extra minty flavour and serve immediately.

158cals; 0g fat (0g sat fat); 0g protein; 1g fibre; 16g carbs; 16g total sugars; 0g salt

GET AHEAD Make the base and chill for several hours before serving.

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let’s cook

M AL LO R C A N M E NU

Barbecued fish with mojo verde

‘Mojo verde is a Span ish sau ce, made from fresh herbs an d garlic. In Mallorca I ma ke this dish with dorada, a local fish, but any firm white fish will do. Ma ke double the quantit y of mojo verde and enjoy leftovers the next day as a dip or a dressing for salads.’

SERVES 4-8 DF GF HANDS-ON TIME 25 MINS TOTAL TIME 25 MINS 8 firm white fish fillets (such as sea bass or sea bream) 1 tbsp olive oil a few sprigs of fresh thyme or rosemary 2 lemons, halved For the mojo verde 1 x 30g pack coriander, leaves only 1 x 30g pack

flat-leaf parsley, leaves only 2 garlic cloves, crushed 1 small green chilli, deseeded if you prefer it milder juice of 1 large lemon or 2 limes 150ml extra-virgin olive oil

1 To make the mojo verde, finely chop the herbs, garlic and chilli together. Mix in a bowl with the lemon or lime juice, then gradually add the oil to make a sauce, and season to taste. Alternatively, blitz everything together in a food processor if you prefer the sauce a bit smoother.

2 Season the fish fillets with salt on both sides and brush with olive oil to stop them sticking. Heat the barbecue or grill to high and cook skin-side first for 4 minutes until nicely crisp and charred.

Cook the lemon halves at the same time, cut-side down. Flip the fish, tucking the herb sprigs underneath, and cook on the other side for 1-2 minutes until flaky and opaque.

3 Serve the mojo verde drizzled over the fish, with the lemon halves to squeeze over.

692cals; 55g fat (10g sat fat); 50g protein; 0g fibre; 0g carbs; 0g total sugars; 0.5g salt

GET AHEAD The mojo verde keeps for up to 2 days in the fridge.

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A ND T O DRINK Most Wanted Albarino, Rías Baixas, £8.50 Get away from it all with fragrant flavours of grapefruit, kiwi and peach nectar. From Spain’s cooler North-West, Albarino is a vibrant match for this Mediterranean feast.

M ELIS S A’S M ALLO RC AN HIGHLIGHT S EAT… Traditional Mallorcan food at Meson Ca’n Pedro, up in the hills in Palma (canpedro. es)– the place to try suckling pig.

DRINK… At La Rosa Chica, Santa Catalina in Palma. Cheap and stylish, with great tapas and tables spilling onto the street.

SWIM… At Cala Portals Vells, a little cove with bright blue sea. Walk over the rocks on the right to find the smaller, less busy beach.

SHOP… At Mercat de l’Olivar, an amazing food market in Palma (mercatolivar.com) – great for just-caught fish and delicious chorizo.

CRAFTED WITH 100% FRESH & RAW VEGETABLES No. 1 GAZPACHO BRAND IN SPAIN 100% SPANISH INGREDIENTS

DISCOVER A DELICIOUS NEW WAY TO START ANY MEAL

£1 OFF

Subject to availability. Selected stores only. Excludes Centrals and Locals.

To the Customer: This coupon is worth £1 towards your next purchase of Alvalle 1L in participating Sainsbury’s stores. Acceptance is at the discretion of the retailer. This offer is subject to availability. Valid in selected larger Sainsbury’s supermarkets only. Only one coupon per purchase. This coupon has no cash value. Photocopied or damaged coupons will not be accepted; only original, intact coupons will be accepted. Not valid online. Coupon valid from 01/08/2018-29/10/2018 ONLY. To the Retailer: For redemption, please return coupon to: Valassis Ltd, Weldon House, Corby Gate Business Park, Priors Haw Road, Corby, NN17 5JG. Promoter: Walkers Snacks Limited, 450 South Oak Way, Green Park, Reading RG2 6UW. Reg. no 3474989.

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let’s cook

NEW I DE A S

Sunday MAKING...

SPEND

y e n t u h C

STEP 1

KITCH E N TIP

RECIPE ANNA GLOVER PHOTOGRAPHS STUART WEST

To prevent your glass jars cracking, pour in the hot chutney while the jars are still warm from being sterilised.

let’s cook WE E KE ND P ROJE CT

STEP 2

STEP 3

Make the most of your summer tomatoes with this ruby-coloured spiced tomato chutney MAKES 3 x 300g JARS V Vn GF DF HANDS-ON TIME 20 MINS TOTAL TIME 1HR 20 MINS

FOOD STYLING: ANNA GLOVER. PROP STYLING: MORAG FARQUHAR

1 Heat the oven to 160°C, fan 140°C, gas 3. Put all the ingredients into a large heavy-based pan or preserving pan (step 1).

Simmer on a medium heat uncovered for 1 hour, stirring occasionally, until thick. If you run a spoon through the bottom of the pan it should leave a trail (step 2).

2 When the tomato chutney has 15 minutes left, wash 3 x 300g jars and lids in hot soapy water, rinse well; put on a baking tray. Add the lids if they are metal, or

remove any plastic seals (step 3). Put in the oven for 10 minutes to sterilise.

3 Spoon the hot chutney into a heatproof jug, remove the bay leaf with a spoon, then pour into the hot jars (step 4; see Kitchen Tip) 4 Add the lids, with oven gloves. Leave to cool completely before washing off any drips on the sides and adding labels.

PER TSP 14cals; 0g fat (0g sat fat); 0g protein; 0g fibre; 3g carbs; 3g total sugars; 0g g salt

STEP 4

«

2 red onions, finely sliced 1kg vine tomatoes, roughly chopped 250g soft light brown sugar 125ml red wine vinegar 2 garlic cloves, crushed 1 bay leaf 1 tsp cumin seeds ½ tsp ground cinnamon ½ tsp ground turmeric 1 red chilli, finely chopped 1 tsp black mustard seeds

GET AHEAD Unopened chutney keeps for 4 months in a cool dark place, or keep open jars in the fridge for 3-4 weeks.

SE E I NG R ED Jar gift tags with twine, 12 pack, £2 (hobbycraft.co.uk)

Emma Bridgewater Vegetable Garden plate, £9.99; bowl, £9.99; beaker, £6.99 (temptationgifts.com)

Set of tomato storage tins, £9 (mintandmay.co.uk)

Kilner preserving jar, £2 (sainsburys.co.uk)

Kilner 8-litre stainless steel preserving pan, £54.99 (argos.co.uk)

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CAKE IN A TIN

Chocolate & coconut cake Like a Bounty bar crossed with a cake – it’s irresistible!

RECIPE DEBBIE MAJOR PHOTOGRAPH ANT DUNCAN

SERVES 16-18 V ❄ HANDS-ON TIME 30 MINS TOTAL TIME 1 HR 10 MINS, PLUS SOAKING AND COOLING

1 At least 2 hours ahead, mix the desiccated coconut and coconut milk in a bowl, cover and set aside to soak until it forms a thick, porridge-like mixture.

2 Heat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20 x 30cm rectangular tin.

3 Sift the flour, cocoa and a pinch of salt into a bowl and set aside. Cream the butter until very soft. Add the sugar and vanilla and beat for about 5 minutes until light and fluffy. Beat in the eggs, one at a time, adding a

tablespoon of the cocoa-flour mixture after each egg. Gently fold in the remaining flour mixture, followed by the soaked coconut and the almonds.

4 Spoon the mixture into the tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes until springy and a skewer comes out cleanly.

5 Cool in the tin for 15 minutes, then transfer to a wire rack and leave until completely cold.

6 For the fudgy topping, melt the chocolate and butter together in a

heatproof bowl set over a pan of simmering water. Once melted, sift in the icing sugar and cocoa and beat thoroughly until smooth. Add the milk if you want your icing looser.

7 Pour over the cake and spread evenly over the top and sides. Sprinkle with the toasted coconut and leave to set for about 30 minutes before cutting into bars. The cake keeps in an airtight tin for up to 1 week or freezes well.

426cals; 29g fat (18g sat fat); 6g protein; 2g fibre; 33g carbs; 23g total sugars; 0.2g salt

MAKE IT GLUTEN FREE

Use gluten-free self-raising flour, and add ½ tsp xanthan gum with the dry ingredients.

FOOD STYLING: AMBER DE FLORIO. PROP STYLING: NELLY & BID

90g desiccated coconut 280ml reduced-fat coconut milk 200g self-raising flour 45g cocoa powder 275g soft unsalted butter 275g light muscovado (or light brown) sugar 1 tbsp vanilla bean paste or extract 3 large eggs 75g ground almonds For the fudgy topping 150g plain chocolate, roughly chopped 75g unsalted butter 50g icing sugar ½ tbsp cocoa powder 1-2 tsp milk, if necessary 20g coconut chips or desiccated coconut, toasted, to decorate

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Nono cook, fuss Friends coming over? Take the heat off with a vibrant summer menu that’s a breeze to prepare RECIPES JENNIFER JOYCE PHOTOGRAPHS ROB STREETER

Pick up a rotisserie chicken

Chicken salad with hearts of palm and chimichurri dressing » PAGE 66

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let’s cook E ASY FE AST

Gazpacho with apple salsa and smoky seeds » PAGE 66

Just whiz up in a blender

Menu STARTER Gazpacho with apple salsa and smoky seeds

GET AHEAD Make the gazpacho at least 3 hours before serving.

It keeps for a day in the fridge.

MAIN Chicken salad with hearts of palm and chimichurri dressing

DESSERT Raspberry parfait pots

«

let’s cook E ASY FE AST

GET AHEAD Assemble up to 4 hours before serving.

ÂŤ

Ready in 15 minutes

Raspberry parfait pots SERVES 6 V GF HANDS-ON TIME 15 MINS TOTAL TIME 15 MINS, PLUS CHILLING 150ml double cream 5 tbsp icing sugar 300g Greek yogurt 1 tsp vanilla paste or extract 400g fresh raspberries 75g sweetened nutty granola* mint leaves to garnish

1 In a medium bowl, whisk together the cream,

4 Dollop the yogurt mixture equally into each glass

4 tablespoons of the icing sugar, Greek yogurt and vanilla until smooth and thick.

2 Slightly mash half the raspberries in a small bowl with the remaining icing sugar. Keep the rest whole.

3 Divide half the whole raspberries between 6 tumblers and add 2 teaspoons of granola to each.

and spoon over the crushed raspberries. Top with the remaining granola and raspberries. Chill, covered, until serving. Garnish with mint to serve. *Use GF granola if required 313cals; 21g fat (12g sat fat); 5g protein; 3g fibre; 25g carbs; 19g total sugars; 0.1g salt

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let’s cook

EASY F E A S T

Gazpacho with apple salsa and smoky seeds Tinned hearts of palm are great in salads, or dusted in seasoned flour and shallow-fried. They are the centre core of certain palm trees, and taste similar to artichoke hearts.

Rotisserie chicken salad with hearts of palm and chimichurri dressing For extra-hungry guests, serve this up with toasted pittas or flatbreads.

GET AHEAD Prepare the dressing and salad elements (except the avocado) a few hours ahead and keep covered in the fridge.

«

SERVES 6 GF DF HANDS-ON TIME 25 MINS TOTAL TIME 25 MINS 1 large (about 990g-1100g) cooked rotisserie chicken 100g rocket, watercress or mixed leaves 2 red or white chicory, leaves separated 1 x 410g tin hearts of palm, drained and sliced 2 ripe avocados, flesh sliced 1 small red onion, sliced into thin half-moons 6 red and yellow baby sweet peppers, deseeded and sliced

100g cherry tomatoes, halved For the chimichurri dressing 1 green chilli, seeds removed, or 1 tbsp pickled jalapeños 1 x 30g pack flat-leaf parsley, leaves only 1 large shallot, finely chopped 1-2 garlic cloves, finely chopped ½ tsp chilli flakes 3 tbsp sherry or red wine vinegar 100ml extra-virgin olive oil

1 For the dressing, finely chop the chilli or jalapeños, along with the parsley. Place in a bowl with the shallot, garlic, chilli flakes, vinegar and oil. Season, mix well, taste to check the seasoning and set aside for serving.

2 Remove the flesh from the chicken and discard the skin and bones. Arrange the salad leaves on a large platter.

Top with the other ingredients and serve the dressing alongside, letting guests help themselves.

477cals; 33g fat (7g sat fat); 34g protein; 6g fibre; 10g carbs; 7g total sugars; 0.3g salt

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DRIN K WIT H….

Taste the Difference Côtes du Jura Chardonnay 2016, France, £11 Unlike the more buttery varieties of Chardonnay, this is tangy and thirst-quenching, like crisp Golden Delicious apples eaten in a wildflower meadow.

SERVES 6 V DF HANDS-ON TIME 20 MINS TOTAL TIME 20 MINS, PLUS 3 HRS CHILLING 400g juicy ripe tomatoes, or cherry tomatoes ½ large cucumber, peeled 1 sweet white onion 2 small red peppers (eg pointed peppers) 2 tbsp sherry vinegar 2 tbsp extra-virgin olive oil, plus extra

for drizzling 1 tsp smoked paprika about 40g chopped white crusty bread (slightly stale is ideal) 400ml chilled vegetable stock (use ice to cool it down) 1 Granny Smith apple, cored 3 tbsp toasted mixed seeds

1 A few hours before serving, roughly chop the vegetables, discarding the seeds.

Reserve a small handful of the veg for the salsa.

2 Put the rest of the veg in a blender or food processor with the vinegar, 2 tablespoons of oil, half the paprika, 40g bread and the stock. Purée until very smooth, adding extra bread if you want it thicker. Season to taste. Cover and chill for at least 3 hours (add a few ice cubes if you want to speed things up).

3 Dice the apple and reserved veg, and mix for the salsa. Mix the seeds with the remaining paprika. Pour the gazpacho into 6 bowls or glasses.

Add the salsa, a drizzle of extra-virgin olive oil if you wish, and the smoky seeds.

178cals; 12g fat (2g sat fat); 4g protein; 5g fibre; 12g carbs; 8g total sugars; 0.5g salt

D R IN K W ITH … .

Taste the Difference Crémant de Loire NV, France, £11 Fine bubbles with flavours of lemon and honey, perfect with gazpacho.

FOOD STYLING: KATY GREENWOOD. PROP STYLING: CYNTHIA BLACKETT. WINE RECOMMENDATIONS: REBECCA DUNPHY

INGREDIENT

SPOTLIGHT

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BEST-VALUE DINNER PARTY EVER

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Pies the limit

PHOTOGRAPH: JOHN CAREY GUTTER CREDIT HERE PLEASE

NEXT-LEVEL PASTRY CREATIONS

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STON E F R U IT

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n w o r a sp b e rry p i e wi t h b » PAGE 70

ar g su

Last of the summer

fruits

Those luscious plums and peaches won’t be around forever. Make the most of them with our juicy recipes

RECIPES REBECCA WOOLLARD PHOTOGRAPHS KRIS KIRKHAM

GET AHEAD Make the pastry up to 2 days ahead and keep chilled, or freeze it for up to 1 month.

«

Nectarine and raspberry pie with brown sugar pastry Using brown sugar to make pastry gives you a gorgeous biscuity texture with a light caramel flavour. It’s softer than traditional pastry, so you’ll need to make sure you chill it properly before rolling or baking, but it’s quite forgiving, so just plug any holes with decoration and nobody will know!

SERVES 6 V ❄ HANDS-ON TIME 45 MINS TOTAL TIME 1½ HRS, PLUS CHILLING AND RESTING For the pastry 250g plain flour 75g soft light brown sugar 125g soft unsalted butter 1 medium egg yolk, mixed with 2 tbsp cold water

For the filling 3½ tbsp cornflour 85g soft light brown sugar 8 ripe nectarines, stoned and quartered 300g raspberries To glaze 1 medium egg, beaten with a pinch of salt

1 To make the pastry, pulse the flour, sugar, butter and

2

3

4

5

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a good pinch of salt in a food processor. Alternatively, rub the ingredients together with your fingertips in a large mixing bowl. Add the egg yolk and water mixture and mix to form a dough. Shape into a fat disc, wrap in clingfilm and chill for 1 hour.

Once the pastry has chilled, mix the cornflour and sugar in a bowl and toss the nectarines in the mixture to coat.

Gently mix in the raspberries, then tip the lot into a 23-24cm round pie dish with a lip. You’ll probably need to pile up the fruit to fit it in, but this is fine as it cooks down.

Roll out the pastry on a floured work surface until it’s slightly thicker than a £1 coin. Cut out a circle around 25cm diameter, then use a few pastry trimmings to line the rim of the dish. Brush with egg.

Carefully lift the pastry circle on top of the pie dish, pressing around the rim to seal together. Cut a small hole in the middle to allow the steam to escape, then brush the top with beaten egg, and use the remaining pastry to make decorative shapes, if you like. Chill the pie for at least 30 minutes, or until the pastry is firm.

To cook, preheat the oven to 180°C, fan 160°C, gas 4.

Brush again with beaten egg for a rich glaze, then bake on a tray for 40-50 minutes until the pastry is crisp and the fruit juices bubble up. Allow to stand for at least 10-20 minutes, then serve with ice cream or cream.

571cals; 20g fat (12g sat fat); 10g protein; 6g fibre; 85g carbs; 45g total sugars; 0.2g salt

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let’s cook STONE FRUIT

Cherry pound cake with compote Pound cakes were traditionally made with a pound of each ingredient – eggs, sugar, flour and butter. This is the same basic recipe, but using half a pound of each, so you can fit it in a normal loaf tin. It’s a dense, moist cake that is delicious served with the sweet and juicy cherry compote, along with a big dollop of clotted cream – a lovely twist on a traditional cream tea.

SERVES 10 V HANDS-ON TIME 55 MINS TOTAL TIME 3 HRS, PLUS COOLING For the compote 1kg cherries, stoned 120-140g caster sugar – add the larger amount if your cherries aren’t very sweet juice of 2 oranges For the cake 225g soft unsalted butter 225g caster sugar 5 medium eggs 225g plain flour 1 tsp baking powder 3-4 heaped tbsp icing sugar 2 tbsp flaked almonds, toasted in a dry pan until golden To serve clotted cream

Delicious served with sweet and juicy cherry compote and a big dollop of clotted cream

1 For the compote, put the stoned cherries, sugar

2

3

GET AHEAD The cherry compote keeps for up to 3 days in the fridge. The cake is best eaten on the day it’s made, but leftover slices can be briefly warmed in the microwave to refresh.

4

5

and orange juice in a saucepan over a medium heat. Allow the sugar to dissolve, then bring to a simmer, stirring often, for 25-30 minutes, until the cherries are soft and the juice quite syrupy.

Reserve 220g of the compote and spread this on a plate to cool quickly if you’re making the cake immediately, otherwise cool the whole lot and store in the fridge until needed.

To make the cake, preheat the oven to 170°C, fan 150°C, gas 3½, butter a 900g loaf tin and line with baking paper. Spoon the 220g cherry compote into a sieve set over a bowl to catch the juice. Keep the rest of the compote to serve with the finished cake. Put the butter and sugar in a large mixing bowl and cream together until light and fluffy. Add the eggs, one at a time, beating well between each addition. If the mixture looks about to curdle, add a tablespoon of the measured flour.

Mix the flour with the baking powder and a pinch of salt and fold into the cake mixture.

Spoon a third of the mixture into the loaf tin, and scatter over a third of the drained compote.

Top with a second third of the mixture, and scatter over the second third of the compote.

Spoon over the last of the cake mixture and scatter with the remaining compote, poking the cherries in so they’re almost covered with cake mixture. Keep the cherry juice for the icing.

Bake the cake for 1 hour 20-1 hour 30 minutes, until a skewer poked into the middle comes out without any mixture sticking to it. Leave the cake to stand in the tin for 10 minutes, before removing and cooling completely on a wire rack.

To make the icing, add 3 tablespoons of the icing sugar to the reserved juice from the drained cherries, and stir using a fork until smooth – you should end up with a thick glacé icing. If it’s too runny, add the remaining tablespoon of icing sugar. Drizzle this all over the cake once it’s completely cool, and then scatter with the almonds. To serve, cut the cake into generous slices, and top with a good spoonful of compote and a dollop of clotted cream.

520cals; 23g fat (13g sat fat); 8g protein; 5g fibre; 68g carbs; 51g total sugars; 0.3g salt

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KIT C HE N T IP The leftover Marsala will be lightly flavoured by the peaches, and makes a delicious aperitif, served chilled.

Keep the empty bottle while you’re soaking the peaches so you can transfer the Marsala back into it.

INGREDIENT

SPOTLIGHT Marsala is a Sicilian fortified wine named after the region it’s from. The sweet (dolce) version is used in recipes such as tiramisu. If you can’t find it, use sweet sherry instead.

Marsala-soaked peach and ricotta trifle SERVES 10 V HANDS-ON TIME 45 MINS TOTAL TIME 45 MINS, PLUS OVERNIGHT SOAKING AND CHILLING 8 peaches, stoned and quartered 1 x 75cl bottle Marsala dolce 6-8 tbsp caster sugar 1 x 295g Madeira cake 450ml double cream 1 x 250g tub ricotta 4-5 tbsp icing sugar grated zest of 1 lemon, and juice of half grated zest of 1 orange 10 amaretti biscuits 2 tbsp pistachios, roughly chopped

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1 Start at least the night before you want to serve the trifle, but preferably a few days ahead.

Taste the peaches, then put them in an airtight container with the Marsala and sugar – if they’re sweet add only 6 tablespoons; if they’re tart, add 8 tablespoons. Cover and chill overnight, or for up to 3 days. The longer you soak the peaches, the more pronounced the flavour will be.

2 To assemble the trifle, cut the Madeira cake into thick slices

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and arrange in the bottom of a dish. Strain the peaches (reserve the liquid), and peel them if you want. Add to the trifle bowl, then spoon over 200ml of the reserved Marsala (see Kitchen Tip for what to do with the rest).

3 Put the double cream, ricotta, 4 tablespoons of the icing sugar, lemon juice and most of the zests into a large mixing bowl, and stir to combine. Taste, and add the remaining icing sugar if you want. Whip with an electric whisk until you get soft pillowy

peaks – don’t overwhip it.

Roughly crush in 6 of the amaretti biscuits and mix gently.

Spoon over the peaches, then chill the trifle for at least 2 hours, but preferably overnight.

4 Take the trifle out of the fridge 1 hour before eating. To serve, roughly crush the remaining amaretti over the top and scatter with the reserved zest and the pistachios.

532cals; 35g fat (20g sat fat); 8g protein; 3g fibre; 41g carbs; 35g total sugars; 0.4g salt

FOOD STYLING: BIANCA NICE. PROP STYLING: LINDA BERLIN

This summery trifle screams Italy, and would work equally well with plums or nectarines if you wanted to mix things up.

let’s cook STONE FRUIT

Plum and bay jam You may not have considered using herbs in sweet recipes, but they work particularly well with stone fruit. Bay lends this jam a gentle fragrance, but thyme or even rosemary would work well, too.

MAKES 4 X 340ML JARS V Vn* GF DF* HANDS-ON TIME 1HR TOTAL TIME 1 HR, PLUS OVERNIGHT MACERATING 1kg ripe plums, quartered, stones removed 1kg granulated sugar 6 fresh bay leaves juice of 1 lemon a knob of unsalted butter, optional*

1 Put the plums and sugar

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GET AHEAD The jam will keep for years in airtight sterilised jars.

Once opened, store in the fridge.

K ITCH E N TIP To sterilise jam jars, wash jars and lids in very hot soapy water, rinse and dry in a low oven, on clean kitchen roll. Leave to cool.

Try not to handle them too much after they come out of the oven.

in a large saucepan, mix thoroughly, cover and leave to macerate overnight. This draws out the juices and shortens cooking time, giving a fresher flavour.

2 The next day, put a few saucers in the freezer, ready to test for setting point. Put the pan on the hob, add the bay leaves and lemon juice and heat gently over a medium heat, stirring occasionally, until the sugar has completely dissolved, without allowing it to boil. Remove the bay leaves and put one in each jam jar (discard the others).

3 Turn the heat right up and bring to a rolling boil.

Boil for 10 minutes, stirring often, until a jam thermometer is just below 105°C. If the fruit isn’t breaking down, mash with a potato masher. If you don’t have a thermometer or want to double check, let the jam boil for the full 10 minutes, then remove from the heat. Spoon a little onto a cold saucer from the freezer, and tip to spread it and cool quickly. Push it with your finger and if the top wrinkles, it’s ready. If not, boil for another 2-3 minutes and test again.

4 Once at setting point, take the pan off the heat and stir the butter through the jam to get rid of any scum (or simply lift off with a spoon). Leave the jam to settle for 10 minutes before potting up, as this ensures the fruit is distributed evenly. Spoon the hot jam into warm sterilised jars, then screw the lids on tightly while the jam is still hot. The jam can be eaten straight away, or kept in a dark, cool place for several years. *Vn and DF if not using butter Per heaped tsp (10g): 32cals; 0g fat (0g sat fat); 0g protein; 0g fibre; 8g carbs; 8g total sugars; 0g salt

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let’s cook FOOD STORIE S

Mitch Tonks

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‘I dreamt about opening an amazing fishmonger’s – like the kind you see in Spain’

‘I remember peeling shrimps with my gran’ Celebrated fish chef Mitch Tonks talks about growing up in a female household, reaching rock bottom, and his dream to sail around the world INTERVIEW JESSICA SALTER PHOTOGRAPHS MIKE ENGLISH

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Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, plus the six-strong Devon chain of Rockfish restaurants (mitchtonks.co.uk)

What was your childhood like?

My father was absent from when I was six months old, and my mother worked full-time at Marks & Spencer, so my grandmother brought me up in Weston-super-Mare. No one got divorced in the 1960s, so it was strange not having a dad at school. But I loved growing up in a female household.

What are your earliest food memories?

I remember going to the fisheries with my nan, who was a great cook.

We were working class and so it was simple food, but she knew how to prepare it wonderfully. We’d get shrimps and sit chatting and peeling them. She would pan-fry red gurnards, and we’d pull out the dead man’s fingers [the grey gills] from crabs and make sandwiches. There was always a pig’s head boiling and eels swimming around in the sink.

What was your first job?

I did various jobs, but by the time I was 27, I was working as an accountant, earning good money, but I felt something was missing. I vividly remember driving down the motorway, thinking, ‘I’m not going to work tomorrow’. And I didn’t go back.

Did you have a plan?

Not really! It was reckless – I had two kids to feed. I dreamt about opening an amazing fishmonger’s – like the kind you see in Spain. So I took my savings and opened a shop in Bath. Then customers started to

SERVES 4 GF HANDS-ON TIME 40 MINS TOTAL TIME 50 MINS 75g soft butter ½ tbsp mild curry powder a pinch of ground turmeric ½ tsp garam masala 2 tbsp finely chopped coriander, plus extra to serve zest and juice of 1 lime

ask me how to cook the fish. So I read cookery books by authors like Jane Grigson and Elizabeth David and started cooking. I turned the two floors above the shop into a restaurant.

Was the restaurant a success?

Not for the first year or so. By that point I had got divorced. I had no money and I was sleeping on the floor above the restaurant. I felt miserable. Then a journalist, Michael Bateman from the Independent, came because we’d won best restaurant in The Good Food Guide – and wrote a really positive review. From that day on, the phone rang off the hook.

2

I’ve seen fish stocks decline – the days of chefs buying in 150lb halibuts that have been flown around the world are over, I think. I’m now an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.

3

Do consumers need to avoid cod?

5

People make broad statements about which fish is sustainable. We hear we should eat red mullet or gurnard, but there’s no data to back this up. The important thing is to try to eat local produce when you can, and ask the experts, like fishmongers, for advice.

You say you love being out on the water?

Yes – my dream is to sail around the world. I plan to take it really slowly and just experience the freedom.

C H O O S IN G S USTAI NA BL E F I SH

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8 curry leaves, optional sunflower oil, to grease 4 chunky pieces of MSC (undyed) smoked haddock*, about 150g each 500g leeks, trimmed 100ml double cream 75-100ml vegetable stock

1 Mash the butter together with the spices, coriander, lime

You were always passionate about sustainability, weren’t you?

By choosing seafood with the MSC (Marine Stewardship Council) blue fish logo, you’re supporting independently certified sustainable fisheries in UK coastal waters and all around the world. Sustainability is assessed by scientists and marine experts, to help keep fish stocks and habitats healthy, and to ensure that fishing community livelihoods are secure. Plus you can enjoy your seafood knowing that tomorrow there will be plenty more where it came from.

For more information, visit msc.org

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‘A restaurant-style dish – lovely with a bowl of new potatoes.’

4

zest, half the lime juice and seasoning in a small bowl. If using dried curry leaves rather than fresh, soak them in a small bowl of boiling water for a few minutes, then drain.

Heat the oven to 180°C, fan 160°C, gas 4. Use 2 large sheets of foil to line a baking tray, placing one each way to form a cross, leaving plenty of extra foil hanging over to form a parcel. Brush the foil very lightly with oil, add the smoked haddock and top each piece with 1 teaspoon of curry butter and a couple of curry leaves. Fold the foil over a couple of times to create a tight seal, but with room inside the parcel for steam to build up and cook the fish.

Cut each leek in half lengthways. Place cut-side down on the chopping board then slice very finely on an angle, to give julienne threads. Melt 3 tablespoons of the curry butter in a saucepan, add the leeks and a pinch of salt and cook, covered but stirring once or twice, for about 6 minutes until wilted and sweet but still quite bright green.

Meanwhile, cook the smoked haddock for 12-15 minutes in the oven until cooked through and starting to flake.

When the leeks are soft, add the rest of the curry butter and the cream and heat gently. Add enough stock to give a light sauce consistency. Add a good squeeze of lime juice and seasoning to taste, then divide between 4 plates.

Remove the skin from the fish and serve the haddock on top of the leeks, scattered with extra coriander.

452cals; 31g fat (19g sat fat); 37g protein; 4g fibre; 5g carbs; 4g total sugars; 2.8g salt

*AVAILABLE FROM THE FISH COUNTER IN STORE

C

Scottish smoked haddock with leeks, lime and curry butter

let’s cook FOOD STORIE S

GO ONLINE

Find Mitch’s exclusive recipe for spaghetti with mussels, bay and chilli at S A I N S B U R Y S M A G A Z IN E . C O . UK / M U S S ELS

Aromatic mackerel curry ‘I love fish curries, and mackerel lends itself to strong spices. Using a whole fish cut into chunky sections is traditional, but you can use fish fillets or bite-sized pieces, if you prefer. White fish such as monkfish, or prawns, work well too.’

SERVES 2 GF DF HANDS-ON TIME 20 MINS TOTAL TIME 50 MINS, PLUS 1 HR MARINATING 10 curry leaves 1 tbsp black mustard seeds 2 tbsp sunflower oil juice of 1 lime 2 whole fresh MSC mackerel*, about 220g each, gutted, washed and heads removed 50g root ginger, chopped 2 garlic cloves 1 red chilli, deseeded if you prefer

1 small onion, finely chopped 1 tsp ground cumin 1 tsp garam masala 1 tsp paprika 4 ripe tomatoes, skinned and chopped ½ x 30g pack coriander, roughly chopped, plus extra to serve 200ml light coconut milk rice, to serve

1 In a small pan, fry the curry leaves and mustard seeds in 1 tablespoon of oil until they pop. Tip into a dish and leave to cool, then add the lime juice and a pinch of salt. Cut the prepared mackerel into roughly 7cm chunks – you should get 2 chunks, plus a decent tail piece, from

each fish. Add to the dish, turn to coat well, then cover and marinate for an hour in the fridge.

2 Put the ginger, garlic, chilli and onion in a processor and blend to a paste, adding a little water if needed. Heat the rest of the oil in a medium-large saucepan (one that will hold the mackerel pieces in a single layer) and fry the paste for 8-10 minutes over a low heat until fragrant. Add the spices and cook for 1 minute before adding the tomatoes. Cook for about 8 minutes until softened.

3 Add the coriander, coconut milk, 100ml water and a good pinch of salt and simmer for about 10 minutes, covered, to allow the flavours to develop.

4 Add the mackerel and its marinade, cover again and simmer for 7-8 minutes until the fish is cooked. Season to taste, then scatter with extra coriander and serve with rice.

664 cals; 52g fat (14g sat fat); 35g protein; 4g fibre; 13g carbs; 10g total sugars; 0.7g salt

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let’s cook

FOO D S T O RIE S

‘Sainsbury’s Cornish sardines come from the port of Newlyn, and are certified sustainable by the Marine Stewardship Council (MSC). Increase the number of sardines to serve as a main course, and add some crusty bread or new potatoes.’

SERVES 6 AS A STARTER GF DF HANDS-ON TIME 45 MINS TOTAL TIME 45 MINS, PLUS FISH PREP

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If you want to take a shortcut, you can use 200g bought mayonnaise rather than making your own, and simply blitz with the blanched garlic, chives and lemon juice.

1 First make the mayonnaise. Bring a small pan of

3 For the salsa verde,

water to the boil, add the garlic and simmer for 5 minutes. Reserve a few chives for use in the salsa verde, then add the rest to the pan with the garlic.

Blanch for 30 seconds, then drain and refresh in very cold or iced water. Pat dry with kitchen paper.

2 Put the egg yolk and mustard in a mixing bowl with a pinch of salt. Using an electric hand whisk, slowly and gradually add the oil while the beaters are running, until emulsified and thickened. Blitz the mayonnaise with the blanched garlic and chives until you have a smooth, green mayonnaise, using a hand blender. Add the lemon juice and seasoning to taste, and thin it down with a little water if it is too thick.

peel and deseed the cucumber and green pepper and dice finely. Mix with all the rest of the salad ingredients, to your taste; try to achieve a nice balance of crunch, salt, pickle and freshness.

4 Heat the grill to high. Brush the sardines with olive oil, season with salt and cook under a hot grill skin-side up until bubbling and crisp, about 5-6 minutes. Spread the salsa verde on the plate and sit the sardines on top, with a spoonful of mayonnaise.

323cals; 30g fat (4g sat fat); 11g protein; 1g fibre; 2g carbs; 2g total sugars; 0.4g salt

«

12 MSC sardines*, butterfly filleted (ask your fishmonger) 2 tbsp olive oil For the mayonnaise 3 whole garlic cloves, peeled 1 x 20g pack chives 1 large egg yolk 1 tsp Dijon mustard 150ml sunflower oil juice of ½ lemon For the cucumber salsa verde salad ½ cucumber 1 green pepper 4 spring onions, finely chopped 2 tbsp capers, rinsed and chopped 6-8 cocktail gherkins, finely chopped 4 tbsp chopped mixed herbs (we used tarragon, parsley, mint and chives) 2 tbsp extra-virgin olive oil juice of 1 lime

KIT CH E N TIP

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GET AHEAD The mayonnaise keeps in the fridge for up to 3 days.

*AVAILABLE FROM THE FISH COUNTER IN STORE FOOD STYLING: EMILY KYDD. PROP STYLING: LINDA BERLIN

Sardines with cucumber salsa verde salad and garlic mayonnaise

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Midweek meals For days when you need dinner on the table fast, Ginsters family favourites are quick to cook and create less mess, so you won’t even have to worry about the washing-up

MADE EASY

SU P P E R S A V I OU R Busy weeknights can make getting the family round the dinner table seem like a chore, but thanks to Ginsters Cornish Pasties and Steak Slices, you can save time and effort without compromising on quality or taste. That’s because the bake-in tray makes cooking (and clean-up!) easier than ever as there’s no need to get out your own pans.

Made with 100% British-farmed beef and baked in Cornwall, Ginsters carefully seasons each slice and pasty so you’ll get a meal that’s packed full of flavour. And because there are no artificial colours, flavours or preservatives inside, you can be sure you’re giving your family the best.

Less mess, quick cooking and virtually no washing-up? Now that’s a midweek meal solution the whole family can enjoy...

SERVE IT UP Make Ginsters Cornish Pasties and Steak Slices your own by serving with your family’s favourite side dishes. Need recipe inspiration? Visit ginsters.co.uk for even more ideas.

Ginsters Cornish Pasties, £3.75 for 720g and Ginsters Steak Slices, £3.75 for 620g.

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Let’s go

summer

alfresco

I C E I C E B A BY What’s more delightful on a sunny afternoon than a glass of sparkling wine? Freixenet Ice cava is made specially to be enjoyed over ice. Its fruity, refreshing flavour will have everyone coming back for more.

Serve over ice with a sprig of mint for the perfect tipple.

Soak up some sun this summer bank holiday, and make the most of eating outdoors.

Perk up your mains and add a tasty tipple – a winning formula for any mealtime

SPICE IT UP Balla Rum is named after Damballa, the voodoo God of life, because it’s guaranteed to bring any party to life! Full of spices and complementary sweetness, the best way to serve it is in a highball glass full of ice. Pour over some Coke and pop in a wedge of lime.

Balla Rum, £26 for 70cl Freixenet Ice cava, £12 for 75cl Levi Roots Jerk Coat’n Cook Sauce, £1 for 120g

PA C K A P U N C H Levi Roots Jerk Coat’n Cook Sauce gives maximum flavour with minimum fuss. It’s so easy to use – there’s no need to marinate for hours, simply pour over chicken, fish or ribs and cook straight away. For more recipe ideas and inspiration, visit leviroots.com.

THE THRIFTY COOK

Summer tagliatelle ragu Feed a family of four for under a fiver RECIPE TAMSIN BURNETT-HALL PHOTOGRAPH ROB STREETER

1 x 500g pack beef mince 1 x 30g pack basil 2 garlic cloves, crushed 200g mushrooms, sliced 2 medium carrots, grated coarsely 2 medium courgettes, grated coarsely 1 beef stock cube 2 tbsp plain flour grated zest and juice of 1 lemon 400g dried tagliatelle 40g finely grated Italian hard cheese

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FOOD STYLING: KATY GREENWOOD. PROP STYLIING: CYNTHIA BLACKETT. *COSTS CALCULATED USING BEST VALUE INGREDIENTS AVAILABLE AT TIME OF GOING TO PRINT

SERVES 4-6 ❄ HANDS-ON TIME 25 MINS TOTAL TIME 35 MINS

1 Fry the beef mince in a large deep frying pan or casserole (no need for any oil), for about 8 minutes over a high heat until well browned, stirring to break it up as it cooks.

2 Take the basil leaves off the stalks and put aside. Finely chop the stalks and add to the mince with the garlic and mushrooms.

Cook, stirring, for 2 minutes, then mix in the carrots and courgettes and cook for a further 2 minutes.

Crumble in the stock cube and stir in the flour, cook for 1 minute then add half each of the lemon zest and juice plus 400ml boiling water and some seasoning.

3 Simmer, uncovered, for 10-15 minutes, adding an extra splash of water if the sauce starts

looking dry at any point, although it shouldn’t be swimming in liquid.

4 Meanwhile, add the tagliatelle to a large pan of salted boiling water and cook for 9-10 minutes until al dente, stirring to separate the noodles.

5 Roughly shred most of the basil leaves, keeping the small leaves to garnish. Mix into the beef ragu with the rest of the lemon juice and half the cheese. Drain the tagliatelle and toss together with the sauce. Divide between bowls and scatter with the rest of the cheese, lemon zest and basil leaves to serve.

826cals; 30g fat (13g sat fat); 50g protein; 9g fibre; 85g carbs; 8g total sugars; 1g salt

GET AHEAD The ragu sauce can be frozen.

TOTAL COST

£4.89*

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Subject to availability. Selected stores only. Excludes Centrals and Locals.

The Bellini This classic cocktail tastes like the very essence of peach. It rises RECIPE: AILSA BROWN. WORDS LEAH HYSLOP. PHOTOGRAPH: ROB STREETER FOOD STYLING: KATY GREENWOOD. PROP STYLING: CYNTHIA BLACKETT

or falls on the strength of its ingredients: a bad Bellini is made with sugary, shop-bought peach syrup and flat fizz; a good one, using fresh fruit and playfully bubbling Prosecco, is heaven in a glass. The story goes that the drink was invented at Harry’s Bar in Venice, in the 1930s or 1940s, A T AS T E OF S UMMER

Ripe, juicy peaches are crucial; Italians consider the slightly sweeter white variety the best for Bellinis.

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THE CLASSIC SERVES 6-8 V Vn GF DF HANDS-ON TIME 15 MINS TOTAL TIME 15 MINS, PLUS COOLING 75g caster sugar 3 ripe peaches, stoned and roughly chopped, plus thin wedges to serve chilled Prosecco* to serve

1 In a small saucepan, add the sugar and 75ml water. On a low heat, cook until the sugar has dissolved, then turn up the heat and reduce until slightly thickened.

2 Blitz the peaches to a thick purée in a food processor. Remove and pass through a fine sieve. Add sugar syrup to taste (you may not need it all). Keep in the fridge until needed.

3 For each serving, add 2 tablespoons of the purée to a chilled Champagne glass, then top up with Prosecco to serve. Garnish with a peach wedge. *Use vegan Prosecco if required

and that its golden-pink colour reminded the bar’s owner of a toga in a painting by 15th-century Venetian artist Giovanni Bellini.

Make a big batch, and enjoy with friends before a barbecue.

Cocktail

hour

Become a cocktail expert in your own home with our masterclasses

THE TWISTS BEL L I N I S L US HI E Make the peach purée as for the Classic (see left) and freeze in a container overnight. When ready to serve, rough up the frozen purée using a fork and distribute between the glasses. Top up with Prosecco and stir.

BL AC K BER R Y AN D BAY Heat 300g blackberries, 4 fresh bay leaves, 100ml water and 50g caster sugar in a small saucepan on a medium heat until the blackberries have broken down. Cool, then sieve. Add 2 tablespoons to each glass and top up with Prosecco.

PEAC H ME LBA Make the peach purée as for the Classic (see far left), but blitz 300g raspberries along with the peaches.

Add 4 tablespoons of the purée to each glass and top up with Prosecco.

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pub pie

The is one of the glories of cuisine. Packed with fresh herbs, this version is than our beloved steak and ale, but has the same buttery pastry.

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h e rb a n d

gol d e n a

le

Ch i c k e n ,

p ie

British summery lighter

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let’s cook P UB GRUB

a e n i m Make

PUB

lunch Beer garden classics reimagined.

Who’s getting the next round in?

RECIPES FELICITY CLOAKE PHOTOGRAPHS CATHERINE FRAWLEY

g an g e m, a H

This

Spanish take

on ham, egg and chips is perfect for in the garden. The final egg is optional, but an is particularly if you’re serving the dish warm.

lunch

oozy yolk delicious

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d c h i p t or

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a

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let’s cook P UB GRUB

Battered haddock and mushy pea fishcakes with homemade tartare sauce The classic pub lunch, fish and chips in one crispy package. Battered fishcakes are a Yorkshire speciality and utterly delicious.

Wary of deep-frying? Dip the floured fishcakes in beaten egg and breadcrumbs, and shallow-fry instead.

SERVES 4 DF ❄ HANDS-ON TIME 40 MINS TOTAL TIME 1 HR, PLUS CHILLING lemon wedges and parsley sprigs to serve, optional For the tartare sauce 175g mayonnaise 3-4 tbsp pickling liquor from cocktail gherkins, to taste 2 tbsp salted capers, rinsed and chopped 2 tbsp cocktail gherkins, chopped 4 tbsp chopped parsley 1 tbsp chopped chives

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500g floury potatoes like Maris Piper or King Edwards, peeled and cut into chunks 400g haddock, pollack, whiting or other firm white fish 1 x 300g tin marrowfat peas, drained 175g plain flour, plus extra to dust 2 tsp fine sea salt 125ml malt vinegar vegetable oil, for frying, about 1 litre

GET AHEAD You can use leftover mashed potato.

Prepare to the end of step 4 and chill overnight, or freeze. Make the tartare sauce up to a day in advance and chill.

1 Boil the potatoes in salted water until tender.

2 While they’re cooking, put the fish in a wide pan

3

4

5

6

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with a generous shake of salt and barely cover with water. Cover the pan and bring to the boil, then turn off the heat and leave for 10 minutes. Lift out and, when cool enough to handle, flake into large chunks, discarding any skin.

Drain the potatoes and put back into the hot pan to steam for a couple of minutes, then mash until smooth. Add the drained peas and mix well.

Season, then gently fork through the flaked fish, being careful not to break the pieces up too much.

Divide into 4 large fishcakes or 8 smaller ones, dust in flour, then put on a baking sheet and chill for at least 30 minutes.

Meanwhile, stir all the ingredients for the tartare sauce together, season to taste and leave to one side. Five minutes before you want to fry your fishcakes, prepare the batter by combining the flour with the salt in a large bowl. Make a well in the middle, pour in 150ml cold water and the vinegar, and whisk until smooth.

Heat a deep fat fryer, or a large wide pan a third full of oil to 190°C (or to the point when a cube of bread sizzles immediately when dropped in, and browns in 25 seconds). When it comes to temperature, dip the fishcakes in the batter and cook, 2 at a time if making large ones, or 4 if smaller, turning once to ensure they cook evenly. Cook for around 5 minutes until golden on each side.

Drain on kitchen paper and keep warm while you cook the rest, then serve hot with the tartare sauce, lemon wedges and parsley to garnish.

715cals; 42g fat (3g sat fat); 27g protein; 6g fibre; 53g carbs; 3g total sugars; 2.2g salt

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COCOA, MILK, SUGAR. NOTHING ELSE. NEW

LARGER BOTTLE

Nothing but great taste.

let’s cook P UB GRUB

Ploughman’s scones If there’s one thing better than a warm cheese scone, it’s a warm cheese scone studded with sweet, crunchy pickles. Inspired by the classic ploughman’s lunch, these beauties are great served with salad for lunch, or as a substantial teatime treat.

MAKES 12 V ❄ HANDS-ON TIME 30 MINS TOTAL TIME 50 MINS, PLUS COOLING

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1 Heat the oven to 220°C, fan 200°C, gas 7. Line a large baking sheet with baking paper. Whisk together the flour, baking powder, salt and mustard powder in a large bowl, then grate in the butter and rub in with your fingertips.

2 Coarsely grate in the cheese, add the sliced pickled onions, stir to distribute them evenly, then mix in the milk. Add 120ml cold water bit by bit, adding just enough to form a smooth dough. Don’t mix it more than necessary.

3 Tip the dough onto a very lightly floured surface

«

450g plain flour, plus extra to dust 2 tbsp baking powder 1 tsp fine sea salt 1 tbsp English mustard powder 100g cold butter 225g vegetarian strong hard cheese, such as extra-mature cheddar 4 pickled onions, drained and finely chopped 120ml cold milk 1 medium egg, beaten with a splash of milk 6 tsp Branston or similar pickle, plus more to serve softened butter, to serve

and flatten into a rectangle about 3.5cm high.

Cut out 12 rounds with a 6cm cutter, reshaping as needed. Space out on the lined baking tray.

4 Brush with the egg and milk mixture, then poke a dip in the top of each scone and spoon ½ teaspoon of pickle into it.

5 Bake for 15-20 minutes until golden, then allow to cool slightly on a rack before splitting open.

Serve with butter and more pickle.

302 cals; 15g fat (9g sat fat); 10g protein; 2g fibre; 31g carbs; 2g total sugars; 1.3g salt

GET AHEAD These are best eaten fresh and warm, but can be reheated next day, or after freezing.

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let’s cook

PUB G R U B

Chicken, herb and golden ale pie

2 tbsp unsalted butter, plus 60g 2 onions, thinly sliced 160g dry-cured smoked bacon lardons or pancetta 800ml good-quality chicken stock 500ml golden ale about 1kg bone-in chicken thighs and/or drumsticks 60g plain flour, plus extra 150ml crème fraîche 10g tarragon, leaves picked 20g parsley 20g chives 1 x 375g all-butter puff pastry sheet 1 egg, beaten with a pinch of salt

1 Melt the 2 tablespoons of butter in a large wide saucepan over a medium heat, and fry the onions for 5-7 minutes until they begin to soften. Add the bacon, turn up the heat slightly and fry until golden, then scoop out into a bowl with a slotted spoon and set aside.

2 Add the stock to the pan and scrape the base, then add the ale and the chicken – it should be just covered by the liquid, so top up with a little more stock or water if necessary. Bring to a simmer and skim off any froth if necessary, then turn the heat down low and simmer gently for about 30 minutes until the chicken is cooked through.

3 Scoop out the chicken pieces with a slotted spoon and, when cool enough to handle,

90

Ham, egg and chip tortilla SERVES 4 AS A MEAL, 8 AS TAPAS HANDS-ON TIME 10 MINS TOTAL TIME 20 MINS, PLUS CHIP COOKING 200g frozen chips (we used Taste the Difference Triple Cooked Chips) 7 medium eggs (or 6 – see info on page 86) 2 tbsp olive oil 120g shredded ham hock

1 Cook the chips according to pack instructions. Beat

2

3

4

5

together 6 of the eggs and season well. Put a small ovenproof frying pan (about 20cm base diameter) over a medium heat and add the oil.

Sprinkle over two-thirds of the ham, then pour in the beaten eggs and top with the remaining ham. The mixture should almost fill the pan.

Add the chips, spreading them out. Heat the grill to medium.

Turn the heat down and cook the tortilla until it comes away from the side of the pan easily and is almost set but still wobbly on top – 5-7 minutes.

Meanwhile, separate the final egg if using.

Tip the egg white into the middle of the tortilla, then put the pan under the grill until it has almost set – about 2 minutes. Add the egg yolk to the middle of the white and cook for another 1-2 minutes, until cooked to your liking. If you’re not using the extra egg, simply cook the tortilla under the grill until firm but still slightly squidgy in the middle – 4-5 minutes.

Remove the pan from the grill, bearing in mind the handle will be hot, lift out the tortilla, and allow to cool slightly before slicing. Serve with tomato ketchup if you like.

316 cals; 19g fat (4g sat fat); 21g protein; 1g fibre; 16g carbs; 0g total sugars; 1.1g salt

GET AHEAD You can use leftover cooked chips.

The tortilla keeps for a day in the fridge.

FOOD STYLING: BIANCA NICE. PROP STYLING: TAMZIN FERDINANDO

«

SERVES 6 HANDS-ON TIME 1 HR TOTAL TIME 2 HRS, PLUS COOLING

remove the skin and take the meat off the bone, tearing it into large chunks.

Add it to the bacon and onions.

4 Pour the cooking liquid into a jug and melt the 60g butter in the saucepan.

Whisk in the flour and allow to cook for 3-4 minutes. Slowly pour the cooking liquid back in, a little at a time, making sure you mix thoroughly. Once all the liquid has been added, bring to a simmer, stirring, until it thickens to the consistency of double cream.

Take off the heat, and whisk in the crème fraîche. Season to taste.

5 Heat the oven to 200°C, fan 180°C, gas 6, and spread the chicken, bacon and onion mixture into a pie dish about 24 x 30cm. Roughly chop the herbs and stir them into the sauce, then pour this into the dish. Leave the filling to cool completely before topping with the pastry as any heat will cause it to soften and start to melt, due to the butter content. Ideally, chill the pie filling at this stage.

6 Roll out the pastry on a lightly floured surface if you need to make it larger to cover the dish, and use to top the pie, pressing the edges down with a fork.

Use any offcuts to decorate the pie, cut a small hole in the centre to allow steam to escape, then brush with the beaten egg and bake for 30 minutes until golden. Serve with greens and a glass of golden ale if you like.

763 cals; 49g fat (26g sat fat); 42g protein; 3g fibre; 34g carbs; 6g total sugars; 2.3g salt

«

GET AHEAD Prepare to the end of step 5 the day before, cool and chill before topping with pastry. If cooking from chilled, add an extra 10-15 minutes cooking time.

A DV E R T I SE M E N T FE AT U R E

RAISE a glass!

Zesty, fruity, smooth or refreshing, these mouthwatering cocktails are simple to make – and super-stylish, too!

refreshing

refreshing Aperol, 70cl £15

APEROL SPRITZ

Fill a wine glass with plenty of cubed ice. Combine Prosecco followed by Aperol in equal parts, then add a splash of soda.

Garnish with a slice of orange.

Funkin Mojito, 400ml £3.50

Bacardí Carta Blanca, 700ml £15

M O J I TO M I X E R

To make four skinny cocktails (100 cals per serving), simply remove the lid of the Funkin Mojito mixer and add 4 x 25ml caps Bacardi Rum. Fill four highball glasses with crushed ice, shake the mixer and pour the contents into the glasses and serve with mint sprigs.

fruity

fruity Pimm’s, 70cl £14

PIMM’S NO.1 SPRITZ

Fill a wine glass with ice, add cucumber slices, 50ml Pimm’s and 75ml Schweppes lemonade. Top with a splash of Prosecco.

Garnish with a sprig of mint.

Funkin Passion Fruit Martini, 400ml, £3.50 Absolut Vanilia, 700ml £20

PA S S I O N F R U I T M A RT I N I

To make four bar-quality cocktails, simply remove the lid of the Funkin Passion Fruit MARTINI mixer and pour in 8 x 25ml caps Absolut Vanilia vodka. Add ice, shake and serve in a MARTINI glass, with half a passion fruit floating in the centre.

A DV E R T I SE M E N T FE AT U R E

zesty

zesty Gordon’s Pink Gin, 1L £16.50

Whitley Neill, 70cl £26

C L A S S I C G I N A N D TO N I C

Fill a balloon glass with ice. Add a measure of Whitley Neill Gin and top with a cool premium tonic water. Serve with a large wheel of orange.

PINK GIN FIZZ

Place ice and sliced strawberries in a large balloon glass.

Pour in 50ml Gordon’s Pink Gin. Add 50ml lemonade and 100ml Prosecco and stir.

zesty

smooth Absolut Vodka, 1L £25 Funkin Espresso Martini, 400ml £3.50

MARTINI Bianco, 1L £10

M A RT I N I & TO N I C

Fill a balloon glass with ice and pour over 75ml MARTINI Bianco.

Add 75ml cool premium tonic water. Finish with a lime wedge and stir gently.

E S P R E S S O M A RT I N I

To make four bar-quality cocktails, simply remove the lid of the Funkin Espresso MARTINI mixer and add 8 x 25ml caps Absolut Vodka and some ice cubes. Shake the mixer and serve in a MARTINI glass, with 3 coffee beans on top.

On the 28th September, people up and down the country are taking part in the World’s Biggest Coffee Morning. So why not get involved and host it your way for Macmillan?

Every Coffee Morning changes lives. Whether it’s big or small, at home or at work, the money you raise helps us support people with cancer to live life as fully as they can.

Sign up for your FREE Coffee Morning kit today.

Visit macmillan.org.uk/coffee Macmillan Cancer Support, registered charity in England and Wales (261017), Scotland (SC039907) and the Isle of Man (604). Also operating in Northern Ireland.

Macmillan Cancer Support, registered charity in England and Wales (261017), Scotland (SC039907) and the Isle of Man (604). Also operating in Northern Ireland.

This cookie takes the biscuit

It’s an Instagram star and went viral online. Bake it if you dare!

SALTED BUTTER AND CHOCOLATE CHUNK SHORTBREAD MAKES 24 COOKIES V ❄ HANDS-ON TIME 30 MINS TOTAL TIME 45 MINS, PLUS AT LEAST 2 HRS CHILLING 250g room temperature salted butter, cut into small pieces 110g granulated sugar 45g light brown sugar 1 tsp vanilla extract 325g plain flour 175g dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate) 1 egg, beaten demerara sugar, for rolling, about 100g flaky sea salt, for sprinkling

1 Line a rimmed baking sheet (two, if you’ve got them) with baking paper.

2 Using an electric mixer or a stand mixer with the paddle attachment, beat the butter, both sugars and vanilla on medium-high till super light and fluffy, three to five minutes. Scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, then the chocolate chunks, and beat just to blend.

3 Divide the dough in half, placing each half on a large piece of clingfilm. Fold the clingfilm over so it covers the dough, to protect your

hands from getting sticky.

Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect.

Each log should be 5-6cm in diameter. Chill until totally firm, about 2 hours.

4 Preheat the oven to 180°C, fan 160°C, gas 4.

5 Brush the outsides of the logs with the beaten egg and roll them in the demerara sugar (for those delicious crispy edges).

6 Slice each log into rounds about 1.5cm thick, place them on the prepared

baking sheet(s) about 2-3cm apart (they won’t spread much), and sprinkle with flaky sea salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Cool slightly before GET AHEAD eating them all.

The cookie Per cookie dough keeps for 211cals; 11g fat (7g up to 1 week in sat fat); 2g protein; the fridge or 1g fibre; 25g carbs; 15g total sugars; 1 month in the 0.3g salt freezer. Baked Recipe from Dining cookies keep for In by Alison Roman 5 days in an (Clarkson Potter, airtight container £22.50).

«

WORDS: LEAH HYSLOP. PHOTOGRAPH: MICHAEL GRAYDON

Now and again, a recipe comes along that everybody goes crazy for. Remember Nigella Lawson’s Coca-Cola ham, or Delia Smith’s chocolate truffle torte? This year, the must-make recipe is a chocolate chunk cookie from American food writer Alison Roman, featured in her cookbook, Dining In, and has proved such a hit, Instagram is flooded with people posting pictures of their own versions.

So why are these cookies so good? Alison found most chocolate cookies ‘deeply flawed – too sweet, too soft, or with too much chocolate,’ and worked tirelessly in her New York kitchen until she cracked the perfect recipe. The result is a shortbread-like biscuit with ‘lots of salted butter – it has a slightly different flavour and a deeper saltiness’, exactly the right amount of chocolate chunks, rolled in demerara sugar ‘for the crispiest-ever edges’. The world may never need another cookie recipe.

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TRY OUR LOVED BY KIDS

APPROVED

BY MUMS RANGE

SOURCE OF

Calcium

SOURCE OF

VIT. D

NO

ARTIFICIAL

COLOURS or

preservatives

©2018 ® Kellogg Company

Rice Krispies snack bars - LOVED BY KIDS* *Source: Independent survey by Join The Dots, June 2018. Food research conducted on 160 children in the UK. 136 children loved the Rice Krispies bars.

Note, 85% top 3 box on the ‘loved by kids’ via kids overall opinion (when 70% given as the hurdle) – rated on a 10 point scale. 8.9/10 average.

Rice Krispies snack bars - APPROVED BY MUMS* *Source: Independent survey by Join The Dots, June 2018. The majority of UK mums approve the Rice Krispies bars for their children.

Online survey with 200 consumers. Note, 95% top 2 box on the Mum approval (when 70% given as the hurdle) Statement “COCO POPS CEREAL BARS ARE A PRODUCT I APPROVE OF FOR MY CHILDREN” rated on a 5 point scale

Visitors to the Falls of Shin can now enjoy Mac & Wild’s ‘finest Scottish produce’

Best of British We celebrate the proud food heritage of the British Isles

Back to nature

HIGHLAND FLING There’s another reason to visit Scotland’s breathtaking Falls of Shin waterfall: an outpost of London restaurant group Mac & Wild has opened in the Falls’ visitor centre, serving the finest Scottish produce and running food workshops (macandwild. com/fallsofshin).

After spending a childhood making mud pies and twig sculptures in her parents’ garden in Aberdeenshire, Donna Wilson began creating a gorgeous range of gifts inspired by all things outdoors.

This cute jug will look great on any table. £22, DONNAWILSON.COM

WHAT’S

COOKING? We couldn’t get enough of Britain’s Best Home Cook on TV, and the tie-in book, Britain’s Best Home Cook: Great Food Every Day, is a collection of delicious recipes from the show, plus new ideas from food writer Jordan Bourke. £9.99, BBC BOOKS

WE ALL SCREAM for ICE CREAM To celebrate the fact we’ve enjoyed

300

ice cream in Britain for more than

years,

the British Museum of Food’s SCOOP: The Wonderful World Of Ice Cream exhibition – at Gasholders London, King’s Cross, until 30 September – draws

CONDIMENT CORNER

Branston Pickle First appearing on our shelves in 1922, Branston Pickle quickly became part of the perfect union that is a cheese-and-pickle sandwich. When a factory fire in October 2004 slowed down production, panic-buying in the lead-up to Christmas saw jars changing hands on eBay for as much as £16 each!

BRANSTON ORIGINAL PICKLE, £1.40 (SAINSBURYS.CO.UK)

on a 14,000-piece collection of ice-cream paraphernalia.

TICKETS £12 + BOOKING FEE, BMOF.ORG

What’s in season…

APRICOTS AUBERGINES BLACKBERRIES COURGETTES CRAB LOBSTER PEACHES RASPBERRIES RUNNER BEANS PLUMS SAMPHIRE SWEETCORN TOMATOES

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let’s eat QUICK & E ASY

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CR EA T I V E

Subscribe for fresh food ideas

If you love trying new recipes or putting a spin on old classics, Sainsbury’s magazine is for you, as each issue is packed with recipe inspiration. Plus, the first 150* subscribers this month will receive a free copy of Nigella Lawson’s At My Table, worth £26. Don’t miss out!

HELENA LANG EDITOR-IN-CHIEF

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Your free gift*, worth £26: Nigella Lawson’s At My Table Enjoy the food that Nigella Lawson shares daily at her table with more than 100 relaxed, achievable and delicious recipes in her book At My Table.

As Nigella says, ‘Happiness is best shared’ and the food in this book will be served and savoured at your own kitchen table just as it is at hers.

Nigella is a champion of the home cook and her book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting and inspirational, from new riffs on classic dishes – such as chicken fricassée and sticky toffee pudding – to adventures in a host of new dishes and ingredients, from aubergine fatteh to white miso houmous.

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10 1

IS YOUR CONSERVATORY TOO HOT? “It’s the best home improvement we have ever made.

Our conservatory is now our dining room in the garden.”

2 FREE PANELS THIS MONTH

Mike Millis, Middleton On Sea

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home away I n s pirin g id ea s for you r ho u se and yo u r holidays S A I N S B U R Y S MAG AZI N E.C O.UK /L I F EST Y L E

BEST HOL I DAY BUYS Pottering around souks, markets and boutiques is one of the joys of being abroad… and holiday mementos can dress up your home, too.

COLOURFUL CERAMICS add interest to your table settings. Teal, earthy red and mustard are the tones to seek out now.

PATTERNED TILES are found everywhere from Portugal to Marrakech. ‘I use them as coasters and pot stands,’ says style expert and travel blogger Nathan Rollinson.

PRETTY FABRICS, such as Indian saris, French linen or Belgian lace, can be used for cushion covers, curtains and table linen – and they pack flat. Berber rugs in pale shades from Morocco are especially on trend.

BASKETS are a huge interiors fad. ‘I love colourful Caribbean and African weaves,’ says Rollinson. Try using one big basket as hand luggage and filling it with smaller styles.

WORDS: ANDRÉA CHILDS. PHOTOGRAPH: SHUTTERSTOCK

See Nathan’s style at therollinsonlondon.com

let’s eat

CR EA T I V E

Totally Clockwise from top: a junk boat in ‘spectacular’ Halong Bay; spring rolls in Hoi An; Leanne tucks into pho for breakfast; a sampan boat on the Mekong; fresh produce in Hanoi; and the mustard-coloured homes of Hoi An

10 4

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home&away TRAVE L

tropical From sizzling street food to a masterclass in spring rolls, Leanne Bracey feels the heat in foodie Vietnam

i

t’s 5.30am on the banks of the Thu Bon River in Vietnam’s ancient coastal trading post of Hoi An and the city’s food market is springing to life. Canoes arrive carrying women selling home-grown herbs and banana leaves. Butchers are portioning meat, vegetables are being prepared and Vietnamese dongs are being exchanged for the freshest produce. It’s hard to believe a huge typhoon will slam along this coast the following day, flooding Hoi An up to its roofs. I count my lucky stars that we leave so early for Ho Chi Minh City, missing it – although, for the record, Hoi An springs back remarkably fast.

I’m on a 12-day foodie jaunt to Vietnam with adventure tour operator Exodus Travels, beginning in Hanoi in the North and ending in Ho Chi Minh City in the South. There are 14 of us on the trip, ranging from Scots to Canadians – a mix of couples, single girls and a group of friends. Shepherding us through it all is Phi, our sprightly guide, a Hanoi native whose job is to ensure our trip runs smoothly and safely.

After a long flight (and then a short one), we land in Hanoi, ravenous. Phi takes us straight out to Hanoi Food Culture, an

intimate dining room on a backstreet, where we gorge on spring rolls, mango salads and sticky marinated meat.

Full-bellied and exhausted, we walk back to our hotel via the central, shimmering Ho Hoan Kiem Lake, on whose banks locals will gather the next morning at sunrise for t’ai chi.

A love of food binds our group. The warmth of a pho soup (Vietnam’s national breakfast), the crunch of a spring roll, the meaty delight in a banana leaf parcel. We crave it, intend to eat lots of it and want to learn how to cook it. So our trip guides us through the geographic variations in food – from the spicy tang of the north through to the milder coconut tastes of the south and the fish of the Mekong. From the Koto cookery school in Hanoi (a social enterprise giving street kids the chance to train in hospitality), where we make a green mango shrimp salad, to a school in Hoi An, where I attempt a Vietnamese winter pancake and a white rose dumpling filled with prawn and veggies, there’s a head-spinning number of cultural variations and styles.

Wherever we are, it’s always seasonal, fresh and flavour-packed.

Some of Vietnam’s best food is cooked street-side on the ricketiest-looking stoves and there is nowhere better to try it

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body&soul

XX X X X X X X X

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PHOTOGRAPHS: GETTY, LEANNE BRACEY. ILLUSTRATION: SHUTTERSTOCK

than Hanoi. I enjoy my favourite pho breakfast of the trip perched on a plastic chair at a lakeside café where we scoff noodles and broth with chicken and beef, topped with beansprouts, coriander, herbs and chilli sauce. Markets are central to Vietnamese life and people rise early to buy fresh produce daily and nowhere more so than in Hanoi. While some of the displays aren’t for the faint-hearted, pigs trotters are essential to good pho, so you’ve got to get stuck in.

The Vietnamese are big coffee drinkers, so Phi takes us to an old-fashioned coffee house for a Hanoi speciality: egg whites whipped with condensed milk to make a distinctive, sweet coffee concoction resembling crème brûlée. We then head to the Hien Tra Truong Xuan tea house, where Hoang Anh Suong, one of the last tea masters in Vietnam, shows us the ritual of brewing lotus leaf tea, the most expensive in the country. We also spend two hours whizzing round town on a cyclo (bicycle rickshaw), a thrilling white-knuckle ride.

Much as I love chaotic Hanoi, it’s with some relief that we hop in a minibus and drive for a couple of hours to the coast to spectacularly beautiful Halong Bay, where we spend the night on a traditional red-sailed junk boat. I love our dinner on the balmy deck and, the following day, we glide over to Ti Top Island, which is surrounded by perfect snorkeling waters.

Back on land, we take a four-hour flight south to Hoi An. I’ve heard about this mustard-coloured charming town, famous for its silk, pagodas and 17th-century houses, and it doesn’t disappoint – it’s a vibrant, beautifully preserved city but with contemporary shops and restaurants. We cycle out to the countryside and see how farmers work their herb fields at Tra Que Herb Village, grow

beansprouts in their back gardens to sell at the markets and watch water buffalo plough the fields.

A short flight south, dynamic, chaotic, humid Ho Chi Minh City is a complete contrast to Hoi An. We visit the War Remnants Museum – a stark reminder of the brutal Vietnam War – and the equally significant Reunification Palace, and sample the local pho at legendary noodle bar Pho 2000. A two-hour drive further south takes us to the mighty Mekong river, where we board a dugout canoe and head out onto the water, where we find seven traditional floating markets selling everything from root vegetables to watermelons.

We spend a night in a bungalow-style riverside homestay owned by the charming Mrs Bay. My room is cool and comfortable, with mosquito nets and fans. Mrs Bay rustles up a magnificent banquet – including everything from elephant fish to snails – and we help her make the salads. The following morning, we are back on the water in a traditional sampan rowing boat.

A day and night in the Mekong area gives you a good idea of life on the water. We return to Ho Chi Minh City for our final night, with just enough time for a masterclass in making spring rolls at contemporary Vietnamese restaurant Hoa Tuc and a traditional performance at the Saigon Opera House before Left: Pho soup dining at Vietnamese-Australian celebrity chef is Vietnam’s Luke Nguyen’s wonderful Vietnam House. national Flying home, I’m sad to leave behind this breakfast; amazing place, my new friends and that incredible food. And no matter how many times below, a boat I attempt to make spring rolls when home, they laden with goods in just don’t taste the same. Guess I’ll have to Halong Bay go back.

GETTING THERE Exodus Travels’ 12-day Vietnam Food Adventure costs from £1,859, including international flights from London, seven nights in a hotel, one night on a boat and a one-night homestay. There are seven departures between October 2018 and March 2019 (exodus.co.uk).

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A DV E R T I SE M E N T FE AT U R E

Summer bites Treat friends and family to these satisfying savoury parcels

CHICKEN AND GOATS’ CHEESE PARMA HAM PARCELS 1 Season 2 chicken breasts and sprinkle with a little dried oregano. Wrap in foil and bake in the oven at 180°C, fan 160°C, gas 4 for 15-20 minutes until cooked. Cool and slice thickly.

2 Cut a slice of Parma Ham (from an 80g pack) in half lengthways, lay both pieces out to make a cross and put a slice of cooked chicken in the centre. Repeat with the remainder.

3 Slice a log of goats’ cheese into rounds and place one on top of the chicken in each parcel.

Scatter with a few snipped chives, then gather the Parma Ham at the top, and tie with a chive to hold it together. Serve with a fresh peach salsa on the side, made by mixing together diced peaches, tomato, lime and coriander.

TIP: If you like, you can crisp up the parcels by baking for 8 minutes, by which time the cheese will be lovely and oozy.

Sainsbury’s Italian Parma Ham Slices, £2.50 for 80g

£4.00

£3.00 EACH

£4.00

£3.00

enjoy breakfast on the slow...

Subject to availability. Selected stores only. Excludes Centrals and Locals. Offer ends 28/08/2018.

EACH

£3.30

£2.50 EACH

Available at

home&away

Best of British

TRAVE L

We scour the British Isles for the best food-filled staycation experiences

TH E

GASTRO SPA H O T EL

FISHMORE HALL HOTEL

From top: the ‘beautifully renovated’ hotel; a hot tub with a view; Abbie’s ‘harmonious’ goats’ cheese and rose mousse

L U D L O W , S H R O P S H I R E

The picturesque market town of Ludlow had long been on Abbie Murphy’s bucket list, so she and boyfriend Ian (above) set off on the four-hour drive from London to the Shropshire Hills.

Steeped in medieval history, Ludlow has a dramatic castle and a much-talked-about food scene, both of which we were keen to explore.

We stayed at Fishmore Hall Hotel, originally a Georgian manor house and now beautifully renovated with 15 rooms and spa facilities.

The view from our room was picture perfect: undisturbed greenery and endless fields. It was a sight we enjoyed again later, while relaxing in the spa’s outdoor hot tub. Never ones to overlook the opportunity to spoil ourselves, we also booked in for a treatment – mine a Garden Of England Rose Restore massage and Ian’s a men’s facial.

Feeling refreshed, we had just enough time to change for the evening meal at Forelles, the hotel’s fine-dining restaurant, where we enjoyed the memorable eight-course tasting menu. Each dish was beautifully presented and harmonious – particularly the goats’ cheese and rose mousse,

beetroot, chervil and apple gel (right), which was unlike anything I’d eaten before.

Next morning, a five-minute drive took us into Ludlow town centre, where we visited the castle ruins and browsed the quaint independent shops and pottery workshops.

Carvell’s, a family-owned tea shop, was a great people-watching spot and somewhere to spoil ourselves with delicious homemade cakes and loose-leaf tea served in fine vintage bone china.

Later, we called in at the Three Tuns Inn in nearby Bishop’s Castle (thethreetunsinn.co.uk), which houses one of the UK’s oldest breweries, dating back to 1642. It was full of character, with open fires blazing and locals coming and going.

The weekend almost made me want to move to the country… and if I did, it would be to Ludlow.

Rooms from £175 per room per night including breakfast (fishmorehall.co.uk).

WHERE TO EAT IN… Edinburgh

Got festival fever and craving a slap-up steak supper? Book a table at the new branch of Hawksmoor in the former Royal Bank Of Scotland HQ on the ground floor of The Edinburgh Grand. Expect classic Hawksmoor offerings such as fillet and rib-eye, plus new treats including Hillside hogget chops (thehawksmoor.com/Edinburgh). sainsbu r ysmagazi n e. c o. u k

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TRAV E L

TH E

SEAS IDE I N N

BAYARDS COVE INN D A R T M O U T H ,

A night away by the sea in Devon is a rare treat for busy mum Jessica Salter (above).

I used to travel on my own a lot; I love enjoying dinner in silence, with a book for company, before sneaking away to my room for more alone time. Having a baby 18 months ago put a stop to that… which makes this solo trip all the more exciting.

I arrive at Totnes by train and, as my taxi sails down the hill into Dartmouth, I’m greeted by sunset views over the River Dart.

Tucked around a narrow street stands the pretty Bayards Cove Inn, built around 1380, whose bustling restaurant is all low beams, open fires and candles.

Dartmouth is a fishing harbour so, while the menu features hearty inn food, there are plenty of healthy fish options, too. I go for a delicious starter of crab with avocado and harissa mayo, followed by the catch of the day – pan-fried lemon sole.

A couple of glasses of wine, an affogato [an Italian coffee-based dessert], and I’m

D E V O N

ready to climb the stairs to my room for the night. It’s huge, with a super-kingsize bed, sofa and wooden rocking chairs.

Still on toddler time, I get up early next day to explore, after which I’m more than ready for breakfast: thick yogurt from a Devon dairy, followed by poached eggs with avocado on sourdough.

There are more activities I could do – from stand-up paddle boarding to kayaking – but I’m happy just pottering around the shops and deciding on a fish-and-chip shop for lunch. I opt for one owned by locally celebrated chef Mitch Tonks (see our interview on page 74), where I dine on fried cuttlefish and fish tacos with unlimited chips. ‘The best fish and chips in the world,’ my taxi driver notes approvingly as he whisks me back to the station after my mini-break for one.

Rooms from £175 including breakfast in summer season (bayardscoveinn.co.uk).

From top: sweet treats at the inn’s cafe; Jessica was greeted with a ‘sunset view’; her ‘huge’ room

MAKE IT IN MANCHESTER Want to improve your kitchen skills? This innovative cookery school has something for everyone

SUPER CYDER If you’re off to Cornwall this summer, drop into Healeys Cornish Cyder Farm at Penhallow near Newquay. Among the activities on offer are rides on vintage tractor Big Bertha, orchard walks among the apple trees, tasting sessions and delicious cyder suppers featuring Cornish meats, cheeses, chutneys and sauces with accompanying scrumpy in the Old Bottlery restaurant (healeyscyder.co.uk).

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Angela Boggiano (right) has written and produced countless recipes for Sainsbury’s magazine, so it’s safe to say that what she doesn’t know about cooking isn’t worth knowing. Along with her partner, food photographer Craig Robertson, she runs At The Kitchen, a beautiful cookery school in Cheadle Hulme, near Manchester, where you can learn about everything from fantastic cake decorating to taking amazing food pictures for your Instagram account.

For more details, visit atthekitchen.co.uk.

A DV E R T I SE M E N T FE AT U R E

Beautifully

BRITISH

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ith whole fruit pieces and a distinctive homemade taste, William’s British Conserves are made with specially selected British-grown fruit. This scrummy recipe using the luscious Raspberry variety will help make your afternoon tea – or any other occasion – gloriously special.

SERVES 8–10 HANDS-ON TIME 35 MINS TOTAL TIME 60 MINS, PLUS COOLING 325g self-raising flour 1 tbsp baking powder 6 large eggs 325g caster sugar 325g soft butter zest and juice of 1 large orange For the filling 150ml double cream 3 tbsp orange liqueur (optional) 1 jar William’s British Raspberry Conserve To decorate 1 tbsp icing sugar 100g fresh raspberries zest of 1 orange

1 Preheat the oven to 180°C, fan 160°C,

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Victoria sponge cake with raspberry and orange 4 5

Give afternoon tea a delightfully fruity twist with William’s British Raspberry Conserve, lovingly made in Histon, Cambridgeshire

gas 4. Grease then line the base and sides of 2 x 20cm round sandwich tins.

Sift the flour and baking powder into a large bowl, add the eggs, sugar and butter and beat together with an electric whisk for 2-3 minutes until creamy and smooth.

Fold in the orange zest and 3 tablespoons of orange juice. Divide evenly between the tins and smooth the surface. Bake in the centre of the oven for 20-25 minutes until golden.

Cool in the tins for 5 minutes, then gently remove and cool on a wire rack.

Whip the cream (and orange liqueur, if using) until it forms soft peaks. Fold in 4 tablespoons of William’s British Raspberry Conserve. Sandwich the cakes together with the remaining Conserve and the cream. Dust with icing sugar and decorate with fresh raspberries and orange zest.

William’s British Raspberry Conserve, £2.80. Also available in strawberry and blackcurrant

T R AVEL OFF ER

Natural beauty From the dramatic Dalmatian coastline to the alpine landscapes surrounding Lake Garda, enjoy the stunning scenery of Italy and Croatia

Dubrovnik, the Dalmatian Coast and Montenegro

EIGHT DAYS HALF-BOARD, FROM ONLY £659 PER PERSON Selected departures up to October 2018 and April to October 2019 This tour is a wonderful blend of some of the finest sights in northern Italy.

Firstly, Lake Garda, with the snow-capped Dolomite mountains in the background; then Venice, a unique city full of cultural delights, such as the Doge’s Palace, St Mark’s Basilica and the Grand Canal; lastly, Verona, one of the most romantic cities, and the setting for Shakespeare’s Romeo and Juliet.

Unspoilt Dubrovnik is the ‘pearl of the Adriatic’

EIGHT DAYS HALF-BOARD, FROM ONLY £949 PER PERSON Selected departures up to October 2018 and April to October 2019 One of Europe’s best-kept secrets, Croatia was ruled by the Romans, Byzantines, Venetians and the Habsburgs – and all have left their legacies.

Lord Byron christened Dubrovnik ‘Pearl of the Adriatic’; the Dalmatian coastline is one of the most dramatic in Europe; and if you can imagine what the Mediterranean was like 30 years ago, Montenegro is probably it. This blend of history and Mediterranean ambience with stunning natural beauty, free from tasteless development, is back on the discerning traveller’s map.

FULLY ESCORTED PRICE INCLUDES: Guided tour of Dubrovnik, the ‘Pearl of the Adriatic’, with its medieval and baroque centre almost untouched by the 21st century Visit to Krka National Park and its series of stunning waterfalls and lakes Visit to Mostar, with its iconic bridge, once Europe’s border with the Ottoman Empire Tour of beautiful, unspoilt Montenegro with visits to the UNESCO-listed towns of Perast and Kotor Guided tour of Split including entrance to Emperor Diocletian’s

monumental palace, one of the greatest ancient Roman structures Visit to medieval Trogir, one of Dalmatia’s most seductive old ports Explore the Dalmatian coastline, one of Europe’s most dramatic, studded with perfectly preserved Venetian-influenced villages Return flights from a selection of regional airports, plus all hotel transfers Seven nights’ four-star hotel accommodation including all local taxes, with breakfast and dinner The services of our experienced and insightful tour manager

CALL 01283 523437 FOR A BROCHURE OR VISIT SANRIVIERA.CO.UK TO BOOK

Terms and conditions: Holidays organised by and subject to the booking conditions of Riviera Travel, New Manor, 328 Wetmore Road, Burton on Trent, Staffordshire DE14 1SP and are offered subject to availability. ABTA V4744 ATOL 3430 protected. Prices are per person and based on two people sharing a twin room. Single rooms and optional travel insurance available at a supplement. Additional entrance costs may apply. Images used in conjunction with Riviera Travel. Riviera Travel, ABTA and ATOL

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Lake Garda, Venice & Verona

Peaceful Lake Garda, surrounded by the Dolomites

FULLY ESCORTED PRICE INCLUDES: Take a guided tour of wonderfully unique Venice with a local guide – choose our classic tour or an ‘undiscovered’ tour to uncover the less-explored highlights Enjoy an entire day exploring beautiful Lake Garda, both on land and by boat Tour medieval Verona with a local guide and see its classic sights or choose our ‘undiscovered’ tour to delve into its lesser-known gems Spend the day in the breathtaking Dolomites seeing some of the finest alpine scenery in the world

Enjoy two free days to further explore at leisure or relax and soak up the incredible scenery Return flights from a selection of regional airports, plus all hotel transfers Seven nights in a choice of conveniently located accommodation rated three-star to four-star superior, inclusive of all local taxes, with breakfast and dinner The services of our experienced and insightful tour manager Price includes excursions worth £194

Personalise Your Holiday (optional excursion): Attend the world’s oldest open-air opera festival and catch a spectacular performance of Aida, Carmen, Nabucco or Turandot. Call to pre-book tickets for the Verona Opera Festival.

V IS IT T H E W E B S IT E FOR TEASER V ID E O S S A N R IV IE R A .

C O .U K

body& soul I n s pira tion for a he althie r , happie r you S A I N S B U R Y SMAG AZI N E.C O.UK /HEAL TH

T HE T AN PLAN How to maximise your fortnight in the sun and come home with an enviable holiday glow.

P RE -HO LIDAY: A week before you go… exfoliate every day to remove any dead skin cells and help keep your tan even.

Three days before you go… schedule any waxing appointments. Leave 24 hours for your skin to settle before using fake tan, otherwise it may end up patchy.

A day before you go… apply fake tan.

O N HO LIDAY: Start with a high SPF. SPF 50 will give you 98% protection against harmful UVB rays, which cause burning, while SPF 30 offers 95% protection.

Gradually reduce your factor after a few days, but never go below SPF 15.

Look for the UVA star rating on sunscreen too. The higher it is (up to five), the more protection against UVA, which causes skin damage.

Take a cool shower after a day on the beach. This will close your pores and won’t dehydrate the skin like a hot shower would.

WORDS: CHARLOTTE DAVIDSON. PHOTOGRAPH: SHUTTERSTOCK

P O ST-HO LIDAY: Moisturise, moisturise, moisturise.

The more hydrated your skin, the longer your tan will last.

Use a self-tanning aftersun cream to top up your tan.

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Can food fight

INFLAMMATION? Chronic inflammation has been linked to health problems from heart disease to cancer – but could the right diet help? asks Laura Bond

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RECIPES ANNIE BELL PHOTOGRAPHS ANT DUNCAN

If the thought of yet another fad diet leaves you feeling cold, you’re not alone. But eating more anti-inflammatory foods, such as blueberries, leafy green vegetables and pineapple, is being touted by wellbeing experts as the latest cure-all that will lead to a longer, healthier life. And this time, the claims may be worth listening to; increasing evidence suggests chronic inflammation is behind everything from heart disease and cancer to diabetes and dementia.

WHAT CAUSES CHRONIC INFLAMMATION? ‘Inflammation is the body’s natural healing and defence mechanism,’ says Harley Street GP Dr Wendy Denning. ‘If you sprain your ankle, it will get red, painful and swell with fluid to heal the injury.’ But inflammation can also act against us, rather than with us.

Research suggests smoking, stress, obesity and certain foods can cause chronic inflammation, which is linked to health issues. It may, for instance, contribute to the build-up of plaque on artery walls.

‘Chronic inflammation can last weeks, months or years,’ says Dr Hazel Wallace, author of The Food Medic For Life: Easy Recipes To Help You Live Well Every Day (Yellow Kite, £20). ‘Your body thinks it is constantly under attack by something harmful. Many diseases have been linked to chronic inflammation: heart disease, type 2 diabetes, arthritis, depression and Alzheimer’s.’

under the microscope. A report presented at the American Society of Clinical Oncology’s annual meeting in June found that women who ate the most inflammatory foods, such as processed meats, fast food, sweets and high-fat dairy products, were 39% more likely to develop breast cancer, and a recent paper published in Biomedical Reports found that inflammation was ‘pivotal’ to the development and spread of cancer.

While there are foods that are thought to contribute to inflammation, there are also foods that research suggests may dampen it.

Dr Denning is a big advocate of oily fish.

‘The omega-3s will help shut down that inflammatory cascade,’ she says.

‘Numerous studies on patients with rheumatoid arthritis have shown that, if they take a good dose of omega-3 essential fatty acids, they can reduce their antiinflammatory drugs. Foods rich in vitamin C are also anti-inflammatory.’

Curcumin, the active compound in turmeric, has been shown to have strong anti-inflammatory properties and can also reduce pain in inflammatory conditions.

Blueberries, leafy green vegetables, mushrooms and pineapple are also particularly potent against inflammation.

Fresh pineapple, for instance, contains bromelain, which reduces certain compounds linked to cancer-associated inflammation, and a six-week study by the University of North Carolina found that eating blueberries daily could improve immune cell counts, reduce oxidative stress and lower inflammation. In fact, any food particularly rich in antioxidants and polyphenols (micronutrients found in

fruit and vegetables) could make up part of an anti-inflammatory diet.

Nutritionist Libby Limon believes wholegrains should also be top of the list, including wheat if you don’t have any sensitivity to gluten. ‘Any food that is fibre-rich is going to help lower inflammation,’ she says. ‘Fibre also helps slow the release of sugars from your food, keeping your blood sugar balanced, which is a big part of the anti-inflammatory picture. There has also been research on the anti-inflammatory benefits of oats.’

If this way of eating sounds familiar, that’s because it is. In fact, the Mediterranean diet – consistently heralded as the world’s healthiest with its emphasis on vegetables, whole grains and fish – is known to be anti-inflammatory as it reduces inflammatory levels and brings down the risk of heart disease. Follow that and you can’t go far wrong, say doctors.

headline

S Y STE M O V ERL OA D

But it’s the link between chronic inflammation and diet that is currently

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IT ’S NO T JUS T WHAT YO U EAT

Nutrition is, however, only part of the picture. ‘I encourage clients to take time over their meals to aid recovery,’ says nutritional therapist Eve Kalinik. ‘When we eat while reading our emails, for example, it can set off stress hormones that lead to inflammation.’ Getting enough shut-eye is also key; studies show links between lack of sleep and chronic inflammatory conditions.

‘Most of us can afford to swap 10 minutes on social media for some breathing exercises before bed,’ says Kalinik. ‘It’s amazing what a difference to your health small changes like that can make.’

body&soul

HE ALTHIE R E ATING

HEALTH BOOSTERS Salmon Freekeh Cavolo Nero

INGREDIENT

SPOTLIGHT

Crispy salmon with freekeh and cavolo nero Leafy green vegetables like cavolo nero, wholegrains and omega 3-rich salmon help reduce inflammation SERVES 4 DF HANDS-ON TIME 25 MINS TOTAL TIME 25 MINS 400g cavolo nero or kale, stalks discarded, leaves thickly sliced 3 tsp olive oil 4 x 120g skinned salmon fillets 2 garlic cloves, sliced 1 red chilli, deseeded and sliced 1 x 250g pouch cooked freekeh (see Ingredient Spotlight)

2 spring onions, trimmed and thinly sliced a small handful of coriander leaves, to serve For the dressing 2 tsp balsamic vinegar 1 tsp clear honey 1 tsp Dijon mustard 2 tbsp extra-virgin olive oil

Freekeh is a toasted and cracked green wheat with a nutty flavour and texture.

For a gluten free alternative, use cooked quinoa or brown rice.

1 Whisk the balsamic, honey, mustard and a little salt together. Gradually whisk in the oil to a thick emulsion, then add 2 teaspoons of water to thin to a trickling consistency.

2 Bring a large pan of salted water to the boil, add the cavolo nero and simmer for 2-3 minutes or until just tender, then drain well. Keep the pan.

3 Heat 1 teaspoon of oil in a large nonstick frying pan over a medium heat, season the salmon with salt on the topside and fry this side down for 2-3 minutes until cooked by a third to half, then turn and cook for 1-2 minutes until they have just lost their translucency in the centre.

4 Meanwhile, heat 2 teaspoons oil with the garlic and half the chilli in the cavolo nero pan for 60 seconds. Add the freekeh and cavolo and stir-fry for a minute or two. Mix in half the dressing and divide between 4 plates, top with the salmon and drizzle with the rest of the dressing. Scatter with the rest of the chilli, the spring onions and coriander.

494cals; 29g fat (5g sat fat); 32g protein; 8g fibre; 22g carbs; 5g total sugars; 0.6g salt

INGREDIENT

SPOTLIGHT Spelt is an ancient variety of hulled wheat which can be better tolerated by those with wheat sensitivities, although it is not gluten free. It has a great ‘al dente’ texture, and slightly nutty flavour. This recipe also works well with pearl barley, although it needs slightly less liquid.

HEALTH BOOSTERS Spelt Mushrooms Spinach

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Wild mushroom ‘speltotto’ with pine nuts A healthier version of risotto with spelt, a fibre-rich grain, and inflammation-busting mushrooms and spinach, full of vitamins and minerals.

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SERVES 4 V HANDS-ON TIME 35 MINS TOTAL TIME 50 MINS 150ml white wine 500g spinach, washed 400g mushrooms, sliced 50g Parmesan, freshly grated, or vegetarian alternative, plus extra to scatter 40g toasted pine nuts to serve

«

15g dried wild mushrooms (eg porcini) about 850ml vegetable stock 3 tbsp extra-virgin olive oil 3 echalion shallots, thinly sliced 200g pearled spelt, rinsed 1 bay leaf

measuring jug, cover with boiling water to the 200ml mark and soak for 15 minutes.

Place the soaked mushrooms on a board, chop and set aside. Make up the soaking liquid with vegetable stock to about 1.2 litres and season with salt and pepper. Pour into a saucepan, discarding any grit in the base of the jug, and simmer while you cook the risotto.

Heat a tablespoon of oil in a medium-large saucepan and fry the shallots, stirring, for a minute or two until softened and starting to colour. Add the rinsed spelt and the bay leaf and fry for a minute, then add the wine and cook until well reduced, and stir in the soaked mushrooms. Add the stock, a quarter at a time, simmering until each addition has been absorbed and the grains are tender; about 25 minutes. Leave the risotto on the wet side.

While cooking the risotto, place the spinach in a very large pan, cover and gently heat for about 5 minutes until it collapses, stirring halfway through. Drain and press out as much liquid as possible using a potato masher or the back of a ladle.

Heat a tablespoon of oil in a large frying pan over a medium-high heat and fry half the sliced mushrooms for several minutes until golden, stirring frequently and seasoning at the end, then tip on top of the spinach.

Repeat with the remaining half and another tablespoon of olive oil.

Add the spinach, mushrooms and Parmesan to the risotto base, stir vigorously and heat through. Add a splash of water if the speltotto is looking too thick. Serve with the pine nuts and extra Parmesan scattered over.

366cals; 21g fat (4g sat fat); 17g protein; 5g fibre; 18g carbs; 3g total sugars; 1.6g salt

GET AHEAD Leftovers can be kept in the fridge and reheated next day.

FOOD STYLING: AMBER DE FLORIO. PROP STYLING: NELLY & BID

1 Place the dried mushrooms in a large

body&soul

HE ALTHIE R E ATING

Pea and turmeric soup with walnut crumbs Olive oil and black pepper help the body absorb turmeric, which has strong anti-inflammatory properties. Peas are high in beneficial vitamin C and walnuts contain antiinflammatory nutrients.

HEALTH BOOSTERS Peas Turmeric Walnuts

SERVES 4 V GF HANDS-ON TIME 40 MINS TOTAL TIME 40 MINS, PLUS COOLING

ÂŤ

2 tbsp extra-virgin olive oil 3 echalion shallots, thinly sliced 1 celery heart, trimmed and thinly sliced 3 garlic cloves, crushed 3 leeks (about 500g), trimmed, halved and thinly sliced 1 tbsp finely grated fresh turmeric root (or 1 tsp ground turmeric) cracked black pepper, to season 400g frozen or fresh peas 900ml vegetable stock* 1 x 80g pack watercress, coarsely chopped, plus a few sprigs to serve 4 heaped tsp 0% fat Greek yogurt 50g walnuts, finely chopped cayenne pepper to dust

GET AHEAD The soup keeps in the fridge for up to 2 days.

1 Heat the olive oil in a large saucepan over a medium heat, add the shallots, celery and garlic and cook for 4-5 minutes until softened and translucent, stirring frequently. Add the leeks and turmeric, season with black pepper and salt; cook for 4-5 minutes, again until glossy and softening, stirring occasionally, then add the peas. Pour in the stock, bring to the boil; simmer for 5 minutes. Stir in the watercress and cook for 1 minute longer.

2 Let the soup cool for 10 minutes before transferring half the soup vegetables to a food processor or blender and whizzing to a purĂŠe. Stir this back into the rest of the soup. Season and serve topped with a dollop of yogurt, scattered with the chopped walnuts and dusted with cayenne pepper, plus a few watercress leaves or sprigs. *Use GF stock if required 294cals; 17g fat (3g sat fat); 14g protein; 11g fibre; 16g carbs; 7g total sugars; 1.5g salt

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WHAT THE EXPERTS TAKE ON

holiday

P

acking for a holiday is never a fun task but, when it comes to creating your essential beauty kit, it pays to be organised. As well as the everyday essentials, you need the right products to ensure you come home with that all-important holiday glow. So how do you choose what you really need to take? We’ve poked our noses into the travel bags of our favourite beauty experts to steal their ideas.

HOLIDAY LIPSTICK

body&soul BE AUTY

Which products do beauty gurus rely on during their break in the sun?

Victoria Riedl finds out

Lee Pycroft’s make - up essentials SPF BASE

‘I arm myself with ‘I’m using Heliocare two lip products – SPF50, which comes in a tinted SPF lip balm for either a gel or cream. everyday wear and a It ticks my high-sun bolder colour, such as protection box and its red, for when I want a reflective properties even made-up look.’ out my skin tone, too.’

Elizabeth Arden Heliocare 360° Gel Beautiful Colour Oil-Free SPF50, Moisturising £31 (effortlessskin.com) lipstick in Neoclassic Coral £22 (elizabeth arden.co.uk) WATERPROOF MASCARA ‘A fail-proof mascara is a must in the heat, as no one wants panda eyes. If MULTI STICK I’m swimming, I opt for a Max Factor ‘A cream texture in waterproof formula.’ a neutral colour can be Max Factor 2000 Calorie Waterproof blended on cheeks, Mascara, £7.99 (sainsburys.co.uk) lips and eyelids, saving space in your suitcase. E.l.f.

Monochromatic multi stick in Glistening Peach is a lovely shade, which looks pretty on LEE PYCROFT all skin tones.’

One of the beauty industry’s E.l.f. Monochromatic Multi leading make-up artists, Stick, £5 (elfcosmetics.co.uk) Lee has worked with A-list

BROW PENCIL ‘When your brows are groomed, you look put-together even when wearing minimal make-up. I use the brow range

by Kat Von D to fill in tiny gaps.’

Kat Von D Signature Brow Precision Pencil, £17 (debenhams.com)

celebrities such as Anne Hathaway, Joely Richardson and Elle Macpherson.

‘This summer I am going on a cycling tour in Mallorca, and then heading to Cornwall in a campervan. For both trips, my make-up needs to be simple – low maintenance with a formula that lasts in the heat. I like to do a little preholiday prep too, such as tinting my eyebrows and applying fake tan to my face. Summer make-up for me is about looking natural but groomed, and enhancing my features.’

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SUPERIOR

PROVEN RELIEF FOR SENSITIVITY*

NEW Gentle Whitening

Helps Strengthen Gums

Instant** & Longlasting Relief *Colgate Sensitive Pro-Relief Pro-Argin technology vs. Colgate.

Sensifoam Potassium based toothpaste. **When applied to each sensitive tooth for 1 minute.

Available from 5 August

Katherine Jackson’s skin essentials VITAMIN C SERUM ‘Being away gives me more time to pamper my skin. I replace oils with a vitamin C-based serum, like this one.’

Vichy LiftActiv Vitamin C Brightening Skin Corrector, £28 (vichy.co.uk)

SPF SUN PROTECTION

KATHER JACKSO INE N

Beloved b y beauty in dustry insiders, sk in therapis t Katherine’ s results-d riven, bespoke fa cials incorp orate complemen tary therap ies.

‘I am goin g to Paris in August, so my skin care routin e is aimed tackling ex at posure to p ollution an a simple, d sun in active and effective w I go away ay. Before anywhere hot, I avoid products co using ntaining re tinol or vita as well as min A, harsh exfo liators, wh make my sk ic h might in more se nsitive in th Instead, I e sun. use a gentl e enzyme mask to p or clay rep my skin .’

‘I believe in allowing our skin to get a little sun exposure to boost vitamin D levels; however, after about 11am, a sunscreen of at least SPF30 is a must. I prefer a natural sunscreen that doesn’t absorb into the skin.’

Murad City Skin Age Defense Broad Spectrum SPF50, £55 (murad.co.uk)

SUPER-LIGHT MOISTURISER ‘I often don’t feel the need to use moisturiser on holiday as a serum is enough; but if my skin feels tight, I massage in a scent-free moisturiser.’

Green People Organic Sensitive Light Day Moisturiser, £18.50 (greenpeople.co.uk)

‘Being away gives me more time to pamper my skin’

ALOE VERA GEL ‘This is a must for me on holiday. It’s cooling and soothing, and I can use it around my eyes and it doesn’t sting. I dot it over insect bites and add it to my moisturiser to refresh my skin. Its healing properties are lovely.’

Aloe Pura Organic Aloe Vera Gel, £5.99 (hollandandbarrett.com)

REFRESHING FACIAL SPRITZ ‘I make up a blend of elderflower and honey to cool and soothe my skin during summer.’

For a ready-made alternative, try Burt’s Bees Anti-Blemish Solutions Clarifying Toner, £11.49 (feelunique.co.uk)

OIL-BASED CLEANSER ‘Summer skin needs gentle but effective cleansing. I love an oil-based cleanser, but if you’re using wipes, rinse with plenty of water to remove any alcohol residue.’

Simple Hydrating Cleansing Oil, £8 (simple.co.uk)

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body&soul

BEAU T Y

Zoë Irwin’s hair essentials HYDRATING HAIR MASK ‘After showering, I comb through Philip Kingsley Elasticizer while my hair is wet and style it into a chignon or braids. I love this product as it has a lovely, light texture’ Philip Kingsley Elasticizer, £32 (philipkingsley.co.uk)

SHIMMERING HAIR OIL ‘I did a shoot in Mexico and used Nuxe “shimmering” dry oil on the models’ hair. It contains gold flecks and can be dabbed onto skin, too; I only need use a couple of drops and it absorbs quickly, adding a lovely glimmer on holiday nights out.’

Nuxe Huile Prodigieuse Or, £21 (uk.nuxe.com)

“

Fresh water a TRYBefore THEhaving FRESH WATER SOAK diphaving in the apool ‘Before dip or in the pool or sea, soak your hair sea,water. soak your hair in fresh I used to dish out this advice but was in too freshlazy water.

I used to When I finally did, the to do it myself. dish this advice out but difference it made to the condition of my hair was wasamazing. too lazy The to do“good” it water blocks the “bad” salty or myself.

When Iwater finally chlorinated from being absorbed by your hair, did, the difference it causing less damage.’ made to the condition of my hair was amazing.

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N Top sessio n stylist Z oë, creative d irector at Taylor Taylor in Li berty’s, Lo ndon, is known fo r her prett y, hip haircu ts.

‘My hair is very blond e, so it’s essential I protect my colour.

I’m spend ing a few d ays in Barc city break elona on a before hea ding off fo week tour r a fiveof the bea ches in Co Hair needs sta Rica. conditioner as much a skin need s the s sunscreen . I know th wave” effe e “beachy ct salt wate r gives is lo if hair is le vely, but ft untreate d it becom and dama es brittle ged, and su n can blea life out of ch the it.’

SUMMER-SAVVY SHAMPOO ‘Blonde hair can go yellow in the sun, so I wash every other night with a lilac-toned shampoo, such as Bleach.

The rest of the time I swear by the Kérastase Soleil range, and love this shampoo for removing any trace of chlorine and salt from my hair.’

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UV PROTECTION SPRAY

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THE MANTA HAIR BRUSH ‘I love this brush, and it is fantastic for detangling salt-sprayed hair as it’s flexible so moves with your hair rather than ripping through it. Use to comb through conditioner.’

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ILLUSTRATION: MICHELLE HIRD

‘Sun can lift the colour out of my blonde hair, so I use a UV spray to protect it. I like GHD Heat Protect Spray with UV protection as it is light and I can blow dry it in – great on city breaks when you want your hair to be styled.’

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PAUSE New research shows that, on average, we spend more than four hours a day on our phones. Tech addict Kate Faithfull-Williams decides it’s time to get her life back

R

acing back from work for bathtime with my two daughters, aged four and one, makes me sound like Mum Of The Year – at least until my phone beeps with a notification. Something inside me itches, screams and claws until I have to check my email. This leads to me flicking between WhatsApp and, ironically, Instagram pictures of other people’s kids… while my own are playing right there in front of me. A water fight is under way, and I dive to shield my phone from splashes like a superhero saving a baby.

This is what addiction feels like.

Addiction is not too strong a word here, says psychologist Professor Larry Rosen, co-author of The Distracted Mind. He explains: ‘Smartphones are addictive because they activate a group of chemicals called the “dopaminergic system” that make us feel pleasure. The problem with these chemicals is that we continually need more of them to get the same high.’ Technology is designed to be addictive; indeed, social-media giants employ behavioural psychologists to make the apps more compulsive. Just last year, Facebook’s former president Sean Parker admitted the platform was ‘exploiting a vulnerability in human psychology’.

T EC H T A K E OVER

We spend an average of four hours and five minutes on our phones every day, according to 2017 research from eMarketer. Four

‘81% of us have our phones within arm’s reach nearly all the time’ hours! That’s a quarter of our waking lives.

But then, our devices are our cameras, bank cards, satnavs, travel tickets, calendars, virtual offices and, most importantly, our connection with the world. An incredible 81 per cent of us have our smartphones within arm’s reach nearly all the time,

and one in five people aged 18 to 29 admit to checking their phones every five minutes.

But now, increasingly, we’re coming to believe that our phone addiction is a dirty habit. A new survey by accountancy firm Deloitte found half of us think our smartphone usage is excessive. Hotels without Wi-Fi in remote parts of the world have grown hugely in popularity, giving us a chance to unplug, while an increasing number of restaurants are banning mobiles from tables.

2018 has also seen an explosion of apps such as Moment, Space and Mute, which – ironically since you download them to your device – are designed to help us reduce

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home&away W EL LBE I N G

the amount of time we spend on our phones. And finally, all hail this year’s surprise bestseller, How To Break Up With Your Phone (£12.99, Trapeze).

To be honest, I was scared to read this book… until author Catherine Price told me: ‘It’s not about spending less time on your phone; it’s about spending more time on your life.’ According to Price, research shows heavy phone use causes signs of narcissism, OCD and ADHD in otherwise mentally healthy people – plus interrupted sleep patterns, depression and low self-esteem.

Experts say we need to develop ‘digital resilience’; in short, reprogramme ourselves so we have a healthier relationship with tech. This is particularly important if you have children, because they copy your habits; it’s telling that Silicon Valley’s most elite parents reportedly raise their kids tech-free – they know first hand how addictive gadgets can be. Legendary Apple founder Steve Jobs famously never let his children play with his iPad, and Bill Gates, the former CEO of Microsoft, didn’t let his kids have mobile phones until they were 14.

For all our sakes, I decide I need to get a grip on my needy relationship with my phone, and a getaway to Pembrokeshire offers the opportunity for a ‘tech reset’.

‘Holidays are a great time to address your tech addiction,’ says Price. ‘You have the

distraction of new experiences and can immerse yourself in family time – so much better than being on your phone.’

SO D I D I T W O R K?

I don’t go cold turkey; instead, I follow a slow withdrawal programme (see below) and, by day eight of our break, I’m switching my phone on for just 30 minutes a day.

I use a real camera, which may not have the same buzz as sharing pictures on social media, but it does mean I’m documenting family memories without unconsciously orchestrating my kids into Insta-friendly scenes. I’m calmer and, because I can give my kids my full focus, so are they.

I’m scared I’ll slip into my old ways back home but, as Price says: ‘The most important thing is to be aware of your

HOW TO DO A TECH RESET Step 1: Turn off alerts

and notifications, and make your most-used apps less accessible, moving them to the very last home screen, suggests Professor Rosen. Having to work harder to find them will make you ask if you really need to use them.

12 6

Step 2: Reduce the number of times you check your phone.

Lessen your separation anxiety by scaling it back bit by bit – perhaps by 15 minutes every day for a week.

“Gradually, your attention span will improve,’ says Rosen.

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Step 3: Switch off entirely. The ultimate aim, agree Rosen and Price, is to keep your phone off all day, then dedicate half an hour in the evening to blitz email or scroll through social media.

INCREASING YOUR DIGITAL RESILIENCE Download a screen-time tracking app such as Moment to find out how long you spend on your phone. Ask yourself what you love about your phone, what you hate, how it affects you, and how you feel when you’re using it.

‘Treat your smartphone as a landline by keeping it plugged in,’ advises Catherine Price. ‘When you have to walk to a spot on the wall, checking Twitter feels a whole lot less exciting.’

To help the whole family resist tech temptations, invest in a Circle With Disney (£99, meetcircle.com), a clever gadget enabling parents to limit online time, filter content and set a curfew for all the family’s devices. You can also nominate several no-phone zones in your home.

Pause before reaching for your phone when the impulse strikes. Try to find something else to do with your hands: paint your nails, get a fidget spinner, cook or finally paint over the scuff marks in your hallway.

Put your phone in another room at night – numerous studies have linked phone use in the 30 minutes before bed with disturbed sleep.

PHOTOGRAPHS: GETTY, SHUTTERSTOCK

SET TING A N EXAM PLE

usage. You’ll probably never feel totally free of the urge to check your phone, but identifying your priorities – to relax more, to be present with your family – can help you adopt healthier screen habits.’ The idea is that spending time on your phone becomes a conscious choice rather than an automatic response.

To give my new-found digital resilience a flying start in the real world, I set a new lock screen. It’s a picture – taken on my husband’s proper, old-fashioned camera – of me buried in the sand while my laughing daughters feed me ice cream. Now, every time I pick up my device, I pause and ask whether I’d rather be lost in my phone or with the people I love most in the world.

Turns out there’s no contest – as long as the salted-caramel cones keep coming…

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hat a brilliant STAR article Year of LETTER the Vegetable was (June issue).

Since becoming a vegetarian 14 years ago, I have embraced eating more vegetables. It makes me feel happier – and, why not, as they are typically high in vitamins, minerals and fibre and low in calories and sodium. Eating a variety of vegetables helps control my weight and blood pressure. Your recipes are fabulous.

Thank you. I have already made the watercress pesto and lemon linguine and this weekend I am going to try the walnut and red pepper stuffed cabbage leaves – It looks delicious.

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LOVE YOURSELF Your article The Self-Care Staycation (June issue), was uplifting. I loved the idea of switching off my phone and committing to a day of self-nurture,, so I read on. It made me realise how ‘self-care’ is super-important. By taking time out to go for a walk, do some yoga, plant something, or stock up on candles and fresh flowers, you'll feel stronger and more able to handle whatever the future brings. And importantly, you won't beat yourself up and be able to handle setbacks more easily. I'll definitely be taking your suggestions on board for a stress-free life.

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@michmcgregor was inspired by our June cover recipe for a mouth-watering strawberry cheesecake bowl. Get the recipe at sainsburysmagazine.co.uk/cheesecakebowl.

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prize crossword AUG US T 2 0 1 8

s a in sbu r ysmagazine .co .u k

Test your foodie knowledge with our crossword and you could win a new cookbook 22 Chewy type of oat and syrup bar or square (8) 23 An ingredient used

WIN!

for vinaigrette (5,3) 25 The white poplar (5) 26 Pickled flower bud used in a classic spaghetti alla

For a chance to win one of three copies of Berber & Q

by Josh Katz (Ebury Press, £25), complete the crossword to reveal 11 shaded letters that can be arranged to form a foodie phrase.

puttanesca recipe (5) 28 Kitchen utensil used to turn food under a grill (5) 30 French word for a blend or batch of Champagne (5) 33 __ Crazy; cookery book

by Ching-He Huang (4) 38 Variety of Heinz soup (6) 39 French word for a meat and vegetable stew (6)

ACROSS

41 Low-calorie bread brand (6)

10 Mixture used to make

the solutions to 24 Across and

pancakes or Yorkshire puds (6)

23 and 44 Down (6)

11 Herb used for tabbouleh (7)

44 Herb in Caprese salad (5)

12 Lady __; variety of

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Twinings tea (4)

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13 Type of seed ground to

beverage (4)

make tahini (6)

49 The __ Cook; book by

14 __ potato; used for curry

Simon Hopkinson (4)

with coconut milk (5)

50 Meat traditionally

43 Provençal sauce made from

served roasted with

DOWN

9 Italian brewing company that

1 Rich dessert cake with layers

makes Nastro Azzurro lager (6)

Leith’s School of Food and

of fruit and cream (6)

18 Strong coffee in tiramisu (8)

For a list of answers and

Wine, for example (7)

2 Word linking with ‘berry’ for

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the hidden phrase, email

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feedback@sainsburys

filling, for example (4,3)

smooth hazelnut filling (7)

cream (5)

21 Hikers’ fruit and nut

magazine.co.uk from

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snack (5,3)

1 October 2018

aioli and Toulouse sausages (6)

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46 Fibrous edge of a runner

4 Genus name of the

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48 __ food cake; sponge in the

5 Soft cheese with a

31 A capsicum with varieties

shape of a ring (5)

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including Romano and

51 Light and bubbly pudding,

6 Kew On A __; four-part

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television series with

32 Protective kitchen mitt (4,5)

52 Come __ With Me; dinner

Raymond Blanc (5)

34 Salty Greek cheese served

party cookery programme (4)

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crumbled or cubed (4)

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fragrant white flesh (6)

35 __ alla Milanese; traditionally

chef or cook for example (7)

8 Protein-rich foods used for

served with osso buco (7)

54 Cube or chunk of bacon (6)

omelettes and soufflés (4)

16 Vessel used for pouring

36 A very thin slice of cake (6)

cream, gravy, Pimm’s… (3)

37 Culinary skill taught at

17 Vanilla __; ingredient used for baking (7)

mint sauce (4)

HOW TO ENTER Text CW4, followed by a space and your answer, your name and address, to 85100 To enter online, fill in the solution and your details at sainsburysmagazine.co.uk/win Closing date 30 September at 23.59 Text messages cost £1 plus your standard network charge.

TERMS AND CONDITIONS Closing date for receipt of all entries is 30 September 2017 at 23.59. Text lines are open 24 hours until 23.59 on the closing date. Ask the bill payer before texting. If you text after the closing date, you will not be entered but you will be charged. Take care when entering the text code; the promoter is not responsible for mistypes and you may be charged at a higher rate. If you are unable to send a text, please check with your network operator first. For technical issues only, call 0161 726 5432. Promoter: Seven, 3-7 Herbal Hill, London EC1R 5EJ. Open to UK residents only aged 18 and over, with the exception of employees of Seven Publishing or anyone else associated with this promotion. One entry per person. Entries can be made by text or online at sainsburysmagazine.co.uk/win. The winners will be the first (correct) entries selected at random by an independently verified computer system after the closing date. The winners will be notified by post within 14 days of the closing date. If prizes are not claimed within 28 days of the closing date, a redraw will take place. The promoter reserves the right to substitute a prize or subscription gift of equal or greater value, should this be necessary. Full terms and conditions at sainsburysmagazine.co.uk/terms-and-conditions. Entrants agree to be bound by these terms and conditions.

13 6

sai nsb ur ysma g a zin e.c o.uk

COMPILED BY: KATE MEPHAM

15 Herb in the mint family (6)

INSTA

YUM

@millitaylor

Each month we ask a well-known foodie star to share pics of what they’ve been eating and cooking from their Instagram account

4,494 POSTS 10.2K FOLLOWERS 1,118 FOLLOWING Milli Taylor is an event caterer for launches, weddings and the odd celebrity do, and the author of Party-perfect Bites (Ryland, Peters & Small, £16.99). She loves experimenting with flavours and making people happy through food, she tells Hannah Sherwood

‘When I upload tutorials on my Insta Stories, people give the recipes a go and tag me in their results, which makes me so happy. This focaccia is made with a jar of Odysea olives and the oil they’re in, for no-wastage, super-soft bread.’

‘Nigella’s Nutella cake is my all-time favourite, and we baked it recently for a wedding dessert.

There’s no better feeling than introducing a classic to a new crowd. Even better, Queen Nigella herself commented on my picture!’

‘I have to be able to cater to guests’ dietary requirements, and this was a vegan, gluten-free “cheesecake” based on a recipe by pastry chef Henrietta Inman. I put my own spin on it by making a pistachio base. It went down a treat.’

‘Canapés are a huge part of my work, and I love making them. This picture was from an event, and all the recipes are in my book. My most popular canapé is a braised Japanese pork-belly spoon with soy and ginger.’

‘My friends and I went on holiday to Tel Aviv, and got to know the city through eating at every opportunity and stopping to chat to the locals.

There are frozen yogurt cafes and falafel stands on every street corner. We were in heaven!’

‘I get approached to make the craziest things.

A group of girls asked for this rhino cake for their friend’s hen party. It was a Victoria sponge with buttercream and strawberry jam, and took me two days to make.’

THIS MONTH’S COVER

Peaches and cream crumble cake This cheesecake-swirled, crumble-topped cake is scrumptious served warm as a pud, or with coffee for a mid-morning treat RECIPE TAMSIN BURNETT-HALL PHOTOGRAPH MARTIN POOLE

KIT CH E N TIP

SERVES 10-12 V HANDS-ON TIME 25 MINS TOTAL TIME 1 HR 15 MINS, PLUS COOLING 250g self-raising flour 1 tsp ground cinnamon 125g soft butter 125g light brown sugar 25g skin-on almonds, roughly chopped

Out of season, use a 411g tin peach slices in juice, drained and patted dry. You can mix and match the fruit and nuts – try plums, nectarines, hazelnuts or pecans, or a mix of pumpkin and sunflower seeds.

You can also bake this cake in a 20cm square tin for the same time, or in a 20 x 30cm traybake tin for 35-40 minutes.

100g full-fat soft cheese ½ tsp vanilla extract 1 tbsp caster sugar 2 ripe peaches 3 medium eggs, beaten 150ml soured cream

1 Preheat the oven to 180°C, fan 160°C, gas 4.

FOOD STYLING: KIM MORPHEW. PROP STYLING: TAMZIN FERDINANDO

2

3

4

5

Line the base and sides of a deep 23cm round cake tin or springform tin with baking paper.

Sift the flour, cinnamon and a pinch of salt into a mixing bowl. Rub in the butter until the mixture is crumbly, then stir in the sugar.

Measure out 50g of the mixture into a small bowl for the topping and stir in the almonds.

Combine the soft cheese, vanilla and sugar in another bowl until smooth, then set aside.

Stone and roughly chop or slice the peaches.

Mix the eggs and soured cream into the remaining flour mixture to make a batter, then pour this into the prepared cake tin. Dollop in spoonfuls of the soft cheese mixture, then lightly swirl through the cake mixture.

If the peaches are very juicy, pat them dry on kitchen paper, then scatter over the top of the cake. Top with the crumble mixture, then bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then remove and transfer to a wire rack to finish cooling. Cut into wedges to serve.

343cals; 19g fat (11g sat fat); 7g protein; 2g fibre; 36g carbs; 17g total sugars; 0.4g salt

GET AHEAD Keeps for up to 3 days in an airtight container.

N ew !

Find out more at www.crofttwist.com |

@crofttwist