Let’s do lunch
1 tsp olive oil or low-cal fry spray; ½ small red onion, finely chopped; 1 garlic clove, grated, chopped or minced; 100g baby spinach; 100g feta cheese, crumbled; 300g turkey mince; 1 egg yolk; salt and pepper; 1 tsp dried oregano; dried red chilli flakes (optional) wilted. Drain the spinach, onion and garlic mix on kitchen paper, then roughly chop or blend.
In a large bowl, add the chopped spinach mixture, the feta, turkey mince, egg yolk, some salt, pepper and oregano (a little chilli is nice here, too, if you fancy) and mix everything together until all the ingredients are evenly distributed. Form into four patties, at least 2cm thick, then allow to rest in the fridge or freezer for about 10 minutes.
Ver y lightly oil a non-stick frying pan, then heat over a medium heat.
When hot, cook the burgers for six minutes on each side. Leave them alone during this time, otherwise they may break up. Make sure the burgers are cooked thoroughly.
Meanwhile, for the corn, heat the butter, chilli flakes to taste, lime zest and ground cumin gently in a small saucepan until the butter has melted. Take off the heat and add the coriander. Transfer to a small ramekin and keep in the fridge until needed. Simply steam the corn for about six minutes until tender, then spoon over the butter or, if you’ve left it to chill, allow to melt over the warm cob.
IF YOU are in the mood for rustling up a big lunch, then why not join the millions of people doing the same to encourage a bit of community spirit? Comedian and The Great British Bake Off : An Extra Slice presenter Jo Brand is an ambassador for the event.
She says : “The Big Lunch is about millions of people getting together to share food, have fun and get to know each other better.
“It’s a simple idea – that for a
The region is classed as DOCG, which enshrines the highest winemaking quality in Italy. The landscape itself has been recognised as a UNESCO World Heritage site, mainly because of the shaping of the land and vineyards across many generations of winegrowing and winemaking traditions.
As one person told me: “The French have terroir but they exclude the activity of men and women and the impact they have on the wines. In Italy the terroir includes much more; it is about tradition, culture, vines, places, history, people.
“Asti is a unique wine, a unique place and a unique background.”
I’ve been enjoying Asti wines since I came back from my trip. Yes they are sweet, but trust me few glorious hours, cars stop, shyness stops and neighbours come together in the street to meet, eat, share, swap ideas and have a laugh.”
Every year, more than six million people take to their streets, gardens and on this. The sweetness is offset by the aromas, the freshness, vibrancy and acidity. The wines are perfect with cheese and desserts. I can’t wait for summer and a glass of sunshine Asti. Here’s a handful you can try... If pretty bottles float your boat, then Asti Spumante NV (£9, 7% abv)
Asti Spumante (£5.75, 7% abv)
Arione Asti (RRP £7, 7.5% abv) neighbourhoods to join in The Big Lunch, made possible by the National Lottery, on June 1-2.
To help you whip up a real treat, Bake Off favourite Manon Lagreve, Loose Women’s Nadia Sawalha and T V’s How to Lose Weight Well chef and author Stacie Stewart have shared some of their favourite, simple recipes that are perfect for any Big Lunch.
GO to for invitations, posters, recipe cards and stickers. apricot. Also at Asda is Martini Asti (£7, 7.5% abv) which displays the signature fruity and floral notes.
Oh – before I forget. Why the culinary connection? In Italy we cooked pasta with a local chef and poured a good dash of Asti into rabbit mince, diced carrots, celery and onions.
It then reduced to add a sweet, delicious note to the base sauce.
I’m a convert and do the same with pork or turkey mince for my pasta dishes. Try it.
Go to astidocg.it to find out more.
Jane is a member of the Circle of Wine Writers. Find her on social media and online as One Foot in the Grapes