Ingredient of the Week: Couscous

Couscous is a simple food that has won the hearts of many worldwide. Originating from North Africa, this versatile grain-like pasta made from semolina has found a place in various cuisines across the globe, transcending its humble beginnings to become a global culinary marvel.

The preparation of traditional couscous is an intricate process, involving the careful hand-rolling of semolina with a little water and flour. But don’t let that intimidate you: modern pre-steamed versions have made it an easy and convenient staple for a variety of dishes.

One of the reasons I appreciate couscous is its versatility. In North African dishes, couscous serves as a wonderful base for hearty stews and tagines, where it absorbs the exotic flavours of spices like saffron and turmeric. At the same time, in Mediterranean cuisine, couscous offers a light and refreshing taste, often paired with fresh vegetables, herbs and a tangy dressing.

Health Benefits

From a health perspective, couscous is a nutritious choice. It’s a good source of protein and fibre and provides a substantial amount of selenium, an antioxidant that supports overall health. Also, it offers a variety of B vitamins. In the context of country life, couscous reflects the simplicity and wholesomeness that the countryside is known for. Countryside couscous dishes often involve fresh, locally sourced ingredients like root vegetables and herbs, emphasizing the farm to table ethos.

On the other hand, in townhouses, couscous often takes on a more sophisticated persona. With the availability of diverse ingredients, it can be prepared with a wide array of flavours, from gourmet sauces to the freshest seafood or plant-based proteins. The ease of preparation and adaptability of couscous makes it a favorite in many townhouse kitchens. For me, couscous is more than just food. It represents shared experiences and community. Whether it’s a family gathered around a meal of couscous, or friends sharing stories over a couscous salad, it brings people together. The universal appeal of couscous demonstrates the power of food to bridge cultural gaps and bring a sense of unity.

Here is one of my favourite recipe using giant couscous.

Recipe: Giant Pesto Couscous Salad

Makes 2-4 servings

Ingredients:

• 200g caulishoots
• 200g giant couscous
• Olive oil, for frying
• Juice & zest of 1 lemon 
• 1 tbsp quick pickled onion
• Salt & pepper to taste

For the pumpkin seed pesto:

• 20g fresh basil
• 2 tbsp pumpkin seeds
• 1 clove garlic
• 80ml olive oil
• Salt & pepper to taste

Method:

1. Cook couscous as per packet instructions. Set aside to cool.
2. Make the pesto by adding all the ingredients to a blender and blitz until smooth.
3. Heat some olive oil in a frying pan over a medium to high heat, add the caulishoots and salt & pepper, and fry until golden on all sides (you can also cook the caulishoots on a BBQ if preferred).
4. Pour the pesto onto the couscous and mix until fully coated. Transfer onto a salad platter and lay the charred caulishoots on top.
5. Top with the zest of a whole lemon, then cut the lemon in half and squeeze the juice from both halves over the top (I find it easier to zest the lemon before cutting in half!)
6. Finish with a sprinkling of quick pickled onions.

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4 Twists on the Classic Margarita

Mediterranean Margarita

Sherry, orange marmalade and lime make magic happen in this modern, Barcelona-inspired Margarita.

Ingredients

• 45ml Patrón Reposado
• 25ml Patrón Citrónge Orange
• 45ml Amontillado Sherry
• 30ml Lime Juice
• 15ml Agave Nectar
• 1 Barspoon orange marmalade
• Chamoy/Tajín rim (optional)
• Lime peel for garnish 

Method

1. Combine liquid ingredients in cocktail shaker and shake with ice to chill.
2. Strain into a Chamoy/Tajín-rimmed coupe glass.
3. Garnish with a lime peel before exclaiming “Salud!”

English Garden Margarita

A margarita with a floral and sophisticated tea-steeped twist, this cocktail finds the sweet spot between tea time and happy hour.

Ingredients

• 1.5 oz Patrón Silver
• 0.5 oz Patrón Citrónge Orange
• 0.75 oz Fresh lemon juice
• 0.5 oz Apricot liqueur
• 0.5 oz Earl Grey tea syrup*
• 3 Drops orange flower water
• 2 Sugar snap peas, one for garnish
• 2 Sprigs mint, one for garnish
• + Pumpkin oil and smoked salt rim

Method

1. Add liquid ingredients to a cocktail shaker, along with 1 cracked sugar snap pea and 1 sprig of mint.
2. Fill the cocktail shaker with ice and shake vigorously.
3. Use a fine strainer to strain into glass rimmed with pumpkin oil and smoked salt.
4. Garnish with mint sprig and sugar snap pea.
5. *For Earl Grey tea syrup: Combine simple syrup (1 cup caster sugar with 1 cup water and bring to the boil, cooking until syrup-y texture is acquired) and 5 tea bags, steeping for 30 minutes.

Patrón Smoked Sea Salt Margarita

The 2015 Margarita of the Year is citrusy, smoky and best sipped on a lovely outdoor patio.

Ingredients

• 1.5 oz Patrón Silver
• 0.5 oz Fresh lime juice
• 0.5 oz Pineapple juice
• 0.5 oz Agave nectar
• 1 Pinch of smoked paprika
• + Smoked sea salt rim
• + Lime for garnish

Method

1. Prepare a rocks glass by moistening the rim and rolling it in smoked sea salt.
2. Add ingredients to a cocktail shaker with ice and shake to chill.
3. Fine strain over fresh ice cubes in the prepared glass.
4. Garnish with a lime and a dusting of smoked paprika.

Perfect Patrón Margarita

The name of this margarita says it all – the perfect mix of citrusy flavours to enjoy on a sunny day.

Ingredients

• 1.5 oz Patrón Reposado
• 1 oz Patrón Citrónge Orange
• 0.75 oz Fresh lime juice
• 0.25 oz Simple syrup, to taste
• + Lime wheel for garnish
• + Kosher salt (optional)

Method

1. Combine ingredients in the cocktail shaker and shake with ice to chill.
2. Strain into a salt-rimmed martini or rocks glass.
3. Garnish with a lime wheel.

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Ingredient of the Week: Cloves

Clove is a spice that has been used in cooking for centuries. It is made from the dried flower buds of the clove tree, and is known for its warm, sweet and slightly bitter flavour. Here, I will share some fun facts about cloves and explore their uses in cooking.

History

Cloves have a long and interesting history. The spice has been used in cooking for over 2,000 years and was popular in ancient China and India. They were one of the most valuable spices during the Age of Exploration, traded for gold and used to preserve food during long sea voyages. The ancient Greeks and Romans also used them for medicinal purposes – back then cloves were believed to cure a variety of ailments, including toothaches and indigestion.

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Uses

Today, cloves are a popular ingredient in a variety of dishes, from stews and soups to desserts and drinks. They are also used in traditional medicine for their antiseptic and analgesic properties. Clove oil, meanwhile, is used as a natural remedy for toothaches and other dental problems. If I have a toothache I take a whole clove, chew on it for a bit and then let it linger in the area of where I have a toothache as it almost acts as a numbing agent.

One of my favourite ways to use them in cooking is to add them to stews and soups. Cloves provide a warm and slightly sweet flavour that pairs well with a variety of ingredients. To use cloves in a stew or soup, simply add a few whole cloves to the pot along with your other ingredients. Be sure to remove the cloves before serving, as they can be quite strong if eaten whole.

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It is also a great ingredient to use in baking. Cloves pair well with warm spices like cinnamon and nutmeg, and can be used in a variety of desserts, from pies and cakes to cookies and muffins. Be sure to use them sparingly though, as they can be quite strong.

You can also put them in drinks, particularly hot ones like mulled wine and cider. To make a mulled drink with cloves, simply heat wine or cider in a pot along with cloves, cinnamon sticks, and other warm spices. This drink is perfect for cold winter nights and provides a warm and comforting flavour.

I love making this very quick pickle. The addition of clove makes it extra aromatic and gives it a bit more depth of flavour.

Recipe: Quick Pickled Shallots

Makes 1 jar

Ingredients:

• 5 shallots, sliced into half moons
• 1 tsp whole cloves
• 3 tbsp brown sugar
• Apple cider vinegar, enough to fill the jar half full
• Large pinch of salt

Method:

1. Add the brown sugar, apple cider vinegar and salt to the jar, filling up to half way, and whisk to combine.
2. Then add the cloves and onions and push down to ensure the onions are covered by the apple cider vinegar mixture. Stir to combine.
3. Cover with the lid and put in the fridge.  
4. This will be ready to eat in 15 minutes however the longer it sits the more potent the flavour will be!

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6 British Picnic Recipes For Summer

Strawberry and Raspberry Ripple Eton Mess

Make up the strawberry swirled meringues and fruit puree the day before, then just layer with whipped cream and extra fruit in recycled jam jars and screw on the lids, take out to the garden in a basket or pack into a cool box for a picnic pud.

Serves 6

Preparation time: 35 minutes

Cooking time: 1¼ -1½ hours

Ingredients:

• 225g (8oz) strawberries, hulled
• 100g (4oz) raspberries

Meringues

• 2 egg whites
  
• 100g (4oz) caster sugar

To finish

• 300ml (1/2 pint) double cream
• 200g (7oz) 0.1% fat fromage frais
• 225g (8oz) strawberries, hulled, roughly chopped
• 50g (2oz) raspberries

Method:

1. Preheat the oven to 110oC (225oF), Gas Mark ¼. Line a large baking sheet with non-stick baking paper.
2. Puree the strawberries and raspberries in a liquidiser or food processor then press through a sieve.
3. Whisk the egg whites in a large clean dry bowl until they form stiff moist looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out! Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute or two until really thick and glossy.
4. Add 2 tablespoons of the berry puree then very briefly mix until marbled. Spoon into a large piping bag fitted with a 1.5cm (¾ inch) plain piping tube, pipe small rounds on to the lined baking sheet. Bake for 11/4-11/2 hours or until the meringues may be easily lifted off the paper. Leave to cool.
5. To serve, lightly whip the cream until it forms soft swirls then fold in the fromage frais. Crumble the meringues then layer in jam jars or plastic containers with the remaining berry puree and diced strawberries. Decorate with the raspberries.  Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold. Serve within 1½ hours or the meringues tend to lose their crunch.

Recipe from Love Fresh Berries

Green Pea and Mint Rolls

A vibrant seasonal British picnic recipe which elevates traditional flavours and encases them in a delicate and flaky pastry which is perfectly portable for picnics.

Total time: 40 minutes

Serves: 4

Ingredients:

• 1 sheet puff pastry (250g)
• 200g green peas (thawed if frozen)
• 1 tbsp Yondu vegetable umami
• 1 tbsp olive oil
• 1 tbsp cornstarch
• 3 spring onions, chopped
• 5-8 mint leaves, chopped
• Freshly ground black pepper

Method:

1. Preheat the oven to 200C.
2. In a bowl, combine green peas, Yondu and olive oil. Partially mash these peas with a fork, making sure some remain entire.
3. Add corn starch, green onions, fresh mint and black pepper to the pea mixture and stir all together.
4. Using a rolling pin, roll out the sheet of puff pastry until it is about 0.5cm thick.
5. Cut the pastry into two equal pieces – approximately 40cm x 10cm.
6. Divide the pea filling into half and place down the middle of each sheet of pastry.
7. Roll the pastry tightly over the filling to form a long roll.
8. Place both rolls on a baking tray with parchment.
9. Bake in the oven for 25 minutes or until puffed and golden brown.
10. Allow to cool completely before cutting into 2-3cm segments with a serrated knife.

Recipe by El Bulli chef de partie, Jaume Biarnes

Tartlet of Yorkshire Wensleydale with Apple Chutney, Crunchy Walnuts and Wilted Baby Spinach

Ingredients:

• 200g of Yorkshire Wensleydale
• 1 packet of ready to roll puff pastry
• 1 jar of apple chutney
• 5 tablespoons of walnut pieces
• Freshly grated nutmeg
• 1 bag of baby spinach
• 1 egg, beaten
• 1 tablespoon of olive oil

Method:

1. Place the ready to roll puff pastry onto a lightly oiled tray and prick with a fork, leaving a neat rim around the outside of the tart.
2. Gently go around the edge of the pastry with a knife to make a slight indentation, creating a frame for the tart. Then, prick the centre of the pastry with your fork.
3. Brush the rim of the puff pastry with the egg wash and bake at 180°C for 20 minutes until the pastry is golden and crispy.
4. Remove your pastry from the oven and spoon the whole jar of apple chutney into the docked area, pressing the pastry down slightly to create a neat base for the tart.
5. Place the spinach into a frying pan with a small spoonful of butter and let it wilt down for a few moments until the spinach is tender, then add the walnut pieces to the mixture.
6. Place the spinach and walnuts on the top of the red onion marmalade, taking care to leave the border of the pastry clean.
7. Then, place the whole tart into the oven for six minutes to heat the mixture.
8. Finally, crumble the Yorkshire Wensleydale cheese and freshly grated nutmeg over the top of the tartlet to your desired taste.

Recipe from Wensleydale Creamery

Cauliflower and Kefir Dip Recipe

Serves 4

Ingredients:

• 500g cauliflower, chopped into small florets
• 3 garlic cloves, peeled and halved
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• Generous pinch of sea salt
• 10 peppercorns
• 1 tbsp lemon juice
• 75ml organic milk kefir

Method:

1. Preheat the oven to 180°C. Place the cauliflower and garlic in a baking tray. Drizzle with olive oil and season with salt & pepper before tossing everything together. Roast in the oven for 15 minutes.
2. Put the cumin and coriander seeds into a dry pan and toast over a medium heat until the pan is just beginning to smoke. Put the spices into a pestle and mortar with a pinch of salt and the peppercorns and grind until you have a coarse powder.
3. Allow the cauliflower to cool slightly before transferring it, along with the garlic, into a blender. Add the lemon juice, half the spices and milk kefir and blitz until you have a thick, smooth dip.
4. Transfer into a bowl and scatter over the remaining spices and a drizzle of olive oil.

Recipe from Daylesford

Vegetarian Scotch Egg

The perfect switch up of a scotch egg with all of the crunchiness and just as much runny yolk. This is one to add to your vegetarian British picnic recipes binder.

Serves 4

Ingredients:

1. 5 Clarence Court eggs
2. 400g can of chickpeas, drained and rinsed
3. 2 spring onions
4. 2 tbsps tahini
5. ½ tsp cumin
6. ½ tsp salt
7. 2 tbsp flour
8. 50g breadcrumbs
9. 2 tbsp sesame seeds
10. 1 tbsp olive oil

Method:

1. Heat the oven to 180°C/350°F/Gas 5. Soft boil four eggs (five minutes should do it for a runny yolk) then plunge into ice cold water.
2. Once cool, peel the shells off. In a food processor blend the chickpeas, spring onion, tahini, cumin, and salt together.
3. Dust the egg with flour then wrap 1⁄4 of the chickpea mixture around the egg.
4. Dust again with flour, brush with egg white then roll in breadcrumbs and sesame seeds.
5. Repeat for the remaining three eggs. Brush with the olive oil, sprinkle with sea salt and bake for 10 minutes.

Recipe: Roasted Sweet Potato and Butter Bean Salad

A moveable feast that ticks all the boxes: protein, carbs, greens, flavour and comfort. It’s a dish that’s feel-good for both you and the planet.

Serves 6

Ingredients:

For the base

• 2 medium sweet potatoes, peeled and cut into medium-size chunks
• 2 tablespoons olive oil
• Pinch of salt
• 480g (1 lb 1 oz) tinned or jarred butter (lima) beans, drained and rinsed
• 1 shallot, sliced
• 2 handfuls of salad greens, such as rocket (arugula) and watercress 30 g (1 oz) parsley leaves, chopped 30 g (1 oz) basil leaves, chopped

For the dressing

• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar 1 tablespoon maple syrup or honey 1 teaspoon miso paste
• 1 teaspoon Dijon mustard
• 2–3 pinches of salt and pepper

To serve:

• A handful of toasted walnuts

Method:

1. Preheat the oven to 200°C (400°F/gas 6). Line a medium baking tray (pan) with baking parchment.
2. Spread the chunks of sweet potato over the base of the baking tray, drizzle with the olive oil and season with salt. Roast in the oven for 30 minutes, then turn the potato over and return to the oven for a further 30 minutes, or until crisp and golden. Set aside to cool.
3. Mix all the ingredients for the dressing together in a large bowl, then add the butter beans, shallot and roasted sweet potatoes.
4. Chop the salad greens and add to the bowl along with the parsley and basil.
5. Just before serving, mix well and serve with toasted walnuts sprinkled over the top.

COOK’S TIP:

If you are making the salad in advance, don’t mix the ingredients in the big bowl until the last minute. This way, the greens won’t spoil and will be freshly dressed. If you are making the salad for a picnic, layer the ingredients in a large, lidded container instead of a bowl, and shake upside down before serving.

Recipe by Bettina Campolucci Bordi

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Hispi Cabbage: Recipe & Everything You Need To Know

This week we will be chatting about the hispi cabbage, one of my favourites as far as cabbages go. Hispi cabbage is a sweeter, pointy shaped, green cabbage also known as hearted or sweetheart cabbage.

Cabbages are in season all year round and have been in England since the 14th century. They were the staple of the British diet in the high Middle Ages: from the poor right through to the wealthy, cabbages were a common occurrence on the plate and still are to this day. However, I’d say that many are still a bit intimidated when it comes to cooking cabbages.

I love grating the cabbage into a slaw or a crispy salad. Slow cook it until tender and caramelised. The central stalk in each leaf should be good to eat if finely shredded but should be removed with a quick V-shaped cut where it flares toward the bottom of the leaf. The best way to shred your cabbage is to take the trimmed leaves, stack a few in a pile and roll them up in a roll. Now cut into strips lengthways. You get a lot more cutting for your efforts.

Hispi cabbage is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste. When buying pointed cabbage look for crisp, bright looking leaves and avoid any that are wilting, yellowing or have discoloured patches or holes.

Pointed cabbage is usually eaten cooked. It can be added to stir-fries or served with olive oil and black pepper as a side dish. It makes a tasty accompaniment to hearty stews and casseroles as well as big feast-like dishes. Remove any damaged outer leaves and cut the cabbage in half and then into quarters, cut off the hard core from each quarter at an angle. Slice and wash thoroughly.

It is easy to overcook cabbage and spoil its texture and flavour, so just cook it until tender. To steam cabbage, place it in a steamer and cook for five to ten minutes until tender but still crisp. To boil, bring a pan of water to the boil, add the prepared cabbage and cook for five to eight minutes until tender but still crisp. To stir-fry cabbage, heat 1 tbsp oil in a frying pan, add the cabbage and stir fry for five minutes or until tender but still crisp. I also love cabbage shredded thinly and marinated as a slaw or in a salad. The best way to keep the cabbage for a long time is to keep it refrigerated after purchase. Cabbage will last for a long time.

Here is a brilliant cabbage recipe that is simple, delicious and easy to put together quickly.

Recipe: Peanut Butter Hispi Cabbage Autumn Warmer

Ingredients

• 1 cabbage (green pointy)
• 4 tbsp tamari
• 2 tbsp peanut butter
• 2 tbsp olive oil
• 200g rice noodles

Optional toppings

• 1tbs of gomasio
• 2 tbsp of chilli sauce

Method

1. Preheat your oven to 220 degrees Celsius.
2. Wash your cabbage and chop horizontally into four pieces.
3. Line a baking tray with some grease proof paper and place your cabbage on the tray.
4. Get a small bowl and add your marinade of tamari, peanut butter and olive oil and mix well. With a basting brush gently add your marinade on the cabbages and make sure you’re covering all surfaces. Cook in the oven for 45 to 60 minutes.
5. While the cabbage is cooking, start preparing your rice noodles. Boil a kettle, add the noodles to a bowl, pour the boiling water over the noodles and cover with a plate and let them cook. Once cooked, drain and set aside.
6. Once the cabbage is cooked, ladle some noodles into a bowl along with a big sliver of cabbage. Dress with gomasio or sesame seeds along with a spritz of two chilli sauce.

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Frozen Cocktail Recipes to Try at Home

start the slideshow

Featured image: Getty Images

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Recipe: Dishoom’s Lamb Sheekh Kebab

Serves 4

A sheekh kabab is formed from spiced lamb mince, wrapped around a skewer, then grilled. To create our mince for this recipe we blend a mixture of 80% lean lamb leg and 20% fresh lamb suet to give the best balance of fat for optimum succulence. If you can manage this at home, we strongly recommend it.

If you’re unable to buy lamb suet and your lamb mince is quite lean, processed cheese slices are a secret trick that will add a welcome richness. For the most succulent kababs, finely chop the cheese, mix with your lamb mince and then pass through the fine setting of a hand mincer.

Ingredients

• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 10g coriander stalks
• 10g green chillies (2–3)
• 50g red onion, roughly chopped
• 500g lamb mince (20% fat)
• 2 processed cheese slices, finely chopped (optional)
• 1½ tsp fine sea salt
• 25g garlic paste
• 15g ginger paste
• 1 tsp freshly ground black pepper
• 2½ tsp garam masala

TO SERVE

• Mint leaves, chopped
• Red onion slices
• Lime wedges

Method

1. Warm a dry frying pan over a medium heat. Add the coriander and cumin seeds and toast for 2 minutes, shaking the pan regularly. You should be able to smell the spices. Tip them out onto a plate and allow to cool, then crush to a powder, using a pestle and mortar or
   spice grinder.
2. Using a blender or mini food processor, briefly blitz the coriander stalks, green chillies and red onion to a coarse paste (do not make it fine).
3. If you have a mincer, pass the lamb (with the cheese, if using) through it for especially juicy kababs.
4. Put the lamb mince and salt into a large bowl and mix well to ensure they are thoroughly combined. Add the coriander, chilli and onion mix, along with the crushed toasted seeds, garlic and ginger pastes, black pepper and garam masala. Mix vigorously for 2–3 minutes (using a stand mixer if you have one). You should see tiny white strands forming in the meat, which indicates that it is ready. Cover and refrigerate for 30–60 minutes. (If you are using wooden skewers, soak them now.)
5. Portion the kabab mix into 10 balls, each weighing 60g. Push a kabab stick through the centre of each, then press the mixture into a thin sausage shape around the skewer, using your hands. The prepared kababs can be covered and stored in the fridge for 3–4 hours if you’re not grilling them immediately.
6. Heat the grill to medium-high. Grill the kababs for 4–6 minutes, turning regularly, until nicely browned and cooked through, but still soft and tender inside. Let the kababs rest for 2 minutes, then transfer them to plates and garnish with chopped mint and red onion. Serve at once, with lime wedges.

Recipe taken from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir (Bloomsbury, £26). Photography © Haarala Hamilton.

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Elderflower: Foraging Tips

From Pev Manners at Belvoir Farm

• A gentle sunny day is best for foraging as you want the pollen on the flowers.
• Find a spot away from a busy road – horse paddocks are great.
• Key equipment you’ll need: a walking stick – one with a curved end so you can grab and pull down the top branches. And a basket if you have one, for collecting the flowers, or any bag or hessian sack suspended to your belt works just as well.
• Pick from the taller branches, by drawing the boughs down with a walking stick. Always pull gently at the end where it is more pliable, to avoid snapping the branch.
• Don’t use scissors, just bare hands, as it’s easier to just snap off the flower-heads.
• Look for creamy white heads with a dusting of greeny-yellow pollen. That is where the flavour lies.
• If you find one with a head the size of a tea plate, you know they’ll be good. However, if the pollen is brown, the flowers have gone too far. Anything that smells stale, like cat pee, is also beyond its best.
• Cut just below the umbel – the common point at which all the short flower stalks extend.
• Try not to shake the blooms too much, or wash them, as you’ll lose much of the valuable pollen and flavour.
• Lay the blossom out in the shade for a couple of hours so that any insects can walk away.
• Use your picked flowers as soon as possible – ideally within six to eight hours of picking – before the pollen falls off and the flowers go brown, which they will do after about eight hours off the bush.

Recipe: Elderflower Cordial

 From Belvoir Farm

Ingredients:

• 2.5kg white sugar, granulated or caster
• 2 unwaxed lemons
• 20 fresh elderflower heads, stalks trimmed
• 85g citric acid (buy online or from a chemist)

Method:

1. Put the sugar and 1.5 litres/2¾ pints water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Remove the zest from the lemons using a potato peeler, then slice the lemons into rounds.
2. Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.
3. Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed.

Elderflower Iced Tea

By Tommy Banks (The Black Swan at Oldstead)

Serves 2

Ingredients:

• 1 Earl Grey teabag
• 125ml boiling water
• 15 large ice cubes
• 40ml elderflower cordial 
• 10ml lemon juice

Method:

Place the teabag in a jug and pour over the boiling water. Leave to infused for 90 seconds. Meanwhile, in another jug combine the ice, cordial and lemon juice. Pour the hot tea over the other ingredients and stir until the tea is cold. Straight into glasses and enjoy. 

Elderflower and Rhubarb Kulfi with Sesame Brittle

By Will Bowlby (Kricket)

Hugh Johnson

‘Kulfi is a hard-set ice cream typically made from buffalo milk, which can be seen served roadside throughout India, in various flavours. The best one I’ve tried is towards the end of Marine Drive in Mumbai. It’s the perfect way to cool yourself down on a hot day. The sesame brittle adds a texture and crunch to this dessert – you can buy it ready-made.’

Serves 4

Ingredients:

• 200g rhubarb, chopped into 1 cm pieces 
• 120ml elderflower cordial
• 250ml evaporated milk
• 250ml condensed milk
• 250ml double cream
• 1 teaspoon lemon juice 

For the sesame brittle:

• 200g caster sugar 
• 4 tablespoons sesame seeds, lightly toasted

Method  

1. Preheat the oven to 180oC (350oF/Gas 4). 
2. Place the rhubarb in an earthenware dish, add 1 tablespoon of the elderflower cordial and roast in the oven for about 20 minutes until soft. Mash the rhubarb and put to one side. 
3. Pour the evaporated milk, condensed milk and cream into a pan and whisk together until well combined. Add the lemon zest. Bring to a bare simmer over a low heat and stir for 5 minutes. Remove from the heat and add the remaining elderflower cordial, mix and leave to cool. 
4. Pour the mixture into a bowl, add the mashed rhubarb and whisk into the infused cream until very well combined and smooth in consistency. Spoon into 4 dariole moulds or ramekin dishes. Freeze for at least 4 hours or overnight. 
5. Meanwhile, to make the sesame brittle, line a baking tray with baking parchment. Heat the sugar in a heavy-based saucepan gently over a medium-low heat, without stirring, for about 5 minutes until bubbling and golden. Stir in the toasted sesame seeds, boil for a few seconds, then pour onto the prepared baking tray, spreading as thinly as possible. Leave to cool and harden completely. Bash the brittle into small shards. 
6. To loosen the kulfi from the moulds, dip the bottoms of them briefly into hot water, run a knife carefully round the edge of the mould and turn out onto a plate. Top with the shards of sesame brittle and serve 

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Perfect Aperol Spritz Recipe

Original Aperol Spritz

Ingredients:

• x1 handful Premium Ice
• x3 measures Prosecco
• x2 measures Aperol
• Top up: Soda water
• Garnish: Orange slice

Method:

1. Fill a wine glass full of ice and pour in the Prosecco.
2. Add the Aperol and then top up with soda water.
3. Garnish with the orange slice and serve!

Aperol Grapefruit Spritz

Ingredients:

• x2 measures gin
• x1 measure Aperol 
• x1 measure lime juice
• Top up: Grapefruit juice
• Garnish: Grapefruit wedge

Method:

1. Add all the ingredients along with the ice into a cocktail shaker and shake well.
2. Strain into a wine glass over ice and garnish with a grapefruit wedge before serving.

Aperol Vodka Orange Spritz

Ingredients:

• x2 handfuls Premium Ice
• x2 measures vodka
• x1 measure Aperol
• x5 measures orange juice
• Top up: Soda water
• Garnish: Orange wedge & thyme

Method:

1. Fill a glass with ice and add the vodka, Aperol and orange juice.
2. Top up with soda and gently stir to combine the ingredients.
3. Garnish with the orange wedge and thyme sprigs before serving!

Aperol Strawberry Spritz

Ingredients:

• x2 handfuls Premium Ice
• x1 measure Aperol
• x2 measures Prosecco
• x1 measure strawberry liqueur
• Top up: Soda water
• Garnish: Strawberries & orange wheel

Method:

1. Add 1 handful of ice, Aperol and strawberry liqueur to a cocktail shaker and shake well.
2. Strain over a glass full of ice and top up with the Prosecco and soda.
3. Garnish with a strawberry and orange wheel before serving!

The post How To Make the Perfect Aperol Spritz appeared first on Country and Town House.

Picnic Ideas & Recipes: How to Pack the Perfect Healthy Picnic

Easy Homemade Healthy Picnic Ideas

There are two obvious criteria for the picnic planner – ease of execution and ease of eating. Sausages and crisps are an easy score, but a little preparation can have a big pay-off.

Kids, despite often being wary of the new and untried, can be much more willing in a different environment, i.e. outside with their friends. And if you package things in a familiar way, this can be a great way to introduce new things, like these burger/sandwich looking Lamb pittas. Fast, tasty, health-packed and gobbled by all.

Making it easy to hold is the first battle, these are tasty and already half put together, but with extra sides they can customise their food and be independent gourmets.

Lamb and Chia coriander Pitta Pockets with Cucumber pickle

(Serves 5/6 children)

Ingredients

• 500g Organic Lamb Mince
• 1 Organic Egg, whisked
• 1 Tbsp Chia Seeds
• 1 Handful fresh Coriander, chopped
• 1 small red onion, finely chopped
• 1 clove garlic minced
• Sea Salt and Pepper

To assemble

• 6-8 Wholemeal/Gluten free pitta breads
• 1 Avocado sliced
• 2 tomatoes sliced
• 1 cucumber thinly sliced with a potato peeler

Method

1. Combine all ingredients together in a mixing bowl.
2. Pinch tablespoon sized clumps off and roll into balls.
3. Flatten onto baking parchment covered tray and chill, covered in fridge until needed.
4. Fry mini burgers in a little olive oil for a couple of minutes on each side and slide into warmed pittas.
5. Store in paper lined tupperware to insulate until picnicking begins.

TOP TIP – Make double or more and freeze the rest.

Great food on the run, they also have a load of goodness in them that will keep kids fuelled and vitamin-rich for the afternoon. Using fresh mince here makes them tastier, fresher and cheaper than bought ones with fillers. These are protein rich, full of iron, brain food and bone-nourishing vitamins. The fresh coriander is a potent anti-inflammatory, and has strong anti-histamine properties that could help hay fever sufferers in the grass. And the little, invisible gems that are chia seeds are a powerhouse in nutrition, brimming with calcium for bone health and antioxidants they do more for their weight than almost any other food.

Avoiding the white stuff, crisps, bread rolls and biscuits will keep precious space in their tummies for the really good stuff. Veg sticks with houmous seem to tick the easy-to-eat and tasty boxes at once, so give a new flavour a go, or a fancy vegetable crisp, those kale ones are fabulous. A protein-rich dip with a vitamin filled stick.

Quinoa and Rice Choc Crispies

Ingredients (makes approx 15 mini crispies)

• 1 Cup Puffed Quinoa
• 1 Cup Puffed Brown Rice
• ½ Cup Coconut oil
• ¼ cup Cacao Powder
• 2 Tbsp Almond Butter
• 5 Tbsp Brown Rice Syrup

Method

1. Melt Coconut oil in small pan with syrup, nut butter and cacao, until just melted. Pour into bowl over quinoa and rice. Stir together until well mixed, sprinkling a few extra pops into the chocolatey pan will coat them and clean the pan. You won’t want to waste this elixir.
2. Scoop tablespoonfuls into mini muffin cases and place on a tray in freezer for 10 minutes or fridge for 1 or 2 hours. Best made on the day as they are much crunchier and more unctuous when fresh from the fridge.
3. Keeps for a day or two in an airtight container.

Puddings can be bribery for the fussy eater, but leaving them to it in the great outdoors means less pressure all round. When they’re ready make the last course fresh and colourful.

Fruit kebab, or lollipops as mine call them are a good one – always a hit with little effort. A lovely mix of seasonal, ripe stuff, you’ve got to have the beautiful British strawberry, an incredibly nourishing gem.

The high Vitamin C load here also helps the little bodies absorb more of the iron from the lamb, so it’s a win win. And these decadent, delicious yet entirely fabulous for you quinoa chocolate crispies are a snap to make (10 minutes tops, so less than the checkout in M&S) and will ensure you’re the hero of the day.

Be sure to chill some water for the thirsty kids to guzzle and a bottle or two of rose in the cool bag to reward the adults after producing such a feast.

So easy and so satisfying to see kids gobble a chia and quinoa filled picnic.

Featured image: 44 Degrees North on Unsplash

The post Picnic Ideas & Recipes: How to Pack the Perfect Healthy Picnic appeared first on Country and Town House.