Most of us love our national signature dishes – but with a little imagination they can be transformed into more contemporary versions that are arguably an improvement on the original. Take the good old Cornish pasty for instance – by replacing rolling pastry with a Mission Deli wrap you get a lighter variant that is easier to make and easier on the waistline.
And it’s not only savoury dishes – a Devonshire cream tea can be given that twenty-first century edge using sugared wraps cut into triangles, baked then stacked into a multi-layered summer fruit smasher. In this video feature, celebrity chef Lesley Waters will take you through how to make both dishes, enabling you to create cutting-edge British cuisine.
Devonshire Cream Tea: http://ifp.howto.tv/player/m4dce36c1515f3ff0bb470780730575b24a0
Cornish Pasty: http://ifp.howto.tv/player/m4dc3535c7c02682593f3cabee94ae5c56c5
The ‘Gourmand World Cookbook Awards’ were hosted in Paris this year at La Comédie rançaise. Established in 1995 and organised by the Cointreau family, the star-studied event honours the finest books produced in the gastronomic World. Over 7000 books were selected to compete in the Awards from 102 Countries.
The debate over the nation’s favourite food continues – is it Chinese, Indian or maybe, Italian? One thing is certain, the British love affair with ethnic food continues to grow. More and more Brits are trying Italian dishes when dining out, and are also experimenting in their own kitchens, and one dish that’s definitely increasing in popularity is risotto. Why have we taken so long to realise how delicious it is? Risotto is not difficult to make, it is not time consuming, in fact it is simply delicious. And there’s a plus, risotto is incredible versatile – it’s a fantastic way of enjoying the best of our own seasonal produce or everyday leftovers and store cupboard basics.
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