Saturday Magazine - 24.08.2019

(Sean Pound) #1
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

Free download pdf