28 quick and easy recipesFRESH. TASTY. BOLD.

feastJune 2011

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Barcelona THe InSIDerSFreeganism:

gaSTro guIDe

eating out cocoa theethical way

tiosn evuotlue bud aialeRp yo r ast Cockt sh k u mixes toreborn

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how Far would you go For a Freebie?

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FREE SUMMER PULLOUT: SIZZLING BBQs, CIDER, MUSHROOMS

Welcomets our first issue and were proud to bring it to you just as the first barbecues are getting underway. Our summer pullout has all the essentials for a great day in the sun. Dont worry, weve given you a few indoor suggestions for rainy days too! We promise to keep you happy, inspired and full, with quirky recipes, new facts, cool reviews and good reading. (We wont, however, teach you how to cook with kids or feed your Josefin testing hubby with his favourite grub.) the delicious chocolate cake Instead, were showing you how to whip up cocktails without recipe on p.31 all the faff (p.14). Every month we put a new food-related issue in our Feast spotlight, and investigate the issues and people behind the headlines. This time were focusing on freeganism (p.24), the movement which encourages a waste not, want not lifestyle by bin-diving for their food. Feast is made for you, and we hope you have as much fun with it as weve had making it. Do let us know what you think. Were never more than an email, tweet or Facebook comment away. Or send us an old school postcard. We love those. A problem shared is a problem halved, and the same goes in the kitchen. Share your cooking problems on our Feast forums at feastmagazine.co.uk. Whether youre cooking for your housemates, partner, parents or first date, well make sure its a feast. (Last cheesy pun, I promise.)

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Josefin x

Josefin Wendel, editor

Subscription enquiries: 0114 394 4875, or subscriptions@ feastmagazine.co.uk Editorial enquiries: 0114 563 9548 Email: readers@feastmagazine. co.uk Web: feastmagazine.co.uk With thanks to Peter Genower, Jonathan Foster, Natalie Tomlinson, Emmanuelle Chazarin Moi, Alyesha Ingrouille, Greg Vinden, Helen Lawson, Justus van Leeuwen and Megan Adams.

Meet the team

Stuart BlackburnCocktail maker and chocoholic, Stuart, found out all about ethical chocolate making (p.2 He has won an aw 9). ard for his own innovative cockta il recipes, and went to meet the pros in our cockta il school (p.14).

Jayne DeaconLancashire lass and expert cupcake maker, Jayne, visited a local espresso ba r to star t your own food learn how to business (p.32). She spent last ye ar living in Barcelona and isn t afraid to share her insider advice. Check out her Gastronauts guid e (p.10).

feast: your new food magazine: fresh, tasty, boldfeastmagazine.co.uk3

the feast inboxOur first issue hadnt even left the printers before you started sending us your thoughts, tricks and ideas and had us roaring with laughter. Keep it coming.Dear Feast Ive been a membe r community for m of your online Im really excited onths now and of the magazine. for the first issue become an avid coI imagine Ill love the web commllector of Feast. I chatting with lots unity; Ive been and swapping lot of other foodies s of tasty recipes. Im always trying find Im too busy to cook but often to job of it. It looks lik make a good great way for me e Feast will be a good cooking tips to pick up really with my hectic sc that will fit in hedule. Kelly Smith, Lond on Dear Feast

#winning letterDear Feast, Just wanted to say how much Im looking forward to your new magazine. I love cooking and picking up new recipes from magazines, but theres never usually much more substance than that in foodie mags. Im looking forward to reading your features and interviews- Ive seen this months Cocoa article advertised on your website and cant wait to get into it (Im something of a chocoholic). Heres to a great new read! Jenny Martin Congrats, Jenny, we love where youre coming from! Well be sending you a 70 voucher for iwantoneofthose.com - the ultimate online gadget shop.

bolognaise recipe The Feast spaghetti s immense. It from the website wa ake and Ive got m was really easy to in the freezer acks of it piled up looking forward st now. Im definitely when the es to more great recip comes out. I would ine finally magaz e original twists like to try out morPerhaps a lasagne? on classic dishes. will be looking I also travel a lot sols on food from ecia out for your sp It would be great around the world. from Thailand at to hear about food ing there for two some point. Im go. months next year ll be a huge Hopefully Feast wi success. Paul Forest, Newca stle

The retro recipe challengeRifling through our mums recipe books, the Feast team came across some immense retro recipe pages and cards. Who wouldnt want stuffed peppers dished up like that? A triumph of 70s presentation. And it got us thinking. There must be a wealth of retro disasters on a plate just waiting to be found. So send us in your most horrifying recipe pages and each month we will reward the best offering with a signed copy of Delia Smiths Complete Illustrated Cookery Course (1989), which is a whole encyclopedia of horrors on its own. Trifle not included. Good luck!

A whole lot of Tweeting going on@joe_oliver Just set off fire alarm with my risotto. @tomtomhastings has subsequently promised to buy me the new @feastmagazine once its out. @emmanuellechaz Yay!! So excited to hear that youre launching a new food magazine. Sounds like its gonna be ace. @electricdress Im cooking my housemates dinner tonight. Roasted butternut squash with stuffed tomatoes, mmm.. Thanks @feastmagazine!

For the latest info, recipes, news and events and to enter all of our competitions, join us on Facebook at: Feast Magazine4

feastmagazine.co.uk

like the pros in ...learn to mix em school, p. 14 il Feasts new cockta

...spend a tasty weekend in Barcelon a with our insiders Gastronaut guide, p. 10

In this issue...3 editorial welcome 4 the feast inbox 5 contents 6 whats new 10 gastonaut: Barcelona 14 drink it: cocktails 17 ask it: your queries answered 19 cook it: cous cous 20 make it: ready steady 24 spotlight on: freeganism 28 mythbusters 29 food for thought: cocoa 32 do it: starting a cafe 34 food heroes: firestation 38 eat it: Higgidy pies 40 try it: reviews 43 cook it: eggs 44 recipe index 45 next issue 46 reader profile

for a ...come dumpster diving free dinner, p. 24

...meet the g fairtrade c uy who started his o hocolate co mpany, p. wn 29

...who are the heroes keep ing these boys bellies happy? p.

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whats new

This month its all about...

Grab a handful of crackers and dive straight into the Artisan Cheese Fair at Melton Mowbray

...jotting these dates down in your diary and celebrating the start of summer with one of Junes exciting food and drink extravaganzas.28th may - 5th June, english wine week, nationwideCelebrate some of the coutrys top plonk by cracking open a bottle during English wine week. Wineries up and down the country will be offering tastings and tours. www.englishwineweek.co.uk

16th 19th June, Taste of london, regents Park, london

30th may 5th June, national bbQ week , nationwide

The taste of London is an event not to be missed if youre a hardcore foodie. 40 of the city's best restaurants will be dishing up their finest wares in an unbeatable alfresco gourmet feast, while 200 producers provide a bounty of the best food and drink the capital has to offer. www.tastefestivals.com/london/

Dont let the weather put a dampener on your summer barbie- get the coals smouldering and get involved in the biggest grill of the year. www.nationalbbqweek.co.uk

17th 19th June, Cheltenham Food and drink Festival , Cheltenham, gloucestershire

9th 12th June, Taste of dublin , iveagh gardens, dublinEnjoy a fresh catch during Pembrokeshire Fish Week, from 15th June until 3rd July.

Travel to the Emerald Isle for a sample of Dublins top restaurants and live cooking demonstrations from the likes of Italian Gino DAcampo, Rachel Allen, Atul Kochlar. www.tasteofdublin.ie

In the heart of the English countryside food lovers gather for the annual Cheltenham Food and Drink Festival. Sample produce from over 150 exhibitors and watch creative cookery demonstrations from local chefs. Theres also a host of live bands playing and street theatre to enjoy whilst having a munch. www.gardenevents.com/cheltenham/

11th 12th June , artisan Cheese Fair , melton mowbray, leicestershire

18th 19th June , The big eaT! weekend , newcastle/gateshead

Whether its a strong cheddar or a gooey brie that makes you go weak at the knees, the Artisan Cheese Fair is a dairy-lovers paradise. www.artisancheesefair.co.uk

The Big EAT! Weekend takes over the streets and squares of Newcastle and Gateshead to celebrate the best of what the Tyne has to offer the culinary world. www.eatnewcastlegateshead.com

15th-19th June, bbC good Food show, neC, birminghamPictures: Flickr/crouch247, Flickr/muyyum, Phil Dowsing

25th June - 3rd July, Pembrokeshire Fish week , Pembrokeshire, wales

The daddy of all food shows featuring celebs like James Martin, John Torode and Mary Berry, and appearances from Masterchef contestants. There are also grow your own vegetable garden workshops and the food producers village. www.bbcgoodfoodshow.comJames Martin is among a host of top chefs appearing at the BBC Good Food Show

A celebration of the countrys delicious seafood, stunning coastline and bonny beaches. Tuck into fresh local produce at cosy restaurants and pubs, or learn how to get the best out of your fish and shellfish with master classes, workshops and special cookery classes. www.pembrokeshirefishweek.co.uk

For more food events info, visit the Feast website at: www.feastmagazine.co.uk/events

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whats new

Whats new onThe san pellegrino Top 501. Noma, Copenhagen 2. El Celler de Can Roca, Catalonia 3. Mugaritz Gipuzkoa, Spain 4. Osteria Francescana Modena, Italy 5. The Fat Duck Bray, Berkshire, UK 6. Alinea, Chicago 7. D.O.M, Sao Paulo, Brazil 8. Arzak, San Sebastian, Spain 9. Le Chateaubriand, Paris 10. Per Se, New York 11. Daniel, New York 12. Les Creations de Narisawa, Tokyo 13. L'Astrance, Paris 14. L'Atelier de Jol Robuchon, Paris 15. Hof van Cleve Kruishoutem, Belgium 16. Pierre Gagnaire, Paris 17. Oud Sluis Sluis, Netherlands 18. Le Bernardin, New York 19. L'Arpge, Paris 20. Nihonryori RyuGin, Tokyo 21. Vendme Gladbach, Germany 22. Steirereck, Vienna 23. Schloss Schauenstein Graubunden, Switzerland 24. Eleven Madison Park, New York 25. Aqua Wolfsburg, Germany 26. Quay, Sydney 27. Iggy's, Singapore 28. Combal Zero Rivoli, Italy 29. Martn Berasategui, Basque Country, Spain 30. Bras Laguiole, France 31. Biko, Mexico City 32. Le Calandre Padua, Italy 33. Cracco, Milan 34. The Ledbury, London 35. Chez Dominique, Helsinki 36. Le Quartier Franais Franschhoek, S. Africa 37. Amber, Hong Kong 38. Dal Pescatore, Milan 39. Il Canto, Siena, Italy 40. Momofuku Ssm Bar, New York 41. St John, London 42. Astrid Y Gastn, Lima, Peru 43. Hibiscus, London 44. Maison Troisgros, Roanne, France 45. Alain Ducasse au Plaza Athne, Paris 46. De Librije Zwolle, Netherlands 47. Restaurant de l'Hotel de Ville Crissier, Switzerland 48.Varvary, Moscow 49. Pujol, Mexico City 50. Asador Etxebarri, Atxonda, Spain

nomano.1isA Danish restaurant whose wacky menu has featured weird and wonderful ingredients from moss to bone marrow has been named the best in the world, while Heston Blumenthal's Berkshire restaurant slipped out of the top three. For the second year on-the-trot, chef Rene Redzepi's Noma in Copenhagen has topped the San Pellegrino World's 50 Best Restaurants listoften billed as the 'Oscars' of the restaurant world. Heston Blumenthal's The Fat Duck in Bray, Berkshire, famed for mustard ice cream and snail porridge, dropped two places to number five, with second and third positions being occupied by Spanish El Celler de Can Roca and

Rene Redzapis awesome restaurant Noma in Copenhagen

Mugaritz. The Ledbury in Notting Hill, West London, run by Australian Brett Graham, is the highest newcomer at number 34, and is second of only four entries from the UK, including Londons stylish Hibiscus and St Johns eateries. Notable in its absence, Catalonias El Bulli, which has ranked number one five times and came second to Noma last year, does not appear after chef Ferran Adria announced a twoyear closure. In the nine years since the list was started by the UK trade magazine Restaurant, a place on the 50 Best list has become one of the most sought-after honours for restaurateurs, though it has often been criticised for its focus on Europe and

North America. This years rankings were compiled from votes from 800 industry experts worldwide and include a wider range of nations than previous years with honours going to restaurants from Peru, Russia and Brazil, though there were only 6 completely new entries this year. William Drew, editor of Restaurant magazine, the organiser of the awards, said: "We heartily congratulate Rene Redzepi for the difficult task of maintaining his position as the number one restaurant on our list which underscores his commitment to redefining Nordic cuisine."

The cat that got the cream

milk he had just left at a customers door. Wed had a number of customers phoning up to complain that their plastic containers were split and the milk had leaked away, and we couldnt understand what was going on. Then one morning I was walking back to my van after leaving a delivery at a customers door when I noticed something A mischievous furry out of the corner of my eye, moggy is causing Martin said. chaos for a A small, black cat had crept over to Lancashire milkman doorstep, appeared to hug the twoby making off litre plastic container, then clawed it with his morning open, lapping up the contents as it sprayed out. deliveries. I couldnt believe my eyes. After all Martin Deacon, this time wondering, it was a bloody who has run cat all along. Deacons Dairy in They say black cats are meant to Leyland for over 26 bring good luck, but this ones cost years, was amazed me a fortune! Martin said. when he caught a cat gulping down the A milkmans worst nightmare Feast thinks it might be time to invest8

One lump or two?

Its enough to put you off your scotch eggs

A mother of four bit off a little more than she could chew and landed herself in court after she viciously munched off one of her boyfriends testicles. Maria Topp, 43, allegedly savaged Martin Douglas balls during a drunken row in the early hours of the morning. Scotch egg anyone?

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whats new

planet foodie?Beefy record for a very Argie barbieIts a fact well known that the Argentines love their meat. They frequently claim to have the best quality cuts in the world. So its no surprise that its in the heart of the pampa that the Guiness World Record for the largest serving of barbecued beef was set. The feat was tackled by meat wholesalers Frigorfico Pico A huge Argentine grilling of 948 ribs beat the in celebration of its 30th birthday, and in a nod to the great Guiness World Record for barbecued beef Argentine Sunday tradition of having an asado (barbeque) with friends and family. A whopping 20,000 guests from the city of General Pico were served up a feast like no other: it took nearly four hours to grill the 13,713 kilos of beef ribs (948 in total), which smashed the world record, weighing in at a mighty 9,132 kilos when cooked. Guiness World Records rep for Latin America, Ralph Hannah, was on hand to adjudicate, presenting certificates to beaming Frigorfico Pico owner Ernesto Tito Lowenstein, along with Mayor Jorge Tebes and governor of La Pampa province, Oscar Jorge.

Pictures: Flickr/donkeyhotey, Sarah Ackerman, Flickr/hertakis, Flickr/jwanie, Flickr/virtualErn, Flickr/ellasportfolio, Flickr/jimillpicit

Harry Potter star Rupert Grint has become the latest celebrity to don a milk tash as part of a dairy campaign to get people drinking the white stuff. Pictures of the 22-year-old actor, who plays Ron Weasley in the iconic wizarding films, will appear on billboards around Britain, complete with milky upper lip and the obligatory cheesey grin. The multi-million-pound Make Mine Milk campaign, launched in April 2010 by chef Gordon Ramsay and singer Pixie Lott, already has an impressive line-up of celebrity sponsors, including: R&B idol Usher, Formula 1 driver Jenson Button, supermodel Elle Macpherson and athlete, Denise Lewis. Happy to add his name to the list, red-headed Rupert reckons its important we all get our daily dose of milk. I come from a big family and my mum always made sure we had lots of milk to drink as kids. Its low in fat, refreshing and good for you, and really tasty too. Nowadays I still have milk with cereal for breakfast and always try to pick up a milky cappuccino when Im on set or on a photo shoot, Rupert said. Harry Potter star Rupert will don a milky tash

magic for milk

They said what now?Frankly, im built like a shot-putter.Domestic goddess Nigella Lawson. And we love you just the way you are, Nigella.

Is that you, Huw?

a plastic tray of wobbly multi-coloured stodge under a glowing piece of foil hot enough to melt a small village in greenland, heralded with that bouquet of dog-biscuit-on-toast wafting through the cabin as it is heated upBroadcaster Chris Evans on airline food. The man has a point.

it isnt kind to say that all jelly babies look like huw edwards. some look like william hagueStephen Fry Were not sure where Stephens been buying his sweets from..

if i want chocolate, i have chocolate. if i want biscuits, i have biscuits. i love cake. i just love cake. well only call the food police if i eat 20 packetsFormer Spice Girl, Geri Halliwell. We never thought wed say this, but Geri Halliwell, we salute you!

Wed always wondered where Ron got his magic powers from.

Get all the latest food news at www.feastmagazine.co.uk/newsfeastmagazine.co.uk9

gastronaut

a gastro gallop round Gaudi townEvery month, we take you on a gastro-tour of some of the worlds most popular cities, steering you away from the tourist traps and revealing the hidden gems the locals would rather you didnt know about. This month, Jayne Deacon gives us the lowdown on Barcelona.

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hen youve bagged a cheap flight to sunnier climes and have just a few days to take in all the exotic sights and sounds, the last thing you want to do is spend hours wandering around looking for somewhere decent to eat. Its easy to be tempted into a restaurant promising an authentic foodie experience, only to be thoroughly had. Nowhere in Europe is this more likely to happen than in Barcelona, and particularly on Las Ramblas, the central, pedestrianized artery running from Plaa de Catalunya down to the port. Thats not to say that the city is full of would-be Dick Turpins, but its inevitable in any place which attracts the volume of tourism that Barcelona does that there will be restaurateurs out to make an easy euro. Lucky then that our reporter just so happens to have a bit of inside knowledge, having spent a year in, and falling in love with the charming capital of Catalonia. It really is a city than can truly captivateand not just through the iconic and historic architecture of Gaudi, or the guaranteed sunny days. Barcelona is a culinary adventure waiting to be discovered, and can be enjoyed on any budget. So fasten on those napkins and loosen those waist belts as we take you on a whistle-stop, gastro tour of Barcelona, giving you the very best of the tatalising treats on offer

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The catalan experienceCatalans are fiercely proud of their culture and traditions, and will go to great lengths to protect them. The co-official languages of the region are both Spanish (Castilian) and Catalan, and by law, all signs in public places must be written in Catalan, which though recognisable, is surprisingly different to Spanish (a kind of mix of French, Italian and Spanish really). Food is one of the many ways in which Catalanismo manifests itself, and there are some delightful places where you get in the spirit andtuck right in. There are just too many fabulous tapas bars to mention here, but one of our reporters real favourites for a delicious tapas introduction is Mundial Bar, right in the heart of the Born area of Barcelona. This place looks like a hole-in-the-wall from the outside, but is actually quite the tardis when you venture in. In typical Catalan fashion, the dcor leaves a lot to be desired- well-worn tiles adorn the walls, threadbare cloths dress the tables and the atmosphere and service can best be described as no-nonsense. But the food more than makes up for all of that. Make sure you try the calamares a la plancha (grilled squid) and the aubergine crisps with honey and goats cheese- both of which are, quite simply riqusimo (delicious). The patatas bravas (fried potatoes with spicy tomato sauce and garlic mayonnaise) are pretty hard to beat too. Obviously, part of the fun of tapas is being able to get stuck in and share a whole host of tasty bites. But if youre the kind of person who prefers a sit-down, three-course affair (or are just plain reluctant to part with your grub), then there are of course some really outstanding restaurants to sample. Two pretty awesome examples can be found

One of the many quirky street artists on La Rambla.

on the very same street on the edge of the arty Grcia district of the city. Can Punyetes is part of a small chain of restaurants serving hearty Catalan favourites and steaks the size of your head at a modest price. The speciality, botifarra (a type of Catalan sausage) is home-made in the Pyranees by owner Carloss father. If Can Punyetes represents the traditional, then just a few doors up, La Singular is the place to experience a more modern take on Catalan food, and has gained a worthy reputation for its market specials and varied menu.

did you know...?The word tapa is derived from the Spanish verb tapar, maning to cover. Legend says that the tapas tradition began when King Alfonso X of Castile recovered from an illness by drinking wine with small dishes between meals. After regaining his health, he ordered that taverns would not be allowed to serve wine to customers unless it was accompanied by a small snack or tapa. Meanwhile, the The Joy of Cooking tells us that the original tapas were the slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry.

The quick biteFitting in all the monuments and sights that you want to see in a matter of days is not easy in Barcelona. And even when you get to them, its likely that

Pictures: Flickr/anaadi+

youll spend a good hour just queuing to get in to La Sagrada Familia or La Pedrera. So food-onthe-go can be the key to getting the most out of your days. If youre strapped for time and need something quick, tasty and filling to keep you going, theres a wealth of places you can nip to without having to resort to the McDonalds option (which is nowhere near as good as its British counterpart and is a sight more expensive too). Just off Las Ramblas, on Carrer dels Escudellers, youll find Yums. This is like a Spanish version of Eat or Pret a Manger, selling fresh sandwiches with tasty fillings, quiche, salads and home-made cakes and pastries. One of the guys who runs the place, Hernn, is the friendliest person you are ever likely to meet and will happily point out any special offers, which usually consist of a sandwich and soup or a cake for about 4. If you fancy something more substantial, then take a few steps up the same street to find Pasta Bar. This is a great little lunchtime venue because it is quick without skimping on quality or flavour. You pick the type of fresh pasta you want, then the sauce and meat and/or vegetables and hey pesto - a speedy lunch for two with a drink for less than 15. Just a little further round the corner, in Plaa de George Orwell, named in homage to Orwells efforts fighting on the Republican side of the Civil War and affectionately named Trippy by locals for the hippy characters you find idling around the square, sits Oviso. This cool, bohemian hangout has a relaxed vibe, amazing murals all over the walls and a fantastic little food menu, with mouth-watering salads big enough for two to share, savoury and sweet crpes and the tastiest home-made houmous in the city.feastmagazine.co.uk

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gastronautAs far as cocktails go, try Sugar bar. On Tuesdays, the cocktails are an impressive 3.50, and on Sundays, drinks for girls are half price, which means a refreshing mojito (which is by no means stingy on the rum) comes in at a cool 2.50. Possibly the best cocktails in Barcelona.

La Boqueria- a gastro world of its ownThe Mercat de Sant Josep de la Boqueria, referred to most simply as La Boqueria, is the citys main food market, and an experience for all the senses. Dating back to the early 13th century, it is a temple of gastronomy, colour and life, and as they say in Barcelona, if you cant find it in La Boqueria, you cant find it anywhere. Rising over Las Ramblas, its modernist castiron entrance gives way to a gaping hall filled with pyramids of exotic fruits, cow heads and pungent cheeses, set next to live seafood twitching on beds of ice and rows of salty ham and artisan sausages. On entering, you have to fight your way through the hordes of visitors, from worldrenowned chefs, to tourists and elderly residents. The Saturday morning stampede can be particularly daunting, and you have to be careful not to have your ankles injured by bargain hunting avias (grandmothers) rushing through with their erratic shopping trolleys to grab the days bargains. La Boqueria is much more than just a place to buy fruit and veg. Dotted throughout are a number of bars where pulling up a stool and tucking into some of the freshest cuisine in Barcelona is a must. Sit yourself down at Pinotxo, and youll find no menu. Instead, this bustling bars chipper staff- all family, of course- will rattle off the daily specials, which have been enjoyed here since the 1940s. The market even has its very own cookery school, such is its reputation for being at the culinary heart of the city.

La Boqueria market is a food-lovers paradise. The colours and aromas will blow your socks off.

The all important meat and dairy-free havensIf youre a veggie or vegan, Spain is always a challenge, since those red-blooded latinos will plonk meat into just about any dish (and will happily allow you to discover the ham in your green salad all by yourself). Thankfully, there are a few excellent quality venues in Barna which will satisfy the needs of a meat free, dairy free diet. Gopal, a gorgeous little vegan deli parked back in the boho of Plaa de George Orwell, is one of them. Our reporter is something of a self-confessed meat fiend. But even she has to admit that the food here is damned good, and can more than fulfil a carnivores appetite. From home-made burgers and chicken-style spicy croquettes to beautifully crafted cakes, the fayre here will please any palate. Meanwhile, Cat Bar over in the Born district of Barcelona is the essence of cool. And the intricate attention to detail here is absolutely phenomenal. Owned by a lovely British couple, but nonetheless offering a very Catalan flavour, it would be surprising if even the furniture werent organic. The food is 100% home-made and 100% vegan, the drinks are vegan, the beer and spirits are vegan, and it is soya milk they use in the coffee and milkshakes. Now theres not many places that can claim to wave the vegan flag that proudly- and its absurdly good value for money too.The mojitos at Sugar bar are a welcome refresher.

The foreign flavourNot all visitors to Barcelona are looking to eat Catalan grub every day. Variety is the operative word in Barcelona, because theres not much world cuisine that cannot be found here, though some things are done better than others. Santa Madonna is a chic Italian restaurant, priding itself on home-made bread and pasta, and authentic Italian cookery, something which owners Vincenzo Petrucci and Raquel Pla say is badly misunderstood in Spain. This might not be the cheapest of eateries, but the quality is worth paying for if you fancy an exquisite Italian feast. Moving out of Europe, and into East Asia, is one of our reporters favourite restaurants, purely for the excellent standard and value that it offers. Yutaka is unlike any other all-you-can-eat buffet- not only is this Japanese eatery of outstanding class, but the dcor is stylish and modern, the staff are attentive and friendly, and at no point do you feel like you are on a chaotic conveyor belt of people being hurried in and out.. The kaleidoscopic colours of the sushi prepared freshly in front of you are simply beautiful, and the smell of steak, seafood and crunchy vegetables being grilled to order make you salivate as you step through the door. At lunchtime the buffet, served from 1.304.30pm is a staggeringly cheap 9.50.

The infoLa Boqueria- Address: C/ La Rambla, 91 Telephone: (0034) 933 182 017 El Born- Address: Passeig del Born, 26 Telephone: (0034) 933 195 333 Caj Chai- Address: C/ Sant Domnec del Call, 12 Telephone: (0034) 933 019 592 Can Punyetes- Address: C/ Francisco Giner, 8-10 Telephone: (0034) 932 177 946 Cat Bar- Address: C/ Bria, 17 Telephone: (0034) 697 694 102 Gopal- Address: C/Codols, 1 Telephone: (0034) 933 189 215 Mundial Bar Address: Plaa Sant Agust Vell, 1 Telephone: (0034) 933 199 056 Oviso- Address: C/Arai, 5 Telephone: (0034) 637 589 269 Pasta Bar- Address: C/Escudellers, 47 Santa Madonna- Address: C/Francisco Giner, 6 Telephone: (0034) 932 380 086 La Singular- Address: C/Francisco Giner, 50 Telephone: (0034) 932 375 098 Sugar- Address: C/Rauric, 21 Telephone: (0034) 931 291 223 Yums- Address: C/Escudellers, 12 Yutaka- Address: C/Rossello, 307 Telephone: (0034) 934 580 494 For more tips on where to go in Barcelona, visit the Feast website at: www.feastmagazine.co.uk/gastro

The thirst quencherWhen you do just fancy a drink, there is no shortage of places to go. A lovely spot to grab a coffee or idle the hours away with a book and a glass of wine is El Born, a gorgeous Argentinian bar which was once a fishmongers, hence the open top display counters and sepia-toned photos of cod on the walls. If coffee isnt your cup of tea, then Caj Chai is a leaf-drinkers paradise. This quaint teahouse sells leaves and pots for you to takeaway, and boasts a drinks menu as long as the dictionary. , plus the aromas that greet you from the street are just sensational.

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gastronaut

A home-made taste of CataloniaCant get over to Barcelona just yet? No problemo. Let the sunshine come to you. Try some of these lovely Catalan recipes for yourself. Bon Profit! (Enjoy!)as a main: canalons a la Barcelonesa (Lots of ingredients, but worth it)Time: 1 hr 20 min Serves 6 4 tbsp extra virgin olive oil 1 medium onion, chopped 1 garlic clove, crushed 175g minced pork 175g minced veal (or beef if you prefer) 150g chicken livers, finely chopped 75g Serrano ham, finely chopped 20g fresh white breadcrumbs 1 medium egg, lightly beaten 2 tbsp grated manchego or parmesan cheese 2 tbsp chopped flat-leaf parsley tsp nutmeg 12 sheets fresh egg lasagne Butter, for greasing Salt and freshly ground black pepper For the bchamel sauce I small onion, peeled and halved 6 cloves 900ml whole milk 4 bay leaves 1 tsp black peppercorns 60g butter 60g plain flour 4 tbsp double cream Nutmeg, to taste White pepper, to taste 3 tbsp grated manchego or parmesan cheese 1. For the sauce, stud the onion with cloves and put into a pan with the milk, bay leaves and peppercorns. Bring the milk to the boil and set aside for 20 min to infuse. 2. For the filling, heat the oil in a large frying pan, add the chopped onion and cook over a medium heat until the onions are soft and golden brown. 3. Add the garlic and cook for a further 2 min. Add the pork, veal and livers and cook for a further 5 min, breaking up the mince and veal with a wooden spoon. Add the ham and cook for a further 2 min. 4. Leave to simmer for 4 min, then remove from heat and allow to cool slightly, before stirring in the breadcumbs, with the egg, parsley, nutmeg and salt and pepper to taste. 5. Bring 4.5 litres water to the boil in a large saucepan with 8 tbsp salt and drop in the lasagne sheets one by one. Take the pan off the heat and allow them to soak for 5 min, then drain well and allow to cool. 6. Spoon some of the meat filling along one

Delicious cannelloni the Barcelona way.

short edge of each lasagne sheet and roll up. Lay side by side, seam side down, in a well-buttered 25x30cm shallow ovenproof dish. 7. Preheat the oven to 200C. 8. To make the sauce, bring the milk back to the boil, stirring, then strain into a jug using a sieve. Melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 min. 9. Gradually beat in the milk and bring to the boil, stirring, then leave to simmer over a low heat for 5 min. 10. Remove from the heat and stir in the cream, nutmeg and salt and pepper to taste. 11. Pour the sauce evenly over the canalons and sprinkle with cheese, then bake in the oven for 25-30min until golden brown and bubbling. TIP: - One tablespoon of fresh herbs can be replaced by one teaspoon of dried herbs, but beware the flavour wont be the same. - (V): To make it vegetarian, use e.g. Quorn chicken style pieces and soy mince. Per serving: 630kcals, 20g fat (5.2g saturated), 65g protein, 80.1g carbs (73g sugars), 4g salt

Crema Catalana: hard to resist but easy to polish off.

To FinisH: crema catalana (catalan crme Brle)Time: 25 min Serves 4 300ml single cream 300ml whole milk Finely grated zest of orange Finely grated zest of large lemon 7.5cm piece of cinnamon stick, broken in half 4 large egg yolks 75g caster sugar, plus 4 tbsp 2 tbsp cornnflour 1. Bring the cream, milk, orange and lemon zest and the cinnamon stick halves to the boil in a non-stick pan. Set aside for the milk to become infused with the flavourings.

Pictures: Flickr/SpirosK, Camilla Hoel, Flickr/jilz, Flickr/avlyx

2. Put the egg yolks in a bowl, add the 75g sugar and beat until pale and creamy. Mix in the cornflour. 3. Bring the milk back to the boil and then strain into a jug using a sieve. Mix a few tablespoons into the egg mixture to loosen it slightly, then stir in the remainder. 4. Pour the mixture back into the pan and cook over a low heat for 4-5 min, stirring all the time, until the mixture has thickened and coats the back of the wooden spoon. Dont let it boil. 5. Pour into 4 shallow dishes (terracotta if possible), measuring about 12cm across. Leave to cool, then chill for a few hours in the fridge. 6. Shortly before serving, sprinkle the surface of each custard with 1 tablespoon sugar and caramelize under a hot grill until golden brown. Per serving: 480kcals, 17.3g fat (4.3g saturated), 30g protein, 84.2g carbs (65g sugars), 1g salt

feastmagazine.co.uk

13

drink it

Make yourself a

cooler shakerThe ability to mix up the perfect Screaming Orgasm, Singapore Sling or Tom & Jerry is no easy task. But follow our guide and youll soon be shaking your way to inventing and making your own delicious summer drinks. Stuart Blackburn gives you the lowdown.

A

s the wise Benjamin Franklin once said there cant be good living where there is not good drinking, or loosely translated into 21st Century speak a good party needs cocktails. As summer draws closer, were here to give you the tools to turn your standard summer party into a swish cocktail soiree.

Whats your favourite weapon of choice?

Pictures: Flickr/vikingfjord_us, Flickr/urbanmixer, Josefin Wendel, Stuart Blackburn, Flickr/mountainhiker, Flickr/matteostaltari

Making a classic like a Cosmopolitan, Martini or Hanky-Panky is always fun. But being creative is the best thing about cocktails. Being a bit more daring when you pick the mixers and finishers to go with your favourite spirits can open up a whole new flavour experience. And theres always the added giggle of giving your new creation a thoroughly crude name. But before you rush off to the spirit cabinet and start throwing all sorts together, there are some things to consider.

glass, but taking the time to pick the right one will really showcase the finished article. The long-stemmed cocktail glass has long been held as the ultimate cocktail icon, and always makes James Bond look super-suave. But there are other options which could better suit your creation. Helen says: The first time I had to learn which cocktails go in which glasses I thought my head was going to explode there are actual rules at work that you need to follow to stay professional. If your creation is ice free then opt for a long-stemmed cocktail glass. Otherwise, go for a short tumbler. Taller tumblers, or highball glasses can be used for drinks with extra garnish that fill the glass.

out spirits. If not, a standard shot glass can be used as a single shot measurement. A cocktail shaker would be handy too. But you can easily improvise if you dont want to commit to a purchase. You could try an airtight Tupperware box, a flask or a jam jar.

ice ice babyThere is nothing worse than having a cocktail thats dazzling to look at, but warm when you drink it. Stocking up on ice cubes is essential if you want your summer cocktail party to succeed. You can use normal ice cubes in most cocktails, but sometimes you can use something different like crushed ice. Crushed ice goes well with sweet cocktails like a Snowball or Manhattan. You can make your own by filling a clean kitchen towel with ice cubes and bashing them with a rolling pin. And crushed ice doesnt just chill the drink, it looks good too.

The right toolsIf you want to be a real pro, get yourself a jigger, the thing they use in bars to measure

Getting into the spiritsCheshire-based bartender and Helen Roberts believes that mixing the perfect cocktail requires more than just the piss-up factor. It can be tempting to throw all sorts into a bowl and call it a cocktail; Ive made those sorts loads of times. But it always tastes rank. You think everyones main goal is to get as drunk as possible but you just end up with lots of halfdrunk cocktails. Choosing the right combination of spirits to make up your cocktail can be tricky. Strong flavours are difficult to blend together. Imagine a double part Malibu and double part gin cocktail. The distinctive flavours would create a super-strong cocktail that will clash. Having said that, making your own cocktail is a subjective thing, so if a super-strong cocktail is what you want then go for it. Just dont say we didnt warn you.

a glass with classThe devil is in the detail when it comes to cocktails. You can serve them up in any old14

Mixing up a Zombie

feastmagazine.co.uk

drink itThe presentationThe nicest cocktails in the world can be ruined by poor presentation choices. There are important factors to consider like the colour, for instance, and the choice between an umbrella and a slice of fruit. The wrong presentation choices can make or break a cocktail. And there are rules to follow. Drinking cocktails is all about the experience. People dont order them just because they taste good; they order them because they look good too Helen said. You can be creative with it but there are certain things that you need to remember if youre going to make your own. Or it could go wrong. Learn just a few simple tricks and youll be whipping up cocktails like the professionals. Stocking up on fruit to garnish your cocktails is essential, but not too much. Remember, less is more. But expect to get through a lot of oranges, lemons, limes, cherries and strawberries. Mint leaves will be handy too. There are certain rules for the garnish Helen says. Like putting mint leaves or a lemon slice in a cocktail with cream or milk is a big mistake. before I was trained in a bar I would try and make my own cocktails and it would just be a disaster. Any fruit I can find to fit in the glass would be shoved in; I never really understood why the fruit was there. A citrus garnish usually blends well with a fruity cocktail, but be creative and experiment to see what garnishes work well with your choice of spirits and mixers. If its a creamy cocktail, try a chocolate sauce or pop a cherry on top. And garnish doesnt just need to sit on top of the glass; it can be a part of the drink and help complement the cocktails flavours. The most famous cocktail that uses this technique is the Mojito. Mint leaves and lime segments are blended into the drink to help compliment the sweet ingredients. Its risky to invent your own cocktails in this way, as it can be easy to get carried away. A cocktail in a glass full of crushed strawberries seems like a good idea but trust me, it isnt. But if youre feeling confident then go for it.

Summer creation

Feasts top tips: Put your glasses in the refrigerator for about 10 minutes before you need them. Chilled glasses make cocktails tastier. Bad measurements will ruin a cocktail. Too much of a spirit like vodka will be overpowering. Invest in a quality jigger or something similar. Avoid free-pouring. Use simple garnishes. Dont just shove anything you can find into the glass. Less is more. Shake your cocktail vertically above your shoulder. Never shake a fizzy cocktail. Serve your cocktails using the stem or the base of the glass. Fingerprints are never a good look. A strainer is a good investment. It can be used for get all the lumps and bumps out of a shaken cocktail for the perfected look. Ideally, use 5-6 ice cubes per cocktail. But if youre making more than one drink at any one time, use less ice in the shaker and add to the glass later. Dont add fruit to the shaker, only add it to the glass after shaking and straining. Always try to use fresh juices. Squeezing Jiff lemon into your cocktail wont give great results. You can use any kind of spoon to mix up your cocktail in its glass. But investing in a muddler will help to release the full flavours of the fruit and herbs. Make sure your liquor cabinet is well stocked. The bigger the liquor collection, the more cocktails you can make. And dont be afraid to use cheaper alternatives.

said, only if you drop something it could be the 50 bottle of whisky. Obviously we do not recommend training yourself in the art at flair bartending with a 50 bottle of whisky; a plastic bottle will do the job to start with. Its all about confidence and flair. Spinning the bottles in the air, the glasses, garnish. It takes practice but adds a lot of magic to making your own cocktails. These simple tips will have you inventing your own little catalogue of drinks in no time, and doing it in the eccentric and dramatic style that cocktails demand.Turn the page for our top cocktail recipes

decorationsThe famous cocktail umbrella has been around for nearly 100 years. The reason for its continuing presence is simple; getting a little dcor with your drink is oddly thrilling. And it doesnt have to stop at an umbrella; you can use almost anything to pimp up your drink. Or at least anything that comes in miniature size. But if you feel like doing something a bit more outrageous, why not try a flaming cocktail. They can be majorly impressive and make a cool little party trick. Simply light the surface of the drink and leave it to dazzle your friends. Its perfectly safe to do and will work with any drink that contains a small amount of high-proof flammable alcohol.

The theatricsWe all marvel at the bartenders who can send bottles spinning in the air, set fire to liquids and perform magic-like tricks. Its what the professionals call flair bartending. The fact is that tricks like these are megaimpressive. If youre brave enough to try it youll be the centre of attention at every party. Its pretty much just like juggling Helen

Flaming cocktails

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15

drink it

Making the classicscosmopolitan40ml vodka citron 15ml Cointreau 15ml fresh lime juice 30ml Cranberry juice 1. Add all the ingredients into a cocktail shaker (or a airtight Tupperware box) with ice ice and shake well. 2. Strain the cocktail into a long-stemmed cocktail glass. 3. Garnish with a fresh piece of lime. Per serving: 180kcals, 1g fat (0.8g saturated), 1g protein, 20.5g carbs (17.6g sugars), 1.1g salt

raspberry mojito40ml white rum 30ml fresh lime juice 3 springs of mint 5 raspberries 2 teaspoons of sugar Soda water 1. Place the mint and raspberries in a highball glass with the sugar and lime juice. 2. Add ice and rum, then top up with soda. 3. Garnish with springs of mint leaves. Per serving: 245kcals, 2g fat (1.3g saturated), 1.8g protein, 21.3g carbs (11.6g sugars), 1.2g salt

pia colada30ml white rum 30ml cream of coconut 90ml pineapple juice 1 slice of fresh pineapple 1. Put the rum, coconut cream and pineapple juice in a cocktail shaker with crushed ice. Shake for 10 seconds. 2. Pour into a long-stemmed cocktail glass. 3. Garnish with pineapple. Per serving: 230kcals, 2.1g fat (1.5g saturated), 1.4g protein, 24.9g carbs (22.6g sugars), 0.7g salt

Raspberry Mojito

Long island iced tea15ml vodka 15ml tequila 15ml white rum 15ml triple sec 15ml gin 25ml lemon juice 30ml syrup Splash of Coco-Cola 1. Put the vodka, tequila, white rum, triple sec and gin into a cocktail shaker with some ice and shake for about 10 seconds. 2. Pour into your chosen cocktail glass (a highball glass would better suit this one). 3. Add the syrup. 4. Top up with the Coco-Cola. 5. Garnish with a lemon slice. Per serving: 210kcals, 1.9g fat (1g saturated), 1.2g protein, 23.7g carbs (17.8g sugars), 0.9g salt

Black russian50ml vodka 20ml coffee liquor 1. Pour ingredients into a short tumbler. 2. Stir gently and enjoy. Per serving: 140kcals, 0.9g fat (0.3g saturated), 1.1g protein, 17.5g carbs (20.5g sugars), 1.2g salt A creamy creation

Sex on the Beach

sex on the beach40ml vodka 20ml peach schnapps 40ml orange juice 40ml cranberry juice 1. Simply place all ingredients in a highball glass with ice. 2. Garnish with an orange slice.Pictures: Josefin Wendel, Stuart Blackburn, Flickr/brians101, Flickr/frankieroberto

Introducing a Feast original:20ml rum 30ml gin 50ml milk Chocolate sauce 1 strawberry

cloud 69

Per serving: 170kcals, 2g fat (1.4g saturated), 1.9g protein, 26.9g carbs (22.1g sugars), 0.7g salt

manhattan50ml whisky 20ml sweet red vermouth (or any red wine) Dash Angostura bitter 1 Cherry 1. Add whisky, sweet red vermouth and dash of Angostura bitter into a cocktail shaker with ice. 2. Strain into a chilled long-stemmed cocktail glass. 3. Garnish with cherry. Per serving: 220kcals, 2.1g fat (1.8g saturated), 1.4g protein, 23.1g carbs (24.5g sugars), 0.9g salt16

1. Add the rum, gin and milk into a cocktail shaker with ice. Shake for about 10 seconds. 2. Line a cocktail glass with chocolate sauce. 3. Strain into the highball glass. 4. Garnish with the strawberry. Per serving: 250kcals, 2.2g fat (1.3g saturated), 1.4g protein, 25.9g carbs (24.6g sugars), 1g salt

Cloud 69

Read the extended article and watch video interviews at: www.feastmagazine.co.uk/cocktails

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ask it

Got yourself in a bit of a stew?Dont suffer in silence: Mr Feast has all the answers to your culinary pickles, big and small. Hes quite lovely really - and one mean chef.sTiCKy riCe ProblemsDear Mr Feast, Whenever I cook rice, it never turns out right. It always ends up sticky and gloopy. Any suggestions? Thanks! Alice, Bedford

s ea F

t

Q

Dear Matt, A any lessofofall,man. Indoesntwould First crying make you a fact, I

common problem with rice, but its really easy to fix. The sticky consistency is caused by the starch, so its important to give rice a good rinse in cold water before you start. You need to use about double the water for the volume of rice youre using. Pop the rice and water in a pan with a little pinch of salt on a medium heat and bring it to the boil. Stir it ONCE to stop it sticking to the bottom, then turn down the heat to simmering point, and pop the lid on until the rice has absorbed all the water. Dont be tempted to stir it until the water has all soaked up. That should do the trick!

A Dear Alice, my lovely! This is a Never fear,

recommend a good sob regularly. As far as the kitchen goes, when you cut into an onion, its cells rupture and release enzymes that produce a gas called propanethial sulfoxide, which is what makes your eyes tear up. Keep onions chilled before you cut them, as this slows down the release of enzymes. You can also try popping a bit of vinegar on the chopping board which stops the chemical reaction in the onion.

Mr Feast can solve all of your cooking woes. Ooh la la!

PoaChed eggs are a FloP

always find mine separate and sort of flop in the water. PLEASE HELP! Natalie, Northwich

QDear MrtheFeast, to poaching eggs? I Whats secret

Q Dear MraFeast,to chopping onions which Is there trick

Crying oVer onions

doesnt leave my eyes streaming and send me running to the box of Kleenex? (See pic!) I shudder every time I see a recipe involving onions because they always leave me a whimpering mess, which my girlfriend finds very amusing. Matt, Newcastle

egg on toast for breakfast - you sound like my kind of girl. For the perfect poached eggs, bring a pan of water to the boil (the water needs to be about 15cm deep). Add two tablespoons of vinegar, then lower the heat to a slow simmer. Carefully crack an egg into a teacup or ladle, then pour into the water as gently as is humanly possible. The egg white will then coagulate in the water. This mostly takes about 2-3 minutes. Take the egg out at this point with a slotted spoon and enjoy your breakfast.

A Dear Natalie, nicer than a poached Theres nothing

everyone is man enough to take them on. Firstly, when whipping up the batter, makes sure the whites are billowing peaks when you lift up the whisk. Week-old eggs will give you the most volume, therefore a lighter souffl. When you pour the mixture in the dishes (only 3/4 full), run your thumb around the edge to create a groove which will help it to rise up with a high cap. Finally, do NOT open the oven door during cooking, as this is a sure-fire way to make your beauties flop. Serve as soon as they are cooked. Good luck.

A Dear Alex, on the souffls: not Good effort

Q Dear Mr Feast, a fruit pie, the crust Whenever I bakeLucy, A Dearwe all know, theres nothing As

FruiT Pie wiTh a soggy boTTomat the bottom always ends up soggy. Can you help? Lucy, Manchester

Dont waste any more man tears on onions

sorT ouT my souFFls

and Im trying to do something posh as they all reckon I cant cook. I did a trial run on some smoked-haddock and cheese souffls and they lived up to their reputation and didnt rise. I dont want them to be flop of the day. Any ideas? Alex, Bristol

Mr Feast, Q Dearhaving some friends round for a meal Im

Pictures: Jimena Cadiz, Christopher B Bills

if youve got a foodie query that you want answering, e-mail it to mr Feast at:

a Fe

st

worse than a soggy bottom. But never you fear, my sweet, well get you sorted in no time. Firstly, its a great idea to bake your pastry blind before adding a filling. This will make your base much more robust. Also, always remember to let hot fillings cool before adding them, as the moisture from the steam will make your pastry wet. Finally, always remember to add a few small slits on the top of the pie to let steam escape during cooking. Dont worry, Lucy, perfect pies are on their way now!

mrfeast@feastmagazine.co.ukfeastmagazine.co.uk17

cook it

COUS COUSEver been stuck with a bowl of soggy couscous mess? Forget it. These tips and recipes turn couscous into the fluffy delicacy it really is.Broccoli couscous with dried fruit and almonds

as a main: Broccoli couscous with dried fruit and almonds (v)Time: 30 min (plus 1h soaking) Serves 2-3 vegetable stock cube 120 g dried couscous splash of olive oil 2 small red peppers 2 tbsp dry sherry 2 tbsp raisins or sultanas, chopped 5 dried apricots, chopped small head of broccoli 2 tbsp almond flakes 1. Place the chopped dried fruits in a bowl and pour over the sherry. Leave for at least an hour to allow the fruit to soak up the sherry. 2. Switch the oven to 200C/390F/Gas 5, and roast the peppers for 10min. Deseed and chop into small pieces. 3. Dissolve the stock cube in 200ml of boiling water. Place the dried couscous in a bowl and pour the stock over the couscous. Cover and leave for 10min, fluffing the couscous with a fork a few times. 4. In the meantime, boil or steam the broccoli, then chop it into small pieces. 5. Toast the almond flakes until browned. (Be careful not to burn them, they turn very bitter when burnt.) 6. Pour the dried fruit and any remaining sherry over the couscous, add a splash of olive oil, stir in the broccoli and peppers. Garnish with the toasted almonds and serve. Per serving: 390kcals, 15.3g fat (5.2g saturated), 42.1g protein, 80.1g carbs (73g sugars), 3.9g salt

5 tsp fresh coriander, chopped 5 tsp fresh mint leaves, chopped 5 tsp fresh flat leaf parsley, chopped 5tsp chopped chives, chopped olive oil CHICKEN 2 tbsps lime juice 4 garlic cloves, peeled 1 piece of fresh ginger (about 2 inches) 2 jalapeno chillies, chopped 1 tsp salt 1 tsp garam masala spice mix 250 ml plain yoghurt 8 boneless, skinless chicken thighs (about 700 g) OR 6 chicken breasts, cut into bitesize pieces CHICKEN 1. Make a marinade by pureeing the lime juice, garlic cloves, ginger, chillies, salt and garam masala in a blender or food processor. Add the yoghurt. 2. Put the marinade in a bowl and toss the chicken pieces with the marinade. Cover and refrigerate for at least two hours or overnight. 3. Place the chicken on skewers and cook on either a barbeque or in the oven. (If youre not using skewers, then fry the chicken pieces in a regular pan.) COUSCOUS 1. Put the couscous in a bowl and add 400 ml of boiling water. Cover and set aside for 10 min. 2. Saut the onion and garlic in a little olive oil over low heat until soft. 3. Add the coriander seeds and prepared couscous. Cook, tossing gently, until combined. 4. Then add tomatoes, lemon juice and herbs. Cook, continuing to toss, for 2 min until the couscous has warmed through. 5. Transfer to a bowl and serve at once. TIP: - One tablespoon of fresh herbs can be replaced by one teaspoon of dried herbs, but beware the flavour wont be the same. - (V): Make this dish vegetarian by using e.g. Quorn chicken style pieces. Leave time to defrost the pieces (before they can soak up the marinade). - If using wooden skewers, dont forget to leave them to soak for at least 30 min before using them. Per serving: 430kcals, 17g fat (3.2g saturated), 42.1g protein, 75.2g carbs (70.1g sugars), 3.1g salt

Couscous originally stems from North Africa, going back as far as the 13th century. The grains are made of semolina which is sprinkled with water and rolled into small pellets. The pellets are then dried for storage. The instant couscous that is sold in most UK supermarkets has been pre-steamed to make it quicker to cook. One serving is about 170g (cooked) or 60g (uncooked, instant).

aBouT

HoW To cook

Traditional couscous requires hours of soaking, but the standard supermarket variety is quick-cook instant couscous. Its easy to cook: just pour over some boiling water, usually 1 times the amount of dried couscous. But sometimes the cooking instructions on the packaging just dont cut it. If youre serving the couscous with a sauce, you might want to try out a more elaborate (and tasty) way of cooking couscous. In Libya, the dried couscous is first tossed with salt, pepper and olive oil. Once its all mixed, pour boiling water to about a third (rather too little than too much), cover and leave for a few minutes until the couscous has soaked up the moisture. Make sure to cook the accompanying sauce in a pot with high edges. Place the halfcooked couscous in a sieve and put it into the pan to create two tiers. Cover and leave to simmer for 10-15 min. The couscous will soak up the flavour of the sauce, and come out perfectly steam-cooked.

on THe side: Tandoori chicken with herb couscousTime: 30 min (plus 2h marinade) Equipment: blender, skewers Serves 4 COUSCOUS 250 g dried quick-cook couscous 1 large onion, peeled and chopped 2 cloves garlic, peeled and chopped 2 tsp coriander seeds, crushed 4 tomatoes, chopped 1 lemon, juiced (or 2-3 tbsp lemon juice)

Tandoori chicken with herb couscous feastmagazine.co.uk19

make it

In your kitchen, get set, cook!Fancy yourself a good chef? Get creative in the kitchen with our new chef challenge. We list you the ingredients, and you cook up the feast. Aprons at the ready!Inspired by Ready Steady Cook and the likes, Feast has started a new reader challenge to find Britains most creative amateur chefs. Every month we list five star ingredients and its up to you to turn them into a delicious meal for three. Upload your recipe(s) to our website for other users to cook and rate throughout the month. Our test kitchen cooks all the top-rated dishes and selects three winners. Theyre featured in the following months issue, and the winners get some cracking prizes. First ever winner, Tarek Youssri (see below right), says: Its great to be the winner, I cant believe it really. I dont really think of myself as a great chef, so its definitely a confidence boost to find out that other users like my recipes too. I only started cooking properly a couple of years ago, but now its become a real interest. Its not just necessity. Tarek turned Junes bacon, fresh spinach, feta cheese and onion into a hearty mediterraneanflavoured soup. Feast Editor, Josefin Wendel, says: Were always excited to see what our readers cook up. We try to use basic ingredients which you can get from any supermarket, to prove that a recipe really doesnt have to be complicated to be tasty. Tareks soup impressed us all. The ingredients were simple but the result was excellent. The flavours mix very well. Its hard to believe Tarek is only a beginner chef.

The eight recipe rules:1. 1. 2. 3. 4. 5. 6. 7. 8. The more creative, the better. Total cooking time must be less than one hour. Recipe may be starter or main course. Meal must serve a party of three. Only ten ingredients may be used in total, not including basic seasoning. Ingredients from the cupboard have to cost under 3. One star ingredient may be left out. Submit your recipes at feastmagazine.co.uk for other readers to rate and comment on. Full terms and conditions on p.23

June Winner: Tareks pasta fagioli soupTarek youssri, London, won the June challenge with his Italian-inspired soup. He writes: 2 garlic cloves, crushed 1 tbsp dried parsley 1 tsp garlic powder tsp dried basil tsp ground black pepper 1 tsp salt 1. Fry the onion and bacon until bacon is crispy. 2. In a large pot, combine chopped tomatoes, beans, spinach, the stock cube, garlic, parsley, basil, garlic powder, salt and pepper. Add the chopped bacon. 3. Pour 750ml boiling water into the pot, cover and bring to the boil. Let simmer for 20 min (covered). 4. Add the pasta and cook uncovered until pasta is tender. 5. Sprinkle with the feta cheese and serve with crusty bread on the side. TIP: - (V): Make this soup vegetarian by using e.g. soy bacon or seitan pieces. Per serving: 410kcals, 20g fat (5.2g saturated), 65g protein, 80.1g carbs (73g sugars), 4g salt

Junes star ingredients:3 chicken breast fillets 6 slices of bacon 300g fresh spinach 100g feta cheese 1 onion

From the cupboard:mayonnaise chopped tomatoes tinned beans tinned mushrooms pasta chicken stock cube garlic dried parsley dried basil salt pepper

One of my best mates is from Italy and taught me a similar recipe. I altered it quite a bit for this challenge, but we both agree it tastes even better this way. Its a good basic recipe which you can change according to needs and leftovers in the fridge. A warming soup to make on a rainy summer day!Time: 50 min Serves 3 6 slices of bacon, chopped 2 cans chopped tomatoes 1 can beans (e.g. cannellini or kidney beans) 250g small pasta shapes 300g fresh spinach, chopped 100g feta cheese, crumbled 1 onion, chopped 1 chicken stock cube

20

feastmagazine.co.uk

make itrunner up: catrionas warm spinach saladcatriona stephenson, Chelmsford, was the June runner up with her warm spinach salad. She writes:

1st place

I invented this salad as a lazy but healthy midweek dinner. Its super quick to make so great when youre tired after a long day at the office. Hope you like it!Time: 20 min Serves 3 3 skinless, boneless chicken breasts, cut into strips 6 slices of bacon, chopped 250g fresh spinach, torn 90ml orange juice 90ml red wine vinegar 70g tinned mushrooms, sliced 1 red onion, sliced 50g walnuts, chopped tsp ginger 1. Arrange spinach, mushrooms and onion on three salad plates. 2. Saute chicken, bacon and walnuts in a little olive oil until chicken is cooked through (no longer pink). 3. In a medium pan, combine the ginger, orange juice and vinegar until smooth. Stir in the chicken and walnuts. 4. Bring to the boil. Cook and stir for approximately 2 min, or until thickened and bubbly. 5. Pour over salad and serve immediately. TIP: - (V): Make this salad vegetarian by using e.g. Quorn or seitan strips. - If you dont have any red wine vinegar, try cider vinegar. Alternatively make up the 90ml with white wine vinegar and balsamic vinegar. Per serving: 380kcals, 18.5g fat (2.9g saturated), 36.2g protein, 58.6g carbs (41.3g sugars), 2.8g salt

pasta Fagioli soup

2nd

Warm spinach salad

THird pLace: patricias bacon-wrapped stuffed chicken breastspatricia knudsen, St Andrews, came in third this month with her bacon-wrapped stuffed chicken breasts. She writes:

3rd3. In a medium-sized bowl, mix mayonnaise, spinach, feta cheese and garlic until well-blended. Set aside. 4. Carefully make a large cut through the chicken breasts, making sure not to cut all the way through. Spoon the spinach mixture into the cut. 5. Wrap each breast with a piece of bacon. Secure with a toothpick. 6. Place in a shallow baking dish, cover and bake for 45min or until chicken is no longer pink in the centre and the juices run clear. 7. Serve with e.g. rice or roasted potatoes, and a green salad. TIP: - This recipe works well with frozen spinach too. Just defrost and drain before mixing it with the other ingredients (step 3). - (V): To make it vegetarian, use quorn fillets and omit the bacon. Per serving: 480kcals, 14.5g fat (1.9g saturated), 55g protein, 80.1g carbs (73g sugars), 3.9g salt

Pictures: Tom Magliery, Josefin Wendel, Flickr/NellieMcS, Flickr/cobalt123, Flickr/ozfoodie

Ive been using this stuffing in chicken breasts for a while now, but never thought to add bacon before. Thanks for helping me be a bit more adventurous!Time: 55 min Equipment: toothpicks Serves 3 3 skinless, boneless chicken breasts 6 slices of bacon 100g mayonnaise 100g crumbled feta cheese 300g fresh spinach 2 cloves of garlic, chopped 1. Preheat oven to 190C. 2. Wilt the spinach by placing it in a colander and pouring boiling water over it. Drain well.

Bacon-wrapped stuffed chicken breasts

Turn the page for details of next months competition

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reader competition reader competition reader competition reader competition reader competition

Cook up a storm, share the recipe and become a Feast chef winnerThe prizes:1st prizeEvery issue the overall winner gets a brand new KitchenAid, worth 399.

NEXT MONTHS STAR INGREDIENTS

300g porkchops

2nd prizeThe runner up wins a 100 gift voucher for iwantoneofthose.com, for all their home gadget needs (and wants!). 100g chorizo

400g mixed mushrooms3rd prizePictures: Rebecca Pavlovic, Clay Irving, Flickr/hiddencage, Luis Tamayo, Flickr/colemama

Third place scores you a 50 gift voucher for Lazybone, the UKs online kitchen shop.

200g green beans

TERMS AND CONDITIONS 1. This competition is open to Feast magazine readers who are UK residents aged 18 or over, excluding employees (or families of employees) of the University of Sheffield Department of Journalism Studies, or anyone linked to the competition. 2. Website entry closes midday Monday 15 June 2011 and entries received after the closing date of the promotion will not be considered. 3. No responsibility is taken for entries lost or delayed. 4. The winner(s) will be selected from the ten user top rated recipes at the time of the entry deadline, and the judges decision is final. No correspondence will be entered into. 5. The winner will be notified in writing within seven days of the closing date. 6. The prize is for a red KitchenAid mixer. There will be two winners of the Iwantoneofthose gift vouchers. 7. In the event of developments outside its control, the promoter reserves the right to offer an alternative prize of equal or greater value. 8. The winners may be required to participate in future publicity. 9. The promoters decision is final and binding in all matters and no correspondence will be entered into. Promoter: Feast Magazine, 18-22 Regent Street, Sheffield S1 3NJ.

4 spring onions Good luck!

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spotlight

Does this food still look yummy when you know it was taken from a bin?

FEAST T H SPOTLIG

Fancy a free lunch? Freeganism UncoveredOne mans trash is a freegans three course meal. At at time when were throwing out a third of all food in the UK, skipping has become a way of life and protest. Feasts Josefin Wendel goes bin diving to see if freeganism really is the future.

or decades freegans have been scouring the supermarket skips of American cities. It started in New York in the eighties and as food waste grew - so did freeganism. Living for free might sound impossible, but freegans are keeping the dream alive. By living in squats and consuming only food and goods that others have rejected, they are - in turn rejecting consumerism.24

F

The movement has its roots in anticapitalism, and to some extent anarchism. But is it really possible to reject capitalist consumption? What do you need money for, if youre not buying anything? If you consume less, you can work less and spend more time actually living. Or at least thats the basic idea. While the government is talking of austerity and trying to reduce waste through campaigns and politics, we are in reality only wasting more.

Food waste has doubled since the early eighties, and is still on the increase. Why then, is bin diving not being encouraged more? Earlier this year a woman in Great Barrow, Essex, found herself handcuffed and accused of stealing after taking food 200 from a bin outside her local Tesco store. Freeganism helps reduce waste, and for some bin raiders its obviously the difference between

feastmagazine.co.uk

spotlight

you cant just go down to some big sainsburys where you live and expect dinner to be served

Lucky dip: you never know what youll find when you dive into a supermarket bin.

around 15 per cent of us never eat food that has gone past its sell by dateeating and going hungry. But outside of London, it is hard to find any true freegans in the UK. With bins being locked away, both physically and legally, freeganism isnt as easy to live by as one might think. Larger supermarkets build fences and use their CCTV, while smaller ones put locks on street bins. Some stores even break packaging or pour bleach over the discarded food to destroy it. Simultaneously, legal persecution of bin divers is scaring away the semi-converted. If youre not that into the freegan ideology, risking a criminal record for a few loaves of expired bread might not sound like a logical idea. For me, however, it was also a journalistic endeavour. Ive arranged to meet up with two freegan friends for a night of bin skipping. Ahead of our supposed bin raid together, Im told that theyre indeed very happy for me to come along, but if police turns up well leave you behind. Cheers, guys. The constant threat of legal actions means freeganism isnt for everybody. Legally, its still theft. In England and Wales, theft is defined as dishonestly appropriating property belonging to another with the intention of permanently depriving the other of it. The food in supermarket bins still belong to the supermarket - whether its on a store shelf or at the bottom of an outdoor bin. I tried to prepare for my first raid, feeling almost like the criminal the law makes freegans out to be. Should I wear black like a burglar? Dress up in a stripey jumper and mask? And how would I dodge the CCTV cameras? A casual stroll around the supermarkets in my residential area had turned up nothing but locked away bins. I clearly had a lot to learn. James later tells me: Youve got to know where to go. You just learn while doing it or your friends tell you when they find good ones. You cant just go down to some big Sainsburys where you live and expect dinner to be served. Between 30 and 40 per cent of all food in the UK is thrown away. A Tesco spokesperson said: We seek to minimise waste in all our stores and where possible will seek to reuse and recycle. James is sceptical. He says: We see loads of food just getting thrown out even though it could blatantly be eaten. Sometimes security staff are cool with us getting it but sometimes you can tell the supermarket is doing everything to stop us. We dont want to get staff in trouble either. Although most people agree that food waste is bad and perhaps even immoral, society still hasnt found a way of efficiently dealing with it. For all the governments campaigns to minimise waste, it still hasnt created a legal framework within which freeganism could work on a larger scale. There are strict limitations to which expired food can be given away. The scare of getting sued is also constantly there. For now, Im stuck by a smelly Veolia bin somewhere in north Sheffield. Its midnight and the rain is drizzling down, but were on the hunt. Though not for meat: to many, freeganism and veganism go hand in hand. Animal products such as dairy, meat and eggs are also among the most harshly legislated. Legally, supermarkets have to destroy them once past their use by date, although Im told that often doesnt happen. By 1.30am Im tired, wet and would rather go into the 24hr supermarket and buy a sandwich than raid around the bins outside for one. During our hunt weve totalled one loaf of bread that looks like its been run over by a lorry. In fact, it might have been. Alex is most apologetic. He tells me about when they went skipping a few days before, to a local supermarket: We found more than 30 packets of Penguin sweets in some bins, in total over 200 penguins, and just went out handing them out to people. They also found a kilogram of potatoes and some burger buns which they made chip sandwiches with. Im jealous. He listsfeastmagazine.co.uk25

Pictures: Natalie HG, Josefin Wendel

spotlight

26

feastmagazine.co.uk

spotlight

UK: d waste in ther in UK Foo yea

every - 7.7 billion total , dult per month - 13.30 per a on average t of all food - 30-40 per cen is discarded ght in the UK bou Brits never eats - 15 per cent of past its sell that has gone food by date food is thrown he majority of -T umers, not out by us cons or producers supermarkets

The price of food in the uK is a key issue: its just too cheap so people can afford to waste it

Pictures: Josefin Wendel

more finds that day: a cabbage, two dozen energy drink shots and six boxes of Jaffa cakes. Now Im just plain hungry. Alex, himself a vegan, says: We also saw, though didnt take, like 20 or more boxes of eggs, a crate of milk and tonnes of meat. The term freegan is a play on words, derived from the word vegan. Many freegans refuse to eat animal products, which is sometimes for the better health-wise as these products usually go off first. Best before dates obviously serve a clear purpose, but it seems weve become obsessed with that little digital print. Around 15 per cent of us never eat food that has gone past its sell by date, according to a recent study. On average, an adult throws away food worth 13.30 every month. Each year 7.7 billion worth of out-of-date food gets thrown out. The introduction of reduced sections, where products close to their expiry date are sold at discounted prices, has gone some way to reducing waste. In the UK the reduced section is standard in almost every supermarket, but in the US - where freeganism started - its still uncommon. The price of food is a key issue: its just too cheap. In the UK, weve never spent less of our disposable income on food. Today we only spend about 16 per cent on food, so its no problem when you forget about that pint

of milk or have to throw out those last few mouldy slices of bread. Although freegans are doing their bit, it seems society and legislation are the ones lagging behind. As I bid farewell to Alex and James, its also my farewell to freeganism. Well always have that night we spent together, but Im just not a freegan at heart. Being a freegan is more than just the odd skip hunt or bin raid. Its a lifestyle. Freeganism certainly isnt for the organised planners among us. Even Alex and James admit to sometimes buying food. Its just not always practical to have to go skipping, James says. But if were frugal and savour the food we buy, its a step in the right direction. If we combine it with political action, even more so. Food waste is a global problem, and needs to be solved legally and commercially. Alex and James are not their real names. For legal reasons, they do not wish to be named.

Read the extended interviews and voice your opinion at: www.feastmagazine.co.uk/freegan

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mythbustersEver thought that carbohydrates make you fat? Or that celery has negative calories? We all did at one point. So join us as we dispel these and other

Food MythsmyTh: if i drop my food on the floor, its fine to eat as long as i dont break the five-second-rule. FaCT: One of the biggest myths goingused to try and justify unhygienic behaviour. Food that makes contact with a germ-filled surface will contract germs no matter how long you leave it for.

Pasta

myTh:red wine gets its colour from dark coloured grapes and white wine gets its colour from light grapes. FaCT: Wines get their colouring when the

grape skins are left to ferment in the liquid. Red wine gets its deep colour when the skins are left to ferment for a long period of time. Champagne can be made from red grapes, but as the skins do not ferment in the liquid, the colour remains light.

myTh:if i want to lose weight, pasta is the perfect food to cut from my diet as it is really fattening. FaCT: A pasta dish can be a healthy and

balanced meal when cooked right. Its the sauces that make it fattening, not the pasta. Try opting for a low fat sauce if youre trying to lose weight. Or forget the sauce and just add seasoning and vegetables. Peas and baby carrots work well with this dish.

myTh:im allergic to caffeine, so ill just stick to decaf coffee. Thats 100% caffeine free. FaCT: Actually, international standardsCelery

require decaf beverages to be decaffeinated to just 97%. If youre allergic, sadly you should just avoid coffee altogether.

myTh:red meats like beef are unhealthy as they are packed full of saturated fats. FaCT: Red meat is actually packed with

good nutrients like iron, zinc and B vitamins. Cutting it out completely is not a good idea.

myTh:when i eat celery, im actually losing weight because it takes up more calories eating it than are contained within it. FaCT: Its a nice idea that you can simply

chew on celery and lose weight. Sadly scientists have proven that this is not so.

Red wine

Pictures: Flickr/foodiesathome, Flickr/carreralee, Flickr/jessicamelling, Flickr/overthebluemoon

myTh:when i eat pasta, im indulging in a dish that originates from italy. FaCT: People from Italy are likely to

disagree, but pasta in fact originates from a number of different places all over the world. The earliest known recorded pasta comes from China. They might eat a lot of it in Italy but they didnt necessarily invent the stuff.

myTh:if i opt for red wine instead of white, my heart will be reaping lots of health benefits. FaCT: Well the good news is that some

Beef steaks

experts still believe this is true. The even better news is that other experts now consider white wine and even beer to have the same positive effects. So dont just stick to the red next time.

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feastmagazine.co.uk

reflection

Cocoa WarriorWe are a nation of chocolate lovers. But cocoa farms around the world are exploiting their workers in squalid conditions for little pay. Stuart Blackburn meets the man whos made it his mission to turn cocoa farming ethical.

M

When I first moved to Grenada I intended to live a simple life in my bamboo houseCocoa is the perfect place for The Grenada Chocolate Company to be selling its products. I feel as though Ive stepped into a childrens story book. Colourful truffles are piled high and nostalgic sweets line the shelves. In the back room, retro toys and ancient ornaments clutter the shelves. Mott sits casually among the bric-a-brac. Wearing baggy combat trousers and a plain t-shirt, he looks as if hes about to go camping.

ott Green is a man with a passion for chocolate. But not just any chocolate. When he set up The Grenada Chocolate Company he wanted the organic cocoa beans the company used to come from farmers who were treated well and paid a fair price. And thats just what he achieved. Mott, 44, was visiting the UK to promote his successful brand of organic and fair trade chocolate when I met up with him in a chocolate shop, Cocoa, in the middle of leafy Sheffield.

Cocoa farming

He runs a successful company, but he is no shrewd businessman. His passion comes from a genuine desire to make a difference for the people who produce his cocoa. This is not just a business for me because I live a very simple life in Grenada and I dont need to be financially successful. Any money we make is shared equally between me and the people who work with me on the farm he said. Growing up in New York City, Mott had a privileged upbringing. His future in engineering seemed hopeful as he secured a place at a top

university. But despite his promising future, his desire to do something more could not be repressed. When I first moved to Grenada I intended to simply live in the woods and live a simple life in my bamboo house, but during my first 10 years the dream to source the local cocoa beans and make chocolate in a fair way grew into something more and I eventually just did it. I was always desperate to escape the system and do something different. I definitely did that. I always knew I wanted to live a more helpful existence and this is how Ive done it. When Mott first set out on his mission, he knew that cocoa farmers around the world

i always knew i wanted to live a more helpful existence and this is how ive done itPictures: Flickr/jarlenaustvik, Flickr/cacaobug

were being exploited by traders and paid a low price for their crop. Both adults and children worked incredibly hard under squalid conditions. That is part of why this whole business is so important to me. Its the only way I could do it, we are a team and we work together so we reap the benefits together also. Being an activist is not just about hoping other people change the way they do things. If you can do it yourself then why not make a difference that way.Trufflesfeastmagazine.co.uk29

reflection

Mott Green (centre) with Cocoa owners Kate Shepherd (left) and Anne White (right).

Having bought a small property in Grenada, Mott built connections with local Cocoa farmers to help turn their Cocoa into a profit making venture. Making a difference in cocoa farming is not a random choice for Mott, who has a genuine love for cocoa beans. One of my thrills being in Grenada was helping local farmers with the cocoa beans and even when I wasnt in Grenada I would carry around a sack of beans and make this concoction that I loved to drink all the time. That concoction is one that we would call a hot chocolate. But wed most likely pick it up from a supermarket, rather than using fresh cocoa beans. But it wasnt just for liquids that the beans could be used for and Mott quickly learnt how to make solid chocolate. It was from this skill that he began to build his business. It seems like a script for a Hollywood film, the story of a man giving everything up to live a simple life in the Caribbean forest and starting a successful business. But luckily he wasnt on his own. In 1999 a friend of mine from the United States visited and offered to help us. He offered to become my tinkering partner and learn how to make chocolate. He put up

After we became certified organic the ball really started rolling and we became quite popular in Grenada. We kept building other bigger machines and eventually became one of the most popular chocolate brands on the island. As the company was growing, the business spread to other farms across Grenada. As a result, more people now benefit from Motts business ethics. As the founder of the company, it would be easy for him to make a massive amount of money. But he insists that even now, that doesnt interest him. As long as Im in Grenada I can live alright, I live in the factory and dont need a lot of expenses. Sharing the profits is an alternative way to run a business.

I love little shops like this and its a real big help to our cause. Were hoping to expand even further though as Id love to do some more work in the UK he said.

id really like someone else to see what ive done and make it happen somewhere elseWhile chocolate sales are generally high, ethical chocolate still holds only a small percentage of the market. As a result, cocoa workers are still enduring very long hours in horrid conditions for little return. Thats the part where more activism needs to be done. You know, me coming over here to try and get it on the shelves is a good way to do that. In the end it comes down to what people choose to purchase, but I dont think that people are really aware what goes on in some parts of the world on cocoa farms. The Grenada Chocolate Company is still a small company on a stage full of big corporate brands. Expansion is the only way the principles of Grenada Chocolate will become more mainstream. Our project is the first of its kind. Id really like someone else to see what Ive done and make it happen somewhere else in the world. Eventually, the incredible journey of Motts life is likely to inspire many more similar projects in other cocoa producing parts of the globe. But in the meantime, Motts dream has paid off and the people of Grenada are living with the benefits.

we eventually became one of the most popular chocolate brands on the island.enough money for the research stage and to get us into business. Doug Browne was in a similar position as Mott, giving up his life in America for a simpler existence in the Caribbean. The pair spent wo years building machinery that could be used in a small and simple renovated property in Grenada which was used as a factory. The pair still work together to this day.30

Cocoa, the Enchanted Chocolate Wonderland in Sheffield.

And those profits will soar as the brand expands worldwide. As well as being available online to the UK and USA, shops like Cocoa are snapping at the opportunity to have Organic Grenada Chocolate on their shelves.

Read the extended article and watch video interviews at: www.feastmagazine.co.uk/cocoa

feastmagazine.co.uk

Got a sweet tooth? Try out these cocoa based recipes.chocolate fudge brownie sundae (v)Time: 1-2 hours Serves: 6-8 BROWNIE 350 g dark chocolate 250 g unsalted butter 3 free-range eggs 250 g dark sugar 75 g chestnut flour, sifted 25 g cocoa powder 1 tsp baking powder Pinch of salt 110 g fudge, chopped BANANA ICE CREAM 4 bananas peeled and cut into chucks. Frozen in a freezer bag tsp vanilla essence 3-4 tbsp caster sugar 200ml buttermilk CARAMEL SAUCE 110 g brown sugar 110 g butter 175 ml double cream 1. Preheat the oven to 170C and grease a 23cm cake tin. 2. Melt the chocolate and butter together in a saucepan over a low heat. Remove the pan from the heat and set aside to cool slightly. 3. Whisk the eggs until thick and then gradually beat in the sugar until glossy. 4. Beat in the melted chocolate mixture and then gently fold in the chestnut flour, cocoa and baking powder and salt. 5. Fold in the fudge pieces then pour the mixture into the cake tin. 6. Bake in the preheated oven for 30-40 minutes. 7. Remove the brownie from the oven and set aside for about 20 minutes. Cut into approximately 16 pieces. 8. Remove frozen bananas from the freezer and leave to defrost for a few minutes. Blend the frozen bananas, vanilla, sugar and half of the buttermilk in a food processor until smooth. While the motor is running, add the remaining buttermilk and continue to blend until smooth and creamy. 9. For the caramel sauce, place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and simmer gently for 3-5 minutes, or until the mixture thickens slightly. 10. Place the brownies onto serving plates, top with a scoop of banana ice cream and pour over the sauce. Per serving: 450kcals, 15g fat (11g saturated), 3g protein, 13g carbs (10g sugars), 0.8g salt

e It Mak

reflection

Baileys and chocolate cheesecake

ricotta pudding (v)Time: 2 hours Serves: 6 1 kg ricotta 140 g caster sugar 70 g candied fruit, finely chopped 40 g flaked almonds 50 g plain chocolate shavings 1 tbsp cocoa powder, plus extra for dusting 600 g panettone 175 ml Vin Santo or other sweet dessert wine 1. Mix together half of the ricotta and half of the sugar in a bowl until smooth and creamy. Fold in half of the candied fruit, half of the almonds and half of the chocolate chips until well combined. 2. Mix the remaining ricotta, sugar and the cocoa powder in a separate bowl until smooth and creamy. Stir in the remaining candied fruit, flaked almonds and chocolate chips and set aside. 3. Line a 15cm diameter pudding basin or a deep bowl with cling film, leaving a lot of excess around the edge. 4. Slice two round discs from the panettone and slice the remaining panettone lengthways into 2.5cm slices. 5. Line the bowl with the slices of panettone, and, using a pastry brush, brush three-quarters of the Vin Santo onto the bread. Spoon in the chocolate and ricotta mixture, then press one of the panettone discs on top. Drizzle over a little Vin Santo. 6. Spoon in the remaining ricotta mixture, press the remaining panettone disc on top and then drizzle with the remaining Vin Santo. 7. Cover the top with the remaining cling film, place a weight on top (a plate with a bag of sugar on it, for example), and chill in the fridge for at least six hours. 8. To serve, remove the pudding from the fridge, remove the weight and unpeel the cling film from the top of the pudding. Invert the pudding onto a plate, carefully remove the bowl and peel off the cling film. Dust with cocoa powder. Per serving: 350kcals, 16.4g fat (9.2g saturated), 10g protein, 25g carbs (19g sugars), 3g salt

Baileys and chocolate cheesecake (v)Time: 2 hours Makes: 1 cheesecakePictures: Stuart Blackburn, Flickr/carolann.quart, Flickr/freakgirl, Flickr/simongoldenberg

100 g butter 250 g crushed digestive biscuit 600 g Philadelphia cream cheese 25 ml Baileys 100 ml icing sugar 100 ml double cream, whipped Cocoa powder (to dust) 1. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter. 2. Remove from the heat and press into the bottom of a lined 18cm tin. 3. Lightly whip the cream cheese and then beat in the Baileys and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits. 4. Refrigerate and allow setting for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder. Per serving: 345kcals, 16.5g fat (8.9g saturated), 8g protein, 35g carbs (16g sugars), 2g salt One of Motts creationsfeastmagazine.