Showing posts with label Spring. Show all posts
Showing posts with label Spring. Show all posts

Wednesday, 3 July 2024

Embrace the Seasons: Cooking with Seasonal Produce

As we navigate through the year, the changing seasons offer an ever-evolving bounty of fresh produce. 

Cooking with seasonal ingredients not only enhances the flavours of our dishes but also supports local farmers and reduces our carbon footprint. 

In the UK, each season brings its own unique harvest, offering an array of fruits and vegetables that are at their peak in terms of taste and nutritional value.

 Here’s a guide to making the most of what each season has to offer, with a few recipe ideas to get you started.

Spring: A Fresh Start

Spring is a time of renewal and growth. As the days get longer and the weather warms, the first crops of the year begin to appear. Look out for:

Asparagus: This tender vegetable is a true springtime treat. Try roasting it with a drizzle of olive oil and a sprinkle of sea salt for a simple yet delicious side dish.

Rhubarb: Perfect for desserts, rhubarb’s tartness pairs wonderfully with sweeter fruits like strawberries. A classic rhubarb crumble is a must-try.

New Potatoes: These small, waxy potatoes are delicious simply boiled and tossed with butter and fresh herbs.


Recipe Idea: Spring Vegetable Risotto

Ingredients:

300g asparagus, trimmed and cut into bite-sized pieces

150g peas (fresh or frozen)

1 onion, finely chopped

2 cloves garlic, minced

300g Arborio rice

1 litre vegetable stock

125ml white wine

50g Parmesan cheese, grated

2 tbsp olive oil

Fresh mint and parsley, chopped

Instructions:

Heat the olive oil in a large pan and sauté the onion and garlic until soft.

Add the rice and stir for a couple of minutes until it’s well coated with the oil.

Pour in the white wine and stir until it’s mostly absorbed.

Begin adding the stock, one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more.

After about 15 minutes, add the asparagus and peas.

Continue adding stock and stirring until the rice is creamy and cooked through.

Stir in the Parmesan cheese and fresh herbs before serving.


Summer: A Burst of Flavour

Summer brings an abundance of vibrant and juicy produce. It’s the perfect time to enjoy:

Tomatoes: At their sweetest in the summer months, they’re perfect for salads, sauces, and salsas.

Courgettes: Versatile and prolific, they can be grilled, stuffed, or turned into zoodles (courgette noodles).

Berries: Strawberries, raspberries, and blueberries are all at their best. Enjoy them fresh or use them in desserts like Eton mess or summer pudding.

Recipe Idea: Grilled Courgette and Tomato Salad

Ingredients:

2 courgettes, sliced lengthways

4 large tomatoes, sliced

100g feta cheese, crumbled

Handful of fresh basil leaves

2 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

Instructions:

Preheat the grill to high.

Brush the courgette slices with olive oil and season with salt and pepper.

Grill the courgette slices for 2-3 minutes on each side until tender and slightly charred.

Arrange the courgette and tomato slices on a serving platter.

Drizzle with olive oil and balsamic vinegar.

Scatter the feta cheese and basil leaves over the top before serving.


Autumn: A Harvest Feast

As the weather cools, the autumn harvest brings a wealth of hearty and flavourful produce. Look out for:

Pumpkins and Squashes: Perfect for soups, stews, and roasting.

Apples and Pears: Great for baking and making preserves.

Cabbage and Kale: These leafy greens are packed with nutrients and can be used in a variety of dishes.


Recipe Idea: Roasted Pumpkin Soup

Ingredients:

1 small pumpkin, peeled and cubed

2 carrots, chopped

1 onion, chopped

2 cloves garlic, minced

1 litre vegetable stock

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

Salt and pepper to taste

Fresh coriander for garnish

Instructions:

Preheat the oven to 200°C.

Toss the pumpkin and carrots with olive oil, cumin, coriander, salt, and pepper.

Spread the vegetables on a baking tray and roast for 25-30 minutes until tender.

In a large pot, sauté the onion and garlic until soft.

Add the roasted vegetables and vegetable stock to the pot.

Bring to a simmer and cook for 10 minutes.

Blend the soup until smooth and adjust seasoning to taste.

Garnish with fresh coriander before serving.


Winter: Warming Comforts

Winter’s chill calls for hearty, warming dishes made with robust seasonal produce. Look for:

Root Vegetables: Carrots, parsnips, and turnips are excellent for roasting and stews.

Brussels Sprouts: Often misunderstood, these can be delicious when roasted or sautéed with bacon.

Leeks: Perfect for soups and pies, leeks add a subtle, sweet flavour.

Recipe Idea: Root Vegetable Stew

Ingredients:

2 carrots, chopped

2 parsnips, chopped

1 turnip, chopped

1 leek, sliced

2 potatoes, chopped

1 litre vegetable stock

2 tbsp olive oil

2 cloves garlic, minced

1 tsp thyme

1 tsp rosemary

Salt and pepper to taste

Instructions:

Heat the olive oil in a large pot and sauté the garlic and leeks until soft.

Add the carrots, parsnips, turnip, and potatoes, and cook for a few minutes.

Add the thyme, rosemary, salt, and pepper.

Pour in the vegetable stock and bring to a simmer.

Cook for 30-40 minutes until the vegetables are tender.

Adjust seasoning to taste before serving.

Cooking with seasonal produce not only enriches our meals with the freshest flavours but also keeps us connected to the natural cycles of the year. By celebrating the best of what each season has to offer, we can enjoy a varied and delicious diet all year round. Happy cooking!

Sunday, 26 May 2024

Celebrating Spring Bank Holiday: Delightful Foods and Drinks for Picnics and Home Feasts

Spring Bank Holiday, a cherished time here in the UK, marks the perfect occasion to enjoy the blossoming season with friends and family. 

Whether you're planning a picturesque picnic in the countryside or a cosy home feast, we've curated a selection of delectable foods and refreshing drinks to elevate your celebrations.

Picnics: Embrace the Outdoors with Tasty Treats

1. Sandwiches and Wraps

A picnic isn't complete without a variety of sandwiches and wraps. Opt for classic fillings like:

Cucumber and Cream Cheese: Refreshing and light, perfect for a spring day.

Coronation Chicken: A flavourful blend of cooked chicken, mayonnaise, curry powder, and mango chutney.

Egg and Cress: Simple yet delicious, combining boiled eggs with fresh cress and a touch of mayonnaise.

2. Savoury Pies and Quiches

Prepare bite-sized pies and quiches for an easy-to-eat treat. Some popular choices include:

Mini Pork Pies: A traditional British favourite, ideal for picnics.

Vegetable Quiche: Packed with seasonal vegetables, this dish is both nutritious and delicious.

3. Fresh Salads

Bring a burst of colour and flavour with vibrant salads:

Tomato and Mozzarella Salad: Drizzle with balsamic vinegar and olive oil, then sprinkle with fresh basil.

Quinoa Salad: Mix cooked quinoa with roasted vegetables, chickpeas, and a tangy lemon dressing.

4. Sweet Treats

End your picnic on a sweet note with these delightful desserts:

Scones with Clotted Cream and Jam: A quintessential British treat that everyone loves.

Strawberries and Cream: Simple yet indulgent, capturing the essence of spring.

5. Refreshing Drinks

Stay hydrated and refreshed with these drinks:

Homemade Lemonade: Freshly squeezed lemons, sugar, and water create a thirst-quenching beverage.

Pimm's No. 1 Cup: A classic British cocktail made with Pimm's, lemonade, and a medley of fresh fruits and mint.

Home Feasts: Indulge in Comfort and Flavour

1. Roast Lamb

A Spring Bank Holiday feast isn't complete without a succulent roast. Roast lamb, seasoned with rosemary and garlic, pairs perfectly with:

Roast Potatoes: Crispy on the outside, fluffy on the inside.

Mint Sauce: Adds a fresh and tangy flavour to the lamb.

2. Seasonal Vegetables

Celebrate spring's bounty with an array of seasonal vegetables:

Asparagus: Simply grilled with a touch of olive oil and sea salt.

New Potatoes: Boiled and tossed with butter and fresh herbs.

3. Fish and Seafood

For a lighter main course, consider fresh fish or seafood:

Grilled Salmon: Served with a dill and mustard sauce.

Prawn Cocktail: A retro classic that never goes out of style, featuring prawns in a Marie Rose sauce.

4. Vegetarian Options

Cater to all dietary preferences with these vegetarian dishes:

Stuffed Peppers: Filled with couscous, feta cheese, and Mediterranean vegetables.

Mushroom Wellington: A hearty and satisfying alternative to meat.

5. Decadent Desserts

End your feast with a show-stopping dessert:

Eton Mess: Crushed meringue, fresh strawberries, and whipped cream create a heavenly combination.

Rhubarb Crumble: Tart rhubarb topped with a buttery crumble, served with custard or ice cream.

6. Celebratory Drinks

Toast to the holiday with these drinks:

Elderflower Fizz: A sparkling concoction of elderflower cordial, prosecco, and fresh mint.

Gin and Tonic: A classic British cocktail, best served with a slice of cucumber or lime.

Whether you're basking in the sunshine with a picnic or enjoying a leisurely home feast, the Spring Bank Holiday is the perfect time to savour seasonal foods and refreshing drinks. Embrace the flavours of spring, gather your loved ones, and celebrate this delightful holiday with joy and culinary delight. Cheers to a wonderful Spring Bank Holiday!

Monday, 22 April 2024

Warrendale Wagyu introduce the salads created to transform your Spring and Summer menus

As the season turns from Winter to Spring and then to Summer, households all over the UK start to think of salads.

Delicious Winter warmers like casseroles, stews, chillis and hearty pies are swapped for refreshing dishes like risottos, pasta dishes, and salads. 

The UK’s leading producer  of wagyu beef, Warrendale Wagyu, has unveiled a delightfully tantalising array of fresh and flavourful salads, designed to satisfy our taste buds and our appetites for wholesome, good food.

Each salad is a celebration of seasonal produce, centred around the rich succulent taste of delicious Wagyu beef.

Warrendale Wagyu Sirloin, Pomegranate, Kale, and Whipped Feta Salad


This vibrant salad is a major star attraction, whether you are feeding your family, hosting guests or cooking for a date night. 

Tender Warrendale Wagyu sirloin meets the refreshing crunch of kale and the burst of pomegranate seeds.

You will need: 

200g block of Feta cheese

227g Warrendale Wagyu Sirloin Steak

Half a pot of Greek yogurt

Lemon zest and a couple of drops of lemon juice

2 tsp Extra virgin olive oil

A handful of pomegranate seeds

Half a bunch of spring onions chopped

Half a bag of kale

Pea shoots/micro herbs

Salt and pepper

Method:

Whisk together the feta, Greek yogurt, lemon zest, lemon juice, and olive oil until the mixture is smooth.

Roast the kale until it is crispy or fry it until it browns.

Cook the Wagyu sirloin steak to medium, then thinly  lice it.

Sauté the spring onion.

In a bowl, layer the whipped feta, steak, kale, pomegranate seeds, spring onion, and pea shoots. Drizzle with olive oil.

Season with salt and pepper to taste.

Warrendale Wagyu Sirloin, Goat Cheese, Walnut, Fig, and Rocket Salad

This provides the perfect balance between sweet and savoury, featuring succulent Warrendale Wagyu sirloin paired with creamy goat cheese, crunchy walnuts, juicy figs, and peppery rocket.

You will need:

227g Warrendale Wagyu Sirloin Steak

100g Goat cheese

5 figs

Handful of walnuts

Half a bag of rocket salad

Balsamic vinegar syrup

Salt and pepper seasoning

Method: 

Cook themn Wagyu sirloin steak to medium, then slice thinly.

In a bowl, mix the rocket, figs, goat cheese, and walnuts.

Add sliced steak.

Season with salt and pepper, then drizzle with balsamic vinegar syrup.


Wagyu Beef Fillet with Blue Cheese, Walnut and Fig Salad

This features tender Wagyu rump hearts accompanied by a medley of strong blue cheese, nuts, fruits, and a drizzle.

You will need:

170g (6oz) Fillet Wagyu Steak

Handful or 30g of Walnuts

100g Blue Cheese - Stilton

4 x Chopped Figs

Handful of Watercress and Rocket Salad

2 x Cooked Beetroots Sliced

Balsamic Drizzle Dressing

Method:

Cook a 170g (6oz) fillet of Wagyu steak to your desired finish.

Toast a handful or about 30g of walnuts until they are lightly browned and have become fragrant.

Crumble or slice 100g of Blue Cheese (Stilton) into the desired size.

Chop 4 figs into pieces.

Prepare a handful of watercress and rocket salad.

Slice 2 cooked beetroots.

Assemble the salad by arranging the cooked steak, walnuts, blue cheese, figs, watercress, rocket salad, and sliced beetroots on a plate.

Drizzle with balsamic dressing according to taste preference.

Serve and enjoy!

To order your wagyu beef visit Warrendale Wagyu here https://warrendale-wagyu.co.uk They can usually offer next day delivery and if you sign up for their newsletter you will receive a 10% discount on your first order, check for details.

Wednesday, 13 March 2024

Creams Cafe, The UKs favourite dessert cafe, has some great Easter treets for you

Creams Cafe, the UK’s favourite dessert cafe, will be aiming to sweeten the Easter season with its new menu items crafted with care and creativity, as their customers have come to expect.

Fans of the famous high-street dessert chain can expect three new delicious menu items in March to dive straight into the Easter spirit.  

Ideal for kids (of all ages!) and those seeking a unique treat, the new Henry the Chick Waffle is both a flavour sensation and a feast for the eyes.

Nestled atop Creams Cafe’s signature delicious waffle with white chocolate sauce, sprinkles, fresh strawberry flowers and mini eggs is a mango sorbet ‘chick’ - Henry! This eggstra-special delight is almost (but not quite) too charming to devour!  

Perfect for sharing with loved ones or indulging solo, the new Smashed Easter Egg Sundae is made with layers of chocolate fudge brownie gelato, vanilla soft serve and smothered in milk chocolate sauce before being topped with milk chocolate egg shards, half a Crème egg, mini eggs, and sprinkles. The iconic dessert chain is encouraging guests to embrace the Easter chaos and dive into the choccy delight. 

Crowds will be egg-static with Creams’ new Easter Basket Shake. This delicious treat is a mouth-watering concoction of crushed mini eggs swirled into Creams Cafe's legendary thick shake. 

Generously topped with whipped cream, sprinkles, chocolate flakes and a mini meringue nest complete with mini eggs. This shake is an Instagram worthy sensation which will look great on social media and taste even better. 

To find your nearest source (should that be sauce, even?) of Henry the Chick Waffle action please visit their website, here: https://www.creamscafe.com

All new desserts will be available to purchase at Creams Cafe nationwide until April 1st and will be sure to put a spring in your step! 

Monday, 11 March 2024

New Launch for 2024: Smart Barbecues from Masterbuilt and Kamado Joe

BBQ aficionados can now get the best of both worlds. The flavour of charcoal with the convenience of gas.

Masterbuilt has proudly announced the introduction of two cutting-edge connected barbecues, set to redefine the outdoor cooking experience. 

Masterbuilt's AutoIgnite Series 545 and top-of-the-line Masterbuilt Gravity Series XT are poised to revolutionise the way people approach grilling, with built in smart technology, innovative features and unparalleled convenience.

With a digital dial to set the temperature, they really are as easy and versatile to use as the oven in your kitchen. 

Masterbuilt AutoIgnite Series 545 - RRP £499 international.masterbuilt.com

Bridging the gap between gas and charcoal grilling, this incredible value barbecue offers the best of both worlds for home cooks who seek convenience without sacrificing flavour. Smart features include:

AutoIgnition - Press a button to ignite the grill and immediately start cooking. Built in electric spark ignitor lights the fire-starter that ignites the charcoal. It's fast and it's safe.

App-enabled - You can monitor and control the cooking process remotely. Stay connected wherever you are. Just nipped to the corner shop for some extra sausages or to the butcher for some more steaks? Masterbuilt has you covered!

Mini hopper - Holds 2.5kg charcoal which will last up to eight hours of grilling time without having to spends time refuelling.

Hopper sear plate- Built in cast iron sear plate gives you grilling flexibility. 

Easy cleaning - The hopper sear plate is completely removable, there's a front grease tray and a side load ash tray so it's easy to clean and keep hygienic. 

Masterbuilt Gravity Series XT - RRP £1,599 international.masterbuilt.com

This is the highest spec barbecue Masterbuilt's produced in its 50 years of engineering, the Gravity Series XT is a true game-changer with advanced features:

Gravity fed hopper - It can hold up to 24 hours worth of fuel - enough to make the best pulled pork or brisket you've ever tasted.

Graphs and alerts - Advanced control panel now features graphs and alerts. Provides real-time data that helps you cook to precision 

Extra tough - Built to last. Features a fibreglass mesh gasket, four stainless steel warming racks, technology to minimise flare-ups.

WiFi and digital fan - Ensuring precise temperature management for the perfect cook every time.

A global first, Kamado Joe has also released a 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.

Kamado Joe - Konnected Joe | £1,999 | uk.kamadojoe.com

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 – A digital display, fan and top vent maintains consistent temperature control during 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 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 – Features like a slide-out ash drawer for easy clean-up, Air Lift Hinge for reduced dome weight, and two tiers of grates so you can split the levels you cook on.

Monday, 26 February 2024

Wetherspoon Spring Beer Festival is only days away. 6 to 17 March

It's Springtime, when young men's hearts turn to thought of loving a good pint of real ale at the Wetherspoon Spring Beer Festival!

All Wetherspoon Pubs will be hosting the festival from Wednesday 6 March to Sunday 17 March, inclusive.

During the 12-day beer festival, a range of 30 delicious real ales, including five specially invited guests from overseas brewers, will be available. This time the five overseas brewers are from Belgium, Germany, Italy, Taiwan and the USA.

Among the festival collection are vegan beers (suitable for vegetarians and vegans.)

As well as featuring a selection of malt and hop varieties from all around the world, there are also beers which, among their ingredients, include chocolate and vanilla pods.

The festival line-up includes Spring Frenzy (Daleside Brewery), Grizzly Bear IPA (Shepherd Neame), Disco Macaw (Redpoint Brewing, Taiwan), Crafty Fox (Hook Norton Brewery), Bite the Bullet! (Oakham Ales), Bingo Lady (The Lost Abbey Brewing Company, USA), Chocolate Ale (Leikeim Brewery, Germany), Parts and Labour (Rooster’s Brewery), Germain (Brouwerij De Bock, Belgium), Roasted Nuts (Rebellion Brewery) and Falstaff (Birrificio Gregorio, Italy).

Wetherspoon Marketing manager Jen Swindells said: “The festival is a great celebration of real ale.

“It will allow us, during a 12-day period, to showcase a selection of value-for-money beers, including those from overseas, too.

“It will also give our customers the opportunity to enjoy several beers which haven't previously been available in our pubs, as well as those brewed especially for the festival.”

Three third-of-a-pint tasters will also be available for the price of a pint, a great way of tasting more beers but being mindful of one's alcohol consumption. 

Tasting notes on all of the beers will be available in the pubs as part of the festival magazine (a digital version will be available on the Wetherspoon app and website).

You can download the festival news here https://rb.gy/auvnx2 or in a special format for Smartphones here https://rb.gy/rrg2g9.

Tuesday, 21 February 2012

Holywell Water Company Brings Malvern Water Back to Life

The original Malvern water will be quenching thirsts once again as The Holywell Water Company Ltd gains the right to use the famous township in its branding.

The Holywell Water Company is now delighted to announce the subtle yet highly significant rebranding of its bottled still and sparkling spring water to Holywell Malvern Spring Water!

The Holywell Water Company has produced Holywell Spring Water, which is sold in some of the top hotels, restaurants and castles(!) in the country, since 2009 from the original spring in the heart of the Malvern Hills, Worcestershire, but has been unable to use the word ‘Malvern’ in any branding until now.

Water from the original Holywell spring in Malvern was first commercially bottled by Schweppes in 1843 and continued there for 54 years until the company moved production to a different site in 1897. Coca-Cola took over Schweppes and continued to produce Malvern Water from this site until the brand was dropped in 2010.

The Holywell Water Company took ownership of the original Malvern spring and 19th century buildings used by Schweppes in 2009, but despite bottling fresh spring water from this source the company was unable to use the iconic town in its branding.

Rhys Humm, Director of The Holywell Water Company, said: “I’m hugely excited about our subtle name change. The Holywell spring is indisputably the original source of Malvern water so it is fantastic that we can now include the prestigious Malvern name in our branding.”

He added: “It’s important that water from Malvern is still bottled and that the name and association is not lost forever. Our solicitors have done some fabulous work in registering this trademark and I hope the public will be as happy as we are that we can use the term Malvern in relation to our pedigree water.”

The Holywell Water Company will be showcasing its newly branded bottles for the first time at the Hotelympia trade show at ExCeL, London, from the 26 February - 1 March.

The company has also taken this opportunity to include a QR code on its labelling which will take users on a video tour of the Holywell spring.

For more information visit www.holywellspringwater.co.uk

Monday, 13 February 2012

Celebrity Chefs coming to Glow, Bluewater, BBC Good Food Show Spring announce the line up 12 – 15 April 2012, Bluewater

The BBC Good Food Show Spring is launching at Glow, Bluewater in April and today announces a line up of celebrity chefs and TV programmes never before seen under one roof in Kent!
Tickets to the Show include a session in the 650 seat Supertheatre which gives visitors a chance to enjoy sessions including Saturday Kitchen Live and MasterChef. On top of this visitors can enjoy live demonstrations from some of the nation’s favourite TV foodie faces including James Martin, John Torode and Gregg Wallace, Gennaro Contaldo and Olly Smith. Plus the Show will host the country’s first chance to see the MasterChef Champion 2012 live on stage!

Celebrity Chef James Martin says “The line up for the BBC Good Food Show Spring is looking set to be one of their best. This is a rare opportunity for members of the public to see so many of their food heroes cooking live all under one roof! What a fantastic opportunity to meet your favourite chefs, star spot plus shop from some of the country’s finest producers!”

Saturday Kitchen
See James Martin host these live sessions featuring celebrity guests, the omelette challenge and food heaven and hell.

The MasterChef Experience
See the 2012 MasterChef Champion Live on stage for the very first time! Plus featuring sessions from John Torode, Gregg Wallace and the 2011 champion Tim Anderson - it really is MasterChef brought to life.

Celebrity Chefs
Pick up inspiration from some of the nation’s favourite chefs including James Martin and The Hairy Bikers who will be demonstrating their skills cooking fresh seasonal and local produce in front of a live audience.

Shopping
Taste try and buy your way round over 100 fantastic producers including areas dedicated to FoodLovers approved produce and Produced in Kent.

To book please visit www.BBCGoodFoodShowSpring.com or call 0844 581 1362

Tickets include timed show entry and a seat in the Supertheatre
Timed show entry times:
Morning session
9.30am – 2pm
Afternoon session
2.30pm – 7pm

Ticket type
Advance standard
Advance gold*
On the door (standard only)
Adult
£16.00
£18.00
£20.00
Over 65s
£14.00
£16.00
£18.00
Child (6-16 yrs)
£8.00
£10.00
£10.00

For more information please visit www.BBCGoodFoodShow.com
£1.75 booking fee per ticket applies.
Child ticket policy
Under 16s (6-15yrs) not permitted on weekdays
Under 5s free every day

*Includes gold seat in the Supertheatre. Gold seats are located within the front 9 rows of the theatre.