Kitchen Goddess - Autumn 2013

The Official Kitchen G ddess Magazine
Autumn 2013 | issue 06

kg
Perfect Pies
I cant live without thyme
and of course mangoes!
A taste of the
British Isles:
Win a Case of
McGuigan Wine
family foodie retreat
The Cary Arms, Devon
Shelina Permalloo
I absolutely
love working at
the St Jamess
Hotel and Club
William Drabble
our foodie
guide to
Dartmoor
Farrow & Ball Floor Paint - Available in all 132 colours.
Wood panelling: Vert de Terre Estate Eggshell.
Woodwork: Lichen Estate Eggshell.
Floor: Borrowed Light and Stone Blue Floor Paint.
www.farrow-ball.com
people
Shelina Permalloo page 6
William Drabble page 14
Ben Kingdon page 60
Scott Paton page 92
Nick Coiley page 104
Tony Carr page 117
Richard Greenway page 138
Bruce Cole page 154
recipes we love
Chicken Laab (spiced salad) page 8
Spiced Pork Belly & Star Anise page 9
Poached pears with Cidre and spiced cream
page 11
Soaked Savarin With Scottish Raspberries page 20
Cathryn Dresser - Plum & Almond Crumble page
22
Savoury Baked Pink Lady Apples
with Sunday Roast Pork Shoulder page 26
Tarte Tatin with Cranberries and Apple page 27
Warm Chicken and Celeriac Salad page 30
Orange Yogurt Cheese Cheesecake page 31
Fig and Date Tart with Cumin-Chocolate Syrup
page 40
Banana & Blueberry Toast With Fig & Nut page 42
Fig And Almond Tart page 43
Chicken & Asparagus Pot Pies page 74
Spinach, Wild Garlic & Filo Pie page 76
Rich & Tasty Beef Bourguignon Pie page 77
Ham, Leek, Garlic & Herb Pies page 79
Warm Apple, Honey & Vanilla Custard Pie page
80
Mini Rainbow Jellies page 90
Raspberry and Strawberry Profteroles page 91
Summer Berry Swirls page 93
Strawberry & Passion Fruit Brules page 94
Frozen Berry Slice page 96
Strawberry Tart page 98
Baked Citrus Cheesecake page 126
Summer Fruits with Elderfower Sabayon page 127
shop
Goddess Coffee page 24
Kitchen Goddess Basket page 34
Bakeware We Love page 84
Goddess Pie Picks page 100
Gadgets We Love page 166
Sophie Conran for Norfolk Kitchen page 169
competitions
Win 1 of 5 Sets of Dossil Sinkie page 129
Win 1 of 2 Cases of McGuigan Wine page 129
Contents
p18
p38-43
p48-71
book
kitchen goddess bookshelf
page 168
family foodie
retreat
The Cary Arms, Devon page 48
Letter from Editor
Welcome to the Autumn issue of kg, the Offcial Kitchen Goddess Magazine.
When I think of autumn, I think of pies and crumbles, apples and fgs, red coloured
leaves and blowy trees! All of these you will fnd in this issue especially pies. You
cant beat a hearty pie to warm you up on a windy day. We have picked out some of
our favourites for you this autumn from Rich & Tasty Beef Bourguignon Pie to Warm
Apple, Honey & Vanilla Custard Pie.
You can read all about our trip to the wonderful Dartmoor in A Taste of The British
Isles this month. Highlights for us included meeting and eating with some outstanding
chefs in particluar Scott Paton from Horn of Plenty in Gulworthy and Nick Coiley
from Agaric in Ashburton.
Of course a lot of us have been glued to the latest series of The Great British Bake
Off over the last few weeks and are baking mad as if it were going out of fashion.
Our money is on the lovely Kimberley Wilson who completely wowed us with
her butternut squash and spice cake toadstool. Of course our favourite contestant
Cathryn Dresser from last years show has been busy in the kitchen creating a very
naughty Plum and Almond Crumble recipe. I have made this three times in 1 week
so believe me its worth a try and it goes down a treat with guests!
Enjoy your autumn and your Kitchen Goddess fx....
Until next time.....
Catriona x
Contributors
p84
Cathryn Dresser
p14
travel
A Taste of The British Isles... Dartmoor
page 84
p14
p45
drink
Drinks We Love page 45
Wine We Love page 46
family foodie
retreat
The Cary Arms, Devon page 48
www.shelinapermalloo.com
Shelina
Permalloo
Mango 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 executive
was 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 cooking
come from?
From my mum and her beautiful love of her
island 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 cooking
Mauritian food?
You always need to start with garlic,
shallots and chillies then fnally coriander
and thyme. These are the main ingredients
to get punchy Mauritian favours into your
food.
Have you been inspired by any particular
chef within the industry?
I adore the work of David Thompson
(Nahm) hes an incredible inspiration to
me.
How did it feel to see your own cookbook
in the bookstore for the frst time?
So, so strange! I couldnt stop smiling; its a
huge sense of achievement.
What is your favourite ingredient when
cooking and why?
I cant live without thyme and of course
mangoes! For me, thyme is so heady &
aromatic I like to put it in everything.
Is there a kitchen gadget you could not
live without?
My micro plane - makes grating garlic and
ginger a breeze!
Have you got a favourite restaurant you
like to eat at?
I enjoy low key places with great food; I
really love Meza in Tooting which serves
lovely Lebanese food.
Whats next on the menu for you?
Ive got my cookery school coming up at
the beautiful Maradiva Resort in Mauritius
this October.
What do you think makes someone a
Kitchen Goddess?
I think its about loving food, entertaining
and making the art of cooking seem
effortless to others.
How has your life changed since winning
MasterChef last year?
Everything has changed! I now get to cook
for a living and I love it!
What is your Signature Dish?
My octopus, mango & fennel salad I
love cooking with any fresh fsh or seafood
though, 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 favours into.
Who would be your Dream Dinner Party
Guests?
In keeping with ffty years since he
delivered his speech - Martin Luther King.
07 chef profle
I cant live without thyme
and of course mangoes!
Chicken Laab (spiced salad)
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 stalk
1 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 minutes
until the rice has browned.
2. Remove from heat and pound lightly
in a pestle and mortar, and set aside.
3. In a pestle and mortar lightly pound
together the garlic, ginger, chilli,
coriander stalk into a rough paste.
4. In a wok on a high heat, fry the
shallots and add the paste with some
vegetable oil, and then add the mince.
Cook for about 5 minutes.
5. Add the Cidre, shrimp paste, fsh
sauce, lime juice and sugar and cook
for a further 2-3 minutes 6. Take off the
heat and toss through the fnely chopped
coriander and mint.
7. Serve with lettuce cups, garnish of
spring onion and toasted rice
Recipe created by Shelina Permalloo for
Stella Artois Cidre
www.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 oil
1 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 to
marinade overnight.
2. Pre heat the oven to 150oc. Remove
meat from fridge and leave to reach room
temperature before placing in the oven,
pork fat side up in a deep roasting tray.
3. Add salt and black pepper on the top
of the skin and then Cidre to the roasting
tray. Cook for 2-2.5 hours until meat is
tender.
4. Increase temperature to 200oC and
cook for a further 20 minutes until fat is
crisp on the top.
5. Remove the pork belly from the oven
and allow to rest before cutting and
serving.
Stella Artois Cidre
09 chef profle
Spiced Pork Belly & Star Anise
So simple & quick to make, the texture combination of wild rice, basmati rice, crunchy corn and the flavours in the sauce
surprises 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 dessert
option
1 vanilla pod sliced in half and seeds
removed
1. Peel the pears, cut them in half and
then scoop out the core from the pears.
2. In a pan bring to a simmer Cidre Pear,
water, sugar, lemon halves, cinnamon
and star anise and add the pears to this 3.
Simmer for around 20 minutes until the
pears are tender.
4. Let the pears cool completely in the
syrup (this will take around 1.5hrs).
5. Whip the cream, with the sugar, vanilla
and mix spice - soft set peaks.
6. Serve the pears with some of the syrup
and a generous dollop of spiced cream.
Stella Artois Cidre
12 chef profle
Extra Large Ceramic Floor Jug
Extra Large Ceramic Jug in Paprika Red
from Rice DK - to be used for big and
bold display and storage!
61.50
www.sistersguild.co.uk
chefs
love....
we
www.stjameshotelandclub.com
William
Drabble
For those of you who have not yet heard of our featured chef this month, William
Drabble is the renowned Executive Chef of Michelin starred restaurant, Seven Park
Place at St James Hotel & Club in London. He launched the glamorous Seven Park
Place 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 went
on 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 what
is your earliest food memory?
My grandmother had the biggest infuence
on me learning to cook as a child; she
used to work in the kitchens of the Earl
Fitzwilliam at Wentworth, not far from
where she was born in Sheffeld. The
manner in which she would describe it all
to me was just so intriguing.
When I was 8 years old, I moved with
my family to Norfolk where we were
surrounded by farmland as far as the
eye could see. This gave me the perfect
opportunity to fully appreciate where the
food we eat comes from, how it is sourced,
how it is grown and to experience the
seasons changing.
You are currently executive Chef at
the Michelin Star Seven Park Place
restaurant, what do you most love about
your role here?
I absolutely love working here at the
St Jamess Hotel and Club; I oversee all
aspects of its dining concept, which
means: the Michelin-starred restaurant
Seven Park Place, our informal restaurant
Williams Bar and Bistro, private dining,
room service and afternoon tea. The
kitchen never stops; in one moment you
can have an order for a burger, at the same
time you are preparing a poached lobster
tail with caulifower puree and lobster
butter sauce and you can be plating a
slow cooked blade of beef for 40 people
in banqueting. It can be very challenging
sometimes, but also very exciting.
Organisation in such an extremely busy
environment is defnitely a key skill. And
you always need to foresee any problem
that may happen, which can be quite
testing!

How did it feel when you achieved your
frst Michelin Star when only 26 years old
at Michaels Nook Country House Hotel
in Grasmere?
When you become a head chef, the
buck stops with you, the responsibility is
tremendous. The pressure can cause you
to make mistakes, act out of character and
your general lack of experience at that age
means you cant always foresee problems
so I was incredibly honoured!
Roasted grouse
Once I gained that frst star, I was elevated
onto the restaurant radar and all of a
sudden you start being more analytical
and critical of every dish before you put
on your menu. As time goes on, you
learn to develop your own style and the
experience gives you enough confdence
to know when to stop messing around
with a dish. Its at this point that you begin
to refne your style and start trying to
improve it day after day.
What has been your most memorable day
in your career thus far?
Probably when I gained the frst Michelin
star, 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 I
said before, the challenge of cooking for
banqueting, Williams Bar and Bistro,
room service and afternoon tea at the
same time. It was really fantastic when we
received the news!
Would you recommend a career as a chef
to others contemplating such a path and
if so what advice would you give them?
I would defnitely recommend this career
to anyone with a real passion for the
industry and willing to commit to the hard
work in the kitchen. Nowadays, most of
the young people want to become chefs
because they are inspired by TV shows.
They think they can become celebrity
chefs in an instant! I would tell them
to listen to their heart and once they are
ready to commit - to come and work with
me!
If you could choose your last meal before
you die, what would you have?
Pierre Koffmans pig trotter. I love that
dish!
Who would you most like to cook for and
what would you make for them?
My Grandmother, because I have never
cooked for her. I would make her taste
my gourmand menu, showcasing all my
best dishes!

What three ingredients could you not live
without and why?
Onions, garlic, good olive oil and tomato.
I know I have listed four here but they are
the essential base to so many dishes.
Do you enjoy cooking when you are not
at work?
Yes, I do! It usually happens on Sundays
and it is the perfect occasion opportunity
to get all the family together. I even have
a wood-fred oven at home to give my
roasts that delicious smoky favour. I
try and fnd every opportunity to use it
wherever possible.

Have you got a signature dish?
Of course, I have more than one
carpaccio of hand dived scallops with
white truffe vinaigrette; assiette of Lune
Valley lamb; poached native lobster tail
with caulifower pure and lobster butter
sauce.
Kitchen Goddess?
Someone that can make the most simple
things taste wonderful!
Nowadays, most of the
young people want to
become chefs because they
are inspired by TV shows.
Poached Lobster Tail
with Cauliflower and
Lobster Butter Sauce
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 for
the eggs.
2. Crack eggs into a bowl and add to mix
one by one.
3. Mix until a thick shiny batter.
4. Put mix into a piping bag.
5. Pipe into a buttered and foured savarin
mould.
6. Prove in a warm place until doubled in
size.
7. Bake at 180C until golden brown.
8. Remove from moulds and leave to cool.
9. Bring syrup to the boil and add the
savarins and re-boil, then remove from the
heat and leave to cool.
10. When syrup is cold remove from
liquid, drain for a few seconds, place into
the centre of a plate and fll the hold with
sweetened whipped cream favoured with
vanilla.
11. Serve with fresh raspberries and
raspberry sauce ( crushed raspberries
sweetened with a little sugar)
Recipe courtesy of William Drabble
22 bake
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 and
it 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, and
a baking tray
2. Preheat the oven to 190.
In a medium bowl sift the four and rub
the butter into it until it resembles coarse
breadcrumbs.
3. Now stir in 150g of the brown sugar,
the ground almonds and the oats.
4. Finally grate the marzipan into the
mixture and gently stir to combine.
5. Lightly butter the baking dish and
add the prepared plums, spoon over the
amaretto (if using).
6. Then toss with the 1tbsp of four and
remaining sugar.
7. Sprinkle over the crumble topping and
lastly the faked almonds.
8. Now place the dish on a baking tray
and bake for around 40-45mins until the
top is golden and the juice of the fruit is
bubbling up and caramelising around the
edges.
9. Leave the crumble to cool for around
10mins before serving.
Instant
Instinct, Wholebean Instant
These handy new Instinct stick packs
from Carte Noire mean you can enjoy
the irresistible blend of rich and silky
fnely milled Arabica beans while on
the go.
2.25
www.tesco.com
the hottest coffee this autumn....
Decaffeinated
Kenco Millicano Caff Free
No more compromise on taste with caffeine free
Kenco Millicano. Full bodied taste and rich aroma of
Wholebean Instant coffee, with none of the caffeine
guilt.
4.79
www.waitrose.com
Exotic
Tiger of Mysore, Mocha Mysore Coffee
For an exotic treat enjoy the taste of
Tiger of Mysore, Mocha Mysore Coffee.
A rich, spicy and chocolatey coffee
that is remarkably original in favour
and in history.
9.95
www.theeastindiacompanyfnefood.
com
goddess
coffee
Ground
Lavazza Qualit Rossa
Perfect for drinking at anytime of the day,
this superb Qualita Rossa is made from
a unique blend of Robusta and Arabica
beans to produce an aromatic, smooth,
well rounded favour. A versatile blend,
great with or without milk which makes
superb Cappuccinos and Lattes.
2.99
www.waitrose.com
Flavoured
Beanies Flavoured Coffee
A fresh, new and exciting coffee experience
from Beanies Coffee with their range of
superb sweet favoured coffee beans.
Cinder Toffee and Irish Cream are sure to
set your taste buds and nostrils tingling!

2.75
www.sainsburys.co.uk
Beantastic
Ringtons Ethiopian Yirgacheffe Coffee
Beans
For a rich and intensely smooth coffee
with stimulating notes of honey and
hints of jasmine blossom try Ringtons
Ethiopian Yirgacheffe Coffee Beans.
These exquisite beans are sourced
from the eastern highlands of Ethiopia.
3.50
www.ringtons.co.uk
with Sunday Roast Pork Shoulder
with 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 posher
take 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 mins
RESTING TIME: 20 mins
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 leaves
Salt & freshly ground black pepper
40g walnuts, chopped
4 small-medium Pink Lady apples
1. Pre-heat the oven to 220C. Lay the
pork joint in a roasting tin and rub all
over with a little olive oil. Season with
salt and pepper. Roast in the hot oven for
30 minutes.
2. Turn the heat down to 160C and
continue to roast for further 1 hour and
40 minutes (for a 2 kg joint). If your joint
weighs more or less, simply roast at the
hot temperature for 30 minutes, then
roast at the lower temperature for 25
minutes per kg. Once cooking time has
fnished, remove the pork, wrap loosely
in tin foil and allow to rest for 20 minutes
before 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 well
with salt & freshly ground black pepper.
Allow to soften over a low heat for
around 15 minutes, stirring occasionally
until the onion is lightly caramelized.
4. While the onion is cooking, prepare
the apples. Slice the top off each apple,
cutting about 1 cm from the top, and
score a fne line through the skin all
around the middle of each. Using a
melon baller, sturdy teaspoon or small
knife, carefully scoop and hollow out the
core and a little of the surround apple,
leaving you with a walnut-sized cavity.
Finely chop the excess apple from the
core and add to the frying pan, along
with the walnuts and fry for a further 5
minutes.
5. Place the apples in a snug cluster in a
small baking dish and spoon the flling
into the hollows, packing it down quite
frmly. Top each with the cut off apple
top, creating a lid. 20 minutes before the
pork is due to be done, slide the apples
into the oven and bake 40 minutes until
soft 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 pan
until foaming. Add the sugar and apples,
and cook gently over a medium heat for
6-8 minutes, or until the apples begin to
soften, and the sugar is dark and syrupy.
Stir in the cranberries, pecans and mixed
spice.
2. Transfer the buttery apple mixture
to a 24cm-round shallow cake tin (not
loose-bottomed) or tarte Tatin tin. Allow
to cool.
3. Preheat the oven to 200C, gas mark
6. Roll the pastry into a disc, roughly
28cm in diameter, to ft the top of the tin.
Lay the pastry over the top of the apples,
trim away any excess and tuck the pastry
in around the sides. Chill for 5 minutes.
4. Place the tarte on a baking sheet and
bake in the centre of the oven for 20-25
minutes, or until the pastry is golden
brown.
5. Remove the tin from the oven and
leave to cool for 1 minute. To turn out the
tarte, place a serving plate over the top
of the still-hot tin and invert, taking care
to protect your hands from the extremely
hot liquid caramel. Cut into wedges and
serve with scoops of Waitrose Clotted
Cream Ice Cream.
Cooks tips
Make the whole tarte in one pan if it has
an oven-proof handle. Slip the pastry
directly on top of the apple mixture once
cooked. The tarte can be assembled
a few hours ahead to the end of Step
2. Cover and chill until ready to bake.
Substitute dried cranberries for fresh
when they are not in season.
Recipe created by Waitrose
www.waitrose.com
Tarte Tatin with Cranberries and Apple
Large Bird & Flower Bowl
Traditional blue painted large bowl in a modern
Vietnamese inspired design of blossom flowers and birds
www.alsohome.com
Warm Chicken and Celeriac Salad
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 mark
6. Peel large (about 350g) celeriac and
cut into small cubes. Place in a roasting
tin, scatter over the zest of 1 lemon, 1
tbsp olive oil and stir everything together.
Place in the preheated oven and roast for
10 minutes.
2. Slice 2 chicken breasts into chunks,
then add to the celeriac. Cook for a
further 15 minutes until the chicken
is cooked through with no pink meat.
Remove from the oven and transfer to
plates.
3. Stir through 2 tbsp essential Waitrose
Mayonnaise and 2 tsp essential Waitrose
Wholegrain Mustard. Season well and
serve with Waitrose Wild Rocket.
Recipe courtesy of Waitrose
www.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 into
season. Baked rhubarb and stewed gooseberries are always frm 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 tin
with non-stick baking paper.
2. For the base, melt the butter in a
medium-sized pan then stir in the biscuit
crumbs and sugar. Spoon into the tin
and press down to form a thin, even
layer. Bake for 10 minutes, then remove
and leave to cool. Increase the oven
temperature to 240C/Gas 9. Grease the
sides of the tin with a little more butter.
3. Finely grate the zest from the oranges
and squeeze the juice from 1 of them.
Scoop the yogurt cheese into a bowl
and beat until smooth and creamy (or
use a stand mixer if you have one). Beat
in the sugar, cornfour, three-quarters of
the grated zest and 1 tablespoon of the
orange juice, followed by the eggs, one
at a time, and then the yolk.
Stir in the Crme frache or sour cream.
4. Pour the cheesecake mixture into the
tin and bake for 10 minutes, then lower
the oven temperature to 110C/Gas
and bake for a further 35 minutes, or
until just set but still quite wobbly in the
centre. Turn off the oven, leave the door
ajar (wedge it open with the handle of
wooden spoon if necessary) and leave
inside to cool for about an hour.
5. For the topping, mix the Crme
frache or sour cream with the sugar
and lemon juice. Spread over the
top of the cheesecake, cover loosely
with clingflm and chill for 8 hours or
overnight. Just before serving, sprinkle
the remaining orange zest over the top of
the cheesecake.
Recipe taken from Yeo Valleys - The Great
British Farmhouse Cookbook by Sarah Mayor
Published by Quadrille Publishing Ltd
31 recipres
Orange Yogurt Cheese Cheesecake
Vera Grey Tea Towel
by GreenGate
This classic style Vera Grey Tea Towel by
GreenGate features a pretty foral rose
design and is perfect for adding a touch
of vintage charm to your kitchen.
5.95
www.lovefromrosie.co.uk
Two Chicks Free Range Egg Whites
Tired of scooping shell out of your egg whites?
Look no further than Two Chicks Free Range Egg Whites
which has 15 whites in a re-usable carton ready to go.
3.00
www.twochicks.co.uk
Quality Street Green Triangle Dessert
Pot
A tempting combination of thick,
creamy milk chocolate laced with Green
Triangles signature smooth hazelnut
taste, this scrumptious new dessert
provides spoonful after spoonful of
indulgent pleasure that the whole family
will enjoy.
1.29
www.tesco.com
Laughing Cow Light with Emmental
Made with real Emmental cheese and Laughing Cow Light,
this tasty triangular bite provides that delicious and distinctive
creamy Emmental taste, with only 25 calories per triangle.
Delicious spread thickly on warm crumpets.
1.00
www.asda.com
Campbells Andy Warhol Tomato Soup
You may not want to open these eye catching
limited-edition Tomato Soup tins from Campbells
but use as an art-piece for your kitchen! Campbells
have paid tribute to Andy Warhols work by
developing these special tins in partnership with The
Andy Warhol Foundation.
95p
www.campbellsoup.co.uk
goddess
kitchen
basket....
34
Mammy Jamias Fig Preserve
It is no surprise that Mammy Jamias Fig Preserve is a
Great Taste Gold Star winner. With its irresistible aroma
and luscious taste its the perfect flling for an autumn
sponge cake or dolloped on some creamy scones.
2.39
www.waitrose.com
shop
Two Chicks Free Range Egg Whites
Tired of scooping shell out of your egg whites?
Look no further than Two Chicks Free Range Egg Whites
which has 15 whites in a re-usable carton ready to go.
3.00
www.twochicks.co.uk
Ragu Pasta Bake Tomato,
Garlic & Chilli
One of the six new fabulous
favours from Ragus Pasta Bake
Range. Just add pasta and bake for
a quick yet authentic Italian family
dinner.
1.98
www.asda.com
35
Hawkshead Relish Damson
& Basil Jelly
This award winning jelly is a
delicious blend of sweet & sour
Lyth Valley damsons with fresh
fragrant basil leaves. Serve with
roast lamb or veal, smoked meats
and cheese, or cold pies.
2.95
www.hawksheadrelish.com
DellUgos Chilled Chickpea Fusilli
DellUgos Chilled Chickpea Fusilli is
gluten-free and tastes superb. As one
of the frst chilled gluten-free pastas
on the market it also won the FreeFrom
Innovation Award at the FreeFrom Food
Awards 2013 earlier this year.
1.79
www.ocado.com
shop
Healthy & Fresh
Our mission at Gousto is tomake it easy to cook quick
and healthy meals at home with fresh ingredients.
Each week, you choose recipes online and we deliver
everything you need in pre-measured portions.
How to redeem your 20 coupon
1. visit us at www.gousto.co.uk
2. select your box
3. enter your code GODDESS at
checkout to save 20
4. select your recipes
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Season
Figs
in
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 subtle
aroma. Before sugar was around its sweet flesh was used as a
sweetener to enhance both savoury dishes and desserts.
Figs are a good source of potassium which helps to lower blood
pressure. Also as a fruit high in fibre they can help to protect
women against breast cancer and to lose weight. The leaves
of a fig tree are also known for their health benefits including
helping to lower insulin in those suffering with diabetes and
also with helping to inhibit the growth of cancer cells. Packed
full or vitamins and minerals this fruit is an all round superfruit.
Did You Know!
Skin Remedy: Baked figs when applied to the skin can cure
inflammations like abscesses and ulcers. They can also help
cure acne.
Fresh Bakes: Figs naturally help hold in moisture in baked
goods, keeping them fresher.
Eve and Figs: Many believe that it was a fig and not an apple
that Eve ate from the forbidden tree in the Garden of Eden
with Adam.
Season
Fig and Date Tart with
Cumin-Chocolate Syrup
This tart uses my favourite type of pastry, made with cream cheese. It is wonderfully light,
faky and buttery, and melts in the mouth. Furthermore, cream-cheese pastry is infnitely
versatile and the quickest pastry you can make and I promise. There is no baking blind or
tart 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 flour
1 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 together
the butter, cream cheese and vanilla until
smooth and fully incorporated. Gradually
mix in the four until a paste is formed; use
a food mixer if this becomes heavy work.
Wrap the pastry in clingflm and refrigerate
for 2 hours until set and quite frm.
2. Put plenty of plain four on your surface,
then divide your dough into 4 larger pieces
or 6 more modest-sized pieces and roll
each to 5mm thick. Use a saucer or metal
cutter to create your round shape. Brush
each disc with egg, then roll one section
of the perimeter in to form a rolled edge,
then turn the disc a third of a turn and roll
again, then repeat for the fnal side. This
forms the sides of your three-point tart.
Brush with the remaining egg yolk and
refrigerate for 10 minutes.
3. Preheat the oven to 180C/350F/gas 4.
4. To make the flling, trim the fgs and cut
in half. Remove the stones from the dates.
Place one fg half, cut side up, in each
corner of a tart and a date between each
fg half. Sprinkle liberally with demerara
sugar and bake for 20 to 25 minutes until
golden and crisp.
5. For the chocolate syrup, bring 100ml
water, the sugar and cumin seeds to a boil
and simmer for 5 minutes until the cumin
has infused the syrup fully. Strain the seeds
out and blend with the chocolate in a
bowl.
Serve the tarts warm or at room
temperature with the cumin-chocolate
syrup drizzled over the top.
Recipe courtesy of Chocolatier Paul A Young
www.paulayoung.co.uk
Banana & Blueberry Toast
With Fig & Nut
Banana & Blueberry Toast With Fig & Nut
4 slices pannetone / fruit loaf
4 figs
2 bananas
150g Boursin Fig & Nut
150g blueberries Clear honey or maple
syrup
1. Preheat a grill and toast the pannetone
or fruit loaf slices on both sides.
Meanwhile cut the fgs into wedges and
diagonally slice the bananas.
2.Remove the pannetone slices from
the grill and spread Boursin Fig & Nut
generously over the toast. Cut the slices
in half and arrange two halves on each
plate and top with fgs, bananas and
blueberries.
3.Drizzle either honey or maple syrup
over the top and serve immediately.
Recipe courtesy of Boursin
www.boursin.co.uk
43 recipes
Fig And Almond Tart
This simple pudding shows off the delicious combination of almonds and fgs to good effect.
375g Sweet shortcrust pastry
60g Ground almonds
50g Caster sugar
200g Crme frache
3 Large egg yolks
1 tsp Vanilla extract or almond essence
12 Small figs (or 8 large figs)
1. Preheat the oven to 190C/gas 5 and
place a baking tray on a shelf in the top
third of the oven. Line a 24cm loose-
bottomed tart tin with the pastry. Put it in
the fridge to rest for 30 minutes (or leave
it in the freezer for 15 minutes if youre
short of time).
2. Prick the pastry and line with baking
parchment and baking beans; place it on
the hot tray in the oven and cook for 10
minutes.
3 Remove the parchment and beans and
return to the oven for 810 minutes until
golden. Allow to cool for 5 minutes.
4. While the pastry case is cooling,
mix the ground almonds, sugar, Crme
frache and egg yolks in a bowl until you
have a smooth mixture; use to fll the
pastry case. Trim the stems of the fgs
and halve them, then lay them closely
together, cut-side up, on top of the
mixture and push them in slightly; they
will shrink during cooking. Bake the tart
for 4045 minutes, until the flling has
set. Remove from the oven and allow to
cool slightly.
Serve warm or cold.
Drinks recommendation:
The Corker recommends- Try a glass of
Malmsey with this tart and youll fnd
its acidity leaves the mouth vivid and
refreshed, yet its richness is more than a
match for the sweetness and fgs.
Recipe courtesy of Waitrose
www.waitrose.com
Fig And Almond Tart
Mahiki Coconut
All good things come in nice packages and this is certainly true when
it comes to this beautifully presented bottle of Mahiki Coconut. For a
true taste of the Caribbean try out this delicious drink in a cocktail or
just mixed with pineapple juice.
Created by the exclusive celebrity paradise Mahiki, one of the worlds
most famous and glamorous night clubs in Mayfair, Mahiki Coconut
(17.99 Tesco) is a vibrant spirit made with a blend of Caribbean
Rum, fne spirits and real coconut.
Mahiki Raspberry Daiquiri
Ingredients
30ml Mahiki Coconut
30ml White Rum
30ml Raspberry Juice
30ml Apple Juice
15ml Lime Juice
15ml Sugar Syrup
Crushed ice
Preparation
1. Place all ingredients into a cocktail shaker.
2. Shake and Serve!
www.mahikicoconut.com
love....
drinks
we
45 drink
love....
wine
we
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Miranda Summer Light
Made With Sauvignon Blanc
A lovely clean, crisp palate bursting with
tropical fruit favours with a hint of citrus.
Perfect for the kitchen goddess who is
watching her fgure with only 45 calories
per 125ml glass. Pair with roasted sea bass.
5.99
www.morrisonscellar.com
Steitz Grauer Burgander
Otherwise known as Pinot Gris, this
is a full bodied wine with aromas of
apricot, Mirabelle plum and fresh fg.
The choice wine for a kitchen goddess
dinner party. Perfectly matched with
a seafood starter or a Green Thai
Chicken Curry.
13
www.chixandbuck.com
46 drink
ROMANIAN
McGuigan Reserve Shiraz
This is a full-bodied, smooth and silky
wine, with ripe black cherry and juicy
blackberry fruit. This is balanced by
rich mocha oak notes that give way to a
lingering spicy aftertaste. Can be enjoyed
on its own or with food. Pairs well with
Moroccan Lamb Tagine or Roast Duck.
9.99
www.morrisonscellar.com
I heart Pinot Grigio
With delicate citrus aromas and
lemon and lime favours it is light,
dry and crisp making it perfect to
drink on its own. The choice wine
for a girls night in. Enjoy with a
with caesar salad or stir-fry.
5.99
www.sainsburys.co.uk
47 drink
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retreat....
family
foodie
retreat....
A nautical escape to a boutique hotel nested under
the cliffs on a secluded bay, a place you would
expect to find in a faraway place but not so!
Take a drive down to the English Riviera, yes English
not French and stumble down the windy steep road
to The Cary Arms....
www.caryarms.co.uk
Its a beautiful spot.....red cliffs and
rocks with wooded hills like Italy and
reminding one of a ballet or play where
nymphs appear such rocks and
grottoes, with the deepest sea on which
there was no ripple
- Queen Victoria
Over 150 years ago Queen Victoria was enchanted by this spot and rowed ashore with Prince
Albert on several occasions from their yacht moored in the bay. The present hotel was built
in the late 1880s and has been lovingly updated and modernised whilst keeping the original
features all under the direction and watchful eye of owner Lana De Savary, wife of hotelier and
yachtsman Peter de Savary.
Attention to the detailed comfort and enjoyment of their guests is etched into the very fabric
of this chic coastal hotel. Particular attention has been given to their guests who are travelling
with children and thus this hotel warrants a spot in our family foodie retreat hot list.
www.caryarms.co.uk
Its a beautiful spot.....red cliffs and
rocks with wooded hills like Italy and
reminding one of a ballet or play where
nymphs appear such rocks and
grottoes, with the deepest sea on which
there was no ripple
- Queen Victoria
Sleep
We stayed in the Captains Suite which was homely with all the comforts
you would expect from a luxury hotel. Perfectly suited for families with
both a king size and twin room furnished with fat screen TVs and comfy
armchairs. A family bathroom, kitchenette area and a sea facing balcony
complete this stunning New England styled suite. Red, blue and white
striped fabrics with framed nautical photos and lighthouse ornaments
add to the feeling of seaside glamour.
My 3 year old was over the moon to fnd a fshing net, bucket and spade
waiting for him on his bed. Not to mention the delight of fnding sweetie
jars in each room and the rubber ducks in the bath, just another indication
of the genuine interest this hotel has in their little guests. As well as
fresh milk in the fridge for making your own hot drinks, complimentary
homemade fruitcake is provided instead of the regular hotel biscuits.
Also a bottle of sloe gin for a tasty night cap.
www.caryarms.co.uk
Of course for the larger family you may want to hire one of their
4 delightful self catering cottages located behind the hotel on the
cliffs. Each of these 5 star holiday cottages have a spacious, elegant
sitting room with a working freplace, fully equipped kitchen and
impressive seaside views. To keep you entertained you will fnd
a 32 fat screen TV with DVD & CD player, books, games and a
DVD library. All cottages are prepared with towels and fne linen
and enjoy a mid-week housekeeping service as well as a luxury
hamper with local produce of cereals, bread, milk, jam and butter
for your arrival. You can still enjoy all the facilities at The Cary
Arms so no pressure to cook!
No member of the family is left out as you can also bring your dog
if visiting The Cary Arms. They not only allow them but welcome
them with their own designer bed and water bowl. You will even
see a dogs dinner menu hanging up in the bar!
www.caryarms.co.uk
www.caryarms.co.uk
www.caryarms.co.uk
No stone has been
left unturned at
this beachside
bolthole.
Food
Ben Kingdom who worked his way up from Sous Chef to Head Chef has
been cooking up a storm at this hidden foodie haunt. With his youthful
vigour and love of fresh seafood he has frmly put The Cary Arms on the
map. Using local suppliers including Kingfsher Brixham for their fsh and
RD Johns in Shaldon for their meat they ensure their food is known for its
local and seasonal taste.
One of Bens signature dishes, Brixham Battered Fish & Chips with
crushed minted peas & tartare sauce is a must eat! On our last night the
lady on the adjoining table was ohhing over her Pan Seared Brixham
Scallops, with wild garlic pesto saying they were the best she had ever
tasted. I was intrigued and stated I wished I had ordered them. She then
kindly let me have a taste from her plate and they were exquisite. She
went on to tell us she had ordered them every night during her stay,
what a recommendation! Skipping dessert should not be an option here
with Chocolate Brownie and Treacle Tart to name but two of their sweet
sensations 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 outgoing
and smiling staff even when presented with diffcult diners. It is clear that
everyone enjoys working together from the kitchen through to the bar.
For an extra special dining experience you can reserve the Captains Table
perched on the terrace with direct sea views. Or for a romantic meal sit
in their superb private pod where you can hide from the elements but
still soak up the scenery. To complete the outdoor dining facilities there
is also an open fre, bbq area and wood fred oven for parties and events.
Breakfast is a banquet of choice with fresh fruit, pastries, honey and
cereals laid out for you to help yourself. The cooked breakfast menu is
varied and even when something is not on the menu its no trouble to
whip it up. One morning we both felt like omelettes and enquired if it was
possible, 10 minutes later two delicious omelettes to our specifcations
happily arrived on the table. Vegetarians are not left out with options
including a full english vegetarian breakfast on the menu. A sure hit with
the little ones is the option for freshly made pancakes with chocolate
sauce or maple syrup!
www.caryarms.co.uk
Ben
Kingdon
61 chefs we love
Did you always want to be a chef?
Apart from chocolate? Hake is a very tasty
fsh, which is becoming more popular.
Cant live without Kitchen Gadget?
The robot coupe has to be the best! It does
pretty much everything and makes life so
much easier in the kitchen.
Why did you decide to pursue a career as
a chef?
I always cooked with my Mum and
remember always wanting to help my Nan
prepare her Sunday roast, so from an early
age I knew I wanted to become a chef.
Tell us about a typical day as Head Chef at
the Cary Arms?
I usually start at 9am, which allows me to
take deliveries, monitor staff, work on the
days mise-en-place and create new specials.
At 12pm service starts until 3pm. On a quiet
day I might get hour off in the afternoon,
then back to carry on preparing for evening
service which commences at 6.30pm right
through until 9pm. After then as a team we
spend time cleaning. I will then go through
the stock and put the orders through for the
mornings delivery.
How did it feel to win Poultry Chef of the
Year at the Great British Pub Food Awards
in 2010?
It was so exciting to be involved in such a
well-known competition, and to win was
amazing! Its one of my career highlights
to-date.
What is your favourite ingredient to cook
with and why?
Dartmoor lamb is fantastic, so many different
cuts to use and the favour is so good, were
really lucky to have such good produce on
the doorstep. We use the shoulder for slow
roasting, and the loin for specials.
Can you tell us your top 5 tips for cooking
fsh?
Keep it simple
Use butter so it helps keep the fsh moist
Slightly undercook your fsh and leave to
Rest before serving
Always grill whole fat fsh for best results
dont add to many favours, let the fsh
favour come through
Who would you most love to come and dine
at The Cary Arms?
Rick Stein, just because of his love for
seafood. Id love to get his advice.
What advice would you give to someone
considering live as a chef?
Be ready to work long hours. Its a job which
calls for total dedication and passion.
Kitchen Goddess?
Besides the above, gage feedback and take
on the negatives as well as the positives. You
can improve a lot by past mistakes.
www.caryarms.co.uk
www.caryarms.co.uk
www.theambrette.co.uk
www.caryarms.co.uk
www.caryarms.co.uk
Things To Do
If you can prize yourself away from your private balcony or terrace you will fnd plenty
to 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 looked
after by their sweet and bubbly therapist who is a shining star at The Cary Arms. (Lana
de Savary really knows how to choose staff well.) No better way to relax than losing a
few 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 pier
into the clear waters below. Or a spot of fshing with dad as you watch out for Sammy
the coves friendly seal who visits regularly or the local dolphins that pop by now and
again to say hello. For the adventurous, windsurfng, horse riding and boat rides can
all be arranged from the hotel.
For the younger child paddling in the rock pools searching for crabs will keep them
busy for hours and help them work up an appetitite for dinner. You are sure to be
pestered to take rides in Babbacombe Cliff railway which is available to take you up
and down the steep cliffs from the beaches. If staying a few days you may want to
venture out of the cove and take your little ones to Babbacombe Model Village just a
short 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 library
of books to indulge in. Or partake in a game of chess or pool in the games room if
feeling a bit more social. On a cold night the fre will keep you warm and cosy or on a
summers evening sit in the bay window and watch the sun go down with a jug of pims.
www.caryarms.co.uk
For foodies who want to enjoy luxury and fne fayre combined with
traditional seaside fun for their family this is the retreat for you.
Rooms at Cary Arms start at 175 a night and The Captains Suite
from 290 per night.
Holiday Cottages from 525 for 3 nights.
The Cary Arms, Babbacombe Beach, South Devon, TQ1 3LX
Tel: + 44 (0) 1803 327110
Email: enquiries@caryarms.co.uk
Website: www.caryarms.co.uk
Boston GreenPan Large
Cookie Sheet
This superb cookie sheet from
GreenPan really is green! Not only
is it made in an environmentally
friendly way but is also energy
effcent and their non stick coating
is non toxic even at high heats. Its
time to bake green with GreenPan!
19.00
www.amazon.co.uk
we
bakeware
love....
Tala Retro Ceramic Pie Beads In
Tin
Be Star Baker with these Tala
Ceramic Pie Beads, your pastry
will be perfectly formed with no
nasty blisters!
6.49
www.amazon.co.uk
Vic Firth French Rolling Pin
Made from solid rock maple and tapered from the middle to ends this
rolling pin is a breeze to use. A Kitchen Goddess must have!
www.ictc.co.uk
Cuisipro Scoop Bowls
This set of 3 Scoop Bowls will
transform your kitchen life! With
an unique fat edge on each
bowl you can scoop up your
ingredients in one swoop and
also easily pour wet and dry
ingredients from the corners of
the bowl.So prep and measure
with ease.
8.99
www.whiskcooking.co.uk
72 shop
Tala Cake Tester
Making testing your cakes for soggy
middles just more fun with these cute
cake testers from Tala!
2.75 each
www.johnlewis.com
I Heart Cake Mould
This clever silicone cake mould from
Mustard Gifts enables you to make
6 heart shaped cakes at once.Perfect
gift for the Kitchen Goddess in your
life.
15
www.justmustard.com
73
ProCook Digital Pink Scales
The perfect digital scales for the baking goddess. With
an easy to read LED display and a wipe-clean surface
prepare your ingredients with both ease and style.
14
www.procook.co.uk
shop
perfect
pies...
Chicken & Asparagus Pot Pies
SERVES: 4
Olive oil
1 small knob of butter
1 carrot, finely diced
1 celery stick, finely diced
1 leek, finely chopped
A few sprigs of thyme
2 chicken breasts, chopped into small
pieces
1 Kallo Organic Chicken Stock Cube
100ml double cream
1 large bunch of asparagus, woody ends
removed
Salt and pepper
Ready rolled puff pastry
1 beaten egg
1. Preheat oven to 180C.
2. Heat a large casserole style dish on a
medium heat and add a splash of oil along
with the butter. Once the butter starts to
bubble, add the carrot, celery, leek and
thyme and cook, stirring continuously, for
10 minutes until soft but not coloured.
3. Add the chicken pieces and cook for
another 10 minutes.
4. Dissolve 1 Kallo Organic Chicken Stock
Cube in 500ml of boiling water, pour
over the mixture and reduce the heat to a
simmer.
5. Simmer for 15 to 20 minutes with a lid
on until the chicken is cooked through,
then take the dish off the heat and stir in
the double cream and asparagus.
Season the pie mixture with a little salt and
pepper, then divide into 4 individual pie
dishes or oven proof mugs.
6. Cut out 4 pastry disks big enough to
cover your pie dishes and place over the
tops pressing down around the rims. Glaze
the top with some beaten egg and place
in the oven for 25 to 30 minutes until the
pastry is crisp and golden.
Serve with seasonal vegetables or mashed
potato.
Recipe courtesy of Kallo www.kallo.com
Spinach, Wild Garlic & Filo Pie
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, have
a closer look, as theres often wild garlic nearby. If youre uncertain, just follow your nose!
SERVES: 6
250g butter
300g feta cheese
100g ricotta cheese
50g 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 and
leave over a low heat until melted. Pour
off the clear butter into a bowl, leaving
behind the milky-white solids.
2. Crumble the feta into a large bowl
and coarsely mash it with a fork. Add the
ricotta, Parmesan, eggs, breadcrumbs,
nutmeg, oil, spring onions, 1/2 teaspoon
each of salt and pepper and mix together
well.
3. Preheat the oven to 180C/Gas 4.
Lightly butter a 20 x 30cm roasting tin,
5cm deep. Unroll the flo pastry onto
the work surface. Set aside 7 sheets for
the top and cover with a damp tea towel
to prevent them drying out. Working as
quickly as you can, brush one pastry
sheet with the melted butter and pop
it buttered-side down to line the base
and sides of the dish, leaving about 5cm
of the edges overhanging. Repeat this
process with another 6 pastry sheets.
4. Add the shredded spinach and garlic
leaves to the egg mix and stir together
well. Spoon the mixture into the pastry-
lined tin and spread it out evenly.
5. Butter one of the reserved pastry sheets
and lay it buttered-side down over the
pie, pressing it down well onto the top of
the mixture. Repeat with the remaining
6 sheets. Press the overhanging edges
together then trim to within 2.5cm of the
edge of the dish. Lift them up and tuck
them down the sides of the pie.
6. Using a sharp knife, mark the top of
the pie into 8 pieces. Sprinkle with a
little water and bake for 45 minutes until
set in the middle, crisp and richly golden,
covering loosely with foil if it starts to
brown too quickly. Leave to cool for 15
minutes, then cut into pieces along the
marked lines and serve.
Top tip:
When wild garlic is not in season just use
all spinach, and favour the pie with a
50g 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, peeled
250g 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 and
brown the steak and remove to a plate.
2. Fry the bacon until crispy and remove
to the plate.
3. Add 1tbsp oil and brown the shallots,
then remove to the plate. Repeat with
the mushrooms. Add everything back
to the casserole with the stock, wine,
horseradish and garlic paste. Simmer for
1 hr.
4. Heat oven to Mark 6/200C. Transfer
everything to a pie dish.
5. Roll out the pastry and cut a circle just
bigger than the dish. Mould extra pastry
onto the edge of the pie dish and brush
with milk. Put the pastry lid on top and
crimp the edges. Make 2 slits in the top
of the pastry; brush with milk. Cook for
25-30 mins.
Tip: Other favour combinations to
try - Swap the beef, mushrooms, beef
stock and wine for pork shoulder, apple,
chicken stock and cider.
Recipe created by The English Provender Co
and Very Lazzy
www.englishprovender.com
Rich & Tasty Beef Bourguignon PiE
Ham, Leek, Garlic & Herb Pies
80
Warm Apple, Honey & Vanilla Custard Pie
If you love baked apples and you love custard, youll adore this recipe it brings the two together beautifully. Its one of the only
recipes weve come across that has a set custard inside. Genius!
SERVES: 8-10
For the pastry:
350g plain flour
50g self-raising flour
50g cornflour
large pinch salt
275g chilled butter,
cut into pieces
100g golden caster sugar
3 large egg yolks, beaten
together with 1 tsp vanilla bean paste
and 2 tbsp cold water
a little beaten egg,
for sealing and brushing
2 tbsp granulated sugar, to decorate:
For the filling:
1.25kg dessert apples, such as Coxs,
peeled, cored and thinly sliced
2 medium free-range eggs,
plus 2 extra yolks
100g clear honey
1 tbsp self-raising flour
250ml double cream
1 tsp vanilla bean paste
extra cream or custard, to serve
1. Sift the fours, cornfour and salt
into a food processor, add the butter
and whiz until the mix resembles fne
breadcrumbs. Stir in the caster sugar
and egg yolk mix and whiz briefy until
it starts to stick together. Turn out onto a
foured surface and knead briefy until
smooth. Cut off a 325g piece, wrap it in
clingflm and set to one side.
2. Roll the remaining dough out thinly
on a lightly foured surface into a 30cm
disc and use to line a greased 23cm
loose-bottomed fan tin, 4cm deep,
leaving the edges overhanging. Chill for
20 minutes. Knead the pastry trimmings
with the second piece of pastry, wrap in
clingflm and chill alongside the pastry
case. Meanwhile, preheat the oven to
170C/Gas 3.
3. Line the pastry case with foil, cover
with a thin layer of baking beans and
bake for 20 minutes. Remove the foil and
baking beans and return to the oven for
another 10 minutes until lightly golden.
Leave to cool.
4. Put the sliced apples in a large mixing
bowl. Whisk the eggs, yolks, honey and
four in a jug until smooth, then whisk
in the cream and vanilla paste. Pour
over the apples and stir together well.
Spoon the lot into the pastry case, trying
to make sure its as level as possible and
slightly domed in the centre.
5. Re-knead and roll out the remaining
pastry into a 25cm disc. Brush the edges
with beaten egg, lift over the case and
press the edges together to seal. Make a
small hole in the lids centre, brush with
egg and sprinkle with granulated sugar.
Bake for about 11/2 hours, covering
with foil once nicely browned, until the
apples are tender when pierced with a
skewer and the custard has set. Leave to
cool for 30 minutes before serving.
recipes
Ham, Leek, Garlic & Herb Pies
Delicious deep-flled pies, packed full of favour
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
pieces
1 egg, beaten
1. To make the pastry, sift the four and
salt into a mixing bowl. Rub in the butter
using your fngertips until the mixture
resembles breadcrumbs. Stir in the egg
yolk and four tablespoon s of cold water
until the mixture forms a frm dough.
Knead lightly on a lightly foured work
surface. Cover with cling flm and chill
for 30 minutes.
2. For the flling, melt the butter in a
large pan and cook the leeks for fve
to ten minutes, until softened. Using a
slotted spoon transfer the leeks to a plate
and set aside.
3. Stir in the mustard and four into the
pan juices and cook for two minutes,
stirring occasionally. Remove the pan
from the heat and gradually blend in the
stock and Boursin Garlic & Herb. Return
to the heat and bring to the boil, stirring
until thickened. Remove from the heat
and season to taste. Stir in the herbs and
leeks, cover with cling flm and allow to
cool. Stir in the ham, before spooning
into 4 x 300ml individual pie dishes.
4. Divide the pastry into four and roll
each out on a lightly foured work
surface 2cm larger than each pie. Brush
the edges of the pie dishes with water.
Cut a strip of pastry from each pastry
circle and lay on the edge of the dish.
Brush with water and top each dish with
a circle of pastry pressing the pastry
together to seal and trim. Flute the edges
and using a sharp knife cut a steam hole
in the centre of the pies. Cover and chill
for one hour.
5. Meanwhile preheat the oven to 190C/
170C Fan/ Gas 5. Brush the pastry with
beaten egg and bake for 35 - 40 minutes,
until well risen and golden.
Serving Suggestion: Serve with French
beans.
Recipe courtesy of www.boursin.co.uk
Warm Apple, Honey & Vanilla Custard Pie
Judge Pie Dish 18cm
An essential pie dish from Judge. Not only
available at a superb price but a classic style
to co-ordinate with your tableware.
4.80
www.judgecookware.co.uk
Tala Ceramic Pie Bird
How cute is this Ceramic Pie Bird from
Tala! Make the perfect pie crust with
this handy retro blackbird.
7.50
www.selfridges.com
Azure Ceramic Flower Dish
Make a show stopping fower shaped pie with this gorgeous
ceramic pie dish from Denby. With a 10 year guarantee and oven
safe up to 220C you can bake your pies to your hearts content.
28.00
www.denby.co.uk
82 shop
picks....
goddess
pie
Roll-up Pastry Mat
This innovative Roll-up silicone pastry mat from
Joseph Joseph is a must have for the pie making
kitchen goddess. With a printed size guide you
just cannot go wrong!
23.50
www.josephjoseph.com
Adjustable Rolling Pin
No more guesswork with this ingenious rolling pin from Joseph
Joseph. It comes with four sets of removable discs that raise
the rolling surface by different amounts, to create exactly the
required pastry thickness either 2 mm, 4 mm, 6 mm or 10 mm
which makes it perfect for making various pies!
27.50
Azure Ceramic Flower Dish
Make a show stopping fower shaped pie with this gorgeous
ceramic pie dish from Denby. With a 10 year guarantee and oven
safe up to 220C you can bake your pies to your hearts content.
28.00
www.denby.co.uk
83 shop
isles....
british
a
of
the
taste
Dartmoor is well known for its beautiful landscapes, moorland
walks, cycle paths and of course its ponies. Driving through the
moors is just breathtaking from every angle and its easy to see
why its a travel hotspot. But unknown to many Dartmoor is also a
fabulous foodie destination with a number of renowned resident
chefs, afternoon tea spots and amazing food producers. We went
on a search of the best Dartmoor had to offer and have created
our very own taste of Dartmoor map! Join us on our journey and
discover some of Dartmoors hidden culinary gems.......
Dartmoor
Dartmoor covers an area of 368 sq miles and contains the largest and wildest area
of 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....
86 travel
Photo Credit: Thanet Tourism Unit
Horn of Plenty
Gulworthy, Tavistock, Devon, PL19 8JD
My only regret about our visit to The Horn of Plenty is that we didnt stay
overnight as I absolutely fell in love with this hotel on arrival. A beautiful
Georgian building perched on the side of a hill with spectacular views
across Tamar valley and within 5 acres of the most magnifcent gardens.
The owner Julie joined us for pre-dinner drinks in the garden and with
great animation told us the story of how her and her husband left their
corporate careers to buy this grand Georgian hotel just two years ago.
We warmed to her immediately and also to the non intrusive welcoming
group of staff. Most of the staff have worked at The Horn of Plenty for
years, a true indication this hotel generates real loyalty. A vast majority of
their guests we were told also return regularly to stay and to dine.
top our
food spots....
www.thehornofplenty.co.uk
For us dining at the Horn of Plenty was heavenly. Head Chef Scott Paton
certainly deserves his fne reputation for fabulous food. Each dish was
presented with delicacy, artistic fair and culinary genius.
To start Seared Scallops with glazed chicken wings and toasted sesame
excited all of my taste buds at once. Followed this by a fawless Roasted
venison lion with smoked pork belly, fgs & celeriac and fnishing with
a perfect Peach parfait, raspberry ice-cream and vanilla panna cotta.
Key Lime pie with lime yoghurt and brown sugar ice-cream which my
husband ordered was also excellent. Scott himself was such a likeable
chef, no airs or pretentions just someone who loves what he does and
does it exceptionally well.
Scott
Paton
93 chefs we love
My frst memories of cooking were back
in primary school. We had a French day
where we baked baguettes and dipped them
in hot chocolate, after that I started amusing
my family with my culinary ambition
Have you been inspired by any particular
individual?
Many individuals have inspired me from
a cooking point of view, Micheal Caines
and Pierre Herme have probably been the
biggest inspirations. From a personal point
of view, my family is my biggest inspiration
now i have twins on the way; they are
without doubt my new driving force.
What has been your most memorable
moment as a chef to date?
My most memorable moment as a Chef was
winning Dessert of the Year in 2008. I had
spent 18 months working on my dessert for
that one day, and I walked away with the
gold medal. It was a fantastic moment.
In your opinion what makes dining at The
Horn of Plenty so special?
Dining here at the Horn of Plenty is special
for many reasons: our care and attention
to detail; our fantastic front of house staff
; the fact that we all pull together as a team
to create an environment which is formal
but relaxed and unpretentious. Our food
philosophy is that eating should be enjoyed
and be fun. Our food refects that; we aim
to bring a touch of class and fun to every
dish; we want it to make you smile.
Where do you source your ingredients
from?
90% of our ingredients are locally sourced.
That means fresher, tastier food, and weve
probably some of Britains best producers
down here in the South West. We have a
very good relationship with our suppliers;
they let us know whats good and whats not.
On top of that, our kitchen garden is now
producing some great produce. Its lovely
to be able to say to the guys go and pick
something from the garden and make an
amazing 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 we
go with proven favour combinations and
we give it a twist. Our peach melba dish
is a great example of this.
You won Dessert of the Year from the
Association of Pastry Chefs in 2008, can
you tell us your top tips in creating a show
stopping dessert?
My tips for creating a top dessert are:
A great dessert needs to have a good
balance of acidity, sweetness, and fat.
Textures and temperatures are key. Here
at The Horn of Plenty, we aim for every
mouthful to be hitting different parts of
your 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 of
is our peach melba
Is there a kitchen gadget you could not live
without?
Favourite kitchen gadget ? Its my team,
plain and simple! I could have 10 water
baths, 3 thermomixes and 5 combi ovens
, but the team is what makes things happen!
Kitchen Goddess?
A kitchen goddess is someone who tries
as many times as they need to, in order to
succeed at a recipe; someone who learns
from their mistakes and can then go on to
share with others what theyve learned.
We dont have a signature
dish as such, because
our dishes are constantly
evolving.
Whilst relaxing in their lounge after a frst class meal, I was
tempted to come back for breakfast when I spotted Slow roasted
tomatoes on crispy potato & onion rosti with balsamic glaze on
their breakfast menu..... next time!
The Horn of Plenty Country House Hotel & Restaurant,
Gulworthy, Tavistock, Devon, PL19 8JD
01822 832528
Agaric Restaurant & Rooms
30 North Street,Ashburton,Devon,TQ13 7QD.
www.agaricrestaurant.co.uk
In some ways Nick Coiley is wasted tucked away in the sleepy but
foodiclous 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 divine
little restaurant with the fresh and seasonal produce of Dartmoor right on
his doorstep. Along with his charming wife and business partner Sophie
they have managed to put Ashburton on the gastronomy map with their
local approach to fne dining within a relaxed and cosy environment.
Agaric Restaurant & Rooms
The restaurant itself is simply but elegantly styled and the waiting staff
are perfectly suited to the venue with sweet quiet and unassuming
natures. On arrival for lunch the restaurant was full but this did not
hinder the speed of service or quality of food in anyway. Everything
was perfectly timed and presented in artistic fashion. Nicks passion
for local seasonal produce can be seen in every dish on the menu.
As a foraging enthusiast all of their mushrooms and other fruits of
the feld, shore & hedgerow are gathered by Nick and his children
giving the dishes he creates such a personal touch. Expect to be
completely enamoured with every mouthful and judging on the
comments from other diners around me I am confdent to say that
we are not the only ones who felt this.
If you visit and like me are completely obsessed with kitchen gadgets
and accessories make sure you allow enough time to browse around
their shop next door which is packed with all sorts of kitchen
goddess treasures including some of their own homemade jams and
preserves. Nick also runs cookery courses in their demonstration
kitchen at the back of the shop which would also be worth booking
on your stay.
All in all, even with a very grumpy 3 year old in tow this was by far
our favourite lunchtime adventure in Dartmoor. Next time we are
going to book into their boutique rooms next door and indulge in a
second helping of Nicks impressive fayre.
Nick
Coiley
105 chefs we love
Signature Dish?
Probably the dishes that champion the best
of the areas produce:
Loin of local venison with smoked bacon,
wild mushrooms and artichoke puree with
caramelised quince.
Favourite food?
Turbot with sorrel hollandaise and
chanterelle mushrooms
Cant live without kitchen gadget?
Kitchen aid or Dualit Hand Stick Blender
Where did your love of food and desire to
be a chef spring from?
My mother always cooked a 3 course meal
for my family of 3 hungry boys and my Dad;
she was my frst cooking inspiration. My
Patisserie Chef tutor at college was my next
enthusiastic mentor and then learning from
and working with Joyce Molyneux at the
Carved Angel really forged my love of food,
cooking and looking after customers.
Can you tell us, to date what has been your
proudest moment as a chef?
Opening Agaric in 2000 with my wife
Sophie and being Head Chef at The Carved
Angel.
What made you choose Ashburton as the
location for your restaurant and why did
you choose the name Agaric?
The town wasnt an obvious choice for many
as there hadnt been a restaurant here for
over 15 years. Its a great place and quite
easily accessible from all parts of South
Devon which is great for suppliers as well as
customers. When we started we had a really
young family, and Ashburton was perfect, a
small, friendly community, on the edge of
Dartmoor, not far from the coast...
The name Agaric (which is the old English
name for all edible mushrooms - from
the Greek town of Agara- known for its
mushrooms) came about because picking
wild mushrooms is a hobby we had become
known for, and is an autumn feature on the
Agaric menu. The name is memorable or at
least people know it has something to do
with mushrooms.
In your opinion what makes Agaric special?
Its relaxed approach, down to earth food
and attention to detail. We support local
suppliers and train local young people,
hoping to get them into hospitality.
at Agaric?
I love it when Joyce comes to eat although
it still makes me nervous! I would love to
cook for Raymond Blanc as he is still so
passionate about the whole food journey.
You have built two wood fred ovens at
Agaric, can you tell us your top 5 tips for
cooking with a wood fred oven?
Get up early
Have good, dry, seasoned wood and
always have more than you think you
will need.
Be ready to go so the oven is at its
optimum temperature.
Have different dishes ready to maximise
the use of the different heats as the fre
cools.
Encourage everyone to get involved.
with and why?
I dont have one favourite, I like to prepare a
whole animal, so I will get a whole venison
which I will break down and use every bit
of from the tender loin cuts to making rich
gravy from the bones.
I also enjoy the story with the food, so my
Bass fsherman will call me from sea to see
how much I want, from the conversation,
heavily studded with swearing to the
beautiful whole fsh being delivered by a
burly, booted (still sweary) fsherman, or
the passion that Gary, the cheese maker
has when describing his cheese cave. Its
the back-story that the diner often does not
realise has gone into each element of their
meal.
Kitchen Goddess?
Someone with the desire to please the
recipient of their culinary offering -regardless
of whether the result is the absolute success
they were hoping for!
I would love to cook for
Raymond Blanc as he is
still so passionate about
the whole food journey.
Bed & Breakfast for two people sharing a double room
from 120
Cookery Courses - The cost is 85.00 per person
including coffee, a glass of wine & lunch, partners can
join you for lunch at 30.00 per head.
01364 654478
eat@agaricrestaurant.co.uk
The Ring of Bells
The Village, North Bovey, Newton Abbot, TQ13 8R
We travelled deep into Dartmoor to the unspoilt and peaceful village of
North Bovey for a spot of lunch. Whatever you do dont follow your sat
nav to fnd this little gem as like us you are sure to get lost. Instead dig out
an old fashioned road map and follow the gorgeous narrow country lanes
until you arrive at the village green. As we walked through the village
to stretch our legs we stopped and starred awhile as a master Thatcher
worked on a new thatched roof just opposite the pub.
The Ring of Bells itself is set in a charming thatched building overfowing
with old world charm and vintage features. With uneven stone foors, wood
burning stoves and heavy oak doors you step back in time as you crouch
to enter through the quaint doorways. The outside of the white washed
building is adorned with Cath Kidston style bunting and colourful hanging
baskets making it the most picturesque pub to be found in Dartmoor. The
staff are noted for their welcoming nature and the resident lovable dog
revels in the attention from the younger diners.
The Ring of Bells
The Village, North Bovey, Newton Abbot, TQ13 8R
www.ringofbells.net
The courtyard garden is a little suntrap and we opted like most other
diners to enjoy our lunch outdoors in the midday sun. We were served by
a sweet smiling waitress who was the spitting image of Kate Middleton.
On mentioning the resemblance she humbly told us she hears that a lot
as she continued to read us the specials for the day. As I have a great
fondness for squid I couldnt resist the Tempura Brixham Squid starter
followed by Fillet of Brixham Wild Seabass with new potatoes, curly kale
and lemon and caper butter. The squid was so good I was tempted to
order seconds, In fact it really was the juiciest and most delicious squid
I have had all year and I have had a lot! The Seabass was cooked to
perfection and the entire dish was oozing fresh seasonal favours. We
couldnt resist a taste of their renowned Ring of Bells Eton Mess which is
large enough to share. On refection I wish we had ordered one each as
it was exceptionally delicious!
www.ringofbells.net
www.ringofbells.net
Tony
Carr
117 chefs we love
Signature Dish?
Chicken chorizo soup, sauted king scallops
and pea shoots
Favourite Food?
Rib of Dexter beef
Deep fat fryer - otherwise there would be no
fsh and chips - our most popular dish!
Where did your love of cooking spring
from?
Making cakes with my Grandma.
What has been your most memorable
moment as a chef to date?
Being awarded 2 AA rosettes and
recommended for 3 rosettes.
In your opinion what makes dining at The
Ring of Bells so special?
The relaxed atmosphere, simple cooking
and a fantastic product.
from?
As locally as possible! ...which can be just a
few hundred yards away.
Which season do you most like to create
menus for and why?
I prefer winter as I like rich, deep favours
found in game and slow-cooked food.
at The Ring of Bells?
Other than my wife, who I dont get to see
much of, the two presenters of Australian
Masterchef.
Kitchen Goddess?
A passion for cooking, ability to source
the best produce and a willingness to
experiment.
www.ringofbells.net
www.ringofbells.net
www.ringofbells.net
On fnishing my meal I had the pleasure of meeting Head
Chef Tony Carr in his tiny but highly organised kitchen.
Tony prides himself on cooking everything to order and
using as many local suppliers as possible.
All in all a visit to the Ring of Bells in North Bovey is a
Taste of Dartmoor must!
For a lingering experience of North Bovey you could opt
to stay overnight in one of the 5 comfortable rooms at the
Ring of Bells. Rooms start from 85 including breakfast.
The Ring of Bells Inn, The Village, North Bovey,
Newton Abbot, TQ13 8RB
01647 440 375
www.ringofbells.net
www.ringofbells.net
The Arundell Arms
Lifton, Devon, PL16 0AA
www.arundellarms.com
So we travelled Northwest of Dartmoor to a small village called Lifton
to see if lunch at the hands of one of only 80 Masterchefs in Britain was
worthy of its fame.
The hotel itself has been owned and run by the same family since 1961
and they have managed to build themselves a tremendous reputation
within the tourist industry. Arundell Arms own 20 miles of the nearby river
Tamar and has become the premier country hotel for fshing enthusiasts.
Of course with this added bonus, fresh fsh features heavily on their menus.
Head Chef Steve Pidgeon failed to disappoint us at any
level. Every dish looked like a piece of art and tasted
exquisite. On his recommendation I started with a Tomato
Consomm something I would never choose on a menu as
I dont particularly like Consomm. However he changed
my mind with his favoursome variant and it became my
surprise dish of the week. His Ragout of Stone Bass, Brill
and Grey Mullet with saffron potatoes, tomato and chives
is also a must try!
Steve
Pidgeon
129 chefs we love
No. When I left school I wanted to be a
police offcer. Whilst studying I got a job in
a gastro pub kitchen, it was here my passion
for food was ignited.
How did you feel when you were elected
as one of only 80 Master Chefs of Great
Britain?
I was overjoyed. Its such a rare honour and
one that I am very proud of.
Where do you get inspiration from when
planning your menus?
From lots of different places. My fanc is
French so some inspiration comes from a
French infuence. As we live in the UK its
great that my children will also be able
to keep in touch with French cuisine and
culture. I also take it from places where I
have eaten, and from being in one of the
best parts of the country for local and fresh
produce.
What in your opinion is so great about
dining at Arundell Arms?
The abundance of fresh and local produce.
We are lucky enough to be on the Devon
& Cornwall border and therefore have
access to some of the best produce the West
Country has to offer. Our food is seasonal,
local and fresh. It doesnt get better than
that.
Is there anyone in the world you would
particularly like to cook a meal for and
why?
Marcus Wareing. In my opinion he is one of
the fnest chefs today and I would value his
feedback on my cooking.
Can you tell us your top 5 tips for cooking
fne dining dishes?
Seasoning is key.
Always try to use local produce where
possible.
Make sure its fresh.
Make sure you have the right equipment
for what you are cooking.
Make sure the food you are cooking is
in season!
Kitchen Goddess?
Someone who enjoys their craft and enjoys
cooking for others!
Signature dish?
I have a few signature dishes. One of the
favourites here at The Arundell Arms is a
Casserole of Sea Fish, with saffron potatoes,
tomatoes and chives.
Favourite food?
South Devon beef. You cant beat its texture,
tenderness and its full of favour.
Cant live without kitchen gadget?
A thermo mixer!
When I left school I
wanted to be a police
officer.
The hotel also offers a more casual dining experience
in their Courthouse Bar & Restaurant which was
formally the old police station and court. Here
you will fnd some classic favourites on the menu
including Homemade Fishcakes, Ham Egg & Chips
and Chicken Curry.
This hotel has something on the menu to suit all
tastes and budgets and the standard of taste warrants
a visit by all travelling foodies.
The Arundell Arms Hotel, Lifton, Devon, PL16 0AA
01566 784666
top our
sleep spots......
www.princehall.co.uk
Driving down the long tree lined almost mysterious lane
to the Prince Hall Hotel we were not sure quite what to
expect. We need not have worried as we came to fnd that
this was by far the homeliest place to stay in Dartmoor.
The house itself is steeped in a rather colourful history
having in the past been home to a famous high court judge,
lords and ladies and even visited by the Prince of Wales
(later Edward VIII) in 1936. It is now owned by a lovely
couple Fi & Chris Daly who we came to realise during our
stay are much loved and respected in the local community.
www.oldswanandminstermill.com
Prince Hall Hotel
Two Bridges, Dartmoor, Devon, PL20 6SA
The views from the house and gardens are truly breathtaking. Surrounded
by the rolling hills of Dartmoor and as far as the eye can see, felds
dotted with sheep, ponies and cattle grazing undisturbed. You can get a
map from staff who will direct you on one of the many moorland walks
which you can do straight from the hotel. My husband left us sitting in
the garden enjoying a peroni while he donned his running gear and ran
straight to the top of the facing hill. He did get slightly lost on the moors
on his way back but made it just in time for dinner.
The dining room at Prince Hall is so elegant and with service to match.
Attention to detail by the staff is impeccable and the atmosphere within
the room is superb. When we entered the dining room we were welcomed
by the other 4 couples who were staying that night. What ensued was a
most memorable evening with conversations across the tables as everyone
joined in. Having never experienced this in a restaurant before it was
uplifting to fnd fne dining can co-exist with such a relaxed atmosphere.
Richard
Greenway
139 chefs we love
Signature dish?
Loin of West Country Venison, Braised
Onion, Enoki Mushroom, Redcurrant and
Apple Pure.
Favourite Food?
Seafood
Thermomix
Can you tell us what a typical day is like as
Head Chef at Prince Hall Hotel?
The frst thing I do on arriving at the hotel
is check all the fresh ingredients that have
been delivered. Next I put together a menu
for the evening, followed by all prep for the
menu in question. Then I serve any lunches
required that day, continue with prep, and
commence evening service!
from?
Everything on our menu is sourced from the
West Country or home reared / home grown
in the Prince Hall garden.
What inspires you when creating your
menus?
I am inspired by what is in season and what
can be picked from the garden.
In your opinion what makes dining at Prince
Hall so special?
The location, diners can look out on to the
untamed Dartmoor wilderness which is
stunning in any weather.
Also, the size of hotel there are just
eight rooms - unique ambience and daily
changing menu, so no matter how many
nights you stay or how often you come back
there will always be something different to
enjoy.
If you could choose anyone, who would you
most love to come and dine at Prince Hall?
The Roux family.
with and why?
Fennel, it is such a diverse ingredient, it can
be used raw in salads, fred, braised, shaved
and pickled to name a few.
Kitchen Goddess?
Someone who is totally passionate about
food, from sourcing the raw ingredients,
prepping, cooking and then serving to
customers and enjoying the entire process!
Everything on our menu
is sourced from the West
Country or home reared/
home grown in the Prince
Hall garden..
We slept like royalty in a superb king size bed dressed in crisp white
cotton sheets. Actually we slept so well we nearly missed breakfast
which would have been a great shame as it was the absolute highlight
of my stay at Prince Hall Hotel. Breakfast is not served in the common
buffet style but everything from your fresh fruit salad to your cereals
and cooked breakfast is all to order. I was astounded to see the cooked
choices available and struggled to decide. In the end I ordered Fish Cake
with Smoked Bacon and Sun-blushed Tomatoes. A fabulous choice on
my part as it was utterly outstanding. I love fshcakes anyway but this
was by far the best fshcake I have ever tried and by far the best breakfast
in Dartmoor. The only downside was we stayed for only one night as
I would have liked to have tried their other breakfast offering such as
Fillet of un-dyed Smoked Haddock Served with Poached Eggs or Spanish
Omelette with Herbs, Mushrooms and Sun-blushed Tomatoes.
Nothing is too much trouble for the staff at this unique hotel. Their
fne hospitality also extends to four-legged friends so if you have
a dog you will be pleased to know you can bring them along to
enjoy your Dartmoor holiday.
Prince Hall hotel is really the choice place to stay in Dartmoor if
you want to completely chill out, feel utterly at home and enjoy
outstanding food and friendly service.
Prices start from 95 per night up to 130 per night (Nov 13 - Feb
14) on a bed and breakfast basis.
Prince Hall Hotel, Two Bridges, Dartmoor, Devon, PL20 6SA
01822 890403
Moorland Garden Hotel....
Yelverton, Near Plymouth, South Devon, PL20 6DA
Nestled on nine acres of moorland garden on the edge of
the National Park, Moorland Garden Hotel is the place to
stay if you are looking for affordable luxury in Dartmoor.
Brian and Sonia Meaden, parents of Dragons Den star
Deborah Meaden, purchased this hotel back in 2011 and
have led an extensive refurbishment programme to restore
the hotel to its former glory and this is plain to be seen.
www.moorlandgardenhotel.co.uk
The 44 bedrooms of the hotel have all been
modernised and individually designed with
sumptuous fabrics and colourful wall coverings.
The suites at this hotel are the height of luxury
with 4 poster beds, comfy sofas, walk in
wardrobes and free standing baths.
We had the pleasure of staying in their Forget-
Me-Not suite and forget it not we shall. The perfect
honeymoon room with lots of space to relax and
enjoy your stay with a furnished balcony to soak
up the spectacular views of the gardens. We were
excited to fnd waiting on the table a plate of the
most heavenly homemade chocolate brownie
cookies served with fresh raspberries of which
we could not resist devouring before dinner.
Bruce
Cole
154 chefs we love
Signature dish?
Reconstructed Shepherds Pie.
Favourite Food?
I love Italian charcuterie and cheese but my
absolute favourite would be freshly caught
fsh straight from the sea.

My mixer.
What is your frst memory of cooking?
My grandmother started me baking at the age
of eight years old, we baked cakes, cookies,
tarts and fapjacks along with breads and
basic pizzas using fresh ingredients.

You are originally from South Africa, what
made you come to live and work in the UK?
I decided to come over for a holiday and
tour Europe for a year and never left. I fell in
love with the food and lifestyle here and so
decided to get a job and stay. I never looked
back and although I miss the South African
landscape I will only holiday there now.

How do menus differ here to South Africa?
They are not that different other than the
ingredients that are available in South
Africa. The wording is different and the local
fsh differ to whats available here.

In your opinion what makes The Wildfower
Restaurant at the Moorland Garden so
special?
We have created a very relaxed, friendly and
elegant place to eat and it has views of the
manicured gardens and Dartmoor, the food
is fresh, local and British. We pride ourselves
on using local producers and produce. The
kitchen is developing as the team develop
and build, we have a fantastic hotel and its
getting better and better and we are striving
for the best all the time.

Can you tell us, to date what has been your
proudest moment as a chef?
The past has brought me many pleasures of
cooking and learning but I think my proudest
moment was achieving a nomination in the
Top 100 Restaurants in the World by Conde
Nast Traveller in 2000 at the old Lacouronne
Hotel in Franschoek, Western Cape in South
Africa.
If you could choose anyone in the world
who would be your top 5 dinner party
guests?
Suzy Atkins, Daniel Hume, Hugh Fearnley-
Whittingstall, Peter Goffe-Wood and Michel
Roux Senior.
with and why?
I love fresh produce and I like to see what
I can do with it to get the best from it. My
absolute favourite is beef and the many ways
that it can be prepared excites me.

Kitchen Goddess?
Passion for food and produce.
I decided to come over
for a holiday and tour
Europe for a year and
never left. I fell in love
with the food and lifestyle
here.
The Wildfower Restaurant is so beautifully decorated with soft
comfy chairs and glass doors leading out onto a garden terrace
for pre dinner drinks or al fresco dining. The smiling restaurant
staff are in abundance here so you will experience a very personal
amiable service. Award winning head chef Bruce Cole, although
from South Africa has created a classic British menu which has
already scooped two awards in the Taste of the West Awards this
summer. He has added his own fair of favours to traditional
recipes and the results make for a subtle yet sublime fne-dining
experience. So what did we decide to try out......
To Start
Pan seared Dartmouth scallops
Beetroot carpaccio, butternut, pancetta crisp and vermouth
Main
Dartmoor farmers aged beef fllet
Conft shallot, wild mushrooms, homemade chips, buttered
spinach and watercress, tomato and tarragon jus
Dessert
Chocolate pot
Bourbon vanilla ice cream and tuille biscuit
The scallops were superb; the beef cooked to perfection with
the tastiest jus and the chocolate pot was the ultimate chocolate
indulgence.
Afternoon tea is another experience the Moorland Garden Hotel has managed
to perfect. Sitting in their picturesque garden enjoying a traditional cream tea
will be a highlight of your stay.
Moorland Garden Hotel, from 118 per room per night for two people sharing.
Moorland Garden Hotel, Yelverton, Near Plymouth, South Devon, PL20 6DA
01822 852 245
SPECIAL OFFER
Moorland Garden Hotel is
offering a special dinner, bed and breakfast rate of 59 per
person throughout October,
November and December.
Contact Moorland Garden
Hotel for more details.
Dartmoor
foodie
treasures....
Ashburton Cookery School
A real foodie trip to Dartmoor would have to include a day spent at The Ashburton
Cookery School. As one of the UKs top private, cookery schools you will fnd a range
of inspirational cookery courses to choose from. You can also stay the night as they offer
B&B accommodation for their students in one of their historic town houses or apartments.
One day courses start at 165 and weekend courses are 315.
Ashburton Cookery School, Old Exeter Road, Ashburton, Devon, TQ13 7LG
www.ashburtoncookeryschool.co.uk
Dartmoor
fnd our
spots....
top
foodie
For more information on visiting Dartmoor contact:
Dartmoor Partnership, Okehampton Business Centre,
Unit 6, Higher Stockley Mead, Okehampton, EX20 1FJ.
info@discoverdartmoor.com
01837 52200
www.dartmoor.co.uk
k
g
we
gadgets
love....
Aerolatte Chef
Aerolatte Chef the hand held mini
electric whisk from Aerolatte is quite
simply the handiest gadget to have in
your kitchen. With variable speed you
can use to whip up some cream for
a frothy hot chocolate or make some
homemade sauces and dressings.
25.95
www.steamer.co.uk
166
Pyrex 4-in-1
Cook, store, freeze and reheat food with this
stylish range of Pyrex dishes with smart functional
lids. The lid features a steam valve, making the
dish perfect for microwave cooking and reheating
and as it is completely air and liquid tight you can
store food for longer.
7.99
www.johnlewis.com
shop
k
g
Tala Curry Measure
With this clever Curry Measure from Tala you
will be able to whip up a curry banquet in no
time at all! The inside measuring lines guides
you in creating 9 Indian recipes, including
Chicken Jalfrezi, Tandoori Chicken, Dahl,
Aloo Gobi, Pakora, Rice and Chapattis.
14.99
www.presentsformen.co.uk
Cinnamon Grater
Who doesnt love the smell of
cinnamon wafting from the oven! With
this unique cinnamon grater from
Cinnamon Hill you can opt for fresh
cinnamon with ease. Supplied with
a beautifully shaped ceramic cup for
storing the grater and fresh cinnamon
sticks.
www.cinnamonhill.com
Triscale
This compact and convenient digital scale
from Joseph Joseph not only saves space
but also allows multiple ingredients to be
measured in the same bowl at the same
time with its unique Add & Weigh function.
Weighs in gms, lbs, ozs, f.ozs and mls.
30
167 shop
kitchen
bookshelf....
Absolutely Foolproof Food
for Family & Friends
by Rosemary Shrager
We are struggling to put this book down
as its jam packed with classic recipes
that never seem to fail us. For those who
cannot afford to join Rosemary on one of
her cookery courses, this book is just for
you. With an array of photo tutorials on
basic techniques you will feel like she is
overseeing you work in your own kitchen.
We love Rosemarys Salt Cod Fish Cake
recipe.
Published by Octopus Publishing Group
18.99
Pies & Tarts
by Stephane Reynaud
As you fick through this palatable pie book
by Stephane Reynaud you will actually
feel inches appearing on your waistline.
Crammed full of rustic pies and tarts oozing
with mouth-watering fllings you will fnd
it diffcult to put it away. Stephane frst
helps you to master the art of pastry before
introducing you to a wonderful array of
flling combinations. One to try would be
his Herb and Hazelnut Pie.
Published by Murdoch Books
20
The Great British Farmhouse Cookbook
by Sarah Mayor
This gorgeous family farmhouse cookbook
is the bible of soul-warming comfort food.
From within the organic yeoness of Yeo
Valley Family Farm, Sarah Mayor shares
some her favourite childhood recipes
along with some classic farmhouse treats
with her own contemporary twist. She
also helps us to set up our very own Dairy
at home with recipes for yogurt, cheese
and butter. Other highlights for us include
her amazing Spinach, Wild Garlic & Filo
Pie and her creamy Deep-flled Nutmeg
& Custard Tart.
Published by Quadrille Publishing
20
Book of the Month
Tapas Revolution
by Omar Allibhoy
Omar has truly inspired us with his little black book so to speak of delicious Spanish
recipes.
Omars mission is to get British people cooking Spanish food at home and we believe
with this book in hand he will achieve his goal. Most of the recipes with the odd
exception are simple to follow and therefore perfect for someone with no experience
of cooking Spanish food. The entire book is authentically styled and photographed
giving it a Spanish feel from cover to cover. The book is refreshingly grouped by
ingredient instead of courses and encourages you to combine different dishes into
the one meal in true tapas style.
Recipes we particularly loved included Costilla De Cerdo A La Cerveza (Beer-Braised
Ribs),Fideua (Paella With Pasta), Tarta Asada de Queso Fresco Y Moras (Blackberry
Cheesecake) and Churros Con Chocolate (Spanish Doughnuts with Chocolate).All
of your Spanish summer holiday favourites can be found in this little gem including
Totilla De Patatas (Spanish Omelette), Albondigas En Salsa (Meatballs) and Gambas
Al Ajillo (Prawns with Garlic). And to wash it all down, Omars Special Sangria recipe.
Do something different this year and make Omars day......Cook Spanish!
Published by Ebury Press
RRP 20
goddess
168 read
www.sophieconran.com
Sophie
for
Conran
Norfolk
Kitchen
Double Oven Glove- Pink - 19
Apron- Large Pip Print Pink - 25
Shortbread Hearts
Apron- Large Pip Print Blue - 25
Shortbread Hearts
SERVES: makes about 40
225g plain flour
75g corn flour
200g butter, straight from the fridge, cut
into cubes
100g caster sugar
1 tsp vanilla extract
A pinch of salt
Extra sugar and flour for dusting
1. Preheat oven to 200C, 180C for a fan
oven.
2. Cover a large baking sheet with baking
parchment, cut to size. I use a little
butter rubbed on to the sheet to get he
parchment to stay in place.
3. Sift the fours together and put into
a food processor with the butter, sugar,
vanilla and salt. Blitz until it is well
mixed and looks like breadcrumbs or
begins to clump. Turn out onto the work
surface and work into a ball. Divide into
4 and dust the work surface with a little
four. Roll out each piece of dough to a
thickness of a coin or a little thinner.
Cut with a heart-shaped cookie cutter if
you have one, or an upturned glass and
place on the baking sheet. Place on the
middle rung of the oven and bake for 10
minutes. Leave in the tin to cool and dust
with caster sugar.
Recipe courtesy of Sophie Conran for
Norfolk Kitchen
Butternut Squash Soup
SERVES: makes 4
150g onions, peeled and chopped
2 tbsp olive oil
25g butter
250g butternut squash, peeled and
chopped
250g sweet potatoes, peeled and
chopped
250g carrots, peeled and chopped
150g leeks, peeled and chopped
150g celery, cleaned and chopped
1 tsp ground cumin
1 litre chicken stock
Salt and black pepper
1. Fry the onions in a large pan with
the olive oil and the butter on a gentle
heat. Cook until translucent, about 5
minutes then add the rest of the chopped
vegetables and the cumin. Grind over
some pepper and let the vegetables
cook through for 20 minutes, stirring
occasionally to make sure nothing burns
or sticks to the pan.
2. Add the stock and simmer for a further
15 minutes. Take off the heat and let
cool, then liquidize, adding a little more
water if needed.
3. Season to taste, heat through and serve
with hot, buttered toast..
Norfolk Kitchen
171 chefs we love
Butternut Squash Soup
Placemat- Blue - 10
Single Oven Mitt Blue - 12.50
Placemat- Large Pip Print Blue - 10
Chicken and Mushroom Pie
Apron- Pink - 32
Single Oven Mitt- Small Pip Print Pink - 12.50
Tea Towel - Pink - 12
174 chefs we love
Chicken and Mushroom Pie
SERVES: 8 little chicks or 4 old hens
1 small chicken, pre-roasted
1 liter good chicken stock
25 g butter
1 heaped tbsp plain flour
150 g baby button mushrooms cut in
half
300 g puff pastry
1 egg beaten
Salt and freshly ground black pepper
1. Preheat the oven to 200C, 180C for a
fan oven
2. Heat the stock to a simmer in a
saucepan. In another large pan gently
melt the butter, stir in the four and let it
bubble for a couple of minutes.
3. Strain the stock into the butter and
four and give it a good whisk. Bubble
until you have a thick-ish sauce, stir in
the mushrooms and simmer for about an
hour, stirring from time to time. Season
to taste.
4. Separate the chicken meat form the
bones and skin. Cut the meat into bite
sized chunks. Remove the sauce from
the heat and stir in the chicken chunks,
bin the skin and bones.
5. Spoon the chicken mixture into a pie
dish.
6. Brush the rim of the pie dish with the
beaten egg, roll out the pastry, cover the
pie, cut pastry to size and press to seal
with a fork on the rim, putting aside any
unused pastry. Cut a small steam hole in
the middle.
7. Decorate the top with the unused
pastry cut into shapes, then brush with
more beaten egg. Bake in the oven for 30
minutes.
Serve with roast or fried potatoes and
buttered carrots.
Norfolk Kitchen
Lemon Tart
SERVES: 8
375g sweet shortcrust pastry
flour for dusting
1 egg, whisked
For the filling:
3 eggs
The juice of 2 lemons
100g caster sugar
100ml double cream
Icing sugar for dusting
Double cream to serve
1. Preheat the oven to 200C, 180C for a
fan oven.
2. Butter a 20 25cm tart tin with a
removable bottom. Bring the pastry to
room temperature. Roll out the pastry on
a foured surface. Line the tart tin with
the pastry but do not trim. Allow to sit
for 10 minutes. Using a fork, prick the
base of the pastry a few times. Brush
the inside of the pastry case with the
whisked egg. This is to stop the flling
making the pastry soggy. Bake for 10
minutes then remove from the oven to
cool. Turn the oven down to 180C, 160C
for a fan oven.
3. Whisk together the remaining egg,
plus the other 3 eggs, the lemon juice,
cream and sugar. Sieve the mixture into
a jug, then pour into the pastry case
and bake for 15 minutes. Remove from
the oven and allow to cool in the tin.
Remove from the tin and dust with icing
sugar.
Serve with cream.
Norfolk Kitchen
Lemon Tart
Apron- White - 32
Tea Towel - Pink - 12
Black Mug Tree by Bloomingwille
at House Envy
This quirky mug tree is reminiscent
of French bottle drying racks. With a
vintage look and feel they make a great
alternative to the traditional mug rack.
56
www.house-envy.co.uk
Win 1 of 2 Cases of McGuigan Wine
As winter approaches and the nights draw in, Australian wine producer,
McGuigan Wines is giving two lucky winners the chance to each win a
delicious case of wine worth 60. Each winner will receive 3 bottles of
McGuigan Reserve Chardonnay and 3 bottles of McGuigan Reserve Shiraz.
The fresh tropical favours of the Chardonnay are the perfect partner for
poultry dishes, creamy pasta or risotto, while the rich and silky Shiraz is great
with roast beef, stews and winter warming pies or perfect as a warming glass
in front of the fre.
For more on food and wine matching
with advice from John Torode visit
www.mcguiganwines.co.uk
To enter this competition click here
177 competitions
competitions....
Win 1 of 5 Sets of
Dossil Sinkie
This month weve teamed up with Dossil Sinkie
to offer you the chance of winning a set of their
practical products for the home.
We have 5 sets to giveaway with each set comprising:
Sinkie Glass Mat, a nonslip silicone mat covered in a multitude of small protrusions
that will hold your glasses and crystal securely in place whilst it dries.
Sinkie Sink Liner, perfect for protecting the base of your sink from chips and
scratches. Use under a washing up bowl or as a liner when preparing vegetables
Dossil Sinkie a fexible silicone sink strainer that sits over your plughole and helps
prevent debris blocking your pipework and drains. The set includes a small one
prefect for use in the kitchen and a slightly larger one for use in the shower. To help
secure it in place whilst in use the Dossil Sinkie has suction cups on its underside.
More information on Dossil Sinkie can be found at www.dossil.com
To enter this competition click here
Ebba Linen Hold-All
This incredibly versatile Linen bag will hold everything and anything. Ideal to fll with
vegetables and hang in the kitchen. Made from thick rustic linen with an adjustable tie handle.
38.00
www.rowenandwren.co.uk

Kitchen Goddess - Autumn 2013

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The Official Kitchen G ddess Magazine

Autumn 2013 | issue 06

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