Delicious UK - (05)May 2020

PREPHACK

ExpertPatrickMcGuigan

hailsa Britishclassic

Nowmorethaneveristhe

timetosupportoursmall

foodproducers,andthey

don’tcomemuchsmaller

thanMrsKirkham’sinGoosnargh.Britain’s

lastremainingraw-milkLancashiremaker,

thecompanywassetupin 1978 byRuth

KirkhamandisnowrunbyhersonGraham

andhissons,usingmilkfromthefamilyherd.

WHATITTASTESLIKECurdfromtwo

differentdaysiscombinedtocreate

a cloth-boundcheesethat’sdifferentto

factory-madeLancashire.Kirkham’shas

a uniquefluffytextureandelusivecomplex

flavour.Butterywitha brightlactictangand

a longsavouryfinish,it’sa cheesethat

demandsyourfullattention.

HOWTOEATIt bubblesupbeautifullyon

WelshrarebitandisgreatwithEcclescake.

GrahamKirkhamlikeshismeltedwith

coddledeggs(greatfordippingwith

asparagusspears).Pairwitha lightIPA

(Indiapaleale)ortryminerallyriesling.

BUYITOrderatthecourtyarddairy.co.uk.→

EASYSWAPS

3 EGGALTERNATIVESFORBAKING

1 BananasOncemashed,theycan

takeonanegg-likeconsistencyand

helpbinddryingredientstogether.

Onebanana=oneegg.Youcanbake

anegg-freeversionofourclassic

bananabreadsimplybyleavingoutthe

eggs.Search‘classicbananabread’at

deliciousmagazine.co.uk.

2 FlaxseedorchiaseedTake1 tbsp

flaxseedorchiaseedsandmixwith

3 tbspwater.Leavetothickenfor

15-20minutes,thenuseinyourrecipe.

3 Applesauce32gunsweetenedapple

sauce=1 egg

Cook’snoteForsavourybatters,

tryusingaquafaba(theliquidfound

intinnedchickpeas).It’sgreatasa

bindingagentifyou’reshortoneggs.

Youcanalsomakeaquafabameringue

search‘veganpavlova’at

deliciousmagazine.co.uk.

HOW TO

GI V E TOFU

MOR E

CHEW

Freeze the block of

tofu, take out of

the freezer and

defrost, then

freeze it again and

repeat, defrosting

as before. The tofu

will now be ready

to use as normal.

The freezing/

thawing process

makes the curd

firmer and

chewier, making it

a great alternative

to chicken.

DID YOU

KNOW?
To get the most
health benefitso
cooking withgarlicyoushould
always crushratherthanchop,
then leave the garlic at room
temperature for 10-15 minutes
before using. This triggers an
enzyme reaction that boosts the
healthy compound allicin, which
then conveniently breaks down,
making it more easily absorbed
by your gut.

PS

No crusher? No problem.
Chop, sprinkle with coarse
sea salt then, using the flat of
your cook’s knife, work the
garlic into a purée.

CHEESEEXPERTISE

of

rlic you should

PREPHACK

Classicbananabread

Veganpavlova

deliciousmagazine.co.uk 135

MASTERCLASS: THE KNOWLEDGE

Mrs Kirkham’s

Lancashire