Redefine Meat Smashed "Lamb" Hot Cross Bun

Caper aioli, fennel slaw and watercress

Yield: 4 servings

Time: 30 minutes 

Difficulty: Moderate

Smashed Lamb burgers

250g Redefine Lamb kebab mince, defrosted 

Olive / cooking oil

Salt & pepper

Caper Aioli

100ml vegan mayonnaise

1 lemon, zested & juiced 

15ml dill chopped finely

30ml capers roughly chopped

Salt & pepper to taste

Fennel Slaw 

1 fennel bulb, finely sliced (keep the tops of the fennel to add to the slaw) use a mandolin 

60ml olive oil

30ml lemon juice

5ml mint, roughly chopped

5ml parsley, roughly chopped

Salt & pepper 

Assemble

4 hot cross buns 

30g watercress

Preparation

    1. Add mayonnaise, lemon zest and juice, chopped dill and capers in a small mixing bowl. If needed, add a pinch of salt. Mix everything to prepare the sauce.

    2. In a large bowl, whisk together oil and lemon juice. Add sliced fennel, mint and parsley. Toss to coat, and rest for about 15 minutes to allow the fennel to wilt and the flavours to meld. Check the seasoning and adjust as needed.

    3. Add the lamb mince to a mixing bowl, season with salt and pepper, form into 4 even balls approx. 60-65g each.

    4. Pre-heat a large frying pan on a medium-high heat, add a splash of oil to the pan once hot. Add the lamb balls to the pan and using the back of a large spatula push down to form smashed patties. Allow to caramelise nicely (approx. 3 minutes per side - try avoiding turning to soon), turn then cook on the opposite side. Once cooked remove from the heat and allow to rest while you assemble the burgers. 

    5. While the burgers are cooking halve the hot cross buns and gently toast in a toaster or under the oven grill. To assemble add a generous amount of the caper aioli to each side of the toasted buns, on the bottom of the bun, add water cress and the dressed fennel slaw, add the cooked smashed patty, finish with the top of the bun. 

Redefine Easter Lamb Pie

Served with minted spring peas 

Yield: 6 servings

Time: 1hr 30 mins

Difficulty: Moderate

Easter Lamb Pie

250g Redefine Lamb Kofta Mix, defrosted 

120ml red wine

60ml olive oil

1 bay leaf

1 rosemary sprig

250ml tomato sauce / pasta base, store bought

1 vegetable stock, gel pack

5ml gravy browning 

1 shortcrust pastry pack (vegan) 

30ml soy cream / milk alternative 

Minted Peas

450g spring peas / petit pois 

60ml olive oil

1 lemon, juice and zest

2 fresh mint sprigs

Salt & pepper

Preparation

    1. Heat a large frying pan on a medium-high heat, once the pan is hot adding the oil. Then add the Redefine Lamb Kofta Mix. Allow to caramelise, working the mince to avoid the mince clumping together.

    2. Add the tomato sauce base, vegetable gel stock pot, browning gravy, rosemary and bay leaf. Bring the sauce to the boil, then reduce to a simmer. Allow the sauce base to reduce to desired consistency, remove from heat and check the seasoning.

    3. Preheat the oven to 200°C/180°C fan. Remove the dough from the fridge. Roll out ⅔ of the pastry on a lightly floured surface to twice the diameter of a 26cm round pie dish or baking tin, then place the dough into the tin and carefully push down into the corners of the tin evenly. Place the base in the fridge to chill. Roll the remaining pastry and cut out a piece slightly larger than your base, this will be the lid.

    4. Once the lamb base has cooled add to the chilled pie base, top with the pastry lid and crimp the sides to seal. 

    5. Brush the top of the pie with soy cream, use a sharp knife make 2 holes in the centre of the pie and top with nigella seeds, cracked salt and pepper.  Place into the pre-heated oven and bake for 20-30 mins, or until golden brown. Remove the pie from the oven and leave to stand for 10 mins before slicing.

    6. Add salt to a saucepan of water and bring it to a boil. Add the peas and mint sprig. Bring back to the boil, then lower the heat and simmer for 3 to 4 minutes until the peas are just tender.

    7. Drain the peas. Return them to the saucepan and toss them with olive oil, lemon juice and zest, freshly cracked salt and black pepper. Transfer to a warmed serving dish and garnish with chopped mint.

    8. To serve portion the pie and serve with a side of minted spring peas.

https://www.redefinemeat.com

The idea of a "lamb" hot cross bun is certainly not something That's Food and Drink had ever thought of before, but it does make perfect sense, seeing the connections between lamb, Hot Cross Buns and Easter.

Want something special for Easter? Then opt for Stoneleigh

The Stoneleigh range of Marlborough wines is guaranteed to be 100% vegan and gluten free. 

But not only that, they feature 100% sustainably sourced grapes from unique terroir. 

Begin by nature, the winery’s philosophy of minimum intervention ensures that the vibrant flavours of Stoneleigh wines really are captured in each and every bottle that is sold to discerning wine lovers. 

From one of Marlborough's most famous producers, the Stoneleigh Sauvignon Blanc displays fresh and varietally true aromas of passionfruit and cut grass. 

On the palate, you will find vibrant citrus fights to burst through before a succulent and crisp finish. 

Serve lightly chilled on its own or as an aperitif as a delicious Easter tipple with your family and friends.

The RRP is £10.50 and it's available to purchase at Sainsbury's. 

https://www.sainsburys.co.uk/gol-ui/product/stoneleigh-sauvignon-blanc-75cl

Incidentally, That's Food and Drink have just noticed that the current price at Sainsbury's is now £9.00 per bottle.

Exploring the Delicious Diversity of British Street Foods

After hearing about the delights of street foods from all four corners of the globe, let's turn our attention to...British Street Foods? Yes, because British street foods are a real thing that we should be celebrating and trying for ourselves.

British cuisine is often associated with hearty roasts, comforting pies, and delicate afternoon teas. However, a lesser-known aspect of British gastronomy that is gaining recognition worldwide is its vibrant street food culture. 

From bustling markets to quirky food vans, British streets offer a smorgasbord of flavors and culinary delights that cater to every palate. In this blog post, we delve into the eclectic world of British street foods, exploring the diverse range of dishes that grace the pavements of cities and towns across the UK.

The Allure of Borough Market:

One cannot talk about British street foods without mentioning Borough Market in London. This iconic market is a culinary haven, bustling with stalls offering an array of artisanal foods from across the globe. Here, you can indulge in everything from freshly shucked oysters to gooey grilled cheese sandwiches, aromatic curries to succulent gourmet burgers. The market's vibrant atmosphere and diverse offerings make it a must-visit destination for food lovers.

Classic Fish and Chips:

No exploration of British street foods would be complete without a mention of the classic fish and chips. A quintessential British dish, fish and chips consist of deep-fried fish in crispy batter served with chunky chips and a side of mushy peas, depending which part of the country you are in. And in some remote areas there are still fish and chip vans which bring the fish and chip shop to people in isolated communities. 

Whether enjoyed wrapped in paper on a seaside promenade or from a bustling street vendor in the heart of the town or city, this hearty meal is a true British comfort food staple.

Gourmet Burgers and Hot Dogs:

In recent years, gourmet burgers and hot dogs have become ubiquitous in British street food scenes. From juicy beef patties topped with artisanal cheese and homemade relish to vegan-friendly alternatives made from plant-based ingredients, there's something to satisfy every burger craving. Similarly, hot dog vendors offer a variety of inventive toppings and condiments, elevating this humble street food to gourmet status.

International Flavours:

One of the joys of British street food is its celebration of culinary diversity. From fragrant Indian curries to spicy Jamaican jerk chicken, fragrant Thai noodles to authentic Italian pizzas, the streets of Britain offer a passport to flavours from around the world. Food vans and market and street stalls specialising in international cuisine bring a taste of global gastronomy to local communities, reflecting the multicultural tapestry of modern British society. And don't forget to try a tasty kebab!

Sweet Treats and Desserts:

No street food experience would be complete without indulging in some sweet treats and desserts. Whether you're craving traditional Scottish shortbread, fluffy Belgian waffles topped with decadent chocolate sauce, or delicate French macarons, or traditional Indian/Asian sweet treets, British streets are lined with vendors offering an array of sugary delights to satisfy your sweet tooth.

Conclusion:

British street food is a culinary adventure waiting to be explored. From bustling markets to quirky food trucks, the streets of Britain offer a diverse array of flavors and dishes that cater to every taste and preference. 

Whether you're a local looking to indulge in some comfort food classics or a visitor eager to sample international flavors, the vibrant street food scene is sure to tantalize your taste buds and leave you craving more. 

So, next time you find yourself wandering the streets of a British city or town, be sure to keep an eye out for the tantalising aromas and bustling stalls that signify the presence of delicious street food waiting to be savored.

(Image courtesy of GinniDeville from Pixabay)

Hattingley Valley Wines will make a fine Easter meal accompaniment

Classic Reserve NV Anniversary Magnum (£95)

Best with…canapés, seafood dishes

Bubbles are always a good way to start of any celebration and the elegant and award-winning Classic Reserve NV Anniversary Magnum is sure to please everyone.

This English sparkling magnum has been specially crafted from the 2016 harvest in celebration of the brands' 10th anniversary. This is a limited-edition vintage that cries out to be tasted and is perfect for larger gatherings with friends and family.

With aromas of citrus, creamy nougat and freshly baked brioche, enjoy paired alongside seasonal, springtime appetizers and seafood dishes or simply raise a glass for Easter.

Blanc de Blancs 2015 (£49)

Best with…seafood

For Good Friday and the fish devotees among us, the Blanc de Blancs 2015 is a well suited wine made using only the very finest parcels of chardonnay. 

With a deliciously fruity and honeyed taste, pastry and brioche notes on the palate and citrus and green apple aromas, this bottle is an ideal accompaniment to a Good Friday supper spread of seafood. This light and crispy sparkling can also be enjoyed with lighter bites like salmon and cream cheese bagels or Hampshire hot smoked trout pâte piled high onto crispy bread and herb laced crackers.

Entice dessert wine (£25)

Best with… chocolate and cheese

Made using only 100% Bacchus grapes, expect a pale lemon-gold liquid with a delicious, honeyed character and a creamy mouthfeel that bursts with aromas of tropical fruits and blossom, and notes of lemon and elderflower on the palate.

Light yet luscious, this one-of-a-kind dessert wine is served best chilled and alongside boards filled with big blue and strong, creamy cheeses, or with your haul of chocolate eggs. 

All wines are available from www.hattingleyvalley.com by the bottle, case or in a beautiful presentation box for perfect Easter gifting.

Potatoes, Sir, Madam? How do you want your potatoes prepared?

A recent survey has learned the nation’s most popular potato dish is facing challengers for top position. The UK voted overall for roasties as the spud of choice. But! Could they soon be ‘chipped’ at the post by another dish?  

When asked about their favourite type of potato dish, 26% of participants across the UK voted for roast potatoes, but chips were a very close second with 25% of the vote. 

Despite an estimated 50 million portions of roasties being consumed in the UK at Christmastime alone, are times changing and will National Chip Day soon become a calendar highlight?  

Looking to create the ultimate hierarchy of spud dishes, Seasonal Spuds, an initiative backed by the UK’s leading potato producer Branston, commissioned a special YouGov survey of over 2,000 members of the public. Seasonal Spuds was rather shocked to find roasties and chips almost on a par with each other.

And equally interesting, there were also marked differences across the regions and nations. In Scotland, chips came out on top, with 28% of the vote, while roasties and mash were in joint second with 19% each. 

Chips and mash were joint top in Northern Ireland with 24% of the vote each, while roasties came in third with just 16%. Roasties were top in Wales with 25%, while mash came in second with 23% and chips were one point behind.   

Lucia Washbrook, Branston's sales & marketing director said: “We set out to establish the true hierarchy of potatoes, as voted for by the nation and we found some interesting results. While we thought roast potatoes would be placed highly, we didn’t expect chips to be so close behind. 

"We were also intrigued and surprised by some of the geographical differences. Not only did we see variation across the nations, but there also seems to be a bit of a split across the English regions. For example, Yorkshire and Humber were split between chips and mash and the Midlands was divided with East Midlands voting roasties and West Midlands favouring chips. 

“The top three definitely stood out in the voting, while jacket potatoes sat firmly in the middle tier throughout. Other potato dishes like parmentier, saute, dauphinoise and hasselbacks were ranked considerably lower. One thing that was unanimous though was the nation’s overall love of potatoes, only 2% of all people surveyed said they didn’t eat spuds at all.” 

The final hierarchy as decided by the UK is: 

1.    

Roast potatoes - 26% 

2.    

Chips/ fries - 25% 

3.    

Mashed potatoes - 17% 

4.    

Jacket potatoes - 11% 

5.    

Dauphinoise - 6% 

6.    

Boiled/ steamed - 4% 

7.    

Potato wedges - 3% 

8.    

Sauté - 1% 

9.    

Hasselback - 1% 

10. 

Parmentier - 1% 

For more information on Branston visit www.branston.com.

For more information on Seasonal Spuds visit https://www.seasonalspuds.com.

That's Food and Drink would also like to thank Seasonal Spuds for sending us some delicious recipes to share with our readers:-

Summer Loaded Fries

This healthier version of loaded fries was created by Luke Willcox of the New Product Development team.

Ingredients

600g potatoes, peeled

1.5 tbsp olive oil

1 tsp dried thyme

1 slice back bacon

100g feta, crumbled

For the salsa

1 corn on the cob

1 tomato, seeds removed, roughly chopped

1/2 avocado, roughly chopped

Juice 1 lime

2 spring onions, finely chopped

For the yogurt dressing

90g low-fat plain yogurt

1/2 tsp ground cumin

Zest 1 lime

Method

1

Slice the potatoes into thin fries. Soak in water for 30 minutes to remove the starch, then dry thoroughly. Meanwhile preheat the oven to 200ºC / Fan 180ºC / Gas 6.

2

Toss in the olive oil and dried thyme. Spread out on a baking sheet lined with greaseproof paper and bake in the oven for 40 minutes, or until cooked through and golden.

3

Cook the bacon under a hot grill until crispy and set aside. Once cool, crumble into small pieces.

4

To make the salsa, cook the corn on the cob in salted boiling water for 6 minutes. Drain and dry then cook over a hot griddle for around 8 minutes, turning frequently, until starting to char.

5

Remove from the griddle and allow to cool. Use a sharp knife to slice the corn from the cob. Mix with the chopped tomatoes, avocado, spring onion and lime juice. Set aside.

6

To make the yogurt dressing, mix together all of the ingredients and pour into a serving bowl.

7

Remove the fries from the oven. Scatter over the cheese and place back in the oven for 5 minutes.

8

Remove from the oven, drizzle over some of the yogurt dressing and scatter over the salsa and the crispy bacon.

9

Serve the rest of the yogurt dressing in a bowl alongside the fries.

Triple Cooked Chips

This recipe was also created by Luke Willcox

Ingredients

1kg Maris Piper potatoes, peeled and cut into chunky chips (approx. 2cm diameter)

Groundnut or rapeseed oil

Sea salt

Method

1

Put the cut chips into a bowl under running water for 5 minutes to remove excess starch.

2

Tip them into a pan and cover with cold water then add a good pinch of sea salt. Bring to the boil and simmer for around 15 - 20 minutes, until they’re tender.

3

Carefully remove the boiled chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.

4

Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.

5

Put the chips on a cooling rack and place in the freezer for at least an hour.

6

Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden brown (approximately 7 minutes). Drain and serve immediately sprinkled with salt.

7

Tip: If you don’t want to cook and serve immediately, the chips can be kept in the fridge for up to three days after step 5.

Poutine

Poutine is a Canadian street food dish which is very popular in Canada.

Ingredients for poutine

500g large white potatoes (such as Maris Piper)

200g cheese curds (or buffalo mozzarella)

400ml gravy, beef or onion, either a readymade gravy or homemade.

Ingredients for homemade gravy

Leftover juices from a roast beef joint or a mixture of beef bones and 150ml water

1 onion

1 bay leaf

1 tbsp plain flour

400ml good quality beef stock

2-3 sprigs of either rosemary or thyme plus 2 sprigs of thyme to finish

Salt and pepper

Method

1

If you’re using beef bones from your butcher, put them in in 100-150ml of water. Add the chopped onion and fresh herbs to your liquid. Bring to the boil and discard the bones and over a medium heat, stir in 1 tbsp of plain flour. Keep stirring until you’ve cooked the flour out and it’s all combined with the juices. Add a couple of sprigs of fresh thyme and season. Add approximately 400ml of good quality beef stock. Keep on the heat and simmer stirring regularly until thickened up.

2

Bring a large pot of salted water to the boil and preheat the oven to 220°C / Fan 200°C / Gas 7 .

3

Keeping the skin on, slice the potatoes lengthways into 1cm slices then cut into sticks (chips).

4

Cook the chips in the boiling water for 5 minutes then drain.

5

Line a large baking tray with parchment paper and spray with little a light oil spray.

6

Place the chips onto the baking tray in a single layer, season and spray all over with the light oil. Cook in the preheated oven for 25 minutes giving them a shake half-way through or until golden and crispy.

7

Make sure the gravy is at boiling temperature or piping hot.

8

Transfer the chips to a serving dish, break the cheese curds (or mozzarella) into small chunks, place them on the chips and pour over the hot gravy.

Amarula Cream Liqueur for your Easter festivities

Amarula is a very tasty award-winning range of distinctive spirits crafted with the unique flavour of the ethically sourced marula fruit. 

Found in sub-equatorial Africa, the marula fruit is jam packed with flavour. What doers it taste like? It has a pleasing, sweet-and-sour taste, which has hints of lychee or perhaps of plums. 

This helps to cut through the creamy flavour, giving the liqueur a nicely balanced finish perfect for refreshing the palate after a big meal (or simply after a big day of feasting on Easter chocolates).

Best served over ice, Amarula can also be added to hot chocolates for a boozy hit or use the spirits in your Easter baking to give the sweet treats a fruity finish.

Find Their special Easter-themed recipe for chocolate liqueur elephants below.

Amarula Cream Liqueur (17% ABV) is available on Amazon, Sainsbury’s and Tesco.

It'a priced at £12.50 and is also available in several different flavours: Vanilla Spice, Raspberry Chocolate and Baobab, plus Ethiopian Coffee. There's also a vegan version, too.

https://amarula.com

Amarula Chocolate Elephants Amarula Cream (Easter)

Ingredients:

50ml Amarula Cream Liqueur

300g milk chocolate

100g crumbled biscuits

100g ground almonds

1 sachet vanilla sugar

2 tsp icing sugar

50g cream cheese

50g butter

Cocoa and brittle for rolling

Method:

Melt the milk chocolate in a bain-marie and then leave to cool

Put the butter, cream cheese, vanilla sugar and icing sugar in a bowl and mix together

Add the Amarula Cream Liqueur, almonds, crumbled biscuits and the cooled chocolate and mix well

Place the finished mixture in the fridge for about an hour

Next form small balls from the mixture and roll them in the cocoa or brittle

Finally, place the finished chocolates in the fridge for an hour and enjoy.

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.

Mixtons: The Next Generation of Ready-to-Drink Cocktails Is Here for Summer 24

Cocktail lover? But feeling bored with the same tired recipes that all canned cocktails seem to have now? 

Then you Cocktail lovers are in for a veritable treat as some of the recipes we are familiar with have just received the Mixtons makeover. 

Wherever you are, at home, at a festival, staging a garden party, dining al fresco, enjoying a  picnic, travelling by train, these canny creations will give your summer gatherings a tasty twist. 

What, exactly, is a Mixtons makeover? It's taking a classical cocktail flavour and upping its game by  adding unique and original twists to them, creating an original spin on iconic cocktails without any of the faff of making them yourself. It reallly is now just a case of you grabbing and going.

Mixtons want to bring back the excitement you have when you find a new cocktail recipe on a bar menu in an exciting bar. But all within a can to enjoy wherever and whenever you want.

After they made the genuinely surprising discovery that all canned cocktails only had a miserly six  flavours available, founders Xav, Ranj and Sim started to come up with new and inspired recipes during lockdown as they socialised on zoom. 

They and their friends loved them and within their first 12 months, they'd sold a pretty impressive 200k cocktails, all created and delivered by hand, made by themselves in Sim's kitchen. But now? Now they have grown and coime on by leaps and bounds, with two upcoming major retail listings, being stocked at the O2 and being the exclusive cocktail partners to over 30+ festivals throughout the coming year.

From surfing waves (Xav and Ranj are both from Cornwall) to making waves in the canned cocktail industry, the Mixtons taste-obsessed trio now have a range of four unique and 'classic cocktails with a twist.' This is not the brand that will be pushing fancy martini glasses or elaborate garnishes, the Founders and their customers, just adore the outdoors, festivals, music, getting together with friends al fresco.

Guilty Passion is a succulent tropical twist on a Passion Fruit Martini. Vodka, Passionfruit, Mango and Lychee. No need to shake or strain. It's a Martini that's ready to go.

Dragon Mojo is an exotic fruit twist on a classic Mojito with Rum, Mint, Kiwi and Dragonfruit. No need for muddling or hunting down ingredients. They've concocted the Mojito of dreams. 

Spicy Melons was originally a bit of a mistake. Ranj inadvertently mixed two recipes together and this was the result - and their friends LOVED it. Tequila, Lime, Watermelon and Chilli - time to spice things up a bit? Definitely! 

Forbidden Zest is the Mixtons take on a classic Aperitif - a perfect alternative when Spritz Season hits. Gin, Blood Orange, Pink Grapefruit, Yuzu.

All Mixtons cocktails are 8% ABV, Gluten-free and in fully recyclable cans. Available from www.mixtons.com. Priced from £22.50 for 6.

Says Co-Founder Xav Craine: “We wanted to capture that feeling that you have when you see an incredible drink on a cocktail list with ingredients you've never tried before. Now you can have that in a can. We bring cocktail lovers unique and innovative flavour combinations, without any of the hassle of making the cocktails yourself. We're bringing back the joy of cocktail discovery. In fact, you could say The story of canned cocktails just got a plot twist!”

Recipes to Add a Touch of Flair to Your Easter Celebrations

After weeks of keeping, or trying to keep Lenten promises, many of us will be ready for a delicious feast on Easter Sunday. 

Throughout Europe, as well as enjoying plenty of chocolate eggs, Easter is a time to enjoy a special meal with friends and family, giving everyone the chance to discover and enjoy the versatility of French cheeses.

Planning an Easter celebration? Why not impress guests with some delicious Morbier arancini? It's a semi soft cheese with a distinctive line of ash pressed into its heart, Morbier has a persistent aroma and a light creamy, almost fruity flavour. Its soft, yielding texture melts very well which gives the arancini a gooey goodness. It's also a great cheese for pizzas, pies and for raclette.

For a lighter aperitif use fromage frais to create stuffed cherry tomatoes by mixing with spices, aromatic herbs, garlic or onion for a delicious dip or spread. 

These little bites will be fresh, tasty and a great menu item for those wanting to leave plenty of room for the main course. Place any leftover filling into a bowl to spread onto freshly baked bread, later. Delicious!

Tradition has long been to eat lamb at Easter, the meat is beautiful at this time of year and is realty appreciated by those who celebrate throughout Europe. 

For an extra special side dish or a vegetarian main, Carrot Gnocchi with Saint-Félicien is a bright and indulgent side dish and a great way to sneak some vegetables onto the children's plates too.

If you have a little more time on the day try a Carrot, Cumin and Cantal Soufflé that is sure to impress your guests. Cantal is a sweet nutty cheese made in the centre of France and is great to cook with.

For a sweet and savoury end to the meal, opt for a cheese course served with fresh apples, grapes and figs plus dried apricots, cranberries, dates and nuts. 

We recommend you start with a soft cheese such as Brillat-Savarin or Camembert, then an uncooked pressed cheese like a Tomme de Savoie, a cooked pressed cheese such as Beaufort and a blue such as Bleu d'Auvergne or Bleu de Gex.

We hope that you have a joyful Easter. With such a vast and versatile variety of European cheeses at your disposal it is sure to be delicious one.

https://www.filiere-laitiere.fr/fr/les-organisations/cniel

NEW Springtime Baking with Bonne Maman Madeleines

Just in time for the That's Food and Drink Eastertime dining and drinking feature, we are pleased to be able to bring you some very welcome news from Bonne Maman.

Bonne Maman has launched two brand-new seasonal recipes using their absolutely delicious and utterly irresistible all-butter Madeleines. 

Deliciously moist and authentically French, Bonne Maman’s irresistible Madeleines are created only with the finest quality butter, the freshest of eggs and all-natural ingredients giving that very welcome home-made taste.

Very Berry Showstopper Cake

Turn a simple Victoria sandwich into an Easter showstopper with delicious Bonne Maman Madeleines. The classic flavour combination of Bonne Maman Strawberry or Raspberry Conserve and cream finished with delicious all butter Madeleines and fresh summer berries. The perfect dessert to serve up after Easter lunch.

Madeleine Strawberry Picnic Pots

Prettily presented in an upcycled Bonne Maman Conserve jar, these luscious pots make the perfect ending to a springtime picnic. A simple, make ahead, no-bake pudding made in minutes. For extra fruitiness, spoon in a generous layer of Bonne Maman Strawberry Conserve.

For full details of the above recipes and more please visit https://www.bonnemaman.co.uk/recipes