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Makes 1 loaf
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Ingredients
425g/15oz Allinson Country Grain Bread Flour
2 tsp bicarbonate of soda
1 tsp salt
1 small bunch basil, leaves torn
50g/2oz grated Parmesan cheese
2 tsp runny honey
1 tbsp olive oil
300ml/1/2pt natural yogurt
3 tbsp milk
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Method
Preheat the oven to 200ºC/ Fan 180ºC/ Gas Mark 6. Combine the flour with the bicarbonate of soda and the salt in a large bowl. Add the basil and parmesan and mix together.
Pour in the honey, olive oil, natural yogurt and milk and mix together to form a soft dough.
Knead for 5 minutes until smooth. Shape the dough into a 20cm/8inch round and put onto a lightly oiled tray.
Using a sharp knife, cut a deep cross on top of the dough. Brush with a little milk and bake for 30-35 minutes until the bread is risen, golden and sounds hollow when tapped underneath. Eat warm or cool and eat on the same day.
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When I was 10 years old I was given my own patch in the garden to grow some vegetables. I wanted to be different so choose to plant radishes and runner beans. I was so pleased that it only took a few weeks for the radishes to grow. My first taste of this spicy, slightly peppery crimson vegetable was from that little crop.
Radishes were first cultivated thousands of years ago in China, then in Egypt and Greece. The ancient Egyptians used radish seed oil before olive oil was known. The radish made it to the tables of England around 1548.
Radish is low in saturated fat and very low in cholesterol. Ten small radishes equals only 8 calories so great addition to any weight loss diet! Radish has excellent levels of copper, manganese, potassium and dietary fibre. It is also a good source of calcium, magnesium, iron, phosphorous, zinc, sodium, vitamin C, vitamin K and vitamin B6. Because radish has anti-bacterial and anti-fungal properties it is suggested as an alternative treatment for a variety of ailments including coughs, respiratory problems, digestive disorders, asthma, bronchitis and liver and gallbladder problems.
Avoid radishes that are soft instead buy radishes that are firm with crisp leaves.
Radishes were so highly regarded in Greece that they made gold replicas of them. |
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Serves: 4
Ingredients
· 100g bar good quality dark chocolate
· 400ml (14 fl oz) Gold Top milk
· 3 medium egg yolks
· 2 tablespoons caster sugar
· 4 level teaspoons cornflour
· dash of vanilla extract
· About 150g (5oz) marble cake or chocolate muffins or cake of your choice
· 4-6 tablespoons kirsch or cherry brandy
· 8 tablespoons cherry compote or red fruits compote
· 284 ml pot double cream
· A few fresh cherries
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Hold the bar of chocolate at an angle on a board and scrape down it with a sharp knife to make lots of shards of grated chocolate for decorating the trifle. Use at least a third of the bar. Set these aside in a cool place. |
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Pour the milk into a pan, add the rest of the chocolate and heat gently until the chocolate has melted and the milk has almost boiled. Stir it occasionally. Meanwhile whisk the egg yolks, sugar, cornflour and vanilla extract in a large bowl. |
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Pour the warm chocolate flavoured milk into the egg mixture, stir well and pour it back into the pan. Cook over a low heat, stirring to make a smooth, thick custard. Pour the custard into a clean bowl, cover closely with clingfilm and leave to cool. |
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To assemble the trifle, slice or break up the cake into chunks straight into a trifle bowl. Sprinkle the kirsch or brandy over then spoon in the compote. Spread the custard on top. |
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Whip the cream (add a little sugar and more booze if you like!) until it just holds its shape. Place spoonfuls of cream on the custard. Decorate with lashings of grated chocolate and the fresh cherries, just before serving. |
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The gooseberry is called the “mackeral currant” in French. This is because in France, gooseberry sauce is commonly served with mackerel. |
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Ingredients
· 1 Part Pimm's No.1
· 3 Parts Pomegranate
· Ice
For a jug use 200ml of Pimm's and top up with Pomegranate: 5.2 UK units, and for a highball glass use 50ml of Pimm's and top up with Pomegranate: 1.3 UK units.
To garnish, use a slice of orange & ripped basil
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Official Dish of Worcestershire Competition |
Not since the Manchester Pudding in 1856 has there been a new British regional dish created. Well 152 years later, the nation’s favourite, Lea & Perrins Worcestershire Sauce launches the search to find the ‘Lea & Perrins Official Dish of Worcestershire!’
Lea & Perrins Worcestershire Sauce, the famous kitchen ingredient for over 170 years is giving those born in Worcestershire the opportunity to put their county dish on the culinary map by sending their creations to www.splishme.com. The winning dish will join the raft of UK renowned regional specialities including the Cornish pasty, the Yorkshire Pudding, Lancashire Hotpot and the Cumberland sausage.
The British public will vote for their top ten dishes to be judged by a panel of prominent food journalists and local celebrities at a live cook-off in the Lea & Perrins factory. The winning recipe will feature in a national Lea & Perrins advertisement, win £1,000 and see their recipe become the ‘Lea & Perrins Official Dish of Worcestershire!’
Lynsey Hurst, Brand Manager at Lea & Perrins says “Lea & Perrins Worcestershire Sauce is currently the best known food product to come out of Worcestershire and we want to celebrate that by making Worcestershire’s regional culinary delights famous.”
For more information on how to enter and the full competition terms and conditions log on to www.splishme.com |
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Maze
by Jason Atherton
Buy New £13.00
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| Jason Atherton is head chef at Gordon Ramsay's Michelin-starred London restaurant, 'Maze'. A selection of Jason’s favorite recipes which are served at Maze are in this beautifully photographed cookbook along with other easy to follow recipes using the same ingredients. An ideal gift for the adventurous budding chef! |
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“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”
Voltaire 21 November 1694 – 30 May 1778 |
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