Inhaltsverzeichnis für September 2020 in Delicious UK

PORTRAIT: PAUL MITCHELL. PHOTOGRAPH: KATE WHITAKER. STYLING: VICTORIA ELDRIDGE Ah, these golden days… At least I hope they will be because you’ll see on p44 that we’re limbering up for a catch-the-last-of-summer cookout, with tips to prep as much as you can ahead, then pack and go. Or you can do it in the garden (to be honest, that’s what I’ll be doing) – no less enjoyable. Our garden has come into its own this year. My daily ritual has been working at home alone all day, the silence punctuated only by online meetings and incessant drilling from the house being built over the back (timing!). Later, when my husband comes back from the GP practice where he works, we sit outside with a glass of wine and some warm,…

AUBERGINE RUNDOWN BY OOM’S SHANICE BRYCE. ROASTED PLANTAIN BY YVONNE MAXWELL @PASSTHEDUTCHPOT If you feel in need of a country walk but don’t have time for the real thing, Yeo Valley has the remedy. The organic Somerset dairy farm has teamed up with naturalist Steve Backshall (left) to create a 15-minute symphony of sounds from the farm’s abundant wildlife. Celebrating the role of organic farming in fostering biodiversity, the soundscape features vocals from bees, owls, skylarks, sheep and more. Instant calm. yeovalley.co.uk/ biodiversity-withsteve-backshall…

Supermodel kit It’s not often something arrives for testing that makes me stand back and say ‘Wow’. Admittedly that was in the middle of excitement-deprived lockdown, but this enamelled cast iron pan is a beauty. It’s shaped for fish (hence the design on the lid), comes with all the Staub characteristics – hobsafe, oven-safe and easy to clean – and of course you can cook anything in it, not just fish. Now for the price tag: at £249 it’s spenny, but with Staub you’re buying quality set to last a lifetime. 32cm fish dish/cocotte, staub-online.com, John Lewis (online only), Selfridges, Bentalls, Fenwick and Borough Kitchen THE ART OF ESCAPE In these home-focused times, are you dreaming about the faraway trips you’ve had and would like to have again one day?…

RECIPES, FOOD STYLINGAND STYLING LOUISE PICKFORDPHOTOGRAPHS IAN WALLACE Chicken and pepper paella with chorizo SERVES 4-6. HANDS-ON TIME 35 MIN, SIMMERING TIME 30 MIN, PLUS RESTING MAKE AHEAD Infuse the saffron in the stock up to a day ahead. Let it cool, then pack in a leak-proof container. If you plan to cook soon after arrival you can prepare the chicken and vegetables to the end of step 3 up to a day ahead. Cool all the prepped ingredients fully before chilling, then pack in a container, ready to put in the coolbox and bring with you on the day. PREP TIPS To cut whole chicken thighs in half through the bone, you’ll need poultry shears and a large knife. Boneless thigh fillets are easier to halve but will need…

• FIR HILL ESTATE near Newquay in Cornwall is a new site with large, comfy yurts overlooking the Porth reservoir, each with its own cooking area for grilling that fresh-caught Cornish mackerel to perfection. From £240 for a yurt for six for two nights. thefirhill.co.uk • In the Welsh foodie hotspot of the St David’s Peninsula in Pembrokeshire, FAIRY BRIDGE is a cute shepherd’s hut for two with its own secret beach. Two nights cost from £210. qualityunearthed.co.uk • For the lazier food fan, CHIGBOROUGH FARM in rural Essex has a tiny-but-lauded restaurant, Rubino Kitchen. You can stay in a floating cabin on the private lake (right). A pod for two costs from £100/night; floating cabin for four from £200/night. canopyandstars.co.uk…

• ALEPPO CHILLI A dried and flaked chilli, common in Turkey and Syria. While the flakes are a dark red, almost burgundy colour, they impart a bright red colour when infused. USE to add medium heat to sauces, marinades and salad sprinkles. BUY from some supermarkets or Middle Eastern grocers, where you can get large bags under the name ‘pul biber’ quite cheaply. SUBSTITUTE Use half the amount of regular chilli flakes. • RED BELL PEPPER FLAKES The dried flakes of what Australians would call ‘capsicums’, Americans would call ‘bell peppers’ and the British would simply (or rather confusingly) call ‘peppers’. USE Unlike chilli flakes, red bell pepper flakes are mild and sweet, and impart a bright red colour when soaked. BUY Find them in most supermarkets. • ROSE HARISSA…

The main course didn’t require much debate in the delicious. team – it had to have ratatouille in it, didn’t it? Ours is not the sort of thing that would come out of a fine-dining restaurant in Paris, though. The ratatouille cooked in the movie is an haute cuisine version created by legendary US chef Thomas Keller, who consulted on the movie. It’s apparently more of a ‘confit byaldi’ with the vegetables sliced wafer-thin, then baked. Ours is truer to the rustic original (and much easier to make) – though there’s the small matter of us slapping it on top of a burger. We’re afraid Anton Ego would NOT approve, but you will – this is deluxe lap food. To take you through to the credits, channel a French bistro…

FANCY A BREAK FROM NEW ZEALAND SAUVIGNON BLANC? Bodacious Branco 2019, Tejo, Portugal 12.5% (£8, Asda) A vivacious, super-tangy white, unoaked with a juicy nectarine note and zesty citrus tang. One for pan-fried white fish and tomato salad. WANT TO UPSTAGE THE PROVENÇAL ROSÉ SNOBS? Floração Rosé 2019, Lisboa, Portugal 12.5% (£7.99, £6.99 as part of a mixed six, Majestic) I love this pretty, pale dry Portuguese rosé – expect delicate notes of raspberry, red cherry and light cassis. An elegant end-of-summer aperitif. BORED WITH MALBEC? Taste the Difference Languedoc Rouge 2018, France 13.5% (£7, Sainsbury’s) Here’s an alternative for grilled steak, roast lamb or hard cheeses – a full-bodied, inky blend of southern French grapes, aged in oak for a rich core of spicy blackcurrant. SLOE GIN TOO WINTRY?…

The recipe SERVES 16. HANDS-ON TIME 30 MIN, OVEN TIME 1 HOUR 30 MIN, PLUS AT LEAST 2 HOURS COOLING AND 4 HOURS CHILLING MAKE AHEAD You need to start the recipe at least 6 hours ahead or, ideally, the day before – the cheesecake needs to be well chilled before you add the topping so it doesn’t sink in the middle. You can make the topping a few hours ahead (keep at room temperature), then spoon it over just before serving. FOOD TEAM’S TIP Liquid glucose is a clear syrup found in the baking aisle of large supermarkets; it doesn’t crystallise when heated. You’ll have topping left over. Keep chilled and use to drizzle over frozen yogurt or ice cream. • 180g white chocolate • 500g Hobnobs or other…

DELIA PORTRAIT: TREVOR LEIGHTON Join Delia Smith, Alex Mackay and other food and wine experts for all-day workshops full of inspiration and expertise, great food and wine – and fun. What are they? Food demos, tutored wine tastings, cocktail demonstrations, Q&A sessions… Plus a three-course lunch at Delia’s Top of the Terrace Restaurant, Norwich. Who goes? Anyone of any age who loves food and wine and wants to learn more. Who’s there? Each day is hosted by Alex Mackay, formerly director of Raymond Blanc’s Le Manoir aux Quat’Saisons Cookery School and Le Baou D’Infer in Provence. There will be a tutored wine tasting by Peter Graham Wines of Norfolk and Delia will be there, too, for photos and book signings. YOUR SAFETY ASSURANCE Delia’s Canary Catering will take every precaution…

How many times were you told as a child to eat your spinach to grow strong, never to miss breakfast, that carrots help you see in the dark… So many nuggets of hand-me-down ‘wisdom’ are drummed into us as children that the influence lingers on years later. Yet so much of that advice is based on old wives’ tales and, more recently, questionable research funded by food companies with a vested interest. The latter makes great headlines but can be profoundly misleading. Professor Tim Spector (the man behind the key Covid app – make sure you download it from the App store/Google Play and report every day) has made it his life’s work to understand more about food and how it affects our gut/ digestion, metabolism, mood and weight. The…

BUY Look for fruit with smooth, unbruised skin and firm flesh. They should feel heavy and firm for their size. For pears, plums and damsons that are ready to eat, the flesh should yield slightly when it’s gently pressed. STORE Apples will keep in a cool dark place for weeks – even months – providing there’s no damaged fruit stored with them. Pears, plums and damsons will ripen at room temperature. Once ripe, you can store them in the fridge for a few days. PREPARE Phytochemicals are concentrated in the skin, so don’t peel the fruit. Cooking varieties may need sweetening – if you’re avoiding sugar, you could try a natural sweetener such as stevia. Cinnamon, ginger and allspice can also add sweetness.…

STAR EMAIL FROM: MILLIE WALKER Full-fat or slimmed-down your magazine never fails to bring joy, and I’d like to thank you for continuing your work during lockdown. When the August issue arrived, within 48 hours I welcomed two friends to my garden with watermelon and gin slushies [p74] before serving your oven-roasted salmon with maple and mustard herb crust [p67]. Served with Ottolenghi sides and followed by fire-roasted marshmallows dipped in your timeless ‘wicked chocolate sauce’, it was a summer feast that carried us far away from our troubles. As part of the skeleton crew keeping St Paul’s Cathedral ticking over (ironically ticking is the one thing we’re doing badly – none of us can wind the clock and it’s losing time!) as well as project-managing Remember Me , the…

When he read that coronavirus is disproportionately impacting people from the Black, Asian and Minority Ethnic (BAME) community, writer and photographer Riaz Phillips wanted to help. The author of the book Belly Full, which explores the history of Caribbean food in the UK, Riaz was struck by a change in the type of food people were posting about in lockdown. “More people were sharing their comfort food – and specifically turning to their heritage food,” he says. Inspired by other community cookbooks, Riaz sought to bring these dishes to a wider audience – and raise money in the process. He chose to support the Majonzi Fund – a bereavement fund that supports people from BAME backgrounds who have lost loved ones to Covid-19. “The focus is on therapy, helping people…

The boozy one Drinks editor Susy Atkins has tested low-sugar tonic waters on p79 so I feel it’s only right to mention a gin (I know, I know). So many I could include, but this month’s spotlight is on Theodore Pictish Gin from the Highlands, which comes in a tube illustrated with the botanicals infused into the spirit. The taste is a rounded, nothing-overly-prominent blend that includes citrus, pine and ginger (heat), rose and oolong tea (florals), vanilla (soft creaminess) and bourbon vetiver (an Indian grass that gives smokiness). I pronounce it very good and not one to overshadow with a flavoured tonic. £40.95, masterofmalt.com The non-alchoholic one Saicho sparkling cold-brew teas come in three aromatic flavours – jasmine, hojicha and darjeeling – and are enough of a treat to…

Children never ate vegetables and thought meat came plastic-wrapped Food had so little nutritional value that everyone had to take supplements People in the early 20th century only ate meat People around the world routinely consumed more plastic than edible ingredients in their food What do you think would be on the list? We’d love to hear your thoughts and theories. Write to: info@deliciousmagazine.co.uk…

• HOSPITALITY ACTION A charity providing advice, grants and support for addiction, debt, mental health issues and more. Employers can adopt its Employee Assistance Programme, a package of staff support services. hospitalityaction.org.uk • ACAS Advice on employment rights and resolving workplace issues. acas.org.uk • CITIZENS ADVICE Free legal advice on rights at work (as well as benefits, debt and more). citizensadvice.org.uk • TURN2US Charity providing help accessing benefits, charitable grants and financial aid. turn2us.org.uk • JOIN A UNION They can help make sure you’re treated fairly at work. findyourunion.tuc.org.uk…

✽ Make a checklist for packing so you don’t leave anything behind. And note anything that can be prepared ahead to make life easier when you’re cooking outside. Pack food items in properly sealed tubs. You don’t want liquids or oils leaking out – or in. ✽ Take sturdy cooking pans that you don’t mind getting sooty from the flames – and no plastic handles. Remember: washing-up facilities will be limited. ✽ If you’re feeding a larger number look out for eco-friendly bamboo disposable bowls and plates – they can be re-used several times. ✽ Invest in a large rigid coolbox and plan to eat perishable fresh food first. ✽ Freeze milk cartons and water bottles to keep things cool at the same time as they defrost. When you get…

If my first vegetable book, Plenty, was the honeymoon period, a great big party where certain vegetables – peppers, tomatoes, aubergines, mushrooms – got a whole chapter to themselves, Plenty More was all about process; ways in which the vegetables were treated. Flavour is the third book in the series: it’s about understanding what makes vegetables distinct and, accordingly, devising ways in which their flavours can be ramped up and tasted afresh; it’s about creating flavour bombs, especially designed for veg. Whatever your preference might be (vegetarian, vegan or otherwise), I feel confident that you’ll find good reasons to join in my celebration of all the flavours vegetables have to offer. After years of writing about them, I have never ceased to be surprised. YOTAM OTTOLENGHI Charred peppers and fresh…

It’s been a tough time but we’re so happy the restaurant is open again. This sharing dish is a Bank House favourite, developed by chef Bobby Brown and me – cosy comfort food as summer turns to autumn. It goes beautifully with a full-flavoured chenin blanc white wine from the Languedoc in France. STUART GILLIES The Bank House baked crab gratin SERVES 8. HANDS-ON TIME 30 MIN, OVEN TIME 15-20 MIN MAKE AHEAD Assemble the crab gratin, either in one dish or several, then cover and chill in the fridge for up to a day. Cook from chilled, as in the recipe. FOOD TEAM’S TIP You can easily halve this recipe to serve 4, or serve in individual ramekins. • 450g white crabmeat • 500g mascarpone • 75g fresh white…

ISTOCK/GETTY IMAGES GALLYBIRD INDIAN TONIC WATER (SUGAR FREE) Given it’s made with zero sugar (Stevia is used instead), this is an impressive, subtle tonic with a twist of quinine in the tail. • £5 for 4 x 200ml bottles or £6.50 for 8 x 150ml can, gallybird.com and Amazon TWELVE BELOW CLASSIC PREMIUM TONIC (2.4G SUGAR/100ML) This has agave syrup in it and is only 12 calories per 100ml – it tastes pleasingly dry and refreshing with a light mineral/salty dab. • £1.20 for 200ml or £2.20 for 500ml, Booths, Daylesford and Mid Counties Co-op; £23.95 for 24 x 200ml, twelvebelow.co.uk DOUBLE DUTCH SKINNY TONIC WATER (4.6G SUGAR/100ML) A little sweeter, with a juicy edge and no bitter hint, so if you think you’ll miss the sugar you get in…

It all began with an asparagus and new potato frittata. I’d announced on Instagram the day before that in this new world we lived in – one where my partner, Tom, worked from home – we would be hosting daily #LockdownLunches together. The next day at 1pm, as promised, I launched Instagram Live and proceeded to cook the contents of my cupboards – potatoes, eggs, asparagus, red onions – all the while chatting along to my handful of viewers and instructing Tom to chop this and that. For the next month, lockdown lunches became part of our new routine – a promise to ourselves that we’d take an hour a day to stop what we were doing, then cook and eat a good meal. Soon, though, what began as throw-it-together…

“It’s a fact that most parents these days cook multiple meals at mealtimes. It might be down to intolerances, it could be for ethical reasons or it might just be people wanting to reduce the amount of meat, sugar or saturated fat they eat. What I want to bring you in these recipes from my new book, The Flexible Family Cookbook, are ideas you can use for cooking balanced, nutritious meals to suit a variety of requirements. Recipes that include flexible options so they provide practical solutions for the challenges of modern family life. I’ve taken a fairly healthy approach to many of the dishes, maximising the use of fresh ingredients, cutting down on sugars where possible and using good fats and oils. But, I hasten to add, this isn’t…

CELERIAC It won’t win any beauty contests, but knobbly celeriac deserves much love for being flavoursome and nutritionally mighty. A great source of vitamins C and K, it also contains vitamin B6, potassium, phosphorous, plenty of fibre and more. Celeriac is particularly good for bone health. How to enjoy Celeriac can be eaten raw (preserving the most nutrients) in a remoulade, a classic shredded salad. Coarsely grate celeriac, then toss with a dressing made from good mayonnaise, chopped fresh herbs, capers, cornichons and optional anchovy fillets. To enjoy celeriac cooked, cut into decent chunks and roast alongside other root veg; or boil in stock, then whizz into soup; or swap out some or all of the spuds in dauphinois potatoes with finely sliced celeriac. Find a recipe for spiced celeriac…

APPLES • Of all the autumn orchard fruit, apples contain the most quercetin, an antioxidant linked to many of the fruit’s health benefits. • The skin contains four times more quercetin than the flesh, so don’t peel. • Storing apples seems to have little effect on their phytochemical content, so enjoy them year-round. PEARS • As with apples, many of the phytochemicals (and fibre) in pears are found in their skins. Studies show that the ripening process increases the antioxidants here, too. • Red-skinned pears contain anthocyanins – a type of flavonoid that’s been linked to better circulation, heart health and brain function. PLUMS • The darker the skin, the more antioxidants plums contain, so choose purple plums over red or yellow varieties. Purple and black plums, in particular, are…

HOT ON THE SHELVES OLD MEETS NEW As a secret salad cream addict (I blame my nana, who never used mayo) I’m a fan of the new vegan version by Sacla with its tangy flavour and creamy texture. Enjoy it dolloped over your favourite salad – which, for non-vegan me, is tuna, egg and tomato. Also in the range are aioli, blue ch**se and caesar dressings. Ocado, Sainsbury’s and Tesco, £2 for 230ml JUST A DASH Deputy food ed Sophie and I are fans of Dash sparkling water in cans, made using wonky fruit that would otherwise be rejected. The subtle flavours also work well as sugar-free, calorie-free mixers for spirits. Choose from lemon, cucumber, raspberry, peach or blackcurrant. £1.29 for 330ml, Sainsbury’s, Ocado, Boots, M&S and other retailers MALDON…

Our star email wins a seasonal M&S bouquet worth £20 from its online flower subscription service. With the M&S flower subscription service you can sign up to have seasonal bouquets delivered weekly, fortnightly or monthly. For more information visit flowersubscriptions.marksandspencer.com See what other delicious. fans are talking about at facebook.com/ deliciousmagazineuk Follow us at twitter. com/deliciousmag Follow us at instagram. com/deliciousmag Follow us on pinterest. co.uk/deliciousmaguk…

POLL OF 1,000 UK RESPONDENTS CONDUCTED BY PERSPECTUS GLOBAL IN JULY 2020 A poll by Bacardi has revealed what Brits believe are the essential ingredients for a backyard bash, with the top-rated item being sausages on the barbecue. Over 40 per cent wanted summer cocktails and 35 per cent finger sandwiches, with gin and tonics, potato salad and blankets for when it gets cold also topping the list. Among the least popular options were DJ decks, an outdoor cinema screen and a whole poached salmon – evidence that it’s the simple things that matter most. Only a paltry 11 per cent were interested in a pavlova, though – surely some mistake?…

THE SOURDOUGH SCHOOL: SWEET BAKING Sourdough tutor Vanessa Kimbell reimagines feelgood baking, exploring the link between gut health and wellbeing. There’s a lot to digest (she consulted over 300 studies), but this involved book will reward the curious, with recipes for cakes, drinks and more. Out 3 September (Kyle Books £25) WHOLE GRAIN SOURDOUGH AT HOME For bread beginners looking to eschew plain white loaves and avoid excess explanation and jargon, home baker Elaine Boddy’s thorough book is a great place to start. It has a full guide to making a starter, and her simple one-bowl process promises swift success. Out 1 October (Page Street Publishing £17) LOAF STORY: A LOVE LETTER TO BREAD, WITH RECIPES Tim Hayward, writer, broadcaster and bakery owner, reflects on bread’s enduring popularity, including the…

I love my kitchen so much I used to bring it presents. Seriously. Whenever I went on holiday, wherever I was in the world, I would find small, obscure and – between you and me – often quite useless bits of kit to haul home with me. At one point I would buy wooden spoons wherever I went, even though quite frankly most wooden spoons are almost exactly the same, and even if they aren’t, they fulfil a similar role. The soup doesn’t know whether the spoon is pine, olive or maple. I literally had to write a book on decluttering to cure myself of this habit. It helped when I realised that what I really liked to do was to stalk homeware shops, the kitchen aisles of large foreign…

RECIPES MATT MORAN PHOTOGRAPHS NIGEL LOUGH FOOD STYLING KIRSTEN JENKINS Moroccan-style aromatic filo pie SERVES 8-10. HANDS-ON TIME 45 MIN, OVEN TIME 1 HOUR, PLUS CHILLING AND COOLING MAKE AHEAD Start this recipe at least 4 hours ahead as the filling needs to cool before assembly. Prepare the pie for baking a few hours in advance, keep in the fridge until required, then bake for 5-10 minutes longer than stated in the recipe and serve hot. The pie is best cooked and eaten on the day it’s made. KNOWHOW Ras el hanout is a fragrant North African mix of ground spices, the make-up of which varies, but it usually contains cinnamon, coriander, cumin and ginger. It’s widely available in supermarkets. • 6 tbsp extra-virgin olive oil • 1kg free-range British…

FEATURE COMPILED BY JEN BEDLOE Pork chops with plums, walnuts and sage butter A beautiful two-layer plum and almond cake VEGGIE RECIPE Grilled corn, chipotle mayo and manchego SERVES 4. HANDS-ON TIME 20 MIN FOOD TEAM’S TIP Check the cheese is vegetarian if it needs to be, or use a vegetarian hard cheese as an alternative. • 150g mayonnaise • 2 tsp chipotle chilli paste (we used Gran Luchito, widely available – or use a supermarket brand) • 4 corn cobs in their husks • 100g mature manchego cheese, finely grated (see tip) YOU’LL ALSO NEED • Barbecue or griddle pan; non-plastic kitchen string 1 Heat a barbecue (one with a lid) until the coals are white-hot or the gas grill is hot – or heat a griddle pan over…

1 PROCESS Browning and caramelising, which happens to many veg when they’re cooked in a certain way, is a key process that teases out flavour from them. Other processes that have a similarly terrific effect are charring, ageing and infusing, all of which transform and elevate vegetables to great heights. 2 PAIRING Four basic pairings – acidity, heat (as in spice), fat and sweetness – are fundamental. Introducing one or more of these key pairings to a dish shows the vegetables (or fruit) they’re partnered with in a completely new light. 3 PRODUCE The sheer depth of flavour that certain vegetables naturally possess allows them to play a starring role in a dish, or to prop up and brightly illuminate other vegetables. Mushrooms are bursting with umami – that satisfying…

RATATOUILLE (2007) WHAT’S IT ABOUT? Remy is no ordinary rat. Not content to eat bin scraps, when his disapproving father is out of sight he forages for mushrooms and cooks recipes by his hero, the late chef Auguste Gusteau. When Remy’s pack flee a shotgun-wielding householder, Remy gets lost alone in the sewers. He finds himself beneath Gusteau’s Paris restaurant, which is now living on past glories. In Gusteau’s, Remy pursues his dream of being a chef, but there’s a small problem – nobody wants a rat in their kitchen. Clumsy kitchen porter Alfredo Linguini, with Remy hidden under his toque pulling the strings, quickly garners a reputation as an exciting new talent. The restaurant wins acclaim again, but how far can Remy and Alfredo take things? And with fearsome…

Dear Madhur Greetings from Ballymaloe. I’ve just realised that it’s 34 years since we first met. When my brother Rory O’Connell and I were launching Ballymaloe Cookery School in 1983, we had a lightbulb moment – it suddenly occurred to us that we now had the opportunity to invite our food heroes from all over the world to the school as guest chefs. You were high on our list of culinary icons... We were glued to Madhur Jaffrey’s Indian Cookery on the BBC and couldn’t wait to buy the book, which eventually arrived by snail mail. For us the recipes were enchanting but somewhat intimidating, with long lists of exotic spices. I yearned to learn more. I can’t quite remember how I managed to find your contact details in New…

RECIPE: MICHAEL JAMES. PHOTOGRAPH: BRETT STEVENS. FOOD STYLING: KIRSTEN JENKINS. STYLING: EMMALY STEWART Chocolate, sour cherry and rye brownie cookies MAKES ABOUT 24. HANDS-ON TIME 25 MIN, OVEN TIME 14-16 MIN MAKE AHEAD Cover and chill half or all the shaped cookie rounds at the end of step 5 for up to 3 days, then heat the oven and continue from step 6. Bake for 2-3 minutes longer than in the recipe. Alternatively, wrap and freeze for up to 3 months. Bake from frozen for 5-6 minutes longer. Store the baked biscuits in an airtight container in a cool, dark place for up to 5 days. • 300g dark (70%) chocolate, chopped • 45g unsalted butter, chopped • 40g rye flour • 1 tsp baking powder • ¼ tsp sea…

PHOTOGRAPHS: RICHARD FAULKS, TOBY SCOTT “We have a strong blossom-to-bottle ethos here” There are plenty of good reasons to visit Longueville House in the County Cork countryside. The 300-year-old country manor has rooms for a stay and an award-winning restaurant. It also offers activities such as fly fishing, falconry and horse riding on the surrounding 180-hectare estate in the beautiful Blackwater Valley. For drinkers, however, the estate’s biggest draw is a tour of the 10-hectare apple orchard and distillery. Planted by Longueville’s then-owner Michael O’Callaghan in 1985, the orchard is home to dabinett and michelin cider apple trees, whose tart and tannic fruit are used to make cider and an apple brandy, Cork’s answer to calvados, made by distilling cider, then ageing the spirit in wooden barrels. “My father instilled…

“Eating apples has a similar effect to taking statins” As summer turns to autumn, orchards all over Britain are laden with ripe, juicy fruit, ready to pick – and that’s great news for our health. While it’s true that apples, pears, plums and damsons tend to have lower levels of the nutrients typically found in fruit, such as vitamin C, they offer valuable fibre and naturally occurring phytochemicals. Here’s why you should include them in your diet... HEART-FRIENDLY FIBRE Apples, pears, plums and damsons all provide a specific type of soluble fibre called pectin (the stuff that sets jam). This binds with cholesterol in the digestive system, allowing it to be removed from the body rather than absorbed into the bloodstream. As a result, blood cholesterol levels are kept under…

1 Bonne Maman has segued from soft-set jam into large-pot yogurt: rich with interesting flavours. Top choice: raspberry & rhubarb, closely followed by morello cherry. £2.50 for 450g, Waitrose, Morrisons, Asda, Booths and Sainsbury’s 2 I’m embarrassed to say I’d never tried heritage brand Tims Dairy yogurt but I’m now addicted to the voluptuous, silky texture. Favourite flavour: Greek-style bio-live yogurt with honey. £1.95 for 450g, Ocado and most Waitrose stores 3 Another top yogurt brand, Yeo Valley, has launched a super-thick version, plus frozen kefir in various flavours – all worth a try. Super Thick yogurt, £2.75 for 450g, widely available. Frozen Kefir, £4 for 480ml, Waitrose…