Kitchen Goddess Magazine - May 2013

The Official Kitchen G ddess MagazineMay 2013 | issue 04 kg

Youngest UK Head ChefLuke Thomas

Prince of Patisserie

Eric Lanlard

Foodie Family Summer RetreatOld Swan & Minster Mill, Cotswolds

Passionfruit and Coconut Cream Slices

by Cathryn Dresser

New Collection from Famille Summerbelle

www.famillesummerbelle.com

Camellia Teapot

All tea comes from the Camellia Sinensis plant. How it tastes depends on the techniques with which it is produced and processed then finally the blend. This classic white teapot was inspired by the little white tea flower and it’s undulating, curving petals.

A porcelain 1000ml teapot with an integral stainless steel filter. Perfect for brewing the finest tea. This teapot is not suitable for microwaves or dishwashers. It’s easy to care for, just rinse with warm water and leave to dry naturally

£42.00

www.alisonappleton.com

cookRecipes we loveWelsh Lamb Curry page 66Rib of Welsh Beef with Peppercorn Sauce page 67British Asparagus Cigars page 72Baked Goats’ Cheeses with Parma Ham Wrapped Asparagus Dippers page 73British Asparagus with Soft Egg & Anchovy Dressing page 75Griddled British Asparagus with Gremalata page 76Griddled British Asparagus, Crab & Watercress Sandwiches page 78Marcus Bean’s Beef and Asparagus Salad with Honey Dressing, Radishes and Cherry Tomatoes page 79Toasted Sourdough with Asparagus & Serrano Ham page 81BBQ Rib Eye with Grilled British Asparagus and Teriyaki Sauce page 82Marcus Bean’s Asparagus, Pancetta and Parmesan Linguine with Chive Cream page 84British Asparagus, Chilli, Lemongrass and Lime Leaf Stir Fry with King Prawns page 85Kale & Ricotta Frittata page 90Lemon Ravioli in Butter & Mint Sauce page 92Chocolate and Salted Caramel Stacked Pudding page 94

drinkDrink of the Month page 61Wine We Love page 88

featuresBreakfast with Lactofree & Fay Ripley page 40Wake Up Raspberry Slushy page 42Baked Breakfast Pot page 44Chive Pancakes with Smoked Salmon page 45Creamy Raspberry Bircher Muesli page 46Wholemeal French Toast with Maple Syrup and Blueberries page page 48Banana and Pecan Breakfast Loaf page 49

foodie family retreatOld Swan & Minster Mill Hotel page 18

shopTea Towels We Love page 6Bakeware We Love page 96Kitchen Goddess Basket page 38

bakeRecipes we lovePassionfruit and Coconut Cream SlicesCathryn Dresser page 16Proper Black ForestEric Lanlard page 55Iced Berries with White Chocolate SauceEric Lanlard page 56

peoplePrince of PatisserieEric Lanlard page 52Youngest UK Head ChefLuke Thomas page 62

Contents

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p62

p70-86

bookkitchen goddess bookshelf page 60

competitionsWin 1 of 3 Abra-ca-Debora Pancake Hampers page 99Win 1 of 2 Neal’s Yard Remedies Healing Foods Book page 99

Letter from EditorWelcome to the May issue of kg, the Official Kitchen Goddess Magazine!The sun has finally broken through and with it an abundance of new seasonal fruits

and vegetables. We decided to focus on Asparagus this month and bring you some tried and tested recipes so you can make full use of this versatile vegetable before it’s out of season. My personal favourite asparagus recipe would have to be Marcus

Bean’s Asparagus, Pancetta and Parmesan Linguine with Chive Cream.Also this month we were very pleased to talk to the Prince of Patisserie Eric Lanlard about his new book Chocolat, his renowned Cake Boy boutique and his planned trip to Space! He also reveals his top 5 baking tips to help us out in the kitchen. To give you a taster for his fabulous new book we have featured two of his recipes, Proper Black Forest (our front cover recipe) and Iced Berries with White Chocolate sauce.If you are looking for a family foodie retreat this month then check out our feature

on The Old Swan and Minster Mill Hotel in the Cotswolds. Fine food and a fine time will be had by all in the family at this cosy, homely hotel.Cathryn is also back with us this month and has created a wonderfully simple but stunning summer dessert for us. Do try out her Passionfruit and Coconut Cream Slices this month and let us know how you get on.

Enjoy your Kitchen Goddess fix....

Until next month....

Catriona x

Contributors

p52

p99

p40

Cathryn Dresser

bookkitchen goddess bookshelf page 60

tealove....

towelswe

The Walrus & The Ship Tea Towel

A striking design by Zosienka, The Walrus & The Ship Tea Towel is a work of art and really too pretty to use! The walrus swimming silently in the shadow of the ship is also both an environmentally and ethically considerate cotton tea towel.

Featuring the Walrus and the Ship, enveloped by a frame of seaweed, the tea towels are woven at Fair Trade Factories in India and printed with eco-friendly ISO 14001 quality inks in the UK.

A natural shade, this 100% unbleached 4oz cotton tea towel is screen printed with a single colour illustration by Zosienka. £10.00

www.zosienka.com

Take Them to The Zoo Tea Towel

Sure to be a favourite among the kids this Take them to the Zoo Tea Towel features a young child feeding a huge elephant. This iconic printed design is taken from a 1920’s London Transport poster. Designed by James Henry Dowd.

£9.50

www.rigbyandmac.com

Summer Sales Tea Towel

Every Kitchen Goddess needs one of these super Summer Sales tea towels. This Iconic design is taken from a 1920’s London Transport poster. Designed by Mary Coop.

100% cottonMachine washableL: 75cm x W: 47cm

£9.50

www.rigbyandmac.com

Personalised Printed Tea Towelby 3 Blonde Bears

A marvelous idea for a new home or wedding present these gorgeous personalised printed tea towels are made from 100% cotton and screen printed and made in the UK.

Perfectly packaged also, using stripey colourful paper bags with an off white strung gift tag on which a hand written message can be sent.

£12

www.notonthehighstreet.com

Save Water Drink Wine’ Tea Towel

An appropriate gift for your wine appreciate friends!’Save Water Drink Wine’ tea towel is both vibrant and cleverly designed. Other designs available in this fabulous range from Catherine Colebrook.

Printed and made in Britain - Hooray!

100% cotton with hanging loop, 46 x 74 cm.

www.catherinecolebrook.com

Coastal Cottages Cotton Tea Towel

A tea towel inspired by the higgledy piggledy buildings that litter the north east coast of England. The perfect gift for the fashion conscious goddess!

Would look amazing framed as a piece of artwork in any coastal themed kitchen. There are three colours to choose from: orange, navy and grey.

The product is packaged with twine and a home made label on brown recycled paper.

Dimensions: 48cm by 78 cm.

£7.50


Linen Union Fish Tea Towelby Rowen & Wren

Stunning hand printed clean white linen tea towels featuring a beautifully illustrated fish design. Perfect for displaying over a handrail or oven handle, you’ll want to show them off as much use them. Their playful coastal nature is guaranteed to add character and colour to any kitchen.

£13


‘You Can’t Buy Happiness…’ Tea Towel & ‘Take Life with a Pinch of Salt…’ Tea Towelby Green & Co.

We love these clever and pretty tea towels by Green & Co.The baby pink ‘You Can’t Buy Happiness…’ Tea Towel would make a great gift for your girlie friends.

£9.50


16bake

“This is a totally tropical inspired recipe to get us in the mood for summer...despite what the crazy unpredictable weather is up to! I am a complete cream cake lover and

passion-fruits are my fav’ so this is just the sort of thing I like to make and eat as a real treat. It would be

perfect to enjoy in the garden on a sunny afternoon or as a delicious dessert at the end of a summers dinner with friends. I hope you will try it and enjoy the tropical

twist on a simply delicious cream slice.”

Cathryn x

Passionfruit and Coconut Cream SlicesSERvES: 6 | PREPERATION TIME: 20mins | COOKING TIME: 25mins

1x375g packs of ready rolled puff pastry, plus a little flour for dusting1 free-range egg, beaten40g icing sugar, plus plenty for dusting200ml double cream100g desiccated coconut4 passionfruitsSome toasted shredded coconut, to decorate

1. Preheat the oven to 200˚C/180˚C/gas mark 6.

2. Line a baking sheet with non stick baking parchment.

3. Lightly dust the worktop with a little flour and roll the pastry out so that it is a little thinner.

4. Put the sheet of pastry on top of the lined tray, then prick the pastry all over with a fork, pop another baking sheet on top which will stop the pastry puffing up.

5. Put this in the oven for 15mins, then remove the top tray brush the pastry with the beaten egg, and continue to bake for a further 10mins by which time the pastry should be golden. Remove it from the oven and put on a cooling rack, liberally sprinkle it with icing sugar, and allow it to cool completely.

Make the coconut cream:6. Put the cream in a bowl, sift over 40g of the icing sugar and use either an electric hand whisk or a balloon whisk to beat the cream until it is thick, then fold the coconut through. Chill it in the fridge until you are ready to use it.

7. Take the sheet of cooked and cooled pastry and put it onto a large chopping board and cut into 12 rectangles with a sharp knife.

8. Put the coconut cream in a piping bag and pipe in a neat pattern onto 6 of the rectangles.

9. Scoop the seeds and pulp out of the passionfruits into a bowl, and then spoon this over the pastry rectangles topped with cream.

10. Put the other 6 pastry rectangles on top of each. Dust again with icing sugar and decorate with shredded toasted coconut.

retreat....familyfoodie

retreat....

For those of us who consider ourselves foodies who once enjoyed foodie weekend breaks away eating and drinking to your heart’s content, the arrival of children in your life can sometimes curtail the choice of venue. With so many fabulous foodie destinations which are so not child friendly or child welcoming, the once savoured pleasure can become a distant memory.

I am inclined to believe that Peter and Lana de Savary enjoyed such breaks with children in tow and had this very issue in mind when they took

over The Old Swan and Minster Mill Hotel.

They have managed to create an incredible child loving yet foodie haven on the peaceful banks of the River Windrush in the heart of The Cotswolds.

On arrival at this quintessentially English country house hotel set on 65 acres of enchanting wild flower meadows, woodland and gardens, you will immediately feel overwhelmed by the charm and beauty around you. One would be instantly forgiven for extending their stay as a weekend just isn’t enough to truly enjoy this amazing hideaway.

The staff have been chosen well, and you will immediately feel like you are a personal guest rather than a paying guest. An extensive list of attentive touches will ensure you feel this way. My personal favourite was hot water bottles lovingly placed in our beds when we returned to our rooms after dinner! When you book in you are also given a map to ensure you don’t get lost in the extensive grounds and can locate all of the wonderful activities on offer. You will also be recommended to take a walk before dinner up to the ruins of a 15th century manor house, once belonging to William Lovell’s descendant, Lord Lovell. It was already dark when we decided to take a stroll up the village and were amazed how stunning the ruins were in the moonlight and not at all spooky as some had suggested.

You may wonder what makes the Old Swan and Minster Mill such a great family destination. A great deal of attention has been given to every member of the family to ensure all enjoy their stay including our energetic little ones.

Located in the gardens is a children’s clubhouse where even on a rainy day they can enjoy indoor activities such as painting, board games and table tennis. You can also book more intricate activities such as card making, t-shirt printing and jewellery making for the older child. One very unique experience for children is joining the chef in the morning to collect eggs for their breakfast from the resident chickens. An experience they will never forget and one that is both joyous and educational. If your little one disappears at the hotel, don’t be surprised if you find them at the Duck House visiting Betty and Eddie, the adorable resident ducks. We spent a lot of time at the window of our room overlooking the pond watching the ducks waddle around, fascinating our intrigued 2 year old.

Outside there is an abundance of activities to enjoy as a family including Archery, Horse Riding, Duck & Ferret racing, Cycling, Boules and Nature Walks. If you don’t have your own, you can use the hotel’s gear to try a spot of fishing on the river bank, where you may be fortunate to catch some trout. A picnic by the river is another excellent way to enjoy the outdoors, and if visiting in the summer months you may get to enjoy one of their renowned outdoor bbqs. While the boys play, mum can surely sneak off to enjoy a bit of Parisien pampering in one the relaxing Windrush Spa rooms. A Yon-Ka Plaisir D’Aromes facial comes highly recommended.

Reclining in the snug after dinner watching the fire roaring and enjoying a book or two or just pleasant banter with other guests and the occasional dog is another must do.

www.oldswanandminstermill.com

Rooms

There are 60 rooms in total, 14 historic rooms in the Old Swan and 44 more contemporary rooms in the Minster Mill. With children, the river rooms in Minster Mill offer a touch of excitement! They come with their own private terrace overlooking the river and a fire pit ready to be lit. What better way to end your fun filled day than sit around the fire watching the sun set enjoying toasted marshmallows, which incidentally are complimentary, another fabulous touch!

You will find a selection of White Company toiletries (one of my favourites) in the bathrooms along with fluffy towels and complimentary bath robes and slippers. We were warned that due to it been an old building the bathrooms were small but quite frankly it’s not the kind of place you want to spend a lot of time in the bathroom and hence was not a noticeable issue!

Don’t be tempted to lie on the bed before dinner as you won’t want to get up. The large four poster beds found in the Historic rooms are amazingly comfortable and topped with snug duvets and squidgy pillows. Rather leave it until later and relax in one of their cosy armchairs and sip on some complimentary sloe gin whilst you muster up the energy for dinner.


Food

Simply sensational food served at this 600 year old inn! Seriously we had lunch in nearby Witney before arriving at the hotel and were told you must go and try the food at The Old Swan and Minster Mill even though they are clearly a competing restaurant. But it is that good they obviously cannot help but recommend a bite at this locally loved eatery.

The superb kitchen team is led by internationally renowned Head Chef, David Mwita from Kenya, who by the way, has a beaming and endearing smile. If that doesn’t do it for you, his food certainly will!

Their philosophy is to serve fresh, home-grown locally produced ingredients cooked slowly and with inspiration. With their own vegetable and herb garden they are able to regularly update their menu according to the seasons and ensure the freshness of their ingredients. As we already mentioned they have their own chickens and with the abundance of fresh eggs on hand you can just imagine how fabulous their poached eggs are! Fresh honeycomb laid out among fresh fruit and cheese was another breakfast highlight for us.




“These perfectly scrumptious chips, alone warrant adding the

Old Swan and Minster Mill to your foodie break wish list!”


I am not a vegetarian but couldn’t resist their Grilled Mediterranean vegetable Pappardelle Pasta with nutty basil pesto and shaved parmesan for dinner. I was not at all disappointed, but I couldn’t finish it as their portions are more than generous and the quality is not at all undermined by the quantity.

I know chips are fattening etc etc etc, but you cannot leave the restaurant until you have tried the Old Swan Hand Cut Thrice Cooked Chips. These perfectly scrumptious chips, alone warrant adding the Old Swan and Minster Mill to your foodie break wish list!

You will also undoubtedly struggle choosing dessert as they are all so tempting. I am always inclined to wait until my husband has chosen as he always seems to choose better than me, but I happily allowed him to order Baked Alaska knowing I could scrounge some of his whilst I devoured with much enthusiasm my first choice of Raspberry and Almond Tart.

Only two words left to say on this really, utter contentment!


Local Must Visits

Blenhim Palace, Woodstock, 11 Mileswww.blenheimpalace.com

Bourton Model Railway Exhibition & Toy Shop, Bourton-On-The-Water, 15 Mileswww.bourtonmodelrailway.co.uk

Crocodiles Of The World, Witney, 5 Mileswww.crocodilesoftheworld.co.uk

Bicester village Designer Outlet Shopping, Bicester, 20 MILESwww.bicestervillage.com

Book a Stay

Rooms from £155 Bed & Breakfast

To book a foodie break at The Old Swan and Minster Mill visit Great Hotels of the World www.ghotw.com

For more information on The Old Swan and Minster Mill visit www.oldswanandminstermill.com

Old Swan & Minster Mill, School Hill, Minster Lovell, Witney, Oxfordshire, OX29 0RN.


Yellow Bean & Cashew Nut Stir Fry Sauce

Blue Dragon have a whole new range of Oriental Sauces inspired by Restaurant Specials. Our favourite so far is the Yellow Bean & Cashew Nut Stir Fry Sauce.

£0.99

www.sainsburys.co.uk

Boursin Black Pepper

The perfect little cheese to spice up your cheeseboard display. Full of flavour and with the delicious creamy texture you expect from Boursin.

£2.25

www.ocado.com

Abra ca Debora Sweet Pancakes

We can’t get enough of these delicious sweet pancakes from Abra ca Debora. Currently working on on some of our own recipes using these so watch this space!

£1.85

www.waitrose.com

goddesskitchen

basket....

38shop

Thai Taste Coconut Milk

With Thai Green Curry on the menu this month we have picked up a supply of Thai Taste Coconut Milk. Adds a perfectly mild but sweet flavour to your curries, desserts and soups. Loving the fact it comes in small handy pouch!

£1.29

www.ocado.com

Olives with Basil & Garlic

From the UK’s largest specialist garlic grower we found this jar of heavenly olives marinated in two of our favourite ingredients, garlic and basil. Add to your favourite pasta dish or just eat straight from the jar! Either way they won’t last long.

£3.95

www.thegarlicfarm.co.uk

Liberte Strawberry Fields

Thick and creamy luscious yet fat free strained greek style yoghurt on a layer of strawberries. Dive into a pot of this divine yoghurt without feeling guilty!

www.liberteyogurt.co.uk

39 shop

Hampstead Raspberry Darjeeling Iced Tea

The perfect month to sit in the garden and enjoy a glass of Hampstead Raspberry Darjeeling Iced Tea. This ruby red iced tea is packed with polyphenols and is perfect for a summer afternoon pick me up!

£1.39www.ocado.com

with Lactofree & Fay RipleyBreakfast

With 15% of the UK population thought to be lactose intolerant, Lactofree® continues to work hard at providing lactose free options wherever there is dairy. Due to the demand for a low fat dairy drink they have now launched Lactofree® skimmed to add to their current portfolio which includes whole and semi-skimmed dairy drink (fresh and UHT), hard and soft cheese, fruit yogurts, UHT portion packs, cream and recently launched ice-cream!

In order to inspire us to start the day with Lactofree®, Fay Ripley has created some wonderful breakfast recipes for us to try out...

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Wake Up Raspberry Slushy

Wake Up Raspberry Slushy When I shout “its slushy for breakfast” there is a stampede, frankly. So wake them up to this fruity, fun favourite of mine.

SERvES: makes 1

1 pot of Lactofree fruit yogurt2 handfuls frozen raspberries

In a food processor simply whizz the Lactofree yogurt and frozen berries until nearly smooth

Serve in a long glass

Recipe by Fay Ripley

43 cook

Baked Breakfast Pot A Full English breakfast in a pot. Dig in and discover the delicious layers using your soldiers to soak up the juices.

SERvES: Makes one pot

A little spreadable Lactofree butter1 slice smoked ham6 baby spinach leaves, washed1/2 a medium tomato, de-seeded, chopped1 egg40g Lactofree cheese, gratedA little smoked paprikaToasted sough dough to serve

1. Pre heat the oven to 180C fan,200C,gas mark 6

2. Rub a little Lactofree butter inside the ramekin.

3. Layer the ingredients inside the pot .First the ham, then the spinach and then the tomato. Crack an egg in whole and then pile on the Lactofree cheese. Top it all with a good sprinkle of smoked paprika.

4. Bake in the oven for 15 minutes until the egg white is cooked but the yolk still runny.

Serve with sough dough soldiers and a light spread of Lactofree butter


Baked Breakfast Pot

Chive Pancakes with Smoked Salmon

Creamy Raspberry Bircher MuesliThis is packed with goodness and sets the whole family up for the busy morning ahead. It keeps really well if covered in the fridge for up to 3 days.

SERvES: 4-6

200g rolled oats200ml apple juice80ml Lactofree semi2 apples125g fresh raspberries1 pot raspberry Lactofree yogurt25g roasted chopped hazelnuts

1. Mix the oats, apple juice and Lactofree milk then grate in the apples (skin on). Mix

2. Add the raspberries and yogurt. Blend together

Serve with a sprinkle of roasted hazelnuts.


46cook

Chive Pancakes with Smoked SalmonFor the more savoury tooth these breakfast pancakes will go down a treat.

SERvES: 4

For the pancakes:110g plain flour2 large free range eggs200ml Lactofree milk mixed with 75ml water2 tbsp. chives, choppedA pinch of saltA dollop of lacto free spreadable butter

25g Lactofree cream cheese125g pack smoked salmon2 tomatoes, deseeded, chopped

1. For the pancakes, sift the flour into a bowl. Add the eggs sand whisk to combine. Add the chopped chives and drizzle in the Lactofree milk and water, whisking till it has the consistency of single cream. Melt a dollop of Lactofree butter in a large non-stick frying pan. Carefully using a piece of kitchen roll to cover the pan in the butter. Dollop in a ladleful of batter, turning the pan to cover the base. Flip when the underside begins to bubble.

2. As soon as the pancake is ready, slide onto a plate then with the back of a teaspoon roughly smear a dollop of Lactofree cream cheese on one half of the pancake then flip the other half over to warm the cheese.

3. Lay on some smoked salmon and scatter some chopped tomato on top

Repeat with the other pancakes


Creamy Raspberry Bircher Muesli

Wholemeal French Toast with Maple syrup and Blueberries

Wholemeal French Toast with Maple Syrup and BlueberriesUsing brown bread gives this romantic breakfast classic a nutty hearty flavour that sings a love song to those berries .Perfect for a celebration or a Sunday special

SERvES: 1

1 egg50ml Lactofree milk2 thick slices of Wholemeal/brown bread1/2 tsp. ground cinnamon1 tsp. Lactofree spreadable buttera handful blueberries2 tbsp. maple syrup

1. In a wide bowl, whisk together the egg, Lactofree milk and cinnamon.

2. Lay the bread in the bowl to soak up the egg mix, then flip over to soak the other side.

3. Melt the Lactofree butter in a non-stick frying pan on a medium heat. Fry the bread till golden on both sides

Serve with the berries and maple syrup


49 cook

Banana and Pecan Breakfast Loaf …with an optional splash of indulgence.

If you can eat this still warm from the oven then Happy Days but if by any miracle there is some left the next morning then pop a thick slice under the grill to toast it.

SERvES: 8 | COOKING TIME: 60 minutes

120g Lactofree spreadable butter120g light soft brown sugar3 ripe bananas, peeled2 tsp. vanilla extract2 large free range eggs220g plain flour1 tsp. baking powder1 tsp. bicarbonate of soda80g pecan nuts3 tbsp. Lactofree milk

For your splash of indulgence60ml Lactofree cream60ml Maple syrup

1. Pre heat the oven to 160C Fan,180C,gas mark 4 and line the loaf tin with baking parchment

2. Cream the Lactofree butter and sugar in a big bowl for 5 minutes.

3. Add the vanilla extract and one egg at a time whisking in-between. Mash the bananas then add to the bowl. Mix together.

4. Sift the flour, baking powder and bicarbonate into the bowl, fold it all together. Roughly break the pecans into the mix, add the Lactofree milk and combine then plop the mixture into your loaf tin

5. Bake for 50/60 minutes

For the splash of indulgence…

Just whisk the cream and syrup together then drizzle over a warm slice of Banana


Banana and Pecan Breakfast Loaf

This deep glass ribbed Souffle Dish from Pyrex is perfect for souffles obviously, but also trifles, crumbles, and sponge topped puddings. Also great as a serving dish for parties. Pile high some squidgy marshmallows and drizzle with melted chocolate to make a simple but stunning centre piece at a childrens party.

RRP £8.49

www.arc-international-cookware.com

pick....editor’s

www.cake-boy.com

EricLanlardEric Lanlard has certainly made his mark in the UK both as a master French Pâtissier and a much loved celebrity chef. His career so far reads like a pastry chef fairytale having previously worked for the French Navy and for the Roux brothers and created masterpiece celebration cakes for the likes of The Beckhams and The Queen! He has changed the face of British Patisserie and has been rightfully twice crowned the winner of the prestigious ‘Continental Pâtissier of the Year’ at the British Baking Awards. With his renowned Cake Boy boutique, his popular tv shows, four published books and working as brand ambassador for baking mad it’s a wonder he has anytime away from the oven. The release of his latest book Chocolat was a perfect excuse for us to put him under our spotlight!

When and why did you decide to become a pastry chef?I knew that I wanted to be a pastry chef aged 6. I grew up in Quimper, Britanny, and I had decided at that young age where I was going to do my apprenticeship to learn to be a pastry chef.

Describe a typical day in the life of Eric Lanlard?There isn’t a typical day in the life of Eric Lanlard – that is what I love about my job.

The one thing that is fairly constant is that I am in my kitchen at Cake Boy at 5am every morning, and it’s this part of the day that I enjoy so much. I will get in before the team and start preparing the counter for the morning’s customers. Everything that we sell at Cake Boy is made on the premises. I love the fact that I work from the shop – the kitchen is at the back of the shop and customers get a thrill seeing me through the shop. I teach classes every week – cupcake classes – which are still

extremely popular – half a day and then a weekly full-day class. My day can be anything from creating recipes for brands and products, to dealing with private commissions, to doing press interviews to promote current projects. My new book Chocolat has just launched, so I’ve been kept busy with that. I have also created a new afternoon tea for the Jumeirah Carlton Tower Hotel. I have worked with them for almost two years and really enjoy working with their food and beverage

53 chefs we love

team to come up with a modern twist on afternoon tea. In the coming days, I will be setting sail for P& O Cruises where I will be doing some demonstrations of recipes for my forthcoming book and am about to go to South Africa to appear at the Food & Wine Show in Cape Town.. So all and all – very busy times, but I’m definitely not complaining!

In your career so far, what achievement are you most proud of?There are so many things that I am proud of – I finished second best patisserie chef in France at the end of my apprenticeship. I am also very proud of Cake Boy – the shop and the cookery school. I had always dreamed of owning my own patisserie and Cake Boy is exactly as I dreamed it.

It’s laid back yet glamorous, and we always manage to create a buzzy atmosphere – whether people come in a for a cappuccino or a cupcake, a glass or champagne or an afternoon tea, we get lots of amazing feedback and customers very become regulars very quickly.

What has been your most memorable cake commission?The most memorable cake commission has been a ‘round the world’ cake commission that we were asked to do to celebrate someone’s birthday. The cake took over a week to make and included a world atlas, several Luis vuitton trunks and various other icons to depict the couple’s round the world adventures. The end result was pretty impressive.

Do you have a favourite dessert?My favourite dessert is one that I make at home for my guests – my golden rule is that I never take anything home from the Cake Boy kitchen when entertaining and it’s a Pear Tarte Tatin – served with crème fraiche.

Which Kitchen Gadgets could you not live without and why?

I think scales really – first rule of baking is to be accurate and weight everything. Also, I think an oven thermometer and of course the ubiquitous food mixer.

If you could bake for anyone who would it be any why?P r o b a b l y C a t h e r i n e D e n e u v e – she is so elegant and glamorous – a

true movie star and Desmond Tutu

– such a wise man and full of humour – I

would love to be able to sit down with them both for an afternoon tea.

Can you give us your top 5 baking tips?1) Follow the recipe and don’t’ be tempted to go off piste, baking is a science

2) Use the best ingredients that you can – use real butter – unsalted, golden caster sugar – it will improve the flavour of your baking and pure vanilla extract or paste

3) Check your oven temperature – use thermometer – oven temperatures vary from manufacturer to manufacturer,

4) Make sure that all of your ingredients are at room temperature

5) Practice makes perfect – if it goes wrong don’t let it put you off – try again – and remember even if the recipe does not come out looking like it should, if you have used quality ingredients it will taste good.

Does you life totally revolve around cakes or do you have another passion?I love travel and have been lucky enough both professionally and privately to have seen lots of the world. Although the cake business does take up a lot of my time – it’s a passion, so I enjoy it, and it doesn’t feel like a chore.

Are you excited about your trip to space aboard the Virgin Galactic?I’m really excited about the trip to space aboard the virgin Galactic – it’ll be an adventure that’s for sure. It will be amazing to be a pioneer for commercial space travel – it’s every boy’s dream.

What inspired your latest book Chocolat?Chocolate is my favourite ingredient to work with – it honestly is food of the Gods. I am a trained chocolatier and chose the patisserie where I did my apprenticeship in France because they made their own chocolate. I love the versatility of chocolate, and it was a natural progression for me to what to do a book dedicated to this wonderful ingredient.

What to you makes someone a Kitchen Goddess?A Kitchen Goddess or God is someone who bakes from the heart!

What’s next on the menu for Eric Lanlard?Next on the menu for me is a lot of overseas visits namely to promote Baking Mad series two which although was launched in the UK early last year is going to be launching in South Africa and the Far East in the coming months. I’m also in the process of developing a recipe App- so watch this space.

“I had always dreamed of owning my own patisserie and Cake Boy is exactly as I

dreamed it.”

www.cake-boy.com

Proper Black ForestI know this cake has got a bit of a kitsch reputation but when done properly it is extremely delicious and light, and will take you on a trip down memory lane.

SERvES: 6 | PREPERATION TIME: 45 minutes, plus cooling | COOKING TIME: 30–35 minutes

150g (5oz) block of dark chocolate3 tbsp raspberry preserve40 black cherries, pitted (or tinnedcherries, drained)icing sugar, for dusting

For the sponge:150g (5oz) unsalted butter, meltedand cooled, plus extra for greasing6 eggs1 tsp vanilla extract250g (8oz) golden caster sugar50g (2oz) cocoa powder100g (3½oz) plain flour

For the syrup:200ml (7fl oz) water175g (6oz) golden caster sugar2 tbsp kirsch

For the kirsch cream:750ml (1¼ pints) whipping cream75g (3oz) golden caster sugar2 tsp vanilla extract3 tbsp kirsch

1. First make the sponge. Preheat the oven to 180°C (fan 160°C)/350°F/gasmark 4. Grease 3 x 22cm (8½in) diameter sandwich cake tins and line thebases with baking paper.

2. In a large bowl, whisk the eggs, vanilla and sugar together using anelectric hand whisk until thick and the whisk leaves a trail when liftedabove the mixture. Sift the cocoa powder and flour together, then fold in.Stir in the melted butter.

3. Divide the cake mixture between the prepared tins and bake in the ovenfor 20–25 minutes, or until springy to the touch. Leave to cool in the tinsfor 5 minutes, then turn out on to a cooling rack to cool completely.Meanwhile, shave the block of chocolate either by using a potato peeler orby carefully scraping the blade of a large kitchen knife across the surfaceof the chocolate. Leave the chocolate shavings in the refrigerator untilrequired.

4. To make the syrup, put the water and sugar in a saucepan and bring tothe boil, then boil for 5 minutes. Leave to cool, then add the kirsch.

5. To make the kirsch cream, whip the cream and sugar to firm peaks, thenfold in the vanilla and kirsch.

6. To assemble the cake, level the tops of the sponges, if necessary, using asharp knife. Place a little kirsch cream on a serving plate and secure one ofthe sponges on top. Brush the sponge with some of the syrup, then spreadover the raspberry preserve. Sandwich together with a second sponge andbrush again with the syrup. Spread over a thick layer of the kirsch cream,about 1cm (½in) deep. Cover with the cherries, reserving 8 for decoration.Spread a little more cream over the cherries to secure them, then top withthe final sponge, upside down, to give an even, flat surface. Brush with theremaining syrup.

7. Spoon a quarter of the cream into a piping bag fitted with a large starnozzle and set aside. Using a palette knife, cover the top and sides of thecake with the remaining cream. Carefully stick the chocolate shavingsall over the sides of the cake with the palm of your hand. Pipe aroundthe edge of the cake and 8 swirls in the middle, then place the reservedcherries on top of the swirls. Serve dusted with icing sugar.

Recipes taken from Chocolat by Eric LanlardPublished by Mitchell BeazleyPhotos by Kate Whitaker

Iced Berries with White Chocolate SauceSERvES: 6 | PREPERATION TIME: 10mins | COOKING TIME: 5mins

500g (1lb) mixed frozen berriesFor the sauce150ml (¼ pint) double cream150g (5oz) white chocolate, roughlychopped1 tsp vanilla extract2 tbsp white rum (optional)

1. Put the frozen berries into the refrigerator 1 hour before serving so they soften but are still icy.

2. To make the sauce, put the cream, chocolate and vanilla into a small saucepan and heat gently, stirringcontinuously, until the chocolate has melted. Leave to cool for 2 minutes, then stir in the rum.

3. Divide the berries into 6 shallow bowls and pour over the hot sauce. Serve immediately before the fruits completely defrost.

Tip: Use a mixture of blackberries, blueberries, raspberriesand redcurrants for a perfect summer dessert.

Recipes taken from Chocolat by Eric LanlardPublished by Mitchell BeazleyPhotos by Kate Whitaker

56chefs we love

www.cake-boy.com

We have fallen in love with this little taste of Tuscany! The vecchio Smalto collection from Casa virginia distributed by ICTC is chic and not at all shabby.

With naive shapes, gorgeous colours and a design that makes them feel like they have been

long-loved family favourites, vecchio Smalto ceramics boast a rustic charm that is hard to come by, making teatime a homely affair. The collection will beautifully coordinate any home.

Virginia Casa Set of 6 0.2L Espresso Cups £57.00 , Virginia Casa 21cm Tray £14.50, Virginia Casa 16cm Coffee Pot £34.00, Virginia Casa 10cm Sugar Pot £19.50 | Stockist Information: www.ictc.co.uk

Tuscany....tasteof

Virginia Casa Set of 6 0.2L Espresso Cups £57.00 , Virginia Casa 21cm Tray £14.50, Virginia Casa 16cm Coffee Pot £34.00, Virginia Casa 10cm Sugar Pot £19.50 | Stockist Information: www.ictc.co.uk

kitchenbookshelf....

Sweet StudioThe Art of Divine DessertsBy Darren Purchese

Sweet Studio by classically trained pastry chef Darren Purchese could be mistaken for a work of art in itself let alone the recipes within. He has perfectly fused science with sweetness to bring us some showstopping and extravagant desserts for us to recreate at home. These amazing desserts are made from layers of jellies, mousses, sponges and creams and in some ways too stunning to eat. These recipes are very intricate and use complex techniques but if your up for a challenge this is the book for you.

Published by Murdoch BooksRRP £20

Secrets of EclairsBy Marianne Magnier-Moreno

If you are one of those people who looks at éclairs in awe and feel the skill to make these perfect well-risen puffy and glossy delights is just beyond your reach, then think again! Marianne Magbier-Moreno has put together a fantastic teaching aid and given us all the secrets to make a perfect éclair in her book, Secrets of Éclairs!This perfectly sized little book complements the delicacy of éclairs themselves and the very descriptive step by step photography will not disappoint. The book begins with everything you need to know about the ingredients, equipment and techniques required to master this art of creating patisserie worthy éclairs

Published by Murdoch BooksRRP £8.99

Neal’s Yard Remedies Healing FoodsBy Dorling Kindersley

Work your way through over 200 foods that heal in this fabulous book from Dorling Kindersley and the experts at Neal’s Yard. It is one of those books which needs to be kept to hand as it explains all of the health benefits of healing foods from chillies to kale and ginger to rye. It them gives you some fantastic recipes which use these ingredients to help you cook your way to a healthier lifestyle. Kale Crisps is definately one recipe you should try from this insightful book.

Published By Dorling KindersleyRRP £16.99

Book of the Month

ChocolatBy Eric Lanlard

Without a doubt our book of the month has to be Chocolat by the gorgeous Master Patisserie, Eric Lanlard. His passion for chocolate is expertly portrayed in this stunning book with over 100 tongue tantalising bakes, desserts, treats, sauces and drinks. Baking and cooking with chocolate can sometimes be daunting and seemingly complex but Eric has managed to put together an easy to follow chocolate masterclass. There is something for everyone with recipes for the amateur baker and the more experienced. Our two favourite recipes from this book you will see featured in this magazine, Iced Berries with White Chocolate Sauce and Proper Black Forest Gateaux.

Other recipes on our ‘to bake list’ include Double baked Chocolate Meringue Brownie and Chocolate Coffee Baked Cheesecake which look amazing. The photography by Kate Whitaker is stunning and well paired to Eric’s style.

If you can afford to buy just one book this month grab a copy of Chocolat and enjoy some chocolate indulgence with the Prince of Patisserie from the comfort of your own kitchen!

Published by Mitchell Beazley Photography by Kate Whitaker

RRP 18.99

goddess

60read

love....drinkswe

After a hard day at the stove, what Kitchen Goddess out there is not partial to a glass of Baileys served on ice! Enjoy the ultimate indulgence without any feelings of guilt......

Now available in a new stylish contemporary bottle.

RRP £14.50 for 70Cl

www.baileys.com

Baileys™ Cafè Flynntini50ml Baileys™50ml good quality, fresh black espresso coffee10ml Almond Liqueur (or almond flavoured coffee syrup*)

Shaken over ice, finely strained into a chilled tumbler and garnish with very finely crumbled amaretti biscuits.

UNITS: 1.2 per serve

chefslove....we

love....

www.lukethomas.co.uk

LukeThomas

At just 19 years old Luke Thomas, the youngest Head Chef in the UK has a Cv most chefs would die for. Luke who is originally from North Wales, started working in a local butchers aged 12, three years later he won FutureChef 2009, coming up against 7,500 competitors. From there, he has gone on to work for some of the UK’s Top Chefs including Heston Blumenthal and also worked at some of the most acclaimed restaurants and luxurious resorts around the world. His rise to chef stardom has not gone unnoticed and already this year he has appeared on our Tv screens in his own BBC Three documentary, Britain’s Youngest Head Chef.

Lukes adventures are far from over and with the successful launch of his first restaurant Lukes Dining Room, at Sanctum on the Green he is certainly one to watch.

What inspired you to be a Chef?I grew up during a time where Tv cookery programmes reached a new level of quality and I was at an impressionable age, so think they definitely had an influence on me.

How does it feel to have your own restaurant at just 19 years old?It’s a fantastic feeling and I’m extremely proud of what I have achieved. I’ve worked with an amazing team who have supported me all the way. I was given an incredible opportunity; something I didn’t expect to happen so soon.

Did you have to overcome any obstacles whilst setting up Luke’s Dining Room? To be honest probably the only thing was my age. Being a teenager and managing people double my age has been difficult at times, but I have learnt so much. It was a huge challenge but I’ve always believed in my abilities and my vision for what I wanted to offer.

Is there anyone you look to as a role model in the cooking world?We are so lucky in the UK to have the most amazing chefs and I’m inspired by so many. I’m a huge admirer of Gordon Ramsey and Heston Blumenthal who I grew up watching. And of course Jamie Oliver; he’s been a real hero of mine. I do believe he changed the way we cook in Britain.

What is your signature dish?I think my signature dish would have to be my Roast Scallops with Mussel Curry

Who would you most like to come and eat at your restaurant?Richard Branson and Lord Sugar, I’m a huge admirer of them both and their business models. I would love them to hear about what I’m doing and even get some advice on my career from them.

Can you tell us your top five tips to succeed as a Chef?

Be passionateDon’t be scared to be different and go down an alternative routeTry and gain as much experience with as many different people as possible; get the basics, and then watch others for inspirationBe ready for long hoursEnjoy every minute of it as you will learn so much more. The one thing I find is there are so many opportunities; if you don’t enjoy something move on and find another place or another route

What’s next on the menu for you?It’s such an exciting time for me. I’ve just signed my first book deal, and I’ve partnered up with Mark Fuller again to take over the ground floor restaurant at the Embassy nightclub for a six month pop-up. It’s called Retro Feasts and is a food and drink concept inspired by our childhood favourites…it’s going to be a lot of fun! last

65 chefs we love

“Don’t be scared to be different and go down an

alternative route”


Welsh Lamb CurrySERvES: makes 4

500g Lamb Neck Fillet (Diced)2 White Onions (Finely Diced)2 Garlic Cloves (Crushed)1 Red Chilli (Chopped)2 tbsp vegetable Oil3 tbsp Curry Paste, Use to your taste but I would use a masala1 400g Tin Chopped Tomatoes½ Tin Coconut MilkBunch Fresh Coriander (Chopped)Natural Yogurt (To Serve)

1. Heat the oil in a casserole style pan or large sauce pan, sweat the onion, garlic and chilli for a few minutes until it starts to soften.

2. Now add the diced lamb, let the lamb get some colour and then turn/stir to let the lamb colour evenly.

3. Add the curry paste, mix through all of the lamb and onion mix. Cook out for a few minutes to start to cook the spices.

4. Now it’s time to add the tin tomatoes, coconut milk and bring to the boil.

5. Once boiling either turn to a lower heat or place a lid/tin foil on the Pan and cook in the oven slowly for a good 3 hours, if not use the hob for 2 hours and let gently simmer

6. Once the lamb has been cooking for 2-3 hours it’ll be nice and tender and the flavour will be really delicious. At this stage add the coriander and drizzle on some of the Natural yogurt and serve.

Chef note:This is one of my all time favourites. I love a good curry and to utilise a good cut like the neck with is full of flavour is well worth the lengthy cooking process.

Recipe by Luke Thomas

Rib of Welsh Beef with Peppercorn SauceSERvES: makes 4

4 8oz Ribeye SteaksSea Salt and Freshly Ground Pepper 3 tbsp Olive OilSmall bunch of Thyme1/2 head of Garlic1 Shallot, minced2 garlic cloves, minced4 tbsp green jar peppercorns50ml Brandy200ml Beef Stock200ml CreamSmall bunch tarragon leaves, chopped

1. Take 1 tbsp olive oil and sweat the shallot and garlic with the peppercorns. Cook for a few minutes then add the brandy. Flambé the brandy and reduce by half. Season with Salt and some ground black pepper then add the beef stock and leave to reduce on a medium heat.

2. Now get a griddle pan, and place on the stove. take the stakes on a tray season heavily with salt and pepper and pour on 2tbsp olive oil, rub the seasoning into the steaks.

3. Add the cream to the peppercorn sauce and leave to reduce until thick and sauce consistancy.

4. Place the steaks in the griddle pan, leave for 2-3 minutes on one side to colour. Then turn and leave for a further 3 minutes then take the sprigs of thyme and 1/2 head of garlic place on the steaks to infuse and then remove from the heat and rest for a few minutes.

5. To finish the sauce add the tarragon and taste for seasoning, then to plate up serve the steaks with the own juices and the peppercorn sauce in a pot on the side.

Recipe by Luke Thomas

67 chefs we love


Black Mug Tree by Bloomingwille at House Envy

This quirky mug tree is reminiscent

of French bottle drying racks. With a

vintage look and feel they make a great

alternative to the traditional mug rack.

£56

www.house-envy.co.uk

SeasonAsparagus

in

It is the season to eat British Asparagus! Full of flavour and packed with goodness this is one seasonal vege-table not to be missed.

Eating asparagus improves your digestion and promotes healthy bacteria in the large intestine. Its anti-inflam-matory properties and antioxidants will help to reduce your risk of developing certain cancers. If you are on a diet, asparagus is incredibly low in fat and calories, and as it is a powerful diuretic it will help the body get rid of excess fluid. Asparagus is also a rich source of vitamin C, which boosts your immune system and contains vitamin K which is essential for healthy blood clotting.

Did You Know!

In the 19th century, French bridegrooms were required to eat 3 courses of asparagus on their wedding day because of its reputed aphrodisiac powers.

During the British season, we eat an average of 4.6 million spears a day.

The proper way to eat asparagus is with your fingers according to etiquette guide Debrett’s – even the Queen eats it this way!

Season

British Asparagus Cigars

British Asparagus CigarsSERvES:16 sharing | PREPERATION TIME: 15mins | COOKING TIME: 20mins

2 bundles of British asparagus4 sheets of ready-made filo pastry50g butter melted2 handfuls of finely grated parmesanSaltBlack pepper

1. Pre-heat the oven to 190°c

2. Cook the asparagus in well salted water, cooking it for only 1 - 2 minutes once it has come back to the boil.

3. Drain and cool the asparagus in cold water then drain again, making sure it’s thoroughly dry with a tea towel.

4. Cut the asparagus 2/3 of the way down, either discarding the lower stem or saving it for a soup, such as pea and asparagus & sorrel.

5. Take one sheet of filo pastry and brush it lightly but thoroughly all over with butter. Cut each piece into four. Place each asparagus spear along the bottom of your filo piece and roll snugly but not over tightly.

6. Picking it up with your fingers brush the outside with butter again, then scatter the grated parmesan thoroughly over the top of each cigar.

7. Lay them down on a tray lined with greaseproof paper with the outside edge of the filo facing down on the paper, this stops them unravelling when they cook.

8. Once done grind over with a heavy bombardment of black pepper.

9. Place in the oven for 15- 18 minutes until deep golden and crispy.

For more recipe ideas visit:www.british-asparagus.co.uk

Baked Goats’ Cheeses with Parma Ham WrappedAsparagus DippersSERvES: 2

2 x 80-100g goats’ cheese2 tbsp olive oil2 sprigs rosemary, roughly chopped2 cloves garlicFinely grated zest of ½ lemonSalt and black pepper6 asparagus spears3 slices Parma Ham

1. Preheat the oven to 170°C.

2. Slice the top rind of each goats’ cheese and tie a string around the centre to stop the cheese collapsing.

3. Use a pestle and mortar to bruise and mix together the olive oil, 1 sprig of rosemary, 1 clove of garlic and lemon zest, along with a pinch of salt and plenty of black pepper.

4. Spread this mixture over the top of each cheese.

5. Finely slice the second clove of garlic and stud each cheese with a few of these, along with a few rosemary leaves.

6. Place the cheeses on a baking sheet and place in the oven for 6-8 minutes, or until the cheese is bubbling and golden brown.

7. Meanwhile, blanch the asparagus spears in boiling salted water for 1 minute, just to soften, and plunge into ice cold water.

8. Pat the spears dry before wrapping half a slice of Parma Ham around each.

9. When the cheese is ready, remove from the oven and serve immediately, along with plenty of Parma Ham and asparagus dippers.

Recipe designed and styled by Jocelyn Barker, The Dialogue Agency.Photographed by Steve Lee.

74 cook

Baked Goats’ Cheeses with Parma Ham Wrapped Asparagus Dippers

British Asparagus with Soft Egg& Anchovy Dressing

Griddled British Asparagus with GremalataSERvES: 6 | PREPERATION TIME: 10mins | COOKING TIME: 6-8mins

2 bundles British asparagusZest of 1 unwaxed lemonJuice ½ lemon2 tbsp flat leaf parsley very finely chopped1 clove garlic crushedSalt and pepper for seasoning50g freshly grated breadcrumbs1 clove garlic wholeOil for cooking

1. Finely chop the garlic, the sprig of rosemary and put in a small bowl with the egg yolk and anchovies.

2. In a small pan warm the milk taking it off just before it simmers. Pour over the anchovies and blitz with a stick blender. Pour in the olive oil very slowly until you have a nice creamy dressing. This sauce can be finished with a little double cream (50mls)

3. Place eggs in pan of cold water. Bring water up to the boil and then boil for 4 ½ minutes, drain and cool quickly in cold water.

4. In a separate pan put the asparagus in enough boiling water to cover it bring back up to boil and cook for no more than 1 ½ minutes, drain the run under cold water, dry thoroughly.

5. Side by side arrange 5 stems of asparagus on each plate, swiftly cut the eggs in half so not to let the middle run out and place each half on the asparagus, season the egg with salt & pepper before drizzling over some of the dressing.


77cook

British Asparagus with Soft Egg & Anchovy DressingSERvES: 4 | PREPERATION TIME: 7-8mins | COOKING TIME: 5mins

1 clove of good garlic (no green shoots)1 small spring rosemary1 egg yolk70g white anchovies (vinegared in oil, not the brown salted ones)50ml Whole Milk60ml olive oilA splash of double cream (optional)3 whole eggs4 bundles of British asparagus, washed & trimmedSalt and pepper for seasoning

1. For the pancakes, sift the flour into a bowl. Add the eggs sand whisk to combine. Add the chopped chives and drizzle in the Lactofree milk and water, whisking till it has the consistency of single cream. Melt a dollop of Lactofree butter in a large non-stick frying pan. Carefully using a piece of kitchen roll to cover the pan in the butter. Dollop in a ladleful of batter, turning the pan to cover the base. Flip when the underside begins to bubble.

2. As soon as the pancake is ready, slide onto a plate then with the back of a teaspoon roughly smear a dollop of Lactofree cream cheese on one half of the pancake then flip the other half over to warm the cheese.

3. Lay on some smoked salmon and scatter some chopped tomato on top

Repeat with the other pancakes


Griddled British Asparagus with Gremalata

Griddled British Asparagus, Crab & Watercress Sandwiches

Griddled British Asparagus, Crab & Watercress SandwichesSERvES: 4 | PREPERATION TIME: 5 minutes, plus pre-heating griddle pans | COOKING TIME: 5-7mins

300g British asparagus spears1 tbsp Filippo Berio olive oil300g fresh crab meat (half white/halfbrown meat)2 tbsp mayonnaise½ tsp Bart Spices paprikaSea salt & freshly ground pepper4 slices thick-cut granary breadButter85g watercress

1. Heat a griddle pan to hot. Lightly brush the asparagus with olive oil and cook onthe griddle, turning occasionally, for around 5minutes or until tender.

2. Whilst the asparagus is cooking mix the crab meat with the mayonnaise andseason to taste.

3. Butter the slices of bread and arrange the watercress on top of each piece,followed by a pile of the crab mixture lightly dusted with a pinch of paprika.

4. Top each slice of bread with the asparagus and serve immediately.


80 cook

Marcus Bean’s Beef and Asparagus Salad with Honey Dressing, Radishes and Cherry Tomatoes“I’m a big fan of salads, if I have a chef on trial at the pub I asked them to make me a salad and see how creative they can be! This is the same, beef with the sweet honey dressing, fresh radishes and lovely red cherry tomatoes. Seasonal, fresh colourful, healthy and very tasty!”

SERvES: 2 | PREPERATION TIME: 5mins | COOKING TIME: 5mins

1 x 8oz ribeye steak100g of fresh watercress or baby leaf salad6 radishes10 cherry tomatoes8 stems of asparagus (hard root removed)

For the honey dressing:½ a cup of extra virgin olive oil or pomace oil2 tbsp of white wine vinegar1 tsp of honey1 tsp Dijon mustard1 tsp wholegrain mustardSalt and pepper to taste

1. Start by heating up a char grill pan until hot, then add a little oil and add your trimmed asparagus and cook until just tender, set aside until later. Get your Ribeye steak, season with sea salt and place into the pan cook for 2-3 minutes on one side then turn over and cook for 2-3 minutes on the other side (medium rare) cook for longer if you want more well done. Once you’ve done this remove from the pan and allow to rest in a warm place for 5 minutes before serving.

2. Make your dressing by adding all the ingredients together and whisking then season to taste, cut your radishes into very thin slices then put in a bowl with your watercress or leaf. Slice your cherry tomatoes in half add to the bowl then drizzle your dressing over the salad and toss to mix together.

3. To serve place half of the dressed salad on each plate then slice the ribeye into strips and share between the two plates and serve.

Recipe by Marcus Bean


Marcus Bean’s Beef and Asparagus Salad with Honey dressing, radishes and cherry tomatoes

Toasted Sourdough with Asparagus & Serrano Ham

83cook

Toasted Sourdough with Asparagus & Serrano HamSERvES: 4 | PREPERATION TIME: 10mins | COOKING TIME: 10mins

2 bunches of asparagus trimmed4 large free-range eggs4 thick slices sourdough bread4 to 8 slices Serrano or Black Forest hamSalt and cracked black pepperExtra virgin olive oil for drizzling

1. Preheat the oven to a low heat

2. Put a medium sized pan of salted water on to boil, add a splash of vinegar.

3. Put a griddle pan on to heat, when the pan starts to smoke, start grilling theasparagus. You may need to cook this in two or three batches depending on the size of your griddle. It will only take a couple of minutes for the asparagus to be cooked. Once all of the asparagus is cooked, season and set aside in thewarm oven.

4. By now the water should be boiling. Crack the eggs one at a time carefully into the water. They will take a couple of minutes to cook.

5. Start toasting the slices of sourdough.

6. Remove the eggs from the water.

7. Divide the toasted sourdough between 4 warm plates, then top with the ham,asparagus and a poached egg. Finish with cracked pepper and extra virgin olive oil.

Wine recommendation: Dawn Davies, Sommelier at Selfridges in London suggests the following wine to go with this recipe: Chablis, Alain Geoffroy - Oddbins


BBQ Rib Eye with Grilled British Asparagus and Teriyaki SauceSERvES: 2 | PREPERATION TIME: 10mins | COOKING TIME: 15mins

For the Teriyaki sauce:75ml soy sauce75ml mirin, Japanese sweet rice wine75ml sake1 tbsp sugar

For the rest:2 x 150g rib eye steaks1 tbsp vegetable oil plus a dash more for cooking the British asparagussea salt and black pepper1 packet of British asparagus, trimmed of woody endsa pinch of Togerashi seasoning (optional, you could use cayenne pepper)White and black sesame seeds to serve

1. To make the Teriyaki sauce, combine all ingredients in a saucepan. Stir the mixture well. Put it on medium heat and bring to a boil. Turn the heat down to low and simmer for a couple minutes. Stop the heat and cool the mixture. It’s now ready to use but if you have any left you can store the sauce in a clean bottle in the fridge.

2. Rub the steaks with the oil, salt and pepper. Grill the steaks on a hot barbeque for 2 minutes on each side so that they’re medium rare. Leave to rest. While the beef is resting rub the British asparagus with a little oil then lay on the barbeque grill for 2-3 minutes, turning every now and then until they start to soften but still have ‘bite’ and have little chars on them.

3. Split the asparagus between two plates. Carve the steaks into 1cm strips and lay on top of the Asparagus pouring over the meat juices left from resting. Cover each steak with a few tablespoons of Teriyaki sauce and sprinkle with the Togerashi if using and sesame seeds.


BBQ Rib Eye with Grilled British Asparagus and Teriyaki Sauce

Marcus Bean’s Asparagus, Pancetta and Parmesan Linguine with Chive Cream

Marcus Bean’s Asparagus, Pancetta and Parmesan Linguine with Chive Cream“I really like spaghetti carbonara, so this is the perfect dish to combine two things I love, creamy pancetta, good quality linguine, the crunch of the asparagus all finished with a good grating of parmesan. Great for a quick meal for family and friends! ”

SERvES: 2 | PREPERATION TIME: 8mins | COOKING TIME: 5mins

8 stems of asparagus 50g of thick cut pancetta (diced)50ml of double cream50ml of vegetable stock150g linguine2 tbsp chopped chives2 tbsp grated parmesan Salt and pepper

1. Start by cooking the pasta in a pan of slightly salted boiling water until cooked, make sure the pasta is still slightly al dente, drain and drizzle with a little olive oil to stop from sticking together.

2. Put a medium sized frying pan on the heat add a drizzle of oil, finely slice six stems of asparagus, with the other two stems cut into four pieces. Put them all in the pan and sauté on a medium heat, now add the diced pancetta and cook for 3-4 minutes. Add the cream, vegetable stock and parmesan, then add the cooked pasta and the chopped chives, cook on a medium heat for 2-3 minutes, if the sauce gets a little thick add a touch of water.

3. Once cooked serve with a grating of fresh parmesan and a little seasoning.

Recipe by Marcus Bean


86 cook

British Asparagus, Chilli, Lemongrass and Lime Leaf Stir Fry with King PrawnsSERvES: 2 | PREPERATION TIME: 15mins | COOKING TIME: 12mins

a small knob of ginger, peeled and grated1 stalk of lemon grass, bashed and finely chopped4 lime leaves, thinly sliced4 tbsp fish sauce1-2 tbsp palm sugar or light muscavado sugar1 tbsp vegetable or groundnut oil10 raw king prawns, shells off but with tails on if you can1 small onion, cut into thick slices1-2 small red Thai birds eye chilli, finelychopped3 cloves garlic, finely chopped4 spring onions, cut into thumb length pieces1 bundle (approx 250g) British asparagus, chopped in half lengthways then cut into thumb length piecesSteamed Thai rice to serveFresh coriander and/or Thai basil to serve

1. Mix together the ginger, lemon grass, lime leaves, fish sauce and sugar and put to one side.

2. Meanwhile heat a wok on high and when it’s really hot add in the oil. Once the oil is shimmering, add in the king prawns and stir-fry for 1-2 minutes until the prawns have gone pink with slightly golden edges. Remove with a slotted spoon.

3. Throw in the onion and stir fry for 2 minutes. Add the chilli, garlic and spring onion and stir-fry for a further 4 minutes until the onions have softened. Add the prawns back in and the British asparagus and stir fry for a further minute.

4. Finally pour over the sauce which was prepared earlier, and cook until the saucebecomes sticky (3 minutes).

Serve immediately, topped with the fresh herbs and with the Thai rice.


British Asparagus, Chilli, Lemongrass and Lime Leaf Stir Fry with King Prawns

vintage Beaded Ceramic BowlsWith a wonderfully hand-made feel, these bowls have a beaded rim, which adds heaps of old-fashioned charm. Perfect as a fruit bowl or filled with a scrumptious home-made pud,

they will easily blend into a Nordic-style home.

£52.00

www.nordichouse.co.uk

love....wine

we

THAILAND

FRANCE

Puisseguin Saint-Emilion 2011

From a good recent vintage, this wine shows how modern Bordeaux can be drunk and enjoyed so much younger than used to be the case. It has the typical, slightly gamey flavours of the Merlot grape and will become smoother over the next 12 months.

A fabulous wine to pair with your sunday roast.

£6.99

www.lidl.co.uk

Monsoon Valley Shiraz Rosè

This award winning Thai Shiraz Rose crafted by Siam Winery winemaker Kathrin Puff is perfect on its own anytime of the day or paired with a Thai Green Curry or Pad Thai Noodles.

Monsoon valley Shiraz RosÈ expresses intriguing wild strawberry, cherries, bonbon candies, and a lovely touch of spices on the nose. Cool and fresh palate with a hint of tannin.

£9.20

www.bablakewines.co.uk

88drink

FRANCE

ITALY

Pouilly - Fume Les Affaubertis Eric Louis

A thoroughly modern, crisp, taut and fabulous Sauvignon Blanc. This superb example of 21st century Pouilly-Fume is deliciously crisp , amazingly fruit-laden and underscored with a little smokiness. Pair with seafood and chicken recipes.

£13.99

www.morrisonscellar.com

Chianti DOCG Riserva 2009

The word Riserva indicates that this has matured in oak barrels before bottling, softening the flavours. This does have a pleasing roundness to balance the bittersweet finish so typical of Italian reds and which makes this wine better suited to drinking with food rather than without. Perfectly matched with a pasta or game dish.

£5.99

www.lidl.co.uk

89 drink

Kale & Ricotta FrittataSERvES: 4

2 tbsp olive oil1 onion or leek, finely sliced2 cloves garlic, finely chopped200g black kale, leaves stripped from their stalks & shredded200g ricotta cheese6 eggs½ tsp freshly grated nutmeg2 tbsp parmesan or pecorinosea salt & ground black pepper

1. Heat the oil in a non-stick pan and fry the onion gently for about 8 mins. Add the garlic and fry gently for a couple of mins. Add the kale and wilt for a few mins.

2. In a large bowl, mix the ricotta, eggs, nutmeg and cheese. Season. Pour over the kale mixture and cook over a very low heat for a few mins until just set underneath. Finish under the grill or in the oven, until the top is just set.

Leave to cool slightly, cut into wedges and serve.

Recipe created by Kirsty Hale, Riverford Cookswww.riverford.co.uk

Lemon Ravioli in Butter & Mint SauceSERvES: 6 as a starter or 4 as a main course. Makes 25 to 30 ravioli

quantity of Fresh pasta made with 2 eggs and 200g ‘00’ flour (See recipe below)Semolina or plain flour, for dusting

For the filling:250 g ricotta cheeseFinely grated zest of 1/2-1 lemonSalt and freshly ground black pepper1/2 teaspoon freshly grated nutmeg

For the sauce:125 g butter1 tablespoon roughly chopped mint leaves

1. Start by making the filling. Drain the ricotta and then combine all the ingredients together in a bowl. Go easy on the lemon zest as it can be quite overpowering, but season to suit your taste.

2.This is important as you want the flavour to shine through the pasta and sauce, so slightly over-season rather than under-season. Bring a large pan of well-salted water two-thirds full to the boil.

3. To make the ravioli, roll out half the fresh pasta, keeping the other half wrapped in Clingfilm. Flour the work surface but don’t flour the top side of the pasta or it will be hard to seal. Roll out the pasta using a rolling pin or a pasta machine until you can see your hand through it. Set the machine to the setting before last - the last setting makes the thinnest pasta but this is too fragile for ravioli.

4. Cut the pasta into rectangles; roughly the length of a cook’s knife. Dot a heaped teaspoon of the filling at even intervals (two fingers’ width apart is ideal) onto a length of pasta. Cover withanother length of pasta and press down around the filling to expel the air and seal the pasta sheets together. Using a pasta wheel or a sharp knife cut the ravioli into even 5 cm squares. Set the shapes aside on a surface dusted with flour or semolina (semolina is good as it doesn’t stick to the pasta).

5. Cook the pasta for 4 to 6 minutes, until al dente - test by sampling the edge of a ravioli.

6. Meanwhile, make the sauce by melting the butter in a large frying pan. When the ravioli is done, drain and add the butter to the pan with a little of the cooking water. Shake the pan to amalgamate the water and butter and add the chopped mint.

Serve immediately in warmed bowls or plates. Garnish to suit.

Recipe taken from:‘The Amalfi Coast - A Collection of Italian Recipes’ by Katie and Giancarlo CaldesiPublished by Hardie Grant

Chocolate and Salted Caramel Stacked PuddingSERvES: 8 | COOKING TIME: 45mins plus cooling time

1 pack Abra-ca-Debora Sweet Dutch Pancakes300ml double cream1 pack toasted, flaked almondsFor the chocolate ganache400ml double cream3 tbsp golden syrup2 tsp vanilla extract600g dark chocolate, very finely chopped60g unsalted butter, cubedFor the salted caramel175g golden castor sugar120ml double cream1/2 tsp sea salt flakes120g unsalted butter, cubed

1. To make the chocolate ganache, bring 300ml of cream to boil in a large pan with the syrup and sugar. As soon as it boils, remove from heat and stir in chocolate and vanilla. Stir well to quickly melt, then stir in the butter. Refrigerate until spreadable.Beat double cream until it forms stiff peaks, refrigerate.

2. To make salted caramel, add sugar to a heavy-based saucepan, add two tbsp water. Gently heat and stir until sugar dissolves. Turn heat up to medium-high and allow syrup to come to boil, without stirring. Bubble and simmer whilst occasionally swirling pan, until caramel turns golden amber. Remove from heat and gently stir in cream and salt, followed by butter. Cool completely.

3. Layer pancakes with a spread of caramel and chocolate ganache between each one, leave the top one bare.

4. Coat outside of cake, including surface with whipped cream. Press flaked almonds all round side, and sprinkle top with choc drops.

Recipe by Abra-ca-Deborawww.abra-ca-debora.co.uk

webakeware

love....

Typhoon Novo Scales

Definitely a fashion statement for your kitchen but also very practical! Clear easy to read dial and easy to clean stainless steel bowl.

£35.00

www.houseoffraser.co.uk

Typhoon Grip-IT Silicone Bowl Scraper

Must have silicone bowl scraper from Typhoon! Not a scrap of batter left in the bowl with this in hand. very hygienic and easy to clean.

£4.25

www.amazon.co.uk

Tala Retro Flour Sifter

In the iconic Tala vintage blue colour, this Tala Flour Shaker is a must have for any baker! With an easy trigger action, you can sift away to your heart’s content!

£11.99

www.hobbycraft.co.uk

Cake Pop Moulds

Cake Pops are all the craze right now, and you can have a go at making your own with thesewonderful silicone moulds from Premier Housewares.

£12.99

www.amazon.co.uk

Apollo Biscuit Cutters

These brightly coloured biscuit cutters are perfect when baking with the kids. With a lovely crinkly edge, your biscuits and pastries will look professionally formed.

£2.22

www.amazon.co.uk

97 shop

Home Made Cookie Stamper

What better way to ensure your guests know you really are a Kitchen Goddess than to stamp your biscuits home made with this fabulous Home Made Cookie Stamper from Folly Home. Great fun for kids too!

£8.95

www.follyhome.co.uk

vintage Style Wooden Trug

Lovingly made from reclaimed wood and given a vintage industrial style finish, It can be used either in the home as a tray or in the garden as a trug. The wood has been stained in

a dark brown and to complete the industrial look, a vintage style metal handle.

£30.00

www.alsohome.com

Win a Copy of Neal’s Yard Remedies Healing FoodsWe have two copies of this fabulous book published by dkbooks.com to give away this month. All you have to do to enter is click the link below and enter your details. Competition ends on 27th May at midnight.

Click here to enter

99 competitions

competitions....Win a Abra-Ca-Debora HamperWe have 3 hampers full of yummy Abra-Ca-Debora pancakes and other lovely ingredients for you to work up a storm in the kitchen this month. All you have to do to enter is click the link below and enter your details. Competition ends on 24th May at midnight.

Click here to enter

Ebba Linen Hold-All

This incredibly versatile Linen bag will hold everything and anything. Ideal to fill with

vegetables and hang in the kitchen. Made from thick rustic linen with an adjustable tie handle.

£38.00

www.rowenandwren.co.uk

Documents

Kitchen Goddess Magazine - May 2013