Fine Foodies winter issue

  • Published on

  • View

  • Download

Embed Size (px)


Fine Foodies winter issue


<ul><li><p>WIN</p><p>TER </p><p>2012</p><p>Plus: PLANNING YOUR FESTIVE FEAST A TOUR THROUGH JAPANA FLAVOUR OF FUN</p><p>Fine FoodiesPassionate about good food</p><p>WINTER 2012</p><p>Pick up your free </p><p>foodie magazine</p><p>INTERVIEW</p><p>The baker boy</p><p>HUGH FEARNLEY-WHITTINGSTALLS NEW </p><p>APPROACH TO COOKING</p><p>Threes company</p><p>Threes company</p><p>JOHN WHAITE ON LIFE AS THE GREAT BRITISH BAKE-OFF CHAMPION</p><p> cover actual3.indd 1 15/11/2012 10:58</p></li><li><p>Pg 2 - Grasshopper FPC.indd 1 15/11/2012 11:43</p></li><li><p>Target Publishing Ltd, The Old Dairy, Hudsons Farm, Fieldgate Lane, Ugley Green, Essex CM22 6HJTelephone: 01279 </p><p>Editor: Rachel Symonds e: t: 01279 810088 </p><p>Contributors: Jennifer Britt, Jane Baxter, Reiko Hara</p><p>Group Commercial Manager: Ruth Gilmour e: t: 01279 810084 </p><p>Senior Sales Executive: James Kirk e: t: 01279 810068</p><p>Production Daniella Randazzo e: t: 01279 810097</p><p>Design Clare Holland e:</p><p>Administration/Distribution Amy Robinson e: t: 01279 810072</p><p>Accounts Lorraine Evans e: t: 01279 816300</p><p>Managing Director David Cann e:</p><p>ISSN 2046-438X</p><p>Published by Target Publishing Limited. Printed in the UK by The Magazine Printing Company plc 2012 Target Publishing Ltd. Produced on environmentally friendly chlorine free paper derived from sustained forests. The Publishers cannot accept any responsibility for the advertisements in this publication. To protect our environment papers used in this publication are produced by mills that promote sustainably managed forests and utilise Elementary Chlorine Free process to produce fully recyclable material in accordance with an Environmental Management System conforming with BS EN ISO 14001:2004.</p><p>Fine FoodiesPassionate about good food I</p><p>ts incredible to think almost another year has passed and here we are in full swing of preparations for Christmas and all the excitement that comes with it.</p><p>The traditional festive feast takes some planning and for many of us, this starts weeks, if not months before the big day. Many families have their own special traditions when it comes to their Christmas menu, and this is something we explore in </p><p>our special festive fare feature on page 20. Jennifer Britt delves into some of the UKs leading artisan food producers and finds out just what makes their Christmas tick. She also offers some ideas on how you could do things a little differently.</p><p>And lets not forget what the UK has to offer when it comes to locally grown foods at this time of year. Theres a huge amount of sumptuous produce in season right now that you could introduce into your Christmas eating, with the added bonus that it has not been flown thousands of miles to reach us. Turn to page 24 where Riverford offers some inspiration on seasonal foods for the winter months.</p><p>And then its over to you, our readers; what will be on your Christmas menu this year? Do you do things a little differently and if so, how? Wed love to hear from you, so why not drop me an email at</p><p>You can also turn to page 12 to read our interview with the recently crowned champion of BBCs Great British Bake-off. John Whaite chatted to me all about his love for baking, where his inspiration comes from and his desire to see people gain some confidence in the kitchen.</p><p>Finally, the whole team at Fine Foodies would like to wish all our readers a wonderful Christmas and a happy New Year. And remember, if you miss an issue of the magazine, log onto, where you can view the latest edition, as well as enter our competitions to win some of the best foodie products.</p><p>RachelRACHEL SYMONDS</p><p> WINTER 2012 FINE FOODIES 3</p><p>Welcome</p><p> contents.indd 3 14/11/2012 17:30</p></li><li><p>Contents</p><p>4 FINE FOODIES WINTER 2012</p><p>COvEr StOry</p><p>12 James Whaite on winning the Great British Bake-off, learning from Mary Berry and his ambition to inject confidence into peoples baking</p><p>FEaturES</p><p>20 Food Focus Festive fare Jennifer Britt gets to the heart of the UKs finest artisan producers to discover what is on their Christmas menu</p><p>26 Recipes Hugh Fearnley Whittingstall reveals a selection of new recipes, made using three simple ingredients</p><p>30 Recipes Add a Malaysian flavour to your palate with the help of Australian TV chef, Billy Law</p><p>34 The perfect potato The experts at Corkers reveal theres a lot more to the humble potato than meets the eye </p><p>36 Global foodie Reiko Hara discovers how the Japanese warm up in winter with their versatile cuisine </p><p>rEgularS</p><p>8 Foodie bites Latest news from the world of fine food 10 Shelf life Explore the latest products in store16 UK fare Fine Foodies explores all that Northumberland has to offer</p><p>24 In season Whats ideal for eating and cooking with at this time of year? Riverford Organic tells all</p><p>40 Drink up From wines and cocktail ideas to the newest hot drinks</p><p>42 Fine Foodie hero Roy Anderton-Tyers </p><p>WINTER 2012</p><p>Fine FoodiesPassionate about good food</p><p>12 30 26</p><p>3236</p><p>20</p><p>Cove</p><p>r im</p><p>age </p><p>cour</p><p>tesy</p><p> of A</p><p>lexa</p><p>ndra</p><p> Hol</p><p>t Pho</p><p>togr</p><p>aphy</p><p> contents.indd 4 15/11/2012 10:50 Pg 5 - Fairfields FPC.indd 1 15/11/2012 09:56</p></li><li><p>Pg 5 - Fairfields FPC.indd 1 15/11/2012 09:56</p></li><li><p>Please circle</p><p>Mr / Mrs / Ms Full name:</p><p>Address:</p><p>Postcode: Contact tel:</p><p>Email:</p><p>Signature: Date:</p><p>FF WINTER12</p><p>READER OFFERS</p><p>From time to time we may wish to make you aware of special offers from carefully selected companies. If you do not wish to receive such offers, please tick this box </p><p> Field Fare Clearspring</p><p>Please indicate below which free giveaway you are applying for and then post this form back to us at Reader Offers, Fine Foodies, The Old Dairy, Hudsons Farm, Fieldgate Lane, Ugley Green, Bishops Stortford CM22 6HJ. </p><p>Please tick:</p><p>Your foodiesTWEET CORNERFine Foodies asked the twitter world what they were having for dinner...</p><p>Write to: Rachel Symonds, Editor, Fine Foodies, The Old Dairy, Hudsons Farm, Fieldgate Lane, Ugley Green, Bishops Stortford CM22 6HJ or email</p><p>Letters</p><p>6 FINE FOODIES WINTER 2012</p><p>Enter online</p><p>THE JAMMY COW @THEJAMMYCOW Toad in the hole and onion gravy.</p><p>SEAN KELLY @MARRIOTTEUCHEFRump of Lancashire lamb, creamed garlic mushrooms and fries. Great bar food.</p><p>DENISE BAKERMCCLEARN @MOELFABANSSCToday is all about pumpkin and chilli soup, chocolate beetroot brownies and some jam.</p><p>SABRINA GHAYOUR @SABRINAGHAYOURWhite bean and truffle soup shots, giant prawns in lemon zest, garlic and chilli.</p><p>PHILIP EVANS @FILIPEVANSLemon Sole Florentine. </p><p>After a great response from our reader survey, this issues letters page features some comments from our readers. As ever, if you have any comments, email me at and you could see yourself the winner of the next issues star letter prize.</p><p>My first read, all very interesting and new products to look for very good.TRUDY RUSHTON, SKEGNESS</p><p>Great magazine.SANDY LISTER. CULLAMPTON</p><p>Love it!RONNIE OUSBY, WIGTON</p><p>Janu</p><p>ary</p><p>/Fe</p><p>bru</p><p>ary</p><p> 201</p><p>2</p><p>Plus:] INDIAN FOOD CULTURE] WARMING WINTER RECIPES] MICHELIN STARS EXPLAINED</p><p>Fine FoodiesPassionate about good foodIssue.6 Vol.1January/February 2012</p><p>Pick up your free </p><p>foodie magazine</p><p>HOW TO SOURCE FISH ETHICALLY AND SUSTAINABLY</p><p>Sustainable catch</p><p>INTERVIEW</p><p>Greggsthe wordGreggsthe wordTHE MASTERCHEF STAR ON HIS MISSION TO SWITCH THE NATION TO RAPESEED OIL</p><p>Sustainable catch</p><p>COVER.indd 1</p><p>16/12/11 13:44:43</p><p>AU</p><p>TUM</p><p>N 2</p><p>012</p><p>Plus: SOUTH AMERICAN FLAVOURS INDULGENT TREATSON THE ROAD TO GERMANY</p><p>Fine FoodiesPassionate about good foodAUTUMN 2012</p><p>Pick up your free </p><p>foodie magazine</p><p>INTERVIEW</p><p>The Fishermans apprentice</p><p>MOUTH-WATERING DISHES TO SATISFY ANY SWEET TOOTH</p><p>Just dessertsJust desserts</p><p>MONTY HALLS ON HIS MISSION TO SAFEGUARD THE UKS FISHING HERITAGE</p><p> cover autumn.indd 1</p><p>22/08/2012 12:54</p><p>Explore the best of Northumberland</p><p>UK fare</p><p>16 FINE FOODIES WINTER 2012</p><p>B oasting stunning scenery and dramatic coastlines, Northumberland attracts vast swathes of visitors each year, keen to take in all this county has to offer.But thats not where the allure of Northumberland Englands most northern county ends. In the same way theres a rich diversity of landscapes here, so too is the countys food offering.</p><p>Northumberland exploredThe county has some stunning scenery, </p><p>England most northern county has plenty to whet the tastebuds when it comes </p><p>to food and drink.</p><p>continuous coastal walking route. Then there is the beach at Bamburgh Castle, which was voted one of Britains favourite views in an ITV1 programme. And thats just a small flavour of what the area has to offer.</p><p>Culinary traditionsAs with many of the UKs counties, Northumberland has a rich history when it comes to its culinary traditions and has a heritage that is very varied.Starting with fish, Northumberland has wonderful salmon rivers in both the north and south of the county, and is known to </p><p>none more so than the Northumberland Coast Area of Outstanding Natural Beauty, which is home to waders, geese and ducks who feed off the mud flats.Then there is Northumberland National Park, which covers around one quarter of a million acres of protected landscape. It begins at the World Heritage Site of Hadrians Wall and runs through the rivers North Tyne, Rede, Coquet and Beamish to the Cheviot Hills.Visit the coast in winter and you may see grey seals, or you could take to the Northumberland Coast Path, part of the North Sea Trail, which is a 64 mile </p><p>To the roots</p><p>In season</p><p>24 FINE FOODIES WINTER 2012</p><p>T he nights may be drawing in, but there are plenty of seasonal vegetables around to throw into warming winter dishes and keep the spirits up.Roots are at their best, whether freshly dug, such as parsnips, swede and root artichokes or from the store, such as potatoes and carrots. Organic grower Riverford finds its carrots taste better if dug </p><p>in the autumn and barn-stored. And parsnips are sweeter after the first frost, which converts the starch to sugar, improving the flavour.Hardy greens such as Savoy cabbage and kale also come into their own, and are also at their best after being exposed to some frost. And, of course, its time to look out for love-them-or-hate-them Brussels sprouts. Riverfords sprouts are grown slowly for the </p><p>best flavour and carefully picked by hand. If youre fed up with soggy boiled sprouts, try roasting or stir frying them so they keep their crunch. Riverford sometimes harvests the whole sprout stalk for their vegbox customers partly because it helps them last longer and partly because they look so fantastic.</p><p>Ingredients: 400g tin cannellini or other white beans, rinsed and drained</p><p> 3tbsp olive oil 2 onions, finely sliced 3 cloves garlic, finely chopped 4 carrots, peeled and diced 4 stalks of celery, diced</p><p> 4 sage leaves, shredded 2 large potatoes, peeled and diced</p><p> 1 large bunch cavolo nero (approx 300g), leaves stripped from their stalks and shredded 1l hot veg stock 400g tin chopped tomatoes 4 sage leaves, shredded 4 slices day old sourdough bread, toasted (use gluten free bread if required) Sea salt and ground black pepper Extra virgin olive oil for drizzling</p><p>Method: Lightly mash the beans with a fork or potato masher until slightly pured but with some still whole. Heat the olive oil in a large saucepan and cook the onions gently for 10 minutes without browning, until soft. Add the garlic and cook for another minute or two. Add the carrots, celery, potatoes, kale, stock, tomatoes and sage. Season with salt and pepper. Bring to the boil, reduce the heat and cook for 20 minutes, until the potatoes are cooked. Add the beans and kale. Simmer for another five minutes to thicken the soup and wilt the kale. Lay the toasted bread in four bowls. Check the seasoning then pour over the bread. Drizzle with extra virgin olive oil to serve.</p><p>Ribollita Serves 4You could use a head of Savoy cabbage for this, although cavolo nero is the traditional component of this Tuscan dish. It was originally </p><p>made over a couple of days, starting as a hearty soup, then layered with leftovers the next day with day-old bread. The soup is then reboiled </p><p>(ribollita) and drizzled with olive oil. This is a quicker version.</p><p>READER PRAISEFine Foodies is a high quality, informative and visually attractive publication.JUDY NUTTING, GLOUCESTER</p><p>StarLetter</p><p>Do you have something that youd like to share with other readers, something that will inspire them, encourage them to visit their local store or is just good news? Wed love to hear from you. And, of course, wed also like your comments about the magazine. </p><p>The winner of the star letter prize will receive a chocolate lovers dream, a 400g box of luxury chocolates from premium British chocolatier, House of Dorchester. This exquisite collection comprises an indulgent assortment of milk, 70 per cent dark and white chocolates and a choice of decadent centres. House of Dorchester chocolates are beautifully crafted using artisan skills. All of the centres are hand made at the companys Dorset factory and many are also hand decorated using traditional hand finishing techniques.</p><p>Star letter could it be you?</p><p> LETTERS.indd 6 15/11/2012 14:03</p></li><li><p>Pg 7 - ADS.indd 1 15/11/2012 12:34</p></li><li><p>News update</p><p>8 FINE FOODIES WINTER 2012</p><p>Foodiebites</p><p>Get seasonal savvyWith rising food prices leaving many of us feeling he pinch, its never been a better idea to shop seasonally.</p><p>By buying fresh, seasonal British produce, you are not only saving yourself money but also making an environmental contribution by not buying products that have been flown thousands of miles. </p><p>The new British leek season began in November and runs right through to April, and theres now a new range of recipes to inspire you to cook with this vegetable. Created by Jane Hornby, author of Good Food: Budget Dishes, recipes include spiced leek, potato and lentil soup, leek, chorizo and goats cheese tortilla and bacon wrapped chicken with leeks, peas and basil. Find out more at</p><p>Big names lead line-up for food festivalA stellar line-up of top chefs are confirmed to appear at this years Padstow Christmas Festival.</p><p>Popular chef and author Rick Stein will be joined by his son Jack, along with award-winning chef Brian Turner CBE, TV chef Phil Vickery, Michelin starred Angela Hartnett and restaurateur and food writer Mark Hix.</p><p>The three-day event, which kicks off on December 7 and is set around the picturesque harbour, features entertainment, live music and festive food. The festivities continue into the evening with a lantern parade, firework display and late night shopping. There will be a series of food forums, where some of the countrys leading industry professionals will debate food issues in front of a live audience.</p><p>Originally the idea of Padstow resident chef Rick, the forums include topics such as the price of milk, pop-up restaurants and women...</p></li></ul>