Natoora at Taste of London & Theo Randall’s Summer Recipes

This year, for the first time, Natoora will be at Taste of London, the largest gathering of culinary luminaries in the UK, where the host city’s most acclaimed restaurants and chefs get together in the stunning venue of Regent’s Park to present their signature dishes to more than fifty thousand ‘foodie’ visitors. We will be joining Theo Randall, Chef Patron of Theo Randall at the Intercontinental Hotel Park Lane, with whom we have been working for 10 years, as he returns to the Festival. Theo will also be presenting his recently published cookbook, My Simple Italian, which he says was heavily influenced by our fruit and vegetables. “The quality and freshness of Natoora’s produce is unrivalled anywhere,” said Randall. “We are excited to be sharing the limelight with Natoora at this year’s festival.”

Theo will prepare a menu highlighting our summer’s best produce at the festival, including penne with slow cooked aubergines and fragrant Genovese basil, and an Italian sausage and Red Corno pepper spiedino (skewer) with orzo tomato salad. Anyone who still has room for dessert will also be treated to a peach sorbet made with our incredible, honeyed White Peaches. This is not to be missed – it won second runner up in the Best in Taste Awards during the opening day of the festival.

Visitors who purchase a copy of My Simple Italian at the stand will receive a free Natoora canvas bag and punnet of Sicilian Datterini tomatoes. But in the chance you won’t be able to attend the event and still want to taste these delicious-sounding dishes, we are sharing the recipes in exclusive, two of which are an extract from Theo’s book.

Enjoy!

peach_sorbet

Peaches are so good on their own but puréeing them, adding a sugar syrup and freezing takes them to a new level. Luscious, ripe white peaches are the ones to use for this sorbet. It will be slightly pink, not white, because when you blanch the peaches the colour from their skins will penetrate into the flesh.

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Camone Tomato & Ricotta Tart

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This tart is another of the great creations Alix Caiger prepared for us on the occasion of the Winter seasonal meeting. The tart was also sampled at our Chiswick shop Natoora W4 last week, and was a huge hit. Besides being very more-ish, what makes this tart extra special is the contrast between the crisp shell and the creamy ricotta filling, with the camone tomato topping giving it the most pleasant sweet/tart finish.

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Guest Post: Bergamot Marmalade

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Bergamot season is sadly coming to an end. Before they go for good until next Autumn, here is an idea to preserve their beautiful aroma and enjoy their floral flavour for the months to come. The recipe comes from Mehrunnisa Yusuf, talented food writer blogging at come.con.ella and editor of the acclaimed online publication Food&_. In this guest post, she tells us about her love for preserving citrus, and about how bergamot marmalade was the most beautiful discovery.

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Pork and Pickled Rhubarb

rhubarb-and-pork

Most recipes for forced rhubarb are sweets – puddings ranging from crumble to fool. Yet these vibrant, tart stems are extremely versatile, and work just as well in savoury preparations. Food blogger & supperclub host Kathy Slack of beautiful blog Gluts & Gluttony shows us how it’s done: she suggests pickling rhubarb and serving it alongside a juicy pork chop for a novel take on this beautiful and prized Yorkshire product.

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Christmas Leftovers Recipes

Christmas_Leftovers

We teamed up with chef and caterer Alix Caiger to help you use your fruit and veg leftovers from Christmas in a creative way and fight the post-feast boredom. These recipes have been specifically designed to use up any leftover produce from our Festive Selections, but they are easily adaptable and great long past the holidays, too.

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Delica Pumpkin Bhujia

NAtooraPumpkinSumayya

Slow-cured in hot rooms for two weeks after picking, the Delica has a dry, intensely sweet flesh which makes it the best choice for just about any recipe calling for pumpkin. Its low water content makes it especially great for pasta fillings and gnocchi, but it is equally great roasted or sauteed as it holds its shape perfectly.

In this recipe, our guest blogger Sumayya Usmani, food writer, cooking instructor and creator of the website My Tamarind Kitchen prepares it with a Pakistani twist, with fragrant spices and fresh herbs.

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