Kitchen Goddess - Autumn 2013

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The Official Kitchen G ddess MagazineAutumn 2013 | issue 06 g

Perfect Pies

I cant live without thymeand of course mangoes!

A taste of theBritish Isles:

Win a Case ofMcGuigan Wine

family foodie retreat

The Cary Arms, Devon

Shelina Permalloo

I absolutelylove working atthe St Jamess

Hotel and ClubWilliam Drabble

our foodieguide to

Dartmoor


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peopleShelina Permalloo page 6William Drabble page 14Ben Kingdon page 60Scott Paton page 92Nick Coiley page 104Tony Carr page 117Richard Greenway page 138Bruce Cole page 154

recipes we loveChicken Laab (spiced salad) page 8Spiced Pork Belly & Star Anise page 9Poached pears with Cidre and spiced creampage 11Soaked Savarin With Scottish Raspberries page 20Cathryn Dresser - Plum & Almond Crumble page22Savoury Baked Pink Lady Appleswith Sunday Roast Pork Shoulder page 26Tarte Tatin with Cranberries and Apple page 27Warm Chicken and Celeriac Salad page 30Orange Yogurt Cheese Cheesecake page 31Fig and Date Tart with Cumin-Chocolate Syruppage 40Banana & Blueberry Toast With Fig & Nut page 42Fig And Almond Tart page 43Chicken & Asparagus Pot Pies page 74Spinach, Wild Garlic & Filo Pie page 76Rich & Tasty Beef Bourguignon Pie page 77Ham, Leek, Garlic & Herb Pies page 79

Warm Apple, Honey & Vanilla Custard Pie page80Mini Rainbow Jellies page 90Raspberry and Strawberry Proteroles page 91Summer Berry Swirls page 93

Strawberry & Passion Fruit Brules page 94Frozen Berry Slice page 96Strawberry Tart page 98Baked Citrus Cheesecake page 126Summer Fruits with Elderower Sabayon page 127

shopGoddess Coffee page 24

Kitchen Goddess Basket page 34Bakeware We Love page 84Goddess Pie Picks page 100Gadgets We Love page 166Sophie Conran for Norfolk Kitchen page 169

competitionsWin 1 of 5 Sets of Dossil Sinkie page 129Win 1 of 2 Cases of McGuigan Wine page 129

Contentsp18

p38-43

p48-71

bookkitchen goddess bookshelfpage 168

family foodieretreatThe Cary Arms, Devon page 48


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LetterfromEditor

WelcometotheAutumnissueofkg,theOfcialKitchenGoddessMagazine.

WhenIthinkofautumn,Ithinkofpiesandcrumbles,applesandgs,redcolouredleavesandblowytrees!Alloftheseyouwillndinthisissuee

speciallypies.You

cantbeataheartypietowarmyouuponawindyday.Wehavepickedoutsomeof

ourfavouritesforyouthisautumnfromRich&TastyBeefBourguignonPietoWarmApple,Honey&VanillaCustardPie.YoucanreadallaboutourtriptothewonderfulDartmoorinATasteofTheBritishIslesthismonth.HighlightsforusincludedmeetingandeatingwithsomeoutstandingchefsinparticluarScottPaton fromHornofPlenty inGulworthyandNickCoileyfromAgaricinAshburton.

OfcoursealotofushavebeengluedtothelatestseriesofTheGreatBritishBakeOffoverthelastfewweeksandarebakingmadasifitweregoingoutoffashion.Our money is on the lovely KimberleyWilson who completely wowed us withherbutternut squashandspicecake toa

dstool.Ofcourseour favouritecontestantCathrynDresserfromlastyearsshowhasbeenbusyinthekitchencreatingaverynaughtyPlumandAlmondCrumblerecipe.Ihavemadethisthreetimesin1week

sobelievemeitsworthatryanditgoesdownatreatwithguests!EnjoyyourautumnandyourKitchenGoddessx....

Untilnexttime.....

Catrionax

Contributors

p84

Cathryn Dresser

p14

ravelTaste of The British Isles... Dartmoor

age 84

p14

p45

drinkDrinks We Love page 45Wine We Love page 46


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www.shelinapermalloo.com


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ShelinaPermallooMango obsessed Shelina Permalloo became the first woman in 7 years to win Masterchef

in 2012. She wowed Judges and over 6.5 million viewers with her exotic Mauritian

dishes and bubbly personality. Shelina who previously worked as a charity executivewas genuinely shocked when she was crowned winner. Since then Shelina has gone on

to publish her first book Sunshine on a Plate. We caught up with this Mauritian Kitchen

Goddess whilst she was creating some new unique recipes for Stella Artois Cidre.

Where did your love of food and cookingcome from?From my mum and her beautiful love of herisland Mauritius.

Tell us what, to you, makes Mauritian food

so special?Its a unique blend of African, Chinese,French and Indian cuisine - its true fusion.

Can you share your top tips for cookingMauritian food?You always need to start with garlic,shallots and chillies then nally corianderand thyme. These are the main ingredientsto get punchy Mauritian avours into yourfood.

Have you been inspired by any particularchef within the industry?

I adore the work of David Thompson(Nahm) hes an incredible inspiration tome.

How did it feel to see your own cookbookin the bookstore for the rst time?

So, so strange! I couldnt stop smiling; its ahuge sense of achievement.

What is your favourite ingredient whencooking and why?I cant live without thyme and of coursemangoes! For me, thyme is so heady &aromatic I like to put it in everything.

Is there a kitchen gadget you could notlive without?My micro plane - makes grating garlic andginger a breeze!

Have you got a favourite restaurant youlike to eat at?I enjoy low key places with great food; Ireally love Meza in Tooting which serveslovely Lebanese food.

Whats next on the menu for you?Ive got my cookery school coming up atthe beautiful Maradiva Resort in Mauritius

this October.

What do you think makes someone aKitchen Goddess?I think its about loving food, entertainingand making the art of cooking seem

effortless to others.How has your life changed since winningMasterChef last year?Everything has changed! I now get to cookfor a living and I love it!

What is your Signature Dish?My octopus, mango & fennel salad Ilove cooking with any fresh sh or seafoodthough, especially crab or lobster.

What is your Favourite Food?Octopus I think I cant get enough of it!I also really enjoy pork its perfect for

packing Mauritian avours into.

Who would be your Dream Dinner PartyGuests?In keeping with fty years since hedelivered his speech - Martin Luther King.

07 chef prole

I cant live without thymeand of course mangoes!


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Chicken Laab (spiced salad)


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Chicken Laab (spiced salad)

This Mauritian-inspired recipe is a stylish, moreish canap.

SERVES:makes 4 | PREPERATION TIME & COOKING TIME:30 minutes

600g minced chicken

28g coriander including stalk1 tbsp grated ginger

2 cloves of grated garlic

1 tbsp shrimp paste

2 birds eye chilli finely chopped (seeds

in if you like it hot)

2 tbsp fish sauce

100ml Stella Artois Cidre

Juice of 2 limes

2 shallots finely chopped

10 mint leaves finely chopped

50g toasted rice (basmati works best)

1 tbsp unrefined dark muscavado sugar

To Serve:

Lettuce cups (baby gem or iceberg

lettuce works well for this) and garnish

with some chopped spring onion.

1. In a dry wok over a high heat, add the

rice and dry cook for around 3 minutesuntil the rice has browned.

2. Remove from heat and pound lightlyin a pestle and mortar, and set aside.

3. In a pestle and mortar lightly poundtogether the garlic, ginger, chilli,coriander stalk into a rough paste.

4. In a wok on a high heat, fry theshallots and add the paste with somevegetable oil, and then add the mince.Cook for about 5 minutes.

5. Add the Cidre, shrimp paste, sh

sauce, lime juice and sugar and cookfor a further 2-3 minutes 6. Take off theheat and toss through the nely choppedcoriander and mint.

7. Serve with lettuce cups, garnish ofspring onion and toasted rice

Recipe created by Shelina Permalloo forStella Artois Cidrewww.stellaartois.com

Spiced Pork Belly & Star Anise

A refreshing twist on the Sunday roast, packed with spices for mouth-watering flavour

SERVES:makes 4 | PREPERATION TIME & COOKING TIME:3 hours

1.3 kg pork belly

A splash of vegetable oil1 tbsp. hot paprika

2 tbsp. ground cumin

2 star anise

6 garlic bulbs, crushed with skin on 2

shallots, slice in half with skin on 1/2

tsp. salt

1 tsp crushed black pepper

300ml Stella Artois Cidre

1. In a plastic freezer bag add all the

ingredients except the salt and Cidre.Massage into the pork and leave tomarinade overnight.

2. Pre heat the oven to 150oc. Removemeat from fridge and leave to reach roomtemperature before placing in the oven,pork fat side up in a deep roasting tray.

3. Add salt and black pepper on the topof the skin and then Cidre to the roastingtray. Cook for 2-2.5 hours until meat istender.

4. Increase temperature to 200oC and

cook for a further 20 minutes until fat iscrisp on the top.

5. Remove the pork belly from the ovenand allow to rest before cutting andserving.


09 chef prole


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Spiced Pork Belly & Star Anise


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Poached pears with Cidre and spiced cream


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Poached pears with Cidre and spiced cream

So simple & quick to make, the texture combination of wild rice, basmati rice, crunchy corn and the flavours in the saucesurprises the palate. Serve in big, pasta type bowls so all the saucey juice drips down into the rice. Delicious! Wheat Free,Gluten Free, Vegetarian.

SERVES:4 | PREPERATION TIME:15 minutes | COOKING TIME:35 minutes

1 bottle (568ml) Stella Artois Cidre Pear

400ml water

100g unrefined caster sugar

4 pears

1 lemon, chopped in half

2 sticks cinnamon

2 star anise

200 ml whipping cream

2 tbsp unrefined icing sugar 1 tbsp

ground mix spice

A stylish treat for a delicious dessertoption

1 vanilla pod sliced in half and seeds

removed

1. Peel the pears, cut them in half andthen scoop out the core from the pears.

2. In a pan bring to a simmer Cidre Pear,water, sugar, lemon halves, cinnamonand star anise and add the pears to this 3.Simmer for around 20 minutes until thepears are tender.

4. Let the pears cool completely in thesyrup (this will take around 1.5hrs).

5. Whip the cream, with the sugar, vanillaand mix spice - soft set peaks.

6. Serve the pears with some of the syrupand a generous dollop of spiced cream.


12chef prole


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chefs

love....

we


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www.stjameshotelandclub.com


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William

DrabbleFor those of you who have not yet heard of our featured chef this month, WilliamDrabble is the renowned Executive Chef of Michelin starred restaurant, Seven ParkPlace at St James Hotel & Club in London. He launched the glamorous Seven ParkPlace in September 2009 and within one year of opening was awarded one Michelin

star and four AA Rosettes.

Prior to this William had already made a name for himself gaining his first Michelin

star when only 26 at Michaels Nook Country House Hotel in Grasmere. He wenton to spend over 10 years at Aubergine, in Londons fashionable Chelsea, gaining a

Michelin star in 1999 and maintaining it each year since then.

Now at Seven Park Place, William has created his own inimitable style menu, influ-

enced by classic French cuisine but made using the best British ingredients. We talk

to the man behind the stars to find out more....Get me Out of Here, where one of her

highlights included turning Kangaroo tail into a delicious feast!

17 chefs we love

Have you always loved cooking and whatis your earliest food memory?My grandmother had the biggest inuenceon me learning to cook as a child; sheused to work in the kitchens of the EarlFitzwilliam at Wentworth, not far fromwhere she was born in Shefeld. Themanner in which she would describe it allto me was just so intriguing.

When I was 8 years old, I moved withmy family to Norfolk where we weresurrounded by farmland as far as the

eye could see. This gave me the perfectopportunity to fully appreciate where thefood we eat comes from, how it is sourced,how it is grown and to experience theseasons changing.

You are currently executive Chef atthe Michelin Star Seven Park Placerestaurant, what do you most love aboutyour role here?I absolutely love working here at theSt Jamess Hotel and Club; I oversee allaspects of its dining concept, whichmeans: the Michelin-starred restaurantSeven Park Place, our informal restaurantWilliams Bar and Bistro, private dining,room service and afternoon tea. Thekitchen never stops; in one moment youcan have an order for a burger, at the same

time you are preparing a poached lobstertail with cauliower puree and lobsterbutter sauce and you can be plating aslow cooked blade of beef for 40 peoplein banqueting. It can be very challengingsometimes, but also very exciting.

Organisation in such an extremely busyenvironment is denitely a key skill. Andyou always need to foresee any problemthat may happen, which can be quitetesting!How did it feel when you achieved yourrst Michelin Star when only 26 years oldat Michaels Nook Country House Hotelin Grasmere?When you become a head chef, thebuck stops with you, the responsibility istremendous. The pressure can cause you

to make mistakes, act out of character andyour general lack of experience at that agemeans you cant always foresee problemsso I was incredibly honoured!


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Roasted grouse



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Once I gained that rst star, I was elevatedonto the restaurant radar and all of asudden you start being more analyticaland critical of every dish before you puton your menu. As time goes on, youlearn to develop your own style and theexperience gives you enough condenceto know when to stop messing aroundwith a dish. Its at this point that you begin

to rene your style and start trying toimprove it day after day.

What has been your most memorable dayin your career thus far?Probably when I gained the rst Michelinstar, for the third restaurant, at Seven Park

Place. We really worked hard to gain it.Everything was new a new brigade,kitchen and restaurant team; and as Isaid before, the challenge of cooking forbanqueting, Williams Bar and Bistro,room service and afternoon tea at thesame time. It was really fantastic when wereceived the news!

Would you recommend a career as a chefto others contemplating such a path andif so what advice would you give them?I would denitely recommend this careerto anyone with a real passion for theindustry and willing to commit to the hardwork in the kitchen. Nowadays, most ofthe young people want to become chefsbecause they are inspired by TV shows.

They think they can become celebritychefs in an instant! I would tell themto listen to their heart and once they areready to commit - to come and work withme!

If you could choose your last meal beforeyou die, what would you have?Pierre Koffmans pig trotter. I love thatdish!

Who would you most like to cook for andwhat would you make for them?My Grandmother, because I have never

cooked for her. I would make her tastemy gourmand menu, showcasing all mybest dishes!What three ingredients could you not livewithout and why?Onions, garlic, good olive oil and tomato.I know I have listed four here but they arethe essential base to so many dishes.

Do you enjoy cooking when you are notat work?Yes, I do! It usually happens on Sundaysand it is the perfect occasion opportunityto get all the family together. I even havea wood-red oven at home to give myroasts that delicious smoky avour. Itry and nd every opportunity to use itwherever possible.

Have you got a signature dish?Of course, I have more than onecarpaccio of hand dived scallops withwhite trufe vinaigrette; assiette of LuneValley lamb; poached native lobster tailwith cauliower pure and lobster buttersauce.

What do you think makes someone aKitchen Goddess?Someone that can make the most simplethings taste wonderful!


Nowadays, most of theyoung people want tobecome chefs because theyare inspired by TV shows.

Poached Lobster Tailwith Cauliflower andLobster Butter Sauce


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Soaked Savarin With Scottish Raspberries

SERVES:6 | PREPERATION TIME:30mins | COOKING TIME:30mins

200g Flour

70g Un-Salted Butter

8g Fresh Yeast

10g Honey

2g Salt

5 eggs

Soaking Syrup

1ltr Water

500g Sugar

Juice and zest of one Orange and one

Lemon

1. Mix all ingredients together except forthe eggs.

2. Crack eggs into a bowl and add to mixone by one.

3. Mix until a thick shiny batter.

4. Put mix into a piping bag.

5. Pipe into a buttered and oured savarinmould.

6. Prove in a warm place until doubled insize.

7. Bake at 180C until golden brown.

8. Remove from moulds and leave to cool.

9. Bring syrup to the boil and add thesavarins and re-boil, then remove from theheat and leave to cool.

10. When syrup is cold remove fromliquid, drain for a few seconds, place intothe centre of a plate and ll the hold withsweetened whipped cream avoured withvanilla.

11. Serve with fresh raspberries andraspberry sauce ( crushed raspberriessweetened with a little sugar)

Recipe courtesy of William Drabble



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22bake

Autumn is one of my favourite times of the year to bake.So many delicious ingredients are in season like apples,pears, plums, squash... .. . ..plus the evenings are darker andit s turning colder outside so nothing beats getting in the

kitchen and making something spiced and delicious.

Cathryn x

Plum & Almond Crumble

A cosy, comforting and simple autumnal puddingy treat! Delicious served with creme fraiche, custard or ice cream!SERVES:6 | PREPERATION TIME: 30mins | COOKING TIME: 40 minutes

125 grams plain flour + 1tbsp

100 grams of cold unsalted butter, cut

into cubes (plus a little extra to grease

the dish)

175g grams light soft brown sugar

50g ground almonds

50 grams rolled oats

50 grams marzipan (chilled in the fridge

or freezer so it is hard and cold)A pinch of salt

8-10 ripe plums , stoned and quartered

1-2tbsp amaretto (optional)

A handful flaked almonds

1. You will need a 2 litre baking dish, anda baking tray

2. Preheat the oven to 190.In a medium bowl sift the our and rubthe butter into it until it resembles coarsebreadcrumbs.

3. Now stir in 150g of the brown sugar,

the ground almonds and the oats.

4. Finally grate the marzipan into themixture and gently stir to combine.

5. Lightly butter the baking dish andadd the prepared plums, spoon over theamaretto (if using).

6. Then toss with the 1tbsp of our andremaining sugar.

7. Sprinkle over the crumble topping andlastly the aked almonds.

8. Now place the dish on a baking trayand bake for around 40-45mins until thetop is golden and the juice of the fruit isbubbling up and caramelising around theedges.

9. Leave the crumble to cool for around10mins before serving.


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InstantInstinct, Wholebean Instant

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Kenco Millicano. Full bodied taste and rich aroma ofWholebean Instant coffee, with none of the caffeineguilt.

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GroundLavazza Qualit Rossa

Perfect for drinking at anytime of the day,this superb Qualita Rossa is made froma unique blend of Robusta and Arabicabeans to produce an aromatic, smooth,well rounded avour. A versatile blend,great with or without milk which makessuperb Cappuccinos and Lattes.


FlavouredBeanies Flavoured Coffee

A fresh, new and exciting coffee experiencefrom Beanies Coffee with their range ofsuperb sweet avoured coffee beans.

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BeantasticRingtons Ethiopian Yirgacheffe CoffeeBeans

For a rich and intensely smooth coffeewith stimulating notes of honey andhints of jasmine blossom try RingtonsEthiopian Yirgacheffe Coffee Beans.These exquisite beans are sourcedfrom the eastern highlands of Ethiopia.

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Savoury Baked Pink Lady Appleswith Sunday Roast Pork Shoulder


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Savoury Baked Pink Lady Appleswith Sunday Roast Pork Shoulder

Pink Lady apples, stuffed with herbs and nuts, a savoury version of the more classic sweet baked apples. A great, slightly poshertake on apple sauce for a celebration Sunday roast pork dinner.

SERVES:4-6 | PREPERATION TIME:25mins | COOKING TIME: for apples - 40mins / for pork - 2 hours 10 minsRESTING TIME: 20mins

For the pork:

Approx. 2kg pork shoulder joint (bone

out)

A little olive oil

Salt & freshly ground black pepper

For the baked apples:

1 onion, finely chopped

1 tbsp olive oil

25g butter

2 rashers smoked streaky bacon, finely

diced

2 tbsp finely chopped sage leavesSalt & freshly ground black pepper

40g walnuts, chopped

4 small-medium Pink Lady apples

1. Pre-heat the oven to 220C. Lay thepork joint in a roasting tin and rub allover with a little olive oil. Season withsalt and pepper. Roast in the hot oven for30 minutes.

2. Turn the heat down to 160C andcontinue to roast for further 1 hour and40 minutes (for a 2 kg joint). If your jointweighs more or less, simply roast at thehot temperature for 30 minutes, thenroast at the lower temperature for 25minutes per kg. Once cooking time has

nished, remove the pork, wrap looselyin tin foil and allow to rest for 20 minutesbefore carving.

3. Once the pork is roasting in the oven,start the apples. In a small frying pan,gently sweat the onion with the olive oil,butter, bacon and sage, seasoning wellwith salt & freshly ground black pepper.Allow to soften over a low heat foraround 15 minutes, stirring occasionallyuntil the onion is lightly caramelized.

4. While the onion is cooking, preparethe apples. Slice the top off each apple,cutting about 1 cm from the top, andscore a ne line through the skin allaround the middle of each. Using amelon baller, sturdy teaspoon or smallknife, carefully scoop and hollow out thecore and a little of the surround apple,leaving you with a walnut-sized cavity.Finely chop the excess apple from thecore and add to the frying pan, alongwith the walnuts and fry for a further 5minutes.

5. Place the apples in a snug cluster in asmall baking dish and spoon the llinginto the hollows, packing it down quitermly. Top each with the cut off appletop, creating a lid. 20 minutes before thepork is due to be done, slide the applesinto the oven and bake 40 minutes untilsoft when pierced with a skewer.

Recipe by www.pinkladyapples.co.uk

27 recipes

Tarte Tatin with Cranberries and Apple

This tarte uses seasonal Bramleys, with pecans and American cranberries. Ready-made pastry makes it quick to prepare.

SERVES:6 | PREPERATION TIME:15mins | COOKING TIME: 30mins + 10mins cooling time

50g unsalted butter

75g light brown soft sugar

2 large Bramley apples, peeled, cored

and cut into 8 wedges

100g fresh cranberries

50g pecan nuts (from the fruit and

vegetable section)

1 tsp mixed spice

375g pack fresh ready-to-use dessert

shortcrust pastry

1. Melt the butter in a large frying panuntil foaming. Add the sugar and apples,and cook gently over a medium heat for6-8 minutes, or until the apples begin tosoften, and the sugar is dark and syrupy.

Stir in the cranberries, pecans and mixedspice.

2. Transfer the buttery apple mixtureto a 24cm-round shallow cake tin (notloose-bottomed) or tarte Tatin tin. Allowto cool.

3. Preheat the oven to 200C, gas mark6. Roll the pastry into a disc, roughly28cm in diameter, to t the top of the tin.Lay the pastry over the top of the apples,trim away any excess and tuck the pastryin around the sides. Chill for 5 minutes.

4. Place the tarte on a baking sheet andbake in the centre of the oven for 20-25minutes, or until the pastry is goldenbrown.

5. Remove the tin from the oven andleave to cool for 1 minute. To turn out thetarte, place a serving plate over the topof the still-hot tin and invert, taking careto protect your hands from the extremely

hot liquid caramel. Cut into wedges andserve with scoops of Waitrose ClottedCream Ice Cream.

Cooks tipsMake the whole tarte in one pan if it hasan oven-proof handle. Slip the pastrydirectly on top of the apple mixture oncecooked. The tarte can be assembleda few hours ahead to the end of Step2. Cover and chill until ready to bake.Substitute dried cranberries for freshwhen they are not in season.

Recipe created by Waitrosewww.waitrose.com


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Tarte Tatin with Cranberries and Apple


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Large Bird & Flower BowlTraditional blue painted large bowl in a modern

Vietnamese inspired design of blossom flowers and birds

www.alsohome.com


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Warm Chicken and Celeriac Salad


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Warm Chicken and Celeriac Salad

SERVES: 2 | PREPERATION TIME:30mins

1/2 large (about 350g) celeriac

1 lemon

1 tbsp olive oil

2 chicken breasts

2 tbsp essential Waitrose Mayonnaise

2 tsp essential Waitrose Wholegrain

Mustard

Waitrose Wild Rocket

1.Preheat the oven to 200C, gas mark6. Peel large (about 350g) celeriac and

cut into small cubes. Place in a roastingtin, scatter over the zest of 1 lemon, 1tbsp olive oil and stir everything together.Place in the preheated oven and roast for10 minutes.

2. Slice 2 chicken breasts into chunks,then add to the celeriac. Cook for afurther 15 minutes until the chickenis cooked through with no pink meat.Remove from the oven and transfer toplates.

3. Stir through 2 tbsp essential WaitroseMayonnaise and 2 tsp essential Waitrose

Wholegrain Mustard. Season well andserve with Waitrose Wild Rocket.

Recipe courtesy of Waitrosewww.waitrose.com

Orange Yogurt Cheese Cheesecake

This is a deliciously simple, clean-tasting cheesecake, which we love to serve with fresh or stewed fruits, as they each come intoseason. Baked rhubarb and stewed gooseberries are always rm favourites.SERVES:12

2 large, juicy navel oranges

900g Yogurt cheese

250g caster sugar

3 tbsp cornflour

3 large free-range eggs, plus 1 extra yolk

200ml Crme frache or soured cream

For the base:

100g butter

200g digestive biscuits,

crushed into fine crumbs

1 tbsp demerara sugar

For the topping:

150g Crme frache

or sour cream

1 tsp caster sugar

1 tsp lemon juice

1. Preheat the oven to 180C/Gas 4.Line the base of a 24cm clip-sided tinwith non-stick baking paper.

2. For the base, melt the butter in amedium-sized pan then stir in the biscuitcrumbs and sugar. Spoon into the tinand press down to form a thin, evenlayer. Bake for 10 minutes, then removeand leave to cool. Increase the oventemperature to 240C/Gas 9. Grease thesides of the tin with a little more butter.

3. Finely grate the zest from the orangesand squeeze the juice from 1 of them.Scoop the yogurt cheese into a bowland beat until smooth and creamy (oruse a stand mixer if you have one). Beatin the sugar, cornour, three-quarters ofthe grated zest and 1 tablespoon of theorange juice, followed by the eggs, oneat a time, and then the yolk.

Stir in the Crme frache or sour cream.

4. Pour the cheesecake mixture into thetin and bake for 10 minutes, then lowerthe oven temperature to 110C/Gas and bake for a further 35 minutes, oruntil just set but still quite wobbly in thecentre. Turn off the oven, leave the doorajar (wedge it open with the handle ofwooden spoon if necessary) and leaveinside to cool for about an hour.

5. For the topping, mix the Crmefrache or sour cream with the sugarand lemon juice. Spread over thetop of the cheesecake, cover looselywith clinglm and chill for 8 hours orovernight. Just before serving, sprinklethe remaining orange zest over the top ofthe cheesecake.

Recipe taken from Yeo Valleys - The GreatBritish Farmhouse Cookbook by Sarah MayorPublished by Quadrille Publishing Ltd

31 recipres


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Orange Yogurt Cheese Cheesecake


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Vera Grey Tea Towelby GreenGate

This classic style Vera Grey Tea Towel by

GreenGate features a pretty oral rose

design and is perfect for adding a touch

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Two Chicks Free Range Egg Wh

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Quality Street Green Triangle DessertPot

A tempting combination of thick,creamy milk chocolate laced with GreenTriangles signature smooth hazelnuttaste, this scrumptious new dessertprovides spoonful after spoonful ofindulgent pleasure that the whole familywill enjoy.

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Laughing Cow Light with Emmental

Made with real Emmental cheese and Laughing Cow Light,this tasty triangular bite provides that delicious and distinctivecreamy Emmental taste, with only 25 calories per triangle.Delicious spread thickly on warm crumpets.

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Campbells Andy Warhol Tomato Soup

You may not want to open these eye catchinglimited-edition Tomato Soup tins from Campbellsbut use as an art-piece for your kitchen! Campbellshave paid tribute to Andy Warhols work bydeveloping these special tins in partnership with TheAndy Warhol Foundation.

95pwww.campbellsoup.co.uk

goddesskitchen

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Mammy Jamias Fig Preserve

It is no surprise that Mammy Jamias Fig Preserve is aGreat Taste Gold Star winner. With its irresistible aromaand luscious taste its the perfect lling for an autumnsponge cake or dolloped on some creamy scones.


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gg whites?ee Range Egg Whitescarton ready to go.

Ragu Pasta Bake Tomato,Garlic & Chilli

One of the six new fabulousavours from Ragus Pasta BakeRange. Just add pasta and bake fora quick yet authentic Italian familydinner.

1.98www.asda.com

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Hawkshead Relish Damson& Basil Jelly

This award winning jelly is adelicious blend of sweet & sourLyth Valley damsons with freshfragrant basil leaves. Serve withroast lamb or veal, smoked meats

and cheese, or cold pies.

2.95www.hawksheadrelish.com

DellUgos Chilled Chickpea Fusilli

DellUgos Chilled Chickpea Fusilli isgluten-free and tastes superb. As oneof the rst chilled gluten-free pastason the market it also won the FreeFromInnovation Award at the FreeFrom FoodAwards 2013 earlier this year.

1.79www.ocado.com

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Healthy & FreshOur mission at Gousto is tomake it easy to cook quickand healthy meals at home with fresh ingredients.Each week, you choose recipes online and we delivereverything you need in pre-measured portions.


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SeasonFigs in


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The much loved Fig has been around for centuries and is actu-ally one of the most mentioned foods in the Bible. A fig is a

succulent and sweet, hollow, pear-shaped fruit with a subtlearoma. Before sugar was around its sweet flesh was used as asweetener to enhance both savoury dishes and desserts.

Figs are a good source of potassium which helps to lower bloodpressure. Also as a fruit high in fibre they can help to protectwomen against breast cancer and to lose weight. The leavesof a fig tree are also known for their health benefits includinghelping to lower insulin in those suffering with diabetes andalso with helping to inhibit the growth of cancer cells. Packedfull or vitamins and minerals this fruit is an all round superfruit.

Did You Know!Skin Remedy:Baked figs when applied to the skin can cureinflammations like abscesses and ulcers. They can also helpcure acne.

Fresh Bakes:Figs naturally help hold in moisture in bakedgoods, keeping them fresher.

Eve and Figs:Many believe that it was a fig and not an applethat Eve ate from the forbidden tree in the Garden of Edenwith Adam.


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Fig and Date Tart with

Cumin-Chocolate SyrupThis tart uses my favourite type of pastry, made with cream cheese. It is wonderfully light,aky and buttery, and melts in the mouth. Furthermore, cream-cheese pastry is innitelyversatile and the quickest pastry you can make and I promise. There is no baking blind ortart tin required, so there is no excuse not to make all manner of beautiful tarts.

SERVES:4

For the cream cheese pastry:

250g butter, at room temperature

300g full-fat cream cheese

1 teaspoon vanilla extract

300g plain flour1 egg yolk, for glazing

For the filling:

6 to 8 firm fresh figs

12 to 18 Medjool dates, stones removed

Demerara sugar, to sprinkle

For the cumin chocolate filling:

100g golden caster sugar

15g cumin seeds

200g 70% dark chocolate, broken into

pieces

1. With a wooden spoon, mix togetherthe butter, cream cheese and vanilla untilsmooth and fully incorporated. Graduallymix in the our until a paste is formed; usea food mixer if this becomes heavy work.Wrap the pastry in clinglm and refrigeratefor 2 hours until set and quite rm.

2. Put plenty of plain our on your surface,then divide your dough into 4 larger piecesor 6 more modest-sized pieces and rolleach to 5mm thick. Use a saucer or metalcutter to create your round shape. Brusheach disc with egg, then roll one sectionof the perimeter in to form a rolled edge,then turn the disc a third of a turn and rollagain, then repeat for the nal side. This

forms the sides of your three-point tart.Brush with the remaining egg yolk andrefrigerate for 10 minutes.

3. Preheat the oven to 180C/350F/gas 4.

4. To make the lling, trim the gs and cutin half. Remove the stones from the dates.Place one g half, cut side up, in eachcorner of a tart and a date between eachg half. Sprinkle liberally with demerarasugar and bake for 20 to 25 minutes untilgolden and crisp.

5. For the chocolate syrup, bring 100mlwater, the sugar and cumin seeds to a boiland simmer for 5 minutes until the cuminhas infused the syrup fully. Strain the seedsout and blend with the chocolate in abowl.

Serve the tarts warm or at roomtemperature with the cumin-chocolate

syrup drizzled over the top.

Recipe courtesy of Chocolatier Paul A Youngwww.paulayoung.co.uk


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Banana & Blueberry ToastWith Fig & Nut


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Fig And Almond Tart


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Mahiki Coconut

All good things come in nice packages and this is certainly true whenit comes to this beautifully presented bottle of Mahiki Coconut. For atrue taste of the Caribbean try out this delicious drink in a cocktail orjust mixed with pineapple juice.

Created by the exclusive celebrity paradise Mahiki, one of the worldsmost famous and glamorous night clubs in Mayfair, Mahiki Coconut(17.99 Tesco) is a vibrant spirit made with a blend of CaribbeanRum, ne spirits and real coconut.

Mahiki Raspberry Daiquiri

Ingredients30ml Mahiki Coconut

30ml White Rum

30ml Raspberry Juice

30ml Apple Juice

15ml Lime Juice

15ml Sugar Syrup

Crushed ice

Preparation1. Place all ingredients into a cocktail shaker.

2. Shake and Serve!

www.mahikicoconut.com

love....drinks

we

45 drink


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love....wine

we

GERMAN

AUSTRA

LIAN

Miranda Summer LightMade With Sauvignon Blanc

A lovely clean, crisp palate bursting withtropical fruit avours with a hint of citrus.Perfect for the kitchen goddess who iswatching her gure with only 45 caloriesper 125ml glass. Pair with roasted sea bass.

5.99www.morrisonscellar.com

Steitz Grauer Burgander

Otherwise known as Pinot Gris, thisis a full bodied wine with aromas ofapricot, Mirabelle plum and fresh g.The choice wine for a kitchen goddessdinner party. Perfectly matched witha seafood starter or a Green ThaiChicken Curry.

13www.chixandbuck.com

46drink


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ROMANIAN

McGuigan Reserve Shiraz

This is a full-bodied, smooth and silkywine, with ripe black cherry and juicyblackberry fruit. This is balanced byrich mocha oak notes that give way to a

lingering spicy aftertaste. Can be enjoyedon its own or with food. Pairs well withMoroccan Lamb Tagine or Roast Duck.

9.99www.morrisonscellar.com

I heart Pinot Grigio

With delicate citrus aromas andlemon and lime avours it is light,dry and crisp making it perfect todrink on its own. The choice winefor a girls night in. Enjoy with awith caesar salad or stir-fry.

5.99www.sainsburys.co.uk

47 drink

AUSTRA

LIAN


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retreat....familyfoodie


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A nautical escape to a boutique hotel nested underthe cliffs on a secluded bay, a place you wouldexpect to find in a faraway place but not so!Take a drive down to the English Riviera, yes Englishnot French and stumble down the windy steep road

to The Cary Arms....

www.caryarms.co.uk


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Its a beautifulspot.....redclrocks with wooded hills like Ital

reminding one of a balletorplaynymphs appear such rocks

grottoes,with the deepestsea othere was no ripple

- Que


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Over 150 years ago Queen Victoria was enchanted by this spot and rowed ashore with PrinceAlbert on several occasions from their yacht moored in the bay. The present hotel was builtin the late 1880s and has been lovingly updated and modernised whilst keeping the originalfeatures all under the direction and watchful eye of owner Lana De Savary, wife of hotelier andyachtsman Peter de Savary.

Attention to the detailed comfort and enjoyment of their guests is etched into the very fabricof this chic coastal hotel. Particular attention has been given to their guests who are travellingwith children and thus this hotel warrants a spot in our family foodie retreat hot list.

www.caryarms.co.uk

and

nd

ere

dhich

ictoria


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Sleep

We stayed in the Captains Suite which was homely with all the comfortsyou would expect from a luxury hotel. Perfectly suited for families withboth a king size and twin room furnished with at screen TVs and comfyarmchairs. A family bathroom, kitchenette area and a sea facing balcony

complete this stunning New England styled suite. Red, blue and whitestriped fabrics with framed nautical photos and lighthouse ornamentsadd to the feeling of seaside glamour.

My 3 year old was over the moon to nd a shing net, bucket and spadewaiting for him on his bed. Not to mention the delight of nding sweetie

jars in each room and the rubber ducks in the bath, just another indicationof the genuine interest this hotel has in their little guests. As well asfresh milk in the fridge for making your own hot drinks, complimentaryhomemade fruitcake is provided instead of the regular hotel biscuits.Also a bottle of sloe gin for a tasty night cap.

www.caryarms.co.uk


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Of course for the larger family you may want to hire one of their4 delightful self catering cottages located behind the hotel on thecliffs. Each of these 5 star holiday cottages have a spacious, elegantsitting room with a working replace, fully equipped kitchen andimpressive seaside views. To keep you entertained you will nda 32 at screen TV with DVD & CD player, books, games and a

DVD library. All cottages are prepared with towels and ne linenand enjoy a mid-week housekeeping service as well as a luxuryhamper with local produce of cereals, bread, milk, jam and butterfor your arrival. You can still enjoy all the facilities at The CaryArms so no pressure to cook!

No member of the family is left out as you can also bring your dogif visiting The Cary Arms. They not only allow them but welcomethem with their own designer bed and water bowl. You will evensee a dogs dinner menu hanging up in the bar!

www.caryarms.co.uk


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Food

Ben Kingdom who worked his way up from Sous Chef to Head Chef hasbeen cooking up a storm at this hidden foodie haunt. With his youthfulvigour and love of fresh seafood he has rmly put The Cary Arms on themap. Using local suppliers including Kingsher Brixham for their sh andRD Johns in Shaldon for their meat they ensure their food is known for itslocal and seasonal taste.

One of Bens signature dishes, Brixham Battered Fish & Chips withcrushed minted peas & tartare sauce is a must eat! On our last night thelady on the adjoining table was ohhing over her Pan Seared BrixhamScallops, with wild garlic pesto saying they were the best she had evertasted. I was intrigued and stated I wished I had ordered them. She thenkindly let me have a taste from her plate and they were exquisite. Shewent on to tell us she had ordered them every night during her stay,what a recommendation! Skipping dessert should not be an option herewith Chocolate Brownie and Treacle Tart to name but two of their sweetsensations not to be missed.

The standard of service in the restaurant is outstanding and from a

predominantly young team. Nothing is too much trouble for the outgoingand smiling staff even when presented with difcult diners. It is clear thateveryone enjoys working together from the kitchen through to the bar.

For an extra special dining experience you can reserve the Captains Tableperched on the terrace with direct sea views. Or for a romantic meal sitin their superb private pod where you can hide from the elements butstill soak up the scenery. To complete the outdoor dining facilities thereis also an open re, bbq area and wood red oven for parties and events.

Breakfast is a banquet of choice with fresh fruit, pastries, honey andcereals laid out for you to help yourself. The cooked breakfast menu isvaried and even when something is not on the menu its no trouble towhip it up. One morning we both felt like omelettes and enquired if it was

possible, 10 minutes later two delicious omelettes to our specicationshappily arrived on the table. Vegetarians are not left out with optionsincluding a full english vegetarian breakfast on the menu. A sure hit withthe little ones is the option for freshly made pancakes with chocolatesauce or maple syrup!


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www.caryarms.co.uk


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Ben

Kingdon

61 chefs we love

Did you always want to be a chef?Apart from chocolate? Hake is a very tastysh, which is becoming more popular.

Cant live without Kitchen Gadget?The robot coupe has to be the best! It doespretty much everything and makes life somuch easier in the kitchen.

Why did you decide to pursue a career asa chef?I always cooked with my Mum andremember always wanting to help my Nanprepare her Sunday roast, so from an earlyage I knew I wanted to become a chef.

Tell us about a typical day as Head Chef atthe Cary Arms?I usually start at 9am, which allows me totake deliveries, monitor staff, work on thedays mise-en-place and create new specials.At 12pm service starts until 3pm. On a quietday I might get hour off in the afternoon,then back to carry on preparing for evening

service which commences at 6.30pm rightthrough until 9pm. After then as a team wespend time cleaning. I will then go throughthe stock and put the orders through for themornings delivery.

How did it feel to win Poultry Chef of theYear at the Great British Pub Food Awardsin 2010?It was so exciting to be involved in such awell-known competition, and to win wasamazing! Its one of my career highlightsto-date.

What is your favourite ingredient to cookwith and why?Dartmoor lamb is fantastic, so many differentcuts to use and the avour is so good, werereally lucky to have such good produce onthe doorstep. We use the shoulder for slowroasting, and the loin for specials.

Can you tell us your top 5 tips for cookingsh?

Keep it simpleUse butter so it helps keep the sh moistSlightly undercook your sh and leave toRest before servingAlways grill whole at sh for best resultsdont add to many avours, let the shavour come through

Who would you most love to come and dineat The Cary Arms?Rick Stein, just because of his love forseafood. Id love to get his advice.

What advice would you give to someoneconsidering live as a chef?Be ready to work long hours. Its a job whichcalls for total dedication and passion.

What do you think makes someone aKitchen Goddess?Besides the above, gage feedback and takeon the negatives as well as the positives. You

can improve a lot by past mistakes.


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www.theambrette.co.uk

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Things To Do

If you can prize yourself away from your private balcony or terrace you will nd plentyto do within this cosy bay.

For mum a visit to the Spa for a spot of hot stone therapy is a must. You will be lookedafter by their sweet and bubbly therapist who is a shining star at The Cary Arms. (Lanade Savary really knows how to choose staff well.) No better way to relax than losing afew hours in this relaxing spa room and enjoy some Parisian spa treatments.

For Older Children you might fancy joining the local boys diving from the ancient pierinto the clear waters below. Or a spot of shing with dad as you watch out for Sammythe coves friendly seal who visits regularly or the local dolphins that pop by now andagain to say hello. For the adventurous, windsurng, horse riding and boat rides canall be arranged from the hotel.

For the younger child paddling in the rock pools searching for crabs will keep thembusy for hours and help them work up an appetitite for dinner. You are sure to bepestered to take rides in Babbacombe Cliff railway which is available to take you upand down the steep cliffs from the beaches. If staying a few days you may want toventure out of the cove and take your little ones to Babbacombe Model Village just ashort drive away or Occombe Farm www.occombe.org.uk. Dont forget to pack their

wellies so that even on a wet day they can enjoy the pleasures of the beach.

Inside put your feet up in the comfy residents private lounge where there is a libraryof books to indulge in. Or partake in a game of chess or pool in the games room iffeeling a bit more social. On a cold night the re will keep you warm and cosy or on asummers evening sit in the bay window and watch the sun go down with a jug of pims.


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www.caryarms.co.uk

For foodies who want to enjoy luxury and ne fayre combined withtraditional seaside fun for their family this is the retreat for you.

Rooms at Cary Arms start at 175 a night and The Captains Suitefrom 290 per night.

Holiday Cottages from 525 for 3 nights.

The Cary Arms, Babbacombe Beach, South Devon, TQ1 3LX

Tel: + 44 (0) 1803 327110Email: [email protected]: www.caryarms.co.uk


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Boston GreenPan LargeCookie Sheet

This superb cookie sheet fromGreenPan really is green! Not onlyis it made in an environmentallyfriendly way but is also energyefcent and their non stick coatingis non toxic even at high heats. Itstime to bake green with GreenPan!

19.00www.amazon.co.uk

webakeware

love....

Tala Retro Ceramic Pie Beads In

Tin

Be Star Baker with these TalaCeramic Pie Beads, your pastrywill be perfectly formed with nonasty blisters!

6.49www.amazon.co.uk

Vic Firth French Rolling Pin

Made from solid rock maple and tapered from the middle to ends thisrolling pin is a breeze to use. A Kitchen Goddess must have!

www.ictc.co.uk

Cuisipro Scoop Bowls

This set of 3 Scoop Bowls willtransform your kitchen life! Withan unique at edge on eachbowl you can scoop up your

ingredients in one swoop andalso easily pour wet and dryingredients from the corners ofthe bowl.So prep and measurewith ease.

8.99www.whiskcooking.co.uk

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Tala Cake Tester

Making testing your cakes for soggymiddles just more fun with these cutecake testers from Tala!

2.75 eachwww.johnlewis.com

I Heart Cake Mould

This clever silicone cake mould fromMustard Gifts enables you to make6 heart shaped cakes at once.Perfectgift for the Kitchen Goddess in yourlife.

15www.justmustard.com

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ProCook Digital Pink Scales

The perfect digital scales for the baking goddess. Withan easy to read LED display and a wipe-clean surfaceprepare your ingredients with both ease and style.

14

www.procook.co.uk

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perfectpies...


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Spinach, Wild Garlic & Filo Pie


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77 recipes

Spinach, Wild Garlic & Filo Pie

Wild garlic, with its large, glossy green leaves, has to be one of our favourite things to forage for. Next time you spy bluebells, havea closer look, as theres often wild garlic nearby. If youre uncertain, just follow your nose!

SERVES:6

250g butter

300g feta cheese

100g ricotta cheese50g parmesan or pecorino, finely grated

5 large eggs

50g fresh white breadcrumbs

tsp freshly grated nutmeg

4 tbsp extra-virgin olive oil

375g fresh filo pastry, not frozen

(approx 14 30 x 38cm sheets)

200g fresh spinach leaves, washed and

dried well, tough stalks discarded, cut

into 1cm strips

150g wild garlic leaves, washed and

dried well, tough stalks discarded and

leaves cut into 1cm strips

1 bunch spring onions, trimmed and

thinly sliced

salt and freshly ground black pepper

1. Put the butter into a small pan andleave over a low heat until melted. Pour

off the clear butter into a bowl, leavingbehind the milky-white solids.

2. Crumble the feta into a large bowland coarsely mash it with a fork. Add thericotta, Parmesan, eggs, breadcrumbs,nutmeg, oil, spring onions, 1/2 teaspooneach of salt and pepper and mix togetherwell.

3. Preheat the oven to 180C/Gas 4.Lightly butter a 20 x 30cm roasting tin,5cm deep. Unroll the lo pastry ontothe work surface. Set aside 7 sheets for

the top and cover with a damp tea towelto prevent them drying out. Working asquickly as you can, brush one pastrysheet with the melted butter and popit buttered-side down to line the baseand sides of the dish, leaving about 5cmof the edges overhanging. Repeat thisprocess with another 6 pastry sheets.

4. Add the shredded spinach and garlicleaves to the egg mix and stir togetherwell. Spoon the mixture into the pastry-lined tin and spread it out evenly.

5. Butter one of the reserved pastry sheetsand lay it buttered-side down over the

pie, pressing it down well onto the top ofthe mixture. Repeat with the remaining6 sheets. Press the overhanging edgestogether then trim to within 2.5cm of theedge of the dish. Lift them up and tuckthem down the sides of the pie.

6. Using a sharp knife, mark the top ofthe pie into 8 pieces. Sprinkle with alittle water and bake for 45 minutes untilset in the middle, crisp and richly golden,covering loosely with foil if it starts tobrown too quickly. Leave to cool for 15minutes, then cut into pieces along the

marked lines and serve.

Top tip:When wild garlic is not in season just useall spinach, and avour the pie with a50g bunch of chopped fresh mint or dill.


Rich & Tasty Beef Bourguignon Pie

ERVES:6

4tbsp oil

800g diced braising steak, dusted with

2tbsp plain flour, seasoned

200g Un-smoked bacon Lardons

400g Shallots, peeled250g Button mushrooms

300ml Beef stock

300ml Red wine

2tsp The English Provender Co. Grated

Hot Horseradish

2 tsp Very Lazy Chopped Garlic

375g puff pastry

Milk - for brushing

1. Heat 2tbsp oil in a casserole andbrown the steak and remove to a plate.

2. Fry the bacon until crispy and removeto the plate.

3. Add 1tbsp oil and brown the shallots,then remove to the plate. Repeat withthe mushrooms. Add everything backto the casserole with the stock, wine,horseradish and garlic paste. Simmer for1 hr.

4. Heat oven to Mark 6/200C. Transfereverything to a pie dish.

5. Roll out the pastry and cut a circle justbigger than the dish. Mould extra pastry

onto the edge of the pie dish and brushwith milk. Put the pastry lid on top andcrimp the edges. Make 2 slits in the topof the pastry; brush with milk. Cook for25-30 mins.

Tip: Other avour combinations totry - Swap the beef, mushrooms, beefstock and wine for pork shoulder, apple,chicken stock and cider.

Recipe created by The English Provender Coand Very Lazzywww.englishprovender.com


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Ham, Leek, Garlic & Herb Pies


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Warm Apple, Honey & Vanilla Custard PieIf you love baked apples and you love custard, youll adore this recipe it brings the two together beautifully. Its one of the onlyrecipes weve come across that has a set custard inside. Genius!

SERVES:8-10

For the pastry:350g plain flour50g self-raising flour50g cornflourlarge pinch salt275g chilled butter,cut into pieces

100g golden caster sugar3 large egg yolks, beatentogether with 1 tsp vanilla bean pasteand 2 tbsp cold watera little beaten egg,for sealing and brushing2 tbsp granulated sugar, to decorate:

For the filling:1.25kg dessert apples, such as Coxs,peeled, cored and thinly sliced2 medium free-range eggs,plus 2 extra yolks

100g clear honey1 tbsp self-raising flour250ml double cream1 tsp vanilla bean paste

extra cream or custard, to serve

1. Sift the ours, cornour and saltinto a food processor, add the butterand whiz until the mix resembles nebreadcrumbs. Stir in the caster sugarand egg yolk mix and whiz briey untilit starts to stick together. Turn out onto aoured surface and knead briey untilsmooth. Cut off a 325g piece, wrap it inclinglm and set to one side.

2. Roll the remaining dough out thinlyon a lightly oured surface into a 30cmdisc and use to line a greased 23cmloose-bottomed an tin, 4cm deep,leaving the edges overhanging. Chill for20 minutes. Knead the pastry trimmingswith the second piece of pastry, wrap inclinglm and chill alongside the pastrycase. Meanwhile, preheat the oven to170C/Gas 3.

3. Line the pastry case with foil, coverwith a thin layer of baking beans andbake for 20 minutes. Remove the foil andbaking beans and return to the oven foranother 10 minutes until lightly golden.Leave to cool.

4. Put the sliced apples in a large mixingbowl. Whisk the eggs, yolks, honey andour in a jug until smooth, then whiskin the cream and vanilla paste. Pourover the apples and stir together well.Spoon the lot into the pastry case, tryingto make sure its as level as possible andslightly domed in the centre.

5. Re-knead and roll out the remainingpastry into a 25cm disc. Brush the edgeswith beaten egg, lift over the case andpress the edges together to seal. Make asmall hole in the lids centre, brush withegg and sprinkle with granulated sugar.Bake for about 11/2 hours, coveringwith foil once nicely browned, until theapples are tender when pierced with askewer and the custard has set. Leave tocool for 30 minutes before serving.


recipes

Ham, Leek, Garlic & Herb Pies

Delicious deep-lled pies, packed full of avour

SERVES:4 | PREPERATION TIME:30mins | COOKING TIME: 1hr

For the pastry:

200g plain flour

Pinch of salt

100g butter

1 egg yolk

For the filling:

50g butter

3 medium leeks, thickly sliced

1 tsp English mustard powder

2 tbsp plain flour

300ml good quality chicken stock

Salt and freshly ground black pepper

150g Boursin Garlic & Herb

2 tbsp fresh chopped mixed herbs

350g cooked ham, cut into bite size

pieces1 egg, beaten

1. To make the pastry, sift the our andsalt into a mixing bowl. Rub in the butterusing your ngertips until the mixtureresembles breadcrumbs. Stir in the egg

yolk and four tablespoon s of cold wateruntil the mixture forms a rm dough.Knead lightly on a lightly oured worksurface. Cover with cling lm and chillfor 30 minutes.

2. For the lling, melt the butter in alarge pan and cook the leeks for veto ten minutes, until softened. Using aslotted spoon transfer the leeks to a plateand set aside.

3. Stir in the mustard and our into thepan juices and cook for two minutes,

stirring occasionally. Remove the panfrom the heat and gradually blend in thestock and Boursin Garlic & Herb. Returnto the heat and bring to the boil, stirringuntil thickened. Remove from the heatand season to taste. Stir in the herbs andleeks, cover with cling lm and allow tocool. Stir in the ham, before spooninginto 4 x 300ml individual pie dishes.

4. Divide the pastry into four and rolleach out on a lightly oured worksurface 2cm larger than each pie. Brushthe edges of the pie dishes with water.

Cut a strip of pastry from each pastrycircle and lay on the edge of the dish.Brush with water and top each dish witha circle of pastry pressing the pastrytogether to seal and trim. Flute the edgesand using a sharp knife cut a steam holein the centre of the pies. Cover and chillfor one hour.

5. Meanwhile preheat the oven to 190C/170C Fan/ Gas 5. Brush the pastry withbeaten egg and bake for 35 - 40 minutes,until well risen and golden.

Serving Suggestion: Serve with Frenchbeans.

Recipe courtesy of www.boursin.co.uk


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Warm Apple, Honey & Vanilla Custard Pie


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Judge Pie Dish 18cm

An essential pie dish from Judge. Not onlyavailable at a superb price but a classic styleto co-ordinate with your tableware.

4.80www.judgecookware.co.uk

Tala Ceramic Pie Bird

How cute is this Ceramic Pie Bird fromTala! Make the perfect pie crust withthis handy retro blackbird.

7.50www.selfridges.com

Azure Ceramic Flower

Make a show stopping ceramic pie dish from Dsafe up to 220C you ca

28.00www.denby.co.uk

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picks....goddesspie


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Roll-up Pastry Mat

This innovative Roll-up silicone pastry mat fromJoseph Joseph is a must have for the pie makingkitchen goddess. With a printed size guide you

just cannot go wrong!

23.50www.josephjoseph.com

Adjustable Rolling Pin

No more guesswork with this ingenious rolling pin from JosephJoseph. It comes with four sets of removable discs that raisethe rolling surface by different amounts, to create exactly therequired pastry thickness either 2 mm, 4 mm, 6 mm or 10 mmwhich makes it perfect for making various pies!

27.50www.josephjoseph.com

r shaped pie with this gorgeous. With a 10 year guarantee and ovenke your pies to your hearts content.

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isles....britisha ofthetaste


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DartmoorDartmoor covers an area of 368 sq miles and contains the largest and wildest areaof open country in the south of England. An area of outstanding natural beauty,

Dartmoor is home to all manner of wildlife, from ponies wandering the moor,

to the rare marsh fritillery butterfly. Dartmoor is famous across the world and

attracts tourists mainly for its beauty, its hiking, its tors and its wildlife. Steven

Spielberg chose these windswept moors as the location for his film War Horse

and was astounded with the abundance of natural beauty.

But where will you sleep and where will you dine and what will you do....

86travel

Photo Credit: Thanet Tourism Unit


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Horn of PlentyGulworthy, Tavistock, Devon, PL19 8JD

My only regret about our visit to The Horn of Plenty is that we didnt stayovernight as I absolutely fell in love with this hotel on arrival. A beautifulGeorgian building perched on the side of a hill with spectacular viewsacross Tamar valley and within 5 acres of the most magnicent gardens.

The owner Julie joined us for pre-dinner drinks in the garden and withgreat animation told us the story of how her and her husband left theircorporate careers to buy this grand Georgian hotel just two years ago.We warmed to her immediately and also to the non intrusive welcominggroup of staff. Most of the staff have worked at The Horn of Plenty foryears, a true indication this hotel generates real loyalty. A vast majority oftheir guests we were told also return regularly to stay and to dine.

topourfood spots....

www.thehornofplenty.co.uk


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For us dining at the Horn of Plenty was heavenly. Head Chef Scott Patoncertainly deserves his ne reputation for fabulous food. Each dish waspresented with delicacy, artistic air and culinary genius.

To start Seared Scallops with glazed chicken wings and toasted sesameexcited all of my taste buds at once. Followed this by a awless Roastedvenison lion with smoked pork belly, gs & celeriac and nishing with

a perfect Peach parfait, raspberry ice-cream and vanilla panna cotta.Key Lime pie with lime yoghurt and brown sugar ice-cream which myhusband ordered was also excellent. Scott himself was such a likeablechef, no airs or pretentions just someone who loves what he does anddoes it exceptionally well.



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Scott

Paton

93 chefs we love

Did you always want to be a chef?My rst memories of cooking were backin primary school. We had a French daywhere we baked baguettes and dipped themin hot chocolate, after that I started amusingmy family with my culinary ambition

Have you been inspired by any particularindividual?Many individuals have inspired me froma cooking point of view, Micheal Cainesand Pierre Herme have probably been thebiggest inspirations. From a personal point

of view, my family is my biggest inspirationnow i have twins on the way; they arewithout doubt my new driving force.

What has been your most memorablemoment as a chef to date?My most memorable moment as a Chef waswinning Dessert of the Year in 2008. I hadspent 18 months working on my dessert forthat one day, and I walked away with thegold medal. It was a fantastic moment.

In your opinion what makes dining at TheHorn of Plenty so special?Dining here at the Horn of Plenty is special

for many reasons: our care and attentionto detail; our fantastic front of house staff; the fact that we all pull together as a teamto create an environment which is formalbut relaxed and unpretentious. Our foodphilosophy is that eating should be enjoyed

and be fun. Our food reects that; we aimto bring a touch of class and fun to everydish; we want it to make you smile.

Where do you source your ingredientsfrom?

90% of our ingredients are locally sourced.That means fresher, tastier food, and weveprobably some of Britains best producersdown here in the South West. We have avery good relationship with our suppliers;they let us know whats good and whats not.On top of that, our kitchen garden is nowproducing some great produce. Its lovelyto be able to say to the guys go and picksomething from the garden and make anamazing demi tasse for tonight

How do you go about planning your menus?Our menus are planned here by the seasons.My Sous Chef Rob Gibson and I will sit down

and brainstorm seasonal ideas. Usually wego with proven avour combinations andwe give it a twist. Our peach melba dishis a great example of this.

You won Dessert of the Year from theAssociation of Pastry Chefs in 2008, canyou tell us your top tips in creating a showstopping dessert?My tips for creating a top dessert are:

A great dessert needs to have a goodbalance of acidity, sweetness, and fat.Textures and temperatures are key. Hereat The Horn of Plenty, we aim for everymouthful to be hitting different parts ofyour taste buds.

What is your signature dish?

We dont have a signature dish as such,because our dishes are constantly evolving.At the moment the dish I am most proud ofis our peach melba

Is there a kitchen gadget you could not livewithout?Favourite kitchen gadget ? Its my team,plain and simple! I could have 10 waterbaths, 3 thermomixes and 5 combi ovens, but the team is what makes things happen!

What do you think makes someone aKitchen Goddess?A kitchen goddess is someone who tries

as many times as they need to, in order tosucceed at a recipe; someone who learnsfrom their mistakes and can then go on toshare with others what theyve learned.


We dont have a signaturedish as such, because

our dishes are constantlyevolving.


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Whilst relaxing in their lounge after a rst class meal, I wastempted to come back for breakfast when I spotted Slow roastedtomatoes on crispy potato & onion rosti with balsamic glaze ontheir breakfast menu..... next time!

The Horn of Plenty Country House Hotel & Restaurant,

Gulworthy, Tavistock, Devon, PL19 8JD

01822 832528www.thehornofplenty.co.uk



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Agaric Restaurant & Rooms30 North Street,Ashburton,Devon,TQ13 7QD.


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www.agaricrestaurant.co.uk

In some ways Nick Coiley is wasted tucked away in the sleepy butfoodiclous town of Ashburton. He is a culinary superstar and his food

belongs in a Michelin starred restaurant in the heart of bustling city.However, saying that in other ways he is perfectly suited to his divinelittle restaurant with the fresh and seasonal produce of Dartmoor right onhis doorstep. Along with his charming wife and business partner Sophiethey have managed to put Ashburton on the gastronomy map with theirlocal approach to ne dining within a relaxed and cosy environment.


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The restaurant itself is simply but elegantly styled and the waiting staffare perfectly suited to the venue with sweet quiet and unassumingnatures. On arrival for lunch the restaurant was full but this did nothinder the speed of service or quality of food in anyway. Everythingwas perfectly timed and presented in artistic fashion. Nicks passionfor local seasonal produce can be seen in every dish on the menu.As a foraging enthusiast all of their mushrooms and other fruits ofthe eld, shore & hedgerow are gathered by Nick and his childrengiving the dishes he creates such a personal touch. Expect to be

completely enamoured with every mouthful and judging on thecomments from other diners around me I am condent to say thatwe are not the only ones who felt this.

If you visit and like me are completely obsessed with kitchen gadgetsand accessories make sure you allow enough time to browse aroundtheir shop next door which is packed with all sorts of kitchengoddess treasures including some of their own homemade jams andpreserves. Nick also runs cookery courses in their demonstrationkitchen at the back of the shop which would also be worth bookingon your stay.

All in all, even with a very grumpy 3 year old in tow this was by farour favourite lunchtime adventure in Dartmoor. Next time we are

going to book into their boutique rooms next door and indulge in asecond helping of Nicks impressive fayre.



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NickCoiley

105 chefs we love

Signature Dish?Probably the dishes that champion the bestof the areas produce:Loin of local venison with smoked bacon,

wild mushrooms and artichoke puree withcaramelised quince.

Favourite food?Turbot with sorrel hollandaise andchanterelle mushrooms

Cant live without kitchen gadget?Kitchen aid or Dualit Hand Stick Blender

Where did your love of food and desire tobe a chef spring from?My mother always cooked a 3 course mealfor my family of 3 hungry boys and my Dad;she was my rst cooking inspiration. My

Patisserie Chef tutor at college was my nextenthusiastic mentor and then learning fromand working with Joyce Molyneux at theCarved Angel really forged my love of food,cooking and looking after customers.

Can you tell us, to date what has been yourproudest moment as a chef?Opening Agaric in 2000 with my wifeSophie and being Head Chef at The CarvedAngel.

What made you choose Ashburton as thelocation for your restaurant and why didyou choose the name Agaric?

The town wasnt an obvious choice for manyas there hadnt been a restaurant here forover 15 years. Its a great place and quiteeasily accessible from all parts of SouthDevon which is great for suppliers as well ascustomers. When we started we had a really

young family, and Ashburton was perfect, asmall, friendly community, on the edge ofDartmoor, not far from the coast...

The name Agaric (which is the old Englishname for all edible mushrooms - fromthe Greek town of Agara- known for itsmushrooms) came about because pickingwild mushrooms is a hobby we had becomeknown for, and is an autumn feature on theAgaric menu. The name is memorable or atleast people know it has something to dowith mushrooms.

In your opinion what makes Agaric special?Its relaxed approach, down to earth foodand attention to detail. We support localsuppliers and train local young people,hoping to get them into hospitality.

Who would you most love to come and dineat Agaric?I love it when Joyce comes to eat althoughit still makes me nervous! I would love tocook for Raymond Blanc as he is still sopassionate about the whole food journey.

You have built two wood red ovens atAgaric, can you tell us your top 5 tips forcooking with a wood red oven?

Get up earlyHave good, dry, seasoned wood andalways have more than you think youwill need.

Be ready to go so the oven is at itsoptimum temperature.Have different dishes ready to maximisethe use of the different heats as the recools.Encourage everyone to get involved.

What is your favourite ingredient to cookwith and why?I dont have one favourite, I like to prepare awhole animal, so I will get a whole venisonwhich I will break down and use every bitof from the tender loin cuts to making richgravy from the bones.

I also enjoy the story with the food, so myBass sherman will call me from sea to seehow much I want, from the conversation,heavily studded with swearing to thebeautiful whole sh being delivered by a

burly, booted (still sweary) sherman, orthe passion that Gary, the cheese makerhas when describing his cheese cave. Itsthe back-story that the diner often does notrealise has gone into each element of theirmeal.

What do you think makes someone aKitchen Goddess?Someone with the desire to please therecipient of their culinary offering -regardlessof whether the result is the absolute successthey were hoping for!


I would love to cook forRaymond Blanc as he isstill so passionate about

the whole food journey.


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Bed & Breakfast for two people sharing a double roomfrom 120

Cookery Courses - The cost is 85.00 per personincluding coffee, a glass of wine & lunch, partners can

join you for lunch at 30.00 per head.

30 North Street,Ashburton,Devon,TQ13 7QD.

01364 [email protected]



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The Ring of BellsThe Village, North Bovey, Newton Abbot, TQ13 8R


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We travelled deep into Dartmoor to the unspoilt and peaceful village ofNorth Bovey for a spot of lunch. Whatever you do dont follow your satnav to nd this little gem as like us you are sure to get lost. Instead dig outan old fashioned road map and follow the gorgeous narrow country lanesuntil you arrive at the village green. As we walked through the villageto stretch our legs we stopped and starred awhile as a master Thatcherworked on a new thatched roof just opposite the pub.

The Ring of Bells itself is set in a charming thatched building overowingwith old world charm and vintage features. With uneven stone oors, woodburning stoves and heavy oak doors you step back in time as you crouchto enter through the quaint doorways. The outside of the white washedbuilding is adorned with Cath Kidston style bunting and colourful hangingbaskets making it the most picturesque pub to be found in Dartmoor. Thestaff are noted for their welcoming nature and the resident lovable dogrevels in the attention from the younger diners.

www.ringofbells.net


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The courtyard garden is a little suntrap and we opted like most otherdiners to enjoy our lunch outdoors in the midday sun. We were served bya sweet smiling waitress who was the spitting image of Kate Middleton.On mentioning the resemblance she humbly told us she hears that a lotas she continued to read us the specials for the day. As I have a greatfondness for squid I couldnt resist the Tempura Brixham Squid starterfollowed by Fillet of Brixham Wild Seabass with new potatoes, curly kaleand lemon and caper butter. The squid was so good I was tempted toorder seconds, In fact it really was the juiciest and most delicious squidI have had all year and I have had a lot! The Seabass was cooked toperfection and the entire dish was oozing fresh seasonal avours. Wecouldnt resist a taste of their renowned Ring of Bells Eton Mess which islarge enough to share. On reection I wish we had ordered one each asit was exceptionally delicious!


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www.ringofbells.net


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www.ringofbells.net


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TonyCarr

117 chefs we love

Did you always want to be a chef?Signature Dish?Chicken chorizo soup, sauted king scallopsand pea shoots

Favourite Food?Rib of Dexter beef

Cant live without Kitchen Gadget?Deep fat fryer - otherwise there would be nosh and chips - our most popular dish!

Where did your love of cooking springfrom?

Making cakes with my Grandma.

What has been your most memorablemoment as a chef to date?Being awarded 2 AA rosettes andrecommended for 3 rosettes.

In your opinion what makes dining at TheRing of Bells so special?The relaxed atmosphere, simple cookingand a fantastic product.

Where do you source your ingredientsfrom?As locally as possible! ...which can be just afew hundred yards away.

Which season do you most like to createmenus for and why?I prefer winter as I like rich, deep avoursfound in game and slow-cooked food.

Who would you most love to come and dineat The Ring of Bells?Other than my wife, who I dont get to seemuch of, the two presenters of AustralianMasterchef.

What do you think makes someone aKitchen Goddess?A passion for cooking, ability to sourcethe best produce and a willingness toexperiment.

www.ringofbells.net


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www.ringofbells.net


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www.ringofbells.net


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On nishing my meal I had the pleasure of meeting HeadChef Tony Carr in his tiny but highly organised kitchen.Tony prides himself on cooking everything to order andusing as many local suppliers as possible.

All in all a visit to the Ring of Bells in North Bovey is aTaste of Dartmoor must!

For a lingering experience of North Bovey you could optto stay overnight in one of the 5 comfortable rooms at theRing of Bells. Rooms start from 85 including breakfast.

The Ring of Bells Inn, The Village, North Bovey,Newton Abbot, TQ13 8RB

01647 440 375www.ringofbells.net


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www.ringofbells.net


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The Arundell ArmsLifton, Devon, PL16 0AA

www.arundellarms.com


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So we travelled Northwest of Dartmoor to a small village called Liftonto see if lunch at the hands of one of only 80 Masterchefs in Britain wasworthy of its fame.

The hotel itself has been owned and run by the same family since 1961and they have managed to build themselves a tremendous reputationwithin the tourist industry. Arundell Arms own 20 miles of the nearby riverTamar and has become the premier country hotel for shing enthusiasts.Of course with this added bonus, fresh sh features heavily on their menus.


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Head Chef Steve Pidgeon failed to disappoint us at anylevel. Every dish looked like a piece of art and tastedexquisite. On his recommendation I started with a TomatoConsommsomething I would never choose on a menu as

I dont particularly like Consomm. However he changedmy mind with his avoursome variant and it became mysurprise dish of the week. His Ragout of Stone Bass, Brilland Grey Mullet with saffron potatoes, tomato and chivesis also a must try!


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StevePidgeon

129 chefs we love

Did you always want to be a chef?No. When I left school I wanted to be apolice ofcer. Whilst studying I got a job ina gastro pub kitchen, it was here my passionfor food was ignited.

How did you feel when you were electedas one of only 80 Master Chefs of GreatBritain?I was overjoyed. Its such a rare honour andone that I am very proud of.

Where do you get inspiration from whenplanning your menus?From lots of different places. My anc isFrench so some inspiration comes from aFrench inuence. As we live in the UK itsgreat that my children will also be ableto keep in touch with French cuisine andculture. I also take it from places where Ihave eaten, and from being in one of thebest parts of the country for local and freshproduce.

What in your opinion is so great aboutdining at Arundell Arms?

The abundance of fresh and local produce.We are lucky enough to be on the Devon& Cornwall border and therefore haveaccess to some of the best produce the WestCountry has to offer. Our food is seasonal,local and fresh. It doesnt get better thanthat.

Is there anyone in the world you wouldparticularly like to cook a meal for andwhy?Marcus Wareing. In my opinion he is one ofthe nest chefs today and I would value hisfeedback on my cooking.

Can you tell us your top 5 tips for cookingne dining dishes?

Seasoning is key.Always try to use local produce wherepossible.Make sure its fresh.Make sure you have the right equipmentfor what you are cooking.Make sure the food you are cooking isin season!

What do you think makes someone aKitchen Goddess?Someone who enjoys their craft and enjoyscooking for others!

Signature dish?I have a few signature dishes. One of thefavourites here at The Arundell Arms is aCasserole of Sea Fish, with saffron potatoes,tomatoes and chives.

Favourite food?South Devon beef. You cant beat its texture,tenderness and its full of avour.

Cant live without kitchen gadget?A thermo mixer!


When I left school Iwanted to be a police

officer.


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Kitchen Goddess - Autumn 2013

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