What’s hot for food­ies? Masterchef’s John Torode and Gregg Wal­lace serve up their se­cret tips...

Daily Mail Weekend Magazine - - SAVE WITH JAMIE SPECIAL -


Welsh lamb comes into its own in au­tumn with real in­ten­sity of flavour. Per­son­ally, I think it’s hard to beat when roasted with some gar­lic and served with home­made mint sauce. Avail­able from se­lected butch­ers and ma­jor su­per­mar­kets.


If you’ve a glut of home­grown toma­toes, try mak­ing your own Ital­ian-style pas­sata for sauces and pasta dishes. Skin the toma­toes, add to a pan with rape­seed oil, gar­lic and thyme, and cook to a mush. Bot­tle in ster­ilised jars and you can en­joy it through­out win­ter.


Steve’s Leaves have a re­ally in­ter­est­ing range of sal­ads, in­clud­ing their new Fen­nel Tops & Sweet Leaves. They’re great with grilled fish, maybe with some olives and ca­pers scat­tered on top, with a squeeze of le­mon. Yum. £1.40 for 60g, Waitrose.


One of my favourite producers, Po­tash Farm from my home county, Kent, has pro­duced a de­li­ciously deca­dent Choco­late and Ken­tish Cob­nut Fudge. Not too sug­ary, the lit­tle crunchy pieces of nut with the soft fudge is a lovely com­bi­na­tion of tex­tures and flavours. £ 5.25 for 200g, www.ken­tish­cob­

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