How to Source a Local and Sustainable Christmas Dinner
We all want our Christmas dinner to be the best possible quality to ensure the most important meal of the year has the wow factor. So, this year, why not look locally for your festive food?
Anthony Davison who runs local food and drink website www.bigbarn.co.uk knows that buying food that's gone from plot to plate in the shortest amount of time will be tastier and fresher. Here he offers his top tips on how to source a local Christmas dinner and save money in the process.
1. Shop Around
People always think that the supermarket is the only place to do the Christmas shop, when in fact you can pre-order your veggies, meat and other festive treats well in advance from most good butchers, grocers and farm shops and just pick them up on Christmas Eve, thereby avoiding the arguments over that last bag of sprouts in the supermarket.
2. Doorstep Delivery
Many farm shops now offer doorstep deliveries at Christmas time so be sure to ask. Or, if you live in the Bath and Bristol area, why not sign up to our local food hub where you can choose to shop with a whole variety of local producers and farmers and have your shopping delivered to your door in one box! Visit https://shop.bigbarn.co.uk/ to find out how it works and to sign up to the service.
3. Save Money
The supermarkets like us to believe that they are always the best value option, but that's normally not the case. Because independent stores deal directly with farmers, buying your onions, carrots, spuds and sprouts from your nearby farm shop could save you pounds, allowing you to splash out on that extra bottle of English Sparkling Wine.
4. Enjoy Higher Welfare
The turkey is the centrepiece of our Christmas meal, so ensure yours is the tastiest you can afford. Head to a local farmer for the best possible bird. Our turkey map www.bigbarn.co.uk/turkey allows you to tap in your postcode to find a list of suppliers in your area, many of whom offer online orders for their organic, free range, or higher welfare birds.
5. Tell a Story
Wouldn't it be lovely on Christmas day to be able to tell your guests that the turkey they're eating is free-range from a farmer just four miles away, while the sprouts were picked yesterday from a field just the other side of the village? Local food always has a story to tell, and your local shop-keeper will be only too happy to tell it. Now you wouldn't get that information from the supermarket!
6. Crop for the Shop
BigBarn's Crop for the Shop scheme is now rolled out to over 500 farm shops and independent shops across the country, meaning that you could be enjoying delicious fruit and veggies from an allotment near you. Use Christmas as the opportunity to try out a new variety and support your local shops, or even become a supplier. Find out more at http://www.bigbarn.co.uk/aboutus/crop.php
7. Buy Fresh
If you really want to ensure your fresh produce is in the best possible condition for your festive feast, then local is the only true choice. Most farm shops and grocers source the majority of their produce from local farms and producers so you can be sure it's travelled from plot to plate in the shortest possible time.
8. Knowledge Is Key
One of the best reasons to shop locally is to gain knowledge and information. Independent retailers will be able to tell you exactly where the food you're buying comes from and give you advice on cooking techniques and recipes, something you'll never get from the supermarket.
9. Love Food, Hate Waste
Christmas is normally a time of plenty, but be sure to think of those leftovers and make the most of every bite. Visit http://www.lovefoodhatewaste.com/ to find some great ideas on how to use up your turkey, veggies, potatoes and more!
10. Feel Good Factor
Finally, one of the nicest things about shopping locally is the knowledge that you've helped your local community by keeping money within the region you live, but you've also helped to reduce food miles and, you've likely saved a bit of cash in the process. We can all drink to that!
Anthony Davison launched www.bigbarn.co.uk over 13 years ago to offer an alternative to supermarket shopping and give small retailers and producers a platform to promote their products. It is now the UK's largest local food and drink website and a registered CIC.
Anthony Davison who runs local food and drink website www.bigbarn.co.uk knows that buying food that's gone from plot to plate in the shortest amount of time will be tastier and fresher. Here he offers his top tips on how to source a local Christmas dinner and save money in the process.
1. Shop Around
People always think that the supermarket is the only place to do the Christmas shop, when in fact you can pre-order your veggies, meat and other festive treats well in advance from most good butchers, grocers and farm shops and just pick them up on Christmas Eve, thereby avoiding the arguments over that last bag of sprouts in the supermarket.
2. Doorstep Delivery
Many farm shops now offer doorstep deliveries at Christmas time so be sure to ask. Or, if you live in the Bath and Bristol area, why not sign up to our local food hub where you can choose to shop with a whole variety of local producers and farmers and have your shopping delivered to your door in one box! Visit https://shop.bigbarn.co.uk/ to find out how it works and to sign up to the service.
3. Save Money
The supermarkets like us to believe that they are always the best value option, but that's normally not the case. Because independent stores deal directly with farmers, buying your onions, carrots, spuds and sprouts from your nearby farm shop could save you pounds, allowing you to splash out on that extra bottle of English Sparkling Wine.
4. Enjoy Higher Welfare
The turkey is the centrepiece of our Christmas meal, so ensure yours is the tastiest you can afford. Head to a local farmer for the best possible bird. Our turkey map www.bigbarn.co.uk/turkey allows you to tap in your postcode to find a list of suppliers in your area, many of whom offer online orders for their organic, free range, or higher welfare birds.
5. Tell a Story
Wouldn't it be lovely on Christmas day to be able to tell your guests that the turkey they're eating is free-range from a farmer just four miles away, while the sprouts were picked yesterday from a field just the other side of the village? Local food always has a story to tell, and your local shop-keeper will be only too happy to tell it. Now you wouldn't get that information from the supermarket!
6. Crop for the Shop
BigBarn's Crop for the Shop scheme is now rolled out to over 500 farm shops and independent shops across the country, meaning that you could be enjoying delicious fruit and veggies from an allotment near you. Use Christmas as the opportunity to try out a new variety and support your local shops, or even become a supplier. Find out more at http://www.bigbarn.co.uk/aboutus/crop.php
7. Buy Fresh
If you really want to ensure your fresh produce is in the best possible condition for your festive feast, then local is the only true choice. Most farm shops and grocers source the majority of their produce from local farms and producers so you can be sure it's travelled from plot to plate in the shortest possible time.
8. Knowledge Is Key
One of the best reasons to shop locally is to gain knowledge and information. Independent retailers will be able to tell you exactly where the food you're buying comes from and give you advice on cooking techniques and recipes, something you'll never get from the supermarket.
9. Love Food, Hate Waste
Christmas is normally a time of plenty, but be sure to think of those leftovers and make the most of every bite. Visit http://www.lovefoodhatewaste.com/ to find some great ideas on how to use up your turkey, veggies, potatoes and more!
10. Feel Good Factor
Finally, one of the nicest things about shopping locally is the knowledge that you've helped your local community by keeping money within the region you live, but you've also helped to reduce food miles and, you've likely saved a bit of cash in the process. We can all drink to that!
Anthony Davison launched www.bigbarn.co.uk over 13 years ago to offer an alternative to supermarket shopping and give small retailers and producers a platform to promote their products. It is now the UK's largest local food and drink website and a registered CIC.
Parmigiano Reggiano, Tomato and Basil Salad With Lemon Vinaigrette
The Only Parmesan
This seriously simple and colourful salad will go perfectly on the side of any summer dish for a healthy kick.
Whisk together lemon juice and zest, honey, olive oil, vinegar and season accordingly. Slice tomatoes, onion and basil and drizzle the dressing.
To serve, top with plenty of Parmigiano Reggiano shavings – delicious!
Parmigiano Reggiano cheese, known as 'Parmesan', is one of the world's oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it's the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.
The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it's easy to digest and is high in calcium.
Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.
Parmigiano Reggiano, Tomato and Basil Salad with Lemon Vinaigrette
Serves 2 as a main or 4 as a starter
200g mixed tomatoes, sliced
½ red onion, finely sliced
Handful basil, torn
15-20g shaved Parmigiano Reggiano
Dressing:
Zest and juice 1 lemon
1 tbsp runny honey
4 tbsp extra virgin olive oil
½ tsp cider vinegar
Salt and pepper
Whisk together the dressing ingredients and season to taste Arrange tomatoes, onion and salad leaves on serving plates and drizzle over plenty of dressing. Top with shaved Parmigiano Reggiano
For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.
This seriously simple and colourful salad will go perfectly on the side of any summer dish for a healthy kick.
Whisk together lemon juice and zest, honey, olive oil, vinegar and season accordingly. Slice tomatoes, onion and basil and drizzle the dressing.
To serve, top with plenty of Parmigiano Reggiano shavings – delicious!
Parmigiano Reggiano cheese, known as 'Parmesan', is one of the world's oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it's the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.
The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it's easy to digest and is high in calcium.
Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.
Parmigiano Reggiano, Tomato and Basil Salad with Lemon Vinaigrette
Serves 2 as a main or 4 as a starter
200g mixed tomatoes, sliced
½ red onion, finely sliced
Handful basil, torn
15-20g shaved Parmigiano Reggiano
Dressing:
Zest and juice 1 lemon
1 tbsp runny honey
4 tbsp extra virgin olive oil
½ tsp cider vinegar
Salt and pepper
Whisk together the dressing ingredients and season to taste Arrange tomatoes, onion and salad leaves on serving plates and drizzle over plenty of dressing. Top with shaved Parmigiano Reggiano
For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.
Alassaala Organic Argan Oil:Turning Dishes into Moroccan Delights
Argan Oil is often revered for its many beautifying qualities in the cosmetics industry, but often gets overlooked as a delicious ingredient in food. Thanks to Alassala Organic Argan Oil, you will be able to experience the enhancing effects of Argan Oil from within. A pure, speciality ingredient, lovingly produced in South West Morocco by women cooperatives, Alassala's is the finest natural food oil, sure to be a huge culinary hit.
Alassala Organic Argan Oil has already made its mark in the food world, securing a position as finalist in the Best Healthy Oil Brand Category in the Veggie Awards 2014. With its delicate nutty taste, the luxury oil is perfect for drizzling over fish and meat dishes, as well as adding the finishing touch to salads and dips.
Alassala Organic Argan Oil is the rarest and purest of oils, with much care in its production. The lightly toasted nut is cold pressed and the oil extracted, making each drop a valuable food commodity. So meticulously made, it's sure to add only the finest, most delectable flavour to your culinary adventures, turning dishes into Moroccan delights.
Benefits of Argan Oil:
The Argan Oil also has many health benefits. High in Vitamin E and essential fatty acids, Argan Oil is known for its anti-inflammatory properties and for its effective ability to help lower cholesterol. Thought to be the only natural cardio protective agent available on the market, it's also fantastic for reducing arthritic pains.
With a combination of great flavour and health factors, Alassala Organic Argan Oil is sure to make waves in the food industry, particularly considering its cosmetic counterpart has become such a staple in the world of beauty, paving the way for Argan Oil in other sectors.
Alassala Organic Argan Oil has already made its mark in the food world, securing a position as finalist in the Best Healthy Oil Brand Category in the Veggie Awards 2014. With its delicate nutty taste, the luxury oil is perfect for drizzling over fish and meat dishes, as well as adding the finishing touch to salads and dips.
Alassala Organic Argan Oil is the rarest and purest of oils, with much care in its production. The lightly toasted nut is cold pressed and the oil extracted, making each drop a valuable food commodity. So meticulously made, it's sure to add only the finest, most delectable flavour to your culinary adventures, turning dishes into Moroccan delights.
Benefits of Argan Oil:
The Argan Oil also has many health benefits. High in Vitamin E and essential fatty acids, Argan Oil is known for its anti-inflammatory properties and for its effective ability to help lower cholesterol. Thought to be the only natural cardio protective agent available on the market, it's also fantastic for reducing arthritic pains.
With a combination of great flavour and health factors, Alassala Organic Argan Oil is sure to make waves in the food industry, particularly considering its cosmetic counterpart has become such a staple in the world of beauty, paving the way for Argan Oil in other sectors.
Cake Push Pop...The New Cupcake?
Cake Cetera, an online cake delivery company based in Glasgow, was founded after owner Pauline Quigley's mum died of cancer. She was shocked to find that flowers were banned from the wards and found most people brought in cake instead and so Cake-Cetera was born.
Pauline, a former clothing designer, has spent 3 years developing unique packaging which safely transports cake by courier throughout the UK.
Cake Cetera's range includes a range of cupcake bouquets, french macarons, giant doughnuts and their latest product...the cake push pop!
Pauline said "We are so excited to extend our deliveries throughout the UK. We have spent so long ensuring our packaging is perfect yet gorgeous on arrival.
"Our new product...the cake push pops have been flying out the door. The cake push pops contain layers of cake and buttercream topped with sprinkles and have been so popular for weddings and kids parties".
Hailed as the new cupcake but much more dainty as they are just pushed up. Pauline jokes "They are just so cute and tasty...wit's really difficult to to stop eating them ourselves"
Order any product online before 12 for next day delivery in the UK.
Cake Cetera (www.cake-cetera.co.uk)
www.facebook.com/cupcakecetera
www.twitter.com/cakecetera
Pauline, a former clothing designer, has spent 3 years developing unique packaging which safely transports cake by courier throughout the UK.
Cake Cetera's range includes a range of cupcake bouquets, french macarons, giant doughnuts and their latest product...the cake push pop!
Pauline said "We are so excited to extend our deliveries throughout the UK. We have spent so long ensuring our packaging is perfect yet gorgeous on arrival.
"Our new product...the cake push pops have been flying out the door. The cake push pops contain layers of cake and buttercream topped with sprinkles and have been so popular for weddings and kids parties".
Hailed as the new cupcake but much more dainty as they are just pushed up. Pauline jokes "They are just so cute and tasty...wit's really difficult to to stop eating them ourselves"
Order any product online before 12 for next day delivery in the UK.
Cake Cetera (www.cake-cetera.co.uk)
www.facebook.com/cupcakecetera
www.twitter.com/cakecetera
Learn To Create Soulful & Inspiring Raw Dishes At The
Explore Raw Cookery School With Stephanie Jeffs
If you are interested in learning how to create soulful, inspiring, gourmet dishes, with tasty raw foods to help catapult your health into the next stratosphere, then the new Explore Raw Cookery Schoolfrom Stephanie Jeffs might just be what you’re looking for!
Stephanie will cover everything from learning the basics of a healing raw foods diet, to preparing the more complex and themed dishes. All recipes are vegan, gluten and dairy free, and produce is organically sourced where possible. Explore a raw living foods diet and build a deeper understanding of how to heal the body with nutritional juices and raw food recipes. This is where the Explore Raw recipe books come to life, and whole lot more!
With modules starting in September 2014, taking place in Old Street, central London, you can pick and choose depending on your skill level and interests, or even sign up for whole package! Classes will be small and intimate with hands on tuition, therefore are limited to a first come first served basis:
Stephanie will cover everything from learning the basics of a healing raw foods diet, to preparing the more complex and themed dishes. All recipes are vegan, gluten and dairy free, and produce is organically sourced where possible. Explore a raw living foods diet and build a deeper understanding of how to heal the body with nutritional juices and raw food recipes. This is where the Explore Raw recipe books come to life, and whole lot more!
With modules starting in September 2014, taking place in Old Street, central London, you can pick and choose depending on your skill level and interests, or even sign up for whole package! Classes will be small and intimate with hands on tuition, therefore are limited to a first come first served basis:
- Getting Started With Raw Foods Module I - September 20 14:00 – 18:00, £149.99 - Beginners recipes from across Stephanie’s entire ebook range
- Living with Raw Foods Module II - November 29 10:00 – 18:00, £199.99 - Main dishes and warming comfort eating for winter, plus chocolates and a range of snacks
- Entertaining with Raw Foods Module III & Festive Raw Foods Party - December 5 18:00 – 22:00 £149.99 - Recipes from Stephanie’s ebook ‘A Raw Christmas’ including fridge raiders and party favourites
- Festive eating with Raw Foods Module IV & Candlelit Christmas Dinner -December 13 14:00 – 20:00 £189.99 - Recipes from Stephanie’s ebook ‘A Raw Christmas’ including fridge raiders and party favourites
- The full Explore Raw Cookery School Programme - All dates - £675.99
- All you need to know about a cleansing, healing raw foods diet
- How to explore a raw diet without going insane – or making yourself ill
- About nutrition and the naturopathic qualities of foods
- Explore ingredients and superfoods and learn about their superfood status
- How to create a raw kitchen and what equipment is essential and non-essential
- How to create your own juices and smoothies
- Gain the skills that will help you to prepare dishes like raw cheesecake, spaghetti bolognese, curry and a range of sweets, chocolates and main courses
- How to make a range of my signature dishes
- How to prepare foods for vibrant entertaining including party foods, festive eating and family suppers
- A fully certificated experience
- Absolute confidence with preparing raw living foods as part of a healthy lifestyle
- The tools and recipes you need to transition from a juice fast to clean eating
- A soulful experience as well as grounded, structured training
- The ability to prepare a range of dishes including plates from my signature range
- The know-how to prepare all these dishes in your own home
- The ability to open a fridge and see a raw healthy meal without panicking
- Take aways including ebooks, a Cookery School special menu and bonus materials
- All your raw food creations to take away
- Knowledge to help you prepare a range of raw food essentials including nut milks, breakfasts, snacks and cheeses, party foods, main courses, juices and festive dishes
- The knowledge of essential raw food preparation techniques
- An exclusive Explore Raw Cookery School apron
- A list of kitchen essentials and a summary of my favourite gadgets
- Discount codes for a range of kitchen essentials
- Membership of VIP club for life
- Discount codes for Raw Juice Camp and Explore Raw Retreat and lots more!
Street food of the world-but in a restaurant!
From Indian dhosas to Mexican burritos, street food remains the latest foodie craze in Britain - but it's come off the streets and into restaurants! Cheap, quick and wonderfully authentic, we take a look at ten of the best.
Wahaca, Covent Garden, London
The restaurant at the vanguard of the current street-food trend, Wahaca specialises in small plates of Mexican cuisine; spicy chicken tostadas, soft mini-tacos filled with slow-cooked pork or smoky chicken with chipotle sauce, toasted quesadillas oozing cheese or spicy marinaded meat. There are three branches in London’s West End, but none take reservations so be prepared to queue.
www.wahaca.co.uk
Getting there: There are branches of Wahaca at Covent Garden (nearest tube Covent Garden), Charlotte St (nearest tube Goodge St) and Soho (nearest tube Oxford Circus/Tottenham Court Road).
Pho, London
When Pho first opened in 2005, it was London’s first Vietnamese street food restaurant. Its spicy ‘pho’ – a noodle soup that is Vietnam’s national dish, fresh ‘Goi’ (salads) and Pho Xao (zingy stir-fried noodles) proved so popular that there are now six branches in London. Curry lovers should try the ‘cari’ – while the menu of starters are great for sharing.
www.phocafe.co.uk
Getting there: There are branches of Pho at Oxford Circus, Shepherds Bush, Soho (nearest tube Oxford Circus/Tottenham Ct Road) and Clerkenwell (nearest tube Farringdon).
Dhabba, Glasgow, Scotland
In northern India, ‘dhabbas’ are roadside diners that serve up quick, simple food to hungry travellers – giving a real taste of Indian street food. Dhabba is a bright, airy space in the heart of this vibrant city that offers everything from ‘thalis’ – a complete meal on a plate with curries, rice, dahl and roti – to tandoori meats cooked in a traditional clay oven, and ‘Dum Pukht’ – oven cooked, traditional dishes that date back to the 18th century.
www.thedhabba.com
Getting there: Glasgow is a one hour drive west of Edinburgh, or 4.5 hours by train from London Euston. Alternatively, take the Caledonian sleeper train, which leaves London every night apart from Saturday (www.scotrail.co.uk).
Dabbawal, Newcastle, England
Indian-style tapas, that reproduce traditional street food dishes, are becoming increasingly popular in Britain and Dabbawal brings the concept to Newcastle, a bustling port city on the north-east coast of England. It’s a fun place, with dishes such as Punjabi Chicken Lollipops, Vada Pao (deep fried potato burger) and Chaats – spicy rice or sweet potato dishes served with yoghurt and tamarind sauce.
www.dabbawal.com
Getting there: Newcastle, home of the Baltic Centre for Contemporary Art and the architecturally-impressive Sage Gallery, is around four hours drive north of London, or three hours by train from London Kings Cross.
Street Thai, Brighton, East Sussex, England
In the heart of Brighton’s historic lanes – a lattice of narrow lanes that house a mix of boutiques, antique shops and quirky one-off stores – Street Thai is a great choice for a mid-shop lunch. Bowls of fragrant soups and spicy stir-fries are on offer alongside rich curries served with roti. The street theme even extends to the decor, with graffiti-style Thai street scenes on the wall.
www.streetthai.co.uk
Getting there: Brighton is just over one hour's drive south of London, or one hour by train from London Victoria or London Bridge.
Tambo Peruvian Kitchen, Bath, Wiltshire, England
Possibly the only café in the whole of Britain offering Peruvian street food, Tambo is tucked away among the beautiful Regency architecture of Bath, in the south-west of England. Hot pork sandwiches, empanada pasties filled with beef, chicken or veggies, and ‘causa’ – a filled mashed potato pie – are all on offer, and can be taken away or eaten on the premises (although there are only two tables). Wash down lunch with Andean fruit juices or strong Peruvian coffee.
www.tamboperuviankitchen.co.uk
Getting There: Bath is around two-and-a-half hours' drive west of London, close to the city of Bristol and around an hour’s drive from the Welsh border. Trains from London Paddington take 90 minutes.
Street Food Chef, Sheffield, Yorkshire, England
The vogue for Mexican street food has reached Sheffield, a former industrial city on the north-east side of the Peak District, that has undergone a stylish reinvention in recent years. There are branches of Street Food Chef, which specialise in classic Mexican dishes such as burritos and tacos, and which can be filled with meat of your choice and topped off with salsa picante (a spicy tomato sauce) or creamy guacamole
www.streetfoodchef.co.uk
Getting There: Sheffield is around three-and-a-half hours' drive north of London and an hour’s drive south of Leeds. Trains from London St Pancras take just over two hours.
Little Wing Pizzeria, Belfast, Northern Ireland
In Naples, a slice of pizza is the ultimate street food and Little Wing aims to re-create genuine Neapolitan pizzas, which can either be eaten in the restaurant or munched by the slice as you walk through the city. The pizzas are blasted in stone ovens to create the classic thin, crisp base, tomatoes are shipped in from Palma in Italy and there’s a good selection of classic Italian sides, such as panzanella – crisp salad with chunks of toasted ciabatta.
www.littlewingpizzeria.com
Getting there: There are three branches of Little Wing, at Ann Street, Lisburn Road and Upper Newtownards Road.
Katiwok, Cardiff, Wales
Cheap, cheerful and a first for Cardiff, Katiwok offers freshly-cooked Asian streetfood to eat in and takeaway. For a lunch on the run, the Kati Rolls are ideal; wraps filled with Indian-spiced beef or chicken, or veggie options such as spinach and paneer (cheese) or egg and potato. For something more filling there are traditional noodle dishes, and authentic home-made Indian desserts including Kheer – a rice pudding, flavoured with cardamom and saffron.
www.katiwok.co.uk
Getting there: Katiwok is a short walk from Cathays station, two stops from Cardiff Central.
Kishorn Seafood Bar, Kishorn, Ross-shire, Scotland
The west coast of Scotland is famous for its seafood, and Kishorn Seafood bar, on the shore of Lake Kishorn opposite the Isle of Skye, is a great place to dine on Britain’s original street food – oysters. Until the 1920s, oysters were cheap and commonplace, but overfishing caused them to become a luxury foodstuff. Alongside oysters, this simple beach shack serves spectacular seafood platters with scallops, crab, prawn and lobster. On a sunny day, eat outside to make the most of the wonderful views.
www.kishornseafoodbar.co.uk
Getting there: Kishorn is difficult to reach by public transport, and is around 90 minutes drive west of Inverness. If travelling to the island of Skye, Kishorn makes a great stop for lunch.
Wahaca, Covent Garden, London
The restaurant at the vanguard of the current street-food trend, Wahaca specialises in small plates of Mexican cuisine; spicy chicken tostadas, soft mini-tacos filled with slow-cooked pork or smoky chicken with chipotle sauce, toasted quesadillas oozing cheese or spicy marinaded meat. There are three branches in London’s West End, but none take reservations so be prepared to queue.
www.wahaca.co.uk
Getting there: There are branches of Wahaca at Covent Garden (nearest tube Covent Garden), Charlotte St (nearest tube Goodge St) and Soho (nearest tube Oxford Circus/Tottenham Court Road).
Pho, London
When Pho first opened in 2005, it was London’s first Vietnamese street food restaurant. Its spicy ‘pho’ – a noodle soup that is Vietnam’s national dish, fresh ‘Goi’ (salads) and Pho Xao (zingy stir-fried noodles) proved so popular that there are now six branches in London. Curry lovers should try the ‘cari’ – while the menu of starters are great for sharing.
www.phocafe.co.uk
Getting there: There are branches of Pho at Oxford Circus, Shepherds Bush, Soho (nearest tube Oxford Circus/Tottenham Ct Road) and Clerkenwell (nearest tube Farringdon).
Dhabba, Glasgow, Scotland
In northern India, ‘dhabbas’ are roadside diners that serve up quick, simple food to hungry travellers – giving a real taste of Indian street food. Dhabba is a bright, airy space in the heart of this vibrant city that offers everything from ‘thalis’ – a complete meal on a plate with curries, rice, dahl and roti – to tandoori meats cooked in a traditional clay oven, and ‘Dum Pukht’ – oven cooked, traditional dishes that date back to the 18th century.
www.thedhabba.com
Getting there: Glasgow is a one hour drive west of Edinburgh, or 4.5 hours by train from London Euston. Alternatively, take the Caledonian sleeper train, which leaves London every night apart from Saturday (www.scotrail.co.uk).
Dabbawal, Newcastle, England
Indian-style tapas, that reproduce traditional street food dishes, are becoming increasingly popular in Britain and Dabbawal brings the concept to Newcastle, a bustling port city on the north-east coast of England. It’s a fun place, with dishes such as Punjabi Chicken Lollipops, Vada Pao (deep fried potato burger) and Chaats – spicy rice or sweet potato dishes served with yoghurt and tamarind sauce.
www.dabbawal.com
Getting there: Newcastle, home of the Baltic Centre for Contemporary Art and the architecturally-impressive Sage Gallery, is around four hours drive north of London, or three hours by train from London Kings Cross.
Street Thai, Brighton, East Sussex, England
In the heart of Brighton’s historic lanes – a lattice of narrow lanes that house a mix of boutiques, antique shops and quirky one-off stores – Street Thai is a great choice for a mid-shop lunch. Bowls of fragrant soups and spicy stir-fries are on offer alongside rich curries served with roti. The street theme even extends to the decor, with graffiti-style Thai street scenes on the wall.
www.streetthai.co.uk
Getting there: Brighton is just over one hour's drive south of London, or one hour by train from London Victoria or London Bridge.
Tambo Peruvian Kitchen, Bath, Wiltshire, England
Possibly the only café in the whole of Britain offering Peruvian street food, Tambo is tucked away among the beautiful Regency architecture of Bath, in the south-west of England. Hot pork sandwiches, empanada pasties filled with beef, chicken or veggies, and ‘causa’ – a filled mashed potato pie – are all on offer, and can be taken away or eaten on the premises (although there are only two tables). Wash down lunch with Andean fruit juices or strong Peruvian coffee.
www.tamboperuviankitchen.co.uk
Getting There: Bath is around two-and-a-half hours' drive west of London, close to the city of Bristol and around an hour’s drive from the Welsh border. Trains from London Paddington take 90 minutes.
Street Food Chef, Sheffield, Yorkshire, England
The vogue for Mexican street food has reached Sheffield, a former industrial city on the north-east side of the Peak District, that has undergone a stylish reinvention in recent years. There are branches of Street Food Chef, which specialise in classic Mexican dishes such as burritos and tacos, and which can be filled with meat of your choice and topped off with salsa picante (a spicy tomato sauce) or creamy guacamole
www.streetfoodchef.co.uk
Getting There: Sheffield is around three-and-a-half hours' drive north of London and an hour’s drive south of Leeds. Trains from London St Pancras take just over two hours.
Little Wing Pizzeria, Belfast, Northern Ireland
In Naples, a slice of pizza is the ultimate street food and Little Wing aims to re-create genuine Neapolitan pizzas, which can either be eaten in the restaurant or munched by the slice as you walk through the city. The pizzas are blasted in stone ovens to create the classic thin, crisp base, tomatoes are shipped in from Palma in Italy and there’s a good selection of classic Italian sides, such as panzanella – crisp salad with chunks of toasted ciabatta.
www.littlewingpizzeria.com
Getting there: There are three branches of Little Wing, at Ann Street, Lisburn Road and Upper Newtownards Road.
Katiwok, Cardiff, Wales
Cheap, cheerful and a first for Cardiff, Katiwok offers freshly-cooked Asian streetfood to eat in and takeaway. For a lunch on the run, the Kati Rolls are ideal; wraps filled with Indian-spiced beef or chicken, or veggie options such as spinach and paneer (cheese) or egg and potato. For something more filling there are traditional noodle dishes, and authentic home-made Indian desserts including Kheer – a rice pudding, flavoured with cardamom and saffron.
www.katiwok.co.uk
Getting there: Katiwok is a short walk from Cathays station, two stops from Cardiff Central.
Kishorn Seafood Bar, Kishorn, Ross-shire, Scotland
The west coast of Scotland is famous for its seafood, and Kishorn Seafood bar, on the shore of Lake Kishorn opposite the Isle of Skye, is a great place to dine on Britain’s original street food – oysters. Until the 1920s, oysters were cheap and commonplace, but overfishing caused them to become a luxury foodstuff. Alongside oysters, this simple beach shack serves spectacular seafood platters with scallops, crab, prawn and lobster. On a sunny day, eat outside to make the most of the wonderful views.
www.kishornseafoodbar.co.uk
Getting there: Kishorn is difficult to reach by public transport, and is around 90 minutes drive west of Inverness. If travelling to the island of Skye, Kishorn makes a great stop for lunch.
A Cholesterol-Free Spreadable Butter From Coconuts!
TIANA Organic Exquisite Omega 3 Spreadable is a unique dairy free and healthy alternative to butter made with a multi-award winning TIANA fair trade organic raw extra virgin coconut oil in a formulation with top quality organic olive and flaxseed oils - not only a tasty but also a healthy spreadable at room temperature alternative to dairy butter...
The UK Government recommends that consumption of food containing Omega 3 fatty acids should be increased because Omega 3 is vital for optimum heart, brain and joint health with a minimum requirement of 450mg omega 3 essential fatty acids per day.
TIANA Spreadable is highly nutritious due to the availability of Omega 3, 6 & 9, particularly the essential nutrient - Omega 3; it does not have coconut taste or flavour and is free from cholesterol and trans-fats. Omega 3 generally comes from an oily fish, yet only one third of the population eat oily fish on a regular basis, with many eating none at all because they do not like fish. TIANA Organic Omega 3 Spreadable is 100% vegetarian and vegan as we have used the top quality cold pressed flaxseed oil that is high in α-linolenic acid – Omega 3. Omega 3 essential fatty acids have been shown by extensive research to support heart and joint health.
TIANA Organic Exquisite Omega 3 Spreadable is premium quality, dairy free, unsalted, deliciously creamy and is spreadable at room temperatures. Unique production without the use of heat made with the best quality organic certified ingredients: TIANA Fair Trade Organic Raw Extra Virgin Coconut Oil, Organic Coconut and Olive Oils and Cold Pressed Flaxseed Oil.
What makes TIANA Spreadable so unique?
Delicious taste - it tastes as good as the best dairy butter. Excellent for sandwiches, on toast or your favourite way. Great over cooked vegetables, pasta, rice or potatoes.
It's a vegan source of Omega 3. Plant Omega 3 is better for health because it comes from certified and sustainable organic sources. Fish and fish oil cannot be organic.
Premium Quality, Organic and fair trade certified.
100% vegetarian and vegan.
Free from GMO, cholesterol, trans-fats, dairy, lactose, gluten, wheat, soya, nuts, salt, sugar, yeast, fish, additives, preservatives, colourings or flavour enhancers, coconut taste and aroma.
TIANA Organic Exquisite Omega 3 Spreadable retails at £5.99 for 150g and is available www.tiana-coconut.com
The UK Government recommends that consumption of food containing Omega 3 fatty acids should be increased because Omega 3 is vital for optimum heart, brain and joint health with a minimum requirement of 450mg omega 3 essential fatty acids per day.
TIANA Spreadable is highly nutritious due to the availability of Omega 3, 6 & 9, particularly the essential nutrient - Omega 3; it does not have coconut taste or flavour and is free from cholesterol and trans-fats. Omega 3 generally comes from an oily fish, yet only one third of the population eat oily fish on a regular basis, with many eating none at all because they do not like fish. TIANA Organic Omega 3 Spreadable is 100% vegetarian and vegan as we have used the top quality cold pressed flaxseed oil that is high in α-linolenic acid – Omega 3. Omega 3 essential fatty acids have been shown by extensive research to support heart and joint health.
TIANA Organic Exquisite Omega 3 Spreadable is premium quality, dairy free, unsalted, deliciously creamy and is spreadable at room temperatures. Unique production without the use of heat made with the best quality organic certified ingredients: TIANA Fair Trade Organic Raw Extra Virgin Coconut Oil, Organic Coconut and Olive Oils and Cold Pressed Flaxseed Oil.
What makes TIANA Spreadable so unique?
Delicious taste - it tastes as good as the best dairy butter. Excellent for sandwiches, on toast or your favourite way. Great over cooked vegetables, pasta, rice or potatoes.
It's a vegan source of Omega 3. Plant Omega 3 is better for health because it comes from certified and sustainable organic sources. Fish and fish oil cannot be organic.
Premium Quality, Organic and fair trade certified.
100% vegetarian and vegan.
Free from GMO, cholesterol, trans-fats, dairy, lactose, gluten, wheat, soya, nuts, salt, sugar, yeast, fish, additives, preservatives, colourings or flavour enhancers, coconut taste and aroma.
TIANA Organic Exquisite Omega 3 Spreadable retails at £5.99 for 150g and is available www.tiana-coconut.com
You Can't Beet It!
With interest in the humble beetroot continuing to soar and its reported health benefits being championed by top athletes and university professors alike, Cawston Press has crafted a new ‘Brilliant Beetroot’ juice blend that not only packs an earthy punch in flavour, but delivers a burst of delicious goodness.
The firm, well known for being an expert in pressed all-natural juices, has re-crafted its existing beetroot blend to allow this seemingly humble vegetable to take centre stage – it now represents 90% of the content (as opposed to 12% before), with 10% being pure apple juice, hence the new name of ‘Brilliant Beetroot’.
Once confined to the pickle jar at the back of the fridge, beetroot’s now a well-established juice drink for those who enjoy its rich and earthy, yet sweet, taste. However, it’s is also an amazingly rich source of vitamins, minerals and micronutrients that lift it into the realms of being a ‘super vegetable’. Most importantly, beetroot has unusually high level of nitrates that, according to scientific reports, actually lower blood pressure as the body converts them into nitric acid which then widen the blood vessels. Recent studies also suggest that drinking beetroot juice can improve stamina, with nitrates reducing the amount of oxygen needed by the muscles so they can work more effectively.*
Cawston’s beetroots have been selected for their sweet, fruity taste to ensure there are no harsh tones sometimes associated with the vegetable. Instead, the richly flavoured drink is able to deliver a deep, intense flavour whilst also retaining a slightly sweeter note, helped along by just a hint of pressed apple juice.
Available in a one litre carton, making it ideal for the kitchen table, Brilliant Beetroot contains apple juice that comes from fruit pressed within 48hrs of being picked, thereby capturing their full flavour. All Cawston Press juices contain no added sugars, sweeteners or preservatives and are never made from concentrates. Brilliant Beetroot is available at Tesco, Waitrose, Whole Foods and Ocado – as well as independent fine food and farm shops. RRP £2.49. www.cawstonpress.com
The firm, well known for being an expert in pressed all-natural juices, has re-crafted its existing beetroot blend to allow this seemingly humble vegetable to take centre stage – it now represents 90% of the content (as opposed to 12% before), with 10% being pure apple juice, hence the new name of ‘Brilliant Beetroot’.
Once confined to the pickle jar at the back of the fridge, beetroot’s now a well-established juice drink for those who enjoy its rich and earthy, yet sweet, taste. However, it’s is also an amazingly rich source of vitamins, minerals and micronutrients that lift it into the realms of being a ‘super vegetable’. Most importantly, beetroot has unusually high level of nitrates that, according to scientific reports, actually lower blood pressure as the body converts them into nitric acid which then widen the blood vessels. Recent studies also suggest that drinking beetroot juice can improve stamina, with nitrates reducing the amount of oxygen needed by the muscles so they can work more effectively.*
Cawston’s beetroots have been selected for their sweet, fruity taste to ensure there are no harsh tones sometimes associated with the vegetable. Instead, the richly flavoured drink is able to deliver a deep, intense flavour whilst also retaining a slightly sweeter note, helped along by just a hint of pressed apple juice.
Available in a one litre carton, making it ideal for the kitchen table, Brilliant Beetroot contains apple juice that comes from fruit pressed within 48hrs of being picked, thereby capturing their full flavour. All Cawston Press juices contain no added sugars, sweeteners or preservatives and are never made from concentrates. Brilliant Beetroot is available at Tesco, Waitrose, Whole Foods and Ocado – as well as independent fine food and farm shops. RRP £2.49. www.cawstonpress.com
Rekorderlig Cider Cocktails: Your New Summer Crush
Nothing says 'summer' more than sipping a cocktail in the beautiful sunshine but unfortunately for the Cosmopolitan, the classics just don't cut it anymore. Top of the menu this season are Scandi style cider cocktails created by premium Swedish cider brand, Rekorderlig.
The limited edition cocktail collection balances flavours from the refreshing Rekorderlig range with delicious ingredients to create a unique style of mixology that encourages cider fans to become cocktail connoisseurs.
The range includes 'Svenska Cup' the creme-de-la-creme of summer cocktails bursting with strawberries, mint, cucumber, lime, elderflower and mixed with Absolut vodka, finished with Strawberry & Lime Rekorderlig for a mouthwatering taste.
Discover a more exotic taste with the 'Passionfruit Collins'. Combine Rekorderlig's limited edition Passionfruit flavour with fresh lemon juice, soda water, Passionfruit vodka and passionfruit puree. Shake together and garnish with a lemon twist.
For a twist on a classic, the 'Midsummer Martini' mixes vanilla gomme, gin and lemon juice topped with Apple & Blackcurrant Rekorderlig, giving a satisfyingly bitterly-smooth experience. For the sophisticated and sweet toothed the 'Rekorderlini' contains monin chocolate shaken with champagne and Pear Rekorderlig, garnished with cherries offering an elegant edge.
Experimentalists should try the 'Swedish House Beet'. Mixing Apple Rekorderlig with Courvoisier, slices of fresh beetroot, mint and fresh lemon juice served in a rocks glass, this recipe is a fine concoction for the more adventurous drinker.
If a summer gathering with friends is the thing, the 'Stockholm Storm' offers a sunny taste of Sweden for all to enjoy. In a jug add Brugal blanco, Brugal anejo and coconut rum, stir in chambord and orange juice and top with Mango and Raspberry Rekorderlig.
The range of cider cocktails will launch at the Rekorderlig Swedish Midsummer House this June. Visit the Rekorderlig Facebook page for ticket information going live from 1st June and the Rekorderlig website for the cocktail recipes.
To recreate the recipes at home, follow the methods listed below.
Recipes and Methodology
Svenska Cup - 9.9% ABV - 1.45 units
2 strawberries (quartered)
4 cubes cucumber
8 mint leaves
10ml fresh lime juice
10ml elderflower cordial
30ml Absolut vodka
100ml Strawberry & Lime Rekorderlig
Glass: large wine glass
Garnish: mint sprig
Add cubed ice into a large wine glass. Add strawberry, cucumber and mint. Pour in vodka, elderflower, lime and Rekorderlig. Stir gently and garnish with a mint sprig.
Passionfruit Collins 9.1% ABV | 1.73 units
40ml 42Below Passionfruit vodka
20ml fresh lemon juice
10ml passionfruit puree
20ml soda water
100ml Rekorderlig Passionfruit
Garnish: Lemon twist
Glass: Highball
Add cubed ice into a boston shaker and add all ingredients apart from the cider.
Shake ingredients hard and double strain into glass. Top with Rekorderlig Passionfruit Cider.
Midsummer Martini - 10.6% ABV - 1.8 units
20ml Monin vanilla gomme
30ml Brokers Gin
20ml fresh lemon juice
100ml Apple & Blackcurrant Rekorderlig
Glass: martini glass
Garnish: lemon twist
Chill a martini glass. Add cubed ice into a cocktail shaker and add all ingredients apart from the cider. Shake ingredients hard and double strain into glass. Top with Rekorderlig. Add lemon twist.
Rekorderlini - 21.9% ABV - 3 units
2 glace cherries
10ml Monin chocolate blanc syrup
10ml fresh lemon juice
20ml champagne
100ml Pear Rekorderlig
Glass: champagne flute
Garnish: cherry
Add cubed ice into a cocktail shaker and add all ingredients apart from the cider. Shake ingredients hard and double strain into glass. Top with Rekorderlig. Add cherry.
Swedish House Beet - 9.7% ABV - 1.55 units
2 slices beetroot
20ml fresh lemon juice 10ml gomme
30ml Courvoisier
6 mint leaves
100ml Apple Rekorderlig
Glass: rocks glass
Garnish: lemon twist & mint sprig
Muddle beetroot in a cocktail shaker and add cubed ice. Add all ingredients apart from the cider. Shake ingredients hard and double strain into glass. Top with Rekorderlig. Add lemon twist and mint sprig.
Stockholm Storm - 10.9% ABV - 1.96 units
10 ml Brugal blanco
10ml Brugal anejo
10ml Mahiki coconut rum
10ml Chambord
30ml Orange juice
100ml Mango & Raspberry Rekorderlig
Glass: Hurricane glass
Garnish: Orange wedge & mint sprig
Build all ingredients in a hurricane glass over cubed ice and serve with orange wedges and a mint sprig garnish
The limited edition cocktail collection balances flavours from the refreshing Rekorderlig range with delicious ingredients to create a unique style of mixology that encourages cider fans to become cocktail connoisseurs.
The range includes 'Svenska Cup' the creme-de-la-creme of summer cocktails bursting with strawberries, mint, cucumber, lime, elderflower and mixed with Absolut vodka, finished with Strawberry & Lime Rekorderlig for a mouthwatering taste.
Discover a more exotic taste with the 'Passionfruit Collins'. Combine Rekorderlig's limited edition Passionfruit flavour with fresh lemon juice, soda water, Passionfruit vodka and passionfruit puree. Shake together and garnish with a lemon twist.
For a twist on a classic, the 'Midsummer Martini' mixes vanilla gomme, gin and lemon juice topped with Apple & Blackcurrant Rekorderlig, giving a satisfyingly bitterly-smooth experience. For the sophisticated and sweet toothed the 'Rekorderlini' contains monin chocolate shaken with champagne and Pear Rekorderlig, garnished with cherries offering an elegant edge.
Experimentalists should try the 'Swedish House Beet'. Mixing Apple Rekorderlig with Courvoisier, slices of fresh beetroot, mint and fresh lemon juice served in a rocks glass, this recipe is a fine concoction for the more adventurous drinker.
If a summer gathering with friends is the thing, the 'Stockholm Storm' offers a sunny taste of Sweden for all to enjoy. In a jug add Brugal blanco, Brugal anejo and coconut rum, stir in chambord and orange juice and top with Mango and Raspberry Rekorderlig.
The range of cider cocktails will launch at the Rekorderlig Swedish Midsummer House this June. Visit the Rekorderlig Facebook page for ticket information going live from 1st June and the Rekorderlig website for the cocktail recipes.
To recreate the recipes at home, follow the methods listed below.
Recipes and Methodology
Svenska Cup - 9.9% ABV - 1.45 units
2 strawberries (quartered)
4 cubes cucumber
8 mint leaves
10ml fresh lime juice
10ml elderflower cordial
30ml Absolut vodka
100ml Strawberry & Lime Rekorderlig
Glass: large wine glass
Garnish: mint sprig
Add cubed ice into a large wine glass. Add strawberry, cucumber and mint. Pour in vodka, elderflower, lime and Rekorderlig. Stir gently and garnish with a mint sprig.
Passionfruit Collins 9.1% ABV | 1.73 units
40ml 42Below Passionfruit vodka
20ml fresh lemon juice
10ml passionfruit puree
20ml soda water
100ml Rekorderlig Passionfruit
Garnish: Lemon twist
Glass: Highball
Add cubed ice into a boston shaker and add all ingredients apart from the cider.
Shake ingredients hard and double strain into glass. Top with Rekorderlig Passionfruit Cider.
Midsummer Martini - 10.6% ABV - 1.8 units
20ml Monin vanilla gomme
30ml Brokers Gin
20ml fresh lemon juice
100ml Apple & Blackcurrant Rekorderlig
Glass: martini glass
Garnish: lemon twist
Chill a martini glass. Add cubed ice into a cocktail shaker and add all ingredients apart from the cider. Shake ingredients hard and double strain into glass. Top with Rekorderlig. Add lemon twist.
Rekorderlini - 21.9% ABV - 3 units
2 glace cherries
10ml Monin chocolate blanc syrup
10ml fresh lemon juice
20ml champagne
100ml Pear Rekorderlig
Glass: champagne flute
Garnish: cherry
Add cubed ice into a cocktail shaker and add all ingredients apart from the cider. Shake ingredients hard and double strain into glass. Top with Rekorderlig. Add cherry.
Swedish House Beet - 9.7% ABV - 1.55 units
2 slices beetroot
20ml fresh lemon juice 10ml gomme
30ml Courvoisier
6 mint leaves
100ml Apple Rekorderlig
Glass: rocks glass
Garnish: lemon twist & mint sprig
Muddle beetroot in a cocktail shaker and add cubed ice. Add all ingredients apart from the cider. Shake ingredients hard and double strain into glass. Top with Rekorderlig. Add lemon twist and mint sprig.
Stockholm Storm - 10.9% ABV - 1.96 units
10 ml Brugal blanco
10ml Brugal anejo
10ml Mahiki coconut rum
10ml Chambord
30ml Orange juice
100ml Mango & Raspberry Rekorderlig
Glass: Hurricane glass
Garnish: Orange wedge & mint sprig
Build all ingredients in a hurricane glass over cubed ice and serve with orange wedges and a mint sprig garnish
Fresh Seafood With A Thai Twist
Mango Tree seafood festival: 27th May - 7th July 2013
Celebrate the taste of the sea with Mango Tree's festival of fresh seafood. Dishes that have been added to the menu include marinated squid with chilli and lemongrass and steamed Chilean sea bass with a choice of fresh sauces - perfect with a cold glass of white wine and a serving of steamed vegetables.
The menu will be available for a limited time to add light, fresh dishes for the summer and bring variety to the
seafood selection currently offered.
Executive Head Chef Ian Pengelley, who devised the menu, has a passion for Asian food, inspired by his time spent living and working in Thailand, Vietnam, China and Malaysia. He is constantly trying new flavour combinations and adding fresh and exciting items to Mango Tree's offering.
Mango Tree is conveniently located in the heart of Belgravia, and has been serving fresh, authentic Thai food since 2001. The traditional Thai hospitality and bright, lively atmosphere makes for a great experience for lunch or dinner.
Celebrate the taste of the sea with Mango Tree's festival of fresh seafood. Dishes that have been added to the menu include marinated squid with chilli and lemongrass and steamed Chilean sea bass with a choice of fresh sauces - perfect with a cold glass of white wine and a serving of steamed vegetables.
The menu will be available for a limited time to add light, fresh dishes for the summer and bring variety to the
seafood selection currently offered.
Executive Head Chef Ian Pengelley, who devised the menu, has a passion for Asian food, inspired by his time spent living and working in Thailand, Vietnam, China and Malaysia. He is constantly trying new flavour combinations and adding fresh and exciting items to Mango Tree's offering.
Mango Tree is conveniently located in the heart of Belgravia, and has been serving fresh, authentic Thai food since 2001. The traditional Thai hospitality and bright, lively atmosphere makes for a great experience for lunch or dinner.
Som Tum
A crisp, spciy Thai salad that goes perfectly with grilled meat. Add more or less chillies depending on preference.
Serves 4
Ingredients
400g papaya sliced into long strips
100g carrot sliced into strips
100g beansprouts
50g cherry tomatoes
4 Thai chillies
4 cloves garlic
3 tbsp fish sauce
3 tbsp plum sugar
4 tbsp lime juice
20g roasted peanuts
20g dried shrimps
Method
Crush the chilli and garlic together using a pestle and mortar. Add the beansprouts, papaya, carrot and cherry tomatoes and mix well with the garlic and chilli.
Whisk the fish sauce, lime juice, plum sugar and crushed peanuts. Drizzle the dressing over the salad ingredients and finish with the dried shrimps.
A crisp, spciy Thai salad that goes perfectly with grilled meat. Add more or less chillies depending on preference.
Serves 4
Ingredients
400g papaya sliced into long strips
100g carrot sliced into strips
100g beansprouts
50g cherry tomatoes
4 Thai chillies
4 cloves garlic
3 tbsp fish sauce
3 tbsp plum sugar
4 tbsp lime juice
20g roasted peanuts
20g dried shrimps
Method
Crush the chilli and garlic together using a pestle and mortar. Add the beansprouts, papaya, carrot and cherry tomatoes and mix well with the garlic and chilli.
Whisk the fish sauce, lime juice, plum sugar and crushed peanuts. Drizzle the dressing over the salad ingredients and finish with the dried shrimps.
Pla pow (baked sea bass)
Pla pow is a traditional Thai recipe that is simple and delicious, and perfect for a dinner party or celebration. The fish should be soft and tender, and the sauce spicy and flavoursome.
Serve with rice and a fresh papaya salad.
For 1 portion:
1 fillet sea bass
1 stalk lemongrass
4 fine slices fresh ginger
Freshly ground black pepper
1 banana leaf, approx 6x6 inches
Sauce:
100ml tamarind pulp
25g minced garlic
25g minced red chilli
60ml lime juice
40ml fish sauce
Method
Chop the lemongrass, and place over sea bass fillet with the ginger and season with black pepper.
Wrap the fillet in the banana leaf and bake on a medium heat for 10-12 minutes until it is just cooked through.
Meanwhile make the accompanying sauce by whisking the tamarind, garlic, chilli, lime juice and fish sauce.
Pour the sauce over the cooked fillet and serve with steamed rice.
Pla pow is a traditional Thai recipe that is simple and delicious, and perfect for a dinner party or celebration. The fish should be soft and tender, and the sauce spicy and flavoursome.
Serve with rice and a fresh papaya salad.
For 1 portion:
1 fillet sea bass
1 stalk lemongrass
4 fine slices fresh ginger
Freshly ground black pepper
1 banana leaf, approx 6x6 inches
Sauce:
100ml tamarind pulp
25g minced garlic
25g minced red chilli
60ml lime juice
40ml fish sauce
Method
Chop the lemongrass, and place over sea bass fillet with the ginger and season with black pepper.
Wrap the fillet in the banana leaf and bake on a medium heat for 10-12 minutes until it is just cooked through.
Meanwhile make the accompanying sauce by whisking the tamarind, garlic, chilli, lime juice and fish sauce.
Pour the sauce over the cooked fillet and serve with steamed rice.
Classic Cuisine's Creative Meals Provide Variety For Vegetarians
Classic Cuisine are an award winning and well established frozen ready meal company that have been manufacturing a range of meals for the foodservice industry for over twenty one years. Since their acquisition of Jon George their product development team have gone to great lengths to ensure their vegetarian range is innovative, tasty and award winning.
Mark Dean Sales Director at Classic Cuisine explains "At Classic Cuisine we have seen an increase in the popularity of vegetarian products over the past year. The demand for our vegetarian options has risen from all our clients including branded national pub chains, hotel chains, in-store dining and high street restaurants."
Mark comments "I believe there are a couple of possible explanations for the increase in demand for vegetarian choices. Firstly that we are becoming a nation that is more health conscious about our diets, secondly, we are all looking to reduce the amount we spend when eating out as vegetarian options are significantly lower in price."
This year Classic Cuisine's range includes a smokey bostin bean rosti which contains spicy Mediterranean vegetables and a bean sauce delicately sandwiched between smoked cheese and spring onion rosti's. The rosti also comes in at under 500 calories therefore suitable for the health conscience or for those that are looking to recover from the over indulgence of the festive month. Also in their range is their roast root vegetable and rarebit tart, a rustic spring onion and thyme pastry case filled with spiced plum chutney, creamy smoked cheddar and beer sauce topped with roasted mixed root vegetables. Another delicious addition is their light, fluffy and incredibly delicious twice baked cheddar cheese and chive soufflé.
The Office of National Statistics suggests that three in five adults now eat meat-free food and that there are approximately 1.8 million people being identified as vegetarians. According to the Vegetarian Society vegetarians account for nearly two and a half billion pounds worth of food eaten outside of the home each year, at restaurants, cafes and workplace canteens.
When it comes to eating out customer's expectations are changing, there is a significant increase in demand for creative and delicious meat free meals therefore caterers and restaurant establishments need to adapt and capitalise on this. Classic Cuisine have always been aware of the need for innovative and tasty meat free options and their mouth watering range of award winning vegetarian dishes continues to exceed expectations.
Mark Dean Sales Director at Classic Cuisine explains "At Classic Cuisine we have seen an increase in the popularity of vegetarian products over the past year. The demand for our vegetarian options has risen from all our clients including branded national pub chains, hotel chains, in-store dining and high street restaurants."
Mark comments "I believe there are a couple of possible explanations for the increase in demand for vegetarian choices. Firstly that we are becoming a nation that is more health conscious about our diets, secondly, we are all looking to reduce the amount we spend when eating out as vegetarian options are significantly lower in price."
This year Classic Cuisine's range includes a smokey bostin bean rosti which contains spicy Mediterranean vegetables and a bean sauce delicately sandwiched between smoked cheese and spring onion rosti's. The rosti also comes in at under 500 calories therefore suitable for the health conscience or for those that are looking to recover from the over indulgence of the festive month. Also in their range is their roast root vegetable and rarebit tart, a rustic spring onion and thyme pastry case filled with spiced plum chutney, creamy smoked cheddar and beer sauce topped with roasted mixed root vegetables. Another delicious addition is their light, fluffy and incredibly delicious twice baked cheddar cheese and chive soufflé.
The Office of National Statistics suggests that three in five adults now eat meat-free food and that there are approximately 1.8 million people being identified as vegetarians. According to the Vegetarian Society vegetarians account for nearly two and a half billion pounds worth of food eaten outside of the home each year, at restaurants, cafes and workplace canteens.
When it comes to eating out customer's expectations are changing, there is a significant increase in demand for creative and delicious meat free meals therefore caterers and restaurant establishments need to adapt and capitalise on this. Classic Cuisine have always been aware of the need for innovative and tasty meat free options and their mouth watering range of award winning vegetarian dishes continues to exceed expectations.
Gordon's Jolly Fine Recipes
Gordon Rhodes loved exploring the globe in search of exotic tastes and flavours and has supplied the food industry with a quality range of aromatic and flavoursome recipes for over 30 years.
Gordon's Jolly Fine Stuffing's are not just for Sunday lunch!
Creating an array of versatile meal ideas for meat, fish and vegetarian dishes our Jolly Fine Stuffing's can be used for stuffing vegetables, meat or even topping pies.
Gourmet Sauce Mixes designed especially for slow cookers as well as pan fry and oven bake methods!
Gordon's Slow Comfortable Stew, No Hurry Chicken Curry and Chilled out Chilli Con Carne Gourmet Sauce Mixes are all suitable for vegetarian recipe variations, offering versatile recipe options.
GReat gatherings inspired by Gordon's Gourmet Coaters!
The new range of Rubs, Crumbs and Sprinkles are perfect for meat, fish, wedgies and veggies and with both a "Hot & Spiced" and a "British Inspired" range to choose from, they provide ideal solutions for all your gourmet gathering's.
Inspired by nostalgia and selecting only tasty, wholesome and hearty ingredients, the GR range provides the perfect partner in gourmet flavours for today's time conscious cooks.
JOLLY FINE CHICKEN ENCROUTE PARCELS
Shopping List
1 packet of GR Gourmet Country Herb &
Chestnut Stuffing Mix (125g)
250 ml Water
4 Chicken breasts
4 pieces of ready to roll puff pastry 15cm square and 3mm thick
1 Egg
How to make Jolly Fine Chicken Encroute
GOURMET VEGGIE CURRY POT
Shopping List
1 packet of GR Gourmet No Hurry Chicken Curry
Sauce Mix (suitable for vegetarians)
250g Sweet Potatoes, chopped
450g Diced Mixed Vegetables (e.g. Aubergine, Courgette, Butternut Squash, Cauliflower, Broccoli, green beans)
2 Peppers, chopped
1 Onion, chopped
1 Tin (400g) Tomatoes
1 Tin Chickpeas
200ml Water
175g Fresh Spinach, chopped
Slow Cook Instructions
JOLLY FINE CRISPY FISH GOUJONS
Shopping List
1 Packet of GR Gourmet Tomato & Sweet Red Pepper Stuffing Mix
450g White Fish
1 Beaten Egg
How to make Jolly Fine Fish Goujons
To try more of Gordon's Jolly Fine recipes visit www.gordonrhodes.co.uk/recipes or visit Gordon's online shop www.gordonrhodes.co.uk/shop
Gordon's Jolly Fine Stuffing's are not just for Sunday lunch!
Creating an array of versatile meal ideas for meat, fish and vegetarian dishes our Jolly Fine Stuffing's can be used for stuffing vegetables, meat or even topping pies.
Gourmet Sauce Mixes designed especially for slow cookers as well as pan fry and oven bake methods!
Gordon's Slow Comfortable Stew, No Hurry Chicken Curry and Chilled out Chilli Con Carne Gourmet Sauce Mixes are all suitable for vegetarian recipe variations, offering versatile recipe options.
GReat gatherings inspired by Gordon's Gourmet Coaters!
The new range of Rubs, Crumbs and Sprinkles are perfect for meat, fish, wedgies and veggies and with both a "Hot & Spiced" and a "British Inspired" range to choose from, they provide ideal solutions for all your gourmet gathering's.
Inspired by nostalgia and selecting only tasty, wholesome and hearty ingredients, the GR range provides the perfect partner in gourmet flavours for today's time conscious cooks.
JOLLY FINE CHICKEN ENCROUTE PARCELS
Shopping List
1 packet of GR Gourmet Country Herb &
Chestnut Stuffing Mix (125g)
250 ml Water
4 Chicken breasts
4 pieces of ready to roll puff pastry 15cm square and 3mm thick
1 Egg
How to make Jolly Fine Chicken Encroute
- Preheat the oven the 180°c/Gas Mark 4
- Pour the contents of a pack of GR Country Herb and Chestnut Stuffing Mix in a large mixing bowl.
- Add 250ml of boiling water and mix thoroughly.
- Leave to stand until the water is absorbed then gently remix.
- Place a puff pastry portion onto a greased baking tray.
- Place a chicken breast on one side of the pastry portion and top with a layer of stuffing.
- Using a lattice cutter, score the empty side of the pastry, brush outer edges with water and fold to form lid, pressing down the edges to form a seal.
- Prepare the remaining 3 parcels, brush top with the beaten egg and bake in the oven for 25-30 minutes.
GOURMET VEGGIE CURRY POT
Shopping List
1 packet of GR Gourmet No Hurry Chicken Curry
Sauce Mix (suitable for vegetarians)
250g Sweet Potatoes, chopped
450g Diced Mixed Vegetables (e.g. Aubergine, Courgette, Butternut Squash, Cauliflower, Broccoli, green beans)
2 Peppers, chopped
1 Onion, chopped
1 Tin (400g) Tomatoes
1 Tin Chickpeas
200ml Water
175g Fresh Spinach, chopped
Slow Cook Instructions
- Place the chopped Mixed Vegetables, Peppers, Onion, Tomatoes and Chickpeas into your slow cooker pot.
- Blend the No Hurry Curry Sauce Mix with the water and add to the slow cooker pot. Stir thoroughly.
- Cover and cook for 4 hours on HIGH or 8 hours on MEDIUM until the vegetables are tender and cooked through (keep covered during cooking, cooking times may vary between slow cooker models).
- Add Spinach, stir through and stand for 5 minutes before serving.
JOLLY FINE CRISPY FISH GOUJONS
Shopping List
1 Packet of GR Gourmet Tomato & Sweet Red Pepper Stuffing Mix
450g White Fish
1 Beaten Egg
How to make Jolly Fine Fish Goujons
- Preheat the oven to 180oC/Gas Mark 4.
- Cut the fish into finger size goujon portions.
- Beat the egg and pour onto shallow plate.
- Dip the goujons in the egg wash to cover all surfaces.
- Pour the Tomato & Sweet Red Pepper crumb onto a separate plate.
- Roll the egg washed goujon portions in the stuffing mix until fully coated.
- Place coated goujons in an oven proof dish and oven bake for 25-30 minutes until golden brown.
To try more of Gordon's Jolly Fine recipes visit www.gordonrhodes.co.uk/recipes or visit Gordon's online shop www.gordonrhodes.co.uk/shop