The Lifestyle Sep - Oct 2021

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COMFORT When the darker nights set in, you just want some go-to comfort food recipes - and here, Waitrose has delivered! Find more recipes at www.waitrose.com Calling COTTAGE PIE WITH SWEET POTATO Prep time: 20 minutes plus standing Cooking time: 1 hour 20 minutes Serves: 4 INGREDIENTS 1 tbsp olive oil 500g British beef mince 1 onion, diced 1 stalk celery, diced 1 carrot, peeled and diced 1 Oxo Beef stock cube 1 tbsp tomato purée 1½ tbsp plain flour 2 tsp Worcestershire sauce 3 thyme sprigs 2 medium sweet potatoes, peeled 1 tbsp unsalted butter METHOD Heat ½ tbsp oil in a large sauté pan or casserole dish over a high heat. Add the beef and fry, breaking it up, for 4-5 minutes, until browned. Remove from the pan, add the remaining 1⁄2 tbsp oil, lower the heat to medium and fry the onion, celery and carrot with a pinch of salt for 10 minutes, until softened. Meanwhile, dissolve the beef stock cube in 500ml just-boiled water. Return the beef to the pan, add the tomato purée and cook for 1 minute, then stir in the flour and fry for 1 minute more. Add the stock, Worcestershire sauce and 2 thyme sprigs and simmer for 25-30 minutes, until the beef is coated in a thick gravy. Meanwhile, slice the potatoes as thinly as you can and put in a bowl. Cover with just-boiled water from the kettle; set aside for 10 minutes. Drain and use kitchen paper to pat dry thoroughly, then lay out on more kitchen paper to finish drying. Preheat the oven to 200°C, gas mark 6. Melt the butter. Tip the beef and gravy into a medium ovenproof dish. Toss the potatoes with the butter and leaves from the remaining thyme sprig. Season and arrange in circles over the beef. Bake for 30 minutes until bubbling hot and the potatoes are cooked through. Stand for 10 minutes before serving. COOK’S TIP Scatter grated cheddar over the potatoes halfway through baking to give the pie a nice cheesy crust. SPICY STIR-FRIED PORK & AUBERGINE Prep time: 10 minutes Cooking time: 35 minutes Serves: 4 INGREDIENTS 3 tbsp sunflower oil 2 aubergines, cut into 2cm pieces 4 salad onions 36 | www.minervamagazines.co.uk
2 cloves garlic Small piece fresh root ginger 2 tbsp Cooks’ Ingredients Gochujang Chilli Paste 1 tbsp reduced salt soy sauce 1 tbsp Shaoxing rice wine 1 tsp maple syrup 500g pack lean minced pork ½ x 25g pack Thai basil, leaves shredded Steamed rice, to serve METHOD Heat 2 tbsp oil in a large wok or frying pan over a medium-high heat. Add the aubergines and fry for 20-25 minutes, stirring occasionally, until softened and golden all over. Meanwhile, finely slice the salad onions, separating the whites and greens, crush the garlic and finely grate the ginger. In a bowl, mix the gochujang, soy sauce, Shaoxing rice wine and maple syrup with 1 tbsp water. Tip the aubergine onto a plate and return the pan to a high heat with the remaining 1 tbsp oil. Add the salad onion whites, garlic and ginger, and stir-fry for 1 minute until fragrant. Add the pork and fry for 3-4 minutes until there is no pink meat remaining and any excess liquid has bubbled off from the pan. Add the sauce and aubergine to the pan and fry for 2-3 minutes until everything is coated in the sauce. Take off the heat and toss in the Thai basil leaves. Serve on rice, with the salad onion greens sprinkled over. COOK’S TIP This recipe would work well with minced turkey instead of the minced pork. Turkey mince is also lower in fat than pork mince. CHICKEN SHAWARMA FLATBREADS WITH YOGURT Prep time: 20 minutes + marinating Cooking time: 20 minutes Serves: 4 INGREDIENTS 8 British chicken thigh fillets 3 tbsp Cooks’ Ingredients Shawarma Paste ½ red onion, finely sliced 2 lemons, juice of 1, 1 cut into wedges 1½ tsp Cooks’ Ingredients Sumac ½ large cucumber 250g Yeo Valley Organic Greek Style Natural Yogurt 1 small clove garlic, finely grated 15 mint leaves, finely shredded, plus extra to garnish 4 Waitrose & Partners Hand-Stretched Flatbreads 50g pomegranate seeds 1-2 handfuls wild rocket METHOD Slash each chicken thigh a few times, concentrating on the thicker parts of the fillet. Season, then rub all over with the shawarma paste. Cover and chill for 20 minutes (up to 2 hours). Meanwhile, mix the onion, lemon juice and sumac with a good pinch of salt. Set aside until ready to serve. To make the sauce, coarsely grate the cucumber and put in a sieve. Toss with a pinch of salt and leave over a bowl for 10 minutes to drain, then gently press with a wooden spoon to extract as much liquid as possible. Tip into a bowl and stir in the yogurt, garlic and mint. Heat a griddle pan over a high heat. Cook the chicken for 5-8 minutes on each side (depending on the fillets’ size) until the juices run clear and there is no pink meat, then set aside for 2 minutes. Clean the pan then use it to griddle the flatbreads for 30 seconds on each side. Arrange them on plates and top with the chicken, pickled onion, pomegranate, rocket and the cucumber and yogurt sauce, finishing with the extra mint leaves and lemon wedges for squeezing over. COOK’S TIP This recipe also works well with lamb or pork steaks instead of chicken (adjust cooking times accordingly). CHEWY BROWN SUGAR COOKIES Prep time: 15 minutes plus chilling Cooking time: 20 minutes Makes: 12 - 14 INGREDIENTS 200g unsalted butter, roughly chopped 300g Billington’s Dark Brown Soft Natural Unrefined Cane Sugar 300g plain flour 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp ground cinnamon ½ tsp fine salt 1 large British Blacktail Free Range Egg 1 tsp vanilla bean paste METHOD Put the butter and sugar in a large saucepan and set over a medium heat. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside off the heat for 5 minutes to cool. Meanwhile, mix the flour, baking powder, bicarbonate of soda, cinnamon and salt in a bowl. With a wooden spoon, beat the egg and vanilla into the butter-sugar mix, then beat in the dry ingredients until completely combined. Transfer to a bowl, cover with a plate and chill for at least 2 www.minervamagazines.co.uk | 37
Page 1 and 2: THE LIFESTYLE SEPTEMBER/OCTOBER 202
Page 3 and 4: The Home Hit List, page 28 EDITOR
Page 5 and 6: BOTANICALS COLLECTION N O W O N L I
Page 7 and 8: Whittlebury Park, a four-star count
Page 9 and 10: georgina franklin jewellery Individ
Page 11 and 12: ADVERTISING FEATURE INTERVIEW: NOVa
Page 13 and 14: EDUCATION Advice from the Girls’
Page 15 and 16: An enriching life like no other Whi
Page 18 and 19: The Family Law Partners office is i
Page 20 and 21: Newport, Shropshire, TF10 8NB Top 3
Page 22: GARDEN JOBS Here are some of the to
Page 25 and 26: THE SOLUTION WE HAVE ALL BEEN LOOKI
Page 27 and 28: the hunger from last year is still
Page 29 and 30: CONSCIOUSLY CURATED HOME- WARES AND
Page 31 and 32: F O O D & DRINK We speak to baking
Page 33 and 34: HOW ARE YOU ON THIS GLORIOUS DAY? M
Page 35: CHOCOLATE, ORANGE & PISTACHIO LOAF
Page 39 and 40: TRAVEL A walk in one of the country
Page 41 and 42: AUTUMN'S finest Awesome Autumn colo
Page 43 and 44: t’s difficult to write about the
Page 45 and 46: eef swimming, paragliding, and opti
Page 47 and 48: FOOD AT THE ISLANDER’S GRILL shap
Page 50: RETIREMENT PLANNING: A GUIDE Katie

The Lifestyle Sep - Oct 2021

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