Smoked Salmon & Fennel Pappardelle

For those of you that got the pleasure of attending the BBC Good Food Show, you may have caught Mary Berry in the Supertheatre (sponsored by Aldi & Stoves).
What I love about Mary Berry's recipes is that they are easy to recreate at home, but they don't skimp on aroma, flavour and texture. The following recipe is straight forward yet full of bold flavours. With Christmas fast approaching and life being hectic, this is a great dish to bring the family together without having to spend hours tied to the kitchen stove.

Serves 4

Ingredients:

• 1 fennel bulb, trimmed, quartered and thinly sliced
• 1 large banana shallot, halved length-ways and thinly sliced
• 250g pappardelle pasta
• 200g full fat creme fraiche
• juice of 1 lemon
• 200g smoked salmon, roughly chopped
• small bunch flat leaf parsley, chopped
• small bunch dill, chopped

Method:

1. Bring a large pan of salted water to the boil. Add the pappardelle and boil for 5 minutes. Then add the fennel and shallot, continue to boil for 5 minutes or according to packet instructions. When the pasta is al dente, drain, reserving 100ml of the pasta water,
2. Spoon the creme fraiche into the pan the pasta was cooked in. Add the lemon juice and bring to the boil. stirring so it does not catch. Add the drained pappardelle, fennel and shallots, smoked salmon, parsley and dill. Toss over the heat for 2 minutes gradually adding pasta water to loosen the consistency- you may not need it all.
3. Season well with pepper and a little salt.

This dish can be enjoyed with a bottle of 'La Altena Gavi di Gavi 2015'.

debbie&andrew's: Competition!

WIN! A sizzling sausage kit to celebrate debbie&andrew’s at the BBC Good Food Show Winter

NEC Birmingham, 24^th/27^th November 2016

There are some sizzling good reasons to visit the Winter BBC Good Food Show at the Birmingham NEC this year, especially if you are something of a sausaholic! debbie&andrew’s will be at the show cooking up their amazing wheat, gluten and dairy free sausages. There’ll be the chance to sample the newest and the best-loved recipes in the range from the original Harrogate 97% pork sausage to the new Christmas Garnish Selection.

Get into the festive spirit: Christmas Garnish Selection

Especially for the festive season, the ‘welly good’ sausage makers atdebbie&andrew’s have come up with a real cracker, a 24 piece Christmas selection of sausage delights that you simply bake and serve. For your delectation and delight, this selection includes Perfect Pork Cocktail

Sausages, Perfect Pork Bacon Wraps and Caramelised Red Onion Stuffing Balls.  It contains everyone’s party favourites in one and is designed to make Christmas entertaining easy and delicious, from sharing platters or simple finger food to making the most out of the Christmas roast.The best present of all is that every piece is gluten, wheat and dairy free, making catering for those on restricted diets even easier!

Even if you can’t get to the show, you don’t have to miss out on the sizzle! 

Win 1 of 5 sizzling sausage supper kits, worth £25.00. 

This includes a recipe book with debbie&andrew’s favourite sausage recipes, a cool bag and free sausage vouchers.  With the recipe book in hand and debbie&andrew’s delicious Perfect Pork, Perfect Cumberland or Harrogate 97% Pork sausages in the fridge, you’ll sail through the festive season!   To enter simply answer the question below:

Which place provides the inspiration for debbie&andrew’s 97% pork sausages?
a) Harrogate, b) Harwich or C) Harlow?

For more recipe ideas, product news or competitions, visit www.debbieandandrews.co.uk.

Presse Release- BBC Good Food Show 2016

THE FLAGSHIP BBC GOOD FOOD SHOW WINTER OPENS THIS MONTH AT THE NEC, BIRMINGHAM

 

The BBC Good Food Show returns to the NEC to set visitors up for the perfect festive, foodie season. The Show presents a stellar line up of some of the UK’s top chefs – including The Hairy Bikers, Raymond Blanc, Tom Kerridge, Michel Roux Jr and cooking live together on stage, Paul Hollywood with Mary Berry!

The renowned Supertheatre, sponsored by Aldi, will also play host to sessions of Saturday Kitchen Live where visitors can see their favourite weekend cooking programme come to life at the NEC!

NEW for 2016 - meet the team behind Good Food Magazine on the BBC Good Food Stage, sponsored by Lakeland and hosted by Editor at Large Barney Desmazery, featuring a combination of celebrity interviews, recipe demos, top tips and inspiration for the festive season. Hear from chefs and experts including James Martin, Sophie Godwin, and enjoy Lakeland’s Clean Eating Masterclass with Stacie Stewart.

Food lovers can equally get stocked up and fully inspired for the season in the Winter Kitchen, sponsored by Magimix,  with inspirational seasonal recipes being created live and great tips and techniques on how to whip up their favourite Christmas dishes imparted by James Martin and Bake Off winner and broadcaster Nadiya Hussain. For a hands-on experience visitors can also get involved in the Magimix cookalongs with Lotte Duncan.

In between all of this fabulous cooking, visitors can enjoy the Taste of Ireland Sampling Theatre, experience Christmas at:Renshaw Academy by learning how to decorate their own master piece to take home or immerse themselves in The Great British Beer Experience.

The UK’s biggest Food Show brings visitors a unique shopping experience from over 500 exhibitors ranging from artisan and independent producers to household brands and the very best cookware and gadgets.  

 

ENDS

 

For more information, interviews and competitions please contact Hannah.colling@riverstreetevents.co.uk  or call 0203 405 4286.

Details correct at time of print.

Register for press passes at: https://www.bbcgoodfoodshowwinter.com/visiting/press-registration

The BBC Good Food Shows are organised and presented by River Street Events Ltd.

The GoodFood word mark and logo are trademarks of the British Broadcasting Corporation. Copyright 2015 British Broadcasting Corporation.

Four Seasons

As seasons change so should our diets. Eating fruit and vegetables that are in season are full of flavour, of better value and would reduce negative impacts on the environment. However, eating seasonally has almost become a concept of the past. We live in a society where absolutely anything can be in our hands with just a click of a button. We face an ever growing population, a surge in obesity, an increased amount of ready meals being consumed and the unwillingness to cook. This makes me ask myself; “Who really cares whether it is in season or not?” Would it be out of the ordinary to have strawberries on the dinner table on Christmas day…? Let’s face it probably not. We have become out of touch with nature as supermarkets provide us with almost anything all year round. It is so easy to pick up tomatoes in January despite them being pale in colour and flavourless, yet we still buy them. But how much attention do we pay to the label that states “Grown in X”?  For the most of us, including me, we pay little or no attention at all.

This is where part of my love for foraging came about. I enjoy a leisurely stroll, and I am fortunate to have the Lickey Hills close by. In the past three years my knowledge of food, nature and the environment has grown- not as much as I desire. If we respect Mother Nature she will in kind fruitfully pay us back. There is nothing more satisfying than foraging for wild produce and turning your pickings into meals, pickles or preserves. As autumn is settling in blackberries are at their best; beautifully glossy, plump and full of flavour. They should be a staple ingredient to British cuisine. They add colour to our crumbles and are also perfect for homemade jam.

Foraged Blackberries & Bilberries

Spiced Blackberry & Apple Jam

Makes: 5 x 250g jars

Equipment:

• Large heavy based saucepan
• Sugar thermometer or probe

Ingredients:

• 1kg blackberries, washed in salt water, rinsed and drained 
• 500g cooking apples, peeled, cored and sliced
• 150ml water
• 1 star anise & 1 cinnamon stick
• 1.5kg jam sugar

Method:

1. Place the blackberries, apples, water and spices into a pan, cook until soft
2. Add sugar, stir until dissolved
3. Bring gently up to the boil, boiling for  10-15 minutes, the jam should reach 102 degrees Celsius
4. Check the jam has reached setting point by placing a tsp of jam on a cold plate and allow to cool. Push a finger through the jam, the surface will wrinkle if it has reached setting point
5. Allow to cool slightly then pot and jam into sterilised jars and seal.

Spiced Blackberry & Apple Jam

This is an ideal gift to make for jam lovers this Christmas as it can be made ahead of time. The jam will keep unopened for at least a year and in the refrigerator (opened) for 6 months.

If you too would like to have a go at foraging, I highly recommend buying “The Thrifty Forager” by Alys Fowler.

-CookmansCreations

Celebration Cake

For those of you who know me well, you will know that I absolutely love baking! From cupcakes to brownies etc. But there is one friend out there that seems to know me very well indeed, as this friend asked me to make her wedding cake. When she first asked me I felt disbelief, yet honoured that she wanted to entrust me with one of the main components of her big day. After discussing the style of cake which her and her husband to be desired, I took the leap and said YES. Fortunately for me neither of them wanted a traditional wedding cake covered in fondant icing with decadent handmade flowers. So the research for a naked wedding cake began. The research consisted of looking through plenty of pretty cakes on Pinterest- making my mouth water in the process. And browsing the web and cookery books to find a suitable recipe. It was certain that the cake was to be decorated with plenty of seasonal berries and fresh flowers. I now needed to find a cake recipe that was simple enough to follow and produce a big enough and sturdy enough wedding cake. This is when I came across Frances Quinn’s "Summer's Day Wedding Cake". I am not certain how many times I read over this recipe prior to making it but let’s say it always seemed be open in my web browser. Approximately four months prior to the wedding I decided to produce a sample of the cake for Naomi, Ben and family to try. This is when adjustments to the recipe began in order to make it more “me” and to also cater to a large group of taste buds.

Adjustments made:

1. The tiers to the cake were to contain less lemon zest due to using…
2. Homemade lemon curd instead of shop bought- a lot more lemony and zingy!
3. The stock syrup was not going to contain mint
4. The cakes would be 30cm, 22cm and 14cm in diameter
5. Two cakes would be made to form the top tier.

So I went ahead and made one with less lemon zest and homemade lemon curd to go between the layers along with the mascarpone. The practice run was a success, the cake mix was quick and easy, it baked evenly and a beautiful golden brown. Also as the cake recipe contains ground almonds in addition to flour it created a sturdy sponge along with keeping it moist due to the natural oils from the almonds. I am not going to lie, it definitely went down a treat and this was before adding the seasonal berries.

As the wedding day gradually approached I began to worry. I would sit in front of my computer screen simply staring at the cake recipe with butterflies dancing in my stomach. But I had to pull myself together and get organised. So I created myself a ‘to do’ list for the week leading up to the wedding day. This consisted of shopping, baking, lemon curd making, slicing, assembling and decorating. The fantastic thing about this cake recipe is that I was able to start baking tiers three days to prior due to the fact that it keeps perfectly fresh double wrapped in cling film and in an airtight container (extra precaution).

Top tip: If you are baking the cake in a traditional oven at home I would suggest that you bake each cake one at a time as this ensures an even bake. Due to the cake being naked you want each tier to be the same shade. This is a lengthy process as it requires a lot of waiting around however it is worth the final result.

Also the stock syrup could be made a few days ahead too. The lemon curd was made by my wonder woman Mum the day before the wedding. I felt like I could sit back, relax and put my feet up. Yet the worse part was to come- slicing each cake in half and mounting them to form one wedding cake. On the day of the wedding I rose early and got a strong cuppa in me to calm my nerves. It makes me laugh now that I felt so nervous but I wonder how Naomi and Ben were feeling at this point in time. I mean they were the ones getting married!

Top tip: To slice a cake in half you will need a ruler, toothpicks and a long sharp knife. First step is to trim off any cake from the top so that you have a flat even surface. Then measure the depth of the cake to find the halfway point, insert toothpicks at the halfway point around the cake. Use the toothpicks to slide your knife along, start by running the knife all the way around the cake along the tooth picks, gradually moving it through the cake. This should ensure that the cake is cut evenly in half.

When it comes to assembling a cake of this size it is important that you:

• Have everything prepared and ready to hand
• Give yourself plenty of time as rushing leads to silly mistakes
• Remember to insert straws into each size tier with a little sticking out as this will give support to the cake
• Place a thin cake board between each size tier as this will also provide support but will enable you to dismount the cake easily for cutting
• And finally have an awesome support team in place, to keep you calm and reassure you.

And with a huge sigh of relief, it was done, I had done it! Yet, throughout the whole ceremony I kept thinking to myself “I hope it is still standing!”

I would not have been able to do this without my beautiful Mum and boyfriend- thank you! I also want to thank Ben and Naomi for trusting and believing in me, it was such an honour to make your wedding cake. So there we have it, I can now say that I have made a wedding cake, I still cannot believe it.

If you would like to have a go at recreating this cake for a special occasion and have any questions please feel free to ask. I will try to give you as many tips and pointers as possible.

-CookmansCreations

Lemon Curd

This lemon curd recipe is foolproof, it is from one of my Mum’s old recipe books entitled “Jams and Preserves” she has been using this recipe for as long as I can remember. There is nothing more comforting than eating homemade lemon curd on warm toasted bread. This is the recipe that was used to make the lemon curd for the wedding cake. It is definitely worth having a go at making  as it is so simple but tastes 100% better than shop bought curd.

Makes: 4x250g jars

Equipment:

• Heavy based saucepan
• Large glass bowl
• Fine sieve
• Glass jars
• Spoon/ladle

Ingredients:

• 3 large lemons, rind and juice
• 250g unsalted butter
• 500g caster sugar
• 5 large eggs, beaten

Method:

1. In a saucepan bring water to a simmer, place the bowl on top and use as a ‘bain marie’
2. Place the lemon juice, rind, butter and sugar in the bowl, melt until fully combined
3. Gradually sieve in the eggs, making sure to mix at the same time
4. Once all of the egg has been sieved leave the mixture to thicken, stirring occasionally
5. The curd will be ready once it is thick enough to coat the back of a spoon
6. Ladle the curd into sterilised jars and firmly close the lids
7. The curd will keep up to 3 months in the fridge unopened and lasts 1-2 weeks once opened.

Top tip: How to sterilise jars; Preheat the oven to 120 degrees Celsius. Meanwhile, wash the jars in hot soapy water to remove any undesired smells or labels. Once washed place the jars in the oven and leave until they are fully dry. Et voila, your jars are ready to use for curds, jams, chutneys etc.

-CookmansCreations

Chermoula Salmon Stir Fry

If you got chance to check out my previous blog post featuring a recipe for Harissa Lamb Tagine, then you will know that I am doing some recipe development for Taste Collectiv. The second base that I get to work with is another North African base known as 'Chermoula'. It is fragrant and fresh with a slight kick to it, works perfectly well with seafood or fish. With the sunshine finally gracing us with its presence, I have created a light Summers evening dish. The dish is quick and easy but most definitely hits the spot.

Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Ingredients:

• Chermoula base
• 650g fresh salmon
• 1 punnet of cherry tomatoes- halved
• 1 tbsp oil
• 1 pack of baby corn- halved lengthways
• 4 courgettes- spiralised
• 25g parsley- finely chopped
• Sea salt & cracked black pepper

Method:

1. Preheat the oven to 160 degrees celsius (fan assisted) 
2. Place the salmon and cherry tomato halves into an oven proof dish, season, place in oven and cook for 15 minutes
3. After 10 minutes, heat the oil in a large wok, stir fry the baby corn and spiralised courgette with the Chermoula base
4. Once the salmon is cooked, flake into chunks and add to the wok along with cherry tomatoes, turn off the heat
5. Serve immediately sprinkled with the parsley. Serve alongside a crisp zingy white wine such as 'Chenin Blanc' or a 'Pinot Gris.' 

N.B. I was not paid to promote or feature the stated product, it is genuinely fantastic. 

Harissa Lamb Tagine

A new and exciting discovery this year at the BBC Good Food Show, Summer, Birmingham. I am so excited to introduce you to, Taste Collectiv. The company is new to the foodie world and is run by two very friendly people, Mark Robinson and Victoria Monaghan. Their shared love and passion for travel and food brought them to this point, in creating bases and marinades that will transport you back to those nostalgic holiday memories. They have designed a range of five products: Pesto, Romesco, Piri-Piri, Chermoula and Harissa. All of the bases are made with fresh ingredients that have been thoughtfully and carefully selected. This feel good product is aimed to inspire you in the kitchen and transport you on a culinary journey. I am so delighted and fortunate to be working with such fantastic products. I have created a Tagine dish using the Harissa base, this recipe was inspired by my upbringing and personal travels.

Harissa Lamb Tagine

Serves 4
Prep time: 30 minutes plus overnight to marinate the meat
Cook time: 1 hour 30 minutes
Total time: 2 hours
Equipment: Tagine or a heavy based ovenproof pan

Ingredients:

• 1 Harissa base
• 450g diced lamb, marinated overnight in the Harissa base
• 1 tbsp vegetable oil
• 2 tbsp plain flour
• 20g unsalted butter
• 2 large onions, sliced
• 1 aubergine, largely diced
• 450ml good quality lamb or beef stock
• 200g stoned prunes
• 100g whole blanched almonds, toasted
• 1 pomegranate, seeds only
• Half bunch of coriander, roughly chopped

Serve with:

• Natural yoghurt
• Grilled flatbreads

Method:

1. Preheat the oven to 160 (fan assisted)
2. In a Tagine or heavy based pan heat 1 tbsp of vegetable oil, add the meat and 2 tbsp of flour, cook until golden brown, remove and set aside
3. On a low heat melt 20g butter, add the sliced onions, slowly cooking them until soft and sticky
4. Turn up the heat, add the aubergine and return the meat to the pan
5. Deglaze the pan with the stock, ensuring to scrape away any golden flavoursome bits stuck to the bottom, bring to the boil
6. Place the dish in the oven, covered with a lid or foil, cook for 1 hour
7. After an hour check on the dish, giving it a stir and adding a drop of water if necessary
8. Add the prunes and cook for a further 30 minutes
9. After 1 hour 30 minutes, the lamb should be tender and the prunes plump
10. Serve in individual dishes or in a Tagine (if you do not mind sharing), scatter with the toasted almonds, pomegranate seeds and chopped coriander
11. Accompany the dish with natural yoghurt and toasted flatbreads. I would also recommend 'Chateau Cantillac' 2014, a light and refreshing red wine that cuts through the richness of the dish.

If I could sum up this dish in a few words it would be: 'Dark, deep and rich'. If you can get your hands on some of this well balanced, smoky and intense Harissa base, please do! Visit their website to make a purchase (link above) and have a go at this recipe. Once the dish is in the oven, you can put your feet up, enjoy some wine and good company- perfect for a dinner party! Also, keep your eyes peeled as next week I will be featuring a dish using the Chermoula base.

N.B. I was not paid to promote or feature the stated product, it is genuinely fantastic. 

Creamy Carbonara

How many of you made it down to the BBC Good Food Show Summer Edition, at the NEC Birmingham last week? If so, I hope you had a fantastic time, please share any photos, goodies or recipes you took/picked up. Simply do this by tagging @BBCGoodFoodShow @CookmanHelena and using the following #GFSSUMMER as we would love to reminisce with you.
On the Thursday I managed to take some time and down to the supertheatre, and had the pleasure and privilige to watch 'The Two Greedy Italians'. They were not only comical and fun to watch, but they somehow knocked out 4 stunning dishes within so little time. One of the dishes they created was 'Spaghetti Carbonara' and since then I have been craving this delicious but simple dish. So today when I was 'standing in the fridge', browsing and thinking what I should have for lunch, I realised that I pretty much had the ingredients to make 'Spaghetti Carbonara'. I managed to rustle up a quick, easy, creamy and oh so delightful carbonara. So here is my take on the recipe, not sure the Italians would be too happy with some of my ingredient choices but it hit the spot!

Spaghetti Carbonara

Ingredients- Serves 2

• 150g uncooked whole wheat pasta
• 150g smoked lardons
• 1 red onion- finely sliced
• 1 garlic clove- crushed
• 2 eggs
• Dried Italian mixed herbs
• Manchego cheese- grated
• Fresh basil leaves
• Bennett & Dunn rapeseed oil
• 8 or so basil leaves- torn
• Plenty cracked black pepper

I prefer to use whole wheat pasta over white refined pasta as it is a healthier alternative but it also has more flavour and bite to it. You can alternatively use pancetta or bacon etc. instead or lardons but personally I like the richness and flavour of smoked lardons. I am sure Italians will be turning in their graves as I am not using 'Parmigiano- Reggiano'. However,  'Manchego' worked really well with the dish as it is nutty and slightly sour, balancing out the fatty rich lardons. And finally, an Italian staple would be to use 'Extra Virgin Olive Oil' but I have been converted to rapeseed oil. I discovered Bennett & Dunn last week at the show and I was absolutely impressed with their product range- so do check them out. Note I did not use any additional salt other than in the cooking water, as I personally felt their was plenty from the lardons and cheese but feel free to season it more if you wish.

Method

1. Bring a large pan of salted water to the boil, add the pasta and cook according to packet instructions. If you want your pasta to be 'al dente' deduct a couple of minutes. But if you are using whole wheat pasta this is not usually required.
2. In a frying pan start by cooking the lardons as this will release the fat, add the sliced onion and crushed garlic. Cook until the edges of the lardon crisp up and the onion is soft and succulent. 
3. Whisk up the eggs, season with the Italian herb mix and plenty cracked black pepper- set aside.
4. Once the pasta is cooked, drain but reserve a little of the cooking water as this will add to the creamy sauce. Drizzle over a little rapeseed oil so it does not stick together. 
5. Toss the pasta through the lardon, onion and garlic mix in the frying pan so it is evenly distributed.
6. Ensure the frying pan is not too hot, pour over the egg mixture and mix continuously so the eggs/sauce thickens but does not scramble.
7. Plate up and scatter over the 'Manchego' cheese, torn basil and a final sprinkle of cracked black pepper.

And there you have it, a simple but delicious creamy 'Spaghetti Carbonara', without the addition of any cream.

Adiamo mangiare!

debbie&andrew's: Competition!

WIN! An Al Fresco Sausage Supper Kit

to celebrate debbie&andrew’s at the BBC Good Food Show Summer

NEC Birmingham,  16/19^th June 2016

If you have not yet had the pleasure in tasting debbie&andrew's sausages here is your opportunity! The company are delighted to announce that they will be returning to this year's BBC Good Food Show Summer, at the NEC Birmingham. You will be able to smell them a mile away and as you approach the stand you will hear that sizzle. And what makes debbie&andrew's sausages even better is that they are gluten free, dairy free and wheat free!

So make sure you look out for them as they have a new range on offer: 

Sweet chilli sausage:  The latest new product from debbie &andrew's, this sausage bring a taste of the exotic to pep up the finest of British Pork. Look out for the spicy hint of heat delivered by chipotle chilli's and juicy red bell peppers, which are perfectly balanced by a drop of blossom honey and a sprinkiling of Demerara sugar. It all combines to make the juicy pork even more mouth-watering. Cook on the BBQ and serve it with a peppery salad and doorsteps of warm crusty bread!

Curried chicken and Mango: A total triumph at every tasting this recipe is the idea of a fan- and was selected over 2000 entries in the #MakeMySausage challenge. The curried Chicken and Mango is a carefully balanced mix of breast and thigh meat chosen to deliver the best texture and taste and made mouth-watering by a slight hint of spicy curry and cut through with sweet mango. Inspired by the theme of Coronation chicken and is sure to be the most popular choice for BBQ's, street or garden parties held by loyal subjects to celebrate the Queen's 90th. The recipe for a Royal Celebration Chutney from Supergoldenbakes blogger, Lucy Parissi is available on the blog and debbie&andrew's website.

Even if you can not get to the show, you do not have to miss out on the sizzle!

Simply enter the competition below to win 1 of 5 sizzling sausage supper kits, worth £25. This includes a recipe book with debbie&andrew's favourite sausage recipes, a cool bag and free sausage vouchers. To enter simply comment with the answer to the following question:

Which place provides the inspiration of debbie&andrew's 97% pork sausages?

a) Harrogate b) Harwich or c) Harlow ?

Terms and conditions apply: Entrants must be UK residents of 18 and over. The competition will run until midnight on the 19/06/2016. Winner will be announced on the 20/06/2016.

BBC Good Food Show Summer 2016

Press Release

BBC Good Food Show Summer, NEC Birmingham, 16 – 19 June 2016

Get ready for a warm welcome from the BBC Good Food Show Summer, sponsored by Lexus, this June.  The Show returns to the NEC Birmingham, promising to be one of the summer’s tastiest days out and a great way to spend a day with food loving friends. With many of the nation’s favourite chefs and celebs, a wide range of local and regional artisan producers and everyone’s favourite big name brands, there’s something for everyone.

Highlights in 2016 will include:

The Supertheatre

The Supertheatre will host a range of chefs and celebs including Mary Berry and Paul Hollywood, The Hairy Bikers, Tom Kerridge, Michel Roux Jr, James Martin and more. A BBC Good Food Show first, Alan Titchmarsh joins Mary Berry in the Supertheatre on Friday for a home-grown extravaganza. Visitors can watch delicious demonstrations live and take home the recipes in an exclusive Showguide. Afterwards, they can get the latest cookbooks signed by their favourites at the Book Shop, sponsored by WH Smith.

BBC Good Food Stage

The BBC Good Food Show Summer are delighted to unveil the newest feature at the Show, the BBC Good Food Stage, sponsored by Lakeland. Hosted by Barney Desmazery and Cassie Best from the BBC Good Food cookery team, this stage features a combination of celebrity interviews and recipe demos. Visitors can hear from celebrity chefs and experts and discover their culinary secrets and top tips for summer food and get recipe ideas from live demonstrations.

Discover and Learn by Lexus

Discover and Learn by Lexus is an interactive feature at the BBC Good Food Show Summer consisting of three themed masterclasses which focus on different foodie areas; Cupcake decorating with Marcus Bean, Sushi Making with Yo Sushi and Taste Sensation with Flavour Sense Nation. Lexus will take guests on a journey of discovery with expert hosts, who will share their knowledge and expertise in 30-40 minute, step by step masterclasses, for all ages and abilities. Guest will leave with a repertoire of knowledge to share with friends or recreate at home. See website for booking details.

Producers’ Village

The Producers’ Village is a huge speciality food market at the heart of the show, packed with small artisan producers. Look out for BBC Good Food Champions and Bursary Award Winners who pride themselves in the quality and provenance of their produce.

Ludlow Producers Market

The Ludlow Producers Market section of the Show brings together a fantastic collection of producers from Ludlow and the Marches. With an emphasis on local, independent food and drink producers this is a great area to pick up some interesting products that visitors won't find in the supermarkets.

Chinese Pavilion

NEW for the 2016 Show, visitors can discover far eastern flavours in the Chinese Pavilion. Browse and shop from a selection of producers specialising in a variety of teas, wines and spirits.

BBC Good Food Kitchen

The BBC Good Kitchen is the perfect place to enjoy a relaxing lunch at the show where visitors can savour dishes inspired by bbcgoodfood.com seasonal recipes.

BBC Gardeners’ World Live

Tickets to the show include free entry to BBC Gardeners’ World Live which takes place alongside the food show. See gardening experts including Monty Don, Carol Klein, Joe Swift and Alan Titchmarsh live on stage sharing their expertise, unearth tips for growing fresh ingredients at home, get equipped for BBQ season or simply enjoy a picnic amongst the beautiful Show Gardens with tasty purchases from the shopping aisles.

ENDS

For more information, interviews and competitions please contact kj.sullivan@riverstreetevents.co.uk  or call 0203 405 4286.

Details correct at time of print.

Super tickets, including Supertheatre seat, from £24.50 (including free entry to BBC Gardeners’ World Live). Read more at www.bbcgoodfoodshowsummer.com

The BBC Good Food Shows are organised and presented by River Street Events Ltd

The GoodFood word mark and logo are trademarks of BBC Worldwide Limited. Copyright 2015 BBC Worldwide Limited

About BBC Worldwide Ltd. BBC Worldwide Limited is the main commercial arm and a wholly owned subsidiary of the British Broadcasting Corporation (BBC). BBC Worldwide exists to support the BBC public service mission and to maximise profits on its behalf. It does this through investing in, commercialising and showcasing content from the BBC around the world, in a way that is consistent with BBC standards and values. The business also builds the reach and reputation of the BBC brand overseas and champions British creativity.