Velvet Magazine April 2017

More documents

Recommendations

Info

WINNER Food and Drink Innovation AWARD WINNING GIN FROM THE SILENT POOL IN SURREY Now available at Majestic and Waitrose stores nationwide. www.silentpooldistillers.com
Our This month’s recipe courtesy of Waitrose Leftover mashed potato makes a great alternative topping to the sliced potatoes used in this pie INGREDIENTS: • 1-2 tbsp olive oil • 1 large onion, chopped • 2 cloves garlic, finely chopped • 500g pack essential Waitrose Lamb Mince • 3 Waitrose Classic Vine Tomatoes • 1 Oxo Garden Vegetables Stock Pot • 1 tsp dried oregano or mint • 1kg medium red potatoes, peeled and halved lengthways • 2 tsp cornflour • 50g pitted dry black olives, halved • 200g essential Waitrose Greek Feta, crumbled • Steamed greens, to serve Greek-style Lamb Pie 1. Heat a splash of oil in a large saucepan and cook the onion and garlic for 5 minutes until softened. Add the lamb and cook for a further 4-5 minutes until browned. Chop 1 of the tomatoes, stir into the lamb and onion mixture and cook for 2 minutes until pulpy. Add the stock pot, dried herbs and 400ml boiling water. Bring to the boil and simmer for 20 minutes. 2. Meanwhile, preheat the oven to 220ºC, gas mark 7. Place the potatoes in a large saucepan and cover with boiling water. Simmer gently for 10 minutes then drain and slice. Serves 6 Prep 10 mins Cook 45-50 mins 3. Dissolve the cornflour in a little cold water and stir into the lamb mixture. Simmer for 1-2 minutes, then transfer to a large ovenproof dish. Stir in the olives and ¾ of the feta. Thinly slice the remaining tomatoes and lay on top of the mixture followed by the sliced potatoes. Brush the top with a little oil and scatter over the reserved feta. Bake for 15-20 minutes until golden brown. Serve with greens.
Page 1: Take Me I’m Free APR 2017 The top
Page 4: Tel: 01284 604 699 Tel: 01638 465 6
Page 7: We’re always looking to support b
Page 11 and 12: Velvet’s monthly views and review
Page 13 and 14: Kitchen Pin Date Night at The Ickwo
Page 15 and 16: Easter Hanging Easter Decorations,
Page 17 and 18: INGREDIENTS: Dough: • 610g strong
Page 19: New Opening 3. THE LIBRARY If you
Page 23: Food The Black Bull 27 High Street,
Page 26 and 27: Lifestyle SPRING AT From their exte
Page 28 and 29: ANIMAL HEALTH TRUST CHARITY RACE DA
Page 30 and 31: Local Events World of Wine Course C
Page 33 and 34: VEGAN & VINTAGE FAIR Local Events E
Page 35 and 36: Racing Newmarket Racecourses The Ro
Page 37: Local Events Cambridge Botanic Gard
Page 40 and 41: BOTTISHAM SPORTS CENTRE GREAT VALUE
Page 43: Entertainment The Stage Take a look
Page 46 and 47: Fashion Handbook Written by Samanth
Page 49 and 50: It’s a Wrap From lace up flats to
Page 51 and 52: Fashion blue 32 King Street, Saffro
Page 53 and 54: Molly Goddard Fashion The Gingham G
Page 55 and 56: Fashion Occasionwear specialist, Cr
Page 57 and 58: Beauty Notebook MAD MONDAYS AT SALO
Page 59 and 60: Twice as Nice Our best beauty trick
Page 61: Beauty 5 6 4 VITAMIN C: Ideal for b
Page 65 and 66: Male Grooming premier pampering Loo
Page 67 and 68: Hot list Healthy Healthy Hotlist He
Page 69 and 70: Healthy Hotlist Written by Samantha
Page 71 and 72:
Health De-Stress with Inspiral Grou
Page 73:
Health Take a look at what a week f
Page 76 and 77:
Home Hub Home Written by Ashleigh K
Page 78 and 79:
Interiors Strive For Design If uniq
Page 81 and 82:
INSIDE OUT With spring well and tru
Page 83:
Interiors Hendricks Navy Velvet Arm
Page 87 and 88:
Property PLANTING AN IDEAL HOME IN
Page 89 and 90:
Property INTERIOR AND EXTERIOR: Upo
Page 91:
Property Jackson-Stops 11 Guildhall
Page 94 and 95:
Motoring Phil Huff pays a flying vi
Page 96 and 97:
Motoring “If JK Rowling made a Ha
Page 98:
Motoring First Drive: Mercedes-Benz
show all

Velvet Magazine April 2017

Create successful ePaper yourself

Delete template?

Save as template?