The Miele Magazine - Simply Summer

NUMBER 3 I SUMMER 2014

The Miele

MAGAZINE

Simply Summer I

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21 PAGES OF ORIGINAL RECIPES APPLIANCES ADVICE SHOPPING THINGS TO DO

The new built-in kitchen range from Miele.

Endless combinations, intuitive operation and stunning performance – these are the hallmarks of our next generation of cooking appliances. However you choose to combine them, they will fit seamlessly with your lifestyle. We call it Design for life.

Experience it for yourself at one of our showrooms. Call 0845 3656610.

SUMMER edition IN FULL BLOOM

Floral paper lanterns

by Beautiful Day, £12.95, notonthehighstreet.com

The Miele MAGAZINE

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CONTENTS

ho doesn’t love the summer months, with long, lazy days and lots of time to spend outdoors? To celebrate the summer season we bring you a special edition of The Miele Magazine dedicated to making the most of this wonderful time of year. Our news pages are packed with beautiful things to buy and fun things to do with the family, from picnics on the beach to simple meals in the garden. Once again the experts at Miele have created sumptuous recipes that are just a bit different to make entertaining – whether outdoors or in – a breeze. It’s been an exciting time for Miele with yet more innovative new product launches, from an intelligent cooker hood that comes on only when needed (see page 32) to the W1 washing machine that means even the most delicate of laundry can be cleaned with confidence (see page 34). Visit miele.co.uk/events for even more recipes and lots of other ideas including courses. We hope you enjoy the magazine – and using the very best appliances to make this relaxing time of year, fun and carefree.

Charlotte Coward-Williams

EDITOR

Recipes 12 Calamari and Prawn

‘Gnocchi’ with Fennel and Coriander-Squid Ink Vinaigrette 14 Pea and Mint Soup With Ham Hock Terrine 16 Fritto Misto Chicken, Orange and Almond Salad 18 John Dory, Steamed Courgettes, Summer Slow-Cooked Tomatoes and Deep Fried Courgette Flowers 20 Quail with Pomegranate Molasses 22 Rack of Lamb with Shallot Puree, Wild Garlic Croquettes, Maple Heritage Carrots and Red Wine Jus 24 Sticky BBQ Spare Ribs with Homemade Crunchy Coleslaw 26 Lemon and Poppy Seed Cake 28 Picnic Loaf Mini Picnic Quiche 30 Tomato, Pesto and Goat’s Cheese Tartlets Mini Scotch Eggs

THE LIVING IS EASY Bamboo deckchair, £107, from brostecopenhagen.com

A Miele SUMMER 5 6 7 8

SUMMER LIVING

Pretty things to buy and lots of things to see and do over the warmer months

SEAFOOD COOKERY COURSE

Enjoy learning to prepare and cook some delicious seafood recipes on this exclusive course by a Michelin-starred chef and Miele

MIELE Q&A

Miele’s floorcare expert, Jamie Carboni, answers some useful questions on reducing dust mites and additional cleaning ideas

TOP PICNIC SITES

If you’re looking for a beautiful place to spend time wth the family, check out one of these appealing picnic spots all over the UK

Summer AT HOME 11

SIMPLY SUMMER RECIPES

32

BUYERS GUIDE TO COOKER HOODS

34

STYLE TIME

Entertain at home with these delicious ideas for picnics or light lunches in the garden Be sure to pick the right type of extractor for your lifestyle and cooking needs

Celebrity stylist Gemma Sheppard reveals style secrets – from key investment pieces to how to get your best from your washing machine

SO CHILLED

This wooden bottle holder will help you carry several soft drinks at once, £25, from gardentrading.co.uk.

EDITOR Charlotte Coward-Williams ASSISTANT EDITOR Emma Foale STAFF WRITER Lucy Macdonald EDITORIAL ASSISTANTS Holly Court, Kirsten Jones DESIGNER Charlotte Coward-Williams PRODUCTION Reg French CONTRIBUTORS Zoë Carter, Ciara Elliott, Cesar Fernandez, Alexandra Jagger, Amy Knight, Gemma Sheppard

Reproduction in whole or in part without written permission is prohibited. All rights reserved. Dates, information and prices quoted are believed to be correct at time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. While we endeavour to ensure that firms and organisations mentioned are reputable, the editor can give no guarantee that they will fulfil their obligations under all circumstances. © Hubert Burda Media UK 2014

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Summer Living

News... Pretty things... Places to go... Outdoor Living...

Photography rossdeanphotography.com

Twinkling lights set a relaxed mood for dining al fresco

PRETTY IN PINKS

This beautiful bespoke floral wreath with a variety of roses, hydrangeas and berries will add cheer to any outdoor space. It’s a lovely gift and the perfect addition to Let’s a summer wedding. go outside Around £200, Treat yourself to some new myrtleandmint.com. accessories to create an

atmospheric outdoor dining experience this summer. String up bistro-style fairy lights and accent crisp, white table cloths and ceramics with simple foliage and pretty lanterns overhead. Ceramic planter, £14; Wine glasses, £6 each; Table runner, £25; Tealight holders, from £4, all available from thewhitecompany.com.

PARTY PERFECT

What better way to accent a seasonal table than with this gorgeous range of pastel ceramics from Bloomingville. Prices range from £13 for a teak spoon to £28 for a larger dish. See bloomingville.com for more ideas.

RUSTIC BEAUTY No picnic table is complete without fresh linen and we love the muted rose and blue colours of this set from The Linen Works. Pictured here: Castellet Simple Hem Rose napkins (set of four) for £30, with summer blue tablecloth, from £115. thelinenworks.co.uk.

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SUMMER edition

WOW WIGWAMS A play tent makes a fantastic hideaway for children to play in and is perfect for a summer of imaginary adventures.

The Great Little Trading Company offers a wonderful range of pretty pop-up tents and wigwams which act as perfect ‘secret dens’ for both pirates and princesses. Both of the wigwams pictured here are £85 and are ideal for use outdoors but could be just as charming in the house. Find lots more creative variations at gltc.co.uk.

Seafood Cookery Course Fancy bringing out your inner MasterChef? Then join Michelin-starred chef Ryan Simpson and appliance brand Miele for an exclusive Seasonal Seafood Cookery Course at the Miele Experience Centre in Abingdon on 17th June from 6-9pm. Pick up top tips on how to prepare and cook seafood using locally sourced ingredients, and learn to cook two delicious recipes including seared Sea Bream and Mussels in a white wine and saffron broth. Tickets are £35 each, which includes drinks and canapés. To book call 01235 233 171 or check online at miele.co.uk/events.

FRESH AND WILD Nothing complements a fresh plate of simple seafood and a chilled glass of white wine better than a seasidethemed striped table cloth.

We have our eye on this multi-hued one from Swedish textile brand, Linum which is aptly called the ‘Island Runner’ and will add just the right touch of freshness to your dining table for the summer.

It’s £22.90 from linum.se.

Under the stars If there’s one outdoor event we look forward to every summer, it’s the Film4 Summer Screen held in the beautiful courtyard in the grounds of Somerset House.

The series features a variety of films across different eras and genres. Keep an eye out on the website for the latest information on upcoming screenings. Be sure to book early so you don’t miss out! somersethouse.org.uk/film.

Vases, from left to right: Lilac mini glass vase, £18, frenchconnection.com. Blush vase, £65, bloomingville.com; Recycled glass vase, £25, idyllhome.com

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Into the Blue

The perfect table accessory to colourful seasonal salads and fresh summer fruit, these decorative, blue Moulin napkins are £35 for a set of four from The Linen Works. All you need is some fresh fruit or salad and you’re away! thelinenworks.co.uk.

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Q&A PICTURE THE SCENE Perfect for outdoor dining, family get-togethers or barbecue parties, the Provence outdoor dining set is £600 from Cox & Cox. Painted in a subtle shade of grey, the furniture is great for indoors or outdoors use and is hardy enough to be left outside all summer long. coxandcox.co.uk.

For those suffering from dust and pollen allergies, Miele’s Floorcare Category Manager Jamie Carboni gives his tips on reducing dust mites in the home...

What steps you can take to reduce dust mites? Regular cleaning and vacuuming with a cleaner that has a HEPA filter or Active Air Clean filter helps to reduce house dust mite build up. The 12 -stage filtration system retains the particles of dust to keep the ambient air hygienically clean. Active Air Clean filters benefit from an active charcoal cassette to absorb odours from the filter bag and trap dust and allergens inside the cleaner.

What additional cleaning measures should you take? Using a sealed bagged system helps to remove allergens. The Miele S8330 Solution HEPA Vacuum Cleaner (from around £290) is the ideal option for allergy sufferers. The filter retains 99.995% of all particles* leaving your room and the ambient air hygienically clean. *According to IEC 60312

Salad Days

OUR TOP

3 Hotels by the Beach

The Driftwood Hotel, Cornwall

The Gallivant Hotel, East Sussex

The Brudenell, Aldeburgh, Suffolk

Food lovers and culinary enthusiasts will be wowed by the spectacular cliff-edge setting of the Michelinstarred restaurant at this unique hotel, with its own private beach and seven acres of parkland. 13 of the 14 rooms have a sea-view and one of the most unique rooms is a completely private cabin overlooking the beach. Just wow.

Doubles from £195.

Don’t be put off by the fact that this boutique beauty is a former 1960s motel - the shabby-chic seaside feel just adds to the authenticity of this beach-side gem. Think powderfresh sand-dunes, sea-air and fresh catch daily - their chef has worked alongside Marco Pierre White and Jean Christophe Novelli so you know the food is going to be good. Doubles from £125.

A sundowner and people-watch on the terrace of this upmarket - but not overly ‘posh’ or trendified heritage hotel on the Aldeburgh beachfront is the perfect end to a day at the beach in one of England’s prettiest seaside towns. Check in for coastal chic - think morning coffee on your beach-side balcony and afternoon tea in the Edwardian dining room. Doubles from £147.

WHERE Rosevine, Portscatho, Cornwall, TR2 5EW driftwoodhotel.co.uk

WHERE New Lydd Road, Camber TN31 7RB, thegallivanthotel.com

WHERE The Parade, Aldeburgh, Suffolk, IP15 5BU brudenellhotel.co.uk

Long-lasting fabrics for outdoor living don’t come any more beautiful than the new range from Cabbages and Roses. From £38 per metre, cabbagesandroses.co.uk.

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SUMMER edition

Out and about

AHOY THERE!

BEST FOR CRABBING

Nautical is a style perennial for a laid-back beach picnic look. Prices start from £20 for the Whitstable stripe seat pad, all from thewhitecompany.com.

OUR TOP

One of the great crabbing hot spots in the UK is Samphire Hoe in Kent, where, when the tide is low, you can spot up to seven species of crab, butterfish, prawns and shrimp, mermaid's purses, dogfish eggs and anemones. Gather multicoloured seaweeds and shells on the beach , from limpets and bright periwinkles to dog whelks. All you need is a bucket, a net and the sea! whitecliffscountryside.org.uk.

3 Summer Picnic Sites...

Perfect for summer days, this tote is £189 from brissi.com

Avon Valley Country Park, Bristol

Brownsea Island, Dorset

Beecraigs Country Park, West Lothian

Covering 50 acres of beautiful countryside adjoining the River Avon, this country park has plenty to offer both children and adults.

Kids will love the adventure park, which has a mile-long junior assault course, and if you want a more relaxing day, there are peaceful riverside trails to walk with beautiful picnic spots along the way.

The world's second largest natural harbour is halfway along the South Coast of England, at Poole in Dorset and just inside the entrance to that harbour lies the largest of its five islands - Brownsea Island, now a stunning nature reserve.

Just opened is a stunning new cliff-top walk where there are so many ideal picnic spots for all the family to enjoy.

Beecraigs stretches over 913 acres and is situated in the Bathgate Hills.

It's an idyllic picnic spot and also offers a wide range of outdoor pursuits which include archery, canoeing, kayaking, orienteering and skiing. There is also a deer farm and fishery, as well as a camping and caravanning site, so you can set up camp for several days and enjoy all that the park has to offer.

avonvalleycountrypark.com

nationaltrust.org.uk

beecraigs.com

COLOUR SPLASH

Appliance...

Q& A

‘WHERE CAN I FIND A WINE COOLER THAT DOESN’T TAKE UP TOO MUCH SPACE IN THE KITCHEN?’ The built-in KTW4141 UG-1 wine cooler from Miele is ideal for wine lovers and is up to 87cm high so can fit perfectly underneath the counter, leaving you with more space in the kitchen. It can hold around 38 0.75-litre bottles of wine, and it has two different temperature zones so that you can store both red and white wines within the same unit, which ensures that they are ready to pour at the right temperature every time. It also features Active AirClean filters containing charcoal which keeps odours at bay, so that the wine is always kept fresh and contamination-free.

Serve food in style this summer with a selection of glazed tableware in a range of ice-cream soft colours. All of the gorgeous Etta range at Toast is dishwasher safe. From £22, toast.co.uk.

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‘Is there a coffee machine that can cater for the whole family on busy mornings?

Make waiting around for coffee to brew a thing of the past with the Miele CM6100 coffee machine.

This bean-to-cup model can make a raft of beverages including espresso, cappuccino, latte and hot milk, and you can make two cups of different coffees at once, which is ideal for hectic mornings. It also features an automatic rinsing function, which makes it easy to keep clean.

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Hanging pretty Either indoors or out, these cheerfully-coloured tealight lanterns will brighten up a corner or set the scene for a children’s garden party. In four different colours including Summer Orange, Blue, Sand and Soft Pink, they’re £4.95 each. nordichouse.co.uk.

Add a touch of garden vintage with some colourful, draped bunting

TIME TO PLAY A sweet, eco-friendly den for year-round fun, this lovely playhouse has been handwoven from young hazel branches for a true outdoor adventure look. It’s £275 at coxandcox.co.uk.

ENGLISH COUNTRY

For homeware with a quirky country garden feel we love the Plum&Ashby brand. Featured here: Flower pot, £45, deckchair, £79 and bag, £39. Office dog not for sale. plumandashby.co.uk

Cleaning up

If you're after a new semi-integrated dishwasher this summer, then look no further than the Miele G6310Sci model. This machine is packed with useful features such as an AutoOpen Drying function, which automatically opens the door at the end of the programme to help dishes dry completely before unloading, as well as an Extra Quiet programme which reduced the noise level rating down to 38dB, making this an ideal dishwasher for an open-plan space. Priced from £1,250, miele.co.uk.

Lazy days For those who like to spend time relaxing outdoors, allow yourself to enjoy this classic blue check hammock from Hästens and make the most of the summer months outside. £180. hastens.com.

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SUMMER edition

SOFA SO GOOD

Relax and unwind on this laidback, extra deep and inviting Claude Sofa from Pinch Design.

A beautiful addition to any room, the Claude sofa is priced at £4,659. pinchdesign.com.

SPINNING AROUND A tumble dryer is an essential piece of kit and the new T1 series of dryers from Miele offer a range of extra features to ensure that your laundry leaves the drum feeling dry and fresh. The SteamFinish function stretches fabric as it tumbles helping to remove wrinkles, and it can also be used to give clothes a quick refresh or smoothing. If energy efficiency is a concern then this model is perfect as it also has an EcoFeedback feature available on most of the dryers, whichcalculates the energy consumption of every programme, helping you to keep on top of your carbon footprint.

The TMG440WP White Edition (shown) is £1,299. miele.co.uk.

'I want a builtin oven that has great features and can look sleek in a bank of appliances'

The Miele Generation 6000 range of built-in appliances come in two different design lines, ContourLine and PureLine. The ContourLine collection features glass fascias and stainless steel with integrated controls, which can be suited to both contemporary and traditional kitchen settings. The H6160BP oven from Miele is a 76-litre model with a whole host of cooking functions including fan plus, convection heat, intensive bake, grill, gentle bake and more. It's super easy to keep clean, which is handy if you are having a few dinner parties with friends this summer and looking to use the oven a lot. It has a pyrolytic cleaning programme, which means that any food scraps left in the oven are incinerated and turned to ash which can be brushed away afterwards, leaving you with more time for socialising! The H6160BP is priced at £1,499 and can be teamed with the Miele DG6100 built-in steam oven, priced at £1,190 and the ESW6114 SousChef Food Warming Drawer, £899, to form a seamless bank of appliances for your kitchen.

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SUMMER LIVING recipes

Recipes SIMPLY SUMMER Delicious ideas to enjoy in the warmer months Entertain at home with pretty Calamari and Prawn ‘Gnocchi’ with Fennel and Coriander Squid Ink in Vinaigrette or head to the hills with a Picnic Loaf, Quiche and Mini Scotch Eggs. Our Lemon and Poppy Seed Cake will work for picnics or summer parties alike RECIPES AMY CARTER, ALEXANDRA JAGGER AND CESAR FERNANDEZ FOOD STYLIST ALEXANDRA JAGGER PHOTOGRAPHER MIKE COOPER

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SUMMER LIVING recipes

Calamari and Prawn ‘Gnocchi’ with Fennel and CorianderSquid Ink Vinaigrette Method

Ingredients

1 To make the ‘gnocchi’, mix together the prawns, herbs, lemon zest and oil. Lay a piece of clingfilm on a worktop and place a square of calamari on top, and a piece of prawn on top of that.

2 Wrap the calamari and prawn very tightly in the clingfilm to make a small dumpling, and then twist the ends to seal completely. Repeat with all the calamari squares, and place on a perforated steam tray.

3 Place the tray in the steam oven and cook at 65°C for 7 minutes, then remove from the steam oven and allow to rest for a further 2 minutes before unwrapping to serve.

4 To make the vinaigrette, heat a touch of the oil in a pan, add the garlic and chilli and sweat together. Add the rest of the oil, sherry vinegar, lemon juice and squid ink and stir well. Serve spooned over the ‘gnocchi’.

For the ‘gnocchi’ 4 x raw king prawns, peeled and each cut in to 5 pieces 1 tsp chopped parsley 1 tsp chopped fennel fronds 12 / tsp chopped fresh coriander 14 / tsp finely grated lemon zest 1 tbsp extra virgin olive oil 20 x 5cm squares of cleaned calamari

APPLIANCE TIP * Try using lower temperatures to cook fish – the result is much softer and the texture much better

• • • • • • •

For the squid ink vinaigrette 80ml olive oil 1 x small garlic clove, finely chopped 1 tsp finely chopped red chilli 1 tsp sherry vinegar 1 lemon, juice only 1 tbsp squid ink

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Serves 4

‘By using clingfilm here to tightly wrap the little ‘gnocchi’, you can preserve the shape’

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Pea and Mint Soup with Ham Hock Terrine Ingredients

Method

For the ham hock terrine 1 x ham hock, soaked in cold water overnight 2 tbsp wholegrain mustard 1 x bunch fresh flat-leaf parsley, finely chopped Freshly ground black pepper

1 For the terrine, place the soaked ham hock on a perforated steam container with the solid condensate tray underneath, and steam at 90°C for 1 hour 30 minutes. Remove from the steam oven, reserving the juices in the drip tray, and allow to cool slightly until you are able to shred all the meat from the hock, discarding any fat, skin and gristle.

2 Place the shredded meat into a bowl, breaking up any large lumps, and mix through the mustard and parsley. Pour in enough of the reserved steaming liquid to loosen the mix, around 150-200ml, and season with freshly ground black pepper.

3 Pack the mixture in to chef’s rings or darioles lined with clingfilm, then place in the fridge to set for at least 2 hours, or preferably overnight.

4 For the soup, place the chopped potatoes in a deep solid steam container and dot over the butter. Place uncovered in a steam oven on 100°C for 10-12 minutes, or until the potatoes are soft.

5 Add the peas and stock, stir well and return to the steam oven for a further 3 minutes on 100°C. 6 Transfer the soup to a soup blender and process until smooth, then add the mint and crème fraÎche, and season well. Place the terrines in the centre of warmed soup bowls, pour the soup in and around and garnish with a quenelle of crème fraiche and a sprig of fresh mint to serve.

• • • •

For the soup

• 2 potatoes, peeled and chopped • Generous knob of butter • 500ml frozen peas • 850ml strong vegetable stock • 1 bunch fresh mint, leaves only, chopped • 2 tbsp crème fraÎche • Freshly ground black pepper

To garnish

• Crème fraiche • Fresh mint leaves Serves 4-6

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APPLIANCE TIP * The Miele Steam oven comes with a solid, shallow drip tray, which can be used to collect cooking juices from the perforated trays above

SUMMER LIVING recipes

‘By using the reserved liquor from cooking the hock, you can use this to set the terrine without the need for extra gelatine’

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‘By using lightly whisked egg whites and sparkling water, you’ll get a light and crispy batter for making all sorts of deep fried goodies, not just seafood’

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APPLIANCE TIP * The deep fat fryer has more than one use – you can also use it for blanching vegetables and cooking pasta with the Miele pasta insert

SUMMER LIVING recipes

Fritto Misto

Chicken, Orange and Almond Salad

Ingredients

Ingredients

For the tartare sauce 4 tbsp mayonnaise 2 tbsp capers, chopped 12 / lemon, juice only Salt and freshly ground black pepper

For the chicken 4 x skinless chicken breasts, scored 1 orange, zest and juice 2 tbsp runny honey 2 tbsp wholegrain mustard Salt and freshly ground black pepper

• • • •

For the fish 1 litre vegetable oil 700g squid, cut into rings 12 large raw prawns, peeled and deveined 250g whitebait, whole 3 egg whites 250ml sparkling water Flour, enough to lightly coat the fish Lemon wedges and sea salt to serve

• • • • • • • •

• • • • •

For the salad

• 50g whole blanched almonds • 25g pumpkin seeds • 1 tsp dark soy sauce • 1 bag/ bunch watercress • 1 x avocado, sliced • 2 x oranges, segmented

For the dressing

• 4 tbsp extra virgin olive oil • 1 tbsp white wine vinegar • 1 tsp Dijon mustard • 1 tsp caster sugar • / tsp salt 14

Method

Method

1 To make the tartare sauce, place all the ingredients together in a bowl and mix thoroughly. Set aside until the fish is cooked.

2 Place the vegetable oil into the Miele deep fat fryer at 200°C (or into a saucepan).

Put onto a high heat until ready to use.

3 Place all the seafood in a large bowl and set aside.

4 Lightly whisk the egg whites and sparkling water together until it forms a light foam on the top.

5 Then dip the seafood, a little at a time, into the egg white and sparkling water mix. Roll in the flour, then carefully place the fish into the hot oil. When the batter looks a light golden brown colour (after 30 seconds – 1 minute) remove from the oil and place onto a plate covered in kitchen roll.

Continue until all the fish has been cooked.

6 Place on a serving platter with the bowl of tartare sauce, sprinkle with Maldon sea salt and serve with lemon wedges.

1 Firstly, combine the chicken marinade ingredients together in a bowl and allow to marinade for at least 30 minutes, but preferably overnight.

2 To cook the chicken, place in an ovenproof dish, and onto a baking sheet on shelf position 2 of the single oven.

3 If you’re using a Miele oven, select Moisture Plus, 180°C, 30 minutes duration, Automatic burst of steam, and follow the on-screen prompts to add the water.

4 When cooked, remove the chicken from the oven, transfer to a chopping board and allow to cool slightly before slicing on the diagonal.

5 For the salad, dry fry the almonds in a frying pan until golden brown and toasted, then remove to cool on a large plate. Add the seeds to the same pan, and when they start to crackle and pop, pour over the soy sauce. Mix around until the soy has completely evaporated, then tip out to cool with the almonds.

6 For the dressing, simply whisk all the ingredients together to combine.

7 Assemble the salad by laying the watercress out on a platter, scattering over the avocado and orange, and laying the cooked sliced chicken on top too. Sprinkle over the nuts and seeds, and finally drizzle on the dressing to serve.

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John Dory, Steamed Courgettes, Summer Slow-Cooked Tomatoes and Deep Fried Courgette Flowers Ingredients • 4 x John Dory fillets For the slow-cooked tomatoes 200g mixed cherry tomatoes 4 tbsp extra virgin olive oil 1 tbsp balsamic vinegar +1 tbsp red wine vinegar

• • •

For the steamed courgettes 2 small courgettes, finely diced 3 tbsp extra virgin olive oil 1 tbsp white balsamic vinegar 12 / lemon, zest and juice 1 red chilli, deseeded and chopped A few basil leaves, very finely chopped Salt and freshly ground black pepper

• • • • • • •

For the deep fried courgette flowers 4 courgette flowers 100g plain flour + 1/2 tsp bicarbonate of soda 125ml sparkling water Vegetable oil for deep fat frying Salt and pepper

• • • • •

Serves 4

Method 1 For the slow-cooked tomatoes, place the cherry tomatoes on a large tray and slow cook using the warming drawer on the slow cooking setting, level 5, for 2 hours.

2 When the time is finished, toss them around the oil and vinegar dressing. Set aside.

3 For the courgette flowers, toss each flower in a little plain flour and set aside.

4 For the batter, mix the flour, bicarb and water and whisk to incorporate.

5 Dip each flower into the mixture and fry in the oil for 2–3 minutes or until golden brown and dry using kitchen paper. Keep warm.

6 For the steamed John Dory and courgettes, place the fish fillets on a perforated steam container and steam at 85°C for 4 minutes.

7 When the time has elapsed, add the diced courgette using another perforated container and steam at 85°C for another minute.

8 Mix the rest of the ingredients in a bowl and toss the steamed courgettes in together as soon as they come out of the steam oven.

9 To plate, spoon some of the slow-cooked tomatoes on the side of a plate, followed by the courgettes. Lean the John Dory over the courgettes followed by the deep fried flower and drizzle around the plate with some of the courgette dressing.

‘If you cannot get John Dory, use another flat white fish such as lemon sole’

APPLIANCE TIP * To save you from having to scrub the protein off steam trays, protect them by using a sheet of greaseproof paper which also minimises washing up

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SUMMER LIVING recipes

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SUMMER LIVING recipes

Quail with Pomegranate Molasses Method 1 Mix all the marinade ingredients together and rub all over the quail. Cover with clingfilm and leave to marinade in a dish for a few hours in the fridge or overnight.

2 When ready to cook, preheat the oven using Fan Grill at 200°C. 3 Transfer the quails, skin side up, on top of the anti-splash guard over the universal tray. Then place in the oven on shelf position 4, and set a minute minder for 14 minutes, checking the quail has a nice dark colour after that time.

4 In the meantime, make the dressing by mixing all the ingredients together in a bowl and whisking to emulsify.

Check the seasoning, as it might need a little bit more sugar if it is too tart.

5 To serve, start by assembling the salad, layering the watercress in one side of a wooden board, scattering the cheese, oregano, pomegranate and pinenuts. Repeat the process and finish by drizzling the dressing.

6 Cut the quail in half and place them in the chopping board next to the salad. Dress with all the juices.

Ingredients • 4 quail, spatchcocked For the marinade 3 tbsp pomegrante molasses 1 tbsp olive oil 1 tsp ground cinnamon 2 cloves garlic, finely grated

• • • •

For the salad

• 1 bunch of watercress, picked over • 100g good quality feta cheese, crumbled • 1 tsp fresh oregano leaves, chopped • / pomegranate, seeds only • 50g pinenuts, toasted 12

For the dressing 4 tbsp extra virgin olive oil 2 tbsp pomegranate molasses 1 tbsp water 1 garlic clove, finely grated 12 / tsp caster sugar 14 / tsp ground cinnamon Salt and pepper

• • • • • • •

Serves 4

APPLIANCE TIP * Miele Flexiclip runners are a great addition to your oven, providing support – especially when grilling and roasting – to slide trays in and out, supporting a maximum weight of 15 kilos

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Rack of Lamb with Shallot Purée, Wild Garlic Croquettes, Maple Heritage Carrots and Red Wine Jus Method

Ingredients For the croquettes 1 x lamb neck fillet 1 tbsp olive oil 1 x bottle red wine 2 x large baking potatoes, peeled and diced 50g butter 100g wild garlic leaves, washed and finely chopped 1 x egg yolk Salt and freshly ground black pepper 100g plain flour 2 x eggs, beaten 75g white breadcrumbs Vegetable oil, for deep frying

• • • • • • • • • • • •

For the shallot puree 55g butter 1 tbsp olive oil 340g shallots, peeled and finely chopped 300ml lamb stock 1 x small potato, peeled and diced Salt and freshly ground black pepper 1-2 tbsp double cream

• • • • • • •

For the lamb racks 2 x racks of lamb, French trimmed Olive oil for searing Salt and freshly ground black pepper

• • •

For the heritage carrots

For the jus 500ml good quality lamb stock 250ml red wine from the croquettes (above) 250ml Madeira 1 tsp black treacle Salt and freshly ground black pepper 25g cold butter, cubed

• • • • • •

• 500g heritage carrots, • • • • •

peeled and cut in to batons or rounds 2 tbsp extra virgin olive oil 1 tbsp white wine vinegar Small bunch flat-leaf parsley, finely chopped 1 tbsp maple syrup Salt and freshly ground black pepper

To serve

• Freshly steamed

shredded Cavolo Nero

Serves 4-6

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For the croquettes 1 Begin by searing the lamb neck in a hot pan with the oil, and then pouring in the red wine and bringing to the boil. Transfer to a Sous-chef on the hottest setting, and cook for 12 hours.

2 After this time, remove the lamb from the wine and set aside to shred when cool. Keep the wine for the jus.

3 Steam the potato pieces for 15-20 minutes at 100°C, then mash thoroughly with the butter.

4 In a large bowl, combine the shredded lamb neck, the mashed potato, wild garlic, egg yolk and seasoning. Mix thoroughly, then roll in to balls with your hands to about the size of a golf ball. Roll each one first in the flour, then the egg, then the breadcrumbs and set aside on a plate to deep fry in hot oil for 2-3 minutes, before removing to kitchen towel to drain.

For the jus 1 Reduce the lamb stock by about a half and then pour in 250ml of the red wine from the lamb neck, and the Madeira. Continue to reduce by a further half, then add the treacle and season well to taste.

2 When ready to serve, whisk in the cold butter cubes.

For the shallot purée 1 Melt the butter and olive oil in a large saucepan, then gently fry the chopped shallot for about 20-30 minutes or until golden brown and sweet.

2 Add the lamb stock after this time, and the chopped potato and continue to cook for a further 10-15 minutes.

3 Transfer the shallot and potato mixture to a Thermomix or food processor. Season well and pulse to a smooth purée, adding a touch of double cream if necessary.

For the lamb racks 1 Preheat the oven on Fan Plus, 210°C. Sear the racks in a hot pan with the oil, and transfer to a roasting tin. Insert a roasting probe into the centre of one of the racks, plug it in to the oven and set a core temperature of 57°C. When cooked, remove from the oven and set aside to rest under foil for about 15 minutes.

2 Finally, for the carrots, steam for 3 minutes on 100°C, and then add the Cavolo Nero for a further 1 minute. Remove from the steam oven, and tip the carrots in to a bowl, stirring in the dressing ingredients.

3 To serve, spoon a smear of shallot purée on to each plate, and place a croquette on top. Place a small pile of Cavolo Nero on the side, and arrange 3 x lamb cutlets on top in a ‘wig-wam’. Spoon some of the carrots and dressing on the opposite side, then finally pour over some of the jus to serve.

SUMMER LIVING recipes

APPLIANCE TIP * Make sure your meat is perfectly cooked by using the Miele roasting probe to select a core temperature and ensure a consistent finish every single time

‘This dish is a real show-stopper and will really bring a touch of restaurant food into your home’

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24 The Miele MAGAZINE – miele.co.uk

SUMMER LIVING recipes

Sticky BBQ Spare Ribs with Homemade Crunchy Coleslaw Method

Ingredients

1 First slow cook the ribs by placing them onto a perforated steam container. Steam at 75°C for 6-7 hours. This must be done the day before you want to serve them.

2 Add all the ingredients for the marinade together into a dish big enough to fit the ribs in. When you have finished slow cooking them, take them out and place them into the dish with the marinade. Leave to cool then, then spread the marinade all over the ribs. Cover with cling film and refrigerate overnight until needed.

3 When the ribs have been marinating for long enough take them out of the dish and set aside. Place the remaining marinade into a saucepan and reduce down until it becomes a sticky sauce.

4 If you are grilling the ribs, preheat the oven on Grill 200°C. Place the ribs onto your anti-splash tray over your universal tray. Place the tray in the oven using shelf position 4. Every 5 minutes, using a pastry brush, brush on some of the sticky sauce and repeat this method until you are happy with the end result. This may take 15-20 minutes depending on how well done you like it.

5 If you are barbecuing the ribs, then every 5 minutes, using a pastry brush, brush on some of the sticky sauce, repeat this method until you are happy with the end result. This may take 15-20 minutes depending on how well done you like it.

6 When you have cooked the ribs place on a board and serve with the coleslaw.

For the Ribs 2 racks of babyback ribs

To make the Coleslaw Place all the ingredients from the coleslaw in a large bowl and mix thoroughly. You can add more mayonnaise if you want. Serve alongside the ribs.

‘By steaming the ribs for hours beforehand, the meat will be nice and tender’

•

For the Marinade 4 tbsp olive oil 2 tbsp honey 3 cloves garlic, crushed 1 tbsp tomato purée 2 tbsp Worcestershire sauce 1 tsp Cayenne pepper 1 tsp paprika Salt and freshly ground black pepper

• • • • • • • •

For the Coleslaw

• / white cabbage, finely shredded • / red cabbage, finely shredded • / bulb fennel, finely shredded • 1 onion, finely shredded • 2 carrots, peeled and grated • Small bunch of radishes, sliced • 3 tbsp good quality mayonnaise • 1 tbsp Dijon mustard 12 12 12

APPLIANCE TIP * With Fan Grill, you can cook chunkier items of meat and fish, and don’t always need to place food on the top shelf to get really good, even crisping

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Lemon and Poppy Seed Cake Ingredients

Method

For the cake 250g plain flour 1 tbsp baking powder 12 / tsp salt 200g unsalted butter, melted 100ml olive oil 7 eggs 450g caster sugar 4 lemons, zested 2 tbsp poppy seeds

For the cake 1 Preheat the oven using Conventional heat 150° and grease a rectangular cake tin. Place the wire rack on shelf position 3.

2 Whisk the eggs, lemon zest and sugar together in a bowl with an electric hand whisk until it has doubled in size and it is pale yellow.

3 Sieve together the flour, baking powder and salt and fold it into the egg mixture, trying not to lose too much of the volume.

4 In a jug, whisk together the butter, oil and poppy seeds and slowly mix into the cake mixture.

5 Pour the cake batter into the tin and bake in the oven for 45 minutes.

6 Once the cake has cooled down, cut it in two pieces, wrapping each half in cling film until you are ready to use them.

• • • • • • • • •

For the white chocolate crumb 60g milk powder 40g plain flour 2 tbsp cornflour 25g caster sugar 12 / tsp salt 60g unsalted butter, melted 100g white chocolate, melted

• • • • • • •

To serve

• 50g roasted pistachios, roughly chopped • 50g lemon curd • Frozen lemon yoghurt • Edible flowers, to garnish

Serves 4

26 The Miele MAGAZINE – miele.co.uk

For the white chocolate crumb 1 Preheat the oven using Fan Plus 130°.

2 Combine 40g of milk powder, plain flour, cornflour, sugar and salt in a medium bowl and mix it with a spatula.

3 Add the melted butter to the mixture and combine until the mixture starts to look like small clusters.

4 Spread the clusters on a baking tray and bake for 20 minutes. Cool completely.

5 Put the crumbs in a bowl again, and toss the rest of the milk powder throughout the mixture.

6 Pour in the melted chocolate and toss until your clusters are enrobed.

Then continue tossing every now and then until the white chocolate sets and you have lots of clusters that resemble crumbs. Keep refrigerated.

To serve 1 Unwrap one of the cake halves and slice it very thinly. Spread the slices in a baking tray and dry using the drying setting in your oven for 45 minutes.

2 Cut the other part of the cake in to pieces.

3 On the plate, spread a couple of teaspoons of lemon curd around, and another dot in the centre of the plate.

4 Place the dried cake slice in the middle of the plate.

5 Place a piece of the cut cake on top of the dried slice and alternate the pistachios and milk crumb on top.

6 Finally, spoon a quenelle of the lemon sorbet on the top of the cake and garnish with an edible flower.

SUMMER LIVING recipes

‘Try using a variety of nuts to ring the changes with this dish’

APPLIANCE TIP * Experiment with your Miele oven; Drying, Defrosting and Proving Dough are some of the other functions you may not have noticed…

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The Miele MAGAZINE

‘The Picnic Loaf can be made using any loaf of bread, and really any filling ingredients, following the same method. It’s a great way of using up leftovers!’

28 The Miele MAGAZINE – miele.co.uk

APPLIANCE TIP * Summer is the time for picnics and barbeques, and your steam oven will be invaluable here for steaming barbeque meat to ensure it’s cooked through prior to putting on the coals

SUMMER LIVING recipes

Picnic loaf

Mini Picnic Quiche

Ingredients

Ingredients

For the roasted vegetables 2 yellow peppers, deseeded and quartered 2 courgettes, sliced lengthways 2 small aubergines, sliced lengthways 2 cloves of garlic, crushed Salt and freshly ground black pepper Olive oil

For the pastry 230g plain flour 115g butter, cubed 55g parmesan, grated 1 x egg yolk Iced water to bind

• • • • • •

For the loaf 1 loaf of bread, preferably a day old 12 / a jar of basil pesto, depending on the size of the loaf you may need more 12 / a jar of sundried tomatoes, drained 250g mozzarella, sliced 1 bunch fresh basil leaves

• • • • •

Method 1 Firstly preheat the oven on Fan Plus 180°C. 2 Place the yellow peppers, courgettes, and aubergines onto a baking tray (you may need to use more than 1 tray).

Sprinkle over the crushed garlic, salt and pepper. Drizzle over the olive oil. Place into the oven and cook until the vegetables are softened, this usually takes 15-20 minutes.

When softened take out and leave to cool on the tray.

3 Whilst the vegetables are cooking, take the loaf and cut off the top, making a lid. Scoop out the middle of the loaf to leave just the shell. If there are holes in the shell reuse the inner bread to fill them.

4 Spread the pesto inside the loaf on the bottom and sides. Then start layering the roasted vegetables, sundried tomatoes, mozzarella and basil leaves so that you create different layers of colour. Repeat the layers how you want so that you fill the inside of the loaf. Place the lid on the loaf and wrap tightly in cling film. Place in the fridge overnight.

5 Unwrap when ready to serve then slice with a good bread knife.

• • • • •

For the fillings 1 tbsp olive oil 2 onions, finely chopped (alternatively you can use 12 / a bunch of asparagus) 4 rashers of bacon, finely chopped 1 clove garlic Salt and pepper 150g cheddar or gruyere cheese, grated 3 eggs 150ml double cream

• • • • • • • •

Method 1 For the pastry, pulse the flour with the butter in a food processor until the mixture resembles breadcrumbs. Add the parmesan, pulse to combine and then add the egg yolk.

With the motor running, gently pour enough iced water to bring the pastry together – about 2-3 tablespoons.

2 Turn the pastry out onto a floured surface and bring together to form a ball. Wrap in cling film and place in the fridge to chill whilst you fry off the filling.

3 Add the oil to a frying pan then add the onions.

Cook until they are soft and then add the bacon and garlic until golden brown. Set aside to cool.

4 Roll out the pastry to fit 8 mini quiche tins and line them with the pastry.

5 Whisk the eggs with the cream and season well.

6 When the onion and bacon mix has cooled, place the mix in each pastry case and pour the egg mixture into each case evenly.

7 Scatter the cheddar or gruyere over each quiche.

8 Place the individual quiche tins on a wire rack and bake on shelf position 1, Intensive Bake 185°C for 15-20 minutes, then select Bottom Heat, 190°C, for a further 5 minutes to crisp up the pastry base.

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The Miele MAGAZINE

Tomato, pesto and goats’ cheese tartlets

Ingredients

Ingredients

• 12 quails eggs

• 1 x 375g pack all butter puff pastry • Approx / jar pesto • 10-15 cherry tomatoes • 2 cloves garlic peeled and finely sliced • 1 x tub/ pack soft goats’ cheese • Rocket leaves to garnish

For the casing 300g good quality sausagemeat Small bunch thyme, leaves only and finely chopped Small bunch chives, finely chopped Small bunch parsley, finely chopped 1 tbsp English mustard Salt and freshly ground black pepper

12

Makes 16

Method 1 Lightly flour the work surface and roll out the puff pastry. Using a sharp knife, make 3 cuts one way and three the other to give you 16 x equal squares of pastry, then separate them out.

2 Leaving a border of about 1cm in depth, cut through the pastry completely on two diagonally opposite corners, in ‘L’ shapes. On the other two corners the pastry should be intact. Lift the cut borders and pass the left hand border underneath the right hand border to create a twist on the uncut corners. Place the pastry squares on to baking sheets.

3 Equally spread a little of the pesto in the base of each tart. Cut the cherry tomatoes in half and place two halves, cut side up, in each tart. Slice the garlic into slivers and sprinkle over the tomatoes.

4 Crumble the goats’ cheese and divide it equally between the tarts.

5 Place the baking sheet in the Combination Steam oven. Select Combination Cooking, Fan Plus, temperature 200°C, 50% moisture and a duration of 10 minutes, then a second stage of 200°C, 20% moisture and 20 minutes duration.

6 When the tarts have cooled slightly, transfer them to a warmed serving dish and garnish each tartlet with a few rocket leaves. Serve immediately.

30 The Miele MAGAZINE – miele.co.uk

Mini Scotch Eggs

• • • • • •

For the coating 200g plain flour 1 egg, beaten Breadcrumbs 1 litre vegetable oil for deep fat frying

• •

•

•

Method 1 Start by steaming the quail’s eggs by placing them on a perforated container and into the Steam Oven for 1 minute on 100˚C. Whilst they are cooking, prepare water and ice in a bowl. When the eggs are cooked, place them into the ice cold water as quickly as possible, to prevent them from cooking any more. Leave them in the water for 5 minutes, or until cold, then peel them and set aside.

2 Now place the sausagemeat, all the chopped herbs, mustard and seasoning in a bowl and stir until fully combined. To check the flavours, fry off a piece of the sausage mix, and adjust the flavours to your taste.

3 Start by taking a small amount of the sausage mix in the palm of your hand, wetting your hands first. Then flatten the sausagemeat in your hand, place the quail’s egg in the middle of the meat, and wrap the meat around the egg. Then roll into a ball with your hands. Repeat this with all of the eggs.

4 To coat them, roll the sausage in the flour, then into the egg, then into the breadcrumbs, until you get an even coverage. Repeat with all of the scotch eggs, placing them on a plate as you go. Then refrigerate for 20 minutes.

5 To cook, pour the vegetable oil into the Miele deep fat fryer at 200°C (or into a saucepan on a high heat). To check if the oil is hot enough, sprinkle some breadcrumbs on the surface, if they go golden brown then the oil is ready.

6 Cook the scotch eggs until golden brown. This normally takes 2-3 minutes. Then place on to a plate covered in kitchen roll. Leave to cool, then serve with mustard.

SUMMER LIVING recipes

‘The gentle heat in a Miele steam oven is ideal for simply and successfully melting chocolate’

‘You can steam one or two dozen eggs and the cooking time will be the same. So come picnic time, it’ll be egg mayo sandwiches all round’

APPLIANCE TIP * Stress-free cooking is possible with our steam ovens as cooking times are based on density, not volume

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Buyers Guide

HOODS With so many styles and features now on offer, make sure you choose the right extractor for your lifestyle and cooking needs FEATURE LUCY MACDONALD

A

n extractor is an essential appliance for your home – it does the hard work for you by filtering out vapours, grease and smells from the cooking area to leave you with a fresh and odour-free cooking space. Choosing the right design is key to topping off your kitchen scheme, but first it is important to consider the technical bits to ensure that you get the best performance out of your extractor. Visit miele.co.uk/hoods to calculate the air throughput for your kitchen before purchase to ensure you get the right extraction rate for the room size, and then consider whether extraction or recirculating installation will be best. The first takes the smells outside the home, while the latter uses charcoal filters to trap them in the kitchen. Be aware that the hood should cover at least the width of the hob and that a minimum of 150mm diameter of ducting is required for installation. Then it’s down to your individual needs, for example if you cook with fat regularly then a cooker hood installed close to the hob to catch the grease is ideal.

Read our guide to get clued up on the options!

ABOVE The DA6690 island hood in Brilliant White from Miele features touch controls, Con@ctivity 2.0 technology and is available in both vented and recirculation mode. It has a maximum extraction rate of 750m3/hr, and is priced around £2,000. RIGHT This DA6890 downdraft extractor from Miele is ideal for those looking for more worktop space. It has touch controls, LED lighting and a 725m3/hr extraction rate. Priced at £2,175 32 The Miele MAGAZINE – miele.co.uk

MIELE cooker hoods

Choices Wall Hoods Create a striking effect in your kitchen with a wall-mounted hood. This style of hood provides a great focal point for the room, and it can be fitted either between two wall units or on its own for a bold statement piece. Models in stainless steel or a combination of both glass and stainless steel can perfectly complement any kitchen design. This type of hood could be best for those who regularly cook with fat, as it is close to the hob and can catch as much grease as possible, as grease is a heavy particle.

Island Hoods Planning to have an island as a feature piece in your kitchen design? Then consider investing in a stand-out island hood to ensure that it remains the focal point of the room.

There are a range of different designs on the market, from motorised variable-height chimney hoods, to recirculating hoods that appear to float effortlessly over the island. Choose one that best suits your needs, and remember that a bigger extraction rate is needed for larger spaces to ensure that the room is fresh and odour-free.

Built-in Go for a built-in model if you would like to maximise your design options, especially for an unusual or awkward shaped kitchen.

Push the limits by installing the extractor in a character feature, such as an alcove, and create a streamlined effect in the space. The DA2270 integrated extractor from Miele, can be purchased as either an extraction or recirculating version, and has a double-acting radial fan that comes with four different settings, including an intensive option for heavy odours and steam.

Ceiling Hoods These hoods are mounted to look almost flush-fitted into the ceiling so they are a great choice if you’re looking to minimise the restriction of space or visibility in the cooking area. Hoods like these also make a subtle style statement. The minimalist DA2900 model from Miele is reminiscent of modern lighting and has contemporary LED lighting that can be operated and dimmed by remote control, for your convenience.

‘Con@ctivity 2.0 enables hob-to-hood communication’

Downdraft

Slimline

Looking for a minimalist design that leaves you with plenty of worktop space? Then consider a downdraft model, such as the Miele DA6890 (pictured left) which is designed to fit seamlessly into your kitchen design and looks almost invisible when not in use. The motorised extractor can be concealed elegantly into different kinds of work surfaces, and at the touch of your fingertips it rises 40cm over the worktop to provide a powerful extraction rate.

If discretion is a key consideration for your extractor, then a slimline model may be the perfect option for you. Slimline hoods are installed into kitchen cabinets above the hob and appear to look nearly invisible once installed, which creates a super sleek and minimalist feature, as all you can see is a narrow stainless steel strip beneath the wall unit. These types of extractors are easy to use, simply pull out the deflector plate to start the extraction process.

Miele DA3690 The DA3690 (pictured above) is the flagship model of SlimLine/ Telescopic category, the fastest growing sector for Miele.

FEATURES Flush-fit installation for minimalist design; Motorised canopy including remote control; 640m3/hr extraction rate; Con@ctivity 2.0 technology; LED lighting; energy-efficient DC motor.

DIMENSIONS W90xH37xD31-47cm PRICE £1,975 The Miele difference Exclusive to Miele, Con@ctivity 2.0 is the latest innovation in cooker hoods. The motorised canopy appears from nowhere and switches on automatically when the hob is turned on and adjusts extraction settings to match what is happening on the hob, ensuring the cooking environment stays fresh.

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Style time

GEMMA SHEPPARD Celebrity stylist Gemma Sheppard reveals how to always look your best – from fashion tips to why the Miele W1 washing machine is a true dream machine LOOK GOOD FEEL GOOD I am a huge believer that when we look good – we ultimately feel good, taking our confidence to an all time high. I regularly talk about the empowerment of dressing well – using this as a tool to enable us as individuals to confront fears, perhaps an interview, a new job, a social environment we haven’t previously been, going out – day to day scenarios or perhaps we have just got into a repetitive situation of wearing the same things over and over…

Taking control of your wardrobe is therapeutic and can truly empower the way we face our week ahead.

I personally love a statement jacket and have many scarves as these can transform a very basic look into something with colour and add a feminine softness even to a pair of basic jeans and sweater combo.

Can the W1 be used for clothes marked hand wash, dry clean or for silks?

“YES, though with dry clean only this is dependant on the fabric however I have used it with many such items and it has been perfect.”

5

TOP WASH DAY TIPS

1

Use The Correct Detergent – The enzymes in the detergent are an essential ingredient and often, people do not choose correctly – giving poor results and even damaging garments.

2 Go For Inside Out – Turn your coloured washing and denims inside out - this also helps preserve the colour for longer

3 Don’t Overload – This is essential for a good wash, remember: Less is more

4 It’s In The Bag! – I always use

laundry mesh bags, it protects underwear and smalls form snagging and tights from tangling

5

Machine Clean – Always remember to wash the machine that washes your clothes. This sounds so obvious, yet most people don’t do it, that’s why we end up with musty washing!! Once a month, run your machine with a few dishcloths and a non bio detergent on the hottest programme – This will stop any bacteria building up and keep your machine smelling fresh!

FASHION INSIDER

Invest in key pieces – I think everyone 1 should own a fab black blazer/jacket.

Think about what you can wear new pieces 2with.

How will they revamp something you already have? Write a list otherwise we can easily get distracted by things we don’t need!

A good tip is to always do your hair and make-up before trying on new clothes Let fashion be fun, enjoy putting your clothes together. Planning the night before is always so much easier than rushing first thing in the morning – Organisation is the key to success!

Pinterest is a fantastic tool for gathering inspiration of how to combine looks – By looking at other people’s style it can help us to use something forgotten in our own wardrobe. I have lots of created boards at www.pinterest.com /sheppardstyle

4

3

5

GEMMA, WHY DO YOU LOVE THE MIELE W1 WASHING MACHINE? “The W1 has made my life so very easy – it gives me huge confidence to wash garments I previously would have only ever either hand washed or taken to the dry cleaners. The W1 does the hard work for you and has advance technology to understand and meet the demands of a vast array of fabrics – likewise the cap dosing feature will look after your clothes. Simply place one in the fabric conditioner compartment of your washing machine and it dispenses the capsule at exactly the right time during the wash.”

Gemma will be hosting a series of The Fabric of Fashion events throughout the year where you can get more style and clothes care advice. Visit www.miele.co.uk/clothing-care to book your place 34 The Miele MAGAZINE – miele.co.uk

essential

KITCHEN BATHROOM BEDROOM Our handy eKBB app lets you carry pages of kitchen, bathroom and bedroom inspiration with you wherever you go. View sample pages for free, or subscribe to explore the entire magazine on the go.

Download the new mobile edition of eKBB on your iPad, iPhone, Android device or PC! TO DOWNLOAD THE APP FOR FREE SEARCH FOR EKBB 1 ISSUE £2.99

I

3 ISSUES £7.99

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6 ISSUES £16.99

The door to our showroom is always open

Visit a Miele kitchen showroom today and start planning your perfect kitchen. With your own personalised tour, you’ll get hands-on product demonstrations and all the one-to-one advice you need to help make your dream kitchen a reality.

For the full Miele experience, why not try one of our Creative Living courses? You’ll learn all about the art of great cooking, discover kitchen secrets from the professionals – and much more.

To book your Miele showroom tour or enrol on a Creative Living course, call 0845 365 6610 or visit www.miele.co.uk/creativeliving

Gallery 15/19 Cavendish Place London W1G 0QE Experience Centre Fairacres Marcham Road Abingdon OX14 1TW