Impress your Valentine with Kamado Joe's Valentine's Day Barbecue Recipes

You'll be able to really impress your Valentine with a creamy, crunchy arancini with sweet lobster-meat and a silky smooth pea puree. 

Followed by the sexiest of desserts, a molten chocolate pudding. If this doesn't make your evening end successfully, then nothing will… All cooked on your Kamado Joe - how cool is that?

Lobster and truffle arancini with pea puree

Serves 2

Ingredients

1 cooked lobster (about 600g)

300g butter

100g Parmesan, grated

175g arborio rice

A few drops of truffle oil - depending on strength

400g frozen peas

1 onion, finely chopped

6 cloves garlic, thinly sliced

2 glasses white wine

1 litre veg or fish stock

2 eggs, whisked

200g flour

200g panko breadcrumbs

Oil for deep frying

Method

Set your barbecue to 150c direct heat. Remove all of the lobster meat from the shell and claws, chop into chunks and set aside.

In a cast iron pan, add a good glug of olive oil, then the onions and garlic. Cook gently for 15 minutes until translucent. Add the rice and stir until each grain is coated with oil. Add the wine and cook until it is completely reduced, stirring all the time. Add the stock a ladle at a time, whilst stirring regularly until the rice is just tender. Add 100g of the frozen peas, the lobster, half of the butter, the Parmesan and a few drops of truffle oil to taste - then stir well until melted. 

Pour the risotto into a baking tray and leave to cool - ideally overnight. When chilled, form the risotto into balls, roll them in the flour, dip in the egg and finally the panko breadcrumbs.

Set your barbecue to 250c and heat the oil in a pan to 180C. Fry the arancini until golden brown and piping hot in the middle. Cook the rest of the peas in boiling water and blitz in a food processor with the remaining butter. Serve with the arancini. 

Molten chocolate fondant

Serves 4

Ingredients 

25g melted butter

1 tbsp cocoa powder

100g 70% dark chocolate, broken into small pieces

100g butter, cut into small cubes

100g caster sugar

2 eggs and 2 egg yolks

100g plain flour

4 chocolate truffles

200ml double cream, whipped to soft peaks

1 tsp vanilla paste

Icing sugar to dust

Method

Set your barbecue to 180C indirect heat. Paint the inside of four ramekins with the melted butter and divide up the cocoa powder into each mould before tipping out the excess to ensure all of the butter is well-dusted. 

Place a glass bowl over a saucepan of simmering water and add the chocolate and butter. Stir until melted. Set aside. In a separate bowl, whisk the eggs, yolks and sugar until thick and pale. Then mix in flour and beat well. 

Slowly add the chocolate to the egg mixture and beat until fully incorporated. Divide the mix equally between the moulds and pop a truffle in each one so fully submerged in the batter. Place on a baking tray and cook for 12 minutes. Leave for 1 minute then gently ease out onto a plate - using a knife if you need to. Add the vanilla to the cream and mix. Serve with the fondant and sprinkle with icing sugar.

https://international.kamadojoe.com

The Ultimate Barbecued Thanksgiving Turkey and Smoked Pumpkin Macaroni Cheese Recipe

On Thursday 23rd of November, it's Thanksgiving, so it's time to gather around a show stopping turkey with American-influenced sides. For best results and theatre, why not BBQ your Thanksgiving dinner?

 Atlanta-based Kamado Joe’s ceramic grills hold their temperature consistently, infuse an authentic smoked flavour into the meat and vital to the process, it creates an impossibly juicy bird. 

Moreover, cooking outside frees up valuable oven space. Here are their fool-proof recipes for a barbecue turkey and pumpkin and sage macaroni cheese.

Kamado Joe’s global marketing manager, Ben Forte reveals his top tips to barbecuing the turkey for thanksgiving.

Thanksgiving turkey tips

Cook to temperature, not time. 75C is perfect.

Add a bacon weave. This helps the breast meat stay moist and you get a bonus bit of crispy bacon.

Get your turkey out of the fridge half an hour before you start cooking.

Cook your veg below the turkey so it catches all those juices as it cooks.

If you like a bit of smoke then try adding a chunk of fruit wood such as apple or cherry.

Barbecue turkey recipe

Ingredients

200g fine salt

100g light brown sugar

Small bunch of sage leaves

2 bay leaves

2 star anise

10 peppercorns

1 orange, zest removed with a vegetable peeler

5kg turkey

250g butter, softened

Bunch of sage, rosemary and thyme, finely chopped

Method

Brine your turkey the night before cooking. Fill a large saucepan with 1.5 litres of cold water and add all of the brine ingredients - saving the remainder of the orange for the next day. Place over a medium heat and whisk until the sugar and salt has fully dissolved before removing from the heat. Fill a container large enough to hold your turkey with 1.5 litres of cold water and add to it your fragrant brine solution. Allow to cool completely.

Add the turkey and leave to brine overnight. In the morning, remove the turkey from the solution and pat it dry with kitchen paper or a clean tea towel.

Halve the orange and stuff it inside the turkey cavity. Mix the butter with the finely chopped herbs. Rub half of the mixture generously over the skin of the turkey and season generously with salt and pepper.

Set your barbecue to around 190c for indirect cooking and place a drip tray under the grill to catch the cooking juices. Place the turkey on the grates above the drip tray and close the barbecue lid. Allow the turkey to cook for approximately 2-3 hours but you’re cooking to temperature not time - you’ll have to check. Baste the turkey with the remaining herb butter every half hour.

Using a temperature probe, check the thickest part of the turkey is cooked to approx 72c. When cooked, remove from the heat, wrap with foil and a clean tea towel and leave to rest for an hour before carving. 

Smoked Pumpkin and Sage Mac 'n' Cheese

Creamy mac and cheese infused with smoke and enhanced with roasted pumpkin and aromatic sage.

Ingredients:

400g macaroni pasta

250g pumpkin puree 

120g cheddar cheese, grated

60g Parmesan cheese, grated

120ml milk 

30g butter 

40g plain flour 

1 tablespoon fresh sage, chopped

1/2 tsp garlic powder 

Salt and pepper to taste

Method 

Prepare your barbecue to approx 150c. Cook the macaroni pasta according to the packet instructions until al dente.

Melt the butter in a saucepan over medium heat. Add the chopped fresh sage and cook for about a minute until fragrant. Add the flour to the saucepan and stir constantly for 1-2 minutes until golden brown. Gradually whisk in the milk until the mixture is smooth and thickened. Add the pumpkin puree, cheddar cheese, and Parmesan. Stir until the cheeses are melted and the sauce is creamy. 

Add the cooked pasta to the sauce and toss to coat the pasta evenly. Season with garlic powder, salt, and pepper to taste. Transfer the mac and cheese to a heat-resistant dish suitable for smoking. Place the dish on the grill grates of your barbecue. Close the lid and let it smoke for about 15-20 minutes to infuse smoky flavour. 

Remove the smoked pumpkin and sage mac and cheese from the grill and let it cool for a few minutes.

www.KamadoJoe.com

For several reasons That's Food and Drink has a day's leave on Thanks Giving Day and enjoys a Thanks Giving turkey feast.

Grilling season is here, bang on time for Lidl being crowned Which? Cheapest BBQ basket!

Which? has revealed Lidl is the only retailer where shoppers can pick all their barbecue food essentials for under thirty quid, beating other stores such as Tesco and Waitrose, who came in at a whopping 30% more costly. 

Comprising a list of 13 products, the basket includes some of Lidl’s award-winning items, showcasing that savvy shoppers need never compromise on quality. 

This includes GHI Taste Test Approved own-brand Deluxe Brioche Burger Buns at just £1.10 for a pack of 4, and the Vemondo Vegan Sausages at £1.79, which won GHI’s Best Budget Vegan Sausages.

Peter de Roos, who is Lidl GB Chief Commercial Officer commented: “At Lidl, we’re officially fired up for the summer season, and after being crowned cheapest supermarket for BBQ essentials, our customers will be fired up, too. 

"This latest accolade fuels our passion for great food at best value prices, and it reinforces our unwavering commitment to delivering this time and again to our customers.”

Also, Lidl’s BBQ range has scooped a number of other accolades this summer. Burger fans will flip out over Lidl’s show-stopping Deluxe Aberdeen Beef Burgers, crowned the Best Budget Burger of 2023 by GHI. At just £2.99, these succulent burgers come to less than £1.50 per patty. 

The juicy patties are best topped with Valley Spire Blended Cheese Slices (£1.99) available in Hot & Spicy Cheddar and Black Pepper for a fiery kick - both of which have also been bestowed the GHI stamp of approval.

For a sausage fest, shoppers can pick up a double whammy of fantastic gold medallists: the Deluxe Pork Sausages, £2.49, winner of Which? Best Value title, the Deluxe Honey & Mustard Sausages, £2.49, winner of BBC Good Food taste test. Both pair perfectly with yet another GHI taste test approved bargain buy, Lidl’s Deluxe Hot Dog Buns, £1.10 – coming in at under 19p per bun. Plus, why not make a meal of it by topping with GHI’s Best Budget Mayonnaise, Batts’ Real Mayonnaise, at just 95p for 500ml. (EDITOR: I like Batts; Real Mayonnaise!) 

Shoppers can choose from Lidl’s full BBQ range, including its show-stopping award winners, in stores nationwide now, while stocks last.

lidl.co.uk

Sustainable Summer Entertaining With Eversfield Organic's Range of BBQ Boxes

Pretty much everyone wants to host a barbecue party. But where do your source  (or sauce, even? sorry!) your meats?

What options are there for those who want their barbecue to be just that little bit more special than a quick dash to see what's left in the near-empty freezer of your nearest convenience store at the last minute?

But no! There's a better way! Just fire up the barbecue and cater to everyone's tastes with one of Eversfield Organic's BBQ Boxes. Using only the very highest quality organic ingredients, these specially selected meats and vegetables will elevate your outdoor dining events to new heights. 

They offer a wide selection of 100% grass fed organic meat, sourced directly from Eversfield Organic's very own pastures plus specially selected and highly trusted local suppliers, their commitment to sustainability and organic farming practices is evident in every item allowing for conscious food choices to be made safe in the knowledge that they are the right, ethical choices.

The collection features firm family favourites including Eversfield Organic's award-winning burgers and traditional, meaty sausages plus their home-crafted flavoured barbecue cuts. 

Eversfield Organic is one of the UK's leading organic online retailers. The BBQ Box range includes:

Ultimate BBQ Box (£55): indulge in Eversfield Organic's Ultimate BBQ experience offering an assortment of mouth watering organic meats, including succulent beef burgers, marinated chicken thighs, juicy lamb koftas, and handmade sausages. 

Traditional BBQ Box (£39.95): Embrace these timeless classics with Eversfield Organic's Traditional BBQ Box. This box brings their customers the familiar flavours to their grills, featuring organic beef burgers, pork sausages, chicken drumsticks, and succulent lamb chops. It really is the perfect choice for those who appreciate the traditional favourites of a summer BBQ.

Mega BBQ Box (£85.00): Catering for a larger party or event? Then you should take it to the next level with Eversfield Organic's Mega BBQ Box. Bursting with a genuinely extensive assortment of organic meats, including beef steaks, pork ribs, lamb cutlets, chicken kebabs, and gourmet burgers, this box ensures a plentiful and unforgettable feast for your larger gatherings. 

BBQ Grilling Veg Box (£15.00): For those seeking a fully vegetarian option or as an accompaniment to Eversfield Organic's meat offerings, Eversfield Organic's BBQ Grilling Veg Box offers a mouthwatering selection of organic vegetables that are perfect for grilling. 

The BBQ Boxes are available to buy on www.eversfieldorganic.co.uk. 

You can follow Eversfield Organic on Twitter, Facebook and Instagram. 

Good BBQing is on tap with the Kamado Joe app!

Kamado Joe, the innovator behind industry-leading kamado-style ceramic grills, has announced the addition of the Konnected Joe™ to their product line-up. 

A world first, this digitally connected ceramic grill combines all the benefits of traditional ceramic cooking with modern technology, offering a solution for easy fire-lighting and effortless temperature control. 

The Konnected Joe will be available for pre-order in the UK/EU for £1,999 (2,199 €) at select retailers from 15 April 2023 following a launch party hosted by Kamado Joe's director of culinary inspiration, chef Eric Gephart, at the Paris BBQ Expo 14-16th April. Orders will be fulfilled in June 2023.

The digital controls and convenient app-enabled features help grillers experience the benefits of ceramic grill cooking, while making the whole process a simple matter of pushing a button to ignite the fire and a dial to maintain the desired grill temperature. 

Global marketing manager Ben Forte says, “Kamado Joe has always been totally committed to delivering a superior grilling experience since the very start.

"Today, we're proud to introduce kamado style cooking to grillers of all skill levels with the Konnected Joe, giving them the confidence and flexibility to use digital controls.”

The all-new Konnected Joe offers: 

HASSLE-FREE CHARCOAL IGNITION – The Automatic Fire Starter™ ignition lights the charcoal with the push of a button, so your grill is ready to use in under 15 minutes.

ABILITY TO MAINTAIN CONSISTENT TEMPERATURES – The Kontrol System™ (consisting of the Kontrol Board™ digital display, Kontrol Fan™, and Kontrol Tower™ top vent) maintains total temperature control throughout each cook.

ULTIMATE VERSATILITY – Effortlessly achieve 95°C - 370°C for smoking, grilling, baking, roasting, and searing with the push of a button. Monitor up to three meat probes at once. 

UNMATCHED FLEXIBILITY WITH COOK MODES – The Automatic Cook Mode offers step-by-step instructions on the Kontrol Board™ digital display or use Classic Cook Mode and control your temperature manually for traditional kamado cooking. 

KAMADO JOE APP – Adjust and monitor your grill temperature, meat probes, and cook times from anywhere with the new Kamado Joe app.

STANDARD KAMADO JOE INNOVATION – The Konnected Joe also includes thoughtfully engineered features like a slide-out ash drawer for easy clean-up, Air Lift™ Hinge for reduced dome weight, and 2-Tier Divide & Conquer® for cooking flexibility.

To stay up to date on the latest innovation from Kamado Joe, visit www.kamadojoe.co.uk.

A Taste Of India This Summer With Anjum Anand

We may not have the white sands of Goa or the tropical lagoons of Kerala but you can easily create your very own Indian Summer here in the UK thanks to some quick hints and tips from TV chef and cookery writer, Anjum Anand.

King of the grill...

"No barbecue is complete without burgers so why not try these succulent chicken burgers with an Indian twist? The coriander, cumin and chillies add a delicious spice and depth of flavour and the burgers taste great with chutney flavoured mayonnaise or simply with ketchup.

Chicken Burgers
Makes 4
Burgers
400g chicken mince
6g ginger, peeled and finely chopped
10g garlic (approximately 3 large cloves), peeled and finely chopped
1 small onion, peeled, half finely chopped (for the burgers) and half sliced into rings (for serving)
large handful of fresh coriander leaves and stalks, finely chopped
1 heaped tsp salt
3⁄4 tsp garam masala
11⁄2 slices of medium-cut bread, crumbed
1 egg
1 tsp cumin powder
1 tsp lemon juice
1-2 green chillies (optional), chopped and seeded
1 tbsp vegetable oil, plus extra for oiling the pan

To serve
Mayonnaise
7 tbsp light mayonnaise
2 tbsp chopped fresh coriander leaves
2 tsp chopped fresh mint leaves
1-2 tsp lemon juice, or to taste
salt, to taste
1⁄4-1⁄2 tsp black pepper, or to taste
4 burger buns, halved
lettuce leaves, shredded
1 beef tomato, sliced

Mix together all the ingredients for the burgers, leaving out the onion rings. Allow the mixture to rest for 10 minutes in the fridge. Preheat the oven to 200°C/400°F/gas mark 6.

Mould the mince into four burgers and place on an oiled baking sheet. Place in the oven and cook for 10 minutes, turning halfway through the cooking time.

Meanwhile, mix the mayonnaise with the coriander and mint leaves, lemon, salt and pepper. Warm the burger buns in the oven for the final 2 minutes of cooking time.

Place a small handful of the lettuce on the bottom of each bun with the sliced tomato and onion rings and a good dollop of the herbed mayonnaise. Top with the hot burgers and finish off with the top half of the bun.

Don't forget a veggie option!
Vegetarians often get a raw deal at barbecues: a side salad just isn't enough! The Indian cheese paneer is very versatile, tastes great grilled, tandoori-style and is now widely available in supermarkets. These Paneer and Vegetable Skewers are full flavoured, have lots of texture and are very satisfying regardless of whether you are a vegetarian or not. Tandoori food is often served with sliced or chopped tomatoes, red onions and cucumbers seasoned and drizzled in lemon juice, and some green chutney.

Paneer and Vegetable Skewers
Makes 6 skewers
300g paneer, cut into 2.5cm cubes
1 large onion, peeled and cut into 2.5cm cubes
1 green and 1 red pepper, cored and cut into 2.5cm cubes
Vegetable oil, for greasing
6 wooden skewers, soaked in water for 1 hour
2 tbsp melted butter
Chaat masala, to sprinkle

Marinade
125ml Greek-style yoghurt
5g fresh ginger, peeled
10g garlic (approximately 3 large cloves), peeled
Salt, to taste
¼ - ½ tsp chilli powder, or to taste
1 tsp garam masala
2 tbsp lemon juice, or to taste
2 tbsp vegetable oil
1 tbsp gram flour
1 tsp cumin powder
Seeds of 6 cardamom pods, powdered with a pestle and mortar

Purée all the marinade ingredients until smooth, then place in a non-metallic bowl. Add the paneer and vegetables and allow them to soak up the flavours for 30 - 40 minutes or longer in the fridge.

Thread the vegetables and paneer alternatively onto the skewers. Grill for 7 minutes on a hot barbecue, drizzle over the melted butter, turn and cook for another 2-4 minutes or until charred at the edges. (Alternatively cook in an oven preheated to 200 C/ 400 F / gars mark 6 for 8-10 minutes, turning halfway). Sprinkle the skewers liberally with chaat masala and serve with bread.

A bit on the side
A salad is essential at a barbecues, giving some lightness to the heavier meat dishes. This Indian chopped salad usually accompanies a curry but tastes just as good with grilled meats and vegetables.

Indian Chopped Salad (kachumber)
Serves 4
2 ripe vine tomatoes
120g cucumber (I keep the skin on)
4 small radishes
½ small onion, finely
1 - 2 green chillies, seeded and chopped (optional)
Salt, to taste
1 tbsp lemon juice, or to taste
1/3 roasted cumin powder
Handful of chopped fresh coriander leaves

Chop the tomatoes into small dice. Slice the cucumbers lengthways, discard the seeds and cut into small cubes the same size as the tomatoes. Do the same with the radishes.

Toss together all the vegetables and chillies (if using), season, stir through the lemon juice, roasted cumin powder and chopped coriander, and serve, or keep at room temperature until you are ready to eat.

Keep the drink flowing

If it's hot outside you need to keep hydrated and lassis are the perfect accompaniment to Indian flavours. My blackberry lassi is light and refreshing - served over ice it's an ideal barbecue drink.

Blackberry lassi
Serves 2

300g blackberries
200ml natural yoghurt
½ tsp lemon juice

1 ½ - 2 ½ tbsp sugar (depending on the sweetness of the berries)
Ice cubes and mint leaves, to serve

Purée the berries, yoghurt, lemon and most of the sugar with 140ml water. Sweeten to taste. Pour through a sieve into glasses to remove the seeds. Serve chilled over ice cubes, with a mint leaf on top for colour and freshness.

And what if the weather's bad?

We can never predict or guarantee the British weather, so if the heavens do open or if it's too cold to set outside, you need a back up plan. My range of cooking sauces, The Spice Tailor, allows you to cook authentic and delicious curries at home in just 10 minutes. With seven in the range, Rustic Rogan Josh, Delicate Korma, Spiced Spinach Curry, Keralan Coconut Curry, Punjabi Tomato Curry, Original Tikka Masala and Mangalore Herb Curry, there's one to suit every taste. The Spice Tailor is available to buy in Waitrose stores nationwide and online at www.thespicetailor.com

Here's to a long and glorious Summer - Indian style!

The Spice Tailor range is available to buy in Waitrose and online at www.thespicetailor.com

There are seven varieties to be enjoyed in The Spice Tailor range: earthy and robust Punjabi Tomato Curry, nutty and aromatic Delicate Korma Curry, deep & hearty Rustic Rogan Josh, balanced and mellow Keralan Coconut Curry, fragrant and zingy Mangalore Herb Curry, distinctive and bold Original Tikka Masala and smooth and bright Spicy Spinach Curry Sauce.

In total, Anjum Anand has written five books (four focused specifically on Indian food), generating sales in excess of 500,000. The books are Indian Every Day (2003), Indian Food Made Easy (2007), Anjum's New Indian (2008), Eat Right for Your Body Type (2010) and her very latest book 'I Love Curry' (2010)

In 2007, Anjum first appeared on our television screens with her series Indian Food Made Easy on BBC 2. In 2008 a second series was commissioned and was watched by over 3 million viewers. Both series have aired around the world and established Anjum as an empathetic, warm, confident and capable presenter, with the knowledge and expertise of a top class chef.

For more information visit The Spice Tailor website: www.thespicetailor.com

That's Food and Drink to be "more proactive" in 2012

The food and drink website, That's Food and Drink will be "more proactive during 2012."

This means That's Food and Drink will be providing its readers with more news and features about special foodie events that will be occurring throughout the year.

That's Food and Drink will be helping readers celebrate and enjoy sausage weeks, barbecue months, wine and beer festivals, events, tea and coffee weeks, harvest festivals, etc., etc., etc.

If YOU have a special event that you would like to see featured, then please send us an email to afj_uk@yahoo.com using the subject line: "Special Event"  and we will do the rest.

Cheeses for your barbecue

Due to the dreadful weather, That's Food and Drink has decided to extend its barbecue feature. We continue with a look at cheeses for your barbecue.

As well as serving cooked foods for the barbecue, a lot of thought has to go in to providing special accompaniments to the cooked foods.

Fresh salad leaves are great (make sure they are thoroughly washed, or better yet, grow your own) but one of the best foods you can serve as part of a perfect barbecue feast are some nice cheeses. In fact so long as you do not over cook them, you can even barbecue cheeses. Generally a short time on a flat griddle  will be sufficient.

Classical cheeses that are perfect for serving with a barbecue (not necessarily  barbecued) are Galbani Dolcetta Classico, President Rondele goat's cheese and President Brie. Now, your editor is not, it must be admitted, generally a fan of goat's cheese. But President Rondele goat's cheese tastes so perfect that even he has to express delight in its lively yet clean taste. And of you think you are a fan or an admirer of brie, just wait until you have tasted President Brie. It's soft yet not runny with a distinctly creamy taste that makes you realise that no matter how much you buy you are always left thinking: "Perhaps I should have bought some more?"

And then we go on to Seriously Strong Cheddar, which is one of the Kings of this type of cheese. Strong in flavour yet lacking in the harshness of  some types of allegedly strong Cheddar cheese, this has got to be a top favourite for being a very important part of the cheeseboard for your next barbecue party. And all your subsequent barbecue parties, for that matter.

Is this the future of barbecuing in the UK?

(That's Food and Drink continues its Barbecue Week feature with this story from the Stone Bake Oven Company. Has the traditional barbecue had its day? Read on. And please let other readers know your opinion by commenting on the story.)

‘Out with the old BBQ and in with a wood fired oven!' Say many lifestyle magazines, and why not? With the ability to grill, roast, sear, bake and more, it seems the BBQ might be losing its charm as outdoor pizza ovens start to replace them in the market place for the ultimate al fresco dining experience. 

With the Stone Bake Oven Company proving how easy wood fired cooking can be, with online recipes, cook along videos, hints, tips and more, the fan base of pizza ovens seems to be growing.

Once seen as an expensive Italian luxury, the Stone Bake Oven Company feels it has now made these as affordable for every budget, with a range of stone bake ovens for sale, varying in size and for outdoor and indoor installation. The Stone Bake Oven Company are proving to be a one-stop-shop for ovens, wood fired accessories, advice, and stocks a range of iron cookware.

Thinking of junking the BBQ? The Stone Bake Oven Company feels this makes sense, a wood fired oven can cook a broader range of food items, act as an outdoor heater, meet the grilling demands of a BBQ and what's more, exceed them with exceptional flavours, too.

Tom Gozney is the company founder and expresses himself to be amazed at the popularity of their most affordable oven, the Primo, “it seems everyone wants one! They are taking the market by storm as they are both affordable and compact enough to fit virtually every outdoor space.”

By burning only wood, wood fired ovens are seen as a greener alternative to conventional cooking means, and appear to be a natural progression for alfresco dining in an increasingly green conscious world.

For details, recipes, ovens and accessories visit them at www.thestonebakeovencompany.co.uk.

Brighten Up The Barbecue With Redwood's Delicious Meat Free Treats for Veggies And Vegans

Make certain veggies and vegans don't get a raw deal this year! Just take a look at the host of tasty meat-free treats now on offer from ethical food firm Redwood.

From mouthwatering burgers and sausages to succulent chicken-style pieces and spicy Cheatin' Chorizo (EDITOR: My favourite!) multi award-winning Redwood produces a host of delicious meat-free foods that are great for barbecues.

Sure to prove a firm favourite this summer are Redwood's Vegideli gourmet meat-free quarter pounders - amazingly realistic 'burgers' naturally flavoured with traditional onion & seasonings.

Look out too for Redwood's award-winning Lincolnshire Style Sausages and tasty Vegideli Hotdogs, which have all the authentic taste and texture of a genuine pork Frankfurter yet are totally meat-free.

Perfect for kebabs are Redwood's Vegideli Gourmet Chicken Style Pieces and also Cheatin' Chorizo, its spicy, meat-free version of the highly flavoured Spanish cured sausage.

"Vegetarians and vegans often get a raw deal when it comes to barbecues, so we've put together some quick and easy BBQ ideas that not only taste delicious but are ethical too," said Lee Rockingham of Redwood, which produces all its animal-free foods from 100% natural plant-based ingredients.

Here are a few tips:

• Redwood products are ready to eat so only need heating through
• Keep away from direct flame and very hot areas
• Use BBQ trays to protect the food

Recipe suggestions

'Chicken' & 'Chorizo' Parcel with Shallots, Asparagus and Baby Plum Tomatoes

Drizzle plenty of oil on the bottom of a square of tin foil. Sprinkle on one clove of chopped garlic. Chop two shallots and four baby plum tomatoes and add to the parcel. Add a handful of asparagus tips with one pack of Redwood's Vegideli Gourmet Chicken Style Pieces and one pack of Cheatin' Chorizo Style Chunks. Fold the parcel over & cook for 5-6 minutes each side and season to taste.

'Chicken' Parcel with Baby Peppers, Onion, Chestnut Mushrooms and Sugar Snap Peas

Drizzle plenty of oil on the bottom of a square of tin foil. Add one chopped green pepper, one chopped onion, slice 3/4 mushrooms and a handful of sugar snap peas. Add Redwood's Vegideli Gourmet Chicken Style Pieces and mix together with vegetables. Add a tablespoon of mango chutney over the top of the parcel before folding. Cook for 5/6 minutes each side and season to taste.

Sweet Potato and 'Chorizo' Parcel with Red Chillies and Green Peppers

Chop one sweet potato in half and slice thinly. Drizzle plenty of oil on the bottom of the parcel, sprinkle on one clove of chopped garlic and one chopped green pepper. Add the sweet potato slices and a packet of Cheatin' Chorizo Style Chunks. Add chopped red chillies to taste. Drizzle with plenty of oil again before folding. Cook for 10-12 minutes each side turning once half way through cooking. Season to taste.

Veggie Kebabs

Add a selection of your favourite vegetables as well as some of Redwood's Vegideli Gourmet Chicken Style Pieces or Lincolnshire Style Sausages to a kebab skewer. Brush with oil before applying a marinade or apple juice. Place the kebabs over a BBQ tray to keep them off direct heat. Whilst cooking frequently apply oil or marinade or spray with apple juice and turn to avoid burning. Delicious served with coriander chutney.

For more inspirational ideas for the summer barbecue season, including pepper & 'feta' parcels and hot & spicy sweet potatoes, visit www.redwoodfoods.co.uk. You'll find Redwood foods in good health food stores, including Holland and Barrett, selected supermarkets and at Redwood's online shop www.redwoodfoods.co.uk. Everything in the range is free from animal ingredients and derivatives as well as cholesterol, artificial colours/preservatives, lactose, casein, hydrogenated fats and GMOs.

(www.redwoodfoods.co.uk)

FACTFILE:
Owned by charity campaigner Heather Mills, Redwood is the leading supplier of vegan foods to the health trade and 100% British. Rated the UK's most ethical vegetarian foods supplier by The Ethical Company Organisation, Redwood produces more than 50 different foods under the Vegideli, Cheatin' and Cheezly brand names at its animal-free factory in Corby, Northamptonshire.

Everything in its range is made from 100% natural plant-based ingredients so free from animal products and derivatives as well as cholesterol, artificial colours/preservatives, lactose, hydrogenated fats and GMOs, making them suitable for vegetarians and vegans as well as those looking for healthier and more ethical lifestyles.

Widely recognised as one of the most innovative and inspirational vegetarian food companies in the UK, Redwood is renowned for being at the cutting edge of food manufacturing and exports to 18 countries worldwide.

Encona perfect for your Barbecue

Encona is a range of cooking sauces and condiments with flavours from all over the world – Caribbean, Far East, Asia and the Americas.

Encona is the still the UK’s number 1 hot pepper sauce brand but has different heat levels to suit both chilli lovers and chilli novices! The range is wonderfully versatile – the perfect condiment for meat, chicken, fish, seafoods and vegetables, also drizzled into stir-fries, rice dishes, dips and salad dressings.

Great too as a marinade brushed onto food during grilling or barbecuing, stirred into soups and stews or simply as a delicious, everyday table sauces.

(EDITOR: I first came across Encona hot pepper sauce many years ago. It has been a long and fruitful relationship consisting of many meals shared with friends and family. To find out more about Encona and to see why it is so popular, visit www.enconasauces.co.uk)

“Captain Tiptoes and the Occasional Snack Company!”

Full of fun? Yes! Indeed! But Captain Tiptoes also has a serious pedigree. “When everyone else seems to be going down the health and nutrition route in a bid to attract consumers the tone can sometimes be a little preachy and pious.  

"We felt that something a tad leftfield and thoroughly buffoonish to make folk smile and relax is just the ticket right now – especially in this current climate.  Having said that, be under no illusions that we don’t take our food seriously.  We do. Everything we source, roast, puff and season inside the packs is as good as it can possibly be,” said Giles Henschel, newly moustached founder of Captain Tiptoes and award-winning Dorset food company Olives Et Al. 

Now Captain Tiptoes has joined the band and the new snacks need to be tasted – especially the *Wasabi Flaming Rice........phew!   Arriving perfectly preened and packaged for the very first performance are;

Irresistibly taut Cajun Spiced Nuts

Grippingly stout Fire Cracker Rice puffs    

Courageously pert Chilli Harissa Nuts

Undeniably crisp Salt & Pepper Nuts

Redoubtably firm Wasabi Flaming Rice Fire Balls

Who is Captain Tiptoes?  We know the Captain is always well buffed, snipped, clipped, neatly trimmed and eagerly wishes to present, for your delight and edification, a brand new range of snacks with a curious twist, a knowing smile and the occasional moustache. 

The journey never just ends at the bottom of the bag. Everyone’s invited to join the Captain’s Troop (or is it a troupe?) of Occasional Snacketeers with a dive-in-able website packed full of the Captain’s own inimitable style of lollygagging tomfoolery that’ll be right up your alley.  You can go on-line at www.captaintiptoes.com and ‘tache yourself up and then upload your photo. 

Let your imagination loose.  Expand your chest, blow out your cheeks, take a bag and join Captain Tiptoes on a journey into the land of buffoonish snacketeering.  

Retail price: £1.25 (big bag) £2.00 (bigger bag) as Captain Tiptoes has just arrived on the snack stage, look out for packs in good food shops, wine shops, cinemas, on aeroplanes, bars and other unusual places... 

Climb aboard, hold on tight, have a peek and a nibble.  Call Captain Tiptoes and his troop on 01258 474300 or email ahoy@captaintiptoes.com

Although Captain Tiptoes is chock full of fun and a fair share of buffoonery, it does have some very serious  credentials.  Captain Tiptoes’ snacks are the latest idea of artisan nut-roasters Olives Et Al in Dorset – known for winning awards for being olivey and saucy.  

Every ingredient in each Captain Tiptoes pack has been carefully and lovingly chosen for the best tasting results. Made with carefully sourced, all natural ingredients, which are then kiln-roasted with bags of know-how and more than a little secrecy at each stage of the roasting process - Captain Tiptoes may be the new moustache on everyone’s lips, but there are years of splendid snackage expertise up the Captain’s sleeve!

(*EDITOR: My wife is now a very firm convert to the Wasabi Flaming Rice Fire Balls. The only trouble is, I do not think that there will be any left from any packets we buy for our weekend barbecues!)

Olives Et Al at your Barbecue

Those really clever people at Olives Et Al have really done it, again! They have created some truly mouth-watering and ultimately scrummy dressings, dips and sauces and marinade that will help you to ensure that your guests will make your barbecue their favourite summer parties, ever!

You will find

Dressings – (lovely on salads, fishcakes, as marinades or for dipping into) – £4.00 each

Chilly Billy Jelly – (good with sausages, burgers and fish) – £3.50

Chillimole Sauce – (great with white meats to used as a marinade) - £4.00

Putney Sauce – (perfect for cheese, lamb chops or dipping into) – £4.00

Sticky Onion Marmalade – (a delicious savoury marmalade, great with sausages) – £6.00.

The only thing you need to add is the meat or the vegetables (don't forget the veggies amongst your friends!) and you will be set fair for some top fare!

Patak the Barbecue this summer

For many, the warmer weather can mean bucket loads of lacklustre salads and uninspired barbeque food; fortunately Patak’s has something a little different for you. They have developed a selection of new recipes to ensure everyone can get their fix of Indian flavor during the coming summer months:

Tandoori Chicken Naanchos

An Indian twist on nachos – brilliant for sharing with friends!

Chettinad Chicken Bites with Red Pepper Salsa

Perfect finger food, great for buffets and street parties

Balti Crab Cakes

Move away from the traditional (and boring) fish cakes with these lightly spiced crab cakes

BBQ’d Fish Kebabs

This light and delicately balanced dish is a real winner at barbeques

Halloumi Stuffed Red Peppers

An impressive, delicious and simple starter or side dish, the halloumi works fantastically when combined with the subtle spices

Lemon Rice

A refreshing accompaniment, excellent at buffets or served as a side at a barbeque

MEAT EATERS

Panfried Duck Breast with Cloves and Cinnamon

Impress at summer dinner parties with this succulent duck dish

Baked Chicken with Yoghurt Sauce

A relaxed and simple curry dish to warm the cockles during colder evenings (because the good weather in the UK rarely holds for long)

South Indian Lamb Cous Cous

Cous cous, commonly found in Moroccan or Mediterranean dishes, is delicious hot or cold!

Spicy Meat Balls in a Yoghurt Sauce

The spice of these meat balls is cooled perfectly by the subtle flavours of the yoghurt sauce

SEAFOOD

Steamed Fish Parcels

Keep it light during the summer months with delicately steamed fish parcels

VEGETARIAN

Channa Dhal

Dhal is a spicy stew-like meal made with lentils or chickpeas. This recipe is best served with chapattis and rice.

For further information on the Patak’s range visit www.pataks.com

Make sure your guests feel good at your barbecue

Spreading 4 times more feelgoodness this summer, The Feel Good Drinks Co is launching a  NEW 275ml party pack in supermarkets across the UK.  As BBQ’s, picnics and outdoor lunches fill the warm summer air, there is no better way to relax and unwind than with a delicious Feel Good Drink, and now there is an exciting NEW flavour to try too!

Offering a super alternative to alcohol as a simply a delicious and refreshing soft drink to share with friends and family, the new 4 pack is available in two ‘Feel Good’ flavours; new and refreshing Cranberry & Pomegranate & the classic Orange & Mango that will really get your taste buds going.

The new pack provides a healthy alternative to other soft drinks because unlike some of its competitors, Feel Good Drinks are made with 100% natural ingredients, have no added sugar and better still, provide 1 of your 5 a day in every bottle. 

Steve Cooper, the co-founder and Marketing Director with Feel Good Drinks said:  “This is a major new launch for our business as customers and consumers are looking for a more refreshing, healthier alternative.  More people than ever before are aware of the amount of sugar added to some juice drinks; we don’t add any sugar to our drinks and furthermore each bottle provides 1 of your 5 a day.”  So if you are looking for a healthy juice drink that is sure to quench your thirst, you can find the new party pack in Sainsbury’s and Morrison’s.”

Whilst you are grabbing a 4 pack or two, don’t forget the gorgeous 750ml gently sparkling range from Feel Good Drinks; a tasty treat for summer parties that will be sure to impress your friends!  Available in 5 flavours; Raspberry & Passion Fruit, Cranberry & Lime, Orange & Passion Fruit, Cloudy Lemon and White Grape & Peach, the 750ml range is available nationwide in Tesco, ASDA, Sainsbury’s, Co-op and other supermarkets. 

As the smells and sounds of BBQs, festivals, and picnics begin to fill the air again, it’s time to start feeling good as summer is just around the corner!  Toast the great British Summer with the deliciously fruity Feel Good Drinks range; made with 100% natural ingredients, no added sugar, and providing 1 of your 5 a day!

Why not quench your thirst with a delicious bottle of 400ml fruit juice drink, available in a lightweight 100% recyclable plastic bottle; convenient and easy to enjoy on-the-go!  These are available in 3 gorgeous flavours: Cloudy Lemon, Apple & Blueberry, and Orange & Mango. 

If you’re getting together with friends then Feel Good offer their range of sparkling juice drinks in chic 750ml glass bottles. Perfect if you opt for an alcohol free evening or prefer a more refreshing tipple to enjoy in the summer sun. What’s more, all Feel Good Drinks are packed full of natural fruity goodness and have absolutely no added sugar.  These are available in five gently sparkling flavours including Raspberry & Passion Fruit, White Grape & Peach, and Cranberry & Lime. 

Feel Good also have a range of juice drinks in cartons which are perfect for thirsty kids, providing a tasty way to 1 of their 5 a day.  Available in Orange, Pineapple & Banana, or Blackcurrant, Apple & Grape, Feel Good Kids drinks are made with juice and a little water and don’t have any added sugar or artificial nasties. Easily stored - pop them into your bag for a picnic or special day out for 100% natural fruity goodness!

(EDITOR: Don't get dehydrated during your barbecue. Sometimes, people feel ill after a barbecue. They blame the food or the fact that they consumed too much alcohol, and whilst both those factors can take their toll, it's possible that they allowed themselves to become too dehydrated by the hot summer sun!

So, wear a hat, spend time in the shade, wear suncreams, etc., and ensure you have plenty to eat and to drink, but do watch your alcohol intake. Feeel Good Fruit Drinks are ideal to help to keep yourself safely and properly hydrated and feeling well.)

Visit www.feelgooddrinks.co.uk or the doodling website www.feelgooddoodle.co.uk to get your creative juices flowing!

Some things just go together. Seriously Good.

The Gordon Ramsay recipes use the Seriously Good sauce range which are Comic Relief’s only source of fun raising all year round. There is quite the selection of dishes suitable for entertaining this summer.

Rice Salad

Serves 8-10, as a light lunch

Prep time: 15 minutes

Cooking time: 15 minutes, plus 10 minutes resting

¼ jar Seriously Good Butter Chicken sauce

3 x 250g packets steamed basmati rice

200g Greek yoghurt

zest and juice of 1 lime

200g vine cherry or baby plum tomatoes, halved

150g sugar snap peas, cut into thin strips

100g button mushrooms, thinly sliced

10g mint, chopped

10g parsley, chopped

Prepare the rice according to pack instructions. Allow to cool.

Mix the Seriously Good Butter Chicken sauce with the yoghurt and lime juice and zest.

Add the remaining ingredients and stir well before spooning onto a serving dish and serve with the rice.

Tip: for a heartier meal, grill 250g sirloin or rump steak, slice and add to the salad

Paprika Pork Chops with a Spicy Red Pepper Marinade

Serves 4

Prep time: 10 minutes plus marinating

Cooking time: 20 minutes

1 jar Seriously Good Spicy Red Pepper & Italian Sausage sauce

½ tsp hot smoked paprika

½ tsp ground cumin   

½ tsp ground coriander

Sea salt and freshly ground black pepper

4 pork loin chops on the bone, 250-300g each

2 tbsp olive oil

Sea salt and freshly ground black pepper

Pour the jar of Seriously Good Spicy Red Pepper & Italian Sausage sauce into a wide dish and mix with the paprika, cumin and coriander. Trim the excess fat from the pork and lay in the baking dish, turning to coat in the marinade. Cover and leave to marinate in the fridge for 2 hours or overnight.

When you are ready to start grilling, scrape the excess marinade from the pork into a small pan. Pour the rest of the marinade from the dish into the pan and bring to the boil. Simmer for 10 minutes and then remove from the heat.

Brush the pork all over with 1-2 tablespoons olive oil and season generously. Grill the pork for 5-6 minutes on each side, basting with the marinade towards the end of cooking, until the pork feels firm but springy to the touch. Leave the pork to rest on a warm plate for 5 minutes. Serve with a little of the remaining marinade brushed over.

Serve with sweet potato wedges and green vegetables or salad on the side.

How do you start your barbecue? Safely, that's how! With the Zippo Flex Neck Lighter for BBQs!

The Zippo Flexible Neck Lighter (£14.00) is a great accessory for lighting campfires and BBQs. With its flexible nozzle it can access difficult-to-reach areas without burning your fingers. The flame is wind resistant and the flexible neck allows you to light a fire no matter how tricky it might seem – ensuring smiles all summer round. The added advantage of the child friendly safety switch, makes the ‘Flex Neck’ a great choice this summer.

The Ambrette’s Dev Biswal launches Indian own-brand Premier marinades for fine Indian dining

Dev Biswal, the chef-patron of The Ambrette Michelin-listed fine Indian dining venue, has launched his own brand ‘Biswal’s Premier’ marinades.

There are three products in the range, for chicken, lamb and fish.

The marinades, as used in the award-winning restaurant in the Kent coastal resort of Margate, have been introduced as a response to customers asking the secret to The Ambrette’s distinctive style and flavours, so they can try them at home. Formerly known as ‘The Indian Princess’ and rebranded to distance itself from traditional high street curry houses, The Ambrette does not serve curry. Many of the dishes are only lightly spiced to enhance the natural flavours of the food.

Biswal is critical of “the fast-food mentality” of some Indian establishments “stuck in a 1940s time bubble”, who pre cook meat, then fry in a sauce to order, without giving the ingredients time to absorb flavours from the herbs and spices.

“My vision is to bring cultures together by introducing new food habits,” commented Biswal who has an ambition to transform how Britons perceived Indian food, “I believe food like art and music is a major catalyst in improving relationships amongst people across borders.

“Artists and musicians are worshipped as cultural brand ambassadors, whereas chefs are not,” he said.

Marinating fish and meat is a typically eastern concept in home cooking. Conversely, Biswal employs western cooking styles and poaching in some dishes.

Whilst, according to Biswal, lamb should be marinated for at least 4 hours, whereas fish should be marinade for the maximum of an hour. The 250ml jars contain instructions to apply at room temperature and leave to stand in the fridge.

Biswal’s Premier Marinade for Lamb contains a unique blend of mustard oil, ginger, garlic, pickle, salt, garam masala, red chilli, turmeric, fenugreek, pineapple and coriander

The Premier Marinade for Chicken is a blend of fresh coriander, fresh mint, fresh ginger, fresh garlic, mustard oil, green chilli, roasted gram flour, salt, garam masala, turmeric, black salt and soft cheese. It is also ideal for use with left over Christmas turkey.

The Premier Marinade for Fish, which can be used for white varieties or oily species such as mackerel or salmon, is comprised of a secret recipe of mustard oil, turmeric, coriander seeds, onion seeds, fennel seeds, carom seeds, fenugreek, lemon juice, salt, sugar, black pepper, asafoetida and curry leaves.

Dev recently returned from a gruelling 21-tour of India to Mumbai, Gujarat and the Mecca of Indian food lovers, Hyderabad where he researched the local food scene ranging from street food to the many fine dining restaurants catering for the burgeoning middles classes and super rich. He also collected ingredients unknown to the UK market such as dried lichens and exotic wild plants.

The marinades were trialled at the recent Broadstairs Food Festival, where Dev gave masterclass cookery demonstrations, and they sold out.

The 250ml jars cost £3.99 and are sufficient for 4 servings and keep for 2-4 weeks once opened. Biswal’s Premier Marinades are available direct from The Ambrette for delivery nationwide plus local farm shops and specialist outlets like Eddie Gilbert’s wet fish shop in Ramsgate.

FACTFILE:

Dev Biswal grew up in Calcutta. He trained at the Dubai Sheraton, before moving to London, aged 26 in 2003 for spells at Mangoes and Eriki. Biswal is also a director of Quex Park, with responsibility for catering. Quex House in 1800 acres of countryside in Birchington is home to the Powell-Cotton Museum with the Hannah Suite banqueting hall. www.quexpark.co.uk

The Ambrette Restaurant, 44 King Street, Margate, Kent CT9 1QE
E: info@theambrette.co.uk T: 01843 231504 W: www.theambrette.co.uk

www.biswalfoods.com

(EDITOR: This sounds like real Indian home cooking and will make the ideal addition to your barbecue. And to any meal, in fact. My wife's family originated in India, but in a part of Indian where chillies are almost never used, if at all. The recipes that passed down through her family are based on other herbs and spices with ginger used to add heat, rather than chillies.

When we tried the Biswal range my wife said: "This takes me back. It is as if I am eating a meal prepared by my father, they are that good! This is what most Indian families eat at home. They never eat curries!"

She was also sorry that we live nowhere near Margate, a fact I had to agree with!) 

Gluten-free Breadsticks for your Barbecues

Now everyone can enjoy the barbecue season as special diets are no longer going to get in the way, and it's all thanks to the launch of DS-gluten free (Dietary Specials) Breadsticks.

Made especially for coeliacs, people who have an allergy or intolerance to wheat or gluten, the new Italian savoury treat goes well with any dips.

The DS-gluten free Breadsticks are the latest addition to the growing and popualr DS-gluten free savoury snack range, and are available from Asda stores throughout the UK . 

 Michelle Shinn, who is the Retail Brand Manager with Dr. Schär UK, said:  “With garden parties set to take place across the country this summer, these Breadsticks will make a perfect accompaniment to delicious dips and salads.

“The DS-gluten free Breadsticks are made in Italy with an authentic Italian recipe. We are looking forward to hearing our customers’ comments about what they think – we are sure they will love them.”

DS-gluten free Breadsticks can be bought at selected Asda stores across the UK and should cost £2.79 for 150g.

For details about the DS-gluten free range of gluten and wheat free products visit www.dsglutenfree.co.uk

For National Barbecue Week. Stella Artois Cidre

Cider lovers will have a new tipple to look forward to this barbecue season as Stella Artois unveils its latest innovation - the new, mouth-watering Stella Artois Cidre.

Stella Artois Cidre is a premium-crafted, Belgian cider made from hand-picked apples which are bursting with flavour. They are fermented in Belgium and imported to the UK – giving Stella Artois Cidre a crisp and refreshing taste.

Available in ASDA and Tesco from now, before rolling out nationwide in May, Stella Artois Cidre will be served chilled over ice in its own, unique chalice glass in bars across the UK, providing the customer with a vibrant, medium-bodied drink which is clean and thirst-quenching on the palate.

Inspired by more than 600 years of brewing tradition and famous for delivering a premium and unique Belgian taste experience, Stella Artois is uniquely positioned to launch the refreshingly different Stella Artois Cidre, which reflects the brand’s premium nature, quality, craft and heritage.

James Watson, Marketing Director at Stella Artois points out: “Stella Artois Cidre will broaden the Stella Artois superior drinking experience and meet the different needs of our discerning clientele, yet retaining all the elegance and sophistication of Stella Artois. This is another demonstration of our commitment to innovation and investment in Stella Artois – including the launch of Stella Artois Black and Stella Artois 4 per cent – the most successful alcohol launch in the last ten years.”

For more information visit www.stellaartois.co.uk/cidre

Do not forget the barbecue deserts! Carnation shows us how!

With all the meat to cook, the salads, dips and savoury snacks to prepare, it is all too easy to forget that those with a sweet tooth might feel a bit marginalised and forgotten about at the barbecue. But there's no fear of that happening if you follow these recipes, very helpfully created in the kitchens of Carnation Milk!

Low Fat Strawberry Cheesecake Pots

Recipe

Serves 6

Preparation time: 20 minutes

Chilling time: 1 hour

Recipe

85g (3oz) light digestive biscuits

150g tub 0%fat Greek yogurt

150g (5½oz) extra light cream cheese

200g (7oz) Carnation Condensed Milk Light

Zest and juice 1 lemon                                                                                                                                                   

250g (9oz) fresh strawberries

3tbsp strawberry jam

1 tsp vanilla extract

Method

1.    Crumble 75g (3oz) light digestive biscuits into a bowl, not too fine.  Divide the crumbs between 6 wine glasses or small tumblers. 

2.    Place 200g (7oz) Carnation Condensed Milk Light (half a can) into a bowl and add the zest and juice of 1 lemon and 1tsp vanilla extract (optional).  Stir together until the mixture has thickened.

3.    Whisk 150g (5½oz) extra light cream cheese and 150g tub 0%fat Greek yogurt in a small bowl until smooth then fold into the thickened condensed milk, don’t over beat.  Spoon the creamy mixture over the biscuits.  Chill for at least 30minutes to 1 hour.

4.    Chop 250g (9oz) fresh strawberries, mix with 3tbsp strawberry jam and top the cheesecakes with the fruit to serve.

Or how about this gorgeous recipe?

Lime and Coconut Cake

Recipe:

Serves 12

Preparation time: 20 minutes

Baking time: 55-65 minutes

Cake:

175g (6oz) butter, softened

3 large eggs, beaten

250g (7oz) Carnation Condensed Milk

55g (2oz) desiccated coconut

finely grated zest and juice 1 lime

175g (6oz) self-raising flour

1tsp baking powder

Icing:

100g (3½oz) icing sugar

Long strands lime zest and juice 1 lime

Method

1.    Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3.

2.    Grease and base line a 900g (2lb) loaf tin with baking parchment.

3.    Place all the cake ingredients into a large bowl and beat using an electric hand whisk until just smooth and pale. Pour into the prepared cake tin and bake for 55-65 minutes until a skewer comes out clean when inserted into the middle of the cake.  If the top becomes too brown near the end of the cooking time, cover with a piece of parchment.  Leave the cake to cool slightly then remove from the tin and transfer to a cooling rack to cool completely.

4.    For the icing – simply mix the lime juice into the icing sugar until you have a thick pouring consistency – drizzle over the cake and finish with strands of lime zest.

Cooks tip

Using Carnation Condensed Milk will help the creaming process, combining the eggs, flour and butter for a super smooth batter and a moist sponge finish.

Further tips

For a super fresh taste – microwave a slice of cake for 10 seconds to have that warm from the oven effect!

If you have any cake left over make an exotic simple trifle – lay pieces of the cake at the bottom of a dish and sprinkle over some orange juice or sherry, top with tropical fruits such as mango and pineapple, then top with Greek yogurt sweetened with condensed milk and finish with some toasted desiccated coconut.