Za'atar Croissants

UpdateThis month’s food news, trends, Father’s Day gifts, Gennaro Contaldo’s quick lasagne and what’s on the BBC this month compiled by KEITH KENDRICK and ANNA LAWSON

HOT TREND Za’atar croissants The French classic gets a Middle Eastern makeover – our cheat’s recipe is ready in 30 minutes recipe SOPHIE GODWIN photograph EMMA BOYNS

Turn over for the recipe

JUNE 2018 bbcgoodfood.com 11 update

BAROMETER Za’atar croissants MAKES 6 PREP 10 mins COOK 20 mins EASY V HOT TREND A guest bedroom in 350g pack croissant dough (we used Jus Rol) What’s the main house Omakase nigiri well-made plain croissant is 50g extra mature cheddar, grated trending? a fine thing, but a red rag to an 30g parmesan or vegetarian alternative, A inventive baker. Bakeries all finely grated ▲ Pineapple over the globe have always had fun 2 tbsp za’atar 2018 might be the year of the adding flavours to croissants, and 1 egg, beaten pineapple, as demand for recently the ante has been upped. the tropical fruit is at We’re not talking stuffing them with 1 Heat oven to 200C/180C fan/gas 6 and line an all-time high. Tesco fillings like sandwiches, but baking all a baking sheet with baking parchment. Unroll recently reported its kinds of ingredients into the dough. the croissant dough and use a knife to separate pineapple sales up by Find them filled with real bacon of savouriness, and some za’atar the dough triangles. Scatter all of the cheddar, 15% from last year. Turn 3 1 pieces and maple syrup at Pophams spice mix inspired by Lebanese /4 of the parmesan and 1 /2 tbsp of the za’atar to page 52 to make our Japanese The kitchen Yellowtail tiradito Bakery in London (@pophamsbakery), restaurant Comptoir Libanais over the dough triangles, pressing the mixture pork & pineapple skewers. breakfast garden twice-baked with a decadent coconut (@comptoirlibanais). in with your hands so that it sticks. and almond frangipane centre and For our quick cheat’s method, 2 Starting from the base of one triangle, roll ▲ Greaseproof Luxurious white chocolate pandan ganache at we’re not advocating making the the dough upwards towards the narrow point. notebook afternoon tea Lune Croissanterie in Melbourne dough from scratch (though if you Bend each end in slightly to form a croissant Are you a home cook with (@lunecroissant), or doused with fancy it, you’ll find a recipe on shape. Repeat with the remaining dough. Put a notebook full of stained, fruit pebbles, funfetti or given the bbcgoodfood.com). Instead, thanks to the croissants on the lined baking tray, brush barely legible recipes? red velvet treatment at Union Fare some handy shop-bought croissant each one with the beaten egg and sprinkle over Then this one’s for you. (@unionfare) in New York. Cheese dough (use a sheet of puff pastry and the remaining parmesan and za’atar. Bake for This notepad by Stone and pastry have a natural affinity with cut into six triangles if you struggle 15-20 mins until deep golden brown. Notebook is made from each other, so we’ve added cheddar to find it), you can have these ready PER SERVING 283 kcals • fat 18g • saturates 10g • carbs 20g • a water- and grease- and parmesan to this recipe for a hit in 30 minutes. sugars 4g • fibre 1g • protein 9g • salt 1.5g resistant material, meaning you can be as messy as you like, but RESTAURANT INSIDER your notes will remain clean! RESTAURANT INSIDER

▲ Ruby chocolate Completely free from ON OUR RADAR colourings, flavourings and additives, ruby BEAVERBROOK chocolate is made using A brilliant mix of British, modern Japanese and Italian, here Cinco Jotas 5J jamón ruby beans found in are six reasons to put this smart Surrey hotel on your hit list How a five-year process makes this a top ham Ecuador, Brazil and the Ivory Coast. The words CHRISTINE HAYES Are these the happiest pigs in the Finally, each ham is pierced in four beans have a fruity flavour, world? The 100% Iberico pigs places and the aroma checked to resulting in a bar that tastes like white Character-packed rooms An The Japanese breakfast is light native to south-west Spain live ensure it has cured properly. The chocolate with a berry tang. Both 1 overnight or weekend destination, 4 and exquisite; black cod, rice and in the dehesa (forest) enjoying pay-off to this five-year process is Fortnum & Mason’s and KitKat have this country house was once the pickles is a refreshing start to the day. an abundant diet of acorns the jamón’s exquisite flavour. recently launched ruby chocolate bars. home of newspaper magnate Lord (Traditionalists and kids can enjoy boiled from holm and cork oak trees. The best way to eat it is at room Beaverbrook. Each of the luxurious eggs and soldiers or a full English, with Recognisable by their dark, even temperature, on its own or with a ▲ Goat bedrooms in the main house are bacon and sausages sourced locally). skin, floppy ears and black hooves, little tomato-rubbed bread and a Once an under-used named for his illustrious guests, such as The kitchen garden heaves they roam freely, covering up to glass of fino. Leading Spanish chef meat, goat is getting Churchill, the Kennedys and Liz Taylor. 5 everything from courgettes and 14 kilometres a day in search of the José Pizarro serves only Cinco Jotas more popular and Japanese menu Sceptics may sweetcorn to more exotic tokyo acorns. It’s these – along with wild in his restaurants, and his team we’ve seen it on lots 2 wonder if this is right in the English turnips, edible flowers, microherbs mushrooms and herbs – that give are specially trained at CJ’s HQ of restaurant menus countryside but the main restaurant – and salads leaves (mizuna and shiso). the jamón its unctuous fatty texture in Jabugo to carve it into delicate recently. You can now overseen by chef Taiji Maruyama – is Chefs pick what they need before and distinct nuttiness. slices that emphasise its sweet buy it in selected Morrisons spectacular. At night, the Japanese service. Also in the grounds, The Following the traditional methods flavour, nutty aroma and perfectly- stores and on ocado.com. grill serves the highest-quality sushi, Garden restaurant serves up rustic Cinco Jotas has been employing for marbled texture. sashimi and dishes cooked on the British with Italian influences, such 130 years, the pigs live for up to 24 At home, a good entry-level is the ▲ Peruvian cuisine robata (grill) using seasonal ingredients as pork belly cooked porchetta-style blissful months before the meat is acorn-fed shoulder ham £9 (40g), Following the final week ofMasterChef grown in the grounds. and crab chilli linguine. profiled (the process by which the available online at cincojotas.co.uk. in April where contestants Must-order dishes include Afternoon tea does a roaring trade outer fat is removed), salted, cured Serious foodies will soon be adding travelled to Lima, online 3 yellowtail tiradito with smoked 6with good reason – imaginative José Pizarro serves and cellared for up to three years. a whole leg and carving stand to searches for Peruvian yuzu and aubergine, and halibut sandwiches, scones and salted caramel the top-quality The effect of the temperature and their wish list, along with lessons holidays and recipes, marinated with koji. Feeling éclairs are served in the main house Cinco Jotas in his humidity on each ham is constantly in how to carve it. particularly picarones adventurous? The chef’s set menu surrounded by beautiful objets and art. restaurants monitored by the cellar master. Christine Hayes (Peruvian doughnuts), (£55) includes ant-topped nigiri Reigate road, Surrey KT22 8QX

Recipe photograph shoot director GARETH JONES | Food stylist ELENA SILCOCK | Prop stylist FAYE WEARS stylist FAYE | Prop stylist ELENA SILCOCK JONES | Food GARETH shoot director photograph Recipe GETTY | Photographs ANNA LAWSON Barometer increased significantly. (it adds a pleasant crunch). beaverbrook.co.uk

12 bbcgoodfood.com JUNE 2018 JUNE 2018 bbcgoodfood.com 13 update

Dinner dash TV CHEFS Greek salad hot dogs Lean, veg-packed sausages Fry the sausages in 1 tbsp oil over a medium-high heat for GENNARO’S are bang on-trend right around 15 mins, turning every few mins. Slice the cherry now. Use these new chicken, tomatoes and olives from the Greek salad in half. Spread SPEEDY feta & spinach ones from 1 tbsp hummus in each section of baguette, then scatter in Sainsbury’s for a healthier, a handful of Greek salad mix, reserving the feta & olives. LASAGNE Greek-style version of a Once the sausages are cooked, slice in half and add two Fast food hot dog. halves to each sliced bagette, and finish with a scattering of feta and olives. Italian-style

SERVES 4 PREP 5 mins GOOD TO KNOW low cal from Saturday COOK 15 mins EASY PER SERVING 485 kcals • fat 19g • saturates 3g • carbs 57g • sugars 3g • Kitchen regular fibre 5g • protein 19g • salt 2.4g Gennaro Contaldo Lasagne al pane carasau + + + = Tomato & ricotta lasagne with pane carasau 4 Sainsbury’s 200g Greek 2 bake at home 4 tbsp Sardinian pane carasau is more Love Meat & Veg! salad box baguettes, hummus than just a simple flatbread, and can chicken, feta & cut in half be made into a variety of dishes, such spinach sausages as this quick lasagne. Use the crispy bread as you would lasagne sheets.

MENU DECODER SERVES 4 PREP 15 mins COOK 20 mins EASY V ❄

250g ricotta Modern Turkish 25g grated parmesan, plus extra the hot grill for about 3 mins until Colin Clague, chef-patron of Lahmacun means 'meat with dough', for sprinkling golden brown and bubbling.

new Anatolian restaurant sometimes called Turkish pizza. Ours 1 tbsp milk GOOD TO KNOW calcium • 1 of 5-a-day TV EDITOR’S PICKS Ruya in London’s Mayfair is made with lamb mince, pepper, 1 quantity of basic tomato sauce (below) PER SERVING 422 kcals • fat 22g • saturates 11g • What’s cooking across the BBC (ruyalondon.com), guides us tomatoes, garlic and herbs. 120g pane carasau (we used Crosta carbs 33g • sugars 12g • fibre 3g • protein 20g • salt 0.8g through the key dishes in & Mollica Carta da Musica, available BRITAIN'S BEST HOME COOK modern Turkish cuisine Cheese pide A staple from many from ocado.com) Salsa al pomodoro The BBC’s home cooking contest countries around the black sea, pide handful of basil leaves Basic tomato sauce reaches its climax on Thursday 21 June Isli patlican A smoked is like a boat-shaped pizza. Ours is filled 125g mozzarella, roughly chopped at 8pm on BBC One. So, what will the purée of aubergine, garlic with melted cheese and butter and MAKES approx 680g PREP 2 mins three finalists cook to impress Mary and walnuts served with topped with a slow-cooked egg. 1 Heat oven to 200C/180C fan/gas 6. COOK 25 mins EASY V ❄ Berry? Tasked with creating their crispy aubergines. Combine the ricotta, parmesan and ‘Ultimate’ main and dessert, we hear Firin sütlaç Another Turkish milk with some sea salt and freshly Heat 2 tbsp extra virgin olive oil that ox cheeks, beef Wellington Lakerda is a traditional salted bonito classic – rice pudding served with ground black pepper, and mix together. in a saucepan over a medium heat. Add and spiced lamb shanks are 1 (fish) dish from the Bosphorus – a rose water ice cream, raspberries 2 Line a 30 x 22cm ovenproof dish with /2 onion, finely chopped, and cook for on the menu. waterway in northwestern Turkey. We and lokum (Turkish delight). a little of the tomato sauce. Top with a a couple of mins. Add 2 × 400g cans serve it with homemade tarama (fish layer of pane carasau (you may need to chopped plum tomatoes and some BBC FOOD AND FARMING AWARDS 1 roe) and compressed cucumber. Keşkek A UNESCO-designated break them to fit the dish), followed by water (about /2 a tomato can), some Some truly inspiring food producers and dish of national importance from another layer of tomato sauce, then salt to taste, and a handful of basil, cooks have made it through this year. Black cabbage sarma Sarma the Black Sea. It’s a barley a layer of the ricotta mixture. Scatter roughly torn. Cover the pan and simmer Sheila Dillon profiles the three finalists means stuffed so like vine leaves, Keşkek porridge with lamb neck, over a few basil leaves and some of on a low-medium heat for about on 10 June before hosting the award we stuff the leaves with spiced lamb but we add slow-cooked the mozzarella. 20 mins. Season to taste. ceremony itself which you can listen to and Turkish rice and serve them shoulder too. 3 Continue making layers like this, in two parts on 17 June at 12.30pm and Recipe adapted from Fast with a fragrant lamb consommé Cheese pide ending with a final layer of tomato 18 June at 3.30pm on BBC and minted yogurt. sauce, scattered with some mozzarella Cook Italian by Gennaro Radio 4. Kathryn Custance Watermelon and Contaldo (£20, Pavilion Lion’s milk A watermelon and topped with a sprinkling of Books) photographs Kim • Turn to page 142 for previous Food Balik ekmek Based on the Ezogelin çorbasi ice pop flavoured with the parmesan. Bake in the oven for 15 mins. Lightbody. Saturday Kitchen and Farming winners ELENA HEATHERWICK, PAUL PATERSON PAUL HEATHERWICK, ELENA traditional fish sandwich found on Traditional lentil soup, traditional Turkish drink 4 Meanwhile, heat the grill to high. Live is on Saturdays the boats of Istanbul, this sandwich healthy and warming. It’s Raki (also known as Lion’s Once baked, put the lasagne under at 10am on BBC One. is made with grilled mackerel, enhanced at the end with milk), served with rose jelly Recipe ANNA LAWSON | Shoot director GARETH JONES | Food stylist ELENA SILCOCK | Prop stylist FAYE WEARS WEARS stylist FAYE | Prop stylist ELENA SILCOCK JONES | Food GARETH | Shoot director ANNA LAWSON Recipe lettuce, tomato and sumac. chilli and dried mint butter. and mint granita. Photographs

14 bbcgoodfood.com JUNE 2018 JUNE 2018 bbcgoodfood.com 15 update

BEER GOGGLES Three Hop Lager Food editor’s picks This is a devil of a brew. How do we know this? Because the ABV is cheekily marked Our food editor Cassie Best’s top summer buys as 4.666% on the can! It comes from Hobo Beer & Co in collaboration with Hogs Back Botanica in Brewery in Surrey. The Pils-styled beer Tighnabruaich Alchemilla in Glasgow Apricot & thyme Pampelle Onist Food Groix et Nature Red wine & undergoes a two-week warm maturation preserve Ruby L’apéro Chocolate Lobster Oil Blue Cheese and a week cold to deliver a fruity subtle Crab claws at The This was gorgeous on A bitter liqueur with Orange Healthy This luxury oil is an Salami Slices citrus aroma and full flavour. Head brewer Oystercatcher pub hot buttered sourdough citrus notes, Pampelle Avocado Choc Pot infusion of 12kg Made with Somerset at Hogs Back, Miles Chesterman, says, ‘In (I ate four slices!). The is made from Corsican This tastes like an of North East charcuterie, this 2014, we planted our own thyme gives it a fresh ruby red grapefruits indulgent mousse but Atlantic Ocean combines the powerful 1 3 /2-acre revival hop garden, herbal edge to balance as well as citrus peel, is in fact made from blue lobsters flavour of blue cheese the first new hop garden in the sweetness and it natural botanicals a blend of avocados, and adds a with a hint of red the old hop-growing region has a nice soft set. Its and Eau de Vie cashews, dates, punch of fishy wine. £3.98 (60g), of Farnham for nearly 100 next outing will be (fruit brandy). cocoa and water, and umami to fieldandflower.co.uk years. We use some of these on warm scones Try it with flavoured with orange, anything hops in the production of with clotted soda water or making from seafood Hobo’s Three Hop Lager.’ Scarlet elf caps with a cream. sparkling it a risottos hobobeerandco.co.uk duck egg & onions at £2.99 wine. £20, healthier to Bloody Inver restaurant CHEF’S GUIDE TO… (200g), thewhiskey treat. Marys. £15.95 Waitrose exchange. £3.50 (102g), (250ml), com ocado.com souschef.co.uk CHEERS! by Pam Brunton Drink, sip and quaff ARGYLL The head chef at Inver restaurant tells us why she SPOTLIGHT ON... GIN O'CLOCK loves the food scene on Scotland’s west coast

The best thing about full. They are some of the Duck and Crutch cooking in Argyll is the best oysters I have eaten FREE Plant-based packaging The beautiful bottle designed by co- proximity to our ingredients anywhere in the world! GOODY The latest products, ingredients and trends on our radar founder Hollie Freestone first caught our and the people who supply eye, but the gin itself kept us interested. them. Everything is extra My top three people to BAG As the issues – a biopolymer made from Warm and smooth, Duck and Crutch is fresh – we get the crab follow on social media with GF Eats Out surrounding plastic fermented plant starch produced in a tiny shed in west and langoustines straight are @_rebeccaproctor, become more (usually corn). It’s a great London, and along with usual from the waters outside the the potter responsible Our popular GF Eats Out apparent, we’re substitute for plastic as it’s suspects juniper, coriander and restaurant and the salad for most of our lovely events celebrate the great looking into ways sturdy and eco-friendly lemon, it’s the Darjeeling tea leaves, radishes and herbs stoneware plates, cups and British restaurant scene (see to reduce plastic and provides a similar and vanilla pod botanicals that were probably still in the bowls; @_ailidh Ailidh Lennon is a page 47 for our Indian feast use in the food and feel and look to plastic make it unique. Drink over ground that morning. weaver (she made our cushions), in Bristol), and every month drink industry. One but doesn’t require finite ice topped up with Indian chef, musician and documentary we give away a goody bag solution is using food resources to produce. tonic, two sprigs of thyme, One of my favourite dishes on photographer; @thisisalchemilla worth £25 with treats such and drink packaging It’s not just Vegware orange peel or lemon. (45% the menu at Inver (inverrestaurant. Alchemilla in Glasgow is a great as Savoursmiths crisps, made from plants, – other companies ABV, £50 for 70cl bottle co.uk) is the whole crab & brown restaurant we often go to. Chef Williams Great British extra like the packaging such as Biopac (biopac. duckandcrutch.co.uk) butter. The crabs come straight Rosie’s feed is very funny. dry gin and Mr Hugh’s extra made by Vegware co.uk) are making this from the loch in the morning and virgin rapeseed oil. (vegware.com). type of sustainable food are on the menu hours later. We Other places I’d recommend to Vegware explains: packaging too, and we’ve boil them and crack the claws a bit, eat in Argyll are the Seafood Hut ‘Conventional already seen several then blend the brown head meat on the ferry pier in Oban – it’s the packaging is made restaurants and food with brown butter and return to the place to get a prawn sandwich on from finite resources. markets – including The shell. We serve it with sourdough your way to Mull and the isles, The A mix of materials and facilities exist. It breaks Prince in Fulham and Evelyn’s wine bread and cultured butter. Oystercatcher pub in Otter Ferry food residue make it down in less than 12 weeks Table (see p94) – start to in partnership with (theoystercatcher.co.uk), which difficult to recycle, so it’s in industrial composting use plant-based straws, Get set for summer with our For me, the region’s best dish serves fish, local meats and craft either burned or thrown and returns nutrients to the which look and feel like mixed case, which includes this is Ballimore oysters. We mostly beers in a beautiful spot. Finally, into landfill. Vegware is soil.’ Vegware packaging plastic but are completely zesty Sauvignon Blanc. Sample serve them raw with a bit of grated Botanica (botanicafood.co.uk), a different – it’s made from (containers, cups, straws biodegradable. We hope them at the BBC Good Food horseradish on the side. They have cosy restaurant in the pretty town plants and can be recycled etc) is made from plant- more restaurants will make Show Summer. Turn to p80. a fantastic clean, fresh mineral of Tighnabruaich with local produce, with food waste where based PLA (polylactic acid) the switch. Anna Lawson

flavour, and are always plump and and organic wine on the menu. HAYES column KEITH KENDRICK and CHRISTINE | Drinks Chef's guide interview ANNA LAWSON

16 bbcgoodfood.com JUNE 2018 JUNE 2018 bbcgoodfood.com 17 update

GENIUS GADGET Cookbook The ‘Vocktail’ challenge Meet the ‘Vocktail’, aka the virtual reality cocktail – not actually a Editor Keith Kendrick cocktail at all, it tastes, smells and feels like one thanks to genius makes salted butter technology. It may sound like an & chocolate chunk invention of the future, but an early model of the concept, dreamed up shortbread from Alison by Dr Nimesha Ranasinghe from the Roman’s debut book National University of Singapore, was seen at London’s Future Tech Now show in April. It uses a martini glass When someone says they’ve just tried fitted with electrode strips around the best cookies they’ve ever eaten, the rim which send electric pulses to you have to sit up and take notice. As stimulate the taste buds. The glass is we all know, cookies are one of the linked to an app which controls lights simple pleasures of life, enhancing and aromas. Select a drink on the app, the joy of a cup of tea, or delivering a then, once your tongue hits the glass sweet hit of energy to combat the mid- rim, certain lights, colours and aromas afternoon slump. But, still, a cookie is are triggered, making the liquid you only a cookie, isn’t it? Not when they’re HAVE YOU TRIED… are drinking – it can even flavour plain made with salted butter and chocolate water – taste like your chosen cocktail. chunks to make a divine crunchy MOCHI? Anna Lawson shortbread, they’re not. These babies are the creation of What is it? If you’ve been to Japan, consistency. They are usually filled Alison Roman, the former senior food or eaten dessert at a Japanese with sweetened red bean paste or editor for America’s prestigious Bon restaurant, chances are you will ice cream. Appetit! magazine, have come across mochi before. Where can I buy it? As well as she has 117,000 Mochi are balls of squidgy, glutinous Japanese restaurants and Asian followers on rice dough filled with a smooth, stores, you’ll find ice cream mochi Instagram sweet filling. They’re eaten in Japan by Little Moons in a range of (@alisoneroman). as a dessert or snack but have flavours including matcha green When she posted become much more popular in tea, mango, coconut, sesame and the image of her the UK in recent years. vanilla (£3.99 for six, ocado.com). shortbread from They sound interesting, so how For traditional mochi, order online her debut Dining are they made? The sweet rice from japancentre.com or for more In cookbook, the dough is made using rice flour, unusual flavours such as cookies internet went thing gets rolled roll in demerara sugar. Slice each log 1 which is steamed until sticky, then & cream, check out Ai No Mochi bonkers, garnering in demerara into /2-inch-thick rounds, place them pounded to create a soft, chewy (ainomochi.com). Anna Lawson nearly 6,000 likes. sugar for the on a baking sheet lined with parchment As Alison says, crispiest-ever paper and sprinkle with flaky sea salt. ‘I’ve always found edges.’ So how Bake at 180C/160C fan/gas 4 for chocolate chip easy are they 12-15 mins. Cool. Share. Devour. BOOKS FOR COOKS cookies to be… too Salty, buttery, chunky shortbread – to make? The Repeat. These really are the best sweet, too soft, the best cookies I've ever eaten short (bread) cookies I've ever eaten. As Alison says, Rosa’s Thai Café: The Max’s Sandwich Shop Mediterranean or with too much answer is: very ‘Why would I make another chocolate Vegetarian Cookbook by Max Halley and Ben by Susie Theodorou chocolate. There’s a lot of room for – so easy, in fact, that I’ve made them chip cookie ever again?’ by Saiphin Moore (£20, Benton (£14.99, 535) (£16.99, Kyle Books) improvement.’ And improve them she more than half a dozen times. For the full recipe go to bonappetit. CATERS NEWS AGENCY NEWS CATERS Mitchell Beazley) You might think you Hailed as one of the has, by taking all her ‘favourite parts’ to Here’s how to do it: using an electric com/recipe/salted-butter-and- Vegetarians often struggle don’t need a recipe for world’s healthiest diets, invent something else entirely. Alison mixer, beat together 225g butter, 112g chocolate-chunk-shortbread. with Thai as most dishes a sandwich, but these this collection of simple, shares her secrets: ‘Made with lots of granulated sugar and 42g light brown Dining In by contain meat stock and incredible creations from seasonal recipes makes salted butter, the dough has just enough sugar, and 1 tsp vanilla extract until Alison Roman fish sauce, so this book, from the woman north London’s legendary sandwich eating well easy. Most of the dishes are flour to hold it together and the right super light. Add 350g plain flour to (£25, Clarkson Potter Publishers) behind the hugely successful Rosa’s Thai shop are a meal in themselves, stuffed based around vegetables, fruit and grains amount of light brown sugar to suggest make a dough, then add 170g dark is out now. Café restaurant group, helps to solve that with everything from braised beef, with chopped salads, pilafs and stews, a chocolate chip cookie. The chocolate chocolate chunks. Divide the dough Photographs problem with plant-based versions of kimchi and deep fried ramen noodles and a clever chapter of mix-and-match is cut into chunks to prevent chip in two and wrap each portion in cling © Michael Thai classics and local specialties from to carrot bhajis and curried lamb. marinades for meat, poultry and fish. congregation, and once the dough is film, then roll into a log shape. Chill for Graydon and her hometown in northern Thailand. Messy, fun and delicious. Must-try recipe Chicken thighs with fennel, formed into a cylindrical log, the whole 2 hrs, then unwrap. Brush with egg and Nikole Herriott Must-try recipe Tofu holy basil stir-fry Must-try recipe Ham, egg ‘n’ chips sandwich black olives & blood oranges Book reviews FIONA FORMAN | Photograph | Photograph FIONA FORMAN Book reviews

18 bbcgoodfood.com JUNE 2018 JUNE 2018 bbcgoodfood.com 19 update

Paxton Pro three-piece cheese knife set, £45, paxtonandwhitfield. co.uk In this world, nothing can be said to be certain, except death and taxes, and dads liking cheese – these cheese knives from Paxton and Whitfield are a great gift.

Father’s Day gift box, £24, ladybakewellpark.com Guaranteed to raise two smiles on Father’s Day; one for the delicious taste, and one for the personalised design, these biscuits are a must EXPERT SHOPPER for dads with a sweet tooth. Bib apron, £48, labour andwait.co.uk When dad’s FATHER’S DAY novelty apron finally (thankfully) gives up the FOODIE GIFTS ghost, it’s time to upgrade to Chosen by dad and blogger Jamie Day one of these. Jamie Day is a father of two and award- winning parenting blogger, ‘instadad’ and freelance writer. He’s also the editor of Salt Made from Tears range, The FMLY Man; a popular blogzine for £38, monstersupplies.org like-minded dads sharing the highs and If the foodie dad in your life is a lows of modern-day fatherhood. father to little monsters, this scary @thefmlyman @adayinthelifedad Traditional potted salt range is perfect to add a stilton, £10.50, little bite to their seasoning. Fortnum & Mason This is the most amazing stilton, Farringdon and once it’s been wine rack, £95, scoffed, the jar is cool grahamand enough to keep – green.co.uk perfect for dad items, One day I’ll have like dead batteries a wine cellar, but and rusty old keys. for now, this lovely wine rack will do just nicely.

The Modern Preserver by Kylee Newton Beat mug, £15 each, (£20, Square Peg) futureandfound.com Cool chutneys, While musical tastes might have jazzy jams and moved on to Disney, dads can pukka preserves reminisce about the good ol’ days in a stylish of punk and acid with these mugs. recipe book.