June issue

It’s Father’s Day

Great recipes to share!

Juicy Fruits this season What June has to offer you

June Edi)on

Editor’s Note Hello Everyone!

Summer /me is here and when the sun hits this country there is loads to do as the sun does not shine here o8en. This summer it's /me to invest in different indulgences that you wouldn't normally find yourself indulging in. The fruits you are likely to see in stores this season is going to be amazing. Expect to see kiwis, peaches, strawberries and blueberries and these fruits will taste much beFer at this /me of year. You will find yourself experimen/ng with different fruits making smoothies or even indulging in Signature S.O's strawberry chicken so get cooking and experiment!

While you start to take in the sun, you definitely need to check out and donate to such a great cause! The What Can I Do? Project. This project is definitely something that we all should be involved in and Signature S.O are glad to be apart of this journey and we want you to be apart of helping to elevate such a beau/ful con/nent to new heights. So don't just say your going to help do it!

Let's not forget Father's Day on Sunday which will be a glorious occasion for all of us.

Spending the day with our parents at home or outdoors is something special so I hope you all enjoy your day and make the best of it since Father's Day only comes round once a year (although, it should be Father's Day everyday!).

When you have the chance check out our newly launched website www.signatureso.com for all updates.

Editor Cheyenne Dwyer-­‐McDowall

In This Issue

What Can I Do? Project

What can you do? Help wriFen by editor Cheyenne Dwyer-­‐McDowall

Juicy Fruits for the season

Get experimen/ng! WriFen by Princess Fisher

It’s Father’s Day!

See what Signature S.O have in store for you wriFen by editor Cheyenne Dwyer-­‐ McDowall

Get messy with Eton Mess

Try strawberries with this simple dessert wriFen by editor Cheyenne Dwyer-­‐McDowall

Come and support!

Signature S.O are very proud to be suppor/ng such a fantas/c campaign. The What Can I Do project is something you really want to be apart of. The What Can I Do team are raising awareness of the many healthcare challenges par/cularly, medicine and den/stry that face the people of the developing world. The team will be heading to Kenya in July and August 2013, aFending hospitals, clinics and providing medical aid in the Nairobi.

Suppor/ng the What Can I Do project is close to the Signature S.O ethos and what we aim to do as a food company. The aim is to provide and deliver health and oral advice to equip the Kenyan people with a good standard of oral health. Shocking sta/s/cs have shown that Kenya’s life expectancy rate is below the age of 60 and 45% live in poverty and most lack access to a den/st and having the financial means to acquire the treatment for oral issues that do not enable them to fulfil the lifestyle they wish.

It’s an exci/ng project that Signature S.O are glad we are apart of for which we will be designing a delicious menu for their launch event on Saturday 15th June 2013. So what can you do? Donate to the cause, spread the word, share the message with friends, get involved, or even get the t-­‐ shirt, it will be an experience you will never forget.

It’s Father’s Day Father’s Day is fast approaching and everyone is rushing to get the prepara/ons done for the special day. With gi8s lined up from everyone in the family who is honouring a father figure, there some/mes can be no /me for cooking and trying to impress everyone with your cooking skills you want to come up with the perfect lamb dish. With the recipe we got for you, you just can not go wrong! Get cooking

Something to note: Signature S.O recommends Lateral Shiraz 75cl to complement your lamb dish. Red Wine is the perfect combina/on with lamb especially if Apricots are involved.

Available at Tesco with a Special offer of 28% off

Let’s start with Spicy Len/l Soup Ingredients

2 tbsp curry paste 1 onion, chopped 2 carrots , grated 140g red len/ls 1l hot vegetable stock

Serves 4

How to make it:

1.Fry the curry paste and onion in a large pan for 2 minutes un/l fragrant.

2. S/r in the carrots and len/ls and mix to coat the curry paste.

3. Cook for 2 minutes, then pour in stock and simmer for 20 minutes un/l the len/ls are tender. Whizz with a /ck a blend un/l smooth, add some seasoning and serve

The Father’s Day Fruity Lamb Tagine Make this a Father’s Day to remember by blending different flavours from the North of Africa Ingredients:

2 tbsp olive oil 500g lean diced lamb 1 large onion, roughly chopped 2 large carrots , quartered lengthways and cut into chunks 2 garlic cloves, finely chopped 2 tbsp ras-­‐el-­‐hanout spice mix 400g can chopped tomatoes 400g can chickpeas , rinsed and drained 200g dried apricots 600ml chicken stock Chopped Coriander leaves

To serve

120g pack pomegranate seeds 2 large handfuls coriander , roughly chopped

Serves 4 (Ingredients can be bought in Tesco or Asda)

How to make it:

1. Heat the oven 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add onion and carrots and cook for 2-­‐3 minutes un/l golden (remember not to forget them).

2. Add the garlic and cook for 1 minute extra. S/r in the spices and tomatoes evenly and season. Tip the lamb back in with the apricots and chickpeas. Pour over the stock and bring to simmer.

Leave to set for 2 minutes so the lamb can absorb the flavours.

Cover the dish and place in the oven 1 hr.

3. Remove the lamb from the oven and check for tenderness. If s/ll tough put in for 20 minutes more un/l tender. Leave the lamb to rest for 5 minutes so it is not hot. Serve with scaFered pomegranate, herbs and chopped coriander along with cous cous.

How to make cous cous: Pour the required amount of Cous cous in a cup add salt, your favourite herbs and a touch of vinegar. Then pour boiled water above the cous cous amount and leave to set for 10 minutes then serve.

Finish off with a S/cky Toffee pudding Ingredients

200g dried dates, stoned and chopped. Buy Medjool if you can 250ml black tea (not too strong) ½ tsp bicarbonate of soda 85g unsalted buFer , so8ened 175g self-­‐raising flour 1 tsp mixed spice 175g golden caster sugar 2 eggs beaten

For toffee sauce

100g light muscovado sugar 100g unsalted buFer 142ml carton double cream

Prep /me: 20 minutes Cook /me: 30 minutes Serves: 8

1. Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a saucepan and bring to the boil. Cook for 3-­‐4 minutes to so8en the dates. S/r in a bicarbonate soda.

2. Beat the buFer and caster sugar together with electric beaters un/l pale and creamy, then beat in the egg, flour and mixed spice. Fold in the dates mixture and pour into a buFered ovenproof dish or brownie /n. Bake for 30-­‐35 minutes or un/l the top is firm to touch.

3. While the mixture is baking, make the sauce by pumng the sugar, buFer and cream into a pan over a low heat and simmer un/l the sugar has dissolved. Cook un/l the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and scoop of vanilla ice cream to give it that edge!

Father’s Day Restaurant If you don’t feel like cooking, wine and dine at to Bar Boulud is placed in the trendy London area of Knightsbridge and is situated in one of London’s grand hotels, Mandarin Oriental Hyde Park. The seasonal bistro menu includes an impressive selec/on of house made terrines and pâtés, as well as a handful of signature sausages and burgers. The French inflected bistro wine bar with an American twist creates a comfortable and warm surrounding for a truly unique London experience. With two private dining rooms, Bar Baloud can offer a more in/mate gathering. Dining here is very informal which gives a more laidback feel for any restaurant goer. With top-­‐notch ingredients, expect your plate to have an interna/onal vibe! The food is delivered with self-­‐confidence ensuring a pleasant experience for any customer. The prices of the meals are also reasonable (I think that’s a bargain, don’t you?)

Where: Knightsbridge, London

Fruits for the Season Everyone is looking to get or stay in shape for the hot weather but we some/mes fall short of temp/ng snacks!

Here are some healthy delicious choices of in season fruits that have great health benefits. AFempt to adopt some of these fruits of your choice into your meal plan by having a different kind every day of the week.

Strawberries are a sweet and pleasant fruit high in vitamin A, C and E. It helps to reduce infec/ons in the body and suppress inflamma/on. The fruit also contains vitamin B-­‐Complex, which are a combina/on of vitamins that help metabolize carbohydrates and protein.

Watermelons are juicy filling fruits packed with electrolytes and high in water content, which hydrates the body. This too is high in vitamin A and C as well as containing potassium. Studies suggest that the fruit contains a pigment that protects the skin from harmful UV rays – great /p for you tropical holiday goers!

Peaches are deliciously sweet fruits that contain vitamin A, which protects the body from lung cancer as well as vitamin C. It also contains fluoride, which is excellent for preven/ng dental cavi/es or tooth decay.

Apricots are a low calorie pleasure packed with vitamin A, Vitamin C and a iron.

Vitamin C is vital as it helps the body build resistance towards infec/ons. Apricots also have potassium, which helps to regulate the heart’s rate and normalize blood pressure.

Blueberries are an uncommon fruit in the ‘5 a day’ diet plan yet, it has the highest an/-­‐oxidant value in any fruit. These are vitamins and minerals that protect and or repair the damaged cells in the body. Studies have also suggested that blueberries help to lower blood sugar levels and control blood glucose in Type 2 diabetes. So for anyone with a sweet tooth, here’s your subs/tute.

Cherries are not only very sweet, but they posses amazing nutri/onal hand health benefits. It’s known for having an/-­‐inflammatory effects in the bloody relieving the body of muscle pains. It’s also rich in melatonin, which is an an/-­‐oxidant that calms the brain, helping with beFer sleep and soothing headaches.

Kiwis are very tasty fruits that are high in fiber and it’s solubility acts as a laxa/ve.

Studies suggest that kiwi’s have the ability to thin the blood reducing risks of blood clots in the vessels. More importantly, it is a powerful omega-­‐3 faFy acid, which decreases the risk of coronary heart disease, stroke, and helps to prevent disorders such as ADHD and au/sm.

Let’s get messy with Eton Mess!

Ingredients

500g/1Ib2oz strawberries (hulls should be removed) 400 ml/14fl oz double cream 3 x 7.5cm/3in ready-­‐made meringue nests, crushed 1 tbspginger cordial Sprigs of fresh mint (to decorate)

Prepara/on Time

1. Purée half the strawberries in a blender and chop the other half (don’t forget to reserve four for the decora/on!)

2. Whip the double cream un/l s/ff peaks form, now you can fold in the Strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial for flavour.

3. Spoon equal amounts of the mixture into four wine glasses (Don’t be greedy now!). Serve garnished with the remaining strawberries and a sprig of mint and there you go ... Eton Mess!