Foodies magazine April issue 2020

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 119 l APRIL2020 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

Home shopping special

50 TREATS TO INDULGE YOURSELF AT HOME

JESSIE WARE

Gossip and good food

PLUS

Island treats from Arran APRIL ISSUE 2020 ISSUE 119

JAMES MARTIN

I t’s the bombe!

For the love of Scotland

GINO D’ACAMPO Fast, easy Italian

AFTERNOON TEA l COCKTAILS l REVIEWS l INTERIORS

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WELCOME

Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 558 7134 Fax: 0131 225 4567 www.foodies.co.uk FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 119 l APRIL2020 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

Home shopping special

50 TREATS TO INDULGE YOURSELF AT HOME

JESSIE WARE

Gossip and good food

PLUS

Island treats from Arran APRIL ISSUE 2020 ISSUE 119

JAMES MARTIN

It’s the bombe!

For the love of Scotland

GINO D’ACAMPO Fast, easy Italian

AFTERNOON TEA l COCKTAILS l REVIEWS l INTERIORS

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Front cover image From Islands to Highlands, James Martin, Quadrille, £25 EDITORIAL Editor Sue Hitchen Design Vicky Axelson Deputy Editor Caroline Whitham Production Sarah Hitchen Advertising Design Fabio Bernardo Silva 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 558 7134.

We all need a little treat...

W E ARE LIVING IN unusual times, that’s for sure.

The current situation has left many of us confused and adrift.

More of us than at any other time in history are at home, wondering what to do and how to keep busy and amused.

That’s where the kitchen comes in: the great saving grace and hidden wonderland. Maybe we suddenly have the time to make something truly spectacular like James Martin’s Charlotte Royal (this month’s cover star). Or maybe we’re rushed off our feet with entertaining the little ones and need something that packs a punch in a pinch like Gino D’Acampo’s dishes. Either way, this is a great time to stretch your culinary muscles and try something new.

If you’re missing nights out, there are lots of ways you can recreate those experiences at home. Quite aside from the delicous recipes in these pages, we’ve looked at luxurious treats and top quality ingredients you can order

online. We’ve got cocktails, wine, and even craft beer to celebrate the little things. And don’t forget that you can support your favourite local foodie businesses by buying vouchers to use in the future once restrictions are lifted.

Finally, why not stage an afternoon tea over Skype with loved ones near and far?

Eteaket founder Erica Moore takes us through the steps to creating a gorgeous afternoon tea at home, including all the rules to follow – or ignore. As she says, PJs are socially acceptable attire these days.

We at Foodies are constantly thinking of our readers stuck at home or out doing vital work. We wish you a safe, healthy and happy month and look forward to seeing you in the future.

Sue Hitchen, Editor

‘PJs are socially acceptable attire’

Find out more online at foodies.co.uk foodies 3

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FOODIES HEADER

Discovered BY OUR Malt Master STEPHANIE MACLEOD. Hand-filled AT THE DISTILLERY by you Our newest, oldest, whisky release has been slumbering in oak casks whilst 40 years have passed by. Recently discovered and now released in three single cask expressions. Cask #5029 is now on sale.

Exclusively available via Dewar’s Aberfeldy Distillery, you can hand-fill, label and wax dip your own bottle at the distillery, or let us do the hard work for you.

4 foodies Please enjoy our whiskies responsibly

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CONTENTS

This month 24

11 14

NEWS SHOPPING

9 11

JAMES MARTIN 12 His love affair with Scottish food and ingredients, including a very special whisky sauce ISLE OF ARRAN 21 Our top picks from Arran’s bountiful larder that you can order and enjoy at home GINO D’ACAMPO 22 An express trip through the cooking of Northern Italy with the This Morning chef HOME SHOPPING 31 Treat yourself to some special foodie products JESSIE WARE 32 The chart-topping singer and her mum share their favourite dishes with Ed Sheeran and Carly Rae Jepsen

40

32

AFTERNOON TEA 38 Set up a proper afternoon tea with family at home or over Skype INTERIORS 40 Instagram influencer and interior stylist Hilton Carter explains how to decorate with plants FOCUS ON CRAFT BEER 45 Tip back a couple of cold ones from Scottish breweries AUSSIE WINE GUIDE 47 COCKTAILS 49 Elegant gin cocktails from Sipsmith foodies 5

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WINNERS OF 12+ INTERNATIONAL AWARDS

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Come see us at the Foodies Festival For the facts drinkaware.co.uk. Please drink responsibly

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Foodies

NEWS

SIMPLY DIVINE Make your Easter even more special with a charity egg or two. Divine Chocolate have teamed up with Oxfam to make a range of fair trade eggs and Easter treats. Even better, they’re available to buy online and reasonably priced so you don’t have to spend a fortune on a top quality egg. oxfam.org.uk

SWINGIN’ SWEETIES

This is a hamper with a difference that is sure to win smiles all round, particularly if you remember the hippy dippy 60s. Whether you’re a dolly mixture fan or a Jazzies devotee, there’s tons of nostalgic fun to be had. funkyhampers.com

GOING KUKU An Edinburgh company has created an entirely vegan frittata-style dish which is now available to buy in shops all over the city. Kuku is made with chickpeas and lots of fresh veg and herbs. planetkuku.com

FIND YOUR ZEN Le Creuset’s spring products are all about relaxing and enjoying the cooking process. Their Zen Kitchen range includes this cast iron wok, which fuses traditional craftsmanship with modern design. Even better, it’s suitable for use on all hobs. lecreuset.co.uk

SWEET DREAMS JUST THE SPIRIT

Whittard adding extra indulgence your Becomeare a mad scientist and createto your own gin bedtime chocolate, their pudding-themed at homehot with this DIY with gin kit.

It comes with all the new range. The Rhubarb & Custard flavourbottle is equipment you need, including a pretty already on the shelves, with Banoffee Pieproduct. to follow to impress your friends with the final this month.

Just add vodka to the included juniper berries whittard.co.uk and botanicals, or experiment with your own additions. danato.com foodies.co.uk

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FOODIES NEWS

ROYAL TEA

It’s the perfect time to live out your royal fantasies by staging a full-on queenly afternoon tea at home. Milly Green’s tea time set comes with a bone china mug bedecked with bunting and a carriage, plus tea bags and biscuits. millygreen.com

DREAM OF THE FUTURE

THINK AHEAD AND HELP OUT

It’s a difficult time for the hospitality industry. While we’re stuck inside, we can plan fantasy trips to restaurants and hotels we’ve always wanted to visit, like the Pierhouse Hotel in Appin. You can support local businesses by buying vouchers to use in the future, once we’re finally able to go out again. pierhousehotel.co.uk

SAY ‘OO!’ TO TOFU

Treat yourself with a new range of crunchy bites from The Tofoo Co. Launching with two flavours, Crispy Sea Salt and Black Pepper, and Crispy Spicy Sweet Chilli, they’re ideal to pop in the oven and add to a wrap, salad or stir-fry. tofoo.co.uk

JAMMING FOR VICTORY Darlington and Daughters have launched a limited-edition version of their strawberry jam and lemon curd to commemorate the 75th anniversary of VE day. For every jar sold, a donation will be made to SSAFA to support soldiers’ families. mrsdarlingtons.com

DRIVING CHANGE

MasterChef: The Professionals 2016 winner Gary Maclean dropped into The Experience in Hillington Park to share the message of healthy eating with kids in care, in conjunction with charity Kibble. theexperience.org.uk.

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PERFECT PORRIDGE IN EVERY WAY

Perfect for making porridge and for using in a wide variety of healthy recipes

Visit our website for inspiration

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Vegan

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SHOPPING FOODIES

Apple cake tins set rexlondon.com, £13 Living Nostalgia cake tin, kitchencraft.co.uk, £22

Stripy cake stand bombayduck.com, £40 Overbeck & Friend oven glove, takatomo.de, £15 Biscuit rolling pin, souchef.co.uk, £28

Animals cupcake cases, talkingtables.co.uk, £3

Bake it

GREAT Time at home is a brilliant opportunity to get into the kitchen and perfect those fairy cakes

Tilly pink apron, raggedrose.com, £15

Cottage Garden bee spoon, tg-woodware.com, £3

Roses and swallows, gingerray.co.uk, £5 Cake bunting topper, gingerray.co.uk, £8

Smeg stand mixer, Rose candles, housingunits.co.uk, £360 talkingtables.co.uk, £4

Wesco retro scales, redcandy.co.uk, £69

Stir It Up cake stand, kitchencraft.co.uk, £26

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Patterned cake slice, takatomo.de, £10 foodies 11

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FOODIES JAMES MARTIN

Highland

FLING James Martin’s Great British Adventure brought him back to Scotland last year, and he rediscovered just how much he loved our country and our food

H

ere we are again, on a great follow-up trip to the Great British Adventure but this time going further, higher and deeper into the world of British food and the people who make it. I’ve always said that the only way to fully understand and appreciate food is to see it being made, grown and produced, and only then can you understand how much time and work it takes for the people involved.

We live in a world of convenience where food and drink are only a short visit or click away. It is so sad to see more and more food purveyors, from butchers and fishmongers to marketstall holders, becoming visitors’ attractions rather than everyday necessities to community life. Food is increasingly mass-produced, tasteless and criminally cheap.

Having been on this amazing journey – and it really was eye-opening – I have learnt so much from the passionate people who work in the hills, on remote islands and out at sea, who make the beautiful food we can enjoy. There are so many highlights to tell you about.

Scotland – wow, Scotland – you have so much to give, where the Highland

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cows stood majestically on a hillside as I wandered among them to feed them; the Isle of Skye where I walked up a glen and saw a herd of deer at the top staring back at me; and in the end, a fitting tribute to Shetland – what scenery, what wildlife – where we spotted seals, dolphins, whales and birds of prey within 20 minutes of getting in a boat. The Shetland paella featured here was the last dish I cooked on the trip and it really summed up the amazing produce they have in this part of the world, featuring both local fish and shellfish. I want to thank all the fishermen that brave the seas around these parts to deliver our catch – particularly Rob, who managed to get all the produce for me. I hope he enjoyed the dish, as I gave him not just the meal, but also the pan, the table ... in fact everything on the last day of filming on location!

That last day in Shetland was the icing on the cake for me, a cake in which every ingredient is special. If we don’t support it and understand it, it will crumble. We all have the power to keep it special. I urge you to open your eyes and look at how beautiful this place is that we call home. l foodies.co.uk

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‘Scotland wow, Scotland - you have so much to give’ foodies.co.uk

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FOODIES JAMES MARTIN

Shetland’s paella Fresh mussels need to be alive before you cook them. To prepare them, pull off the stringy beards, knock off any barnacles and give the shells a scrub in fresh water to clean.

Throw away ones with broken shells or any that don’t close tightly when you tap them.

Serves 8 50ml olive oil 6 boneless chicken thighs 2 onions, sliced 3 garlic cloves, crushed Small bunch of oregano, thyme and marjoram, chopped Sea salt and freshly ground Black pepper 150g paella rice 5 vine tomatoes, quartered 4 tsp smoked paprika 1 monkfish tail, cut into 2cm pieces 16 whole shell-on prawns 8 scallops 300g mussels, cleaned and debearded Small bunch flat-leaf parsley, very finely chopped

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Place a 30cm paella pan directly on the BBQ or over a medium heat.

Pour in half of the oil and fry the chicken thighs until golden all over.

Add the onions, garlic and herbs, season well, then scatter the rice over the top. Stir once to combine, add the tomatoes, pour over 500ml cold water, then sprinkle over the paprika. Gently stir everything together and simmer for 20 minutes. Season again, then add all the fish. Drizzle the remaining oil over the top, cover with foil and cook for a further 10 minutes.

Remove the foil, discard any mussels that have not opened and sprinkle over the parsley just before serving.

l

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Be sure to check your mussels before cooking

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FOODIES JAMES MARTIN

Steak with whisky-braised onions and mustard sauce Every chef becomes obsessed with certain ingredients at some point in the year and right now, my obsession is onions. These, combined with steak and a simple mustard sauce, were a favourite dish of Johnny on Camera Two when we were filming the show.

Serves 2 4 onions, peeled 50ml whisky 600ml beef stock 100g salted butter 1 garlic clove, crushed A few pine sprigs, washed and patted dry 1–2 tbsp olive oil Sea salt and freshly ground black pepper 400g rump steak, 5cm thick 150g long-stem broccoli For the sauce 2 tablespoons Scottish grainy mustard ½ tsp English mustard 2 tbsp salted butter 25ml whisky 75ml double cream

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Place the whole onions in a pan with the whisky and beef stock.

Cover and bring to the boil then reduce the heat slightly and simmer for 40 minutes. Use a slotted spoon to lift the onions out of their cooking liquor and set aside to cool a little.

Reserve the liquor. l Meanwhile, place the butter, garlic and pine sprigs into a separate pan and place over a low heat to melt the butter. Preheat a griddle pan over a high heat. l Cut the onions in half horizontally, then drizzle over the oil and season well. Cook on the griddle pan or on the BBQ, flat-side down, for a couple of minutes until charred. Lift onto a plate and set aside. l Season the steak all over, then brush with some of the melted pine butter. Cook on the hot griddle pan for 2 minutes, then brush with more butter, flip over and cook for another 2 minutes. l

l Add

the long-stem broccoli to the pan for the last 2 minutes of cooking, again brushing with pine butter. Lift the steak onto a board and rest for 4 minutes. l To make the sauce, put both types of mustard in a pan with 1 tablespoon of the butter and 200ml of the reserved onion cooking liquor. Pour in the whisky, then flambé to burn off the alcohol, tipping the pan gently and carefully to ignite. Place over a medium heat and simmer until the liquid has reduced by half, then stir in the cream and season well. Whisk in the remaining 1 tablespoon of butter to finish. l Slice the steak into 3cm thick slices and place on a platter with the broccoli, then spoon over the sauce.

Pull the onions into petals and dot around before serving.

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You can cook your steak to taste if you prefer it well done

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FOODIES JAMES MARTIN

Strawberry and raspberry Charlotte Royale Charlotte Royale is one of two classic desserts that are made in a similar way: Charlotte Russe uses the same mousse filling, but is lined with sponge fingers, rather than Swiss roll. Either would make a great dessert to eat sat by the riverbank I thought… well, until a coachload of screaming kids turned up, which ruined the illusion. It aged Ryan the soundman by several years, trying to compete with the ever-growing crescendo of noise! Perhaps you will find a more peaceful setting to enjoy this summer favourite.

Serves 8

Put the gelatine for the mousse into a bowl of cold water and leave to soak for 5 minutes. l Meanwhile, brush the oil all over the inside of a 3 litre glass bowl, then line with cling film, smoothing it out and pressing right to the edges. Arrange the slices of Swiss roll inside the bowl, so they cover the sides completely. Set aside. l Back to the mousse. In a medium saucepan, gently warm the custard over a low heat. Lift the gelatine out of the bowl and squeeze out any excess water, then add to the pan of warmed custard. Add the strawberry or raspberry sauce and continue to gently heat, stirring until the gelatine has completely dissolved.

Remove the pan from the heat and set aside to cool. l

1 tsp olive oil or vegetable oil 3 x 20-cm ready-made Swiss roll cakes, each cut into 5-mm slices 200g raspberries For the mousse 16 gelatine leaves 500ml good-quality fresh custard 300ml good-quality strawberry or raspberry sauce 6 egg whites 600ml double cream To serve 200g mixed summer fruit (strawberries, raspberries and redcurrants) A few sprigs fresh mint

Meanwhile, whisk the egg whites in a spotlessly clean bowl to stiff peaks. Whip the double cream in a separate bowl. l When the custard mixture is cool, fold in the cream with a large metal spoon, then fold in the egg whites, mixing carefully until you have a smooth mousse. l Fill the bottom of the sponge-lined bowl with the raspberries, then spoon over the mousse and level the top. Cover with clingfilm and chill for at least 4 hours and up to 24 hours. l When ready to serve, upturn the bowl onto a large platter or cake stand. Lift off the bowl and remove the clingfilm, then decorate with the strawberries, raspberries, redcurrants and mint sprigs. l

From James Martin’s Islands to Highlands (Quadrille, £25).

Photography: Peter Cassidy 18 foodies

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An easy dish that looks very dramatic

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ARRAN FOODIES FOCUS

Flavour isle

Order yourself some tasty treats from Arran’s top producers

LOADS OF FRESH. NATURAL FLAVOURS

ARRAN GIN

CHUTNEY AND MUSTARD

ICE CREAM

isleofarrangin.com Diverse hand-foraged local botanicals are added to this expertly-distilled gin.

paterson-arran.com Well-known for their famous Arran Mustard, Arran Fine Foods also create locally-sourced chutneys.

arranicecream.co.uk Made with milk from cows grazing in Arran’s unique microclimate, this is proper dairy ice cream.

HANDMADE CHOCOLATES jamesofarran.com Handmade chocolates make the perfect pick-me-up or gift.

OATCAKES

HAMPERS

wooleys.co.uk The crunch and flavour of a proper oatcake is unmistakable, and they’re great for the storecupboad.

thearran giftbox.com A range of treats and surprises to suit all budgets, including tons of Arran produce.

SINGLE MALT WHISKY arranwhisky.com Natural and clean whisky handmade on the island. Try The Bodega, single malt aged in sherry casks. foodies.co.uk

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INCLUDES ISLAND CO CHEESE AND MORE

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FOODIES GINO D’ACAMPO

Train of thought Gino D’Acampo set off on an epic railway journey around Northern Italy to discover the little-known local recipes that make delicious cooking easy

O

nce again I was lucky enough to be given the chance to travel around Italy – this time by train. It was a fantastic journey and as I travelled around, I gathered recipes that were authentic, used local ingredients, and for me evoked the places that I visited.

Sometimes I adapted the recipes, either to give them my own twist, or to ensure the ingredients were widely available outside Italy.

Over the past few years I’ve spent a lot of time travelling around my beautiful homeland, mainly by car and boat. However, this time I was asked to take a tour of Northern Italy by train for a new TV series and I jumped at the chance, as I hadn’t been on a train for 15 years.

There is something relaxing and exciting about travelling by train (and I’m not talking about the daily commute). You can just sit back and admire the sights, the rhythmic sounds are soothing, there’s plenty of space to walk around, and, if you’re lucky, there’s a restaurant car – a big plus for me!

I went on eight journeys in total and all were incredible in completely different ways – we travelled through

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spectacular mountain passes and rolling valleys and vineyards, alongside glistening lakes and sparkling coastlines, past pretty fishing villages and straight into major city centres.

And, of course, throughout my travels I sampled the typical foods of each area and enjoyed cooking for all the wonderful people I met. I learned so much from them and it was an honour to give back.

To reflect the express theme, I made sure I selected recipes that are quick and easy, while still being impressive and delicious. I noticed that lots of ‘quick’ recipes were basic in flavour, so I made it my mission to create recipes that I would serve at a dinner party, but would not take long to prepare and cook. Many of these dishes are now served on a monthly basis in my home.

There is a huge misconception that you need to spend hours in the kitchen to produce something special, but I’ve proved this isn’t the case. So for those of you who have busy lives and little time, yet who want to eat well and produce flavoursome Italian meals you can be proud of, I dedicate these recipes to you. Ciao and buon appetito! l foodies.co.uk

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‘I made it my mission to create recipes I would serve at a dinner party but wouldn’t take long to prepare and cook’

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FOODIES GINO D’ACAMPO

Farfalle with mushrooms and spinach Farfalle con funghi e spinaci If you love creamy mushroom sauces, this vegetarian pasta dish is the one for you. When I was filming the latest TV series I prepared it at the Tuscan winery Casa al Vento for my friends Francesco and Giuseppe, after a well-deserved Chianti Classico wine bath. Yes, that’s right – I bathed in red wine. Apparently, the Romans believed bathing in wine purified the skin and had rejuvenating powers. Of course, I now look 20 years younger!

Serves 4 3 tbsp olive oil 50g salted butter 1 tbsp fresh thyme leaves 600g mixed wild mushrooms, cleaned and roughly sliced 2 garlic cloves, peeled and thinly sliced 100ml dry white wine 400ml double cream 2 large handfuls of fresh spinach, thick stalks removed 500g dried farfalle 30g freshly grated Parmesan cheese Salt and freshly ground black pepper

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Fill a large saucepan with 4 litres of water, add 1 tablespoon of salt and bring to the boil over a high heat. l Meanwhile, heat the oil, butter and thyme in a large frying pan over a high heat.

Add the mushrooms, season with salt and pepper and fry for 5 minutes, stirring occasionally. l Add the garlic and fry for about 8 minutes. Pour over the wine and bring to the boil for 2 minutes. Reduce the heat to medium and stir in the cream and spinach.

Cook for 5 minutes, stirring occasionally. l

Cook the farfalle in the boiling water (uncovered) until al dente. To get the perfect bite, cook the pasta 1 minute less than instructed on the packet. Stir every minute or so. l Drain and tip the farfalle into the sauce, off the heat.

Add half the Parmesan.

Stir for about 20 seconds to combine. l Transfer to warm bowls, sprinkle over the remaining Parmesan and serve immediately. l

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‘If you love creamy mushroom sauces, this vegetarian pasta dish is the one for you’

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FOODIES GINO D’ACAMPO

Grilled asparagus with a poached egg Asparagi grigliati con uova in camicia I cooked this recipe when I was filming in the beautiful Tuscan town of Lucca, where I met a violin maker called Fabio. He told me all about how to make the perfect violin and how long it takes – 240 hours of really hard work. To say thank you for the wonderful day we spent together, I cooked him asparagus, his favourite vegetable, with a poached egg – a classic combination. If you prefer, you can boil or steam the asparagus instead of grilling.

Serves 4 300g fine asparagus, woody ends removed 6 tbsp extra virgin olive oil 3 tbsp white wine vinegar 4 very fresh eggs Salt and freshly ground black pepper

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l Heat a ridged cast-iron

chargrill pan over a high heat for 5 minutes. Meanwhile, put the asparagus on a plate and drizzle over 2 tablespoons of the oil. When the pan is very hot, lay the asparagus in the pan and grill for about 5 minutes or until tender but still firm (al dente), turning occasionally. l Meanwhile, prepare the poached eggs. Place a medium saucepan filled with 2.5 litres of hot water over a high heat. Stir in the vinegar and some salt. Bring to the boil then reduce the heat to a gentle simmer. l Poach the eggs in 2 batches.

Break one egg into a cup. Slowly

slide it into the water. Repeat for the second egg, keeping it well apart from the first so the eggs are not touching each other. l Poach very gently for 3–4 minutes or until the white is set. Keep the water at a very gentle simmer throughout to ensure the eggs do not become too hard; you just want a few bubbles breaking the surface. Using a slotted spoon, lift out the eggs and transfer to a plate or kitchen paper to drain. Repeat for the remaining eggs. l Divide the asparagus between warm plates and carefully place 1 poached egg on top of each serving. Season with a pinch of salt and pepper and drizzle over the remaining 4 tablespoons of oil.

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FOODIES GINO D’ACAMPO

Chocolate rice pots with raspberries, honey and almonds Risottino al cioccolato, lamponi, miele e mandorle When I visited the main rice-growing area of Italy, I went to the little town of Villimpenta, where a risotto festival is held each year. I cooked my creamy chocolate risotto for about a hundred people, with the help of local chefs. I have to say, at the beginning the visitors were all a little unsure about my sweet risotto, but when they tasted it, they loved it.

Serves 4 1 litre full-fat milk 40g caster sugar 4 tsp good-quality cocoa powder 200g Arborio rice 60g salted butter 4 tsp vanilla extract 4 tbsp runny honey 200g fresh raspberries, plus 12 extra to decorate 2 tbsp flaked almonds

l Put the milk, sugar and cocoa in a small saucepan and place over a low heat. Stir for 5 minutes until the sugar has dissolved. l Add the rice and stir.

Increase the heat, bring to the boil and then immediately reduce the heat to low. Simmer gently for 30 minutes (uncovered), stirring occasionally. l Once the mixture has a thick, creamy texture and the rice is tender, stir in the butter, vanilla, honey and raspberries.

Leave to rest for 1 minute off the heat. l Spoon the rice into cappuccino cups. Arrange 3 raspberries on top of each and scatter over the almonds.

Serve immediately.

Gino’s Italian Express by Gino D’Acampo is published by Hodder & Stoughton £20.

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MADE WITH SUSTAINABLE BEAN CROPS. GLUTENFREE, VEGAN BEER. BREWED IN COLLABORATION WITH THE HUTTON INSTITUTE AND ABERTAY UNIVERSITY.

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SHOPPING ADVERTORIAL FOODIES

WINE CASES

HAMPERS

HOT CHOCOLATE

majestic.co.uk Order a mixed case from Majestic from £6.99 per bottle and get free delivery on six bottles or more.

houseofbruar.com Stock up on life’s little luxuries with a hamper from House of Bruar, full of coffee, cake and biscuits.

whittard.co.uk Perfect for a cosy night in, Whittard’s new hot chocolate range is inspired by classic desserts.

Shop online

These tasty treats are perfect for brightening up your storecupboard GIN

CHEESE

CHOCOLATE

theethicaldairy.co.uk Rainton Tomme, a mellow, golden Alpine-style cheese, tastes even better for being ethically made.

chocolateandlove.com Premium organic Fair Trade chocolate from small producers and single estates worldwide.

BISCUITS

POPCORN

lazydayfoods.com The Lazy Day Foods brand stands for products you can trust, with outstanding quality.

Their mission is to make it easy to enjoy the best quality free-from foods.

popcornshed.com Popcorn Shed’s gourmet popcorn tastes brilliant and is beautifully branded.

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darnleys gin.com Darnley’s award-winning Gin is made in a charming farm cottage in the Kingdom of Fife on the East coast of Scotland.

The small batch gin makes the perfect gift.

VEGAN HONEA plantbasedartisan.com Original Honea is a bee-less vegan honey alternative that offers a fresh yet decadent flavour. foodies 31

25/03/2020 17:06

FOODIES JESSIE WARE

Family dinner When she’s not making music, chart-topper Jessie Ware loves nothing better than sitting down for a meal and a chat with her mum, Lennie, and celebrity guests from Ed Sheeran to Zachary Quinto for their smash-hit podcast, Table Manners

Onion quiche We never thought a pop star would ask for a quiche, but this is what we heard Carly Rae Jepsen wanted. In fact, we’d got our wires crossed – it was that she made a mean quiche herself. So God bless a PR mix-up for Mum creating the most creamy and delicious quiche to ever touch our lips.

Serves 8 25g butter 500g onions, halved and finely sliced Plain flour, for dusting 500g shortcrust pastry 3 large eggs, beaten 300ml double cream 140g mature Cheddar, grated 100g Gruyère, grated Salt and pepper

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l Preheat the oven to 200ºC.

Melt the butter in a large pan, add the onions and gently cook for about 20 minutes until soft and turning golden. When they are nice and soft, turn off the heat. l While the onions are cooking, blind bake the pastry case.

On a lightly floured work surface, roll out the pastry to about 3mm thick. Use it to line a 23cm loose-bottomed tart tin (about 3.5cm deep), leaving a little pastry hanging over the edge to allow for shrinkage.

Prick the base all over with a fork, then line with a large circle of baking parchment (scrunch it up first, then open it out, so it’s easier to mould into the case).

Fill with baking beans or rice, then blind bake the pastry case for 20 minutes. l Carefully remove the parchment and beans, then bake for another 5–10 minutes until the pastry is cooked through and lightly golden. l Leave the pastry to cool for a few minutes before using a serrated knife to carefully cut off the excess pastry that is hanging over the edges. l Mix the onions with the eggs, cream and Cheddar and season to taste. Tip into the pastry case, then sprinkle over the Gruyère.

Bake for about 25–30 minutes until golden brown on top. l Eat at room temperature with a nice salad. foodies.co.uk

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‘God bless a PR mixup for Mum creating the most creamy and delicious quiche’

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FOODIES JESSIE WARE

Lamb with pistachio herb crust Serves 4 2 racks of lamb, French trimmed (fat removed and bones cleaned – ask your butcher to do this) 1 tbsp olive oil 3 garlic cloves, peeled 150g shelled pistachios 30g fresh flat-leaf parsley, leaves only 30g fresh mint, leaves only, Grated zest of 1 lemon 75g crustless bread, a day or two old 2 tbsp Dijon mustard Salt and pepper

Preheat the oven to 200°C. Season the lamb. Heat a heavybased frying pan over a medium– high heat, add the olive oil and brown the lamb for 2–3 minutes on all sides. l Whizz the garlic, pistachios, herbs, lemon zest and bread in a food processor until finely chopped. l Spread a tablespoon of mustard over each rack of lamb and coat in the herb mixture, pressing gently so that it sticks. l Roast for 15–20 minutes: 15 minutes will be very pink.

Remove from the oven and leave to stand for 10 minutes before carving and serving. l

Pop stars Carly Rae Jepsen and Ed Sheeran have been guests on the show

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FOODIES JESSIE WARE

“Triple Threat” chocolate brownies People have requested this recipe the most after hearing about it in the Ed Sheeran episode.

Get creative! Add whatever you like to your brownie batter. Generous chunks of white, milk or dark chocolate will all work well, as will roughly broken-up Oreos or any other chocolate confectionery. I generally add three things to mine, hence the triple threat. Experiment.

Ultimately, whatever you choose will be delicious. These brownies are best if slightly undercooked, so they still retain their gooeyness. What you want is a brownie that gets stuck to your teeth when eating it.

Makes 9–18 (depending on levels of greediness) 200g unsalted butter, cubed 200g dark chocolate, chopped 3 large eggs 275g caster sugar 90g plain flour 50g cocoa powder 250–300g ingredients of your choice to add to the mix (eg white, dark or milk chocolate, chocolate biscuits, your favourite chocolate bar), chopped

Preheat the oven to 190°C. Line a 23cm square baking tin with baking parchment. l Put the butter and chocolate into a heatproof bowl over a pan of barely simmering water and leave until they start to melt.

Stir regularly, taking care not to burn the chocolate.

Once completely melted, remove from the heat and leave to cool a little. l In a large bowl, using an electric whisk on high power, beat the eggs and sugar together until pale and almost doubled in volume. Add the cooled chocolate and butter mix and gently combine, using a figure-of-eight motion to fold the 2 mixtures into one another. l Sift the flour and cocoa powder together and then fold into the chocolate and egg mixture. Again, fold l

gently using a figure-of-eight motion until all is combined.

It will appear dusty at first, but be patient and it will come together. Take care not to overdo the mixing: as soon as you cannot see any dusty flour mix, you are there. l Now add your extra ingredients and gently fold in, reserving a few to scatter over the top if you like.

Transfer the mixture to the lined baking tin, levelling it out and pressing any reserved ingredients into the top of the mixture. Bake for around 35 minutes. The top should be just firm, but the middle should be slightly undercooked and gooey: it will continue to cook in the tin once removed from the oven. Leave the tin on a wire rack to cool before cutting into squares.

From Table Manners by Jessie & Lennie Ware, Ebury Press, £22 36 foodies

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‘Add whatever you want to your brownie batter’

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Storming the

teacup Don’t let the lockdown hold you back – plan a posh afternoon tea over Skype or with family in your own home, says Erica Moore

T

he mental health benefits of connecting with other people are huge and it’s still possible to share the experience with your loved ones even with social distancing or isolation. The world has been turned upside down, but it’s important to remember that this is a vast shared experience and we’re all in this together.

In a strange way, it’s actually a chance to cultivate more social connection. A good way to start is sharing an afternoon tea at home with your loved ones and via video link with other friends and family.

We’ve put together some handy tips on how to take afternoon tea.

The tea Choose proper whole leaf tea. It’s hard to fit proper tea in a tiny tea bag, so choose whole leaf pyramid tea bags or loose leaf tea. Be sure to remove the leaves after brewing to avoid your tea stewing. Yuck!

You can add milk to black teas but don’t add it to green, white, oolong, herbal or fruit teas/infusions. It’s not pretty.

Do you put milk in first?

In the old days we had to put milk in first to stop the very delicate china from

BOOK AFTERNOON TEA VOUCHERS FOR THE FUTURE If your home attempt turns into a disaster, why not book some afternoon tea vouchers for use when things return to normal. eteaket.co.uk/shop/ afternoon-tea-fortwo-voucher/

cracking. Nowadays though, as we’ve got proper china, you should always put milk in last so you can tell how strong it is.

Drinking your tea If using sugar, be careful to not dip the sugar tongs or spoon into your tea, or family and friends won’t be happy. Use your own teaspoon to stir your tea and then replace it gently on your saucer.

Avoid slurping your tea and other loud noises. Slurping has been scientifically proven to agitate others and you may end up with tea poured over your head.

You may well have run out of milk - just opt for a green or white tea so you don’t need it.

When it comes to enjoying your properly brewed tea, it’s best to hold your cup and saucer near your chest.

Raise your teacup to your mouth to drink and if you spill any the saucer is there to save your blushes. If the tea is too hot to drink, just leave it to cool. Do not blow on the tea.

The cake stand Your whole afternoon tea should be displayed on a tiered cake stand and should be eaten in this order: sandwiches, then a scone with cream and jam and finally the cakes. A huge part of the joy of afternoon tea is that you get to eat with your fingers. If you get a particularly gooey cake then feel free to use a cake fork of course.

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AFTERNOON TEA FOODIES FOCUS

Final tips

If you can’t finish everything, just save it for breakfast. No-one’s looking.

Sandwiches should be eaten in bite sized pieces allowing for polite conversation.

Under no circumstances should the whole sandwich be consumed in one go.

The scones Unless you’re Mrs Bucket from Keeping up Appearances, please don’t pronounce the long ‘o’ in ‘scone.’ It is properly pronounced ‘scon.’

Cream or jam first?

If you’re using Cornish clotted cream, then you’re supposed to spread the jam on first and top it with lashings of clotted cream. Whereas, if you’re using Devonshire clotted cream, it’s more acceptable to layer the cream on first.

You can never have enough clotted cream. foodies.co.uk

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“In a strange way, this is a chance to cultivate more social connection”

Take your time. The point of afternoon tea is to connect with your companions.

Technically, you should avoid dunking food in your tea (but it’s hard to stop yourself if it’s a great biscuit). There’s no need to dress up these days – PJs are now acceptable attire. If you’re on Skype to your inlaws, just stick a jumper on and keep your legs under the table.

Hopefully now you’re fully prepared to enjoy afternoon tea in style with a new online twist. Remember, we’re all in this together. Slowly our communities are moving online and supporting each other. Even though it’s going to be tough, I’m optimistic we’ll be more aware of how we’re all connected once this situation subsides. Please share your afternoon tea moments and tips with us @eteaket #brewlifeonpurpose on Social Media.

Stay safe and sane, and keep brewing. foodies 39

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FOODIES INTERIORS

GoodHome Satin pothos hanging ceramic pot £10, B&Q

IT’S A JUNGLE IN HERE Plant and interior stylist Hilton Carter gives us a glimpse into his wild, green world

I

nside me, there’s a deep need to surround myself with greenery. I go out of my way to try and make this a reality in every part of my life. Whether that’s in the plant-filled environment I have created at home, the lushness of my studio, or searching for the local conservatory or botanical gardens in every town I visit.

Something in me is just drawn to a place that’s full of plants. You know that feeling you get when you look up and turn your face to the sun on the first warm day of spring? That feeling of warmth on your skin, the smell of the end of winter in the air, the smile on your face as you feel the first signs of spring— that’s the feeling I get every time I enter a space with plants. These spaces give me life, and many others can relate to that.

These spaces are what I like to call wild interiors.

What sparked my interest in the world of indoor greenery in the first place was my visit to Terrain, a nursery/plant shop in the city of Glen Mills, Pennsylvania.

While dining in a greenhouse among

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LEAFY GREENS Plants keep your interior ever-changing foodies.co.uk

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WHERE TO SHOP ONLINE DOBBIES GARDEN CENTRES Branches in Braehead, Milngavie, Livingston and Lasswade, as well as all across Scotland. Order online at dobbies.com.

B&Q Stores all across the Central Belt and beyond.

Staff can help you with plant selection. foodies.co.uk

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Shop online at diy.com.

HOMEBASE Branches in Pollock, East Kilbride, Craigleith and Dunfermline.

Shop online at homebase.co.uk WAITROSE A diverse choice of plants and planters, particularly online at waitrosegarden.com. foodies 41

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INTERIORS FOODIES

WHITE AND GREEN Cold colours look more inviting with the addition of plants

what felt like hundreds of plants, I thought that this was what I would like every dining experience to be.

Where a traditional dining room would have chandeliers hanging above tables, in Terrain they hung large staghorn ferns, and where room dividers would usually be made out of a solid material, here they had ivy tendrils draped like stage curtains. My mind was blown. I left that day forever changed.

While I can’t say exactly which plants are ideal for a dining room, any plant could work based on the type of light and the type of space you have. Consider the light that is coming into the room and how you’d like to style it. Kitchens can be the perfect spaces for plants that like humidity and moist soil. Planting in the kitchen has its benefits, because when you’re cooking, humidity is created, keeping the plants that love this type of environment thriving.

From Wild Interiors

by Hilton Carter, published by CICO Books (£16.99).

Photography by Hilton Carter © CICO Books

GET THE LOOK

Large Monstera (Swiss cheese plant £27, dobbies.com

Hanging pot, £15 gardentrading.co.uk Festoon lights, £70 gardentrading.co.uk Artist planter, £24 abodeliving.co.uk Metal planter, £40, mink interiors.com

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Gold floral mirror, £29, melody maison.co.uk Lene Bjerre mirror, £635, sweetpea andwillow.com Pilea Peperomioide (Chinese money plant) £21.99, dobbies.com

Hand-painted pots, £25 each, elephanthead.co.uk Bowl, £49 artisanti.com

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Exp s by N@ e

By blending the inspiration from our colourful surroundings with over 220 years of distilling expertise, our lightly sweet and floral Tobermory 12 year old, with its smooth notes of vibrant fruit and spice, truly is an expression of the rich palate that our Hebridean island home provides.

the art of the hebridean distillers

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02/05/2019 30/04/201914:24 10:19

crcCRAFT BEER FOODIES FOCUS

HOME BREWS Kick back with a proper beer from one of Scotland’s many craft breweries THE COFFEE AND VANILLA ONE

THE CASCADIAN ONE

Dark Munro

Spey’s Hopper

swannay brewery.com Hailing from Orkney brewery Swannay, Dark Munro is a mild and refreshing dark beer. Roast malt and coffee notes on the nose lead to chocolate-vanilla and prickly hops on the palate. The finish is cleansing.

speyvalley brewery.co.uk Bronze Award winner at the SIBA Scotland Awards 2018, Spey’s Hopper is a Cascadian Ale, or Black IPA. It lives up to its name with lots of bouncy, hoppy flavour. The perfect beer to celebrate the warmer weather.

THE ECCENTRIC ONES

The Hoppy Botanist and Leith Juice campervanbrewery.com Campervan Brewery have been coming up with all kinds of unusual ideas since 2017. The Hoppy Botanist is a rhubarb and custard flavoured beer, while Leith Juice features citrus.

PERFECT FOR THE WARMER WEATHER

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THE CHOCOLATE ONE

Belhaven Black greeneking shop.co.uk The addition of chocolate malt gives Belhaven Black its distinctive, rich flavour. Dryness from the hops is kept to a minimum.

TRAVEL FROM THE COMFORT OF HOME

THE INTERNATIONAL ONES

Three Hop and Coast to Coast caledonianbeer.com Two Edinburgh beers with global ambitions, Three Hop and Coast to Coast draw on ingredients and ideas from other parts of the world.

THE GERMAN SCOTS ONE

Herr Keith keithbrewery.co.uk An authentic-tasting German wheat beer brewed in Moray on the Speyside Malt Whisky trail.

Banana is the surprising topnote in this beer, which is cloudy thanks to billions of natural yeast cells.

THE LAGER

Cold Town coldtownbeer.com A tribute to the Calton Hill brewery that was the very first in Britain to make lager, Cold Town is a proper easy-drinking beer. It’s got a malty backbone with crisp citrus topnotes. foodies 45

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The U N I Q U E LY PERSONAL GIFT Exclusive Single Cask Scotch Whiskies ...bottled straight from the cask, sealed in wax and personalised with your handwritten message.

SHOP ONLINE S H O P. A D R A T T R A Y. C O M

A LW AY S D R I N K R E S P O N S I B LY

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FOODIES WINE GUIDE WORDS DIANA THOMPSON OF WINE EVENTS SCOTLAND

AUSSIE RULES

Bring in the sunshine with delicious Australian wines

The bushfires of Australia seem a distant memory compared to our current challenges. However, the good news is the wines of Australia will keep coming, so here’s a bit of sunshine for you to enjoy. Please note all these independent stockists are offering deliveries so do support them.

Jansz Premium Cuvee NV, Tasmania, Australia £17.99, Waitrose With a slightly cooler climate than mainland Australia, Tasmanian grapes ripen more slowly, thus gaining good fruit characters but retaining the crucial acidity for sparkling wine. Jansz is one of their best-known sparkling wines, made with the same bottle-fermented method as Champagne. This multi-awardwinning fizz is deliciously refreshing, and with its subtle nutty and creamy nougat characters it goes well with food.

McPherson Wines “Bella Luna” Fiano Central Victoria 2018 £10.99, Great Grog Wines Fiano is a fabulous white grape variety with its roots deeply ensconced in Southern Italy. However, with climate change we’re seeing Fiano popping up in Australia. These wines are classically crisp and refreshing with hints of ripe peach. Offering all the classic Fiano characteristics, Bella Luna can stand up to richer dishes. foodies.co.uk

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AND NOW FOR SOMETHING COMPLETELY DIFFERENT...

We loved the idea of a personalised bottle of Châteauneuf-du-Pape, so we wanted to share this gift idea. Les Bartavelles is a velvety wine with hints of figs and ripe strawberries, perfect with food. This wine is from one of the best terroirs, delivering richness and structure. It’s presented in an elm wood box with a lacquered finish and grey silk interior lining, and you can add a personal message engraved along the front.

Alkoomi Frankland River Cabernet Franc, Western Australia 2016 £12.00, Villeneuve Wines Cabernet Franc is the third red grape variety in Bordeaux, yet a bit of an unsung hero alongside Cabernet Sauvignon and Merlot. This wine has all the fabulous deep and rich Aussie forest fruit along with hints of vanilla from being fermented and aged in oak, and a delicious savoury character which is typical of Cabernet Franc. Be warned, it’s deliciously moreish!

Robert Oatley, Margaret River Cabernet Sauvignon, Signature Series 2018 £13.50, Luvians, Ellies Cellar, Aitken Wines A fabulous Aussie red made in more of a French style, so it’s quite refined and elegant yet with generous ripe fruit thanks to the Australian sunshine.

The nose on this wine is superb and if I didn’t know it would taste so delicious, I could quite happily keep my nose in the glass for hours! However, on the palate it offers lovely developed rich blackcurrant characters with soft tannins and a welcoming long finish. foodies 47

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n o n i g The s ’ e n o every

lips

#BOEUSAKISS RESPONSIBLEDRINKING.EU

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VIOLET GIN 18/07/2019 16:14 12:28 25/03/2020

COCKTAILS FOODIES

Here comes the fun Boost your vitality with a fruity gin cocktail – or two

RHUBARB JAMMER 50ml Sipsmith London Dry Gin 25ml rhubarb jam (about 5 tsp) 20ml fresh lemon juice To garnish: A thin slice of raw rhubarb l Bartender’s method: combine the ingredients in an ice-filled cocktail shaker. Shake well. Strain through the shaker and a tea strainer into a chilled rocks glass or jam jar. Garnish with a thin bit of rhubarb. You can also serve this as a long drink by skipping the double strain. l Quick method: skip the strain entirely. Shake briefly, then dump the contents, ice and all, into a highball glass or a jam jar. Garnish.

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FOODIES COCKTAILS

GIN BASIL SMASH 50ml Sipsmith London Dry Gin 7 fresh basil leaves 50ml fresh lemon sour mix (see below) l Bartender’s method: set aside a single basil leaf. Place the remaining basil leaves and the lemon sour mix into a cocktail shaker. Muddle the basil: using the end of a wooden spoon (or a muddler if you have one), gently press and twist down on the basil to release its flavour. Add ice and gin. Shake well. Double strain into an ice-filled rocks glass or tumbler. Garnish with the reserved basil leaf. l Quick method: combine all

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the ingredients in an ice-filled cocktail shaker. Shake hard.

Dump the contents, ice and all, into a tumbler or rocks glass and enjoy all the bits of shredded basil in the drink.

FRESH LEMON SOUR MIX 167ml water 167g sugar 250ml lemon juice l First make a simple syrup.

Heat the water and pour over the sugar, stirring to dissolve.

Once fully dissolved, combine with the lemon juice to make 500ml fresh lemon sour mix.

Sipsmith: Sip is published

by Mitchell Beazley, ÂŁ15.99 (octopusbooks. co.uk). Photo Credit: Yuki Sugiura foodies.co.uk

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