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Food Lovers Bucket List by Welcome FOOD LOVERS BUCKET LIST BY WELCOME ood is something that so many of us drink, or even a cooking course that talk about these days, especially here at came recommended but didn’t live up Kenwood. We’ve a passion for all things to expectations? food related; be it a simple ingredient This is where The Kenwood Food Lovers BUCKET LIST: turned into something tantalisingly Bucket List comes in. It’s a list you can tasty or the gastronomic magic rely on, that’s been carefully thought conjured up in the kitchens of Michelin- “Noun: a number of experiences of and pored over by people you can starred restaurants across the country. really trust and depend on. It’s a list or achievements that a person We also know that we’re not alone – that spans foodie experiences from hopes to have or accomplish the Great British Public is constantly simple things to cook at home, to tastes discussing food matters – from the you need to travel to appreciate. All are during their lifetime” latest shenanigans on The Great British suggestions that won’t let you down, Bake Off or MasterChef, to the pride because they’ve already been tried and Oxford Dictionary they took in baking a cake or trying tested and then hotly debated. something new in their kitchen. In fact, The Kenwood Food Lovers Bucket List for us Brits, food has become a subject is the deinitive list of 50 great foodie that’s almost as popular as the weather. experiences that you really should try In our time-poor, pressured lives, great in a lifetime. It’s a list to inspire and food and wonderful drink is one thing entertain you and to feed your mind, that can really lift us. But while you body and soul. It’s the most delicious can talk with your friends about great list of all time. So get reading, get foodie experiences, or hunt online for planning and then get eating, sipping, restaurant reviews, there’s always the digesting and just feeling really good problem that you might be missing out. about life! For there are only so many restaurants Neal Jones you can visit in a lifetime, let alone Managing Director, Kenwood afford. And how many times have you been disappointed by a dinner, or a THE GREAT DEBATE Compiling this list was no As a food writer and editor from the amateur to the easy feat. With it came the of Waitrose Kitchen, I was professional were shared, weight of responsibility – invited to get involved, discussed and pondered upon. every idea needed to be solid alongside chef and TV All of our foodie dreams were and reliable – and there was personality Simon Rimmer, dissected and challenged some irm decision-making restaurant critic Giles Coren, until hundreds of gastronomic needed. cookery school owner and ideas were edited to just 50. chef Richard Bertinet, chef But irst, what was required And so the list draws from and inalist of the Great was knowledge...so Kenwood that wealth of experience, British Bake Off and former assembled some of the inest be it high-end dining, food food buyer Miranda Gore foodie minds in Britain. An buying or gastro blogging. It’s Browne, as well as food illustrious panel of experts our personal and professional blogger Danny Kingston. who don’t just know their views inely honed for onions, but their restaurants, A hungrier, more passionate nothing but your culinary their cooking courses, their and knowledgeable foodie pleasure. home-spun recipes and their group I cannot imagine. William Sitwell far-lung foodie facts. Amazing experiences MEET THE PANEL ... MIRANDA GORE SIMON RIMMER WILLIAM SITWELL GILES COREN RICHARD BERTINET BROWNE DANNY KINGSTON Simon Rimmer is the chef William Sitwell is an Giles Coren is a writer, critic, Richard Bertinet trained as Miranda Gore Browne was Danny Kingston is a food and co-presenter of Sunday award-winning editor, columnist and television a baker from the age of 14. a much-loved inalist on adventurer, enthusiastic Brunch, the morning show broadcaster and writer. presenter. For the last seven His books: ‘Dough’, ‘Crust’, the irst series of BBC2’s allotmenteer, supper club which wakes the nation A key igure in the food years he has been The Times’ ‘Cook’ and ‘Pastry’ have The Great British Bake Off, host and writer of the up on a Sunday with a mix world, he is editor of restaurant critic and has won countless awards and where Mary Berry said entertaining and quirky of cookery, chat, current Waitrose Kitchen magazine written a weekly opinion are modern classics. Richard that she reminded her of epicurian blog ‘Food affairs and special guests. as well as a food and column for them for many teaches sell-out classes her younger self. Miranda Urchin’. He also writes for He has presented and restaurant critic. He has more years. In 2005 he was at The Bertinet Kitchen thrives on putting baking GreatBritishChefs.com – a cooked on many TV shows, been named Editor of named ‘Food and Drink cookery school, while his at the heart of life. Her recipe-based website that as well as publishing seven the Year in awards from Writer of the Year’ at the Bertinet Bakery sourdough irst cookbook, ‘BISCUIT’, celebrates and champions successful books. Simon is both the British Society of British Press Awards. He also was the Soil Association’s was published by Ebury in the best chefs across also Chef patron of his two Magazine Editors (BSME) presented ‘Food: Made in Product of the Year for two 2012 and she is currently the UK. Past credits award-winning restaurants and the Association of the UK’ in 2011, and worked year’s running. Richard was working on her second. also include writing for in Manchester; Greens Publishing Agencies (APA). with Sue Perkins in ‘Giles named BBC Food Champion Delicious Magazine online and Earle. His irst book ‘A History of and Sue – The Good Life’ as of the Year 2010. and MSN Food. Food in 100 Recipes’ was well as co-presenting the irst published by Collins in series of ‘The F-Word’ with April 2012 to great Gordon Ramsay in 2005. critical acclaim. 1 TAKEAWAYS WITH POSH PLONK Everyone has their favourite takeaway for a too-tired-to-cook Friday night. Make it twice as tasty and more fulilling by accessorising with a brilliant bottle of wine. A really good red with a curry, izz with your ish and chips: something lovely to drink can truly transform the humble British takeaway and is a must-try. BAKING CHOCOLATE CAKE WITH YOUR KIDS Childhood memories are made over bowls of cake mix, ighting siblings for the right to lick the wooden spoon as the kitchen ills with the unmistakable sweet smell of freshly baked chocolate sponge. There are few things more straightforwardly satisfying than gathering the kids around the kitchen table to sift lour together, crack eggs and spatter chocolate everywhere, and every family needs a tried-and- tested cake recipe for birthdays, fetes or, simply, Sunday afternoons. “There is nothing better than baking a chocolate cake with your children. The magic of taking a few simple ingredients and turning them into such a heavenly creation is what memories are made of… sitting back while the kitchen fills with the fug of baking chocolatiness to lick the spoons, the 2 bowl and K Beater. There are times when my children have been so immersed in this exquisite pleasure that they have needed a hair wash afterwards.” Miranda Gore Browne, Great British Bake Off Finalist SULTANA SCONES AFTERNOON TEA AT by Miranda Gore Browne Makes approximately 16 scones BETTYS CAFE TEA ROOMS INGREDIENTS • 680g self raising lour • 3 teaspoons cream of tartar 1 • 1 /2 teaspoons bicarbonate of soda 1 • 1 /2 teaspoons salt • 170g butter, diced and chilled • 85g caster sugar • 3 eggs, made up to 425ml with milk. Save a little of the egg mix to brush on top of the scones before baking • 175g sultanas METHOD SUMMERY JUMBLY JAM 1. Preheat the oven to 220°C and prepare two baking trays with baking parchment. Chop the butter into small pieces and put on a plate, place in the fridge INGREDIENTS • 450g granulated sugar until you are ready to use it. • 500g jam sugar 2. Attach the K-beater to the Kenwood Chef, then add • 150g blackberries all the dry ingredients into the large mixing bowl. • 150g raspberries Add the butter and switch the machine onto speed • 700g strawberries 2, keep the machine running until the mixture • Juice of 2 lemons resembles ine breadcrumbs. Add in the sugar and sultanas, and mix until combined. METHOD 3. Break the eggs into a jug and top up to 425ml with 1. Put the sugar into a large ovenproof bowl and milk, beat gently with a fork to combine. With the put into the oven at 125°C to warm gently, machine running, lower the speed to 1. Add the egg leave for about 15 minutes. Put a saucer into and milk mixture to the mixing bowl. Keep mixing the freezer, this is useful for testing the jam until you have light dough. (see step 3). Prepare the fruit but do not wash. 4. Tip the dough onto a lightly loured surface and Chop large strawberries in half. gently latten with your hands to make a round of 2. Put half the warmed sugar and half the dough about 4cm thick. Use a round metal cutter fruit into a large saucepan. Stir gently over (approximately 5cm) dipped in lour to stop it a low heat for about 5 minutes.
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