FOOD NEWS AND VIEWS
Cook the books
Vegan BBQ by Katy Beskow
Veggie or vegan friends coming over for a barbie? Queen of easy vegan cooking Katy Beskow has you covered with her new book. It’s packed with 70 vibrant plant-based recipes for cooking over coals, along with easy sides, dips and snacks to keep everyone well fed. Think katsu burgers and sizzling veggie fajitas, alongside hasselback squash and homemade beans. There are also easy-to-follow tips about lighting and cooking on your barbecue to help make entertaining a doddle.
Quadrille, £16.99
SWEET LIKE CHOCOLATE
Grab a packet of new Chocolate Crunchy Corn from snack brand Love Corn. Crunchy kernels are coated in smooth milk chocolate with just a hint of sea salt. Try and stop at one handful… £2.50 for 90g.
TAKE 3...
BARBECUE CHEATS
Fire up the grill for these newcomers
Helen Browning’s Organic Pork Speedy Sausages 200g, £4.50
Gluten-free bangers that come part-cooked to save grill time.
Paneer & Vegetable Kebabs by Sainsbury’s 280g, £4
Cubes of paneer cheese and mixed veg coated in rich tikka masala sauce.
Taste the Difference New York Deli Burgers 340g, £3
Juicy burgers topped with a three-cheese, gherkin, mustard and dill melt.
TAKE 5 INGREDIENTS
A deliciously creamy iced vegan treat for a hot summer’s day In a jug, whisk 1 x400ml tin full-fat coconut milk with 1 tbsp agave or maple syrup and 1 tsp chia seeds. Set aside for 15 minutes to allow the chia seeds to swell. Pour 150ml of the liquid into a separate jug and whisk through 1 heaped tbsp crunchy peanut butter. Lightly crush 75g frozen mixed berries with the back of a spoon and then divide between 6 ice-lolly moulds.
Divide the peanut butter mixture between the moulds. Make sure the liquid goes right to the base to seal in the fruit, use the tip of a knife to let it reach the bottom. Top with the remaining coconut milk mixture and add lolly sticks or holders. Freeze for 4-6 hours, or until completely frozen.
MAKES 6 VVn GF DF HANDS-ON TIME 10 mins TOTAL TIME 10 mins, plus soaking, and 4-6 hrs’ freezing
3 ways with…
Junior food editor Abigail Spooner shares three ways to use this in-season veg.
1. STIR-FRIED WITH SOY
Heat sesame oil until hot, add finely sliced runner beans and stir-fry for 2-3 minutes. Add chilli flakes and finely grated ginger for another minute.
Splash in soy sauce and se
