For mum’s birthday this year we headed to a food festival at Blenheim Palace in Oxfordshire. It was pretty giant and there was a great mix of places to get hot food for lunch and places that sold oils/sauces/salamis and other things to take home for the store cupboard.
My favourite thing was obviously pizza, but this was actually some of the best pizza I’ve had for a while. It was made by the Secret Pizza Society, who had a super fancy van. The pizza had gorgeous black bubbles on the crust and some top-notch salami on top. Big thumbs up.
Other highlights were a great hog roast by Orchard View Farm, and some amazing paella with giant chunks of gorgeous chorizo (will add a link if I find the name of the people).
You can see the website of the people who organise the festival here, so if you get a chance to go to one of their events then I couldn’t recommend it more!
Guess what…Madhur Jaffrey is back in my life. This time I went for a Spicy Prawn Stir-fry with a Goan-style Dal Curry with some chapatis that Lloyd Grossman lovingly made.
The lentil dal was good but I put way too much tomato in which wasn’t great. The prawns took all of about 4 minutes and were absolutely delicious, so they’d make a really great summery lunch if you served them with some salad. All you need to do is put some oil and spices in a pan, add a bit of garlic, then put the prawns in and fry for a couple more minutes. But seriously, get the book.
I was really starting to crave pizza yesterday having not had any for a good couple of days, so I decided to make some. I did my favourite skillet-broiler method (first time with my cast iron pan) and it was all so lovely and easy. I used loads of semolina flour on the outside of the crust so it really crisped up and was glorious.
But of course the real exciting addition this time was the soppressata I topped it with. Soppressata is an Italian salami that makes a pretty great pepperoni alternative, and I’ve been looking for it for aaages so I was super excited to see it in Waitrose.
Here are all the recipes I used: