Taste Bud Travels

Cranberry Sauce

2011-12-20T15:35:00.000Z

Bright red and shiny, cranberries are the very essence of Christmas. Not only do they look festive but they are the perfect accompaniment to turkey and many other meats eaten at this time.
Cranberry sauce is so easy to make, there really is no need to buy it in jars. Made fresh, it is zingy and pleasantly astringent, just the thing to perk up anything from chicken to ham or as a fruity partner to offset the richness of venison. It even goes well with cheese such as a well matured stilton.
Cranberries are now readily available at the supermarket in generously sized bags, so there'll be plenty to last throughout the winter feasts.

I use 300g of fresh cranberries, wash them and tip them into a saucepan along with the grated zest and juice of one orange. Placing the pan over a medium heat, I slowly bring them to a simmer, stirring occasionally, until the berries begin to pop and burst, releasing their juices. Then I add about five tablespoons of white sugar and stir in until dissolved. You could add more sugar if you wish the sauce to be sweeter.
It really is simple as that.

Getting more juice from your lemon

2011-12-14T15:11:00.000Z

Put your lemon in the microwave. Just 30 seconds on 'high' will soften the fruit's internal membranes, releasing more juice as it's easier to squeeze.
If you don't have a microwave, five minutes in a warm oven works just as well.

Give your lemon a massage. Roll it backwards and forwards on the work surface applying a little pressure.

Selecting the best lemon. Don't judge them by their looks but their weight. For their size, they should feel heavy in in the hand.

Vote for The Artisan Food Trail in The Great Exhibition 2012 and help support British artisan food producers

2011-12-09T16:40:00.003Z

The Great Exhibition 2012 is all about celebrating Britain at its best and it is creating innovative ways to work out what really makes Britain 'Great'. Rather than them telling you what makes the country 'Great' they want you to tell them who is making it in Britain? Who, What and Where makes Britain 'Great'?

The brilliant thing about this inititiave is that it encourages the great British public to nominate their 'Greats' not least the businesses themselves who are also urged to list themselves as a 'Great'.
After some deliberation they decided to put themselves forward.
The decision was not for vanity but because it was seen as the perfect opportuntiy to give their Artisan Food Trail members some more exposure.

I need your vote please
There's lots of information on
The Great Exhibition website, but in short, I need to get 100 votes or more for The Artisan Food Trail by the end of December to go through to the next round. Once through, they'll be placed in a head-to-head contest and will need to get more votes to stay in the running.

The competition closes on the
30th of June 2012, with the Top 10 of each sub-category being promoted online and throughout the media – to showcase what makes Britain 'Great'.
The business with the highest amount of votes will get the opportunity to win free space at the Live Event, so if they do get that far (fingers crossed) they would be able to exhibit on the big day and promote all of their Artisan Food Trail members.

Why am I doing this?
I don't normally do big plugs like this but I would really appreciate your support, as The Artisan Food Trail is something very close to my heart.
For those who don't know already, I set up the The Artisan Food Trail as I'm passionate about food, especially when it's made by artisan producers using traditional methods and great ingredients. Having got to know many small food producers over the years, I felt that they deserved to be recognised and many of them needed more promotion. In short, I raise awareness for them, giving support for their businesses.

Voting is simple – you just need to register with your email and a user name, that's it.

Vote here!

Thank you for supporting The Artisan Food Trail and all their British artisan food producers. – Cheeky Spouse x

More info: www.thegreatexhibition2012.co.uk

Ginger & Apricot Tiffin

2011-12-03T14:52:00.001Z

Photo: © childsdesign

Tiffin is a sweet treat that requires no baking and is quick and easy to make. It is often made with digestive biscuits but as I like to experiment with flavours, I tried using ginger nuts instead which made the tiffin taste quite indulgent. Actually this recipe is very indulgent as I used rich chocolate. Many tiffin recipes contain nuts too, but this one is rather simpler but the end result is luxurious and almost truffle-like without any nutty intrusions that I sometimes find can give a rather dry texture.

Ingredients
200g unsalted butter
200g plain chocolate (minimum 70% cocoa solids)
1tbsp runny honey
225g ginger nut biscuits
150g dried ready-to-eat apricots

Method
Grease a loaf tin or square dish with butter and line with baking parchment.
Place a large bowl over a saucepan of barely simmering water. Put in the butter, chocolate and honey and allow to melt and stir briefly to combine.
Crush the biscuits coarsely. It is good to have a mixture of more finely crushed to just broken biscuit pieces.
Chop the apricots coarsely.
Add the biscuits and apricots to the now melted chocolate and butter mixture and stir really well, making sure the biscuit and apricot pieces are well coated and evenly distributed.
Pour the mixture into the tin and spread out evenly. Leave to cool then place in the fridge to set.
When set, turn out the tiffin on to a board and cut into slices.

Butternut Squash & Chickpea Curry

2011-10-01T18:12:00.000+01:00

Sometimes I don't want a curry that is too rich or heavy, but I still want a good depth of flavour. I think this recipe is Bengali in origin. It uses an Indian five-spice blend called Panch Phoran. The spices are left whole so you get nice little flavour bursts with every mouthful that perfectly complement the fresh sweetness of the butternut squash and the round earthiness of the chickpeas.
The dash of fresh ground fennel seeds at the end really gives the dish a brightness and wonderful aniseed aroma.

Serves 4

Ingredients
1tbsp vegetable oil
1 bay leaf
1/2 tsp panch phoran (see my 'how to make it' if you'd like to make your own)
1-2 green chillies, cut in half lengthways and deseeded
1 small onion chopped
1/2 tsp tumeric
2 tsp ground cumin
1 heaped tsp ground coriander
thumb sized piece ginger, grated
salt to taste
sugar to taste
500g butternut squash, peeled, seeds removed and cut into 2cm pieces
200ml boiling water
200g cooked chickpeas
1 tsp ground garam masala
1 tsp fennel seeds, ground to a powder

Method
In a large heavy frying pan, heat the oil and add the bay leaf, panch phoran, chillies and fry gently for 1-2 minutes until the seeds begin to pop

Add the chopped onion and stir well to coat with the spices. Fry gently until very soft and translucent.

Add the tumeric, ginger paste, cumin and coriander, salt and sugar and a splash of water and cook for 1-2 minutes

Add the butternut squash and the boiling water. Bring to the boil and then turn down the heat to a simmer and cook for 15 minutes. Cook until the squash is tender but don't allow it to become mushy.

Stir in the chickpeas, garam masala and ground fennel. Cook for about 1-2 minutes until the chickpeas are warmed through and everything is well combined.

Serve with basmati rice and yogurt.

Photo: ©childsdesign 2011

Panch Phoran

2011-10-01T18:08:00.001+01:00

I have always kept a well stocked spice cupboard because I really enjoy making curries from scratch. I try to keep whole spices and grind them myself as they last longer and the flavour is much better than pre-ground spices. It is important that you keep them in airtight containers in a cool, dry and dark place. Wall mounted spice racks may look impressive and make for easier access but light is the enemy and blasts the oils from even the most robust of spices. This can leave you with nothing more than dust which is useless for cooking.

On one of my curry making quests I found a recipe that uses Panch Phoran. This is a blend of five Indian spices – fenugreek seeds, nigella (kalonji) seeds, fennel seeds, cumin seeds and black mustard seeds. You can buy it ready blended in the shops but as I already had these spices as separate entities, I thought why not mix my own.

It is very simple to put together as all the proportions are identical for each spice, so I measured a couple of teaspoons of each one into a bowl, stirred to mix well and tipped them into a jar ready to be used with ease in my cooking. Traditionally it is always used as whole spices and never ground.

Fenugreek – Buff coloured and looks like little stones.
Nigella (Kalonji) – Slightly irregular-shaped and deep black in colour.
Fennel – Elongated and green
Cumin – Elongated and brown
Black Mustard – Small, round and dark brown

Photo: ©childsdesign 2011

Sweet Natured

2011-08-21T16:47:00.000+01:00

Sweet, gooey and scented, I think I’m slightly obsessed with honey. Everywhere I go, I like to pick up a jar of local honey and I always like to keep a pot of it to hand in the pantry. Decent local honey may not be cheap, but it is the pure unadulterated product likely to carry the signature flavour of our indigenous countryside and even our gardens.
I’m forever amazed at just how those busy honey bees gather the nectar and turn it into such a seductive food for us to plunder.

Generally, bees can fly up to six miles from the hive but one or two is more common if food sources are close by. They collect the pollen and nectar in the spring (when most plants are in flower) and take it back to the hive where they process and store honey in honeycombs to be used as their winter sustenance. Bees make more honey than they actually need and a typical hive can hold up to around 25lb (11kg) surplus.

Depending on the types of plants that the bees forage on, the honey can be either runny and clear or opaque and set. The flowers also impart their unique flavour characteristics too, so honeys can vary considerably from region to region.

As well as spreading it on my toast in the morning, I love using honey in cooking – it is great for baking as it has hygroscopic qualities, meaning that it attracts water, thereby keeping cakes moist for longer.

Apart from the kitchen, honey also has a place in the medicine cabinet too. Its antiseptic properties make it a soother of sore throats and it is even good for the skin when applied externally.
Honey lasts practically forever too, (although not in my house!) an explorer found a 2000 year old jar of honey in an Egyptian tomb and they said it tasted delicious.

For my recipe, I have decided against the assumed route of a dessert and used honey in a delicious main course savoury dish instead, to demonstrate the versatility of this gorgeous substance.

Zingy Honey Chilli Chicken
Chicken really lends itself to the sweet stickiness of the honey and the recipe is really easy to make too.
Don’t be put off by the amount of chilli used as honey has the ability to tame the heat into an overall mellowness.
It can be served with rice or new potatoes with a crisp green salad.

Serves 4

Ingredients
6tbsp runny honey
2 red chillies, deseeded, finely chopped
1 garlic clove, crushed
2tbsp worcester sauce
1tbsp cider vinegar
1tbsp lemon juice
1tbsp fresh rosemary, finely chopped
salt and freshly ground black pepper
4 skinless chicken breasts
1 red capsicum pepper, cored and cut into chunks
1tbsp olive oil
1tsp cornflour

Method
Preheat the oven to 180C / 350F / Gas 4.

In a small bowl, mix the honey, chilli, worcester sauce, vinegar and lemon juice. Add the rosemary, garlic and season with salt and pepper.

Take each chicken breast and score the flesh diagonally 3 times. Place in an ovenproof dish along with the capsicum pepper and pour over the marinade. Leave for an hour or so to allow the flavours to mingle.

Drizzle the chicken with the olive oil and place in the oven for 20-30 mins, basting 2-3 times during cooking. As ovens vary check to make sure the chicken is cooked all the way through by inserting a skewer into the thickest part of a breast. The juice should run clear.

Take the dish from the oven and remove the chicken and peppers, using tongs to another dish and keep warm. Pour the juices into a small saucepan and bring to the boil and allow to cook until the liquid has reduced by half and has thickened slightly. Turn down the heat to low.

In a small bowl mix the cornflour with a small amount of cold water. Pour a little into the reduced marinade and stir until it has thickened, simmer gently for a minute. Pour over the chicken and serve.
Photo: ©childsdesign 2011

Kitchen Scents: Using lavender in cooking

2011-08-16T18:13:00.001+01:00

I love relaxing in the garden listening to the buzzing sound of bees bobbing about on the lavender while the sun releases the wonderful soothing scent in to the air. Although the lavender has finally finished flowering I can still enjoy it between now and next summer, as I have dried some bunches and crumbled the aroma packed blooms into jars to be used around the home and in the kitchen.

The mediterranean plant has long been utilised for its health and wellbeing qualities and is the essential oil is used by aromatherapists to promote relaxation. It is an antiseptic and also has anti-inflammatory properties and was even used to disinfect hospital floors during the First World War. A little of the oil applied to your temples will soothe a headache and I can certainly vouch for its ability to aid sleep and relieve anxiety.

Historically lavender can be traced as far back as ancient Egypt where it was used for embalming and cosmetics. The ancient Greeks fully appreciated its scent and the Romans fully made use of its healing attributes. In fact it has been used throughout history to the present day from medicine through to insect repellent to perfume.

When I’m out in my garden tending to the fruit bushes, vegetable plants, and herbs I often ponder how I could use flowers in my cooking, lavender being no exception. It is a strong flavour and should be used sparingly but lends itself to both sweet and savoury dishes.

A couple of sprigs of the flowers tucked into a jar full of caster sugar gently infuses to give you a wonderful ingredient for baking, the subtle fragrance is good in cakes and biscuits. It is also an unusual but interesting addition to rubs and marinades, perfectly complementing lamb or even chicken. A few of the dried flower buds can be dropped into milk or cream, gently warmed and left to allow their flavours to permeate to make a base for custard or ice cream.

I know there a few people who don’t like the smell of lavender as they associated it with elderly aunts’ handbags, but I would urge them to try it in cooking as it really is a different story. Just take care not to use too much and it can transform a dish in a subtle yet surprising way.

Lavender, Chilli & Rosemary Focaccia
Focaccia originates from Italy and is enriched with olive oil, which gives the bread a soft texture. It can be topped with a variety of things, but rosemary and sea salt is the most common. I chose to take that a step further and used chilli flakes and some dried lavender flowers taking the flavour into another dimension.

Ingredients
118ml pint hand hot water
1 tsp sugar
2 tsp dry active yeast
500g strong white flour
2 tsp salt
6 tbsp olive oil plus extra
225 ml tepid water (more may be needed)
sea salt flakes for sprinkling
a couple good pinches dried chilli flakes
a couple of pinches of dried lavender flowers
a few sprigs of fresh rosemary
some semolina or polenta for dusting

Method
In large jug mix yeast and sugar into 118ml pint hand hot water, stir to dissolve. Set aside for about 10 minutes until the liquid turns frothy.

In a large bowl mix together the flour and salt. Stir in the olive oil.
Add the yeast liquid and the water and use you hand to mix into a soft dough. The dough should be quite moist and sticky at first.

Turn out on to a well floured surface and knead the dough for about 10 to 15 minutes until the it no longer sticks to your hands and becomes elastic and springy to the touch.
It is important to work the dough really well, making sure you stretch it and fold it back in on itself. This works the gluten from the flour so the dough rises.

Pour a couple of tablespoons of olive oil into a bowl and smear around, drop the dough ball in and cover with a damp tea towel and place in a warm place to rise, for around 11⁄2 hours. After this time the dough should have doubled in size.

Slip the dough out the bowl on to a floured surface, knock back (knead vigorously) to remove air bubbles – you should be able to hear and feel the air puffing out – and knead again for 5 minutes. Then roll it out in to a flat oval shape. Not thin but slightly less thick than you want it to be when it’s baked.

Place on an oiled baking sheet dusted with polenta or semolina, cover with a damp tea towel and place somewhere warm for about 30 minutes until it has risen and doubled again.
While it is rising, preheat the oven to 200C, Gas 6.

When the dough has risen, make indentations in it using your fingertips. Drizzle with olive oil and a little water. Sprinkle with sea salt to give an even and light coverage. Do the same again with the chilli flakes. Sprinkle over the pinch of lavender flowers, but be quite sparing as they have a strong flavour. Then pull of a few leaves at a time off the rosemary and push into the dough.

Bake for approximately 20 minutes until golden brown and the loaf moves freely on the baking sheet. Slip on to a wire rack to cool.
Photos: ©childsdesign 2011

Restaurant quality food at home: David Oliver Fine Foods

2011-08-11T13:02:00.001+01:00

As a home cook, I don't often buy ready meals, not because I think they're substandard or because I'm snobbish in any way, but I just love to cook, so it rather goes against one of the parts I enjoy about food.
On this occasion it may seem odd that I'm writing about pre-prepared meals, but I was given the opportunity to try some restaurant quality complete meals and give my feedback on them. It's not often that I get the chance to test out something as premium as these so obviously I was enthusiastic.

David Oliver Fine Foods produce a range of dishes using the finest ingredients from specially selected sources and prepare them using the same techniques that are used in quality restaurant kitchens.
The creators David Holliday and Oliver Shute, both chefs and friends, set up their business to make exceptional ready meals, recognising that there was a lack of good quality complete meals that led to them feeling frustrated by the mediocre offerings.

David has a wealth of experience in the world of food, he was the head chef at The Pot Kiln and later went on to run The Harwood Arms in Fulham, the first London pub to receive a Michelin Star. He now owns his own catering business, Season 2 Taste, based in Henley-on-Thames.
Oliver too is well experienced in food, he has worked with Clarissa Dickson Wright and as a private chef to distinguished guests at Scottish castles to chateaux in France and luxury chalets in Chamonix. He now runs his own outside catering company, The Pot Kiln Anywhere and co-owns The Game and Wild Food Cookery School.

Knowing about their background I was expecting something really good and I wasn't disappointed.
There are four meals in the range: British Beef & Dorset Ale, Guinea Fowl & Lentils, Rabbit & Flageolet Beans and Classic Venison Stew. All are complete meals which means you get a good balance of meat and vegetables in a satisfying sauce. No need to serve them with anything more than a piece of crusty bread.

British Beef & Dorset Ale
This stew is described as being able to take you back to the sort of meal that your grandmother used to make with its earthy root vegetables, melt in the mouth Yorkshire beef and deep rich beer gravy. I think I could agree. The beef is indeed meltingly tender and the vegetables (carrots, swede, turnip and mushrooms) are perfectly cooked and even after reheating they retain a good texture. The flavour is deeply savoury and comforting, enriched with butter and honey and flavoured with thyme, perfect for a cold evening.

Guinea Fowl & Lentils
Claiming to be be a "bit of a show stopper" because it contains a whole breast of guinea fowl in it. I loved it, not just beacause of the whole breast, but because of the moistness of the meat which is flavoursome and tender. The mixture of puy lentils, carrots and smokey pieces of bacon cooked with wine are the perfect accompaniment, wholesome and fulfilling. I maybe would have preferred the skin on the guinea fowl to have been crisp – but bearing in mind the way it has to be heated that wouldn't be achievable without drying out the meat – but it was fine nevertheless.

Rabbit & Flageolet Beans
The first thing that hits me is the lovely scented herbal flavour from the rosemary which gently suffuses the whole dish. As well as the beans, there are courgettes which are perfectly cooked. They have not turned to a mushy consistency which is very pleasing. The large pieces of rabbit have a good flavour although they are slightly on the chewy side. I haven't had rabbit very often, but I do know that it needs some long slow cooking to make it more tender.

Classic Venison Stew
David Oliver rightly declares venison as being the "king of meats" although I personally don't agree that it is underrated. This dish though, has certainly done it justice with big chunks of tender venison cooked in a red wine sauce, with sizeable pieces of sweet potato and new potato. It has a great flavour, not too gamey and the pieces of smoked bacon give it nice roundness. A good robust stew and my favourite.

They are all great meals if you're looking for high quality food that doesn't have any unnecessary ingredients or additives. They'd be fantastic for a dinner party and a sure fire way to impress your guests. Whether you choose to hide the packs or not, is up to you!

For more information and to order online visit: www.davidoliverfood.co.uk
Pictures taken from the David Oliver Fine Foods website

A Cherry's Time is Short but Sweet

2011-07-26T17:34:00.001+01:00

The English cherry season is but a brief spell in summer, that peaks around mid July, so there's just a little time left to indulge in them.
Lately I've been pleasantly surprised to see British cherries in all the shops, especially as we're often overrun with foreign imports, it makes quite a change to see even the supermarkets displaying boxes proudly displaying the Union Jack flag label.

British cherries have been under threat of almost extinction due to various factors (which I detailed in an article I wrote for The Artisan Food Trail blog) so it is a good idea to take advantage of their seasonal abundance and exercise some patriotism, just to keep them thriving.

In the town, where I live, we are sadly lacking a decent proper market, but we do have a regular, almost daily, fruit and veg stall that 'lives' opposite a building society. It is a lonesome stall but the cheery lady running it, seems to do a fair amount of trade and the array of produce is always fresh and inviting. 'Fresh Local Cherries', says the sign wedged into the back of a box stuffed full of shiny red baubles. Well, how could I refuse? She scoops them up and drops them into a brown paper bag, and scrunches the top. That took me back to my childhood when I would eat them like sweets, straight from the bag.

Exercising more grownup restraint my fruity haul made it home intact, which is a good thing as I would have had some explaining to do.

Cherries are delicious just as they are, of course, but I like to try different things with food. I did make a clafoutis, which is a French dish consisting of a rich sweet batter with the cherries baked, suspended in the mixture. That did taste good, but no photo I'm afraid. My exacting standards on appearances meant it was not quite up to the mark.

A Quick and Tasty Summer Salad
I also put together a simple salad (which is pictured). Fruit and cheese are good partners, Think of cheddar and apple, stilton and pear or brie and grapes, so I made a fairly bold decision and set the cherries alongside some soft white goat's cheese, with a mixture of spinach, rocket and watercress leaves and a simple balsamic vinegar and olive oil dressing. Hunks of walnut bread were all that was needed to squash the cheese on to and to mop up all the lovely juices.

Photos: ©childsdesign 2011

Seed Cake

2011-07-19T16:55:00.000+01:00

Seed cake is a favourite of my parents and although I love it now, I do remember trying to enjoy it as a child. It seemed wrong not to like something that was cake, but somehow I had trouble with the unusual flavour and texture of the seeds. Please don't let this put you off as I'm sure it was a childhood finickiness that I eventually overcame through perseverance.

I like to use a basic madeira cake recipe for this one and the flourish of sugar over the top, before baking, gives a lovely crunchy texture. The cake is rich and buttery with a pleasing crumb and goes very well with a good cup of tea.
I find that the cake tastes better the next day and improves over time as the caraway seeds release their oils.

Ingredients
240g softened unsalted butter
200g caster sugar, plus extra for sprinking
1tsp vanilla extract
3 large eggs
210g self-raising flour
90g plain flour
1tbsp (generous) caraway seeds

Method
Preheat oven at to 170 C / Gas mark 3. Grease a loaf tin with butter.
Cream together the butter and sugar until light and fluffy, then add the vanilla extract.
Mix in the eggs, one at a time with a tablespoon of flour with each, then mix in all the remaining flour, then finally fold in the caraway seeds.
Sprinkle liberally with caster sugar just before putting it into the oven.
Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool in the tin before turning out onto wire rack.

Photos: ©childsdesign 2011

Serious Pig

2011-06-26T15:11:00.000+01:00

I receive lots of requests from PR companies wanting me to review various food (and non-food) products for them, and I have to admit many of these aren’t suitable for inclusion in my blog. But this time I was asked to consider some Snacking Salami from Serious Pig. I had already sampled a tiny nibble when at the Real Food Festival recently and was impressed enough to take Ceres PR up on their offer, after which, they duly sent some in the post.

Serious Pig is a new British company that started out as most good ideas do, down the pub over a pint or two. George Rice and his friends were feeling peckish, but the bar they were at offered very few inspiring snacks to nibble. George being passionate about pigs and all things packed with porky goodness hit upon the idea of a wholly British Snacking Salmi.

After much legwork and research to find the most excellent British free-range pork and track down the best charcuterie experts, George finally developed the ultimate recipe.

Well, what did I think? It ain’t half bad, smokey, chewy, meaty with just the right amount of saltiness and packed full of flavour, enough to satisfy any ravenous carnivore.
There are two types to choose from, Classic which is lightly smoked and made with cracked black peppercorns and then there’s the Spiced, made with smoked paprika and a pinch of chilli flakes.
I liked both of them in equal measure, the Spiced isn’t too hot, but gives a nice savoury warmth. The Classic is spicy but in a different way with the peppercorns giving little bursts of fragrant bite.

Perhaps some of you are thinking that a Snacking Salmi is not a new idea and I’m more than aware that there is already something on the market that claims to be ‘a bit of an animal’, but Serious Pig is different. It is wholly British and made with free-range pork, a provenance I’d prefer over the other brand.

Because the salami doesn’t need to be refrigerated and has a long shelf life it is great for taking on trips, picnics and anywhere you care to eat it. The stripy packaging, echoing a butcher’s apron, is minimal and easy to open too, therefore lightweight with the minimum amount of fuss – no stray sausages shooting through the air as you try to rip open the packet!
A great grab ‘n’ go snack food with quality to boot.

Currently available in Selfridges, pubs, delis and farms shops across the country.
It is also availble online from: www.seriouspig.co.uk
Photo: ©childsdesign 2011

On a Stick!

2011-06-20T13:24:00.001+01:00

I'm not sure I find the title of the book very appealing, but I suppose it does perfectly describe what lies within. Going beyond insipid party food that invariably clings to a short but sharp cocktail stick jabbed into a foil-covered grapefruit half, the recipes are are far more appetising. Drawing on cuisines from around the world and inspired by some of the most delicious street food, the 80 recipes for things on sticks are inspiring and dare I say, a little more sophisticated than a cube of cheese bedecked with a meagre piece of pineapple.

Savouries are good enough for the best of parties and many would add interest to a barbecue. The Bacon-wrapped Shrimp with a Honey Mustard Dipping Sauce looks particularly mouthwatering as does the Bó Lá Lôt, betel leaves stuffed with ground beef, spiced with lemongrass, ginger, chilli and five-spice.
Not only are there meaty mouthfuls but several vegetarian based options too. There are several takes on traditional foods which have been given a new twist for your amusement with Fish and Chips, Pizza Skewers and Spaghetti and Meatballs being no exception.

Of course the stick itself plays a very important part in the presentation of the food, as the page near the front of the book demonstrates. Laid out in an almost surgical fashion, there is everything from your usual bamboo or metal skewer to a rosemary stalk or a stick of sugar cane.
Dipping sauces get their own section too as they play an integral part in spicing up, adding zing or mellowing the various impaled delights.

If you want to take your sticks to the next course, you'll find recipes for desserts too, from the simple yet scrumptious Mango and Chilli Powder to the downright daftly named Frozen Elvis – don't ask!

On A Stick! by Matt Armendariz is published by Quirk Books in paperback.

Order yours now

Book kindly supplied by Mat Archer from PGUK

Ripe for Picking

2011-06-14T12:55:00.002+01:00

Summer has truly arrived when English strawberries are ripe and ready for picking and although they are now available all year round – with foreign countries supplying our needs – you really can’t beat the fruit from our own soil. For me, reserving them as a seasonal treat makes them so much more special.

I grow a few strawberry plants in my garden and there’s nothing more exciting when lifting up the leaves to find the stems swathed in red juicy jewels. If you’re not much of a gardener or simply lack the space, you can still experience the thrill of the strawberry hunt by visiting one of the many pick your own farms in the area.
When the sun is warm the sweet fragrant smell wafts into the air tempting even the most restrained of individuals to sneak a strawberry into their mouths whilst foraging.

The first berries are not often the sweetest though, I think they lack the depth of flavour that the prolonged spells of sun can give them, that said, I do still love to eat then unadorned. No sugar, no cream, just pure fruit bliss. Plucked straight from the plant whether homegrown or ‘stolen’ they just seem to taste better.
However, dairy produce does create a natural harmony, whether it’s cream, yogurt, creme fraiche or marscapone, you can’t go wrong, but I would never cook a strawberry unless it was in a jam of course.

Strawberries and Cream Sponge Cake
This is the sort of thing I like to make for a summer Sunday treat, just perfect for all the family to enjoy or for when you have friends over.
A light buttery sponge filled with the sweetest of English strawberries and billowing clouds of cream is hard to resist.

Ingredients
200g unsalted butter, softened
200g caster sugar
3 large eggs
2 tsp vanilla extract
200g self raising flour
half teaspoon baking powder
1-2 tablespoons milk
strawberries, hulled and halved lengthways, reserve some whole for decorating the top of the cake
6 tbsp good quality strawberry jam
300ml double cream, lightly whipped
icing sugar to dust

Method
Preheat the oven to 180C / Gas 4.

Grease two 18cm sandwich tins and place a circle of baking parchment in the bottom of each one.

With an electric food mixer beat together the softened butter and sugar until it becomes pale and creamy.

Whisk the eggs and vanilla extract in a jug until slightly frothy.

With the mixer still running, add the eggs by pouring very slowly in a thin stream into the butter and sugar mix. When the mixture is pale, and increased in volume, stop the mixer.

Sieve in a tablespoon of the flour and using a metal spoon carefully fold in to avoid knocking out any air.
Repeat, adding a spoonful at a time until all the flour and baking powder is incorporated.
The mixture should be of a soft dropping consistency. If it seems too stiff, gently fold in some milk.

Divide the mixture between the two cake tins and spread out evenly, smoothing off the tops.

Place in the centre of the oven for 25-30 minutes.
The cakes are ready when they're risen, golden brown and their edges are pulling away slightly from the sides of the tin.

Turn them out on to a cooling rack and carefully remove the baking paper. Leave until completely cool before filling.
Spread one half of the cake with strawberry jam and arrange the strawberry halves over it. Spread over the whipped cream and carefully place the other cake half on top. Arrange some whole strawberries on the top and dust lightly with sieved icing sugar.

Strawberry Facts
There are about 200 seeds in every strawberry.
A 100g serving contains just 50 calories.
In medieval times they were considered an aphrodisiac.
They can help to whiten your teeth.
They are full of a substance called ellagic acid which can help fight cancer.
Eight of them contain more vitamin C than an orange.
They are a member of the rose family.
They were cultivated by the Romans as early as 200 BC.
They can also be white or yellow and some even taste like pineapples.
Food photos: ©childsdesign 2011

My article previously published in Letchworth Living magazine. (June 2011 edition) www.letchworthliving.co.uk

Kitchen Helper

2011-05-31T15:47:00.000+01:00

For those who prefer metric to imperial measurements or vice versa, I've added a new section to the blog which allows you to download some handy conversion charts. So whether you like pounds, ounces or grams, kilograms, fluid ounces, pints or millilitres etc. I think I may have it covered.
There's also a useful oven temperatures guide too if you're getting hot headed over celsius, fahrenheit or gas marks.
Visit the Kitchen Helper page for all the info.

Farmers swing open their gates to the public

2011-05-24T09:46:00.000+01:00

The opportunity to experience at first-hand what life is like on a real working farm is within reach for all of us on 12 June. Each year British farms open their gates as they take part in the event organised by LEAF (Linking Environment And Farming) and this year over 450 farms across the country are involved.

I see an event like this to be so educationally valuable in a time where many children seem to have no idea where their food comes from. The understanding of our food's origins and how it finally gets to our plates is very important if British farming is to thrive.

Open Farm Sunday Facts

LEAF’s Open Farm Sunday is the only day in the year when farmers across the whole of the UK unite to open their farms to the public.

Hertfordshire LEAF Demonstration farmer, Ian Pigott took the idea from a similar event held in Denmark to LEAF (Linking Environment And Farming) and together they made the first event happen in 2006.

The public think farmers are more important to their everyday lives than teachers, politicians or bank managers. When asked to rank a list of professions and trades, the public ranked farmers fourth, just behind doctors and nurses, firefighters and police officers.

29% adults say that they have never been on a working farm and only 31% have visited one in the past 4 years.

20% children in England have never visited the countryside and 27% 8-9 year olds have never come close to touching farm animals.

A survey conducted as part of LEAF’s Open Farm Sunday 2007 showed that 35 per cent did not know that porridge comes from a British farm, 23 per cent of people did not realise that bread originates from a farm and 22 per cent did not believe that sausages and bacon originate there.

The knowledge was even lower with younger adults, with 29 per cent of 16-24 year olds failing to recognise that bread originates on a farm, 34 per cent that sausages and bacon come from a farm and a massive 47 per cent did not know farmers are responsible for producing porridge.

Not only is the day educational but it is most of all fun with lots to see and do from tractor and trailer rides, to farm walks and nature trails, and even discovering how worms are a farmer’s best friend. You might have the chance to see sheep being sheared, cows being milked or chicks hatching! You might also get the chance to build a bug-hotel, go pond-dipping or see pig racing. Every farm is different and many offer good food to eat and buy as well as live music.

So get out into the countryside, reconnect with nature, learn and have fun.
I know where I will be!

For information and to find a farm open near you visit: www.farmsunday.org
To keep up to date and share your farm experiences follow: twitter.com/openfarmsunday

Beyond the Garnish

2011-05-19T17:48:00.001+01:00

Could watercress be the next superfood? Historically it is known to be a blood cleanser and more recently there have been suggestions that it could help to suppress certain cancers. Watercress does indeed contain lots of vitamins and minerals as well as antioxidant properties which are all good for our health. That said, it tastes so good and is versatile enough to be used in so many ways that it shouldn’t need to be bolstered by a health PR campaign to make us eat it.

It may be an acquired taste for some people, the peppery flavour can be quite strong and might be a shock to younger palates. My Dad used to stuff it generously into sandwiches, but it was only after several tries that I grew to like it.

Hertfordshire has long been known for commercially cultivating watercress, the Sansom family have been doing so for five generations and Nine Wells Farm in Whitwell near Hitchin, is probably the closest producer to us here in Letchworth.
It is nice to think that we have a plentiful supply on our doorstep, so expect to find it in local delicatessens, farm shops and greengrocers. I have even found bags of supermarket watercress with ‘Herts’ as the place of origin, so you never know.

May sees watercress being celebrated with its very own ‘week’, the perfect time to explore this humble leafy plant. Experiment with it and don’t just leave it to languish as an undervalued salad garnish on the side of the plate.

Having such a robust almost mustard-like taste, it can be used very much as an ingredient, giving flavour as well as the crunchy juicy texture coming from the stalks.
Try it roughly chopped and stirred through mashed potatoes or it makes an interesting filling for an omlette along with some mushrooms and Stilton cheese.
I’ve even made pesto using it, instead of basil, which is lovely stirred through some pasta with smoked salmon.

Watercress Soup
To extract all the gorgeous green goodness, a watercress soup is refreshing and an ideal lunchtime treat, but it is also elegant enough to serve as a dinner party starter.
Take care not to overcook the soup once the watercress is added as this will destroy the flavour and the colour may not be so appealing.

Ingredients
1 onion, peeled and roughly chopped
25g butter
250g potatoes, peeled and diced
600ml chicken or vegetable stock
2 x bags (about 150g) of watercress, roughly chopped
50ml cream
a little milk if needed
salt and black pepper

Method
In a large pan gently melt the butter, add the onion and cook the onion until soft and translucent but not browned.
Add the potatoes and stock and cook until the potatoes are soft, for approximately 15-20 minutes. When potatoes are almost cooked, add the watercress and cook no longer than 5 minutes. Tip into a liquidiser, add the cream and blend until smooth. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot. Drizzle with some extra cream to serve.
Food photos: ©childsdesign 2011

My article previously published in Letchworth Living magazine. (May 2011 edition) www.letchworthliving.co.uk

Seasonal Tips

2011-05-04T17:18:00.004+01:00

The wonderful thing about eating seasonally is that it really makes an occasion out of consuming the best produce. The British asparagus season is finally upon us and I've enjoyed the building anticipation before it finally arrive in the shops.

Foreign asparagus is available all year round and I think it has diminished the specialness of it, plus, in my opinion, you really can't top the British variety.

Although I enjoy doing some kitchen gardening, I've never attempted growing asparagus myself as I confess I'm rather too impatient. From planting the crowns, I believe it takes around a cycle of two years before it reaches maturity and is good enough to harvest. I think I'll leave that to the experts. Once fully flourishing though, the spears can be cut after which it takes only 24 hours for a new shoot to appear and grow to an appreciable length. After a slow start it goes off like a rocket!

Recently I discovered that it tastes so much better if you roast it.
The flavour becomes concentrated, something that boiling takes away. Just get your oven nice and hot, put the spears into an ovenproof dish, drizzle with some olive oil, pop in the oven for about 10 minutes and you have perfectly cooked asparagus.

I made a dish, this way (recipe here) using wild venison chorizo from
Great Glen Game, which complements the minerally taste of the asparagus so well.

Asparagus Tip: To keep the spears fresh treat them as you would cut flowers. Trim off a small amount from the bottom of the stems, place them in a jug of water and store in the fridge.

Photos: ©childsdesign 2011

Simnel Cake

2011-04-28T14:48:00.002+01:00

There are many versions of the story of how the Simnel cake originated, but as I'm not sure which one is actually true, I'll save confusion and not go into the details. What I do know is that nowadays it is made for Easter and decorated with marzipan balls to represent the eleven disciples. Yes eleven not twelve, Judas is left out and if you know your Bible stories, I think you'll have worked out why.

Simnel cake is very much like a lighter version of Christmas cake and I think I prefer it. Dotted with juicy fruit and fragranced with a dash of cinnamon it's perfect for any celebration, but you need to like marzipan to enjoy it, there's lots of it – on the top – and my favourite part, the seam of gooeyness in the centre.

There probably isn't an authentic recipe left in existence as my research found a multitude of different ones using varying quantities of fruit and even nuts, but I've put together one that appeals to my tastes.

Ingredients
225g butter, softened
225g sugar
4 eggs
225g plain flour
335g dried mixed fruit
110g glacé cherries, quartered
grated zest of 2 lemons
2 tsp ground cinnamon
450g almond paste
2 tbsp orange marmalade
1 egg, beaten

Method
Pre-heat oven to 150°C /Gas 2.
Butter a 20cm diameter deep round cake tin. Line with the bottom and sides with baking parchment making sure you leave a collar of paper sticking above the rim of the tin.

Place the butter, sugar, eggs, flour, mixed dried fruit, glace cherries, lemon zest and cinnamon in a large mixing bowl and beat together until thoroughly blended

Place half the mixture into the cake tin and smooth over the surface.

Take one-third of the almond paste and roll it out into a circle the size of the tin. Place it on top of the cake mixture. Spoon the remaining cake mixture over and smooth the surface.

Bake the cake for about 2 hours 30 minutes until well risen and firm to the touch. Cover with foil after 1 hour if the top is browning too quickly. Allow the cake to cool in the tin for 10 minutes before turning out on to a wire rack to cool completely.

When the cake has cooled, brush the top with the warmed marmalade and roll out half of the remaining almond paste to fit the top. Press firmly on the top and crimp the edges to decorate.

Mark a criss-cross pattern on the almond paste with a sharp knife. Form the remaining almond paste into 11 balls (to represent the 11 disciples). Arrange the balls around the outside.

Preheat the grill. Brush the marzipan with a little of the beaten egg. Place the cake under the preheated grill to turn the almond paste golden. Keep an eye on it and turn the cake around to prevent burning.

Photo: ©childsdesign 2011

Aromatic Spiced Chicken and Apricots with Giant Couscous

2011-04-25T19:44:00.001+01:00

I think I prefer giant couscous to the usual fine grained type, it has an interesting texture with plenty of bite. I've never cooked it myself before and have only previously enjoyed it as a pre-prepared salad, so when I received a packet from Merchant Gourmet to try, I couldn't wait to make a full meal out of it.
Merchant Gourmet have an extensive recipe section on their website which gave me the opportunity to cook a dish recommended by them.
It was easy and very tasty, reminiscent of something Moroccan with the moist apricots adding sweetness to the earthy and zingy spices.

Ingredients
1 tbsp sunflower oil
2 onions, sliced
1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp mild paprika
1 tsp chilli flakes
4 chicken breast fillets, cut into chunks
300ml warm chicken stock
200ml boiling water
250g pack dried apricots, halved
300g giant couscous
200g fine green beans
bunch of fresh coriander, roughly chopped
juice of half a lemon
grated lemon zest of 1 lemon

Method
Coat the chicken in all the spices, and leave to marinade for 20 minutes.
Heat the oil in a medium pan and cook the onion for 3-4 minutes on a gentle heat until softened.
Add the chicken and fry for a further 3 minutes.
Pour in half of the stock, bring to the boil then cover and simmer for 15 minutes, stirring occasionally.
Add the apricots, giant couscous and remaining stock and simmer for a further 10 minutes, stirring occasionally to ensure the couscous doesn’t stick to the bottom of the pan.
Add the beans and boiling water and cook with the lid on for a further 5 minutes until the beans are cooked to an al dente texture.
Season with salt and pepper, lemon juice, and then sprinkle the chopped coriander and lemon zest on top. Serve.

For more information about Merchant Gourmet's products, visit their website:
www.merchant-gourmet.com

Food photos: ©childsdesign 2011

Pure Pastures, Rare Flavour

2011-04-20T12:06:00.001+01:00

My third article published in the local magazine, Letchworth Living. (April 2011 edition) www.letchworthliving.co.uk

Cheeky Spouse gets acquainted with her food at Offley Hoo Farm.

I wanted to find out just what a real farm is actually like, especially as I'm very much a 'towny', but I feel I need to see more than just an idyllic portrayal of one. Today was to be very educational, to say the least, as I set out to build more of a relationship with what I eat.

If you live in Letchworth, you'll no doubt have driven along the A505 between Hitchin and Luton and seen the wide expanses of countryside, with its undulations covered in lush green or the golden glow of oil seed rape, this landscape is the product of a good farming ethic carried out by Offley Hoo Farm’s award-winning farmer Jon Birchall. Of the 7000 acres covering the King's Walden estate, Jon manages 2000 acres following practices to fulfill the requirements of the High Level Stewardship Scheme.

Sunday morning is blessed with some fine sunshine, a brief but welcome brightness in what has been a largely dull week. Turning the car in to the entrance, I spot Jon hosing down the yard, as I get out, a friendly and inquisitive Border Collie trots up to greet me. When I bend down to stroke the dog, I get the feeling Jon nearly always takes second place when visitors arrive.

Jon is an extremely affable chap and is more than happy to tell me about the farm he manages. Although I've lived in the area for over 20 years, there's always something new and interesting to learn. The vast King's Walden estate covers two distinct soil terrains one lies just over the very end of the chalk of the Chilterns and both give rise to prime pasture.

I’m shown a map dating from around the 1920’s which clearly marks out all the fields. Knowing in the past, many fields were enlarged by grubbing up the hedgerows, I ask if the landscape has changed much over the years. Jon explains that even today, little has altered and in fact many of the smaller fields have endured modern farming.

We get into the truck for a tour of the estate, this is also a good time to check on the animals out in the fields – the native rare breed cattle, sheep and pigs produce some of the best local beef, lamb and pork. Our journey takes us out onto a muddy farm track past a rapeseed oil crop, where a clever device mimicking a bird of prey, swoops over the field to deter pigeons making a meal of the new shoots. When this crop is mature its seeds will be crushed to extract the oil which can be used for cooking or to make margarine.

The trip takes in a huge area and Jon points out his various fields describing how he’s transformed some of them from arable crop land to grass pasture. He explains how boundary margins (uncultivated strips around fields) prevent overspill of fertilisers and pesticides into the surrounding hedgerows and also points out a beetle bank, a long, low grassy mound. Areas like this are left to allow wildlife to flourish, particularly insects. Being part of the Stewardship Scheme means that farmers are actively involved in maintaining and improving countryside habitats throughout their work on the land.

It is easy to take our local landscape for granted, but only now do I fully appreciate how and why it looks the way it does. Hedge planting is carried out and land left to naturalise so that the native flora can return.

You may be asking, “what has this got to do with meat?” Well, good grazing and great care make for superior tasting meat.
At Offley Hoo, Jon has chosen livestock that are well suited to the environment. The animals are relatively easy to care for and economical to rear, but superior in every way.
Jon stops at a barn where Longhorn cattle have been brought in for the winter. They are truly magnificent animals. They do indeed have long horns, but seem gentle enough. Not often having had the opportunity to see cows this close up, I’m surprised at how thick and wavy their coats are. There are a few calves still suckling from their mothers and despite their cuteness I don’t feel at all fazed by the fact that I’m looking at what is potentially my dinner.

Offley Hoo’s Wiltshire Horn sheep roam happily in fields over the farm and when I visit, many of them are pregnant, so by the time you read this they may have already given birth to their lambs.
They grow to quite a heavy weight without putting on excess fat and the meat is full flavoured which makes it very desirable to discerning consumers.
After returning to the yard, Sarah (Jon’s wife) takes me to see the piglets. They are Large White/ Middle White crosses and perfectly adorable as they run around and climb all over one another. I’m relieved they are locked in a stable as mother pig looks quite protective.

It may seem odd to be eating rare breeds, but if we didn’t, they simply wouldn’t exist. The rearing of old native breeds for meat, is in effect a conservation programme which in turn is better for the animals, environment and us.

For more information about the farm and meat sales visit:
www.offleyhoofarm.co.uk

Open Farm Sunday
Each year Offley Hoo opens its gates to the public as part of a nationwide event to give people the opportunity to get in touch with the land that feeds us. There will be lots of activities including a chance to meet the animals, tractor rides and a food market.
This year it will be held on the 12th June and should be a great day out for all the family.
www.farmsunday.org

Photos: ©childsdesign 2011

Muesli Cake

2011-04-08T16:19:00.001+01:00

The trouble with collecting recipes in the form of magazine clippings, ancient scrawls on bits of paper and in this case, a hastily typed up family favourite, is that they often get mislaid in a huge pile.

Having no library system as such, to find my 'lost' notes, it involves some patience as I trawl through a big box of cuttings until I can locate them.

The mountain has become my recipe Everest, but I'm determined to conquer it to reach the culinary gems hidden within its crevasses.

Many years ago I typed up a cake recipe that my Mum used. I think it came from some kind of wholefood cookery book, from a time when my family were subjected (I think that's the right word) to trying out healthy hippy meals, that she wanted to try out. Our enjoyment of some was questionable, but one in particular was a real winner. This muesli cake is sticky, moist, fruity and wonderfully malty. I would say it is best described as being something like bread pudding and malt loaf.

The cake does not contain any dairy products, so no eggs or butter, in fact no fat at all, just the oil used to grease the tin, so it would be suitable for vegans.

It is very easy to make and I probably don't need the recipe anymore, but I'm glad I've now rescued it in this blog post. The type is beginning to fade and the paper is stained, but I might just keep it for its nostalgia value.

Ingredients
6 oz muesli
6 oz sultanas
8 fl oz apple juice
6oz wholemeal flour
3 tblsp baking powder
4 oz molasses sugar
2 tblsp malt extract
2 cooking apples, peeled and cored
8 walnut halves

Method
Preheat the oven to 180C / 350F / Gas 4. Line and grease a 7 inch cake tin.

In a large bowl, tip in the muesli, sultanas, malt extract and apple juice and mix well to combines and leave to soak for 30 minutes.
Then grate the apple into the bowl and mix well.
Sift in the flour and baking powder and stir thoroughly until well mixed together.
Turn the cake mixture into the cake tin, smooth over the surface and decorate with the walnut halves. Bake in the centre of the oven for 1 1/2 to 2 hours. A skewer inserted into the centre should come out clean when the cake is cooked.
Let the cake cool slightly before removing from the tin and placing on a wire rack to cool completely.

Photos: ©childsdesign 2011

The Chocolate Festival, London 2011

2011-04-07T12:15:00.002+01:00

Recently I was invited to a press launch of The Chocolate Festival, where I was treated to some talks and tastings to promoted the event which started in Oxford last weekend. Next stop is London when the South Bank plays host to three days of chocolate pleasure. From the 8 – 10 April, the area around The Royal Festival Hall will be lined with stalls filled with some of the finest chocolate and chocolate related products to try and buy.

For true devotees of this glorious substance there will also be live demonstrations and tutored tastings from some of the best Chocolatiers; from William Curley and Bill McCarrick to Damian Allsop and Paul Wayne Gregory.

This a very appropriate time of year for the festival as Easter is only a couple of weeks away, when most people are thinking about chocolate. The Chocolate Festival is the place to visit if you're looking for that special gift or are even thinking of treating yourself.

For more information about the event visit www.festivalchocolate.co.uk

The Big Chocolate Tea Party

On the Sunday 10th the event will be hosting The Big Chocolate Tea Party in support of The Sick Children's Trust. They will be joined by Channel 5 Milkshake! Presenters Derek Moran and Jen Pringle and celebrity cupcake maker, Lily Vanilli, is hosting a free children's chocolate workshop and there will be goodies galore.

Click here to find out more about the charity event

Photo from The Chocolate Festival website

Potty: Clarissa's One Pot Cookbook

2011-03-13T17:09:00.001Z

I've been lucky enough to have received a fair few review copies from various publishers, over the last few months and one particular book has sat patiently waiting for my attention. I've had a copy of Potty by Clarissa Dickson Wright hanging around since just before Christmas, but with one thing and another, particulary the day job taking up much of my time it somehow got shelved. That said, it is not because it isn't worthy of my consideration, quite the opposite. So, even at this rather late stage, I feel it deserves my positive evaluation.

People may remember the BBC's cookery programme, Two Fat Ladies and the larger than life women zooming around Britain with their motorcycle and sidecar. Clarissa travelled in the sidecar alongside her TV companion Jennifer Paterson and together they cooked up robust butter-laden dishes at various grand locations.

Potty is a great recipe book for those who loathe washing up as everything is cooked in one pot, tray, dish or whatever. Don't be misled into thinking that one-pot cooking means stews or casseroles, as Clarissa book proves that anything from a roast to a stir-fry can be economical on the cooking implements.
I love good home cooking and this book has some mouth-watering but easy to prepare dishes. No faffing around trying to create restaurant standard food, this is honest to goodness proper stuff.

What I love about one-pot cooking is that it can often be left in the oven while I get on with something else. The slow cooking allows you to use cheaper cuts of meat that benefit from this method resulting in meltingly tender mouthfuls.

Not only are there savoury delights, but some heavenly puddings too, like the magic chocolate pudding that creates its own sauce or even a sophisticated Claret Jelly.
The recipes cover a multitude of cuisines and international influences, so there's something for everyone.
Clarissa Dickson Wright has written many cookery books and a her authoritative style has the ability to instill confidence in any cook.

Potty: Clarissa's One Pot Cookbook by Clarissa Dickson Wright is published by Hodder & Stoughton.
Hardback RRP £20.00
Order yours now

Book kindly supplied by Hodder & Stoughton

Fit to Burst before Lent

2011-03-10T16:44:00.001Z

Perhaps I'm a little late posting something long after the event, but I ate too much on Shrove Tuesday and was too stuffed to move anywhere near a computer keyboard!
Deciding to indulge my passion for Scandinavian/Icelandic food I put together some jam and cream-filled buns. They're just like choux buns but have the very naughty but nice filling combination plus they're topped in chocolate.

My pancakes went down the savoury route and I made the batter with a good slosh of cider. It's not uncommon to use beer, so why not cider?
I mixed together some flaked smoked mackerel, prawns, creme fraiche and horseradish, filled the pancakes. I drizzled them with a little cream, grated some cheddar and parmesan cheese over the top and baked them in the oven until hot and bubbling.
To offset the stodge and pangs of guilt I served them with a salad.

For those intrigued by what the Icelandic people do at this time of year read on...

Bolludagur: Bun Day
Bolludagur is a Lenten festival and takes place on the Monday, just before what we'd call Shrove Tuesday and Icelanders traditionally stuff themselves with cream-filled buns.

The custom dates from the late nineteenth century and was probably introduced by Danish or Norwegian bakers, although some edible treats would have been eaten on this day much earlier.

Much of the bun eating now takes place on Sunday, however, since Monday is a workday and there's less time for baking, well at least for those inclined to do a spot of home baking. Although, these days it is very easy to buy ready-made ones from the shops.

This day also used to be called flengingardagur (Spanking Day). In earlier and exceptionally devout times, Catholic people would flagellate themselves, to be reminded of the pain endured by Jesus. Later, this practice evolved into a comical parody of sorts and people began spanking each other!
The aim of the 'game' is try and catch someone still in bed and give them a good beating, using a special wand. Children give their parents a merciless wake-up call using their brightly decorated sticks, and for every whack of the wand and shouts of Bolla! bolla! bolla, they expect to be rewarded with a bun.

Bun Day is big business for Icelandic bakeries. It is estimated that they sell around one million buns on or around the day, which means almost four buns for every Icelander!

Sprengidagur: Bursting Day
On Shrove Tuesday (the day before Lent) every Icelandic home and most restaurants flood with the aroma of salted meat (usually lamb) and peas. The name Sprengidagur refers to the idea that the individual feasts on this hearty dish to the point of bursting.  

Photos: ©childsdesign 2011

Quite a Catch

2011-03-09T13:34:00.000Z

My second article published in the local magazine, Letchworth Living. (March 2011 edition) www.letchworthliving.co.uk

Cheeky Spouse finds the best of British fish on our doorstep

I absolutely love fish and can’t understand why us British don’t eat more of it. There we are, a group of islands, surrounded by the bountiful sea and we shun what those waters offer up.
For those who do eat fish regularly, there is more than just cod or haddock and as these species are in decline we really do need to think about what we buy.

Recently I went to visit North Hertfordshire's only independent fishmongers, Fish at the Fox, in Willian, which opened last November and occupies the site of what used to be The Food Barn.
It is a grey and rainy day, not at all conducive to high spirits. We park the car in one of the many spaces and dash the short distance to the unassuming white door of the shop. It’s a relief to be in the dry, and the bright and airy interior soon dissolves away the effects of the British elements.

Standing behind the shiny glass counter is Marc Howard who is a great authority on fresh fish. As we're about to shake hands, Marc pauses briefly to wash his hands, having just prepared some sea bass fillets. All clean, we can now carry on with our introductions.
It is clear to me that Marc is passionate about what he sells and knows his stuff. Everything sold at Fish at the Fox is sourced from British waters where possible and Marc assures me that sustainability and seasonality are very important to him. It would be highly unlikely that you'd see an Icelandic cod residing in the counter. Endangered species are avoided completely.

The shop is open from Wednesday through to Saturday and Marc gets new stock in on Wednesday morning and every day if necessary to ensure it’s as fresh as possible. Nothing has had to come too far, either from our East Anglian or south coasts, and Marc can tell you exactly where any of his fish has been landed and by whom. I doubt you'd get that sort of detail from your supermarket. On the wall, behind the counter, pictures of the fisherman that supply the shop, are proudly displayed; a weather beaten Ben, Paul, Cyril and then there’s Richard, who keeps Marc in plenty of oysters and mussels from Brancaster in Norfolk. Seeing the men's coast worn faces really makes you appreciate how your fish gets to your plate.

Casting my eyes over the tempting fish resting on the crushed ice, I start imagining the delicious ways I could eat them. To some, the display could be a shock if you're particularly squeamish. Everything is presented whole, head on and eyes staring. Personally I prefer to see fish this way, you can see how fresh it is – bright gills, shining eyes and moist glistening skin, a confidence that cannot be gleaned from a pre-packaged fillet.

As I examine the brill, gurnard and megrim it occurs to me that I've never even tasted these varieties, not because I’ve not wanted to, but more that I've never been able to obtain them.
Fish can be ugly looking creatures, but I fell in love with the gurnards. Call me a softy, but they have an adorable puppy-like quality to their faces, weird but kind of cute.

Also today, there's a fearsome-looking but chunky hake, a huge sea bass, a prepared meaty monkfish tail, some sizeable skate wings and a group of sardines shimmering like precious silver darts. A bulging net of Palourde clams from Poole nestles at the back. The stock varies from week to week, but a quick phone call or checking on Fish at the Fox's Facebook or Twitter pages will keep you up-to-date with what's in stock.

There’s smoked fish too, from Suffolk smokeries. The kippers look very appetising, the whole fish split open has a rich tan colour. It’s properly smoked in the traditional way, a far cry from those often luminous yellow things which have been flavoured with something more laboratorial and shrink-wrapped in plastic with a pat of butter.
A richly hued side of salmon, whole mackerel and trout sit along side. My mouth is already watering and I'm adding them to my mental shopping list.
These fish have been suffused with the flavour of real smoke, the result of having been sat in a black tar-walled shed, filled with the swirling plumes from smouldering
oak chippings.

My lengthy, yet enjoyable chat with Marc reveals what a friendly and helpful chap he is. Keen to show me the latest catch he lovingly lifts the fish from the counter and describes its texture, flavour and even suggests the best cooking methods. We both agree that fish should be done simply and avoid overcooking. To assist customers, there are a number of recipe leaflets on the counter to pick up and take home. All this reflects the care and attention to the produce and the customers.

While I'm there some customers do arrive, and one particular man is so over the moon to pick up his order of crab and oysters, it makes me feel warm and fuzzy inside.
Perhaps I'm a little strange to be so sentimental, but it is touching to be in the company of people who appreciate good produce.

For those not able to make it to the shop, Fish at the Fox now offer a local delivery service. If you live in the Letchworth or Hitchin area and your order is over £15, Marc will deliver for free, bringing fresh fish direct to your door. Now that's a personal touch.

www.fishatthefox.co.uk

Photos: ©childsdesign 2011

Featured on The Artisan Food Trail

Fish Stock

2011-03-09T13:33:00.001Z

On my visit to Fish at the Fox, Marc gave me a big bag of fish heads and bones to make stock. It really is worth asking your fishmonger if he has any trimmings like this, as homemade stock far surpasses anything you can buy in the shop.
The heads did look rather gruesome, especially the hake head. My slightly morbid curiosity (and interest in biology) took hold and I examined the heads, peering into their mouths, the hake had particularly fearsome teeth, so I kept my fingers well away.

You'll need a big, okay very big pan for this. Rinse the fish heads to remove any blood as this can make your stock slightly bitter in taste. Put the heads and bones ( about a kilogram's worth) into the pot and add a chopped onion, a chopped fennel bulb, about 100g sliced celery, 100g chopped carrot, 25g sliced button mushrooms and a sprig of thyme. Pour in 2.4 litres of water, place on the stove and bring it to the boil, then turn down to a low simmer for about 45 minutes.

Strain the stock through a muslin cloth-lined sieve and store as required. I like to freeze mine in 250ml portions for ease.

Photo: ©childsdesign 2011

Hake Bake

2011-03-09T13:32:00.001Z

Thinking about what I was going to do with two thick juicy hake steaks from Fish at the Fox, I decided they would be best cooked in the oven. I want to make a whole meal but in the simplest possible way without lots of washing up afterwards and on previous occasions found tray baking to be the best option.

What I like about this method of cooking is that it allows one to be imaginative with flavour combinations with the minimum of fuss.
First you need to find a large roasting tin and get your oven good and hot. Put the tray in the oven to make that very hot too.

Have a rummage around the kitchen and get together a selection of tasty things that go rather well with fish, I chose some chorizo, new potatoes, fennel bulb and some red onions. I cut them into rough chunks, dropped them into a big bowl, tore some tarragon leaves over, seasoned with salt and pepper and tossed them in a good drizzle of cold pressed rapeseed oil.
Remove the hot tray from the oven and tipped in the vegetables and it started to sizzle immediately. Put the tray back in the oven and roast until, turn the vegetables over occasionally until they're cooked all the way through and start to take on some golden edges.

When they're done remove the tray from the oven and sprinkle in a little white wine, place the hake steaks on top and spoon over some of the vegetables juices. Pop back in the oven for about 10-15 minutes or until the fish is done.
Meanwhile make a garnish by finely chopping some flat leaf parsley and lemon zest, stir in some sea salt and fresh ground black pepper.

Serve the fish with the vegetables on the side and sprinkle liberally with the parsley and lemon.

Photo: ©childsdesign 2011

Rabbit Pie

2011-03-07T13:47:00.004Z

I’ve seen various recipes for rabbit pie and this is my version, which in one way or another is probably an adaption of those recipes.
I thought it very apt to make it, in celebration of British Pie Week and have included some flavours that conjure up the British countryside, wild rabbit, of course, apples and cider. For an old-fashioned feel, I perked up the sauce with mace and mustard.
The pastry is very short, as in the ratio of fat to flour is quite high, but it makes the pastry so melt-in-the-mouth gorgeous.

Please do try to use wild rabbit as I’m sure it has had a better life before being killed, plus a diet of wild grass and herbs can only improve the taste.
Wild rabbit is easy to come by these days – you’ll find it at your farmers' market or, dare I say, even in the supermarket.

Ingredients
For the pastry
225g strong white flour
half tsp salt
100g unsalted butter
50g lard

For the filling
knob of butter
small amount of vegetable oil
300g boneless wild rabbit
1 tblsp plain flour
1 carrot, finely chopped
1 medium onion, finely chopped
1 stick celery, finely chopped
generous pinch ground mace
150ml cider
sprig thyme
half tsp dijon mustard
salt and pepper
2 tblsp creme fraiche
half an eating apple, peeled, cored, thinly sliced
25g mushrooms, sliced
1 tspn fresh tarragon, chopped
beaten egg or milk to glaze

Method
First make your pastry.
Sift the flour and salt into a bowl and cut in the fat and rub in lightly with your fingertips until the mixture resemble coarse breadcrumbs.
Add a very small amount of chilled water. The less you add, the better as this results in a light crumbly pastry.
Stir in with a knife until the pastry just starts to stick together. Form into a ball.
This process can also be made in a food processor, just whiz together the flour, salt and fat until combined an while the machine is still running add the water a tiny bit at a time until a ball magically appears.
Wrap the ball of pastry in some cling film and put in the fridge.

Now make the filling.
Preheat the oven to Gas4 / 180C / 350F.
Cut the rabbit into 2.5cm pieces. Place in a bowl and sprinkle over the flour. Stir and shake the bowl to evenly coat the meat with the flour.

Heat the butter and oil in a large frying pan and put in the rabbit pieces. Fry gently until they take on light golden colour. Remove with tongs or a slotted spoon and transfer to a lidded casserole pot.

Add a little more oil to the pan if necessary and add the onions, carrot and celery. Fry gently until they soften but do not let them burn.
When they have softened transfer them to the casserole with the rabbit.

Return the pan to the heat and pour in the cider and bring to a simmer, scraping ap all the bits on the bottom and sides of the pan and stir well.
Tip the cider into the casserole. Add a sprig of thyme, the mustard, mace and some salt and pepper. Mix well to combine everything.

Put the lid on the casserole pot and place in the oven for 1 hour.
Remove from the oven and retrieve any thyme stalks and discard. Add the apples, mushrooms and creme fraiche and stir well to combine.
Transfer to a pie dish and allow to cool.

When the filling is cold, preheat the oven to Gas 6 / 200C / 400F.
Knead the pastry slightly, and roll our fairly thickly, so it’s big enough to cover the pie.

Moisten the edges of the dish and place the pastry on top. Press the edges down lightly on to the rim and trim.
Roll out the trimmings to make a decoration for the top.
Brush with the egg or milk to give a lovely golden glaze.

Cook in the centre of the oven for 30-40 minutes.
Photo: ©childsdesign 2011

British Pie Week

2011-03-06T14:56:00.000Z

Get ready for the British Pie Week, starting tomorrow, it's a time to celebrate all things encased in pastry, a true honour of what's a great British culinary institution.
What will you be making for pie week? I'd be interested in seeing what everyone's up to this week.

Do you make your own pastry?
Do you prefer savoury or sweet?
Have you made or eaten a very unusual pie?
What's your favourite pie?

You could leave a comment at the bottom of this post or even better, visit my Facebook page and post something there.
Thanks and I'm looking forward to it and have high ex-pie-tations of you all!

Douwe Egberts Aromettes®

2011-03-05T14:01:00.001Z

I was offered the chance to try out a brand new coffee product from Douwe Egberts and being a coffee lover, I thought why not, even though it is a well-known brand.

From the look of the packaging you may be forgiven for assuming that it's instant coffee, but it is fresh ground coffee cleverly pressed in to one cup portions.
It can be tricky getting the amount right to achieve the perfectly flavoured cup, but the handy coffee bean-shaped pellets can be dropped into your cafetiere or filter machine and used just as you would loose ground coffee.

As each Aromettes® is a tightly compressed bundle of coffee, all the aroma is firmly locked inside, only releasing its fresh roasted taste as soon as it's hit by hot water. The Aromettes® broke down instantly and were really easy to use and as there was less chance of me spilling ground coffee all over the place (which often happens) they were less messy too.

I was sent two varieties, smooth aroma and intense aroma, the first being a lighter roast suitable for everyday drinking and the second a richer, deeper roast, perfect for after dinner or if you need a pleasurable caffeine kick.
I do like the flavour and it is what I would expect from Douwe Egberts. It isn't an out-of this-world gourmet coffee, but if you're looking for something to please all palates, then it is a safe choice.
With its fun-shaped portions, is it a novelty? Well that depends on how you conduct your home entertaining, but it is practical, simple and the results are good.

Douwe Egberts Aromettes® are available exclusively from Tesco. RRP £3.69
Thanks to The Bottom Line Consultancy for supplying the samples
Photos: ©childsdesign 2011

Quickasteam

2011-02-13T16:23:00.004Z

I've been trying to ween myself off certain pieces of kitchen gadgetry, mainly because past purchases have led to disappointment or simply because what I thought would be a labour saving device has turned out to be more trouble than its worth.

I've had my fair share of gizmos that ended up gathering dust in the back of the cupboard, a pasta machine, that was fun to start with, but why make it when shop bought is perfectly fine. Then there was the bread machine, which did get used several times, but I was never happy with the texture of the loaves it produced and the ice cream maker, which requires the bowl to be placed in the freezer for hours on end before I could even start churning the ice cream, but most annoyingly of all, is that I rarely had room in the freezer to fit it in, in the first place.

My cynicism for culinary contraptions almost stopped me taking up an offer from a PR company (Mad as a March Hare) to try something out for them. Luckily nothing too complicated or electrical was required for testing and I'm now completely sold on it.

You may be familiar with those clever little Toastabags, well they've now brought out another cook in the bag method called Quickasteam.
Most people have a microwave (yes, even me) and the Quickasteam bags allow to steam cook anything from vegetables through to fish and chicken, whether it's fresh or frozen. It takes only a fraction of the time that it would take using a conventional hob or oven so saves time and is very economical with the gas or electricity, which is very welcome considering the rising price of utility bills.

I was sent two packs of bags, one large set suitable for 3-6 servings and a smaller one for
1-2 servings. They're very easy to use, I dropped in some new potatoes with a sprig of thyme, salt and pepper and a knob of butter, sealed the bag, placed it in the microwave on high for about 4 minutes, and ping! they were done to perfection.

The great thing about cooking this way is that the bag keeps in all the flavour and if you're health and nutrition conscious, all the goodness too, although you may want to skip the butter.

I also cooked some curly kale which turned out rather well. There was the barest amount of water on the leaves, left after washing them, this generated just enough steam to make the kale tender but not wet and mushy. Another plus point for the bags is they keep in most of the cabbagey pongs, I shall bear this in mind when doing cauliflower, anything to avoid infusing the house with smell of boiling brassicas.

At just £1 a pack, I think I'll be ordering some for myself when this little lot runs out.

For more information and to buy online: www.toastabags.com
Pictures taken from Toastabags website.

Fudge Kitchen

2011-02-12T15:35:00.002Z

I haven't had any decent fudge for a long time, so I was pleasantly surprised when Fudge Kitchen offered to send me a selection to try.

The very next day, the postman arrived with quite a weighty package, I almost dropped it, when he passed it to me as I misjudged its heft.
I opened the corrugated cardboard box and inside was a dark green carton with a flash of gold from the maker's logo.
I couldn't wait to see what was within and lifted the lid to reveal four generous pieces of fudge wrapped in paper and individually labelled – all a very luxurious affair.

Each piece of fudge was a sizeable slice, which appeared to have been cut from a vast log. There was Traditional Toffee, Belgian Chocolate Swirl, After Dinner Mint and Rich Chocolate Orange.
The accompanying booklet with its enticing pictures and copper-inked type certainly gives an overall feeling of opulence, which I later found to be highly appropriate.

Fudge Kitchen hand make their fudge every day in their shops. The process involves stirring the mixture in huge copper cauldrons, it is then turned out on to marble slab to be worked by hand. If you have the pleasure to visit one of their shops you can see for yourself how it's done, I was content to watch a video on their YouTube channel.

I'll start by saying that this probably the best fudge I've ever had. Previous experiences have found that lesser fudges can be rather chewy, not so with Fudge Kitchen's offerings. As soon as you pop a piece into your mouth it melts into a glorious creamy and silky texture, but be warned you need to have a very sweet tooth, fudge after all, does contain lots of sugar.
You really only need a little nibble at time unless you're a real sugar fiend.

Sweetness aside, the flavours are immense, my favourite in particular, is the Rich Chocolate and Orange. Generous with chocolate, the fudge is dark, almost black, velvety and there are little explosions of orange zest with just the right amount of bitterness.
After Dinner Mint is just like a certain thin confection, whose box bears a clock logo, but far more substantial. A chunky core of cool mint fudge is wrapped in a broad band of chocolate.

It could be the sugar rush but this fudge blasts your brain into space – a not unpleasant experience!

For more information and to buy online, visit their website: www.fudgekitchen.co.uk

Featured on The Artisan Food Trail

Photo: ©childsdesign 2011

King of the Cookers

2011-02-04T13:02:00.003Z

My first article published in the local magazine, Letchworth Living. (February 2011 edition) www.letchworthliving.co.uk

This month it’s Bramley Apple Week, a time to celebrate all that is great about this versatile and tasty apple.

Name me a typically British fruit and I’ll bet you'll say the apple, but there is one, I feel in particular, more deserving of the highest accolade, and that is the Bramley. I can't think of a better variety for cooking, with its sharp taste and melting texture, it is superior in every way. Tolerating just about any cooking process, the Bramley is able to retain its distinct appley flavour that other apples cannot match. The Bramley is a 'cooker' and 'king of apples' in the kitchen.

I learned from an early age that Bramleys were the best for cooking, both my Mum and Grandma always used them for pies. When watching Mum in the kitchen, she would sometimes offer me a piece of the tart tangy apple to eat, letting me dip it straight into the sugar bowl, just to take the edge off the astringency before popping it into my mouth. I didn't mind that it was sharp and made the edges of my tongue tingle, the intense apple flavour was always enjoyable.

My Grandparents had a Bramley tree in their garden and Grandma would send me, her little helper, off to pick some when she was baking. "How many do you want?" I would ask. "Just two or three", she'd reply. That didn't seem enough, but when I got to the tree I could see why. The apples were huge and my hands could barely hold one easily. The branches, heavy with fruit, hung low enough even for a little girl to reach.
I would grasp one in both hands and twist the apple around, until it freed itself from the twig. The prodigious green fruit, all shiny with a hint of red blushing across its skin, smelled fresh and enticing.

History
The Bramley apple is just over 200 years old and sprung in to life when in 1809 a young girl by the name of Mary Ann Brailsford planted some pips in her Nottinghamshire garden.
Later in 1846, a local butcher, Matthew Bramley bought the cottage and garden, but it wasn’t until 1856 that the apple became properly established as a new variety. Henry Merryweather, a local nurseryman, asked if he could take cuttings from the tree and start to sell the apple. This was agreed by Matthew Bramley, who insisted that the apple bear his name – hence ‘Bramley’s Seedling’ as it’s properly known.

Bramley Apple Week
Every year, the Bramley is celebrated with an awareness week, and this year it will be held between 6–13 February.
Joining in the celebration of this versatile fruit The Bramley Campaign has enlisted the culinary talents of the BBC’s Great British Menu winner, Mark Hix to develop some delicious recipes.

In the Kitchen
There really is so much you can do with a Bramley. Cut into big chunks it makes a perfect filling for pies and crumbles of course, but it really does have so many uses for both sweet and savoury dishes.

Try them simply baked whole in the oven, just core them, score the skin around the equator of the apple (this prevents them bursting) and then fill the centres with a mixture of sultanas, cinnamon, and lashings of muscovado sugar and butter. Place them in an ovenproof dish and bake at 200C, Gas 6 for about 25 minutes until the apples puff up.
When they’re done the apple flesh will be gloriously fluffy and there will be lots of rich syrupy juices to spoon over.

They are also great made into chutney and go well with meats such as pork and game, they even work well with fish such as mackerel. The sharpness complements well by cutting through the oiliness.

Easy Apple Sauce

Next time you’re having roast pork or even just some humble sausages, try making my easy apple sauce to perk up your meal.
I can assure you that it is so simple to prepare and more delicious than the shop bought stuff.

Ingredients
500g Bramley apples
50g sugar
1 tbsp water

Method
Peel and core the apples, then slice them.
Place into saucepan with the water and sugar and cook gently, stirring occasionally until fluffy.
Leave to cool before serving.

For a dessert version, add raisins and some more sugar if required – this is lovely as a filling for pancakes or yogurt topping.

Best Ever Apple Crumble

Crumble is comfort food, and often a fond reminder of the good things about our childhood. I can’t think of anything nicer than a warm bowl of apple crumble served with a generous amount of custard to cheer me up.

To achieve the best results, I do recommend that you use butter (cold and hard, straight from the fridge) to make the crumble topping. Please do not be tempted to use margarine spread instead as this will not give you the right texture or indeed the taste.

Serves 4–6

Ingredients
For the apples
4 large Bramley apples
knob of butter
zest and juice of 1 lemon
175g caster sugar
a good pinch of cinnamon

For the crumble
125g unsalted butter
225g plain flour
140g caster sugar

Method
Preheat the oven to 200C, Gas 6.

Peel and core the apples and cut into big chunks.

Melt the butter in a large saucepan, add the lemon zest and juice, sugar, cinnamon and then drop in the apples.
Cook gently for about 5 minutes to soften slightly.
Tip the apple mixture into a large ovenproof baking dish and set aside.

Tip the flour into a large bowl and then cut the butter into smallish pieces and add these to the flour. Rub the flour and butter together using your fingertips until the mixture resembles coarse breadcrumbs. It is good if the mixture clumps together a little.
Add the sugar and stir in.

Spoon the crumble mixture over the apples, letting it fall loosely. Avoid squashing it down so that it remains light and fluffy.
Place in the preheated oven and bake for 30 – 40 minutes until a good golden brown.

Local apple varieties

Although Hertfordshire is not known for Bramleys in particular, it would be unfair not to mention two very local varieties.

Young’s Pinello
Letchworth’s very own dessert apple was raised by Miss Eva Young in the 1930s and is still available to buy as tree stock.
It is a medium sized apple with pale yellow skin with a scarlet flush and stripes and firm, aromatic sweet tasting flesh.

Hitchin Pippin
This apple dates back to 1896 but seems to have proved very elusive in tracing an original tree. It was feared that it may have been lost to history, but recent research by the Hertfordshire Orchard Initiative has found a tree that could re-establish the old variety.

Useful websites

Bramley Apple Week
www.bramleyapples.co.uk

Hertfordshire Orchard Initiative
www.hertfordshireorchardinitiative.org.uk

East of England Apples and Orchards Project
www.applesandorchards.org.uk

Food photos: ©childsdesign 2010

Cheeky Spouse in print: Letchworth Living

2011-01-30T18:23:00.001Z

Starting next month (February), I'll be published with a regular monthly article in Letchworth Living magazine, a free glossy publication that is available to Letchworth Garden City residents and beyond.
I'm very excited, as this is such a wonderful opportunity to be able to share my writing with fellow locals.

I aim to cover aspects that relate to food and local food producers and it will offer me the chance to meet lots of new people in the process.
Thanks must go to Charn Badhan, the magazine's editor, who has taken me on board (does she know what she's let herself in for?!) and I can't say how much I appreciate it, enough.

For those not able to obtain a copy of the magazine it should be appearing online soon, with a brand new website. I'll also be posting the articles on my blog after publication date.

www.letchworthliving.co.uk

Making Real Mexican Tortillas

2011-01-29T18:25:00.001Z

I recently discovered that there's nothing better than an authentic Mexican tortilla. After taking part in a Mexican cooking night with Thomasina Miers, last year, nothing else seems to taste the same.

Wheat tortillas are widely available but they don't have that depth of flavour that you get from a corn tortilla. Occasionally I buy the wrap style ones from the supermarket but invariably I make my own, using just white flour, but now I wanted to have the real thing.

It is not easy to obtain the ground corn (masa harina) for making tortillas, where I live, but I found a company on Borough Market called cool chile co. that specialise in all things Mexican. I bought a bag of masa harina from them, and with some initial trepidation set about with some tortilla making.

I've had a metal tortilla press sitting on the kitchen rack, waiting for some action, since buying it on eBay some months ago. It was inexpensive and definitely essential. A simple tool that allows you to clamp your ball of dough between two metal plates, creating the perfect disc of the correct thickness. Well I say perfect, as my first attempts were perhaps a little wonky, but the process got better as I went along.

They were very easy to make, and the smell is just wonderful. I suppose I could describe it as faintly scented, sweet and nutty. The whole process is very therapeutic too, so I'll be making a lot more in the future.

Ingredients

250g masa harina

330ml warm water

Method

Tip the masa harina into a large bowl and mix in the warm water. Leave to stand for 15 minutes. Knead in more water if necessary. The mixture should feel like soft clay but not sticky.

Divide into 10-12 pieces and roll into balls using your hands. Press or roll into circles, about 3mm thick, between two sheets of plastic wrap.

Heat a heavy frying pan and place one tortilla gently into the pan and cook for about 15 seconds. Turn and cook for a further 30 seconds. Turn again and wait for the tortilla to puff.

Remove from the pan and keep warm in a cloth while making the others.

Photo: ©childsdesign 2010

Focaccia: Variations on a Theme

2011-01-28T16:53:00.003Z

I have a bit of a thing for making focaccia, firstly because it is very easy to make and secondly, because I'm always thinking of different things to put on it.

The top picture is the very traditional rosemary one, but I had a little brainwave when I made the one in the picture below. Inspired by the Italians' use of fennel seeds in their sausages, I thought why not sprinkle some on top of a focaccia? I also used some chilli flakes which give a lovely spike.

I served them with a simple salad of sliced tomatoes, torn mozzarella and fresh basil leaves. Along side was a bowl of good extra virgin olive oil mixed with balsamic vinegar, either for drizzling or dunking.

For a recipe on how to make focaccia, see a previous post here.

Photos: ©childsdesign 2010

Rosemary & Raisin Bread and Cheese & Black Pepper Bread

2011-01-27T15:13:00.001Z

Sometimes I like to make my bread a little more interesting by adding some extras. For these loaves I used fresh rosemary and raisins and also strong cheddar cheese with crushed black peppercorns.

My bread recipe is rich in flavour which comes from the rye flour, but is surprisingly light in texture. I like to include white as well as wholemeal flour as this gives a more airy result rather than brick-like and heavy.

I should say that if you don't have a lot of time or patience then this recipe probably isn't for you as the bread requires lots of proving time and kneading to develop the flavour and texture, but I promise you that it is well worth devoting time to using this method.

The beauty of this flavoured bread is that you don't have to put the herbs etc. in at the dry stage, so you can make a big batch of dough, divide it up at the final kneading stage and then add whatever you want, giving you endless options but with any easy approach.

I just chopped some rosemary leaves to add to the dough along with a few handfuls of raisins. Then finished the top of the loaf with some rosemary sprigs and a dash of sea salt flakes.

Cheese is easy to add, just grate some over your flattened piece of dough along with some crushed black peppercorns and knead in. Finish the loaf with some more grated cheese before baking.

My Rustic Bread Dough Recipe

Ingredients

1 tablespoon dried active yeast

500ml luke warm water

1 tablespoon honey

250g white bread flour

200g wholemeal bread flour

200g rye flour

100ml sunflower oil

1 teaspoon salt

Method

In a large jug, dissolve the yeast and honey in the water and then leave to stand for about 10-15 minutes until the liquid froths up.

In a large bowl mix together the white, wholemeal and rye flour with the salt. Tip in the oil and mix well.

Make a well in the centre and tip in the yeast liquid and mix well with a spoon.

Liberally flour your work surface and tip out the dough on to it. The dough will be sticky, but this good. Using more flour on top start kneading the dough with your hands, stretching and folding over in to the middle, over and over again. Do this for 10 minutes until the dough becomes silky and elastic.

Oil the bowl and drop in the dough and cover with some cling film. Put into a warm place (the airing cupboard is good) and leave to rise for at least an hour or until the dough has doubled in size.

Remove the dough on to your floured work surface and knock back and knead again for 5 minutes. You should feel and hear air escaping as you do this. Pop it back into the bowl, cover and leave to rise again for another hour.

Repeat the process of kneading and then form the dough into two loaf shapes.

NOTE: If you want to add any flavourings, this can be done at this kneading stage. Divide the dough in half. Flatten each half out and sprinkle with your herbs, fruit, cheese or whatever you fancy and then roll up inside the dough and knead well to mix in.

Place the loaves on oiled baking sheets, cover with some oiled cling film and leave to rise in a warm place until well risen and almost doubled in size.

Brush with water and make a slash in the top using a very sharp knife.

NOTE: At this stage you can sprinkle with sea salt crystals, spices or herbs.

Place in a preheated oven 200C / 450F / Gas Mark 7 for 30-35 minutes until brown. The loaf should sound hollow when tapped on the bottom, then you'll know it's done.

Photos: ©childsdesign 2010

Shake Up Your Wake Up!

2011-01-23T15:52:00.004Z

For a long time I was one of those people that missed the value of breakfast. Despite well-meaning family members and friends telling me that breakfast is the most important meal of the day, I dismissed their advice and failed to entertain any notion of feeding myself as soon as I woke up.

When you think about it, it has probably been at least eight hours since you last ate, as soon as your alarm clock goes off. That's quite a long time to go without food, after all if this amount had passed during the day with an empty stomach, most of us would be famished and flopping about.

Shake Up Your Wake Up is the new name for Farmhouse Breakfast Week and starts today. Now in its twelfth year, the awareness event is endeavouring to change our thinking and get us all into the habit of eating a good breakfast.

Since leaving my 9 to 5 job and setting up my own business with my husband I have found I now need breakfast. There are now no excuses of lack of time or not being able to face anything so early in the morning. Gone are the days of grabbing an unsatisfying and disappointing cereal bar and munching it on the lurching train to the office.
For me, the day cannot and will not begin until I've had least a couple of slices of toast with peanut butter. I need food to function, to kick start those brain cells and give me the energy to think, let alone move about.

There's so many things besides boring cereal or dry toast and the campaign website has lots of lovely recipe ideas for exciting daybreak treats. In fact if you consider breakfast a treat rather than just a necessity then you're more likely to have it!

www.shakeupyourwakeup.com
Photos from website and supplied by Breakfast Week

A Slice of Cherry Pie

2011-01-22T14:09:00.000Z

As a food blogger, it is inspiring to see that it's possible to eventually have one's work in print. Julia Parsons has carved a nice niche for herself in the world of food blogs (she is also the founder of the UK Food Bloggers Association) and her voice is always assured and passionate about the very thing she loves.
In her first book, A Slice of Cherry Pie, she gives us a glimpse into both her childhood and daily life through culinary stories and nostalgic evocations, which I'm sure many British people feel they can relate to.

Cristian Barnett's photograph's present the food well, everything looks appetising and is guaranteed to make the mouth water. As well as the conventional cookbook layout, there are also pages that draw their influences from old photo albums or scrapbooks, faded polaroids, snapshots and notes stuck down with distressed sticky tape. Ephemera made everlasting.

I don't think there is a recipe I wouldn't want to cook and I've earmarked several for future kitchen exploration. The Pea-stuffed Chicken Breasts with Parmesan Crusts (p.39) sounds intriguing, as well as the Pot Roast Pheasants with Chestnuts and Mushrooms (p.130)
Echoing my own family's habits, there are good traditional dishes too like Heavenly Roast Chicken (p.148), Fish Pie (p.82) and Shepherd's Pie (p.163), guaranteed to get everyone around the table and digging in.

The book is sectioned by either the seasons, occasions or mood and the recipes contained within suitably reflect those special moments.
There's no focus on a particular cuisine, and that's a good point. The book is Julia Parsons' culinary journey through life and love. True cooking from the heart.

A Slice of Cherry Pie by Julia Parsons is published by Absolute Press.
Hardback RRP £16.99
Order yours now

Book kindly supplied by Absolute Press

Chicken Pastilla

2011-01-09T15:44:00.001Z

I have a fairly adventurous palate, within reason, of course, so I love to try new things with what would seem odd flavour combinations.
I rooted out one of my little cookery books, that was a secondhand find, when I remembered a Moroccan recipe for a pastilla. Pronounced 'bast-eeya', a pastilla is a pie of usually sweetly spiced pigeon, almond, eggs and herbs encased in crispy filo pastry and dusted with icing sugar. Sounds weird? Actually it is rather good, although I used chicken instead of pigeon. I had pigeon once and didn't like it much, so have shied away from it ever since. I'm still looking for an opportunity to be convinced that pigeon is nice without having to pay for it.

The combination of fragrant spices including cinnamon and sugar is surprisingly agreeable and don't be put off by the scrambled egg either as it turns out less eggy than you'd expect. The texture is soft and moist and carries the flavours really well.

This recipe is very much my own adaptation of Fettouma Benikrane's from her Moroccan Cooking book. Firstly after reading the original recipe through, I realised that it would feed hordes of hungry people, so I had to scale everything down to make it more befitting to a normal family's proportions.

It's great little book, but I think it definitely embraces the Moroccan the approach to good hospitality as the quantities are quite gargantuan in some cases. I also have to great care in reading the recipes very carefully as they're laid out in an unconventional way and it could be easy to miss something.
Hopefully my recipe makes things simpler to follow.

Serves 4
Ingredients
2oz flaked almonds
1oz butter, plus more for melting
3 onions, finely chopped
1 clove garlic, finely crushed
1 inch piece fresh ginger, peeled and grated
quarter tsp ground cloves
quarter tsp ground nutmeg
half tsp cinnamon
quarter tsp turmeric
salt and pepper
4 skinless and boneless chicken thighs
juice half lemon
2 tbsp sugar
4 eggs, lightly beaten
handful flat-leaved parsley, chopped
handful coriander, chopped
6 sheets filo pastry
icing sugar to dust

Essential equipment
One 8 inch springform cake tin.

Method
In a dry frying pan, on the hob, gently toast the almonds, stirring them occasionally, taking care not to burn them. They should take on a light brown colour. Set aside.

In a large pan, gently melt the butter and drop in the onions and garlic and cook very gently until soft.
Stir in the grated ginger and spices, season with salt and pepper and then add the chicken thighs, stirring them round to coat in the mixture. Add enough water to just cover the contents, bring to the boil and then simmer gently for about 30 minutes until the chicken is tender.
Remove the chicken using tongs or a slotted spoon and set aside to cool.

Keep simmering the onion and spice mix until it has reduced in quantity a little and become thicker. Add the sugar and lemon juice, taste and add more seasoning if you wish.
Next add the beaten eggs, parsley and coriander to the onion mixture and cook gently, stirring all the while. over a gentle heat for about 4-5 minutes until the mixture is scrambled. Leave to cool

Preheat the oven to Gas 6. Butter the cake tin.

Place the filo pastry on a board and brush the first sheet with melted butter. Line the tin with the filo pastry sheet so it fits well inside and has the surplus overhanging the outside. Continue with the remaining three sheets, brushing with melted butter and laying the second at 90 degrees to the first and so on, so that all the pastry covers the tin and is well overlapped.

Shred the chicken and lay in the bottom of the pastry case.
Add half the toasted almonds, crushing them through your hands as you do so.
Spoon in the scrambled egg mix and top with the rest of the crush almonds.
Bring up the overlapping pastry and form over the top of the pie in a random fashion.
Brush the top with plenty of melted butter.

Place in the preheated oven and bake for 30-40 minutes until golden and heated through.

Take the pastilla out of the oven and leave to rest in its tin for 5 minutes before serving.
Remove the pastilla from the tin and dust with icing sugar using a sieve.

Cut into wedges and serve.

Food photos: ©childsdesign 2010

Knäkebröd (Rye Flatbread)

2011-01-05T14:07:00.000Z

After becoming bored with the choice of crackers in the shops I decided to make some of my own. I remembered seeing a recipe in Trina Hanemann's Scandinavian Cookbook that was for some authentic Nordic crispy flatbreads.
I adapted the recipe a little as I didn't have aniseeds and used caraway seeds instead, which worked perfectly well.
The recipe was very easy to make and although my initial thoughts were perhaps there were too many oats that could have made the dough potentially on the rough side, I was proved wrong as they just disappeared into the mixture.

Be prepared for a session of batch baking unless you have an oven of industrial proportions, as it will take several tray loads to complete. I made rather more than than stated so they were slightly smaller. The important thing is to roll them thin.
I found the recipe's timings rather academic (no two ovens are the same) and had to make sure I kept an eye – and my nose – on them to know when they were ready.

They turned beautifully crisp and were rather moreish with a selection of good cheeses and chutneys.

Makes 10
Ingredients
50g fresh yeast
500ml lukewarm water
1 tsp salt
2 tsp caraway seeds
1 tbsp honey
100ml sunflower oil
200g rye flour
200g rolled oats
250g plain white flour

Method
Dissolve the yeast in the warm water, then add the salt, caraway seeds, honey and oil and mix well.
Add the rye four, oats and half the white flour and mix for 5 minutes if using an electric mixer, or for 10 minutes if making the dough by hand. Sprinkle the rest of the the white flour over the dough and leave to rise for 15 minutes.

Preheat the oven to 220C (Gas 7) and line a baking sheet with baking paper. Knead the dough on a floured work surface, then divide it into ten equal pieces (I made more) and roll each one into a very thin disc. Lay the flatbreads on the baking paper and bake for 5-8 minutes until crisp.

Photo: ©childsdesign 2010

There's Nothing Wrong with Leftovers

2011-01-03T12:03:00.001Z

Leftovers. When applied to food it really isn't a very appealing word. Implying everything from dull to unwanted and possibly disgusting, why on earth would anyone want to eat leftovers?
Funnily enough, something left from a previous meal can be unbelievably enticing. A cold roast potato sitting in the fridge is just begging to be snatched and eaten there and then.

If you can wait long enough, more often than not, surplus cold cooked vegetables can be made into a completely new meal.
We were quite good over Christmas and did not have too much left over, however as always I did do too much veg on purpose. Some sprouts with pancetta and chestnuts, a few roast parsnips and carrots and there should have been some roast potatoes, but they were snaffled up sooner.

I made a tasty brunch using the aforementioned vegetables, but had to cook some potato to bind everything together into a type of bubble and squeak/hash cake. With the addition of some small pieces of smoked brie, extra seasoning and an egg to stick it all together. Just chop and mash everything until it can be moulded into a round flat cake shape, dust with flour and shallow fry in a little oil until crispy and warmed through.
I served them with cranberry sauce mixed with some chilli sauce for added zip.

Photo: ©childsdesign 2010

Declaration: I Love Sprouts!

2011-01-03T11:35:00.003Z

Christmas has been and gone, so perhaps I'm a little late to be talking about brussels sprouts, but they are still in the shops, to be bought by lovers and now at last allowed to be ignored by the haters. However, I happen to love them.

"I'm not eating those – they're disgusting!" "Gross – they look like giant bogies!"
Being that time of year again, children all over Britain were likely to be heard making these exclamations against the brussels sprout.

For any of you out there who hate them, I'm not about to try and make you acquire a taste for these mini brassicas, but I am in support of them. I've alway liked sprouts, even when I was a kid. Maybe I was a weird child, although I didn't like the ones served up at school or any others that were over cooked to a stinky yellow mush, by anyone else for that matter. My Mum, however, has always cooked them to perfection and maybe that's why I've always enjoyed them, when they've been treated with some respect of course.

Sprouts can be bitter, but I have heard the flavour becomes sweeter after they have been exposed to a good frost. We've had some pretty cold icy weather lately, so that means they are exceptionally delicious, well at least the ones that the farmers managed to save from the fields.

I like to cook them lightly so that they retain a little bite to them. I also now avoid cutting a cross in the bottom too. Sorry Mum, I know that's how you've always done it, but I've since learnt that the cross allows water into the sprout and can make it soggy if you're not careful.

To anyone who still has an aversion to brussels, they can be tarted up by tossing them in butter with some small pieces of crispy pancetta and roasted chestnuts. Both of these add a sweeter dimension that can take off the bitter edge.

Of course brussels aren't just for Christmas dinner – they're also great when finely sliced and added to Chinese stir-fries. You could stir them into mashed potato to make bubble and squeak too.

Photo: ©childsdesign 2010

Bread Pudding

2010-12-14T19:04:00.005Z

As there's just the two of us in our household, we invariably end up with left over bread that becomes a sorry state for sandwiches, or even too stale to be enjoyed as toast. I often just blitz it in the food processor, bag it up and put it in the freezer, as breadcrumbs are useful for coating and binding.

One day, I remembered how my Mum used to make bread pudding from her bread remnants. It was a long time ago and I don't actually recall her using a written recipe, it was undoubtedly kept in her head as a passed down tradition from her own mother.

Bread pudding should not be confused with bread and butter pudding, the two are quite different concoctions. Harking back to the days of a "waste not, want not" culture, this pudding is far from boring and austere. It is satisfyingly stodgy and well spiced and has a fruitiness and aroma reminiscent of Christmas cake or pudding.

There aren't any real fixed rules as to what bread you should use, brown or white, it doesn't matter. The same goes for the fruit and sugar. The general idea is to use what you have to hand and not make a special trip to buy any ingredients.

Who would have thought frugal food could be so delicious?

Ingredients

8oz stale bread, crusts removed

6oz dried fruit like raisins, sultanas or currants or a mixture of all of them

2oz sugar

grated zest 1 lemon

2oz suet

half teaspoon mixed spice

1 egg, lightly beaten

milk to mix

caster sugar to finish

Method

Tear up the bread into small pieces and put into a bowl.

Pour on some cold water to thoroughly soak the bread. Leave stand for up to an hour.

Depending on how soft or dry your bread is, the length of time will vary. The drier the bread the longer it needs to soak, but do be careful if your bread is soft to start with, as you'll want to avoid it turning into a mushy mess.

Once the bread has moistened, tip it into a large sieve and press down well to squeeze out the excess water.

Put the bread into a large bowl and add the dried fruit, sugar, lemon zest, suet and spice and mix well to combine. Then stir in the egg and enough milk to give the mixture a soft dropping consistency.

Tip into a tin greased with butter and bake in a preheated (Gas 5 / 190C / 375F) oven until firm to the touch and golden brown.

Turn out on to a plate and sprinkle liberally with caster sugar. Eat warm or cold.

Photo: ©childsdesign 2010

A Taste of the Unexpected

2010-11-25T15:13:00.003Z

Growing things to eat is fast becoming a popular past time, not necessarily out of necessity, but purely for personal satisfaction, so why bother cultivating fruit and vegetables that are cheap or readily available in the shops? Mark Diacono, head gardener at Hugh Fearnley-Whittingstall’s River Cottage, prompts us to rethink our gardening habits in his book, A Taste Of The Unexpected.

I grew up believing that most plants in the garden were inedible or even poisonous, except for the very obvious things of course. Like every child, I was curious as to what that shiny berry was and my parents’ solution to protect me from dangerous ingestion, was to declare most things toxic and therefore untouchable. A sensible approach, but in hindsight, it had the effect of narrowing my view on what could be eaten.

Mark’s book has opened up a whole new world to savour. Who would have thought you could eat fuchsia berries? They were definitely on my deadly list.
The main point, is that we are encouraged to grow what we’d love to eat and to compile a wish list to get started. If we can’t buy it in the shops, it goes on the list. Does it taste better the moment it is picked? Then that goes on the list too. From the familiar to the downright strange, Mark gives us a practical and comprehensive guide to growing, harvesting and cooking.

Every page is enlightening as well as inspiring and I can see my kitchen garden quickly turning into an experimental horticultural playground. Who knows I could soon be growing mulberries, blue honeysuckle, Chilean guavas or the amusingly named Egyptian walking onion. I just can’t wait for the spring.

A Taste of the Unexpected by Mark Diacono is published by Quadrille.
Hardback RRP £20.00
Order yours now

Book kindly supplied by Quadrille Publishing

Chocolate Cake with Salted Caramel Shards

2010-11-23T18:19:00.002Z

Last week I made myself a birthday cake. You may be wondering why I didn't get someone else to do it, but as it happens I really enjoy baking, so my birthday was the perfect excuse to indulge.

I whipped together a rich chocolate sponge and, spread the two halves with plum jam. It should have been cherry, but not having any to hand, the plum was a good substitute and worked very well. I sandwiched the cake together with whipped chocolate ganache and spread some over the top as well.

Feeling creative, I made some salted caramel and poured it out on to a tray to set solid, after which I snapped it into the most glorious amber shards that looked just like glass. I pushed them into the top of the cake in an artful fashion.

This cake has been nicknamed the Kryptonite Cake as its decoration resembles the cave of crystals that sap Superman's strength. Although having no real adverse affect on ourselves the richness and intense flavours can leave one feeling pleasantly giddy with delight.

Do I give you the recipe?... It'll be in the Cheeky Spouse cook book...

Photo: ©childsdesign 2010

Recipes Every Man Should Know

2010-11-17T12:26:00.001Z

Just in time for Christmas, Quirk Books have brought out an ideal fun stocking filler for the man who would like to or should be able to cook.

For those hungry guys out there, this little black book has everything a man needs to get cracking in the kitchen; Hearty Breakfast Classics, Sandwiches, Burgers & Snacks, Meat & Potato Dinners, Beer, Bacon & Bar Food and to keep the women in his life happy, Chocolate, Cheesecake & more.

Anyway, why should men cook? The book puts it thus:

Women think men who cook are sexy.
It involves fire, sharp instruments and meat.
Women think men who cook are sexy, and it involves, fire, sharp instruments and meat.

Although the writing style has a jokey patter, the recipes are treated seriously in that they are well set out, but I would say that an entire novice may find some to be not so obvious, they may be more suited to someone who has had some experience with food.

This is a US publication so the weights and measures may not be that familiar to UK users, for example, what is a stick of butter?

There is a good introduction to navigating around the kitchen, the right tools, preparation techniques and cuts of meat, and in the back a decent conversion chart for measurements and oven temperatures.

Don't let first impressions be deceptive, although classed as a novelty book to placed in the humour section, it is actually very useful. Not only a man wanting to impress his partner, would benefit, but I could see it being an invaluable asset to a student living away from home too.

A perfect pocket companion for a would be cooking master.

Recipes Every Man Should Know by Susan Russo & Brett Cohen is published by Quirk Books

Hardback RRP £6.99

Order yours now

Book kindly supplied by Mat Archer from PGUK

Chicken Vindaloo

2010-11-11T09:03:00.003Z

First things first, I want to set the record straight about Vindaloo. It is not a tongue-blistering, ear-ringingly hot curry. Traditionally, it should be a sensitive blend of sweet and sour and of course some spicy heat, but I can not emphasise enough that it is not so hot as to render one unconscious.

Let us cast aside images of post pub curry house eating competitions and Keith Allen chanting "vindaloo, vindaloo" all in the name of football. The song was written by Keith Allen and Alex James, Blur's bassist under the name Fat Les in 1998, by the way.

Originating from Goa, the recipe is derived from a Portuguese dish (the first Portuguese colony in India was settled in the 16th century) usually made with pork, wine and garlic, called Carne de Vinha d'Alhos. Over time, the dish was adapted by the Goans using vinegar instead of wine and copious quantities of spices. The potatoes actually shouldn't be there and this may have arisen due to the word 'aloo' being Hindi for potato. (Vind = vinegar & aloo = potato)

I have adapted this recipe from one by Madhur Jaffrey from her Ultimate Curry Bible, the only difference being that I used chicken instead of duck.
I remember watching Madhur Jaffrey's cooking programmes on television back in the 80s and let's say, I learnt an awful lot about Indian cooking from her. Before then, most people I knew would buy takeaways or chuck in a Veeraswamy concentrated curry sauce, at best, into the pot with some meat.

Hailed as the Delia of Indian cookery, Madhur Jaffrey uncovered a whole world of exciting cuisine to me. I remember my Mum's spice rack expanding with things that I'd never seen before, like cardamom and suddenly fresh ginger was sitting happily next to the salad in the fridge, not to mention lots of garlic.
Some things were still difficult to get hold of at that time, especially fresh coriander, unless you lived in or near a multi-cultural town like we did. How things have changed, now these things are commonplace in the supermarket.

Madhur Jaffrey opened my eyes to making a curry from scratch and even with the long ingredients lists I was never fazed and saw it as a thrilling challenge to create something authentic.
Even now I find the art of Indian cuisine very relaxing and rewarding.

Serves 6

Ingredients
half teaspoon ground turmeric
1 tablespoon ground cumin
1 tablespoon bright red paprika
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 & a half teaspoons garam masala
4 tablespoons corn oil
12 or more skinless and boneless chicken thighs, each cut in half
half teaspoon whole brown mustard seeds
quarter teaspoon whole fenugreek seeds
15 curry leaves
2 medium onions, peeled and sliced into fine half rings
2 tablespoons peeled and finely grated fresh ginger
10 medium cloves garlic, peeled and crushed to a pulp
2 medium tomatoes, peeled and chopped
120 ml/4 fl oz cider vinegar
2 teaspoons salt
1 tablespoon sugar
3 medium potatoes, par-boiled and cut into chunks

Method
Mix together the turmeric, cumin, paprika, coriander, cayenne pepper and garam masala in a small bowl and set aside.

Pour the oil into a large, wide, lidded pan and set over a medium-high heat. When the oil is hot, put in as many chicken thighs, as the pan will hold easily in a single layer. Lightly brown the chicken, about 2-3 minutes per side, and remove, using a slotted spoon, to a bowl. Brown all the chicken this way and remove.

Add the mustard and fenugreek seeds to the hot oil and, as soon as the mustard seeds start to pop, which will happen in a matter of seconds, put in the curry leaves and onions. Stir and fry them until the onions begin to turn brown at the edges. Now put in the ginger and garlic. Stir and fry for a minute.

Add the mixed spices from the small bowl and stir for 30 seconds. Add the tomatoes and cook, stirring, until they have softened, about 2-3 minutes. Scrape the bottom of the pan as you do this.

Now add the browned chicken thighs, the vinegar, salt, sugar and 475 ml/16 fl oz water. Add the potatoes. Stir and bring to the boil. Cover, reduce the heat to low and cook gently for 30 minutes, lifting the lid occasionally to stir.

Increase the heat to medium-low and simmer, partially covered, a bit more vigorously, stirring more frequently, for a further 20 minutes or until the chicken is tender and the sauce has thickened slightly.

Buy the book

Photo: ©childsdesign 2010

Ramsay's Best Menus

2010-11-10T12:58:00.003Z

Gordon Ramsay may be a Michelin star chef but he is still able to put together cookery books that are accessible to all. Gordon wants everyone to be able to cook and in his new book, Ramsay's Best Menus, all the recipes are very approachable.

Sometimes, planning a meal can be difficult. You may find yourself up to your ears in cookery books looking to find the perfect meal. Trying to choose a starter, main course and dessert can be daunting, balancing the weight and combination of each course is puzzling at the best of times.
Ramsay's Best Menus carries a range of recipes from around the world all in the one book, so there's no need to wade through dozens of them.

The unique spit-page format allows you to plan meals with ease

Drawing on dishes from Ramsay's Best Restaurant TV series and from Gordon's own earlier recipes, Ramsay's Best Menus is presented in an unusual format, one which I didn't think I'd warm to, but it's so nicely done and actually works. The pages are sliced so that they can be turned to mix and match starters, mains and desserts with ease. With all the recipes and their pictures displayed all on one spread it makes everything so easy to follow.
There are 52 pre-selected menus to choose from or you can go to town and make your own combinations from no less than 190 recipes to create an astonishing 140,000 different options.

Pumpkin Risotto with Parmesan

Being in the depths of autumn at the moment, I wanted a menu that reflected the season, so that I could uses the appropriate produce.
Pumpkins and squashes are filling the shop shelves at the moment and there's a really simple to make Pumpkin Risotto with Parmesan (p.076) that's just perfect. I didn't actually have a traditional pumpkin, but an Onion Squash instead which gave the rice an amazing yellow hue, like sunshine in a bowl, just what you need to lift the spirits on a dull day. No onion or garlic is used, but providing you have a good stock, that's all that is needed to give the correct balance of flavours
The risotto was rich and creamy and the final topping of crispy fried sage leaves added a really interesting touch.

Sticky Lemon Chicken

For the main course, the Sticky Lemon Chicken (p.080) looked very appealing, perhaps it was not so photogenic, but gosh, did it taste good. Rich, gooey with a precise balance of flavours – tangy lemon, sweet honey and salty savouriness from the soy sauce.

Apple Pudding

To end, a heart warming dessert of Apple Pudding (p.099) was just right. It was not rib sticking stuff, but very light so a favourable sweet treat to finish a meal. A layer of seasonal apples are covered in a sponge topping, delicately scented with lemon zest.

After reading through a fair number of recipes, I could see that nothing is complicated and shouldn't throw anyone into an absolute panic if they were entertaining. There are relatively few steps from start to finish and it is possible to make some things in advance, thereby reducing any culinary stress.

The book is also packed with plenty of information on store cupboard essentials, oven temperatures, cooking times etc and also has a section on accompaniments and basics, so is great for the home cook.

Ramsay's Best Menus by Gordon Ramsay is published by Quadrille.
Hardback RRP £20.00
Order yours now

Food photos: ©childsdesign 2010
Book images courtesy of Quadrille
Book kindly supplied by Quadrille

Three Counties Kitchen

2010-11-08T17:33:00.003Z

From left to right: Sara Abbott, Me, Nick Coffer (behind), Phil Fanning

I'm not the sort of person that readily steps in to the limelight, so when I was invited (through Twitter) to take part on a local radio programme I had some reservations. After some deliberation, I thought why not, it isn't everyday an opportunity like that comes along.

For my part in the programme I was requested to bring along two dishes I'd made, one main course and one dessert. Following a telephone conversation with the presenter, Nick Coffer we agreed that my Grandma's Victoria Sponge recipe would be good and then later I settled on making a winter warmer of Lamb Goulash with Caraway Dumplings. This was a good option as the dish needed to be reheated in the microwave when I got there.

I had a brilliant time once I got over the initial butterflies. It was lovely to meet some very nice people too. Phil Fanning, who is the head chef at Paris House in Woburn brought in some amazing and intricate dishes.

I actually got the chance to try some fine dining, albeit in the Luton radio studio. His chowder completely changed my mind about saffron, so I won't be shying away from that particular spice anymore. Phil's interesting take on Black Forest gateau was quite stunning too.

Sara Abbott a Master of Wine from Bedford brought in a refreshing English white wine from Kent. English wine has had a bad reputation in the past, but it has come a long way over the years, which her choice proved.

She also chose a full-bodied French red to go with my goulash, and it was a perfect partner indeed.

I got to talk about the dishes I made and I think, if I'd had the chance,
I would have talked about food for hours, but it's startling how fast two hours passes.

Anyway enough of my waffling, if you want to find out what I talked about, or to listen to Phil's chef secrets or Sara's witty wine chatter, you can listen to the programme on iPlayer up until the evening of Saturday 13th November.
The BBC iPlayer link is no longer available but you can listen to an edited version of the radio programme in my In the Media section. Click here.

Want to be on the radio?
If you're a foodie and live in the Herts, Beds and Bucks region, and would like to appear on the programme, just drop me an email and I can give you contact details.

Photo taken from BBC Three Counties Radio website

Cheeky Spouse on the Radio

2010-11-05T17:37:00.001Z

Firstly, I can't quite believe it myself, but I am going to be taking part in a radio programme for BBC Three Counties Radio!

Three Counties Kitchen, which is to be broadcast live at 7pm on Sunday 7th November, is a two-hour long show all about food. Presented by Nick Coffer, who some people will know from his website mydaddycooks.com, Sunday's guests will be Philip Fanning, the head chef from the Paris House restaurant in Woburn, a local wine expert and little old me.

I have been invited to be the local home cook and for the evening's entertainment I have to take along two dishes that will be tasted in the studio. Philip Fanning will also be bringing in some dishes too, so it is with some trepidation, on my part, that my food will be tasted by an experienced chef. No pressure then!

I have been reassured by Nick, who seems like a nice chap, that it will be a fun and relaxed affair, so I should enjoy myself.

If you want to find out what I cook, and you're in the Herts, Beds and Bucks region you can tune in (info at top of post) or you can listen online, wherever you are.
Embarrassingly for me, the show will be available on BBC iPlayer for 7 days afterwards here, if you miss it.

Website: BBC Three Counties Radio

In Praise of a Good Sausage

2010-10-31T15:35:00.002Z

Quite what Craig Revel Horwood has to do with sausages, I shall never know, but aside from being a judge on Strictly Come Dancing, he has been chosen by lovepork.co.uk to be the master of ceremonies for
British Sausage Week (1-7 November 2010).

This week is dedicated to all things sausage. Sausage, that's a word that has me collapsing into a fit of giggles if I have to say it a few times,
I suppose that's what being British is all about. The numerous references in episodes of Blackadder, make it even funnier, especially when enunciated by the magnificent Stephen Fry as Melchett.

On a more serious note, British Sausage Week's aim is to make us all aware of how British pork is the best and encourages us to support our own farmers and producers by buying quality sausages.

There are many regional sausages throughout the British Isles that use traditional recipes that go back many generations.
There's the long coiled Cumberland sausage which is meaty with a coarse, chunky texture and black pepper giving a spicy bite; The Lincolnshire sausage, an old fashioned favourite scented with sage; West Country ones with pork and apple and maybe a touch of cider and Oxford sausages that contain veal, as well as pork. These are just a few of the many varieties made and the list continues to grow as producers experiment with different flavour combinations.

I can't resist a nicely cooked sausage. They should be cooked carefully over a medium heat so they cook slowly allowing the outside to gently caramelise so it becomes slightly sticky and the inside should be juicy. Don't have the heat too high or the sausage will burst and definitely do not prick them, this will make all the tasty juices escape.

In July, earlier this year I went to the Samphire smallholding open day in Norfolk, where Karen Nethercott opens her doors to visitors, showing them how she rears her rare breed pigs. They have a wonderful natural life with space to roam outside, enjoying the fresh air and wallowing in the mud. Her English Saddleback pigs are reared slowly which gives their meat a superior flavour and contributes to some truly wonderful sausages.

On my visit I bought some of the sausages which I put in my freezer awaiting their appropriate outing. They were "The Samphire Sausage",
they have a lovely texture, not too tightly packed – which can produce an undesirable bouncy feeling – but quite light and crumbly. They are seasoned with ginger, mace and nutmeg for a warming background, against which, lighter, fresher notes of sage, onion and coriander, sit happily.

I served them with potato and parsnip mash and some caramelised shallot gravy, just perfect for celebrating British Sausage Week.

For more information on British Sausage Week visit the website: www.britishsausageweek.co.uk
If you're interested to know more about Samphire's sausages visit their website: www.samphireshop.co.uk
Photos: ©childsdesign 2010

Cheeky Spouse Special Offer: 20% off Cookery Books & Free P&P

2010-10-29T16:46:00.000+01:00

I am pleased to offer three cookery books, hand selected by myself, from New Holland Publishers. With this special offer you can receive 20% of the normal price, plus you get free postage and packing.

To order your preferred book, simply click on the link at the end of each review to take you directly to New Holland's website, then enter the code Cheeky1 at the checkout to qualify for the discount.
With Christmas just around the corner, what better time to buy a present for a foodie or even yourself!

The Billingsgate Market Cookbook
Think of fish and you'd probably immediately think of Billingsgate in London. Billingsgate is a heady mix of history, pride, hard work, tradition and camaraderie and The Billingsgate Market Cookbook is a celebration of all that is wonderful about fish.

Setting the scene through the market's rich and varied history, the people, and day to day activities, we are transported to the early hours of the morning as the market opens its doors. Bells ring and the trading begins as the porters trundle cart loads of fish quickly across the market floor.

The informative approach really helps us to understand where our fish comes from, there are comprehensive guides to the different species and a section on sustainability, all important these days.

This book should prove to be invaluable for those wanting to learn more,
or lose their fear of dealing with fish. From sourcing, storing to choosing and buying, through to preparation, everything is covered in a clear and approachable style which will have even the novice attempting the seemingly tricky parts of fish preparation. Step by step photographs take you through various skinning, scaling, steaking and filleting techniques. Dressing a crab is also a simple process when following the directions.

With 80 or so recipes covering white fish, flat and round, shellfish such as crabs molluscs and squid, coarse fish, like salmon, oily fish, smoked fish and exotic varieties, there is a wealth of inspiration.
The photographs of the dishes will have your mouth watering as you set off for the fishmongers, even the raw fish looks delectable with its shining scales and beady bright eyes.
All the recipes allow the fish to shine as the cooking is simple and unfussy, using only flavours that complement and enhance. John Dory with Lemon Thyme and Wild Mushrooms, Grilled Mackerel with Almond and Cranberry Glaze, and Roast Scallops with Leeks and Ginger are some of the enticing recipes to choose from and if you prefer something very traditional, then there's always White Fish in Beer Batter or Fish Pie.

This is the only fish cookery book you'll ever need.

Billingsgate Market Cookbook by C.J. Jackson
is published by New Holland Publishers, price £20.00.
Enter the discount code Cheeky1 at the checkout for 20% off and free P&P.
Offer valid until 31st December 2010.

Made in Great Britain: Aiden Byrne
This is the book to own if you want to impress your dinner guests and are tempted to take your kitchen skills that little bit further.

Most people will have heard of Aiden Byrne, he has regularly appeared on the BBC's Great British Menu and he is also the youngest ever chef to win a Michelin Star at the age of 22.

This is an exciting cookbook that will take you out of the realms of home cooking and into restaurant standard food, where flavours and textures are elevated to a new level, however, the ingredients used are far from exotic as they reflect Aiden's passion for British cuisine using good British produce that's just on our doorstep.

Aiden's approach to food is creative but always pays the highest respect to the ingredients without stepping too far away from his British roots.
Each photograph showcases artfully presented dishes which display his passion and talent which is highly inspiring. Chicken Breast with Lemon, Rosemary and Figs, White Chocolate and White Truffle Risotto with
Pan-Fried Scallops, Veal Fillet with Lobster, Apple Fondant and Jabugo Ham and Warm Chestnut Cake with Chocolate Sorbet are all begging to made, no matter how complicated they may at first seem.

The recipes are interspersed with Aiden's authoritative views and advice on food and the accompanying photography shows him, sourcing ingredients from suppliers, working in the kitchen and even down on the farm and diving for his own scallops.

An ideal book for the more adventurous and competent cook.

Made in Great Britain by Aiden Byrne
is published by New Holland Publishers, price £12.99.
Enter the discount code Cheeky1 at the checkout for 20% off and free P&P.
Offer valid until 31st December 2010.

Danyel Couet's Paris
Paris is a city bursting with many cultures and therefore many cuisines and Danyel Couet, chef and restaurateur takes us on a journey to every ethnic quarter of the gastropolis. African, Arab, Jewish, Greek, Indian, and Asian recipes jostle for attention as if in the bustling city itself.
Danyel's, life-long passion for food started with simple French food in his grandmother's kitchen, this set him off on a gastronomical journey that led to him developing a love for couscous, strudel and Peking duck.

The gorgeous photography by David Loftus plants us right into the heart of a living breathing Paris, the atmosphere is almost pleasantly claustrophobic, comforting, exotic but somehow familiar and reassuring.

An array of cosmopolitan flavours are presented in over 90 recipes,
from Spice-Fried Cod with Coconut, Chilli and Lemon to Fried Eggs in
Ginger Stock, every aroma is sent to tantalise the reader. For those looking for more well known French bistro dishes there is Boeuf Bourgignon or Onion Soup.

Guaranteed to make you hungry to explore the Parisian global menu.

Paris by Danyel Couet
is published by New Holland Publishers, price £24.99.
Enter the discount code Cheeky1 at the checkout for 20% off and free P&P.
Offer valid until 31st December 2010.

Online Event to Help Sufferers of Lactose Intolerance

2010-10-26T16:41:00.002+01:00

Lactose intolerance is a very common condition, with around 15% of the UK affected, but still, people understand very little about their own problem.

Not being able to use normal dairy products in your diet can present many challenges, from making sure you get enough calcium to simply making a meal that the whole family can enjoy.

To increase understanding of the condition, Lactofree, the UK's only lactose free, real dairy brand, will be hosting the first online Expert's Question Time session with three of the UK's leading experts in this area. Renowned paediatrician, Dr Adam Fox, nutritionist and registered dietician, Sian Porter and Lactofree's brand manager, Samantha Glassford will be on hand to answer all your questions.
You can send your questions in advance see details below.

Event details:
• When: Tuesday 9th November, 6.30pm – 8.30pm
• The event will be broadcast live online http://www.lactofree.co.uk
• Questions can be sent before the event to lactofree@outsideline.com
• Experts will also be able to answer questions posed live

If you are lactose intolerant you should find the event an invaluable opportunity to learn more about your condition. Indeed, if you know of anyone with lactose intolerance, let them know.

Food from Many Greek Kitchens

2010-10-25T15:56:00.001+01:00

I've been doing a spot of Greek island hopping, not in the actual sense, but from the comfort of my armchair, courtesy of Tessa Kiros. Her new book, Food from Many Greek Kitchens has had me relaxing on a sun drenched harbour side, watching the fishing boats bobbing on a pure clear turquoise sea while I enjoy the aromas of hillside herbs and summer soaked lemons.

I didn't know a huge amount about Greece, I've never even been there, but I found Tessa's writing to be enlightening, both in the culinary traditions as well as the idiosyncrasies of the Greek people.
The book revealed, that my knowledge of Greek food is fairly limited, there is so much more than Moussaka, Baklava, Dolmades, Hummus and Taramasalata and the like.

The climate, geology and terrain of Greece make it ideal for an abundance of olives, the rocky hillsides are grazed by tottering sheep and its vast Mediterranean coastline is rich in fish. This would explain the copiousness of olive oil, lamb and seafood used in the recipes.
Covering traditional dishes, as well as foods for fasting and feasting, Tessa Kiros totally encapsulates the atmosphere of the country, steeped in ancient history and folklore.
The photography further reinforces the feeling of the place providing evocative imagery.

Psari Vrasto Ladolemono

Poached Fish with Lemon Oil

Choosing not settle for what I already knew, I decided to make the Poached Fish with Lemon Oil (p.193) This is included in the soup section, but it really is more than that. Chunks of carrot, courgette, potatoes, celery and onions are cooked in water until they create a flavoursome clear broth, the fish is then poached in it towards the end. What really lifts the dish, though, is the final addition of extra virgin olive oil mixed with lemon juice. Everything was so light and fragrant.

Melomakarona

Honey Cakes

I always fall for a sticky Mediterranean treat. I don't really have an exceptionally sweet tooth, but there's something very enticing about the fragrance of honey and spices that I cannot resist.
The very easy to make Honey Cakes (p.42) were divine. I was initially surprised at the amount of olive oil used in them but it is obviously there for a reason. The cakes are perfumed with orange zest, cinnamon, cloves and nutmeg and when baked they are soaked in a warm honey syrup and then sprinkled with crushed walnuts.
For some reason, mine spread on baking, so looked slightly flatter than the photograph in the book, but this didn't affect the texture or taste.

The recipes are clear to understand, but impaired by the poor colour choice for the body text. Light turquoise on white is difficult to read at the best of times, but that said, the overall quality of the book is very good.

Food from Many Greek Kitchens by Tessa Kiros is published by Murdoch Books
Hardback RRP £25
Order yours now

Food photos: ©childsdesign 2010
Book kindly supplied by Murdoch Books

Leon Book 2 – Naturally Fast Food

2010-10-24T13:58:00.002+01:00

A soon as I received this book I knew I was going to like it. I already have the first Leon cookbook which I have found to be a total inspiration from start to finish.
There are a lot of cookbooks around – and I think I own most of them – so for a book to attract my attention it has to be different. Of course recipe content is all important, but I like it to be more than just a set of instructions, it needs to engage me in some way. Leafing through a cookery book, extends beyond merely looking for something to cook for tommorrow's dinner, I will often curl up on the sofa and browse its pages purely for pleasure. A cookbook is a good companion in times of solitude.

Like the first, the second Leon book has such an endearing design, almost like a family album or scrapbook, it draws one right into the authors' life, both in and out of the kitchen. Henry Dimbleby and John Vincent want us to use their book, as they say on the welcome page, "This is not a book for the coffee table. It is a book we would like to be used, made messy, torn a little and stuck together with unidentified jammy bits." Needless to say, I will be using the book but I think I'll try to avoid getting it sticky!

The book has been designed as if stuck in a time warp, actually I like its retro qualities. Many of the graphics hark back to the 70s and 80s and I love the visual references to fruit stickers and vegetable crate labels. There's even a full page picture of a framed collection of old Brook Bond tea cards further building on the nostalgic theme.
Some of the food photography, however, I have reservations about, it does look like some of those wierdly coloured plates from old edtions of Good Housekeeping, but perhaps that's the point. What I do like, though, is the humour, I just had to giggle at the picture of the soup on page 72, when I noticed, that perched on the edge of the bowl, was a tiny plastic figure of a man with his fishing rod dangling into the contents. Nice touch.

Divided into two distinct sections, the first half of the book covers Fast Food where none of the recipes take more than 20 minutes to prepare, Nothing is too involved and all the listed ingredients are obtainable from everyday shops. Breakfasts are given a fresh approach, soups are made simple and barbecuing a breeze. There are some great ideas for children's foods too.

The second half focusses on Slow Food. Again preparation is straightforward and the only lengthy part of the process is the cooking, but the methods of stewing or pot roasting allow one to get on with something else or just relax while the magic takes place automatically in the oven.

When selecting the recipes to try, the weather had turned cold, the leaves brown and there was a distinct nip of autumn in the air, this made me naturally gravitate to the Slow section, as I was in need of some cosy sustenance.

Leon Chilli Con Carne

I made the Leon Chilli Con Carne (p.219) as I was looking for something comforting, unfussy, yet full of flavour. I've made and eaten various versions of chilli con carne over time, so why not try another one? This was so easy to make, I didn't even have to do much chopping, as the carrots, celery and onion all go into the food processor.
The whole thing just sits very gently bubbling on the stove for two hours, with a little stirring now and again to make sure it doesn't stick.
The beef and kidney beans become soft and everything melts away into a rich and spicy tomato sauce which has just the right amount of chilli kick to leave your lips tingling, but not launch your head into space.

Apple's Breathtakingly Quick Chocolate Pots

For some self-indulgence I quickly whipped together the Chocolate Pots (p.199) which were so effortless I barely noticed I'd made them! Just two hours in the fridge is enough to set them into a rich and velvety texture that renders one silent whilst eating, just the clinking of spoon against cup can be heard as every last bit is scraped up.

I really love this book, the whole approach is fun and inspirational and the recipes can be made by anyone to produce a real crowd pleaser.

Leon by Henry Dimbleby & John Vincent is publish by Conran Octopus
Hardback RRP £20
Order yours now

Food photos: ©childsdesign 2010
Book kindly supplied by Conran Octopus

Gaia's Kitchen and The Use-It-All Cookbook

2010-10-21T09:30:00.001+01:00

I'm going to start off by saying that vegetarian food is not boring, well at least not if you make it yourself.
It is not uncommon for me to eat at least three meat-free meals each week and that has nothing to do with principles, morals, ethics or the like, but because meat can be expensive and I don't always want it.
It is possible to have a vegetarian dish and not miss meat at all.

Gaia's Kitchen is all about wholesome natural food, after all that is what food should be about, I know I'd rather avoid unnecessary additives and suspect ingredients.
Most people immediately think of lentils when vegetarian food is mentioned, they are right of course, but lentils are not bland or insipid if they are cooked with care and a smattering of herbs and spices.

From the minds and kitchens of Schumacher College in Dartington,
Gaia's Kitchen teaches us about the importance of respecting the Earth and ourselves through our choice of food. Some might think of this as a hippy ideal, but issues concerning ecology and sustainability could not be more important in this day and age.

The intention of the recipes is to feed lots of hungry people –
the quantities for some are huge and all of the dishes include a version to allow the cook to scale up the ingredients to serve around 40 people!
Well it does state on the cover that they are for family and community.
As I was cooking just for two, I reduced the amounts accordingly, without detriment to the final result.

I made two recipes, the Spinach & Mushroom Plait (p.71) and Marilyn's Vegan Chocolate Cake (p.186). Both recipes were easy to follow and liked the diagrams to show you exactly how to create the pastry plait work.

Spinach & Mushroom Plait

The Spinach & Mushroom Plait was rich, intense and mushroomy,
the mushrooms are cooked down quite a lot which magnifies their flavour. The addition of cheddar cheese gave it an agreeable savouriness.

Marylin's Vegan Chocolate Cake

The chocolate cake was a revelation, being vegan, it can't contain any dairy products, so that meant no butter or eggs. The fat is replaced with vegetable oil, but believe it or not, it is possible to make a cake without eggs. The texture was dense but appropriate for a chocolate cake. My only comment would be that it should have more cocoa as it wasn't quite chocolatey enough for me.

This is a good book for those looking for more vegetarian options to
add to their repertoire and many of the dishes would hold up well at a dinner party.

The second book, The Use-It-All Cookbook is one I feel everyone should own. These days, so much food is wasted, either because we think it has gone off, when it really hasn't, or we don't know what to do with left-overs or the last carrot in the veg trolley.
With hints and tips on planning, storage, reheating, to the mysteries of the use-by date, the book could save you money and feed you well.
It is filled with recipes from the basics to savoury to sweet and is simple
to use when looking for something to use up like cold roast chicken or mashed potato.
Although the book encourages frugality it is far from austere in terms of cuisine. Good family cooking at its best.

Gaia's Kitchen by Julia Ponsonby is published by Green Books
The Use-It-All Cookbook by Bish Muir is published by Green Books

Order yours now

Food photos: ©childsdesign 2010
Books kindly supplied by Green Books

The Three Sisters Indian Cookbook

2010-10-20T12:58:00.003+01:00

Centering on the food that sisters, Sereena, Alexa and Priya craved from their childhood, the cookbook features many traditional and authentic Indian dishes.

The Kaul family left Kashmir in the 1970s and grew up in Derbyshire with their mother’s cooking being the heart of the home. When they grew up and and had families of their own, they longed to make these same recipes and this book is the result of gleaning their mother’s and grandmother’s culinary creations.

This is the sort of book I can appreciate and respect. Knowing that its recipes have come from the kitchens of real Indian families, I can be sure what I make and eat is authentic and has every bit of love and care put into its creation.

All too often recipes become altered by overly experimental, and dare I say it, competitive chefs, so that the results are unrecognisable from the original, but this is the real thing as eaten in many Indian homes.
Obviously it has the appeal for curry enthusiasts, such as myself, but it could and should have a rightful place on the bookshelf of young Indian families wanting to recreate the taste of home.

The detailed introduction gives a comprehensive guide to all the spices used throughout the book, in fact the sisters have created a spice box (masala dabba) which can be bought online from their store (www.flavoursandspices.co.uk) which has everything you need and keeps the spices fresh.
There is also a section giving advice on planning, preparation, storage and even how to make your own paneer cheese, which is so easy, you’ll never need to buy it again.

Divided into chapters covering Snacks and Starters, Chicken, Lamb, Fish and Prawns, Vegetable Dishes, Rice, Beans and Lentils, Bread and Chutneys and Desserts and Drinks, meal planning is a breeze, only the sheer choice of delicious looking dishes, makes it difficult to decide what to make. Every recipe has an accompanying photograph, which is inspiration in itself.

Dhansak, Jalfrezi, Rogan Josh, all the familiar names are there, plus there are some irresistible looking fish dishes too. I may even be tempted to try okra again – it’s not always been that popular with me, as I don’t normally like slimy textures – but the Crispy Okra Chips (p. 28) have more appeal. Other tasty bites are Tikki (p.29) and Pakora (p.22) which are straightforward to make.

Murgh Tikka (Chicken Tikka)

I decided to make Chicken Tikka (p.44), this is something I’m very familiar with in terms of the ready-made variety, but I wanted to see for myself what they really should be like. I loved the result. After the long marination process in the yogurt and spice mix, the chicken became meltingly soft and rich in flavour. Mine looked greener in colour than the book’s picture (probably something to do with the juicy fresh coriander) but the taste was just heaven, so much better than the shop bought pretenders.

Tamatar Kuchumber (Tomato Salad)

I also put together the Tomato Salad (p.37) which was really refreshing with lime juice, mint and coriander complementing the tingle of chilli.

At first glance some of the ingredients lists can look a little daunting, but the methods are easy to follow and the recipes can be made with the minimum of fuss, providing you have everything to hand before you start.

The Three Sisters Indian Cookbook has made me want to eat curry everyday and I could happily eat my way through the book from start
to finish.

The Three Sisters Indian Cookbook by Sereena, Alexa & Priya Kaul is published by Simon & Schuster.
Paperback RRP £16.99

Food photos: ©childsdesign 2010
Book kindly supplied by Simon & Schuster

The Value of Pie

2010-10-19T15:48:00.001+01:00

"Good apple pies

are a considerable part

of our domestic happiness."

Jane Austen

Happiness is indeed pie-shaped, something enticing enclosed inside a crisp rich pastry shell never fails to please. My model and pie ambassador for this post is a bramley apple and blackberry pie, which I made in honour of the latest English seasonal fruits.
Of course, fruit is not the only filling for a pie, meat, fish and vegetables all make welcome inclusions for delectable dough enrobement.

A hot pie is the ultimate comfort food during winter, fresh from the oven, the contents bubbling within and when the crust is broken a sudden gush of steam delivers its appetising aromas to eager hungry diners.
A pie can be as simple or as complicated as you wish. You don't even need a recipe – just pastry and your imagination.
Never be afraid of the pie – if you make it yourself, you know exactly what's inside and never need fear anonymous lurkings beneath the lid.

I Love Curry

2010-10-18T20:02:00.003+01:00

I’m inclined to agree with those that say curry is addictive, whether the exotic spices have a narcotic property or not, they certainly tantalise the taste buds, making me want more.

Lately, curry has had a bad rap from health enthusiasts, stating that it is high in fat, sugar and salt, takeaways and ready meals especially so.
That’s not good news for devotees of Indian food who want enjoy a good fuss-free curry but also care about what they put into their bodies.

Anjum Anand has the perfect antidote to this problem, as her approach to Indian cooking is lighter and healthier, but no less authentic or full of evocative spices. It is very refreshing to know that curries do not have to be covered in a layer of oil to be bursting with flavour.
The recipes are not complicated either. I Love Curry delivers clear well described instructions which are undemanding to follow, perfect for the novice curry lover.
The book offers plenty of choice for those looking for tried and trusted favourites, restaurant classics or authentic regional dishes. In total there are 50 great curries and 25 accompanying dishes.

Anjum gives us plenty of information about ingredients and cooking methods, she also shares her tips to help achieve the perfect result,
which made me aware of the fact that I’m still learning.

Prawn Mango and Coconut Curry

With such a variety of recipes for vegetable, poultry and game, meat and fish and seafood, I was torn between something I knew like the Chilli Chicken Balti (p.99) or something I was less familiar with. I went for the latter and chose the Prawn, Mango and Coconut Curry (p.80), which turned out very well.
According to Anjum, the curry came about after a chat with her publisher who wanted to include mangoes in the book, particularly in a savoury curry. I quite liked the idea myself and the coconut was also especially appealing.
Interestingly, the recipe doesn’t use ay garlic or onions but that’s not missed in the end result. The flavour is very aromatic, fragranced with curry leaves, brown mustard seeds, whole black peppercorns and of
course chillies.

Cucumber and Mint Raita

I decided to make the Cucumber and Mint Raita (p.171), not because I’d never had it before, but to prove that something so ridiculously simple does need a recipe. On previous non-recipe assisted attempts mine always turned out too thin in consistency. However, following Anjum’s foolproof guide it worked out fine. It is essential to squeeze the grated cucumber through a cloth to remove the excess water.

With well thought out recipes and splendid photography there’s nothing that won’t inspire curry lovers, whether they are venturing out into the world of cooking Indian cuisine for the first time or they are experienced and confident in the kitchen.

I Love Curry by Anjum Anand is published by Quadrille.
Hardback RRP £17.99
Order yours now

Food photos: ©childsdesign 2010
Review copy kindly supplied by Quadrille Publishing

Alternative Roots

2010-10-17T18:56:00.004+01:00

I often find roasting preferable to boiling when cooking carrots, firstly it intensifies their sweetness and secondly it gives me scope to add other enhancing ingredients.

Carrots can be partnered with a multitude of of flavourings and this time I paired them with a combination of shredded fresh ginger and crushed coriander seeds. The fragrant lemon-like zestiness works really well with the almost caramelised quality of the bright orange roots, I also like the warmth from the ginger.

Just peel the carrots and quarter them lengthways, drop them into bowl. Peel a chunk of ginger and cut into thin strips. Take about a tablespoon of whole coriander seeds and pound them in a mortar with a pestle until they become coarsely crushed. Mix the ginger and coriander into the carrots with some salt and black pepper and pour in a slug of olive oil and coat everything well.

Tip on to a preheated roasting tray and pop into the oven, turning occasionally until they become soft and take on some colour.

I like to serve them with roast meats, especially chicken. Maybe they could feature on the Christmas table with the turkey?

This is My Chocolate: Chocri

2010-10-14T18:56:00.002+01:00

Have you ever dreamed of creating your very own chocolate bar? One that has your favourite toppings and flavour combinations, or maybe you'd just like to experiment? I know I certainly have. I'm often thinking up intriguing mixtures of tastes, but I've yet to find something ready made.

Very recently, I was approached by Chocri to try out their unique concept in chocolate, which is a brand new innovation for us here in the UK. Originally founded in Germany in 2008, co-owners Franz and Michael followed their passion for good chocolate to start a company offering a bespoke chocolate bar making service.

The beauty of the process, is that you, the customer have the opportunity to design your very own chocolate bar online. Starting from a choice of plain, milk or white premium Belgian chocolate (which is organic and fair trade) you can choose from over 100 different toppings in any combination and then name your confection.
I was able to design two bars, and at first found the choice mind boggling, but the only difficult thing about using the website is making a decision. Orders are for a minimum of two bars and can have up to six toppings each. It would be easy to go over the top but I managed to exercise some restraint and put together two very different chocolate bars; Cheeky Spouse Craver and Cheeky Spouse Indulgence.

Cheeky Spouse Craver
This is for when you have one of those moments when you want chocolate to comfort the child inside. It is sweet and satisfying.
I opted for the half and half chocolate bar, milk chocolate on one side and white on the other. This was dotted with roasted almonds, caramel chocolate drops, raisins and peanut butter drops.

Cheeky Spouse Indulgence
For my take on something a bit more grown-up, dark chocolate was a must. I chose more elegant toppings; Bourbon vanilla, pistachios, candied rose petals and for an elegant flourish, real gold flakes.

From the moment I placed my order I was kept informed by email as to when my chocolate bars went into production which was all very exciting – I couldn't wait to find out what my chocolate looked like.
The toppings are placed with care so there is an even coverage and the chocolate is smooth with a real depth of flavour. They look very attractive in their personalised packaging.

With Christmas on its way I think Chocri would make a great present for the chocolate lover you know. If you're not sure what toppings they would like, then there are gift vouchers available.

For more information and to buy online visit the website: chocri.co.uk

As part of the National Chocolate Week celebrations, Chocri will be taking part at the Chocolate Unwrapped event in London
16–17 October 2010.
Why not go along to see what they're all about?
chocolate-week.co.uk/chocolate-unwrapped

Photos: ©childsdesign 2010

Kitchen Garden Companion

2010-10-13T17:59:00.004+01:00

As a keen amateur kitchen gardener, this is the sort of book that I couldn't pass by, so when I was offered the chance of a review copy, the excitement got the better of me and I fired off my response and eagerly awaited its arrival.
I think the postman's arm was aching while he was waiting for me to answer the door – it's a BIG book. Well over 700 pages bound into a spine measuring about two inches thick, with a rather attractive tactile cloth dust jacket, the book is packed with a wealth of gardening information aimed at people just like me. The advice and tips show us how it is possible to grow a multitude of edibles in a small space, an inspiration to all plot-to-plate enthusiasts.

The author, Stephanie Alexander, ran the acclaimed Stephanie's Restaurant in Melbourne, Australia and was a partner in the popular Richmond Hill Café & Larder and together with this experience is one of Australia's most highly regarded food writers. Her expertise runs throughout the book in an informative style with easy to follow gardening advice and related recipes.

Vegetable gardening is an ongoing learning process for me, I've had successes and of course failures. Some of those reluctant or pest besieged crops have even put me off growing them again, but after reading through the pages,
I suddenly felt inspired with renewed confidence, to have another go.
The front section, Getting Started, guides you through the stages of setting up the best environment to get the most from your produce patch. All the basics are there, from creating perfect compost to when to sow and plant out, bug control and there's even a list of useful gardening equipment.

There's nothing nicer than picking your own home grown fruit and veg then eating it right away and each of Stephanie's chosen crops is given a selection of recipes to enjoy your own efforts in the best possible way.
This section is compiled in A-Z format from Amaranth to Zucchini, although I think I would have preferred it to have been listed by seasonality, it just makes more sense to me.

From the simplest Smashed Broad Beans (p.160) to the sumptuous Tony Tan's Beef and Spinach Curry (p.592) all the recipes are uncomplicated in their approach, but most of all they kindle a passion to grow and cook.

I particularly like the fact that families are encouraged to motivate their children into becoming involved in both the kitchen and the garden. Stephanie's philosophy is that there is no such thing as special food for children: if food is good, everyone will enjoy it regardless of age. Following her work with inner-city primary school children, where she set up a kitchen garden to give them the opportunity to learn about food first hand, she continues her work in her book.

Despite its slightly unwieldy size, this book will become
well-thumbed and never left on the shelf as it's set to become my trusty kitchen garden partner.

Kitchen Garden Companion by Stephanie Alexander is published by Quadrille.
Hardback RRP £30.00
Order yours now

Book kindly supplied by Quadrille Publishing

National Chocolate Week 2010

2010-10-11T18:03:00.003+01:00

Today sees the start of a week of all things meltingly gorgeous and indulgent, the perfect excuse to celebrate everything that is chocolate.
Whether you like it sweet and milky
or dark, rich and sophisticated,
National Chocolate Week is the time to abandon yourself to the pleasures of the cacao bean.

Throughout the week various events, across the country will be taking place and in particular an entire weekend (16–17 October) will be devoted to Chocolate Unwrapped at London's Vinopolis.
Experience a variety of tastings, talks and treats from some of the best chocolatiers in the country, from top names as William Curley,
Artisan Du Chocolat and Paul A. Young, to name but a few.

chocolate-week.co.uk
chocolate-week.co.uk/chocolate-unwrapped
Images taken from the National Chocolate Week website

Quince

2010-10-10T15:20:00.001+01:00

This was my first cooking acquaintance with fresh quinces. I've eaten them in the form of membrillo paste which is an altogether different experience.
In their raw state quinces are very firm and quite tart – impossible to eat them as an apple or a pear that they resemble, so cooking them is the best option to allow for softening and sweetening.

They are quite tricky to prepare and you must be careful when cutting them in half, as the tough flesh resists the knife most dangerously – all too easily to slip and then, well you know...
The core is as hard as stone so I halved the quinces and set about them with one of those Parisienne/melon baller things, which had the desired effect after some brute force. If anyone thinks I'm doing it wrong or knows of a better way, please let me know.

After the battle, I finally got them into some warm poaching syrup until they became tender. The texture is like pear but the flavour is scented and reminiscent of honey.
They can be eaten in desserts, or as I did, served with meats like pork.
Photo: ©childsdesign 2010

Moomins Cookbook

2010-10-08T17:44:00.003+01:00

When I was young I remember watching the Moomins on television, the charming animation about a family of friendly trolls, whose exciting adventures in Moomin Valley had me captivated.
This year, the Moomins are back. They have a full length movie and a cookbook. I'm sure they have always been active in their native Finland, but now at last, we can enjoy them again in the UK.

First published in Finland in 1993, the book is now available in English for the first time. Tove Jansson (now sadly deceased) and Sami Malila have got together to create over 150 different recipes that perfectly capture the favourite dishes of many of the Moomin characters and no doubt human Finns too.

"Everything fun is good for the stomach," announces the intro page, setting the scene of happy Moomins eating together and enjoying good food.
The book's subtitle is 'An Introduction to Finnish Cuisine' and that's exactly what it brings us, traditional recipes that are produced by home cooks all over Finland – I can imagine that many are Tove Jansson's nostalgic memories of what she grew up with – comfort food.

The recipes take us from breakfast through to lunch and on to dinner with a picnic outing and garden party thrown in for good measure. Fish from the rivers and lakes, heartwarming vegetable soups, wholesome meat dishes, rib sticking savoury bakes and a myriad of puddings and cakes using forest berries and spices to keep us cosy in winter.
The book is illustrated with Tove's enchanting black and white line drawings of Moomin Valley scenes, also appropriate text extracts from the Moomin stories further embellish the recipes.

As well as the well-loved-by-Moomins pancakes (p.113), there are many recipes I'd love to try, Fish Solyanka, (p. 36) a substantial soup with an ingredients list that sounds interesting to say the least, Moominmama's Backpack Pie, (p.88) a mixture of boiled eggs, rice and salmon cooked in butter pastry sounded appetising.

Mouth-Watering Onion Pie

However, I settled on two recipes to test. The first being the Mouth-Watering Onion Pie (p. 43). This was easy to make, even the unusual pastry which contains grated carrots. The filling was delicious, the onions sweet and melting held in a cheesy, creamy quiche-like savoury custard.
As with most of the recipes, my main criticism would be that they don't tell you what size dish/tin to use or how many they serve, so I had to use my own judgement. That said, I couldn't fault the results.

Lingonberry and Cardamom Cake

I couldn't resist doing some baking, so chose to make the Lingonberry and Cardamom Cake (p.91). Not having any fresh lingonberries or even cranberries to hand, to make the purée, I used some lingonberry jam and reduced the amount of sugar, which worked fine.
The cake is generously flavoured with spices, as well as cardamom, there is ginger, cinnamon and cloves, which resulted in a cake not too dissimilar to ginger cake or Parkin, but far more complex. It tastes better and better as the days go by.

This a great cookbook for those who adore Moomins and want to learn about Finnish cuisine – a definite collector's item.

Moomins Cookbook by Tove Jansson and Sami Malila is published by SelfMadeHero
Hardback RRP £12.99
Order yours now

Food photos: ©childsdesign 2010
Book kindly supplied by SelfMadeHero

I've Got the Remedy

2010-10-04T13:32:00.002+01:00

As I write this, I have an awful head cold. My head feels as though it has been stuffed full of cotton wool, my nose is bunged up, my throat is as rough as sandpaper and I have an annoying cough that gives me and everyone else a headache.

I don't much like those over-the-counter cold remedies from the chemist, plus I seem to have some kind of reaction to the decongestant that's in it, so I've come up with a far nicer alternative.
It's simple to put together, even when you are feeling groggy and out of sorts.

Pour a pint of water into a saucepan and grate in an inch piece of fresh ginger, skin and all. Take a lemon and peel off the skin into thin pieces using a sharp knife, drop them into the water, then cut the lemon in half and squeeze in the juice. Drop in half a cinnamon stick. Bring to a gentle simmer and let all the ingredients infuse for about 15 minutes.
Pour into a jug through a tea strainer, then add a good couple of tablespoons of runny hunny. Stir to dissolve.
Finally pour into your favourite drinking receptacle and sip.

Well it might not actually be the cure for the common cold, but it is soothing and clears the sinuses – aaah that's better!
Photo: ©childsdesign 2010

My Sunday Heaven

2010-10-03T16:08:00.002+01:00

After a bit of a Sunday lie in, it's that time that's neither breakfast or lunch, but maybe still too early to be brunch, a time I always find perfect for a bacon sandwich.
This sandwich was a bit more special than usual. I bought some bacon from Emmett's stall at The Aldeburgh Food Festival last weekend and although the use-by date was for Christmas Day, I could wait no longer.
This is sublime bacon, Suffolk black which is marinaded for six weeks before being smoked over oak. The flavour is sweet, deep and utterly amazing …
I want more!

www.emmettsham.co.uk
Photo: ©childsdesign 2010

Total Greek Yogurt

2010-10-02T14:04:00.004+01:00

My fridge is never without a pot of natural yogurt resting on its shelf, I would say that it has become an essential store cupboard mainstay. From breakfast to dinner it always has a place in my kitchen, I like to stir it into my morning muesli, make pasta sauces or even put it into cakes or muffins.

Having been asked to try out the full range of Greek yogurts from Total, I've had an interesting time experimenting with it in my cooking. Total is available in three different fat contents; 10%, 2% and for the diet conscious, 0%. They are real Greek yogurts not 'Greek style' that's often sold as the supermarket own brand type, so they are made traditionally and naturally resulting in a thick, creamy and delicious consistency.

All three variants have a clean and not too sour taste which makes them a perfect cream alternative to accompany desserts. There is a new split pot too, with honey to drizzle into 2% fat yogurt, This is absolutely gorgeous. The honey is the real thing, no stretching it further with flavoured sugar syrups and there's a generous amount – great to take anywhere – just remember to pack a spoon.

I found Total easy to cook with, both the 10% and 2% fat versions are very stable when heated, they don't split which can often be the case with other yogurts.
I used some stirred through a pasta sauce I made using chorizo and parsnip which gave just the right amount of creaminess to cling to the tagliatelle.

If you're curious as to how yogurt can be used in cooking take a look at Total's website where there is a vast range of recipes to try.
I made the Labneh balls which are very easy to prepare. Simply strain the 10% fat yoghurt, mixed with salt, through a cloth overnight, to leave a dense fresh cheese and then take pieces of it and roll into balls. I drizzled them with fresh lemon juice and extra virgin olive oil and dressed with fresh mint leaves and thyme sprigs. They are best served with some Mediterranean flatbreads.

There's still more yogurt in the fridge, and luckily it has good keeping qualities while still sealed, so I have more for further cooking adventures.

For further information and recipes etc. visit: www.totalgreekyoghurt.com
Photos: ©childsdesign 2010

The Scandinavia Show 2010

2010-09-30T15:15:00.001+01:00

When I found out about this, I was immediately interested, the prospect of going to an event that is purely devoted to all things Scandinavian got me quite excited too.
Readers of my blog will have already noticed that I'm a fan of Nordic cuisine and I have a passion for Iceland and its Scandi cousins – I've included a fair few recipes and mentions relating to that region.

Taking part in the event will be various food shops and restaurants, something I cannot miss – Madsen and Scandinavian Kitchen will be there.
Also at the show, Trina Hahnemann will be giving cooking demonstrations and if her books are anything to go by, I think that will be worth a visit.

The Scandinavia Show is the UK's only event completely dedicated to showcasing the best of Denmark, Sweden, Norway, Finland and of course Iceland. Covering all aspects of Scandinavian design, travel, lifestyle, fashion and food, the weekend show will be packed with exhibitors with well-stocked stalls.

Along with shopping opportunities, there will be live entertainment in the form of music and dancing each day, there will also be a special area for children to keep them entertained too.

For more information about the event and how to buy tickets visit: www.scandinaviashow.co.uk

Bacon and Chestnut Risotto

2010-09-28T14:48:00.004+01:00

Risotto is one of my favourite comfort foods, it's also so versatile, the creamy rice being the perfect foil for a variety of additional ingredients.

Recently, I received a pack of ready-cooked and peeled chestnuts from Merchant Gourmet, so it seemed a perfect opportunity to pull out one of my favourite recipes.
Preparing chestnuts yourself can be tricky and dare I say, a dangerous business. Before cooking it is essential to make a good slit in the side of the chestnut otherwise they can explode on heating. I discovered that they are capable of nearly blowing the oven door off its hinges!
With Merchant Gourmet's chestnuts being peeled too, it saves time as well as preventing painful bits of shell getting stuck down the back of your fingernails.

Here I've combined smoky bacon with the sweetest of chestnuts – these two ingredients have always been perfect partners on the Christmas table, so why not give them a chance any other time of the year too.
Don't be put off by the use of red wine as it gives a good flavour – the colour may be a little suspect but this dish is all about the taste.

Serves 2

Ingredients
1 tablespoon olive oil
112g smoked streaky bacon, cut into pieces
1 onion, finely chopped
1 garlic clove, finely crushed
1 tablespoon fresh thyme leaves, chopped
170g arborio rice
freshly ground black pepper
half a glass red wine
500ml hot chicken stock, it's fine to use a stock cube
knob of butter
20 (approx) ready cooked and peeled chestnuts
grated Parmesan, to serve

Method
Heat the oil in a large heavy saucepan and add the bacon, fry for a couple of minutes and then add the onion and garlic, cook until the raw smell disappears from the onions. Be careful not to let them burn – you just want them to be pale and translucent.

Stir in the thyme and tip in the rice, fry gently, whilst stirring, so that the rice becomes completely coated. Then add the wine, keep stirring until all the liquid has been absorbed. Season generously with black pepper.

Now add a little of the stock and on a gentle heat keep stirring the rice as it cooks to release its starch and give a creamy texture. When the rice has absorbed all the liquid, add more stock. Continue to stir. You will need to repeat this process until all the stock is used up. The risotto is done when the rice has increased in volume. It should have a lightly nutty bite to it and also be moist with a liquid creamy sauce.

Keep the risotto on a low heat while you melt the knob of butter in a frying pan. Add the chestnuts and sauté them until golden, tip them into the risotto along with the butter and mix in well.

Serve in bowls topped with grated parmesan.

For more information about Merchant Gourmet's products, visit their website:
www.merchant-gourmet.com

Food photos: ©childsdesign 2010