What to eat with Sherry

Round & About

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Round and About Magazine’s resident wine columnist discovers the joys of pairing Sherry with good and makes some delicious finds 

Sherry: Do You Don’t Know What You’re Missing…

I love Sherry, there I’m out.  While it’s associated with Christmas and maiden aunts in some quarters, Sherry is one of the wine world’s great joys.  Sherry is remarkable not just for its brilliance, but also its versatility and food-friendliness.  While it’s often regarded as an aperitif/digestif, it’s also a great accompaniment to food as I discovered during a recent Sherry and food pairing session. 

First up, Tio Pepe (Sainsbury’s £13.50/£11.25 with Nectar).  Tio Pepe is one of those wines that I find endlessly appealing and there’s usually a bottle in our fridge.  Made from the Palamino Fino grape, it owes its pale colour and freshness to the film of yeast that grows on the wine’s surface, ‘flor’, which prevents oxidation and gives it its wonderful vibrancy and zest.  With its abundant apple, grape, and citrus fruit and almond and salt tang to the bone-dry finish, it’s perfect with seafood, white fish or poultry in a creamy sauce. 

Next, one of the lesser-known styles of Sherry, Palo Cortado. Palo Cortado starts life as a Fino but loses its protective flor and oxidises.  Crucially it maintains some of its crisp intensity while taking on a nutty, dried fruit flavour.  I tasted the Palo Cortado en Rama from Barbadillo (The Wine Society £20) and was utterly blown away.  Loaded with dried fruits, hints of peel, honey, and roasted nuts, a seam of citrusy acidity kept it lively and bright with exotic spices adding even more interest at the finish.  I had this with gazpacho soup and chorizo, and it was a delight, but I could see it working well with mushroom dishes or hard cheeses. 

When it comes to food and wine matching, Amontillado Sherry hasn’t been a wine I’ve done much with.  At tastings, there are invariably pieces of Manchego, pots of olives (no thanks!), or plates of tapas on hand, but I’ve always found this dark, nutty style of wine a fine solo sipper.  This changed when I tasted the Vina AB 12-Year-Old Amontillado (Majestic £18,99 or £16.99 on a mixed six).  Amontillado is another wine that starts life as a Fino and continues to age in barrel once the flor has died.  The difference here is that it receives 12 years of ageing in cask.  The result is a nutty dry wine with the full complement of dried fruits, nuts, mocha, and liquorice but with a zingy, grapefruit and lime freshness.  I tasted this with mussels, tiger prawns with chilli and coriander, cold pork, and mushroom pâte and it worked wonderfully well with them all.  The Vina AB was something of a revelation, so if you’re one of those people who’ve tried Amontillado and weren’t sure, I’d urge you to look at this one. 

When it comes to Sherry with power and concentration Oloroso sets the pace.  This mighty, brooding wine is typically loaded with dried fruits, coffee, black treacle, honey, roasted hazelnuts and a touch of overripe fruit sweetness to the dry, firm, spicy finish.  At its best, it’s a magnificent wine that can pair well with everything from French onion soup and cheese fondue to game pie and lamb tagine.  González Byass ‘Alfonso’ Oloroso (Master of Malt £17.50) is a fine example of this revered wine.   I tried it lightly chilled and even with red meats, something I was sceptical about, it shone. 

If you have a sweet tooth or are looking for something to pair with desserts, then a sweet Sherry is for you.  While a lot of people think all Sherry is sweet, over 95% of it is dry.  A great sweet Sherry, such as Gonzalez Byass’s Nectar (The Whisky Exchange £19.95) is a rare treat.  Produced from Pedro Ximenez grapes, it’s luscious, powerful, sweet and gloriously indulgent.  Offering barrel-loads of dried fruits, caramel, fudge, mocha, and hazelnuts it could easily be too much of a good thing, but the tangy, juicy acidity keeps everything balanced.  I had this with blue cheese, a strawberry, tart, and over vanilla ice cream and it was sublime.  I even had it with chocolate cake, a traditional no-no for wine, and it added spice and cleansed the palate perfectly. 

I’ll finish with one of the most extraordinary Sherries I’ve ever tasted, the Apostoles Palo Cortado Viejo VORS (Majestic £29.99/£26.99 on a mixed six).  The name’s quite a mouthful and so is the wine.  This Palo Cortado is aged for 30 years in barrel during which time it takes on a deep brown hue and the dried fruit and nut flavours become even more concentrated.  Unctuous, yet dry, there’s a caramel overtone to it that vies with the Fino’s acidity to create a wine of stunning complexity, depth and interest.  While I’d happily sit and ponder this beauty on its own, it works wonderfully well with pâte, cured meats and creamy cheeses.  

I do hope you will try some of these amazing wines.  The quality and value are peerless and with spring’s fine weather hopefully on the way, you’ll be hard-pressed to find a finer alfresco sipper.  

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Dishoom delights set to sizzle 

Liz Nicholls

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Liz Nicholls

We’re sharing two delicious recipes from the Dishoom cookbook to celebrate the sizzling new restaurant in Oxford, Permit Room 

Prawn moilee (serves four)

This dish is a light, fragrant and utterly delicious south-Indian style curry, packed with juicy prawns and tempered with coconut milk. Although it looks impressive, it is actually very easy to make, so you can serve it either as a week-night supper or as an indulgent dinner. the Dishoom chefs serve it with idiyappam, the white, lacy noodle pancakes, also known as stringhoppers. If you can’t get these, it goes just as well with steamed rice. 

If you’d rather have these delicious recipes made for you, tuck in at Permit Room! permitroom.co.uk/locations/oxford or call 01865 597777. 

Ingredients:
• Six green chillies 
• 55ml vegetable oil 
• 2 tsp mustard seeds 
•30 fresh curry leaves 
• 300g Spanish white onions, slices (a little chunky is good) 
• 15g garlic paste 
• 15g ginger paste 
• 2 tsp fine sea salt
• 1 tsp freshly ground black pepper 
• 1 ¼ tsp ground turmeric 
• 25g fresh root ginger, cut into matchsticks 
• 400ml coconut milk 
• 250ml coconut cream 
• 24 large prawns 
v 300g medium tomatoes, cut into small bite-sized wedges 

To serve 
• lemon wedges 

Method 

1. Remove and discard the stalks from the chillies, then slice each onto into 3 or 4 long strips Set to one side. 

2. Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds. 

3. Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured. 

4. Add the garlic and ginger pastes, salt, black pepper, and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes. 

5. Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally. 

6. While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside. 

7. Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough. 

8. Serve scattered with the fried curry leaves, with lemon wedges on the side. 

NOTE: If you’d like to prepare the dish in advance, make the sauce (up to and including step 5), chill and refrigerate, then reheat and continue from step 6 just before serving. 

Okra fries (serves four)

Shamil grew up resisting okra – he never got past the slimy texture. However, this recipe has since convinced him and many other lifelong okra-avoiders. These little snacks are crispy, light and deliciously addictive. They are even better when dipped into a chutney. The bowl will be empty before you know it. 

• 175g okra 
• 4g garlic paste 
• 4g ginger paste 
• ¼ tsp deggi mirch chilli powder 
• Vegetable oil for frying 
• 15g chickpea (gram) flour 
• 10g cornflour 
• ½ tsp ‘magic’ masala (see below) 

Method 

1. Wash the okra under cold water and pat completely dry with kitchen paper. Take off and discard the top of each okra, leaving the tail intact. Slice in half lengthways if young and small, quarter the okra lengthways if large. 

2. Mix together the garlic and the ginger pastes, chilli powder and 4 tsp water. Add the okra halves and mix well to ensure they are well coated. 

3. Heat the oil in a deep-fryer or other suitable deep0, heavy-based pan to 180oC. 

4. Mix the two flours together. Sprinkle over the okra and toss very gently to coat. 

5. Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 4- 5 minutes. Drain on kitchen paper, spring with “magic” masala and serve immediately. 

“MAGIC” MASALA 

Flavoured with plenty of tangy amchur (dried unripe mango powder) and bright red chilli powder, this finishing salt is so-named because we sprinkle it onto dishes to add a little sparkle, a touch of magic. Sprinkle it onto salli or okra fries, or add it to cut fruit for fruit chaat – sour-sweet green mango works a treat. 

MAKES ABOUT 20G 

• 10g fine sea salt 
• 10g anchor 
• 4g deggi mirch chilli powder 

Method 

1. Mix the ingredients together in a bowl. 

2. Store in an airtight container in a cool, dark cupboard. It will keep for up to 2 months. 

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Recipes from The Golden Ball, Henley 

Liz Nicholls

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Liz Nicholls

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Priya & Ben Watson of The Golden Ball in Lower Assendon share two special winter recipes which have the ‘wow’ factor! 

The Golden Ball – Henley-on-Thames

Roasted breast of English duck with carrots, Swiss chard and wild mushrooms 

Serves 4
Ingredients:
• Four duck breasts
• 10 large carrots
• One bunch of Swiss Chard
• 250g of wild mushrooms
• Two large potatoes
• 1 litre chicken stock
• 100g unsalted butter
To garnish (optional)
• One carrot shaved with a peeler
• Carrot tops

For the sauce:
• 1kg of chopped duck bones (ask your butcher to do this for you!)
• 1 large onion chopped
• 1 large carrot chopped
• 1 stick of celery chopped
• 1 cloves of garlic
• 10 sprigs of thyme
• 10 black peppercorns
• 1/2 bottle of red wine
• Two litres of fresh beef stock

Method
1. Start by making the duck sauce. Get a large pan on a high heat and when hot add some flavourless oil followed by the duck bones. Allow the bones to roast in the pan until golden brown then add the chopped vegetables, garlic, thyme and peppercorns. Stir until combined and allow to cook for a further 2 minutes. Next, add the wine and reduce by 3/4 then add the stock. Reduce the sauce on a medium heat for around 30-40 minutes or until it has thickened to a sauce consistency. Pass through a sieve and discard the solids. Retain the sauce in a pan until required.
2. Next, make the carrot puree. Add some flavourless oil to a medium sized pan and warm up on a low heat. Peel and finely slice six of the carrots, add them to the pan and add a pinch of salt. Give them a stir then cover with water and cover. Keep cooking on a low heat for 15-20 minutes or until cooked through. Once cooked, transfer to a blender and blitz until smooth. Allow to cool and set aside.
3. While the puree is cooking, prepare the fondant potatoes. Preheat the oven to 180oc. Peel the potatoes and slice them in half lengthways. Using a knife, trim the 4 halves so they resemble a circular shape then transfer to a deep baking tray. Divide the butter into four and place on each potato. Season with salt and pepper then add the stock to the tray and place in the oven for 40 mins or until cooked through. Use the tip of a sharp knife to check they are cooked through but be careful as they will be fragile. Allow to cool and set aside.
4. Next cook the Duck. Starting warming a large frying pan big enough for the duck breasts on a low heat. Season the duck breasts with salt and once warm, add 1 tbsp of flavourless oil to the pan. Add the duck skin side down and gently fry for around 12 minutes or until the skin is golden brown and crispy. Next flip the duck over and cook for a further 2 minutes. Remove from the pan and allow to rest for at least 10 minutes before serving.
5. Whilst the duck is resting, prepare the rest of the ingredients for finishing the dish. Warm up the potatoes in the oven and the puree & sauce in separate pans. Put a medium frying pan on a high heat and when hot add 1tbsp of oil. Once hot, add the mushrooms to the pan and quickly fry for 2-3 minutes. Remove from the pan and season with salt and pepper. Use the same pan to cook your Chard leaves letting them wilt for about 1 minute, then removing and seasoning with salt.
6. Finish the dish by placing 2 spoonfuls of the puree on each plate followed by a potato. Carve the duck in two lengthways and place both slices on the plate. Cover with the mushrooms and chard and pour some sauce over each plate.
7. Finish with the raw carrot slices and carrot tops.

Chocolate Macaron

Ingredients:
Chocolate Ganache Macaron Filling
• 120g semi-sweet chocolate or chocolate chips
• 20g unsalted butter
• 120g double cream

Chocolate Macarons
• 110g aged (separated 24 hours before making) egg whites – about 4 large eggs
• 110g granulated sugar
• 126g superfine almond flour
• 126g powdered sugar
• 14g unsweetened cocoa powder

Cherry ice cream
• 250ml Double cream
• 250ml milk
• 90g egg yolk
• 90g caster sugar

Recipe
Chocolate Ganache Macaron Filling
1. The chocolate ganache filling needs about 2 hours to set, so I recommend making it first.
2. Place 120g of semi-sweet chocolate and 20g of unsalted butter in a medium-sized bowl and set aside.
3. Pour 120g double cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble. Pour the cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
4. Use a hand blender or a spoon to mix the ganache until the mixture has come together and is smooth.
5. Press a piece of cling film flush against the ganache to prevent a skin from foaming.
6. Place the bowl in the fridge to chill for about 2 hours.

Chocolate Macarons
1. Line two large baking sheets with parchment paper or silicon mats. Set aside. 
2. Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Continue to mix until it reaches the soft peak stage where you can see the whisk leaving faint tracks in the egg whites. 
3. Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
4. Sift 126g superfine almond flour, 126g powdered sugar, and 14g of cocoa powder into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.
5. Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8’s with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you’re able to this, you may need to stir it a bit more.
6. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 6 2 1/2 inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
7. Pipe one pan at a time and bang the pan firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
8. Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 157 C.
9. Bake  on the middle rack of your oven for 18-20 minutes and rotate the pan halfway through to help them bake evenly.
10. Remove the pan from the oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.
Assembling These Chocolate Macarons 
1. Place the chilled ganache in a small piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.
2. Pipe a thick dollop of chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich. 

Cherry Ice Cream
• 600ml single cream
• 200g whole milk
• 8 free-range medium egg yolks
• 140g caster sugar
• 1 tbsp vanilla bean paste
• 200ml double cream
• For the cherry sauce
• 400g ripe cherries, stoned and roughly chopped
• 60g caster sugar

Method
1. Put the single cream and milk in a pan and warm until steaming. Meanwhile, mix the egg yolks, sugar and a pinch of salt in a heatproof bowl and put it on top of a pan of barely simmering water (make sure the bowl doesn’t touch the water), then mix in the cream/milk with a balloon whisk.
2. Stir the custard regularly with a wooden spoon, heating it gently over the hot water until the custard thickens to a pouring consistency and coats the back of a spoon (10-15 minutes). Remove from the heat, then strain the mixture through a fine sieve into a jug and mix in the vanilla paste and double cream.
3. Pour the mixture into the ice cream machine and churn until thick and smooth (or see tips).
4. Meanwhile, to make the cherry sauce, put the cherries and sugar in a small saucepan and gently simmer for 5-8 minutes until they break down and are soft and juicy. Spoon into a mini food processor (or use a stick blender) and whizz until smooth, then push through a fine sieve with the back of a spoon, discarding any solids left in the sieve.
5. Once the ice cream has finished churning of after your last whizz in the food processor or mixer, swirl the cherry ripple sauce through the mixture, then carefully spoon the ice cream into a plastic lidded container and freeze for at least 4 hours or until solid.

You’ll get the smoothest results with an ice cream machine, but if you don’t have one, pour the custard, without the ripple, into a plastic container and freeze for 1 hour. Scrape into a food processor or electric mixer and whizz until smooth. Freeze for 30-60 minutes, then repeat the process 2-3 times. Ripple in the cherry, then freeze.

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Enjoy Victors at Oxford’s Westgate

Round & About

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Round & About

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Enjoy everyday luxury and escape to Victors with the best view in Oxford. Experience our modern Asian inspired menu and show stopping cocktails served under our iconic wisteria trees.

Beautiful, vibrant, upscale yet informal, Victors Oxford is the perfect restaurant for everything from celebrations to intimate dining, corporate events and group bookings. Located on the rooftop of Oxford Westgate, with views of Christ Church Cathedral, join us for cocktails, lunch, afternoon tea and dinner seven days a week and breakfast from 10am Saturday and Sunday.

A la carte – Enjoy everyday luxury and escape to Victors with our modern American-Asian inspired menu featuring a selection of sushi, small plates, steaks and larger plates designed to be shared, or eaten all to yourself. Our menu is bursting with flavour, freshness and flowers from our Crispy Tuna to the Yuzu Lemon Chicken.

With plenty of options for vegetarians and vegans there’s something for everyone whether you want to enjoy some of our classics or you’re seeking something more adventurous.

Contact 01865 689 064 | oxford@victors.co.uk

Victors Oxford, Westgate. Everyday luxury under the wisteria.

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Food, glorious Haslemere Food Festival

Karen Neville

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Karen Neville

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Mouthwatering morsels and delicious drinks will surround you at Haslemere Food Festival. Taste and sip on a variety of treats as Adaleigh Buckrell tells us

Haslemere’s annual Food Festival, a delicious celebration of locally made delicacies will tempt foodies to Lion Green on September 21st.

With free entry to enjoy the mouth-watering food and drink of producers and providers from Surrey, Sussex and Hampshire, there’s plenty to enjoy and tuck into from 10am to 4pm. From cured meat, to shortbread and baked goods, to cheese, pies and gourmet condiments, the variety of culinary treats available in the local area is impressive. This is showcased by the diverse choice of stalls on offer at the festival.

Take the opportunity to sample the tasty bites before you buy, and purchase a glass of your favourite beer, gin or wine as a prelude to the bottle you take home. Whether you are in the mood for sumptuous burgers and tacos, moreish Thai or Sicilian street food, or a burrito (of which there are vegan and veggie friendly options), you won’t have to look far for a lunch to devour on the grassy green.

A drop from the pop-up Prosecco bar or a scoop of ice cream would be the perfect refreshment to accompany the live music played by bands from Haslemere and the surrounding towns. As you recline on your rugs around the stage, the kids will be entertained by the blow up obstacle courses, slide and other fun activities, or distracted by the pick ‘n’ mix stand. Not only will you be supporting local businesses by coming along to the festival, but it is a great day out that brings the community together.

Even your dog will be excited by the special pet biscuits stall. The Surrey Wildlife Trust will also be in attendance to provide yummy snacks to leave out for the hungry creatures in our gardens – hopefully they have not eaten the tomato plants being grown by school children in the area. The fruits of their labour will be judged by the town mayor at the festival and prizes given out.

The festivities are organised by a committee of volunteers who give up their time to ensure everyone can appreciate the delectable, high-quality products that are created by award-winning suppliers in and around Haslemere.

Make sure to pop by before they are sold out!

There are plenty of car parks nearby and the festival really caters for all! Email enquiries to visithaslemere@haslemeremuseum.co.uk and follow @haslemerefoodfestival on Facebook for updates.

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Q&A with star chef Clodagh McKenna

Liz Nicholls

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Liz Nicholls

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Irish chef, author & TV star Clodagh McKenna tells Liz Nicholls a few of her favourite things

Q. Hello Clodagh! Can you tell me a bit about favourite food memories from childhood?
“Baking on a Saturday morning with my sisters, the tea brack was a favourite bake, and I now have it on my online bakery and we deliver them across the UK!”

Q. What’s your favourite cookbook & why?
“Any of Darina Allen’s cookbooks. Her recipes always work, she is the queen of recipe writing.”

“Darina Allen is the queen of recipe writing”

Q. What was the first recipe you cooked that really struck you as a great succeess?
“Making fresh pasta when I lived in Italy. Taking eggs and flour and making something so delicious!”

Q. What’s your favourite of kitchen kit?
“My zester; I take it everywhere with me, even on holidays! I love zesting limes and lemons in recipes, and I also love wispy gratings of parmesan cheese. I sell my zester in my online store [Clodagh McKenna].”

Q. What advice would you have for any parent out there who thinks ‘I can’t cook’?
“Decide on one night a week that you are going to cook, and try a new recipe each time. Soon you have a whole bank of recipes that you are good at! My book In Minutes is brilliant for any starter cooks.”

Q. What was your first experience in the This Morning Studio like?
“Exciting is the word that springs to mind, and grateful is the second. Excited to get the chance (now every week!) to cook to 3-4 million viewers, and grateful for the opportunity to do so.”

Q. Is there any food stuff you just can’t stand (your “hell”), no matter who cooks it?
“Highly processed foods in general, and non-organic meat.”

Q. Which are your favourite pubs or restaurants?
“I love The River Café in London and The Devonshire Arms in Soho.”

Q. What would your last meal be? And/ or what’s your “guilty pleasure”?
“Irish oysters, Dover sole and a tiramisu! My guilty pleasure is chocolate and red wine.”

Q. Have you ever had any weird, foodie fan mail!?
“Yes all the time! But I don’t mind too much…. I am always grateful that someone takes the time to write to me.”

Q. Did you enjoy school?
“Yes, it was a long time ago!”

Q. What do you think schools could do to involve kids in cooking more?
“A class every week on learning cooking skills should be part of the curriculum.”

Q. What one invention would radically improve the quality of your life?
“If I could pause time so that there are more hours in the day, wouldn’t that be amazing?!”

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Foodies Festival at Stoke Park

Karen Neville

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Enjoy a fun-filled weekend at Foodies Festival in Stoke Park, August 30th to September 1st, with a celebration of food, drink and music

Top chefs, tasty food, delicious drinks and live music are coming to Guildford for the first time with Blue, Sister Sledge and Symphonic Ibiza courtesy of the Foodies Festival 2024.

Watch MasterChef champions, Michelin-starred and top local chefs cooking their signature summer recipes in the La Española Chefs Theatre. Among those taking part are Alex Payne who has worked with Gordon Ramsay and Heston Blumenthal and now has the Michelin starred The Tudor Pass at Great Fosters, Egham. Channel 4 Sunday Brunch bread expert Jack Sturgess, aka Bake with Jack and former MasterChef winner Druv Bhaker will also be showcasing their skills.

Learn how to make show-stopping cakes in The Pots & Co Cake & Dessert Theatre with expert bakers. Great British Bake Off stars will share their best baking hints and tips live on stage with easy to make recipes that are as delicious to look at as they are to eat.

Sample new wines, champagnes and cocktails in The Drinks Theatre. Eat delicious street food from around the world. Taste new flavours and meet artisan producers. Have fun all day with chilli eating competitions and food challenges! Kids can have fun at The Kids Cookery Theatre.

At the all new cook school, get hands-on in an authentic Thai Green Curry Cook School session with MasterChef star Yui Miles. £25 per person (45 min sessions).

The Flavour Town Fire Stage will host demonstrations of amazing fire-cooked recipes all day long, such as Louisiana Cajun Chicken, salmon cooked to perfection and Cowboy Butter Tomahawk Steak. Pop along anytime you want to and stay for a taste – you won’t want to leave!

Kicking off the live music on Friday night is Symphonic Ibiza taking you on a journey through the legendary sounds of the White Isle fusing iconic Ibiza dance anthems, live vocals, a sensational DJ and an amazing live orchestra. Close your eyes and you could be back partying in Ibiza. Kathy Sledge headlines on Saturday, 31st August. The singer, songwriter, author, producer, manager, and Grammy-nominated music icon is the signature voice in Sister Sledge known for anthems such as We Are Family. Blue round off the weekend on Sunday, 1st September. Formed in London in 2000, the four piece have sold a phenomenal 16 million records, scored multiple number one hits and collaborated with some of the world’s biggest stars including Elton John and Stevie Wonder, as well as winning two BRIT awards.

Guildford – Foodies Festival

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Atul Kochhar’s Chicken Tikka Pie recipe

Liz Nicholls

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Atul Kochhar, star of our second Spotlight podcast, shares the recipe for the delicious pie he cooked up for Angela Walker

Watch the podcast episode -> https://bit.ly/3WwheIF

Chicken Tikka Masala Pie

For the first marinade:
• One garlic clove, peeled
• 1cm piece of fresh ginger, peeled
• One teaspoon chilli powder
• Juice of ½ lemon

For the second marinade:
• 250g Greek-style yoghurt
• One teaspoon each garam masala and ground coriander
• 50ml vegetable oil
• Half a teaspoon each ground cinnamon, chilli powder and dried fenugreek leaves
• Two teaspoons gram flour

For brushing:
• Small knob of butter
• Two teaspoons lime juice
• One teaspoon chaat masala or garam masala

For the pastry:
• 250g plain flour, plus extra for dusting
• One teaspoon sea salt
• 250g cold unsalted butter

For the masala:
• One small onion, peeled
• 10 garlic cloves, peeled
• Vegetable oil
• 6cm piece of fresh ginger, peeled
• Three level teaspoons each ground coriander, chilli powder, turmeric and garam masala
• Two large bunches of fresh coriander, leaves picked
• Three ripe tomatoes

Method:
1. For the first marinade, finely grate the garlic and ginger and place in a bowl. Add the chilli powder, lemon juice and chicken, then set aside to marinate for 30 minutes.
2. For the second marinade, add all of the ingredients to the chicken, mix together well, then leave to marinate for a further four to six hours.
3. Skewer the marinated chicken pieces and cook over a barbecue, or in a hot oven at 200ºC/400ºF/gas 6, for 15 minutes, or until cooked through. Brush with a mixture of butter, lime juice and chaat masala and set aside.
4. For the pastry, sieve the flour and salt into a bowl. Cube the butter, then rub in with your fingertips until the mixture resembles breadcrumbs. Add 105ml of cold water and gently mix into dough. Dust the dough with flour, wrap in cling film and leave to rest in the fridge for 30 minutes.
5. Preheat the oven to 160ºC/325ºF/ gas 3. For the masala, chop the onion and garlic, then add with a little vegetable oil to a pan over medium heat and sauté for five minutes until soft. Finely grate the ginger into the pan and cook for two minutes until golden.

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Emily Kerrigan’s Gluten-Free Kitchen & competition

Liz Nicholls

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We share some fuss-free food inspiration from The Gluten-Free Kitchen by registered nutritionist Emily Kerrigan from Thame, published by Vie, £10.99

Summer rolls

Rice papers and rice noodles are two fantastic staples in a gluten-free kitchen. These summer rolls might look tricky but once you make the first one or two, you’ll realise they’re actually pretty straightforward. Pack in a lunchbox or make a big batch and serve to a group as finger food.

Makes 12 | Takes 30 minutes
Ingredients:
• 100g (3½ oz) vermicelli rice noodles
• 1 carrot, julienned
• a handful of coriander, finely chopped
• a handful of mint leaves, finely chopped
• 12 large rice paper wrappers
• large lettuce leaves
• a few handfuls of cooked chicken, shredded
• lime wedges, for squeezing over
• gluten-free sweet chilli
• dipping sauce, for serving

Method
• Cook the noodles according to pack instructions then drain and set aside. Mix together the carrot and herbs in a bowl and set aside. Fill a dish wide enough to fit your rice paper wrappers with room temperature water.
• Immerse a wrapper in the water until it softens then lay it on a clean chopping board. Take a lettuce leaf and fill with a little each of the noodles, carrot, herbs and chicken. Roll up the filled lettuce leaf – this keeps the filling in place and makes the rolls easier to eat. Place the rolled lettuce cup on the wrapper towards the centre left. Fold the top and bottom of the wrapper inwards, then roll it up lengthways. Slice in half if you like.
• Repeat for all 12 rolls and serve with lime wedges for squeezing over plus sweet chilli dipping sauce.

Lemon drizzle cake

Polenta and ground almonds are gluten-free baking staples, providing bite to this fluffy cake and keeping it lovely and moist. The lemony, syrupy pistachio nuts on top make it extra special.

Makes 1 cake | Takes 1 hour 10 minutes
Cake Ingredients
• 175g (6 oz) gluten-free self-raising flour
• 1½ tsp gluten-free baking powder
• 50g (2 oz) ground almonds
• 50g (2 oz) polenta
• 2 lemons, zested
• 140g (5 oz) golden caster sugar
• 2 eggs
• 225g (8 oz) natural yoghurt
• 75ml (3fl oz) rapeseed oil

For the topping
• 60g (2 oz) caster sugar
• 2 lemons, juiced
• 50g (2 oz) pistachios, chopped

Method
• Preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and grease and line a deep 20 cm (8 in.) round cake tin. Put the flour, baking powder, ground almonds, polenta, lemon zest and golden caster sugar in a bowl (keep the lemons to juice for the topping). Beat the eggs together with the yoghurt until smooth and add to the dry ingredients with the rapeseed oil. Fold everything together. Spoon into the tin, level off with a spoon and bake for 35-40 minutes. If it is looking a little brown in the final 10 minutes you can cover it loosely with foil.
• Towards the end of baking, make the topping by heating the caster sugar and lemon juice in a saucepan over a low heat. Once the sugar is dissolved, remove from the heat and stir in the chopped pistachios.
• Cool the cake for 15 minutes in the tin then remove from the tin and sit on a wire rack set over a baking tray (to catch any drips). Poke holes in the surface of the cake with a fork or skewer then spoon over the nut syrup, letting it soak in a little between additions. Leave to cool completely before slicing.

Read about how Emily’s daughter’s experience with Coeliac Disease inspired this book here.

We have three copies of The Gluten-Free Kitchen to give away; enter here.

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Sushi class sensation in High Wycombe

Round & About

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food

Tomono Davies will lead a sushi-making workshop at the Mad Squirrel in Wycombe, 6-8pm on 12th June & at 1pm at The Front Room on 15th June & 13th July

Tomono Davies continues to share the joy of her homeland with her fun and educational sushi workshops, with monthly workshops at The Front Room & also at the Mad Squirrel.

Her friendly classes invite you to learn the art of sushi, from rolling different styles of maki to forming little gunkan boats and hand-shaping temari. Her trademark wit and skills have earned her a galaxy of five-star reviews as Japanese food-lovers leave with smiles on their faces, as well as a box of treats to take home.

“My aim is to bring out the best from both cultures – Japanese food with British local, fresh ingredients – to create better dishes in a fun and easy way, making sushi cooking at home accessible to all,” says Tomono who hails from Kochi, between Shikoku Mountain and the Pacific Ocean. “I believe Shokuiku (food and nutritional education) is a key factor in healthy and happy living, so this is the best way to share my culture.”

Since moving to the UK 26 years ago, Tomono has missed Japanese food hugely, especially sushi. Back then, Japanese ingredients had not widely crossed the oceans, so she began making it with local ingredients and without special equipment.

“Sushi is not typically made at home in Japan,” says Tomono. “It is something we used to have as take-away for celebrations or enjoy out at restaurants. But when you miss something and know there’s no access to what you miss, people will always invent something new! After many failed attempts, I found keeping it simple and authentic is the best way.”

With Tomono Sushi Party she takes hands-on masterclasses, demonstrations and parties to workplaces and homes across south Bucks and north London.

She adds: “My mother used to wake up at 5am to cook us a fresh breakfast – obento – and if she had 30 minutes to spare in her lunch break, she would drive home to start preparing for dinner,” adds Tomono. “I never appreciated my mother’s passion for food but now I am a mother myself, this is a tradition I would definitely like to pass on to the next generation.

“Some people might find sushi intimidating but it’s not; it’s 90% rice, after all. What’s been lovely is helping all the generations enjoy food and new flavours together and it’s great fun. I bring all the kit and also my kimonos which people love to try on for photos.”

For those who aren’t fish-lovers, Tomono can offer delicious alternatives such as teriyaki beef and she caters for all dietary requirements such as vegan, kosher and even gluten-free.

Visit Tomono Sushi Party & for info and book your tickets on Eventbrite.

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