Nourish by Spinneys: July/August 2022 by spinneysuae

Taste

buds

Everyone’s favourite food pairs

MARVELLOUS MUSHROOMS

Keep your vitamin D levels up this summer with SpinneysFOOD Mushrooms

Summer Freshness

As I write this Ed’s letter, I’m sitting in the Irish countryside at cookery school, having just celebrated the summer solstice. I watched the sun sink into the horizon, sending pink rays shooting through the sky and gilding the luminous green barley field in front of me, as it marked the end of the ‘longest’ day of this year. And I was reminded just how the next few months have the potential to be full of magic and glory. Be it the holidays we may have planned for this toasty season, quality family time, the long, lazy lunches with friends or just some much needed solo respite.

No matter what you have going on, this issue of the magazine is here to see you through summer. We have recipes to keep the kids busy on their school break, to inspire alfresco meals, to keep you cool, to ensure you stay hydrated, to take you on adventures and to keep you entertained. If you’re travelling over the next few months – bon voyage and if you’re staying in the UAE, like I’ll be doing, head into that kitchen, pump the AC and have fun cooking!

THIS MAGAZINE IS PRODUCED BY

CEO SUNIL KUMAR

GENERAL MANAGER OF COMMERCIAL TOM HARVEY

GENERAL MANAGER OF MARKETING WARWICK GIRD

CREATIVE AND CONTENT DIRECTOR TIFFANY ESLICK tiffany.e@ﬁnefarefood.com

DEPUTY CONTENT EDITOR KAREN D’SOUZA

DESIGNERS

MICHELLE CLEMENTS, FRANCIS GACER & GIHANE YOUSSEF

SOCIAL MEDIA MANAGER ANKIET GULABANI

DIGITAL EDITOR DEVINA DIVECHA

DIGITAL CONTENT CREATOR REEMA RAHMAN

DIGITAL CONTENT WRITER LYNN SOUBRA

CONTENT ASSISTANT DIANNA ACIBAR

CONTRIBUTORS

ZAHRA ABDALLA,KATELYN ALLEGRA, EMILY EVANS, HELEN FARMER, AASIYA JAGADEESH, LINDSAY TRIVERS & CASSANDRA UPTON

Spinneys Dubai LLC and the publishers regret that they cannot accept liability for error or omissions contained in this publication, howsoever caused. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without written permission.

PUBLISHED ON BEHALF OF SPINNEYS DUBAI LLC BY

Regulars

THE CUT

08 WORD OF MOUTH

New products, trends and events

10 7 OF A KIND

Rosewater

11 DRINKS

12 RESTAURANT ROUND-UP

The latest Asian openings

14 THE STORYTELLER

Chef Solemann Haddad’s sustainable approach

16 USE IT UP

Don’t waste leftover ingredients

18 READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations

IN SEASON

22 Make the most of our local potatoes, British strawberries, apples and ClemenGolds

MEET THE PRODUCERS

28 FARM FRESH

We source a bounty of vegetables, herbs and avocados from AAA Growers in Kenya. Find out more about this family-owned grower as we chat to co-founder and director Farah Shamji and general manager Frank Obure

JULY – AUGUST 2 0 22

32 THE BEST OF BRITISH BERRIES

At Spinneys, we’re always looking at working with innovative growers who provide top-quality produce. Here we chat to two UK-based strawberry growers who are doing just that. Meet Annabel Makin-Jones from Annabel’s Deliciously British, and Robert Pascall from Clock House Farm with his Driscoll’s partner Audrey Ellzey

WEEKNIGHT WONDERS

36 Whip up nutritious, family-friendly and easy dinners for four in under 30 minutes

Recipe features

SUMMER FRESHNESS

44 COOL AS A CUCUMBER

Use crisp and juicy cucumbers to create summery salads, sides, slushies and more

50 HERE COMES THE SUN

Yellow fruits, vegetables and spices can be great sources of vitamins and antioxidants – brighten up your summer dishes with an ode to this vibrant colour

56 MARVELLOUS MUSHROOMS

Hiding indoors this summer and worried about a lack of vitamin D? The recipes below showcase our locally-grown SpinneysFOOD Mushrooms, which are naturally enriched with the vitamin by being exposed to light

60 DRESSED TO IMPRESS

Add extra crunch and zing to your salads with these dressings and toppers

LIGHT AND DELICIOUS

Foodie celebrity Zahra Abdalla likes nothing more than a refreshing salad on a hot summer’s day. Here she shares her all-time favourite

66 THE PERFECT CURE

Macerating the freshest fish and seafood in acidic fruit juice is the easiest way to ‘cook’ up ceviche. Try this technique with our recipes for scallops, tuna, squid and snapper – they use a handful of ingredients and will take no time at all

70 OUR BIG FIVE

Our SpinneysFOOD Chicken Breast Fillets, Avocados, Smoked Salmon, Mini Butter Croissants and Raspberries are our top products. Here are new ways to cook or bake with them

76 TASTE BUDS

Celebrate International Friendship Day on 30 July with these famous food pairs

84 SUMMER WITH SPINNEYSFOOD

Travel to the UK, Italy and Australia from your kitchen when whipping up scones, pasta, lamb chops and Vegemite roasted potatoes

90 CHOCO LOCO

We’re celebrating World Chocolate Day on 7 July with iced mocha mud pies, frozen soufflés and tiramisus, plus our very own cornetto

COOKS

Keep little ones busy in the kitchen this summer with these fun, easy and healthy recipes

Live well

102 SUMMER WITH TASHA

We chat with Natasha Sideris about her business and second cookbook

106 HOME SPA

Pamper your skin with everyday ingredients from your kitchen

108 BODY BLISS

Bid summer fatigue goodbye with two revitalising spa treatments

TOP OF THE LOCKS

Say goodbye to bad hair days and hello to bossin’ tresses

110 FIVE TO TRY

Helen Farmer’s top indoor workouts

112 ALL ABOUT THE BUTTER

A trip to France almost always equals delicious food and a compelling story about terroir and respect for ingredients

The cut

Food, restaurant and product news that we think is worthy of being on the list!

Word of mouth

New products, the latest trends and foodie news

CHIPS

There’s a new snack on the horizon – SpinneysFOOD Tortilla Chips. Our new chips will be available in four flavours – Guajillo Chilli, Sweet Chilli, Salted and Nacho Cheese. They have been made with the best ingredients and are free of artificial flavours, colours and preservatives. Serve them with SpinneysFOOD Salsa and Guacamole for a delicious snack. Keep an eye out for these chips in stores in August.

Peahead Eco bags

Created by sustainable design artist Christine Wilson, these ‘bags of gratitude’ are made from recycled Spinneys plastic bags as well as sustainable jute and cork.

We’d asked our customers to return old Spinneys plastic bags to stores and they didn’t disappoint us. We collected a huge number of our iconic yellow bags, from which the first batch of reusuable bags was made.

CLOSE THE LOOP

Check out the reverse vending machine at our Layan store in Sustainable City. Spinneys has partnered with Aquafina and DGRADE to help keep single-use plastics in a closed loop. The plastic bottles deposited in the machine are broken down and turned into fibre. The fibre is spun into yarn, which is used to make the polo shirts worn by store staff at Layan.

FOR MUMS by mums

Megan Kelly and Rebecca Davis, popular Dubai-based British mummy influencers and long-time Spinneys customers, have launched their very own cookbook titled Just Two Mums Cookbook. Aimed at busy mums, it is filled with healthy and easy recipes for the whole family, including picky eaters. With six kids between them, they know firsthand how hard it can be to get creative in the kitchen. Megan and Rebecca worked for two years to craft and test the recipes to ensure each dish is nutritious as well as tasty. Recipes include mango chicken curry, beefy cheesy quesadillas, family corn pasta and cheeseburger salad.

Digital copies are available on Ask Explorer (askexplorer.com).

www.motherearth.co.nz@motherearth.middleeast

BALANCING ACT

The floral notes of hibiscus and rose unite with the drier flavours of juniper and orris root in Chastity Alcohol Free London Botanical Blend Hibiscus & Rose. It’s also free of sugar, artificial colours and artificial flavours.

FINER TASTES

Crafted from fruit sourced from organic farms, Radnor Preserves Strawberry & Rose El Hanout Preserve is the perfect addition to an afternoon tea spread.

7 of a kind

From rose water to dried rose buds, these aromatic ingredients are used to fl avour and perfume traditional Middle Eastern sweets as well as contemporary drinks

COUNTRY GOODNESS

Handpicked elderflowers and rose petal extract impart a subtle floral flavour to Belvoir Farm Elderflower & Rose Cordial, which is made from a traditional family recipe.

SUMMER SENSATION

Winner of a Great Taste Award, Something & Nothing Hibiscus & Rose Seltzer is deliciously refreshing and sharp. It is also vegan and low in calories.

LA VIE EN ROSE

Add a delicate floral aroma to traditional desserts such as baklava and kunafa with Rabee Rose Water. It can also be used to flavour iced tea, labneh and ice lollies.

NATURE’S BEAUTY

Waitrose Cooks’ Ingredients Pretty Rose Petals can be used in savoury and sweet dishes. Add it to spice rubs, make flavoured sugar with it, or use it to decorate baked goods and desserts.

SIMPLE PLEASURES

Sometimes a cup of tea is all you need to uplift your mood. Pukka Womankind Organic Cranberry, Rose and Exotic Vanilla combines flowers, roots and herbs to create a balanced elixir to soothe your mind and body.

DRINK UP

Make a delicious

margarita,

create drinks like a pro using Lindsay’s tips and try three refreshing beverages at Spinneys

Pomegranate molasses margaritas

Tips from The Tasting Class

Stirring a drink might be your go-to method to combine ingredients, but using a cocktail shaker produces better results for certain drinks. Ingredients such as honey, cream, egg, or in this case, pomegranate molasses, are easier to integrate in a drink when they’re shaken together with ice cubes. The ice acts like a pestle of sorts, breaking down the ingredients. The temperature of a drink can be drastically reduced, to as low as -7°C, by using a cocktail shaker. Shaking aerates the drink and creates a refreshing mouthfeel, but it also means that it won’t be clear. However, depending on the ingredients, you might get a frothy cap on your drink.

These easy-to-follow steps will have you making drinks like a pro in no time:

1 Place the ingredients in the mixing tumbler of a shaker. Fill it to the top with ice cubes.

2 Put the lid on and pound it down with the side of your fist to seal it. The metal will contract and seal when it gets cold. 3 Hold both ends of the shaker and shake vigorously for 10-20 seconds. Ensure the cubes get tossed from one end to the other. 4 Hold the shaker with one hand and give the top of the shaker a firm rap with the heel of your other hand to break the seal. 5 If the drink is to be served with ice, put fresh ice cubes in the glass. 6 Strain the drink into a glass and serve.

3

to try

REMEDY KOMBUCHA PEACH

Brewed in small batches, this peach kombucha is sugar-free and full of live cultures and antioxidants. remedydrinks.com

THE SOHO JUICE CO.

Vegan and gluten-free, Soho Juice

Co’s cucumber, mint, lemon & lime is a refreshing low-calorie, C0 2-free alternative soft drink. sohojuice.co.uk

EDWARD’S HEALTH CO. LEMON & GINGER

Sweetened with the finest Manuka honey, this zesty and spicy honey water is an excellent way to hydrate. edwardshealthco.com.au

POMEGRANATE MOLASSES MARGARITAS

Prep time: 10 minutes

Serves: 4

2 limes

500ml pomegranate juice

4 tbsp pomegranate molasses

500g SpinneysFOOD Ice Cubes

1 tbsp orange blossom water

3 tbsp SpinneysFOOD Organic Honey

To serve

3 tbsp SpinneysFOOD Flaky Sea Salt

1 tbsp sumac

50g SpinneysFOOD Fresh Pomegranate Jewels

4 x 200ml Double Dutch Pomegranate & Basil

1 Juice the limes. 2 In a cocktail shaker, combine the pomegranate juice, molasses, half the ice cubes, lime juice, orange blossom water and honey. Shake until completely combined. 3 Combine the salt and sumac. 4 Using a squeezed lime half, run the lime along the rim of the glasses, then dip the rims in the sumac salt to coat. 5 Divide the pomegranate seeds between the glasses then add the cocktail mixture and ice cubes. 6 Top with the Double Dutch Pomegranate & Basil and serve.

VEGGIE

ZEST AND ZING

cuisine is one of the most popular for dining out in Dubai; we round up the latest concepts to go live

1A dimly lit interior and a theatrical twist await at newly opened Japanese restaurant Tabu at The St. Regis Downtown, Dubai. Founded by Infini Concepts and headed by chef Roberto Segura, there’s a sense of drama from tableside food prep through to the geishas and sumo wrestlers performing at regular intervals. Standout dishes include the seabass ceviche with aji, tiger’s milk and crispy corn, which is possibly the freshest ceviche we have had in the city. Meanwhile, the ishiyaki stone bowl filled with slow braised Wagyu beef short rib, Japanese rice and shiitake mushroom went down a treat. The restaurant is also vegan-friendly, and we recommend the vegan tres leches – whether you eat plant-based food or not.

Tucked away in Matcha Club’s pastel oasis in Al Quoz – between its yoga studios and padel courts – is Nette, a café offering dishes that blend Japanese flavours with classic French cuisine. We love the seared miso tuna loin with soya-lime dressing and juicy compressed watermelon for its eye-catching plating and spice kick from the wasabi-marinated shallots. For the main affair,

Occupying the entirety of Taj Jumeirah Lakes Towers’ 44th floor complete with sprawling skyline views, Nonya is one of the most recent haunts to open its doors in Dubai’s lofty JLT district. From dim sum to sashimi, laksa to Peking duck, the panAsian menu offers a melting pot of Asian cuisines with a strong influence from Southeast Asia’s Peranakan culture. Promising an evening of Asian flair and fare in the form of a four-course sharing-style menu and live entertainment, we visit for the newly launched Friday night brunch. It begins with a selection of small plates as we wait for our mains: beef rendang and black pepper prawns. The latter is flavoured with pungent pepper balancing the prawns. The spice-laden beef rendang is swiftly devoured, as is the rich pulut hitam – an Indonesian dessert made from black glutinous rice. Asian

GAME, SET AND MATCHA

Find your perfect match(a) with us!

don’t miss the mirin-glazed salmon fillet with crispy skin and miso aubergine purée. Fancy something a little more indulgent? The miso braised beef French dip sandwich is one for you. And what better way to end your meal than with the cinnamon custard-soaked French toast with matcha mascarpone and tangy yuzu curd?

3

FROM

vegan tres

will win you over regardless of your dietary preferences; mirin-glazed salmon fillet with crispy skin and miso aubergine purée at Nette; bright and airy best describe Nette’s casual decor; the sharingstyle, pan-Asian spread at Nonya.

1 Blu Matcha: You can choose between three grades of organic matcha for your daily caffeine fix that can be prepared hot or cold, and poured over your choice of nut, oat or soya milk. They also have merch.

2 % Arabica: Japanese speciality coffee shop, % Arabica can be found in malls all over Dubai, and the matcha latte is one of the best. Strong, but still refreshing with a creamy, airy taste, it’s the perfect mid-afternoon drink.

3 Wild and The Moon: This rich green matcha latte has a hint of spirulina, which gives it a deeper hue. The almond and coconut mylk gives it a creamy texture and the maple brings a balanced sweetness.

Matcha

Japanese green tea powder with a slightly bitter taste and has exploded beyond its traditional use in tea ceremonies to drinks in cafés and restaurants worldwide.

CLOCKWISE

TOP LEFT: The

leches at Tabu

The storyteller

Solemann Haddad is a chef, restaurateur and Dubai kid, who’s determined to deliver a taste of this city in every bite he serves up at his omakase experience, Moonrise

Homegrown omakase restaurant, Moonrise, stands out for a few reasons. It seats only 8 people per service, a total of 16 per night. It’s located on the rooftop of a residential building in Satwa. It’s headed by a 26-year-old chef who has never run restaurants before this. Its monthly food waste is less than one per cent. And the food is delicious.

If you’ve grown up in Dubai and eat at Moonrise, the food seems nostalgic. It’s deliberate, implies French-Syrian chef Solemann Haddad. “The inspiration for me and the cuisine is always Dubai. We say ‘Middle Eastern-Japanese’ because people want a fixed answer [about the cuisine]. But the reality is that we’re Dubai cuisine; I’m cooking what I grew up eating as a kid.”

You’ll find humble ingredients like dates, sumac and shatta in his menu, but also the equally extravagant A5 Wagyu, black truffle and caviar sitting alongside them. Solemann adds, “The food we make always has to have a story that can be tied back to the city’s melting pot of cultures.”

Solemann’s love story with food started when he was four years old, taking his elder brother’s children’s cookbook and trying to make chocolate chip cookies and scrambled eggs on the sly. But being a chef was never a career option until he realised regular university subjects just weren’t holding his interest. After finishing culinary school at the age of 23 and completing a few stints as a

consultant across restaurants in Dubai, Solemann landed his dream job after regular customers of his pop-up in Alserkal Avenue asked him to check out a potential restaurant space: the rooftop at Eden House in Satwa. He says, “I saw this space and was speechless. I knew we had to open a restaurant here.” Half a year later, in September 2021, Solemann and his team opened their doors and have never looked back.

Now on the fourth iteration of the menu, some dishes have stayed constant – such as the starting dish – foie gras puri which comes flavour-packed with foie gras, date, saffron and pineapple chutney and Sichuan chilli oil. The chef says, “The pani puri dish stays because it’s a signature. I like to think of it as a DNA dish because a bite gives you all the cultures and a catalogue of all the ingredients you’re about to have that night.”

Other signatures include the A5 Tsukune and caviar (A5 beef served with black truffle ponzu, Kaluga caviar and preserved lime) and the fluffy Arabic bread (see box out on page 15) served alongside the miso muhammara and yuzu stracciatella.

Seafood is a focus as are ingredients that deliver on quality and freshness. “All our flowers and microgreens are local. Except for rare items that you can only get from Japan, for example, we get all our

fruits and vegetables from the UAE – from Spinneys actually!” Solemann says.

He champions local products where possible and is serious about sustainability. But he’s also realistic. “I think it’s impossible to be fully sustainable. We have good practices at Moonrise, but I don’t want to exaggerate them. What we try to do is ask, ‘how much can a restaurant be sustainable in Dubai?’ And we’ll be there.”

His practicality comes back into play and he adds, “There are times where unfortunately, even with a zero-waste restaurant, there may be a miscalculation or cancellation where waste occurs. But I would say that easily 96 per cent of the time our food waste is less than one per cent and on a good month, less than 0.5 per cent. Zero waste doesn’t exist… you’re going to throw something.”

From using all parts of an ingredient to using leftovers for staff meals or having the team take home products they can use, Solemann is determined to not let items end up in the landfill.

“It’s an ethical responsibility. When I see a lemon being thrown in the trash, I see a farmer’s hands picking the lemon from the tree and think about how they went through so much to produce this and now we’re wasting it?”

Solemann wants to preserve this ethos around sustainability, storytelling and personalised service no matter how the concept grows. He says, “If we stay at eight seats, or expand to 50 seats per day, we are never going lose that chef’s table element because it’s what allows us to deliver what I believe is very good service.”

Written by Devina Divecha ; Photography Supplied

TABL E TALK

Solemann Haddad says the Arabic bread can’t be removed from the menu. “Actually, I removed the bread from the menu once and we got threatened by three regulars in one week that they would never come back if the bread is not on the menu again,” laughs Solemann.

Continuing his need for regional storytelling with his food, Solemann was focused on getting this right. “What I ended up doing was using locally-milled maida (allpurpose flour) made from wheat grown in Hyderabad, India. I thought, ‘how do I make all the locals and all the Dubai kids say this tastes like our childhood?’ The solution was to use flour that we all ate growing up.”

From a freshness perspective, the maida is locally milled and on shelves within days. This is combined with T55 to give it better elasticity. Solemann adds, “So you get the chew from there and you get the childhood flavour from the maida –it’s the best of both worlds.”

Arabic bread

SCAN FOR RECIPE

Use it up

Don’t discard any leftover ingredients from this issue or ones you may have lingering in the fridge. Use them to make a veggie gratin, stir-fry, custard toasts and a delicious tea-time dessert

MIXED ROOT VEGETABLE GRATIN

Prepare the layers the day before and store it in the fridge. When baking, add an extra 15-20 minutes to the cooking time.

Prep time: 30 minutes

Cook time: 45 minutes

Serves: 4

50g salted butter

750ml pouring cream

Handful of fresh sage leaves

2 garlic cloves

¼ tsp freshly grated nutmeg

1½ tsp SpinneysFOOD Fine Sea Salt

5 large eggs

2kg mixed root vegetables (butternut, potatoes, turnips, etc)

250g leftover cheese

SpinneysFOOD Black Peppercorns, freshly ground, to taste

1 Preheat the oven 200°C, gas mark 6. Grease a 40cm x 30cm rimmed baking tray with the butter. 2 In a medium pot, bring the cream, sage leaves, garlic, nutmeg and a pinch of salt to a simmer. Continue to simmer until reduced by a quarter, approx. 15 minutes. 3 In a large heat-proof bowl, lightly whisk the eggs. While whisking gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking continuously to prevent the eggs from curdling. Set aside. 4 Using a mandolin or a sharp knife, slice the vegetables into ½cm thick rounds. Grate the cheese.

5 Arrange one layer of vegetables on the buttered baking sheet, slightly overlapping the slices. Sprinkle with ¾ teaspoon of the salt. Add the pepper, then pour half the egg mixture over the vegetables. Top with 1⁄3 of the cheese. Repeat the layers of vegetables, seasoning and egg mixture. Top with the remaining cheese.

6 Cover the baking tray with a sheet of aluminium foil and bake for 20 minutes. Remove the foil and bake until the cheese is golden and bubbling, approx. 25-30 minutes. 7 Allow to cool slightly then serve.

VEGGIE

Mixed root vegetable gratin

Yoghurt custard toasts

TOMATO EGG STIR-FRY

Load this stir-fry with all the veggies you have left in the fridge, to make sure nothing is wasted.

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4

160g vermicelli noodles

For the stir-fry

5cm piece ginger

1 garlic clove

4 spring onions

100g leftover tomatoes

1 tbsp SpinneysFOOD Pure Sunﬂower Oil

6 large eggs

1 tbsp soya sauce

To serve

Handful of SpinneysFOOD Chives

Handful of SpinneysFOOD Microgreens

YOGHURT CUSTARD TOASTS

These viral custard toasts are the perfect way to use up leftover bread, eggs, yoghurt and fruit.

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4

For the yoghurt custard

180g leftover yoghurt

2 large eggs

3 tbsp SpinneysFOOD Raw Sugar

1 tsp vanilla extract

Pinch of SpinneysFOO Fine Sea Salt

4 slices brioche bread

6 leftover or 150g leftover fruit

To serve

2 tbsp SpinneysFOOD Super Fine Icing Sugar

1 Cook the noodles according to package instructions. 2 Grate the ginger and garlic. Slice the spring onions. Quarter the tomatoes. 3 Heat the oil in a wok or non-stick pan set over a medium heat. 4 Add in the ginger, garlic, tomatoes and half the spring onions and stir-fry for 30 seconds, then reduce the heat and pour in the eggs. Leave to set for a few seconds, then move the loosely-set eggs around the pan with a spatula to scramble. 5 When set, tip in the soya sauce and let it sizzle for a few seconds. 6 Chop the chives. 7 Serve the stir-fry with the vermicelli and top with the remaining spring onions, chives and microgreens.

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper. 2 To make the yoghurt custard, whisk together the yoghurt, eggs, sugar, extract and salt in a small bowl. 3 Place the bread slices on the lined tray. Make a small indent in the centre of the bread using a tablespoon and divide the egg mixture between the 4 slices of bread. 4 Slice the figs or leftover fruit and place over the mixture. 5 Place in the oven to bake for approx. 5-10 minutes or until the custard has just set. 6 Serve with a sprinkle of icing sugar.

VEGGIE

Tomato egg stir-fry

VEGGIE

LEFTOVER PORRIDGE CAKE

If you don’t have any blueberries for the drizzle, you can add an extra squeeze of citrus juice.

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 6-8

120g salted butter

225g cooked porridge

100g SpinneysFOOD Raw Sugar

3 large eggs

1 tsp vanilla extract

350g ground almonds

2 tsp SpinneysFOOD Fine Cinnamon

½ tsp ground nutmeg

½ tsp SpinneysFOOD Fine Sea Salt

2 tsp baking powder

For the blueberry yoghurt drizzle

150g full-cream yoghurt

40g SpinneysFOOD Super Fine Icing Sugar

40g frozen blueberries

2 tbsp lemon juice

To serve SpinneysFOOD Edible Flowers

1 Preheat the oven to 180°C, gas mark 4. Grease a 25cm angel food cake tin. 2 Melt the butter and set aside to cool slightly. 3 Place the leftover porridge, melted butter, sugar, eggs and vanilla extract in a mixing bowl or stand mixer and beat until combined. Whisk together the ground almonds, cinnamon, nutmeg, salt and baking powder in a separate bowl. Add the dry mixture to the wet ingredients and beat to combine. 4 Pour the cake mixture into the prepared baking tin and place it in the centre of the oven. 5 Bake for approx. 45 minutes or until a skewer inserted comes out clean. 6 Remove the cake from the oven and set aside to cool on a wire rack. 7 Meanwhile, combine the drizzle ingredients in a bowl. Stir together, while crushing the blueberries, until combined. 8 Drizzle the blueberry-yoghurt mixture over the cake and top with edible flowers.

THE CUT

Leftover porridge cake

VEGGIE

COOKBOOK RECOMMENDATIONS

The best new releases to add to your library wish list

For baking basics

FLOUR POWER: The practice and pursuit of baking sourdough bread

Whether you’ve baked bread before or have already taken a few steps in the world of loaves, Tara Jensen’s book – set to release in August 2022 – will be your guide. There are more than 80 recipes in this cookbook, along with oodles of know-how, troubleshooting and easy-going approaches to technique and flavours. Recipes are diverse, ranging from miche to mountain rye and even sourdough chocolate chip cookies. From the basics to delving into wild yeast fermentation, you will learn all you need to bake your best.

For easy baking

SMALL BATCH BAKES: Baking cakes, cookies, bars and buns for one to six people

Tired of baking recipes for a large party, when all you want is to whip up something just for yourself or a small group? Great British Bake Off winner Edd Kimber has got you covered with this book filled with recipes that are accessible and easy bakes perfect for singles, small households or anyone who likes to bake a lot. Small Batch Bakes follows the success of One Tin Bakes and One Tin Bakes Easy and is aimed at people who want something easy yet delicious. Recipes include cakes, tarts, savoury breads, buns and pies.

For pasta lovers

SIMPLE PASTA: Pasta made easy. Life made better. From the author of Simple Cake, Odette Williams, comes Simple Pasta – filled with recipes that make home-made pasta easy, fun and delicious. Master any one of just three base doughs and dive into the world of endless pasta-bilities. Fear not, you can take the easy way out with store-bought pasta, too. Some recipes to experiment with include favourites like creamy wild mushroom gnocchi, cacio e pepe, carbonara and much more. But it goes beyond that: you’ll find recipes for side dishes, drinks, mains and desserts, helping anyone recreate la dolce vita at home.

SEASON 8: MASTERCHEF JUNIOR

THE SPLENDID TABLE with Francis Lam

Food, personalities and cultures converge in this podcast hosted by former New York Times columnist Francis Lam. Hear from experts and celebrities about the current food scene – from dedicating an entire episode to the versatility of mushrooms through to discussing the intricacies of Japanese or Bosnian food. If you’re interested in the history of food, details about ingredients and hearing opinions about a food trend, this is the place to get your fix.

Find The Splendid Table podcast wherever you find your podcasts, like Apple Music and Spotify.

It’s fun for the whole family with the eighth season of Masterchef Junior, where kids between the ages of 8 and 13 showcase their culinary skills in every episode. Judges this season include chef Gordon Ramsay, chef Aarón Sánchez and nutrition expert and author, Daphne Oz. From cooking a meal for diners at a historical renaissance fair through to matching Gordon pace-for-pace to recreate one of his famous dishes, the children on the show tackle every challenge with aplomb. All episodes of Season 8 of Masterchef Junior are now streaming on OSN.

In season

Make the most of our potatoes, apples, strawberries and ClemenGolds

Mashed potato focaccia (focaccia made with mashed potato)

Potatoes

MEET THE PRODUCERS

Elite Agro

Spinneys sources locally-grown potatoes from Elite Agro, a well-known producer in the UAE. The farm is located in Al Ain and is home to the country’s largest potato production facility. Once harvested the potatoes are quickly removed from direct sunlight to retain their freshness. They are graded and undergo manual quality checks to ensure only the best reach Spinneys.

MASHED POTATO FOCACCIA (FOCACCIA MADE WITH MASHED POTATO)

Prep time: 15 minutes (plus prooﬁng time)

Cook time: 30 minutes

Serves: 4-6

500ml warm SpinneysFOOD Bottled Drinking Water

1 tbsp instant yeast

400g wholewheat ﬂour

400g bread ﬂour

250g leftover mashed potatoes

2 tsp SpinneysFOOD Salt

90ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil, plus extra for greasing

1 small potato

4 sprigs SpinneysFOOD Fresh Thyme

1 tsp SpinneysFOOD Flaky Sea Salt

1 In a small bowl combine the warm water and active dry yeast. Allow to stand until foamy, approx. 5 minutes. 2 In the bowl of a stand mixer fitted with the dough hook, combine both flours, mashed potatoes and salt. Mix on a low speed until well combined, approx. 1 minute. Once the yeast is foamy, mix in 4 tbsp of olive oil. While the mixer is running, gradually pour in the water and yeast mixture. Continue mixing on a low speed until the dough starts to come together, approx. 1 minute. Scrape dough off the paddle attachment and switch to the dough hook. Grease your hands with a bit of olive oil if the dough is sticky. 3 Knead the dough on a low speed until smooth and elastic, approx. 5-7 minutes. The dough will be sticky and wet; don’t worry if it sticks to the bottom and sides of the bowl.

4 While the dough is kneading, pour 2 tbsp of the olive oil into a large, clean bowl and spread to coat. 5 Using an oiled spatula scrape the dough into the prepared bowl. Put a little extra olive oil on your hands and toss the dough to coat it in oil. Knead a few times to form into a smooth ball. Cover the bowl with a damp kitchen towel and allow it to rise until doubled in size, approx. 1 hour. 6 Drizzle 2 tbsp of olive oil into a 20cm x 30cm tray. Using your hands, spread the oil to evenly coat the base and sides of the tray. While your hands are still oiled, punch down the risen dough and place it on the prepared tray. Flip the dough to coat in oil. Spread to fit the tray. If the dough won’t completely stretch to fit the tray, allow it to rest for 5 minutes and spread a bit more. Loosely cover the dough with cling film. Allow to rise for 1 hour. 7 Preheat the oven to 200°C, gas mark 6. Place a rack in the bottom third of the oven. 8 Using a mandolin or sharp knife, very finely slice the potato. Gently dimple the dough with your fingers, pressing to make small indents. Scatter the sliced potato over the focaccia, drizzle with a bit more olive oil and sprinkle generously with flaky sea salt and thyme. 9 Place in the bottom third of the oven and bake until golden brown, approx. 20-25 minutes. 10 Allow to cool for10 minutes before slicing.

VEGAN

Strawberries

STRAWBERRY, AVOCADO AND MINT SALAD

Prep time: 15 minutes

Serves: 4

For the white balsamic dressing

4 tbsp white balsamic vinegar

4 tbsp SpinneysFOOD Mediterranean Extra Virgin

Olive Oil

1 tbsp SpinneysFOOD Organic Honey

1 tsp Dijon mustard

Pinch of nigella seeds

¼ tsp SpinneysFOOD Fine Sea Salt

For the salad

200g strawberries

1 SpinneysFOOD Organic Avocado

110g SpinneysFOOD Goat’s Cheese

1 red onion

50g almond ﬂakes

150g SpinneysFOOD Organic Baby Spinach

1 Combine the dressing ingredients in a small bowl and whisk to combine. 2 Hull and halve the strawberries. Halve and pit the avocado. Thinly slice the goat’s cheese. Finely slice the red onion. 3 In a large bowl or serving platter, combine all the salad ingredients and drizzle with the dressing. 4 Serve immediately.

MEET THE PRODUCERS

British strawberry growers

Spinneys works closely with some of the best British strawberry growers to source the sweetest varieties from the UK. These producers are dedicated to using the best agricultural technology while focusing on sustainable practices to preserve their lands and the surrounding environs, including using bees for natural pollination.

Strawberry, avocado and mint salad

VEGGIE

Apples

APPLE PRAWN COCKTAIL SALAD

Prep time: 20 minutes

Cook time: 5 minutes

Serves: 4

1 tbsp red grape vinegar

40ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

40ml lemon juice

2 red apples

For the sauce

1 tbsp lemon juice

Pinch of SpinneysFOOD Cayenne Pepper

1½ tbsp tomato sauce

2 tsp Worcestershire sauce

80g mayonnaise

For the crostini

1 SpinneysFOOD Traditional Baguette

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

To serve

1 cos lettuce head

3 cornichons

500g SpinneysFOOD Cooked Prawns

1 Combine vinegar, oil and lemon juice in a large bowl. Thinly slice the apples and add to the bowl. Stir to coat. Stand, uncovered, for 15-20 minutes. 2 Combine the ingredients for the sauce and stir until smooth. 3 To make the crostini, slice the baguette and brush with the olive oil. Place a griddle pan over a high heat. Grill the slices for approx. 2-3 minutes per side, or until charred. 4 Finely slice the lettuce and slice the cornichons lengthways. 5 On a large serving platter, arrange the lettuce, apple slices and cornichons. Top with the prawns and sauce. 6 Serve the salad along with the crostini.

MEET THE PRODUCERS

Mr Apple

The crisp and juicy NZ Queen apples in store are sourced from trusted New Zealand apple producer and exporter Mr Apple. These vibrant red apples are grown in the Hawkes Bay region of the country. The apples are harvested only when they pass stringent maturity tests, including colour, sweetness and firmness. This ensures only the best reach Spinneys.

Apple prawn cocktail salad

TOP TIP!

Make a double batch of crêpes and freeze them for when your next craving hits.

APPLE ALMOND BROWN BUTTER CRÊPES WITH CINNAMON ICING SUGAR

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4

For the crêpe batter

85g salted butter

½ vanilla bean or 1 tsp vanilla extract

360ml SpinneysFOOD Full-Fat Fresh Cow’s Milk or any alternative milk

4 large eggs

3 tbsp SpinneysFOOD Almond Butter

2 tbsp SpinneysFOOD Light Muscovado Sugar

½ tsp SpinneysFOOD Fine Sea Salt

160g SpinneysFOOD All-Purpose Flour

30g almond ﬂour

2 Rockit apples

For the cinnamon icing sugar

50g SpinneysFOOD Super Fine Icing Sugar

2 tsp SpinneysFOOD Fine Cinnamon

1 In a small non-stick pan, melt the butter over a medium heat. Scrape the vanilla seeds into the butter along with the vanilla pod and cook, swirling now and then, for approx. 2 minutes or until just golden brown. Pour the butter into a medium mixing bowl and remove the vanilla pod. Set aside to cool to room temperature.

2 In a blender, combine the milk, eggs, almond butter, sugar and salt. Blitz until completely smooth and combined. 3 Add the flour, almond flour and cooled butter to the blender and blitz until smooth, approx. 30 seconds. 4 Pour the batter into a measuring jug and refrigerate for 30 minutes or overnight. 5 Finely slice the apples and place in a bowl of water. 6 Heat a 20cm non-stick frying pan or crêpe pan over a medium heat. Grease the pan using cooking spray or a dot of butter. 7 Pour approx. 60ml of batter into the centre of the pan, swirling it to coat the base of the pan. Place a few apple slices over the crêpe and cook until the edges start to crisp up and lift, approx. 1 minute. Flip the crêpe over and cook for a further 30 seconds. Repeat this process until all the batter has been used up. 8 Whisk together the icing sugar and cinnamon. 9 Dust the crêpes with the cinnamon icing sugar and serve.

Apple almond brown butter crêpes with cinnamon icing sugar

VEGGIE

ClemenGold mandarins

CLEMENGOLD BRÛLÉES IN THEIR JACKETS

Prep time: 30 minutes (plus chilling time)

Cook time: 1 hour 20 minutes

Makes: 4

5 ClemenGold mandarins

For the filling

200ml SpinneysFOOD Full-Fat Fresh Cow’s Milk

200ml double cream

1 ClemenGold mandarin

50g SpinneysFOOD Extra Fine Caster Sugar

4 medium egg yolks

For the topping

6 tbsp SpinneysFOOD Extra Fine Caster Sugar

1 Halve the ClemenGold mandarins and scoop out the flesh. Place in a roasting tray. 2 In a medium pot, combine the milk, cream, peel from 1 mandarin and 2 tbsp of the sugar. Bring to a gentle boil before removing from the heat. Set aside to infuse for 20 minutes. 3 Preheat the oven to 150°C, gas mark 2. 4 Using a stand mixer or electric hand beater, whisk the egg yolks and remaining sugar together until pale. Sieve the infused milk into the egg mixture while whisking and mix well. Pour into a jug. 5 Pour the mixture into the ClemenGold mandarin jackets until 2⁄3 of the way full. 6 Fill two-thirds of a baking tray with

hot water. 7 Carefully place the jackets in the tray and bake for 1 hour until the mixture is set, but still wobbly in the centre. Carefully remove the tray from the oven. 8 Remove the jackets from the hot water and leave them to cool. Once cooled, cover with cling film and chill for at least 6 hours or overnight. 9 To brûlée the tops, sprinkle a tablespoon of the caster sugar over the top of each custard and use a blowtorch to melt and caramelise it. It’ll harden in 5 minutes as it cools. 10 Serve immediately

CLEMENGOLD FROYO

Prep time: 15 minutes (plus freezing time)

Ser ves: 4

1kg yoghurt

½ tsp SpinneysFOOD Fine Turmeric

4 tbsp single cream

60g SpinneysFOOD Super Fine Icing Sugar

125ml ClemenGold mandarin juice

2 tsp ClemenGold mandarin zest

1 In a medium bowl, whisk together the yoghurt and turmeric. Add in the cream, sugar, juice and zest. 2 Pour the mixture into a freezer-proof bowl. Stir well and place in the freezer to set overnight. Alternatively, place in an ice-cream churner and churn according to manufacturer instructions then freeze overnight. 3 Place it in the fridge for 15 minutes before serving.

MEET THE PRODUCERS

ClemenGold International

Our juicy, sweet Nadarcott mandarins are grown in South Africa. ClemenGold International selects only the best mandarins to receive its seal of approval. The fruit are sun-ripened and great care is taken to ensure that only those mandarins that adhere to the strictest quality standards are packed for Spinneys.

ClemenGold brûlées in their jackets

ClemenGold froyo

VEGGIE

Meet the producers

Get to know AAA Growers in Kenya from whom we source fresh veg, herbs and avocados plus more British strawberry growers

Arif Shamji, co-founder of

AAA Growers

FARM FRESH

Interview by Tiffany Eslick

Photography by Camilla Hylleberg & Peter Peng

AAA Growers is a family-run business that operates on a global scale. How did your story begin?

Farah: We started out in farming by accident. After studying abroad, my husband returned to Kenya and began a small side project with friends doing tomato farming. This was more of a weekend hobby for fun, but the consequence of this experiment was that we decided to try growing fine beans. It was a long time ago, and at that point Kenya was exporting large volumes of beans. We wanted to scale up and luckily the World Bank financed us as a startup.

Our first farm was in Thika. It was a novel project. We really knew very little about farming – I would say almost nothing – and we were really lucky to meet a lot of great people along the way who were helpful and able to give us a hand with anything we didn’t know.

So, we started off growing fine beans and then baby corn, which was a traditional crop for Kenya. And soon after that, we came across (what is now world-famous) tenderstem broccoli. This originated in Zimbabwe and it’s a cross between conventional broccoli and Chinese kale. We were given the rights to grow that crop and that was really the beginning of a great adventure.

How many farms do you have today?

Farah: We have a total of four farms including our first one in Thika, which is called Hippo. It sits at 1,500 metres in altitude and is purely a vegetable farm. We have a combination of open-field and greenhouse production there and it has a dedicated high-care convenience facility. Our second farm is Chestnut at the foothills of Mount Kenya, which is where we tend to grow all the herbs. It also has a bespoke packhouse facility. Simba, in Nyahururu, is our largest and perhaps most varied farm – we grow vegetables, roses and avocados there. And finally Chewy is where we grow roses, exclusively at a very high altitude.

Be it for vegetables, herbs, avocados or even roses – why is growing in Kenya a dream?

Farah: Kenya is one of a handful of places in the world sitting on the equator. It is marvellous as we can grow for 52 weeks of the year. Yes, we have two traditional rainy seasons, so sometimes we have little bumps in the road, but generally speaking, for 45 weeks of the year we have beautiful weather, great temperatures, super conditions and climatically it’s just incredible. You don’t need to do much; things grow naturally, the weather is amazing and the people are all coming from farming backgrounds, so it’s intrinsic to who we are.

From fine beans, baby corn and tenderstem brocooli, AAA now grows over 40 vegetable crops – tell us about these and your processes. Frank: AAA is actually the third largest grower and exporter out of Kenya today. And because 90 per cent of our products come from our own farms, we’re able to manage the entire process – from growing to food safety and postharvest handling. As Farah mentioned, our crops are spread across our different farms which are located in different geographical areas, which allows for variation and keeping up with demand. Our largest vegetable crop is tenderstem broccoli, but we also have capsicums, courgettes, pak choi, salad leaves, baby leaves, onions, spinach, runner beans, collard greens, garden peas, chillies and more.

OPPOSITE PAGE, FROM TOP: AAA Growers has farms with open field as well as greenhouse production facilities; Kenya’s favourable climate allows AAA to grow 52 weeks of the year.

THIS PAGE, FROM TOP: Tenderstem broccoli is AAA’s largest vegetable crop; avocados are washed after being picked.

SpinneysFOOD Fresh Rosemary

SpinneysFOOD Organic Pak Choi

SpinneysFOOD Organic Baby Spinach

SpinneysFOOD Organic Hass Avocados

We’re known for our Ready-to-Cook and Ready-to-Eat products – all of which are prepared in high-care facilities with strict hygiene controls.

Tell us about your herb production at Chestnut Farm.

Frank: Chestnut sits at 2,000 metres above sea level. It’s not only good for some of our vegetable crops, but also for growing coriander, parsley, chives, dill, rosemary, oregano, sage, mint, thyme, marjoram and more. Like Simba, we have both open-field growing and covered production –which allows us to grow herbs all year round. Because of the packhouse facility on the farm, we’re able to process all our own products. Being in control of the cold chain means we can guarantee quality and freshness.

“AAA IS ACTUALLY THE THIRD LARGEST GROWER AND EXPORTER OUT OF KENYA TODAY...90 PER CENT OF OUR PRODUCTS COME FROM OUR OWN FARMS...”

From the time the herbs are harvested, how long does it take for them to appear on our shelves at Spinneys?

Frank: Once the herbs are harvested, they’re cooled, graded and packed. We transport all our products in our temperature-controlled trucks – again ensuring quality –and these are driven to the airport each morning after harvesting. The products should be in Dubai within 48 hours maximum of being picked. A similar process, with similar strict controls, happens for our Ready-to-Cook and Ready-to-Eat products, too.

Tell us about AAA’s vegetable nursery.

Frank: AAA’s investment into a nursery happened because we needed to and wanted to be in full control of the growing process – from each seed to the point of packing and dispatching each product. The nursery is situated on Simba farm and houses up to 2,000,000 seedlings for all our various planting programmes. Once a seed has been planted, the seedling will take two to three weeks to grow. The nursery prepares seedlings to withstand harsh conditions in the field. It also protects them from external elements such as rodents and moisture. We have a 90 per cent germination rate, which is good for a farming operation such as ours.

Do you plant these seeds by hand or mechanically?

Frank: We do both. Machine seeding takes care of

Spinneys Produce Commercial Manager

We like that AAA Growers is a family-owned business – and one that is able to offer us a range of nutrient-rich, flavourful herbs and vegetables. The team invests in agriculture, is conscious about the environment and how crop cycles can be managed accordingly, and they’re always looking to remove as many pesticides as possible in their processes. We were excited to receive our first sea shipment of organic avocados from AAA. Buying such a large quantity of avocados from a single grower was a first for us – and we’re happy with the quality of the fruit.

small-sized seeds and allows for better accuracy in terms of germination. Manual seeding works for specific crops. All seeds are put into coconut peat, which is a great base for the seeds to germinate. So, once we do that, they are taken into a heating area where the humidity and the temperature are well controlled in order to achieve the germination rate that we are looking for.

From seeds, seedlings, vegetables and herbs to avocados – tell us about your foray into growing this fruit.

Farah: The avocados are very much a new adventure and venture! We started off three years ago planting about 30 hectares and we’re now at 45. By the end of this year, we aim to be at 100. Our first orchard is already organically certified and we’re using that as our pilot to drive the regenerative farming agenda.

Growing avocados is definitely very different as we’re dealing with tree crops – we’re used to growing bush and vegetative crops, so we’ve learnt along the way. The variety we’re growing is Hass. They’re creamy and have a great texture.

Why do you enjoy working with Spinneys?

Farah: The way Spinneys deals directly with growers has been a fantastic experience. We’ve been able to work hand in hand with the team to bring new concepts to market, quickly. So far, the growth has been tremendous for both sides, and it’s great to have such a reliable par tner.

SpinneysFOOD Kale and Butternut Stir-Fry

SpinneysFOOD

Rainbow Stir-Fry

SpinneysFOOD

Oriental Stir-Fry

Neil Gibson says

OPPOSITE PAGE: Frank Obure, general manager AAA Growers, and Neil Gibson.

THIS PAGE, CLOCKWISE FROM TOP LEFT: AAA produces creamy Hass avocados; soil being prepared for manual seeding; SpinneysFOOD stir-fry mixes are carefully weighed and packaged while adhering to strict hygiene controls; certain crops require manual seeding; Frank Obure; crops such as pak choi, Romaine lettuce and capsicum are grown in greenhouses; SpinneysFOOD Rainbow Stir-Fry is a nutritious mix of broccoli, carrots, spring onions, capsicum and butternut; organic pak choi.

The best of British berries

Interview by Tiffany Eslick

ANNABEL’S DELICIOUSLY BRITISH

How did you get into farming strawberries?

Farming has been a part of my life since I was a child. My grandparents bought our farm in 1958 and it’s where I was born and grew up. I was always involved with everything from working with the crops to helping my nana with the wages. But, it’s when I returned from university in 2004 that I started the strawberry enterprise with my father.

Your farm is set in Yorkshire – why is this an ideal area for growing mid-to-late-season strawberries?

We have consistently moderate temperatures – which is great for growing strawberries. There’s this misconception that heat and sunshine make the best strawberries, but these factors stress the fruit, ripening them too quickly and their sugar balance is not right. I believe that it’s 18-degree weather with a small amount of sunshine that allows strawberries to develop over time and be at their best.

What growing systems do you have in place?

We use polytunnels hydroponics. The strawberries are raised off the ground and they’re fed and watered using a drip system. This allows us to control the environment and better forecast when the fruit will be ready.

How many varieties are you currently growing?

We’re growing five varieties this year, including Malling Centenary for Spinneys and new Malling Centenary varieties including Malling Allure and Malling Vitality, which are part of the same breeding programme. They offer excellent quality, great-sized fruit, sweetness and good shelf life.

Bees are an essential part of growing your strawberries. How do you use them for pollination?

The more I’ve learnt about bees, the more I’ve realised how incredible they are; we wouldn’t have an industry without them. I started investigating whether honeybees could live with our bumblebees and pollinate our crop, and indeed, they could. In June, over two million bees pollinate the strawberries. We leave the bees alone from mid-September to mid-April. During that period, they use their own honey for food.

What other sustainable practices do you employ?

The solar panels on our farm’s buildings generate power for the site, which is something I’m about to reinvest in. All the water we use is rainwater from the lake on our farm. We use our waste fruit to make our jams and chutneys, which helps us achieve zero waste. We also have a lovely bluebell wood, which I used to visit with my nana when I was little, that has been left alone. I want to do an exciting project there to regenerate the woodlands.

We’re trying to do more than producing food commercially. We’re thinking about the environment, our sustainability drive and reducing our carbon footprint.

Besides strawberries, you also supply Spinneys with jams and rhubarb. Why do you enjoy working with us?

Spinneys understands what Annabel’s is about. It’s about transparency, loyalty and doing the best we can within the industry. It’s about championing what we do, celebrating doing it well and presenting it beautifully. We’re on the same wavelength and that’s fantastic!

IN STORES NOW

THIS PAGE, FROM LEFT:

Some of the best varieties of British strawberries, including Malling Centenary, are grown at Annabel’s farm in Yorkshire; Annabel with her kids Jemima and Oscar. Annabel’s Deliciously British Strawberries

Photography Camilla Hylleberg, Peter Peng & Supplied

CLOCK HOUSE FARM

Clock House Farm has been growing high-quality fruit for decades. How did it become the farm we know today?

Robert: Clock House Farm is now in its fourth generation, the fourth being my son. Purchased in 1903, it mainly produced culinary apples and hops, both traditional Kentish enterprises. Hops became less valuable when I took over in the late 80s, so we had to think of something else to grow. [We] started growing strawberries, among other berries, and changed our cooking apple production to dessert apples.

The UK has a few regions which are ideal for growing strawberries – why is Kent one of them?

Robert: Kent has traditionally been the Garden of England, so it’s been the place for fruit growing. Here, we have the benefit of a temperate climate and a little more warmth than the rest of the UK.

You grow strawberries in partnership with Driscoll’s – tell us more.

Robert: Driscoll’s is a market leader in terms of varieties that offer flavour and good shelf life – two essential aspects of strawberries. I’ve had a long and rewarding relationship with them. I remember going to California in the early 90s and seeing what Driscoll’s was doing. Our grower-owned co-operative, Berry Gardens, was only marketing English-grown fruit at that stage. But we got involved with Driscoll’s and started importing its fruit from other parts of the world to supply the winter market in the UK. As a spin-off from that, we selected varieties we thought would grow in the UK and started growing Driscoll’s varieties locally.

Which Driscoll’s varieties do you grow?

Robert: We currently grow two varieties: Katrina for the UK market and Zara, a premium line that we also export to Spinneys. The latter is full of flavour. It’s distinctively large with consistent levels of sweetness. It’s also deep red and heart-shaped, so it looks appetising.

How did the Zara variety get its name?

Audrey: Driscoll’s names all its summer-producing strawberries in the UK after British royalty. Zara happens to be the granddaughter of Queen Elizabeth II.

Why do you believe the Zara variety is so successful?

Audrey: When I think about Driscoll’s Zara, the word consistency comes to mind – not only within a specific batch, but throughout the season. This variety is also incredibly sweet and tasty.

What role does innovation play in your farming practices?

Robert: We have improved our growing methods over the years. Some examples of what we do include our plant nursery, our tunnel system and our 150 beehives, which we move around the farm to ensure all crops are correctly pollinated. Strawberries had a very short season, but now we can produce quality fruit from March to October. We’re also planning on expanding the season by building greenhouses that are heated via environmentally friendly systems.

Sustainability is at the core of what you do. How does that translate into operating the farm?

Robert: We’ve always been keen on protecting the environment and wildlife. A large portion of the farm is set aside for that purpose. We also protect rivers and ponds to enhance the nature in which we live. Things have also changed on the production side; we use fewer inputs, resulting in an increase of beneficial insects and decrease in chemical spraying. And we conserve water with an irrigation control system, so the plants get what they need without waste.

From picking, packing and shipping to Spinneys, how do you preserve the strawberries’ flavour and freshness?

Robert: The fruit is picked, then taken to the packhouse, which is within a quarter of a mile of our farm. It’s then cooled, packed, and transported to the airport that same day, to arrive at Spinneys the following day.

THIS PAGE, FROM TOP: Clock House Farm grows the Zara variety of strawberries, which get exported to Spinneys; Audrey Ellzey; strawberry flowers in bloom in April; Robert Pascall.

Driscoll’s British Strawberries

Weeknight wonders

Whip up easy, nutritious, family-friendly dinners for four in under 30 minutes

BURRITO BOWLS

Prep time: 15 minutes (plus marination time)

Cook time: 15 minutes

Serves: 4

For the lime-pickled red onions

6 limes

3 red onions

2 tsp white granulated sugar

1 tsp SpinneysFOOD Fine Sea Salt

For the spicy rice

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp fajita spice mix

150ml SpinneysFOOD Tomato Sauce for Bolognese

300g SpinneysFOOD Ready-Cooked Rice

To serve

450g rotisserie chicken

2 corn cobs

Handful of SpinneysFOOD Fresh Coriander

1 x 400g tin SpinneysFOOD Red Kidney Beans

100g SpinneysFOOD Organic Baby Spinach

200g SpinneysFOOD Hot Guacamole

1 lime

1 To make the lime-pickled red onions, juice the limes and finely slice the red onions. Place in a small bowl along with the sugar and salt and toss to combine. Set aside for at least 30 minutes or overnight.

2 To make the spicy rice, heat the oil in a large non-stick frying pan. Add in the spice mix, stirring for 1 minute or until fragrant. Add in the tomato sauce and bring to a gentle simmer. Add in the rice and stir through gently for a further 2 minutes or until warmed through. 3 Shred the chicken and slice the corn off the cobs. Finely slice the coriander. Drain and rinse the kidney beans. Toss the coriander with the kidney beans. 4 Divide the rice, corn, red kidney bean mixture, shredded chicken and spinach between 4 bowls and top with the pickled red onion and guacamole. 5 Serve with an extra lime wedge on the side.

Add a bit of extra crunch to these burrito bowls by adding in a handful of your favourite nachos.

Burrito bowls

QUICK THREE-CHEESE RAVIOLI IN PESTO BROTH

Prep time: 5 minutes

Cook time: 3 minutes

Serves: 4

1L vegetable stock

500g three cheese ravioli

2 tbsp SpinneysFOOD Fresh Basil Pesto

To serve

20g Parmesan Handful of SpinneysFOOD Fresh Basil

1 Place the stock in a pot over a medium-high heat and bring to a boil. Add in the ravioli and cook according to package instructions. Remove the pot from the heat and add in the pesto. 2 Divide the ravioli between 4 bowls and top with the broth, Parmesan shavings and fresh basil.

Quick three-cheese ravioli in pesto broth

VEGGIE

SPICY SICHUAN DUMPLINGS

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

For the Sichuan oil

2 tbsp SpinneysFOOD Crushed Chilli

1 To make the Sichuan oil, combine everything, except the oil and ginger, in a small heat-proof bowl.

2 Heat the oil in a wok or frying pan and add in the ginger. Sauté until the ginger starts to brown then remove from the heat. Remove the ginger from the wok and pour the oil over the spices in the bowl. Stir and set aside to cool. Remove the star anise, bay leaf and cinnamon stick. 3 Add the soya sauce and black rice vinegar to the Sichuan oil. Grate in the garlic. Stir to combine.

4 Heat the oil in a large frying pan.

5 Fry the dumplings on one side until golden, approx. 5 minutes. Splash the water in the pan and place a tight-fitting lid on top. Cook for another 5 minutes or until the dumplings are steamed and cooked through. 6 Place the dumplings on a serving platter along with a bowl of the sauce on the side.

1 tsp ﬁve spice

1 tbsp toasted SpinneysFOOD White Sesame Seeds

1 tsp ground Sichuan

1 star anise

1 SpinneysFOOD Bay Leaf

1 SpinneysFOOD Cinnamon Stick

125ml SpinneysFOOD Pure Sunﬂower Oil

1 tsp grated ginger

For the sauce

4 tbsp sweet soya sauce

2 tbsp black rice vinegar (Chinkiang vinegar)

1 garlic clove

1 tbsp SpinneysFOOD Pure Sunﬂower Oil

500g vegetable dumplings

2 tbsp SpinneysFOOD Bottled Drinking Water

Spicy Sichuan dumplings

VEGGIE

CRISPY GREEN RISONI PILAF

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

250g risoni

4 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

150g frozen peas

For the green sauce

2 limes

Handful of SpinneysFOOD Fresh Parsley

Handful of SpinneysFOOD Fresh Coriander

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 green chilli

1 tbsp miso paste

½ tsp SpinneysFOOD Fine Sea Salt

4 tbsp SpinneysFOOD Bottled Drinking Water

To serve

4 courgettes

50g pistachio slivers

Handful of SpinneysFOOD Mixed Herbs

50g green raisins (optional)

1 Cook the risoni according to package instructions, set aside. Juice the limes. 2 To make the green sauce, place the herbs, lime juice, olive oil, chilli, miso, salt and water in a blender. Blitz until smooth and well combined. 3 Heat the olive oil in a large non-stick pan over a medium-high heat. 4 Add the risoni to the pan in one even layer and lower the heat to medium. Cook, without stirring, for approx. 5-10 minutes until the base turns golden and crisp. 5 Add the frozen peas to the pan and continue to cook over a medium heat, tossing often, until the peas are just about cooked through, approx. 2 minutes. 6 Toss the risoni and green sauce together and place on a serving dish. 7 Finely slice the courgettes into rounds. 8 Top the risoni with the courgette slices, pistachio slivers, herbs and raisins. 9 Serve immediately.

SpinneysFOOD Long-Grain Basmati Rice

2 Tilda Lime and Coriander Basmati Rice 3 Full Green Riced Cauliﬂower with Tomato, Garlic & Herbs 4 Now Long Grain Brown Rice

THE RISONI

Crispy green risoni pilaf

VEGAN

PAN-FRIED SALMON IN CREAMY SUNDRIED TOMATO SAUCE

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

For the salmon

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt

¼ tsp SpinneysFOOD Black Peppercorns, freshly ground

4 salmon ﬁllets

For the sundried tomato sauce

2 tbsp salted butter

2 garlic cloves

80ml vegetable stock

100g SpinneysFOOD Sundried Tomatoes

500ml pouring cream

½ tsp SpinneysFOOD Fine Sea Salt

To serve

Handful of SpinneysFOOD Fresh Parsley

Pan-fried salmon in creamy sundried tomato sauce

1 Heat the oil in a large non-stick frying pan. 2 Season the salmon fillets on both sides and place in the hot pan, skin-side down, frying for 5 minutes on each side. Remove from the pan and set aside. 3 To make the sundried tomato sauce, melt the butter in the same pan. Grate in the garlic. Sauté over a medium heat for 1 minute. Pour in the vegetable stock and reduce slightly, approx. 10 minutes. Roughly chop the sundried tomatoes and add half to the stock. Cook for a further 2-3 minutes before lowering the heat and adding in the cream. Bring to a gentle simmer and stir occasionally. Season with the salt. 4 Using a hand blender, blitz the sauce until smooth then divide between 4 bowls. 5 Top with the salmon. 6 Finely chop the parsley and sprinkle over the salmon and top with the remaining sundried tomatoes.

YOU COULD ALSO TRY...

Instead of using sundried tomatoes, try roasting whole, ripe tomatoes in the oven at 200°C, gas mark 6, for 20 minutes or until caramelised then continue as instructed in the method.

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Making Life More Exotic

Summer freshness

Thrive during the hottest months with recipes using cucumber, ceviche, vitamin D-rich mushrooms and more

COO L A S A

with creamy feta, cucumber and crispy curry leaves

CUCU MBER

Flatbread

Use crisp and juicy cucumbers for these summery salads, side dishes, slushies and more

Herby green meatballs with cucumber pickle rice

Cucumber and mint salad with peas

FLATBREAD WITH CREAMY FETA, CUCUMBER AND CRISPY CURRY LEAVES

Lighten the creamy feta by using yoghurt instead of sour cream.

Prep time: 30 minutes

Cook time: 5 minutes

Serves: 4

For the creamy feta

1 SpinneysFOOD Organic Cucumber

250g SpinneysFOOD Feta

160g sour cream

2 tsp SpinneysFOOD Bottled Drinking Water

1 garlic clove

1 lemon

For the vinegar cucumbers

4 snacking cucumbers

2 tbsp rice vinegar

For the crispy curry leaves

2 tbsp SpinneysFOOD Pure Sunﬂower Oil

Handful of curry leaves

1 tsp SpinneysFOOD White Sesame Seeds

4 x ﬂatbread of choice

To serve

2 tbsp mild honey

Handful of SpinneysFOOD Microgreens

1 Finely grate the cucumber and squeeze out all the liquid. 2 To make the creamy feta, place all the ingredients in a blender or food processor and blitz until smooth. If the mixture is too thick, add a teaspoon or two of water to the blender to thin it out. 3 To make the vinegar cucumbers, halve the cucumbers lengthways and place in a bowl. Add the vinegar and toss to coat. 4 To make the crispy curry leaves, heat the oil in a small frying pan. Add in the curry leaves and sesame seeds. Fry until fragrant and crisp. Drain on a paper towel. 5 Place a griddle pan over a medium heat. Once hot place the flatbread on the pan and turn periodically until slightly golden and crisp. 6 To serve, divide the creamy feta between flatbreads and spread evenly. Top with the vinegar cucumbers, crispy curry leaves and sesame seeds. Finish off with a drizzle of honey and microgreens.

HERBY GREEN MEATBALLS WITH CUCUMBER PICKLE RICE

Prep time: 30 minutes (plus marination time)

Cook time: 45 minutes

Serves: 4

For the pickled cucumber

2 SpinneysFOOD Organic Cucumbers

250ml white grape vinegar

250ml SpinneysFOOD Bottled Drinking Water

50g SpinneysFOOD Extra Fine Caster Sugar

1 tsp SpinneysFOOD Black Peppercorns

1 tsp SpinneysFOOD Fine Sea Salt

Handful of SpinneysFOOD Fresh Dill

For the lemon rice

210g SpinneysFOOD Long-Grain Basmati Rice

1 lemon

¼ tsp SpinneysFOOD Fine Sea Salt

500ml chicken stock

For the meatballs

50g salted butter

½ tsp SpinneysFOOD Fennel Seeds

430g SpinneysFOOD Beef Meatballs

Handful of SpinneysFOOD Fresh Parsley

To serve

1 SpinneysFOOD Organic Cucumber

1 To make the pickled cucumber, roughly chop

VEGGIE

Cucumber and green apple slushie

Cucumber kimchi

Add some extra flavour to the cucumber and mint salad with peas by frying the Akawi cheese in a hot pan with 2 teaspoons of sunflower oil until golden and crisp on the outside.

cucumbers. In a medium bowl or jar, combine the vinegar, water, sugar, peppercorns and salt. Stir to dissolve and add the chopped cucumbers to the bowl. Add in the dill and set aside for at least 30 minutes or overnight. 2 Rinse the rice thoroughly. Zest the lemon. 3 To make the lemon rice, place the rice, salt, zest and stock in a medium pot placed over a medium heat. Bring to a boil. Cover, reduce the heat and simmer for 15 minutes. Remove from the heat and allow it to sit, covered, for 10 minutes. Then fluff with a fork. 4 To make the meatballs, heat the butter in a large non-stick frying pan set over a medium heat. Add in the fennel seeds and meatballs and fry for 15-20 minutes a side or until browned and cooked through. Season well and remove from the heat. Finely chop the parsley and add to the pan. 5 Peel the cucumber into ribbons. 6 When ready to serve, toss the pickled cucumber through the rice and top with the meatballs and cucumber ribbons.

CUCUMBER AND MINT SALAD WITH PEAS

Prep time: 30 minutes

Serves: 4

4 mini cucumbers

150g frozen peas

1 small red onion

100g edamame beans

Handful of SpinneysFOOD Fresh Mint

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 lemon

200g Akawi cheese

Handful of SpinneysFOOD Fresh Coriander

SpinneysFOOD Fine Sea Salt, to taste

1 Peel two of the cucumbers into ribbons and slice the other two into thin rounds. 2 Thaw the peas by pouring boiling water over them. Then drain. 3 Peel and finely slice the red onion.

4 In a large bowl, combine the cucumber, peas, red onion, edamame beans and mint leaves. Drizzle in the oil. Zest and juice the lemon. Add to the bowl and toss through. 5 Finely slice the Akawi cheese. Roughly chop the coriander. Add to the rest of the salad mix. 6 Season with the salt and serve.

CUCUMBER AND GREEN APPLE SLUSHIE

Increase the nutrient content of this slushie by adding any other green fruit or vegetable of your choice. Prep time: 30 minutes (plus freezing time) Serves: 4

6 green apples

180g SpinneysFOOD Organic Cucumbers

750ml iced green tea

Handful of SpinneysFOOD Fresh Mint

1 lime

Pinch of pink Himalayan salt

To serve

4 sprigs SpinneysFOOD Fresh Mint

1 Core and quarter the apples. 2 Place all the ingredients in a blender and blitz until combined. Divide the mixture between two zip-top bags

and freeze for at least 2 hours. 3 When ready to serve, break up the frozen mixture and return to the blender and blitz until it forms a slushie consistency. 4 Divide between 4 glasses and top each with a sprig of mint. 5 Serve immediately.

CUCUMBER KIMCHI

This kimchi doesn’t need four days to ferment. It can be made and eaten on the same day.

Prep time: 15 minutes (plus marination time)

Makes: 750g

500g mini cucumbers

2 tbsp SpinneysFOOD Fine Sea Salt

3 spring onions

2 garlic cloves

1 tsp fresh ginger

1 lime

Handful of Thai basil or sweet basil

4 tbsp sesame oil

2 tbsp gochugaru

1 tsp SpinneysFOOD Extra Fine Caster Sugar

1 tsp ﬁsh sauce

1 Halve the cucumbers lengthways and place in a bowl. Toss with the salt. Place in a sieve set over a bowl and set aside for 20 minutes.

2 Thoroughly rinse the cucumbers and place in a large serving bowl. 3 Finely slice the spring onions. Peel and grate the garlic and ginger. Zest and juice the lime. Finely chop the basil.

4 Add all the ingredients to the cucumbers and toss thoroughly to combine. 5 Set aside at room temperature for at least 2 hours, stirring occasionally. Adjust the seasoning and serve.

Find all the cucumbers you need to make these recipes in our stores.

SpinneysFOOD Organic Cucumbers

Lama Lebanese Cucumbers

Armela Cucumber Poppers Local Cucumbers

Armela Snack Cucumbers

VEGAN

VEGGIE

Golden kiwi and pineapple salad with no-churn lemongrass ice cream

Yellow fruits, vegetables and spices can be great sources of vitamins and antioxidants – brighten up your summer dishes with an ode to this vibrant colour!

Patty pan carpaccio with burrata and Worcestershire salt

Sweet potato and tahini hummus with baby corn dippers

GOLDEN KIWI AND PINEAPPLE SALAD WITH NO-CHURN LEMONGRASS ICE CREAM

Prep time: 20 minutes (plus freezing time)

Cook time: 5 minutes

Serves: 4

For the no-churn ice cream

1 lemongrass stalk

400ml coconut milk

180ml coconut cream

1 tsp fresh grated ginger

200g SpinneysFOOD Fine Grain White Sugar

4 golden kiwis

1 pineapple

To serve

100g fresh coconut shavings

2 tbsp SpinneysFOOD Organic Honey

1 tsp SpinneysFOOD Flaky Sea Salt

1 Using the back of a large knife, halve and crush the lemongrass stalk. 2 In a medium pot, combine the coconut milk, coconut cream, ginger, sugar and crushed lemongrass. Bring to a gentle simmer for 5 minutes stirring constantly to dissolve the sugar. Remove from the heat and strain into a freezer-proof container. Place in a freezer overnight. 3 Peel and slice the kiwi and

TOP TIP!

Serve this as a cold side salad, or warm as a main.

pineapple into 2cm thick rounds. 4 Divide the fruit between 4 plates and scoop the lemongrass ice cream over. Sprinkle the coconut shavings over, drizzle with the honey and sprinkle with the flaky sea salt. 5 Serve immediately.

PATTY PAN CARPACCIO WITH BURRATA AND WORCESTERSHIRE SALT

Prep time: 30 minutes

Serves: 4

300g yellow patty pans

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

4 tbsp lemon juice

1 tsp SpinneysFOOD Acacia Honey

For the Worcestershire salt

1 tbsp SpinneysFOOD Fine Sea Salt

1 tsp Worcestershire sauce

To serve

4 tbsp toasted pine nuts

4 burrata balls

¼ tsp SpinneysFOOD Black Pepper, freshly ground

1 Using a very sharp knife or mandolin, finely slice the patty pans and place in a large bowl.

2 Drizzle the olive oil, lemon juice and honey over the patty pan slices and toss to combine.

Crunchy Thai salad with yellow curry dressing

Arrange in an even layer on a serving platter, overlapping each slice slightly. 3 Combine the Worcestershire sauce and salt in a small bowl.

4 Scatter the toasted pine nuts over the patty pan slices, top with the burrata and a sprinkle of pepper. Serve alongside the Worcestershire salt.

SWEET POTATO AND TAHINI HUMMUS WITH BABY CORN DIPPERS

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 2-4

2 medium SpinneysFOOD Beauregard Sweet Potatoes

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Flaky Sea Salt

1 x 400g tin SpinneysFOOD Organic Chickpeas

125ml tahini

1 garlic clove

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt

1 tsp smoked paprika

½ tsp SpinneysFOOD Fine Cumin

¼ tsp SpinneysFOOD Fine Cayenne Pepper

2 tbsp lemon juice

125ml cold SpinneysFOOD Bottled Drinking Water

To serve

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

VEGGIE

VEGAN

¼ tsp smoked paprika

¼ tsp SpinneysFOOD White Sesame Seeds

200g baby corn

1 Preheat the oven to 200°C, gas mark 6.

2 Peel and cube the sweet potatoes and place in a roasting tray. Drizzle with the olive oil and season with the salt. Roast for approx. 15-20 minutes or until tender. Set aside to cool.

3 Combine all the ingredients, except the cold water, in a food processor and blend until smooth, approx. 1 minute. Scrape down the sides as needed. 4 With the food processor running on low, slowly pour in the ice-cold water (you may not need all of it). 5 Once the hummus has reached the desired consistency, place it into a serving bowl and top with olive oil, smoked paprika and sesame seeds.

6 Serve with the baby corn dippers.

CRUNCHY THAI SALAD WITH YELLOW CURRY DRESSING

Prep time: 30 minutes

Cook time: 15 minutes

Serves: 4

For the yellow curry dressing

100g tahini

1 lemon

6-8 tbsp warm SpinneysFOOD Bottled Drinking Water

1 garlic clove

4 tsp SpinneysFOOD Organic Natural Honey

2 tsp yellow curry powder

1 tbsp freshly grated ginger

1 tsp SpinneysFOOD Fine Turmeric

1 tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Black Pepper, freshly ground

For the Thai salad

400g vermicelli noodles

300g pumpkin zoodles

100g bean sprouts

To serve

100g roasted and salted cashews

1 To make the dressing, place all the ingredients in a blender and blitz until smooth. Adjust the seasoning, if necessary, and set aside. 2 Cook the noodles as per package instructions. Rinse under cold water to prevent them from sticking together.

3 In a large bowl, toss the noodles together with the dressing and place on a serving platter. 4 Top with the zoodles, bean sprouts and cashews.

CREAMED CORN WITH TURMERIC PRAWNS

Prep time: 30 minutes

Cook time: 45 minutes

Serves: 4

For the creamed corn

4 large corn cobs

2 shallots or 1 small brown onion

1 garlic clove

25g salted butter

150ml pouring cream

100ml SpinneysFOOD Bottled Drinking Water

2 pickled jalapeños

¼ tsp SpinneysFOOD Fine Sea Salt

For the turmeric prawns

36 large prawns, cleaned

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 garlic clove

1 tsp SpinneysFOOD Fine Turmeric

½ tsp SpinneysFOOD Fine Cumin

½ tsp SpinneysFOOD Fine Sea Salt

To serve

80ml pouring cream

Crusty bread

1 Remove the husks from the corn cobs then remove the kernels. Peel and finely slice the shallots. Crush the garlic. 2 To make the creamed corn, combine the corn, shallots, garlic and butter in a medium pot placed over a low heat and cook for 10-15 minutes while stirring continuously. Add in the cream and water, then bring to a gentle simmer before covering with a lid. Cook for a further 10 minutes or until the corn is tender. Remove from the heat and use a stick blender to blitz the corn slightly.

3 Finely chop the jalapeños and add to the corn. 4 Place back on the heat and cook for a further 5 minutes or until creamy. Season to taste and keep warm. 5 Pat the prawns dry with a paper towel and place them in a medium-sized bowl. Add in the olive oil, grate in the garlic and add the spices and salt. Toss to coat the prawns.

6 Heat a griddle pan over a medium-high heat.

7 Arrange the prawns in an even layer on the griddle pan, cooking for 2-3 minutes per side.

8 Divide the creamed corn between 4 bowls and top with the prawns. 9 Serve with a drizzle of the cream and crusty bread on the side.

Creamed corn with turmeric prawns

VEGGIE

MARVELLOUS MUSHROOMS

Hiding indoors this summer and worried about a lack of vitamin D? The recipes below showcase our locally-grown SpinneysFOOD Mushrooms –which are naturally enriched with the vitamin by being exposed to light

Miso and mushroom broth

MISO AND MUSHROOM BROTH

This umami packed meal is not only delicious it is also packed with nutrients. Miso, which is rich in probiotics, and mushrooms, loaded with vitamins, are the perfect pairing to give your body an extra boost of nutrition.

Prep time: 5 minutes

Cook time: 35 minutes

Serves: 4

For the miso mushrooms

250g SpinneysFOOD Brown Button D+ Mushrooms

2 garlic cloves

5cm ginger

2 tbsp SpinneysFOOD Pure Sunﬂower Oil

2 tbsp brown miso paste

2 tsp soya sauce

1 tbsp palm or coconut sugar

2 tbsp SpinneysFOOD Bottled Drinking Water

For the broth

1L vegetable stock

50g SpinneysFOOD Organic Pak Choi

1 red chilli

To serve

1 lime

1 Wipe the mushrooms clean. Peel and crush the garlic and ginger. 2 Heat the oil in a large castiron frying pan placed over a medium heat.

3 Once the oil is hot, add the garlic and ginger and sauté. Add the mushrooms in whole and sauté for 5 minutes or until golden. Add in 1 tbsp of miso

paste, soya sauce, palm sugar and water. Sauté for a further 5 minutes or until tender and golden. Set aside. 4 Place the stock in a medium pot and add in the rest of the miso paste. Bring to a gentle simmer. 5 Finely chop the chilli and quarter the lime. 6 Add in the miso mushrooms, pak choi and red chilli. Cook for approx. 5 minutes or until the pak choi is tender. 7 Divide the broth, pak choi and mushrooms between 4 bowls and top with the lime wedges. Serve immediately.

THAI GRILLED MUSHROOM SALAD

Swap out the spinach for rice noodles to make this salad a full meal.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

For the mixed mushrooms

2 garlic cloves

5cm piece ginger

Handful of SpinneysFOOD Fresh Coriander

250g SpinneysFOOD Brown Button D+ Mushrooms

250g SpinneysFOOD White Button D+ Mushrooms

3 SpinneysFOOD Portobello D+ Mushrooms

2 tbsp SpinneysFOOD Pure Sunﬂower Oil

½ tsp SpinneysFOOD Fine Sea Salt

For the salad dressing

1 garlic clove

1 pickled jalapeño

1 lime

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Double mushroom eggs Florentine

4 tbsp SpinneysFOOD Bottled Drinking Water

1 tbsp kecap manis or soya sauce

½ lemongrass stalk

2 tsp soft brown sugar

½ tsp SpinneysFOOD Crushed Chilli

To serve

50g SpinneysFOOD Organic Baby Spinach

100g mixed cherry tomatoes

½ tsp SpinneysFOOD Crushed Chilli

½ tsp sesame seeds

1 Prepare a grill to a medium heat. Alternatively, preheat a griddle pan or cast-iron pan over a medium heat. 2 Finely grate the garlic and ginger. Finely chop the coriander. Clean the mushrooms. 3 Toss the mushrooms in a bowl along with the oil, garlic, ginger, coriander and salt. Grill the mushrooms, turning them over occasionally, until they’re cooked through and deep golden brown in spots, approx. 5-10 minutes, depending on the size of the mushrooms. Transfer to a wooden chopping board to cool slightly. 4 Meanwhile, place all the ingredients for the dressing in a blender and blitz until smooth. 5 To serve, roughly chop the spinach and halve the cherry tomatoes. Divide between 4 plates and top with the mushrooms, dressing and a sprinkle of chilli flakes and sesame seeds.

DOUBLE MUSHROOM EGGS FLORENTINE

Prep time: 15 minutes

VEGAN

VEGGIE

Thai grilled mushroom salad

Cook time: 35 minutes

Serves: 4

For the mushroom base

4 large SpinneysFOOD Portobello D+ Mushrooms

1 garlic clove

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt

¼ tsp SpinneysFOOD Black Peppercorns, freshly ground

100g Swiss chard or spinach

For the poached eggs

3 tsp white grape vinegar or lemon juice

4 large eggs

For the hollandaise

5 SpinneysFOOD Brown Button D+ Mushrooms

1 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

4 tbsp single cream

1 tsp corn ﬂour

2 egg yolks

1 tsp white grape vinegar

2 tsp lemon juice

40g unsalted butter, softened

¼ tsp SpinneysFOOD Fine Sea Salt

¼ tsp SpinneysFOOD Fine White Pepper

To serve

200g SpinneysFOOD Smoked Salmon Trimmings

1 Preheat the oven to 180°C gas mark 4. Line a baking tray with baking paper. 2 Rinse and wipe the Portobello mushrooms clean. Crush the garlic. 3 Place the mushrooms on the tray. Drizzle half the olive oil over the mushrooms and season well with the salt and pepper. Place the tray in the oven and bake for 10-15 minutes or until slightly tender. 4 Meanwhile, heat the remaining oil in a medium-sized pot. Add the garlic and Swiss chard. Sauté until the chard has wilted. 5 To make the poached eggs, bring a pot of water to a boil. Add the vinegar and reduce the heat. Crack one egg at a time into a separate bowl. Swirl the water using a tablespoon and carefully slip the eggs one by one into the boiling water. Cook for approx. 4 minutes for soft poached eggs or 6 minutes for medium. Using a slotted spoon, scoop the poached eggs out of the water and drain slightly before placing on paper towels to drain. 6 To make the hollandaise, finely dice the mushrooms. Heat the oil in a medium frying pan over a medium heat. Sauté the mushrooms until golden and cooked down. 7 Place the cream, corn flour, egg yolks, white grape vinegar and lemon juice in a separate saucepan over a low heat. Cook, whisking gently, for 1-2 minutes until thickened and combined. Remove from the heat and set aside. Whisk in the butter and sautéed mushrooms until combined, then season with the salt and white pepper. 8 Divide the chard equally on top of the Portobello mushrooms, followed by the salmon, then top each with a poached egg and spoon over the mushroom hollandaise sauce. 9 Serve immediately.

MUSHROOM TACOS

Mushrooms are the perfect meat replacement as they have a ‘meaty’ texture’ and readily absorb ﬂavours. By adding chipotle to the pan when frying, the mushrooms will take on a ﬂavour so moreish, you’ll forget it’s a vegetarian ingredient.

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

For the chimichurri

2 handfuls of mixed SpinneysFOOD Herbs (basil, parsley, coriander)

1 garlic clove

3 tbsp white grape vinegar

3 tbsp SpinneysFOOD Pure Sunﬂower Oil

½ tsp SpinneysFOOD Crushed Chilli

¼ tsp SpinneysFOOD Fine Sea Salt

For the chipotle mushrooms

1 medium leek

1 garlic clove

6 large SpinneysFOOD Portobello D+ Mushrooms

1 lemon

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp chipotle or harissa paste

½ tsp SpinneysFOOD Fine Cumin

1 tsp SpinneysFOOD Fine Sea Salt

To serve

4-8 coconut tortillas

50g labneh or yoghurt

Handful of SpinneysFOOD Microgreens

1 Finely chop the herbs and crush the garlic. In a small bowl combine all the chimichurri ingredients and adjust the seasoning, if necessary. 2 Finely chop the leek. Crush the garlic clove. Slice the Portobello mushrooms into 2cm-thick slices. Juice the lemon. 3 To make the chipotle mushrooms, heat the oil in a large frying pan over a medium heat. Add in the mushrooms and fry for 2 minutes on either side before adding in the leeks, garlic, chipotle, lemon juice, cumin and salt. Sauté until slightly charred and cooked, approx. 5 minutes. 4 Place a wire rack over a gas hob set to medium. 5 Place the coconut tortillas on the wire rack, turning every few seconds until evenly charred on either side.

6 To serve, spread a tablespoon of labneh over a tortilla, top with 4-5 grilled mushroom slices and a drizzle of chimichurri. Sprinkle with the microgreens and serve immediately.

Mushroom tacos

VEGGIE

DRESSED TO

Add extra crunch and zing to your salads with these dressings and toppers

Wholesome mix with beetroot cumin dressing and seed crackers

TOP TIP!

To make your croutons extra crisp and delicious, place them in the deep fryer or a large pot of oil heated to 180°C and fry for 2-3 minutes or until golden.

Caesar salad with delish mix and labneh Caesar dressing

Pack some extra flavour into the crackers by finely chopping rosemary or thyme and adding it to the seed mix before baking.

WHOLESOME MIX WITH BEETROOT CUMIN DRESSING AND SEED CRACKERS

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4

For the seed crackers

560ml SpinneysFOOD Bottled Drinking Water

60g sunﬂower seeds

20g pumpkin seeds

35g SpinneysFOOD White Sesame Seeds

25g ﬂax seeds

1 tbsp chia seeds

1 tbsp psyllium husk

¼ tsp SpinneysFOOD Fine Sea Salt

For the beetroot dressing

1 cooked beetroot

2 tbsp SpinneysFOOD Almond Nut Butter

2 tsp Dijon mustard

1 garlic clove

½ tsp SpinneysFOOD Fine Cumin

½ tsp SpinneysFOOD Fine Sea Salt

125ml SpinneysFOOD Bottled Drinking Water

To serve

2 feta rounds

1 x Wholesome Mix

1 Place all the ingredients for the crackers in a large bowl and set aside for 20 minutes.

2 Preheat the oven to 150°C, gas mark 2. Line a baking tray with baking paper. 3 Spread the seed mixture to approx. 4-5mm thick on the baking tray. 4 Place in the oven for approx. 10 minutes. Set aside to cool. 5 Place all the dressing ingredients together in a blender and blitz until completely smooth and combined.

6 Roughly break up the seed crackers. 7 Place the salad mix in a large bowl or serving platter, top with the feta along with seed crackers and a drizzle of the beetroot dressing.

CAESAR SALAD WITH DELISH MIX AND LABNEH CAESAR DRESSING

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4

For the croutons

½ French baguette

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 garlic clove

20g Parmesan cheese

For the labneh Caesar dressing

100g labneh

2 anchovy ﬁllets

1 garlic clove

2 tbsp fresh lemon juice

2 tsp Worcestershire sauce

1 tsp Dijon mustard

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

20g Parmesan cheese

¼ tsp SpinneysFOOD Fine Sea Salt

¼ tsp SpinneysFOOD Black Pepper, freshly ground

For the salad

4 boiled eggs

1 x Delish Mix

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper. 2 Slice the baguette into even-sized cubes and place on the baking tray. 3 Drizzle the olive oil over the bread cubes and grate over the garlic. Finely grate the Parmesan over and toss to coat. 4 Place the

baguette cubes in the oven for approx. 10 minutes or until golden. Set aside to cool. 5 Place all the dressing ingredients in a blender and blitz until smooth and combined. 6 Halve the boiled eggs. 7 Place the salad mix on a serving platter and top with the boiled eggs, croutons and generously drizzle with the dressing. 8 Serve with extra Parmesan shavings, if desired.

GREEN HALLOUMI SALAD WITH ASPARAGUS PESTO

Prep time: 20 minutes

Cook time: 5 minutes

Serves: 4

For the asparagus pesto

100g asparagus

Handful of SpinneysFOOD Fresh Parsley

1 small garlic clove

30g Parmesan cheese

40g pine nuts or almonds

180ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

For the halloumi salad

1 fennel bulb

2 mini cucumbers

1 small avocado

1 x Rainbow Mix

200g SpinneysFOOD Halloumi Style Grill Cheese

1 Bring a large pot of salted water to a boil and blanch the asparagus for 5 minutes or until they turn bright green. Refresh in iced water to cool and drain. 2 Roughly chop the asparagus and place in a food processor along with the parsley, garlic, Parmesan and pine nuts. With the machine running, slowly pour in the olive oil until smooth and emulsified. 3 Finely slice the fennel bulb. Halve the cucumbers, remove the seeds and finely slice into half-moons. 4 Halve the avocado, remove the pit and skin and slice into 1cm thick slices. 5 On a large serving platter, place the salad mix, top with the fennel, cucumbers and avocado. 6 Slice the halloumi and grill on a hot griddle pan for 2 minutes per side. 7 Place on the salad and serve with a drizzle of asparagus pesto.

VEGGIE

TOP TIP!

Swap out the asparagus for blanched broccoli or string beans.

Green halloumi salad with asparagus pesto

LIGHT AND delicious

Foodie celebrity Zahra Abdalla likes nothing more than a refreshing salad on a hot summer’s day. Here she shares one of her and her sister’s all-time favourites

WATERMELON AND FETA CHEESE SALAD

Prep time: 15 minutes

Serves: 4-6

1 small red onion

½ lemon

1-1½ kg seedless watermelon

1 bunch SpinneysFOOD Fresh Mint

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Pink salt, to taste

SpinneysFOOD Black Peppercorns, freshly ground, to taste 100g SpinneysFOOD Feta, drained

1 Thinly slice the red onion. Juice the lemon. Slice the watermelon into 2½cm cubes. Roughly chop the mint. 2 In a small bowl, mix the onion with the olive oil, lemon juice and pink salt. Allow it rest to for approx. 5-10 minutes. 3 In a large salad bowl, toss the watermelon cubes with the mint and onion dressing. Season with the pepper. 4 Crumble the feta into the salad bowl and gently stir to mix everything together. 5 Serve immediately.

Macerating the freshest fi sh and seafood in acidic fruit juice is the easiest way to ‘cook’ up ceviche. Try this technique with our recipes for scallops, tuna, squid and snapper – they use a handful of ingredients and will take no time at all

hT e p erfect cure

Pineapple and tuna ceviche

Scallop and fennel ceviche with crispy prawn chips

PINEAPPLE AND TUNA CEVICHE

THE FRESHER, the better

It is essential to use freshly squeezed citrus juices since they’re exposed to oxygen for a shorter period of time. They’re also free of added ingredients as opposed to their bitter and muted counterparts. As a result, your ceviche will have a brighter and more pronounced flavour.

When making ceviche, it’s important that the fish and seafood you are using is as fresh as can be because there’s no hiding behind char lines and extra flavouring.

Avoid adding the fish or seafood to the citrus dressing before serving. The dressing should be added only 10 minutes before serving.

Prep time: 20 minutes (plus chilling time)

Serves: 4

For the dressing

200ml pineapple juice

3 tbsp soya sauce

1 tbsp ﬁsh sauce

2 tsp SpinneysFOOD Fine Grain White Sugar

1 tsp wasabi paste

For the ceviche

1 SpinneysFOOD Organic Cucumber

100g pineapple

450g sushi-grade tuna

2 shallots

2 tbsp toasted black sesame seeds

2 tbsp toasted SpinneysFOOD White Sesame Seeds

1 Combine the dressing ingredients in a bowl and stir to dissolve the wasabi. 2 Finely slice the cucumber and cube the pineapple. Slice the tuna into 2cm-thick slices. Finely dice one shallot and thinly slice the other. Toss together in a large bowl and refrigerate for 30 minutes. 3 Divide between 4 bowls and sprinkle with a mix of the black and white sesame seeds and serve.

SCALLOP AND FENNEL CEVICHE WITH CRISPY PRAWN CHIPS

Prep time: 20 minutes

Cook time: 5 minutes

Serves: 4

1 baby fennel bulb

1 red chilli

1 mini cucumber

320g (16) fresh scallops

120ml lime juice

1 tsp SpinneysFOOD Fine Sea Salt

2 tsp SpinneysFOOD Fine Grain White Sugar

16 prawn chips or wonton wrappers

SpinneysFOOD Pure Sunﬂower Oil, for frying

To serve

Handful of fennel fronds

1 Finely slice the fennel and place in a bowl of iced water. Set aside until crisp. Finely slice the red chilli. Finely dice the cucumber. 2 Slice the scallops in half horizontally and refrigerate.

3 Combine the chilli, lime juice, salt, sugar and stir until the sugar dissolves. 4 Heat a large pot of oil to 180°C and deep fry the prawn chips

Salsa verde squid ceviche

or wonton wrappers until crisp. Drain on paper towels. 5 Add the scallops to the lime juice mixture and toss to combine. 6 Immediately spoon the scallop mixture into scallop shells and prawn chips. 7 Serve immediately with the diced cucumber, fennel and fennel fronds.

SALSA VERDE SQUID CEVICHE

Prep time: 20 minutes

Cook time: 5 minutes

Serves: 4

For the salsa verde

340g tomatillos

Handful of SpinneysFOOD Fresh Coriander

1 jalapeño chilli

1 garlic clove

125ml fresh lime juice

½ tsp SpinneysFOOD Fine Sea Salt

For the paprika squid

200g cleaned squid

2 tsp SpinneysFOOD Mediterranean Extra Virgin

Olive Oil

1 tsp Spanish smoked paprika

½ tsp SpinneysFOOD Fine Sea Salt

To serve

250g ﬁrm white ﬁsh (halibut or cod)

Handful of SpinneysFOOD Fresh Coriander

1 lime

250g nachos

1 To make the salsa verde, place the tomatillos, coriander, jalapeño, garlic, lime juice and salt in a blender and blitz until slightly runny but still chunky. 2 Using a very sharp paring knife, score one side of the squid in a diamond pattern.

3 Heat the oil in a large non-stick or cast-iron pan over a medium-high heat. Add in the paprika and cook for 30 seconds before adding in the scored squid and tentacles. Season with the salt and sauté for 2 minutes or until opaque. 4 Slice the white fish into 2cm cubes and divide between 4 serving plates. 5 Top with the salsa verde, paprika squid, a drizzle of the leftover oil from the pan and a handful of coriander. 6 Serve with lime wedges and nachos.

RED SNAPPER CEVICHE

Prep time: 20 minutes

Serves: 4

For the dressing

4 lemons

1 tsp green tabasco

½ tsp SpinneysFOOD Fine Sea Salt

2 tsp SpinneysFOOD Fine Grain White Sugar

For the crispy onion rings

500ml SpinneysFOOD Pure Sunﬂower Oil

2 red onions

50g SpinneysFOOD All-Purpose Flour

½ tsp SpinneysFOOD Fine Sea Salt

500g red snapper ﬁllet

200g ripe roma tomatoes

To serve

1 serrano chilli

Handful of SpinneysFOOD Fresh Basil

1 To make the dressing, juice the lemons then combine the juice with the tabasco, salt and sugar. Stir until the sugar has dissolved. 2 Heat

the oil to 180°C in a small pot. 3 Finely slice the onions. 4 Combine the flour and salt and toss the onion slices through the flour. Drop the slices into the hot oil and fry until golden and crisp. Drain on paper towels. 5 Slice the snapper fillet into 2cm-thick slices. Finely slice the tomatoes. Arrange the snapper and tomato on 4 serving plates. 6 Finely slice the serrano chilli and divide between the plates along with the basil. 7 Ten minutes before serving, drizzle with the dressing and serve immediately once the fish turns opaque.

Red snapper ceviche

OUR BI G five

Our SpinneysFOOD Chicken Breast Fillets, Avocados, Smoked Salmon, Mini Butter Croissants and Raspberries are your top products! Here are new ways to cook or bake with each of them

Crispy onion crusted schnitzels

TOP TIP!

To add a bit of extra flavour to the dough, brown the butter by placing it in a pot set over a medium-high heat. The butter will foam and turn golden brown. Remove it from the heat and cool slightly before using.

Smoked salmon beignets

CRISPY ONION

CRUSTED SCHNITZELS

If you don’t have crispy onions, replace them with equal parts Panko breadcrumbs.

Prep time: 30 minutes

Cook time: 20 minutes

Serves: 4

4 x 180g SpinneysFOOD Chicken Breast Fillets

50g SpinneysFOOD All-Purpose Flour

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Black Pepper, freshly ground

2 large eggs

4 tbsp SpinneysFOOD Full-Fat Fresh Cow’s Milk

140g crispy onions

50g Panko breadcrumbs

To serve

Handful of pea shoots or SpinneysFOOD Microgreens

1 lemon

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 Lay the chicken breasts on a chopping board and slice through each horizontally, being careful not to cut all

the way through to the other side. Open up the breasts and flatten them slightly using a rolling pin (they need to still be plump). 3 Place the flour, salt and pepper in a medium bowl. Whisk the egg and milk together in another bowl. Combine the crispy onions and breadcrumbs in a third bowl. 4 Dust the chicken breasts in the flour, dip into the egg mixture and press into the crispy onions to coat. Repeat this process twice for each chicken breast. 5 Place the crumbed chicken breasts on the baking tray. Bake for 1520 minutes or until cooked through and crunchy. 6 Serve with the pea shoots and lemon wedges.

SMOKED SALMON BEIGNETS

Prep time: 30 minutes

Cook time: 30 minutes

Makes: 24

2 tbsp warm water

2½ tsp active dry yeast

2 tbsp SpinneysFOOD Fine Grain White Sugar

120g melted butter

250ml SpinneysFOOD Full-Fat Fresh Cow’s Milk

1 large egg

400g-550g SpinneysFOOD All-Purpose Flour, plus more for rolling

1 tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Black Pepper, freshly ground ½ tsp baking powder

200g SpinneysFOOD Smoked Salmon

2L SpinneysFOOD Pure Sunﬂower Oil, for frying

To serve

50g Parmesan cheese

Handful of SpinneysFOOD Fresh Parsley

1 In the bowl of a stand mixer, whisk together the water, yeast and a pinch of sugar. Set aside for approx. 5 minutes, until foamy. Melt the butter. Warm the milk. 2 Add the butter, milk, and egg together to the yeast mixture. Add in 260g of flour, 2 tablespoons of sugar, salt, black pepper and baking powder to the mixture. Mix on low adding more flour until you have a soft, slightly sticky dough. Scrape down the sides of the bowl and cover with cling film. Set aside in a warm place for 1½ hours or until doubled in size.

3 Punch the air out of the dough then place it on a lightly floured work surface. Roll the dough out

Egyptian feta and avocado salad

into a 40cm x 30cm rectangle. Using a pizza cutter, cut it into 5cm squares. 4 Place a smoked salmon ribbon in the centre of one square and fold over to cover the salmon. Pinch the sides together. Repeat with the remaining dough squares. Cover lightly with cling film. 5 Place the oil in a pot and heat to 180°C. 6 Finely grate the Parmesan then evenly spread it on a tray and set aside. 7 Working in batches of two, gently lower the beignets into the hot oil and fry for 2-3 minutes, until golden brown on each side. Using a slotted spoon, transfer them directly to the grated cheese and then dust them with them with even more cheese immediately. Allow the oil to return to 180°C before frying each batch.

8 Finely chop the parsley and sprinkle over the beignets. 9 Serve immediately.

EGYPTIAN FETA AND AVOCADO SALAD

Swap out the feta for halloumi or mozzarella.

Prep time: 35 minutes

Serves: 4

For the Egyptian spice dressing

1 garlic clove

Handful of SpinneysFOOD Fresh Mint

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Black Pepper, freshly ground

1 tsp SpinneysFOOD Fine Cumin

Handful of SpinneysFOOD Fresh Coriander

½ tsp smoked paprika

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

4 tbsp lemon juice

For the sesame fried feta

1 large egg

50g SpinneysFOOD All-Purpose Flour

50g SpinneysFOOD White Sesame Seeds

120g (4) blocks SpinneysFOOD Feta Cheese

4 tbsp SpinneysFOOD Pure Sunﬂower Oil

To serve

2 SpinneysFOOD Ripe and Ready to Eat Hass Avocados

2 mini cucumbers

Handful of SpinneysFOOD Fresh Mint

Handful of SpinneysFOOD Fresh Dill

Handful of SpinneysFOOD Fresh Parsley

Handful of pea shoots

1 Place all the dressing ingredients in a blender and blitz until just combined. Set aside. 2 Whisk the egg in a shallow bowl. Place the flour in a shallow bowl and the sesame seeds in a third bowl. Coat the feta blocks in the flour, then egg and lastly the sesame seeds, ensuring the feta has been thoroughly covered. 3 Heat the oil in a large frying pan placed over a medium heat. Place the feta in the pan for 2-3 minutes per side, until golden brown. Transfer the feta to a serving plate. 4 Halve and quarter the avocados. Peel the cucumber into ribbons. 5 Place the avocado, cucumber and herbs over the feta. Drizzle with the dressing and serve.

TOP TIP!

Frangipane filling can be kept in the refrigerator for up to 7 days or in the freezer for up to 8 weeks.

MINI CROISSANTS WITH HALVA FRANGIPANE

Prepare the frangipane ﬁlling a day or two before it’s needed and keep it refrigerated. Fill the croissants when needed.

Prep time: 20 minutes

Cook time: 20 minutes

Makes: 16

For the sugar syrup

125g SpinneysFOOD Fine Grain White Sugar

125ml SpinneysFOOD Bottled Drinking Water

For the frangipane filling

80g salted butter

40g SpinneysFOOD Super Fine Icing Sugar, plus extra for dusting

40g halva, plus extra for garnishing

1 large egg

100g ground almonds

10g corn starch

16 SpinneysFOOD Mini Croissants

1 tbsp SpinneysFOOD White Sesame Seeds

1 Preheat the oven to 180°C, gas mark 4.

2 Place the sugar and water in a saucepan set over a low heat. Simmer until the sugar has

dissolved completely then bring to a boil and simmer for 2-3 minutes or until slightly thickened. Set aside. 3 To make the frangipane filling, cream the butter and icing sugar together until light and fluffy. Crumble the halva then beat it into the butter mixture. Add in the egg and beat well. Add the ground almonds and corn starch and mix until combined. 4 Place the mixture in a piping bag. 5 Slice the mini croissant widthways, avoid cutting all the way through. Dip the croissants into the warm syrup briefly. Pipe some of the filling into each. Pipe a little of the filling on top and sprinkle with the sesame seeds. Place the mini croissants on a lined baking tray. 6 Bake for 15-20 minutes until golden and crispy. 7 Allow to cool slightly then dust with the icing sugar and serve.

COCONUT AND RASPBERRY LAMINGTONS

Prep time: 1 hour

Cook time: 30 minutes

Makes: 36

4 large eggs

150g SpinneysFOOD Extra Fine Caster Sugar

150g SpinneysFOOD Self-Raising Flour 35g corn ﬂour

Mini croissants with halva frangipane

VEGGIE

Coconut and raspberry lamingtons

Make the lamingtons in advance and freeze them without the ganache and raspberries.

25g salted butter, softened

80ml boiling SpinneysFOOD Bottled Drinking Water

For the chocolate glaze

240g dark chocolate

240ml single cream

120ml SpinneysFOOD Organic Natural Honey

240ml hot SpinneysFOOD Bottled Drinking Water

270g desiccated coconut

To serve

200g SpinneysFOOD Raspberries

1 Preheat the oven to 180°C, gas mark 4. Grease and flour a 20cm x 30cm lamington pan or baking tin. Line the base with baking paper. 2 Using an electric beater, beat the eggs in a small bowl until light in colour. Gradually add the sugar and beat for 8 minutes or until the mixture is thick. The mixture should form thick ribbons when the beaters are lifted. 3 Meanwhile, sift the flour and corn flour together three times. 4 Combine the butter and boiling water in a small heat-proof bowl. 5 Transfer the egg mixture to a large bowl. 6 Sift the flour

mixture over the egg mixture. Using a balloon whisk or a large metal spoon, gently fold the flour into the egg mixture, then fold in the butter mixture. 7 Pour the batter into the prepared pan. Bake for approx. 25 minutes or until the sponge springs back when touched lightly in the centre and comes away from the sides of the pan.

8 Turn the cake out on to a wire rack to cool. Once cooled, slice the cake into 20 even pieces. 9 Place all the ingredients for the glaze in a small microwave-safe bowl. Heat gently until melted and glossy. Divide into two bowls and allow to cool. 10 Place the desiccated coconut in a shallow bowl. 11 Using a large fork, dip half the cake pieces in one bowl of icing and the other half in the second bowl of icing. Hold the pieces over a separate bowl to drain off any excess. If the icing becomes too thick, stand it over hot water while dipping, or re-heat gently with a little more milk. If necessary, strain the icing into a clean bowl. 12 Toss the pieces of cake gently in the desiccated coconut. Transfer to a wire rack and allow to set. 13 Allow the leftover icing to cool until thick. Spread a little onto the top of each lamington, arrange the raspberries on top and serve.

Find all these SpinneysFOOD products and more in stores.

SpinneysFOOD Fresh Chicken Breast Fillets

SpinneysFOOD Ripe And Ready to Eat Avocados

SpinneysFOOD Smoked Salmon

SpinneysFOOD Mini Butter Croissants

SpinneysFOOD Organic Natural Honey

TASTE BUDS

Celebrate International Friendship Day on 30 July with these famous food pairs…

Dark chocolate and orange fudge

Bacon and brie frittata

DARK CHOCOLATE AND ORANGE FUDGE

If you don’t own a thermometer, keep a glass of cold water handy. Once the mixture starts to thicken, drop a bit of it into the water. If you can form a ball with the mixture, it’s ready.

Prep time: 5 minutes (plus setting time)

Cook time: 15 minutes

Makes: 16 squares

30g salted butter

120g 70% dark chocolate

500g SpinneysFOOD Extra Fine Caster Sugar

80g glucose

½ tsp SpinneysFOOD Fine Sea Salt

250ml SpinneysFOOD Full-Fat Fresh Cow’s Milk

2 tbsp cocoa powder

1 tsp orange extract

1 Line a 20cm square baking tin with baking paper. Butter the mixing bowl of a stand mixer. Chop the dark chocolate. 2 In a heavy-based large saucepan, combine the sugar, glucose, salt, milk, cocoa powder and chocolate. Stir over a low heat until the sugar has dissolved completely. Bring to a boil, place a thermometer in the pot and boil until the temperature reads 115°C. 3 Pour the mixture into the buttered mixing bowl, add the extract and dot the butter over the surface of the fudge mixture, don’t stir, and allow it to cool until the thermometer reads 48°C. 4 Beat the mixture on a medium speed until it starts to lose its shine and thickens slightly. 5 Pour into the prepared tin and allow to set. 6 Cut into squares while

BACON AND BRIE FRITTATA

The saltiness of bacon and creamy mildness of brie make the perfect combination for a frittata.

The l k time: 3

1 tsp instant yeast

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

bsp Medit

the eggs, cream, Parmesan, salt and pepper in a large bowl and whisk until well combined. 6 Pour the egg mixture into the pan, arrange the sliced brie on top. 7 Grill the frittata for 15 minutes or until just set. 8 Sprinkle with extra pepper, reserved bacon and thyme leaves.

1 tsp SpinneysFOOD Fine Grain White Sugar

360g wholewheat bread ﬂour

150g white bread ﬂour

2 tsp SpinneysFOOD Fine Sea Salt

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

¼ tsp SpinneysFOOD Fine Sea Salt

80g Parmesan cheese OOD

¼ tsp SpinneysFOOD Black Pepper, freshly ground

¼ tsp SpinneysFO

To ser Sp

Preheat oven to 220°C, gas mark 7. Slice

Heat the oil in a 30cm round heavy-base ovenproof frying pan or baking dish over a high heat. 3 Add the bacon and fry, turning frequently, for 2 minutes or until crisp. Remove the pan from the heat and set aside some of the bacon. 4 Preheat the grill. 5 Place

ZA’ATAR AND OLIVE OIL MANOUSHE LOAF

Za’atar and olive oil are a versatile combo. Spread it over store-bought or home-made pizza dough instead of tomato sauce, baste chicken with it before roasting, or drizzle over salads and hummus.

Prep time: 30 minutes (plus proving time)

Cook time: 20 minutes

Makes: 1 standard loaf

For the dough

300ml lukewarm SpinneysFOOD Bottled Drinking Water

For the topping

60g SpinneysFOOD Zaatar

125ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 Place the water, yeast and sugar in a mixing bowl and mix to dissolve the sugar. Set aside for 10 minutes or until the mixture begins to froth.

2 Combine the flours and salt and add to the yeast mixture. Mix to form a soft dough. Knead the dough on a flat surface for 8 minutes or until smooth. 3 Grease the inside of a large bowl with the olive oil. Roll the dough in the bowl to coat it in oil then cover and allow to rise until

VEGGIE

VEGAN

Za’atar and olive oil manoushe loaf

TOP TIP!

Run the moulds under warm water to loosen the popsicles.

Peaches and cream popsicles

Peanut butter and jam muffins

Creamy baked spaghetti and meatballs

doubled in size – approx. 1 hour. 4 Preheat the oven to 200°C, gas mark 6. Line a standard loaf tin with baking paper. 5 Mix the za’atar and olive oil together. 6 Divide the dough into 16 balls and roll them out to 1cm thickness. Brush liberally with the za’atar-olive oil mixture. 7 Stack 8 pieces of dough on top of each other and then place the stack on its side inside the loaf tin. Repeat with the remaining dough. Cover loosely with cling film and leave in a warm place until doubled in size. 8 Bake for 20 minutes or until puffed and golden brown.

PEACHES AND CREAM POPSICLES

A healthy take on the traditional peaches and cream dessert, these popsicles are made with yoghurt and fresh peaches making it a great breakfast or easy snack.

Prep time: 30 minutes (plus freezing time)

Makes: 10

340g double-cream yoghurt

4 tbsp SpinneysFOOD Organic Natural Honey

160ml single cream

2 tsp vanilla extract

450g ripe peaches

1 Combine the yoghurt, honey, cream and vanilla extract. 2 Place the peaches in a blender and blitz until smooth. 3 Fill each popsicle mould halfway with the peach purée, then half

with the cream mixture. 4 Add sticks and freeze for at least 5 hours or overnight.

PEANUT BUTTER AND JAM MUFFINS

These mufﬁns are the perfect lunch box addition.

Prep time: 30 minutes

Cook time: 15 minutes

Makes: 12

225g SpinneysFOOD All-Purpose Flour

110g SpinneysFOOD Fine Grain White Sugar

1 tsp SpinneysFOOD Fine Cinnamon

2 tsp baking powder

¼ tsp SpinneysFOOD Fine Sea Salt

40g salted butter

25g SpinneysFOOD Smooth Peanut Butter

1 large egg, at room temperature

125ml SpinneysFOOD Full-Fat Fresh Cow’s Milk

100g frozen raspberries

For the topping

125ml raspberry jam

80ml SpinneysFOOD Smooth Peanut Butter

For the crumble

40g SpinneysFOOD Demerara Sugar

40g SpinneysFOOD All-Purpose Flour

40g butter

30g SpinneysFOOD Smooth Peanut Butter

¼ tsp SpinneysFOOD Fine Cinnamon

1 Preheat the oven to 180°C, gas mark 4. Grease a 12-hole muffin pan. 2 Combine the dry ingredients in a large bowl. 3 Melt the butter and peanut butter together in a small pot over a low heat. 4 Whisk together the melted butter, peanut butter, eggs and milk, then stir into the dry ingredients – being careful not to overmix. 5 Fold in the frozen raspberries. 6 Spoon the batter into the prepared muffin pan, filling each hole to three-quarters full.

7 Combine the crumble ingredients and sprinkle over the muffins. 8 Bake for 10-15 minutes or until a skewer inserted into the middle comes out clean and the tops are golden brown.

9 Remove from the oven and allow to cool slightly before serving.

CREAMY BAKED SPAGHETTI AND MEATBALLS

Prep time: 30 minutes

Cook time: 1 hour

Serves: 4-6

For the sauce

2 x 400g tins SpinneysFOOD Whole Peeled

Italian Tomatoes

2 garlic cloves

1 tsp SpinneysFOOD Dried Oregano

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt

VEGGIE

½ tsp SpinneysFOOD Black Pepper, freshly ground

4 tbsp fresh cream

For the meatballs

60g fresh white breadcrumbs

4 tbsp SpinneysFOOD Full Fat Fresh Cow’s Milk

2 garlic cloves

10g SpinneysFOOD Fresh Basil

500g SpinneysFOOD Dutch Veal Mince

1 large egg

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

150g SpinneysFOOD Spaghetti

100g SpinneysFOOD Mozzarella

50g Parmesan cheese

To serve

SpinneysFOOD Fresh Basil

1 In a medium saucepan, combine the tomatoes, garlic, oregano, olive oil, salt and pepper. Simmer gently over a low heat for 45 minutes or until the tomatoes begin to break up. Place the mixture in a blender and blitz until smooth. Keep warm.

2 Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. 3 Crush the garlic. Finely chop the basil. 4 Add the mince, egg, garlic, basil, salt and pepper and mix well to combine. Using wet hands, roll tablespoons of the mixture into balls. Add the meatballs to the sauce and simmer for 15-20 minutes or until the sauce has reduced and the meatballs are cooked through. 5 Add the cream and season to taste.

6 While the meatballs are cooking, place the spaghetti in a large saucepan of salted boiling water and cook for 8-10 minutes or until al dente.

7 Preheat the oven to 200°C, gas mark 6. 8 Toss the spaghetti in the meatballs and sauce then spread into a large ovenproof dish. Top with slices of mozzarella and finely grated Parmesan. 9 Bake for 20-30 minutes or until golden and bubbly.

10 Garnish with fresh basil and serve.

COOKIES AND MILKSHAKE

Prep time: 10 minutes

Serves: 4

125ml Lotus Biscoff Sauce

2 x 230g jar chocolate chip cookies

500ml SpinneysFOOD Madagascan Vanilla Ice Cream

250ml SpinneysFOOD Full-Fat Fresh Cow’s Milk

250ml whipped cream spray

1 Pour approx. 5 thin strips of sauce down the inside edge of each serving glass to make a striped pattern. Place in the freezer until ready to serve. 2 Place the cookies (reserve 4 cookies for garnishing), vanilla ice cream and milk in a blender. Blitz until smooth. 3 Pour into the glasses. 4 Top each milkshake with the whipped cream, a cookie and drizzle with the extra sauce.

TOP TIP!

Make this your own by blending your favourite cookies with your favourite ice cream.

Cookies and milkshake

VEGGIE

Summer

with

All-butter scones with strawberry butter

Travel to the UK, Italy and Australia from your kitchen when whipping up scones, pasta, lamb chops and Vegemite roasted potatoes

CLASSIC BRITISH TEA-TIME TREAT: ALL-BUTTER SCONES WITH STRAWBERRY BUTTER

Prep time: 25 minutes

Cook time: 30 minutes Makes: 12

For the roasted strawberries

2 tbsp SpinneysFOOD Super Fine Icing Sugar

½ tsp vanilla extract

100g British strawberries

For the scones

100g salted butter

450g SpinneysFOOD Self-Raising Flour

2 tsp baking powder

120g SpinneysFOOD Extra Fine Caster Sugar

2 large eggs, room temperature

250ml cream, sour cream or buttermilk

For the strawberry butter

125g salted butter

1 tbsp SpinneysFOOD Super Fine Icing Sugar

½ tsp raspberry powder

Pinch of SpinneysFOOD Fine Sea Salt

To serve

200g mixed SpinneysFOOD Berries

100g SpinneysFOOD Mature Cheddar

VEGGIE

bowl. Hull the strawberries then toss through with the sugar and extract. Place in a roasting tray and roast for approx. 25-30 minutes or until caramelised and jammy. Set aside to cool completely. 3 Make sure the butter is slightly softened and cubed. Place the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Crack the eggs into a measuring jug, then add enough cream to make the total liquid 300ml. Stir the eggs and cream into the flour – you may not need it all – and mix to a soft, sticky dough.

1 Preheat the oven to 220°C, gas mark 7. Line two baking trays with baking paper. 2 Place the icing sugar and vanilla extract in a large

4 Turn the dough out on to a lightly floured work surface and knead lightly to bring it together. Roll out to a rectangle, approx. 2cm thick. Using a round cutter approx. 5cm (you can also use a glass here), cut into as many rounds as possible. Place the rounds on the prepared trays. Brush the tops of the scones with any leftover egg and milk mixture. 5 Bake for 12-15 minutes, or until the scones are well risen and a pale, golden-brown colour. Remove the scones from the trays and carefully place on a wire rack to cool slightly. 6 Meanwhile, make the strawberry butter. Place the butter, icing sugar, raspberry powder and sea salt in a medium bowl. Using an electric hand beater, whip until very light and fluffy, approx. 5-10 minutes. 7 Add the roasted strawberries to the strawberry butter. Using a fork or potato masher, crush most of the strawberries into the butter, leaving a few whole (or mostly whole) for added texture in the butter.

8 Serve the scones with the strawberry butter, mixed berries and grated Cheddar cheese.

WINTER DOWN UNDER:

AUSSIE GARLIC AND HERB LAMB CHOPS WITH VEGEMITE ROASTED POTATOES

Prep time: 25 minutes (plus marination time)

Cook time: 45 minutes

Serves: 4

For the marinade

Handful of mixed SpinneysFOOD Herbs (rosemary, thyme and parsley)

2 garlic cloves

4 tbsp red grape vinegar

125ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

8 lamb chops (approx. 900g)

2 tsp SpinneysFOOD Flaky Sea Salt

1 tsp SpinneysFOOD Black Pepper, freshly ground

For the Vegemite roasted potatoes

500g potatoes

1 tbsp Vegemite

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 Preheat the oven to 200°C, gas mark 6.

2 Finely chop the herbs. Crush or finely grate the garlic. In a small bowl, combine the herbs, garlic, red grape vinegar and olive oil.

3 Generously season the lamb chops on both sides with salt and pepper, then place them in a large bowl or dish along with the herb mixture. Mix well to ensure the chops are well coated. Marinate at room temperature for at least 30 minutes. 4 Quarter the potatoes and place in a pot of cold water. Bring to a boil and simmer for 15-20 minutes or until tender. Drain and cool slightly. 5 Mix the Vegemite and olive oil together and toss with the cooked potatoes. Place on a roasting tray and roast for 25-30 minutes or until golden. 6 Heat a large frying pan or griddle pan placed over a mediumhigh heat. Once hot place the lamb chops in the pan. Sear until the surface is browned and caramelised, approx. 2-3 minutes. Flip and cook until the chops have an internal temperature of 51°C for medium-rare, or 57°C for medium, approx. 4-5 minutes. Rest the lamb chops for 10 minutes before serving. 7 Serve the lamb chops with the Vegemite potatoes and a salad of choice.

Aussie garlic and herb lamb chops with Vegemite roasted potatoes

Pasta e ceci with balsamic roasted tomatoes

TASTE OF ITALY:

PASTA E CECI WITH BALSAMIC ROASTED TOMATOES

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4

For the balsamic roasted tomato sauce

800g ripe tomatoes

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 garlic cloves

2 tbsp SpinneysFOOD Balsamic Vinegar of Modena

1 tbsp SpinneysFOOD Dried Oregano

1 tsp SpinneysFOOD Flaky Sea Salt

2 leeks

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 x 400g tin SpinneysFOOD Organic Chickpeas

Handful of SpinneysFOOD Fresh Basil, plus extra for serving

400g chickpea fusilli pasta

To serve

SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Pecorino cheese

1 Preheat the oven to 200°C, gas mark 6. 2 To make the sauce, roughly chop the tomatoes into large chunks, approx. 2cm pieces. Place the tomatoes and the rest of the sauce ingredients in a roasting dish and toss to combine. Place in the oven for approx. 20 minutes or until caramelised and tender. Remove from the oven and allow to cool then blend until smooth. 3 Finely chop the leeks. 4 Heat the oil in a medium pot set over a medium heat. Sauté the leeks until softened and slightly golden, approx. 5 minutes. 5 Drain and rinse the chickpeas and add to the pot along with the balsamic roasted tomato sauce and basil leaves. 6 Bring to a gentle simmer and lower the heat slightly, cook for 10 minutes. Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain, reserving 125ml of the pasta water. 7 Add the pasta water to the sauce and cook for another 5 minutes before tossing the cooked pasta through the sauce. 8 Serve immediately with a drizzle of olive oil, basil leaves and pecorino shavings.

VEGGIE

Choco loco

We’re celebrating World Chocolate Day on 7 July with iced mocha mud pies, frozen souffl és and tiramisus, plus our very own cornetto

Iced mocha mud pie

ICED

MOCHA MUD PIE

For added richness, spread a layer of SpinneysFOOD Chocolate Ice Cream over the brownie base before you add the topping.

Prep time: 30 minutes

Cook time: 20 minutes

Serves: 6-8

For the biscuit base

200g chocolate biscuits

50g salted butter

For the brownie base

130g unsalted butter

3 large eggs

100g dark chocolate

2 tbsp espresso

130g soft brown sugar

120g SpinneysFOOD All-Purpose Flour

30g cocoa powder

165g SpinneysFOOD Extra Fine Caster Sugar

½ tsp SpinneysFOOD Fine Sea Salt

For the topping

250g SpinneysFOOD Mascarpone

200g chocolate-hazelnut spread

1 tbsp instant coffee granules

750ml whipping cream

To serve

100g dark chocolate

1 tbsp cocoa powder

1 Preheat oven to 160°C, gas mark 3. Grease a 20cm round fl uted pie dish or springform cake tin. 2 To make the biscuit base, crush the biscuits and melt the butter. Combine both in a bowl then press the mixture into the pie dish. 3 To make the brownie base, soften the butter and lightly beat the eggs. Chop half the chocolate and melt the other half. Make the espresso and set aside to cool. 4 Combine the butter, beaten eggs, chopped chocolate, melted chocolate, brown sugar, fl our, cocoa powder, espresso, caster sugar and salt in a large bowl. Pour into the biscuit base and bake for 20 minutes or until the top is beginning to crack and the centre is fi rm but still soft. Remove from the oven and allow to cool. 5 To prepare the topping, place the mascarpone and chocolate-hazelnut spread in a medium bowl and mix to combine. Place the coffee granules and 250ml of the cream in the bowl of a stand mixer and whisk to soft peaks. Add the mascarpone mixture and whisk for 30 seconds to stiff peaks. 6 Spoon on top of the cooled brownie mix, level the top and refrigerate to set. 7 Whip the remaining 500ml cream until stiff peaks, pile onto the pie and freeze overnight. 8 Before serving, melt the dark chocolate and cool for a few minutes. Remove the pie from the freezer and thaw slightly before dusting with the cocoa powder and drizzling with the melted chocolate.

To give the soufflés a raspberry centre, fill the ramekins halfway with the soufflé mixture then, using a cookie scoop, add a scoop of SpinneysFOOD Raspberry Sorbet in the centre then finish the soufflé as instructed.

FROZEN MILK CHOCOLATE ‘SOUFFLÉS’ WITH RASPBERRIES AND HOT CHOCOLATE SAUCE

Prep time: 30 minutes (plus freezing time)

Cook time: 15 minutes

Serves: 4

For the soufflé

200g milk chocolate

150ml sweetened condensed milk

375ml double cream

4 large egg whites

For the chocolate sauce

180ml cream

100g dark chocolate

Pinch of SpinneysFOOD Sea Salt Flakes

To serve

200g frozen raspberries

1 Cut four strips of parchment paper, each 40cm x 10cm long. Wrap the outside of four 180ml ramekins with the parchment strips, leaving a border along the top edge (the paper should be taller than the ramekins). Tape the seams. Place on a baking sheet. 2 Chop the chocolate then place in a large microwave-safe bowl. Melt in the microwave. 3 Add the condensed milk to the chocolate and stir to combine. 4 In another bowl, whisk the double cream and egg whites with an electric mixer until stiff peaks form. Using a spatula, gently fold the cream into the chocolate mixture. Spoon the mixture into the ramekins making sure to overfill them. Freeze for 6 hours or until the soufflés are firm to the touch. 5 To make the sauce, place the cream in a medium pot and bring to a boil over a medium heat. Chop the chocolate. Pour the hot cream over the chopped chocolate. Add the salt and stir until smooth. 6 Remove the paper and serve immediately topped with the frozen raspberries and the hot sauce.

WHITE CHOCOLATE HAZELNUT ‘CORNETTO’

Change the flavours by swapping out the hazelnuts for pistachios or almonds, or add a swirl of caramel sauce or dulce de leche.

Prep time: 40 minutes

Cook time: 5 minutes

Makes: 6

6 wafﬂe cones

200g white chocolate

20g odourless coconut oil

200g skinned hazelnuts

For the filling

250ml whipping cream

1 x 190g tin sweetened condensed milk

2 tbsp Monin Hazelnut Syrup

For the topping

250ml whipping cream

For the frozen white chocolate ice cap

200g white chocolate

70g coconut oil

1 Pierce 6 crosses in the back of the cone box and insert the cones so they stand upright. Make sure you have space in your freezer to place the box with the cones standing in it. 2 Melt the white chocolate and coconut oil together. 3 Toast and roughly chop the hazelnuts. 4 To coat the inside of the cone, pour enough white chocolate and coconut oil mixture into a waffle cone and swirl to ensure the inside is fully coated. Pour all the chocolate mix out into a jug and repeat this process with the rest of the cones. Reserve the remaining chocolate mixture. Place the cones in the freezer until set, approx. 20 minutes. 5 To make the filling, add 125ml cream, condensed milk and hazelnut syrup to the remaining chocolate and coconut oil mixture and stir until smooth. 6 In a separate bowl whip the remaining 125ml cream to soft peak stage. 7 Working in batches, gently fold the whipped cream into the chocolate mixture and pour into a piping bag. Pipe enough filling to fill ½ the waffle cone, sprinkle a layer of chopped hazelnuts then pipe enough filling to reach the top of the cone. Repeat this process until all the cones have been filled. Place in the freezer until just set. 8 To make the topping, whip the cream to stiff peak stage and place in a piping bag fitted with a star nozzle. Pipe rosettes onto the cones. Freeze until firm. 9 To make the white chocolate ice cap, melt the chocolate and coconut oil together. Set aside to cool to room temperature. Pour into a tall glass or narrow jug. 10 Dip the tops of each ‘Cornetto’ in the cooled chocolate mixture then sprinkle with the remaining hazelnuts. Freeze until needed.

VEGGIE

Frozen milk chocolate ‘soufflés’ with raspberries and hot chocolate sauce

FROZEN CHOCOLATE TIRAMISU

The finger biscuits should be well soaked before layering. To make this dessert even more decadent, serve it with chocolate sauce. Prep time: 30 minutes (plus freezing time)

Serves: 6

500ml SpinneysFOOD Madagascan Vanilla Ice Cream

4 tbsp Monin White Chocolate Syrup

125ml strong espresso, cooled

TOP TIP!

Use a binder clip to secure the baking paper to the loaf tin.

18 sponge ﬁnger biscuits

500ml SpinneysFOOD Chocolate Ice Cream

To serve 2 tbsp cocoa powder

1 Line a 11cm x 22cm loaf tin with non-stick baking paper and freeze for 10 minutes or until chilled. 2 Spoon the vanilla ice cream into the tin and, using a palette knife, spread into an even layer. Set aside in the freezer.

3 Mix the syrup and coffee together in a small bowl. Dip half the sponge fi nger biscuits in the coffee mixture and place on top of the vanilla ice-cream. 4 Spoon the chocolate ice cream on top of the biscuits and, using a palette knife, spread into an even layer. 5 Dip the remaining biscuits in the coffee mixture and place on top of the chocolate ice cream.

6 Freeze for a further 2-3 hours or until fi rm.

7 Carefully remove from the tin. Dust with the cocoa and serve immediately.

We’ve got a selection of decadent frozen chocolate desserts in stores.

No. 1 Waitrose Belgian White Chocolate Ice Cream

Häagen-Dazs Chocolate Almond Ice Cream Stick

Whole Creations Mocha Masu Posh Puds

SpinneysFOOD Triple Chocolate Brownie Ice Cream

McCain Deep ‘n’ Delicious Chocolate Cake

Frozen chocolate tiramisu

White chocolate hazelnut ‘cornetto’

VEGGIE

Little cooks

Keep little ones busy in the kitchen this summer with these fun, easy and healthy recipes!

Fruit sushi

Grain- and gluten-free muffins: three ways

GRAIN- AND GLUTEN-FREE MUFFINS: THREE WAYS

Turn this recipe into a two-layer cake by greasing and lining two 22cm round cake tins. Divide the batter between the two prepared tins. Bake for 35-40 minutes and use as you would sponge cake.

Prep time: 10 minutes

Cook time: 20 minutes

Makes: 12

Basic muffin recipe

8 eggs

260g SpinneysFOOD Extra Fine Caster Sugar

260g rice ﬂour

1 tsp vanilla extract

1 Preheat the oven to 180°C, gas mark 4. Place cupcake wrappers in a 12-hole muffin tin.

2 Separate the egg yolks and egg whites into 2 separate bowls. 3 Place the sugar, egg yolks, half the egg whites and rice flour in a blender. Blitz until smooth. 4 Whisk the egg whites until soft peaks form, then gently fold them into the yolk mixture. 5 Pour the batter into the prepared muffin tin, level the top with a spoon or spatula. 6 Bake for 15-20 minutes or until a skewer inserted comes out clean. 7 Allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

Spiced carrot muffins

2 medium carrots

1 tsp mixed spice

1 x grain-free mufﬁn recipe

1 Finely grate the carrots. Squeeze out as much liquid from them as possible. 2 Fold the grated carrots and mixed spice into the muffin batter. Continue as directed.

Courgette and pumpkin seed muffins

2 medium courgettes

2 tbsp pumpkin seeds

1x grain-free mufﬁn recipe

1 Finely grate the courgettes. Squeeze out as much liquid from them as possible. 2 Fold the grated courgette and pumpkin seeds into the muffin batter. Continue as directed.

Mixed berry and chocolate muffins

1x grain-free mufﬁn recipe

100g mixed SpinneysFOOD Berries

80g chocolate chips

1 Prepare the batter for the grain-free muffin recipe. 2 Fold in the berries and chocolate chips. Continue as directed.

VEGGIE

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4-6

12 taco shells

For the mince

1 red onion

2 medium carrots

3 medium courgettes

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

500g SpinneysFOOD Beef Mince

1 tsp SpinneysFOOD Fine Cumin

½ tsp SpinneysFOOD Chilli Powder

1 tsp SpinneysFOOD Flaky Sea Salt

1 tsp SpinneysFOOD Black Pepper, freshly ground

1 x 400g tin SpinneysFOOD Chopped Italian Tomatoes

To serve

100g SpinneysFOOD Cheddar

1 small red onion

2 Romaine lettuce heads

100g Tamatim Tasties tomatoes

1 Peel and chop the onion. Grate the carrots and courgettes. 2 Heat the olive oil in a medium non-stick pan placed over a medium heat. 3 Add the mince and fry until brown. Then add all the chopped vegetables, sautéing for 5-10 minutes or until tender. Continue to sauté until translucent. Stir in the cumin, chilli powder, salt and black pepper. Sauté for 2 minutes. Add the tomatoes and allow to simmer for a further 2 minutes. Place the mince mixture in a bowl. 4 Grate the Cheddar cheese into a bowl. Finely chop the red onion and the lettuce. Halve the cherry tomatoes and place in a bowl. 5 Place the mince mixture

along with all the toppings in separate serving bowls. Place the taco shells in the microwave for 1 minute to warm. 6 Serve the taco shells along with the toppings and mince mixture.

RAINBOW LAYERED SMOOTHIE

Prep time: 15 minutes

Serves: 2

For the green layer

4 kiwis

Handful of SpinneysFOOD Organic Spinach

1 tsp SpinneysFOOD Organic Natural Honey

4 tbsp yoghurt

For the yellow layer

100g pineapple

4 tbsp coconut milk

TACO BAR

Rainbow layered smoothie

VEGGIE

Taco bar

TOP TIP!

This recipe makes delicious popsicles – just freeze the smoothie in layers in popsicle moulds.

1 tsp SpinneysFOOD Organic Natural Honey

4 tbsp yoghurt

For the red layer

100g SpinneysFOOD Strawberries

4 tbsp pomegranate juice

1 tsp SpinneysFOOD Organic Natural Honey

4 tbsp yoghurt

For the purple layer

100g SpinneysFOOD Blueberries

4 tbsp SpinneysFOOD Full-Fat Fresh Cow’s Milk

1 tsp SpinneysFOOD Organic Natural Honey

2 tbsp vanilla yoghurt

1 In batches, place the ingredients for each layer in a blender and blitz until smooth. Adjust the sweetness, if necessary. 2 Pour each of the mixes into the glasses to form layers.

FRUIT SUSHI

Swap out the kiwi and strawberry for whichever fruit your kids love.

Prep time: 30 minutes

Cook time: 30 minutes

Serves: 4

For the sushi rice

200g sushi rice

310ml SpinneysFOOD Bottled Drinking Water

20g SpinneysFOOD Fine Grain White Sugar

½ tsp SpinneysFOOD Fine Sea Salt

2 tsp vanilla extract

For the fillings

2 kiwis

6 SpinneysFOOD Strawberries

1 plum

For the ‘wasabi’

1 small banana

50g ground pistachios

To serve

2 tbsp raspberry powder

2 tbsp ﬁnely ground pistachios

1 Place the rice in a strainer and run under cold water until the water runs clear. Drain well. 2 In a large pot, combine the rice, water, sugar and salt and bring to a gentle boil. Reduce the heat and place the lid over the pot. Cook for 15-20 minutes or until tender. Add extra water if needed. Remove from the heat and set aside, lid on, for 10 minutes. Stir the vanilla extract through the rice. Set aside to cool completely. 3 Peel and slice the kiwis into quarters, hull and quarter the strawberries and finely slice the plum.

VEGGIE

Fruit sushi

English muffin breakfast pizzas

4 Place the wasabi ingredients in a blender and blitz until smooth. 5 When ready to roll, lay a clean sheet of cling film on a flat surface and generously spray with baking spray. 6 Evenly spread 1⁄3 of the rice mixture over the cling film and smooth gently with wet hands. Arrange the kiwis in a row down the length of the rice. Roll it up tightly. Slice into rounds with a sharp knife. Repeat this process with the strawberries. 7 Place the raspberry powder in a small bowl and the ground pistachios in another. 8 Roll the outside of the strawberry sushi in the raspberry powder and the kiwi sushi in the ground pistachio. 9 Press tablespoonfuls of the remaining rice into your wet palm and form an oval. Repeat this with

the rest of the rice. Top each with two plum slices. 10 Place all the sushi on a serving platter and serve with the ‘wasabi’.

ENGLISH MUFFIN BREAKFAST PIZZAS

Make a large batch and wrap each individually in cling ﬁlm. Freeze for quick and easy lunches or snacks.

Prep time: 20 minutes

Cook time: 15 minutes

Makes: 8 mini pizzas

4 English mufﬁns

80g SpinneysFOOD Mozzarella

8 SpinneysFOOD Yellow Cherry Tomatoes

140g SpinneysFOOD Classic Pizza Sauce 16-24 beef pepperoni

1 Preheat oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 Halve the English muffins and place them, cut side up, on the baking tray. 3 Coarsely grate the mozzarella. Quarter the cherry tomatoes. 4 Spoon approx. 1 tablespoon of pizza sauce on each muffin. Evenly divide the cheese between the muffins. Top each muffin with the pepperoni slices and cherry tomatoes. 5 Place in the oven and bake for approx. 10-15 minutes or until the cheese has melted. 6 Serve immediately.

Live well

Natasha Sideris on her latest cookbook, our favourite spa reviews for summer, holiday in France and more

Summer with Tasha

Following the success of her first cookbook tashas Café Classics, Natasha Sideris, owner of the tashas boutique café franchise, has released a second titled tashas Inspired. We catch up with her about business and her new cookbook, from which she’s shared three recipes that are ideal for summer meals

You’re the founder and CEO of a multi-international chain of cafés and bars. Yet growing up you never wanted to be involved in the restaurant business. How and when did that change?

My father Harry was a successful restaurateur and a great chef, so I grew up in the business. After completing my BA in Psychology, I had fully intended to pursue another path, but soon realised that my passion for hospitality was part of my DNA and I couldn’t deny it. In 2005, I opened my first tashas and I haven’t looked back. Being a restaurateur is like being a conductor in an orchestra. It’s wonderfully diverse and I get to do the things I love most – work with people, design incredible spaces and serve brilliant food to our guests.

There are currently 20 tashas – 15 in South Africa and 5 in the UAE. What motivates you to continually evolve and expand the brand? When we opened the second tashas, I realised that I didn’t want to follow the rules. Each tashas had to have a unique inspiration yet fit together as a family. It’s this recipe that keeps me inspired. I love to collaborate with

artisans, designers, our chefs and our team. What keeps me motivated is the constant desire to innovate our much-loved brand. I also see a huge gap in the market for what we offer – fresh food, made to order in stunning environments delivered with engaging personal service.

What is your proudest moment as a restaurant owner?

My proudest moment as a restaurant owner, was when I opened the doors to my first restaurant and my father was there by my side.

tashas Inspired, your award-winning second cookbook, is an ode to your heritage and travels around the world. What can readers expect?

The book is divided into seven different chapters – Café Society, A Spanish Affair, Le Bistro, The Levant Kitchen, A New York State of Mind, A Day in the Country and The Mediterranean Kitchen. In this book, I wanted to inspire home cooks to think like a restaurateur and create memorable meals by considering all the elements that lend

themselves to a specific menu, including the table setting and the music. Each chapter also has Spotify playlists to set the mood for the perfect meal with friends and family.

It is also filled with more than 70 pieces of beautiful, original art and themed menus. This large-format hardback book will sit as perfectly on the kitchen counter as it will on a coffee table.

There are so many great recipes in the book. Which one is your favourite and why?

That is a difficult question to answer as it is filled with my favourite recipes. If I must choose, it will be the avgolemono soup. Food evokes memories and this will always remind me of my mother and my grandmother. It is comfort food at its best.

What is your recipe for success?

Follow your passion, surround yourself with people that understand your vision and stay true to who you are.

For more information, visit tashascafe.com and @tashascafe

Sole meunière

Interview by Karen D'Souza

OPPOSITE PAGE, FROM LEFT: Natasha Sideris; the sole meunière has been inspired by Natasha’s trips to Paris.

THIS PAGE, CLOCKWISE FROM TOP LEFT: the book is filled with original art; the saganaki prawns gets it name from the pan in which it’s prepared; each dish has an accompanying story behind its creation; apple compote doubles up as a breakfast or light dessert; tashasInspired is available at all tashas locations in the UAE.

Saganaki prawns with orzo pasta

Apple compote

SAGANAKI PRAWNS WITH ORZO PASTA

Saganaki is the name of the pan not the prawns. This is a Greek country-style dish made with prawns, a rich tomato ragu and orzo, a pasta that looks like long-grained rice.

Prep time: 20 minutes

Cook time: 1 hour

Serves: 4

For the tomato ragu

1 small onion

4 garlic cloves

500g cherry tomatoes

Pinch of SpinneysFOOD Dried Oregano

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tsp tomato paste

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Fine Black Pepper, to taste

560g orzo pasta

For the prawns

120ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

24 prawns, cleaned and shelled

2 tsp ﬁsh spice

Tomato ragu (see above)

160ml vegetable stock

Handful of SpinneysFOOD Fresh Parsley, plus extra for garnishing

200g SpinneysFOOD Feta Cheese

To serve

1 lemon

SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 Preheat the oven to 160°C, gas mark 3.

2 Peel and fi nely chop the onion and garlic.

3 Place the tomatoes, onion, garlic, oregano and olive oil in an oven pan. Roast for 30-40 minutes, or until the tomatoes blister and the onion has caramelised. Transfer half the mixture to a saucepan with the tomato paste and season to taste. Stir to incorporate the paste. 4 Transfer the mixture to a blender and pulse until you have a chunky texture.

5 Combine the blended mixture with the other half of the roasted mixture and set aside. 6 Partially cook the orzo pasta. Roughly chop the parsley. 7 Heat half the olive oil in a large ovenproof frying pan. Season the prawns with 1 teaspoon of the fi sh spice and place in the hot frying pan. Sautè just until they get a charred colour, but be careful not to cook them through.

8 Stir in the tomato ragu and vegetable stock. Add the pasta and remaining fi sh spice, and scatter the parsley and crumbled feta on top. 9 Place the pan in the oven for 10-12 minutes, or until the feta is golden brown. Be careful not to overcook the prawns. 10 Serve the prawns with lemon wedges, more chopped parsley and a generous drizzle of olive oil.

“I wanted to inspire home cooks to think like a restaurateur and create memorable meals by considering all the elements that lend themselves to a specific menu, including the table setting and the music.”

SOLE MEUNIÈRE

In a smart Parisian bistro, your fish will be boned and plated tableside. The table linen starched and the drinks chilled to perfection. Julia Child, the great American cook who popularised French cuisine in America in the '50s, described her first meunière as “the most exciting meal of my life”. It’s not hard to see why, because the humble sole is one of the most delicate and polite of all sea fishes. Even the bones behave themselves and will come away clean and neatly attached to the spine, all in one.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

4 sole ﬁllets, cleaned and skinned

SpinneysFOOD All-Purpose Flour

SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Fine Black Pepper, to taste SpinneysFOOD Mediterranean Extra Virgin Olive Oil, for frying

For the lemon butter sauce

60g ﬂaked almonds

Handful of SpinneysFOOD Fresh Parsley

8 tbsp lemon juice

24 caper berries

200g butter

To serve

Boiled potatoes

Green salad

Lemon wedges

1 Using paper towels, pat dry the sole fillets. Season the flour with the salt and pepper. Dust the fish with the seasoned flour. 2 Heat the olive oil in a large frying pan over a high heat. 3 Fry the sole for 2-3 minutes on each side and finish off in the oven if the sole is particularly thick, to ensure it is cooked through. 4 To make the lemon butter sauce, toast the flaked almonds over a mediumhigh heat in a dry frying pan. The slivers burn easily, so keep an eye on them and give them a good shake for an even colour. 5 Chop the parsley and set aside. 6 Heat another saucepan over a high heat. Add the lemon juice, then stir in the caper berries and toasted almonds. Reduce the heat and add the butter and parsley. 7 Plate the sole fillets and dress with the lemon butter sauce.

8 Serve with boiled potatoes, a green salad and lemon wedges.

APPLE COMPOTE

This is a homely, sweet and nutty breakfast, which can double as a dessert. Serve it in pretty glass bowls or layer it in dessert glasses.

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4

For the gluten-free biscuit crumble

25g linseeds

25g sunﬂower seeds

25g almond ﬂakes

40g chia seeds

150ml hot SpinneysFOOD Bottled Drinking Water

150g butter

125g rice ﬂour

125g SpinneysFOOD Extra Fine Caster Sugar

For the apple compote

4 Granny Smith apples

1 lemon

6 tbsp SpinneysFOOD Extra Fine Caster Sugar

150ml SpinneysFOOD Bottled Drinking Water

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Fine Cinnamon

To serve

720g plain yoghurt

1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper.

2 To make the crumble, place the linseeds, sunflower seeds and almond flakes in a blender and blitz into a fine powder. Mix the chia seeds with the hot water and allow to stand for a few minutes to become sticky. Melt the butter and combine it with all the other ingredients to form a dough. Press the dough flat onto the baking sheet. Bake for 15-20 minutes, or until golden brown. Remove from the oven and allow to cool. Once cooled, break the crumble into smaller pieces to be served with the compote and yoghurt. 3 Seed and dice the apples. Juice the lemon. 4 To make the compote, combine the sugar, lemon juice, water and salt in a saucepan and bring to a boil. Add the apple and cinnamon to the boiling syrup, and allow to boil until all the water has reduced and the apple starts to caramelise. Remove from the saucepan and allow to cool completely. 5 To serve, layer the compote, crumble and yoghurt in individual glasses, or in a larger glass serving bowl.

VEGGIE

H o m e

Rose and peppermint foot soak

Sugar and lime scrub

ROSE AND PEPPERMINT FOOT SOAK

Prep time: 5 minutes

Makes: 400g

300g pink Himalayan salt

60g milk powder

5 drops peppermint essential oil

2 tbsp dried rose petals

1 Coarsely crush or grind the Himalayan salt.

2 Add all the ingredients to a bowl and stir to combine. Place the mixture in a glass jar or zip-top bag and use when you need to. 3 To use the foot soak, fill a small tub with warm or hot water then add half the foot soak mixture and let your feet soak for 10-15 minutes.

SUGAR AND LIME SCRUB

Prep time: 5 minutes

Makes: 400g

80g coconut oil

200g white granulated sugar

2 tbsp desiccated coconut

6-8 drops of lime essential oil

1 With the coconut oil at room temperature, combine all the ingredients in a bowl to form a scrub. Store the scrub in a glass jar or airtight container. 2 To use the scrub, rinse your skin in warm water and put a small amount of the sugar and lime scrub in your hand and gently rub it on your body using small circular motions. Scrub your skin for no longer than 30 seconds and then rinse your skin with lukewarm water.

Pamper your skin with everyday ingredients from your kitchen that can be turned into a foot soak, body scrub and face mask

HONEY YOGHURT FACE MASK

Prep time: 5 minutes

Makes: 2 masks

2 tbsp SpinneysFOOD Organic Natural Honey

1 tbsp fresh lemon juice

50g yoghurt or labneh

¼ tsp SpinneysFOOD Fine Cinnamon

1 In a small bowl, combine all the ingredients to form a thick paste. Refrigerate until needed (once the lemon juice is added the mask must be used on the same day). 2 When ready to use, apply an even layer of the mixture over your face, avoiding the eyes and lips. 3 Leave on for 20 minutes then rinse thoroughly with lukewarm water.

Honey yoghurt face mask

Body bliss

Bid summer fatigue goodbye with these revitalising spa treatments

DRIFT AWAY

Making its mark on the local spa scene is The Extra Hour Spa, perched on the 6th floor of new hotspot, 25hours Hotel One Central.

Luxury comes in different formats, so while it may not be the gilded opulence Dubai spa-goers might be used to, it certainly delivers in service and style. The minimalist reception and white interiors are almost Nordic in their vibe, and the spa menu is equally no-nonsense. Divided into six ‘zones’, the menu offers services from longer massages to focused experiences as well as express treatments for people pressed for time. There’s even an organic zone, as well as one specifically aimed at men.

I opted for the hour-long anti-fatigue massage (sorely needed!) meant to stimulate the lymphatic system with a sweet orange massage oil. Entering the treatment room, I sink into the massage bed to find the music is another point of difference. With unexpected chillhop/lofi beats softly creating a zone of relaxation, it’s easy to slip into a soporific stupor. Muscles and tendons were massaged in rhythmic, undulating waves and before I knew it, an hour had passed by. It’s one of the rare times I nearly fell off to sleep during a massage and felt wonderfully limber after the session.

Linger on if you like, either in the salt therapy room or the sauna. If you’re up for it, relax in the outdoor garden, surrounded by leafy greenery. We can confirm that it’s more than an extra hour you gain through the experience.

Anti-fatigue Massage: DHS 365 for 60 minutes; extrahourspa.com

REST AND REJUVENATE

Cocooned in the West Wing of the opulent Palazzo Versace, The SPA is an abode of tranquility with seven treatment rooms, two Moroccan hammams, a plunge pool, sauna and steam rooms. The latest treatment on its extensive menu is the Cryo Revive, which promises to leave the recipient completely invigorated. Intrigued by that claim, I opted for it.

It begins with a citrus infused foot ritual. I dip my feet into a large copper vessel filled with soothing warm water and fresh slices of grapefruit. The therapist rubs grapefruit halves on my legs from the knees down paying special attention to the soles of my feet. After a quick rinse, I hop on to the bed ready to be exfoliated from head to toe. A mixture of sea salt and green coffee oil is used to scrub away rough and dead skin using gentle circular motions. This is followed by a quick shower to prepare my body for the massage. An aromatic blend of detoxifying juniper berry

oil, revitalising grapefruit and rosemary oils are applied in deep, long strokes, which lulls me into dreamy bliss, but this doesn’t last long. As stated, this treatment is meant to refresh and invigorate. That is exactly what happened when the therapist began massaging my legs with an ice-filled sphere to boost circulation. Any lethargy I may have been feeling instantly vanished. This massage delivers on its promise – I emerged from the spa feeling light and energetic.

Cryo Revive; DHS 820 for 90 minutes; palazzoversace.ae

THIS PAGE, CLOCKWISE FROM TOP: The Extra Hour Spa’s sauna is located on the roof surrounded by greenery; fresh grapefruit is an essential component of the foot cleansing ritual; the Cryo Revive treatment has been created in partnership with Aromatherapy Associates; customised 90-minute treatments for couples are available at The Extra Hour Spa.

THIS PAGE, CLOCKWISE FROM TOP LEFT: With nourishing vitamin E and natural oils, The Conditioning Lotion hydrates and detangles without leaving a heavy residue; Lisa Shepherd (inset); The Double Hair Masks Phase 1 and 2 work in tandem to restore and strengthen the structure of each strand while moisturising and enhancing shine; conditioning treatments to pamper your scalp and hair.

Top of the locks

Say goodbye to bad hair days and hello to bossin’ tresses

Dry and damaged hair in desperate need of some serious nourishment?

Frizz-prone tresses that seem untameable – no matter what you do?

Lacklustre locks screaming out for a bit of TLC?

No matter what your barnet woes may be, The Hair Boss by Lisa Shepherd has the solution.

Founded by acclaimed hairdresser and celebrity colourist Lisa Shepherd, each product in The Hair Boss collection has been created with love, knowledge and award-winning experience. She is The Hair Boss, after all.

With a career spanning over three decades working with some of the world’s best-known, leading haircare brands, if anyone knows their stuff and understands what women want when it comes to their hair, it’s Lisa.

Cruelty-free, 100 per cent vegan and certified by Cruelty Free International, the UK-based brand prides itself on its innovative formulas. Closing the gap between skincare and haircare with sciencebacked ingredients such as hyaluronic acid, salicylic acid and essential vitamins, the range incorporates effective components that mimic a skincare routine for your hair. Why? Because just like your skin, your hair is individual to you.

From colour correcting drops to anti-static mist (a must in the humid summer weather), overnight repair serum, detoxing foam and specialised

scalp treatments, there’s so much more to The Hair Boss than your standard shampoo and conditioner combination.

When developing the range, the aim was to create a mix-and-match four-step regime, tailored to the individual’s hair needs. And the best part? It’s cleverly customisable too, which is especially convenient for jet-setting expats travelling from the scorching UAE to cooler climates this summer.

Healthy hair is at the root – no pun intended –of The Hair Boss, hence why the four-step regime starts with pre-shampoo, to help clean the scalp of any build-up or excess oils and prepare the hair for step two: cleansing.

All the shampoos in The Hair Boss range are suitable for all hair types including virgin, coloured and highly bleached hair – they just vary in formulation and consistency. Dry and damaged hair? Try cleansing with the Overworked Shampoo. For greasy hair and dry ends from coloured hair (if you know, you know –the struggle is real), give the specially formulated Balayage Shampoo a go.

The conditioning part of the regime, step three, includes repair masks and overnight treatments to help bring dull locks back to life. And finally, step four includes post-cleaning products for a sleek and shiny finish. It’s as simple as 1, 2, 3… and 4.

IN STORES NOW

Turning haircare on its head, The Hair Boss brings salon-quality products to your bathroom. Keep your eyes peeled for the brand’s attractive packaging at your nearest Spinneys.

Find out more @thehairbossbylisa and @lisashepherdhair

FIVE TO TRY –

Indoor workouts

The weather outside is frightful, but the AC is delightful, so get sweating in the best way with Helen Farmer ’s pick of indoor fitness facilities

YOU SPIN ME RIGHT ROUND…

Unless you’re getting up at 4am, cycling on Al Qudra is off and a spin studio is on. Dubai has many to choose from depending on your needs, with competitive scoring at Crank in Al Serkal (crank-ﬁt.com), feel-good vibes at Motion (motion-cycling.ae) in Business Bay and seriously enthusiastic instructors at Camp in Downtown (trainwithcamp.com). Bring your socks, find your bike and prepare to ride like the wind.

BOX CLEVER

You’ll burn up to 800 calories in one hour, learn combinations, and leave with a smile (hopefully not a black eye) in a boxing class. Community is key, and Spartans Club in Arjan is nailing it, offering sessions for kids, teens, plus sparring and strength and conditioning for adults, and training those looking to step into the ring for real. Fancy your chances? They’ll get you ready with months of workouts culminating in a big night, where your friends can get dressed up, enjoy dinner and watch as you walk out to your fight song, already a champion. spartansboxing.com/arjan

GAME, SET, MATCH

Padel tennis mania has swept the world, and Dubai is no exception, with numerous clubs popping up all over the city. Haven’t heard of it yet? Imagine a faster hybrid of tennis and squash, where you play in doubles on a smaller court. From the vibey Matcha in Al Quoz to Smash on the Palm, there are many outdoor options, but come summer you’d be wise to head indoors – unless you fancy some Bikram padel. Luckily, you have a great choice, including Just Padel at Mina Rashid featuring ladies-only sessions (justpadel.ae) and Padel Point in Al Quoz, which will even match you up with other players and organise tournaments (padelpointae.com).

JUMP around

Boosting confidence, helping with balance and having a lot of fun in the process, Parkour DXB (parkour.ae) is a big hit with kids looking to run, jump and climb. It also helping with communication and problem solving skills, and there are camps running over the summer at the Al Quoz and JVC locations.

CHILL OUT

As the city’s coolest spot, Ski Dubai offers up the expected (skiing and snowboarding) plus a few surprises, too (penguins and a cinema). They’ve recently added the chance to get onto the slope before anyone else, with early morning access for those looking to hike up and down the snow. Open from 7am at weekends and 8am Monday to Friday, 100 AED gets you two hours of blood-pumping climbing, gear rental and a locker. Buy online at skidxb.com.

DUBAI SPORTS WORLD

Until 21 September, sports enthusiasts can head to Dubai World Trade Centre to take part in a vast choice of air-conditioned activities on a pay-as-you-play basis, starting from AED 20. On offer you’ll find 42 different courts, including three five-a-side and three seven-a-side football pitches, a dedicated cricket pitch complete with nets, two padel courts, 18 badminton courts, eight table tennis tables, two tennis courts, two volleyball courts and three basketball courts. It’s huge! There will be regular competitions and tournaments too. dubaisportsworld.ae

Makers of the

WORLD’S LONGEST LASTING BATTERY

All for the butter

A journey to France almost always equals delicious food and a compelling story about terroir and respect for ingredients

Written by Devina Divecha

What is life without butter? It’s very likely that you’ll find this ingredient in every household kitchen, and for good reason. Slather it on toast, use it in baking, cook a delicious meal with it and so much more; butter is a real essential. It was on a journey to discover more about butter that I found myself in France.

The country takes food – and certainly butter –seriously. Producing butter that delivers distinctive flavour profiles is a fine art, and there are plenty of farmers and cooperatives across the country dedicating themselves to this craft. The precision is awe-inspiring: in France, to be considered real butter, every 1kg of this dairy product needs to have a minimum of 82 per cent of fat. Allons-y!

SALTY DELIGHTS IN QUIMPER

My first stop was the cobbled streets of Quimper (pronounced ‘kemper’), an old city in Brittany in the north-west of the country. Known for its faience pottery, Quimper is built along meandering riverways with cobbled streets and leafy paths. A Gothic cathedral with twin spires is visible across the city and if you’re interested in learning more about the region, there are multiple museums where you can find and learn more about the traditional costumes of Brittany, regional art and, of course, pottery.

The city is also home to multiple manufacturing sites where milk from French cows is turned into butter, cheese and cream. Working with local farmers is of the utmost importance as are farms that treat their cows and terroir with all the respect and love they deserve. Certainly, the exploration of all things butter would be incomplete without visiting the farms where its journey starts.

Just outside Quimper, I visited Ferme Bio du Gaec Tanguy, a family-run farm where the cows are free to roam as they like, listen to music when they are milked, and even get a mini-shower to help them relax. From there, it’s a peaceful drive along meandering French country lanes to get to the harbour town of Concarneau. A fishing port that’s well worth a day’s visit, I’d recommend taking a walk through the old walled town, Ville Close, which is located on an island connected to the harbour via a walkway. The ramparts herald from the 14th century and overlook many fishing boats lining the docks. Inside the walled town, get lost amid the historical streets and drop in to Le Penfret for a well-deserved seafood feast.

There’s always room for dessert and to work up an appetite, I headed to Atelier Larnicol where a masterclass awaited with a Meilleur Ouvrier de France, Georges Larnicol. Here, I learned how to make kouign-amann, a Breton cake made with three simple ingredients: dough, (salted!) butter and sugar. A simple dessert, but one where it’s best not to count the calories as the white sugar falls liberally into the dough.

NIGHTS IN NANTES

Moving east, Nantes, the sixth-largest city in France, was next on the itinerary. This historic town is flanked by the Loire and Erdre rivers and is a picturesque delight. There’s a lot to explore if you’re interested in history, from the Château des Ducs de Bretagne which used to be the Breton residence of the French monarchy and now houses the city museum, to the newly revamped Île de Nantes where food and drink are aplenty. Do make time to take a leisurely boat ride down the Erdre river; the views and peaceful environment are worth it.

Of course, what is a trip to France without the food? What I cannot recommend enough is a tasting menu at one Michelinstarred restaurant, Le Manoir De La Régate, headed by chef Mathieu Perou – who took over the restaurant from his father and grew up in the same structure that houses the restaurant. His newer restaurant in the centre of Nantes, Café des Expos, is also worth a visit. Mathieu has a fresh and sustainable approach to his menu at Le Manoir; items are locally sourced or produced on-site. He says, “Almost everything on the menu grows in this area. We also received a green Michelin star; it’s to award the fact that we use local products that are sustainable. We also received a distinction from the Michelin Guide for our service.”

I was lucky enough to participate in a cooking masterclass with Mathieu and his well-trained team. Freshwater pike perch is on the menu, and Mathieu says that the local fisherman

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Chocolate creations at Atelier Larnicol; butter being churned at Le Gall in Quimper; heading to the walled town of Concarneau; Breton cake; the exterior of Le Manoir De La Régate; chef Mathieu Perou; the Erdre river in Nantes.

THIS PAGE, FROM TOP: Cows are free to roam the fields as they like; the appetizers that feature on the tasting menu at Le Manoir De La Régate.

practice ‘ikejime’, a method of killing the fish that maintains the highest meat quality. Using the pike perch along with lots of butter baked in clay crust, the final dish looked stunning and tasted delicious.

Mathieu, like many chefs, is keen to continue and nurture his relationship with the land. He works extensively with local farms including Gaec du Douet at La Pannetière. The farms I visited in Quimper and Nantes may have differed in acreage, but what stayed consistent was the treatment of the cows. Gaec du Douet, where I made an early morning stop, has less than 70 cows and only six people working the site. It was dark and cold as I left the hotel, but that’s because I was aiming to get to the farm for the best possible time: before the crack of dawn to witness the milking of the cows. After, I relished a thick slice of bread –just out of the oven – slathered with fresh butter.

What was fascinating, as I toured the cities and towns mostly across Brittany, is the prevalence of salted butter. And the reason is partly historical: the region used to be exempt from the salt tax that was levied across the rest of the country, so producers could use salt in their butter which also ensures the butter stays fresher for longer.

It was easy to get lost in the dreamy quality of France’s countryside, but I managed to spend a day in Paris before heading home. It was then, as I ate a perfectly buttery croissant at breakfast and a flaky pastry in the afternoon, that I looked back with deeper appreciation of all the hard work that went into making French butter.

WHERE TO EAT IN BRITTANY

Le Penfret, Closed City of Concarneau: Fresh seafood in the walled city at this harbour town at affordable prices in a cozy atmosphere. facebook.com/lepenfret/

Maison Georges Larnicol, Quimper: The perfect place to get a kouign-amann or a kouignette in the heart of Quimper. larnicol.com

Le Manoir De La Régate, Nantes: This one-star Michelin restaurant offers up a tasting menu that you will not be able to resist. manoirdelaregate.com

Café des Expos, Nantes: This modern, light and aesthically designed restaurant in Nantes, headed by chef Mathieu Perou, is perfect for a delightful meal. cafedesexpos-nantes.fr/

RECIPE INDEX

STARTERS, SOUPS, SALADS & SIDES

Strawberry, avocado and mint salad

Apple prawn cocktail salad

Flatbread with creamy feta, cucumber and crispy curry leaves

Cucumber and mint salad with peas

Cucumber kimchi

Golden kiwi and pineapple salad with no-churn lemongrass ice cream

Patty pan carpaccio with burrata and Worcestershire sauce

Sweet potato and tahini hummus with baby corn dippers

Crunchy Thai salad with yellow curry dressing

Creamed corn with turmeric prawns

Miso and mushroom broth

Thai grilled mushroom salad

Wholesome mix with beetroot cumin dressing and seed crackers

Caesar salad with delish mix and labneh

Green halloumi salad with asparagus pesto

Watermelon and feta cheese salad

Pineapple and tuna ceviche

Scallop and fennel ceviche with crispy prawn chips

Salsa verde squid ceviche

snapper ceviche

DRINKS

custard toasts

MAINS

Herby green meatballs with cucumber

crêpes with

BAKED GOODS & DESSERTS

froyo

croissants with halva frangipane

and raspberry lamingtons

chocolate and orange fudge

and olive oil manoushe loaf

and cream popsicles

Peanut butter and jam muffins

and milkshake

scones with strawberry butter

Frozen milk chocolate ‘soufflés’ with raspberries and hot chocolate sauce

White chocolate hazelnut ‘cornetto’

Frozen chocolate tiramisu

Grain- and gluten-free muffins: three ways