Plus we pick out two recipes to cook this weekend
It's been a good week for fans of the classic crisp sandwich, that "soft-yet-crunchy culinary delight", said Metro. On 12 June Walkers will partner with a selection of UK sandwich shops to encourage people to get "more experimental with their crisp and sando combinations". For one week only, the pop-up menus will include "unique" creations, with regional specialities made by each venue. It won't just be the traditional Walkers flavours on offer though. There will also be sandwiches made with snacks such as Quavers, Wotsits and Monster Munch.
It was a bad week for Britain's ice cream sellers. They have got "99 problems" and Cadbury Flakes being "too crumbly" is "top of the list", said the BBC. Vendors have complained that the quality of the chocolate stick has plummeted since production switched to Egypt. According to Cadbury's parent company, Mondelēz International, the issue has been addressed, but it warned that older stock might still be in circulation. John Taylor, owner of C&M Creamery Ices, said: "You can't give someone a 99 with a broken Flake." It's "embarrassing" for an ice cream seller. Cadbury launched the 99 Flake in 1930, specifically for ice cream cones.
Read on for our BBQ guide, a cookbook dedicated to fish and chips, and tastemaker tips from sushi master Endo Kazutoshi.
Mike Starling
Digital features editor |
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| | Lancashire's culinary delights: Not so long ago, most restaurant menus in Lancashire didn't extend far beyond "chicken in a basket". But today the county is a gastronome's dream, said Anthony Peregrine in The Times – and nowhere more so than in the villages of the Forest of Bowland. Chef Stosie Madi "bagged top spot" in the 2023 national gastropub awards for the Parkers Arms at Newton-in-Bowland, with cooking that will make you "swoon". The Freemasons in nearby Wiswell won bronze; its seven-course tasting menu is a "marvel of terrific tastes and textures".
Making the best of asparagus season: It's British asparagus season, and like many people, Giulia Crouch intends to capitalise on it by eating an awful lot of the vegetable, she said in The Times. But since there are only so many times you can enjoy boiled asparagus with melted butter, "I asked some top chefs for their tips". The vegan chefs Henry Firth and Ian Theasby suggest shaving asparagus into thin ribbons lengthways, with a vegetable peeler, and then using the ribbons in pasta dishes; or slicing them into small circles widthways and adding these to a risotto.
Time to revive an Edwardian favourite: Pies, puddings and various other "old-school" dishes have lately enjoyed something of a renaissance, said Olivia Potts in The Spectator. Yet no one has, so far, sought to resurrect that Edwardian favourite, the "savoury". This was a strongly flavoured "extra course" served towards the end of a meal, usually on toast or "with a small pastry croute". Think Scotch woodcock (scrambled eggs and anchovy paste on toast), Welsh rarebit, or devils and angels on horseback. |
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palate cleanser | The Fish & Chips Cookbook | National Fish & Chip Day falls tomorrow – a "Fryday", obviously – and to celebrate, the Papa family have shared their most closely guarded recipes and tips to recreate award-winning dishes in your own kitchen. £19.99; amazon.co.uk | |
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| With the sun finally making a welcome appearance in the UK it's time to fire up the BBQ. But before you start marinating the meats, prepping the veg and mixing up some cocktails, make sure you have some handy barbie tricks up your (chef's apron) sleeve.
So, first up, should it be charcoal or gas? Friends have fallen out and neighbours have gone to war over this question. They needn't have bothered. "Charcoal is obviously the best," said Tony Turnbull in The Times. Some enthusiasts invest in charcoal "libraries" of oak, apple and ash chips for various grilling needs, "as if they are culinary curators rather than middle-aged wannabes overseeing a sausage incinerator". But there's no doubt. Charcoal gives you the best flavour, especially if you throw on some branches of rosemary or a sprig of thyme for added aroma.
In our guide experts reveal their top tips for cooking barbecue food, plus we pick out some recipes and drinks for the perfect summer gathering.
Wood-fired food in focus:
- 15 of the best barbecues and outdoor grills
- The DIY BBQ Cookbook by James Whetlor
- HUMO review: a 'quite extraordinary' wood-fired dinner
- Ekstedt at The Yard review: a love of wood, open fires and smoke
- Cinder review: unfussy, fire-kissed food |
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DRINK OF THE WEEK | | Another celebration coming up is World Gin Day on 10 June. British distiller Silent Pool has added an ultra-premium product to its range – Black Juniper Gin – which is made with the rarest and purest black juniper found only in Bhutan, at more than 4,000m up in the Himalayas. At £295 a bottle, this is not a gin to sling down with the half-flat tonic water found in your fridge. silentpooldistillers.com |
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What to cook this weekend | Looking for some dinnerspiration? Here are two recipes from our archive: | |
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Specials board | | More than 50,000 foodies will be tucking into the delights on offer at Taste of London from 14-18 June. The "food-fuelled garden party" takes over Regent's Park for five days with the capital's top chefs, restaurants, bars and artisan producers on show. Things to see include demonstrations, masterclasses, the fire pit and a craft beer trail. Tickets start from £24; tastefestivals.com |
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| | Chef-owner of one-Michelin-starred Endo at the Rotunda in White City, London, Endo Kazutoshi is a third-generation sushi master focused on the historical technique of edomae, originating from Tokyo. Endo is considered to be one of the UK's most revered chefs.
My most memorable meal would be the final sushi meal my father made for me in his restaurant before I left Japan to move to London. It was a very special moment to share with him and the ultimate privilege. It was his way of expressing himself, and was a very humbling experience for me.
For me, above everything else, a good mentality is the most important component of excellent sushi. Of course, you need the best raw ingredients and suppliers, as well as a solid foundation of training and experience in lots of different environments. These things are only the start, however. The key to excellent sushi is being able to challenge yourself every day to make it that bit better each time. It is not just repetition of technique, it is a craft that involves a lot of creativity and balance and every day you must push yourself.
When I first opened Endo at the Rotunda, there was not much omakase-style Japanese cuisine in London. I wanted to introduce my culture and show people a piece of what I love so much about this style of sushi. Four years later, the Japanese food scene in London has developed in lots of ways and I feel like my goals have shifted. I think having a good understanding of what is sustainable is important when you are dealing with seafood, making sure you are being responsible and getting to know each supplier. I also hope that I can have a positive impact on the next generation of sushi chefs and pass on what I have learned and help create pathways for what is to come next.
Edomae – Edo is the old name for Tokyo – is the more traditional style of sushi making in Japan, with a focus on more complicated preparations in the way of preparing the fish, for example curing, salting etc. When I was in Tokyo, I only worked in restaurants specialising in traditional edomae style. I fully immersed myself with this technique, and only by dedication to a craft in its entirety can you fully master it. I think that this is the best foundation to then build upon and create your style. |
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