PROUD TO SERVE HOW TO HOST A TRULY GREAT BRITISH

SUNDAY 2 APRIL THE GREAT BRITISH SUNDAY LUNCH PROUD TO SERVE HOW TO HOST A TRULY GREAT BRITISH SUNDAY LUNCH

GREAT FOOD. GREAT COMPANY. ALL FOR A GREAT CAUSE. We re on a mission to make this year s Great British Sunday Lunch even bigger and better than before, and we re so pleased that you re taking part. The date is Sunday 2 April and the whole RAF family is invited. Choose your venue, decide on your menu and get in the kitchen and rattle those pots and pans. Then rattle your donation box. Every penny you raise will help support RAF family members in need. Group Captain Mike Neville CBE Director Strategy and Fundraising P.S. Join me in showing your pride. Let s get everyone sharing pictures of the Great British Sunday Lunch on Facebook, Twitter and Instagram using #GBSL17

Here are some ways to raise money and have fun at the same time: Let folks know from the start Be upfront and explain that you re raising money for the RAF Benevolent Fund. Suggest an amount they could donate for their lunch, so that there are no surprises. How about 10 for two courses? Or more if there s wine. No-one makes Sunday lunch quite like you. It will be worth every pound! Don t be shy put out your collection envelope A useful way to collect everyone s lunch donations is to put your collection envelope right in the middle of the table. Put out the Gift Aid form and a pen too, so people can add their names and add 25% to their donations at no cost to them. Pay to play Ask for a small donation to enter the RAF quiz and gather up the coins at the end of the Perfect Landing game. Or make up your own games. You could provide a small prize for the winners, although people are often happy to play for the honour and glory. Generous helpings Does someone want an extra Yorkshire? A second helping of pudding? Ask them to chip in an extra pound or two. And who will pay to get out of the washing-up? When lunch is over, your guests and your collection envelope will be suitably stuffed. What a success! Every 10 you raise could help another RAF veteran to attend one of our lunch clubs and enjoy a hot delicious meal amongst friends. Other ways your donations could help include: Giving a WWII veteran in financial distress a vital support grant Adapting the home of a RAF veteran injured in Afghanistan so they can live independently Helping a member of the RAF family to cope after the death of a loved one, by helping with funeral costs

To us, Sunday lunch is one of the highlights of the week. It s a chance for all the family to get around the table, to connect and feast. We support the Royal Air Force Benevolent Fund because without the sacrifices of the RAF, we could not enjoy the freedom we have today. The Hairy Bikers TRY LOVELY LAMB Lamb, asparagus and mint salad by The Hairy Bikers British asparagus season is April-May, so this is the perfect time to treat your guests to its unbeatable flavour. Using beautiful British ingredients, this salad is spring on a plate. You do need to marinate the lamb for an hour or so, but once that s done the rest is quick and easy to put together. Serves 4 2 lamb leg steaks 1 tbsp olive oil 1 tbsp cider vinegar 1 tsp dried mint 1 tsp dried oregano or thyme 12 small new or salad potatoes Bunch of asparagus Bag of pea shoots or lamb s lettuce Small bunch of mint, leaves only Flaked sea salt Freshly ground black pepper Dressing 3 tbsp olive oil 1 tbsp lemon juice or cider vinegar ¼ tsp honey Put the lamb in a glass, plastic or ceramic bowl the acid in the marinade can react with metal. Whisk the olive oil and cider vinegar in a small bowl, then stir in the herbs and season well with salt and pepper. Pour this over the lamb, turning the meat over to make sure it is completely covered, then leave to marinate for at least an hour. Put the potatoes in a steamer and cook them for about 15 minutes. Bend each asparagus stem until it snaps, then discard the woody ends. Put the asparagus on top of the potatoes and steam for a further three to five minutes. Remove from the heat and allow to cool a little. If you don t have a steamer, just put the potatoes in a pan of cold water, bring to the boil and cook until nearly tender. Add the asparagus for the last three to five minutes of the cooking time.

Heat a griddle pan until it s too hot to hold your hand over take care not to touch the pan though. Grill the lamb steaks for two to three minutes on each side, until well charred but still juicy inside. Leave them to rest for at least five minutes, then slice thinly. Whisk the dressing ingredients together and season with salt and some black pepper. Arrange the pea shoots or lamb s lettuce, potatoes and asparagus on individual plates, then add some mint leaves. Top with the lamb, then drizzle over the dressing.

Photo credit Vincent Whiteman

A RIP-ROARING RISOTTO A smooth and creamy spring pea and pine nut risotto by Laurie Perry, food stylist and writer The secret to a good risotto? Stand over it and give it your undivided, loving attention, making sure it doesn t stick to the bottom of your pan. Risotto is a classic Italian rice dish. Smooth, soothing, creamy and filling. I like to use banana shallots in this recipe - they re a longer, sweeter and milder shallot. But feel free to swap it for an ordinary onion if you prefer. Serves 4 75g unsalted butter 1 tbsp olive oil 1 banana shallot, finely chopped 1 large leek, washed, trimmed of outer leaves and finely sliced 1 cup frozen or fresh garden peas 125ml Vermouth, Fino Sherry or white wine 200g Carnaroli or Aborio rice 1 vegetarian stock cube dissovled in 450ml of boiling water 4 tbsp freshly grated Parmesan Squeeze of fresh lemon Salt and freshly ground black pepper 50g pine nuts, toasted Heat 40g of butter and one tbsp of olive oil in a deep, heavy-based pan and gently fry the shallot and leek for about five minutes until they are soft. Heat the stock in a separate saucepan. Once simmering, add your peas and sieve out as soon as they are cooked. Put half the peas aside, and blitz the rest with a hand blender and a little stock. Add the Vermouth to the shallot and leek mixture, turn up the heat and reduce until almost evaporated. Add the rice and stir with a wooden spoon until the rice becomes shiny with butter, frying for a minute or two. Then start adding your first ladle of hot stock. Continuing to stir, let the stock almost entirely absorb into the rice before adding another ladleful, taking care not to let it dry out and stick. Keep stirring and adding stock until the rice still has a slight bite and is not quite cooked. Add your whole and blitzed peas, stirring quickly to combine. Remove the risotto from the heat and immediately stir in two tablespoons of grated Parmesan and the remaining butter. Cover and set aside for five minutes. Season to taste with salt and freshly ground black pepper, and add a squeeze of lemon juice. Spoon your risotto onto warm plates, sprinkle the pine nuts on top, and serve alongside the remaining Parmesan.

I believe in the uniting power of food to bring family and friends together. The Great British Sunday Lunch is a great opportunity to gather around a delicious meal for a good cause. By hosting your own meal you can raise money to help this great charity continue to support the RAF family. Ken Hom

MAKE ROOM FOR MANGO Warm mango compote with basil and vanilla ice cream by Ken Hom Not sure if a mango is ripe? Press the ends firmly and if they yield slightly, it s ready to eat. My pudding recipe is a quick one-pan (or rather wok!) dish that means you can enjoy more time with family and friends. It s a simple dessert that I have often made for my food promotions at The Oriental in Bangkok. Mangoes are popular and abundant in Thailand and their rich, fleshy and satin-like texture transforms this recipe into an exquisite finale. Vanilla ice cream found in supermarkets is of high quality and is of great convenience. The combination of the cold and warm fruit is unbeatable. Serves 4 1 vanilla bean, split in half 110 g sugar 150 ml water 750 g 2 medium mangoes Tiny pinch of salt 2 tbsps unsalted butter 6 basil leaves, coarsely chopped Vanilla ice cream Scrape the inside seeds of the vanilla bean into the sugar and mix well. Using a non-stick wok or pan, bring the sugar and water to a boil, add the vanilla bean and simmer for 10 minutes. Remove the vanilla bean, dry it thoroughly and save for future use by storing it in sugar. Peel the mangoes and cut the fruit into ¼ inch thick slices. Add the mangoes and salt and simmer for two minutes, just enough to warm and not to cook through. Remove from the heat, stir in the butter and the basil, stir gently and serve at once with scoops of vanilla ice cream.

IT S NEARLY TIME TO BASTE FOR BRITAIN Some last minute hints and tips for the day itself Just because you rule the roast You don t have to do everything yourself or make everything from scratch (Aunt Bessie can help!). Ask friends to bring a pudding or a nice bottle of something. And put another family member in charge of welcoming guests, taking coats and topping up glasses. RAF it up If you have any RAF memorabilia or photos, now s the time to display them. You could think about a red, white and blue theme for the table. Don t forget your guest place cards Each one tells a story of someone who has been helped by the RAF Benevolent Fund, so display them with pride (you can download more at rafbf.org/sundaylunch, where you ll also find more advice, recipes, hints and tips). Ask your guests to Gift Aid it If they pay tax on income savings or pensions, their gift could be worth 25% more, so don t forget to encourage your guests to write their details on the Gift Aid form. Now have fun and show your pride using #GBSL17 Quiz Answers 1) B 2) A 3) A 4) A 5) A 6) C 7) A 8) B 9) A 10) B

SHOW OFF YOUR ROASTIES! Your Sunday lunch is a triumph, so make sure you take lots of photos to keep and post on social media. We want The Great British Sunday Lunch to be a permanent fixture in everyone s diary, so we can raise even more money for the RAF Benevolent Fund. By showing everyone your delicious spread, you ll also help us spread the word so even more people will want to take part next year. Share your lunch on social media #GBSL17 Please send us your donations by the end of April 2017 if you can Return the donation form in the envelope provided to FREEPOST PLUS RTKS-ZCXS-HSBT, The Royal Air Force Benevolent Fund, 126 Fairlie Road, Slough SL1 4PY. Alternatively pay by card over the phone on 0300 770 1350 Monday to Friday between 9am and 5.30pm. Or pay online at www.rafbf.org/sundaylunch Please make sure that you send us the Gift Aid form too. Thank you. Any last questions? Then please do get in touch. We d love to hear from you. Email us at lunch@rafbf.org.uk or call 0300 770 1350 (we re here Monday to Friday between 9am and 5.30pm) For more advice, hints and tips including extra guest place cards to download visit rafbf.org/sundaylunch THANK YOU FOR TAKING PART IN THE GREAT BRITISH SUNDAY LUNCH. SEE YOU AGAIN NEXT YEAR!