Foodies Magazine April Issue 2015

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 64 APRIL 2015 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

OUT A VIP DAY IES D O AT FO FESTIVAL

RECIPES

and top chefs Diana Henry Katie & Giancarlo Caldesi

APRIL 2015 ISSUE 64

RAYMOND BLANC From garden to plate

CLEAN GREEN Spring flavours you’ll love

MERCHANT CITY l CHOCOLATE RECIPES l FAMILY COOKING 001_FFCover_spine_0415.indd 1

25/03/2015 16:11

Fullpage_foodies_mag.indd 10

26/03/2015 16:26

WELCOME

Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 64 APRIL 2015 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

OUT A VIP DAY S AT FOODIE FESTIVAL

RECIPES

and top chefs Diana Henry Katie & Giancarlo Caldesi

APRIL 2015 ISSUE 64

RAYMOND BLANC From garden to plate

CLEAN GREEN

Spring flavours you’ll love

MERCHANT CITY l CHOCOLATE RECIPES l FAMILY COOKING 001_FFCover_spine_0415.indd 1

25/03/2015 16:11

Front cover image from Kew on a Plate

by Raymond Blanc, Headline, £25

EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Caroline Whitham Digital Imaging Malcolm Irving Production Sarah Hitchen Editorial Assistant Lidia Molina Whyte

Time to blossom

O

UR APRIL issue is inspired by the delicate flavours, colours and produce of spring, embodied perfectly in our cover star, Raymond Blanc’s, beautiful spring pea risotto. Raymond has embarked on an exciting adventure with the Kew Royal Botanic Gardens to plant its first kitchen garden since Georgian times, proving with his recipes on p. 11-17 just how inspiring and delicious home grown fruit and vegetables can be.

The joys of growing your own ingredients are also SIX VIP TICKETS reflected in this month’s Hotel Chocolat recipes, FOR FOODIES FESTIVAL p. 38-45. The artisan chocolatiesr grow their own beans in their plantation in Saint Lucia. Inspired by the littleknown wonders of chocolate in savoury recipes, co-founder Angus Thirlwell shares some of the exciting dishes that you’ll find on the menu at the first Hotel Chocolat restaurant.

Our cocktails this month, courtesy of trendy Edinburgh bar Juniper, also showcase the wonders of fruit and vegetables, with the Oxymoron, p. 60, featuring orange juice, carrot juice, lime juice and superfood agave nectar.

However, you don’t need to have green fingers to enjoy locally sourced ingredients. Our selection of Perthshire breaks on p. 29 showcases just how easy it is to access beautiful, organic produce here in Scotland, without having to get your hands dirty or even cook a single thing!

Win an amazing VIP day out with five friends at Foodies Festival which returns to Edinburgh’s Inverleith Park August 7,8,9. Head to page 9 to findout how to enter.

WIN

Sue Hitchen, Editor

CONTRIBUTORS

Advertising Design Jordan Porteous ADVERTISING Business Development Sharon Little SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 226 7766 or email the editor: sue.hitchen@gmail.com

Raymond Blanc is a legend of French cooking and recently started a kitchen garden at Kew

Diana Henry is a food writer and passionate advocate of the humble chicken dish

Angus Thirlwell is co-founder of Hotel Chocolat and has just opened the brand’s first restaurant

Claire Thomson wants to make family mealtimes fun again by getting kids excited about food foodies 3

003_FFWelcome_0415.indd 3

25/03/2015 16:17

Chefs

masterclasses

tasting

TICKETS ON SALE NOW

edinburgh 7-9 AUGUST

FOODIESFESTIVAL.COM ● 0844 995 1111 Fullpage.indd 10

26/03/2015 17:35

CONTENTS

6

35

SHOPPING

6

NEWS

7

BOOKS, TV, WHAT’S ON

8

COMPETITION 9 Win six VIPtickets for Foodies Festival

45

RAYMOND BLANC 10 Learn how to cook fresh food straight from your garden MARK GREENAWAY 18 The chef shares his cooking secrets FOODIES FESTIVAL TOP CHEF 21 Giancarlo and Katie Caldesi get ready for the festival with a tasty recipe 5 O’CLOCK APRON 22 Claire Thomson makes dinner fun for both adults and kids PERTHSHIRE BREAKS Explore everything the stunning Scottish county has to offer

54

29

A BIRD IN THE HAND 32 Diana Henry takes chicken to a whole new level

23

CRAFT BEER

39

HOTEL CHOCOLAT Sweet and savoury recipes with chocolate as the star ingredient

40

MERCHANT CITY

59

COOK SCHOOLS

49 52

INTERIORS 54 Add a touch of Bohemian Modern COCKTAILS

59

REVIEWS

62

NEW BARS

64

OUT & ABOUT

66 foodies 5

005_FFContents_0415.indd 5

25/03/2015 16:20

SHOPPING

Geo mug by Ellie Hyde, £10 www.limelace.co.uk

Zinc tray - A Table, £21.50 www.boutiqueprovencale.co.uk

Flower Green wine glasses, £9.50 www.berryred.co.uk

European masters Be inspired by minimalist Skandi style or go full French with these gorgeous Continental pieces

Pottery bowl ‘Vigne’, £21.50 www.boutique provencale.co.uk

Kartell Masters chair, £146 www.design 55online.co.uk

Capventure Lunchtime Brotbox, £19.95 www.einrichten-design.de Alva Green Glass Pichet, £15 www.skandihome.com

Ferm Living Triangle oven mitt, £14.95 www.norsu.com.au

Storage box, £52.50 www.boutique provencale.co.uk 6 foodies

006_FFShopping_0415.indd 6

25/03/2015 16:21

FOODIES NEWS

QUARK OF FATE

The Lake District Dairy Co have teamed up with the Fabulous Baker Brothers to come up with some delicious recipes using their new range of quark. The fat-free dairy products come in Original, Lemon and Vanilla flavours, and add creaminess to both savoury and sweet dishes. www.lakedistrictquark.co.uk

ONE SQUARE GIN

A leap for Stag Stag Bakeries has two exciting new ranges launching this month.

In addition to their partnership with traditional smokehouse Stornoway to create delicious oatcakes, they will be launching their all-butter hand-baked cheese straws, which include the Highland Dunlop, the Smoked Dunlop, the Strathdon Blue and the Ayrshire Bonnet. www.stagbakeries.co.uk

One Square restaurant and bar in Edinburgh’s Sheraton has launched its own brand of small batch premium gin in collaboration with Pickering’s.

Based on a unique, exclusive recipe which includes Mediterranean liquorice and orris root to add a delicious kick of flavour, the handdistilled gin promises to be a hit with lovers of craft spirits. www.One Square Edinburgh. co.uk

RR Spink & Sons Smoked Trout Anniversary Renowned food producers and fishmongers RR. Spink & Sons are celebrating their 300-year anniversary by awarding Michelin-starred chef Mark Sargeant with the title of Ambassador for Smoked Trout, and launching a limited edition of 300 smoked trout fillets. Considering they have the royal approval of the Queen, they are sure to be delicious. www.rrspink.co.uk

SCOTLAND’S STARS OF BRITISH FOOD

Eight Scottish food producers are among 50 named as the UK’s most promising food and drink entrepreneurs. The start-ups and family businesses, including Highland Chocolatier, OOFT! Hot Pepper Sauce and Beer52, will be recognised as Food Stars and win a package of support under the scheme. foodies 7

007_FFNews_0415.indd 7

25/03/2015 16:35

BOOKS, TV AND WHAT’S ON

COOKING THE BOOKS

Donal: Vietnam

From Venice to Istanbul Rick Stein, Ebury £25 Following the success of the BBC Two series, cooking legend Rick Stein brings you over 100 vibrant recipes from the Eastern Mediterranean.

Renowned food blogger, celebrity chef and MasterChef Junior judge Donal Skehan embarks on a journey across Vietnam in Food Network’s latest cookery show. Donal will explore, cook and eat his way up and down the length and breadth of this stunning country in a voyage that will take him from modern city life in Hanoi to traditional tribal mountain life in Sapa. Watch Donal try his hand at cooking green sticky rice, sampling Vietnam’s famous egg coffee and indulging in a traditional herbal bath.

20th April on Food Network

Naked Cakes: Simply Stunning Cakes Hannah Miles, Ryland, Peters & Small Ltd £16.99 MasterChef finalist Hannah Miles embraces a new, natural style of baking, creating stunning pastel cakes decorated with juicy berries and fresh flowers.

The Whole Pantry Belle Gibson, Penguin Books £20 When diagnosed with terminal brain cancer, Belle Gibson discovered healing, natural recipes that are free from gluten, dairy and refined sugar.

WHAT’S ON THE HIGHLAND HAGGIS FESTIVAL 11th April, Spean Bridge Primary School, Highlands www.highland-glens.co.uk Scotland’s first ever festival celebrating its iconic and beloved dish –haggis. Visitors can enjoy delicious cookery demonstrations and tastings by Jo Macsween, “The Haggis Queen”, and many local chefs. Along with a craft fair, children will love the festival’s competitions and games.

WINE UNEARTHED 25th April, 301 Argyle Street, Glasgow www.wineunearthed.co.uk This fun, one-day wine-tasting workshop is the best way to travel the globe through your palate.

You’ll be putting your taste buds to the test as you embark on the adventure, getting to taste 15 different wines from all corners of the world. If you fancy yourself as a wine enthusiast, this might be just for you!

SCIMART FARMER’S MARKET 5th April, Summerhall, Edinburgh, sciencefestival.co.uk A farmers’ market with a scientific twist, SciMart brings together food producers, researchers and chefs to reveal the fascinating science behind some of our favourite foods. With a demo from award-winning Edinburgh chef Paul Wedgwood, talks and tasty treats, SciMart brings you a packed menu.

8 foodies

008_FFBooks_0415.indd 8

25/03/2015 16:36

BOOKS, TV AND WHAT’S ON

COOKING THE BOOKS Ditch The Wheat, Carol Lovett, Simon & Schuster, £24.99 Food blogger Carol Lovett will excite you with her delicious, gluten-free recipes, which are also great for Paleo-dieters.

Soul Food Love, Alice Randall, Caroline Randall Williams, Random House USA Inc, £25 This mother-daughter duo are reinventing soul food recipes that have been handed down for over four generations, and giving them a healthy twist.

Killing Me Soufflé, Lachlan Hayman, Kyle Books, £12.99 A cookbook with a difference. Hayman presents a pun-filled, unique cooking experience, with his music-inspired recipes such as Summer of 60 Naan.

The Kitchen Start your day with Food Network’s brand new show, The Kitchen.

Hosts Sunny Anderson, Katie Lee, Jeff Mauro, Marcela Valladolid and Geoffrey Zakarian will take you through their favourite recipes, top tips and lead cocktail making masterclasses.

In addition to honing your cooking skills with simple and straightforward advice, you will find out what is ‘myth or fact’, as the cookery experts explore the kitchen fables that haunt the catering world.

The Kitchen premieres on Monday 4th May at 8am on Food Network UK

WHAT’S ON CRAIG WOOD MASTER CLASS 7th May, Hopetoun Farm Shop, Broxburn www.hopetoun.co.uk The next installment of Hopetoun’s popular series of cooking masterclasses will be hosted by Craig Wood, head chef of award-winning The Wee Restaurant in North Queensferry.

Craig will be focusing on the farm’s famous free-range chicken and will share a wealth of ideas about how to make the most of it.

BOTANICS LATE: THE HIVE & THE STILL 15th May, Arboretum Place, Edinburgh, EH3 5NZ www.rbge.org.uk Join this evening event focusing on Scotland’s whisky and honey.

There will be entertainment, chefs, scientists, demonstrations and interactive activities to get stuck into. This distinctive and diverse night out is essential for any whisky fan.

TASTE OF SCOTLAND: SCOTTISH FOOD AND WINE TASTING 21st May, Baby Abode, 129 Bath Street, Glasgow G2 2SZ www.rosemurraybrown.com With a selection of 13 wines and well-matched food from smoked salmon to chocolate, you’re guaranteed to be going home with a wealth of knowledge from this event. Master of Wine Rose Murray Brown leads the way.

8 foodies

008_FFBooks_0515.indd 8

23/04/2015 15:37

IN W

Win six VIP tickets to Foodies Festival F

OODIES FESTIVAL, the UK’s largest celebration of food and drink, is celebrating its ten year anniversary with a (delicious) bang. Foodies magazine is offering a lucky reader the chance to win six VIP tickets to attend the three-day event taking place at Inverleith Park, Edinburgh, from 7th-9th August.

It will be a feast of Michelin-star and celebrity chefs such as Masterchef: The Professionals 2014 winner Jamie Scott, Adam Handling, Tony Singh and Mark Greenaway, food and drink masterclasses, artisan producers and more street food than you can shake a satay stick at.

The VIP tickets, worth £38.00 each, will make the experience extra special and luxurious. You’ll be welcome with a glass of bubbly on arrival and VIP escort to the exclusive VIP tent. You’ll be granted priority entry to the Chef’s Theatre and Masterclasses and, to top it off, a goody bag packed with amazing gifts and offers to take home. l Reader offer SixVIP Tickets to Edinburgh Foodies Festival on one of the days between 7th and 9th August. Subject to availability. Not to be used with any other offer.

TO ENTER For your chance to win this great prize, simply answer the following:

Where does Edinburgh Foodies Festival take place?

To win you must either like our page on Facebook and send us a message with your name and email address or email your details to enter@ foodiesfestival.com

Entries must be received by 30 April 2015. Subject to availability and allocation. Cannot be used in conjuction with any other offer. Editor’s decision is final.

No cash alternative. Non transferable. Prize includes six VIP tickets to Edinbugh Foodies Festival on one of the dates stated betweeen 7-9 August

foodies 9

009_FFCompetition_0415.indd 9

25/03/2015 16:37

FOODIES RAYMOND BLANC

I

ABSOLUTELY LOVE GARDENS. After all these years I am still in awe of their mysteries and complexities.

I marvel at the life cycle of a seed as it grows and responds to the iciness of winter and the heat of the sun; the deep understanding of the gardener, waging constant battle against winged insects, caterpillars, furry creatures, blight or mildew; and the extraordinary rhythm of the seasons, which mirrors and defines our own lives and has always been at the heart of my cooking.

When I arrived at Belmond Le Manoir aux Quat’Saisons, the first thing I did was to create the vegetable garden, even before I worried about the house, the foundations, the roof or the décor, and

know why my soufflés rose beautifully or why colours, textures and flavours denatured through the appliance of heat. I had to understand the whole chemistry of the fermentation of yeast in bread. And I truly believe that scientists, gardeners, cooks and consumers have to come together to connect our history, tradition and the knowledge of food and seasonality that has been handed down through generations with the right kind of research and technology.

You are what you eat. The first time I heard that expression I was 19 and deciding I wanted to be a chef. I was reading everything I could about food and health and it seemed like a complete over-statement. But the more

Kew’s company Kew Gardens set legendary chef Raymond Blanc the challenge of creating a kitchen garden in their grounds

now we have 11 different gardens and orchards, inspired by my travels, the terroir, books I have read and marvelous people I have met.

So why did I want to make another garden at Kew? Well, of course I relished the idea of a French Republican laying a new garden of 250-strong varieties over a former royal plot! But seriously, it’s beautiful that after a gap of more than 150 years since the last royal kitchen garden was given up in Victorian times, vegetables are being grown again in this part of Kew. I have a deep respect for science, especially as a self-taught and curious cook; I always wanted the mysteries of the kitchen explained to me. I needed to

I discovered about food and nutrition, the more I totally agreed with it. From seed to plate we have grown, organically, a magnificent garden at Kew, which embraces British heritage, soil and local varietals. Maybe, I am a foolish romantic, but I believe this project will go some way to show that food is not a mere commodity; it connects with every part of our lives. Why not sow some seeds tomorrow, water them and watch them grow, then cook something wonderful for your loved ones. Please do it. Because if we begin to reconnect our food with the garden, with seasonality, community, cooking, nutrition, science and the environment, then maybe we can help change the world… just a little. l

10 foodies

010_017_FF_RaymondBlanc_lighter grey_0415.indd 10

25/03/2015 17:52

010_017_FF_RaymondBlanc_0415.indd 11

25/03/2015 16:39

FOODIES RAYMOND BLANC

SPRING PEA RISOTTO Fresh, sweet peas combined with the luxurious fat grain of the rice makes for an exceptional spring dish, with just enough heartiness if the weather isn’t yet that warm. The variety of pea I chose for this dish was Feltham First, which is a long-standing British favourite Serves 4–6

For the pea stock (makes 600ml) 350g fresh pea pods, shelled (use the shells for the stock and the peas for the purée and vegetables) 350ml iced water For the pea purée 100g fresh peas (shelled weight) 10g unsalted butter Pinch of sea salt For the risotto ½ white onion, diced 2 tbsp refined olive oil or 30g unsalted butter 1 small garlic clove, finely grated 200g carnaroli rice 100ml white wine, plus extra to finish (optional) 40g freshly grated Parmesan Sea salt and freshly ground black pepper For the vegetables 5g unsalted butter 120g baby courgettes, cut into 2mm slices 140g fresh peas (podded weight) 40g French breakfast radish, sliced 40g radish tops 40g baby leaf spinach To finish juice of ¼ lemon 50ml extra virgin olive oil or 50g unsalted butter To garnish (optional) 15g pea shoots, blanched in boiling water for 5 seconds 20g Parmesan shavings

l Start by making the pea stock, in a large pan of simmering water, blanch the pea pod shells for 1 minute. Using a slotted spoon, remove the blanched shells and refresh them in the iced water. (By refreshing the pods in the iced water you not only retain the colour but also the freshness and maximise the retention of vitamins and nutrients.) l Once cooled, blitz the iced water and blanched pea pods in a food processor until smooth and strain through a fine sieve. Set aside 100ml to make the pea purée and the remaining 500ml to make the risotto. l Next, make the pea purée. In a small saucepan on a medium heat, sweat the peas in the butter for 5 minutes, adding a pinch of salt.

Add the 100ml of reserved pea stock, bring to a boil and simmer for 4 minutes. Transfer to a blender or food processor, blend until smooth and leave to cool. l For the risotto, in a medium saucepan on a low heat, sweat the onion in the olive oil with a pinch of salt for 2 minutes, until translucent. Add the garlic. Stir in the rice and continue to cook on a low heat for 3 minutes, until the grains of rice appear shiny (this will give flavour and prevent them sticking together). l Pour in the white wine, then the 500ml of reserved pea stock, stir and bring to the gentlest simmer with only one bubble breaking the surface every minute. Season with salt and pepper then cover with a lid and leave to cook for 20 minutes. Check every now and again that it is not boiling. l After 20 minutes of cooking, pick up a grain of rice. You will see a tiny speck of white starch in the middle – this means the risotto is nearly cooked. l Now you need to add the creaminess that we love so much in a risotto and that means 5 minutes of hard and fast stirring.

By beating the rice, each grain will rub against another, which will extract the starch and give the rice its beautifully creamy consistency. Stir in 200ml of the cooled pea purée, which will revive the colour and add freshness. Stir in the Parmesan, taste and correct the seasoning. Set aside. l Prepare the vegetables. In a small saucepan on a high heat, bring the butter, 50ml of water and a pinch of salt to the boil. Add the courgettes, cover with a lid and cook on a high heat for 30 seconds, then add the peas, radishes, radish tops and spinach, cover again and continue for 20 seconds. l To finish the risotto, stir in the lemon juice, olive oil or butter and maybe a dash of white wine to sharpen the flavour. Taste and adjust the seasoning. You can serve the risotto in a large dish topped with the vegetables, blanched pea shoots and a few shavings of Parmesan, if using, or in four large bowls.

12 foodies

010_017_FF_RaymondBlanc_lighter grey_0415.indd 12

25/03/2015 17:35

010_017_FF_RaymondBlanc_0415.indd 13

25/03/2015 16:40

FOODIES RAYMOND BLANC

BALSAMIC GLAZED-GARLIC, SUMMER TOMATOES AND ROAST CHICKEN LEGS For this simple dish to be successful, the tomatoes need to be extremely ripe to deliver the right taste, colour, texture and plenty of juice. You can use cherry tomatoes, which will create a sweeter dish, but I’ve found that San Marzano or Roma tomatoes have been designed to make the perfect sauce. Their high ratio of flesh to juice means that they have the perfect balance between the two, more sugar and less acidity, and they will cook down to the texture you need here. This recipe is based on an infamous French garlic dish, much loved by the nation: chicken roasted with 40 garlic cloves. I have been kind to you and have reduced the number to 20. Although this still sounds like a lot, you will find that the cloves, once cooked, lose their aggressiveness and potency and become wonderfully sweet. They also retain all their nutritional properties.

Serves 4

l Preheat

the oven to 150ºC. the chicken, season the legs and thighs evenly with salt and pepper. In a large, ovenproof sauté pan on a medium-high heat, add the oil and fry the chicken pieces, skin-side down, for 8-10 minutes, covered with a lid, until golden brown.

Turn the pieces over, add the garlic, thyme and oregano and transfer to the oven to roast for 30 minutes. l Using a slotted spoon, transfer the chicken legs and thighs to a tray, cover with foil and keep in a warm place. Leaving the garlic in the pan, spoon out the excess fat and deglaze the pan with the balsamic vinegar and 1 tablespoon of water, scraping any browned bits from the bottom with a wooden spoon. Cook for a further minute until the balsamic vinegar reduces and becomes sticky.

Pour the juices and garlic over the chicken and set aside. l For the tomatoes, in a large sauté pan on a medium heat, sweat the onion in the oil for 3 minutes, then add the fennel and sweat for a further 3 minutes with the tarragon and two pinches of salt and pepper, covering the pan with a lid. Add the tomatoes and cook for a further 15 minutes, covered with a lid; the tomatoes will break down and create a beautiful sauce. Add the coriander, taste and adjust the seasoning if required. l To serve, divide the tomatoes between four large plates or bowls, arrange a leg and thigh on top, divide the glazed garlic between the plates or bowls and spoon the balsamic glaze and any roasting juices over and around the chicken. l For

For the chicken and balsamic glazed garlic 4 organic or free-range chicken legs, cut into leg and thigh 2 tbsp rapeseed oil 20 garlic cloves, peeled but left whole 1 thyme sprig 1 oregano sprig 2 tbsp 8-year-old balsamic vinegar, Sea salt and freshly ground black pepper For the tomatoes 100g white onion (about ½), sliced 4 tbsp olive oil 150g fennel, cut into 1 cm dice 1 tarragon sprig, chopped 600g San Marzano tomatoes, roughly chopped 6 coriander sprigs, roughly chopped

Kew on a Plate with Raymond Blanc, text by Sheila Keating published by Headline Publishing Group, £25 14 foodies

010_017_FF_RaymondBlanc_lighter grey_0415.indd 14

25/03/2015 17:35

010_017_FF_RaymondBlanc_0415.indd 15

25/03/2015 16:40

FOODIES RAYMOND BLANC

RHUBARB AND CUSTARD This dessert is a celebration of a quintessentially British fruit. What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly studded with tender fruit; sweet, smooth, velvety, custard; and a garnish of crisp dried rhubarb Serves 4

For the dried rhubarb crisp 1 rhubarb stick 100ml water 20g caster sugar 10ml grenadine syrup For macerating and cooking the rhubarb (yields 360g rhubarb and 200ml juice) 450g rhubarb, cut into 1cm pieces 45g caster sugar For the jelly 2 thin slices root ginger 1½ gelatine leaves, softened in cold water and drained For the custard (makes 475ml) 150ml whipping cream 150ml milk 100g caster sugar 2 tsp good-quality vanilla extract 6 egg yolks 1 gelatine leaf, softened in cold water and drained

l Place 4 glasses or glass serving dishes in the fridge to chill thoroughly. Preheat the oven to 100ºC. l For the dried rhubarb crisp, with a sharp vegetable peeler, carefully shave the rhubarb lengthways until you have at least six nice pieces and place these in a small bowl. Chop the remaining rhubarb into 1 cm pieces and reserve this. l In a small saucepan on a high heat, bring the water, sugar and grenadine syrup to a gentle simmer, add the shaved rhubarb slices then turn off the heat and leave to cool for 10 minutes. l Drain the slices of rhubarb, reserving the syrup, and place on a baking tray lined with a silicone mat. Place in the oven for 25 minutes to dry out then store in an airtight container until needed.

Increase the oven temperature to 140ºC. l To macerate the rhubarb, in a large bowl mix the rhubarb (including the reserved chopped rhubarb) and sugar with 100ml of the reserved rhubarb syrup and leave to macerate for 30 minutes.

Transfer to a shallow oven tray and cover tightly with cling film to create a seal. Place in the oven for 25 minutes. l Once cooked, transfer to the fridge to cool down before straining this off and reserving it. Finely chop half of the cooked rhubarb, leaving the rest as it is and set aside in two separate mounds.

Measure 200ml of the reserved syrupy juice to make the jelly. l For the jelly, in a small saucepan on a low heat, infuse the ginger in the 200ml of reserved cooking juice for 5 minutes along with the softened gelatine and stir to dissolve. Strain, reserving 80ml for building the trifle and pour the remainder into a small bowl. l Start to build your trifle before you make the custard. Place 40g of the reserved finely chopped cooked rhubarb in the bottom of each chilled glass. Top with 50g of the larger reserved cooked rhubarb pieces. Pour 20ml of the jelly liquid into each glass and place in the bottom of your fridge for 15 minutes, until the jelly has just set. l Make the custard. In a medium saucepan on a medium heat, bring the cream, milk, sugar and vanilla purée to a boil. In a large bowl, whisk the egg yolks. Once the cream mixture comes to the boil, pour over the beaten egg yolks and whisk until evenly distributed.

Pour this mixture back into the pan on a medium heat and bring it to 75ºC, making sure you stir all the time. Take off the heat and place the pan inside a bowl of iced water. Using a hand-held blender, blitz in the softened gelatine and blend until the custard is cool. l It is important that the custard sets in the glass you are going to serve it in. So, take each of the desserts from the fridge, top each one with custard and return to the fridge to set for 3 hours minimum and overnight if you have the time. l To serve, top your dessert with some broken honeycomb and one of the rhubarb crisps.

16 foodies

010_017_FF_RaymondBlanc_lighter grey_0415.indd 16

25/03/2015 17:35

TOP TIP

If you want a very simple dessert, omit the barb jelly and serve the rhu compote with whipped cream or Crème Chantilly instead of the custard.

010_017_FF_RaymondBlanc_0415.indd 17

25/03/2015 16:41

FOODIES MARK GREENAWAY

Making a Mark Mark Greenaway hosts a special breakfast this month to raise funds and awareness for Bowel Cancer UK What is your first food memory?

My first cooking memory has to be when I was about 12 years old; I decided that I wanted to make bread so I took a recipe from the back of the flour packet. All was going well until it said, “Bake for 35 minutes.” I did this and then turned the oven off but left the bread in there. It didn’t burn, but it was the hardest bread with the thickest crust ever. The whole family ate it and encouraged me to make it again, but to take it out of the oven next time!

What inspired you to become a chef?

I thought I was good at cooking at home and presumed that it would be the same

only on a larger scale. I have since been proven wrong and have discovered it isn’t that easy after all.

Do you have a staple ingredient that you love cooking with?

Whatever is in season and comes through the back door, so it changes from day to day.

Where do you find inspiration to create new recipes?

From a grower of a particular fruit or vegetable, a new piece of crockery or indeed from my fishmonger phoning to tell me what he has available. Inspiration can really come from everywhere and is very rarely from one place.

THURSDAY 30TH APRIL: BREAKFAST WITH MARK AT BISTRO MODERNE BY MARK GREENAWAY, 7.30AM-9AM

Is there a food you can’t resist?

Chocolate. It has to be great chocolate.

To finish off Bowel Cancer UK Awareness Month, Bistro Moderne by Mark Greenaway invites you to an exciting breakfast event, where you can start your day in the best possible way. Not only will you be treated to a unique, pay-what-you-want breakfast prepared

by Mark Greenaway and the Bistro Moderne team, all proceeds will go to support Bowel Cancer UK and the amazing work that they do. To book your table now, contact Bistro Moderne on 0131 225 4431. There will also be a raffle to win a 3-course lunch for two at Bistro Moderne, and the team from Bowel Cancer UK will be on hand to answer any questions.

Mark Greenaway is a patron of Bowel Cancer UK. The April breakfast events are just one of the ways in which he will be supporting this amazing charity.

How do you deal with the pressure of expectation in your restaurants?

Since I started cooking at 15, I have always had that pressure so I just automatically deal with it.

018-019_FF_MarkGreenaway_0415.indd 18

What do you cook for yourself, at home?

Normally a one pot wonder. As long as it’s fresh and homemade I’m easily pleased.

You are hosting events to help raise awareness for Bowel Cancer UK this month. What prompted you to get involved with the charity?

This is a very personal choice for me.

My mum suffered from bowel cancer 8 years ago and thankfully came through it fine. At the time I didn’t know Bowel Cancer UK existed so when I was approached by

25/03/2015 17:30

them to become a patron for Scotland and help raise much needed awareness and funds, I didn’t even have to think twice. It’s an honour to be working with them.

usual dietary guidelines: eat plenty of fibre, eat five portions of fruit and vegetables a day, avoid processed meats where possible and eat more fish and less red meat.

How can our diet help prevent bowel cancer?

A healthy and balanced diet can help in the prevention of many illnesses including bowel cancer. We should all focus on the

Have you ever been tempted to publish your recipes?

Yes and I’m in talks with a publisher about publishing my own cookbook, so stay tuned and watch this space. l foodies 19

018-019_FF_MarkGreenaway_0415.indd 19

25/03/2015 16:41

For 50 years serving the best wood fired pizza in Glasgow.

Celebrating 50 years of Italian Excellence.

32-34 Bath Street, Glasgow, G2 1HG Tel: 0141 331 1397

4QP_Left.indd 12

Authentic, traditional, Japanese family recipes, using fresh, local ingredients.

Restaurant open 7 days a week at 10 Gillespie Place, Edinburgh.

Outside catering for any occasion always available. Call us on on 0131 281 0526 for reservations or enquiries, or check out our menu online at www.harajukukitchen.co.uk

26/03/2015 16:39

FESTIVALS FOODIES

RISOTTO AL PESCE AFFUMICATO SMOKED FISH RISOTTO Serves 4 200 ml milk 1 litre water 4 kippers 2 tbsp extra-virgin olive oil 50 g butter 200 g leeks, spring onions or shallots, finely sliced 1 celery stalk, finely chopped Fine salt and freshly ground pepper 300 g vialone nano 100 ml white wine 50 g Parmesan, finely grated, handful of parsley, roughly chopped l Heat the milk and water in a saucepan over a medium heat and when simmering hot (don’t let it boil) add the kippers and cook through. Strain the liquid into another saucepan and keep warm; this will be your stock. l Remove and discard the skin and flake up the fish into a bowl. Mix in the fish at the end, before the Parmesan and remaining butter is added. Serve with extra Parmesan and the parsley. l For a basic Venetian risotto, in a large saucepan heat the oil and half the butter. When the butter has melted, soften the leeks and celery with salt and pepper over a low heat for around 10 minutes. l Add the rice to the pan and allow it to ‘toast’ for around 3–5 minutes, stirring constantly, until all the grains are covered in the butter and oil. l Pour in the wine and allow to reduce for 2–3 minutes or until the smell of alcohol dissipates. Ladle in around 500ml of the hot stock and mix quickly into the rice. Stir

constantly with a wooden spoon and when the risotto thickens to the point where you can see the bottom of the pan when you draw the spoon across the bottom add another ladleful of stock. Continue adding stock each time the risotto thickens back up. l After about 20, the rice grains should be just translucent through the grain. They should feel soft on the outside with a hint of firmness in the centre. Adjust the seasoning to taste. Remove the pan from the heat.

Beat in the remaining butter and the Parmesan. This will make your risotto creamy. l Cover the pan and allow the risotto to rest for around 3–5 minutes. Serve in warmed shallow bowls.

KATIE & GIANCARLO CALDESI Katie and Giancarlo Caldesi run the Caldesi Restaurants and cookery schools. Giancarlo is a chef-restauranteur with a passion for the food of his native Tuscany and Katie a cookery teacher-author with a love of the simplicity of authentic Italian food.

Caldesi restaurants 118 Marylebone Lane, London E1U 2QF Tel: 020 7487 0754 Web: caldesi.com See Katie and Giancarlo at our Oxford Foodies Festival in South’s Park, on from 28th-31st August

From Venice by Katie and Giancarlo Caldesi, Hardie Grant, £25 foodies 21

021_FF_Foodies_0415.indd 21

25/03/2015 16:42

FOODIES CLAIRE THOMSON

Little mouths, big appetites Cooking for kids doesn’t have to be a challenge if you get them excited about food, says Claire Thomson

I

COOK, A LOT… often with the clock ticking and the ‘I’m hungry’ anthem gaining traction. Breakfast, lunch, supper. Snacks too. Children can eat an extraordinary amount, all things considered. It’s therefore essential that this food is nutritious, delicious and relatively easy to produce.

My background as a chef has helped enormously in this regard. When cooking for my three children (and often those of others), I try to cook with imagination, ease and for the most part, speed.

I’m lucky. But for some, the task of producing food - day in, day out - seems like a relentless chore. Short on time and

022_027_FF_FiveO'ClockApron_0415.indd 22

week-night weary of imagination, it is all too easy to fall into a cookery loop.

Spaghetti bolognese Monday and shepherd’s pie Thursday offer an easy, albeit lobotomizing, rhythm to the week.

Children are notorious when it comes to what they will and won’t put in their mouths. Contrary, wilful, at worst fussy, having to cajole kids into eating food they don’t want is one of life’s most frustrating, time-consuming and head bangingly awful tasks.

Here’s my suggestion: turn cooking on its head. Heal the schism in family cookery. The notion of children’s food is something to baulk at. Smiley-faced food is ridiculous – food should look like food. Make food interesting. And children will then be interested in it.

Children like flavour-FUL food, as do the grown ups cooking and eating it themselves. Make vegetables core to the family diet. Make them exciting and joyful.

Having to cook separate food for children is laborious and unnecessary.

Whether parents choose to eat an early supper with their children or whether it’s eaten separately, the prospect of cooking just one meal is appealing. The recipes here are versatile enough to appease everyone and are transferable to a more adult-appropriate supper time (along with extra salt, perhaps, and a glass of wine). l

25/03/2015 16:42

HEADER FOODIES

A RIFF ON FLAPJACKS Makes 12 flapjacks 400g Bramley apples, peeled, cored and chopped 200ml cold water 2 cinnamon sticks 200g rolled oats 60g soft light brown sugar (or as you like, for sweetness) or honey 80g raisins 1 tsp baking powder sunflower oil for greasing Apple and cinnamon l Cook the apples to a pulp with the water and cinnamon over a moderate heat with a lid on the pan for about 8–10 minutes.

Leave to cool. l Preheat the oven to 180°C. l Mix the oats, sugar, raisins and baking powder in a bowl. l Add the apple pulp to the oats, removing the cinnamon sticks, and mix well. l Spoon into a greased 20 x 28cm baking tin, 5cm deep, andsmooth out even and flat. Try not to have too many raisins poking out from the surface of the flapjack, as these tend to catch in the oven – poke them down with your forefinger. l Bake for 30–35 minutes, until nicely coloured and firm on top. l Leave to cool in the tin for 10 minutes before cutting into squares. Cool on a wire rack.

foodies 23

022_027_FF_FiveO'ClockApron_0415.indd 23

25/03/2015 16:43

FOODIES CLAIRE THOMSON

WILD GARLIC FRITTATA From late March to middling May, wild garlic is at its best and carpets many damp and shady woodland areas.

With a broad, deep-green, triangular-stemmed lead, wild garlic can also be identified by its mild garlic smell and dainty white flowers (young and tender wild garlic leaves are best, so pick them before the plant goes to seed and has too many white flowers). Pick only as many as you plan to use, stay clear of any areas frequented by dogs needing a wee, and if in any doubt as to what it is, don’t pick it. Richard Mabey’s Food for Free should put you on the right track for all things foraged.

Foraging with the children is fantastic. Nearer to the ground and with a competitive streak I like to see in spirited kids, it never takes long before the required shopping bag is stuffed full.

The flavour of wild garlic is something akin to garlic, spinach and also spring onion. Verdant green, washed well and cooked in seconds, it is a versatile ingredient in the kitchen.

Serves 4 250g chard or spinach leaves, washed sliced into fat ribbons if the leaves are big, they’re fine as they are if small 6 eggs 100g young wild garlic, washed and sliced into fat ribbons 75g Parmesan cheese, freshly grated 2 slices of day-old bread, crusts removed, soaked in 2-3 tbsp milk, squeezed dry and crumbled into wet breadcrumbs Salt and freshly ground black pepper 1 tbsp vegetable oil

l Preheat the oven to 180°C. You will need a non-stick frying pan that is ovenproof and also small enough to fit in the oven. l Blanch the chard or spinach in a pan of boiling water for 1 minute or until just wilted. Drain, the squeeze out and excess water when cool enough to handle. Set aside. l Crack the eggs into a bowl and add the wild garlic, cooked and squeezed spinach or chard, Parmesan, soaked bread, salt and pepper into a bowl and mix together. l Heat your ovenproof frying pan over a high heat until the pan begins to just quiver with smoke, then add the vegetable oil. l Add the frittata mix to the pan and mix around for 10 or so seconds with a wooden spoon, then let the mixture settle and be brave enough to allow the frittata take on a nice colour underneath. l Place the pan in the oven and cook for 10-15 minutes, or until the egg is set and the frittata is ready. l Leave to cool in the pan for around 10 minutes, then turn out on to a plate. Best served warm and with a blob of mayonnaise alongside.

The Five O’Clock Apron by Claire Thomson published

by Ebury Publishing, £20 24 foodies

022_027_FF_FiveO'ClockApron_0415.indd 24

25/03/2015 16:43

HEADER FOODIES

foodies 25

022_027_FF_FiveO'ClockApron_0415.indd 25

25/03/2015 16:43

We’ve been selling organic from dawn ‘til dusk since 1963

Shop in-store, online & on your mobile phone

www.realfoods.co.uk Fresh • local • seasonal • value Real Foods established 1963 • Shipping worldwide since 1975

4QP_Left.indd 12

Visit us at 37 Broughton Street or 8 Brougham Street, Edinburgh Our Edinburgh stores are open 7 days a week all year round from 8am till late and our webshop is ready to receive your order 24 hours a day

26/03/2015 16:39

FOODIES CLAIRE THOMSON

SALAD OF CRISP DUCK, PICKLED CARROT & MINT A grown-up-sounding salad this may be, but I’ve found its appeal to be universal Serves 4 For the pickled carrots 150ml cold water 130ml cider vinegar 25g caster sugar 1 clove of garlic, lightly crushed 1½ tsp caraway or fennel seeds 1½ tbsp coarse sea salt 1 bay leaf 200g medium carrots, peeled and halved lengthways

To assemble the salad 4 confit duck legs Freshly ground black pepper 1 bunch of spring onions, sliced 1 small bunch of fresh mint, leaves picked 2 tbsp melted duck fat

l To make the pickled carrots, put all the ingredients apart from the carrots into a nonreactive pan and bring to the boil. Remove from the heat and allow to cool completely. l Bring a large pan of water to the boil and blanch the carrots for 1 minute only. Drain, then cool them down under cold running water. Drain again. l Add the carrots to the cooled pickling liquid and leave for at least 24 hours before eating.

They will keep well in the fridge for a month or so. l To assemble the salad, pull or cut the duck off the bone into biggish chunks, taking care to

keep the skin intact, and season with a good grinding of black pepper. l Cut the pickled carrots into 1cm-thick slices and place in a serving bowl with the spring onions and mint leaves. l Heat the duck fat in a frying pan over a moderate heat and add the duck, skin side down where applicable. Brown the meat for 3–4 minutes, until crisp and heated through. l Transfer the cooked duck to the bowl and toss with the carrots, spring onions and mint.

Use a little of the pickling liquid to dress the salad, adding extra punch and acidity. foodies 27

022_027_FF_FiveO'ClockApron_0415.indd 27

25/03/2015 16:43

LOCH LEVEN’S Larder shop visit eat An award-winning family-run farm, restaurant, deli and retail shop situated three miles from Kinross, with a focus on the freshest local & seasonal produce. This, together with personal service, a contemporary Scottish, Norwegian and European influenced gift shop, a well-stocked deli and a nature trail that is teaming with wildlife – really does make the Larder a unique visitor experience.

GI

LLS

CA

R

www.lochlevenslarder.com  01592 841000 Channel Farm, Kinross, KY13 9HD

Restaurant & Bistro

Riverside, Lower Mill Street, Blairgowrie, PH10 6AQ | 01250 876735

Cargills is a friendly bistro down by the riverside in Blairgowrie, open every day until last orders 9pm. Serving from 10.30am coffees, home baking, snacks, meals and blackboard specials.Everything is cooked to the highest standards making use of the fresh local produce from the surrounding hills and fields.

Free on site car parking | Outdoor patio seating. www.cargillsbistro.com

4QP_Left.indd 12

Cargill’s Restaurant and Bistro

@CargillsBistro

26/03/2015 16:53

PERTHSHIRE FOODIES

Fit for a king The first home of the Stone of Destiny, Perthshire has plenty on offer to satisfy even the most refined foodie CROMLIX HOTEL

KNOCK CASTLE HOTEL & SPA

Kinbuck, Near Dunblane, Perthshire FK15 9JT, www.cromlix.com Since reopening in April last year, Andy Murray’s luxurious hotel has quickly become one of Scotland’s top venues.

Embracing the glorious era of grand country house living, Cromlix boasts five lavish suites, ten sumptuous bedrooms and a Gate Lodge and is home to an elegant Chez Roux Restaurant.

Drummond Terrace, Crieff, Perthshire PH7 4AN, www.knockcastle.com Nestled in the idyllic hills of the Strathearn Valley and just a short drive from Scotland’s major cities, award-winning Knock Castle is an oasis of calm and tranquillity, a world away from the hustle and bustle of modern living. Sit back and relax while soaking in its opulent yet cosy atmosphere and enjoy a taste of fine dining at The Oak Restaurant.

THE PARKLANDS HOTEL

Top: Cromlix Hotel and Lake of Menteith Merchant

2 St Leonard’s Bank, Perth, Scotland, PH2 8EB, www.theparklandshotel.com This multi award-winning hotel combines luxury accommodation with fine dining to create a comforting and relaxing space.

The fifteen individually-styled rooms are surrounded by the breathtaking Perthshire landscape, ideal for those looking to experience the Scottish countryside, and the three restaurants are home to delicious fine dining. foodies 29

029_030_FF_Perthshire_0415.indd 29

25/03/2015 16:44

FOODIES PERTHSHIRE

THE FOUR SEASONS HOTEL St. Fillans, Perthshire, PH6 2NF www.thefourseasonshotel.co.uk Set amidst stunning scenery, the Four Seasons Hotel offers a great range of accommodation. Choose from the hotel’s own rooms, rustic log cabins – the Beatles’ choice in 1964 – or a self-catering apartment, and indulge in local ingredients in one of the two restaurants.

HUNTINGTOWER HOTEL PERTH Crieff Road, perth, Perthshire, PH1 3JT, www.huntingtowerhotel.co.uk Just a short drive from Perth, Huntingtower Hotel offers an authentic country house hotel

experience with understated elegance and charm. The cosy hotel boasts the acclaimed Oak Room restaurant, featuring locally sourced, seasonal dishes.

LAKE OF MENTEITH Port of Menteith, Perthshire, FK8 3RA www.lake-hotel.com Located within the Trossachs

Huntingtower Hotel afternoon tea and The Parkland Hotel National Park, and styled to imitate a New England waterfront Inn, the hotel serves honest, tasty and plentiful food and boasts incredible views from the rustic bedrooms.

It’s the perfect base from which to explore the Perthshire landscape. l

WHERE TO EAT AND BUY 63 TAY STREET 63 Tay Street, Perth, PH2 8NN www.63taystreet.com Award winning 63 Tay Street uses the best Scottish produce, beautifully cooked and presented, to ensure a perfect dining experience. Scottish Chef of the Year 2013 Graeme Pallister and his small, dedicated team are passionate about high quality ingredients and create imaginative dishes to the highest standards.

NORTH PORT 8 North Port, Perth PH1 5LU www.thenorthport.co.uk Owners Andrew and Karen took over The North Port Restaurant last summer. Set in a stunning 18th century building in Perth city centre, it’s the perfect backdrop to enjoy a delicious menu.

Andrew chooses from the best of Scotland’s larder to create bold, unfussy dishes.

CHARLOTTE FLOWER CHOCOLATES

North Port

The Old Schoolhouse, Acharn, Aberfeldy, PH15 2HS charlotteflowerchocolates.com Charlotte Flower Chocolates creates original and delicious handmade chocolates. Combining Scotland’s larder with flavours from all over the world, chocolate lovers will be delighted with the range available at their Perthshire shop.

THE ROOST RESTAURANT

LOCH LEVEN’S LARDER

Forgandenny Road, Kintillo, Bridge of Earn, Perth PH2 9AZ www.theroostrestaurant.co.uk Recently described as “Scotland’s hidden gem” by Marco Pierre White, this award-winning restaurant is the perfect spot.

Supporting local producers, The Roost has developed a well founded reputation for its delicious, seasonal menus and welcoming atmosphere.

Channel Farm, Milnathort, Kinross KY13 9HD www.lochlevenslarder.com Visit the Larder for a unique experience of Scotland’s finest produce. With a well-stocked deli and a nature trail teaming with wildlife, the Larder not only has a great range of Scottish, Norwegian and European influences, but it also boasts items that can’t be purchased elsewhere in the UK.

30 foodies

029_030_FF_Perthshire_0415.indd 30

25/03/2015 17:18

NEW LANARK World Heritage Site

Spring Food & Gift Fair

om

Monday 4th May | 10am-4pm

Free entry!

Small Talk Perth’s only Traditional Tea Room Pop in for a slice of the famous Carrot Cake……......

You won’t be disappointed!

New Lanark’s annual Spring Food & Gift Fair will highlight the best of local produce and include demos by chefs and producers from across Scotland. The fair will also include arts & crafts, gifts & accessories and New Lanark Wool & Textiles. www.newlanark.org 01555 661345 New Lanark Mills Lanark, ML11 9BY

202 High Street, Perth, PH1 5PA Scotland 01738 634

The

POST BOX Restaurant and Bar

The Post Box is a charming family run restaurant situated right next door to perth museum. Freshly prepared Scottish food is served all day from 12 noon. Hidden beneath the restaurant is The Cellar Bar, stocking a fine selection of Perthshire gins, beers and whiskies.

www.thepostboxperth.co.uk

80 George Street, Perth PH1 5LB | 01738 248971

4QP_Right.indd 11

26/03/2015 16:49

FOODIES DIANA HENRY

Taking wing Make your chicken sing with these tasty recipes from Diana Henry

C

HICKEN IS THE thing I sneak into the fridge to steal (usually with a bottle of HP sauce nearby) and the first dish I order when I arrive in Portugal (piri piri) or the States (fried).

At the end of a filming day with Hugh Fearnley-Whittingstall (I was a TV producer before I was a food writer), we were finishing dinner when Hugh FW looked at the remains of the bird on my plate. It was hard to tell from the clean little bones what I had eaten, but Hugh knew.

“What did you do to that chicken?” he asked (with more than a little admiration).

“I stripped it to its bones,” I said.

“Just as I was taught.” This is down to my dad, who always pointed out the little morsels you hadn’t managed to extricate from the carcass and was fond of all the tastiest bits: the oysters (those little plump cushions of meat on the underside), the crisp tipped wings, the juicy thighs. In my family we were instructed in the enjoyment of chicken.

Over the years I’ve opted to buy more expensive chicken but less often; a roast chicken is just the beginning of many meals as you have stock and leftover flesh, making even a pricier bird a relatively economical option. I buy a

mixture of free-range and Freedom Food birds. Freedom food poultry is reared to the RSPCA’s welfare standards and costs only a little more, so it’s hard to justify not buying it.

Readers and friends often ask for help with chicken. How can they make it different, what can they do that isn’t the same old, same old? Even though my job is to think about food, I often have the same problem myself. Cooking chicken is basically easy and there’s no reason to complicate it. Go with what you like and what tastes good – here are some ideas to get you started. l

32 foodies

032_037_FF_Abirdinthehand_0415.indd 32

25/03/2015 16:45

VIETNAMESE LEMON GRASS AND CHILLI CHICKEN I sometimes think I could live on Vietnamese food. I adore the balance of hot, sour, salty and sweet that is such a dominant characteristic. This is an incredibly easy recipe Serves 4 800g skinless boneless chicken thighs, or mini fillets 2 lemongrass stalks 4 tbsp fish sauce 2½ tbsp caster sugar, to taste 2 red chillies, halved, deseeded and shredded 4 garlic cloves, crushed 2 tbsp groundnut or sunflower oil (or other oil of your choice 1 onion, halved, cut into crescent moon-shaped slices 125ml chicken stock juice of ½-1 lime, plus more if needed 2 tbsp sprigs of purple amaranth or coriander (optional) ½ tbsp sprigs of purple amaranth, or coriander (optional) ½ tbsp sesame seeds, to serve (optional)

032_037_FF_Abirdinthehand_0415.indd 33

l Cut the chicken into bite-sized pieces. Remove the coarse outer layers from the lemongrass and trim the top and base. Chop the rest finely. Put half into a bowl with the fish sauce, caster sugar, half the chillies, the garlic and the chopped chicken. Mix together, cover with cling film and put into the fridge. Leave to marinate for at least four hours, then return to room temp. l Heat the oil in a wide-base saucepan or a wok set over a medium heat. Add the chicken and cook on all sides, getting a really good colour all over it. Add the reserved chillies, reserved lemon grass and the onion and stir-fry until the onion starts to soften. Be careful not to burn it. Pour it in the stock, then reduce the heat, cover and allow the chicken to cook for about five minutes. l Remove the lid, increase the heat and cook until the liquid is reduced. Add lime juice to taste. Sprinkle with the amaranth leaves or coriander and sesame seeds, if you like, and serve with brown rice and stir-fried greens.

25/03/2015 16:45

FOODIES DIANA HENRY

SMOKY CHICKEN SALAD WITH ROAST PEPPERS, SHIITAKE AND SUGAR SNAP PEAS Serves 4

For the marinade 3 tbsp hoisin sauce 85ml soy sauce 85ml dry vermouth 85ml orange juice ½ tsp five spice powder Seeds from 2 cardamon pods, crushed Strip of orange zest, white pith removed For the salad 4 skinless boneless chicken breasts 2 red peppers 1 tbsp olive oil, plus more to brush 120g sugar snap peas 16 shiitake mushrooms, halved if large 3 tbsp extra virgin olive oil good squeeze of lime juice, to taste about ¼ tsp honey, to taste 150g mixed salad leaves (I like baby spinach and mizuna) Small bunch of coriander (optional) 3 tsp sesame seeds

l The marinating is very important here – it’s what gives the chicken its

smoky taste – so do it overnight if you can. You can add to or change the vegetables: julienne of carrots, beansprouts and sliced radishes can replace the peppers and mushrooms if you want something lighter. l Mix all the ingredients for the marinade together. Put the chicken in a dish and pour the marinade over. Cover with cling film and put in the fridge for a couple of hours, but ideally 24 hours; this really will improve the flavour. Bring it to room temperature before cooking. l When ready to cook, preheat the oven to 180°C. Halve and deseed the peppers and put them into a small roasting tin. Brush with a little of the regular oil and roast them in the hot oven for about 35 minutes, or until tender and blistered. (I have to admit I wouldn’t put the oven on just for these, but would cook other things at the same time, such as other roast vegetables for another meal.) Once cooked, cut into slices lengthways. If it looks as though the skin is about to peel off you can remove it. Sometimes I do, sometimes I don’t. l Preheat the grill. Lift the chicken out of the marinade and put it on a foil-covered grill rack (the foil just really helps with the washing up).

Cook under the hot grill for 12 minutes, six on each side, brushing every so often with the marinade. l Cook the sugar snaps in boiling water for one minute, then drain and run cold water over them. Heat the 1 tbsp of regular oil in a frying pan and quickly sauté the shiitake mushrooms until they are golden. l Reduce the marinade by boiling until it is syrupy. To make the dressing, mix 3 tbsp of the reduced marinade with the 3 tbsp of virgin oil, a good squeeze of lime juice and a little honey (both to taste). Slice the chicken – on the diagonal – and toss with the leaves, the warm dressing, strips of pepper, sugar snaps, shiitake and coriander (if using). Throw on the sesame seeds and serve.

A Bird In The Hand: Chicken Recipes For Every Day and Every Mood by Diana Henry published by Octopus Publishing Group, £20 34 foodies

032_037_FF_Abirdinthehand_0415.indd 34

25/03/2015 17:43

032_037_FF_Abirdinthehand_0415.indd 35

25/03/2015 16:45

FOODIES DIANA HENRY

SPANISH SUPPER: CHICKEN, MORCILLA AND SHERRY Simple chicken thighs transformed into something special. If you can’t get morcilla (Spanish black pudding), use British black pudding instead. The cream isn’t at all mandatory, I often leave it out, it just depends on your mood (sometimes you want a treat and a bit of luxury). Increase the quantities and you have an excellent supper for friends for very little effort Serves 2 1 tsp of olive oil salt and pepper 4 skin-on bone-in chicken thighs 8 slices of morcilla, or black pudding ½ large onion, cut into slim crescent moon-shaped wedges 200ml dry sherry, plus 3½ tbsp more if needed 3½ tbsp double cream 1 tbsp toasted pine nuts 1 tbsp chopped flat-leaf parsley leaves

l Preheat the oven to 180°C. l Heat the oil in a small ovenproof frying pan that can fit the thighs and morcilla snugly in a single layer. Season the chicken and brown on both sides just for the colour, not to cook it through. Take out of the pan and set aside. Add the morcilla to the pan and cook it lightly on both sides, then remove it, too, and set aside with the chicken. If there’s a lot of fat in the pan, pour all but 1 tbsp of it off. Don’t wash the pan or try to dislodge any bits stuck to it; there’s flavour there. l Add the onion to the pan and colour it lightly; you don’t need it to soften. Deglaze the pan with the sherry, scraping the base with a wooden spoon to remove all the flavoursome scraps, then return the chicken and morcilla. Bake in the hot oven for 40 minutes; if you stick the tip of a sharp knife into the underside of one of the thighs, the juices that run out should be clear with no trace of pink; if the chicken is not quite ready, cook for a few minutes more, then test again. l There should still be sherry left in the pan, now mixed with the cooking juices. If there isn’t, and the pan is quite dry, add 3½ tbsp more and stir it into the rest. Put the pan over a medium heat (be sure to hold the handle with a tea towel or an oven glove) and pour into the cream, heating it until it bubbles. Sprinkle with the pine nuts and parsley and serve immediately.

36 foodies

032_037_FF_Abirdinthehand_0415.indd 36

25/03/2015 17:44

032_037_FF_Abirdinthehand_0415.indd 37

25/03/2015 16:45

EAT SLEEP SHOP Enjoy a trip to the stunning village of Luss, situated on the banks of Loch Lomond, only 30 minutes from Glasgow.

Shop for fine foods and local crafts at Luss General Store then call in and taste our delectable menu at the Loch Lomond Arms Hotel. We serve fresh local produce all day.

Call us on 01436 860420 to book your table today.

lochlomondarmshotel.com

loch lomond arms hotel main road luss g83 8ny

ED8523_Foodies Mag_2703.indd 1 38_FF64_Candenheads_0415.indd 12

27/03/2015 09:28 27/03/2015 09:41

CRAFT BEER FOODIES

Hopping mad Scotland boasts some of the UK’s best craft breweries BARNEY’S BEER Brewed on the site of the original 1800s Sumerhall brewery, Barney’s Beer uses traditional techniques to ensure the brewing process is 100% natural.

Alongside ever-changing specials, their most popular beers include the Good Ordinary Pale ale, which has citrus and pine notes to go with the toffee-nutty taste, the Red Rye, featuring melanoidinmalz malt, and the Volcano IPA, which has a light malt flavour and bags of hops. www.barneysbeer.com

BLACK ISLE BREWERY Based north of Inverness in the wild and beautiful Highlands, Black Isle Brewery creates premier craft beer using only the finest organic ingredients. Their malted barley and hops are grown in chemical free organic farms and the fresh pure water is drawn from their private source, deep below the brewery, to ensure their delicious beers are packed with fresh, natural flavours that are good for you. www.blackislebrewery.com

FYNE ALES Holder of the Champion Beer Scotland award, craft brewery Fyne Ales

Above: the brewing process at Williams Bros brews outstanding beer with passion and integrity. Running since 2001 on a farm at the top of Loch Fyne, their artisan creations include the popular Jarl, a 3.8% session beer with a bold citrus aroma. Their permanent range is complimented by a selection of changing specials and experiments, ideal for adventurous beer enthusiasts. www.fyneales.com

TOP OUT BREWERY Located just south of Edinburgh, Top Out Brewery has been brewing acclaimed, unconventional beers inspired by the world over since July 2013.

All their striking beer labels have a map showing famous climbing routes ‘topping out’ in the first ‘O’ of

Top Out, emphasising the brewery’s love of the outdoors. Great taste, original craft and exciting flavours come together perfectly to create imaginative beers without compromise. www.topoutbrewery.com

WILLIAMS BROS BREWING CO Williams Bros is a family-owned business based out of Alloa whose long craft beer history has made them one of the UK’s favourite artisan breweries.

They have been guardians of the ancient ‘Fraocj-Heather ale’ for over twenty-five years and, alongside their Historic Ales, they create a range of contemporary ales which showcase exciting, unique flavours.

Their Joker IPA & Caesar Augustus are especially popular. www.williamsbrosbrew.com foodies 39

039_FF_CraftBeer_0415.indd 39

25/03/2015 16:46

FOODIES HOTEL CHOCOLAT

Beyond chocolate Hotel Chocolat co-founder Angus Thirlwell explains his new theory of cooking with chocolate

W

HEN I CRUSH roasted cocoa beans over my fried eggs in the morning I often think about Mayan warriors. They could march all day and fight with nothing to eat but a little bag of cocoa beans. They’d win, too. So I figure it’s a great way to start the day. I eat them not just because they taste great but also because they are packed with stimulating endorphins and give a cardio boost. We have made it our mission at Hotel Chocolat to restore cocoa to its rightful place.

You see, man and cocoa go back together 3,000 years in a rich, intertwined history. But only the last 500 years have been about sweet chocolate; the previous 2,500 were focused on the savoury. And for good reason – cocoa is a fabulously tasty ingredient. Don’t get me wrong.

I love the meltingly hedonistic qualities of chocolate more than anyone else I know. After all, we built a whole business around it. But the story of cocoa as a super ingredient needs to be told.

The chef of our first hotelrestaurant, Jon Bentham and I, experimented with cocoa for a few months before opening the restaurant

for the first time. It taught us that, much like nose-to-tail cooking, we could use all parts of the cocoa pod in our cuisine; nothing needed to be discarded. The sweet lychee-like pulp surrounding each cocoa bean is perfect for sorbets, ceviches and cocktails. The roasted beans are the most versatile, bringing a fabulously deep and nutty accent and a great texture to meats, fish, salads, breads and cakes. The outer pod casing like a tough marrow is mulched down for organic fertiliser too.

No waste.

Jon and I agreed a firm principle at the beginning: cocoa should never be shoehorned into a dish. This was never going to be a gimmick. The cocoa had a role to play, often a subtle one, but always with integrity.

The other influences in our cooking are British and West Indian. I think of it as a triangle: Cocoa-British-West India.

One of the secrets we quickly learned about our cuisine is that your cocoa must always be freshly roasted. Like ground coffee, cocoa will oxidise and lose its volatile flavours quickly. You can roast your own beans at home. It’s quick and easy and the flavours will astound you. l

40 foodies

040_047_FF_HotelChocolate_0415.indd 40

25/03/2015 16:46

040_047_FF_HotelChocolate_0415.indd 41

25/03/2015 16:47

FOODIES HOTEL CHOCOLAT

WHITE CHOCOLATE BLUEBERRY CHEESECAKE The creaminess of white chocolate is perfectly balanced by sharp berries in this baked classic.

Choose a white chocolate with the highest cocoa butter content you can find Serves 10 75g butter, melted, plus extra for greasing 175 g digestive biscuits 450g cream cheese 1 vanilla pod, split in half lengthways and seeds scraped out 4 eggs, separated 100g caster sugar 35g blueberry jam Handful of blueberries, to serve

For the white chocolate glaze 3 tbsp whipping cream 100 g white chocolate drops

l Preheat the oven to 160°C and lightly grease a 23cm springform cake tin. l Place the biscuits in a food processor and pulse until they resemble coarse breadcrumbs.

(Alternatively, place them in a plastic bag and crush with a rolling pin.) Mix the crushed biscuits with the melted butter and tip into the prepared tin, then press down into an even layer on the base and up around the side using the back of a spoon.

Leave to chill and firm up in the fridge for at least 30 minutes while you make the filling. l Beat the cream cheese, vanilla seeds and egg yolks together in a large bowl until smooth and creamy. Whisk the egg whites to soft peaks then gradually add the sugar until the mixture is stiff and glossy. Fold the egg whites into the cream cheese mixture then transfer roughly one-sixth of the mixture into a separate bowl and stir in the blueberry jam until combined. Remove the cake tin from the fridge and pour the plain cheesecake mixture over the biscuit base. Spoon the blueberry mixture on top and use a skewer to swirl it into the plain cheesecake mixture, giving a marbled effect. l Bake the cheesecake for 35 minutes, until firm but slightly wobbly in the centre when shaken gently. Turn off the oven, open the door slightly and leave the cheesecake to cool completely. l To make the white chocolate glaze, pour the cream into a pan and heat until almost boiling.

Place the white chocolate in a small bowl and pour the hot cream over, then beat until the chocolate melts. Pour the warm glaze over the cheesecake and spread it out until it covers the top in an even layer. Leave to cool, then place in the fridge for 3 hours to set. l When ready to serve, run a knife around the edge of the tin. Remove the cheesecake and transfer to a plate. Serve at room temperature with the blueberries scattered over the top.

Hotel Chocolat: A New Way of Cooking with Chocolate by Hotel Chocolat published by Headline Publishing Group, ÂŁ20 42 foodies

040_047_FF_HotelChocolate_0415.indd 42

25/03/2015 16:47

040_047_FF_HotelChocolate_0415.indd 43

25/03/2015 16:47

FOODIES HOTEL CHOCOLAT

THE RABOT MOUSSE COLLECTION Why make just one mousse, when you can showcase the personalities of three varieties of fine single-origin cocoa for the same amount of work? This recipe uses a single smooth, creamy custard base to which you can add your preferred types of chocolate. Serve in small glasses for the perfect portion size – a shot glass or espresso cup is ideal.

We recommend using Saint Lucian 50% milk chocolate, Mekong Delta 80% chocolate from Vietnam, and Hacienda Lara 90% chocolate from Ecuador to experience a range of contrasting flavours. Each mousse is enhanced by carefully chosen toppings. Caribbean cocoa, with its complex flavour notes of red wine, leather and tobacco, responds well to a pinch of sea salt on top of the mousse. Vietnamese cocoa, with its red fruit notes, has a natural tartness and is perfectly matched with a kirsch-soaked cherry. And Ecuadorian cocoa’s mellow, nutty flavours are ideal with a freshly roasted almond Serves 6 2 egg yolks 25 g caster sugar 225 ml whipping cream 125 ml whole milk 3 x120 g of your favourite milk or dark chocolates (see above), broken into small pieces Toppings of your choice

l To make the basic mousse base, whisk the eggs and sugar in a bowl to combine. Bring 125 ml of the cream and all of the milk to a boil in a small pan.

Remove from the heat and pour one-third of the mixture over the egg yolks, and beat to combine.

Pour back into the pan with the rest of the hot milk and cream mixture and heat gently over a low heat, stirring occasionally, until it coats the back of the spoon. If you have a thermometer, the temperature should reach 74˚C. It’s important not to let the mixture boil or it may split. As soon as the consistency is reached, pass through a fine sieve into a metal bowl and whisk for 3–4 minutes, which will help it cool slightly. l Divide the still-warm custard evenly between 3 bowls. Beat a different chocolate into each portion of custard until completely melted to give you 3 different mousse bases. Chill in the fridge for 5-8 minutes to cool slightly. l Meanwhile, whip the remaining 100 ml of cream to soft peak stage in a large bowl. Remove the chocolate custards from the fridge and beat each one for 10 seconds. Fold 1 tablespoon of the whipped cream into each one until completely combined. Gently fold one-third of remaining cream into each mix. Do not beat; you want to keep it lovely and airy to avoid a hard mousse.

Pour into your desired serving vessels, cover with cling film and chill in the fridge for a couple of hours to set. Garnish with your chosen topping just before serving.

44 foodies

040_047_FF_HotelChocolate_0415.indd 44

25/03/2015 16:47

040_047_FF_HotelChocolate_0415.indd 45

25/03/2015 16:47

FOODIES HOTEL CHOCOLAT

ROASTED RAINBOW VEGETABLE SALAD WITH PUY LENTILS AND GOATS’ CHEESE Cocoa plays an important role in the flavour, texture and appearance of this hearty dish. Crunchy cocoa nibs add a sultry, nutty edge, while the sharp goats’ cheese counterbalances the sweetness of the deep-red beetroot and golden sweet potato. It also pairs well with peppered mackerel Serves 6 2 sweet potatoes, peeled and cut into 2cm cubes 3 large beetroots, peeled and sliced into thick circles 6 tablespoons olive oil 1 garlic clove 200 g Puy lentils 1 tbsp vegetable bouillon powder 3 spring onions, trimmed, peeled and sliced finely at an angle Small bunch of parsley, finely chopped 20 g shelled walnuts 20 g roasted cocoa nibs 100 g goats’ cheese log, cut into 5mm slices 2 large handfuls of watercress Salt and freshly ground pepper

l Preheat

the oven to 180 °C the cubed sweet potatoes and beetroot rounds with 3 tablespoons of olive oil, the garlic clove, and a pinch of salt and pepper. Tip into a roasting tray and cook in the oven for 35–40 minutes or until tender but still retaining their texture. Squeeze the roasted garlic flesh from its skin and combine with the vegetables. l Meanwhile, cook the lentils. Place them in a pan and fill with enough water to cover the lentils by 2 cm. Place the pan over a high heat, cover and bring to a boil. Add the vegetable bouillon powder then reduce the heat and simmer, loosely covered with a lid, for 15–20 minutes or until the lentils are tender (do not overcook). Drain thoroughly, transfer to a large mixing bowl and mix with 1 tablespoon of olive oil, the spring onions and the parsley. Stir through the roasted vegetables, season, then cool to room temperature. l Gently crush the walnuts and cocoa nibs in a pestle and mortar. Combine with a pinch of salt then tip on to a large plate. Roll each slice of goats’ cheese into a small ball. Carefully roll the balls over the walnut and nib mixture, pressing the mixture into each one until they are covered entirely. l Spread out the watercress on a large serving plate and spoon over the roasted vegetable and lentil mix. Place the goats’ cheese on top and drizzle with the remaining olive oil. l Toss

46 foodies

040_047_FF_HotelChocolate_0415.indd 46

25/03/2015 16:47

040_047_FF_HotelChocolate_0415.indd 47

25/03/2015 16:48

The Blue Chair is an independent family run cafe, serving wholesome home cooking.

85 High Street, Glasgow G1 1NB 0141 552 7849

Simple and nutritious Japanese food in the heart of Glasgow; from noodles and rice to bento boxes, sushi, tempura and kushiyaki!

Just a two minute walk away from George Square and Queen Street rail station.

50 Queen Street Glasgow G1 3DS Phone 0141 204 4200 Email moshimoshi@ichiban.co.uk Website www.ichiban.co.uk /ichibanglasgow

* Set menu. Offer not available during public holidays and over the festive period. Terms & conditions apply.See website for details.

4QP_Right.indd 11

26/03/2015 17:47

MERCHANT CITY FOODIES

City lights Glasgow’s Merchant City leads the pack when it comes to stylish restaurants and bars AD LIB

BAR 91

33 Ingram Street, Merchant City G1 1HA, www.adlibglasgow.com Ad Lib is the ideal spot if you’re craving a delicious burger and cocktail combo.

The bustling but chilled out atmosphere is the perfect backdrop to indulge in the eclectic, globally influenced menu.

The trendy New York diner vibe adds a cool touch and goes perfectly with the American cuisine staples such as burgers, steaks, buttermilk fried chicken and much more.

91 Candleriggs, Glasgow G1 1NP www.bar91.co.uk Entering its 21st year, this popular bar is a must when visiting the Merchant City.

Its cosy, laid back and unpretentious atmosphere is unique and gained it a spot as a finalist in Glasgow’ s Favourite Business Awards 2014. Bar 91 offers the ideal spot to grab a bite of freshly prepared food and enjoy the wide selection of locally sourced beers and great range of wines.

Top: Merchant City, Above: Ad Lib, Bar 91 and City Merchant foodies 49

049_050_FF_MerchantCity_0415.indd 49

25/03/2015 16:48

FOODIES HEADER

CAFÉ SOURCE

is an alternative eatery offering delicious and affordable homemade dishes and a casual and relaxed creative space for performance artists. Bringing together flavours from all over the world and combining them to create simplified versions of fine dining staples,you can feast on a sumptuous yet comforting meal. Try the Burns Fritters or the Posh Tottie for a truly tantalising experience.

1 St Andrews Square, Calton, Glasgow G1 5PP www.cafesource.co.uk Nestling in the basement of the restored St Andrews in the Square church, Café Source has been providing Glasgow locals and visitors with a great casual dining experience for thirteen years. Their menu showcases Scotland’s finest ingredients, sourced from Scottish suppliers, in delicious and satisfying dishes. Traditional classics are reinvented with a modern twist and are served alongside brassiereinspired cuisine.

TRANS-EUROPE CAFÉ 25 Parnie Street, Glasgow G1 5RJ www.transeuropecafe.co.uk Opened by Tony Sinclair in 2005, Trans-Europe Café built its reputation on gourmet sandwiches and classic Continental-style coffee and boasts the best eggs Benedict in town. An immediate hit in the Gallery Quarter of Glasgow’s east end, it has gained a loyal following from Glaswegians and visitors alike, quickly becoming an institution.

On Friday and Saturday evenings, it is transformed into a stylish bistro serving a full a la carte menu using the finest, locally sourced, fresh produce.

CITY MERCHANT 97-99 Candleriggs, Glasgow, G1 1NP, www.citymerchant.co.uk The City Merchant has built a reputation as one of Glasgow’s leading seafood restaurants and is renowned for its welcoming atmosphere. The menu offers a cosmopolitan blend of Scottish and International dishes created using the finest local produce, including West Coast langoustines and oysters, fine Ayrshire-sourced beef, lamb and venison from the Highlands. Choose from a la carte dining, the fantastic value lunch or the pre theatre menus.

CITATION TAVERNE & RESTAURANT

CRANBERRY’S 30 Wilson Street, Glasgow G1 1SS www.facebook.com/ cranberrysofglasgow Located in the heart of Merchant City, this family-run coffee shop offers a wide selection of freshly-prepared seasonal dishes, homemade cakes and a varied choice of teas and coffees. Open seven days for breakfast, lunch and afternoon tea, it’s a great spot for a relaxing catch-up with friends. As the days get warmer, their sun-kissed

Cranberry and Trans-Europe cafe outside seating area is ideal to enjoy a relaxing beer or glass of wine while you watch the world go by.

THE BLUE CHAIR 85 High Street, Glasgow G1 1NB www.facebook.com/ TheBlueChair Established by experienced chef Lorelle McGurran, The Blue Chair

40 Wilson Street, Merchant City, Glasgow G1 1HD www.citation-glasgow.com Housed within the former landmark Sheriff Court building, chic eatery Citation offers a variety of classic and contemporary dishes to suit every palate. Choose between laidback al fresco dining at the Summer Terrace, from which you can people watch in the heart of the city’s cultural quarter, or the stylish The Portico, nestling amidst the towering Corinthian styled columns. Both serve delicious dishes with stunning views of the city. l

50 foodies

049_050_FF_MerchantCity_0415.indd 50

25/03/2015 16:49

Fullpage.indd 10

26/03/2015 17:04

FOODIES COOK SCHOOLS

Back to school April brings spring produce and the chance to brush up your skills THE COOKERY SCHOOL 53 Virginia St, Glasgow G1 1TS www.thecookeryschool.org The Cookery School is celebrating its first anniversary in their Glasgow premises with a great line-up of courses and classes this April. For the Easter weekend, they have One-Day Curry, Scottish and Italian classes, ideal for those looking to explore traditional or exotic cuisines.

The Easter Weekend is made for children, who’ll be delighted with the Cupcake Classes or the Duke of Edinburgh Cookery Class.

the 15th and Indian Street-Style Tapas on the 24th are ideal to explore new, exotic flavours and techniques. Aspiring bakers can polish their skills with Introduction to Cake Decorating on the 19th or Perfect Pastry on the 29th.

THE COOK SCHOOL GLASGOW IN TENNENTS TRAINING ACADEMY 161 Duke Street, Glasgow G31 1JD tennentstrainingacademy.co.uk Whether you are looking for a fun day out with friends in a relaxed learning environment, or you want to learn some new culinary skills from top chefs who will give away the tricks of the trade, The Cook School Glasgow has something for everyone. This month it’s packed with exciting courses such as the Spanish Tapas, Sangria and Salsa

EDINBURGH NEW TOWN COOKERY SCHOOL on the 2nd, the Authentic American BBQ on the 11th and the Sensation Seafood class on the 12th.

LET’S COOK SCOTLAND Netherfield, Abernethy, Perthshire PH2 9LL, letscookscholtand.co.uk Discover how to create amazing flavours with the exciting classes available this month at Let’s Cook Scotland. Curries of the world on

7 Queen Street, Edinburgh EH2 1JE, www.entcs.co.uk Learn how to cook a new dish or polish your skills with the range of classes and courses available this month at the Edinburgh New Town Cookery School. The Beginners Evening Class, from 8th April to 6th May, is ideal for those who want to build confidence in the kitchen. The Adult and Child Afternoon is perfect for families looking for a day of fun and bonding. l

52 foodies

052_FFCookschool_0415.indd 52

25/03/2015 16:49

l'escargot bleu

A French twist using the best of Scotland

56 Broughton Street| Edinburgh| EH1 3SA 0131 557 1600 www.lescargotbleu.co.uk

9-11 Radnor Street, Glasgow, G3 7UA, 0141 357 1666

We are now open until 10pm on Thursday, Friday and Saturday nights.

Come along and try our new menu and wine selection.

Sun-Wed close 6pm | Thur-Sat close 10pm Montgomerys is delighted to now stock Luvians Award Winning Ice Cream

EVENING OFFER

TAKEAWAY

2 course £12.95 | 3 course £15.95

£5 Sandwich Offer Any takeaway sandwich, drink and a cookie.

Includes a complimentary glass of wine (250ml) or beer (300ml)

@Montgomeryscafe

2HP_Right.indd 11

www.montgomeryscafe.co.uk

Montgomeryscafe

26/03/2015 17:46

Boho a go-go One Dutch couple turned an empty factory into a dream home

W

HEN PETRA AND EDWIN bought their home in Dutch city Hertogenbosch four years ago, it was in a terrible state. Originally built in the 1920s as a factory, it lay empty for 20 years. The building was boarded up and covered in graffiti. The

couple intended to tear it down and build something new, then decided it would be a shame to demolish it. They vowed to rebuild it, keeping as many original features as possible. The lofty, cathedrallike central space is divided from the back of the building by a vast wall constructed

54 foodies

054_055_FF_Kitchen_0415.indd 54

25/03/2015 16:51

KITCHEN DESIGN FOODIES

entirely from old, reclaimed doors and windows. On the other side of the wall is the kitchen, which manages to be cosy despite its size. Exposed brick walls, vintage furnishings and shiny copper lights bring warmth and texture to the space, while glass doors open on to the

garden. Despite there being very little that is new in this home, the overall effect is of a bright, modern space. l

From Bohemian Modern by Emily Henderson, Ryland, Peters & Small, ÂŁ19.99 foodies 55

054_055_FF_Kitchen_0415.indd 55

25/03/2015 16:51

THE GODDESS OF GIN HAS RETURNED.

DAFFYSGIN.COM Fullpage.indd 10

26/03/2015 17:09

FOODIES SPA

STOBO Peeblesshire EH45 8NY, www.stobocastle.co.uk Winner of the Good Spa Guide’s Best Spa in Scotland Award for 2013 and 2014 Stobo Castle never fails to please. Owner Stephen Winyard runs a very tight ship and every element from the glorious pool to the hot thermal suite and the relaxing courtyard conservatory is delightful and contributes to your luxurious, pampered experience.

After a very thorough consultation and manipulation by the sports masseur I was realigned and felt as though I was walking on air but it was the Gatineau Anti Aging Premium Facial that made me look literally 10 years younger. A combination of face masks, massage and bandage wraps made my skin wonderfully hydrated and perfectly smooth.

Ladies Spa day includes two treatments and lunch with a glass of prosecco from £99 per person.

ONE SPA 8 Conference Square, Edinburgh, EH3 8AN, www.onespa.com One Spa’s newest spa experience is especially designed to put a ‘Spring’ in your step and relieve your skin from the stresses of winter. For £135 the Spring Spa Day includes an intensive bespoke facial treatment, a full body essential massage as well as full access to the Thermal Suite and rooftop Hydropool.

MACDONALD MARINE HOTEL & SPA

G&V ROYAL MILE HOTEL

Cromwell Road, North Berwick, East Lothian EH39 4LZ www.MacdonaldHotels.co.uk Escape city life with a relaxing spa break in North Berwick. The Rejuvenate Spa Break starts at £89 and includes one 30-minute treatment. On Sundays there is a complimentary glass of Prosecco and a late check-out.

1 George IV Bridge, Edinburgh, EH1 1AD, quorvuscollection.com This spring, reinvigorate your senses with the exclusive Heat Therapy Treatment, a holistic full-body treatment which can be upgraded to deluxe to include an exfoliating enzyme peel. You will leave feeling soothed and rejuvenated.

FAIRMONT ST ANDREWS St Andrews, Scotland, KY16 8PN www.fairmont.com The Spa at Fairmont St Andrews awaits atop a Scottish cliff,

infused with Celtic lore, magic and myth. Sit back and relax while you breathe in the stunning surroundings and choose from

the extensive special offer packages, which include a Lifestyle Cuisine Bento Box Lunch. foodies 57

057_FFSpa_0415.indd 57

25/03/2015 16:52

2HP_Left.indd 12

26/03/2015 17:28

COCKTAILS FOODIES

Liven up your party with these fresh cocktail ideas from Juniper

Keep

it on

ice

ORDINARY MADNESS 25ml Stolichnaya Vanilla 25ml Kahlua 12.5ml caramel syrup 1 shot espresso 25ml milk 25ml cream

l Combine the Stolichnaya Vanilla, Kahlua, caramel syrup and a shot of espresso into a cafetiere, no need to mix or shake. l Serve in a vintage glass with ice. l We serve our milk and cream on the side in a carafe, but you can easily add this straight into the glass (our recipe uses dry ice. This is not essential for the taste of the cocktail)

foodies 59

059_060_FFCocktails_0415.indd 59

25/03/2015 16:54

FOODIES COCKTAILS

OXYMORON Stolichnaya Orange, carrot juice, orange juice, fresh lime, Agave nectar, charged with ginger beer and garnished with carrot peel 50ml Stolichnaya Orange 25ml orange juice 25ml carrot juice 15ml lime juice 10ml agave nectar Ginger beer l Combine all the ingredients (excluding the ginger beer) in a cocktail shaker, shake hard with ice. l Strain the cocktail through a small sieve into a large brandy balloon with cubed ice.

Top with ginger beer, crushed ice and garnish with carrot peel and a lime wheel.

COMFORT & JOY Pickering’s Gin, Limoncello, vanilla gomme, a whole quail egg and blueberry compote 37.5ml Pickerings Gin 12.5ml Limoncello 12.5ml vanilla gomme (syrup) 1 quail’s egg (uncooked) 25ml full fat cream 25ml milk l Combine all the ingredients in a cocktail shaker. First shake this hard with no ice, then add ice cubes and shake hard again. l Strain the cocktail through a small sieve into a chilled martini glass with no ice.

We serve ours with a mini ice cream cone on the side.

Cocktail recipes created by Juniper, 20 Princes Street, Edinburgh, UK EH2 2AN, Tel: 0131 556 4901, www.juniperedinburgh.co.uk 60 foodies

059_060_FFCocktails_0415.indd 60

25/03/2015 16:54

A REAL TASTE OF WHAT SCOTLAND HAS TO OFFER

We are open 8am till late for breakfast, lunch, dinner or just coffee, tea and cake.

The Riparian Rooms 7-11 East London Street, Edinburgh EH7 4BN (corner of East London Street and Broughton Street) Tel: 0131 556 6102

THERIPARIANROOMS.CO.UK Fullpage.indd 10

26/03/2015 17:29

FOODIES RESTAURANT REVIEWS

THE RIPARIAN ROOMS

THE POTTING SHED The Potting Shed has just relaunched with a whole new concept and a brand new menu focusing on tapas sized portions. So ordering two or three plates and sharing was the ideal way to eat.

We sat in a warm and cosy corner of the restaurant made comfortable with banquette seating.

The party next to us was seated on a big wooden feasting table and benches – perfect for a night out with friends.

Clay pots are everywhere – hanging from the ceiling, pots as light shades, pots as wine coolers.

Cutlery is served in Tate & Lyle Cans and the service is friendly and welcoming.

Run by the The Minto family who own the Sun Inn in Dalkeith I knew that the food would be good and I was not disappointed. We chose glasses of pear and rum cider with nibbles of whitebait , lime and coriander mayo (£4) was piping hot and delicious – crispy

whitebait coated in crunchy batter and seasalt.

Dishes are from the land, from the sea or from the ground. We shared a dish of pot roast pigeon, blackberry and tattie scone (£6) which was a triumph – served rare with the wonderful flavours of the pigeon breast enhanced by the sharp berry flavours and accompanied by a wonderfully crunchy tattie scone. King scallops with celeriac, juniper savoy and duck (£7)was presented in a rich creamy sauce, with scallops cooked to perfection and celeriac adding a twist of unusual flavour to the scallops. The matcha pannacotte with clementine sorbet and pistachio (£5) was creamy, tart, and full of flavour.

This is a lively, fun eaterie, with welcoming staff , delicious food and great value.

32-34 Potterrow, EH8 9BT SUE HITCHEN

Open for breakfast, lunch and dinner 7 days a week and with a basement bar, you are always made welcome. The new owners have invested in luxurious, comfortable interiors - blue velvet and leather banquette seating. My oxtail fell off the bone and the glorious rich flavour contrasted well with wilted greens. J’s aged rib of beef burger with crunchy coleslaw was delicious.

7-11 East London Street, EH7 4BN SUE HITCHEN

TREACLE With its fun cocktail menu, its trendy décor and Asian inspired menu, it’s no wonder Treacle has become such a popular hangout for Edinburgh hipsters. Unsurprisingly, the place is crowded when we get there, even though it’s early afternoon. Deciding between cocktails is a hard task, made even harder by the friendly bartenders’ distracting mixing moves. I go for the straight up B**** Don’t Kill My Vibe and it’s a great choice. The food is a no-brainer, as the menu is pretty straightforward and our lovely waiter Jonno is happy to advise. The star of the meal, without a doubt, is the delicious sharing platter, which includes sweet potato chips, crispy coconut chicken, craft ale battered prawns and pok pok chiken wings. It is followed by a tasty roast squash and prawn salad and topped off by the sumptuous flourless chocolate brownie.

39-41 Broughton Street, EH1 3JU LIDIA MOLINA WHYTE

62 foodies

062_FFReviews_0415.indd 62

25/03/2015 17:50

ITALIAN RESTAURANT 71 High Street, North Berwick, East Lothian EH39 4HG T: 01620 890589 M: 07708 760607

www.osteria-no1.co.uk

91 Broughton Street, EH1 5RX 0131 557 8589 www.theolivebranchscotland.co.uk facebook.com/theolivebranchbistro

4QP_Left.indd 12

26/03/2015 17:32

TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

What’s New

Take That are taking Glasgow’s Hydro by storm this April. Why not head over to Lebowski’s to try their famous White Russian before the show?

AMARO JULEP 40ml Amaro Montenegro 30ml Monkey Shoulder whisky 20ml fresh peach puree 10 mint leaves Orange zest l Add all ingredients to the glass, churn with crushed ice & garnish with a mint sprig & orange zest

www.divinoedinburgh.com

VDEEP EDINBURGH The comic and broadcaster Hardeep Singh Kohli has opened a restaurant in Leith in the former Vintage premises. Dishing up innovative Indian cooking and craft beers to a background of funk and northern soul, VDeep offers a bang up to date take on the Indian restaurant. The menu runs to some 21 dishes all priced at around £7. Stand-out dishes include a pork cheek vindaloo in raspberry beer and green chilli butter crab.

VDeep, 60 Henderson Street, Edinburgh, EH6 6DE Tel: 0131 563 5293 www.vdeep.co.uk

CHOP CHOP GLASGOW It has been a long time coming but Chop Chop Chinese restaurant finally expanded beyond Edinburgh and opened a Glasgow branch at the beginning of March. Specialising in north eastern

Chinese dishes, especially boiled and fried dumplings, Chop Chop has twice been voted the best Chinese restaurant in the UK and also featured on Gordon Ramsay’s F-Word. New dishes include coley in a black bean sauce; sliced beef with red peppers and fried potatoes with chilli, pepper and cumin.

41-43 Mitchell Street, Glasgow, G1 3LN www.chop-chop.co.uk

BILL’S GLASGOW The first Scottish branch of the Bill’s restaurant chain is scheduled to open in Glasgow at the end of March.

Serving everything from breakfast smoothies to evening meals, Bill’s is a relaxed kind of place. Whether you fancy fish finger sarnies, green chicken curry or BBQ pork ribs, the menus flutter around the globe looking for crowdpleasing favourites. A separate kids’ menu should keep the little ‘uns smiling.

22 - 24 West Nile Street, Glasgow G1 2PW, www.bills-website.co.uk

APRIL WINES Plaimont Producteurs Saint-Mont 2013, £8.00 M&S A delightfully fresh and elegant wine.

BeaujolaisBlanc Clos de Rochebonne Château Thivin 2013, £14.57 Christopher Piper Wines A year in the bottle with a bouquet of blossom and fruit.

De Bortoli La Bohème Pinot Noir Rosé 2014, £6.99, Amazon Dry and fruity with classic strawberry flavours.

64 foodies

064_FFNewBars_0415.indd 64

25/03/2015 16:56

Fullpage.indd 10

26/03/2015 17:34

FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

AN EVENING WITH MARK GREENAWAY The accalaimed chef teamed up with Cameron Interiors

EXPO MILANO 2015 The First Minister welcomed the inaugural Glasgow event

7TH COMIC RELIEF WINE FAIR Wine lovers united to raise money for a good cause 66 foodies

066_FFOutandAbout_0415.indd 66

25/03/2015 16:57

Fullpage.indd 10

26/03/2015 17:37

Fullpage.indd 10

26/03/2015 17:42