Top Santé UK – August 2019

TOPSANTÉ 89

FOODIE TREAT
Brutal Brewing A Ship Full of
IPA (£11.99 for 6, drydrinker.com)
A cool beer on a hot day is a
wonderful thing, and if it’s alcohol free,
there’s no need to deny yourself! Low
and no alcohol ales have moved on
leaps and bounds in recent years and
this new one works well. We tried it
and found it has a rich and full taste,
perfect with a curry. It starts out life
as a full strength beer, but then a
special process is used to boil
off the booze while keeping
the fl avour. We’ll raise a
glass to that!

NEW FRUIT

Deputy editor Yvonne Martin

tries the latest foodie ideas.

Many a vegan recipe book has

used jackfruit for dishes that

mimic meaty favourites (not for

everyone on a vegan diet, but it

makes a convincing pulled

pork-style dish if that’s what you

crave). It’s not always easy to

fi nd, but now Uptons Naturals has produced a

range (£3.95, uptonsnaturals.com), available in a variety of stores

including Sainsbury’s and Holland and Barrett. They come in

three fl avoured styles and an unseasoned original variety. I tried

the plain original one, which worked well stuffed in a bun with

my own homemade barbecue sauce. So easy! TS

OLIVE OIL-MARINATED STRAWBERRIES WITH

PASSION FRUIT AND LAVENDER CUSTARD

Latest research from Saint Louis University in the

US shows a Mediterranean diet could improve your

endurance levels when you’re out for a run. That’s

all the excuse we need to try out Michelin Star chef

Marc Fosh’s new book, Modern Mediterranean:

Sun-Drenched Recipes from Mallorca and Beyond.

If you want to reduce the sugar content, try an

alternative, such as xylitol. Seasonal strawberries

and heart-protecting olive oil are the stars of this

one. It’s a real taste of summer.

1 To make the custard, in a medium saucepan, bring

150ml cream, 150ml milk and 1tsp dried lavender

fl owers to the boil, then remove from the heat and set

aside to infuse for 10 mins. In a separate saucepan,

bring 150ml orange juice and the seeds of 3 passion

fruit to the boil and reduce to a light syrup, about 2-3

mins. In a bowl, whisk together 6 egg yolks, 1tsp

cornfl our, 125g caster sugar and the passion fruit

syrup until smooth, then pour into the cream mixture.

2 Place the saucepan back over a low heat and cook,

stirring, until the mixture just coats the back of a

spoon, about 3-4 mins. Do not boil. As soon as it

begins to thicken, remove from the heat. Pass through

a fi ne sieve into a bowl, then chill for 2-3 hours.

3 At least 20 mins before serving, mix 400g quartered

strawberries with 100ml olive oil, the zest and juice of

1 lime, 1tbsp caster sugar and the juice and seeds of

1 passion fruit in a large bowl and set aside to

marinate. Half-fi ll four glasses with the passion fruit

custard, top with the strawberries and serve

Taken from Modern Mediterranean: Sun-drenched Recipes From

Mallorca and Beyond, by Marc Fosh (Watkins Media).

Photo: Nando Esteva.

Y V E ’S

EATS