Forks N' Roses Magazine | Issue 02 by FUDO HUB

MAKE GREAT PIZZA AT HOME www.ooni.com

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Udon are chewy Japanese noodles made from wheat flour, water, and salt, typically served in a simple dashi-based broth. They’re thicker noodles, typically two to four millimeters, and can be either flat or rounded. by FORKS N’ ROSES

Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Its simplest form is in a hot soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage (mixed tempura fritter), abura-age (sweet, deep-fried tofu pouches), kamaboko (sliced fish cake), and shichimi spice added to taste. Standard broth differs by region. Dark (koikuchi) soy sauce is added in eastern Japan, while light (usukuchi) soy sauce is added in the west. The udon noodles were originated in China and introduced to Japan during the Tang dynasty - 618–907 CE. The original udon may have been closer to a dumpling than a noodle, and in some parts of Japan, udon is still cut into squares rather than the long strands that became standard by the early fourteenth century. Traditionally made at home, udon began to be sold in specialty stalls after the popularity of commercial in the seventeenth century. Today, udon is eaten © taa22 / #356276419 – stock.adobe.com”.

throughout Japan but especially in the south, from Osaka to Kyushu.

STILTON Britain’s Beautiful Blue by THOMAS JUKES

Stilton Cheese is certainly distinctive in both taste and visual appearance, with a complex palate and a rich smooth texture easily identified by its iconic blue marbling running through the cheese. It has a long history within the British Isles with evidence suggesting it was first produced possibly in the late 17th Century but certainly by the early 18th Century. Daniel Defoe, the famous writer of the novel Robinson Crusoe, commented on the village of Stilton in his ‘Tour through villages of England & Wales’ in 1724, calling the village, “famous for cheese” referring to the fabled cheese as being the “English Parmesan”. Some evidence does suggest that the cheese was never actually produced in the town and that the cheese was named after the village as its primary place of sale from the local pub, The Bell Inn. However, thanks to extensive research we now have the understanding that a cream cheese was being sold in the village of Stilton which was known at the time as Stilton Cheese. Articles posted by John Lawrence in 1726 give an idea that the cheese shared similarities to what is produced as Stilton today, he suggested that the perfect Stilton should be cylindrical with dimensions similar to modern-day production.

COUNTRY: United Kingdom SHAPE : Tall Cylinder MILK: COW FLAVOR: Acidic, Fresh and creamy TEXTURE: Open and crumbly. The crust is moist and smooth

SOFT © Edward Westmacott / #45926990 – stock.adobe.com”.

HARD 05

From recipes of the time Stilton appears to have been derived from a rich mix of whole milk and cream which was pressed and boiled, this may have set it apart from other cheeses of the period. It certainly gained a swift and envious reputation thanks in part to couching trade between London and Edinburgh passing through The Bell Inn. As the demand grew for the cheese the landlord of The Bell Inn, one Cooper Thornhill, began working with the renowned cheesemaker, Frances Pawlett from Wymondham in Leicestershire around 1743. Its reputation as the finest cheese in the land pushed production to develop across Leicestershire and Nottinghamshire. © David Pimborough /#304473619 – stock.adobe.com”.

STILTON Britain’s Beautiful Blue by THOMAS JUKES

COUNTRY: United Kingdom SHAPE : Tall Cylinder MILK: COW FLAVOR: Acidic, Fresh and creamy TEXTURE: Open and crumbly. The crust is moist and smooth

SOFT © Edward Westmacott / #45926990 – stock.adobe.com”.

HARD 05

With still limited production, it began demanding a high price and so many inferior imitations were being produced. It wouldn’t be until 1910 that the original Stilton cheesemakers would found ‘The Stilton Cheesemakers Association’ and gain a trademark as well as a Product of Designated Origin. Only cheeses produced to the Stilton specification from the Vale of Belvoir, covering: Nottinghamshire, Leicestershire, and Derbyshire are allowed to carry the famous name. Today only five producers of Stilton remain in the UK and only two of these still use the traditional recipes, Cropwell Bishop and Colston Bassett. Fresh Peak District milk arrives daily at these producers where rennet and starter cultures are added along with the blue mold spores that will give the cheese its distinct taste. The set milk, or curd, is then broken down by hand and placed into cylindrical moulds called ‘hoops’. The cheese is then left for four days for the curd to drain, this helps to create the signature smooth texture. Cheesemakers then begin ‘rubbing up’ the cheese, removing the mould and smoothing the surface of the cheese, sealing the cylinder. The cheese then enters maturing rooms where it sits for a further five weeks to increase the richness of the final product. The mature cheese is pierced, this triggers the development of the blue mould spores that will spread throughout the block to give the blue-veined appearance. Each block of cheese is hand-inspected and graded on its; aroma, blue veining, and most importantly taste. The final product is a cheese with a full-bodied richness that is complimented by a smooth, creamy texture and an unmistakable tangy flavour from the blue veining.

Despite being a very rich cheese Stilton is highly versatile and can be enjoyed in all manner of ways. Its texture lends wonderfully to being crumbled over a salad or into your favourite soup. It can be easily frozen at home for up to 3 months allowing for the cheese to be grated or defrosted at your convenience for use in sandwiches or in everyday recipes. Try adding it to a serving of mashed potatoes to give a boost of flavour. Stilton makes a fine addition to any cheeseboard, working equally well served alone or on a selection of crackers, opt for the more savoury English Oatcake to really savour the creaminess of the cheese. When pairing with wine try to go with robust or sweet flavours, a full-bodied Shiraz works nicely, or go \traditional with a sweet and weighty Port to add a nourishing warmth to the cheese. Likewise, an intense dark ale works beautifully with Stilton, a fine smooth stout with its own rich flavour will compliment the cheese exquisitely. © raptorcaptor / #48114358 – stock.adobe.com”.

di COLONNATA

A mystic experience that melts in your mouth by FORKS N’ ROSES Lardo di Colonnata is a beautiful white –– or sometimes pinkish –– slab of thick pork fatback which is then cured in a marble basin with a mixture of salt and spices. It is not known for sure the origin of lardo, but it could go back as far as the Roman period when the miners needed a way to preserve pork. Delicious cured, should not be eaten with distraction. Each morsel of silken pork fat is a precious, melt-in-your-mouth, mystic experience, and the complexity of its flavor should be savored religiously. The Lardo di Colonnata is made in the small village of Colonnata, in the Province of Massa Carrara, in the Tuscany region. Considered the world's white marble capital, and the place where Michelangelo used to shop the raw material for his sculptures, Colonnata is a small village perched on a ridge between two marble quarries in the Tuscan Apennine Apuane Mountains, which is mostly known for another kind of white marbling, the one in the lardo. © hansgeel / #283062436 – stock.adobe.com”.

di COLONNATA

Colonnata is 532 meters above sea level, this creates a perfect microclimate for the long aging process. Also, the marble in Colonnata has a particularly fine grain that makes it a perfect, breathable container for curing the lardo. These are the things that make the difference between lardo, and Lardo di Colonnata.

Generally, the lardo has a rectangular shape with a thickness of at least 3 cm, the lower part is covered by pig rind, while the upper part is covered with salt, herbs, and spices. It is white and slightly pinkish or brown and has a delicate and fresh flavor, enriched with the herbs and spices that cover it. It has been made this way since the very beginning.

The marble basins are first rubbed all over with garlic, before the trimmed piece of fat is laid inside. Salt, pepper, rosemary, and garlic are all placed in between the layers of lard – some producers add sage, star anise, oregano, coriander, or even cinnamon, cloves, or nutmeg – and the fat is left to cure at room temperature for a minimum of six months. In the curing process, the salt extracts moisture from the fat, creating a brine that preserves it from air and bacteria, and flavors the tissue. Ideally, Lardo di Colonnata should be served as is and thinly sliced, with slightly toasted bread, and of course, paired with a glass of very good wine.

At Schmidt Bros, we craft cutlery of unmatched quality by combining family tradition with modern design. With our sustainable sourcing, precision engineering, and quest for the cutting edge (pun wildy intended), we seek to equip, satisfy, and inspire. And if you thought, “Wait, cutting edge, like a knife? Are these guys kidding?” The answer is no. We’re extremely serious.

SCHMIDT BROTHERS CUTLERY

CUT. NEVER COPY. SCHMIDTBROTHERS.COM

SCHMIDT BROTHERS CUTLERY

CUT. NEVER COPY. SCHMIDTBROTHERS.COM

Focaccia Barese is a typical dish from Bari in Puglia. Bakers made the focaccia dough with fresh tomatoes and olives before baking. It is arguably the top of all focaccia recipes and it’s not hard to see why. Once you taste a slice of this golden disc of goodness, the sweet cherry tomatoes mixed with dry oregano and sea salt will transport you to the seaside in Bari, Italy. The Focaccia Barese recipe is a high hydration dough and while crunchy on the outside, it is light and fluffy all the way through with a rustic highlight thanks to the addition of wholemeal flour.

In Ancient Rome, panis focacius was a flatbread baked on the hearth. The word is derived from the Latin focus meaning "hearth, place for baking”. Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. As the tradition spread, the different dialects and diverse local ingredients resulted in a large variety of Focaccia bread (some may even be considered cake). Due to the number of small towns and hamlets dotting the coast of Liguria, the focaccia recipe has fragmented into countless variations, with some bearing little resemblance to its original form. Focaccia, known and loved in Italy and abroad, is no other than yeasted flatbread. Early versions were cooked on the hearth of a hot fire, or on a heated tile or earthenware disk, like the related flatbreads. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand, or with a brush prior to rising and baking. Many regions of Italy have an inventive range of flavorings they add to their focaccia. For many centuries it has had an association with Christmas Eve and Epiphany. In the Italian context, one thing is obvious, namely that the addition of topping to plain focaccia would result in a kind of pizza. However, apart from this aspect, Italian focaccia has branched out in various directions. © FPWing / #384302644 – stock.adobe.com”.

INGREDIENTS 12 gr fresh yeast (2 tsp active dry yeast) 350 gr/ 2 3/4 cups all purpose flour 340ml / 1 1/2 cups room temperature water 250 gr / 2 cups Grano Duro rimacinato (semolina flour) 5 gr / 1/2 tsp sugar 1 medium potato, boiled, cooled and mashed 10 gr / 1 tsp salt 25 gr / 3 tblsp extra virgin olive oil plus more for top 10 cherry tomatoes 1/2 cup black or green olives Oregano Course salt

INSTRUCTIONS In a large bowl dissolve the yeast in half the water. Add the potato and mix in into the water. Then add the remaining water, olive oil, sugar and salt. Mix well. Add all the flour and mix with your hands until smooth and elastic. When it comes together, transfer it to the counter and continue kneading, for about 8 minutes Shape the dough into a ball, and place into a lightly oiled bowl. Cover with a cloth and let rise for about 3 hours. Coat 2 pans liberally with olive oil. We found that using a cast iron pan worked best. Divide the dough in two, and, using your hands, stretch it out to cover the pans. You may have to let it rest for a few minutes, to relax. Cover the pans and let rise for another 30 minutes.

RECIPE

Preheat the oven to 250/300C (500/600F). Before putting the focaccia in the oven, brush the dough with olive oil. Add the tomatoes, crushing them with your hands so that the juices flow onto the dough. Scatter the olives as well, and using your fingers kind of push the tomatoes and the olives into the dough a bit. Season with salt and oregano and bake for 15-20 minutes.If your oven isn’t hot enough, it might take longer.

Recipe by: www.elizabethminchilli.com

RECIPE

Recipe by: www.elizabethminchilli.com

Ooni was founded by husband-and-wife team, Kristian Tapaninaho and Darina Garland. Before Ooni, Kristian and Darina were running an education company to promote creativity, innovation and problem solving within school communities. Thanks to this mindset, they managed to solve an existential problem: Kristian was really getting into making pizza but he was frustrated— ‘my pizzas are good, but they’re not great.’ Like many of us, Kristian realized that the pizzas he was able to make at home lacked that restaurant-quality taste that comes from a very high heat. Trying to overcome this limitation, he soon discovered that the wood-fired pizza ovens available in the market were prohibitively expensive and bulky.

Ooni Koda 16 Gas Powered Pizza Oven www.ooni.com

• Gas fuelled for the ultimate ease and control. • Reaches 950°F (500°C) in 20 minutes for stone-baked fresh pizza in just 60 seconds. • Cook stone-baked fresh pizza in just 60 seconds. • Extra-large cooking area for 16” pizzas, meat joints, breads and more. • Innovative L-shaped flame for one-turn cooking.

Ooni: The Future of Pizza Tradition is Here Pizza transcends borders and cultures. Universally adored, it is both an omnipresent staple of street food and a delicacy dish at upscale restaurants. It can fuel office meetings, energize fans at a sporting event or bring loved ones together to celebrate friendship. The only thing which might be even more enjoyable than a slice of great pizza, is being able to make it on your own, bringing that simple culinary masterpiece into existence starting from basic ingredients.

Ooni Karu 12 Multi-Fuel Pizza Oven • Multiple fuel options for maximum cooking flexibility. • Fire up with wood or charcoal right out of the box, or with gas with the Ooni Gas Burner (sold separately). • Reaches 950°F (500°C) in 15 minutes, for fresh stone-baked pizza in just 60 seconds. • Portable at just 26.4lb (12kg), with all the power of a large pizza oven.

Ooni Koda 16 Gas Powered Pizza Oven www.ooni.com

Ooni Dual-Sided Grizzler Plate

This cast iron pan is the perfect size for use with all your Ooni ovens!

Is it a Griddle? Is it a Sizzler? It's both! Say hello to the Ooni Dual-Sided Grizzler Plate. Use the versatile smooth Sizzler side for fajitas or frying eggs, or flip and use the Ooni Grizzler ribs for those picture perfect seared grill marks on the meats. Use the bespoke designed removable handles to safely move the Ooni Dual-Sided Grizzler Plate in and out the oven when hot, or serve it straight to the table on the included beech wood serving board. Load up that extra large cut of the beef and sear it off in your Ooni pizza oven. The cast iron Ooni Dual-Sided Grizzler Plate fits inside all of our pizza ovens, so you can go beyond stone-baked pizza to make a range of larger flame-cooked dishes for a crowd.

Ooni Fyra 12 Wood Pellet Pizza Oven • Hardwood pellet fueled for consistently high heat and low maintenance • Wood fired flavored 12” pizzas • Reaches 950°F (500°C) in just 15 minutes • Cooks stone-baked pizzas in as little as 60 seconds! • Ultra portable at just 22lbs (10kg)

Kristian went on the hunt for a wood-fired pizza oven, but the only products on the market were eye-wateringly expensive and too large. After a series of sketches, many prototypes and ongoing backyard testing, Kristian created the world’s first ever portable wood-fired pizza oven. Ooni – the fast, portable, cost-effective, wood-fired oven – was born, and pizza making at home was forever revolutionized. Several products followed, earning Ooni a worldwide reputation for design excellence. Whether you are interested in the wood-fired pizza flavor or the ultimate gas-powered convenience – they created a line of ovens covering every possible need. Their ovens perfectly combine the latest technology with aesthetic sophistication. Reaching 950˚F – the necessary temperature for crispy on the outside, chewy on the inside perfect crusts – is now possible from the comfort of your own backyard. Kristian and Darina are also committed to giving back. That is why 1% of their annual turnover is dedicated to social and environmental causes, from fighting hunger to planting trees. Ooni not only allows everyone to join the ancient tradition of pizza making with professional-grade results, but it also propels this tradition in a giant leap into the future.

Ooni Dual-Sided Grizzler Plate

This cast iron pan is the perfect size for use with all your Ooni ovens!

Today's Chef

DEL SNEDDON www.weerascal.com

Del is a Photographer and Stylist with an obsession for cooking. He hails from Central Scotland but spends most weekends in the lush, rugged area called The Trossachs where he cooks, eats, and posts his FridayFeasts to Instagram. After 25 years' experience in the creative industry as a Designer and Art Director, Del decided to take the plunge and look at food from the other side of the lens as an amateur photographer. “Food photography is my weekend fix - cooking, styling, recipes, and taking pictures of it. Everything is created in a little kitchen, in a caravan which isn’t much bigger: all in the heart of 'Braveheart' country. The low-key style of my 'FridayFeast' photography is accidental. I began snapping and posting my suppers about 12 years ago – cooking was and still is a hobby, but I’ve recently been lucky enough to pick up a few professional photography commissions including a cookbook called ‘Zaika’ for the lovely chef, Romy Gill. Romy and I first met about 3 years ago when I attended an event at her restaurant in Bristol. Her dynamism and tenacity really impressed and I nearly broached the idea of offering to shoot the food for her restaurant. We met again at a charity dinner in Borough Market a year or so later and I think it was there, while we packed the boot of her car with boxes of her precious spices and utensils, she told me about her ambition to write a cookbook and her wish to commission me to do the photography." When he first began taking snaps, Del had no lighting gear and every image was captured on a mobile (cell) phone, typically around dusk. Of course, this inevitably resulted in dark and moody photos, but a few friends began to say how much they liked the cosy and comforting ambience of the images. When he eventually bought a proper camera and a rudimentary lightbox, he decided to maintain the look. "I'm a cook, not a chef, so everything I make, shoot, and eat is naturally a little disorderly. And I'm not a fan of meticulously placed julienned carrots: I leave 'tweezer' food to Michelin starred chefs. About half of my cooking and photography is drawn from cookbook recipes: I buy at least 3 every week and I guess my ambition is to share food from the best of them – hopefully, it inspires others to try making it themselves. We are blessed to be in an era with so many brilliant food writers; Diana Henry, Gill Meller, Olia Hercules, Nigella, and John Whaite to name a few. I spent 25 years on the other side of the lens as an Art Director, so I suppose composition comes naturally. But shooting my food is quite different from a commercial project: these images are also my dinner, which I'd rather not eat cold. I have to work fast, so I regularly throw in ingredients or utensils I've used during the making of a dish to give it a sense of realness and immediacy. My Instagram posts are treats, always on a Friday and occasionally midweek. I enjoy mince and tatties, instant noodles, and frozen fish fingers like everyone else, but they're hardly an achievement, probably not meaningful and definitely not photogenic, so I tend to focus on challenging food: recipes which might inspire others, but most of all, looks delicious.”

Salt aged Lamb Ribs

The ribs are brushed with honey, a little sriracha, and lime juice. Chopped red onion on top and served with a super-quick dip: blitzed chipotle chillies and garlic, Encona hot pepper sauce, and yogurt.

Today's Chef

DEL SNEDDON www.weerascal.com

Salt aged Lamb Ribs

Sausage and Chips

Sausages with butter beans cooked in lardo with garlic, celery, and shallots. The chips are Maris Piper potatoes, triple cooked in beef dripping.

My Ultimate Bacon and Eggs

These are sugar pit bacon chops with triple cooked chips, a fried egg, and chimichurri

Sausage and Chips

Sausages with butter beans cooked in lardo with garlic, celery, and shallots. The chips are Maris Piper potatoes, triple cooked in beef dripping.

My Ultimate Bacon and Eggs

These are sugar pit bacon chops with triple cooked chips, a fried egg, and chimichurri

Prawns and Baby Clams

These are simply cooked in a little chilli oil, white wine, garlic, and lemon.

Prawns and Baby Clams

These are simply cooked in a little chilli oil, white wine, garlic, and lemon.

BORLOTTI AND CHANTERELLE BURGER

MARTIN NORDIN What I love most about this business are the fascinating people you meet. You get inside their worlds. Experience their passion for what they do first-hand. I feel lucky that some of their passion has rubbed off on me. Food photography, food styling, and two cookbooks have all been added to my CV. What began as a traditional career in a traditional business has become anything but. And today, as a freelance consultant, I enjoy using what I’ve learned from my experiences to enrich the new projects I take on. Whatever they may be.

INGREDIENTS

At least, that’s been the case with me and my career in advertising. I started out as an Art Director at some big network agencies. Then spent 11 years in various creative roles at IKEA, working my way up to Global Creative Leader for IKEA Food. In these roles, I’ve done it all. Every type of media in every format. Print, film, omni-channel marketing content, you name it.

300 g (10½ oz) Oven-Baked Onions

Lingonberry chutney:

150 g (5 oz/2½ cups) cooked borlotti beans

4 medium shallots

300 g (10½ oz) chanterelles

4 tbsp butter

rapeseed oil for frying

4 tbsp cane sugar

1 tbsp butter

240 g (8½ oz) lingonberries or cranberries

3 tbsp Almond Butter or other Nut Butter

2 tbsp white wine vinegar

100 g (3½ oz/scant ½ cup) boiled red rice

2 tbsp finely chopped chilli

pinch of sea salt

2 tsp grated fresh ginger

TO SERVE

If you’re going to spend 20 years in a business that’s constantly changing, you’d better learn how to reinvent yourself. It’s a survival skill.

Serves 6

• 6 burger buns

INSTRUCTIONS

www.martinnordin.com

WITH LINGONBERY CHUTNEY

01. Rinse the beans in cold water and drain in a colander.

• Butter for the buns • 300 g (10½ oz) Västerbotten or other strong hard cheese, cut into sticks • Fresh parsley

02. Trim and clean the chanterelles and cut them into small pieces. Heat a little oil in a frying pan (skillet) until it starts to smoke. Toss in the chanterelles and flash-fry them until they have developed some colour and start to shrink. Reduce the heat, add the butter, and stir until it has melted. Remove the frying pan from the heat and allow it to cool. 03. Put the oven-baked onions, almond butter, and rice into a food processor and mix so that the ingredients are blended properly. Pour in the borlotti beans and pulse-blend or mix quickly for a few seconds – the beans must just be broken up a little. Throw in the chanterelles and turn them with a spoon so that everything is well combined (don’t overmix!). Add a little salt to taste. 04. Take a handful of mixture at a time and shape it into 6 round patties, either by hand or using a food ring. Place the patties on a large plate and cover with cling film (plastic wrap). Leave in the fridge for at least an hour, preferably longer, so they will hold together better when you fry them. 05. Preheat the oven to 180°C (350°F/Gas 4). 06. To make the chutney, peel and halve the shallots lengthways. Put them into a cold saucepan, add the butter, and put the saucepan over medium heat. Put the lid on and simmer for about 15 minutes. Stir with a wooden spoon now and then so they don’t burn, then increase the heat, add the sugar, and brown for about 30 seconds so the sugar dissolves. Reduce the heat, then add the remainder of the ingredients. Simmer gently for 30 minutes without a lid until the consistency is creamy – almost sticky. Stir with a wooden spoon every so often. 07. Meanwhile heat a few tablespoons of oil in a frying pan over a medium heat. Fry the patties for a few minutes on both sides until they have developed a nice colour. Transfer the patties to an ovenproof dish and bake them in the oven for 5–10 minutes. 08. Butter the buns on the cut surface and fry them quickly in a frying pan or grill (broil) them in the oven. 09. Place a patty on the bottom of each bun. Top with cheese sticks, spoon over some lingonberry chutney, and scatter with sprigs of parsley.

BORLOTTI AND CHANTERELLE BURGER

INGREDIENTS

300 g (10½ oz) Oven-Baked Onions

Lingonberry chutney:

150 g (5 oz/2½ cups) cooked borlotti beans

4 medium shallots

300 g (10½ oz) chanterelles

4 tbsp butter

rapeseed oil for frying

4 tbsp cane sugar

1 tbsp butter

240 g (8½ oz) lingonberries or cranberries

3 tbsp Almond Butter or other Nut Butter

2 tbsp white wine vinegar

100 g (3½ oz/scant ½ cup) boiled red rice

2 tbsp finely chopped chilli

pinch of sea salt

2 tsp grated fresh ginger

TO SERVE

If you’re going to spend 20 years in a business that’s constantly changing, you’d better learn how to reinvent yourself. It’s a survival skill.

Serves 6

• 6 burger buns

INSTRUCTIONS

www.martinnordin.com

WITH LINGONBERY CHUTNEY

01. Rinse the beans in cold water and drain in a colander.

• Butter for the buns • 300 g (10½ oz) Västerbotten or other strong hard cheese, cut into sticks • Fresh parsley

BRUSSEL SPROUT

AND POTATO HASH BURGER INGREDIENTS

Serves 4

TO SERVE

• 4 burger buns

INSTRUCTIONS

WITH PICKLED RED ONIONS AND CRESS

01. Preheat the oven to 180°C (350°F/Gas 4).

50–75 g (2–2½ oz/¼ cup) butter 8 firm purple potatoes, such as Blue Congo 16 medium Brussels sprouts sea salt and freshly ground black pepper rapeseed or peanut oil for frying

• Butter for the buns • Pickled Red Onions • Garden cress

02. Melt the butter in a saucepan over a low heat. Put to one side and allow it to cool. 03. Scrub the potatoes, then dry them thoroughly. Shred them very thinly with a mandoline, preferably using a grating attachment. Finely slice the Brussels sprouts crossways, working from the top down towards the root. 04. Put the potato shreds and sprout slices into a bowl. Pour over the melted butter. Sprinkle with salt and pepper. Mix carefully with your hands, so the butter is evenly distributed over the potatoes and sprouts. The potatoes will also release starch, making it easier to form patties. 05. Shape 8 patties from the butter-dunked potato and sprout mixture, preferably using a food ring to shape nice round patties. 06. Heat the oil in a frying pan (skillet) until it starts to smoke. Reduce the heat and carefully lay two patties at a time in the pan. Fry for about 5 minutes on both sides. Avoid moving them around too much with the spatula, otherwise, there is a risk that they will fall apart. If they start to break apart you can carefully press back the edges using a spatula. 07. Place the patties on a plate lined with a paper towel so they release excess fat, then transfer them to an ovenproof dish and bake them for about 10 minutes. 08. Butter the buns on the cut surface and fry them quickly in a frying pan or grill (broil) them in the oven. 09. Put 2 patties on each bun and top with pickled red onions and cress.

BRUSSEL SPROUT

AND POTATO HASH BURGER INGREDIENTS

Serves 4

TO SERVE

• 4 burger buns

INSTRUCTIONS

WITH PICKLED RED ONIONS AND CRESS

01. Preheat the oven to 180°C (350°F/Gas 4).

50–75 g (2–2½ oz/¼ cup) butter 8 firm purple potatoes, such as Blue Congo 16 medium Brussels sprouts sea salt and freshly ground black pepper rapeseed or peanut oil for frying

• Butter for the buns • Pickled Red Onions • Garden cress

PIZZA WITH SWEET POTATO

YELLOW TOMATO SAUCE

TO SERVE

INGREDIENTS

AND BELPER KNOLLE Serves 6 6 balls of Pizza Dough 1 sweet potato 1 garlic clove 3 tablespoons unsalted butter, melted 6 tablespoons crème fraîche 2 burrata (weighing 240 g/9 oz)

• Marjoram • 200 ml (7 fl oz/scant 1 cup) Fermented Yellow • Soured Tomato Sauce • Sea salt flakes

INSTRUCTIONS

• Belper Knolle or another hard cheese such as Parmesan

01. Heat the wood oven to the highest temperature possible – 350–400°C (660–800°F) is perfect. Leave for a while to ensure that the stone is really hot. 02. Brush and wash the sweet potato. Dry it carefully and cut it as thinly as possible into slices 1–2 mm (1/16 in) thick – use a mandolin if possible. Place the slices into a bowl, grate the garlic clove over them, add the melted butter and massage it in using your hands. 03. Dust a large chopping board generously with flour. Take a ball of Pizza Dough, shape it into a round pizza, and leave it to rest for a few minutes. Dust the pizza paddle with flour and place the pizza base on the paddle while pulling gently at the edges to stretch it out further. 04. Take 1 tablespoon of crème fraîche and spread it out from the middle of the pizza base towards the edge in a thin layer. Tear the burrata and place small pieces across the pizza, around 40 g (11/2 oz) per pizza. 05. Add the slices of sweet potato (save the garlic butter) and put the pizza in the oven. Once the edges of the pizza have bubbled up and taken on a good colour – preferably a little burnt in places – it is ready. Remove the pizza from the oven and brush the crusts with garlic butter, then top with marjoram, 2 or 3 tablespoons of the Fermented Yellow Tomato Sauce, salt, and shavings of Belper Knolle.

PIZZA WITH SWEET POTATO

YELLOW TOMATO SAUCE

TO SERVE

INGREDIENTS

AND BELPER KNOLLE Serves 6 6 balls of Pizza Dough 1 sweet potato 1 garlic clove 3 tablespoons unsalted butter, melted 6 tablespoons crème fraîche 2 burrata (weighing 240 g/9 oz)

• Marjoram • 200 ml (7 fl oz/scant 1 cup) Fermented Yellow • Soured Tomato Sauce • Sea salt flakes

INSTRUCTIONS

• Belper Knolle or another hard cheese such as Parmesan

BRAISED SLICE OF POINTED HEAD CABBAGE

AND CARAMELISED ONION GRATINATED WITH APPENZELLER

BLACK LABEL AND TOPPED WITH FRESH WINTER TRUFFLE

INGREDIENTS

Serves 6 6 onions 4 tbsp butter 2 tbsp white wine vinegar 2 head of pointed cabbage 2 tbsp canola oil 600 ml of vegetable stock 200 grams of Appenzeller Black label cheese Fresh thyme Fresh winter truffle

INSTRUCTIONS

Salt and black pepper

01. Begin with the caramelised onions, peel and chop the onions, and put them into a cold saucepan. Add the butter and put the saucepan over a medium heat, and then put the lid on. The onions will soon start to release liquid, and the flavours will be concentrated as a result of their cooking in their own juices. Stir with a wooden spoon about once every 5 minutes for 30–40 minutes, and check they are not burning. (If you notice they’re starting to get dry you can add the vinegar earlier.) Remove the lid, pour over the vinegar, raise the heat and cook for about 15 minutes, stirring, until considerably reduced. Set aside. 02. Preheat the oven to 200°C 03. Slice each pointed cabbage head into six pieces. Cut from the root end so that you have a piece of root attached to each slice. Lightly brush both sides of each slice with oil. Fry them in a really hot skillet, let them take on color, a bit burnt just tastes better. 04. In a roasting pan, layer out the onions evenly in the bottom, add the vegetable stock and lay down the pieces of cabbage, cover them with chunks of cheese, and season with salt. Bake them in the oven until the cabbage is soft but has some resistance left in the middle. It takes about 20 minutes. 05. Place a piece of cabbage with some onions and stock on each plate, top of with some thyme, black pepper, and thinly slices of fresh winter truffle.

BRAISED SLICE OF POINTED HEAD CABBAGE

AND CARAMELISED ONION GRATINATED WITH APPENZELLER

BLACK LABEL AND TOPPED WITH FRESH WINTER TRUFFLE

INGREDIENTS

INSTRUCTIONS

Salt and black pepper

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NIKI WEBSTER www.rebelrecipes.com

Niki is a cookbook author, freelance food consultant, recipe creator, food stylist, photographer, and qualified Holistic Health Coach. Niki shares her easy and accessible plant-based recipes packed with fresh seasonal organic veg on her award-winning food blog Rebel Recipes.

These lovely festive pancakes are packed full of goodies - spices, orange juice, choc chips, dried fruit, and a scoop of @rejuvenateduk chocolate protein smoothie powder for extra goodness!

Her debut cookbook 'Rebel Recipes' was released in December 2019 and the second book aimed at young people 'Be More Vegan' was released on 29th October 2020.

I've known lovely Kathryn for years now and can't recommend @rejuvenateduk 'beauty from within' products enough - all-natural, ethically sourced, and effective.

Niki has a social media following of over 300,000 and works with a range of household brands including Sainsbury's, Riverford, and Kenwood. She is the co-host of the podcast What the Focaccia and regularly teaches workshops and appears on panels.

INGREDIENTS

Makes aprox 12 pancakes 200g organic buckwheat flour for gluten-free or wheat if preferred 1 tsp baking powder 1 tsp allspice 1 tsp cinnamon 1 scoop @rejuvenateduk protein smoothie powder 200ml orange juice 1 tsp vanilla essence 200ml plant-based milk 4 tbsp maple syrup 3 tbsp cacao nibs or vegan choc chips

INSTRUCTIONS

TOPPINGS

3 tbsp mixed dried fruit

Orange segments Coconut yogurt Maple syrup

01. Preheat a pan with a little oil. The pan needs to be medium -hot. Add the buckwheat flour, baking powder, cacao nips/chips, vanilla essence, orange juice, maple syrup, protein powder, spices & plant-based milk to a bowl and mix thoroughly to combine and form a thick batter. Stir in the mixed fruit. 02. Spoon the mixture a ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute or so until the pancakes are cooked through and slightly golden. 03. Top with coconut yogurt, oranges, and maple syrup.

NIKI WEBSTER www.rebelrecipes.com

These lovely festive pancakes are packed full of goodies - spices, orange juice, choc chips, dried fruit, and a scoop of @rejuvenateduk chocolate protein smoothie powder for extra goodness!

Her debut cookbook 'Rebel Recipes' was released in December 2019 and the second book aimed at young people 'Be More Vegan' was released on 29th October 2020.

I've known lovely Kathryn for years now and can't recommend @rejuvenateduk 'beauty from within' products enough - all-natural, ethically sourced, and effective.

INGREDIENTS

INSTRUCTIONS

TOPPINGS

3 tbsp mixed dried fruit

Orange segments Coconut yogurt Maple syrup

INGREDIENTS

2 tbsp olive oil

1 tsp smoked paprika

1 large leek sliced

2 tomatoes sliced

2 carrots chopped into small pieces

3 medium sweet potatoes peeled and chopped into small cubes

4 cloves garlic sliced

1.1 litre veg stock

1 tsp ground cumin

Twist black Pepper

1 tsp turmeric

1 tsp sea salt

1 tsp ground coriander

2 tbsp plant-based yogurt – I used oatly Greek style

CRISPY TOFU: 01. Top with the crispy tofu, toasted hazelnuts, and plant-based yogurt.

INSTRUCTIONS

TOPPINGS

02. Sprinkle with chilli flakes and fresh coriander. Pinch chilli flakes 2-3 tbsp Toasted hazelnuts A swirl of plant-based yogurt Coriander

01. Add the leek to a large pan with the olive oil and sauté for 7 -8 minutes on a low heat. 02. Add in the carrots and garlic and fry for 3-4 minutes. 03. Now add spices and fry for a further few minutes. 04. Add the chopped tomatoes and allow to soften a little. 05. Next, add the sweet potato and veg stock to the pan and simmer for 15 minutes covered – until the sweet potato is soft. Season with salt and pepper. 06. Turn off the heat and then blitz using the immersion blender until smooth and creamy. 07. Add more water if you’d like it thinner. 08. Stir in the plant-based yogurt. TO COOK THE TOFU:

01. Heat the oil in a large frying pan or wok. Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate. TO SERVE:

01. Top with the crispy tofu, toasted hazelnuts, and plant-based yogurt. 02. Sprinkle with chilli flakes and fresh coriander.

INGREDIENTS

2 tbsp olive oil

1 tsp smoked paprika

1 large leek sliced

2 tomatoes sliced

2 carrots chopped into small pieces

3 medium sweet potatoes peeled and chopped into small cubes

4 cloves garlic sliced

1.1 litre veg stock

1 tsp ground cumin

Twist black Pepper

1 tsp turmeric

1 tsp sea salt

1 tsp ground coriander

2 tbsp plant-based yogurt – I used oatly Greek style

CRISPY TOFU: 01. Top with the crispy tofu, toasted hazelnuts, and plant-based yogurt.

INSTRUCTIONS

TOPPINGS

02. Sprinkle with chilli flakes and fresh coriander. Pinch chilli flakes 2-3 tbsp Toasted hazelnuts A swirl of plant-based yogurt Coriander

01. Heat the oil in a large frying pan or wok. Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate. TO SERVE:

01. Top with the crispy tofu, toasted hazelnuts, and plant-based yogurt. 02. Sprinkle with chilli flakes and fresh coriander.

2-4 servings

INGREDIENTS

30 minutes preparation time 1 hr cook time 1 red onion sliced

1 tbsp tomato purée

2 tbsp olive oil

1 jar 450g roast red peppers drained and chopped up

4 cloves garlic sliced

1 can crushed tomatoes or tomatoes

1 courgette sliced into medium cubes

1 tsp balsamic glaze

1 aubergine chopped into medium cubes

1 tsp sea salt flakes

1 tbsp smoked paprika

Pinch black pepper

2 tbsp fresh thyme

Pinch chill flakes – optional

1 tsp cumin seeds

1 can chickpeas drained 1 tbsp extra virgin olive oil at the end

PAN GRIDDLED BREAD 2- 4 slices sourdough or bread of choice 2 tbsp extra virgin olive oil Sprinkle of sea salt flakes

01. Heat a griddle pan to medium. 02. Brush some extra virgin olive oil onto all both sides of the bread. Sprinkle with sea salt. 03. Add to the pan and toast on one side the flip until toasted on the other side.

TOPPINGS Fresh thyme TAHINI DRESSING:

INSTRUCTIONS

Add all the ingredients to a jar and mix to combine. 01. In a large pan, add the oil and then fry the onion for 10 minutes until soft. 02. Add the chopped veg and fry for a further 5- 7 minutes until the veg softens. 03. Now add in the smoked paprika, thyme, cumin, and tomato purée, stir to combine. 04. Add the tomatoes and roast peppers, cover, and cook for 15 minutes until everything softens. 05. You can now add the balsamic, seasonings, and chickpeas. Stir to combine and check the seasoning. 06. Turn off the heat and add the extra virgin olive oil.

2-4 servings

INGREDIENTS

30 minutes preparation time 1 hr cook time 1 red onion sliced

1 tbsp tomato purée

2 tbsp olive oil

1 jar 450g roast red peppers drained and chopped up

4 cloves garlic sliced

1 can crushed tomatoes or tomatoes

1 courgette sliced into medium cubes

1 tsp balsamic glaze

1 aubergine chopped into medium cubes

1 tsp sea salt flakes

1 tbsp smoked paprika

Pinch black pepper

2 tbsp fresh thyme

Pinch chill flakes – optional

1 tsp cumin seeds

1 can chickpeas drained 1 tbsp extra virgin olive oil at the end

PAN GRIDDLED BREAD 2- 4 slices sourdough or bread of choice 2 tbsp extra virgin olive oil Sprinkle of sea salt flakes

TOPPINGS Fresh thyme TAHINI DRESSING:

INSTRUCTIONS

INGREDIENTS

ROAST CAULIFLOWER, BABA GANUSH SPICED HARISSA CHICKPEAS & DUKKA FOR THE CAULIFLOWER

FOR THE CHICKPEAS

FOR THE DUKKA

1/2 medium cauliflower cut into steaks 2 tbsp olive oil Pinch sea salt

1 can chickpeas drained

FOR THE AUBERGINE DIP:

Squeeze lemon juice

2 medium aubergines 2 tbsp extra virgin oil 1 clove garlic sliced - optional 1 tbsp tahini Juice ½ lemon 1 tsp smoked paprika 1 tsp sea salt 1 tsp cumin seeds

Pinch sea flakes

100g raw, unsalted hazelnuts 1 tbsp. cumin seeds 1 tbsp coriander seeds 3 tbsp sesame seeds 2 tbsp sunflower seeds 1 or 2 sprigs of fresh thyme 1 tsp pink Himalayan salt 1/2 tsp chilli flakes For the flatbreads; 50g Gram flour Pinch sea salt Splash olive oil 1/2 tsp apple cider vinegar 100ml water

1 tbsp rose harissa or 1 tsp harissa paste 2 tbsp extra virgin olive oil

1/2 tsp smoked paprika 1/2 tsp caraway seeds Big pinch sea salt

INSTRUCTIONS

TO ROAST THE CAULIFLOWER

01. Cut cauliflower up into steaks. 02. Add to a large roasting pan with the olive oil and salt. Roast for 20 minutes, then turn. 03. Continue to roast for a further 20 minutes or until the veg is cooked and golden brown. 04. Remove from the oven to cool. TO MAKE THE BABA GANOUSH

01. Preheat your oven to 180c 02. Add the aubergines to a roasting tin then roast for 25-30 minutes. 03. Remove and allow to cool. 04. Slice through the skin and scope out the skin. 05. Add all the ingredients to a food processor or blender and blitz to a smooth paste 06. You can drizzle more extra virgin olive oil to serve. TO MAKE THE CHICKPEAS

Add all the ingredients to a small saucepan - stir to combine and heat through. TO MAKE THE DUKKA

01. Put the nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper. 02. Dry toast for 12 minutes on gas mark 4/180C. Allow to cool. 03. Add thyme leaves, chilli & salt to a mini chopper and pulse on 1 second bursts. 04. Check after each pulse as you don’t want it too finely chopped TO MAKE THE FLATBREADS

01. Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil, and vinegar. Mix to a smooth batter. Set aside for 10 minutes. 02. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe. 03. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily. 04. Flip and cook on the other side for 30 seconds to a minute 05. Remove from the pan and place on and cover with a clean cloth to keep warm. 06. Repeat the process with the remaining batter. TO SERVE

Load your plate with baba ganoush, cauliflower steaks, smokey chickpeas and dukka.

INGREDIENTS

ROAST CAULIFLOWER, BABA GANUSH SPICED HARISSA CHICKPEAS & DUKKA FOR THE CAULIFLOWER

FOR THE CHICKPEAS

FOR THE DUKKA

1/2 medium cauliflower cut into steaks 2 tbsp olive oil Pinch sea salt

1 can chickpeas drained

FOR THE AUBERGINE DIP:

Squeeze lemon juice

2 medium aubergines 2 tbsp extra virgin oil 1 clove garlic sliced - optional 1 tbsp tahini Juice ½ lemon 1 tsp smoked paprika 1 tsp sea salt 1 tsp cumin seeds

Pinch sea flakes

1 tbsp rose harissa or 1 tsp harissa paste 2 tbsp extra virgin olive oil

1/2 tsp smoked paprika 1/2 tsp caraway seeds Big pinch sea salt

INSTRUCTIONS

TO ROAST THE CAULIFLOWER

Add all the ingredients to a small saucepan - stir to combine and heat through. TO MAKE THE DUKKA

Load your plate with baba ganoush, cauliflower steaks, smokey chickpeas and dukka.

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The History of the Pan by Thomas Jukes Mankind began to develop culinary skills as early as the prehistoric Palaeolithic era when our distant ancestors discovered fire as a vital element for complex life. Modern humans have a lot to thank our ancestors for. It is believed that the use of fire for cooking

Across Europe, the frying pan resembled very little of its modern counterpart. Without the use of flat stovetops: not developed until the middle of the 19th Century, it was necessary for the pan to be placed over an open fire for cooking. This necessity meant that early European pans went by the colloquial name of ‘spider’. These pans had a handle and three legs which would allow the pan to rest in the coals and ashes of the fire. The design shared similarities with the medieval ‘pipkin’, an earthenware cooking pot with three stilt legs for cooking over direct heat that was used across Europe. Developments in metalworking meant that many of these more modern pan designs were produced from cast iron, it’s considerably heavier than former material copper and is difficult to heat evenly, although it does stay hot for much longer. Copper had served the earlier designs well as the metal was highly thermally conductive but the untreated surface caused the metal to react with most foods. Tin inlays would solve this problem temporarily but in the search for a consistent cooking tool, it would mean copper falling to the wayside.

meats allowed our species to evolve a larger cranium, allowing for increased brain development. Cooking meat allowed it to soften and tenderize meaningless effort was needed for chewing, smaller jaws seem to have allowed for this remarkable early adaption. Throughout human history from these earliest points, we continued to develop in all aspects of life including our use of tools, including tools for making cooking easier. Clay cookware has been linked as far back as the Neolithic era before it was replaced with iron cauldrons and pots around 1000BC. Frying food was one of the later additions to early mans cooking repertoire, although very early versions could be linked to the toasting of wild grains on flat rocks over open fires. It wouldn’t be until much later in human history that we would begin to see what we would now recognise as a kitchen essential, the humble

The history of the frying pan now became linked to the development of the modern stove for indoor cooking, Benjamin Thompson, or Count Rumford, designed the earliest such devices as early as the 1790s. Brick fireboxes heated an iron top and could be controlled with registers. Stuart Oberlin would further change the face of the stove with the Oberlin Iron Stove patented in 1834, by now stoves were becoming far more widely used and the frying pan would adapt to fit with the new cooking technology.

frying pan. It is hard to put an exact date on when and precisely where the first true frying pan was made and used. Many historians believe that the frying pan was developed around the globe by separate cultures at very similar points in history. Cooper frying pans have been discovered dating back to ancient Mesopotamia and ancient Greece from the early 4th Century B.C. In Greece they were known as tagënon, literally translating to frying-pan or saucepan. The shape of these early pans is virtually identical to any modern item you could pull from your kitchen. Earlier Roman examples have been discovered including a folding pan dating to around the 3rd Century B.C. that was apparently built by a Roman soldier whilst stationed in Wales. Probably the earliest example of a portable frying pan to yet be discovered. More traditional frying pans from Rome were called either ‘patella’ or ‘sartāgō’ whose figurative meaning is mixture or medley, a possible hint to the early use of the frying pans themselves. There is evidence to suggest that even before the use of copper pans the people of the Han Dynasty in China were using cast iron pans for evaporating salt and the early development of the traditional wok, although it is not clear when these implements would have been made across the timeline of the Han Dynasty, spanning from 206 B.C. to 220 A.D.

The ‘spider’ legs would be replaced with the smooth base and sloping sides that we recognize as a frying pan today. Further advances in our scientific understanding and manufacturing techniques would see the popularity of the cast iron pan switch to those made from lightweight nonstick aluminium throughout the 1960s and 1970s. Today frying pans can be made of several materials including aluminium or anodized aluminium, stainless steel, clad stainless steel with an aluminium or copper core, as well as a return to the use of both copper and cast iron. Whatever material you choose the frying pan has become an invaluable tool in modern cooking with deep historical roots in human history that have transformed the way we live and eat to this day.

CEVICHE

A Peruvian dish made by fresh fish marinated or “cooked” in a large amount of lime juice. Ceviche, seviche, or sebiche is perhaps one of the most recognized typical dishes that it has in Peru; and although its origins are still unknown and disputed by others, it is a culinary delight that has been prepared for many years, making it a representative of the Peruvian food. It is not known exactly what the origins of ceviche were, but several theories are supported that make use of the name, place, and even ingredients that were changing as new cultures were involved with the preparation of this traditional dish. It is believed that more than 2000 years ago on the Peruvian coast, the Mochica culture prepared a dish based on fresh fish, which was cooked with juice from local fruit, called tumbo; then, in the Inca era, fish was marinated differently, and it was until the arrival of the Spanish when the ingredients that we know today in ceviche were added. According to the Peruvian historian Javier Pulgar Vidal, the name seviche comes from the Quechua word "siwichi", the meaning of which would be fresh fish or tender fish. A hypothesis proposes that the words siwichi and sikbaǧ were confused during the conquest of the Inca Empire by the Spanish, which made it become the name we know it with today. The dish was originally made by the natives who marinated fish and yellow chiles in the juices of a native fruit called tumbo, which was replaced by lime juice when the Spanish brought limes and onions to the country.

Its most traditional ingredients are white fish, lemon juice, red onion, chili peppers, coriander, and salt. All the ingredients are marinated in the lime juice. Due to the acidity of lime juice, the texture of the fish changes, as does its color – from pink to white.

CEVICHE

PREPARATION The acidic marinade, also known as leche de tigre (lit. tiger's milk) "cooks" the meat without any heat involved in the process. Peruvians are used to fresh ingredients, so the fish will sometimes be prepared for ceviche less than an hour after being caught. The flavors of ceviche are slightly acidic and spicy, with an intense aroma of the sea. Traditionally, it is served on a bed of lettuce with tiny pieces of corn, chunks of sweet potato, and boiled yuca. Cancha, a variety of popcorn made from large corn kernels roasted in salt and oil provides an ideal side dish. The dish is traditionally served all over the year, but it is most commonly consumed during summer. It's popularity increased that it even has its day, known as National Ceviche Day.

ITALY

9th and the 11th century. The Arabs in fact had the habit of rolling a little saffron rice into the palm of their hand and then seasoning it with lamb. However, recipes for arancini appeared quite late in cookbooks, in the 19th century, so that some doubt a real connection with Arab cuisine. The most common fillings for arancini include ragù meat sauce and tomato sauce, provola cheese and peas, mozzarella and prosciutto (ham), ‘norma-style’ (with eggplants), although lately there are many more creative variations to cater to a variety of preferences, such as with swordfish, or pistachio, as well as many vegetarian options. Warm, delicious, and oily, arancini can often be found throughout southern Italy at numerous street carts. Every year on December 13th, there is a festival of Santa Lucia in Palermo, when the city is filled up with kiosks and carts selling these aromatic treats that are prepared specifically for the festival. During the holiday, there is even a sweet version of the dish, dusted with cocoa and sugar.

Arancini hail from Catania, and are popular in eastern Sicily in their cone shape, possibly inspired by Mount Etna; but there is also a feminine word that describes them, arancine, which refers to the round rice balls commonly found in Palermo and western Sicily. Arancini are big, golden rice balls filled with a savory combination of ingredients in the center. The fillings often include meat sauce with peas, dried prosciutto, cheeses such as mozzarella and pecorino, tomatoes, or dried capers. The balls are rolled in breadcrumbs and fried in hot oil, developing the characteristical golden color of the exterior. A popular theory says that the dish was invented in the 10th century during the Kalbid rule of Sicily. The name of the dish is derived from the Italian word for orange, arancia, referring to the similarities in visual appearance and color. The origin of arancini isn’t exactly known, but, as for all rice-based dishes in southern Italy, it is to be placed during the Arab domination, between the

ITALY

In the arancini recipe the main preparations are basically 3: 01. Make a saffron risotto: it must be used cold, so you can even make it the day before 02. Make a meat sauce, similar to the Bolognese sauce (even this the day before if you like) 03. Prepare diced ham and mozzarella After, it’s a question of putting together the ingredients to assemble the arancini and then frying.

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LET'S GRILL TOGETHER

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ARGENTINA

Many believe that the choripán (an acronym for chorizo and bread) was invented in Argentina. But despite the fact that the art of putting a sausage made from a mixture of pork and beef in a sandwich is as old as Methuselah. The Choripán is the emblematic street food of Argentina, especially related to football matches, where it is almost a liturgy to eat a chorizo sandwich preferably accompanied by another classic, the chimichurri sauce, or another dressing. The Chorizo is the star of the dish. It finds it’s roots in Spanish and Portuguese recipes that found their way across the Atlantic in the 1500’s when the Spaniards colonized South America. During this decade, paprika was discovered in Mexico and taken back to Europe where it became the staple seasoning of chorizo. At that time, paprika was thought to be spicy as compared to the sweeter versions we see today. Chorizo’s simple ingredients of pork, spicy paprika, garlic, fennel seed, and wine pretty much some up the flavors of Spanish cuisine, and interestingly enough all came together in the area around the same century. As pigs could be easily raised in villages without much space, they became a staple supply of meat for many Spaniards. After slaughtering they needed a way to use the fat and offcuts of the animal in a way that was easily preserved. Chilis, garlic, and wine all have natural preservation properties for meats and the traditional drying of the sausage further cured them enabling the chorizo to last long enough for the trek across the Atlantic to the newly colonized America’s. The Spaniards saw beautiful pampas (fertile lowlands of Argentina) as a perfect place for the live pigs they brought with them to flourish. The livestock provided meat for the trip as well as a quickly replicating source of food for years to come. Also on the boats were grapevines to make wine, garlic, and the spices that had become part of the regular cuisine. Over the years, Argentine chorizo lost the need to be preserved with modern refrigeration, and some recipes started to incorporate the country’s favorite meat, beef.

ARGENTINA

RECIPE Time: 40 Minutes

Serves 4

FOR THE CHORIPAN 4 fresh chorizo sausages, Argentinian-style if possible Four 6-inch hero rolls split lengthwise, connected on one side like a hinge

FOR THE CHIMICHURRI ¼ cup finely chopped fresh Italian parsley leaves ¼ cup minced white onion 1 small garlic clove, grated on a Microplane ¼ cup plus 3 Tbsp. extra-virgin olive oil 3 Tbsp. red wine vinegar ½ tsp. salt ¼ tsp. freshly ground black pepper

PREPARATION 01. Prepare the choripán: Preheat a grill pan over medium-high heat or a grill to medium heat. Add the chorizo and let cook, turning occasionally with tongs as needed, until the sides are deeply seared and the center is fully cooked through, 30–35 minutes. 02. Meanwhile, make the chimichurri: In a medium jar or bowl, add the parsley, onion, and garlic and stir briefly to combine. Add the olive oil, vinegar, salt, and pepper, and stir well. Let rest for at least 15 minutes. (Chimichurri can be left out at room temperature for up to 12 hours before serving.) 03. If desired, briefly warm the insides of the rolls over the grill as desired. You can also split the sausages lengthwise if desired. 04. Place one cooked sausage into each roll. Slather one side of the roll and some of the sausage generously with chimichurri, and serve immediately. These three ingredients (Chorizo, bread, and Chimichurri) fit perfectly well together, offer convenience and satisfaction, all while holding 500 years' worth of culinary history and transformation wrapped up in one humble sausage sandwich.

RECIPE Time: 40 Minutes

Serves 4

FOR THE CHORIPAN 4 fresh chorizo sausages, Argentinian-style if possible Four 6-inch hero rolls split lengthwise, connected on one side like a hinge

GREECE

Gyros are the most popular Greek street food dishes, consisting of meat cooked on a vertical spit. They are very similar to the döner kebabs of Turkey, and shawarma of the Middle East. The meat is sliced in thin shavings and is then usually placed in pita bread along with sauces such as tzatzikiand vegetables such as tomatoes, onions, lettuce, and cucumbers. Gyros is derived from the Greek word gheereezo, meaning to turn, referring to the constantly rotating vertical spit on which the meat is cooked. Some believe that gyros originated during the time of Alexander the Great, when his soldiers skewered the meat on their swords and cooked it over a fire. Others claim that gyros was introduced to Greece in 1922, with the refugees from Constantinople and Smyrna. Many of the refugees became merchants and opened their shops with tiny holes in the wall, where gyros was sold. The best gyro masters were Armenian, or so the legend goes. As the refugees began to settle in their newfound homeland, many became merchants. They opened small shops, among which were the small holes in the wall on every street corner selling gyro. Grilling a vertical spit of stacked meat slices and cutting it off as it cooks was developed in Bursa in the 19th century Ottoman Empire, and called döner kebap. Following World War II, döner kebap made with lamb was present in Athens, introduced by immigrants from Anatolia and the Middle East. A distinct Greek variation developed, often made with pork and served with tzatziki sauce, which later became known as gyros. After WWII, gyro started to travel west following the immigration patterns of the Greeks themselves, so shops began popping up across Europe, in the United States, and Australia. It became one of the first global fast foods, although no such label could really describe it at the time because most shops were mom-and-pop run.

GREECE

By 1970, gyros wrapped-sandwiches were already a popular fast food in Athens, as well as in Chicago and New York City. At that time, although vertical rotisseries were starting to be mass-produced in the US by Gyros Inc. of Chicago, the stacks of meat were still hand-made. According to Margaret Garlic, it was she who first came up with the idea to mass-produce gyros meat cones, after watching a demonstration by a Greek restaurant owner carving gyros on the What's My Line? television show. Wherever there are Greeks, there is gyros, and the food is one of the most popular among tourists. The sale of this savory street wrap has progressed beyond the mom-and-pop realm into the world of American chains (some owned by Greeks). In the U.S. and elsewhere, gyro remains a steadfast symbol of Greek casual dining and street fare. Greeks, Arabs, and Turkish alike all make gyro. The Turkish know this delectable street food as doner kebab and make it with lamb or beef. The Arabs know it as shawarma and make it either with beef, lamb, goat, or chicken. In some parts of the Arab world gyro/doner kebab/shawarma is served neither with yogurt nor tzatziki but with a thin, delicious of seasoned pistachios.

PREPARATION : Gyro comes from the Greek word “gheereezo,” which means to turn. As mentioned above, it’s a stacked rotating pile of thinly sliced meat, either lamb, pork, beef, or some combination thereof, with latter-day renditions that include chicken and even fish. This meat is cooked on a slowly rotating vertical spit or gyro, implying the circular spinning motion of a gyroscope. As the tightly packed stack roasts upright, the layers meld together and the grill person manning the gyro rotisserie cuts off paper-thin slices, which he or she fixes in a pita wrap with tomatoes, raw red onions, parsley or lettuce, Greek yogurt, or tzatziki, and sometimes fried potatoes and a sprinkling of paprika or cayenne pepper.

by THOMAS JUKES This classic cocktail conjures different images for many; wild nights out or relaxing by the pool in a sunshine-filled holiday. The image of an infamous and very real, pirate of the Caribbean probably doesn’t spring to mind for most. Strangely though this could well have been the original birthplace of the famous rum cocktail. A nimble six-gun sloop sailing under the name of Anne was the most famous vessel belonging to the Puerto Rican pirate best known as El Pirata Cofresi or Roberto Cofresí. This was at the height of his piratical career when he was evading capture across the oceans from many countries including Spain, Gran Columbia, England, Denmark, France, and the United States. Legends traced back to the early 19th-century claim that the notorious pirate used to make a mix of white rum, pineapple juice, and coconut milk to serve to his crew in an attempt to boost its confidence. This probably would have not only acted as a mood brighter but also a life-saving injection of vitamins for men spending long periods of time on the high seas. However, with his death in 1825 the recipe, or more importantly, any proof of the recipe was lost to time. It is believable that the drink probably continued to be served over the centuries to follow but no named recipes have ever been found. So it would be until the 1950’s when the Piña Colada as we know it would reemerge on the cocktail scene. The location, however, would not have changed since the pirate's legends, Puerto Rico. The development in 1954 of Coco Lopez - a pre-made coconut cream, would be the catalyst for the creation of the modern Piña Colada. The story and provenience of the original modern creator for the cocktail becomes blurred at this point, with several bartenders of the time and location claiming to have invented the famous drink. It is widely believed in historical circles that one Ramon “Monchito” Marrero is the true creator. He was tasked with creating a cocktail that would encapsulate the spirit of the island. After three months of working and refining, Ramon Merrero had settled on the perfect recipe and it became an instant hit. He would continue to serve the drink and many others for another 35 years until his retirement, a man no doubt truly dedicated to the art of mixology. © mizina / #196485213 – stock.adobe.com”.

On the other hand, there was another bartender working at the Caribe Hilton Beachcomber Bar at the same time, Ricardo Gracia. He favoured himself as the real brains behind the creation of the Piña Colada. The story goes that the bar served a traditional blend of rum and coconut cream that was served in a real coconut cup. A coconut cutter strike saw a drastic reduction in the number of coconuts available to the bar, so Gracia improvised the drink by using a hollowed-out pineapple. The additional flavour that the hollowed fruit added to the traditional mix was instantly popular and led Gracia to add pineapple juice to the recipe, hence creating the Piña Colada. The direct translation of Piña Colada from Spanish reads as “strained pineapple” which could well lend credit to this story from Ricardo Gracia. Whichever story you choose to believe, the piratical legends or the more modern bartenders stories, the Piña Colada quickly gained a fantastic reputation with visitors to the island raving about the “refreshing new rum grog” cocktail and Hollywood icon, Joan Crawford referred to the drink as “better than slapping Bette Davis in the face.” These raving reviews from all elements of society quickly established the Piña Colada as a favourite drink across the United States. In 1978 it would be named the official drink of Puerto Rico and later in that same year would be included in the now-classic song “Escape” by Rupert Holmes. A song that would seemingly cement the cocktail into popular culture for decades to come, the song title was even changed to “The Piña Colada Song”, probably on account of that being the only way people remembered the tune. The Piña Colada has seen its ups and downs since the 70’s as the fashion of cocktails has shifted across the years. The flamboyant nature of the drink saw a spike in popularity during the 1980s but as fashions shifted to more refined and distinguished cocktails the Piña Colada became belittled, it represented a carefree and wild side that didn’t suit the atmosphere or image of more ‘high end’ cocktail bars. The times of excessive garnishes that go so hand in hand with the Piña Colada may have seen a decline in recent years but the cocktail has never lost its ‘classic’ title and is still enjoyed across the world, spawning many variations to the well-known recipe but always staying true to its main flavours. The bright and lively pineapple juice combined with a rich and creamy coconut cream makes the Piña Colada a solid choice in any environment. For making a truly classic Piña Colada you’ll need two shots of light rum, two shots of coconut cream, one shot of heavy cream, and four shots of pineapple juice (unsweetened). Mix the ingredients together in a blender and whizz up for a few seconds. Serve in an exotic ‘hurricane’ glass over plenty of crushed ice, don’t forget to add that classic garnish. Choose either the pineapple wedge and maraschino cherry or just the cherries and that timeless tiny umbrella. © tarikkaanmuslu / #92374755 – stock.adobe.com”.

Molten lava cake is the perfect chocolate dessert. A rich and chocolate dessert that is loaded with a gooey molten lava center. Its name derives from the dessert's liquid chocolate center and it is one of the most famous chocolate cakes in the United States. by FORKS N’ ROSES

The story says that Jean-Georges Vongerichten, a chef from the United States invented it in New York City in 1987, but Jacques Torres, a chef from France disputes this. It is believed that a dish like this has existed in France long ago. Vongerichten defends his argument saying, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and texture. It was so delicious that he decided to invent a cake that was intentionally molten in the center. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it became almost a de rigueur inclusion on high-end restaurant dessert menus. Each restaurant in America offers a version, one better than the other. The preparation is simple, it contains butter, eggs, sugar, chocolate, and flour. The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser pastry, or separated, with the whites whipped into a meringue to provide more lift and a lighter result. A tablespoon of strong coffee is sometimes added to enhance the chocolate flavor. Vanilla extract, salt, and cinnamon are additionally recommended in some cases to add extra flavor. The first time you try one, it may seem like magic!

Elongated, crispy, crunchy and intensely fragrant, churros consist of deep-fried yeast dough encrusted with sugar. Although some may argue against consuming these sweet treats, warning others about the dangerous effects of sugar and fat on human bodies, the popularity of churros throughout the world doesn't seem to wane. by FORKS N’ ROSES

longated, crispy, crunchy, and tasty, churros consist of deep-fried yeast dough encrusted with sugar. Churros began to be consumed in Cataluña at the beginning of the 19th century by Spanish shepherds who could easily cook them in a pan over an open fire, but who really invented them, is unknown. According to the Asociación de Churreros Catalana, its origin is probably Arab and is lost in time. Today these unusually shaped, cinnamon sugar sprinkled twists are most commonly eaten in Spain and Latin America, accompanied by a strong cup of coffee, tea, or much better a cup of thick hot chocolate. Their characteristically shape is achieved by pressing the dough through plastic tubes so it emerges on the other side in thin, ridged ropes. Although churros are a Madrid specialty, the ones found in Seville are often praised because they differ in a lighter and more delicate texture. In other countries such as Argentina, you can find them with dulce de leche, and in Uruguay with cheese. Regardless of the varieties, churros are an indulgence that must be tried at least once.

RECIPE INGREDIENTS 200g organic buckwheat flour for gluten-free or wheat if preferred 1 tsp baking powder 1 tsp allspice 1 tsp cinnamon 1 scoop @rejuvenateduk protein smoothie powder 200ml orange juice 1 tsp vanilla essence 200ml plant-based milk 4 tbsp maple syrup 3 tbsp cacao nibs or vegan choc chips 3 tbsp mixed dried fruit

PREPARATION 01. Nonetheless, if not wishing to make the treat yourself, there are plenty of different places in which Put the water, salt, and a tablespoon of oil in a saucepan over the fire. When it boils, add the flour at once and stir quickly to form a thick and thin dough. Wait for it to cool and put it in the churrera. Form the churros and fry them in plenty of very hot oil, until they are golden brown. 02. Sprinkle with sugar and serve immediately.

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