Wok me gently? Mastering Your First Ever Wok: A Guide for Beginners

Cooking with a wok can be an exciting adventure, opening up a world of delicious stir-fries, aromatic curries, and crispy fried treats. 

If you're a beginner, the process might seem daunting, but with a bit of guidance, you'll be mastering your wok in no time. Here’s how to get started.

1. Choosing the Right Wok

When selecting your first wok, consider the following:

Material: Carbon steel is the traditional and preferred material for woks. It heats up quickly, distributes heat evenly, and develops a non-stick surface over time. Avoid non-stick coated woks as they can't withstand high temperatures.

Size: A 30-35 cm (12-14 inches) wok is ideal for home use. It’s large enough to cook for a family but still manageable.

Shape: A flat-bottomed wok is better suited for electric stoves, while a round-bottomed wok is perfect for gas stoves.

2. Seasoning Your Wok

Before you start cooking, it's essential to season your wok. This process prevents rust and creates a natural non-stick surface.

Wash the Wok: Scrub the wok with hot water and a small amount of washing-up liquid to remove the factory oil. Rinse thoroughly and dry completely.

Heat the Wok: Place the wok on the hob over medium heat until it's very hot. This helps to open the pores of the metal.

Oil the Wok: Using a paper towel, apply a thin layer of vegetable oil to the inside of the wok. Be careful not to burn yourself.

Bake the Wok: Heat the oiled wok over high heat until it starts to smoke. Tilt and rotate the wok to ensure even heating and oil coverage. Allow it to cool, then repeat the oiling and heating process 2-3 times.

3. Mastering Stir-Frying

The most common technique used with a wok is stir-frying. Here are some tips to get it right:

Prep Everything First: Stir-frying happens quickly, so have all your ingredients chopped and ready to go before you start cooking.

High Heat is Key: Woks are designed for high-heat cooking. Make sure your hob is at its highest setting.

Cook in Batches: Overcrowding the wok will lower the temperature, resulting in soggy food. Cook your ingredients in small batches.

Constant Movement: Keep the food moving by stirring and tossing constantly. This ensures even cooking and prevents burning.

4. Essential Wok Recipes

To get you started, here are two beginner-friendly recipes:

Simple Chicken Stir-Fry

Ingredients:

300g chicken breast, sliced thinly

2 tablespoons vegetable oil

2 cloves garlic, minced

1 bell pepper, sliced

1 carrot, julienned

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 spring onion, chopped

Method:

Heat the wok until smoking, then add 1 tablespoon of oil.

Add the chicken and stir-fry until cooked through. Remove from the wok.

Add the remaining oil, garlic, bell pepper, and carrot. Stir-fry for 2 minutes.

Return the chicken to the wok. Add soy sauce, oyster sauce, and sugar. Stir well.

Garnish with spring onions and serve hot.

Vegetable Fried Rice

Ingredients:

2 cups cooked rice (preferably day-old)

2 tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 cup mixed vegetables (peas, carrots, corn)

2 tablespoons soy sauce

1 teaspoon sesame oil

1 egg, beaten (optional)

Salt and pepper to taste

Method:

Heat the wok until smoking, then add the oil.

Add the onion and garlic, stir-frying until fragrant.

Add the mixed vegetables and stir-fry for 3-4 minutes.

Push the vegetables to the side, pour the egg into the wok (if using), and scramble it.

Add the rice, soy sauce, and sesame oil. Stir-fry until everything is well mixed and heated through.

Season with salt and pepper, and serve hot.

5. Care and Maintenance

To keep your wok in top condition:

Clean Immediately: After cooking, wash the wok with hot water and a soft sponge. Avoid using soap or abrasive cleaners.

Dry Thoroughly: Dry the wok over low heat on the hob to prevent rust.

Re-season Periodically: Apply a thin layer of oil to the inside of the wok after each use to maintain its non-stick surface.

Conclusion

With these tips and recipes, you’re well on your way to becoming a wok master. Embrace the process, experiment with different ingredients, and enjoy the flavours of your homemade stir-fries. Happy cooking!

Share the Sparkle, but Not the Headache with Luscombe Damascene Rose Bubbly, Now Available in the Perfect Sharing Size

Are you hosting a special celebration? A graduation party? A barbecue? A lovely summer picnic? Or just kicking back and relaxing with family or friends, then we have some special news for you.

You need to get in some bottles of delicious Luscombe Damascene Rose Bubbly.  Available from the end of this month, June, in a exclusive new sharing 74cl bottle, Luscombe Damascene Rose Bubbly can be ordered from luscombe.co.uk in a case of 6 x 74cl bottles, £24.00 with free UK delivery on all orders over £60. 

It;'s the perfect summer indulgence, adding an extra layer of elegance to any occasion.  And Luscombe has been warded a highly prestigious Royal Warrant in recognition of their products which are enjoyed by the Royal Households, 

What are the ingredients of this drink? It combines Damascene Rose, juice of Muscat grapes, plus some  Sicilian lemons all carefully mixed with sparkling Dartmoor spring water to create this perfect and guaranteed alcohol free alternative to Champagne. 

Pairs well with canapés, light seafood dishes like scallops and white fish.

For further information on Luscombe Drinks please visit www.luscombe.co.uk, follow Luscombe on TikTok @luscombedrinks, Instagram: @luscombedrinks or 'Like' on Facebook.  

How to Make an Economical but Tasty Fish Pie

Fish pie is a classic British dish that combines comforting mashed potatoes with delicious fish in a creamy sauce. 

It’s a great way to serve a hearty meal that doesn't break the bank. 

Here’s how to make an economical but tasty fish pie that will have everyone coming back for seconds.

Ingredients

For the filling:

500g mixed white fish and smoked haddock (look for frozen or offcuts to save money)

300ml milk

1 onion, finely chopped

2 carrots, diced

1 celery stick, diced

2 tablespoons plain flour

50g butter

100g peas (frozen is fine)

1 tablespoon parsley, chopped

Salt and pepper to taste

For the mash:

1kg potatoes, peeled and chopped

50g butter

100ml milk

Salt and pepper to taste

Method

Prepare the Potatoes: Start by boiling the potatoes in a large pot of salted water until they are tender, about 15-20 minutes.

Cook the Fish: While the potatoes are cooking, place the fish in a large saucepan and cover with the milk. Gently bring to a simmer and cook for about 5-7 minutes until the fish is just cooked through. Remove the fish with a slotted spoon and set aside. Reserve the milk.

Make the Sauce: In another saucepan, melt the butter over a medium heat. Add the chopped onion, carrot, and celery, and cook until softened, about 10 minutes. Stir in the flour and cook for another minute. Gradually add the reserved milk, stirring constantly until the sauce thickens. Season with salt and pepper.

Combine Fish and Sauce: Flake the cooked fish into bite-sized pieces and add to the sauce along with the peas and parsley. Stir gently to combine.

Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add the butter and milk, then mash until smooth. Season with salt and pepper.

Assemble the Pie: Preheat your oven to 200°C (180°C fan)/Gas Mark 6. Spoon the fish mixture into an ovenproof dish. Top with the mashed potatoes, spreading them out evenly. Use a fork to create a pattern on the surface of the mash.

Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the top is golden and crispy.

Serve: Let the fish pie cool slightly before serving. Enjoy with a side of steamed vegetables or a simple green salad.

Tips for Economical Cooking

Buy Frozen Fish: Frozen fish is often cheaper than fresh and just as nutritious. Look for mixed fish packs or fish pie mixes that are budget-friendly.

Use Offcuts: Fishmongers often sell offcuts of fish at a reduced price. These pieces are perfect for a fish pie where the fish is flaked and mixed into a sauce.

Bulk Out with Vegetables: Adding plenty of vegetables like carrots, peas, and celery not only makes the dish healthier but also stretches the fish further, making the meal more economical.

Batch Cook: Fish pie freezes well, so consider making a larger batch and freezing portions for future meals. This saves time and money in the long run.

Fish pie is a versatile and comforting dish that can be made economically without compromising on taste. By following these tips and the recipe, you’ll be able to serve up a delicious meal that will satisfy the whole family. Enjoy!

How you can help That's Food and Drink go to the next level

Hi, readers of That's Food and Drink! We hope you are all doing well?

You'll notice that we (my co-blogger, aka my wife!) have made some improvements to That's Food and Drink. And we have plans to take our blog to the next level.

We have started including more recipes that you can try for yourself at home, some of them are traditional meals that you will be familiar with, others are new recipes, others are new twists on old traditional recipes.

We absolutely love sharing our passion for good food and drink with you, our readers, but running the blog is not without cost. We have Adsense adverts but we would like to invite you to help us by making whatever donations you can afford. You'll find the Donate button on the top right hand side of the blog.

Also if you have a food or drink-related business that you would like to see featured on That's Food and Drink (Or our sister site That's Christmas) please send us an email to afj_uk@yahoo.com. 

Using Your Cooking Skills to Raise Funds for Charitable Causes

Cooking is more than just a necessary life skill; it's a wonderful way to bring people together, share cultures, and create lasting memories. 

If you have a passion for cooking, why not use it to make a difference in your community?

Here’s a guide on how to use your culinary talents to raise funds for charitable causes.

1. Host a Charity Bake Sale

A bake sale is a classic fundraising event that never goes out of style. It’s simple to organise and can be held in various locations, such as local churches schools, workplaces, community centres, or even at local events.

Steps to Organise a Bake Sale:

Choose a Date and Venue: Ensure it’s a place with good foot traffic.

Get Volunteers: More hands make light work, and it’s more fun with friends.

Bake a Variety of Goods: Offer a range of items to cater to different tastes and dietary requirements.

Set Up a Stall: Make it attractive and welcoming.

Promote Your Event: Use social media, posters, and word of mouth to get the word out.

Price Items Reasonably: Encourage donations as well.

2. Organise a Charity Cook-Off

A cook-off is a fun and engaging way to raise funds. Invite participants to cook their best dishes and compete for a prize, while spectators pay an entry fee to taste and vote.

Steps to Organise a Cook-Off:

Secure a Venue: A community hall or a large outdoor space works well.

Decide on Categories: Appetisers, mains, desserts, or a specific cuisine.

Gather Participants: Chefs, home cooks, and food enthusiasts.

Enlist Judges: Local celebrities or chefs can draw more attention.

Promote the Event: Use local media and social media platforms.

Sell Tickets: Charge an entry fee for tasters.

3. Hold a Charity Dinner

A charity dinner can be a more formal event, ideal for attracting donations from local businesses and individuals willing to pay a higher price for a special evening.

Steps to Organise a Charity Dinner:

Plan the Menu: Create a multi-course meal that will impress your guests.

Choose a Venue: Consider restaurants, community centres, or private homes.

Sell Tickets: Set a price that covers your costs and raises funds.

Create an Atmosphere: Decorate the venue to make it inviting.

Include Entertainment: Live music, a raffle, or a silent auction can add to the event.

Publicise the Event: Use social media, local press, and community boards.

4. Run a Cooking Class

Sharing your skills through a cooking class can be both educational and profitable. Participants pay to learn how to cook a specific dish or cuisine, with proceeds going to charity.

Steps to Organise a Cooking Class:

Choose a Theme: Decide on the type of cuisine or specific dishes.

Find a Venue: Ensure it has adequate kitchen facilities.

Set a Date and Time: Weekends or evenings might attract more participants.

Promote the Class: Use flyers, social media, and community boards.

Charge a Fee: Ensure it’s enough to cover costs and make a profit for the charity.

Provide Materials: Ingredients, recipes, and any necessary equipment.

5. Host a Potluck Charity Event

A potluck is a great way to involve the community. Each participant brings a dish, and you can charge an entry fee for those who wish to taste and enjoy the spread.

Steps to Organise a Potluck:

Invite Participants: Reach out to friends, family, and community members.

Coordinate Dishes: Ensure a variety of dishes to avoid duplicates.

Choose a Venue: A local park, community centre, or someone's home.

Set Entry Fees: Charge a nominal fee for those not bringing a dish.

Promote the Event: Use social media, local bulletin boards, and word of mouth.

Final Thoughts

Using your cooking skills to raise funds for charity is a rewarding way to give back to the community. Not only do you get to share your passion for food, but you also get to connect with others and make a positive impact. Whether you’re organising a bake sale, a cook-off, a formal dinner, a cooking class, or a potluck, the key is to plan carefully, promote effectively, and create an enjoyable experience for everyone involved. Happy cooking and fundraising!

Cooking with Legumes: A British Culinary Adventure

When it comes to versatile, nutritious, and delicious ingredients, legumes are a standout choice for any British kitchen. 

These humble pulses have been a staple in diets across the globe for centuries, offering an excellent source of protein, fibre, and essential vitamins. 

Whether you're a seasoned cook or just starting out, incorporating legumes into your meals can elevate your dishes while keeping them healthy and satisfying. Let's jump into the wonderful world of legumes and discover some delightful ways to cook with them.

The Legume Line-Up

Legumes come in a variety of forms, each bringing unique flavours and textures to your cooking. Some of the most popular legumes include:

Chickpeas (Garbanzo beans): Perfect for making hummus, falafel, or adding to stews.

Lentils: Available in various types, such as red, green, and Puy, they are great for soups, curries, and salads. (My wife's Country Dahl. a family recipe from India is delicious! We'll share it one day.) 

Black Beans: A staple in many Mexican dishes, they're ideal for burritos, salads, and chilli.

Kidney Beans: Known for their use in chilli con carne, they're also excellent in salads and casseroles.

Butter Beans (Lima beans): These creamy beans are perfect in casseroles, soups, and as a side dish.

Nutritional Powerhouses

Legumes are packed with nutrients that are beneficial for your health. They are an excellent source of plant-based protein, making them a great option for vegetarians and vegans. They're also rich in dietary fibre, which aids digestion and helps maintain a healthy weight. Additionally, legumes are low in fat and high in essential vitamins and minerals, such as iron, magnesium, and folate.

Preparing Legumes

Before cooking with legumes, it's important to prepare them properly to ensure the best texture and flavour. Here are some general tips:

Soaking: Dried beans should be soaked before cooking to reduce cooking time and improve digestibility. Soak them in plenty of water for at least 6-8 hours or overnight. Lentils and split peas, however, do not require soaking.

Rinsing: Rinse soaked beans thoroughly to remove any dirt or impurities.

Cooking: Place the soaked beans in a large pot, cover with fresh water, and bring to a boil. Reduce the heat and simmer until the beans are tender. Cooking times vary depending on the type of bean, but generally, it takes between 45 minutes to 1.5 hours.

Delicious Legume Recipes

1. Classic Lentil Soup

Ingredients:

200g red lentils

1 litre vegetable stock

1 onion, finely chopped

2 carrots, diced

2 celery sticks, diced

2 garlic cloves, minced

1 tsp cumin

1 bay leaf

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

In a large pot, sauté the onion, carrots, and celery until softened.

Add the garlic and cumin, cooking for another minute.

Stir in the lentils, vegetable stock, and bay leaf.

Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the lentils are tender.

Season with salt and pepper, and garnish with fresh parsley before serving.

2. Chickpea and Spinach Curry

Ingredients:

400g tin of chickpeas, drained and rinsed

200g fresh spinach

1 onion, finely chopped

2 tomatoes, chopped

2 garlic cloves, minced

1 tsp grated ginger

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

200ml coconut milk

Fresh coriander for garnish

Instructions:

In a large pan, sauté the onion until golden brown.

Add the garlic, ginger, and spices, cooking for a minute until fragrant.

Stir in the tomatoes and cook until they begin to break down.

Add the chickpeas and coconut milk, simmering for 10-15 minutes.

Stir in the spinach and cook until wilted.

Garnish with fresh coriander and serve with rice or naan bread.

3. Black Bean and Sweet Potato Salad

Ingredients:

400g tin of black beans, drained and rinsed

2 medium sweet potatoes, peeled and diced

1 red pepper, diced

1 avocado, diced

1 small red onion, finely chopped

Juice of 1 lime

2 tbsp olive oil

Salt and pepper to taste

Fresh coriander for garnish

Instructions:

Preheat the oven to 200°C (180°C fan)/Gas Mark 6.

Toss the sweet potatoes with a tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until tender.

In a large bowl, combine the black beans, red pepper, avocado, and red onion.

Add the roasted sweet potatoes, lime juice, and remaining olive oil.

Toss gently to combine and season with salt and pepper.

Garnish with fresh coriander and serve.

Final Thoughts

Cooking with legumes is a delightful journey that opens up a world of flavours and health benefits. From hearty soups to vibrant salads, legumes can transform your meals into nutritious and satisfying culinary creations. So, embrace these versatile ingredients and enjoy the wholesome goodness they bring to your table. Happy cooking!

Quick and Healthy Weeknight Dinners: Delicious Meals in Minutes

When the workday winds down and you’re faced with the dilemma of what to cook, the allure of a quick, healthy meal becomes irresistible. 

Here are some delightful recipes that are not only nutritious but also easy to prepare, ensuring you spend less time in the kitchen and more time unwinding.

1. Mediterranean Chickpea Salad

Ingredients:

1 tin of chickpeas, drained and rinsed

1 cucumber, diced

1 bell pepper, diced

1 red onion, finely chopped

100g feta cheese, crumbled

50g black olives, sliced

A handful of fresh parsley, chopped

Juice of 1 lemon

2 tbsp extra virgin olive oil

Salt and pepper to taste

Instructions:

In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, feta cheese, olives, and parsley.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for up to two days for a quick meal.

2. Stir-Fried Tofu and Vegetables

Ingredients:

1 block of firm tofu, cubed

1 broccoli head, cut into florets

1 carrot, julienned

1 red bell pepper, sliced

2 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp vegetable oil

1 tsp honey

1 tsp sesame seeds (optional)

Instructions:

In a bowl, mix the soy sauce, sesame oil, and honey.

Heat the vegetable oil in a large pan over medium-high heat. Add the tofu and cook until golden brown. Remove from the pan and set aside.

In the same pan, add the garlic and ginger, cooking until fragrant.

Add the broccoli, carrot, and bell pepper, stir-frying until tender but still crisp.

Return the tofu to the pan and pour in the sauce mixture, stirring to coat everything evenly.

Sprinkle with sesame seeds if desired and serve over rice or noodles.

3. Grilled Salmon with Quinoa and Veg

Ingredients:

2 salmon fillets

1 cup quinoa

2 cups vegetable broth

1 courgette, sliced

1 bell pepper, sliced

1 red onion, quartered

2 tbsp olive oil

1 tsp dried thyme

Salt and pepper to taste

Instructions:

Preheat your grill to medium-high heat.

Rinse the quinoa under cold water. In a pot, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes or until the broth is absorbed and the quinoa is tender.

Toss the courgette, bell pepper, and red onion in 1 tbsp of olive oil, salt, pepper, and thyme.

Grill the vegetables until tender and slightly charred.

Brush the salmon fillets with the remaining olive oil, season with salt and pepper, and grill for about 4-5 minutes on each side or until cooked through.

Serve the grilled salmon on a bed of quinoa with the grilled vegetables on the side.

4. Spaghetti Aglio e Olio

Ingredients:

200g spaghetti

4 cloves garlic, thinly sliced

1/4 cup extra virgin olive oil

1/2 tsp red pepper flakes

A handful of fresh parsley, chopped

Juice of 1 lemon

Salt to taste

Grated Parmesan cheese (optional)

Instructions:

Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water and then drain.

In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden and fragrant.

Add the cooked spaghetti to the pan, tossing to coat in the oil and garlic mixture. Add a bit of the reserved pasta water if needed to loosen the sauce.

Stir in the parsley, lemon juice, and salt.

Serve immediately, topped with grated Parmesan cheese if desired.

5. Sweet Potato and Black Bean Tacos

Ingredients:

2 medium sweet potatoes, peeled and diced

1 tin black beans, drained and rinsed

1 avocado, sliced

8 small corn tortillas

1 tsp cumin

1 tsp paprika

2 tbsp olive oil

Salt and pepper to taste

A handful of fresh coriander, chopped

Lime wedges for serving

Instructions:

Preheat your oven to 200°C (400°F).

Toss the sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes, or until tender.

Warm the corn tortillas in a dry pan over medium heat.

Fill each tortilla with roasted sweet potatoes, black beans, and avocado slices.

Garnish with fresh coriander and serve with lime wedges.

These recipes are perfect for those evenings when you want something nutritious and flavourful without spending hours in the kitchen. 

They’re designed to be flexible, allowing you to substitute ingredients based on what you have on hand, and they all pack a punch in the flavour department. Enjoy your weeknight dinners with these quick and healthy options!

Cooking with Squash and Gourds: An Introduction

Squash and gourds are versatile, nutrient-rich vegetables that add depth and flavour to a variety of dishes.

Whether you're a seasoned cook or a kitchen novice, incorporating these vibrant vegetables into your meals can be both enjoyable and rewarding. 

In this blog post, we'll explore the different types of squash and gourds, share some tips on how to prepare them, and provide a few simple yet delicious recipes to get you started.

Types of Squash and Gourds

Squash and gourds come in many shapes, sizes, and colours, each with its unique flavour and texture. Here's a quick guide to some of the most common varieties you might find in British markets:

Butternut Squash: This popular variety has a sweet, nutty flavour and smooth, orange flesh. It's perfect for roasting, soups, and stews.

Acorn Squash: With its ridged, dark green skin and yellow-orange flesh, acorn squash is slightly sweet and ideal for baking or stuffing.

Spaghetti Squash: When cooked, the flesh of this squash separates into spaghetti-like strands, making it a healthy alternative to pasta.

Pumpkin: While commonly associated with Halloween, pumpkins are also great for cooking. Their sweet, earthy flavour works well in soups, pies, and roasted dishes.

Kabocha Squash: This Japanese variety has a rich, sweet flavour and a texture similar to sweet potato. It's excellent for roasting and adding to curries.

Pattypan Squash: These small, scalloped squashes have a mild flavour and are perfect for grilling, sautéing, or adding to stir-fries.

Preparing Squash and Gourds

Preparing squash and gourds can be a bit daunting due to their tough skins and unusual shapes. Here are some tips to make the process easier:

Peeling and Cutting: Use a sharp knife and a sturdy cutting board. For hard-skinned varieties like butternut or kabocha, it's helpful to cut off the top and bottom first, then peel with a vegetable peeler or a knife.

Scooping Seeds: After cutting the squash in half, use a spoon to scoop out the seeds and stringy bits. Don't discard the seeds – they can be roasted for a tasty snack.

Cooking Methods: Squash can be roasted, boiled, steamed, or even microwaved. Roasting often brings out the best flavour, especially for varieties like butternut or acorn.

Simple Recipes to Get You Started

Here are a few easy recipes to introduce you to the wonderful world of squash and gourds:

Roasted Butternut Squash

Ingredients:

1 medium butternut squash

2 tablespoons olive oil

Salt and pepper to taste

Fresh herbs (optional, such as rosemary or thyme)

Method:

Preheat your oven to 200°C (180°C fan).

Peel and cube the butternut squash.

Toss the cubes in olive oil, salt, and pepper.

Spread evenly on a baking tray and roast for 25-30 minutes, until tender and slightly caramelised.

Sprinkle with fresh herbs if desired.

Spaghetti Squash with Garlic and Herbs

Ingredients:

1 medium spaghetti squash

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh parsley, chopped

Method:

Preheat your oven to 190°C (170°C fan).

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle with olive oil and place cut-side down on a baking tray.

Bake for 40-50 minutes, until the flesh is tender and can be easily separated with a fork.

In a pan, sauté the garlic in olive oil until fragrant.

Scrape the spaghetti squash flesh into strands and toss with the garlic oil.

Season with salt, pepper, and fresh parsley.

Pumpkin Soup

Ingredients:

1 small pumpkin, peeled and cubed

1 onion, chopped

2 cloves garlic, minced

750ml vegetable stock

200ml double cream

1 teaspoon ground nutmeg

Salt and pepper to taste

Olive oil for cooking

Method:

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

Add the pumpkin cubes and cook for a few minutes, stirring occasionally.

Pour in the vegetable stock and bring to a boil.

Reduce heat and simmer until the pumpkin is tender, about 20 minutes.

Use a hand blender to puree the soup until smooth.

Stir in the double cream and nutmeg, and season with salt and pepper.

Heat through gently and serve.

Final Tips

Storage: Most squashes and gourds can be stored in a cool, dry place for several weeks. Once cut, wrap tightly and refrigerate for up to five days.

Experiment: Don't be afraid to experiment with different varieties and cooking methods. Squash and gourds are incredibly versatile and can be used in everything from salads to desserts.

Cooking with squash and gourds can bring a new dimension to your meals. Their unique flavours and textures, combined with their nutritional benefits, make them a fantastic addition to any kitchen. So why not give them a try? You might just discover a new favourite ingredient!

Celebrating English Wine Week: June 15 to 23

As the days grow longer and the sun graces our landscapes with its golden warmth, there’s no better time to raise a glass and toast to one of the most delightful and burgeoning industries in the UK: English wine. 

English Wine Week, celebrated from June 15 to 23, is a splendid occasion to explore and appreciate the incredible wines produced right here on our doorstep.

A Rich History and Promising Future

The history of English wine dates back to Roman times, but it’s in recent decades that our vineyards have truly flourished, garnering international acclaim. 

The chalky soils and temperate climate of regions such as Sussex, Kent, and Hampshire have proven ideal for viticulture, producing grapes of exceptional quality. English sparkling wines, in particular, have been lauded for their finesse and are often compared favourably with those from the Champagne region of France.

Events and Activities

English Wine Week offers a fantastic array of events and activities for both seasoned connoisseurs and curious newcomers. Vineyards across the country open their doors for tours and tastings, allowing visitors to learn about the winemaking process firsthand. Many offer guided walks through the vineyards, where you can see the vines in full bloom and perhaps even participate in a bit of grape pruning or harvesting.

Top Vineyards to Visit

1. Nyetimber, West Sussex: Known for its world-class sparkling wines, Nyetimber offers an exquisite tour that includes a visit to their 16th-century manor house and a tasting of their award-winning wines. https://nyetimber.com

2. Chapel Down, Kent: One of the UK’s most famous vineyards, Chapel Down offers a comprehensive tour that covers everything from grape to glass, ending with a tasting session in their elegant tasting room. https://chapeldown.com

3. Gusbourne, Kent: Renowned for its commitment to quality and craftsmanship, Gusbourne’s tour is an intimate experience that delves deep into the details of their winemaking philosophy. https://www.gusbourne.com

Supporting Local Winemakers

By choosing to celebrate English Wine Week, you are not only enjoying some of the finest wines available but also supporting local farmers and winemakers. The industry contributes significantly to the rural economy, providing jobs and sustaining traditional farming communities.

There are other English winemakers. Just Google English winemakers to check out what winemakers are near to you.

Pairing English Wine with Food

English wines are incredibly versatile when it comes to food pairing. The crisp acidity and complex flavours of English sparkling wines make them perfect companions for seafood, particularly oysters and smoked salmon. Still whites like Bacchus and Chardonnay pair wonderfully with chicken dishes and creamy cheeses, while English reds, often made from Pinot Noir, complement roast lamb and mushroom-based dishes beautifully.

Conclusion

English Wine Week is a celebration of our country’s vinous achievements and a testament to the passion and dedication of our winemakers. Whether you’re visiting a vineyard, attending a tasting event, or simply enjoying a bottle at home, take a moment to savour the unique character and quality of English wine. Cheers to a week of discovery, enjoyment, and, of course, excellent wine!

Cooking the Perfect Vegan British Sunday Roast

This is the second blogpost in our mini series on cooking the perfect Sunday roast. This time for the vegan readers of That's Food and Drink.

The traditional British Sunday roast is a cherished institution, a meal that brings families together for a hearty and comforting feast. 

But what if you're following a vegan lifestyle? Or cooking for a vegan family member?

Fear not, because a plant-based Sunday roast can be just as delicious and satisfying. 

Here's how to create the perfect vegan version of this classic meal, complete with all the trimmings.

Ingredients

For the Roast:

1 large butternut squash or cauliflower (or a mix of both for variety)

2 tbsp olive oil

1 tsp smoked paprika

1 tsp dried thyme

Salt and pepper to taste

For the Roast Potatoes:

1 kg Maris Piper potatoes, peeled and halved

4 tbsp olive oil

Salt and pepper to taste

For the Gravy:

1 large onion, finely chopped

2 cloves garlic, minced

2 tbsp plain flour

500 ml vegetable stock

1 tbsp soy sauce

1 tsp marmite (optional, for a deeper flavour)

Salt and pepper to taste

For the Yorkshire Puddings:

100g plain flour

200ml plant-based milk (such as soy or oat)

50ml water

4 tbsp aquafaba (chickpea brine)

2 tbsp vegetable oil

Pinch of salt

For the Vegetables:

300g carrots, peeled and sliced

300g green beans, trimmed

300g Brussels sprouts, trimmed and halved

2 tbsp olive oil

Salt and pepper to taste

Instructions

1. Prepare the Roast:

Preheat your oven to 200°C (180°C fan) or gas mark 6.

If using butternut squash, peel, deseed, and cut into large chunks. For cauliflower, break into large florets.

Place the vegetables in a roasting tin, drizzle with olive oil, and sprinkle with smoked paprika, thyme, salt, and pepper. Toss to coat.

Roast in the oven for 40-45 minutes, turning halfway through, until golden and tender.

2. Perfect Roast Potatoes:

While the roast is cooking, bring a large pot of salted water to the boil.

Add the potatoes and parboil for 10 minutes. Drain well and let them steam dry for a minute.

Return the potatoes to the pot, add olive oil, salt, and pepper, then shake the pot to rough up the edges.

Spread the potatoes on a baking tray and roast for 30-40 minutes until crispy and golden, turning once.

3. Rich Vegan Gravy:

In a medium pan, heat a little oil over medium heat and sauté the onions until soft and golden.

Add the garlic and cook for another minute.

Stir in the flour and cook for 2 minutes to make a roux.

Gradually whisk in the vegetable stock, soy sauce, and marmite (if using), and bring to a simmer.

Cook for 10 minutes, stirring frequently, until thickened. Season with salt and pepper to taste.

4. Fluffy Yorkshire Puddings:

Increase the oven temperature to 220°C (200°C fan) or gas mark 7.

In a mixing bowl, whisk together the flour, plant-based milk, water, aquafaba, and a pinch of salt until smooth.

Divide the vegetable oil between the cups of a muffin tin and heat in the oven for 5 minutes.

Pour the batter evenly into the hot oil-filled cups and bake for 20-25 minutes until risen and golden. Do not open the oven door during cooking.

5. Perfectly Cooked Vegetables:

Toss the carrots, green beans, and Brussels sprouts with olive oil, salt, and pepper.

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

Serving Your Vegan Sunday Roast

Arrange your roasted squash or cauliflower, crispy potatoes, and roasted vegetables on a large serving platter. Serve the fluffy Yorkshire puddings on the side, and don't forget to pour the rich vegan gravy generously over everything. For an extra touch, you can also add a dollop of horseradish sauce or a spoonful of cranberry sauce.

This vegan Sunday roast is sure to impress both plant-based eaters and meat-lovers alike. It's a hearty, flavourful meal that celebrates the best of British culinary tradition, with a compassionate twist. Enjoy your feast!