Foodies Magazine November Issue 2014

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 59 NOVEMBER 2014 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

N I W F S 1 2 DAY O E

T CHOCOLEA N V A HE

FRENCH TWIST Bistro classics

NOVEMBER 2014 ISSUE 59

HOT CAKES

Paul Hollywood bakes

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First NoĂŤl at the Raeburn Join us for our first festive season email enquiries: christmas@theraeburn.com or phone 0131 332 7000

the Raeburn

# 112 raeburn place Stodbridge Edeburgh eh4 1hg t: +44(0)0131 332 7000 e: info@theraeburn.com w: theraeburn.com

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WELCOME

Foodies Published by the Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk

ISSUE 59 OCTOBER 2014 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

WIN

12 DAYS OF CHOCOLATE HEAVEN

FRENCH TWIST Bistro classics

HOT CAKES

Paul Hollywood bakes

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Front cover image French Bistro, published by Skyhorse Publishing, £11.99

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

Wrap up warm and indulge

P

ERHAPS it’s curling up in front of the fire with a glass of wine, Or perhaps it’s all the warming soups and filling stews or the joy of the imminent festive season. The truth is there is something in the crisp air of the longer nights that makes winter a very special and greatly anticipated TICKETS TO season. As snowy days are forecast, this issue brings GLASGOW’S XMAS you the perfect recipes to warm you up even in the FESTIVAL coldest of nights, from the hands of great chefs from across the globe.

Great British Bake Off judge Paul Hollywood shares with us his baking expertise, with an array of delicious classic recipes, including baked Somerset brie, the perfect dish to tuck into when you have guests over, or if you fancy a scrumptious supper for two.

If you’re looking for something a little spicier, Vivek Singh’s butter chicken is ideal for tantalising your taste buds with a parade of rich and warming flavours.

Warm yourself up on Bonfire Night with our curried pumpkin-coconut soup recipe on page 42, a warmly spicy Malaysian twist on traditional baked pumpkin.

We are also giving you two chances to win very special prizes this month. Chocolate lovers will be delighted with the opportunity to count down the 12 days of Christmas with twelve bars of the recently launched Mackie’s Chocolate, while you can also get all your Christmas shopping out of the way at the Country Living Christmas Fair in Glasgow. Turn to page 13 to enter.

Sue Hitchen, Editor

WIN

CONTRIBUTORS

Advertising Design Charis Stewart 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

Paul Hollywood is a master of baking and best known for his role as a judge on Great British Bake Off

Natalie Coleman won MasterChef in 2013 and has collaborated with the nation’s biggest chefs

Vivek Singh is the Londonbased chef at London’s renowned Cinnamon Club

Maria Zihammou is a Swedish food journalist, stylist and author, who is devoted to fine food foodies 3

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CONTENTS

7

43

21

SHOPPING

7

NEWS

9

BOOKS, TV & WHAT’S ON

10

COMPETITION

13

CHRISTMAS GIFTS The greatest gifts for foodies

15

CLAIRE SMYTH 16 Three Michelin Star Clare Smyth shares her tips on great cooking PAUL HOLLYWOOD 18 Tips and recipes that will take comfort food to a whole new level.

FRENCH BISTRO 24 The most exquisite French recipes straight to your kitchen.

VIVEK SINGH 30 Recipes showcasing Indian cuisine with a twist in true Vivek Singh style

16

33

NATALIE COLEMAN 36 The MasterChef winner shares one of her favourite recipes BUTCHERS & FISHMONGERS The stockists of the best local produce in the country

39

SOUP FOR TWO

40

FESTIVE MENUS

47

INTERIORS 52 Add a stylish touch to your kitchen

62

COOK SCHOOLS

57

SPAS

59

COCKTAILS

61

NEW BARS

64

OUT & ABOUT

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The way to every cook’s heart Let’s make Christmas

100s of gift ideas online and in store

If you’ve a keen cook or foodie on your Christmas list, our fantastic range of gifts will help kit their kitchen out in style.

Visit lakeland.co.uk/giftsforcooks or pop into one of our 68 stores nationwide

Your local Glasgow & Edinburgh stores 18a Buchanan Galleries, Buchanan Street, Glasgow G1 2FF 55 Hanover Street, Edinburgh EH2 2PJ Dobbies Garden World, Melville Nursery, Edinburgh EH18 1AZ

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SHOPPING

Sophie Allport Winter Woodland placemats and coasters www.sophieallport.com, £12

Set of mulled wine mugs www.quinceliving.co.uk, £22

Winter’s tale

Squirrel and acorn cookie cutters and fox cookie cutter £2.99 each www.oakroomshop.co.uk

Head into the forest with our animal chums and gather kitchen inspiration

Katie Alice Yuletide Sleigh Ride cardboard cake stand www.creative-tops.com £9.99

Koziol Rudolf red cookie cutter www.koziol-shop.co.uk, £3.75

Robin Birdy mug

by Magpie www.mollieand fred.co.uk £6.99

Katie Alice Highland Fling tea pot with knitted cosy Creative Tops Ltd, £24.99 Recipe Stand www.oliverbonas.com, £22 foodies 7

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Scottish Hand Crafted Whisky Gifts

www.angelsshareglass.co.uk Tel: 07770 865339

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FOODIES NEWS

A LITTLE ITALY Food enthusiasts Christian Prazzoli and Cipriano Moneta have started Milan based e-commerce platform, UFUUD, to bring authentic, high quality and hand picked Italian products to the UK. With a selection including a variety of pastas, cookies, jams, oils and cheeses from across Italy, an authentic Italian feast is awaiting just a click away. www.ufuud.com

POP PANS MAKE A SPLASH

Bake it for the Beatson Scottish charity Beatson Cancer is launching a brand new fundraising initiative, ‘Bake it for the Beatson’, with cake connoisseur James Morton.

The event will take place throughout November and encourages bakers of all levels to raise money to support people living with cancer.

So get your pinnies on and rolling pins out, and get baking for a good cause. beatsoncancercharity.org

Add a pop of colour to your kitchen with Kuhn Rikon’s new Colori range of saucepans and casseroles.

Made from durable, best quality 18/10 steel, this new colourful cookware collection will bring fun into the kitchen. kuhnrikon.com

Happy British Pudding Day! To celebrate British Pudding Day on November 9th, Cartmel Village Shop is launching a new pudding, the Scrumptious Rhubarb and Sticky Ginger Pudding. The pud combines a warming ginger sponge topped with a zingy rhubarb compote.

Take a dip Four new flavours join the award-winning Moorish range: Tastyish Smoked Humous with Caramelised Red Onion, Superdelish Creamy Red Pepper Smoked Dip, Heartyish White Bean & Semi Dried Tomato Smoked Dip and Nauticalish Taramasalata Smoked Dip.

CAPTURING THE CASTLE

Gordon Castle Scotland has launched an exclusive new range of premium products, inspired by the castle’s Walled Garden.

Many of the jams and chutneys are based on traditional Gordon Lennox family recipes. Particular highlights include small batch Plum Gin and Plum Jam, both of which use heritage Gordon Castle Plums. www.gordoncastle.co.uk foodies 9

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BOOKS, TV AND WHAT’S ON

COOKING THE BOOKS Winning Recipes for Everyday Natalie Coleman, Quercus, £20.00 MasterChef winner Natalie Coleman will guide you through her fresh, fun and down-to-earth cooking.

Venice: Recipes Lost and Found Katie Caldesi, Hardie Grant Books, £17.00 Dodging the tourists to unearth the most delicious and authentic recipes from the less obvious areas of the beautiful water city, Katie Caldesi’s new book will transport you to Italy.

A Simply Delicious Christmas Darina Allen, Gill & Macmillan Ltd, £26.99 This beautiful 25th anniversary edition of the 1989 classic sees the addition of delicious new recipes and updates to a number of dishes.

Kitchen Superheroes Three celebrity chefs come to the rescue of six inept cooks from across Britain this November in Food Network UK’s latest show, Kitchen Superheroes. Lisa Faulkner, Rosemary Shrager and Matt Tebbutt will be cooking up a storm to help six contestants impress their loved ones with an outstanding meal. The superheroes, however, have their work cut out with the poor skills of the contestants.

Monday 17th November, 6.30pm, Food Network

WHAT’S ON GLASGOW FARMER’S MARKET AT QUEENS PARK

COUNTRY LIVING CHRISTMAS FAIR

TRADITIONAL GERMAN CHRISTMAS MARKET

15th November, Queens Park, Glasgow South Side Wander around this popular farmer’s market, which hosts over thirty stallholders showcasing the best fresh produce from the local area.

The picturesque setting is the perfect place to browse for high quality, organic ingredients and great entertainment completes the market experience.

20th-23rd November, SECC, Glasgow Let the festive celebrations begin by decking the SECC’s halls with festive decorations and original and unique gift ideas. You’ll also find arts and crafts, a food heaven section and a stunning collection of evening and designer daywear for that elusive Christmas outfit at this year’s Country Living Christmas Fair.

25th NovemberChristmas Eve, Mound Precinct, Edinburgh The magically enchanting Christmas Market returns to Edinburgh once again this year to fill the city with festive joy, handmade decorations and delicious German treats. From tasty bratwurst sausages to fried potato cakes to the famous Glühwein, it’s the perfect spot to get into the Christmas spirit!

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Mister MacNeep has lost his Sheep!

A brrrr-illiant new musical show for 3 to 5 year olds

28 Nov – 7 Dec 11am & 2pm Scottish Opera Production Studios, 40 Edington St, Glasgow G4 9RD Tickets: £6 l 0141 332 5057 boxoffice.rcs.ac.uk Discounts available for group bookings Scottish Opera

(Booking fees apply - 50p per card transaction)

is core funded by

For more information, go to scottishopera.org.uk Registered in Scotland Number SCO37531 Scottish Charity Number SCO19787

Art, Craft and Design Fair

Assembly Rooms, George St, Edinburgh 120+ Makers, Artists, and Designers - selling their latest hand-made work.

Sat 6 - Sun 7 December If you love going to indoor markets, you’ve got to visit this event for your christmas shopping.

Open: 10.30am to 5.00pm each day.

- large cafe with plentiful seating.

- admission prices: Full £3, Concessions £2, Under 12yrs Free.

- tickets valid all weekend.

- half price before 11.00am on Sunday.

- organised by 3d/2d Events.

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0131 661 6600

www.3d2d.co.uk

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MACBETH’S Traditional Scottish Butcher & Game Dealer

o Scottish Beef from our own Farm. Hung for a minimum of 3 weeks. o Hill Lamb from the Cairngorms o Outdoor Reared Pork o Wild Venison & Game o Homemade Sausages o Award Winning Meats o Delivered Fresh to your door via overnight courier o Secure Online Ordering o Friendly and Personal Service 11 Tolbooth Street, Forres, Moray, IV36 1PH

Telephone - 01309 672254 Email - info@macbeths.com

Visit our website for online ordering - UK delivery

www.macbeths.com

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IN W

Win a ticket to the Country Living Christmas Fair

T

HE FESTIVE season is a time of joy and family, of delicious and indulgent treats, bringing out the foodie in us all. From 20th23rd November, Country Living is brining its annual Christmas fair to Glasgow, and it’s the perfect way to kick-start your Christmas celebrations in style.

The event will showcase a great array of uniquely original decorations, a stylish designer clothing aisle and a great food hall, packed with the most delicious, high quality products. Additionally, there will be cookery demonstrations at the Rangemaster Cookery Theatre from chefs including John Quigley, Neil Forbes and Paul Wedgwood, who will be giving professional tips and advice. Cake decorating and baking tips come from Sheila Jones, fabulous foodie gift ideas from Karon Grieve and chocolate demonstrations from Fiona Sciolti.

Win twelve bars of Mackie’s Chocolate Mackie’s iconic real dairy ice cream has been a family favourite since its launch in the 1980s. The Scottish brand is now undertaking a chocolate adventure, applying its classic approach to create delicious flavours such as milk chocolate flavoured with Mackie’s home-made honeycomb pieces. The range is made by Mackie’s in Scotland, just like the brand’s ice cream, and is available in selected stores now.

Foodies is giving three lucky readers the chance to win 12 bars, three of each flavour.

Email enter@foodiesfestival.com and answer the following question: in what decade did Mackie’s begin making its ice cream?

Foodies is offering twelve lucky readers the chance to win a ticket to this exclusive event held at the SECC in Glasgow. To enter, send an email to enter@foodiesfestival.com with the answer to the following question: What is the name of the theatre at Country Living Christmas Fair where top chefs will create the perfect festive feast?

The winner will be the first correct answer drawn on November 31st. All extras will be charged for. Non-refundable, non-transferable. Travel not included. foodies 13

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SHOPPING

Live for the present Beat the rush and get your shopping done early with these perfect Christmas gifts you can buy ahead of time

Green with pride?

Shake things up

Seed Pantry has some great gifts for green-fingered types this festive season. The grow-your-own kits, which include the Herbs Seeds Starter Pack, the Dad Pack and the Mini Summer Allotment Pack, are accompanied by the launch of the Seed Pantry App, which features a crop clock to keep track of the progress of your vegpatch. www. seedpantry. co.uk

Become a master mixologist this season with Edinburgh Gin’s brand new cocktail kit. The kit contains a cocktail shaker, a strainer, a mixer, a 20cl size bottle of award-winning Edinburgh Gin and Edinburgh Gin Raspberry Liqueur as well as a cocktail recipe book, all for £45. www.spencerfieldspirit.com

It’s getting hot in here Spice things up with Frank’s RedHot Sauce, a sizzling condiment that will add a fiery twist to classic festive dishes. Try classic Original, authentic Buffalo Wings, tangy Chili N’Lime and daring Xtra Hot. franksredhot.com

Eat. Pie. Love.

Keep warm this winter with Pieminister’s brand new limited edition pies, the Merry Berry, a turkey, bacon and cranberry delight, and the Mistlemoo, a beef and prosciutto feast. In addition, you can also enjoy Pieminister’s perennial favourites, the vegeterian Christingle and the Deer Santa. Even better, all their meat is 100% British, and all their ingredients are selected for their provenance and flavour.

Whether you want to surprise your loved one with a hearty and delicious dinner or fancy something simple but special for Christmas Day, Pieminister’s festive range will get you in the mood for the season. www.pieminister.co.uk

Chocolate bliss Scottish bean-to-bar Chocolate maker iQ Chocolate has launched a limited edition superfood chocolate bar, AngeliQ. Inspired by the fruity flavours of Christmas, AngeliQ is flavoured with luxurious orange and organic cranberry and is sweetened only with organic coconut blossom, making it the perfect guilt-free sweet treat for the otherwise indulgent festive period. www.iqchoc.com foodies 15

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MEET THE CHEFS CLAIRE SMYTH

CHEF’S ORDERS Clare Smyth, the first female British chef with three Michelin stars, holds the unique position of Chef Patron at Restaurant Gordon Ramsay Can you remember the first dish you cooked as a child?

I used to help cook the dinner all the time. It was part of my chores to help prepare the evening meal when I got home from school. Living on a farm, all the men were out working, and often my mum would have an evening job so she couldn’t cook for us.

A staple foodstuff?

Being Irish, potatoes would be part of every meal. So I’ve cooked a lot of potatoes in my life!

You are the Chef Patron of Gordon Ramsey’s flagship restaurant. How did you came to work for him?

I was always inspired by the great chefs. When I was starting out I did trials at most of the top restaurants in the country and when I arrived at Restaurant Gordon Ramsay in 2002 it had just won its third Michelin star.

The energy in the kitchen was just phenomenal.

What drew you to this kitchen?

I wanted to challenge myself at the very highest level and in the most difficult

kitchen I could work in. The food was just incredible, I had never seen or tasted anything like that and I just knew that I had to be here.

What do you think makes a great restaurant?

People go to restaurants for good food, good service, ambience, the friendliness of the staff – it takes many, many things to make a good restaurant.

Where do you eat out yourself?

I eat out all the time, all over the world, from local Italians to other three-star restaurants. I’m madly passionate about the industry – there are so many creative chefs all over the UK now.

What about the pressures of having three Michelin stars? People must come to your restaurant with high expectations.

It’s hard. You need to be 100% focused and dedicated all the time – expectations are huge. You can’t let people down. It doesn’t get easier because you have won something, it gets harder. It’s great for the team because everyone works incredibly

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hard every day and you can say, ‘here we go guys, we’re going in the right direction, we’ve won the awards and it is worthwhile.’ But by the same token, you say well done for five minutes and then that’s it, it’s back to putting your head down. You have to make sure that you continually get better because you never want to go backwards.

What would be your final meal?

Actually, getting Gordon to cook something for me would be quite nice.

Michel Bras does a herb and vegetable dish as well… Those are really quite classic signature dishes but they are some of the best that I’ve ever eaten.

You have to make sure that you continually get better, because you never want to go backwards

What are your Christmas plans?

We have a three year cycle, where we go to my partner’s parents and then my parents and then we have one to ourselves where we go off. Last year we went skiing, but we eat in as many fine restaurants as we can while we’re away … Cooking is my job, so cooking at home is not quite so enjoyable! ● Clare Smyth is Chef Patron at Restaurant Gordon Ramsay.

Visit www.gordonramsay.com

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MEET THE CHEF PAUL HOLLYWOOD

Rising to the occasion Great British Bake-Off judge Paul Hollywood is an expert in the many traditional recipes that keep our nation’s ovens hot

I

’VE BEEN lucky enough to work all over the country as a baker, and everywhere I go, I see a passion for baking. I like to find out what people bake at home – and they love to tell me.

Sometimes I learn about the cakes their grandmother made or they give me a family recipe. Each generation tweaks the recipe a bit to make it their own, but it retains the character of the original.

You can almost trace a family’s history through their baking.

I find it fascinating to look at the history of baking in this country and

discover how these similarities and differences arose. Long ago, the local baker determined how things were done and people would come to think that was the way it should be done. Bakers liked to keep their recipes secret, as they weren’t keen on encouraging their customers to bake at home. Many of the variations you find in domestic cooking are interpretations of what was on sale at the local bakery.

Baking relies on a few simple ingredients: flour, fat, perhaps eggs, a raising agent such as yeast or baking powder and sugar. In medieval times, wholemeal flour and flour made from other grains, such as rye, were standard for everyone except the wealthy. It was not until the Georgian era that refined white flour became relatively affordable.

One reason why there’s been a revival of interest in baking may be because it’s more accessible than other types of cooking: what child hasn’t started off learning to cook by making a few fairy cakes? Most of our baking recipes are based on ingredients that you probably already have in a kitchen cupboard.

And, stemming more from a domestic tradition than a professional one, our bakes tend to be simple, quick and wholesome, with no difficult techniques to master. ●

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WHITBY FISH PIE This is a pretty luxurious pie. In the past it would have been made with whatever was landed on the day. Making the pastry lattice top is fun but, if it’s all too much, you could just cover the pie with a pastry lid in the usual way Serves 6

For the pastry 275g plain flour Pinch of salt 135g cold unsalted butter, diced 1 medium egg, plus 1 egg, lightly beaten, to glaze 1 tbsp ice-cold water For the filling 700ml full-fat milk 1 bay leaf 1 small onion, peeled and halved

4 cloves 60g unsalted butter 60g plain flour 75g spinach, roughly chopped 2 tbsp chopped parsley 400g haddock fillet, skinned 400g smoked haddock fillet, skinned 175g cooked peeled prawns Salt and pepper

Equipment 1.2 litre pie dish

● To make the pastry, put the flour and salt into a bowl and rub in the butter with your fingertips until the mix resembles fine breadcrumbs.

Mix the egg with the water and stir into the mixture with a round-bladed knife until it forms a dough, adding a little more water if necessary. Knead briefly until smooth, wrap in cling film and chill for at least 30 minutes. ● Put the milk in a pan with the bay leaf and onion studded with the cloves. Bring slowly to the boil, turn off the heat and leave to infuse for 30 minutes. Strain the milk into a jug. ● Melt the butter in a pan, stir in the flour and cook gently for a few minutes, then gradually stir in the infused milk. Increase the heat a little, bring to a simmer and cook, stirring, for a few minutes. Add the spinach, parsley and some salt and pepper. ● Check the fish for pin bones, then cut into bite-sized pieces and put into a 1.2 litre pie dish with the prawns. Pour on the sauce, gently mix and check the seasoning. Leave to cool. ● Heat the oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm thickness, and a little larger than the top of the pie dish.

Cut into strips and use to form the lattice on parchment. ● Dampen the rim of the dish with water, cut a strip of pastry to fit round it and gently press it on. Brush with a little water, then invert the lattice from the parchment onto the dish. Press the ends of the strips onto the pastry rim and trim. ● Brush the top of the lattice with beaten egg to glaze and bake the pie for 25-30 minutes, until the pastry is golden brown.

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FOODIES PAUL HOLLYWOOD

BAKED SOMERSET BRIE This is a great way to enjoy one of the excellent bries produced in Somerset and Cornwall. A medium (13-15cm diameter) cheese is wrapped in Parma ham, then in an enriched bread dough, and baked.

Choose a slightly firm Brie for this recipe. Don’t be tempted to cut it as soon as it comes out of the oven, or the molten Brie will flood out, leaving you with an empty shell. If you serve it just very slightly warm, though, you will have a deliciously oozy cheese centre.

Serves 4–6

For the enriched bread dough 250g strong white bread flour 1 tsp salt 7g sachet instant yeast 50g unsalted butter, softened 1 medium egg, lightly beaten, plus an extra beaten egg to glaze 135ml warm full-fat milk For the filling 180g Parma ham (or British air-dried ham) 3 tbsp cranberry sauce 1 whole Somerset or Cornish brie (about 500g)

● Put the flour into a large bowl and add the salt on one side, the yeast on the other. Add the butter, egg and two-thirds of the milk, then turn the mixture round with the fingers of one hand. Add the remaining milk a little at a time, continuing to mix until you have taken in all the flour from the side of the bowl and the dough is soft and slightly sticky; you might not need all the milk. ● Transfer the dough to a lightly floured surface and knead for 5-10 minutes. Initially it will be sticky but it will become easier to work as you knead. When it feels smooth and silky, put it into a lightly oiled bowl, cover and leave to rise for about an hour, until doubled in size. ● Heat the oven to 200°C. Turn the dough on to a lightly floured surface and fold it in on itself a few times to knock out the air. Now roll out to a large circle, about 5mm thick. ● Lay half the Parma ham on the centre of the dough circle, then spread the cranberry sauce over the ham.

Place the brie on top and use the remaining ham to cover the cheese. Lift the edges of the dough over the filling and stretch to encase the cheese. Press the edges together to seal, trimming off any excess. ● Turn the brie parcel over, so the join is underneath, and place it on a baking tray. Brush with the beaten egg. Using the back of a sharp knife, score a crisscross pattern over the top of the Brie parcel. Bake for 20–25 minutes, until golden brown. Allow to cool until just warm before serving.

Paul Hollywood’s British Baking is published by Bloomsbury, £25 20 foodies

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FOODIES PAUL HOLLYWOOD

BAKEWELL TART Forget supermarket versions – home-made is the way to go with this popular tart. I’ve included fresh raspberries here for a sharp contrast to the sweetness of the frangipane. A teatime treat, it’s also lovely as a dessert with cream. I usually make it in an oblong tin to slice into fingers, but it works well in a 23cm round tin too.

Makes 8–10 slices

Pastry 200g plain flour 2 tbsp icing sugar 100g cold unsalted butter, diced 1 medium egg 1 tsp lemon juice 2–3 tsp ice-cold water Frangipane filling 100g unsalted butter 100g caster sugar 2 large eggs 50g plain flour 75g ground almonds Drop of almond extract (optional) 100g raspberry jam 100g raspberries 20g flaked almonds To finish Icing sugar, for dusting Equipment A 36 x 12cm rectangular tart tin (or 23cm round tart tin)

● To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Mix the egg with the lemon juice and 2 tsp water. Stir into the mixture with a roundbladed knife, adding another 1 tsp water if necessary.

(Alternatively you can make it in a food processor, blitzing the flour, icing sugar and butter together, then adding the liquid.) ● As the dough comes together, gently knead it into a smooth ball. Wrap in cling film and chill for at least 15 minutes. ● Heat the oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm thickness and use to line a 36 x 12cm loose-bottomed tart tin (or a 23cm round tin), leaving a little excess overhanging the edge. ● Line the pastry case with baking parchment and fill with baking beans or dried beans. Bake blind for 12-15 minutes, until the pastry is dry to the touch. Remove the paper and beans and return the pastry case to the oven for about 5 minutes until very lightly coloured.

Trim away excess pastry from the edge. Turn the oven down to 180°C. ● For the frangipane filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract, if using. ● Spread the jam over the base of the pastry case and scatter over the raspberries. Top with the frangipane and spread evenly. Bake for 10 minutes, then scatter the flaked almonds on top and cook for a further 15 minutes until the filling is golden. Leave to cool in the tin before slicing. Dust with icing sugar to serve.

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MEET THE CHEFS MARIA ZIHAMMOU

A little taste of France Food writer Maria Zihammou shares her favourite bistro classics

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French Bistro by Maria Zihammou, Skyhorse Publishing, £10.95 24 foodies

onjour, ça va? If there’s one thing I love more than anything, it’s food that is tied to a beautiful feeling. Food that evokes memories of trips when I discovered new dimensions in an ingredient. I am able to remember a taste from a trip, and it inspires me to make new dishes my own way, at home in my kitchen, to regain that beautiful feeling.

When I visited France for the first time, it was

by InterRail. I tasted sweet nectarines and melons in Nice. Munched on small, black olives with a nutty flavor, and ate pissaladière filled with sweet onion, olives, and anchovies at a small bakery. I wrinkled my nose at steak tartare but instead tried a wonderful soupe de poisson in Aix-en-Provence.

I sought out simple bistros in Paris and enjoyed French onion soup and crème brûlée for dessert.

Trying food that makes my taste buds rejoice makes for an experience that lingers in my mind for a good, long while.

It’s easy to like French bistro food. It’s food that is unpretentious and well-made. The waiters dance around the tables, swinging their trays through the air, and deftly set the food on the table. That is a true French bistro to my mind.

Here you’ll find my personal interpretations of favourite French classics and modern spins on various regional dishes. I hope that you’ll experience how fun it is to make bistro food, from fish with anchovy spread to chicken stewed with apples and cider. With the help of my recipes, you can create the French bistro feeling right in your own home.

Bon appétit! ●

POISSON À L’ANCHOÏADE - FISH WITH ANCHOVY SPREAD Anchoïade is a delicious and savory southern French anchovy spread that’s great for dipping raw vegetables.

You’ll often get it with a glass of pastis before a meal. I serve this alongside fish with tomatoes and fennel Serves 4 1 tin of anchovies 5 pitted black olives 1 tbsp capers 1 garlic clove, minced 10 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tsp red wine vinegar Cherry tomatoes 1 fennel 2 tbsp olive oil; 4 firm fish fillets (each 200g), eg monkfish Bread, for serving

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● Start with the anchoïade: place the anchovies in a bowl. Coarsely chop the olives and mix them with the anchovies. Add the capers and the garlic. Pour in 4 tbsp oil, lemon juice, and vinegar. Mix into a smooth sauce and season with freshly ground black pepper, to taste. ● Place the tomatoes in a baking dish and drizzle with a few tablespoons of oil. Sprinkle sea salt on top, and roast in the oven at 175°C for about 30 minutes. ● Slice the fennel down the center and cut off the hard root at the very bottom. Cut into thin slices and roast quickly on high heat in a pan with 2 tbsp olive oil. Salt it lightly and set aside. ● Rub the fish with the oil. Lightly salt and pepper it. Fry it for a couple minutes on each side, until both sides have a nice color. Don’t fry it for too long, or it’ll become rubbery and tough. ● Serve it with the anchoïade, bread, and the delicious vegetables.

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FOODIES MARIA ZIHAMMOU

POULET BONNE FEMME - CHICKEN STEW WITH APPLE CIDER AND CREAM Chicken stews are always tasty. Here I’ve prepared a popular stew, flavored with onions, pork belly, cream, and apple cider. The flavors are rich and borrowed from Normandy, where they make exquisitely dry, fresh apple cider Serves 4 1 chicken 2 tbsp wheat flour 2 tbsp butter 100g lightly salted pork belly 10 pearl onions 300 ml dry apple cider 1 bouquet garni (tie together a few sprigs of parsley, thyme, and a bay leaf with cooking twine) 100 ml cream 1 tbsp parsley salad Bread, for serving

● Divide the chicken into eight pieces. Flour, salt, and pepper each piece. Sear them in a pan with half of the butter, so the chicken gets a nice color all around.

Transfer the chicken to a large pot. ● Slice the pork belly into small cubes and sauté it in the pan in the remaining butter. Peel the onions and add them to the pan when the pork begins to take on some color and become crispy. Continue frying until the onion, too, has browned. Then place the onions and pork in the pot with the chicken — use a slotted spoon to avoid picking up too much of the fat. Pour in the cider and bring to a boil, without covering. ● Tie together the parsley, thyme, and bay leaf to make a small bouquet garni. Place it in the bottom of the pot and cover. Simmer for about 30 minutes. Add the cream and cook, uncovered, for about 10 more minutes, then garnish with parsley. Serve with salad and rustic sourdough bread.

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FOODIES MARIA ZIHAMMOU

CLAFOUTIS WITH CHERRIES A French-style clafoutis is typically filled with plum. It has a light consistency, since the egg yolks and whites are whisked separately before being combined in a fluffy batter.

I make my clafoutis in small ramekins and fill them with juicy cherries.

Serves 4 300g cherries 4 eggs 100 ml sugar + 4 tbsp 1 pinch salt 100 ml milk 100 ml cream 1 vanilla bean or 1 tsp vanilla extract 100 ml wheat flour 2 tbsp butter 2 tbsp raw sugar Whipped cream, to serve

● Preheat the oven to 200°C. Remove the seeds from the cherries. Separate the egg yolks from the whites.

Whisk the yolks until thick and puffy in a bowl, along with 100 ml sugar. Add 4 tbsp sugar and a pinch of salt to the egg whites. Then whisk them into a stiff, glossy foam. Pour the milk and cream into the yolks and stir. Cut open the vanilla bean and scrape out the seeds. Add the vanilla seeds or the vanilla extract, and the flour. Blend thoroughly together, and then add in the egg whites. ● Butter the small ramekins or a larger dish. Coat the inside with the raw sugar. Put in the pitted cherries, and pour in the egg batter. Cook in the middle of the oven for about 15 minutes (for small ramekins) or 25 minutes (for a big dish). If the surface begins to brown too much, cover it with a sheet of parchment paper. Serve with fluffy whipped cream, or as is.

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MEET THE CHEFS VIVEK SINGH

n o m a n n i C pice s

&

The Cinnamon Club’s Vivek Singh explains some simple ways to get into Indian cookery

I

REMEMBER being on BBC’s Saturday Kitchen with James Martin and John Torode. I was cooking chargrilled partridge with peanut and dried mango. James saw me spicing the marinade and commented on how easy I made it look.

Whenever James tried to recreate a recipe of mine, his results weren’t quite the same. At that point John Torode said something I will always remember.

He said that just because we learn to read music doesn’t guarantee we could play a piece from Mozart or Beethoven!

It requires practice – I suggest trying the same dish a few times before moving onto the next.

You could also try cooking the same

ingredient in a few different ways. That way, you give yourself a chance to really get to know the ingredient well and make it a friend.

Whenever you’re grinding spices, roasting, crushing, cooking or seasoning, use your fingers where possible, use touch as a guide, and taste, taste, taste all along. With the exception of raw chicken, most other spices, vegetables, meat and seafood can be tasted throughout the cooking process. Regular and frequent tasting, smelling of the roasted spices, tasted of the marinated meats, etc. allows your brain to map the transformation of ingredients and helps you when you’re cooking the dish next time round. ●

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LASSI PANNA COTTA Anyone who has travelled to India in the summer will be familiar with the lassi stalls that pop up all over small towns and cities serving these cooling smoothie-style drinks. I love using the inspiration of lassi as the basis for a simple dessert, which is great both for summer afternoons and for entertaining big large numbers Serves 6 5 gelatine leaves (10g in total) 500ml full-fat Greek yoghurt 300ml whole milk 125g caster sugar ¼ tsp salt 1 tsp green cardamom powder 3-4 ripe mangoes, peeled, stoned and flesh chopped into 2.5cm dice Sprinkle of Chaat Masala (optional)

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● Soak the gelatine leaves in 100ml of cold water to soft en them. ● In a mixing bowl whisk the yoghurt, milk, sugar, salt and cardamom powder until it turns frothy. ● Melt the gelatine in 100ml warm water, then add to the yoghurt mixture. Mix well and pour into individual moulds or serving bowls. Chill in the fridge for a couple of hours, or even overnight if you have the time. ● Mix the diced mango with chaat masala (if using), and set aside for 15 minutes to make a fruit chaat. ● Serve the panna cottas with a mango chaat garnish or with any seasonal fruit salad.

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FOODIES VIVEK SINGH

TANDOORI-STYLE KING PRAWNS AND YOGHURT RICE I like to use freshwater king prawns as they hold the marinade better and are sweeter and juicier, but seawater prawns work just as well. Serve with a fresh salad of your choice and chilled yoghurt rice

Serves 4 500g headless king prawns, peeled and deveined with tail intact 1 tbsp vegetable or corn oil

For the yoghurt rice 200g basmati rice 2 green chillies, chopped 2.5cm piece of ginger, finely chopped 2 tsp salt 350g plain yoghurt 5 curry leaves, finely chopped ½ carrot, chopped into 5mm dice ½ cucumber, peeled, cored and chopped into 5mm dice Seeds from ¼ pomegranate For tempering 2 tbsp vegetable oil 2 whole dried red chillies, broken 1 tsp mustard seeds 10 curry leaves 1 red onion, chopped 1 tbsp chopped coriander For the first marinade 1 tbsp ginger-garlic paste ½ tsp ground turmeric ½ tsp carom seeds (optional) For the second marinade 2 tbsp Greek yoghurt 2 tbsp cream cheese 2 tbsp single cream 1 cm piece of ginger, finely chopped 1 green chilli, finely chopped 1 tbsp chopped coriander 1 tsp garam masala 2 tbsp vegetable oil 1 tsp salt Juice of 1 lemon Soak 8 bamboo skewers in water for a couple of hours.

● To make the yoghurt rice, boil the rice in a large pan of water for longer than normal, until it is almost overcooked, then drain and allow to cool.

Add the green chilli, ginger, salt, yoghurt and curry leaves and mix well. Add the carrots, cucumber and pomegranate seeds and refrigerate to chill. ● To temper the rice, heat the oil in a pan and add the dried chilli. When it splutters, smokes and changes colour to dark, add the mustard seeds, curry leaves and onion and cook until the onion turns golden brown. Tip this mixture into the prepared rice and mix in, sprinkle over the coriander leaves and serve chilled. ● Place the prawns in a mixing bowl, mix in all the ingredients for the first marinade plus 1 tsp salt and set aside for 10 minutes. ● Heat the oil in a large heavy-based frying pan, add the prawns and sear quickly so that they curl up.

Remove from the heat immediately and set aside to cool. ● Preheat oven to 200ºC.. ● Mix all the ingredients for the second marinade and dip the prawns in it. Thread the prawns on to the bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head. Place on a baking tray and cook for 5–6 minutes in the preheated oven, then place under a hot grill for 1 minute and serve with the yoghurt rice and a salad of your choice.

Spice at home

by Vivek Singh is published by bloomsbury, £25

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FOODIES VIVEK SINGH

OLD DELHI-STYLE BUTTER CHICKEN Butter chicken has to be india’s favourite dish when eating out. I must have asked hundreds of people to name the one dish they always order when they go out and butter chicken has featured in every response! as for me personally, this is the best dish ever – it has sugar and spice, kick and texture, creamy unctiousness and bite, all at the same time Serves 4 2 x 750g free-range young chickens (poussin), skinned and cut in half along the backbone (alternatively, use 800g boned chicken thighs, cut into two) For the marinade 80g full-fat Greek yoghurt 1 tbsp ginger and garlic minced together 1 tbsp vegetable oil 1½ tsp salt Juice of 1 lemon 1 tsp red chilli powder 1 tsp ground cumin ½ tsp garam masala

For the sauce 1 kg tomatoes, halved 5 cm piece of ginger, half crushed and half finely chopped 4 garlic cloves, peeled 4 green cardamom pods 5 cloves 1 bay leaf 1 tbsp red chilli powder 80g butter, diced 2 green chillies, slit lengthways 75ml single cream 1 tsp salt 1 tbsp dried fenugreek leaves, crushed between your fingertips ½ tsp garam masala 1 tbsp sugar

● First, prepare the chicken. Make small cuts all over the chicken pieces with a sharp knife to help the marinade penetrate. To prepare the marinade, mix all the ingredients together in a deep ovenproof dish.

Smear the cut chicken with the marinade, cover and set aside in the fridge for 10 minutes. ● Preheat oven to 220ºC. ● Cook the chicken in the preheated oven for 13-15 minutes. You may need to turn the pieces aft er 8-10 minutes or so to ensure they colour evenly on both sides. The chicken does not need to be completely cooked at this point as it will continue to cook in the sauce. Cut the chicken halves into smaller pieces.

Strain off the juices through a fine sieve and set aside. ● For the sauce, place the tomatoes in a pan with 125ml water, the crushed ginger, garlic, cardamom, cloves and bay leaf and simmer for about 10 minutes over medium heat until the tomatoes have completely disintegrated. Pick out the larger spices, then blend the tomato broth with a hand-held blender and pass it through a sieve to obtain a smooth purée. Return the purée to a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. ● When the sauce turns glossy, add the chicken pieces and the reserved roasting juices. Then add 200-250ml water and simmer for 3-5 minutes until the sauce turns glossy again and the water is absorbed (for a thicker sauce, either add slightly less water or simmer for a little longer). ● Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, until the chicken is cooked through and the sauce is beginning to acquire a glaze. Add the chopped ginger, green chillies and cream and simmer for a minute or two longer, taking care that the sauce does not split. Stir in the salt, crushed fenugreek leaves and garam masala, then check the seasoning and add the sugar. ● Serve with naan bread or pilau rice. Eat what you can, then store any left over chicken and sauce in the fridge. Leftovers make a great filling for ravioli.

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East of Eden MasterChef winner Natalie Coleman is determined to show off ingredients from her native East London

I

WAS born and bred in London.

I grew up in Hackney, and have never wanted to leave. There’s so much going on here to get excited about, and in East London in general.

This starter I’ve created is a gincured salmon with sourdough and crème fraiche, using gin from East

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NATALIE COLEMAN FOODIES

GIN CURED SALMON WITH EAST LONDON LIQUOR COMPANY LONDON DRY GIN Serves 10 For the salmon 1 side of salmon fillet (preferably from H. Forman & Sons) skin on and pin boned (1kg) 100ml East London Liquor Company London Dry Gin 300g rock salt 250g caster sugar 1 tbsp juniper berries 1 tsp black peppercorns 35g dill – roughly chopped Zest of 2 lemons Zest of 2 limes

To serve Crusty sour dough from E5 Bakehouse 250ml crème fraiche cornichons – small jar 1 tbsp fresh dill – finely chopped

London Liquor Company and salmon from H Forman & Sons, two great local independents. It needs to be made a few days in advance to allow the salmon to cure, but all you have to do is mix the cure ingredients together, cover the salmon with it, wrap it in clingfilm and leave in the fridge. ●

● Toast the peppercorns and juniper berries in a dry pan for 1-2 minutes. ● Once toasted crush them in a pestle and mortar – not to a powder, just lightly crush them. ● In a large mixing bowl, mix all the ingredients except the salmon together so everything is incorporated well.

● On a clean work surface, lay cling film for the salmon to sit on. It’s best to use two lengths and overlap them so they make one sheet. I like to let the cling film overhang the work surface so it’s easy to roll up. You want to roll 50cm in length. ● Place the salmon fillet onto the cling film and pat dry using kitchen paper, then spread the curing mixture over the fillet evenly. ● You want to carefully wrap the fillet so it keeps its shape.

Once wrapped, re-wrap in three more layers. ● Place into a roasting tin then place another roasting tin on top of the salmon to weigh it down. You can use tins/jars. ● Put into the fridge and leave for 2-3 days. When the salmon has cured, remove from the fridge and unwrap. Discard cling film and cure. ● Rinse under a cold tap to remove the rest of the cure and pat dry using kitchen paper. ● To serve, cut the salmon into thin slices and serve with toasted sour dough and crème fraiche.

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LOCAL PRODUCE FOODIES FOCUS

GEORGE HUGHES 197 Bruntsfield Place, Edinburgh EH10 4DQ www.freshfishdaily.co.uk Edinburgh based fishmonger George Hughes stocks and delivers fresh, sustainable and high quality products which are the perfect base for a delicious meal. Choose their fresh scallops or Scottish smoked salmon for a classy and tasty starter to kick off the festivities in style.

ISLE OF EWE SMOKEHOUSE Ormiscaig, Aultbea, IV22 2JJ www.smokedbyewe.com Friendly and dedicated owners Alistair and Paula Gordon smoke your fish at this award winning artisan smokehouse, located on the shores of Loch Ewe in the North West Highlands of Scotland. Big skies, big flavours and smoked salmon with altitude!

Their speciality smoked salmon is sustainable, Scottish and RSPCA Freedom Food and you can order it to your very own doorstep online!

Isle of Ewe Smokehouse also offers the perfect Christmas gift with their quircky gift box, filled with amazing

DISH OF THE DAY Don’t leave your dinner to chance at the supermarket aisles, head to a local fishmonger for the best ingredients artisan products and fabulous fish and wrapped up in funky packaging to dazzle the foodies in your life.

ANDY RACE FISH Mallaig, Inverness-shire, PH41 4PX www.andyrace.co.uk Established in 1980 and based in the port of Mallaig in the Scottish Highlands, Andy Race Fish

Merchants has specialized in Mail Order for 30 years. Serve the perfect starter for your festive feast this Christmas with their renowned Scottish peat smoked salmon which is succulent with a rich peaty flavour having been smoked for 3 full days.

With recommendations from Rick Stein and Marcus Wareing, what’s not to love about Andy Race?

MARRBURRY SMOKEHOUSE Carsluith, Newton Stewart, Wigtownshire DG8 7DY www.visitmarrbury.co.uk Voted number twenty six in the ‘World’s Top Luxury Foods’ by The Independent Newspaper and served to Queen Elizabeth at her G8 Summit Banquet, there can’t be a more recommended fishmonger than Marrbury Smokehouse.

Owners Vincent and Ruby Marr ensure their products are of the highest quality, which is proved by the fact they are sought for by Michelin Star Award chef’s across the country. This season, you can purchase their hand produced foods by mail order so but be sure to order early to avoid disappointment. ●

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MEET THE CHEFS JOANNA PRUESS

The

stock exchange You can turn shop-bought stock into delicious soup without feeling guilty, explains Joanna Pruess

W

Soup for Two by Joanna Pruess, Countryman, £15.99

HEN Queen Victoria said, “Things taste better in small houses,” she could have been speaking to twenty-fistcentury cooks who’ve downsized either by choice or by circumstance. Many of us have found we don’t miss a lot of extra space, and, true to Victoria’s words, our foods taste very, very good – maybe even better – in intimate surroundings. This is certainly true of soups, one of my favourite types of food. They are ideal to share with a partner or friend at the kitchen table, in an alcove, or in front of the TV. Stocks are arguably the most frequently used convenience foods.

Unless you have lots of leftover bones and vegetables at your disposal, and plenty of time to simmer the pot, today’s additive-free, lower-sodium stocks make great sense. The late, great chef Pierre Franey told me he always kept packaged stocks, along with canned beans and tomatoes, in his pantry.

Almost any purchased stock can be enriched with a small chopped carrot and celery rib, half a small onion, a few springs of fresh herbs, and a small bay leaf. If a soup’s ingredients are already flavourful, however, such enrichment usually isn’t needed. Stocks are basically conduits through which other flavours flow. For vegetable stock, trimmings like the tops of leeks, papery skins from onions, and carrot peels enhance the flavour.

It’s important to note that almost all foods have a certain amount of sodium in them. When reducing stock, add salt only after tasting the finished soup. I generally start with ¼ teaspoon but add no more than ½ teaspoon. Let your own taste buds be your guide. My personal choice for cooking is fine or coarse sea salt rather than salts with chemicals like iodine and dextrose in them.

I hope you enjoy making soup for two. ●

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MEXICAN CHICKEN TORTILLA SOUP One of the most beloved soups in Mexican kitchens, this version is adapted from Ivy Stark, the executive chef of the Dos Caminos restaurants. The heat of the chillies, and chicken soup’s well-known nurturing goodness, make this a dish to warm your mouth and your soul.

3 plum tomatoes, cut in half lengthwise 2 tbsp olive oil Salt and freshly ground black pepper 1 medium onion, coarsely chopped 3 cloves garlic, chopped 2 dried guajillo chillies, toasted 2 dried pasilla chillies, toasted 1 bay leaf 700ml chicken stock 100g broken corn tortilla chips, plus extra for garnish 1 ripe avocado, peeled, seeded, and cut into ½-inch cubes 225g boneless, skinless chicken breast, grilled and cut into ½-inch cubes 3 ounces queso fresco, cut into 1 cm cubes 3 tbsp chopped coriander leaves

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● Preheat the oven to 200ºC. ● In an oven-safe baking dish, toss the

tomatoes with 1 tablespoon of the olive oil, sprinkle with salt and pepper, and roast for about 15 minutes, or until the skin is brown and blistered. Remove and let cool. ● In a large soup pot, heat the remaining tablespoon of olive oil over medium heat.

Add the onion and saute until translucent, about 5 minutes; add the garlic and cook until soft, 30 seconds-1 minute. Stir in the

chillies, roasted tomatoes, bay leaf and chicken stock and simmer for 20 minutes.

Remove the bay leaf, add half the tortilla chips, and puree the soup in batches in a food processor or electric blender until smooth. Season to taste with salt and pepper. Return the soup to the pot and reheat if necessary. ● Ladle the soup into two wide soup bowls.

Add the avocado, chicken, queso fresco and coriander along with a sprinkle of the remaining tortilla chips.

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FOODIES SOUP

CURRIED PUMPKIN-COCONUT SOUP Warmly spicy Malaysian red curry paste enriches this comforting blend of pumpkin and coconut milk.

Unsweetened, toasted coconut and minced fresh rosemary stirred in before serving add color and texture. Coconut water is now available in many supermarkets, and coconut oil is also more available than it used to be.

1 tbsp coconut or vegetable oil 1 small onion, finely chopped 1 clove garlic, finely ch opped 300ml vegetable stock ¼–½ tsp Thai or Malaysian red curry paste 200g tinned or puréed cooked pumpkin 120ml full-fat coconut milk ½ tsp ground coriander Salt 120ml coconut water or additional stock 20g unsweetened shredded coconut 1 tsp minced fresh rosemary

● In a medium-size saucepan, heat the oil over medium heat. Add the onion and saute until wilted and lightly colored, about 4 minutes. Stir in the garlic and cook for 30 seconds. Add the stock, curry paste and pumpkin; bring to a boil, stirring to blend. ● Scrape into the jar of an electric blender and puree until smooth. ● Return the soup to the saucepan. Stir in the coconut milk, coriander, and salt to taste. Return to a simmer and add enough coconut water to achieve the right consistency. Keep warm. ● In a small skillet, toast the coconut over medium heat until golden, about 3 minutes, stirring or shaking the pan, and watching that it doesn’t burn. Ladle the soup into 2 large soup bowls, sprinkle on the toasted coconut and the basil, and serve.

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FOODIES SOUP

PROVENÇAL MUSSEL SOUP Along with mussels and diced tomatoes, this aromatic soup includes fennel, leeks, garlic, saffron, white wine and a dash of Pernod. It’s finished with a piquant mixture of minced lemon zest, parsley and garlic that will transport you to the south of France. Enjoy the mussels in or out of their shells. (Or just add one or two of the cooked mussels in their shells to each bowl as a garnish.) Serve with toasted country bread. For a larger serving, add another 200g of mussels.

1 tbsp fruity extra-virgin olive oil ½ fennel bulb, thinly sliced 1 medium leek, well rinsed, cut in half lengthwise, white and pale green parts thinly sliced 1 large clove garlic, minced, plus 1 additional large clove chopped for topping 250ml clam broth 250ml dry white wine 225g canned diced tomatoes, preferably fire-roasted 1½ tbsp Pernod 1 tsp fresh thyme leaves ¼ tsp saffron threads Pinch ground cayenne pepper Salt 450g mussels, scrubbed and debearded 3 tbsp chopped flat-leaf parsley Zest of ½ lemon

● In a medium-size saucepan, heat the oil over medium heat. Add the fennel and leek and saute until wilted and beginning to color, about 4 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. ● Stir in in the clam broth, wine, tomatoes, Pernod, thyme, saffron, cayenne and salt to taste. Add the mussels, cover and cook over medium-high heat just until the mussels open, 3–5 minutes, depending on the size. ● Meanwhile, combine the parsley, lemon zest and remaining garlic; finely chop and season with a little salt. ● If desired, remove all but four of the mussels from their shells and add them back to the soup. Gently reheat the soup, stir in the topping, and taste to correct the seasonings. Ladle the soup into two wide bowls, add the reserved mussels in their shells and serve.

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CHRISTMAS MEALS FOODIES FOCUS

Festive feasts Planning a Christmas party for your office, or maybe a family gathering on Christmas day? Here’s our round-up of the best LA TASCA 9 South Charlotte Square, Edinburgh, EH2 4AS www.latasca.com Add a little Spanish flare to your Christmas party with La Tasca’s selection of festive menus. With prices to suit every budget, from their cheeful £14.95 Fiesta Rosa

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menu to their full-on £24.95 Fiesta Roja, and a lively atmosphere, La Tasca is the perfect spot for relaxed and fun festive evening.

Additionally, La Tasca is in the ideal location if you fancy watching the Hogmanay fireworks while sipping on a glass of sangria. Felices Fiestas!

Below: Rabbit at Sylvesters; Stac Polly

SYLVESTERS 55-57 West Nicolson Street, Edinburgh, EH8 9DB www.sylvestersedinburgh.co.uk Sylvesters’s chic and cozy atmosphere is the perfect setting to indulge in a decadent Christmas feast with a twist. From adding smoked paprika to the roast potatoes with their roast breast of turkey to spicing up their Edinburgh-gin-cured Scottish salmon with a touch of wasabi

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HEADER FOODIES

foam, Sylvesters’s dishes combine tradition and innovation. Enjoy a three course meal for £25.50 or a two course meal for £20.95.

STAC POLLY RESTAURANT 29-33 Dublin Street, Edinburgh, EH3 6NL 38 St Mary’s St, EH1 1SX www.stacpolly.com Immerse yourself in a Christmas fine dining experience with Stac Polly’s exquisite festive menu.

Diners are spoilt for choice, with every option combining traditional, high quality ingredients with a modern approach. Prices range from £27 for a three course lunch and £33 for a three course dinner.

SHERATON GRAND HOTEL & SPA 1 Festival Square, EH3 9SR www.sheratonedinburgh.co.uk Enjoy a Christmas Day Family Lunch at the Sheraton Grand Hotel & Spa with the spectacular surroundings of the Edinburgh Suite as your backdrop. Highlights include Christmas cocktails, a festive feast including Santa’s Little Helpers’ Buffet for the kids, a disco and a visit from Santa. Christmas Day lunch costs £95 per adult and £39 for under 12s.

FISHERS IN THE CITY 58 Thistle St, Edinburgh, EH2 1EN www.fishersbistros.co.uk Enjoy a festive meal of exceptional

Convivial surroundings at The Raeburn, above

starts at £60 for five courses and is the perfect way to kick off the party.

seafood in Edinburgh’s finest casual dining restaurants. Enjoy a Silver three-course menu for £27.50 or Gold for £35.00.

Parties booked before the 11th of December receive a £5.00 discount per head, so don’t waste time and don’t miss out on a Christmas seafood feast!

STRAVAIGIN

THE RAEBURN 112 Raeburn Place, Stockbridge, Edinburgh, EH4 1HG www.theraeburn.com The beautifully-refurbished Raeburn boutique hotel promises to make this festive season very special, whether you are seeking a blissful romantic night for two or a lively work function. Enjoy a delicious three-course Festive Lunch for £27.50 or make it a festive dinner for £32.50. The Raeburn’s New Year’s Eve menu

28 Gibson Street, Kelvinbridge, Glasgow, G12 8NX www.stravaigin.co.uk Award-winning Stravaigin is brining its ‘Think Global, Eat Local’ ethos to Christmas with its innovative festive menus. Be prepared to be wowed by their unique creations such as roast turkey with pork and chipotle stuffing, chillied potato and sprout fricassee, jalapeño salsa and mole poblano. A three course Christmas lunch costs £26.95 and dinner costs £32.95.

LAS IGUANAS 16-20 West Nile Street, Glasgow, G1 2PW www.iguanas.co.uk Have a tropical Christmas this year at Glagow’s Latin American restaurant Las Iguanas. For a quick and light festive lunch, try their Christmas Spread menu at £12 per person, a mix of miniature fun-sized bites such as the Merry Mushroom Quesadilla or the Holy Smoky Turkey empanaditas.

Alternatively, you can enjoy a three course sit down meal for foodies 49

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K E E P WA R M AT A M I C U S A P P L E WITH 3 COURSES FOR

£24.95 INCLUDES FREE FESTIVE CHEER

M E N U S A R E AVA I L A B L E O N OUR WEBSITE: W W W. A M I C U S A P P L E .CO M G E T I N TO U C H W I T H U S D I R E C T LY FO R M O R E I N FO R M AT I O N O R H E L P W I T H A P OT E N T I A L R E S E R VAT I O N

0131 226 6055 | 17 FREDERICK ST, NEW TOWN, EDINBURGH, EH2 2EY | EDINBURGH@AMICUSAPPLE.COM

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HEADER FOODIES

£25, which includes festive fajitas or pato Advent quacker. With their fun and upbeat menu, Las Iguanas is a cool and relaxed choice fora Christmas party.

WEE LOCHAN,

12 Ashton Lane, Glasgow, G12 8SJ www.ubiquitouschip.co.uk Decorated with art created by staff and patrons alike, The Chip is the perfect option for those looking for a bohemian festive feast. With an extensive list of dishes on offer, including The Chip’s own venison haggis, and the stylish yet warm atmosphere ,The Chip’s menu won’t disappoint. Priced at £29.95 for a three-course lunch and £39.95 for a three-course dinner.

340 Crow Rd, Glasgow, G11 7HT www.an-lochan.com This happy and friendly restaurant is ideal for work Christmas parties or family festive feasts, with its warm and welcoming atmosphere.

Their festive lunch menu offers a range of light, sophisticated dishes such as lightly curried smoked haddock soup for starters and roast haunch of venison in a carrot fondue as a main. Three-course lunches are priced at £23.50.

Alternatively, choose Wee Lochan’s dinner, which ditches the traditional turkey altogether in favour of more innovative and delicious options.

Their three-course dinner is priced at £35.00.

FANNY TROLLOPES

THE ITALIAN BISTRO

1066 Argyle Street, Glasgow, G3 8LY www.fannytrollopes.co.uk This cozy bistro’s trendy location in the heart of Finnieston makes it the perfect spot to kick off a Christmas party. They will also host a Christmas Day lunch for £49.95 per person.Festive menus feature fresh, local and seasonal ingredients cooked in a simple yet delicious way.

1051 Great Western Road Glasgow, G12 0XP www.italianbistro.co.uk Enjoy a candlelit festive dinner at stylish and contemporary establishment The Italian Bistro.

UBIQUITOUS CHIP

Above: Ubiquitous Chip; Italian Bistro; Sylvesters. Below: Fanny Trollopes Their festive menu offers both Christmas classics such as Roast Borders traditional roast turkey with all the trimmings, as well as Italian favourites with a twist, like wild mushroom, leek and asparagus lasagne with rocket and Parmesan salad. It’s all on offer for the very affordable price of £24.95 for three courses.

TRUMP TURNBERRY Turnberry Ayrshire, KA26 9LT www.turnberryresort.co.uk This Christmas and New Year, indulge in a delicious festive dining experience at Trump Turnberry.

Enjoy an exquisite Christmas lunch in the luxurious resort’s signature restaurant, 1906, overlooking their Championship golf courses and across the sea to the isle of Arran.

Three courses are on offer, priced at £99 per adult and £39 per child.

Alternatively, ring in the bells with a traditional Hogmanay celebration, which will certainly start off the year in style. The Hogmanay package including dinner, dancing and accommodation starts at £625. ● foodies 51

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Mixing different woods isn’t easy, but here it’s been spectacularly successful.

The units are rosewood, the floor is oak, the antique chest of drawers is mahogany and the sliding door is oiled tulip wood. The old wooden balcony doors have been left unpainted. Dark rosewood is an unusual choice for a kitchen, but this space can take it, while the dark grey wall helps to unify everything. Painting a wall dark does not necessarily make a room dark.

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KITCHEN DESIGN FOODIES FOCUS

CLEAN LINES Whether fitted or found, your kitchen should be a reflection of yourself

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FTER 17 years of living in a converted 1908 factory building in the heart of central London, Christopher and James, the founders of the innovative architectural designers Project Orange, decided to give their apartment a makeover. Although the layout still worked, the kitchen, in particular, had got tired. They wanted more drama and a sense of richness without changing everything, so they asked a joiner they knew to build a new kitchen, choosing rosewood for the bespoke units. Using this type of rosewood is quite unusual – and the veneer came from an old reclaimed plank. The doors open up on to a little cast-iron balcony, where you can sit outside on sunny days.

They strongly believe that re-working your interior should not be about slavishly following fashionable trends; rather it should be an evolution and a mood for change. Their apartment has moved from being industrial and robust in the 1990s to a sleeker, more elegant and classic space today.

This kitchen exudes thoughtfulness.

It’s a considered space, but it’s layered with a sense of time, bravely mixing different woods, furniture and objects from different periods, from the elegant antique chest, humble church chairs and working table to the highend bespoke units. It doesn’t look overworked; it’s stylish and interesting. ● foodies 53

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FOODIES FOCUS KITCHEN DESIGN

The rosewood cabinets are finished with consummate craftsmanship. No awkward handles are visible – the doors have a cleverly concealed hidden pull detail at the base. It’s the same with the drawers, and there are soft close hinges to prevent the doors banging. Likewise, the dishwasher and under-counter fridge are not on display and don’t spoil the smooth, regular patina of the units. Even the pull-out extractor fan is neatly housed within a wall cupboard. The sink is integrated in the same Corian as the worktop and splashback, and even the tap is white.

My Cool Kitchen: A Style Guide to Unique and Inspirational Kitchens is published by Pavilion Books £14.99 54 foodies

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E K O 1 OT BO FOR QU 1 2 S 24 ET AS CK M TI X

BREWERY BRICK LAN E TRUMAN R E 2 B 8 , M 2 E 9 V , 30 NO

To book tickets visit

www.foodiesfestival.com or call 0844 995 1111 055_FoodiesXmas_114.indd 10

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Real Foods supplied high quality organic ingredients when they could still be bought in pounds and paid for in pennies. Systems have gone from imperial to metric since we first opened, but one thing has never changed when it comes to our own brand products; the more you buy the less you pay! And you can be assured you’ll still get the same high quality and freshness we’ve always worked hard to provide.

iStockphoto@duncan1890

All you need for a merry organic Christmas pudding

• More – choice with a range of over 500 own brand organic products in-store and online.

• Organic – products packed by us that you can buy with confidence because we invest in Soil Association certification.

• Ingredients – in a range of sizes from 25g to 25kg, with less cost per kilo the more you buy.

You might not be putting silver sixpences in your plum puddings anymore, but you can still get a sterling range of baking ingredients at Real Foods.

50 f r years e s h providing n a t u wholefoods r a l h e atol tthe h ynation value

Special diet

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vegetarian

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Fairtrade

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organic

Shop online at www.realfoods.co.uk Organic • vegetarian • Fairtrade • special diet

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We’re no Scrooges, past, present or future, when it comes to savings on organic ingredients you can trust.

28/10/2014 19:53

COOK SCHOOLS NEWS FOODIES FOCUS

LITTLE MISS FAIRY CAKE Bottle Cottage, Guildhouse Farm, Braehead, Lanark, ML11 8EU www.littlemissfairycake.com Conveniently located between Edinburgh and Glasgow, Little Miss Fairy Cake’s classes can fit up to seven students and are held in their purpose built cake studio. Classes cater for all abilities and they cover single tier cakes, cupcakes, sugar flowers, cake pops and cookies.

Their November calendar offers two very exciting courses; The Birdcage, a one-day course taking place Saturday November 22nd, and the Christmas Baubles Cupckae class, running Sat 29th November.

THE PAUL BRADFORD SUGARCRAFT SCHOOL www.designer-cakes.com Cake conossieur Paul Bradford has recently opened his eponymous baking school. The school is largely online and boasts over two thousand lessons which you can watch anytime on their website.

Additionally, Paul will be running a couple of courses in Scotland this November which are sure to book up very fast; the Ruffle Rose Wedding Cake, a course running on

1st/2nd November which will teach you easy techniques to achieve a beautiful finish on the highly important cake for your big day; and The Vintage Car Cake, running on November 15th.

MRS JONES-PASSON IN THE BAKING 33 Carlaverock Road Newlands, Glasgow G43 2RZ www.mrsjonescakes.co.uk Whether you are a star baker or a complete novice, Mrs Jones classes aim to provide all level bakers with a delicilously sweet experience.

Their one day Cupcake Basics class runs on November 29th and promises to be a fun day for all students who will learn how to produce delicious and beautifully decorated fairy cakes.

THE CHOCOLATE & PASTRY SCHOOL BY RUTH HINKS 1-3 Cuddybridge, Peebles, EH45 8HX www.cocoablack.com/ chocolate-pastry-school UK Chocolate Master Ruth Hinks runs The Chocolate & Pastry School in Peebles and, with her extensive background and recognition, she is the perfect teacher for bakers across every level.

The School’s November calendar is packed with classes to suit everyone, from Make your Own Petit Four Class on the 1st, to Chocolate Masterchef Class Course from the 10th-11th, to Make your Own French Pattiseries on the 22nd. ● foodies 57

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Meet me by the bonnie bonnie banks at Cameron House on Loch Lomond C

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Escape to the bonnie, bonnie banks of Loch Lomond and enjoy true Scottish hospitality and luxury that’s ideal for crisp days and cosy nights. What better place to watch the theatre of the Highlands unfold than from Cameron House, this five star resort indulges guests with elegant guestrooms, exquisite cuisine, championship golf, award winning spa, with a stunning rooftop pool and outdoor pursuits for all the family to enjoy.

Autumn and Winter mid-week Escapes include overnight accommodation in a classic room with full Scottish breakfast and during your stay enjoy a relaxing half hour treatment at the Carrick Spa or a round of golf on the 18-hole Championship golf course the Carrick on Loch Lomond.

All from just ÂŁ219 per room per night

To book your stay call +44 (0)1389 755 565 quoting WES1

or www.cameronhouse.co.uk Cameron House on Loch Lomond, Dunbartonshire, G83 8QZ Terms & conditions - subject to availability until end of March 2015

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FOODIES SPA

BLYTHEWOOD SQUARE Benderloch, Argyll, Scotland, PA37 1SD www.eriska-hotel.co.uk/spa-0 Why not enjoy a night away from the stresses of modern life, and experience the Isle of Eriska Hotel, Spa and Island for a special one night girl’s retreat offer? From the 1st November to 23rd December, you can enjoy your chosen spa treatment –Traditional Full Body Massage or an ESPA Aromatherapy Facial – access to their facilities, afternoon tea, a glass of Champagne followed by a four-course meal and hot chocolate and goodies awaiting in your room for £245 per person.

15 ROYAL TERRACE 15 Royal Terrace, Kelvingrove Park, Glasgow, G3 7NY www.15royalterrace.co.uk Whether you fancy a quick facial or a full day of pampering, 15 Royal Terrace Spa has a treatment for you. Choose from a wide range of treatments such as Refresh and Rebalance for £45 or the Serenity Signature Treatment for £105.

THE SCOTSMAN SPA & HEALTH CLUB 1 Market St, Edinburgh, EH1 1TR www.scotsmanspa.com Boasting Scotland’s first stainless steel swimming pool, The Scotsman Spa & Health Club is the perfect spot to unwind. There is a wide range of offers in November and the option to add a delicious Afternoon Tea Experience.

OCHO SPA 10 Speirs Wharf, Port Dundas, Glasgow, G4 9TB www.ochospa.com Winner of the Hair & Beauty Awards’ Best Day Spa in Scotland 2014, Ocho Spa is a luxurious spot to indulge in a one day spa experience.

With their changing monthly treatments and signature packages, you will be spoilt for choice!

ONE SPA 8 Conference Square, Edinburgh , EH3 8AN www.onespa.com One Spa has created a glamorous new experience to get you set for

the upcoming party season. The Little Black Dress Package starts off with an uplifting spa experience in Escape at One, followed by a dip in the iconic rooftop hydropool.

A full body Salt & Oil Scrub is followed by the glowing Ultimate Body Wrap, and either a shellac manicure or shellac pedicure.

The package costs £135. foodies 59

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We bring the authentic eating culture to Edinburgh, with great food, great drinks and a relaxed atmosphere. You bring the company!

297 Leith Walk, Edinburgh 0131 554 0955 Follow us: facebook/serranomanchego twitter@serranomancheg Serrano Manchego_2.indd 10

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COCKTAILS FOODIES

Seeing sparks

Celebrate Bonfire Night with a warming cocktail or two SPICED CIDER Make Bonfire Night go with a bang with this gingery mulled cider. Feel free to substitute cider with unsweetened apple juice if you prefer Serves 4 1 litre still dry cider Thumb-sized piece ginger root, peeled and sliced 8 cloves 2 star anise 6 cardamom pods, slit 1 cinnamon stick, plus 4 to serve 4 thick strips of orange peel Honey to taste ● Gently simmer all the ingredients together for 10 minutes, taking care to prevent the cider from boiling, as this will reduce the alcohol content. ● Strain the spiced cider into heatproof glasses, add a cinnamon stick and sip while still hot.

Comfort, Carolyn Caldicott, Frances Lincoln Ltd, £9.99

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FOODIES COCKTAILS

HOT TODDY Sometimes a hot toddy and an early night is all you need to ward off a looming cold or help you sleep

Per person 1 heaped teaspoon honey Generous measure whiskey Juice of ½ lemon Boiling water 1 cinnamon stick Slice of orange

● Spoon the honey into a sturdy mug or heatproof glass, pour in the whiskey and lemon juice and top with boiling water. Stir the hot toddy with the cinnamon stick until the honey has dissolved. ● Float the orange slice on top and leave the toddy to infuse with the cinnamon for a few minutes until it is cool enough to sip.

HOMEMADE HOT CHOCOLATE Liquid comfort in a cup. Add a pinch of chilli powder for a spicy kick with a Mexican twist

Per person 275ml full fat milk 30g grated dark chocolate (preferably 70% cocoa solids) Honey or brown sugar to taste ● Warm the milk in a small pan and when the milk reaches boiling point, reduce the heat and whisk in the grated chocolate (and chilli). ● Sweeten with honey or brown sugar to taste.

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S

SHAWS FINE MEATS

Award Winning Family Butcher The Finest Scottish Borders Meats from Local Farms Order Online for Home Delivery and Christmas

Supporting Local Farming Lowering Food Miles

tendertaste.com

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

What’s New To all Foodies, Here is our latest creation.

A festive smoky treat that will create a talking point this Christmas; offer guests this wonderfully smoky festive drink, complimented perfectly with the traditional taste of Christmas gingerbread men.

Created by Mark Young, Bar Manager at West Park Hotel, Harrogate’s latest destination bar and luxury boutique hotel. www.thewestparkhotel.com

WEST PARK SMOKY GINGERBREAD MANHATTAN

Actor and stand-up Lee Mack is brining his tour to Edinburgh Playhouse 11th-12th November.

Head to The Basement for a couple of pregig cocktails

Per person 30ml whisky 30ml Pain d’Epices gingerbread liqueur 15ml vermouth 15ml apple juice Gingerbread men to garnish ● Place all ingredients into a mixing glass. ● Shake with ice, then stir until combined and strain into a carafe. ● Add a 1 inch cube of food grade dry ice* to the carafe, leave to ‘smoke’ for one minute then strain into a chilled martini glass (with ice ball). ● Serve with freshly baked gingerbread men.

THE ANCHOR LINE GLASGOW The team behind Glasgow’s Di Maggio’s restaurants have spent £1.5 million and a good couple of years painstakingly restoring the former HQ of the Anchor Line shipping company.

The handsome building is now a sophisticated bar and restaurant.

Decked out like a 1930s liner, it offers food and drink inspired by Prohibition era New York and Glasgow. Steaks, lobsters and cocktails feature prominently.

12–16 St Vincent Place, Glasgow G1 2EU Tel: 0141 248 1434 www.theanchorline.co.uk

LAS IGUANAS EDINBURGH This Latin Americanthemed restaurant and bar group is rapidly expanding its rumba in Scotland – the Edinburgh branch is the third to open north of the border in the last couple of years. Pisco sours, daiquiris

and caipirinhas are among the cocktails aimed at helping customers get into the Latin spirit. Tacos, chimichangas, coconut curries and honey peri peri chicken all spice up the food offering.

141-143 George Street, Edinburgh EH2 4JY Tel: 0131 226 2107 www.iguanas.co.uk

CONTINI CANNONBALL EDINBURGH Offering great views of the capital from the top floor of Cannonball House, this ScotsItalian restaurant is the latest venture in Victor and Carina Contini’s expanding portfolio. Dishes such as seared, hand-dived scallops from Mull served with garlic butter, samphire and Amalfi lemon demonstrate the Contini’s careful sourcing as well as the deft way in which the Continis draw on both their Scottish and Italian culinary roots.

Cannonball House, 356 Castle Hill, Edinburgh EH1 2NE Tel: 0131 225 1550 www.contini.com

WINTER WINES Longue-Dog Red 2012, £5.75 Sainsbury’s Fruity, warming and slightly aromatic.

Beaujolais Domaine Romy 2013, £9.99 Majestic All about lightness and purity of fruit flavour.

Plaimont Producteurs Réserve des Tuguets £11.99 Tesco A traditional wine with herbal notes and blackberries.

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Starters Pressed Game Terrine, Soused Mushrooms, Prunes Tempura Soft Shell Crab, Tartare Sauce Butternut Squash and Sage Soup, Pumpkin Oil Mains Turkey joint carved table-side to be shared by the whole table, Served with All the Trimmings

book now for chrismas £25 per person for lunch £35 per person for dinner

Fish of The Day en Papillote Vegetarian options available Desserts Christmas Pudding Parfait, Rum Soaked Raisins, Hazelnut Tuille Selection of 3 Cheese, Homemade Crackers and Fruit Cake Bûche de Noël, Cherry, White Chocolate Snow

15 North West Circus Place, Stockbridge, Edinburgh 0131 225 4431 www.bistromoderne.co.uk Xmas Menu.indd 1

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FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

CHEF’S TABLE Top chefs like Mark Greenaway got together for a special event Edinburgh Restaurant Festival

STEAM POWERED Jacqueline O’Donnell’s zero cal dinner

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Farmed, Caught, Bred in Scotland We source local, focus on fresh food and prepare everything in a very unique way. Try our signature dishes – like our steak; charred and crusty on the outside yet juicily tender inside.

Christmas Menus now available: 2-course Festive Menu – £18 per person 3-course Festive Menu - £25 per person Christmas Day Menu - £65 per person Hogmanay 2 course Menu - £40 per person Hogmanay 3 course Menu – £45 per person

Nira Caledonia, 6-10 Gloucester Place, Edinburgh EH3 6EF Tel: 0131 225 2720 | reservations@niracaledonia.com | niracaledonia.com

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