Cocktail Recipes, Spirits, and Local Bars

Jamie joins Canada’s finest

Jamie joins Canada’s finest

Jamie has announced he is to partner Canadian food store Sobeys to educate, inspire and empower the country to eat better.

Jamie will work with Sobeys stores to champion enhanced food knowledge, balanced nutrition, quality ingredients and cooking skills for Canadians.

“It’s a real honour to be working with Sobeys, a fantastic organisation that has been bringing fresh food to Canadians for 106 years now,” Jamie said.

“I’ve always received an extremely warm welcome from Canadians, and I’m thrilled to be joining the Sobeys’ team.”

With a food-focused, fresh-driven offering, Sobeys has a natural appeal for Canada’s increasingly health-conscious consumers. Through extensive market research, Sobeys has determined that 73 per cent of Canadians say they would like to eat better than they currently do. The national food retailer will evolve its store experience and product assortment over the next several months to address customers’ increasing desire for better food solutions.

“Providing quality food for Canadians has always been our passion and at the core of our business,” says Marc Poulin, President & CEO, Sobeys Inc. “We recognise the needs of our customers are changing and so we’re embarking on a journey to better meet those needs at Sobeys stores. Partnering with an advocate like Jamie only further enhances our commitment to delivering the best food retail experience.”

Proudly Canadian, with headquarters in Stellarton, Nova Scotia, Sobeys has been serving the food shopping needs of Canadians for 106 years. A wholly-owned subsidiary of Empire Company Limited (TSX:EMP.A), Sobeys owns or franchises more than 1,500 stores in all 10 provinces under retail banners that include Sobeys, IGA, Foodland, FreshCo, and Thrifty Foods, as well as Lawton’s Drug Stores. Sobeys and its franchise affiliates employ more than 95,000 people. The company’s goal is to be widely recognised as the best food retailer and workplace environment in Canada. More information on Sobeys Inc. can be found at www.sobeyscorporate.com.


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Here's an invitation you can't refuse - Jamie Oliver is inviting you to come grocery shopping with him, then back to his place to whip up a meal for family and friends on Discovery Travel & Living's new series OLIVER'S TWIST. Catch the spunky chef as he dishes out culinary advice and great tips, as he grills, grinds, and roasts away in true Jamie style.

Jamie may pride himself as an ordinary bloke who is just passionate about good food but let's face it, he's really a famous chef who can serve up a pretty sumptuous meal! On OLIVER'S TWIST, Jamie does what he loves most - cooking for his mates. On top of that, he sets out to meet people from around the world and invites them to his flat to cook them a meal they will never forget. Talk about the perfect icebreaker!

OLIVER'S TWISTblends the culture and style of London street life with interesting people and delectable food. From fish and chips for American students studying in London to scrumptious and sinful food for his model friends and wholesome high-energy food for members of a rugby team, Jamie rustles up grub to suit all tastes.

OLIVER'S TWISTepisode descriptions:

Veg Out
Jamie's had builders next door for months and wants them to get a move on as he's fed up with the noise. So he decides to bribe them by cooking them a roast lunch. He's doing a roast chicken but it's the often neglected winter vegetables that Jamie's transforming into mouthwatering dishes perfect for the holidays.

My New Kitchen
Jamie has had his kitchen done up but as the gas isn't working he's got his friend Andy the gasman, coming round to sort it out. And since he has no heat, he's whipping up some great cold dishes. Jamie also treats himself to some new knives to compliment his new kitchen.

An Englishman & An Irishman
Jamie meets up with Irish chef Richard Corrigan to find out what Irish cooking is all about. A visit to Richard's London restaurant, Lindsay House, is a lesson in traditional Irish ingredients and dishes. Back at Jamie's, Richard cooks a traditional Irish pork dish and Jamie does his own interpretation of the classic Irish mashed potato dish, Champ.

Flash in the Pan
Jamie's friend Jimmy is a field scientist, who spends a lot of time cooking out in the open. So Jamie's decided to show him how to cook three great meals in one pan - effortless cooking, and minimal washing up. These simple dishes are also perfect for people who don't cook much, who have small kitchens or who are just cooking for one.

A Very British BBQ
It's Jamie's day off and he's putting on a BBQ for Matt and Toby, two homesick Australian friends who work in his restaurant, Fifteen. But the British weather means that this BBQ is indoors with Jamie improvising with griddle pans. Matt is a wine expert who takes Jamie wine shopping, giving him a quick course in buying inexpensive wines for their BBQ.

Pasta & The Masta
Italian legend Gennaro Contaldo taught Jamie all he knows about Italian cooking. Now it's Jamie's chance to show the master what he has learned. Jamie visits Gennaro's restaurant, where Gennaro makes his own pasta, to explore the principles of Italian cooking. Gennaro then joins Jamie back at his flat where Jamie prepares a trio of dishes to show the Master his own take on the art of pasta.

World on a Plate
Jamie is a great fan of New Zealand chef Peter Gordon and is very keen to find out more about his fusion cooking style - blending flavours and ingredients from many countries. Jamie pays a visit to Peter's restaurant, The Providores, to learn more about this cuisine. Back at Jamie's, Peter cooks a signature dish and Jamie tries out his own fusion dish under Peter's watchful eye.

Carnival Brazil
Jamie is hosting a Brazilian night for Santos, his head pot washer at Fifteen, to thank him for all his hard work. Santos and his band will be providing the Samba vibe while Jamie cooks up a feast of traditional Brazilian food and drink.

Jamie's Soup Kitchen
Jamie's always trying out new recipes for his restaurant, and today he's into soups. Who better to critique these new creations than a couple of Jamie's trainee chefs from his new restaurant, Fifteen. Now who's the boss again?

Jamie & the King
One of Jamie's friends is a fantastic Elvis impersonator, who performed at his wedding. He is doing a gig in London and so Jamie's cooking him a meal before the show. Jamie pays tribute to the King with his take on one of his favorite meals - burger, chips and chopped salad.

Birthday Boy
Jamie goes home to Essex to celebrate his birthday. He visits his dad at The Cricketers, the lovely country pub where Jamie learned to cook as a little boy. After raiding his mum's herb garden, Jamie puts together a brilliant summer BBQ for all his old friends.

Boat Trip
Jamie's friend Brian is a man who has everything, including a brand new motor boat. It is moored in a little town called Windsor - home to the Queen of England! Jamie decides to make a suitably posh picnic feast of champagne, strawberries and lobster.

Jamie & the Soccer Girls
Jamie's Spanish friend, Elena is captain of an all-women's football team. The girls have a big game today and Jamie has agreed to cook them a post-match tapas spread.

The Section
Jamie and his band are rehearsing in the pub opposite Jamie's flat. While the band packs up, Jamie heads off to pick up some ingredients for a vegetarian feast. When the band finally emerges from the pub they are greeted by a fantastic pineapple curry and homemade onion bhajis.

George's Day Off
Jamie's fishmonger, George has opened a new restaurant and has been working hard to keep both shop and restaurant running. Jamie gives George a day off and cooks up a feast for his family infused with tropical flavours from George's homeland of Mauritius.

Picnic in the Park
English summers are so unreliable, thus Jaime is overjoyed when his day off coincides with brilliant sunshine. It's a perfect day for an al fresco lunch so Jamie cooks some exciting picnic food, including a spectacular "flour and water crust chicken."

Daddy's Girl
Jules has gone away for the weekend leaving Jamie and his daughter Poppy home alone. Jamie takes the opportunity to spend some quality time with his little girl and cooks up a meal suitable for both father and baby.

Peter's Party
One of Jamie's oldest friends, Peter, is having a birthday party and Jamie has offered to cater. Jamie has always thought canapés are a bit tired so he does his own version of party food including some brilliant mini breakfast bagels.

Chocoholic
Jamie is writing an article on cooking with chocolate for a newspaper but he's got writer's block. He goes shopping for inspiration at one of London's finest chocolate shops and returns home to try out three great and unusual chocolate recipes.

Health Risk
A new baby and too many late nights working at the restaurant have tired Jamie out. Jamie visits nutritionist Jane Clarke who offers him excellent advice on healthy eating. Full of new ideas, Jamie cooks himself and Jane a heath-conscious lunch.

Jekka The Herb Lady
Jamie's "herbal mother" Jekka is in London for the Chelsea Flower show. She is staying in a caravan in Battersea Park and Jamie pays her a visit, picks up some interesting herbs and uses them to cook Jekka a fabulous meal.

East Meets West
When Jamie went to Japan he was amazed by the food. Two of the girls he travelled in Japan with are staying in London. Jamie has invited them over for some tradition Japanese cooking and they're starting with a sake cocktail - the sakitini.

New Kids on the Block
New trainees have started at Jamie's restaurant, Fifteen, and Jamie is treating them to a dinner party at his house. This will be a chance for the new chefs to get to know Jamie's style of cooking and for Jamie to bond with his new employees.

Late Night Munchies
Jamie has just finished a long shift in the restaurant. He invites some of the chefs back to his place for late night munchies. The boys tuck into Jamie's version of a Philly steak sandwich and try not to wake Jules as they make a huge vat of popcorn.

The Big Cheese
Jamie's friend Patricia has opened a new cheese shop and Jamie has goes to check it out. Back at the flat Jamie puts together the ultimate cheese board, using all the advice that Patricia has given him and cooks up some inventive recipes using cheese.

The Night Shift
Jamie is on the night shift with John the Baker at the restaurant, Fifteen. Jamie takes time to try out some new bread recipes. As the sun begins to rise, John and Jamie gather all the left over dough and make a delicious breakfast pizza.

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Meat Lesson - Shoulder Roast

The next section we are going to be looking at is the shoulderਊrea. This is still part of the chuck primal and this area is made up of some of the finest cuts of meat for grilling, frying or long slow cooking.  Tenderized steak, minute steaks, stroganoff, cubed beef, stewing meat, London broil, would also come from this area.

I will be starting with the largest shoulder muscle (Point number 4 on the chart) which we call The Shoulder Bolo.  This਋oneless cut of beef is a smooth, solid cut large enough to serve 8 - 10 people.  It is a very lean cut and as a result many butchers use this cut to make rare roast beef for their deli section.

Most chefs would say that this heavily exercised muscle should be braised or cooked in liquid.  However, if spiced and਍ry roasted in a hot oven, ਊllowing it to remain rare in the middle, it makes the most wonderful beef roast. To further enhance this roast&aposs wonderful taste and texture remember to slice it against the grain and very thin.

The recipe I have therefore chosen to share with you, follows this method of cooking perfectly.  It is called &aposShoulder Roast in a Peppercorn Jacket with Yorkshire Pudding&apos. Yorkshire Pudding, can be best described as an unsweetend baked batter traditionally served with roast beef and gravy.  It&aposs a very popular Sunday lunch favourite in Great਋ritain.  This, served with roast potatoes, crunchy broccoli and glazed carrots is a real winner in our home!


Pomegranate Wine Osso Buco

Sweet wine isn&apost just for drinking! It can also enhance a savory dish in place of red wine and the Morad Pomegranate Wine, which is made from the finest pomegranates grown in Israel, is always my go-to sweet cooking wine. This Osso Buco is the perfect example, with it&aposs balance of rich heavy flavors with the sweet wine and bright fresh citrus.

  • 115min Duration
  • 90min Cook Time
  • 25min Prep Time
  • 4-6 Servings Servings

Ingredients

Pomegranate Wine Osso Buco

  • 4 veal shanks
  • 1 cup all-purpose flour
  • 4 ounce Italian sausage
  • 1 onion, chopped fine
  • 1 carrot, chopped fine
  • 1 celery stalk, chopped fine
  • 2 cloves garlic, minced
  • 1 lemon, zested
  • 2 cup Morad Pomegranate Wine
  • 2 cup beef stock
  • 1 can crushed tomatoes (28 oz)
  • 2 bay leaves
  • 1 sprig thyme
  • 1 Sprig rosemary, chopped

Gremolata

  • 1/2 cup parsley, chopped
  • 1 lemon, zested
  • 2 cloves garlic, minced
  • 1/3 cup toasted pine nuts

Preparation

Preheat the oven to 350 degrees F.

Chop the onion, carrot, celery and garlic and zest the lemon.

Lightly season the veal with salt and pepper, dredge in the flour, shake off the excess and set aside.

Dice the Italian sausage and cook in a Dutch oven over medium-high heat to release the oils. Remove the sausage from the pan and add the veal to brown on both sides. If you don’t have a Dutch oven, you can just use a large oven proof pan.

After a few minutes on each side to brown, set aside the veal shanks, add a bit of olive oil and sauté the chopped vegetables, garlic and lemon zest on medium heat. Cook the vegetables for around 7 minutes, until tender.

Add the pomegranate wine, beef stock and crushed tomatoes. Deglaze the pan by scraping a wooden spoon on the bottom of the pan to pick up any stuck brown bits. This will add tons of flavor to the final dish so don’t skip this simple step!

Bring the mixture to a simmer. Add the cooked sausage, veal, bay leaves, thyme and rosemary and bring the mixture to a simmer again.

Cover the Dutch oven and place it in the oven. Cook the osso buco for an hour and a half.

In the meantime, prepare the gremolata. Mix together the parsley, lemon zest, garlic and pine nuts. Set the garnish aside.

Check on the liquid in the Dutch oven after around an hour and if the broth is half way up the veal, add more beef broth.


Jamie Tran

Jamie Tran is the chef and owner of Las Vegas’ The Black Sheep, where she serves her original take on casual modern Vietnamese American food in an elevated neighborhood environment. The name is an homage to Jamie’s playfully rebellious spirit and her drive to break through a male-dominated industry.

Jamie’s cooking journey began when she was only four years old. She made her first dish standing on top of a milk crate to cook fried rice with her mother. After graduating from San Francisco State with a business degree and then Le Cordon Bleu, Jamie saw the emerging food scene in Las Vegas and moved there to be a part-time line-cook at Charlie Palmer’s Aureole. She honed her craft under Executive Chef Vincent Pouessel, climbing the ranks to executive Sous Chef. She then went to the banquets department at The Venetian, before being recruited for the executive chef role at DB Brasserie by Daniel Boulud. After opening The Black Sheep, Eater Las Vegas honored Jamie with Chef of the Year and Restaurant of the Year.

Padma Lakshmi

Padma Lakshmi

Padma Lakshmi is an Emmy-nominated food expert, television host, producer and The New York Times best-selling author.

She is the creator, host, and executive producer of the critically acclaimed Hulu series Taste the Nation, which received a 2021 Gotham Award for Breakthrough Series. The series has just been greenlit for a second season.

Lakshmi also serves as host and executive producer of Bravo’s two-time Emmy-winning series Top Chef, which has been nominated for 32 Emmys, including her two-time nomination for Outstanding Host for A Reality-Competition Program. Its new season will be premiering in spring 2021.

Lakshmi is co-founder of the Endometriosis Foundation of America (EFA) and an American Civil Liberties Union (ACLU) Artist Ambassador for immigrants' rights and women's rights. Lakshmi was also appointed a Goodwill Ambassador for the United Nations Development Programme (UNDP).

Born in India, she grew up in the United States, graduating from Clark University with a Bachelor’s Degree in Theatre Arts and American Literature. Known as India’s first supermodel, she began her career as a fashion model and actress working in Europe and the United States.

Laskhmi established herself as a food expert early in her career hosting Padma’s Passport, where she cooked diverse cuisine from around the world and Planet Food, a documentary series, both on the Food Network domestically and worldwide on the Discovery Channel. She also co-hosted Rai Television's Domenica In, Italy’s highest-rated variety show.

She’s a prolific author, writing the best-selling Easy Exotic, which won the “Best First Book” award at the Gourmand World Cookbook Awards. Lakshmi followed this with the publication of her second cookbook, Tangy, Tart, Hot & Sweet and her memoir The New York Times best-selling Love, Loss and What We Ate. She later published The Encyclopedia of Spices & Herbs. In August of 2021 she will publish her first children’s book Tomatoes for Neela.

In addition to her food writing, Lakshmi has also contributed to Vogue, Gourmet, both British and American Harper's Bazaar, as well as penning a syndicated column on fashion and food for The New York Times.

Lakshmi created a fine jewerly line The Padma Collection, which sold at Bergdorf Goodman, Neiman Marcus and Nordstrom. She also designed a home décor line under the same name featuring tabletop dishware, stemware and hand-blown glass décor pieces, was sold nationwide in Bloomingdale’s. In addition, Lakshmi created Padma’s Easy Exotic, a collection of culinary products ranging from frozen organic foods, fine teas, natural spice blends and home goods. In 2018, Lakshmi collaborated with MAC Cosmetics for a worldwide capsule collection called MAC Padma which quickly sold out in both India and the United States.

After unknowingly suffering from endometrisis for decades, in 2009 she co-founded the Endometriosis Foundation of America (EFA) alongside Advanced Gynecological Surgeon Tamer Seckin, MD. The EFA launched the first interdisciplinary research facility in the country for Gynepathology, as a joint project between Harvard Medical School and MIT and Lakshmi gave the keynote address at the Center’s opening in December 2009.

Her efforts were recognized on the floor of the New York State Senate, where she succeeded in passing a bill related to teen health initiatives. The organization’s ENPOWR program has currently educated over 32,000 students about endometriosis in high schools across the state of New York.

Lakshmi is a visiting scholar at Massachusetts Institute of Technology (MIT) and has received the 2018 Karma Award from Variety, as well as the 2016 NECO Ellis Island Medal of Honor.


The topping

Buckeye cookbook's plum cobbler. Photograph: Felicity Cloake

Originally, it seems, cobblers were enclosed fruit pies – the Buckeye version calls for a robust savoury lard pastry to line the dish entirely. It's tough stuff, perhaps better suited to jiggling around on a covered wagon than chiseling into at the dinner table, and too much like a common or garden pie for my liking. The other cobblers, all of which use a biscuit dough (much like a scone), in this case) to top the fruit seem far more distinctive a dish.

Because of this, the topping recipes tend to be fairly standard – some flour, a raising agent, and butter, brought together with milk or water. Cooks Illustrated and the Joy both go for a double whammy of raising agents by using bicarbonate of soda as well as baking powder, and activating it with yoghurt and buttermilk respectively (bicarb requires something sour to kick start it), and their toppings are both pleasingly light and fluffy, with the Joy nosing slightly ahead because of the slight tanginess supplied by the buttermilk.

Day-Lewis seems to use cream in the method, but as it's been cut off the end of the ingredients, I'm unclear whether this is single or double. I guess double, and end up with a lovely rich, but rather crumbly topping, which isn't quite as light as the previous two. Oliver adds ground pine nuts: his topping tastes heavenly, but remains obstinately flat for reasons unknown – having checked the use-by date on my flour, I'm interested to note several cooks online seem to have had a similar pancakey experience.

The Joy offers a number of different topping recipes, but out of curiosity I try the cornmeal version. It's a revelation though only a fifth cornmeal, it has a lovely flavour, and a more interesting, slightly grainy texture – plus it feels very frontiersy. Theirs are quite savoury, however, and, given the relatively sharp flavour of my fruit, I think the topping should be sweet, to offer a contrast, so I up the sugar content, and also steal a tip from Day-Lewis and Cook's Illustrated and sprinkle the tops with a little more before baking, for extra crunch - preferably with toffee-ish demerara.

Syrupy, spicy baked plums, topped with fluffy cornmeal buttermilk biscuits are a dish well worth sitting through a few long dark evenings for. That said, if you've still got some summery ice cream left in the freezer, then the two would make perfect partners: cobbler a la mode, as they might say on the prairie.


Ingredients

1kg piece of beef chuck, sinew removed
olive oil
2 red onions
2 carrots
2 cloves of garlic
2 sticks of celery
1 bulb of fennel
½ a bunch (15g) fresh rosemary
½ a bunch (15g) fresh sage
250ml Chianti red wine
2 tbsp tomato purée
1.5 ltrs quality meat or veg stock

Great British Menu 2021 episode 28 – The Finals: Dessert

Along with Masterchef, Great British Menu is a cooking show that has been running so long it is basically a national institution by now. However, even after all these years, Great British Menu manages to keep fresh with new ingredients for season 16 – former judge Andi Oliver is now presenter, with cook, writer and broadcaster Rachel Khoo taking her place on the judging panel.

It’s a very formidable line-up – so can the chefs impress with a menu based on innovation to celebrate thirty years of the world wide web?

Oliver Peyton

Oliver Peyton is a renowned restauranteur and founder of cafe and restaurant service Peyton and Byrne, and was awarded an honourary OBE in 2012. He has been a judge on Great British Menu since it began all the way back in 2006, and has released two cookbooks: The National Cookbook: Recipes from the National Dining Rooms at the National Gallery and British Baking.

Matthew Fort – Great British Menu 2021 episode 27

Food writer and critic Matthew Fort was the Food and Drink Editor of The Guardian for over ten years, and has also written for Esquire, The Observer, Country Living, Decanter, and Waitrose Food Illustrated. He has also written several books on gastronomy, and been awarded Glenfiddich Food Writer of the Year, Glenfiddich Restaurant Writer of the Year, and The Restaurateurs Association Food Writer of the Year.

Fort has also presented TV shows such as UKTV Food’s Market Kitchen, and has been a judge on Great British Menu since the show’s beginning.

Rachel Khoo – Great British Menu 2021 episode 27

Rachel Khoo’s breakthrough came through the BBC series The Little Paris Kitchen, which along with the cookbook of the same name brought critical and commercial acclaim. She has since released six bestselling cookbooks and toured the world making cookery shows for the BBC, Food Network UK, and other international broadcasters.

This will be her first year as a judge on Great British Menu, taking over from Andi Oliver who is now host.


The Beechgrove Garden 2021 episode 8

How to plant a hanging basket

Stand the hanging basket on a wide, short pot to keep it stable. If the basket isn’t already lined, use moss or a proprietary liner. Mix water retaining crystals into your compost (optional). Lay a circle of polythene at the base to help retain water. Cut holes in the liner about 5cm (2in) above the base for trailing plants. Fill the basket to that level with compost.

Wrap paper round the root balls of the trailing plants and push them through the holes.. The roots should be level with the compost in the basket. Add extra compost and firm it around the plants. Put a small plastic pot near the centre of the basket to act as a watering reservoir. Plant short plants at the edge of the basket and taller ones in the centre. Fill in around them with compost and water in well.

Remember to water your hanging basket regularly. Summer baskets (like the begonias at the top of this page) appreciate a weekly feed with liquid fertiliser. At the end of the season, tip the basket onto the compost heap. Some hardy plants such as ivies can be re-planted in the garden.

No-dig alternatives

Digging is mainly needed to control weeds and occasionally to incorporate lime, phosphorus and potassium. These often penetrate soil slowly and in cases of deficiency need help. Digging is also beneficial to restore the structure lost when wet soil is trampled. Good soil dries to little crumbs and if damaged when wet these are lost, but they can be restored by digging and manuring.

‘No-dig’ usually involves growing crops in beds that can be reached from narrow (say 45cm/18in) paths each side. Usually the beds are not trodden on, but in fact they support the weight of a gardener’s foot because the structure has not been damaged by digging. Soil organisms, when fed by surface mulches of organic matter, create a crumb structure within a firm soil. Firm is not the same as compacted.

Beds may be raised or on the flat. On the flat is better where the soil is sandy and in low-rainfall areas: sandy soil has little inherent fertility or ability to hold moisture, therefore it also needs extra organic matter. Raised beds are especially valuable in wet districts, on poorly drained soils, and if it is important to avoid back strain.

Pumpkins – Beechgrove Garden 2021 episode

Pumpkins are easy and fun to grow – just give them a sunny position, plenty of water and shelter from cold winds. One of the finest sights of autumn is colourful pumpkins ripening in the sun. As well as making great Halloween decorations, the fruits can be used to make hearty soup and are delicious roasted.

Pumpkins are best grown from seed indoors, but can also be sown later outdoors in a sheltered spot. You can also sow seeds directly outdoors where you want your plants to grow. Sow two or three seeds per planting hole, 3cm (1in) deep, in late May or early June. Cover with cloches, jars or plastic sheeting. Leave this in place for two weeks, or as long as possible, after germination. Thin the seedlings, leaving only the strongest one to grown on.

Pumpkins need a warm, sunny position, shelter from cold winds and moisture-retentive soil. In late May, start hardening off indoor-raised plants, to acclimatise them to outdoor conditions. Do this by moving them into a coldframe for a week. If you don’t have a coldframe, move plants outdoors during the day, then bring them in at night for a week. The following week, leave them out in a sheltered spot all day and night. Plant them out in early June, when all risk of frost has passed.

Before transplanting indoor-raised plants or sowing seeds outdoors, prepare the planting site by making a hole about a spade’s depth and width. Backfill with a mixture of garden compost or well-rotted manure and soil. Sprinkle a general-purpose fertiliser over the soil. Space these planting or sowing sites 1.8m (6ft) apart.

You can also plant pumpkins in growing bags or large containers (at least 45cm/18in wide), but bear in mind that they’ll need regular and generous watering. Plant one or two per growing bag, or one per container.


Four Ingredient Porcupine Meatballs PRINT RECIPE PRINT RECIPE WITH PICTURE

***This is a great freezer recipe. Assemble the meatballs and cook them according to recipe instructions. Place them in a deep 9࡯ pan and cover with foil and freeze. When you are ready to use them thaw completely. Pour 1/2 cup beef broth over the meatballs and bake, covered at 350 for 20 minutes or until heated through.

Time: 15 minutes prep + 30 minutes cooking
Yield: 25 meatballs (about 5 servings)
Recipe from my dear friend Cindi Schut

1 pound ground beef
1 (6.8 ounce) box Beef Rice A Roni
1 egg
2 1/4 C water

1. Grab 1 pound of ground beef and toss it into a medium-sized mixing bowl.

2. Pour 1 box of Beef Rice A Roni into the bowl. Be sure to only use the rice and pasta that are inside the box. Save the seasoning packet for later on.

3. Add an egg to the bowl and mix everything together with your pretty little hands. Just mix it all in now, no need to be shy. Make sure everything gets well combined.

4. Shape the mixture into 25 golf ball sized meatballs.

5. Heat up a large, deep skillet over medium high heat. Carefully place the meatballs in the pan. Allow them to get browned along the top and bottom.

6. Pour 2 1/4 cups of water into a large liquid measuring cup. Add the seasoning packet from the Rice A Roni box to the water and stir it in to combine.

7. Pour the liquid over the top of the browned meatballs. Reduce the heat to heat to medium low and allow the liquid to come to a simmer. Cover the pan and let the meatballs simmer away for 30-40 minutes or until the liquid has been absorbed and the rice and pasta in the meatballs are cooked through.


10 ultimate Jamie Oliver recipes

If you took a good look at our cookbook collections, you’d notice that the Jamie Oliver books tend to be among the most splattered, battered, and dog eared copies on the shelves. There’s good reason for this - aside from us being clumsy, that is. Jamie’s books are the kind you can pick up and cook from any day of the week, whether you’re throwing together a quick dinner using odds and ends from the veg drawer, or planning a big weekend lunch for a crowd of friends and family. From The Naked Chef to 30 Minute Meals, and right up to his latest release, 7 Ways, Jamie’s books have always been characterised by their insistence on fuss-free, flavour-focussed home cooking, with recipes are designed to deliver delicious results regardless of skill level. Choosing just a handful of these recipes was a struggle, but these ten are the ones we go back to again and again, and which combine everything that's wonderful about Jamie's cooking - ease, simplicity, and, most importantly, robust, crowd-pleasing flavours. Read on for our ten ultimate Jamie Oliver recipes . . .

This thoroughly British take on an Italian classic, made with pale ale and finished with a sprinkling of Cheddar cheese, is a great way to give your go-to bolognese a revamp. Jamie serves it with fresh pasta, which does an excellent job of soaking up the rich, savoury juices.

Peri peri chicken is a strong contender for the nation's favourite dish - the combination of garlic, paprika, and tender, juicy chicken never goes out of style. This easy version from Jamie's latest book 7 Ways takes all the hassle out of the prep while ensuring that the finished dish is still lip-smackingly good.

Jamie is a master of cheats, tricks, and kitchen shortcuts. Here, he coats some white fish fillets with a mixture of bacon and breadcrumbs to create a crisp, savoury crust which contrasts beautifully with the mild flavour and soft texture of the fish. Served with chunky potato wedges and smashed peas, it's the ideal Friday night fakeaway.

This classic dish is made easy with Jamie's simple, clear instructions. It's the perfect thing to cook for a special occasion, or if you're looking to dazzle guests with your culinary skills. It's served with an irresistibly rich gravy, for an added flavour boost.

Get your copy of Jamie's Comfort Food here.

Jamie's meat-free cookbook, Veg, is full of delicious vegetarian takes on classic recipes, including stroganoff, moussaka, and pad thai. This "allotment" cottage pie is one of our favourite recipe remixes - made with green lentils and vegetables in a tasty savoury sauce and topped with a fluffy cloud of mashed potato, it's vegetarian comfort food at its finest.

You only need five ingredients and ten minutes to create this mouthwatering seared sesame tuna. Coated in white miso and sesame seeds and served on a bed of fresh, crunchy sugar snap peas, these tuna steaks make for a speedy and stylish midweek meal.

Get your copy of 5 Ingredients Quick & Easy Food here.

This chicken and chorizo bake is a failsafe - it's healthy and highly nutritious, with lots of potatoes, sweet potatoes, and peppers. It packs a flavourful punch too, courtesy of the chorizo, and is pretty much guaranteed to go down well with kids.

Get your copy of Super Food Family Classics here.

True chocoholics know that sometimes simplicity is best. This elegant chocolate tart from The Naked Chef is as straightforward as can be just a deliciously sweet shortcrust pastry case holding in a rich, velvety, and intensely chocolatey filling. Perfection.

Get your copy of The Naked Chef ​​​​​​​here.

This really is an all-time classic Jamie recipe! A hearty, crowd-pleasing dish with big, bold flavours, this meat-free burger will appeal to carnivores and vegetarians alike. The zingy tomato salsa, fresh mango, and sliced avocado make for a delicious flavour explosion.

If you're looking for a show-stopping Sunday lunch centrepiece, look no further than this pork shoulder, served with rich and creamy gratin potatoes. The cooking process starts the night before, making for some incredibly tender, melt-in-the-mouth meat.

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Watch the video: Jamie Lannisters Evolution Game of Thrones, Jamie Lannister, Evolution (October 2021).