FOOD NEWS AND VIEWS
RECIPE: SARAH AKHURST.
FOOD STYLING: KIM MORPHEW. PROP STYLING: DAVINA PERKINS
Cookthe books
Fifty Years Kinloch Lodge by Claire Macdonald, Jordan Webb and Alisha Fernandez Miranda
Cook up a Burns Night feast on 25 January with recipes taken from this beautiful new anniversary cookbook from the team at Kinloch Lodge, a hotel and restaurant on the Isle of Skye. There are 35 delicious recipes from head chef Jordan Webb, alongside stories from the hotel and stunning photographs of its scenic surrounds. We’ll be trying our hand at the venison, sage and walnut polenta, braised beef short ribs, and kohlrabi salad.
Fifty Years | Kinloch Lodge | Isle of Skye (£35, kinloch-lodge.co.uk)
A SWEET MASH-UP
Two of our favourite sweet brands, Ben & Jerry’s and Tony’s Chocolonely, have joined forces to launch a delicious new ice cream. Chocolatey Love A-Fair is packed with salted caramel swirls and chunks and is available in a non-dairy option, too. £5 for 465ml.
TAKE 3... PLANT-BASED TREATS
Trying Veganuary this year? These new arrivals in store will make it a doddle
Cauliflower, sweet potato and red pepper rolls with a smoky chipotle date sauce.
A twin pack of breaded chicken-style burgers you can cook from frozen.
Vegan ‘bacon’ rashers, which cook and taste pretty much the same as the real thing.
TAKE FIVE INGREDIENTS
Take the hard work out of shredding citrus for marmalade, and whip it up easily using your food processor instead.
Roughly chop 700g Seville oranges, 1 lemon and 1 large ruby grapefruit, placing the pips in a piece of muslin. In 4 batches, blitz a quarter of the fruit plus 250ml water in a food processor until almost puréed and transfer to a preserving pan (you’ll need 1 litre of water in total). Add another litre of water to the pan; tie the muslin into a bag with string and submerge in the liquid. Bring to the boil and simmer for 1 hour. Squeeze the bag against the side of the pan with a spoon to release all the natural pectin, then remove. Add 2kg granulated sugar and stir on a low heat until dissolved. Bring to a boil and boil for 15 minutes. To test the marmalade is ready, drop a spoonful on to a cold plate; if it forms a skin, it’s ready, if not, continue to boil and retest every couple of minutes. Leave to sit off the heat for 30 minutes before potting up in sterilised jars. Seal and cool completely before labelling.
MAKES 10 x 375g jars V Vn GF DF HANDS-ON TIME 15 mins TOTAL TIME 1 hr 50 mins, plus resting and cooling
3 ways with… Leeks
Senior food producer Tamsin Burnett-Hall shares three ways
