All posts filed under: Food and Drink

Apple, and quince tart with a hazelnut crumble topping

If you have a tree bearing the old-fashioned quinces, don’t let them go to waste — it is a wonderful fruit that is ideal for poaching, stewing, or baking as a dessert as well as being ideal for use in jams, jellies and preserves because of its high pectin content.  I love to combine them with Apples and this is one of my favourite recipes – the perfumed quince puree and hazelnut crumble really make this apple tart special: Apple, and quince tart with a hazelnut crumble topping (serves 4) Allow approximately 1.5 hours Ingredients For the tart 30g unsalted butter 2 Quince, peeled, cored and chopped 3-4 tbsp caster sugar 230g pre-rolled puff pastry 1 egg yolk 2 apples, cored and thinly sliced (Cox’s orBraeburnswork well) Honey to drizzle 30g unsalted butter, melted For the hazelnut crumble 100g Self Raising flour 50g butter 50g sugar 50g chopped hazelnuts Method Preheat the oven to 200C/gas 6. Melt the butter in a pan, add the chopped quinces and cook over a gentle heat for 8-10 minutes. Stir …

Beef, Carrot & Chickpea Burgers

Schools out for summer! It’s time to celebrate with a good BBQ, and if you want to keep it healthy here is a great way to get children eating veggies and pulses without them even knowing!  This is truly, absolutely my favourite burger recipe; I hope you like it too! Beef, Carrot & Chickpea Burgers Ingredients 400g lean minced beef 500g carrots, peeled, finely grated and squeezed gently to dry them out a little A 425g tin of chickpeas 1 small onion, finely chopped 2 cloves garlic, grated 1” piece of fresh horseradish, grated 1 egg 1 tablespoon of olive oil Method Sweat the onion and garlic in a tablespoon of olive oil until softened. Whizz together the chickpeas, carrot and egg in a blender until a thick paste is formed.  Add the mince and mix thoroughly (preferably by hand). Add the onions and garlic to the mix along with the grated horseradish.  Use your hands to combine the mixture well.  Season carefully. Shape the mixture into 4 equal burgers, approximately 3cm thick Ideally chill …

Summer Pudding Loaf

Blink and you will have missed the first half of 2019 like I have. Where on earth did January to June go? Here we are in July, the height of the summer and at last the time when we all can enjoy the very best of the summer berries. Personally, I like nothing better than a classic Summer Pudding but rather than bread, I do prefer to make it with slices of brioche for that extra richness. There are many recipes available on line however, my own is simply divine and very quick too. One must have a regular tin of beans to hand to weigh it down but apart from that rather out of sorts ingredient, the rest is as follows: Summer Pudding Loaf Serves: 6 Prep Time: Overnight Cook Time:  10 minutes or less Ingredients An 850ml pudding basin 1 large brioche loaf 250g English strawberries, stalk removed and cut into quarters 250g English raspberries 250g English blueberries 250g English blackberries 100g English redcurrantsplus homemade raspberry coulis (coulis is just a posh word for …

The Catford Vegan Festival Returns! 

South East London’s Only All Day Vegan Festival Is Back On Sunday 14 July 2019.  Following the success of the inaugural Catford Vegan Festival last year, Catford Broadway will once again go car free and meat free and welcome south-east London’s premier vegan festival. Created by the team behind the Catford Food Market in collaboration with Plant Bass LDN who are behind popular vegan events at House of Camden and Vegan Nights, the festival builds on the growing love and support of plant based fayre and shopping across London. Whether you fancy a vegan doner kebab courtesy of Catford residents The Hippie Turks, Scandinavian open sandwiches from Daun’s Deli, or vegan cake endorsed by celebrity vegan Romesh Ranganathan from MissFlits Bakes Vegan, the festival will show that meat and dairy free doesn’t mean taste free. Other traders confirmed for this plant based love-in include The Green Grill, The Red Tent, Oh My Gulay, Renee’s Plant Powered Kitchen, Palace Culture, Terra Ferment and Beats & Grind. Catford’s favourite pop up shop Catford Cornucopia will also be there offering the much coveted Catford hoodies and t-shirts alongside other non food traders offering cosmetics, homeware, craft and plants. There’ll also be free …

Scallops with Pancetta & Coriander

It is scallop season again!  There are two scallop seasons – June to August and December to February. Our preference is always to serve hand dived Orkney scallops, or if that isn’t possible then farmed scallops – avoid buying those that have been collected through dredging as this causes damage to the seabed. The recipe below is lovely as an Amuse Bouche, but can be easily adapted to form a starter by making more scallops and serving them on a bed of wild rocket. Scallops with Pancetta & Coriander Serves approximately: 4 People Preparation time: 30 Minutes Cooking time 5-10 Minutes Ingredients 4 large, cleaned scallops (keep the shells) A Teaspoon of chopped coriander & few leaves for garnish Zest of 1 lime 75g unsalted butter 50g Pancetta, cubed Salt & Pepper  Method: Heat oven to 1600 Heat a frying pan to medium high, add 50g butter and cook until it foams (but does not burn), season the scallops and then seal on both sides. Remove and put onto a baking tray, then into the …