search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
IN SEASON


HOT off the press


These new cookbooks are essential reading for anyone keen to learn the art of cooking with fi re:


Food & Fire


Devon-based cook and barbecue extraordinaire, Marcus Bawdon, uses a variety of global artisanal techniques in his new book Food & Fire. From searing directly on the coals to rotisserie, wood- fi red ovens and cast-iron grilling, he creates 65 tempting dishes to try at home with family and friends.


Hunter Gather Cook


FIREPIT LAMB CHOPS SERVES 1


“Cooking simple food over the embers of a wood fi re in a fi repit is a skill that should be learnt by any aspiring outdoor cook. Getting the heat to the right level is where the mastery of fi re control comes into its own. Achieving the right type of heat is key—you need a good solid bed of embers to work with once the fl ames have died down, but before the coals have lost their edge. You want to sear and crisp up the fat on the meat without cremating it. For the herb baste used for these lamb chops, we included a single anchovy fi llet. This is optional, but does make the baste taste better.” Marcus Bawdon


RECOMMENDED HEAT:


Embers of a silver-birch fi re, ensuring the fi re has been going for a minimum of 2 hours to build up a thick and even bed of embers.


2 lamb chops


Salt and freshly ground black pepper


FOR THE HERB BASTE: 2 sprigs each of fresh rosemary and thyme


Handful of fresh fl at-leaf parsley 1 garlic clove Juice of 1 lemon 1 tbsp coarse sea salt 60ml extra-virgin olive oil


1 canned anchovy fi llet (optional)


1 To make the herb baste, blitz all the ingredients together in a food processor or using a hand blender until you have a coarse paste.


2 Season the chops to taste and grill over the embers of the silverbirch fi re, searing each side for a few minutes until caramelized. As you turn the chops, brush the hot surface with the herby baste.


3 Check the chops are cooked through to an internal temperature of 60C — you want them to be slightly pink and juicy.


4 Remove the chops from the grill and let rest with a little more baste brushed over before serving.


If you feel uninspired by the mundanity of the weekly shop or you care about where your food comes from, then you may wish to pick up a copy of this innovative new book. Hunter Gather Cook by Nick Weston aims to set you on a fulfi lling, lifelong path of culinary adventures and food DIY. The book shows you how to embrace the lifestyle that surrounds the 21st-century hunter- gatherer. It will make wild food accessible to you, and take away any sense of trepidation at making your fi rst brew, burger or carpaccio. Standout recipes include: Huevos Rancheros (Venison Chilli), Rabbit Quesadillas and Buttermilk Pheasant Burgers.


FOODLOVERMAGAZINE.COM | 13


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68