CHEF NINE COMFORTING WINTER RECIPES THE JOSH EGGLETON DRINK MATCHING TO EVERY RECIPE CREATIVE COOKING WITH CAPLE

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1 CREATIVE COOKING WITH CAPLE THE CHEF WINTER ISSUE 2014 EXCLUSIVE DRINK MATCHING TO EVERY RECIPE JOSH EGGLETON GIVES US A MICHELIN STARRED GUIDE TO WINTER S CULINARY DELIGHTS NINE COMFORTING WINTER RECIPES

2 W E L C O M E SEASONS GREETINGS FROM THE CHEF, OUR FINAL INSTALMENT OF 2014 SERVING UP LOVELY WINTER RECIPES TO SEE YOU THROUGH THE FESTIVE PERIOD AND BEYOND. This is the busiest time of year for entertaining, and we are certainly in our peak time at Caple too. After a very successful 2014 we are excited to be launching several new products in 2015 that will add yet more style and sophistication to your kitchen. Keep an eye out in the press for our stunning new releases. In the last edition we announced the launch of our new ecommerce site. I m delighted to say that we ve had fantastic feedback from a raft of existing and new customers, highlighting how convenient it is for ordering appliance accessories. If you haven t used it yet I would thoroughly recommend that you do soon! Of course, this edition of The Chef wouldn t be complete without a host of recipes from Josh Eggleton. After launching his recipe book in late summer Josh has been busy working on a new venture, Salt and Malt, a beautiful fish restaurant sat directly on the shores of Chew Valley Lake, near Bristol. We wish him every success and we can t wait to visit. As ever we hope you enjoy our selection of winter recipes in this magazine, they are sure to warm you from the inside out and make your winter cooking that little bit more special. I d also like to wish you a Merry Christmas and Happy New Year. Here s to 2015! Danny Lay Sales Director, Caple 2 Follow us: facebook.com/capleuk twitter.com/caple 3

3 AWARDS SUCCESS IN NOVEMBER WE ATTENDED THE DESIGNER KITCHEN AND BATHROOM AWARDS, HELD AT LONDON S VICTORIA EMBANKMENT GARDENS. We are delighted to say that Caple won a Gold award, recognising excellence in Innovation in Functionality for the DD930BK Induction Downdraft Extractor. It was a spectacular event attended by all the leading industry figures, we had a great time and it was lovely to see so many familiar faces. Getting an award also helps, we are truly thrilled! gold winner designer kitchen & bathroom awards

4 THIS ISSUE'S RECIPES STARTERS + SIDES MAINS 24 DEVILLED KIDNEYS 32 FISH PIE WITH SMOKED CHEDDAR MASH 34 WHITE BEANS WITH CHORIZO 12 PAN-ROAST PIGEON BREAST WITH DRESSED LENTILS 22 SHEPHERD S PIE 10 SLOW ROAST BELLY OF PORK PUDDINGS 35 CARROT CAKE DRINKS MATCH MAKE SURE YOU TAKE A LOOK AT... the drink recommendations on each recipe. They make a perfect accompaniment to your meal, that can also be beautifully stored in a Caple wine cabinet! 13 STICKY TOFFEE PUDDING 25 WINTER POSSET WITH STEWED PRUNES 7

5 DECEMBER W H A T ' S I N S E A S O N? THE RUN UP TO CHRISTMAS IS ALWAYS A BUSY TIME FOR ENTERTAINING FRIENDS AND FAMILY. WITH LOTS OF INDULGENCE AND BIG FLAVOURS WE DON T MIND IN THE SLIGHTEST! PORK TOFFEE DATES PIGEON PUY LENTILS PARSLEY SMOKED BACON RAPESEED OIL 8 9

6 C R A C K I N G C R A C K L I N G SLOW ROAST BELLY OF PORK THIS RECIPE TAKES A WHILE BUT IT IS WELL WORTH THE WAIT. THE SLOWLY ROASTED ONIONS WILL TAKE ON THE FLAVOURS OF THE MEAT THEY ARE AN EXTRA TREAT. :: Serves 6 :: Cooking time 4hrs - 1.5kg Pork belly, [skin on, bones removed] - 1l Brine - 4 White onions Preheat the oven to 140 C. Put the pork belly in a non-metallic container, pour over the brine to cover and refrigerate for 24 hours. Peel the onions, cut them in half and then arrange them neatly in a deep roasting tray. Drain and discard the brine and put the pork belly skin-side up on top of the onions. Put the belly in the oven. Cook for 4 hours or until very tender. If the belly starts to colour too much in this time, cover it neatly with foil. Allow the belly to cool, and then portion with a sharp knife. To serve, gently reheat in the oven and then place briefly under a hot grill so that the skin crisps and puffs up. DRINK MATCH SOUTHVILLE HOP This American-inspired IPA is packed with hops, tropical fruit aromas and flavours. Attractively amber in colour, it is a big strong beer that perfectly accompanies equally bold flavours. 10 davidgriffen.co.uk 11

7 PAN -ROAST PIGEON BREAST WITH DRESSED LENTILS BEAUTIFULLY IN SEASON, THIS IS A GREAT ALTERNATIVE TO THE OTHER MEATS. THE LENTILS ADD A REALLY COMPLEMENTARY TEXTURE TO MATCH. :: Serves 4 :: Cooking time 30mins FOR THE PIGEON - 4 Pigeon breasts, skin on - 250g Puy lentils - 1tbsp Vegetable / rapeseed oil - 1 Shallot, finely minced - 1 Small carrot, peeled and finely diced - 1 Stick celery, finely diced - 2 Rashers thick-cut smoked streaky bacon, cut into cubes - 1 Star anise - 400ml Pork stock - 15g Chopped fresh parsley FOR THE DRESSING - 50ml Cider vinegar - 1tsp English mustard - 100ml Veg / groundnut oil - 50ml Extra virgin rapeseed oil - Warm water - Sea salt Place a medium-sized saucepan over a medium heat and add the oil. Add the bacon and cook for 3 minutes. Add the shallot, celery, carrot and star anise. Cook for 2 minutes or until the shallot and celery are translucent and the bacon is starting to crisp. Add the lentils and cook for a further minute, stirring so that the lentils are well coated in the bacon fat and oil. Add the stock and bring to a simmer. Cook slowly, stirring occasionally, for 25 minutes or until the lentils are just tender. Season with salt and black pepper to taste and allow cooling to room temperature. For the dressing, whisk together the vinegar, mustard and a pinch of salt. Mix the 2 oils together. Place the bowl on a folded tea towel to keep it from moving and while whisking all the time, drizzle the oil in slowly. If it looks as if it will split or to change the consistency, add a splash of warm water. Check the seasoning, pour into a bottle and use as desired. Place a frying pan over a medium-high heat, season the pigeon breasts well, and when the pan is hot add a teaspoon of vegetable oil. Place the breasts in the pan skin-side down and sear until golden. Carefully turn the breasts over, turn the heat right down and cook for 1 2 minutes for a medium-rare finish. Set the breasts aside to rest in a warm place. Whilst the breasts are resting, lightly dress the lentils and finish with the chopped parsley. Divide the lentils between 4 plates. Slice the pigeon breasts on the diagonal and arrange on top of the lentils. davidgriffen.co.uk STICKY TOFFEE PUDDING DRINK MATCH HARVEYS BRISTOL CREAM SHERRY Featuring flavours of roasted nuts and raisins, with a subtly spicy finish. Serve well chilled with a slice of orange. The ice lessens the viscosity and the citrus lowers the sweetness to create a refreshing drink. THIS RECIPE IS VERY QUICK AND EASY ALL THE INGREDIENTS ARE MIXED IN A FOOD PROCESSOR. THE BUTTER AND SUGAR DO NOT NEED CREAMING BECAUSE THE HOT WATER WOULD RUIN THIS PROCESS. DRINK MATCH CASA D ARAGONA SALICE SALENTINO Vibrant red with a garnet tint acquired through ageing. This wine s ripe red fruit character and round texture are accented by dry spice and tobacco notes. :: Serves 6-8 :: Cooking time 1hr FOR THE PUDDING - 275ml Water - 175g Dates - 45g Butter - 1tsp Sodium bicarbonate - 170g Demerara sugar - 2 Eggs - 175g Self-raising flour FOR THE TOFFEE SAUCE - 100g Butter - 100g Soft dark brown sugar - 100g Double cream Line a 20cm 30cm high-sided roasting tray with baking parchment. Put the water, butter and dates in a saucepan and bring up to a simmer. Meanwhile, put the rest of the ingredients except the eggs and sodium bicarbonate in a food processor and pulse to mix. The trick here is not to over-mix the batter pour in the water and date mix, add the eggs and sodium bicarbonate and process until just combined. Bake until well risen and coloured about an hour. To make the sauce, dice the butter and place in a small pan with the sugar and cream. Bring to the boil slowly, until all the butter has melted and whisk well; be sure not to boil it for too long as it will split. Serve the sauce over the pudding. 12 davidgriffen.co.uk 13

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10 CAFF206BK/SS Fridge freezer Energy class A + :: Features - Metal curved handles - In door ice and water dispenser - Cubed and crushed ice - Electronic control with LED display - 4 Star [2 star in door storage] - Auto defrost - Frost-free - Super freeze and super cool functions - Energy consumption 431 kwh/y - Freezing capacity 12kg/24hrs - Max. noise level 45 db - High temperature alarm - Open door alarm - Multi-air flow design - Easyfit water filter cartridge located in the fridge compartment - Child lock - 100% CFC / HFC free - Enhanced LED lighting - Climate class SN-ST-T :: Storage - 5 Spill-capture adjustable glass shelves - 2 Freezer drawers - 2 Crispers - 8 Door storage racks - 1 Dairy compartment :: Capacity Cu ft/550 Litre total net capacity Cu ft/630 Litre gross total capacity Cu ft/364 Litre fridge net capacity Cu ft/186 Litre freezer net capacity :: Dimensions - Height 1751mm - Width 922mm - Depth [inc handle] 751mm - Depth [exc handle] 700mm MINIMAL YET STRIKING WITH PERFORMANCE TO MATCH CAFF205WH Fridge freezer Functionality and efficiency come as standard Energy class A + with Caple refrigeration appliances, the hardest bit is choosing which fridge you like. We have a range of freestanding, integrated or side-by-side options available in different finishes and colours to suit your taste. Ice and water Fully automatic in-door ice and water dispenser. With the option of cubed or crushed ice at the :: Features - White doors with a white cabinet - Metal curved handles - In door ice and water dispenser - Cubed and crushed ice - Electronic control with LED - 4 Star [2 star in door storage] - Auto defrost - Frost-free - Super freeze and super cool functions - Energy consumption 427 kwh/y - Freezing capacity 10kg/24hrs - Max. noise level 47 db - High temperature alarm :: Storage - 5 Spill-capture adjustable glass shelves - 2 Freezer drawers - 2 Crispers - 8 Door storage racks - 1 Dairy compartment :: Capacity Cu ft/515 Litre total net capacity Cu ft/545 Litre gross total capacity Cu ft/340 Litre fridge net capacity Cu ft/175 Litre freezer net capacity 18 touch of a button. - Holiday mode - Multi-air flow design - Child lock - 100% CFC / HFC free - Enhanced LED lighting :: Dimensions - Width 902mm - Depth inc door excluding handle 690mm - Depth inc door and handle 750mm - Height 1760mm 19

11 JANUARY W H A T ' S I N S E A S O N? THE FEASTING MAY BE OVER BUT WE STILL NEED SOME HEART WARMING FOOD TO GET THE NEW YEAR OFF TO A DELICIOUS START. START AS YOU MEAN TO GO ON. LAMB ROSEMARY KIDNEYS CELERY CIDER VINEGAR ORANGES CINNAMON NUTMEG 20 21

12 E A S Y A S P I E SHEPHERD'S PIE davidgriffen.co.uk THE SLOWER AND LONGER THE LAMB IS COOKED, THE BETTER. IF YOU HAVE NO LAMB YOU CAN USE BEEF; IN THAT CASE THE DISH IS KNOWN AS A COTTAGE PIE. :: Serves 4-6 :: Cooking time 2hrs - 600g Minced lamb shoulder - 2tbsp Vegetable oil - 40g Butter - 3 Cloves garlic, peeled and minced - 5 Shallots, finely diced - 3 Carrots, peeled and diced - 3 Celery sticks, diced - 1tsp Chopped fresh thyme - 1tsp Chopped fresh rosemary - 2tbsp Tomato purée - 500ml Red wine - 20g Plain flour - 250ml Chicken stock - Salt - Fresh black pepper - 8 Maris Piper [or similar] potatoes - 4 Egg yolks Turn the oven on to 200ºC. Place a large pan over a high heat and brown the meat in 3 batches. Drain the meat in a colander in a sink this is to get rid of excess fat and grease. Wipe the pan out, return to the heat and melt 15g of the butter. Cook the vegetables for a minute, then add the chopped herbs and cook for a further 5 minutes. Add the lamb, garlic and tomato purée and simmer for a few minutes. Add the red wine and slowly reduce by three-quarters. Turn up the heat, add the flour and cook for 3 minutes whilst stirring. Pour in the chicken stock, bring to the boil and then turn right down and simmer for about 1 1½ hours. Stir occasionally. Meanwhile, peel the potatoes, cut them in half and cover with water in a saucepan. Season with salt, bring to the boil and simmer gently for about 30 minutes or until just tender. Drain the potatoes in a colander and allow them to steam themselves for a few minutes it is important that they are not too wet. Transfer the potatoes to a clean pan and mash them until very smooth. Check the seasoning, fold in the rest of the butter and set aside to cool slightly. Spoon the thick meat sauce into a large ovenproof dish and spread flat. Mix the egg yolks into the mash. Carefully spoon the mashed potato onto the meat to create a topping. Fluff the top up with a fork and bake in the oven for 20 minutes or until the potato is golden. DRINK MATCH BLISS, WILD BEER COMPANY A wild Belgian-style beer, which has roasted stone fruit added to it. This makes for an extraordinary beer with an array of aromas followed by a spicy, tart and peppery finish

13 DEVILLED KIDNEYS THIS DISH WAS CREATED IN THE VICTORIAN ERA FOR BREAKFAST BUT THESE DAYS WE USUALLY HAVE IT FOR A LIGHT LUNCH OR STARTER FOR DINNER. :: Serves 4 :: Cooking time 10mins - 10 Veal kidneys, tough white centres removed - 200g Wild mushrooms [e.g. Chanterelles, girolles or trompettes] - 1 Shallot, finely diced - 25ml Cider vinegar [good quality] - Tabasco sauce - Worcester sauce - 2tsp Wholegrain mustard - 50ml Double cream - 600ml Pork stock - Salt - Fresh black pepper - 1tsp Cayenne pepper - 2tbsp Vegetable oil for frying - 25g Butter - 4 Narrow slices sourdough bread - 20g Chopped flat-leaf parsley Put the pork stock in a saucepan and reduce it by two-thirds. Set aside. Using a pastry brush or soft-bristled paintbrush, carefully clean the mushrooms. Place a medium-to-large frying pan over a high heat. Put the kidneys in a small bowl; season with the salt and the peppers. When the pan starts to smoke, pour the oil in and make sure the pan is well coated. Quickly and carefully put the kidneys into the pan and sear them for 1 minute, and then turn them over. They should have a dark caramelised crust on them. Add the vinegar to the hot pan to deglaze it and cook until the vinegar has evaporated. Remove the kidneys from the pan and keep warm. Meanwhile, toast the bread until golden and place one slice each on warm plates. Return the pan to a medium heat and add the butter. When the butter starts to foam, add the shallot and cook for 1 minute until translucent. Add the mushrooms and cook for 3 minutes, constantly basting them in the butter with a spoon. Add the pork stock, mustard, Worcester sauce and Tabasco to taste, stir well and bring to the boil. Add the cream and simmer for 1 minute. Check the seasoning, remove the pan from the heat, slice the kidneys in half and add them back to the pan. Coat the kidneys well in the sauce and then divide between the toasts, giving 5 kidney halves per person. Mix the parsley into the sauce and generously spoon over and around the kidneys, making sure to share the mushrooms evenly. WINTER POSSET WITH STEWED PRUNES A TREAT FOR THE SENSES. AROMATIC WITH WARM SPICES, THIS DESSERT IS TRULY COMFORTING. DRINK MATCH CHÂTEAU SUDUIRAUT SAUTERNES On the nose this wine offers caramelised pear, frangipane, yellow flowers and a touch of quince. The palate is medium-bodied with a touch of bitter orange rind, marmalade, and quince on the finish. :: Serves 5-6 :: Cooking time 10mins For the posset, zest and juice the lemons and oranges. Place the zest, cream, spices and sugar in a saucepan, stir to dissolve the sugar, place DRINK MATCH LIRAC VIGNOBLES ABEILLE Deep and inky purple with a nose of raspberry and blackberry. This wine is robust on the palate, with weighty tannins and an invigorating warmth. FOR THE POSSET - 2 Lemons - 2 Oranges - 10 Cloves - 5 Star anise on a medium heat and bring to the boil. Remove from the heat, whisk in the citrus juice and allow the flavours to infuse until the mix is cool. Pass through a fine sieve into a jug. Pour the posset into individual glasses and refrigerate until chilled and set. - 1 Stick of cinnamon - 3 Cardamom pods - ½ Whole nutmeg - 500ml Double cream - 75g Caster sugar For the prunes, peel the zest of the orange into long strips and then juice the orange. Bring the water to the boil. Once boiling place the teabag in the water and remove from the heat, allowing it to infuse for 3 minutes. Stir in the sugar to dissolve; add the orange peel and juice, vanilla and cinnamon. Add the prunes, return the pan to the FOR THE PRUNES heat, bring to the boil and simmer for 5 minutes g Pitted prunes Allow to cool and add the brandy. These are better when they are a - 1 Earl Grey teabag week old. 24 davidgriffen.co.uk - 50ml Brandy - 1 Orange - 25g Sugar - ½ Vanilla pod - 200ml Water To serve, place a few prunes and some cooking liquor on top of the possets. Serve with ginger biscuits or shortbread on the side. 25

14 WINE CABINETS Our wine cabinets incorporate simple, yet effective design elements to make sure nothing spoils the enjoyment of your wine. Wi6128WH Wine cabinet Wi3118WH Wine cabinet :: Features - White glass door with gloss white door frame - Dual stacked temperature zones [1 for red and 1 for white wine], independently controlled - No frost compressor cooling system - 100% CFC / HFC free - Fan circulated cool air for even temperature distribution - Heater raises internal temperature when external temperature drops - Quiet operation 44dB[A] - Electronic temperature control and LED display - UV/heat-free white LED lighting [switchable] - Reversible door - White wine zone has 2 sliding shelves - Red wine zone has 3 sliding shelves and 1 base shelf - Stainless steel, black-spot feature bar handle - Recessed for fitting furniture plinth - Vibration free - Supplied with stainless steel universal plinth grille :: Capacity Cu ft/134 Litre total net capacity Cu ft/164 Litre total gross capacity - Max. 16 Bordeaux style white wine bottles 750ml - Max. 30 Bordeaux style red wine bottles :: Optional extras - 3 frosted glass shelves with black plastic trim GSHELFPACK/600 :: Performance - Energy class B - Energy consumption 195kWh/y - White wine zone temperature range 5ºC-10ºC :: Features - White glass door with gloss white door frame - Single temperature zone for red or white wine - No frost compressor cooling system - 100% CFC / HFC free - Fan circulated cool air for even temperature distribution - Quiet operation 43dB[A] - Electronic temperature control and LED display - UV/heat-free white LED lighting [switchable] - Reversible door - 5 Sliding shelves and 1 base shelf - Stainless steel, black-spot feature bar handle - Dark wooden shelves - Glass shelf pack available to convert into a full or part can chiller - Toughened UV protected glass door - Recessed for fitting furniture plinth - Vibration free - Supplied with stainless steel universal plinth grille :: Capacity Cu ft/60 Litre total net capacity Cu ft/67 Litre total gross capacity - Max. 19 Bordeaux style wine bottles 750ml :: Optional extras - 3 frosted glass shelves with black plastic trim GSHELFPACK/300 :: Performance - Energy class B - Energy consumption 184kWh/y - Temperature range 3ºC-18ºC - Ambient temperature - Dark wooden shelves - Red wine zone temperature - 1 Humidity control water tank 5ºC-32ºC - Toughened UV protected glass range 10ºC-18ºC - Black cabinet interior and exterior - 2 humidity control water tanks - Ambient temperature - Humidity range >65%RH 26 5ºC-32ºC - Black cabinet interior and exterior 27 - Humidity range >65%RH

15 EVERY CAPLE WINE CABINET MAINTAINS THE CORRECT TEMPERATURE AROUND THE CLOCK SO YOUR TASTE BUDS ARE NEVER DISAPPOINTED. White LED lighting Ultraviolet light can cause wine to age prematurely. Caple wine cabinets come with white LED light which is not only UV-free but has no heat output either, meaning that your wine is always on top form. Bottle stacking Clever shelving options mean that bottles can always be stored on their side, the optimum way to keep the cork moist and ensure a good air seal for the bottle. Not only that but Caple wine cabinets also allow for the storage of beers, ciders and other pre-mixed drinks perfect for party entertaining

16 FEBRUARY W H A T ' S I N S E A S O N? THE END OF WINTER IS IN SIGHT AS WE LOOK FORWARD TO THE JOYS OF SPRING. BUT FEBRUARY STILL BRINGS AN ABUNDANCE OF GREAT PRODUCE TO LAP UP WHILST IT S STILL IN SEASON. COD LEEKS WHITE BEANS FENNEL SEEDS CHORIZO WALNUTS CARROTS SMOKED HADDOCK 30 31

17 G O F I S H FISH PIE WITH SMOKED CHEDDAR MASH A BRITISH CLASSIC, THIS IS GREAT FOR A COLD NIGHT. IT S EXCELLENT WITH CHARGRILLED PURPLE SPROUTING BROCCOLI OR STEAMED BUTTERED GREENS. :: Serves 4 :: Cooking time 1hr - 450g Cod, pollack or other white fish - 450g Smoked haddock [skin on, preferably 1 fillet] - 300g Prawns, cooked and shelled [optional] - 60g Butter - 35g Plain flour - 600ml Fish stock - 250ml Milk - 6 Large Maris Piper [or similar] potatoes - 1 Leek, cut into diagonal slices about 7mm thick g Smoked Cheddar, grated - 2 Egg yolks - 20g Chopped flat-leaf parsley - 10g Chopped tarragon - 1tsp Dijon mustard Bring a pan of salted water to the boil, add the leeks and cook for 3 minutes. Remove and refresh in a bowl of iced water. Drain in a colander. Peel and chop the potatoes, place in a pan, cover with cold water and add salt. Bring to a simmer and cook until just done. Drain the potatoes and then mash them. While the mash is still hot, gently fold in 25g of the butter and cheese until smooth. Mix in the egg yolks, fold in the leeks and season with salt and pepper. Put the mash in a piping bag and set aside in a warm place. Put the haddock into a saucepan, cover with the milk, bring to a simmer and set aside. Allow cooling for 5 minutes, then strain and keep the milk and fish separate. Skin and debone the cod and pollack and cut into cubes of about 1.5cm. Put the fish stock in a pan and gently bring up to a simmer. Melt the remaining butter in a separate pan, then add the flour and gently cook for 5 minutes. Whisk the fish stock into the roux in increments until you have a thick sauce. Whisk in the haddock milk. Cook gently for 15 minutes making sure it doesn t stick to the pan. Add the haddock, the mustard, the raw fish and the prawns [if using] to the sauce, season with salt and pepper and gently fold in the herbs. Divide between 4 deep individual dishes or ramekins, and neatly pipe the mash on the top of each one. Bake in the oven for 15 minutes or until the mash is golden and the sauce is bubbling over the edge of the bowls. Serve immediately. DRINK MATCH LE VENT DU NORD ROUSSANNE CHARDONNAY Pale yellow in colour, this wine leads to an intense and elegant nose. Notes of honeysuckle, peach, melon and caramel are backed up on the palate. An interesting partner to chicken dishes too. 32 davidgriffen.co.uk 33

18 WHITE BEANS WITH CHORIZO IT S WORTH THE PREP TIME WITH THE BEANS TO MAXIMISE THEM TAKING ON THE DELICIOUS CHORIZO FLAVOUR. A GOOD-QUALITY CHORIZO WILL MAKE A BIG DIFFERENCE TOO. :: Serves 4 :: Cooking time 1hr Put the white beans in a plastic tub or bucket and cover completely with cold water. Place in the refrigerator and allow the beans to soak in the - 500g Dried white beans water overnight ml Chicken stock The next day, drain the beans in a sieve and rinse under cold running - 1 Onion, peeled and cut in half - 3 Cloves garlic, cut in half - 2 Bay leaves - 2 Sprigs thyme - 1tsp Fennel seeds - 200g Good-quality cured chorizo - 2tbsp Chopped flat-leaf parsley EQUIPMENT - 1 Piece muslin, cut into a 20cm diameter round - Butcher s string water. Put the beans in a medium-sized pan with the onion and the chicken stock. Put the garlic, bay, thyme and fennel seeds on the piece of muslin, pull up the sides and secure with the string to create a sachet. Place the sachet in the pan. Place the pan over a medium heat, bring to the boil and simmer for minutes or until the beans are just cooked. Taste them they should be firm and just tender. Sit a colander in a clean pan, drain the beans and remove and discard the sachet and the onions. Put the beans in a bowl and keep warm. Return the pan of chicken stock to the heat and reduce by two-thirds. Meanwhile, remove the skin from the chorizo and neatly cut into 7cm dice. Add to the beans. Dress the beans with the hot chicken stock reduction and finish with the chopped parsley. Season with the salt and 2 or 3 twists of black pepper. davidgriffen.co.uk CARROT CAKE ANOTHER BRITISH CLASSIC. SIMPLE AND SATISFYING, IT S ONE OF MY FAVOURITES, ESPECIALLY WITH THIS ICING. DRINK MATCH PUKKA LEMON GINGER & MANUKA TEA A unique blend of fruity herbs to provide a warming and soothing tea with zesty lemon, spicy ginger and nourishing manuka honey. DRINK MATCH RIOJA SINGLE VINEYARD RAMÓN BILBAO This soft and supple wine is a vibrant ruby red with aromas of cherry and blackberry fruit and slight hints of vanilla on the medium bodied palate. :: Serves 12 :: Cooking time 1hr 10mins FOR THE CAKE - 110g Soft dark brown sugar - 55oz Caster sugar - 4 Eggs - 2tsp Vanilla essence Preheat the oven to 170 C. Butter and flour a 20cm springform cake tin or 2 loaf tins. Cream together the eggs and sugar in a mixer fit with the paddle attachment. Add the eggs one at a time and then slowly pour in the olive oil. Fold in the flour and salt and then fold in the rest of the ingredients. Transfer to the tin[s] and cook for one hour or until a skewer inserted into the centre of the cake comes out clean ml Olive oil To make the butter icing, whip the butter and sugar and then add the - 170g Plain flour / wholemeal maple syrup to taste. - 2tsp Baking powder - 1tsp Salt Once the cake is cool, spoon by spoon lay the icing on the top of the cake and even it with a pallet knife; you can then run a fork through it - 2tsp Cinnamon to decorate. - ½tsp Bicarbonate of soda - 85g Raisins Simply serve with a tea of your choice. davidgriffen.co.uk - 110g Chopped walnuts - 450g Grated carrot FOR THE ICING - 450g Icing sugar - 225g Butter - Maple syrup 34 35

19 MICROWAVES Good looks and advanced functionality makes for the perfect choice for a busy lifestyle. Intuitive and powerful, effortless cooking at your fingertips. CM119 Microwave CM2400 Microwave FULL TOUCH CONTROL ADDS EASE TO BOTH ON-THE-GO SNACKS AND SERIOUS COOKING. :: Stainless steel interior The stainless steel interior not only looks great, but its wipe clean surface makes hygiene a top priority too. :: Auto menu The auto cook menu gives you a set of preset cooking modes, each designed to provide you with the best possible results. :: Features - 25 Litre capacity - Auto cook menu - Auto defrost - Digital controls - Defrost by time and weight - Speed cooking - Multi-stage cooking - 5 microwave power levels - Child lock - Minute timer [up to 95mins] - Stainless steel front/cavity - Mark resistant finish - LCD display :: Cooking output - Microwave cooking 900W - Grill 1000W :: Electrical connection - Rated load 1.45kW - Fuse rating 13A :: Features - Stainless steel and glass - Stainless steel, black-spot feature bar handle - Stainless steel cavity - 25 Litre capacity - Touch control - White LED display - Auto cook menu - Auto defrost by time and weight - Speed cooking - Child lock - Timer - End of cooking signal :: Cooking output - Microwave cooking 900W - Grill 1000W :: Electrical connection - Rated load 1.45kW - Fuse rating 13A 36 37

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21 For a full list of Caple retailers visit our website Fourth Way Avonmouth Bristol BS11 8DW t: f: e: sales@caple.co.uk caple.co.uk