Foodies Magazine March Issue 2015

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3 EASTER GETAWAYS ● COCKTAILS ● WEDDING CAKES AND VENUES

WINA LAKE OFMENTEITH

ESCAPE

ISSUE 63 MARCH 2015SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

SUPERFOOD

with Rachel Khoo

40and top chefsMary Berry Anne ShooterLisa Faulkner

RECIPES

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WELCOME

foodies 3

SPRING HAS fi nally arrived and we bring you a great range of deliciously bright recipes from renowned chefs, such as baking guru Mary

Berry, who inspires you with tasty ideas for family cooking - we love her Roasted sausage, red pepper and potato supper on page 27. Lisa Faulkner’s Fried goat’s cheese asandwiches on page 37 are the perfect dish to share with friends. Rachel Khoo gives us her delicious recipe for Slow roasted pork belly with sloe gin which includes a sprig of red currants while Rachel’s Pistachio and pomegranate cake, our cover star featured on page 18, is ideal to add a pop of colour to your tea table, with the yoghurt icing giving it a deliciously fresh fi nish.

As Easter draws close we have the perfect excuse to indulge in chocolate, and why not treat yourself to artisan chocolates produced by Scottish chocolatiers. See page 55 for the best places to order your eggs ready for the Easter Bunny. Or, if you’d rather someone else organise the hunt while you sit back and relax, choose a getaway from the stunning Scottish hotels in our Easter Breaks feature, p.21.

Dont forget to celebrate Mothers Day on March 15th and why not bake Lisa Faulkners Strawberry and peanut butter cheesecake on page 34 - its delicious.

Sue Hitchen, Editor

Published by theMedia CompanyPublications Ltd26A St Andrew SquareEdinburgh EH2 1AFTel: 0131 226 7766Fax: 0131 225 4567www.foodies-magazine.co.uk

CONTRIBUTORS

Rachel Khoo is best known as the presenter of Little Paris Kitchen and grew up with fusion food

Anne Shooteris a food writer and chef who has just written her fi rst book about Jewish baking

Sean Brockis chef-patron of three restaurants in the American South and loves heritage foods

Lisa Faulkner won Celebrity Masterchef and is passionate about keeping her family recipes alive

Put a springin your step

EDITORIALEditorSue HitchenDesignAngela McKeanSub EditorCaroline WhithamDigital ImagingMalcolm IrvingProductionSarah HitchenEditorial AssistantLidia Molina Whyte

Advertising DesignJordan Porteous

ADVERTISINGBusiness DevelopmentSharon Little

SUBSCRIPTIONSReceive a copy of Foodies every month. Only £15 (regular price £24) for12 issues delivered to your door call 0131 226 7766or email the editor:[email protected]

gin which includes a sprig of red currants while Rachel’s

WINAN OVERNIGHTSTAY AT LAKEOF MENTEITH

Foodies

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20

15 IS

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3 EASTER GETAWAYS ● COCKTAILS ● WEDDING CAKES AND VENUES

WINA LAKE OFMENTEITH

ESCAPE

ISSUE 63 MARCH 2015SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

SUPERFOOD

with Rachel Khoo

40and top chefsMary Berry Anne ShooterLisa Faulkner

RECIPES

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Front cover imageRachel Khoo’s Kitchen Notebook, Penguin, £20

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CONTENTS

foodies 5

SHOPPING 7

NEWS 9

BOOKS, TV, WHAT’S ON 10

COMPETITION 11

RACHEL KHOO 12The quirky chef shares three recipes

EASTER BREAKS 21Stunning Scottish scenery and chocolate

MARY BERRY 24The Bake Off star shares some of her all time favourites

RAPE SEED OIL 31Banish olive oil in favour of local gold

LISA FAULKNER 32Indulge in the celebrity chef’s tasty teatime recipes

WEDDINGS 39Cake makers and venues to inspire

SESAME & SPICE 42Try deliciously exotic Jewish baking with Middle Eastern infl uences

BROUGHTON STREET 51We unlock the secrets of Edinburgh’s buzziest street

REVIEWS 55The best places to wine and dine

CHOCOLATE 57Meet Scotland’s best artisan chocolatiers

SPAS 59

COCKTAILS 61

NEW BARS 64

OUT & ABOUT 66

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35

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SHOPPING

foodies 7

KeepingMumMake Mother’s Day anoccasion to rememberwith these lovely gifts

Oak Heart tea light holderwww.clareloves.co.uk, £22

I Love Mum In A Matchboxwww.ina matchbox.com, £4.99

Petites Folies storage tinwww.berryred.co.uk, £9.95

Flourish floral jug largewww.tch.net, £23.00

“I Love You Mummy” teaspoon

www.thecutlerycommission.com, £13

‘Super Mum’ mugwww.littleenglandinteriors.com Visit website for prices

Merle hurricane lantern

www.sweetpea andwillow.com, £45

Ceramic candlestand in Mintwww.berryred.co.uk £8

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FOODIES NEWS

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Stirring the potThe Potting Shed in Edinburgh has just launched with a whole new concept. A great selection of varied small plates, including delights such as whitebait with lime and coriander mayo, is on the menu, which refl ects high quality ingredients as well as the ir new informal, sociable and fun approach. www.thepottingshededinburgh.co.uk

Spanish products from the hidden region of Navarre have recently arrived in Edinburgh – be the fi rst to experience a selection of high quality, delicious ingredients, wines and patés. You can experience Navarre’s unique products in La Sal restaurant.www.navarresecretland.com

NAVARRE SAY NEVER

Congratulations to Martin Zahumensky, Head Chef at Playboy Club London, for winning the Game Chef of the Year 2015 award. The awards, organised by Braehead Foods received a record number of entries again this year. Martin’s partridge starter and smoked fallow deer main stole the show. www.braeheadfoods.co.uk

THAT’S MY JAM

Drink Me has just launched its new, deliciously healthy Skinny Chai Latte. The hot drink is lightly sweetened with black tea, skimmed milk and authentic Indian spices including cardamom, cloves, ginger, cinnamon and black pepper, and is packed with health benefi ts such as anti-infl amatory and antioxidant properties. www.drinkmechai.co.uk

LIFE OF CHAI

Game for anything

Duerr’s have launched their sweet shop-inspired jam collection with their Rhubarb and Custard fl avour. The sweet, smooth jam is perfect for tarts, roly polys and sponge puddings, but also tastes delicious straight from the jar. www.duerrs.co.uk

for winning the Game Chef of the Year

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BOOKS, TV AND WHAT’S ON

10 foodies

WHAT’S ON

COMIC RELIEF WINE FAIR EDINBURGH

12th MarchThe Assembly Rooms, Edinburghrosemurraybrown.com

Put on your red nose to sample over a hundred wines from around the world in aid of Wine Relief on the eve of Red Nose Day. Over twenty exhibitors will be showcasing their delicious wine ranges as you walk around tasting, taking part in fun competitions, quizzes, raffl es and auctions.

THE GREAT SCOTTISH BEER CELEBRATION

13th–14th MarchBarras Art & Design Centre, Glasgowhippobeers.co.uk

Join Hippo Beer in their exciting celebration of the thriving independent Scottish brewing industry. The Barras Art and Design Centre will be taken over by 18 breweries serving delicious beer, a tasty street food section and live music in what promises to be an unforgettable event.

TASTINGS & CONVERSATIONS WITH

DIANA HENRY20th MarchThe Bookshop, 7 Greyfriars Garden, St Andrews

If you are a fan of Diana Henry’s stunning cookbooks, you’ll be delighted with her meet and greet event in St Andrews. Head along to The Bookshop on Greyfriars Garden to be introduced to a whole new way of cooking poultry and sample some tasters from A Bird in the Hand.

A Bird in the HandDiana Henry, Mitchell Beazley, £20.00Henry’s tasty journey focuses on chicken. Comforting, quick, celebratory and casual,

there is a recipe for every occasion.

COOKING THE BOOKS

A Kitchen in FranceMimi Thorisson, Hardie Grant Books, £25.00Be transported to Mimi Thorisson’s rustic farmhouse kitchen in

South-West France in this collection of delicious French recipes sorted by season.

The Five 0’Clock ApronClaire Thomson, Ebury Press, £20.00Chef, food blogger and mum-of-three Claire Thomson has made it her mission to inspire

parents. Her book is full of invigorating recipes to shake up teatime.

EDINBURGH12th MarchThe Assembly Rooms, Edinburghrosemurraybrown.com

Put on your red nose to sample

CELEBRATION13th–14th MarchBarras Art & Design Centre, Glasgowhippobeers.co.uk

Join Hippo Beer in their exciting

CONVERSATIONS WITH DIANA HENRY20th MarchThe Bookshop, 7 Greyfriars Garden, St Andrews

If you are a fan of Diana Henry’s

Back in Time for DinnerBBC Two’s newest cookery venture is an innovative and entertaining six-part series which sees one modern British family being fast-forwarded through fi fty years of food history. The show explores how changes in what and where we eat have helped shape who we are. The family’s own kitchen becomes a time machine taking them from the post war austerity of 1950 through to the slick modern convenience of today. Guided by food critic Giles Coren and food historian Polly Russell and assisted by famous faces such as Mary Berry and Dave Myers, the family will take viewers on a fascinating journey to understand our food heritage.BBC TWO, March 17th

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T HE LAKE of Menteith Hotel has teamed up with Foodies magazine to offer one lucky

reader the chance to enjoy an overnight stay at this award winning hotel. Nestling in the Trossachs and less than an hour’s drive from Glasgow,

The Lake of Menteith Hotel provides a haven of tranquillity and relaxation in a stunning location. This former 19th Century manse has been lovingly refurbished in the style of a New England Waterfront Inn and is renowned for its good food, well stocked malt vault and welcoming, unobtrusive service. It provides the perfect base for sitting by the roaring

log fi re and watching water fowl at play on the Lake as you peruse the menu. Head Chef Daniel Bryant’s food is honest, tasty and plentiful. Sourced as locally as possible and served without fuss and pretention, it is well complemented by the thoughtful wine list. The prize includes a night’s stay in a twin or double standard room on a dinner, bed and breakfast basis. ●

Reader offer10% off food, drink and accommodation. Quote Foodies. Valid until 30 June 2015, excluding event periods and public holidays. Subject to availability. Not to be used with any other offer

Win a getaway at the Lake of Menteith

Prize to be taken Sunday-Thursday inclusive, by 30 June 2015. Subject to availability and allocation. Cannot be used public holidays or event periods. Editor’s decision is fi nal. No cash alternative. Non transferable. Prize includes a nights’ stay in a twin or double room on a dinner, bed and breakfast basis.

Drinks to be charged separately.

TO ENTERFor your chance to win this great prize, simply answer the following:

What is the name of the Head Chef at Lake of Menteith Hotel?To win you must eitherlike our page on Facebook and send us a message with your name and email address or email your details to enter@foodiesfestvals.

WIN

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I CARRY A notebook everywhere, and it almost always ends up tattered, dog-eared and splashed with various

food stains from eating my way around the world or cooking in my kitchen. The recipes, illustrations, kitchen titbits and tips that end up in my notebook are all something that I wanted to share.

Even though I’ve lived in Paris for eight years, I am not ‘that French woman off the telly’, as I’ve been frequently been described since the Little Paris Kitchen TV show aired. I’m quite proudly British, with a colourful culinary heritage, thanks to my Malaysian dad and Austrian mum. Living in Bavaria as a teenager has also played its part. My taste buds were stimulated from a young age with spices, flavours and smells from South-East Asia, sweet and heart-warming dishes from Austria, as well as British classics like roast beef and Yorkshire puddings.

Although I had a diverse culinary upbringing, my parents were not snobby when it came to food. They understood the importance of nutritious home-cooked food and the ritual of sitting down for a meal every day as a family,

but the odd fast food treat or TV dinner was still allowed. My mum has always been a savvy shopper, never wasting a thing and ever-inventive with leftovers. Our so-called ‘leftovers night’, a common thing at home, would often look like the foodie equivalent of a United Colours of Benetton commercial, with schnitzel, shepherds pie, rendang curry and stir-fried rice all on the table at the same time. When I look back, I think my parents were unintended foodie visionaries, back in the eighties, long before Korean tacos or kebab pizza were the norm.

My ideas start with a taste, a flavour and a sketch in my kitchen notebook, then evolve from my experiments in my kitchen and eventually (I hope!) to your kitchen and your mouths. My culinary holy grail is to find my cookbook on your bookshelf with greasy fingerprints, food stain splatters and your own personal scribbles on the recipes.

This collection of recipes were inspired by my travels, adventures and food experiences, which I hope, ultimately, inspire you to cook! l

Beyond the walls of her Little Paris Kitchen,Rachel Khoo explores her roots and the surprising

fusion influences she learned from her parents

Khoo’scompany

MEET THE CHEFS RACHEL KHOO

12 foodies

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14 foodies

SLOW-ROASTED PORK BELLY WITH SLOE GINSlow-cooked pork belly has to be one of the most tender cuts, thanks to the rich layers of fat that sandwich the fl esh. I like to offset the fattiness of the meat with something fresh and crunchy, which is where the iceberg wedge comes into play. Try this dish as a lighter and more summery take on the traditional roast belly of pork

Serves 4–6

Preparation time:30 minutesCooking time:3½–4 hoursMarinating time:4 hours or overnight

1kg piece boneless pork belly,skin scored and patted dry1 tbsp sea salt fl akes4 red onions1 head of iceberg lettuce1 unwaxed lemon200g thick Greek yoghurtPinch each of sugar andsea salt

For the marinade150ml sloe gin80g runny honey2 tsp white pepper1 tbsp red wine vinegar200g redcurrants or mixedberries (frozen is fi ne)

● Mix the marinade ingredients in a shallow glass or ceramic dish.● Place the pork in it carefully, making sure that the marinade doesn’t touch the skin. Leave uncovered and place in the fridge for 4 hours or overnight.When the marinating time is up, preheat the oven to 220°C.● Pat the skin of the pork dry with kitchen towel. Place on a tray, setting the marinade to one side, and use a blow-dryer for 2–3 minutes to remove all the excess moisture from the skin. Rub the skin thoroughly with salt fl akes, getting into the scoring.● Peel the red onions, cut into quarters and place at the bottom of aroasting tin, then pour over the marinade and lay the pork belly skinside up on top. Roast for 30 minutes, then turn the heat down to150°C and roast for 2½ –3 hours, or until very tender.● Remove the pork from the oven. Take the onions out and set aside.Crank up the heat again to 220°C and place the pork back in theoven for about 10 minutes, or until the skin is crispy. ● When cool enough to handle, separate the skin from the fl esh. Slice the pork belly into slivers and chop the skin into small crouton-sized pieces. Cut the lettuce into thick slices, then wash and dry (keeping them whole).● Finely zest the lemon and mix into the Greek yoghurt with the sugar and salt. Add a squeeze of lemon juice.● To serve, place a large wedge of iceberg on a plate and top with thepork, onions, skin and berries. Drizzle with the yoghurt dressing.

FOODIES RACHEL KHOO

TIPIf you can’t get

hold of sloe gin,

use cassis or a light

fruity red wine like

Grenache


16 foodies

SPICE-RUBBED TROUTWhen it comes to spice rubs, I have some friends who guard their personal recipe the same way Coca-Cola guard theirs. I, however, am happy to share my special blend of spices. Making your own custom spice rub is probably the simplest way of adding your own personal touch to dishes. This recipe is really just a starting point and can be easily adapted to your taste. Once you get the hang of balancing the flavours, the possibilities are endless

Serves 4

Preparation time:30 minutesCooking time:20 minutes

4 whole trouts (approx. 300geach), gutted and scaled1½ unwaxed lemons1 small bulb of fennel (250g),halved and finely sliced,keeping the leafy topsa large handful of roughlychopped fresh flat-leaf parsleyleaves200g giant couscous250g French green beans,trimmed and cut into 1cmrounds1 tbsp olive oil

For the spice rub2 tbsp sumac1 tbsp smoked paprika1 tbsp sugar1 tbsp sea salt1 tbsp ground cumin½ tbsp ground ginger½ tbsp ground cinnamon

l Preheat the grill to high. Blend the ingredients for the spice rub ina pestle and mortar.l Smear the spice rub generously all over the outside and inside ofthe trout, then place on a foil-lined, lightly oiled baking tray. Thinly slice one of the lemons. Stuff the fennel, parsley and lemon slices inside the cavity of the fish. Place the fish under the grill. l Grill for 5–10 minutes on one side, then turn the fish over and cook for a further 5 minutes on the other.l Meanwhile, bring a pot of salted water to the boil and add the giant couscous. Boil for 3 minutes, then add the French green beans.l Cook for a further 2 minutes, or until al dente, and drain. Zest and juice the remaining ½ a lemon. Toss the beans with the oil, lemon zest and juice and a little salt. Serve each fish whole with the couscous on the side. Garnish with the leafy fennel tops.

FOODIES RACHEL KHOO

TIPThis spice rub works well

with all sorts of other

things. Try spreading it

on aubergine slices and

drizzling with a little oil


PISTACHIO AND POMEGRANATE CAKETurkish pastries, such as the intensely sweet and extremely sticky baklava, were nothing new to me;however, the pomegranate juice stands that cropped up on Istanbul’s street corners were a delightfuldiscovery. The dark red juice makes for a refreshing drink, and although it’s a nightmare if you get it onyour clothes, it’s perfect for colouring icing the natural way

Serves 8-10

Preparation time:20 minutesBaking time:50 minutes

For the sponge2 x 150g pots of natural yoghurt100g pistachio kernels1 x 150g yoghurt pot caster sugar1 x 150g yoghurt pot ofsunflower oil2 eggs, lightly beaten1 tsp vanilla extract2 x 150g yoghurt pots plain flour2 tsp baking powder½ tsp sea salt

For the yoghurt icing½ a pomegranate250g icing sugar50g natural yoghurtEquipment20cm springform tin, butteredand floured

l Preheat the oven to 160°C.l Empty the contents of the yoghurt pots into a bowl, then wash and dry them ready to measure the remaining ingredients. You’ll need one for wet ingredients and one for dry ingredients. Whizz the pistachios to a fine powder in a blender.l Put the caster sugar and oil in a large bowl or standing mixer bowl, then mix together with an electric hand whisk or the whisk attachment for 2 minutes, until the sugar has dissolved. Gradually add the eggs and vanilla extract. Fold in the yoghurt, then add the flour, baking powder, salt and ground pistachios and gently fold them in.l Spoon the batter into the tin. Bake for 50 minutes or until a skewer comes out clean. Leave to cool for 5 minutes before turning out on to a wire rack to cool.l When the cake is cool, place the pomegranate skin side up in your hand with your fingers spread out. Hold the pomegranate just inside a big bowl before hitting the back of the fruit with a wooden spoon. The seeds will fall through the gaps between your fingers. Sift the icing sugar into a bowl, then add the yoghurt and mix well to get a thick pouring consistency. l Pour on top of the cooled cake, gently guiding it down the sides. Once the icing has stopped dripping, take the pomegranate juice and dot several drops along the top of the cake. Drag a skewer or toothpick in a figure-of-eight pattern through the drips of pomegranate, swirling it all around the cake.l Stick the pomegranate seeds to the side of the cake when the icing has stopped dripping. If it’s difficult to make them stick, chill the cake for 10 minutes in the fridge first.

FOODIES RACHEL KHOO

18 foodies

Rachel Khoo’s Kitchen Notebook by Rachel Khoo published by Michael Joseph Ltd, £20


Open 7 days visit the Harvest Garden Order online, call us or why not pop into our shop

58-60 Morningside Road,Edinburgh, EH10 4BZ

0131 447 1788

www.flowersbuydelivery.co.ukFor the biggest range of Easter eggs from

chocolate bunnies to our luxury eggs filled with your own selection of chocolates ,

visit the Harvest Garden. You’ll be spoilt for choice !

EASTER BREAKS FOODIES FOCUS

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I’m sailingaway

Escape the city this Easter to one of these gorgeous getaways around the country

KINLOCH LODGEKinloch Lodge, Sleat, Skye, IV43 8QYwww.kinloch-lodge.co.ukSurrounded by the breathtaking landscape of the stunning Isle of Skye, Kinloch Lodge makes the perfect destination for an Easter Break. The award-wining hotel, rich in Scottish history, elegantly fuses old and new. Their Easter Break package includes a three-night stay with dinner, bed and breakfast and is the perfect opportunity to indulge in a true foodie paradise at the Michelin-starred restaurant. The package is topped off with a visit from the Easter Bunny on Easter Sunday. Prices start at £150 per person per night, excluding the last night which is free.

TIGH NA SGIATH COUNTRY HOUSE HOTEL Skye of Curr Rd, Dulnain Bridge PH26 3PAwww.tigh-na-sgiath.co.ukIf you’re looking to leave the hustle and bustle of the city behind and enjoy a relaxing Easter surrounded by the Scottish Highlands, the Tigh Na Sgiath Country House Hotel is the place for you. Surrounded by 2.5 acres of mature woodland and gardens in the heart of the Cairngorm National Park, the romantic Victorian country house retains many original features. Log fires, rich wood paneling and ornate cornicing provide the perfect setting to indulge in a traditional afternoon cream tea.

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ISLE OF ERISKA Benderloch, Argyll PA37 1SDwww.eriska-hotel.co.ukThe award-winning Isle of Eriska Hotel’s Easter Break package is ideal for families looking to enjoy stunning wildlife, incredible food, and stylish interiors in a serene location. The three-night stay includes a room based on two adults and two children sharing, dinner in the Michelin-starred restaurant each evening, afternoon tea and use of the leisure facilities.

FAIRMONT ST ANDREWSSaint Andrews, Fife KY16 8PNwww.standrewsbay.comThe Fairmont’s Easter Extravaganza promises to be an exciting weekend fi lled with great fun and delicious chocolate. For £249 per room per night, with the third night free of charge, you will enjoy a delicious dinner each evening and be woken with breakfast. On Sunday 5th April, they will be holding an Easter egg hunt with Hotel Chocolat treats.

LAKE OF MENTEITH HOTELPort of Menteith, Stirling FK8 3RAwww.lake-hotel.comVisit the Lake of Menteith Hotel this Easter and take a relaxing break

surrounded by the lake’s blooming landscape. With fl owers and local wildlife in abundance, it’s the perfect opportunity to go fi shing, horse riding or play golf. For £88 per person per night, you can enjoy an overnight stay including dinner, bed and breakfast, and even afternoon tea on arrival. With Easter specials on the menu such as poached duck egg with smoked salmon and potato cake and roast Perthshire lamb, it promises to be truly delicious.

BLACKADDIE COUNTRY HOUSE HOTELBlackaddie Road, Sanquhar, Dumfriesshire DG4 6JJwww.blackaddiehotel.co.ukChoose from either a two or a three-

night stay between 1st and 12th April at the Blackaddie Country House Hotel and indulge in a delicious Easter Break designed

to tantalise your taste buds. The package includes a Fine Dining Dinner with four mouthwatering courses plus canapés and amuse bouche. Stay in one of the luxurious rooms with stunning views and enjoy a sumptuous breakfast. Prices start at £210 per room per night.

THE ART HOUSE GLASGOW129 Bath Street, Glasgow, G2 2SZwww.thearthouseglasgow.co.ukIf the countryside is not your thing, a relaxing Easter in the city is a great alternative. Situated in a coveted location in Glasgow, the classic Georgian townhouse is a great base from which to explore the city. The Scots baronial style mingled with Art Deco elements is the perfect setting to sit back and unwind. Prices start at £104 per room per night. ●

Main image Kinloch, Scallops Kinlocch and Menteith and TAHMain image Kinloch, Scallops

12th April at the Blackaddie Country House Hotel and indulge in a delicious Easter Break designed

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WHILE IT’S lovely to experiment and try out new things, you shouldn’t feel

obliged to serve something different to your guests each time, especially if they’re people you don’t see regularly. There maybe certain dishes that you love doing and which are always devoured with enthusiasm by your guests – so if they have praised a dish, why not serve it again, particularly if it’s one that you enjoy making and can produce with a confident flourish? Just as you might go to a well-loved restaurant expecting to be able to order your favourite food, so your guests might look forward to being served something they’ve enjoyed before. They might even be disappointed if you don’t produce your signature dish!

Wherever possible, I like to use home-grown or locally produced ingredients. I’ve always had a strong interest in how food is produced and in knowing where

it comes from. At home when I was a child, Dad produced much of our own food. He kept pigs – I can remember him cutting up the carcasses on our kitchen table and my mother using the meat to make sausages. She kept hens, too, so we’d have fresh eggs, while my father grew all our vegetables, including masses of celery, which I can remember bundled up in a newspaper with the green fronds poking out of the top. Like my parents, my husband Paul and I also grow much of what we eat: fruit as well as vegetables and lots of fresh herbs – including parsley, dill, basil, mint and tarragon, a real favourite – which I use all the time in my cooking for their vibrant flavour. I almost never use dried herbs.

While I’ve always loved food, I didn’t fall in love with cooking until I started domestic science classes at school, where I discovered I had a natural talent for it and was hugely encouraged by my domestic science teacher, Miss Date. This has made me conscious of how important it is to pass on cooking skills to the next generation and to acquire an interest in food preparation from a young age.

QueenMary

The Great British Bake Off’sMary Berry champions good,homemade food fit for a royal

MEET THE CHEF MARY BERRY

One pot dishes are just so easy to put together and a real winner with both

family and guests

24 foodies

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One pot dishes are just so easy to put together and a real winner with both family and guests. As well as avoiding mountains of washing-up, these dishes are perfect for informal entertaining, I find, especially when we all tend to dine in the kitchen these days.

They are also part of my general mantra of preparing as much as you can in advance. Forward preparation

really helps, I believe, enabling you to relax so much more with your guests. Also, you never know what might happen on the day, especially if you’re running a busy household. With this in mind, I’ve given ‘Prepare Ahead’ tips in almost every recipe.

I do hope you enjoy trying my recipes, and in the process, discover a few absolute favourites of your own. l

foodies 25


FOODIES MARY BERRY

26 foodies

WATERMELON, FETA, CUCUMBER AND MINT SALADThis is my favourite salad at the moment – fresh, full of flavour and crunchy texture. Any small black seeds left in the watermelon after deseeding can be eaten, although I prefer to remove the larger ones. This delicious salad is best made and served on the same day

Serves 6 as a main dish or 10–12 as part of a buffet

½ cucumber½ small watermelon, peeled, deseeded and cut into 2cm cubes200g good-quality feta cheese, crumbled into small cubes50g pitted black olives in oil, halved1 small bunch mint, chopped

For the dressing4 tbsp olive oil (or oil reserved from the olives)Juice of ½ lemonSalt and freshly ground black pepper

Mary Berry’s Absolute Favourites by Mary Berry published by BBC Books, £25

l Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds. Cut into crescent shapes.l Layer half the watermelon, cucumber, feta and olives in a bowl, repeat again, then sprinkle with the chopped mint. For the dressing, whisk together the oil and lemon juice, season with salt and pepper and pour into the bowl. Serve chilled.


foodies 27

ROASTED SAUSAGE AND POTATO SUPPERThis will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. If you’re making this for young children, you can replace the wine with stock, if you prefer. Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage

Serves 4-6

2 tbsp olive oil2 large onions, sliced lengthways into wedges2 red peppers, deseeded and cut into large dice2 garlic cloves, chopped1 tbsp chopped thyme leaves500g baby new potatoes, unpeeled and halved12 sausages, pricked with a fork200ml white wineSalt and freshly ground black pepper

l Preheat the oven to 220°C.l Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.

l Roast for about 30–35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.


FOODIES MARY BERRY

28 foodies

FISH PIE WITH SOUFFLÉ CROUTON TOPPINGThe classic fish pie has been given a delicious twist with a crunchy cheesy topping that perfectly offsets the smooth and creamy filling. It needs to be made slightly ahead as the filling is chilled in the fridge for an hour. Ask your fishmonger to skin the fish

Serves 6

Prepare aheadThe filling can be made up to 8 hours ahead. Prepare the soufflé topping, assemble the dish and cook within an hour.

For the filling50g butter, plus extra for greasing1 leek, diced50g plain flour600ml hot milk2 tbsp chopped dill2 tbsp lemon juice350g fresh haddock fillet, skinned and cut into even-sized cubes350g undyed smoked haddock fillet, skinned and cut into even-sized cubes3 hard-boiled eggs, each cut into either 4 or 8 wedgesSalt and freshly ground black pepper

For the topping1 small (400g) loaf of white bread (2–3 days old)50g full-fat cream cheese75g butter75g mature Cheddar cheese, grated1 large egg white

l You will need a shallow 1.5-litre ovenproof dish, approximately 30 x 20 x 6cm.l To make the filling for the pie, melt the butter in a saucepan, add the leek and gently soften over a low heat for 3–4 minutes until completely tender but not browned. Sprinkle in the flour and stir over a high heat for a minute. Gradually pour in the hot milk, whisking over a high heat until the sauce is smooth and thickened and has come to the boil.l Remove from the heat and add the chopped dill, lemon juice and cubes of fish and season with salt and pepper. Return to the heat and cook for 2 minutes, stirring, then remove from the hob and spoon into the ovenproof dish. Arrange the eggs on top of the sauce and press in gently. Level the top with the back of your spoon and set aside to cool. When cold, cover with cling film and chill in the fridge for about an hour or until firm.l Preheat the oven to 200°C and grease the dish with a little melted butter.l To make the soufflé topping, remove the crusts from the loaf and cut into five slices, each about 1.5cm thick, and then into cubes; you will need to weigh out about 150g of these croutons. Measure the cream cheese, butter and Cheddar into a saucepan and melt together over a low heat until runny. Remove from the heat and set the pan aside for a moment.l In a spotlessly clean bowl, whisk the egg white until stiff, then fold into the cheese mixture in the saucepan. Season and carefully stir together, then stir in the croutons so they are fully coated in the mixture. Spoon on top of the filling in a single layer.l Bake in the oven for 25–30 minutes until golden and bubbling. If the dish starts getting too brown during cooking, simply cover with foil. Leave to stand for 5 minutes before serving with a salad or green vegetable.


TOP TIPTo skin fish: place fish

skin-side-down. With a sharp

knife, cut through the flesh only,

1cm from the tail. Hold the skin

firmly. Angling the blade away

from you at 45º, wiggle in

the cut and pull the

skin off


Fields of goldWhen it comes to delicous, healthy and local oils, Scotland’s producers

lead the world in the cold-pressed rapeseed oil revolution

BLACK AND GOLDwww.blackandgoldoil.co.ukThe fertile county of East Lothian produces one of the finest finishing oils made in Scotland. Its superb flavour and rich colour has been praised by acclaimed chefs such as Stuart Muir.

BORDERFIELDSwww.borderfields.co.ukBorderfields is a traditional farming co-operative compromised of highly skilled and experienced growers of fruit, vegetables and oilseed, producing a high quality, greatly versatile oil.

CULLISSEwww.cullisse.comAs the most northerly cold pressed rapeseed oil, Cullisse Highland Rapeseed Oil benefits from the unique micro-climate and fertile soils of Easter Ross in the Scottish Highlands. The naturally healthy

STARKwww.starkrapeseedoil.co.ukStark Rapeseed Oil is run by husband and wife team Ewan and Angela Stark, who produce their own oil on the rugged and pure Isle of Arran. Using homegrown, high quality oilseed rape, the end result is a deliciously versatile product.

SUMMER HARVESTwww.summerharvestoils.co.ukSummer Harvest pride themselves on producing award-winning cold-pressed rapeseed oil grown, pressed and bottled in their family farm in the fertile Strathearn Valley.

SUPERNATUREwww.supernature.uk.comSupernature produce their cold-pressed oil at Carrington Barns, their family farm in the heart of the Lothians. Their infused selection includes Garlic, Lemongrass and Lime, amongst many others. l

properties of the rapeseed are nurtured during the extra long days of summer light, producing a silky, smooth, buttery and healthy oil.

MACKINTOSH OF GLENDAVENYwww.mackintoshofglendaveny.co.ukMackintosh of Glendaveny produces Extra Virgin cold-pressed rapeseed oil in their family farm in Aberdeenshire. The method retains all the natural goodness, golden colour and great taste of the home grown rape oilseed.

OLAwww.olaoils.co.ukJohn and Connie Sorrie launched Ola in 2008 to produce a healthier, locally-produced alternative to olive oil. Once harvested, the seed is cold pressed and hand bottled, producing a nutty oil ideal for all types of cooking.

FOODIES FOCUS

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MEET THE CHEFS LISA FAULKNER

IT’S FUNNY to say it, but I have never considered myself a baker – I still don’t, really! I make cakes and

biscuits and little pies several times a week, but it’s really so I have something to eat with a cup of tea. The biscuit tin is always full, ready for surprise visitors, or just for me mid-afternoon.

My mum and both grandmothers were the same, so baking, for me at least, makes me feel like I’m home. And that feeling is something I want to pass on to my daughter and to share with all those around me.

You don’t need to worry about everything turning out perfectly. It’s not about making the lightest pastry or the crumbliest scone. What it’s really about is taking the time to make something for someone: the simple gesture of pouring out a cup of tea and placing a plate of homemade biscuits alongside can make them feel loved, cherished and reassured in an instant.

Because, as everyone knows, tea can help solve almost any problem! Whether it’s a broken heart, a crisis at work or just ‘one of those days’, reaching for the kettle is halfway to making everything better. But it’s not only in those moments of stress or sadness that we reach for the teapot. For me, I have to start every single day with a cup of tea. I love the ritual of

waking up, boiling the kettle and then sitting down, cup in hand and thinking about what I’m going to be doing that day.

I think we should all be setting aside a moment in our day, whether on our own or with a friend, or even in a bigger group, and taking a few minutes to simply be. It’s what keeps me calm amidst the madness of everyday life: the school run, homework time, long work hours and the hundred and one other things that keep me running around in circles. An afternoon cup of Earl Grey and all is right with the world!

One of my very favourite things in the whole world is my teapot – it’s silver and shiny and I love to set it on the table with a big cake to cut into wedges or a tray of biscuits straight from the oven. Or to curl up on my sofa with a big mug and take a step back from all the hustle and bustle.

That’s really the reason why I bake – so that I have something to eat with my cup of tea – and as you can gather I really, really love a cup of tea!

A cake that can be cut into lots of pieces or a plate of biscuits ready for dunking into hot tea has been made with love, and that in itself is a truly special thing– and remember: there is always time for another cup of tea! l

Time fora cuppa

Tea lover Lisa Faulkner loves baking – it’s a great excuse to get the kettle on

32 foodies

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FOODIES LISA FAULKNER

34 foodies

PEANUT BUTTER CHEESECAKE I am a big fan of cheesecake. I prefer the non-baked ones but, really, any will do! The thing I love about this one though, is that it’s not too sweet – you get an almost salty sweetness from the peanuts.

Serves 6–8

For the base50 g salted roasted peanuts 50 g caster sugar200 g digestive biscuits100 g unsalted butter, melted

For the filling500 g cream cheese 125 g caster sugar1 x 340 g jar smooth peanut butter

For the filling125 ml sour cream 300 ml double cream

For the strawberries250 g strawberries, hulled and halved3 tbsp icing sugar

For the brittle150 g caster sugar100g salted roasted peanuts

l Line a 23 cm springform cake tin with greaseproof paper. Tip the peanuts and sugar into a food processor and blitz until fine. Add the digestive biscuits and blitz until crushed. Tip into a bowl, stir through the melted butter then press into the base of the cake tin. Transfer to the fridge to set for around 30 minutes.l Meanwhile make the filling. Beat the cream cheese and sugar in a bowl until soft then beat in the peanut butter. Fold in the sour cream. Whisk the double cream to soft peaks then fold into the cheesecake mixture. Pour the filling on to the chilled biscuit base then return to the fridge for 4 hours, or overnight if possible.l While the cheesecake is setting, prepare the strawberries. Toss the halved strawberries with the icing sugar then set aside for 2 hours at room temperature. After 2 hours, drain the strawberries in a sieve set over a bowl. Pour the juices into a small pan and boil for 1 minute, until sticky, then pour over the strawberries and toss to coat. Refrigerate until needed.l To make the brittle, tip the sugar into a dry frying pan and melt it over a medium heat for 2–3 minutes. Don’t stir, but swirl it around from time to time. Stir in the peanuts, making sure they are all covered in the caramel, then quickly tip them on to a baking tray lined with greaseproof paper or a silicone sheet. Leave to cool for 30 minutes, then break into shards.Turn the cheesecake out on to a board, top with the strawberries and decorate with the brittle.

Tea & Cake with Lisa Faulkner by Lisa Faulkner published by Simon & Shuster Ltd, £20

TOP TIPServe big wedges with

extra brittle on top!


FOODIES LISA FAULKNER

36 foodies

LEMON MERINGUE SANDWICH COOKIES Pretty and tasty and perfect for a tea party, these biscuits are a real winner! They are also very easy to make and great served as a pud. Try making your own lemon curd or you can use shop-bought

Makes 12

for the biscuits250 g plain flour 100 g rice flour250 g salted butter, softened 75 g golden caster sugar finely grated zest of 1 lemon1 egg yolk

For the filling200 ml double cream 3 tbsp lemon curd4 meringue shells, crushed

l Sift the flours into a pile on a clean work surface. Make a

well in the centre and add the butter, sugar, lemon zest and egg

yolk. Gradually work in the flour using your fingertips until the mixture

comes together to form a soft dough. Wrap in cling film and chill for 30 minutes until firm.Preheat the oven to 150˚C and line a baking sheet with greaseproof paper.l Dust the work surface with a little flour and roll out the dough to a

thickness of 5 mm. Cut into discs with a 6 cm round cutter and place on the prepared baking sheet. Refrigerate for 30 minutes until firm.l Bake the biscuits for about 30 minutes until a pale golden colour, then transfer to a wire rack to cool.l Meanwhile, whisk the cream to soft peaks then fold through the lemon curd and crushed meringue. Spoon the mixture on to half of the biscuits then sandwich with the remaining plain biscuits.

TOP TIP I used a doily as a

template and sprinkled

over some icing sugar to

create this beautiful

effect.


FRIED GOAT’S CHEESE SANDWICHESThis really is just a posh version of a toasted sandwich, but I like to make even the simplest things look pretty. Maybe I have too much time on my hands...

l Roll out each slice of bread with a rolling pin to half its original thickness. Place a slice of goat’s cheese on a slice of bread.l Using a knife, cut a circle in the bread to the shape of the cheese. Add a slice of Serrano ham and half a fig. Top the sandwich with another slice of rolled bread and press the

edges together to seal. Repeat for the other three sandwiches.l Heat 1 tablespoon of the olive oil in a non-stick frying pan and fry the sandwiches for 2 minutes on each side until golden brown and crisp. You may need to do this in batches and top up the olive oil as necessary.

Makes 48 slices white bread, crusts removed 4 thin slices from a large goat’scheese log4 slices Serrano ham2 ripe figs, sliced2 tbsp olive oil½ tsp sea salt


Perfect wedding cakes and venues for your

special day

VENUES

ACKERGILL TOWERWick, The Highlands KW1 4RGwww.amazingvenues.co.ukThis 15th century castle is the ideal spot for a wedding; tie the knot with the North Sea as a backdrop. After the party, enjoy your first night of wedded bliss in the Treehouse, a unique romantic hideaway with a twilight ceiling so you can gaze up at the stars.

HOUSE FOR AN ART LOVERBellahouston Park, Glasgow G41 5BWhouseforanartlover.co.ukCelebrate your wedding with the unique style of one of Scotland’s most beloved artists, Charles Rennie Mackintosh. The stunning venue will provide a dedicated wedding coordinator to ensure that your ceremony is perfect.

CAMUSDARACH BEACHCamusdarach, Arisaig PH39 4NTwww.camusdarach.co.ukCamusdarach Beach is one

WEDDINGS FOODIES FOCUS

Tiers of joy

of the most romantic and unique spots to tie the knot, both for intimate and big affairs. Say your vows at the seashore and enjoy canapes on the beach before retiring to the marquee for a delicious dinner and dancing.

KINKELL BYRESt Andrews KY16 8PNwww.kinkellbyre.comKinkell Byre combines rustic and luxurious décor. The converted 18th century farm on the coast can cater for up to 300 guests.

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HEADER FOODIES

foodies 41

TOO GOOD TO EAT6 Morningside Road, Edinburgh, Midlothian EH10 4DAwww.toogoodtoeat.co.ukSticking to the motto that every couple’s story is different, Too Good to Eat create bespoke cakes unique to each couple, incorporating details such as wedding theme, colours, flowers and stationery as well as your personal stories and design ideas.

DESIGNER CAKE BOUTIQUE50 Haymarket Terrace, EH12 5LAwww.designercakeboutique.comDesigner Cake Boutique specialises

in creating stunning edible works of art. Some of their previous wedding cake designs include models of the Eiffel Tower and Forth Rail Bridge. Prices start at £300 for three-tier cakes.

LIGGY’S CAKES163 Milngavie Road, Bearsden, Glasgow G61 3DYwww.liggyscakes.co.ukLiggy’s creates truly beautiful cakes. All are made to order and baked from scratch. With branches in Edinburgh’s West End, Glasgow and Kilmarnock, they

can supply their cakes all over the country. You can even book a complimentary “tea and cake” tasting.

HARRY GOWCulloden Foods Smithton Industrial Estate, Inverness IV2 7WLwww.harrygow.co.ukHarry Gow’s wedding cakes have gained a reputation in Inverness

and throughout the Highlands. With quality from the inside out at the heart of their ethos, they produce stunning personalised,

unique and tasty wedding cakes.

THE CARBERRY TOWERMusselburgh EH21 8PYwww.amazingvenues.co.ukThis award-winning country house wedding venue is a richly historic spot to tie the knot. It sits majestically in 35 acres of stunning lawns and landscaped grounds, an oasis of calm and tranquility that provides the perfect setting for a traditional Scottish wedding.

LODGE ON LOCH GOILLoch Goil, Argyll PA24 8AEwww.thelodge-scotland.comOn the shores of Loch Goil and surrounded by a majestic backdrop of mountain scenery, The Lodge is an intimate wedding venue on Scotland’s stunning West Coast with opulent furnishings, lavish decor and fine dining.

HARVEST MOONLochhouses Farm, Tynninghame, East Lothian EH42 1XPwww.harvestmoonholidays.com

Get married at Harvest Moon on a beautiful beach at the Luxury Safari Tent site and spen the night in the romantic honeymoon tent, or tie the knot in the stunning Treehouse with views of Bass Rock, and welcome wedded bliss in the honeymoon Treehouse.

KINNETTLES CASTLEForfar DD8 1TRamazingvenues.co.ukWith its boutique Scottish charm, this romantic Baronial castle will take your breath away. With acres of grounds and stunningly chic interiors, the castle combines tradition and innovation to create your fairytale day. l

CAKEMAKERS

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MEET THE CHEFS ANNE SHOOTER

42 foodies

042_049_FFSesame & Spice_0315.indd 42 26/02/2015 14:02

APPLES, HONEY, almonds, figs, pomegranates, cinnamon, orange zest, sesame, lemons and vanilla.

These are the scents that filled the kitchen when I was growing up, and the flavours of the food I was brought up eating. They are ingredients from all over the world, brought together in my home in East London, where I lived with my mum and dad and younger twin brothers.

There were cakes laden with fruit from my grandparents’ garden, scented with exotic spices; flatbreads from the Middle East eaten alongside New York-style bagels and rye bread picked up at East End bakeries. There were Spanish-style almond cakes and poppy seed-topped squishy rolls; sweet figs and pomegranates as a special treat or if a relative came from abroad; citrus-scented puddings and fruit-filled tarts. Honey cakes alongside cheesecakes, raisin-filled biscuits and mini Danish pastries next to sticky baklava and macaroons. It may seem like a random mish-mash of flavours and ingredients from different counties; and to an extent, that’s what they were, but all the dishes are linked. My family is Jewish and these are the flavours from around the world that, for me, are the essence of Jewish baking.

These recipes mark several journeys. Firstly it marks a stage in my own journey from journalist to cook. Twenty years after becoming a newspaper hack, aged 40, with two young kids and a hugely supportive husband, I decided to turn

my passion for cooking into a career and trained at the esteemed Leiths School of Food and Wine to complete their diploma. Now I write about food for the Daily Mail and combine my cooking and writing with family life to chaotic effect.

Like many of the cooks I have read about in my vast collection of my cookery books, the people who inspired my love of the kitchen were family members. In my case they were Jewish women – my grandmothers, mother, aunts. They were outstanding cooks and used recipes passed from generation to generation. Some of the recipes you’ll find in the following pages are taken from scrawled scraps of paper in my mum’s decades-old recipe folder – they are so good it would be sacrilege to start messing about with them.

It is also the story of the journey my style of baking has taken; the story of a travelling people, whose food has evolved as they have moved from place to place, adopting dishes and taking them to their next settling point. The Jewish people have lived, thrived and cooked on every continent at some point over the last 2,000 years.

My recipes are aimed at the home cook, not necessarily the experienced baker, and take into account that we have busy lives and that making a cake or a loaf of bread is an indulgence rather than a necessity. Just as I like to bake fore friends and family, I want everyone to know and use these recipes. l

All things niceFor Daily Mail food writer Anne Shooter, sugar

and spice are not just what little girls are made of

foodies 43


FOODIES ANNE SHOOTER

44 foodies

Sesame & Spice: Baking from the East End to the Middle East by Anne Shooter published by Headline Book Publishing, £25

PASSOVER PIESAcross the Sephardic world – in Spain, Turkey, Egypt, Algeria, Greece and more – pies, called pastel, are a huge part of the daily cuisine; the Passover versions use matzah instead of pastry. When I was growing up, my mum’s French-Moroccan friend, Marie, a brilliant cook, would bring this around at Passover and we called it Pesach Lasagne – layers of matzah instead of pasta and fillings such as meat and tomato sauce or spinach and cheese. I’ve included instructions for the spinach version here, but feel free to adapt as you fancy

Serves 46 matzah sheets (you might need more depending on the size of your dish)1 egg, beaten1 tbsp olive oil, for greasing

For the filling1 kg spinach, washed well2 tsbp olive oil4 large spring onions, chopped50g flat-leaf parsley, chopped50g fresh dill, chopped½ tsp ground nutmeg200g cottage cheeseSalt and freshly ground black pepper, to taste4 eggs, beaten

l Cook the spinach in a large pan with a few cm of boiling water. Clamp the lid on tight - it will steam in minutes. Drain it as well as you can, using a wooden spoon to push it against a colander or sieve to really squeeze out the excess moisture. Finely chop and set aside.l Heat the olive oil in a frying pan and add the chopped spring onions. Fry gently until soft, then add the herbs, nutmeg and spinach. Cook for a couple of minutes, then leave to cool a litte. Drain off any excess liquid.l Mix the feta and cottage cheese into the spinach mixture, then taste and season. Remember you are adding eggs, and the matzahs are bland, so season well. Add the eggs to the spinach mixture and stir well to combine,l Preheat the oven to 180°C. Grease a 22cm square roasting tin or baking dish with oil.l Carefully soak the matzah sheets in warm water until just soft – this will take 30 seconds. Remove from the water and place on a clean tea towel or kitchen roll to dry. If they are not pliable, drizzle a little more water over them; take care though, as they should not be soggy.l Cover the bottom of the baking dish with a sheet of matzah and break some others to fill in the gaps, as if you were making lasagne. You can make as many layers as you want, but the standard approach is to put half your filling on the bottom matzah layer, top with another layer of matzah, then put the rest of your filling on top, and finish with a final layer of matzah. Brush the top with the beaten egg.l Bake for around 45 minutes, until golden brown on top and the filling is hot and set. Stand for 10 minutes, then cut into squares and serve.



46 foodies

FIG, SHARON FRUIT AND POMEGRANATE PAVLOVAA Jewish function is not complete without a pavlova – it must be the Russian connection, though itwas also rumoured that Anna Pavlova’s father was Jewish! This version uses my favourite Israelifruits. The Persian candy fl oss, pashmak, is not essential, but is good fun and looks beautiful; it isavailable from Middle Eastern shops

Serves 126 egg whites330g caster sugar1 tbsp rose water1 tsp white wine vinegar1 tsp cornfl our300ml double cream300ml Greek yoghurt2 tbsp icing sugar200g pomegranate seeds3 tbsp grenadine6 fi gs, quartered3 sharon fruit, cut into eighths1 bag pashmak(Persian candy fl oss, optional)

● Preheat the oven to 140°C. Line three baking sheets with baking parchment on to which you have traced three circles, using a dinner plate as a template. Put the baking parchment pencil-side down on the trays so you don’t get any marks on the meringue.● Whisk the egg whites until stiff. You should be able to turn the bowl upside down without them falling out! Add the sugar, a tablespoon at a time, whisking continuously, always reaching stiff peaks before adding the next spoonful. When you have used all the sugar, sprinkle over the rose water, vinegar and cornfl our and whisk again.● Put a third of the meringue mix onto each baking sheet and spread it with a palette knife to fi ll the circles you have drawn. Place all three in the oven for about 1 hour, or until dry and easily removed from the paper. Allow to cool.● Whisk the cream until thick but not stiff, and combine with the Greek yoghurt. Sweeten to taste with the icing sugar. Spread a quarter of the cream onto the bottom layer of the meringue, sprinkle over a third of the pomegranate seeds, drizzle with a little grenadine and top with a layer of meringue. Repeat for the next layer. On the fi nal meringue layer, pile the remaining cream and arrange the fi g and sharon fruit pieces on top. Sprinkle over the remaining pomegranate seeds and drizzle with grenadine. Decorate with a halo of pashmak, if using, and serve in slices.

layer. On the fi nal meringue layer, pile the remaining cream and arrange the fi g and sharon fruit pieces on top. Sprinkle over the remaining pomegranate seeds and drizzle with grenadine. Decorate with a halo of pashmak, if using, and serve in slices.


POMEGRANATE AND ALMOND CAKES WITH ROSE-SCENTED SYRUPPomegranates are symbols of fertility and fruitfulness, and are so beautiful in this cake. Baking them takes nothing away from their vibrancy, and they crunch like little ruby nuggets as you eat. It looks stunning as a whole cake, but I also like to divide the mixture and serve individual cakes as dessert for a dinner party

Serves 12200g unsalted butter, softened200g caster sugar3 eggsGrated zest of 1 orange plus juice of ½ orange1 tsp vanilla extract1 tsp almond extract (optional)140g self-raising flour100g ground almondsSeeds of 1 pomegranate

For the syrup100ml pomegranate juicejuice of ½ orange85g caster sugar1 vanilla pod, split down the middle1 tbsp rose waterSeeds of 1 pomegranate

l Preheat the oven to 160°C. Grease twelve individual bundt or pudding moulds with butter then lightly flour them.l Cream the butter and sugar in a bowl until creamy and pale in colour, then add the eggs, one at a time, beating after each addition. Stir through the orange zest and juice, vanilla extract and almond extract, if using. Fold in the flour and ground almonds with a large metal spoon, then add the pomegranate seeds and stir to combine.l Pour the mixture into the moulds and bake for 30 minutes, until golden, risen, and a skewer inserted into the centre comes out clean.l Meanwhile, make the syrup. Combine the pomegranate juice, orange juice, caster sugar and vanilla pod in a small saucepan. Heat until the sugar dissolves, then bring to the boil and reduce until syrupy. Cool, then remove the vanilla pod and stir in the rose water and pomegranate seeds.l Take the cakes out of the oven. Remove them from their moulds while still warm and pour the syrup over the tops, making sure the pomegranate seeds are evenly distributed. They will keep, covered, for two days.


48 foodies


XXXXXX FOODIES FOCUS

foodies 51foodies 51

RESTAURANTS

THE BASEMENT10a-12a Broughton Street, Edinburgh EH1 3RHbasement-bar-edinburgh.co.ukThis trendy spot at the top of Broughton Street is ideal for those looking to enjoy some Mexican passion. With colourful décor, a buzzing atmosphere, delicious Mexican food and an extensive and seasonal cocktail list, it won’t disappoint.

BURGER MEATS BUN1 Forth Street, Edinburgh EH1 3JXwww.burger-meats-bun.co.ukFresh from the success of their Glasgow restaurant, Burger Meats Bun recently set up camp in Broughton Street and their delicious burgers made with locally-produced ingredients have been attracting a lot of attention. BMB is all about good grub, but better.

L’ESCARGOT BLEU56 Broughton Street, Edinburgh EH1 3SAlescargotbleu.co.ukL’Escargot Bleu is home to delicious French cuisine with Scottish fl air. As you sip a Ricard or Kir by the window and bite into world-renowned French cheese Here Mons, you’ll be compelled to burst into slightly embarrassing high school French. Alongside the delicious food and extensive wine list, the stylish and rustic décor makes for an enjoyable evening. Bon appetit!

PICKLES56a Broughton St, Edinburgh EH1 3SA, getpickled.co.ukThis charming retreat nestled beneath L’Escargot Bleu is an ideal place to relax over a glass of wine, a beer or a coffee. If you fancy a bite to eat, try the delicious sharing platters on offer. The Scottish cheese selection is the most popular, served with a range of delicious chutneys and pickles.

Broughton styleEdinburgh’s Broughton Street is one of the city’s foodie gems,

where innovative bars rub shoulders with affordable restaurants

PICKLES56a Broughton St, Edinburgh EH1 3SA, getpickled.co.ukThis charming retreat nestled beneath L’Escargot Bleu is an ideal place to relax over a glass of wine, a beer or a coffee. If you fancy a bite to eat, try the delicious sharing platters on offer. The Scottish cheese selection is the most popular, served with a range of delicious chutneys and pickles.

Treacle cocktail and dish, Ox bar and dessert at the

Riparian Rooms

051_052_FFBroughtonStreet_0315.indd 51 27/02/2015 09:40

THE OX49-51 London Street, Edinburgh EH3 6LX, theoxedinburgh.comTaking over the Bellevue in August last year and undergoing a rebranding and refurbishing two months ago, the Ox offers fresh, homemade food in a relaxing atmosphere. Their simple approach features pub grub classics yet the star dish is the delicious twice-braised Ox Cheeks served with mash and fondant carrot.

THE RIPARIAN ROOMS7–11 East London Street, Edinburgh, EH7 4BNtheriparianrooms.co.ukThe Riparian Rooms launched early this year and, despite being the new

kids on the block, they are already

proving to be worthy contenders. They

focus on quality, Scottish, ingredients to create a delicoius menu.

TREACLE39-41 Broughton Street, Edinburgh EH1 3JUwww.treacleedinburgh.co.ukTreacle is a fi rm favourite with locals,

lured by its innovative drinks list and Asian-led food menu. Bringing together distinct style and vibrant décor, and with a team of award-winning bartenders who experiment with the latest techniques, it’s no wonder the quirky spot has become so popular. Treacle’s individuality sets it apart from the crowd. ●

Burger meets bun, Crombies and Villeneuve wines

FOODIES BROUGHTON ST

CROMBIES97 Broughton Street, Edinburgh EH1 3RZwww.sausages.co.ukEstablished in Edinburgh in 1955, the family-run butcher is a historic spot. As members of the “Scotch Butchers Club”, Crombies enjoy a great reputation backed by the trusted local farms where they source their meats. Famous for their iconic, innovative sausage range, and award winning steak pies and haggis, their ethos of quality, value, cleanliness and

service is present in everything they do.

REAL FOODS37 Broughton Street, Edinburgh EH1 3JUwww.realfoods.co.ukReal Foods fi rst opened in Edinburgh in 1975, the capital’s fi rst natural food shop, yet its origins can be traced back to the early sixties when they began feeding the ‘Aldermaston Ban the Bomb’ marchers. Their shop in Broughton Street introduced organic, fairtrade, vegetarian and special diet foods to the general public at an affordable prize. Their concern

for the environment and friendly and knowledgeable team always ready to help, have contributed to their international success.

VILLENEUVE WINES49A Broughton Street, Edinburgh EH1 3RJwww.villeneuvewines.comLocated in a cosy basement in the heart of Broughton Street, Villeneuve Wines has a history of providing excellent customer service. It offers an ever-changing selection of wines from around the world, including lesser known regions. The enthusiastic and passionate staff’s advice will help wine experts and novices alike. In addition to wine, Villeneuve also stock a large range of beers, spirits and whiskies.

braised Ox Cheeks served with

kids on the block, they are already

proving to be worthy contenders. They

focus on quality, Scottish,

PRODUCER PROFILES

diet foods to the general public at an affordable prize. Their concern

051_052_FFBroughtonStreet_0315.indd 52 26/02/2015 13:12

91 Broughton Street, EH1 5RX0131 557 8589

www.theolivebranchscotland.co.ukfacebook.com/theolivebranchbistro

l'escargot bleu

56 Broughton Street| Edinburgh| EH1 3SA 0131 557 1600

www.lescargotbleu.co.uk

A French twist using the best of Scotland

Rustic Mediterranean cuisine by chef Patron J-Michel and his team. www.lagarrigue.co.uk

La Garrigue, 31 Jeffrey Street, Edinburgh, EH1 1DH

“Gordon Ramsay Favourite Award winning French restaurant, open for lunch and dinner”

Spring Wine Trip in LanguedocFlying from Edinburgh on the 19th of April

A Week of wine tasting, gastronomy and tourism in the Languedoc area of France. Ask staff for more information or call J-Michel

At La Garrigue restaurant 0131 557 3032

“Now taking bookings for Mother’s day Lunch”

32-34 Bath Street, Glasgow, G2 1HGTel: 0141 331 1397

For 50 years serving the bestwood fired pizza in Glasgow.

RESTAURANT REVIEWS FOODIES

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THE MAGNUMTucked away in the corner of Albany Street in Edinburgh’s New Town, The Magnum is a hidden gem ideal for both a fi ne dining experience in the charming restaurant or a drink at the cosy bar. The rustic yet elegant décor is the perfect backdrop for the warm and relaxed atmosphere, with the lighting provided by curtain fairy lights and twinkling candles adding a soft touch. When we arrived, we were welcomed by the friendly staff and led to our table. The service was excellent throughout the bightl and we were made to feel at home. The menu is a great mix of seasonal dishes and classic Scottish staples with a twist.Delicious chunky bread and

homemade butter were quickly brought to our table, prompting me to choose the soup of the day. The soup, tomato and country vegetable with paprika, was a warm and hearty dish. Sarah’s haggis spring rolls, however, stole the show

Our beautifully presented mains arrived shortly after. Both the venison with parsnip dauphinoise and broccoli and blue cheese puree and the goat’s cheese lasagne with salsa verde were succulent. The venison was cooked to pink perfection and the lasagne was a unique take on the Italian classic.Despite the fi lling portions, the dessert menu was too tempting. Chranachan cheesecake and sticky toffee pudding, ended our night on a deliciously sweet note. 1 Albany Street, Edinburgh www.themagnumrestaurant.co.uk

LIDIA MOLINA WHYTE

KHUBLAI KHANMongolian cuisine itself isn’t the most appetising as owner Andrew points out. The appeal is in the campfi re stir-fry approach to dining. The menu draws inspiration from far beyond the confi nes of landlocked Mongolia. For (one version of) my main, I had Asian catfi sh stir-fried with bean sprouts, mushrooms, rice and Mongolian sauce that I tweaked to include lemongrass, some extra garlic paste and heaps of ginger. And that’s the best thing about the place: not only are there a host of exotic meats and vegetables to choose from but you get to mix your own sauce Khublai Khan is fun rather than fi ne dining. If you’re coming for a party, expect a throne, a Mongolian outfi t, cake fi reworks and a shot of chilled Mongolian vodka!26 Candleriggs, Glasgowwww.khublaikhan.co.uk

PHOEBE COTTAM

BOOLY MARDY’SBooly Mardy’s has established its fi rn base of fans and regulars. And it must be doing something right. Not many

places manage to strike the balance between dressed-up

drinking and dressed-down dining. With the growing popularity of Finnieston,

Booly Mardy’s is trying to add to it’s appeal with a more

adventurous menu. Despite its promising spring menu, its strength lies in the drinks menu. Having invested in a state of the art preservation system, some 50 wines are sold by the glass, including a delicious Vermentino. And lest not forget the cocktails, nothing is better than a beautiful amaretto sour.28 Vinicombe Street, Glasgowwww.boolymardys.com

PHOEBE COTTAM

The service was excellentthroughout

the night

places manage to strike the balance between dressed-up

drinking and dressed-down dining. With the growing popularity of Finnieston,

Booly Mardy’s is trying to add to it’s appeal with a more

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71 High Street, North Berwick, East Lothian EH39 4HG

T: 01620 890589 M: 07708 760607

ITALIAN RESTAURANT

www.osteria-no1.co.uk

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Choc your cares awayIndulge yourself with a class at one of Scotland’s top chocolatiers

COCO CHOCOLATE174 Bruntsfield Place, Edinburgh, Midlothian EH10 4ERwww.cocochocolate.co.ukStepping out of their famous Bruntsfield shop, Coco Chocolate’s school in their Summerhall Chocolate Kitchen allows trained chocolatiers to take you on a sweet journey to create chocolates of your own.

COCOA BLACK1-3 Cuddybridge, Peebles EH45 8HX,www.cocoablack.comCocoa Black is an artisan chocolatier producing handmade luxury chocolate, cakes and patisserie. The adjacent Chocolate and Pastry School is a magnet for home baking enthusiasts and has an exciting range of courses on offer this March. Both the Plated Dessert Course, taking place on 6th and 7th March, and the Pastry Masterchef Course on the 16th and 17th will teach you the skills to master the art of dessert.

CHOCOLATE TREE123 Bruntsfield Place, Edinburgh EH10 4EQchoctree.co.ukWorking with directly traded single origin heirloom cacao from Madagascar and Peru and combining them with Scottish

learn more about their remarkable chocolate, available to book throughout the month.

IAN BURNETT HIGHLAND CHOCOLATIER Grandtully, Perthshire, PH9 0PLwww.highlandchocolatier.comThis award-winning chocolatier has become internationally famous for

creating the uniquely scrumptious Cocoa Dusted Velvet Truffle.

Using cocoa from Sao Tome, mixed with

Scottish cream, they create the flavour and texture of the delicious truffle range. l

ingredients, Bruntsfield’s Chocolate Tree produces a delicious range of treats. They run guided tastings every second Friday for £18.

CHARLOTTE FLOWER’S CHOCOLATESThe Old Schoolhouse,Aberfeldy, PH15 2HScharlotteflowerchocolates.comBased on the south side of Loch Tay, Charlotte Flower Chocolates run workshops where you can

COOK SCHOOLS FOODIES

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FOODIES SPA

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OBAN BAY HOTEL & SPA, OBANCorran Esplanade, Oban, Argyll PA34 5AEwww.crerarhotels.con/oban-bay/hotel-spaThe great range of pampering packages offered by Oban Bay Hotel & Spa is the perfect way to relax and unwind, surrounded by Oban’s stunning landscape. The boutique spa includes a relaxation room, a steam room and sauna. There is even an outdoor hot tub to add to your pampering experience, which will be topped off by Elemis spa products and a massage chair to relax while you’re not on the table.

EIGHT ACRES HOTEL & LEISURE CLUB, ELGINMorriston Road, Elgin IV30 6ULwww.crerarhotels.comEight Acres Sonas Spa offers a range of pampering spa and beauty treatments, using top brands such as Elemis and Jessica Nails. The spa offers two separate treatment rooms, great if you want to visit with a friend.

GOLF VIEW HOTEL & SPA, NAIRNThe Seafront, 63 Seabank Road, Nairn IV12 4HDwww.crerarhotels.comWith a pool overlooking the stunning Moray Firth and two treatment rooms, the Golf View Hotel and Spa in Nairn is the perfect spot to relax and unwind. You’ll certainly leave feeling revitalised.

SCOTLAND’S HOTEL & SPA, PITLOCHRY40 Bonnethill Road, Pitlochry, Perthshire PH16 5BTwww.crerarhotels.comPitlochry’s Scotland Hotel & Spa is the perfect spot for a pampering overnight spa break: choose from the Spa Taster Break for £75 or the two-night stay Spa Relaxation Day for £150.

ESSENTIAL THERAPY49 Broughton Street, Edinburgh EH1 3RJwww.essentialtherapy.uk.comThis beauty salon in the heart of Edinburgh offers a wide range

of pampering and relaxing treatments for those seeking to forget the hustle and bustle of city life for a couple of hours, or to turn back time with a Dermalogica

facial. To receive an exclusive Foodies deal, quote “Foodies” when booking and receive a 25% off discount on all treatments during March.

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Bistro Moderne by Mark Greenaway is an original concept in bistro dining from the award-winning chef, taking the classic French concept and

revitalising it with the imaginative dishes Mark is known for.

Bistro Classics is back by popular demand – a night out for £203 classic bistro courses, a glass of wine and tea/coffee

Wednesday-Friday 5.30-6.45pm

15 North West Circus Place Edinburgh | EH3 6SX | 0131 225 4431 www.bistromoderne.co.uk

Southern charmChef and food historian Sean Brock shares updated cocktails from the American South

SOUTHERN SCREWDRIVERA properly made screwdriver is pretty darn good. We upped the ante a bit, adding some spice by infusing the vodka with jalapeños and giving the drink a little herbal sweetness with a fresh basil simple syrup

Makes 1 drink

Chipped ice or ice cubes 57ml jalapeño-infused vodka (see below)28ml vodka, preferably Smirnoff2 tbsp basil-infused simple syrup (recipe follows)118ml fresh orange juice1 basil leafJalapeño slices (optional)

For the basil-infused simple syrup191g sugar236ml hot water4 large basil leaves

For the jalapeño-infused vodka1 to 2 jalapeño peppers, depending on how spicy the peppers are and how hot you want the drink to beOne 1-litre bottle vodka, preferably Smirnoff

● To make jalapeño-infused vodka, slice the jalapeños lengthwise, leaving the seeds in, and drop them into the bottle of vodka. Seal the bottle and let the peppers infuse the vodka for 2 to 3 days. Strain, pour back into the bottle and seal. The vodka will keep indefi nitely.● To make the basil-infused simple syrup. Combine the sugar and water in a small saucepan over high heat and stir until the sugar dissolves. Cool to room temp, pour into a clean jar, and refrigerate until chilled.● Put 60ml syrup and the basil and blend on high until smooth. Stir back into the remaining syrup. Tightly sealed, this will keep for 3 days in the fridge. ● Fill a shaker with ice, add both vodkas, the simple syrup, and orange juice, and shake vigorously. Strain into a chilled rocks glass over chipped ice. Smack the basil leaf between your palms to release the oils, garnish the drink with the leaf and jalapeño slices.

COCKTAILS FOODIES

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COCKTAILS FOODIES

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Heritage by Sean Brock, Artisan, £27.99. Photographs by Peter Frank Edwards.

Makes 20 servings

2.25 litres water7 bags black tea400g raw sugar350ml fresh lemon juice360ml brandy 360ml rum, preferably Cockspur Barbados 180ml peach brandy 20 large ice cubes 650ml soda water20 thin slivers of lemon peel (from about 3 lemons)

● Bring the water to a boil in a medium stainless steel saucepan over high heat. Add the tea, remove the pan from the heat, and steep the tea for 20 minutes. ● Strain the tea through a tea strainer or a fi ne-mesh strainer into a 4.5 litre container. Add the sugar and stir until it is completely dissolved. Let the mixture cool to room temperature, about 20 minutes.● Add the lemon juice, brandy, rum, and peach brandy to the tea mixture, cover, and refrigerate until cold. (Tightly covered, the punch base will keep for up to 3 days in the refrigerator.) ● To serve, ladle the punch into each person’s punch cup. Add an ice cube, top off with soda, and garnish with a sliver of lemon peel.

THE CHARLESTON LIGHT DRAGOON PUNCH 1792 The plight of the Light Dragoons is a tragic Charleston story. Formed in 1792, they charged dues and required members to supply their own mounts. For the majority of the company’s existence, the dragoons mounted their horses for ceremonial purposes only, to lead parades and such about town. But in 1864, the company became mired in several Civil War battles. Within a few short weeks, almost all the men were dead. Of the sixty or so who made the trip to Virginia to fi ght, only a handful returned

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64 foodies

THE RIPARIAN ROOMSEDINBURGHNamed after the place where a river meets its

banks, The Riparian Rooms is at the corner where Broughton Street meets East London Street. Serving breakfast from 8am through to late drinks, the ground fl oor restaurant and hip basement bar go big on Scottish dishes such as Cullen skink, Loch Fyne oysters and prime Scottish beef fi llets. 7-11 East London St, Edinburgh EH7 4BNTel: 0131 556 6102www.theriparianrooms.co.uk

REEKIE’S SMOKEHOUSEEDINBURGHRiding the current vogue for all things barbecued,

Reekie’s Smokehouse offers pulled pork, BBQ beef brisket, baby back ribs and meaty sandwiches. As well as sourcing top quality, Scottish produce, the owners like to introduce Scottish fl avours in

unexpected places. We’re talking whisky-fl avoured beans and Irn Bru BBQ sauce. 20 Holyrood Road, Edinburgh EH8 8AFwww.reekiessmokehouse.co.uk

BUFFET KITCHENGLASGOW You want an Indian but your other half has a penchant for pasta. You

could toss a coin and risk resentment or you could keep both parties happy by heading for Buffet Kitchen. The latest venture from the team behind the Ashoka restaurants, Buffet Kitchen delivers dishes from India, Pakistan, Italy, Spain, the USA and Mexico. Part of the Soar intu Braehead leisure complex, it is handily located for a bite before an ice hockey match at the Arena, a skiing session at Snow Factor or after a fi lm at the Odeon.Soar intu Braehead, Kings Inch Rd, Renfrew PA4 8XQTel: 0141 885 1388www.buffetkitchen.co.uk

MOTHER’S DAY WINE

The Ned Pinot Grigio 2014, £9.99WaitroseA nose of pear drop, blossom and nectarine. Lovely purity of fruit with a smooth fi nish.Marques de Casa Concha Chardonnay 2012 £11.99 TescoDense pineapple, Pink Lady apple and zesty citrus notes.De Bortoli Reserve Petite Sirah 2011, £8.50 Sainsbury’sRich black cherry, ripe plum, spice and chocolate oak.

What’s New

THE RIPARIAN ROOMSEDINBURGHNamed after the place where a river meets its

banks, The Riparian Rooms is at the

REEKIE’S SMOKEHOUSEEDINBURGHRiding the current vogue for all things barbecued,

Reekie’s Smokehouse offers pulled pork,

BUFFET KITCHENGLASGOW You want an Indian but your other half has a penchant for pasta. You

could toss a coin and risk resentment

TRIED AND TREW RESTAURANTS AND BARSWORDS JONATHAN TREW

TOP TIPLionel Richie willbe takingover theHydro in Glasgow.

Head to The Finnistonfor a delicious

gin cocktailbeforehand

RHUBARBICAN

Alwyn Napier of Bobar in the Hilton Grosvenor Glasgow shares this seasonal and celebratory cocktail recipe

12.5ml Cherry Marnier12.5ml homemade cranberry & juniper reduction2 thumbs of rhubarb diced/muddledDash of rhubarb bitters75ml Veuve Cliquot champagne

● Add all ingredients into a mixing jug, and stir

● Double strain into a chilled champagne coupe and serve

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FOODIES FOCUS OUT AND ABOUT

66 foodies

Out & about If you want to feature contact [email protected]

KINGUSSIE FOOD ON FILM FESTIVALThe local community works together to stage the film festival’s eighth year

RESTAURANT LAUNCH PARTYThe Riparian Rooms open in trendy Broughton Street

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Foodies Magazine March Issue 2015

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Transcript of Foodies Magazine March Issue 2015