Great British Chefs' - Blog

Did you know that while the Olympics is taking place, there’s another reason to celebrate?  It’s British Food Fortnight from 27th July until 12th Augutst 2012.  Hundreds of activities are taking place across the country during this fortnight under the Love British Food 2012 umbrella. So enjoy the diverse and delicious food that Britain produces and discover how you can celebrate.

Braised Beef & Ale Pie by Paul Heathcote

Around the country there hundreds of promotions, tastings and special menus in pubs, restaurants and shops, special events in care homes for the elderly, scrumptious servings of British food in garden centre cafes, family feasts in children’s centres and lots of fun food and drink festivals and country fairs.

However aside from these event here are seven things you can do to celebrate the rest of British Food Fortnight.  The organisers suggest all of these ideas will help you buy and eat more healthily, more variedly and to discover the diverse and delicious range of food that Britain has to offer:

When you are shopping make a special effort to seek out British food. Look at the label. Does it tell you where the food has come from? Does it provide a description of who produced it? And if it is imported is there a British equivalent in-season? 

Saddle of Lune Valley Lamb by Adam Gray

Shop in local butchers, greengrocers, farm shops and markets that source locally and they will be able to tell you a little about the person who produced the food you are purchasing. 

Seek out food food that’s in season – for example, the English plum, marrows, broad beans and squashes are all in-season during British Food Fortnight.  You can find out more about what’s in season by visiting the Eat The Seasons website.  

Lancashire Hotpot by Nigel Haworth 

Explore food from different regions of Britain as a fun way of experiencing our culture and heritage. Organisations like the National Trust and the Youth Hostel Association make a special point of serving quality regionally distinct produce from local producers.

Bread & Butter Pudding by Paul Heathcote

Cook a British meal for friends – nothing beats the old favourites like Beef & Ale Pie, Lancashire Hotpot, Apple Crumble or Bread & Butter Puddding. Consider inviting friends round for a British Food Fortnight Feast. 

Pimms Jelly with Cucumber Sorbet with summer berries by Josh Eggleton

Pick your own fruit. What is better or healthier than being able to enjoy fresh fruit selected and picked by yourself. See here for a list of fruit farms near you or go foraging in the hedgerows for seasonal berries.

Carrots with tarragon by Paul Heathcote

Grow your own vegetables. Eating food you have grown yourself  is immensely satisfying. Potatoes, herbs and carrots are easy to grow and you do not need much space to do so. The National Trust is creating 1,000 new allotment plots on its land in the next three years to give local communities the space to grow their own fruit and vegetables. Find out more at: nationaltrust.org.uk/food.

Smoked Fish Pie with Cheddar Mash Topping by Nathan Outlaw

Also Landshare is a website ‘linking people who want to grow their own fruit and vegetables to space where they can grow it.’ This might mean local community allotment projects, or simply local people or organisations with spare space in their garden. To find out more visit this link: www.landshare.net

If you were having a British Food Fortnight Feast, tell us what would be on the menu!

If you’ve downloaded our Great British Summertime App you’ll notice that along with the 105 recipes there are suggested wines to drink with each dish.  Wine blogger Alex Down from The Riesling Revolutionary and founder of Revolution Wine Tasting carried out the wine matching for us and here he gives more advice on an often neglected topic, wines to drink with desserts. 

Blog post by Alex Down from The Riesling Revolutionary for Great British Chefs  

Being both a foodie and a wine lover, I am never shy to partake in a spot of food and wine matching. There is something about having the chance to take an already winning dish to the next level by complementing it with the right wine that just gets me excited.

For me, one of the most important things when it comes to food and wine matching is to have fun and be creative. There are, of course, certain general principles that can be followed (more on this below) but I find more often than not that trial and error is the best approach. And never be afraid to experiment with weird and wacky combinations – you would be surprised how often they come off!

One of my greatest challenges in this area came recently when Great British Chefs asked me to provide the wine descriptions for their latest App. For those of you who are not familiar with the Summertime App, it is a collection of 105 summer recipes from 21 of Britain’s top chefs. My task was to suggest a style of wine for each of the 105 recipes – effectively playing the role of an e-sommelier to dishes created by the likes of Marcus Wareing, Shaun Hill and Richard Corrigan. Needless to say, a lot of fun!

But one of most fun aspects of being involved with the Summertime App is that it contains loads of really creative and innovative dessert recipes which meant that I could showcase a number of sweeter styles of wines. Sweet wines, in my view, generally get a hard time of it here in the UK so I really enjoyed the opportunity to show just how diverse and impressive the world of sweet wine can be.

I accept, of course, that a sweet wine is not appropriate for every dish but a well-made dessert wine or sweet fortified wine can be just as much of a show stopper as any still or sparkling wine and should not be too hastily overlooked as a partner to a dessert or cheese dish.

The trick with pairing a sweet wine is to use it in one of two ways – either to complement the sweetness of the dish or to act as a contrast to it. But, as I say above, experimentation is the best way forward, so rather than harp on about the theory of what constitutes a winning pairing, here are my wine suggestions for a selection of desserts from the Summer App so that you can get an idea of why certain sweet wines go well with certain types of desserts.

Christoffer Hruskova’s Milk ice cream

Whilst this may not be the world’s most innovative dessert, we all love a good scoop of gelato so I thought it merited inclusion. A really great match for this dessert (and which would also work really well with vanilla ice cream) is a glass of unctuous and syrupy Pedro Ximenez Sherry from Spain.  The sweetness of the Sherry would match the sweet dessert while its dark and sticky character would act as a wonderful contrast to the clean and pure flavour of the milk ice cream.

 

Shaun Hill’s Chocolate torte

For some reason, chocolate and wines from the Muscat family of grapes seem to have a special affinity for one another. It follows that a great wine choice for Shaun’s torte would be a Moscato D’Asti from the Piedmont region of Italy.  This wine is made in a sweet and lightly sparkling style which would make it just the thing to freshen your palate between bites of this seriously chocolatey dessert.

Nathan Outlaw’s Chicory marmalade tart with blue cheese, picked walnuts and pears

This dish is a tricky one to pair as there are a lot of contrasting flavours at play – bittersweet chicory marmalade, sharp pickled nuts, salty blue cheese and the natural sweetness of the pears. My suggestion would be a vintage or tawny Port from Portugal. The sweetness of the Port would work really well with the sweeter elements of the dish whilst also cutting through the saltiness of the blue cheese and acidic pickled nuts. As I say above, it’s all about complement and contrast!

Richard Corrigan’s Passion fruit and mango parfait

Whenever I come across tropical fruits in a dessert, I think immediately of late harvest German Riesling. These wines are often only 6% or 7% in alcohol but are known for having a luscious, tropical fruit character and nectar-like sweetness, making them the perfect match for a dessert such as this.  

Greg Malouf’s New Season Kent Strawberry Granita and Arabesque Wafer

This dessert provides the perfect opportunity to get creative with your wine match. Kent is now home to a number of England’s finest wineries so why not keep things local by pairing this dessert with a glass of strawberry purée topped up with an English sparking wine – my English take on a Strawberry Bellini!  

Frances Atkins’s Rose Petal Pannacotta, Damson & Lavender Viennese Shortbread

The trick when pairing a wine for this dish is to find a wine that is sweet enough to sit happily alongside the pannacotta and shortbread whilst not overpowering the dessert’s floral qualities. I think that a Muscat de Beaumes-de-Venise (which is produced in the Rhone region of France) would be just the ticket. It is lusciously sweet but also has a delicate floral quality which would allow it to become great chums with the rose petal and lavender in this dish.

Hopefully this brief selection has given you a taste of just how much potential sweeter wines have to offer. They may not be seen as the most fashionable choice but if you have a sense of culinary adventure and enjoy playing around with exciting and innovative flavours, I would really urge you to give them a go!

You can find my recommendations for all the other dessert recipes in the Summer App by downloading it but in the meantime I would love to hear any suggestions from you as to your favourite dessert and wine pairings. Cheers!

Blog post by Alex Down from The Riesling Revolutionary for Great British Chefs 

Let us & Alex know your favourite dessert & wine pairings over on Great British Chefs Facebook page.

On Saturday, Doreen at Great British Chefs popped into a few of the cultural houses in London set up by some of countries participating in the Olympics to sample some of their international food & drink.  These national hubs are a great way to taste food from around the world & get a flavour of the Games without visiting the Olympic Centre itself.  

Blog post & photography by Tasty Fever for Great British Chefs

As someone who has spent a significant amount of time in Walt Disney World, being from Orlando, the experience reminded me of Epcot’s World Showcase—miniature versions of eleven countries made to give visitors a taste of what each country is like. However, these national hubs I visited featured less Disney characters and much, much more Olympics.

My first stop was House of Switzerland set up in Glazier’s Hall near London Bridge, quite close to Borough Market. My housemate Clare and I wandered into the restaurant to have a poke around inside. It featured some interesting Swiss scenes and staff wearing traditional national dress. The restaurant’s interior was filled with the pungent aroma of cheese, due to the popularity of that wonderful Swiss specialty: fondue.

In addition to the restaurant, which was showing the games, there was an outdoor area screening the Olympic sporting events, along with another spot to grab some Swiss snacks: bratwurst, raclette and rosti “from Berne with love.”

There was even a further space with climbing and children’s activities, which looked brilliant. This would be a great family-friendly spot. The Olympic Swiss hospitality centre is open from 9 am until 11 pm daily between 20 July to 12 August, and there is no charge for admission.

After our Swiss excursion, it was on to Austria, passing beautiful Old Billingsgate Market which housed Le Club France. Although tempted to peek into Le Club to see what was crackin’, this was one of the centres that charged admission—£5 before 7 pm, and £14 after 7 pm.

Clare and I opted to save France for another day, so we carried on to Trinity House near the Tower of London, transformed into a Tirolesque Alpine resort.

Austria House was where I opted to indulge in delicious food and beer. 

Offerings of sausage with saurkraut, schnitzel with fried potatoes, kaiserschmarrn (an Austrian dessert resembling a deconstructed pancake) and the intriguingly named “bacon snack,” I went for spinach and cheese dumplings which were fantastic and surprisingly filling. 

As for the beer, Stiegl is an Austrian brewery that produces a wonderful array of lagers—their autumnal Herbst Gold is amazing, with a beautiful light malt character. I think the Goldbrau was on offer at Austria House, and I opted to drink it from the festive 2-pint stein.

Like the House of Switzerland, Austria House will be running until 12 August, and the Olympic games are shown on a few television screens. It is free entry and I highly recommend the dumplings.

Our last international venture was to Denmark’s Olympic centre, located on St Katharine’s Dock a short walk away from Austria House. Dubbed IMAGINATION, Olympic events are broadcast on a giant screen in Danish as a Viking ship looms nearby in the docks.

Full from delicious Tirolean dumplings, I didn’t stand in the (rather lengthy) queues for free food that was on offer that day, which looked quite nice. However, Clare and I did sample soda from Søbogaard, with interesting flavours such as hibiscus, cherry and elderflower. The soda I opted for was a rich, sweet blend of five berries spiked with ginger. 

Another reason to visit the Danish Olympic area: LEGO. There was a brilliant display of Olympic venues built in LEGO, along with the world’s tallest LEGO wind turbine. There’s an upcoming event featuring the popular Danish export on the weekend of the 4th & 5th, which would be great to take children of all ages to.

The Danish IMAGINATION centre is free admission, and there are lots of design displays and other activities going on until 12 of August, including, apparently, a Viking invasion. It is open from 11 am until 10 pm, with some nights open later.

With so many other nations holding Olympic centres all over London during the Olympics, it’s definitely worth the cultural experience to check out their exhibitions, displays, events, food and drink if you are in town for the games. Many thanks to IanVisit’s excellent post listing these events and more.

Blog post & photography by Tasty Fever for Great British Chefs

Now you can have your coffee cup & eat it too. At Great British Chefs we loved this highly inventive edible cup. The Cookie Cup was designed by Venezuelan designer Enrique Luis Sardi for the Italian coffee company Lavazza.

The cup is made of pastry covered with a special icing sugar, which works as an insulator (and sweetener), and makes the cup waterproof so you can use the cup to drink coffee from and then eat it afterwards.  Apparently there’s also a version that’s lined in chocolate.

Its won a number of design awards and awards for being environmentally friendly too.  Enrique worked with Lavazza’s Training Centre and Cataldo Parisi, the head chef of the confectioner’s kitchen at Number 10 San Tommaso - the first Lavazza cafe. 

In may be some time before we see these cups in places other than Lavazza cafes so in the meantime you’ll have to make do with drinking coffee and eating biscuits on the side!

Theo Randall’s nutty biscotti are delicious served with coffee.  Alternatively Josh Eggleton’s Ginger Snaps make a lovely hard biscuit for dunking!

If you could have a coffee cup made out of  biscuit, which type of biscuit would you choose.  Let us know over on Great British Chefs Facebook page.

It’s National Fishing Month.  An initiative with aims to encourage every family member to have a go at fishing. Urvashi Roe aka The Botanical Baker, recently visited Newlyn Fish market to get a better understanding of the British fishing industry & more confidence in preparing fish.  Discover what she learnt and how she made this beautiful seared mackerel dish by Geoffrey Smeddle.

Blog post & photography for Great British Chefs by Urvashi Roe

I recently visited Newlyn Fish Market on a Cornish Seafood Safari trip with The Food and Travel Company. The trip was designed to help us get a better understanding of the British fishing industry and boost our confidence in preparing and cooking fish.  It encompassed a tour of the market and auction by Andy Wheeler and Rob Wing from The Cornish Fish Producers Organisation. 

He led us through all the different types of fish caught by the local fisherman which included ling, hake, monkfish, haddock, cod and mackerel.  The latter was all but forgotten but there has been a massive increase in demand over the last few years, due to the cardiovascular health benefits of omega 3 fatty acids.  These are contained with the oil which is carried within the tissues and belly cavity (as opposed to just the liver like with white fish).  Rob explained that this is stable for 21 days after the fish has been caught making this one of the most versatile fish.  

Mackerel sits in middle waters and is hook and line caught.  We saw boats with several lines along the deck which simply go up and down catching the fish and then come in when the boxes are full. Each box is identified by boat, type of fish and method of fishing.

I must admit, before this Cornish Seafood Safari, I hadn’t ever prepared mackerel myself.  That would involve cutting into a real, live…well…dead fish! Horrifying!  For me, the smoked variety in a vacuum sealed pack or the odd barbequed fillet by hubby was as close as I got.  I was therefore surprised to learn the basic steps were not that hard.  Take a look at this video. 

I know what you’re thinking. Taking the guts out was gruesome but when you’ve done it a few times, it not too bad!  I’m now totally hooked on this versatile fish.  I feel good about the way it’s caught, treated by fisherman and of course the protein and Omega 3 it contains adding so much value to my diet.  But also because there’s so much you can do with it!

Curing – this is simply another name for preserving and you can do this by pickling in a vinegar or citrus based liquid. Pickling usually involves making a brine. You can add pretty much any type of herb or spice and experiment to your heart’s content.  The beauty of using mackerel is that the thin fillet takes no time at all.  This recipe for Pickled Mackerel with Buttermilk, Cucumber and Dill by Christoffer Hruskova is based on a Scandinavian method and takes just an hour to pickle the fish. 

Another way to cure the fish is to ‘cook’ it in the acidic juices of citrus fruits as Luke Holder does in his Mackerel Confit, cucumber Tartare and Lemon Sherbet Dressing - 

Mackerel is great for chargrilling or barbequing.  When you prepare this fish, you can leave the fish whole and fill the cavity of the belly with all sorts of wonderful herbs or simply cook the fillets skin side down til they are charred.  Paul Ainsworth does just this in his Barbecued Mackerel with Celeriac Mayonnaise. 

Poaching or steaming is another super quick way to cook mackerel. The fillets are thin so it takes no time at all and you can even use the flesh to make a pate.  Super easy and super healthy.  Just like this one from Simon Hulstone

Finally and a technique that has become a weekly staple in our household is a quick pan fry.  It takes a couple of minutes to sear the skin so if you get your fishmonger to do your fileting, a healthy meal with a light salad and slice of crusty bread will take literally 10 minutes.  I made Seared Mackerel with Chilli, Cucumber, Spring Onion and Coriander by Geoffrey Smeddle and it was delicious!

Blog post & photography for Great British Chefs by Urvashi Roe

You can find more delicious mackerel recipes on Great British Chefs site.

The dishes served at Marcus Wareing’s The Gilbert Scott are not only brilliant but offer a distinct taste of nostalgia. Now, for the first time, Great British Chefs offers the chance to recreate the famous Gilbert Scott recipes at home.

 

Lord Mayor’s trifle, Queen Anne’s artichoke tart, Mrs Beeton’s snow egg – the names of The Gilbert Scott dishes immediately bring to mind a more innocent gastronomic age. These are forgotten dishes from Great British Chefs of the past, John Nott, Florence White, Agnes Marshall and of course Victorian matriarch Isabelle Beeton, resurrected by a Great British Chef of the present: Marcus Wareing.

 

The Gilbert Scott’s eclectic menu also contains subtle nods to Marcus Wareing’s own culinary upbringing in Southport, with dishes like Kendal mint choc ice, a play on the famous Lancastrian sweet Kendal mint cake, and Eccles cakes, named after the town of their conception – Eccles, Greater Manchester, knowingly placed on the menu.

Desserts are often a talking point among those that have dined at The Gilbert Scott and by viewing the recipes you can see why.

The snow eggs are truly fantastical; with a meringue ‘shell’ encasing a hidden spoonful of marmalade and a scattering of almond praline shingle on top. While, Lord Mayor’s trifle is also far from routine, containing a chocolate jelly, coconut sponge and most controversially, no alcohol.

 

No menu promising to serve, ‘nostalgic, British classics’, would be complete without the mother of all British desserts, Eton Mess. The version on show at The Gilbert Scott, which is distinctly ‘unmessy’ and contains raspberries, is a blockbuster addition to the roster and worthily appears on the Great British Chefs Summertime App.

 

Savoury treats range from the unusual; ham hock, cockle and leek pie, to the classic; London Pride beer battered cod and chips. If you want to make the most of barbecue season, why not recreate the hearty barbecued pork chop with endive and apple sauce from the menu, or perhaps the aforementioned artichoke tart.

 

By no means does the whimsy tone ever feel forced at The Gilbert Scott, which is probably due to how congruent the cuisine sits with its grand St Pancras Renaissance Hotel location. Another plus is that it offers Eurostar travellers, whether incoming or outgoing, the chance to sample the best of British cuisine. Armed with some of The Gilbert Scott’s most prized recipes - you can do the same at home.

What are some of your favourite traditional recipes from past?  Which ones would you like to see come back into fashion?  Let us know over on Great British Chefs Facebook Page.

Just in time for the Olympics, you can sample a Global Feast for 21 nights. Find out how you can have an Olympic dining experience without having to buy a ticket for the Games themselves.

Photography & blog post for Great British Chefs by Chris Osburn

Here’s one for the ‘Just in time for the Olympics’ file. 

Only a couple of minutes walk from Stratford Station, Westfield and the Olympic Park is Stratford’s Old Town Hall. But the building could be a world away if you didn’t know any better. And for a glimpse of pre-Olympic grandeur Stratford, a stroll through ye olde Stratford Centre offers an almost retro take on life in East London before the 2012 hoopla. 

 

Still, just as global in reach as the big show next door and taking place at the Old Town Hall is Global Feast. A twenty nights foodie fandango featuring a different cuisine each night prepped by cooks, both local and “shipped” in from other countries. As the Global Feast press release puts it, these nights promise an “Olympic dining experience where guests take their places at an incredible bespoke, geographically-accurate world map of a table”. By incredible bespoke table, the release is referring to a 15 metres long, six metres wide and over two metres tall installation carved pout as a map of the world and merely doubling as a table.

This supper club conglomerate of yum will yield a who’s who slice of London cookery. Organised by Alex Haw (Latitudinal Cuisine) and curated by Kerstin Rodgers (The Underground Restaurant), the nearly three week’s of banqueting will put big name chefs such as Anna Hansen (The Modern Pantry) and Martin Morales (Ceviche) and supper clubbers from all over the planet to the test to represent home cooking and regional cuisine from their respective necks of the woods.

The first of the feasts is tonight 25th July 2012 and has a West African theme. Guest chef Chris Massamba from Full House Supper Club and Sundia Food will be creating a (get this) West African raw vegan feast for the occasion.

Nibbling my way through last night’s press preview I was informed there are still a good number of tickets available – and that booking ahead for any of the dates is advisable. Everything I nibbled was delish as well.

I especially liked the the key lime pie I sampled (for the American evening) and scarfed more than my fair share of soy hard boiled eggs (for the Chinese/Korean night).

A particularly notable evening in the calendar includes the British themed night on Friday 27 July. Coinciding with the Olympics Opening Ceremony, the evening will see Kerstin Rodgers, Denise Baker-Mclean of Moel Faban Secret Supper Club (the only North Wales supper club) and Scottish cook Aoife Behan of Jelly+Gin coming up with the best of Brit menu. 

The last night of the feasting on the 13th of August will highlight Brazilian recipes as a “symbolic handover to the 2016 Games”.

Find out lots more at globalfeast2012.com.

Photography & blog post for Great British Chefs by Chris Osburn

You’ve probably seen a number of pictures in newspapers of people who’ve found the faces of famous people in a slice of toast or a carrot that looks like a foot. But have you ever seen a rock that looks remarkably like a slice of bacon?   

Photo by Jgoodma3

If you have Apophenia, you might see this more often.  That’s the scientific word for seeing meaningful patterns or connections in random or meaningless data.  However, we think most people will see the breakfast options in this rock. 

Jgoodma3 found the bacon rock in Red Rock Canyon, Nevada. And what’s the next thing you do when you find a rock that looks like bacon?  See if it tastes like bacon

It didn’t. 

However, he’s not the only person to have spotted the similarity of the rock to bacon.  The picture below was taken a few months ago at the same spot.

All we need now are some rock shaped eggs to go with it, but in the meantime we’ll satisfy ourselves with a egg that’s formed itself into the shape of America

This would be perfect when served with some of the dishes in our bacon collection.

If you’ve seen any weird shaped food or any other objects that are shaped like food let us know.

When it comes to ice cream, our horizons seemed to have melted away over the last decade. Gone are the days when the choice was restricted to vanilla, strawberry or chocolate, though it has to be said, these remain perfectly good varieties. With ice cream makers becoming more affordable, now’s the time to get creative.  With all this in mind, we asked Danish chef, Christoffer Hruskova of North Road, to give us 3 of his best and most interesting ice cream recipes for the summer. We weren’t to be disappointed.

On Great British Chefs there are dozens of different ice cream recipes, from peanut butter ice cream to pine nut ice cream. Some are contained within a larger dessert; like Simon Hulstone’s rose and almond tansy pudding with butternut squash ice cream, others ice creams sit proudly on their own, quenelled and teasingly starting to melt. 

With ice cream makers becoming more affordable and therefore common, now is the time to get creative.  

Making pineapple ice cream in our Magimix ice cream maker

Our ice cream recipes are taken from the menus of some of the finest restaurants in the UK. Chefs are taking ice cream seriously.  And where chefs venture, home cooks eagerly follow. Recently, I attended a dinner party where basil ice cream was presented. As a starter.

With all this in mind, we asked Danish chef, Christoffer Hruskova of North Road (Clerkenwell), to give us 3 of his best and most interesting ice cream recipes for the summer. We weren’t to be disappointed.

The farmer’s choice…

 

Nipping down to your local pet shop to get ingredients for a dessert you are preparing may seem like a strange and vaguely troubling prospect, but if attempting Christoffer’s first ice cream recipe – you may just have to. Hay ice cream is the dish and though it may seem an outlandish suggestion, the recipe produces a sublime ice cream with distinct smoky and nutty undertones.

Still not convinced? Well, actually the flavour of hay is actually quite common in Scandinavian cuisine and has been for centuries. It is often used to impart flavour on ingredients as they are cooked, Pascal Aussignac’s capon recipe being a prime example.

Christoffer’s hay ice cream is simple to conjure up, too. Providing you have an ice cream maker, all you will need are eggs, double cream, caster sugar, milk and hay! Who said gourmet cuisine was inaccessible?

The Marmite choice…

OK, so this isn’t actually a Marmite ice cream recipe – though I’m sure it won’t be long before some culinary maestro develops one - but liquorice, like Marmite, is one of those ingredients that seems to divide tastebuds and provoke strong opinion either way.

Liquorice has been consumed by many cultures as a natural panacea for centuries, though, in Britain we tend to think of liquorice in its all ‘allsort’ form. The ingenuity of this liquorice recipe is that the smooth, mild flavour of the ice cream tempers the boldness of liquorice’s flavour. And, once served with roast peaches or dark chocolate cheesecake, perhaps, its unique flavour will add surprising variety to the plate.

Christoffer Hruskova’s liquorice ice cream uses liquorice compound, which can be bought online and from specialist health food shops. If you are a fan of liquorice, it will be well worth it.

The simple choice…

 

For anyone who loved the popular ice cream, Mini Milk, as a child, this is the gourmet equivalent for you. Christoffer Hruskova’s milk ice cream recipe is a brilliant take on a classic. It may just be a simple combination of milk and cream but it truly tastes divine.

Another great thing about milk ice cream is that it goes well with so many desserts. Try it with a chocolate tart recipe or one of our many delicious raspberry desserts.

See all our ice cream recipes in one place by browsing our ice cream collection.  What’s your favourite ice cream flavour?  What’s the most unusual flavour you’ve tried?

It’s the last day of term for many children in the UK, and if you have kids you may be looking for something to keep them entertained over the summer holidays.  Why not get them to spend some time in the kitchen?  Who knows by the age of 13 they might be running their own supper club, like this young man - who does look uncannily like a young Tom Aikens.  Read on to find out more about him & other young foodies 

13-year-old chef Flynn McGarry. Photograph: Paris McGarry

Precocious or genius? Food writer Oliver Thring reported in The Guardian about 13 year old Flynn McGarry who runs a monthly supper club, Eureka, from his parents’ home. “They’ve indulgently converted his bedroom into a gleaming professional kitchen. He’s done stages at high-end restaurants across America, and his 2012 summer plans include a stint at the three Michelin-starred Eleven Madison Park in New York, and “finishing eighth grade”. “

Apparently young Flynn wants three Michelin stars and a restaurant on the World’s 50 Best Resaurants list. “Sometimes I sort of think he’s like, you know, reincarnated from like a French chef in the, you know, 20s or something,” said his mother.  The family aren’t quite sure where he got his cooking skills from and Flynn is adamant they didn’t come from his mother.

Thring goes on to describe more young foodies (all from the US) who are all into high end cookery.  He concludes “What can be unsettling or even spooky about them is not their talents, which may be considerable. It’s the fact they are like miniature adults….. High-end cooking aims for sophistication, so children with an interest in it will always seem older than they are. Nothing ages you like having a palate.”

But what of those children who enjoy spending time in the kitchen, whether it’s copying the activity of their parents or just because they are interested in cooking.  Food blogger Danny Kingston aka Food Urchin finds hard to stop his twins from getting stuck in when he bakes.  It’s a great way to keep them occupied, particularly when the weather is awful outside.  

His twins also have quite developed palates and firmly know what tastes they enjoy.  Danny says even though they are twins “preferences, tastes and flavour combinations couldn’t be further apart. The boy, despite his boisterousness and proclivity for destruction is a bit of a vegetarian at heart. He favours mushrooms, roasted red peppers and artichoke hearts on his pizza. My daughter, swirling around, all fairies and princesses and light is a meat fiend and wouldn’t be offended if I stuck a cow on her pizza.”

Another of our food bloggers Monica Shaw wrote “many chefs got their start at a very early age, influenced by members of their family who appreciated good food and cooking it well.

These days, with childhood obesity on the rise and growing concerns that Britain is losing its food heritage, it’s more important than ever that we encourage young people to get into the kitchen. One place doing just that is The Vegetarian Cookery School in Bath which last year hosted its first ever Young Chefs Competition”.

The contest went so well that Demuths Vegetarian Restaurant and The Vegetarian Cookery School are delighted to announce the second year of the competition for aspiring young chefs. The deadline for entry is 1st September 2012 and you can find full details here.

Junior MasterChef will be returning to our TV screens soon, with filming taking place in the school holidays this August. The show’s executive producer, Karen Ross, said: “We are very excited about the return of Junior MasterChef. The first series’ contestants overwhelmed us with their level of cooking ability and enthusiasm and proved that the culinary ambition of 9 to 12 year olds is alive and well all over the British Isles. We eagerly await to see what masterpieces our next group will come up with!”

If you talk to many great British chefs about how they got started in food, you’ll often hear childhood memories of baking cakes with their mum or great aunt or watching their father carve a Sunday joint.  The Telegraph ran a regular series of posts called Soul Food where they featured chefs childhood foodie memories.

You’ll discover that Tom Kerridge cooked a lot of food for his younger brother as child.  Tom Aikens was influenced by his mother’s apple pie.  Theo Randall’s Mother’s baked potatoes had a lasting impression on him “Crispy skins, fluffy insides – I remember the excitement of cutting them open and mashing in butter and pepper. They were legendary.”

What memories do you have of cooking as a child?  What types of food do you like to cook with your children’s help? We’re discussing this over on Great British Chefs Facebook page.

At the weekend Great British Chefs blogger Urvashi Roe (aka @BotanicalBaker) visited The Courvoisier Institute of Cocktails.  It was a theatrical and interactive experience designed to guide visitors through the history of this infamous cognac.  This got her to thinking about alcohol and how it’s used in cookery. Read on to find out more about the event & Urvashi’s tips for cooking with booze! 

Blog post & photgraphy from the Institute of Cocktails by Urvashi Roe

At the Institute we were greeted by scientists handing out jam jars of lovely punch. We learned about the aromatic spices and sugars used in the creative process from a rather strange Arab.

This dapper chap then led us through the different varieties. We had to scarper when he started disputing a minor detail rather loudly!

We met more scientists who helped us understand the smells, tastes and sounds of making cognac in beakers that took me back to school labs.

It was a rather surreal but enjoyable experience and it prompted me to wonder about using cognac – or rather alcohol in cooking.  I’ve seen many a chef flambé or deglaze, marinade and reduce and it can be rather confusing.

How do we home cooks go about using alcohol in everyday cooking?

Tenderising - Wine is often used in sauces and with meats to tenderise or soften it.  My scientifically oriented and carnivorous husband tells me this has the same effect as bashing the meat with a meat hammer. Red wine for red meats works well and often involves a long period of ‘marinading’ like these Lamb Shanks with Tomato and Rosemary by Martin Wishart.   

  

Sauces or Jus – Red or white wine can be used in making sauces or ‘jus’, or simply enriching the flavour of stews and casseroles.  Don’t be tempted to use wine you would not be prepared to drink as this will impact your end result. For example Chris Horridge uses the best Cabernet Sauvignon in the jus for this Monkfish pictured above, and Shaun Rankin uses white wine as a key ingredient in these Cockles.

Batter – Beer is a wonderful ingredient to use in batters.  The yeast in the beer aerates the batter and makes it expand while cooking so you get a light and fluffy texture.  Nathan Outlaw uses ale in his Fish and Chips whereas Josh Eggleton prefers lager.

Fondue – Melted cheese can carry a variety of alcohol.  The Swiss traditionally use Kirsch to flavour and sweeten their Emmental and Gruyere cheeses whereas Cornish Cheddar Fondue uses Sharps Doom Bar Beer or a similar bitter ale. 

Moving on to my favourite – desserts!

Trifles - Across the globe, fortified spirits are used to flavour desserts.  In England sherry and brandy have long been used for adding an extra kick to trifles.  This gorgeous Raspberry Trifle by Paul Heathcote pictured above uses sweet Sherry. If you fancy something more boozy try this Rhubarb Trifle by Dominic Chapman which has Sherry, Brandy and Cider!  

Tia Maria is an essential ingredient in Paul Ainsworth’s Tiramisu.

Cakes and soufflés - One of my favourite spirits to add in baking is whisky – especially paired with chocolate which Bruno Loubet uses in his Hot Chocolate Soufflé – perfect for our very cold and wet British Summer.  If you’re adding spirits in baking, be sure to do it slowly so your mixture doesn’t split. 

Jellies – Finally back to our Courvoisier Cognac. This, like most spirits, works incredibly well in jelly form to add an extra flavour to a dessert plate.  Pascal Aussignac pairs his countrymen’s cognac with Roquefort and Cinnamon Doughnuts and White Chocolate

Blog post by Urvashi Roe

Do you use alcohol in cooking? Which dishes do you think are enhanced by alcohol? Let us know over on Great British Chefs Facebook Page.

If you’ve been experiencing the same weather as us - rain, wind, and more rain - it might seem hard to imagine going for a picnic. But as it’s International Picnic Day, we can at least hope for a sunny spell and make the preparations necessary for the ultimate picnic.  Great British Chefs, blogger Monica Shaw,  has her fingers crossed for good weather & asks what goes into the ultimate picnic? 

 

Blog post for Great British Chefs by Monica Shaw

The Picnic ”Basket”

Wicker baskets and fine china may have romantic allure, but they aren’t terribly practical. I recommend a good cooler bag - my sister has an insulated picnic ”backpack” kitted out with plates, cutlery, little wine glasses - the works. It’s brilliant. Disposable plates, cups and cutlery have convenience appeal, but they’re not very eco. You can, however, buy hard disposable plates made of palm leaf or bamboo that are biodegradable and much more pleasant to eat off of than their plastic or polystyrene counterparts.

Whatever the inconvenience, I always bring proper cutlery. Good food should be eaten with good tools.

The Picnic Blanket

Here again, the classic woollen blanket has romantic appeal, but if there’s any latent water hiding under the grass (a very realistic possibility in the UK) it will soak up into the picnic blanket and make for a very soggy experience. I have a picnic blanket with a waterproof bottom and it’s the best thing ever. I can’t count how many times I’ve been glad to have it.

The Food

You need to pack things that travel well and are inherently delicious. Sometimes all it takes is a baguette and some good cheese to make a perfectly satisfying picnic lunch (I enjoyed many such lunches on a recent bike ride in France). In fact, there’s something delightful about taking a bunch of bits and pieces and assembling lunch on the fly right on the picnic blanket. In which case, stock up on some good nibbles and sandwich accoutrements like olives, pickles, marinated vegetables, chutney, pate and so on.

Salads are great on a picnic, but opt for salads that do well after sitting around in their dressing for a bit - coleslaw is perfect, as are salads based on good hearty vegetables such as Simon Hulstone’s beetroot salad recipe or Martin Wishart’s fennel salad.

If you’re having a BBQ, leftover grilled veggies make a terrific picnic salad - particularly grilled courgette and aubergine. I tend to avoid salads with a mayonnaise-based dressing as there’s something I find unpleasant about a mayo salad that’s been left to go warm in the sun.

If you must have a green salad, bring the dressing on the side and toss it when you get to the picnic.

For heartier salads, use pasta, grains and beans to make salad the meal in itself. Tabbouleh is great for picnics, and for that matter, so is pita bread, hummus and veggies.

Tarts and quiches are very handy for picnics as they hold their shape nicely and are low mess. Nathan Outlaw’s Crab and Cheddar Tart is a prime contender, as is Shaun Rankin’s asparagus tart with blue cheese and caramelised onions.

For sweets, I’m a big fan of simple fair like fresh fruit, especially strawberries and watermelon. But you can always make things ahead like brownies, cake or homemade jaffa cakes for a bit of fun.

In addition to that ice cold bottle of Prosecco, don’t forget lots of water and cups to drink everything from. Also, don’t forget napkins and bags for your rubbish.

And as with all things in life, always bring good bread.

Blog post for Great British Chefs by Monica Shaw

For more picnic recipes, check out our Great British Chefs’ full collection of Summer Recipes.  What would you put in the ultimate picnic? Let us know on Great British Chefs Facebook Page.

We’ve seen some strange food vending machines at Great British Chefs, but this has to be at the top of the list for the strangest.  In Singapore, on those days when you need some mashed potato, right NOW and can’t find a shop that already sells it ready made, it appears that you can find a machine to dispense it for you. 

Photo from Redsuspenders

You’ve probably heard of Maggi’s instant soups and stocks.  They’ve now branched out into making their own brand of instant mashed potato complete with a vending machine.

It’s simplicity to use.  Pop your mashed potato cup under the spout, press the ‘Mashed Potato’ button and wait for a serving of hot mashed potato to be poured in your cup. You can also get a splurt of gravy added for good measure.

There appears to be a ‘BBQ Mashed Potato’ button on this machine as well. “We can’t even begin to imagine what that must mean” said Huffington Post - we can’t either.

The video above shows it in action, just in case you thought it wasn’t real!

Quick Creamy Mashed Potatoes by Adam Gray

Obviously nothing beats good old mashed potato made from real potatoes, like Adam Gray’s creamy mashed potatoes .  You’ll find this & other potato recipes in our collection.

What do you think of the vending machine? What are your tips for making quick tasty mashed potatoes?  Do you use a fork, masher or a food processor?  Let us know over on Great British Chefs Facebook Page.

Do you find cooking therapeutic?  For some it’s relaxing to spend time preparing food for dishes, such as peeling veg or popping peas from their pods. Discover how Great British Chefs blogger Food Urchin finds pleasant distraction by squeezing broad beans from their, err  ”jackets”.  He also shares a delicious recipe by Geoffrey Smeddle - Lamb’s Kidneys with Crushed Broad Beans, Lemon and Capers 

Blog post and photography by Food Urchin aka Danny Kingston

During my time as my man and boy, I’ve heard lots of people extol the virtues of simply spending time in the kitchen preparing fruit and vegetables, happily easing themselves throughout the day with a spud in one hand and a peeler in the other. And I have to agree. There really is something quite pleasant about whittling away minutes, hours or days at the sink, stopping every now and then, to contemplatively stare through the window, into the back garden, to zone out and quietly pause.

This state of Zen is normally interrupted by a prod in the backside from a wayward son with a lightsaber, or a vision of the cat squatting over my beloved petunias but nevertheless, any state of grace, however long it lasts, is a very pleasant place to be. I do get caught out sometimes, particularly with aubergines. I think it’s something to do with the lovely firm purple skin of this very sexy looking fruit. Standing there grinning with one drooping, heavy eyelid, cupping the base as though it were a buttock, I easily become distracted and lost, thinking lascivious thoughts of yielding, soft flesh.

‘Oooh, I am gonna flame grill you until you drip all over the hob, you saucy little thing you.’

Again, in this incidence, things usually come crashing to earth with a firm slap from my wife, as she shakes me out of my stupor and tells me to get on with the baba ganoush. But even if it’s just for a little while, that space in time is a beautiful space to inhabit.

Not all vegetable preparation needs to be meditative or titillating though. Many a squash has been cleaved in half with the zeal of Jason Voorhees which helps to release tension, frustration and anger. Sometimes, I find it very soothing to personify said vegetable, even going so far as to stick a photograph onto my butternut before sticking my chef’s knife in and slashing it down the middle whilst screaming “DIE! DIE! DIE!”

Admittedly, this form of therapy is probably not very healthy and should not be condoned. With that in mind, some fruit and vegetables, due to their inherent, finicky attitudes to life, can still manage to racket up the blood pressure when it comes to preparing them. I love gooseberries but I hate top and tailing the buggers. And why I ask myself, do sulphurous Brussels sprouts have to be crossed at Christmas time? And just what is the point of globe artichokes? Never has a vegetable had to give up so much for so very little.

The humble broad bean is similar in some ways, in that you have to pod them from their fluffy overcoats and then remove them further, out of their little jackets. Especially as they come towards the end of the season. The key of course, is to blanch the beans for just a minute or so in boiling water and then pop out them out with nick from your thumbnail and a gentle squeeze. To me this is the veritable padlock on a pair of culinary knickers which is time consuming and fiddly to unlock. An hour standing at the kitchen counter, mindlessly popping beans into a bowl would dampen anyone’s ardour.

However, the rewards are great because this sweet, emerald legume is quite delicious and versatile and I always look forward to this time of year when they are ready for harvesting from the allotment. We don’t grow many and for that I am grateful but once I get the faff and the fiddle out of the way, I always end up feeling thankful that we did.

Recently, with some of this year’s batch I tried out Geoffrey Smeddle’s Lamb’s Kidneys with Crushed Broad Beans, Lemon and Capers, the main attraction of the recipe being the introduction of offal. As pointed out, lamb’s kidneys aren’t everyone’s cup of tea, usually due to their odorous nature, but as I am quite fond of them (devilled is best), I thought I would give Geoffrey’s approach a go. And it is certainly a winner.

Combining tender, earthy kidney with the sweetness of crushed, buttery broad beans is great idea. Add the citrus, sour tang from the lemon and capers and all the elements come together surprisingly well. This recipe is probably one to be left for aficionados of the Fifth Quarter as cooking times leave the kidneys slightly underdone. But as an inexpensive starter for an unsuspecting crowd, I bet a lot of people would give it the thumbs up. And now that broad beans are readily available frozen at the supermarket, there is no reason as to why you can’t enjoy this dish throughout the year, without capitulating to the pain of popping.

And popping and popping and popping and popping and popping and popping…….

It’s been over a week since Andy Murray lost the Wimbledon championship, but won the nation’s hearts, with his tearful and gracious post-match speech. After a fortnight of strawberry mania, perhaps it’s time to cast a wider berry net and place the focus on Scotland’s best.  Victoria Glass pays homage to the mighty raspberry & shares a delicious recipe for Raspberry mousse-topped chocolate cake!

Blog post & recipe by Victoria Glass - @victoria_glass

Strawberries make up 60% of all fresh berry sales in the UK, with raspberries trailing behind with a mere 19%. Raspberries thrive in cold climates – Russia is responsible for producing over a quarter of the world’s commercial output – but for my money, Scotland produces the best raspberries on the market.

As relatives to the rose, I’m not sure raspberries can be beaten in the beauty stakes. Their delicate form and alluring brightness prove too tempting for greedy admirers to resist. For protection, they bury themselves in the knotted grasp of sharp thorns, which only intensifies the reward after you’ve scraped the backs of your eager hands when picking.

I love the tang of tartness a raspberry brings and how their soft, fuzzy skin bursts with sweet crimson juice. Without wishing to show disloyalty to our beloved strawberries, as far as the pudding menu goes, I’d always reach for the raspberries first. Indeed they are my favourite berry, shining most fervently in confections and cakes. I love the marriage of raspberries and bitter chocolate and find this combination of fresh, trembling raspberry mousse with a wickedly dark chocolate cake base, particularly irresistible.

Raspberry mousse-topped chocolate cake.

I have made mine in ring moulds, but you can just as easily serve this pudding in flat-bottomed glasses. Simply line the base of each glass with a disc of cake, before pouring the mousse over the top to set.

Enough to make 8 ring moulds or 6 glasses

For the chocolate cake

Preheat the oven to 170°C (150°C fan)/325°F/Gas Mark 3 and grease and line a small roulade tin with baking parchment

1 large egg, separated

A pinch of salt

30g caster sugar

40g unsalted butter, melted and cooled

20g dark chocolate, melted and cooled

25g plain flour (or plain GF flour for a gluten-free version)

Half a teaspoon of baking powder

10g cocoa

1.  Whisk the egg white with the salt to the stiff peak stage and set aside.

2.  In a mixing bowl, whisk the egg yolk and sugar until pale and mousse-like. Whisk in the melted butter and chocolate before sifting over the flour, cocoa and baking powder.

3.  Fold the dry ingredients into the wet before carefully folding the beaten egg white into the mixture with a large metal spoon.

4.  Pour the batter into your prepared roulade tray – it doesn’t matter if it doesn’t reach the edges of the tin and gently smooth it out evenly with a palette knife.

Pop the tray in the oven for about 8 – 10 minutes, or until an inserted skewer comes out clean. Leave the cake to cool completely on a wire rack.

 

For the raspberry mousse

500g fresh raspberries, plus extra for garnishing

A squeeze of lemon juice

2 large whole eggs

1 large egg, separated

75g caster sugar

110ml white pudding wine (I used Sauternes, but Muscat or Vin Santo are also delicious)

Half a small pot (approx. 150ml) of double cream

3 leaves of gelatine, soaked in cold water for 5 – 10 minutes to soften.

1. Blitz the raspberries (minus the prettiest specimens to top your puddings) in a blender until completely broken down. Pass it through a fine sieve to remove the pips and stir in a small squeeze of lemon juice to the raspberry purée.

2. Whisk the cream to stiff(ish) peaks before gradually whisking in the pudding wine. You can burn off the alcohol by heating the wine and leaving it to cool before adding it to your cream for a non-alcoholic version. Set aside for later.

3. Place the whole eggs plus extra yolk and sugar in a large bowl over a pan of barely simmering water and whisk continuously until the mixture has doubled in size and is pale and mousse-y. Take the bowl off the heat and continue to whisk until cool and stir in the raspberry purée before folding in the wine-y cream.

4. Squeeze any excess water out of the gelatine and dissolve it in about a tablespoon of recently boiled water from the kettle before stirring it through the raspberry mixture. Whisk the egg white until soft peaks form and fold it into the raspberry mousse – this will create an extra lightness to the mixture.

5. Oil your ring moulds (if using) with a little smear of flavourless oil.  Use the moulds to cut out a perfectly fitting disc of sponge to line the bottoms before placing all the mould on a small tray. Pour raspberry mousse over the cakes right up to the top and leave the mousses to set in the fridge for at least three hours.

5. When you are ready to de-mould them, simply pop them, one at a time, on an upturned egg cup before quickly blasting a blowtorch round their sides to release them and slide the mould down to reveal a (hopefully) perfectly shaped mousse-topped cake, then use a palette knife to transfer it onto a serving plate. If you don’t have a blowtorch, you can use a hairdryer instead. Once all the mousses are plated, top them with your leftover fresh raspberries.

Blog post & recipe by Victoria Glass - @victoria_glass

Great British Chefs have a whole punnet of raspberry recipes in their collection.  When do you prefer raspberries over strawberries? Which desserts are your favourites for this fruit.  Let us know over on Great British Chefs Facebook Page.

This year Cherry Aid is encouraging you to support ‘the Great British Cherry’. On July 16th it is National Cherry Day, a day to celebrate these sweet, juicy fruits. Selina aka Yummy Choo Eats, a new blogger for Great British Chefs discusses how we can help the decline in home grown cherries & shares a delicious recipe for Cherry Clafoutis.

Blog post & photography by Yummy Choo Eats  

Cherry Aid campaigns to unite all cherry Lovers – chefs, cherry growers, producers of cherry-based food and drink, you and me to save the British cherry. But over the last fifty years or so there has been a significant decline in cherry orchards, which means we now import almost most of our cherries.

So the main goal of National Cherry Day is to maintain our traditional orchards here in the UK. If everyone eats our home-grown cherries, they will be around for a while longer and ultimately we want to support our local produce and those workers who livelihood depends on it.

The beauty of these fruits is they can be eaten in many ways, cherry chocolate brownies, a traditional black forest gateau, cheesecake, with savoury dishes like duck, or drank in the form of cherry flavoured beer!

So on the 16th July whatever you make, cook up or eat some fresh cherries from local suppliers to show your support. Here I have made a French dish known as a cherry clafoutis, using home-grown cherries suspended in a pancake or custard like batter, served warm with a dusting of icing sugar. It is truly delicious and comforting especially with the UK weather we are experiencing at the moment!

Cherry Clafoutis

Serves 2 people, in ramekin dishes

For the cherries:

125 g cherries, stoned

2 tbsp Caster Sugar

1 tbsp Marsala Wine (optional or kirsch)

For the batter:

1 egg

10g unsalted butter

1.5 tbsp caster sugar

1/2 tsp vanilla extract

25g whole milk

35g whipping cream

1 tbsp plain flour

In a bowl, add the cherries, marsala wine and sugar, leave to sit for an hour or so this will help the cherries release their juices and intensify the flavour.

Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, tip out the excess.

In a saucepan melt the butter, till golden in colour, do not let it burn, then set aside.

In a bowl whisk the eggs, sugar and vanilla together then add the flour, slowly add the milk, cream and melted butter, whisking as you go.

Add the cherries into the batter with some of their juices.

Pour the mixture into both ramekin dishes and bake in the oven on a middle shelf for 30- 35 minutes or till a skewer is inserted and comes out clean. Dust with icing sugar & serve warm!

 

Blog post & photography by Yummy Choo Eats

We have a delicious collection of cherry recipes at Great British Chefs for National Cherry Day, including Pascal Aussignac’s recipe for Griotte Cherry Clafoutis.  Let us know what you like to make with cherries.

You may have heard that McDonalds are the major sponsor of food at the London Olympics.  But did you know that even in the run up to the games, site workers could only eat McDonalds fries too.  There have been so many complaints from staff that the “London 2012 Olympic chip embargo has cracked”. Read on to find out more about the food that will be served at the Games ….

Photo of chips from Nathan Outlaw by Monica Shaw

The Guardian reported “On Wednesday, the London Organising Committee responded to plaintive cries of caterers who had grown tired of receiving “grief” from chip-hungry staff working on the opening and closing ceremonies and allowed chips to be served outside branches of the fast food chain McDonald’s”.

Prior to Wednesday, McDonald’s sponsorship deal included the exclusive right to sell chips in and around Olympic venues. Strangely some caterers had managed to negotiate special rights to serve serve chips with fish – but not chips on their own, or with anything else.

In signs at the lunch counter in the catering area for Olympic staff there were apologies for not being able to serve chips by themselves.  

“Please understand this is not the decision of the staff who are serving up your meals who, given the choice, would gladly give it to you, however they are not allowed to,” said the sign. “Please do not give the staff grief, this will only lead to us removing fish and chips completely.”

However, a spokesman for Locog said . “It’s sorted. We have spoken to McDonald’s about it.”

But the embargo will hold in public areas. This means no chips unless they are served with fish anywhere else in the park unless spectators eat at McDonald’s.

LOCOG officials say they are trying to  set up an international food festival. In addition to fast food, the committee plans to serve traditional British food like Cornish pasties, Yorkshire pudding, and bangers and mash, as well as more international items like sushi, salt beef and goat curry.

Fish & chips by Nathan Outlaw

“Out of the 205 nations sending athletes, 195 are represented in the six Olympic boroughs and that means British food is world food,” said Jan Matthews, head of catering at LOCOG. “We are trying to make it feel like a food festival and we have walked round Borough market several times to try and get that feel. There will be fruit barrows and stalls where you can buy different types of olives.”

We’re not quite sure where the McDonalds french fries stand within all this.  Surely the British chip is a league of its own and spectators should be able to try it and not be forced to buy fish with it too?  What do you think?  Is it fair that McDonalds have the monopoly on chips?  Let us know over on Great British Chefs Facebook page. 

Although the British summer may not be living up to expectations as far as the weather, we can still make the most of summer time fruit such as British strawberries. New Great British Chefs guest blogger, Sumayya Jamil better known as the Pukka Paki,shares a match made in heaven - strawberries & mangoes with a delicious saffron cream.

Blog post & photography by Sumayya Jamil aka Pukka Paki  

While I was growing up in Pakistan, a million of miles away from Centre Court, the buzz of Wimbledon always got us into a real summer sporty spirit. I myself was never crazy about watching the game until I watched Boris Becker win live in 1989 – being there and feeling the energy is indescribable. I won’t say that I remained very interested in the game since, but I can appreciate the sense of excitement Wimbledon brings to each year. 

From a foodie front, the season brings the best of summer fruits despite the dismal weather, and nothing is more quintessential than strawberries in the summer time.

Hailing from Pakistan how can I not mention the wonderfully fragrant Pakistani Honey mangoes that have now arrived to these shores in their full sweet glory, so I could not resist creating a match (forgive the pun) made in heaven,  creating a decadent fruit salad using the two which is topped with a rich saffron cream with pistachios. You might not see Pakistan winning Wimbledon anytime soon, maybe just leave them to cricket – but this combination of British strawberries and Pakistani mangoes is one winning team.

Makes up to 2-3 servings

Ingredients

1 large ripe Pakistani Honey Mango, peeled and diced

1 small punnet of British strawberries, hulled and cut into slices

 

For the cream topping:

250ml thick double cream

1 large pinch of saffron, soaked in a tsp of hot water for up to 30 minutes

1 tbsp crushed pistachios

½ tsp vanilla extract

2 tbsp icing sugar

Method:

1.     Make the cream topping by combine all the ingredients above (except pistachios) and set aside in fridge.

2.     Chop fruit to desired size. To serve top the fruit with the saffron cream and sprinkle with crushed pistachios.

Blog post & photography by Sumayya Jamil aka Pukka Paki 

There’s a range of  delightful strawberry recipes on Great British Chefs website, featuring many delicious pairings with this summer time fruit. Which other fruit do you think make perfect partners for strawberries? Let us know over on Great British Chefs Facebook page.

In the UK tofu or soya bean curd is often seen as a substitute for meat, or as a token vegetarian option. This is not at all how it is viewed in China. Hungry Female our Malaysian Chinese food blogger at Great British Chefs for gives her thoughts on the versatility of tofu and why it should be elevated to a dish in its own right and not a poor substitute to meat.  She also shares a delicious recipe for Chilled Silken Tofu with Crunchy Shallots. 

Blog post by Hungry Female for Great British Chefs

In the UK tofu or soya bean curd is often seen as a substitute for meat, finding its way into burgers, salads even English-style breakfasts as a token vegetarian option. Whilst I am genuinely intrigued to how tofu has been interpreted by a Western palate and actually rather pleased that it has found its way into mainstream eating culture, this is far from how the Chinese view and treat it.

I love tofu. Firm and silken are only two in the myriad of forms and textures this white soya bean product comes in. Tofu produces a delicate yet crunchy outer layer when fried. Tofu skin can be kept, dried becoming rippled, making it slightly chewy and wonderful when tossed with meat and vegetables. Tofu puffs (they have a puffy pillowy texture) can be stuffed with almost any ingredients, making a small sandwich that looks like those infamous Momofuku buns. Tofu can also be eaten sweet – very silken tofu that has been chilled, drizzled with sugary ginger syrup or molasses called “Tofu Flower” is a widespread Southern Chinese dessert.

The Chinese honour tofu in its own right, never as a substitute. Being a “yin” or “cooling” ingredient (Yin as in Yin & Yang, the Chinese concept of duality and balance) it’s seen to counter the heavier, richer foods in a meal. A typical Chinese menu would feature tofu as a key component alongside meat, vegetables and seafood, being a canvas for almost any flavour.

If you would like to try tofu in a typical Chinese way, I would love to share one of my favourite tofu recipes that I’ve enjoyed as a child to this day.  Silken tofu is regarded as a higher grade and best eaten chilled. The crunchy shallots in this recipe create a crisp, sweet contrast to that milky, smooth goodness beneath.

Chilled Silken Tofu with Crunchy Shallots

1 block chilled silken tofu, usually 300g

3-4 shallots, finely sliced into very thin rings

1 tbsp. oyster sauce

1.5 tbsp. light soy sauce

1 tsp brown sugar

Several drops of sesame oil

Vegetable oil for frying

Method:

Pour enough vegetable oil into a small saucepan so that it comes up 1cm from the bottom, and heat up. The oil is hot enough when a breadcrumb goes brown.

Fry the shallots in the oil, potentially in two batches depending on size of the saucepan so they don’t overcrowd. Watch them carefully; they need to be just golden but not much browner so they become bitter.

Drain the shallots on kitchen paper and reserve the oil. Let them cool down.

Place the chilled tofu onto a serving plate, draining off any liquid from its packet. Mix the oyster sauce, light soy, sugar, sesame oil together with a tablespoon of the shallot oil. Make sure the sugar has dissolved. Feel free to experiment with quantities and mix the sauce to taste too

Pour the sauce over the tofu, and top with crunchy shallots.

Enjoy with steamed rice alongside other sumptuous Chinese dishes as part of a balanced meal.

Try this recipe with finely sliced garlic instead of shallots, making sure the garlic is just golden and reserving the oil. 

Blog post by Hungry Female for Great British Chefs

Have you ever cooked tofu?  What are some of the dishes that you’ve made with it?  Let us know how you like to cook tofu over on Great British Chefs Facebook page.

The nation’s waiting with bated breath to see if Andy Murray will be the first Brit in 74 years to win the male finals at Wimbledon.  But as all good foodies know, Wimbledon wouldn’t be Wimbledon without strawberries & cream. Great British Chefs blogger Victoria Glass echoes the country’s curiosity to see if Murray will triumph.  And like Wimbledon’s other residents, the Wombles, makes good use of some strawberries found at the back of the fridge!

Blog post & recipe by Victoria Glass - @victoria_glass

This year’s Wimbledon is really hotting up. I can’t remember ever feeling quite this excited about the men’s final before, and it’s all thanks to the stellar skills of Andy Murray. He may huff and scowl his way round the court like a sulky teenager, but Murray’s tennis talents can’t help but make him a hero in our eyes. The nation is waiting, with bated breath, to see the outcome of Sunday’s final. Can our boy beat six times champion Federer, to become the first British man to win the tournament since Fred Perry 1936? I’m certainly not ruling him out.

I’m hoping to see Murray on the front cover of Monday’s papers clutching the big gold cup. But whatever the outcome of the game, he’ll still get a shiny trophy to hold up for the cameras, and if that’s not a good enough reason to celebrate, I don’t know what is.

Photo by Su-May 

Wimbledon just wouldn’t be Wimbledon without strawberries and cream, but, if you’re anything like me, you’ll have been dazzled by all the half price strawberry deals and filled your fridge to bursting point. Nothing wrong with that; who gets bored of eating strawbs? But there always seems to be one punnet that manages to wriggle its way to the back of the fridge, behind all the half-used jars of condiments that have been knocking around in there for longer than you’d care to admit - just out of sight enough to be out of mind. This hidden plastic tub of summer’s scarlet jewels, is usually rescued just in the nick of time, but they’re not always quite at their best.

There’s no need to get distraught, they’ll be perfect for a delightfully easy and deliciously refreshing chilled strawberry and balsamic soup, topped with an indulgent dollop of clotted cream ice cream. I’m serving mine in champagne bowls for an added touch of glamour, and in the hope that I can fill them with celebratory fizz afterwards if Murray hits the winning shot.

Strawberry and balsamic soup

1 punnet (400g) of British strawberries

2 tbsp caster sugar, or more to taste if you wish

1 – 2 tbsp balsamic vinegar

A dash of double cream

Method

1.  Wash and hull the strawberries before cutting them up into small pieces and popping them in a bowl. Scatter over the sugar and balsamic vinegar and mix it all up so the strawberries are all well covered.

2.  Leave to sit for about an hour before whizzing in a blender with a splash of cream to make a purée.

3.  Taste for balsamic, adding more if you wish, before pushing the lot through a fine sieve into a jug.

4.  Pour into (champagne) bowls and leave to chill for an hour in the fridge.

5.  Top with a scoop (or quenelle if you’re feeling posh) of clotted cream ice cream and serve immediately.

Clotted cream ice cream

½  pint of double cream

½ pint of whole milk

100g of caster sugar

4 large egg yolks

The scraped out seeds of a vanilla pod

2 heaped dessertspoons of clotted cream

Method

1.  First, make a custard. Whisk together the yolks and sugar until pale and creamy. In the meantime, place the double cream and vanilla in a saucepan over a gentle heat.

2.  When the cream scalds, pour it over the egg mixture and whisk thoroughly before pouring it back in the saucepan.

3.  Stir continuously over a gentle heat until the custard thickens enough to coat the back of a spoon.

4.  Pour the custard into a cold jug and give it a quick stir to release any trapped steam before popping some cling film over the top to prevent a skin forming.

5.  Once the custard is cool, pop it in the fridge to get properly cold.

6.  Whisk in the clotted cream before pouring it into an ice cream maker (follow the manufacturer’s instructions). If you don’t have an ice cream machine, pour the custard into a Tupperware box and place in the freezer to set. Whisk the custard every couple of hours to prevent ice crystals forming.

7.  Transfer the ice cream to the fridge 10 minutes before serving to soften slightly, for an easier scoop.

Blog post & recipe by Victoria Glass - @victoria_glass

You’ll find many more dishes making good use of strawberries in Great British Chefs strawberry recipe collection.