Saturday Magazine - 24.08.2019

SATURDAY MAGAZINE 61

FOOD

Words by: Kirsty Nutkins & Octavia Lillywhite

The UK is one of the world’s

fastest-growing wine regions,

and the Bacchus grape – which

thrives in more temperate

climates – is the fourth

most-planted here. Often

compared to Sauvignon Blanc,

it’s fresh, citrusy and moreish.

Adnams has just launched

Adnams Bacchus (£13.99,

adnams.co.uk), the first English

wine in its range, which is floral

on the nose followed by

mouthwatering flavours of

grapefruit, tropical fruit and a

touch of fresh herbs. Or splash

out on a bottle from Chapel

Down. England’s leading wine

producer has released its first

sparkling Bacchus, Chapel

Down Sparkling Bacchus

2018 (£17, Waitrose), a fresh

and aromatic white wine with

intense aromas of pineapple,

grapefruit and elderflower.

For more fantastic wine offers,

call The Express Wine Club on

0843 224 1020.

Got it licked

Reusable lolly moulds with

integrated sticks

Zoku fish

moulds,

£19.99,

John

Lewis &

Partners

Kids love

these 3D

lollies with

skeleton

sticks.

Bunny

moulds, £5.99,

rexlondon.com

Drip-free!

Instead they

collect in the

cup, then the

stick doubles

as a straw.

Polar

bear

moulds,

£2.99,

Aldi

Very cute,

also available

in penguins.

Tala

umbrella

lollies,

£6.50,

John

Lewis &

Partners

Cheap,

cheerful

and pretty.

BRITISH BACCHUS

WINE

OF THE

WEEK

Cherries are

a nutritional

powerhouse,

packed full of

antioxidants,

vitamin A and

folic acid. For

the tastiest

cherries, look

for firm, shiny

fruits with bright

green stems.

These cups are

quick and easy

to put together

and make a

great snack.

MAKES 10 MINI CUPS

PREP TIME: 15 MINS PLUS CHILLING

● Arrange 10 mini paper or silicon cases

on a tray. Break 100g dark chocolate into

pieces, and melt in the microwave or

over a pan of gently simmering water. 

● Using about two-thirds of the

chocolate, spoon a little into the cases

and brush up the sides, then put in the

fridge to chill for 10 minutes, until set.

● Combine 50g peanut butter with

1 tsp honey and stir. Spoon the mixture

into the chocolate cases, to just below

the rim. Spoon over the remaining

melted chocolate, covering the peanut

butter completely, then top each one

with a cherry (stones removed), pushing

them down into the chocolate slightly.

● Chill until set. You can keep them in

the fridge, covered, for 3 to 4 days, or

freeze them, defrosting for 5 to 10

minutes before eating.

IN SEASON RECIPE

Chocolate

cherry peanut butter cups