On the latest episode of The Great British Bake Off, contestants including Flora Shedden (inset) grappled with making pies and cakes famous in the Victorian era. Here, FEMAIL reveals the best (and worst) of what was on offer then... (Clockwise from top left) From Gentleman's Relish, a spicy, anchovy paste; and calf's foot jelly, which was made by boiling and then straining the hooves of baby cows to create gelatin; to Stargazy Pie, which gets its name from the fact fish heads stick out through the pastry as if staring at the sky; and flour soup, made from flour, water, butter and caraway seeds.
(and there's even a doughy Mary Berry)
The tricks that will help you to eat less but still feel full
Do you know fugu from pho? Take our quiz to find out if you really are the ultimate foodie
These days everyone considers themselves a gastronome but now there is a new breed of expert on the market; the Ultimate Foodie. To find out if you fit the criteria, FEMAIL has worked with La Maison Maille to devise a 50-statement quiz, each with a yes or no answer. Questions include (clockwise from top left): Have you jointed a chicken; made cronuts; cooked sous-vide; tried fugu; used a blowtorch when preparing dessert and filleted fish
Seasonal food, plenty of butter and grilled chicken lunches to stay slim: The secrets of the Queen's diet revealed by former chef
Darren McGrady, inset, was the Queen's personal chef for 11 years. The 52-year-old said the royal menu at Buckingham Palace 'hasn't changed much' in the 63 years she's been on the throne. Pictured: the Queen toasts President of Mexico Enrique Pena Nieto during a state banquet at Buckingham Palace earlier this year.
FOOD BITES: This week's wish list
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- ICE CREAM DREAM
- Buy BLUEBERRY DAY
- Buy REAL JAMAICAN RUM
- Buy VEGFEST
- BUDGET WINES
- Buy SHARP SET
- Buy MUSHROOM MAGIC
- SPRING CORDIAL
- Buy BIG BUNNY
- Buy FINE WINE
- Buy JUICE TIME
- Buy CAKE CUPPA
- PERFECT MATCH
- Buy COOL WHITE
- SPICE UP YOUR DRINK
- FLAVOURED CROISSANT
- Buy PECULIAR POPS
- Buy CHOC SAUSAGE
- VALUE FINE WINE
- SUPER SHLOER
- BOTTLEGREEN GO PINK
- Buy COCONUT BREEZE
- Buy COMPTOIR COOKING
- ICE CREAM DREAM
- Buy BLUEBERRY DAY
BerryWorld announces the launch of National Blueberry Day on August 13, established to promote blueberries. To celebrate, try these blueberry, oat and pecan pancakes. Light, fluffy and oozing with the goodness of blueberries, these pancakes make a perfect breakfast treat. They are quick to make and the oats and pecans help sustain you through a busy morning. Follow the link for the full recipe.
Appleton Estate Jamaica Rum launches a new product range and the #FromJamaicaWithLove campaign this month. Appleton Estate Signature Blend is the new name for Appleton Estate V/X; the original Appleton Estate rum. It's a full-bodied, medium-sweet rum; a delicious blend of 15 aged rums with a warm honey colour, a lush fruity aroma and a rich taste. It is for everyone, making just an average day feel special.
VegfestUK London, the biggest vegan food and lifestyle festival in Europe, is selling buy one get one free tickets from only £6 until September 10. The event - boasting hundreds of stalls, cooking demos and a bodybuilding contest - is on at Olympia in London October 10 and 11.
An ideal gift for a domestic god or goddess. Razor-sharp steel blades, ultra non-stick ceramic coating and a protective cover for each knife.
Set of 3 Ceracraft Non-Stick Ceramic Coated Knives, £14.99, JML
From drinking mushroom tea, eating dried mushrooms or taking a supplement, mushrooms - with their endless health and wellbeing benefits - are the hottest new foodie trend. Hifas da Terra's specialised supplement MicoSalud range has been developed to boost the immune system, target IBS, immunity and cholesterol. The Mico-Rei supplement pictured is said to help with anti-ageing the skin at a cellular level. Hifas da Terra Mico-Rei, £55.50, exclusive to Harrods.
The Lindt Gold Bunny is an Easter must-have but could you consume a 1kg version? Guaranteed to make a big impression, the giant milk chocolate Lindt Gold Bunny costs £39.99 and is so large it needs its own carrier case!
D&D; Wine is an online shop with a difference. Run by a team of sommeliers from restaurant group D&D;, some of whom have won the industry's highest awards for their lists. This all-round red will impress at any dinner party. Byron; Pinot Noir, Santa Barbara County, 2012 - £16.25
Dedicated to natural cleansing by way of delicious, organic and healing juices, 42 Juice is created by a hot young female duo in Brighton. The cold-pressed juices are said to minimise toxins and maximise nutrients so that the digestive process is eased and energy is able to be sent to other areas of the body, helping to heal, protect and boost cells from the inside out. Book a Cleanse (or opt for a Juice Box if you want to boost the immune system but don't want to commit to anything too hardcore) and these saintly yet tasty juices will be delivered straight to your door. Or if you find yourself in Brighton, visit 42 Juice's super-chic bar there.
If you're having a dry January then you might find it hard to resist the Corder Cool Climate Sauvignon Blanc from Cape London. But fear not, you can keep your New Year resolution to avoid the booze by letting it mature for at least four years. If you can't wait that long, enjoy it now for the subtle, clean and fresh flavour that complements chicken and salads. £11.99 from www.capelondon.co.uk
This Autumn sees the launch of PAUL's Limited Edition croissant range. Enjoy the authentic and buttery homemade French treat filled with fresh and flavoursome fillings and topped with a choice of flaked almonds, hazelnuts, pistachio and raspberries. Highlights include the Croissant Framboise, bursting with raspberries and frangipane cream. Other options include Praline, Pistachio and Almond, priced at £1.95 each.
Beetroot might not sound an obvious choice of baking ingredient but in the capable hands of Soho bakery Foxcroft & Ginger, the humble vegetable has been transformed into a key part of their new chocolate cake pops. Made using Fairtrade chocolate, the sweet treats are deliciously moist and ridiculously moreish. Youll never look at beetroot in the same way again! £2.50, Foxcroft & Ginger
Carpo Chocolate Tubes are heaven shaped like a sausage. The dark ones contain 55 per cent cocoa and are dairy free and suitable for vegans and chocoholics. This Dark Chocolate Tube with Almond Croquant is our favourite. Carpo London is the first store abroad of Greek family company Carpo Hellas, specialists in premium nuts, dried fruits, chocolate, honey and coffee - basically all the indulgences in life. Visit the store on 16 Piccadilly street, buy online at http://www.carpolondon.co.uk/contact/ or call Carpo on 0207 287 7233.
Château Lagrange is going into Lidl stores on November 27 as part of a new 36 wine collection. It's the most expensive wine the budget retailer has ever sold, and it comes from an estate well known to claret lovers. The elegant, flavoursome wine provides satisfying drinking earlier than other Grands Crus Classés and will stay at a delicious level for several years to come. Who knew Lidl did so upmarket? £39.99
Rum is our guilty pleasure but we're not always mad keen on the pirate stereotype that comes with it. Enter Koko Kanu. The crystal clear rum has a subtle coconut taste and a wonderfully smooth and velvety texture and best of all it has really pretty packaging so you can avoid any Long John Silver jokes! RRP £19.99
Tony Kitous has had the whole of London flocking to Comptoir for his Lebanese cuisine for over a decade and it can often be a struggle to get a table. But now fans of his food can enjoy it from the comfort of their own home as Comptoir has released its second cookbook, Comptoir Libanais Express. Tony brings you 80 new simple but delicious express recipes, perfect for pulling together fast after work, or for a quick but impressive feast for guests. £20, Random House
Butcher creates 3,500 calorie MAN-WICH by wrapping a cheese sarnie in 20 rashers of bacon.. because he was fed up with the Great British Bake Off's 'pompous' food
Chris Cunningham, 26, from Kilkeel, County Down (inset), used more than 20 slices of bacon and 1lb of cheese to build the 4lb-heavy 'real' sandwich. First the butcher added the cheese to half wholemeal bread (top left), then he wrapped the sandwich in layers of bacon (top right). Then, another layer of bacon was wrapped around the snack (bottom left), and then slowly fried for half and hour to ensure it was cooked all the way through (bottom right).
WHERE TO EAT THIS WEEK
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The Savoy's riverside restaurant Kaspar's appoints new executive chef Holger Jackish. His new direction centres on British seasonal food and locally source seafood; beautifully prepared and elegantly presented. The perfect spot for relaxed lunches, and early evening drinks and bites, Kaspar's all-day offering also features succulent meats from the grill alongside lighter bites and cured fish platters at the seafood bar.
If youre heading to Le Menar I would suggest taking your appetite and more importantly a plus one or maybe even a two or three. Glancing at the extensive menu youll be hard pressed to place your order at the cosy North African restaurant in the heart of Fitzrovia. Eager to try as much as possible I order about seven courses and to my horror they are all absolutely delicious. The Spiced Lamb Rack (lamb cutlets) might be the best I have ever had and the side of Smoked Aubergiene Moutabal is honestly heavenly. Other favourites included the scallops that were so fresh I could well have been sampling them from the fishing boat, from which they were caught. The chef Vernon, was a delight and is happy to provide recommendations for the evening if you are unsure. And best of all he wasnt the least bit judgmental that my guest and I managed to devour all seven courses
MARTHA CLIFF
Set in the heart of Marylebone, 108 Brasserie has been about for a while but an exciting new menu and a trendy bar scene has attracted a new clientele as well as maintaining its already incredibly loyal fans. The evening menu is made up of simple yet British foods and there is probably at least one thing that you are yet to try, coming as a sigh of relief in the city where most people can recite the menus of their favourite restaurants. I sampled, with some interpretation, the crispy pig cheeks and they were the perfect balance of exciting and moreish new flavours. The Octopus Carpaccio is also worth a recommendation not only for its impressive freshness but also for the pure beauty exuded on your plate. It may sound far from fast food but the service couldnt be more efficient. In fact when the desserts took more than five minutes to arrive I was met by an almighty apology and two glasses of whisky. I am becoming ever so much more patient.
MARTHA CLIFF
London is saturated with restaurants offering top quality fish, but Beirut-born brand Salmontini just went and trumped them all. Nestled in swanky Belgravia, Jason Bassili's new haunt has made its way over from the Middle East - and we are welcoming it with open arms. Offering unparalleled luxury in the coziest of settings, the Pont street eatery is the perfect date night setting. Possibly the most sumptuous sushi currently on offer in the capital, the team are putting their own spin on the classics. Menu highlights include 35 days aged Rib-eye steak served with Dauphinoise potatoes and wild mushrooms, Crispy California Maki with crunchy tempura crumbs and a Salmon Kaware drizzled with black truffle oil.
Spring is in the air and its bringing the freshest new flavours to the belt as YO! Sushi unveils a major shakeup of its authentic Japanese menu. From Japanese Seabass Ceviche to Yuzu Cured Salmon, the new dishes celebrate the joy of Japanese cuisine at its best. YO! Sushi also becomes one of the few UK restaurants to offer a most delicious delicacy - Albacore Tuna - which will excite fans in the forms of either Tuna Tataki or Nigiri with Truffle Ponzu. To really put a spring in your step, the latest superfood seaweed is in abundance on the belt and Miso Dumpling Ramen and Beef Curry Ramen join the ranks of the super popular ramen dishes on offer.
There is a certain satisfaction that comes with a dirty burger after work. However, fast food is often met with fast judgement and so let me introduce you to the after work dinner quickie that just got posh. Pizza Union located in Shoreditch is now my not so shameful after office eatery. Inspired by the crispy pizzas of Rome Pizza Union serves authentic Italian food in record timing. Once you have selected a pizza from the extensive list you order at the counter and collect your pager that will inform you when your order is ready. Youll have to try and resist the temptations that scatter the tills including olives, nuts, and dips. The interior features informal benches meaning you can go unnoticed as a lone dinner and munch away in peace, avoiding U.W.A (unwanted waiter attention.) My pizza was as good as any you would get from a sit in restaurant chain and easily a third of the price. Pizza Union is open all day (11am 11pm), seven days a week.
MARTHA CLIFF
It is not uncommon to expect small portions at a fancy restaurant, however at this one youre allowed to order more than one! The Providores in trendy Marylebone is perfect for those of us who just cant decide. Their extensive menu features miniature takes on classic dishes with the aim being to choose three mini meals. It is all a bit disorientating to begin with but you neednt worry - the friendly staff are right on hand to explain all. I decided on a freekeh salad, followed by a blue cheese soufflé and the restaurants signature dish the beef pesto. I was not disappointed, the beef was cooked to absolute perfection and the garlic dressing had a divine flavour that sat beautifully with the silky pesto. The only problem I can see with the Providores is everything is tasty and small enough for you to be gagging for more. It will certainly keep me coming back with my order of three beef pestos at the ready.
MARTHA CLIFF
So often I head out for dinner and order a steak and receive several up-turned noses for ordering chips (a food critic ordering chips pah!) But I dare you to find anything that goes quite as well with a hefty steak. Luckily for me I have found a place where they encourage this kind of behaviour. Rowleys, tucked round the back of Piccadilly, provided the perfect setting for myself and guest to gorge ourselves on comfort food (including sticky toffee pudding) after an August down pour. The steak is what Rowleys is famed for with its 36-year-old reputation still attracting new customers. We ordered the house special of Entrecôte which, is served in a sharing dish (where you have ample opportunity to sneak more than your fair share) and is served with unlimited fries that could very well be the tastiest Ive had in months. It seems I am not alone in my quest for a carb loaded side. You can have your chip and eat it too.
MARTHA CLIFF
The Blues Kitchen has recently opened a second venue in trendy Shoreditch. Located on Curtain Road it is the East London sibling to the original Blues Kitchen which opened in Camden in 2009. The Blues Kitchen will offer Texan BBQ, live music seven nights a week, and showcase one of the biggest bourbon selections in the UK. Open daily for brunch, lunch and dinner, the Texan BBQ menu will feature cuts of beef and pork, smoked in-house for up to 16 hours over a blend of hickory, oak, mesquite and fruit woods, some imparting flavour and texture into the meat. Options include Smoke roasted chicken or Slow smoked beef brisket, all served with fries and slaw. A 110 gallon lobster tank, installed into centre of main bar as a unique design feature, will house live lobsters from Scotland, available to order. It is an all round treat whilst remaining unpretentious, hurry and get booked! We anticipate a big hit!
MARTHA CLIFF
Breakthrough Bake Off: Make cakes to raise funds for charity
Click on image for recipe featuring Bottlegreen cordials
Ingredients
250g plain chocolate
50g amaretti biscuits
100g ground almonds
150g caster sugar
100g softened butter
4 medium eggs
4 tbsps bottlegreen pomegranate & elderflower cordial
100g fresh cherries
Icing sugar
Method
Pre-heat oven to 180c/gas mark 4. Line a 20cm springform tin. Melt 150g of chocolate. Blitz amaretti biscuits, ground almonds and sugar in food processor, add the butter, eggs and 2 tbsps of cordial, process again. Add melted chocolate and briefly process. Pour mixture into the tin, cook for 35-45mins. To finish the cake, cut melt remaining chocolate and mix with 2tbsps of cordial and cut star shapes out when it's set. Decorate cake with icing sugar, stars and chocolate dipped cherries. www.breakthrough.org.uk/bakeoff/
Ingredients
5 egg whites
275g light brown muscovado sugar
300ml double cream
8 tbsps Bottlegreen lime cordial
Selection of tropical fruits, such as mango, papaya, passion fruit and kiwi
Method
Pre-heat oven to 140c, gas mark 1. Line a large baking tray with non-stick baking paper. Whisk the egg whites in a large bowl until stiff, gradually add sugar. Pile the meringue into the centre of the lined baking tray, spread to approx. 25cm, swirling the meringue into peaks, make a dip in the centre. Cook for 1 hour 20 minutes. Place 6 tbsps of the Bottlegreen lime cordial into a small saucepan, bring to the boil and simmer until syrupy, cool. Whisk the cream and the remaining cordial until standing in soft peaks. Prepare the fruits, spoon the cream into the centre of the pavlova, arrange the fruits on top, drizzle over the cooled syrup and serve cut into slices.
www.breakthrough.org.uk/bakeoff
Ingredients
5 egg whites
275g caster sugar
25g flaked almonds
284ml double cream
200g fresh cherries
4 tbsps bottlegreen pomegranate & elderflower cordial
1 tsp arrowroot or cornflour
Method
Pre-heat the oven to 200c, gas mark 6. Line a baking tin with baking parchment. Whisk egg whites until stiff, gradually add the sugar.Spread the meringue into tin and sprinkle with almonds, cook in the oven for 5 minutes, reduce the heat to 170c, gas mark 3 and continue to cook for a 20 minutes. Meanwhile, stone the cherries, place in saucepan with cordial and cook until softened, stir a little of the juices into the arrowroot/cornflour, add to cherries and cook until thickened, cool. Place a tea towel covered with greaseproof paper on the work surface, tip out roulade with the almonds on the bottom. Whisk the cream into soft peaks, spread over the roulade followed by the cherry filling and roll.
www.breakthrough.org.uk/bakeoff
175g (6oz) butter, plus extra for greasing
175g (6oz) caster sugar
3 large eggs
175g (6oz) self-raising flour
50g (2oz) desiccated coconut
6 tbsp Bottlegreen Lemongrass & Ginger cordial
50g (2oz) icing sugar
50g (2oz) stem ginger in syrup, drained and thinly sliced
Fine strips of lemon zest
Method
Preheat the oven to 180°C, Gas Mark 4. Butter a 1.2 litre capacity non-stick ring cake tin. Beat the butter and sugar until light and creamy. Beat in the eggs. Fold in flour using a metal spoon. Add coconut, then gently stir in 2tbsp of Bottlegreen Lemongrass & Ginger cordial. Spoon into the cake tin. Bake for 45 minutes. Dilute the remaining cordial with 4 tbsp just-boiled water. Spoon this over top of the cake. Leave cake to cool. To decorate, mix the icing sugar with a little cold water to make a thin icing. Drizzle this over the cake. Top with sliced ginger and lemon rind.
www.breakthrough.org.uk/bakeoff
325g softened butter
225g golden caster sugar
4 large free range eggs
225g self raising flour
2 tsps baking powder
250g strawberries, chopped
3 tbsp Bottlegreen pomegranate and elderflower cordial
200g icing sugar
250g Mascarpone cheese
50g prepared seeds
Pink colouring
14g freeze dried strawberries
150g white chocolate
Heat chopped strawberries with tbsp of cordial for a few minutes. Pre heat oven to 180c, gas mark 4, grease 3 x 18 cm cake tins. Beat the 225g butter and sugar, gradually add eggs. Stir in flour and baking powder followed by cooled strawberries and a little pink food colouring. Divide between tins, bake for 25-30 minutes. Beat butter and icing sugar with cordial, add mascarpone and a little food colouring, divide the mixture in half and add finely chopped strawberries and pomegranate to one half. Divide the icing with fruit between layers. Spread the remaining icing and decorate.
150g digestive biscuits
50g butter
450g full fat soft cream cheese
2 tbsp cornflour
4 tbsp Bottlegreen Elderflower Cordial
2 free range egg yolks
150ml sour cream
8 tbsp Bottlegreen Elderflower Cordial
2 gelatine sheets
400g summer berries
Icing sugar
Pre heat oven 200c, gas 6. Line the base of a 20cm/8in tin. Crush the biscuits, melt the butter and mix. Press into base of tin, bake for 8 minutes, cool. Reduce oven to 150c/gas 2. Place cream cheese into bowl, mix a little of the cordial with the cornflour to a smooth paste and add to cheese with the remaining cordial, egg yolks and sour cream. Whisk until smooth, pour into tin and cook for 45-50mins. Cool in tin. Make the topping by soaking the gelatine in cold water then place the cordial in a small pan. Add 8 tbsp water and gently heat. Stir in the gelatine until melted, cool. Top cheesecake with berries. Spoon glaze over, place in the fridge to set.