Ainsley Harriott shares two ideas from his newest cookbook.
Earthy beetroot works so well with salty and creamy goat’s cheese. I’ve used different coloured beetroot, which looks pretty on the plate, and cooked and raw beets for added texture, but you can stick with purple. Serve with fresh crusty bread.
Prep time: 60 minutes including marinating | Cooking time: 45-50 mins | Serves: 4
HyperFocal: 0
Ingredients:
• Four to six medium purple beetroot, scrubbed & trimmed
• Two to four medium heritage or candy beetroot, trimmed & peeled
• 25g caster sugar
• 1tsp butter
• Pinch of chilli flakes (optional)
• 60g walnut halves, toasted
• 150g goat’s cheese, crumbled
• Six to eight mint leaves, shredded a handful of lamb’s lettuce or watercress
• Zest of ½ orange
• Flaky sea salt and freshly ground black pepper
For the dressing
• 2 tbsp walnut oil
• 1 tbsp extra-virgin olive oil
• 1½ tbsp sherry/red wine vinegar
• 1 tsp Dijon mustard/horseradish
• 2 tsp runny honey
• Zest and juice of ½ orange
Method
Preheat the oven to 200°C/180°C fan/gas 6. Place the purple beetroot in a roasting tin and add about a 6mm depth of water. Cover the tin tightly with foil and roast for 40–50 minutes or until tender. Leave to cool, then use your fingers (you may want to wear gloves!) or kitchen paper to rub the skins from the beetroot. Cut into wedges.
Meanwhile, cut the heritage or candy beetroot into very thin slices, using either a mandolin or a very sharp knife. Put into a bowl. In a small bowl, whisk the dressing ingredients. Lightly season and pour half over the raw beetroot. Leave to marinate 30 minutes while the purple beetroot is roasting.
Line a baking sheet with parchment. Place the sugar, butter and chilli flakes in a small non-stick frying pan and cook over a medium heat, stirring, until the butter and sugar have melted and turned golden. Stir in the walnuts for a minute until the nuts are nicely coated. Pour out on to the baking sheet and use two forks to quickly separate the nuts.
Sprinkle with a little sea salt and leave to cool completely.
To serve, arrange the marinated beetroot on a plate then pile the wedges of roasted beetroot on top. Scatter over the cheese, mint and candied walnuts and top with salad leaves. Sprinkle over orange zest, drizzle over the remaining dressing and season with a little flaky sea salt.
Blueberry & almond clafoutis with cardamom cream
Ingredients:
• Small knob of butter
• 100g caster sugar, plus extra for sprinkling
• 250g fresh blueberries
• Zest of one lemon
• 125ml whole milk
• 150ml double cream
• ½ tsp almond extract or 1 tsp vanilla extract
• Three large eggs
• 30g plain flour
• 40g ground almonds
• 1 tsp baking powder
• Pinch of salt
For the cardamom cream:
• 250ml double cream
• 1 tbsp icing sugar, plus extra for dusting
• Seeds of four or five cardamon pods, crushed
traditional French clafoutis is made with cherries but I love the unique, perfumed sweet sourness of blueberries, and they go so well with almond. The ground almonds make this slightly less custard-like than a typical clafoutis. Instead, it has more texture and flavour, like a deliciously light cake batter. Serving with a cardamom cream may sound peculiar, yet the combination of the citrusy, aromatic spice with the vanilla notes in the sweet berries really does work. I like to call this bluefoutis, but maybe that’s just me!
Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20cm ovenproof baking or pie dish with the butter and sprinkle with two tablespoons of caster sugar to coat the inside. Put the blueberries in the bottom of the dish and scatter over the lemon zest.
Mix together the milk, cream and almond extract.
In a separate mixing bowl, whisk the eggs and sugar together until light and frothy, then stir in the flour, ground almonds, baking powder and salt. Gradually pour the milk mixture on to the eggs, whisking all the time, until the batter is smooth and creamy, but being careful not to overmix.
Pour the batter over the blueberries and sprinkle with caster sugar. Bake in the oven for 35 to 40 minutes or until puffy, golden and just set with a slight wobble in the middle.
Meanwhile, whisk the double cream and icing sugar together until soft peaks form. Fold in the cardamon until well combined. Chill until needed.
Remove the clafoutis from the oven and transfer the dish to a wire rack for 5–10 minutes. The clafoutis will deflate a little as it cools, but don’t worry! Dust with icing sugar and serve warm or at room temperature, topped with a spoonful of the cardamom cream.
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Popular food festival runs on September 24th & 25th and this year more than 180 artisan producers are set to take part
Hartley’s Cookery School, based in Haddenham, has been awarded the Thame Food Festival bursary for 2022.
The bursary, reinstalled after sponsorship by Pinkster Gin, was established a few years ago to celebrate and promote newly-formed artisan food business within a 30-mile radius of Thame.
Hartley’s Cookery School aims to offer cookery class and chef table experiences which explore food, why certain ingredients or techniques are used and how to prepare and cook it. While also creating an environment that is fun and appealing for everyone – whatever their ability.
Creating an environment that is fun and appealing for everyone
Simon Hartley, Chef and owner of Hartley’s Cookery School said of the win: “I am delighted to be receiving this bursary and the support of the team at Thame Food Festival. Since opening our doors at Bradmoor Farm in January it’s been amazing to welcome and cook with our first guests at the school. We want to be a community-led business and have so enjoyed building relationships with other food producers and suppliers. Our vision for the school is to share my knowledge and passion for food in a relaxed environment, offering fun-filled courses for all abilities. Whether you’ve never picked up a knife or are a seasoned foodie, there’s something for everyone!”
The bursary includes an award of £1,000, a free pitch at this year’s Thame Food Festival, content in the festival programme, the opportunity to have an interview in the Food Glorious Food marquee and help with PR and social media.
Previous winners have included Ozi Lala, who has gone on to win Great Taste awards for his unique food products and the original winner was Lisa Hartwright of Tess’ Brilliant Bakes. Both of whom are going from strength to strength and still play an active part in the food festival too.
Supporting young businesses that have the same ethics as the festival is an important part of what we try to do
Patron and event co-ordinator Lotte Duncan said: “We are delighted to be in a position to offer a bursary again – thanks to Pinkster Gin. As a Community Interest Company, supporting young businesses that have the same ethics as the festival is an important part of what we try to do. It was such a pleasure to meet Simon and his partner and hear what they are trying to achieve by giving people friendly, fun cookery courses while learning about the provenance of their food.”
What will he spend the bursary on? Simon said: “As we have only been trading for just over five months, we are looking to use the bursary to invest in upgrading our website, signage and professional photography. Plus, use the support of the judges to broaden awareness of us and explore how we can potentially look at supporting initiatives in the community too.”
Ching He Huang & Lizzie Acker are two of the chefs on the sizzling line-up for the Big Feastival in Oxfordshire, 26th-28th August, so they’ve served up these summer tasters…
Lizzie Acker’s fruit tart
Prep: 65 minutes, Cooking: 50 minutes, Serves: Four
Ingredients: Pastry
• 250g unsalted butter
• 2 eggs
• 350g plain flour
• 250g icing sugar
• Small pinch of salt
Pastry:
Beat the butter and sugar until mixed together. Add the beaten eggs and then add the flour and icing sugar mix until it forms a dough.
Squash the pastry into a round disc, shape with cling film and chill for an hour in the fridge.
Filling:
Add 30g of butter to a hard-based pan and place on a hob to melt and brown.
Beat the eggs and then add the sugar, double cream, ground almonds, vanilla paste and flour.
Once the butter has cooled slightly, add to the egg mixture and chill in the fridge. Set the oven to 175°c.
Roll out the pastry on to a lightly floured surface. Transfer to a tin and trim the edges with a knife. Prick the tart base.
Fill the tart with the filling mixture. Sprinkle in the berries and sliced almonds.
Bake for 50 minutes and then serve with cream and a dusting of icing sugar.
Ching’s waikiki bowl
Prep: 15 minutes, Cooking: 18-23 minutes, Serves: Three
Ingredients:
• 8 cherry tomatoes, halved
• 1 tbsp tamari or low-sodium light soy sauce
• 1 tbsp finely chopped chives
• 200g (7oz) jasmine rice
• 50ml (2fl oz) coconut milk (see tip)
• 1 tbsp toasted coconut flakes
• 1 tsp rapeseed oil
• 2 garlic cloves, finely chopped
• 2.5cm (1in) piece of fresh root ginger, grated
• 200g (7oz) smoked tofu, drained, rinsed in cold water and diced into 1.5cm (¾ in) cubes
• 2 tbsp mirin
• 2 tbsp tamari or low-sodium light soy sauce
• 1 tbsp golden syrup
• kiwi, peeled and sliced into 0.5cm (¼ in) rounds, then each round into 8 wedges
• 1 small pineapple, peeled, cored and diced into 0.5cm (¼ in) cubes
• 1 whole mango, peeled, stoned and diced into 0.5cm (¼ in) cubes
• A handful of roasted salted cashew nuts
• A handful of edamame, blanched from frozen, ready to eat
• 50g (1 ¾ oz) red cabbage, shredded
• Fried crispy salted seaweed, two or three pieces of hand-torn, crispy fried ready-to-eat nori, fried shallots and toasted sesame seeds, to garnish
Method
In a small bowl, combine the cherry tomatoes with the tamari or light soy sauce and chopped chives and set aside.
Place the jasmine rice in a saucepan with the coconut milk and 350ml (12fl oz) water. Bring to the boil over a high heat. Reduce the heat to low to bring to a simmer, then cover and cook for 15–20 minutes.
Once cooked, remove the lid and fluff up the rice with a fork. Sprinkle over the toasted coconut flakes and set aside.
Heat a wok over a high heat until smoking, and add the rapeseed oil. Once hot, add the garlic and ginger. Toss for a few seconds, then add the smoked tofu and cook, tossing, for five seconds.
Add the mirin, tamari or light soy sauce and golden syrup and cook for two or three minutes until the sauce is reduced and the tofu is sticky. Set aside.
When you’re ready to serve, divide the rice between three bowls. Working in sections (like slices of a pizza) add the various toppings to the rice: the tamari-chive tomatoes, the teriyaki tofu, the kiwi, the pineapple, the mango, the cashew nuts, the edamame and the red cabbage.
Garnish with crushed crispy fried salted seaweed, nori flakes, fried shallots and toasted sesame seeds. Serve immediately.
Ching’s tip — If the coconut milk has separated in the can, stir the milk to bring it back together before using.
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M&S Food has joined forces with Michelin-starred chef, and father, Tom Kerridge on an exciting new partnership, kicking off with a brand new meal planner to help customers serve up delicious, pocket-friendly family meals this summer.
M&S Food has joined forces with Michelin-starred chef, and father, Tom Kerridge on an exciting new partnership, kicking off with a brand new meal planner to help customers serve up delicious, pocket-friendly family meals this summer.
Tom’s meal planner is packed full of products from the M&S Remarksable Value* range and includes a shopping list full of great value, quality ingredients with easy-to-follow recipes that’ll give you five mid-week meals for a family of four, with handy tips for any leftovers.
Each of the recipes comes in at under £2 per person – giving customers an M&S-quality meal, created by a Michelin-starred chef, for less than the price of a cup of coffee and all prices of the ingredients in the meal planner will be locked for the whole summer.**
Developed around ‘ALL taste, less waste’ the planner includes recipes such as Chipotle Chicken Thighs with Herby Rice, with tips to turn any leftovers into a burrito bowl for lunch the following day, and Sweet & Spicy Sausage, Carrot & Broccoli Bake, with an amazing hack for turning the leftover broccoli stalk into its very own pesto.
Tom knows a thing or two about how to create delicious family meals on a budget
Following the success of his recent Full Time Meals campaign with footballer Marcus Rashford, Tom knows a thing or two about how to create delicious family meals on a budget. He told M&S Food Magazine: “One of the big things is having a shopping list and an understanding of menu prepping and meal planning, knowing what you’re going to cook over the next five or seven days. Build together the recipes you’re going to cook, and only buy what you need – a little bit of structure works really well.”
As well as being famous for his Michelin-starred ‘pub classics’, Tom is well known for his stances on sustainable farming, supporting British farmers and reducing food waste.
M&S won’t compromise on quality
He said: “I think people are always surprised when they realise prices at M&S are much more competitively priced than they’d expect, especially on most of the things you’d buy on a weekly shop like milk, butter, cheese, bread, pasta and veg. And I think the quality behind those products is still absolutely top notch. The eggs are still free-range, the mince is completely traceable. M&S won’t compromise on quality even with its Remarksable Value ingredients, and that’s something really important to me.”
All taste, less waste
Pick up the shopping list in store and scan the QR code to find the recipes and meal planner online, or find it on the Marks & Spencer website
Tea parties have been a real feature of the summer so far after June’s Platinum Jubilee celebrations so carry on with a Blooming Great Tea Party in aid of Marie Curie
Invite your friends, family or colleagues to join you for tea and cake, and don’t forget to price your slice! Find out more about the work of Marie Curie and ideas to help you throw a tea party
Fiona Cairns’ strawberry & elderflower cake
Ingredients: For the cake:
• 450g unsalted butter, really soft, diced, plus more for the tins
• 450g self-raising flour
• 2 tsp baking powder • 8 eggs, lightly beaten
• Finely grated zest of 2 large unwaxed lemons
• 450g golden caster sugar
• 4 tbsp elderflower cordial
For the elderflower cream:
• 1.2kg ripe, even-sized
• strawberries, cleaned, dried and hulled
• 2 tbsp golden caster sugar
• 1 tsp vanilla extract
• 600ml double cream
• 8 tbsp elderflower cordial
Method Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. To make the three-tiered cake, take three 20cm round sandwich tins. Butter the tins and line the bases with baking parchment. If you have only two tins, then make the cake mixture and divide it evenly into three batches, baking the third as soon as a tin becomes free.
For this cake, I use an electric mixer and beater attachment, but you can use a food processor, or a bowl, add the butter, eggs, lemon zest and sugar, and beat well, adding the cordial towards the end. Be careful not to over-mix, as you want a light cake.
Bake for 30-35 minutes, or until a skewer emerges clean. (To halve the recipe, bake in two 20cm tins for 20-25 minutes.) Remove from the oven, leaves for a couple of minutes, run a knife around the rim to loosen the cakes from the tins and turn out on to a wire rack. Remove the papers and leave to cool completely. Trim the cakes flat.
For the filling and decoration: Slice 400g of the strawberries and toss in a bowl with the sugar and vanilla, leave all the flavours to mingle for 30 minutes.
Whip the cream until soft peaks form, adding the cordial slowly just as it begins to thicken. Place one cake on a cake stand and spread with a layer of cream and half the slice strawberries. Repeat with another cake, a layer of cream and the remaining sliced strawberries. Top with the last cake. Spread the remaining cream all over the top and sides.
Take the best-shaped strawberries and cut 10-12 in half. Place the halved strawberries, cut side up in a circle around the edge of the cake, and pile up the rest in the centre. Cut the remaining strawberries into slices – or in half – and press into the cream all around the sides.
Ingredients: For the cake:
• 200ml soya or almond milk
• 20ml cider vinegar
• 180g self-raising flour
• 20g ground almonds
• 200g caster sugar
• ¼ tsp salt
• ¼ tsp bicarbonate of soda
• ¼ tsp baking powder
• 80ml vegetable oil
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
For decoration:
• Raspberry Jam
• Toasted almond flakes
• Glacé or fresh cherries
• Almond icing.
Makes: 12 large cupcakes, about 24 fairy cakes or 48 mini ones
Ms Cupcake’s vegan Bakewell tart cupcakes
Method Mix the soya milk and vinegar together and leave to sit for 10 minutes. Preheat oven to 180°C/350°F/Gas Mark 4. Line your muffin tray with muffin cases.
In a bowl mix by hand the dry ingredients until fully combined. Add to the bowl the soya milk mixture, oil, vanilla and extract. Using a metal spoon quickly mix together until just combined (about 10 seconds). The mixture should still be a bit lumpy, so be careful to not over-mix! Tap the bowl onto the work surface to halt the raising agents from working too quickly (you will see the bubbles pop.)
Using an ice-cream scoop or a spoon, evenly place the batter into the lined muffin tray and tap the filled muffin tray on the work surface to pop the bubbles again.
Place in the oven and bake for about 15 minutes. Cool on a wire rack in the muffin tray for 10 minutes and then remove cupcakes from the muffin tray and finish cooling them on the wire rack until room temperature.
Decoration:
Once your cupcakes are cooled, spread a big dollop of jam on top of the cupcake and then pipe your almond buttercream on top to hide the jam below. Decorate using toasted almond flakes and top it all off with either a fresh or glace cherry.
Almond icing:
Using an electric mixer (or a handheld mixer), whip together the margarine, vegetable fat and vanilla until creamy (about 1 minute). Add half of the icing sugar and continue mixing (slowly at first and then bringing up to speed). Mix until combined. Add the rest of the icing sugar and mix while dripping in the soya or almond milk until it is a smooth consistency. If the icing is too firm, then add a bit more milk and mix again.
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It’s bottoms-up time down the rabbit hole! To celebrate English Wine Week (18th – 26th June) and to champion English producers, The Alice – Oxford’s all-day dining restaurant and bar set within The Randolph Hotel by Graduate Hotels® – is hosting a series of intimate Wine and Dine events and a special Wine Flight tasting menu in collaboration with Balfour Winery and Coates & Seely.
Taking place on Tuesday 21st June at 7pm, The Alice will be collaborating with Coates & Seely, a quintessential English Sparkling Winery to co-host a fun, blind tasting of French vs English Sparkling Wines. Hosted in The Alice’s beautiful private dining room, each wine will be paired with a curated four-course dinner by executive chef Chris Emery, including canapés to start.
Tristram Coates from Coates & Seely (representing England) and Gemma from Palmer & Co (representing France), will guide guests through the four-course dinner as they blind taste a range of sparkling wines. There will also be plenty of time to learn more about English Wines as they share stories and history of Sparkling Winemaking, before the sparkling wines are revealed at the end of the meal for the moment of truth.
Guests will be treated to a selection of seasonal canapés, followed by four-courses including tempting dishes of Roast Quail with melted onions & morels and a Strawberry, Champagne Syllabub & Verbena Tart.
For more information and to book, please visit the link here. Tickets are £95pp. A vegetarian menu is also available.
Wine & Dine Series at The Alice: Best of Balfour Wine Pairing Dinner
Taking place on Thursday 23rd June at 7pm, The Alice will be collaborating with award-winning Balfour Winery to host an exclusive Wine & Dine four-course dinner curated by Executive Chef Chris Emery, showcasing the best of seasonal British produce and English wine.
Hosted in The Alice’s whimsical private dining room, Janina Doyle, Brand Ambassador of Balfour Winery, will guide guests through the menu as they enjoy each course paired with a sparkling, white or red wine. There will also be plenty of time to learn more about English Wines as she shares the story of the wine harvest and history of Balfour Wine.
Guests will be welcomed with a selection of canapés, followed by a special four-course menu, each course paired with a Balfour wine. Guests can expect dishes including Sole Agnolotti, Sorrel Butter Sauce & Exmoor Caviar paired with Springfield Chardonnay 2018 and Romney Marsh Lamb, Melted Onions, Girolles & Peas paired with Luke’s Pinot Noir 2020.
For more information, including detail on the celebrated Balfour Winery and to book, please visit the link here. Tickets are priced at £75pp. A vegetarian menu is also available.
Introducing The Alice’s Wine Flight Trio
To celebrate English Wine Week, The Alice is also showcasing a limited selection of English wines from Balfour Winery, set on the beautiful Hush Heath Estate. Surrounded by ancient woodlands and wildflower meadows, Balfour was one of the first to be awarded the WineGB Sustainability Certification.
Available throughout the month of June in the main restaurant, guests who dine at The Alice will be able to enjoy an exclusive wine flight trio from Balfour Winery, priced at £12, including Balfour Skye’s Chardonnay, Nannette’s Rose and Luke’s Pinot Noir.
For more information and to book, please visit The Alice’s website here.
Header photo credit: Comvita Manuka Honey and nutritionist Caitlin Rule
Manuka honey is not only good for your gut and your skin but its soothing properties can also help your overall wellbeing, not to mention it tastes delicious in any number of recipes, try these courtesy of Comvita Manuka Honey
Prawns with Honey, Garlic & Brown Butter Chilli Jam
Photo credit: Comvita Manuka Honey and Holy Inglis @THEHEALTHYHUNTER
Ingredients:
• 1kg green prawns, weighed whole
• 50g butter
• 2 tbsp Comvita UMF 5+ Mānuka Honey
• 4 cloves garlic, crushed
• 1 red chilli
• 1/4 cup finely chopped chives
• 1/2 tsp lemon zest
• 1 tsp salt
• 1 tbsp lemon juice plus extra lemon for serving
• 1 tbsp extra virgin olive oil plus extra for cooking
• Extra lemon zest and salt flakes for serving
Shell and de-vein prawns. Slicing them down the back so they curl up as they cook.
Place butter in a small saucepan, melt and continue cooking until it smells nutty and the milk solids have turned brown. Remove from heat and allow to cool for five minutes.
Cut the chilli in half. Finely chop one half and finely sliced the other.
Mix together the garlic, finely chopped chilli, all but one tablespoon of chives, Mānuka honey, lemon zest, salt and oil. Then slowly stir in the brown butter.
Pour half this mix over the prawns and toss to coat. Set aside to marinade for at least 10 minutes.
Add the lemon juice to remaining marinade.
Mix together one teaspoon each of lemon zest and salt flakes and set aside with the sliced chilli and remaining chopped chives. This will be used to garnish.
Heat a large pan on medium heat add a drizzle of oil. Once hot add the prawns in batches. Cooking for one minute each side, they should be golden brown. Once cooked add all the prawns back to the pan and pour over remaining sauce. Toss to coat, the sauce should quickly caramelise.
Remove from the heat and serve scattered in your prepared garnish. Drizzle with extra Mānuka honey and serve.
Strawberry Carrot Breakfast Cake
Ingredients:
For the cake:
• 2 cups (180g) grated carrot
• 1 cup (125g) chopped strawberries (fresh or frozen)
• 1 tsp vanilla extract
• 1/4 (85g) cup Comvita UMF 5+ Mānuka Honey
• 2 eggs
• 1 cup (150g) quick oats
• 2 cups (190g) almond flour
• 2 tsp baking powder
• 1/4 tsp salt
For the coconut honey frosting:
• 2 tbsp melted coconut butter
• 1 tsp Comvita UMF 5+ Mānuka Honey
• 2 tbsp milk of choice
Prep: 10 minutes | Making: 25-30 minutes
Photo credit: Comvita Manuka Honey and nutritionist Caitlin Rule
Method
Preheat the oven to 160°C / 320°F.
Grease and line a mini loaf pan or square baking pan with baking paper.
Combine the wet and dry ingredients together, then fold in strawberries.
Spoon the mixture into the loaf pan and top with extra diced strawberries.
Bake for 25-30 minutes or until toothpick inserted comes out clean. (Bake for 40-45 minutes for a larger pan).
Mix together the frosting ingredients then drizzle on top and enjoy.
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Festivals are back on! Yes, after two fretful years of disrupted fun & frolics, there’s a summer sizzler of festivals ready to rock your world, whatever you’re into… writes Liz Nicholls
Close your eyes and imagine you’re in your happy place… Maybe you and your tots are wafting amid rainbow bubbles, singing along to Justin Fletcher, deluxe doughnut in hand? Are you waiting for the bass to drop beneath the strobe lights as the stage is set for Pete Tong or Orbital? Supping a craft ale getting crafty on your village green? Getting grimy at Reading..? We all have different ideas of a good time.
Whatever your jam, there’s a festival for you.
The excitement among musicians, as well as everyone involved in the festival scene, is palpable
Ronan Keating, who stars at this year’s Cornbury, tells us: “It’s just great to be back on stage with my band again. After the last couple of years I think everyone feels a huge sigh of relief that we can all get back together again to do something we truly love. I was due to perform at Cornbury in 2020 but understandably everything had to be moved. It’s a great line-up with Bryan Adams, James Blunt and then me on the Sunday. I was lucky to be able to release two albums during the pandemic, Twenty Twenty and Songs From Home.
“It will be great to be back on stage and play some of the new tracks along with all the hits from my solo years as well as a few of the great Boyzone hits that everyone loves. I’m still loving being live on Magic Radio every week day morning, along with Harriet Scott, and you’ll still be able to see me each week on the sofa co-hosting The One Show. I feel very lucky to be in people’s homes across the UK each day on TV and radio but finally being back on stage is the thing that’s making this year so special.”
Kaleidoscope – credit Lloyd Winters
So, here’s a round-up of the big & small gems which are all set to dazzle between now & the end of summer…
The Investec International Music Festival celebrates composer Ralph Vaughan Williams’ 150th birthday and strong local connections with world-class concerts, walks and talks across the Surrey Hills, 5th-14th May. Featuring Sitkovetsky Trio at Charterhouse in Godalming, Modigliani Quartet & cellist Gary Hoffman with Wu Qian at Cobham’s Menuhin Hall, and clarinettist Michael Collins with an all-star chamber ensemble at RHS Garden Wisley. Please visit iimf.co.uk
Cookham Festival in Bucks is a celebration of the arts by the village for the village, 6th to 22nd May. You can enjoy music, spoken word, workshops, kids’ fun, sculpture & more; visit cookhamfestival.co.uk
Are You Listening? Alfie Templeman, Pip Blom, Pixey & dozens more will rock Reading in aid of Mencap on 7th May; areyoulistening.org.uk. And there are classical delights aplenty at Newbury Spring Festival, 7th-21st May; newburyspringfestival.org.uk
Join beloved local legend Tom Kerridge & his foodie friends for Pub In The Park Marlow, 12th-15th May, for Rag’n’Bone Man, Sister Sledge, Sophie Ellis-Bextor & lots more talent; pubintheparkuk.com. And if you love the 1980s, Let’s Rock the Moor in Cookham on 21st May offers Wet Wet Wet, Squeeze, The Selecter, Jason Donovan, Sonique & more; letsrockthemoor.com
Family & planet-friendly WOOD returns to Ipsden near Wallingford, 20th-22nd May; woodfestival.com
Amesbury Arts Festival has two performances open to the public: Scouting for Girls, Indie-pop, 25th May, 7.30pm, and live stand-up comedy from Iain Stirling on 26th May, 7.30pm. Both be held in the school’s magnificent grounds in Hindhead. But tickets via EventBrite, visit amesburyschool.co.uk/artsfestival2022
Celebrate Britain’s rich musical heritage
The 15th English Music Festival at Dorchester Abbey, 27th-29th May, stars Coleridge-Taylor’s Violin Concerto, Holst’s The Cloud Messenger, Vaughan Williams’s Willow Wood sung by Roderick Williams; a song showcase by Havergal Brian; and A Garland for the Queen, commissioned specially for the Jubilee. englishmusicfestival.org.uk
“Probably the finest free music and beer festival in the world…” Rokefest will rock The Home Sweet Home in the glorious Oxfordshire countryside, 27th-29th May, starring Bottle Kids, The Skandal, the MFU & more, all for great causes; rokefest.com
Among the many festivals DJ Yoda, AKA Duncan Beiny, will perform at this year is the fabulous Great Estate in Cornwall, 2nd-5th June which also stars Manic Street Preachers, Electric Six, The Sugarhill Gang and more; greatestatefestival.co.uk. The turntablist is looking forward to this summer…. “Oh god I’m champing at the bit!” he says. “If anything I feel a bit nervous about it. I’m even seriously getting myself in physical shape for it with diet and exercise. The pandemic ruled travel out for ages which was grim for me; I’m looking forward to getting to New York, Austria, Portugal, Ireland. Kaleidoscope festival at Ally Pally is near where I grew up so I’ll see a lot of old friends, that will be really special for me. Musically there’s Mostly Jazz in Birmingham [8th-10th July; mostlyjazz.co.uk]. Standon Calling [Hertfordshire, 21st-24th July; standon-calling.com] is always good, Y Not? is always good… [Derbyshire, 29th-31st July; ynotfestival.com]. It’s going to be week-in, week-out party times. As a DJ I’m constantly checking out new artists. My favourite rappers at the moment are Roc Marciano and Your Old Droog and I really rate the singer Grace Lightman. I love seeing other acts at festivals so this quest lives in my head very much, I can’t wait!”
Jubilee joy awaits at Shynefest at Merrist Wood College in Worplesdon, on 3rd & 4th June. The Lightning Seeds top the live music bill & you’ll find bucketloads of family-friendly fun such as escape room games & animal encounters, food, plus there are camping & glamping options; shynefest.uk
Enjoy a folk, doo-wop & jive weekend at the Fleur De Lys in East Hagbourne near Didcot, 3rd-5th June; thefleurdelyspub.co.uk
And Wychwood Festival will rock Cheltenham racecourse, 3rd-5th June, with Sophie Ellis-Bextor, Levellers, Boney M, comedy, a kids’ lit fest, headphone disco & idyllic camping beneath the Prestbury Hills; wychwoodfestival.com
Hampton Court Palace Festival offers legends including Elbow, George Benson, Jack Savoretti, Ministry of Sound classical mash-ups, The Human League, Crowded House, Michael Ball & Alfie Boe, 8th-16th June. With Fortnum & Mason picnics & bouji hospitality packages, this is a classy affair… hamptoncourtpalacefestival.com for all you need to know.
Richard Dawkins (on defying gravity), Delia Smith, Jarvis Cocker, David Miliband, William Dalrymple & David Olusoga are some of the mind-expanding stars at KITE, a new festival of ideas & music in Kirtlington, near Oxford, 10th-12th June, with Grace Jones, no less, topping the music bill! kitefestival.co.uk
All hail the return of The Isle of Wight Festival!
The iconic shindig just over the Solent stars Lewis Capaldi, Madness, Nile & Chic, Kasabian, Pete Tong, Muse & more, 16th-19th June. isleofwightfestival.com
Blenheim Palace is the superb backdrop for the Nocturne Live performances from the likes of David Gray, Lionel Richie, Simply Red, Simple Minds & UB40 starring Ali Astro, 16th-19th June; nocturnelive.com
Beacon Festival returns to raise funds and spirits in Watlington on 17th & 18th June, with a Queen tribute, Noble Jack, Kioko, Fontana, SkaSouls UK, Chic to Chic and lots more across four stages. Over the last decade the eco-friendly festival with a free shuttle bus & camping has raised more than £25,500 for local charities; beaconfestival.net
We can’t not mention Glastonbury in a festivals special… If you’re lucky enough to have bagged a golden ticket, at the end of June, you can enjoy Paul McCartney, Billie Eilish, Diana Ross and legions more… If not, watch from the sofa!
Fancy a little opera? After wowing thousands since 2018, Scherzo Ensemble return to Longhope Opera in Newton Valence, near Alton, 2nd & Sunday, 3rd July, to perform L’elisir d’Amore by Donizetti. longhopesummeropera.com
A$AP Rocky & Tyler, the Creator star at Wireless Crystal Palace, 1st to 3rd July and Cardi B & Nicki Minaj at Finsbury Park (8th-10th July); wirelessfestival.co.uk. And BST Hyde Park is the glorious setting, 24th June to 10th July, for Pearl Jam, Robert Plant, Pixies, Stereophonics, Rolling Stones & more, bst-hydepark.com
Haslemere Fringe Festival, 1st-3rd July, has music, comedy, dance and more, 1st to 3rd July. Sleeper, Sophie Ellis-Bextor & The Feeling will star, along with so many more stars, at this community highlight with heart; haslemerefringe.co.uk
A trip to Devon is always a mood-booster
Powderham Castle near Exeter is the suitably stunning setting, on Sunday, 3rd July, for A Perfect Day. The line-up will include our former cover star & crush David Gray performing his White Ladder 20th anniversary Show, James Morrison, Tom Odell, Gabrielle, The Shires & Wildwood Kin; aperfectdayfestival.com
Morcheeba, Sugar Hill Gang, Badly Drawn Boy, DJ Format & many more will dazzle at Readipop in Caversham, 8th-10th July. Established in 1998, party while helping vulnerable young people and older folk, as well as aspiring artists; readipop.co.uk
Hugh Phillimore has confirmed that it’s officially the final Cornbury (sniff) at The Great Tew Park, 8th-10th July. And it’s a fittingly great line-up starring Bryan Adams, James Blunt, the aforementioned Ronan Keating, The Darkness, The Magic Numbers & many more; cornburyfestival.com
And if you’ve got a ticket to sold-out “Godfather of the small festival scene,” Truck in Steventon enjoy Sam Fender, Blossoms, Kelis, Black Honey & more; see truckfestival.com for resales.
Pete Tong, Craig David, Katherine Jenkins, Jack Savoretti & Tom Jones are among the legends at the smart riverside Henley Festival 6th-10th July; henley-festival.co.uk. Get your glad rags on!
Henley Festival
Our very witty cover star James Blunt will star, alongside Cameo, the Specials, Human League & more at the stunning Rochester Castle Concerts in Kent 6th-9th July; rochestercastleconcerts.com
Reef, The Hoosiers, the Leylines & Dodgy will star at Fi.Fest in Maidenhead on 9th July; fifest.co.uk. And arrive thristy for Twyford Beer Festival, which is alweays fun, and raises money for male cancer charity Orchid, 10th & 11th July; twyfordbeerfest.co.uk
On 16th July head to Newbury to enjoy Weatherby’s Super Sprint Day & Party in the Paddock with the one and only Craig David; newburyracecourse.co.uk
Set within the stunning Henham Park in Suffolk, let your curiosity guide you at Latitude, 21st to 24th July. This East Anglian wonderland offers great music, dance, comedy, poetry, theatre, literature, family fun and wellness such as wild swimming and paddleboarding. This year’s line-up includes Foals, Groove Armada, Fontaines DC & many more; latitudefestival.com
Pennfest near Beaconsfield is one of our favourites here at Round & About Towers The funfest on 22nd & 23rd July has another banging line-up to rev up the Bucks countryside, including Clean Bandit, Sugar Hill Gang, Rudimental, Grandmaster Flash, Shola Ama, The Hoosiers & more; pennfest.net.
Kaleidoscope lands at Alexandra Palace on Saturday, 23rd July, with Orbital, Happy Mondays, Dom Joly, a circus, theatre & more… And Patty Smith will star, alongside Nadine Shah, at Higher Ground, also at Ally Pally on 24th July; higherground.london
Beloved Berkshire beauty Marvellous will offer mighty more tribute acts & fun, 23rd & 24th July in Hurst; marvellousfestivals.com.
WOMAD letters – credit Brenna Duncan
WOMAD, the World of Music, Arts and Dance Music festival, returns to delight Charlton Park near Marlborough, 28th-31st July. Kae Tempest, A Certain Ratio, The Dhol Foundation, Greentea Peng & Nitin Sawhney will star; womad.co.uk
Curated by Josie & Rob Da Bank, Camp Bestival at Dorset’s Lulworth Castle. This year’s line-up includes Rag ‘n’Bone Man, Rudimental, Earth, WInd & Fire, Example, a DJ set from Faithless, Mr Tumble, spas, workshop, and lots of family fun, 28th-31st July; dorset.campbestival.net
Cornbury Park is the wondrous setting for the thrilling Wilderness Festival, 4th-7th August. Wellbeing, theatre, thought-provoking workshops and more will keep you stimulated, and Underworld, Years & Years and Roisin Murphy are some of the gems on the musical line-up; wildernessfestival.com
The brilliantly bonkers Boomtown Fair team are building the Main City for a revitalised living theatre festival on the theme of The Gathering, 10th-14th August in Hampshire’s Matterley Estate, boomtownfair.co.uk
Enjoy wings, wheels and steam with your bands with Retrofestival in Newbury, 12th-14th August; retrofestival.co.uk
Billy Ocean, Cast, Del Amitri, Stereo MCs & The Christians will star at Weyfest, the boutique festival held in Tilford near Farnham since 2007. This year’s family-friendly highlight 19th-21st August will rock The Rural Life Museum, with dancing Daleks, Laserquest, “posh loos” & great food; weyfest.co.uk
Stowaway Festival
Another Bucks beauty, Stowaway near Buckingham will star Orbital, a DJ set from Quantic, Norman Jay, Erol Alkan, The Staves, Roni Size & more, 19th-21st August; stowawayfestival.co.uk.
And Rewind South in Henley 19th-21st August will star Holly Johnson, Kim Wilde, The Human League and Pat Sharp; south.rewindfestival.com
Reading (& Leeds) is back to rock the August bank holiday. Arctic Monkeys, Dave, Rage Against The Machine, Megan Thee Stallion, Joy Crookes, Run the Jewels, Griff, Pale Waves & Wolf Alice star; readingfestival.com/tickets
Still rocking near Thame after 58 fun-filled years, Towersey Festival brings you comedy, music & fun, 26th-29th August; towerseyfestival.com
Love cars, love music? Then you’ll love cinch presents CarFest, the family music & motoring festival founded by Chris Evans in 2011, that raises fun levels and funds for children’s charities. Catch Paloma Faith, Rag’n’Bone Man, Kaiser Chiefs, Steps & so many more at Laverstoke Park, 26th-28th August, carfest.org
Finally, 2nd-4th September, community favourite Bunkfest in Wallingford will serve up its beloved brew of music, dance & beer; bunkfest.co.uk
We’re celebrating the green goodness with two brunch recipes to herald Alresford Watercress Festival
Kedgeree with Watercress
Ingredients:
• 100ml Whole Milk
• 2 smoked haddock fillets
• ½ tbsp olive oil
• ½ Onion, chopped
• Small piece ginger, grated
• 1 garlic clove, minced
• ½ tsp turmeric
• ½ tsp curry powder
• 100g basmati rice
• 2 eggs
• 80 watercress, chopped finely
Prep: 10 minutes | Cooking: 30 minutes | Serves: Two people
The origins of ‘Brunch’ are unclear. Some food historians think the meal has its roots in England’s hunt breakfasts – lavish multi-course meals that featured such treats as chicken livers, eggs, meats, bacon, fresh fruit, and sweets.
Others believe Sunday brunch derives from Victorian times when staff were given the Sabbath off and they left their lords and masters with enough food to graze on throughout the day while, yet others look to 1930s New York and the abundance of dining spots for the origins of classic brunch dishes from eggs Benedict to bagels and lox.
So, indulge that weekend feeling! Chow down on this fantastic brunch recipe at your leisure and revel in easy, comforting food.
Method
Heat the milk and around 50ml of water in a large pan on a low heat. Add the fish, skin-side down, and poach for around 5 mins. Remove carefully and flake it – set aside and reserve the liquid for later.
Heat the olive oil in a large frying pan and fry the onion before adding garlic, ginger, turmeric and curry powder. When the onion is soft, add the rice and let it soak up the flavours in the pan.
Make the reserved poaching liquid up to around 150-200ml with water before adding it to the pan. Simmer for around 10 minutes.
Boil the eggs for around 6 minutes – this should give you a gooey yolk (boil for longer if you prefer.)
Once the rice is cooked, stir through the haddock and watercress. Quarter the cooked eggs and place on top to serve.
Prep: 10 minutes | Making: 10 minutes | Serves: One person
This is another fabulous tasty quick brunch recipe, perfect for a lazy Sunday morning or indeed a snack whenever you fancy.
Method
In a bowl, beat the egg and add a little salt & pepper. Dip the bread in, covering both sides.
Heat some butter in a frying pan over a medium heat and fry the eggy bread for a couple of minutes, flip it and sprinkle the grated cheese on the side that is cooked so it melts.
Meanwhile, heat a knob butter in a pan over a medium heat (add garlic if using), cook the mushrooms. Add the watercress as the mushrooms start to brown and cook for no longer than a minute, so that the watercress has just wilted.
Serve the mushrooms and watercress on top of the cooked bread with lots of black pepper.
Enjoy our recipes? Show us your creations on social media with the tag #RArecipes
After two years the popular beer festival returns to Hindhead Royal British Legion Club with an amazing array of beers for you to enjoy
Get a head start on the Platinum Jubilee celebrations by sampling a selection of beers themed around the occasion, as well as a selection of British ciders, and a handful of international lagers as part of the Beacon Hill Beer Festival.
On Friday 13th May from 5pm we will be open to everyone to kick off the celebrations with live music from The Bierkeller Boys, a Bavarian Oompah band who are ready to get everyone on their feet with plenty of clapping, swaying and thigh slapping.
Saturday 14th won’t be any less exciting! Organizers say: “We open at 1pm for an afternoon of beer, lager and cider tasting. Shortly followed by what is sure to be a fiery FA Cup Final with Liverpool vs Chelsea on our big screen, with Liverpool aiming to become the first English team to win the quadruple, so we are sure to be in for an exciting game before we get right into the evening. There will be live music from The Noize to get us up on that dance floor for the night.”
An incredible weekend awaits at Hindhead Royal British Legion, Beacon Hill Road, Hindhead, GU26 6QB with a variety of breweries already lined up to take part:
