Fosh Food magazine

They might look intimidating, but artichokes are simple and delicious. Ok, I know they can be a little fiddly and they do need a lot of care and attention to prepare, but once you’ve got the hang of it becomes easy and you’ll wonder why you never bothered to prepare and cook them before.
The artichoke has a long and interesting history. For many years, although it was cultivated and eaten in Italy, it was unknown in France. During the 17th century it was thought to be an aphrodisiac and women were not allowed to eat them! Fortunately,

--> I spent a little time in the company of Silvia Anglada recently.
Her restaurant, Es Tast de na Silvia is the certified epicentre of Slow Food in the Balearic Islands, located in Cuitadella (Menorca). As I watched her cooking and explaining her philosophy, I soon realised that Silvia is incredibly passionate about the food we eat, where it comes from and how it is grown. She has been at the forefront of the slow food movement in Spain over the last few years and her restaurant promotes the use of locally produced, seasonal, biodynamic foods. She believes deeply in a reconnection with the lost rhythms of nature, the traditions of the past and working the land. She also believes in producing and eating great, local food in a relaxed, sociable way and wastes absolutely nothing from any of her ingredients in the kitchen…her delicious dessert was flavoured with juice from the “inedible” skins of broad beans!

Wild asparagus or “Ttrigueros” as they are known here in Spain, grow all over the Island of Mallorca in March and April.  The locals spend hours scouring the fields and roadsides filling their baskets with them. 
Growing wild throughout the Mediterranean, the Romans are believed to have been the first to domesticate asparagus. After the fall of the Roman Empire, asparagus was cultivated in their monastery gardens, along with medicinal herbs. Cultivated for more the 2000 years, asparagus will grow wherever it can find a good footing. Wild Asparagus loves secluded hedgerows and undisturbed country roads. When choosing asparagus, look for firm, brightly- coloured spears with tight, crisp tips. (Very large stalks tend to come from older plants and can be tough.). If the stalks bend without breaking it’s a good sign that they have definitely seen better days. Asparagus is usually boiled or steamed, but can be grilled or roasted for a different, slightly nutty flavour. There is a special aspa…

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At our restaurant, we love to slow cook delicious, tender beef cheeks until they practically melt in your mouth. They are consistently popular with our guests; especially during the winter months when there is a little chill in the air. I would argue that stewing and braising are the quintessence of good home cooking. Rich comfort food with robust flavours in the shape of pot roasts, casseroles, hot pots and stews, cooked slowly to create memorable dishes that are not only delicious but also economical.
There is a myth that slow cooking is a lot of bother and takes too much time. The reality is that braising can be quick and easy to produce, leaving you time to get on with other things while the meat is cooking and tempting you with all those fabulous aromas that float around the kitchen.

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Serves: 4
RAS EL HANOUT
Don't be put off this recipe by the number of ingredients. The spice mix is simple to make…although you can buy it. It keeps well in a jar and can be used so many other dishes. It lends a wonderful aromatic flavour to the lamb.
2 teaspoons black peppercorns
2 teaspoons fennel seeds
4 teaspoons coriander seeds
16 cardamom pods
2 teaspoons yellow mustard seeds
4 teaspoons cumin seeds
1 cinnamon stick
1⁄2 teaspoon freshly grated nutmeg
1 teaspoon cayenne pepper
2 teaspoons turmeric

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Spanish Saffron has been grown in La Mancha for at least 1,000 years and the region is now world-famous for producing the planet’s most expensive spice. Until recently we had to import our saffron for the restaurant from the mainland but all that changed recently when the Mallorcan company “Especias Crespí” embarked on a new challenge to expand and diversify its offer. In 2016 they planted 20,000 plants in Vilafranca and in a few weeks time they will begin to harvest the second crop. But this is only the beginning, “especias Crespí” plans to plant up to 200,000 plants in four years in 4 hectares of land especially prepared for this crop. Their goal is to produce up to 25 kilos per year and the production will be one hundred percent ecological.

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“I adore the smell of a cake baking in the oven, its one of those heartwarming aromas that remind us of a better time and the comforts of home.”


“The secret ingredient in light-and-fluffy sponge cakes is air”


There is nothing quite as satisfying as serving up a generous wedge of home-baked cake, bread or a satisfyingly sweet pastry..and let’s be honest, its difficult to beat the taste of something that’s been baked at home, whether it’s a simple sponge, a banana cake or even warm freshly baked bread. Baking at home seems to be more and more popular these day’s and its easy to see why, it is relaxing, rewarding and great fun.

The markets are bursting with fresh fruits including luscious strawberries, stunning looking cherries, thirst quenching melons, the season’s first figs, awesome apricots, plums, nectarines and succulent peaches are all jostling for position on the local market stalls.

Although I absolutely adore all these fruits, for my money, nothing beats the succulence of sweet, aromatic Mediterranean peaches, bursting with flavour. 
They provide delicious eating but can also be used in so many different and interesting ways in the kitchen. They can be poached in sugar syrup with cinnamon, vanilla and cloves, roasted with cardamom or pan-fried and caramelised with brown sugar and almonds. Peaches also make perfect partners for champagne, cassis and calvados and they combine perfectly with ginger, lemons, oranges, strawberries and hazelnuts. Pan-fried foie gras or roast duck are amazingly good with glazed peaches and sweet and sour peach chutney can really liven up cold meats, pâté and salads.