National_Geographic_Traveller_UK_June_2017

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“Wonderful day on the water” “Experience of a lifetime!” “Amazing whale watching” Whale watching – West Iceland – Snæfellsnes National Park Daily tours from 10th November till 15th September +354 546 6808 booking@lakitours.com info@lakitours.com www.lakitours.com Facebook & Instagram: Láki Tours
FOOD // SMART TRAVELLER Wild A TASTE OF Jersey Jersey’s best-known chef, Shaun Rankin, forages for his favourite seasonal grub on his second home SHAUN RANKIN Michelin-starred Rankin’s most recent restaurant ventures include Ormer Jersey, Ormer Mayfair, 12 Hay Hill and Don Street Deli. His first recipe book is Shaun Rankin’s Seasoned Islands. shaunrankin.com Beach eats Foraging is part of the Island’s heritage, and a movement I’ve been at the forefront of for over eight years. Head to the five-mile bay on the western side of St Ouen to find salty finger — a sea vegetable that’s great cooked. It goes really well with turbot. Grouville Bay is also great to rake for cockles, salt out razor clams and sea beats along the dunes. Inland excursions Head for St Martin’s Woods, where you get the first of the wild garlic in spring. It’s great in soups, pesto and my favourite — wild garlic risotto (recipe below). Trinity, in the centre of the island, is covered in lush countryside with spring beauty (miner’s lettuce), which has a fantastic flavour and texture; it goes well in lamb with goat’s curd and minted peas. TRY IT AT HOME Broad bean, wild garlic & parmesan risotto IMAGES: GETTY TIPS FOR FIRST-TIME FORAGERS RESEARCH: A plant expert can help identify the subtle differences between plant species PRACTICE: Train your eyes to recognise commonly found wild fare like dandelion, purslane, chickweed, clover, lambsquarter and mustard APPLY: Rather than salt and pepper, try using seaweed and sea purslane to nutritiously season dishes INGREDIENTS 750ml vegetable stock 1 tbsp olive oil 1 onion, peeled and diced Herbs (sprig of thyme; a bay leaf) 2 crushed garlic cloves 350g risotto rice 100ml white wine 75g unsalted butter 150g broad beans, cooked 4 wild garlic leaves, chopped 60g grated parmesan Sea salt and cracked black pepper METHOD Heat the vegetable stock, and keep warm. In a saucepan, add olive oil, onion, thyme, garlic and bay leaf, and cook until the onion is translucent. Add the rice until it starts to crack. Add white wine followed by a ladleful of stock. Ensure the rice has absorbed the stock before adding more. Continue until the rice is cooked. Remove pan from the heat and beat the butter into the rice. Add the broad beans and wild garlic leaves. Sprinkle grated parmesan, and season. June 2017 31
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Page 11 and 12: South Tyrol seeks nature lovers. So
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USA Hawaii KĪLAUEA & MAUNA LOA 40
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Don’t be held back by limited mil
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USA 7,425 SQU Navajo farm, Monument
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A LEGACY OF LUXURY ON MADISON AVENU
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USA Florida D R Y TORTUGAS This arc
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USA Wyoming THE TETONS The sharp pe
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PUGLIA It doesn’t look like a bea
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PUGLIA Salento appears stuck in a t
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PUGLIA CLOCKWISE FROM TOP LEFT: Pru
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PUGLIA The Rupestrian church of San
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UGANDA PREVIOUS SPREAD: The treetop
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UGANDA IMAGE: SUPERSTOCK June 2017
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UGANDA IMAGES: SUPERSTOCK; EMMA GRE
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UGANDA ESSENTIALS Getting there & a
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what lies beneath Shimmering sea li
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CAYMAN ISLANDS Sapphire depths. IMA
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NETHERLANDS The Frans Hals Museum i
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City life ADDIS ABABA Lofty and lea
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ADDIS ABABA OPPOSITE, FROM TOP: The
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THE LAND OF ORIGINS AND ANCIENT HIS
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On the timber viewing platform bene
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AARHUS SEE & DO AARHUS SEARANGERS:
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OFFICIAL PROVIDERS OF READER OFFERS
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SPECIAL FEATURE Must do BEST OF JAP
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JAL MOMENTS Welcoming you aboard wi
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Q // Will the laptop ban on flights
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TRAVEL GEEKS Tech traveer TECHNOLOG
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PROMOTIONAL FEATURE Florida A RIVER
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COMING IN THE JUL/AUG ISSUE Come on
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DUBAI: RETURN TO THE WILD FAR FROM
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CONSERVATION Pitch up // By night w
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PROMOTIONAL FEATURE ULTIMATE EXPERI
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A WALK ON THE WILD SIDE Away from t
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PROMOTIONAL FEATURE FOOD EXPERIENCE
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HOME, HONESTY & HERITAGE TGH_Insera
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Advertisement Feature Jewel of the
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GET IN TOUCH IMAGE: GETTY nbox Read
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