FOOD NEWS AND VIEWS
RECIPE: GIGI ARNOLD. FOOD STYLING: KIM MORPHEW. PROP STYLING: MORAG FARQUHAR
Cook the books
Paella by Omar Allibhoy
Chef Omar Allibhoy founded the restaurant chain Tapas Revolution, and in this new cookbook he’s putting the classic Spanish dish of paella well and truly on the menu – with 50 delicious recipes for this one-pan favourite. In this wonderful culinary love letter, Omar shares his insider knowledge on cooking the perfect pan of paella, with plenty of new twists and exciting flavours to try this summer. Your dinner guests will be well and truly wowed!
Quadrille, £18
TWO BECOME ONE
Häagen-Dazs has created the ultimate summer mash-up with pastry chef Pierre Hermé – macaron ice cream! Choose from tubs of strawberry or chocolate (420ml, £5.50) or a Minicups Collection of both – a95ml tub of each flavour for £5.50.
TAKE 3…
Fab barbecue buys
Sizzling sensations from the 2023 spring-summer Taste the Difference range
Pork Chops with Nduja Butter 550g, £5
Marinated in a smoky paprika rub and topped with a spicy nduja and pinto sherry butter.
Chicken Souvlaki Kebab 700g, £6.50
Greek-style kebabs made from British thigh fillets and perfect for sharing.
American-style No Beef Burgers 320g, £4
A succulent plant-based burger with a smoky umami taste.
TAKE 5 INGREDIENTS
Shaved courget te salad with burrata
This in-season veg pairs wonderfully with creamy burrata and sun-dried toms. Wash 2 large courgettes and shave them into ribbons using a vegetable peeler. Mix the zest and juice of 1 lemon with 1 tablespoon of the oil from a jar of sun-dried tomatoes, and some salt and freshly ground pepper to taste. Pour the mixture over the courgette ribbons and toss to coat them. Arrange the dressed courgette ribbons on a plate and scatter with 15g basil leaves and 100g roughly torn sun-dried tomatoes. Top with a 150g ball of burrata* and slice open to reveal the creamy inside. Season the inside of the cheese with salt and pepper and finish the whole plate with an extra drizzle of sun-dried tomato oil. *Use vegetarian cheese if required.
SERVES 4 VGF HANDS-ON TIME 10 mins TOTAL TIME 10 mins
3 ways with… Gooseberries
Senior food producer Tamsin Burnett-Hall shares three ways to use this seasonal soft fruit.
1. IN A ONE-CRUST PIE
Roll out shortcrust pastry to a rough disc. Leaving a 5cm border, scatter with ground almonds, gooseberries and demerara sugar.
