Miele winter

NUMBER 2 I CHRISTMAS 2013

The Miele

MAGAZINE

Get ready for Christmas I

I

I

I

21 PAGES OF ORIGINAL RECIPES APPLIANCES WINES 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.

CHRISTMAS edition

The Miele MAGAZINE

W

CONTENTS

hat can be more exciting than getting ready for Christmas? And to help you along the way we bring you this special Christmas edition of The Miele Magazine. Our news pages are packed with beautiful things to buy and fun things to do with loved ones over the Christmas break.

Once again the experts at Miele have created sumptuous recipes that are just a bit different to make Christmas a fun cooking and entertaining event – you’re sure to impress your friends. We’re all aware of the high quality of Miele appliances, but we’re thrilled to announce one of the Miele ovens has just been awarded a Best Buy from Which? – turn to page 34 to see why. There is also a wealth of ideas for healthy eating in the post-Christmas period including ways to get the best from your Miele steam oven. 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 Christmas entertaining joyful and stress-free.

Charlotte Coward-Williams

EDITOR

Recipes 12 Parsnip, Apple and Thyme Soup

14 Sausage Rolls 16 Steamed Gammon with a Redcurrant, Ginger and Mustard Glaze 18 Ox Cheek Bourguignon 20 Turkey Quinoa Superfood Salad 22 Wild Mushroom Spelt Risotto 24 Mont Blanc Layer Cake and Steamed Light Christmas Puddings 26 Cranberry Cake and Mulled Cider 28 The Ultimate Afternoon Tea Scone and Swedish Lucia Buns (Lussekatter) 30 Red Onion Marmalade and Pistachio and Ginger Biscotti

A Miele CHRISTMAS 5 6 7 9

CHRISTMAS LIVING

Pretty things to buy, including an innovative new take on the festive advent calendar

CHRISTMAS COOKNG MADE SIMPLE

A mixture of hands-on cooking and demonstrations are sure to take the stress out of all your culinary preparations

PREPARATION Q&A

Miele Home Economist Kirsty Racki answers a couple of very useful practical questions to simplify getting your Christmas dinner ready

FAVOURITE RINKS

Take to the ice, with our choice of our best Christmas ice rinks around the country

Christmas RECIPES 11

RECIPES FOR THE FESTIVITIES

32

THE ART OF CHOOSING WINE

34

NEW YEAR NEW YOU

Sensational new recipes to create a menu that will truly amaze family and friends this season Andrew Coghlan of Coghlan’s School of Wine, Food and Dining offers expert advice Our favourite hints and tips for using your Miele kitchen appliances for healthy living including advice on steam cooking

EDITOR Charlotte Coward-Williams

WHITE ROCKER

With a festive feel to last all year, the RAR Rocker by Vitra is £424 from storynorth.com

ASSISTANT EDITOR Emma Foale STYLE EDITOR Anna Morley EDITORIAL ASSISTANTS Kirsten Jones Leigh-Anne Roberts DESIGNER Charlotte Coward-Williams PRODUCTION Reg French CONTRIBUTORS Zoë Carter, Amy Carter Andrew Coghlan, Mike Cooper, Cesar Fernandez, Alex Jagger, Kirsty Racki

EBONY & IVORY

Miss Etoile snowflake/fan and diamond, £3.50, retrovilla.dk.

Tenshi Tetsubin black teapot, £28.95, theexoticteapot.co.uk

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 2013

4 The Miele MAGAZINE – miele.co.uk

The Miele MAGAZINE

Christmas Living

News... Pretty things... Places to go... Christmas ideas...

HIGH CHIME

This simple twist on the Christmas wreath can add the sound of Santa’s bells to your home. Lene Bjerre Christmas hanger, 10cm, £18, or 20cm £47, both occahome.co.uk

RUSTIC TREATS

Refresh your countdown to Christmas with rural advent boxes, £12 for set of 25, John Lewis. Accessorise with star lights, £20, and a recycled bottle, £70, to add creative edge. johnlewis.com

Popular culture...

The Antique wooden rice trays from St Aiden’s Homeware Store, £175, each have their own unique characternad they’re handmade in a village in Northern Thailand. staidanshomewarestore.co.uk

CUT ABOVE

Give your festive dining table special style treatment and surprise your guests with quality Tortoise cutlery by Nina Campbell.

Priced from £12 per piece, and available in a variety of colours, there’s sure to be a whole dinner service or one off piece to satisfy your taste. They are a timeless investment, and they’re dishwasher safe too! ninacampbell.com

Festive touches add a sparkle of excitement for the family to enjoy FIGGY PUDDING

These Amory marble boards make a serving staple. £28 each from rowenandwren.co.uk

WINTER WARMER

By Nord Copenhagen’s new winter clothing collection features the cashmere blend fine knitted cable poncho, around £150. For stockists visit bynord.com CHRISTMAS SPECIAL ISSUE

5

CHRISTMAS edition

WRAP IT UP This stylish new copper wrapping paper from Cox & Cox will add extra dazzle under the tree.

Priced at £12.50 for 10 metres, the metallic effect looks beautiful coupled with smooth ribbon or rustic gift tags.

Why not use metallic silver pens to write your Christmas messages?

For a wide choice of other creative wrapping papers, try paperchase.co.uk or notonthehighstreet.com, then finish off your parcels with a selection of glossy decorations.

MADE SIMPLE

Take the stress out of festive preparations with a Miele Christmas Made Easy Class To ease the stress at one of the most crucial culinary times of the year, Miele has introduced a Christmas Cooking Made Easy course. Developed by their dedicated home economist team, the class includes a mixture of hands-on cooking and demonstrations.

There’s plenty of advice on what can be prepared ahead of time, how to cook the key elements of your Christmas lunch, cooking for a large numbers, including canapés and even inventive ways to use your leftovers on Boxing Day. You also get to try all the food! Learn to cook a succulent turkey in the Miele Generation 6000 SousChef Food Warming Drawer, which features a programme specially designed for low-temperature cooking with a four-hour timer, which switches the appliance off automatically. They have three other operating modes for warming cups/glasses and plates/dishes and keeping food at serving temperature.

Get to grips with steam ovens; from gammon joints to chicken liver parfait, a quick and light Christmas pudding to a range of Boxing Day treats. Miele’s Generation 6000 Combination Steam Oven will be used to cook indulgent stilton, walnut and watercress soufflés – guaranteed to delight. For perfect sauces and vegetables the Miele induction hobs with pan size recognition are on hand. The Miele Christmas Cooking Made Easy course will be available at the London Gallery on Cavendish Place in November and December. Priced at £125, bookings can be made via the Miele website. miele.co.uk/cookingcourses 6 The Miele MAGAZINE – miele.co.uk

Handmade decorations are a simple, yet effective way to add extra magic to your home.

Tie each piece with a velvet bow and dress the room to your taste. Miss Etoile snowflakes and diamonds, £3.50 each, retrovilla.dk. For a more rustic approach try the simple rag paper fair trade stars made from 100% recycled cotton cuttings and tropical fruit fibres. 10 stars for £3.50, baileyshomeandgarden.com

A trip to the ballet What injects the spirit of Christmas more than taking the family to see The Nutcraker? Clara, a young girl, creeps downstairs on Christmas Eve to retrieve her favourite present, but a mysterious magician, Drosselmeyer, is waiting to sweep her off on a magical adventure. This timeless favourite is accompanied by Tchaikovsky’s glittering score. The Royal Ballet will be performing The Nutcraker from 4th December to the 16th January 2014 at The Royal Opera House, Covent Garden, London. roh.org.uk

Plant hyachinth bulbs and celebrate as they open with the N-O-E-L votive, £30, Bloomingville.com

Into the light

This collection of silvery tea light holders add a shimmery atmosphere. Priced from £6 to £10 from The White Company, each piece boasts a unique shape and texture to define the living space and add cheerful festive character. thewhitecompany.com

Christmas Pudding Picture iStock

Christmas Cooking

PASTEL PAPER

The Miele MAGAZINE

Q&A Home Economist Kirsty Racki’s handy tips on how to organise the Christmas kitchen...

How do stop the fridge getting over-crowded?

Lots of foods don’t actually need to be stored in the fridge, so to free up lots of extra space, store in a cool dark cupboard instead.

Tomatoes, potatoes, courgettes and apples will all taste better if stored out of the refrigerator.

Remember not to store apples and broccoli together or onions and carrots together – one effects the flavour of the other. To prolong the life of refrigerated raw meats, a good tip is to open the packet slightly to let the air get in.

DINNER SCENE Treat yourself to a selection of tabletop decorations this Christmas.

Vintage glass tabletop trees from £15; pine wreath £30; prelit wooden church from £12; decorations from £2.50; mistletoe and holly fill your own crackers, £5 set of six, all John Lewis

OUR TOP

How can we make preparing Christmas dinner easier? Prepare vegetables the day before. Simply chop as normal and then partially cook them. If you have a steam oven put them in the perforated tray and pop in the oven. If not cook them in a steamer on the hob. The secret is to make sure you plunge the veg straight into cold water to stop the cooking process. Then they can be covered in cling film and put in the fridge ready for Christmas Day.

3 Hotels for Christmas

Fairytale Christmas at The Langham

Augill Castle, Cumbria

The Montagu Arms, New Forest

Begin your evening with warming mulled wine in the enchanting winter terrace garden and celebrate the season in a vast building fit for a fairytale. Feast on truly mouthwatering Christmas Eve, Christmas Day and Boxing Day menus at Roux at The Landau, Michel Roux’s restaurant, then retire to the utter luxury of one of the Langham’s famous suites.

Book a castle for your own threenight exclusive Christmas house party! Sixteen guests can enjoy being waited on with evey culinary need from mulled drinks, Bucks Fizz, cocktails and canapes to a huge and hearty Christmas dinner. Think carol singing around the piano, midnight mass at the parish church and a hot toddy before bed. From £16,800.

Set in the heart of the New Forest, this magical 17th Century hotel is a pefect Christmas retreat. Roaring log fires set the tone and festive menus by Michelin Star Head Chef Matthew Tomkinson conjure a feast with all the trimmings!

Listen to carol singers serenade with angelic hymns or head out for a walk in the wintery woods to enhance your feelings of Christmassy bliss.

WHERE The Langham, 1C Portland Pl, Westminster, London W1B

WHERE South Stainmore Kirkby Stephen, Cumbria CA17 4DE

A contemporary twist on the traditional tree, this tiered tea light display can be brought out every year. £99 from Graham & Green.

WHERE The Montagu Arms Hotel Beaulieu, New Forest SO42 7ZL CHRISTMAS SPECIAL ISSUE

7

CHRISTMAS edition SUNSET SKATING

OUR TOP

3 rinks for skating....

MAKE A DATE WITH MONICA GALETTI

Eden Project Cornwall

Somerset House London

Winchester outdoor rink

Combine a memorable day out at the world renowned Eden Project (home of the UK’s longest zip wire for any adventurous types!) with a festive frolic across the ice.

Visit the world’s largest rainforest in captivity with steamy jungles and waterfalls or venture across the rainforest aerial walkway, where you take a stunning walk among the treetops.

The Sunday Times called it ‘The coolest rink of all’ and you can enhance the experience further with optional champagne & chocolate, dinner at Tom’s Kitchen or a luxury stay at The Savoy.

Glad Tidings Tuesdays creates the ultimate Christmas spirit with yuletide music, traditional treats and late night shopping in The Christmas Arcade.

‘Winchester holds its own with any European destination,’ states the cathedral website, and their famous Christmas market – now recognised as one of the best in Europe – along with a lantern procession and carols, add to the growing festive air. Heighten your Christmas cheer further with an exhilarating skate under the stars with this striking cathedral as a majestic backdrop.

WHERE Eden Project, Bodelva, St Austell, Cornwall, PL24 2SG WEB edenproject.com

WHERE Somerset House, Strand, London WC2R 1LA GOOD TO KNOW Opens 14th Nov

WHERE Winchester Cathedral, Hampshire SO23 9LS GOOD TO KNOW Great for families

TEATIME TREAT

Join Monica Galetti, Senior Sous Chef at Le Gavroche and Michel Roux Jr’s right hand woman on Masterchef: The Professionals for an inspirational Christmas masterclass. Recipes include Seared Salmon with Beetroot and Horseradish, Roast Partridge with Mulled Wine Pears and a delicious Cherry and Chocolate Trifle. Then sit down with Monica and enjoy the food with matching wines. Hosted at Cactus Kitchens, which uses Miele cooking appliances, the course is on Friday 6th December from 10am to 4pm and costs £395.

Appliance...

Q& A

“I HOLD DINNER PARTIES REGULARLY AND NEED TO GET THE RIGHT COMBINATION OF APPLIANCES TO MAKE CATERING FOR UP TO 20 PEOPLE EFFORTLESS.” For those who cook for large numbers regularly, it is imperative that your appliances work for you. Miele’s 90cm ovens offer an enormous 80 litre capacityperfect for catering for big parties. The Sous Chef keeps food warm until ready to serve and the Combination Steam Oven is perfect for cooking the side dishes for a dinner party. The coffee machines help create the perfect end to a meal.

The paddle oak wooden chopping board, with handy hanging handle, is an ideal way to present Christmassy cheese boards and indulgent savoury snacks. £35, The White Company.

8 The Miele MAGAZINE – miele.co.uk

“I think cooking is a social experience and love to get my dinner guests involved”

PICTURE GIDEON MENDEL

Enjoy a festive evening on the ice at Somerset House in London

The Miele Tepan Yaki is a great appliance for audience participation. Traditionally used in Japanese cooking, the tepan should be thought of as a large frying pan. It is a direct cooking surface, and should be preheated and very lightly oiled before use. Perfect for anything from a Full English Breakfast, to scallops, prawns, a rare steak or the retro dish, crepe Suzette.

The Miele MAGAZINE

CREATIVE DÉCOR

Use paper art ornaments to drape the spirit of Christmas across your dining table, all decorations, china and glasses, en.housedoctor.dk

Christmas displays Create a cosy ambience with abundant festive displays all around the house. With the warming aroma of almond, the light sweet-floral fragrance of Neroli, and the unmistakable natural sweet notes of pine belonging to the Frankincense, these pretty candles from The White Company set the mood perfectly. White Christmas is encased in a beautiful glass votive, making it a perfect mantel decoration.

The 220g candle, £12, burns for 30 hours, where the 740g option, £28, burns for an impressive 85hrs!

Contrast delicately coloured glasses and pretty hanging decorations

Beyond the pines

A new cup in town...

Celebrate the arrival of the easy-to-use countertop coffee machine from Miele.

The bean-to-cup model is the ideal partner to the built-in Generation 6000 range and features a smartphone-like TFT display. The OneTouch for Two is a breath of fresh air, so you can easily make the same beverage for you and a friend, without the fuss of cleaning or waiting through the bean grinding process again. The CM6300 also has a milk flask and warming rack, £1,300. miele.co.uk

These nordic-style wooden trees evoke the perfect snowy forest scene. Choose from a range of shapes and sizes, from around £8, and select porcelain deer and hand picked pine cones to match, all from a wondefully festive selection at blooming villestore.co.uk

...OR GO FOR A GENERATION 6000 BUILT-IN MODEL FOR...

Enjoying the ultimate cup of coffee by an open fire. The CVA6431 from Miele is the world’s only built-in coffee machine that uses the popular Nespresso capsule system. There are 16 types to choose from including the Fortissio Grand Cru. Use this to make an espresso then heat milk, a touch of cardamon, cloves, chilli powder and chocolate powder in a saucepan, put into a glass and pour the espresso on top for a Christmas Spiced Mocha.

The CVA6431 holds 20 capsules and costs £1,980.

CHRISTMAS SPECIAL ISSUE

9

CHRISTMAS edition

Christmas Fun

ARTISTIC FLAIR

HUSKY SLEIGH RIDES

Create your own Christmas decor with your excess gift wrap. Paper rolls, £11; Two glass patterned ornaments, £4.30; Christmas paper ornament, £4.30; Christmas tape, four patterns, £9.50, all from Bloomingville

If you’re looking for something extra special to impress your youngsters this Christmas holiday, then a ride on a Husky sleigh is sure to fit the bill.

Venture to Leeds Castle in Kent at various dates in December and you might (if you’re under 1.3m) just be able to ride on a sleigh pulled by real Huskies.

Visitors can also ‘hug a husky’ and have a photo taken. For the less adventurous, why not visit the castle’s first ever Christmas Market with German market style chalets and traditional carousel rides.

Browse handmade decorations for your home, quality gifts, beautifully crafted traditional wreaths and festive garlands. For added seasonal wonderment, Father Christmas’s reindeer will be at the castle from 7th December until Christmas Eve (when obviously they’ll have work to do!). leeds-castle.com

Perfect for festive foliage, Larkin bubble bottles, from £48, rowenandwren.co.uk

WHO’S THERE?

The innovative new Knock2Open dishwasher is perfect if you want a fully integrated dishwasher in a handless kitchen.

The G6995 SCVi K20 XXL is £2,150, Miele.

“I have all the family coming for Christmas dinner and want to choose a dishwasher that will be up to the job.”

A dishwasher can be a life saver for large gatherings (and the rest of the year too). Miele’s Generation 6000 range of dishwashers are just right with 14 place settings (great for having all the family round) and some of its models also offer a quick wash (for unexpected missed items or freshening up cutlery between courses) and an auto-open drying feature.

The majority are A+++ energy rated with a pleasantly low noise level of 44dB – so you’ll still be able hear all of the cracker jokes at the table! We recommend the G6310 Sci if you prefer semi-integrated models, or the G6310 Sc for freestanding or choose the new Knock2Open model (right).

10 The Miele MAGAZINE – miele.co.uk

CHRISTMAS SEASON recipes

Recipes FOR THE FESTIVITIES Delectable treats to enjoy the Christmas season Choose warming soup of parsnip, apple and thyme and sausage rolls or steamed gammon with a redcurrant, ginger and mustard glaze or impress your vegetarian guests with the perfect mushroom risotto. Then finish it all up with a heavenly array of sweet treats to add plenty of festive cheer RECIPES AMY CARTER, ALEX JAGGER AND CESAR FERNANDEZ FOOD STYLIST AMY CARTER PHOTOGRAPHER MIKE COOPER

CHRISTMAS SPECIAL ISSUE

11

The Miele MAGAZINE

12 The Miele MAGAZINE – miele.co.uk

CHRISTMAS SEASON recipes

Parsnip, Apple and Thyme Soup Ingredients • 1 small onion, peeled and chopped • 15g butter • 1 tsp medium curry powder • A few sprigs of fresh thyme, leaves picked • 450g parsnips, peeled and chopped • 1 large cooking apple, peeled, cored and roughly chopped • 1 litres hot vegetable stock • 3 tbsp crème fraÎche, more to serve • Salt and freshly ground black pepper Serves 4

Method 1 Place the onion and butter into a deep solid steam container. Steam at 100°C for 5 minutes, uncovered.

2 Add the curry powder, thyme, parsnips, cooking apple and stock, and cook uncovered for 20 minutes at 100°C, or until the vegetables are soft.

3 Purée the soup with a stick blender, until smooth.

Stir in the crème fraÎche. Adjust seasonings to taste.

4 Serve the soup in warm bowls with an extra swirl of crème fraÎche to garnish.

APPLIANCE TIP * Make stock in your Miele steam oven by covering trimmings with water and placing your container in to steam at 100°C for the time you would have given it on the hob…

‘Why buy ready-made soup when making your own with any vegetables is this easy?’

CHRISTMAS SPECIAL ISSUE

13

The Miele MAGAZINE

Sausage Rolls Ingredients

Method

For the pastry 125g strong white flour Pinch of salt 75g unsalted butter, cold, cubed 50g mature cheddar, grated 75ml cold water 1 egg, beaten

1 For the pastry, in a large bowl, mix together the flour, salt, butter and cheese in a bowl, make a well and add the water, mix until you have a firm, but rough, dough. Cover with cling film and leave to rest in the fridge for 20 minutes.

2 In the meantime, for the filling, cook the red onion in a dash of oil for about 10 minutes, until soft and translucent.

Remove from the heat. Once it is cool, mix it with the chopped sage, sausagemeat and seasoning.

3 Turn out the pastry onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough until three times the width. Fold the top third down the centre, then the bottom third up and over that.

4 Give the dough a quarter turn and repeat the roll and fold once again. Chill the pastry for another 20 minutes.

5 When ready to use, roll the pastry into a long rectangle and fill a piping bag with the sausage meat and pipe it in a line along the bottom third of the pastry, leaving a gap between the filling and the edge.

6 Brush the pastry with egg wash, fold it over and seal it as carefully as possible. Cut into individual portions, place on a universal tray and brush them with beaten egg again. Slash the tops to create slits.

7 Place in the Miele oven on shelf position three, and select the Moisture Plus function. Set an oven temperature of 200˚C, and an Automatic burst of steam. Follow the on-screen prompts to add the water and then set a minute minder for 20 minutes. Cook until golden brown and crispy, then serve warm.

• • • • • •

For the filling 1 small red onion, finely chopped 1 tbsp olive oil Small bunch of sage leaves, finely chopped 400g good quality sausage meat Salt and freshly ground black pepper

• • • • •

Makes 12

APPLIANCE TIP * Use Moisture Plus for anything from soufflés to puff pastry and Yorkshire puddings – the moisture works wonders in creating lift and rise

14 The Miele MAGAZINE – miele.co.uk

CHRISTMAS SEASON recipes

‘If you don’t have time to make the pastry on the day, make it up to a month ahead of time and freeze until required.’

CHRISTMAS SPECIAL ISSUE

15

The Miele MAGAZINE

16 The Miele MAGAZINE – miele.co.uk

CHRISTMAS SEASON recipes

Steamed Gammon with an English Mustard and Demerera Glaze Method

Ingredients

1 Firstly heat the cider to simmering point in a saucepan on the hob.

2 Place the whole gammon into a solid steam container, and pour in the hot cider. Add 10 whole cloves, then cover the container tightly with tin foil.

3 Place the covered gammon into the steam oven and cook at 85°C for 2-2 1/2 hours, depending on the size.

4 After this time, remove the gammon from the cider, and place on a board. Gently remove the rind from the gammon, leaving intact as much fat as possible. Score the fat in a diamond pattern, then using a pastry brush, paint the surface with the mustard. Next, scatter over the sugar, then stud the surface with the cloves. Place the joint on the anti-splash over the universal tray from the single oven.

5 Switch the single oven on to Fan Grill, 210°C. Place the gammon on either shelf 3 or 4, and time for 5 minutes, then check and continue to grill until nicely glazed and bubbling.

6 Remove the grill, transfer to a serving plate and serve either hot or cold.

• 800ml cider • 1 x 1.5-2kg smoked gammon joint • 10 x whole cloves, plus extra for studding • 4 tbsp English mustard • 75g demerera sugar

APPLIANCE TIP * Fan Grill is great for all-round browning and glazing, or even for grilling whole fish with no need to turn

‘This is the epitome of hearty Christmas fare – and is perfect for Boxing Day cold cuts’

CHRISTMAS SPECIAL ISSUE

17

The Miele MAGAZINE

Ox Cheek Bourguignon Ingredients

Method

• 1.5 kg ox cheeks,

1 Start the marinade two days before you want to serve this dish, if at all possible!

Place all the marinade ingredients in to a large bowl and submerge the meat. Cover with clingfilm, and refrigerate overnight.

2 The day before you want to serve the bourguignon, strain the meat from the marinade and set aside. Pass the marinade through a sieve to remove the vegetables etc, and pour the strained red wine into a jug and set aside for later use.

3 Now heat two tablespoons of the oil in a large casserole dish and sweat the finely chopped onion for the bourguignon for five minutes, until softened and translucent.

Next add the garlic and cook for a further minute, cover and set aside until needed.

4 Now heat a further tablespoon of oil in a large frying pan and when it’s hot enough (it should be smoking slightly) fry off the meat in batches, turning throughout to brown all sides. Repeat the process with all the meat and add to the casserole dish with the sweated onions.

5 Deglaze the frying pan with half of the strained wine marinade – as soon as the liquid boils, you will need to skim the white

trimmed and cut into large chunks

For the marinade

• 1 bottle full bodied red wine • 1 small onion, halved • 1 carrot, halved • 1 stick of celery, halved • 4 x garlic cloves, left whole • 6-8 x few black peppercorns • 6-8 x juniper berries • Bouquet garni (a sprig of parsley, thyme and a bay leaf)

For the bourguignon

• 4 tbsp olive oil • 1 onion, finely chopped • 2 garlic cloves, crushed • 200ml home made (or good quality) beef stock • 200g chestnut mushrooms, sliced • 200g smoked lardons • 100g pearl onions • •

(or small pickled silverskin onions) Sea salt & freshly ground black pepper Chopped parsley, to serve

Serves 6

impurities from the surface before adding to the casserole with the onions and meat.

Repeat with the remaining marinade, and add to the casserole pan. Pour in the beef stock, bring to the boil and skim again if white impurities continue to surface.

6 Preheat the Sous Chef at the highest temperature setting in the Hot Food Section (85°C).

7 Cover the casserole pan tightly with a lid, place in the Sous Chef and cook for 12 hours (the maximum running time before automatic switch-off).

8 Before serving, heat up the remaining oil in a frying pan and add the lardons.

Once they are nicely browned, add the mushrooms and cook in the bacon fat until they start to colour.

9 Add the lardons and mushrooms to the bourguignon, together with the pearl onions, and check the seasoning.

At this point you may wish to reduce the liquid down slightly on the hob for a thicker consistency.

10 Sprinkle over some chopped parsley and serve alongside some fresh tagliatelle, polenta or dauphinoise potatoes.

APPLIANCE TIP * Use the Miele Sous-Chef for slow-cooking casseroles, curries or whole joints of meat

18 The Miele MAGAZINE – miele.co.uk

CHRISTMAS SEASON recipes

‘The classic Beef Bourguignon only improves with time. Starting this recipe two days before serving will really improve the flavour’ CHRISTMAS SPECIAL ISSUE

19

The Miele MAGAZINE

20 The Miele MAGAZINE – miele.co.uk

CHRISTMAS SEASON recipes

Turkey Quinoa Superfood Salad Method 1 Place the turkey escalopes in a perforated container, and tip the quinoa in to a shallow solid container. Pour over enough cold water to cover the surface of the quinoa grains by about 1cm, please both items in to the steam oven and steam at 100°C for 10 minutes.

2 In another perforated container, scatter the broccoli and sugarsnaps and add to the steam oven alongside the turkey and quinoa, for a further 2 minutes again at 100°C. 3 Whilst these ingredients are cooking, prepare the rest of the salad ingredients and set aside. Mix up the dressing in a small bowl.

4 When cooked, roughly shred the turkey and combine in a bowl with the steamed vegetables and dressing. Toss well to coat, then add the remaining ingredients and combine thoroughly.

5 Present in a salad bowl and serve either warm or cold.

Ingredients • 400g approx turkey breast escalopes • 125g quinoa • 1⁄2 head broccoli, cut into florets

• 150g sugarsnap peas • 1⁄2 cucumber, deseeded and sliced • 1⁄2 pomegranate, seeds only • Handful toasted pumpkin seeds • 1 x bunch mint, leaves only, chopped • 1 x bunch flat-leaf parsley, chopped

For the dressing

• 3 x limes, zest and juice • 100ml extra virgin olive oil • Salt and freshly ground black pepper

Serves 4-6

APPLIANCE TIP * Miele steam ovens are so versatile you can make hearty, healthy warm salads and naughty steamed puddings all at the same time!

CHRISTMAS SPECIAL ISSUE

21

The Miele MAGAZINE

Wild Mushroom Spelt Risotto Ingredients

Method

• 200g pearled spelt • 500ml vegetable stock • 2-3 tbsp extra virgin olive oil • 45g butter • 250g mushrooms, finely sliced • 2 garlic cloves, crushed • 100ml dry white wine • 1 tsp fresh thyme, chopped • Small bunch of chives, chopped • 1 tsp crushed chilli flakes • 35g grated parmesan • Salt & freshly ground

1 Place the spelt, enough hot vegetable stock to cover the spelt and a drizzle of good olive oil into a solid container and steam at 1000c for 30 minutes.

2 Meanwhile, heat 15g of butter and a tablespoon of olive oil in a pan, and sauté the mushrooms until starting to brown, add then the garlic and cook for 30 seconds.

3 Add the white wine into the pan, and cook until all the alcohol is evaporated. Add the herbs and chilli flakes and place somewhere to keep warm.

4 Once the spelt is cooked, add it to the pan, and stir on a medium high heat for a minute, along with the remaining butter and parmesan, and stir until the risotto reaches a lovely creamy consistency.

5 Check the seasoning and serve.

black pepper

Serves 6

APPLIANCE TIP * Who would have thought a risotto could be made without slaving over a hot stove? With Miele steam ovens they can!

22 The Miele MAGAZINE – miele.co.uk

CHRISTMAS SEASON recipes

CHRISTMAS SPECIAL ISSUE

23

The Miele MAGAZINE

‘These make a great alternative to the heavy, traditional Christmas pudding and they don’t need to be made before the day of serving’

24 The Miele MAGAZINE – miele.co.uk

APPLIANCE TIP * Melt chocolate for cakes and gateaux in a pan directly on a Miele induction hob – no more bain maries!

CHRISTMAS SEASON recipes

Mont Blanc Layer Cake

Steamed Light Christmas Puddings

Ingredients

Ingredients

• 5 medium eggs, whites only • 200g caster sugar, plus extra depending on taste • 125g icing sugar • 300g tinned unsweetened chestnut purée • 350ml double cream • 150g ricotta • The seeds from 1 vanilla pod • 75g dark chocolate, melted

• 225g unsalted butter, softened • 225g soft light brown sugar • 4 medium eggs • 350g self raising flour • 1 lemon, zested • 1 cooking apple, peeled and finely diced • 5 tbsp mincemeat • 2 tbsp mixed peel • 1 tsp mixed spice • Pinch of salts

Method 1 Cover three baking sheets with silicone paper.

With a lightly buttered finger, trace the outline of an 18cm circle (or thereabouts) on each tray.

2 Gently warm the egg whites and the mixing bowl over a pan of very lightly simmering water, (though take care the bowl doesn't come into contact with the water, otherwise the egg whites will cook) then using an electric whisk, beat the whites to a stiff froth.

3 Sprinkle a quarter of the caster sugar at a time over the whites and whisk through on high speed until the grains disappear and the mixture ends up very thick and glossy. Sift and fold in the icing sugar until the mixture is smooth, then dollop a third of the meringue mix on to each prepared paper circle and spread into a disc shape with a spatula.

4 On Fan Plus bake at 130°C for about 90 minutes, or until crisp, slightly beige coloured and with a firm crust. Remove and set aside to cool.

5 In a bowl, beat the chestnut purée, 250ml double cream, ricotta, vanilla and enough sugar gently to sweeten it, until very thick. Peel one cold meringue from the paper and place on a serving plate. Spread with a third of the chestnut cream and swirl melted chocolate all over. Repeat with a second meringue, chestnut cream and chocolate, and top with the last meringue.

6 Whip 100ml cream until thick. Spoon onto the meringue top to make a peak, then swirl the last of the chestnut cream on top. Drizzle with melted chocolate and serve.

Makes 12

Method 1 Grease 12 dariole moulds with butter and keep cold in the fridge until they’re needed.

2 Sift together the flour, mixed spice and salt. Set aside.

3 Cream together the butter, sugar and lemon zest until the mixture is light and fluffy.

4 Add the eggs, one at a time, until fully incorporated.

5 Mix in the apple, mincemeat and mixed peel and whisk the mixture for another 10 seconds.

6 Gently fold in the flour mixture until it’s all combined.

7 Fill each of the moulds until they’re two thirds full and then cover them tightly with a piece of foil.

8 Place the moulds into a perforated container and steam at 100° for 35 minutes. They’re ready to serve.

CHRISTMAS SPECIAL ISSUE

25

The Miele MAGAZINE

Cranberry and Marzipan Cake with Toasted Pistachios Ingredients • 225g butter, at room temperature, plus more for greasing • 185g golden caster sugar • 1 orange, zest and juice • 4 x free-range eggs • 150g self-raising flour • 100g ground almonds • 1 tsp baking powder • 150g marzipan, chopped in to 1cm cubes, tossed lightly in flour • 300g fresh cranberries, patted dry and tossed lightly in flour • 50g shelled pistachios, toasted lightly • Icing sugar to dust For the syrup

Mulled Cider

• Juice of the orange used above • 1 tbsp golden caster sugar To serve

Ingredients • 1 litre good quality cider (or cloudy apple juice) • 2 cloves • 1 star anise • 1 cinnamon stick • Zest of 1 orange • Zest of 1 lemon • Sugar, to taste

Method 1 Pour the cider or apple juice into a large pan on a low heat and warm through for 5 minutes.

2 Add the spices and the zest, bring to a boil, then simmer and leave to infuse for 20 minutes.

3 Check the seasoning of the mulled cider and add a tablespoon or two of sugar to balance all the flavours.

Once ready, serve the cider warm.

26 The Miele MAGAZINE – miele.co.uk

• Crème fraiche

Method 1 Preheat the Combination Steam oven on Cake Plus 150°C. Lightly grease and line a 23cm springform cake tin.

2 Using an electric whisk, beat the butter, sugar and orange zest together in a large mixing bowl until pale and fluffy. Beat in the eggs, one at a time, then stir in the flour, almonds and baking powder with a pinch of salt.

3 Stir through half the marzipan pieces and half the cranberries, then transfer to the tin and poke in the remaining marzipan and cranberries, making sure they are covered by the cake mixture. Transfer to a wire rack on shelf position 1, and set the minute minder for 20 minutes, then reduce the temperature to 140°C for a further 50 minutes. Make sure that a skewer inserted in to the centre of the cake comes out clean, or with just a few crumbs on it, before removing from the oven to cool on a wire rack.

4 While the cake is cooking, make the syrup by placing all the ingredients in a small pan and heat until the sugar is dissolved. Poke holes all over the cake with a skewer as soon as it comes out of the oven, and pour over the syrup. Allow to soak in for 10 minutes before removing from the tin to cool completely.

5 When ready to serve, roughly chop the pistachios and scatter over the top of the cake. Dredge with icing sugar, and serve with crème fraiche.

CHRISTMAS SEASON recipes

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

‘For those not keen on traditional fruit cake at Christmas, how about this as an alternative. Serve with a spoonful of crème fraiche’

APPLIANCE TIP * Use the Miele combination steam oven on ‘Cake Plus’ for amazingly moist cakes and baked goods

CHRISTMAS SPECIAL ISSUE

27

The Miele MAGAZINE

‘These are the lightest, softest scones around – the key is not to overwork the dough and to keep the ingredients well chilled…’

28 The Miele MAGAZINE – miele.co.uk

APPLIANCE TIP * Apart from baked goods and pastry, Moisture Plus also gives great results when roasting poultry and pork – especially Christmas turkey!

CHRISTMAS SEASON recipes

The Ultimate Afternoon Tea Scone

Swedish Lucia Buns (Lussekatter)

Ingredients

Ingredients

• 600g plain flour • 75g caster sugar • 1⁄4 tsp salt • 5 tsp baking powder • 240g butter, cubed and chilled for at least 10 minutes • 2 eggs • 120ml milk • 150ml whipping cream

• 1tsp saffron threads • 250ml whole milk • 50g unsalted butter • 500g strong white flour • 20g fresh yeast • 1⁄2 tsp salt • 50g caster sugar • 100g soured cream • 1 egg • Handful of raisins

Makes about 24 x scones

Serves 4-6

Method 1 Place the flour, sugar, salt and baking powder in a food processor and pulse to combine.

2 Add the chilled butter cubes and pulse briefly to combine and give a breadcrumb-like consistency. Chill for 10 minutes 3 Combine the eggs, milk and cream in a separate jug or bowl and allow to chill for 10 minutes.

4 Preheat the oven on Moisture Plus 180°C, 1 burst of steam.

5 Fold the wet ingredients in to the dry to combine – but make sure you don’t overwork as this will make the scone tough. The dough should not stretch, but break apart in clumps. Chill for a further 10 minutes.

6 Tip the dough on to a well floured worksurface – don’t knead! Roughly flatten out the dough to a thickness of about an inch, either with a rolling pin or just your palm. Dip the cutter in flour and stamp out rounds, then gather up any scraps and gently re-ball and re-flatten to stamp out more.

7 Place the scones onto a baking sheet or two, place in the oven and release the burst of steam immediately. Set the minute minder for eight minutes, then decrease the oven temperature to 170°C for a further 8-10 minutes, or until the scones have risen and are pale golden on top.

Method 1 Crush the saffron threads in a pestle and mortar with a teaspoon of the sugar. Then, in a saucepan, warm the milk, butter and crushed saffron until the butter is melted and allow to cool slightly (ideally body temperature).

3 In a large bowl, combine the flour, yeast, salt and sugar and make a well in the centre. Add the soured cream and milk infusion and stir with a wooden spoon to bring together into a dough.

4 Knead by hand on a floured surface for eight to ten minutes or using a mixer until the dough is smooth.

5 Place in an oiled bowl, cover with cling film and select the Prove Dough oven function at 40° for 40 minutes.

6 At this point, the dough should be well risen. Knock it back and divide it into 12 pieces. Roll each into a large sausage and then create an ‘S’ shape as tight as possible.

7 Place buns on a baking tray. Cover loosely with cling film and let rise for 30 mins at 40° on the Prove Dough setting.

8 Preheat oven using Moisture Plus, 220°, 1 burst of steam.

9 Brush the buns with a lightly beaten egg and then place two raisins on each roll in the centre of each circle.

10 Place the oven tray with the buns inside the oven, inject the burst of steam and bake for 15 minutes, allow them to cool on a wire rack slightly and serve.

CHRISTMAS SPECIAL ISSUE

29

The Miele MAGAZINE

Red Onion Marmalade

Pistachio and Ginger Biscotti

Ingredients

Ingredients

• 1 tablespoon olive oil • 50g butter • 600g red onions, sliced • 1⁄2 tsp salt • 1⁄2 tsp black pepper • 1 bay leaf • 1 tsp fresh thyme leaves • 50g light muscovado sugar • 100ml dry red wine • 75ml sherry vinegar

• 80g butter • 110g caster sugar • 2 eggs, lightly beaten • 1 tbsp brandy • Grated zest of 1 1⁄2 oranges • 150g plain flour, plus extra for dusting • 1⁄2 tsp ground ginger • 1⁄4 tsp salt • 80g shelled pistachios • 60g stem ginger in syrup, drained

Method 1 Heat the butter and olive oil in a large pan. Add the onions, salt, pepper, bay, thyme and sugar and cook over a low heat for about 30-40 minutes.

2 Add the wine and vinegar, increase the heat and reduce the liquid by about two thirds for 25-30 minutes. Remove the bay leaves – you now have your jam which can be stored in a jar in the fridge if you have any leftovers.

30 The Miele MAGAZINE – miele.co.uk

and roughly chopped

Method 1 Cream together the butter and sugar, then gradually add the eggs. Stir in brandy and orange zest, followed by the flour, ground ginger and salt. Lastly, fold in the pistachios and the stem ginger.

2 Lightly dust a lined baking tray with flour and spoon the mixture onto the tray. Leave to rest in the fridge for about 30 minutes so it firms up a little. Preheat oven to 170C. 3 Take the dough out of the fridge and, using your hands and a bit more flour, form a log shape about 25cm long.

Bake for 20 minutes, then remove from the oven and leave to cool. At this point the log will be partially baked and quite soft. Adjust the oven temperature to 130C. 4 Once the log has cooled down, use a serrated knife to cut it across into slices 1cm thick. Lay them flat on the baking tray and return to the oven for about 40 minutes, or until crisp. Remove and leave to cool.

FOOD FOR GIFTS recipes

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

‘These keep brilliantly, stored in an airtight container, or package in cellophane bags, tie up with ribbon and give away as gifts’

APPLIANCE TIP * Make several batches of biscotti and cook up to three trays at a time on Miele’s ‘Fan Plus’ function

CHRISTMAS SPECIAL ISSUE

31

The Miele MAGAZINE

The Art of Choosing

WINE

Choosing the right wine has long been a mystery to many. Here are a few simple rules to help you get much more out of your wine FEATURE ANDREW COGHLAN OF COGHLANS SCHOOL OF WINE FOOD AND DINING

N

estled in the corner of a bustling business park between Sheffield and Chesterfield, is an innovative food/wine centre called Coghlans. Behind the modern façade of stainless steel and glass lies a traditional interior.

Here people learn how to create the perfect recipe and balance the flavours of distinctive, seasonal foods with wines that harmonise on the palate. While some guests are busy in the cookery school making terrines or slow cooking a shin of beef, others are with Riedel wine glasses looking for that perfect Sauvignon Blanc or Malbec or learning the art of Sabrage or Champagne Sabering. At the helm, professional writer and broadcaster Andrew Coghlan hosts personal classes that reach out beyond the snobbery often associated with wine tasting – just good advice and clear instruction coupled with the important aspect – developing the individual’s ability to taste, assess and decide what they like to drink, and when. There are no wrong answers, just tastes you haven’t discovered yet. Different people tasting a fruit bursting Sauvignon Blanc from Marlborough will get something different on the nose, palate and on the finish. Nobody is wrong, they are unique. For one person the smooth tannins of bottle maturity express themselves as velvet while to another, tobacco. It’s the beauty of difference that makes the world a place full of individuals.

ABOVE For the first time it is possible to decant wine and prepare for serving within your Miele wine conditioning unit with the new Sommelier set. Available with the KWT6832 SGS, around £4,950. RIGHT The Icon Hill wine bottle designed by Zaha Hadid for Leo Hillinger Winery is an exceptional red wine cuvee of 2009 vintage, available in a limited edition of 999 bottles. Expect to pay around £94. leo-hillinger.com

32 The Miele MAGAZINE – miele.co.uk

THE ART OF choosing wine

Serving Temperature

Correct glassware

Far too often wines are served at the wrong temperature. The colder it is, the less you will get from the aroma and palate. Of course some people take great pleasure in an ice cold glass of white wine to refresh in hot weather – and nobody is saying that is wrong – but for tasting, a white wine should be served at around 10oC in order to get the most out of the bottle. The guide (right) should help you to decide. If you are lucky enough to own a Miele Wine Conditioning Unit you will have the choice of three separate temperature zones to ensure your wines are served at their correct temperatures.

The zones are easily and individually controlled from the electronic soft controls.

Grape variety specific glassware has a real benefit to those who enjoy getting the most out of a bottle. Riedel are the market leaders in glassware technology. Serving in the correct glass will deliver it to the part of the palate that can detect nuances of that particular variety. Serve the same wine in three different Riedel glasses and you’ll have three different wines on your palate – the difference is incredible. Wine glasses can be cooled at a pleasant temperature with a Miele Glass Holder, ensuring sparkling or whites retain their freshness for longer.

Allow to breathe Opening wine to the air releases aromas with a reaction called oxidation. Younger wines need to be open for longer, to soften the tannins. Mature wines may only need minutes before the process turns them to vinegar. ‘How long should I open the bottle before drinking?’ is frequently asked in class. There is no simple answer. Young wines with high tannin levels (Cabernet Sauvignon or Petit Verdot) benefit from at least 3-4 hours. Delicate varieties with less tannins (Gamay) open out more quickly. Decant to allow even more contact with the air and to tell its colour. If the rim to the centre is the same, it’s too young and needs longer. Distinct colour differences between the rim and the core means it’s in its drinking cycle. Orange or mahogany appear when it is starting to tire. Giving wine 24 hours in the decanter brings the wine forward by around one year in maturity. The Miele Conditioning Unit benefits from an exclusive Sommelier set allowing you to decant in the unit and prepare for serving. The rack can incline slightly so the sediment can settle to the bottom away from the body. All wines benefit from decanting, even champagne.

Veuve Clicquot famously serve their Sec or sweeter style decanted at events in Reims.

Pairing with food It’s all about using the wine flavours as an ingredient in the dish, giving harmony and balance. Imagine a set of scales: food on one side, wine the other. A recipe high in natural fruits needs some acidity to balance the scales – just a tweak to the acidic side will harmonise the fruits. Fillets of freshly seared sea bass served with roasted sweet potato and fennel seeds can be contrasted

Optimal Wine Serving Temperature White Wines 8-10°C Red Wines 10-16°C Rosé Wine 7-12°C Sparkling Wines 6-10°C Fortified Wines 14-20°C

‘Experiment. The fun is in trying to find the balance’ with a classic Sauvignon blanc from the Loire valley (Menetou Salon or Pouilly Fume). Roasted portobello mushrooms with mediterranean vegetables (high in tannins) works with unoaked Chardonnay and won’t over compensate. Experiment – the fun is in trying to find the balance.

You can always open more than one bottle at a time. Don’t feel like you must finish – the ConvinoBox is ideal for storing open bottles in perfect conditions to go back to tomorrow. Allowing wine to breathe and serving it at the right temperature in the right glasses will enhance every glass you enjoy for the rest of your life.

Andrew Coghlan Hints and tips provided by Andrew Coghlan of Coghlans Cookery School, Chesterfield.

For more information about the wine courses and tasting events, call 01246 453131 or visit cookingexpert.co.uk.

CHRISTMAS SPECIAL ISSUE

33

The Miele MAGAZINE

Steam Cooking NEW YEAR NEW YOU

Keep your resolutions on track and make healthy eating a fast and convenient part of your life, rather than hard work All on top...

If you’re looking for the latest appliances but can’t quite think of where to put it, why not invest in a countertop version?

The new DG6010 freestanding steam oven is similar in size to a microwave – but much more stylish. It has a patented removable water tank with multiple steam outlets for optimum performance and amazing versatility.

5

WORDS ZOË CARTER

REASONS

TO STEAM

1 Seals valuable nutrients – for

a healthy lifestyle. Steaming only reduces vitamin C in vegetables by 15%, while boiling reduces it by 25%.

2

No more fat and oil– the moisture and freshness is retained during cooking, resulting in much lighter and healthier meals.

HOT EDUCATION Using a steam oven for the first time – or just knowing what the functions mean – can be a daunting task, which is why we recommend going on a fun short course. Try the Steam (or Combination) in 60 Minutes class and you’ll learn plenty about how to use features such as Keep Warm or Menu Cooking. Feel free to ask the Home Economists any questions you may have. Tickets are just £30 per person. miele.co.uk

3

Say goodbye to bland plates – and maintain your food’s intensive, natural colours, textures and flavours.

Fresh broccoli lost only 11% flavanoids when steamed compared to 97% when microwaved in a recent study.

4

Cook everything at once – from vegetables and seafood, to fruits and pasta, without the flavours mingling – saving you time and making recipe combinations limitless.

MOISTURE ROYALTY

Cook on three shelves without transferring flavours with the 38-litre DG6100 steam oven. £1,190, from Miele

WATER CHECK After each use, it’s best to remove the water container and empty it.

Simply rinse by hand and you’ll help prevent limescale and prolong your steam oven.

34 The Miele MAGAZINE – miele.co.uk

5 More than one use – did you

know that you can also defrost, reheat, blanch and stew food as well as steaming in a fast, easy way.

And finally....

HELP YOUR OVEN LAST Descale – this needs to be done after a set number of operating hours. A warning will pop up on the fascia. Follow the on-screen instructions and add a couple of descaling tablets to a litre of cold water in the container.

‘Healthy eating – a convenient part of your life with steam’

Miele’s ContourLine H2361 BP built-in oven recently won the Which? Best Buy Award. It’s hard not to like it with pyrolytic cleaning (so you spend less time cleaning up) and Fan Plus – ideal for gentle baking and roasting – and perfect to team with your Miele steam oven for the ultimate dream cooking combination.

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

I

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