Don’t let the length of the ingredient list intimidate you; it results in a mouthwatering sauce inspired by the renowned l’Entrecôte de Paris. The original recipe is a well-kept secret, but this version aims to capture its essence.

Preparation time: 45 minutes. Cooking time: 30 minutes.

Ingredients

• 2 high-quality sirloin steaks, approximately 2cm thick and 230g each
• Olive oil
• Sea salt and black pepper
• 1 garlic clove
• 25g salted butter
• Oven chips, prepared as instructed on the package
• Green salad, for serving

For the sauce:

• 125g unsalted butter
• 1 shallot, thinly sliced
• 1 tbsp finely chopped tarragon
• 2 tbsp finely chopped flatleaf parsley
• 2 basil leaves
• 5 anchovy fillets in oil
• 1 tsp capers from brine
• 3 walnut halves, coarsely chopped
• ¼ tsp grated nutmeg
• 1 small egg yolk
• Juice of half a lemon
• ½ tsp Dijon mustard

Directions

1. Begin by taking the steaks out of the fridge an hour prior to cooking to bring them to room temperature and allow them to dry out.
2. For the sauce, melt 25g of unsalted butter in a small saucepan over medium heat. Add the shallot and sauté for 3-4 minutes until soft without browning. Lower the heat and incorporate the remaining 100g of butter. Once melted, mix in the tarragon, parsley, basil, anchovies, capers, walnuts, and nutmeg. Stir well and set aside to cool slightly. Blend the mixture until smooth with a stick blender or in a food processor.
3. Coat the steaks with about 1 tsp of olive oil and season with salt and pepper. Preheat a large frying pan on high heat until extremely hot, then place the steaks in the pan. Avoid moving them to allow a crust to form. After 3-4 minutes, flip the steaks, adding the garlic clove and butter, swirling it around the meat as it melts. Cook for an additional 2-3 minutes, then transfer to a chopping board and cover loosely with foil, resting for 5-10 minutes.
4. As the steak rests, whisk together the egg yolk, lemon juice, and Dijon mustard in a jug. Gradually add the melted butter mixture while whisking until you achieve a thick, creamy consistency. Transfer to the previously used saucepan and gently reheat for a few minutes, adjusting seasoning as necessary.
5. Slice the steaks and divide them onto two warmed plates. Drizzle with the sauce and serve with the oven chips and a peppery green salad, such as watercress or arugula.

2. Salt and Pepper Sea Bream or Sea Bass

Preparation time: 15 minutes. Cooking time: 8-10 minutes.

Ingredients

• 2 sea bream or sea bass fillets
• 1 tbsp vegetable oil
• 1 fat garlic clove, sliced thin
• 2.5cm piece fresh ginger, peeled and sliced thin
• 2 pak choi, halved lengthwise
• 1 small red chili, finely chopped
• 2 spring onions, finely chopped
• 1 tbsp light soy sauce
• Juice of half a lime
• Cooked jasmine rice, for serving

For the seasoning:

• 1 tsp sea salt flakes
• 1 tsp soft brown sugar
• ½ tsp Chinese five-spice
• ¼ tsp crushed chili flakes
• ¼ tsp ground ginger
• ¼ tsp ground white pepper

Directions

1. In a small bowl, mix the seasoning ingredients, breaking up any large sugar lumps.
2. Pat the fish fillets dry and season generously on both sides with the mixture, rubbing it into the meat. Allow to sit for 5 minutes.
3. Heat vegetable oil in a large frying pan over medium heat. Add garlic and ginger, stir-frying for 1 minute, before pushing to one side of the pan. Add the pak choi and fish fillets skin-side down, cooking for 4-5 minutes until the skin is crisp. Flip the fish and pak choi, cooking for another minute before removing from the pan.
4. Add the chopped chili and spring onion to the pan with the soy sauce and lime juice, stirring vigorously to release flavors.
5. Serve the fish and pak choi over rice, drizzling the pan juices over the top.

3. Crab and Avocado Eggs Benedict

Making hollandaise sauce seemed daunting, but this recipe simplifies the process. Keep the sauce in a Thermos Flask to relieve pressure, allowing you to focus on the other components.

Preparation time: 10 minutes. Cooking time: 10 minutes.

Ingredients

• 4 large eggs
• 150g fresh white crabmeat
• Salt and pepper
• Zest and juice of half a lemon
• 4 crumpets (or 2 halved English muffins)
• 1 avocado, stoned, peeled, and sliced
• 2 tbsp mixed seeds for topping

For the hollandaise sauce:

• 2 large egg yolks
• 100g unsalted butter, diced
• Juice of half a lemon, plus more for seasoning
• ½ tsp Dijon mustard
• Salt

Directions

1. Start by preparing the hollandaise sauce. Place the egg yolks in a glass bowl above a small saucepan filled with simmering water; ensure the bowl does not touch the water.
2. Melt the cubed butter and keep it warm on low heat.
3. Combine lemon juice and mustard with the yolks in the bowl, seasoning lightly. Whisk vigorously for a minute as the yolks thicken.
4. Gradually whisk in the warm butter until the sauce is thick and smooth. Add a tsp of water to adjust the consistency, then pour into a Thermos to keep warm.
5. Prepare the eggs by simmering them in water, cracking them into a ramekin first. Cook gently for 2-3 minutes until the whites are firm.
6. In a bowl, mix crabmeat with seasoning and lemon zest/juice.
7. Toast crumpets or muffin halves, and assemble by layering avocado, crabmeat, poached eggs, and hollandaise on each. Season and sprinkle with seeds before serving.

4. Baked Camembert with Sticky Dates

This simple appetizer redefines “date” night. A gooey cheese, sticky dates wrapped in crisp bacon or pancetta, maple syrup, and toasted pecans—perfect for dipping with bread.

Preparation time: 5 minutes. Cooking time: 15-20 minutes.

Ingredients

• 1 camembert wheel (about 250g)
• 75g diced bacon or pancetta
• 25g chopped pecans
• 3 Medjool dates, roughly chopped
• 1 tbsp maple syrup
• 1 sprig rosemary
• Crusty bread, for serving

Directions

1. Preheat the oven to 180C fan/gas 6. Place the camembert in a small baking dish or its box lined with parchment. Score the top in a circle about 1cm from the edge.
2. Bake for 15-20 minutes until golden and squidgy.
3. Fry bacon or pancetta until crisp, then add pecans and dates, cooking for a couple more minutes until blistered. Stir in maple syrup and rosemary.
4. Open the camembert by removing the circle of rind and filling it with the sticky mixture. Bake for another 2-3 minutes to meld the flavors, then serve hot with fresh bread.

5. Padron Peppers

This quick starter is ready in mere minutes, bursting with flavor from zesty lime and smoky paprika.

Preparation time: 5 minutes. Cooking time: 4-5 minutes.

Ingredients

• 2 tbsp olive oil
• 150g Padron peppers, whole
• Juice of half a lime
• ¼ tsp smoked paprika
• Pinch of sea salt flakes

Directions

1. Heat the oil in a large frying pan over high heat. Ensure the peppers are dry before adding them to the pan, cooking for 4-5 minutes and turning frequently until blistered.
2. Squeeze lime juice over the peppers, toss, and sprinkle with paprika and salt. Serve immediately, ideally alongside Spanish wine or a cocktail.

“The most memorable party was about seven or eight years ago, when it rained all day,” recalls Fairbrother, 58, a retired police officer. “We sheltered in marquees, played balloon-passing games, and had a wonderful time.”

Originally attracting just 60 attendees, her event has ballooned to over 300 participants. “Everyone brings dishes to share, and I make sure there’s plenty of tea. We’re now finding the need for larger tables because of everyone’s generosity,” she shares.

Next weekend, on June 7 and 8, you might notice several street celebrations in your community. The Big Lunch, an initiative launched by the Eden Project in Cornwall in 2009, is motivating people throughout the nation to seek permission from their local councils to close off streets for festive gatherings, while raising funds for charity.

But what makes British street parties so appealing? Are they merely a nostalgic nod to the 1950s, or do they carry a deeper significance?

Street parties have roots that trace back in British history. The first widespread golden jubilee commemoration during the reign of George III took place in 1809, prompting aristocrats to provide food for those less fortunate as a toast to the king’s 50 years on the throne. Even earlier records from 1533 note local celebrations where wine flowed abundantly during Anne Boleyn’s coronation.

Street parties gained further significance in 1919 when the government’s “peace committee” organized celebrations after World War I with sit-down teas designed to support children orphaned by the war.

In recent years, there have been numerous reasons to celebrate. Socially distanced gatherings were held in May 2020 to honor the 75th anniversary of VE Day, and communities adorned their streets with Union Jacks for both the Platinum Jubilee in 2022 and King Charles’s coronation in 2023.

However, the trend is shifting from grand events to more intimate and localized street parties. The previous year saw around ten million people join in Big Lunch celebrations, with similar numbers expected again this year. The coronation in 2023 drew a record-breaking 13 million participants at street gatherings.

In April, Prince William sparked discussion by suggesting city dwellers have “lost their ability to connect with their neighbors.”

One person who disagrees with this notion is Jo Benson, 53, who has been hosting street parties in Brixton, South London, for many years. He finds that these events bring in fresh faces regularly. “Cities today have a dynamic and mobile young population that doesn’t stay put for long,” he notes, emphasizing the value of fostering local social connections. Last party, a neighbor surprised everyone with a large sound system, creating a vibrant atmosphere.

Street parties also play a crucial role in building community spirit throughout the year. Steve Wilkinson, 67, organized a street celebration for VE Day in Gateshead, North East England, despite initially not knowing his neighbors well. “During lockdown, we sat in our gardens, 50 yards apart, and I played music. I ended up bonding with Bob and Liz, who are into alternative music,” he recounts.

Wilkinson describes the first event as a spark that ignited a sense of community. After another celebration a year later, neighbors have even started vacationing together. “We’ve traveled to Palma and have a trip to Portugal coming up,” he adds. While he admits the weather can be unpredictable in the northeast, he confidently states, “We just move indoors if it rains.”

Some people believe there’s a “keep calm and carry on” spirit that strengthens neighborhood bonds during tough times. Marilyn Kendall, 64, who lives in Finchley, North London, attended her first street party in 2009. Shortly after, she noted an uptick in local burglaries, which prompted the formation of a WhatsApp group—a measure that, along with the pandemic, ultimately brought neighbors closer. At her community’s annual gathering, there’s a delightful array of diverse cuisines, including Japanese, Iranian, Italian, Indian, Chinese, and Hungarian dishes.

Moreover, street parties extend beyond England’s borders. Selwyn Johnson, 54, residing in Enniskillen, Northern Ireland, observes that while such gatherings have traditionally been seen as an English affair, local residents have adapted the concept. “We’ve tailored it to fit our community,” he states, citing parades, picnics, and even a “Big Paddle” kayaking event around the town as part of their practices. In 2022, they held a four-day Jubilee celebration, showcasing their creativity and enthusiasm for community gatherings.

Johnson emphasizes that with Britain’s current mental health challenges, there is a growing necessity for community events. “In an increasingly busy world where many are working from home and glued to their devices, there is a fundamental need to connect. Events like these serve as the glue that reinforces community ties,” he concludes.

Before any competing Barbecue Dad considers your invitation, they may have inquiries. Be prepared to share details about the size of your Weber grill if you’re just starting out. If you’ve invested in a Big Green Egg, it’s beneficial to highlight that fact, even if not asked. The ultimate brag is having a fully equipped outdoor kitchen, which might seem like a dedicated kebab restaurant in your yard, but at least you can keep your tongs nice and clean indoors. The ultimate showstopper move? Informing them, “I’ve actually just dug a pit where my begonias used to be. I’m going to throw in some hot coals and a lamb carcass. Should be perfectly medium rare by Sunday.”

Dress Code

The humorous apron (“Burnt sausage? No, it’s just how my shorts bunch up”) doesn’t cut it anymore. If you’re not geared up like a police dog trainer, complete with goggles for protection, your barbecue efforts might be deemed insufficiently serious.

Barbecue Techniques

The standard of “not burnt” is no longer acceptable. Are you even barbecuing in 2025 if you’re not preparing your gurnard en papillote?

Pizza Ovens

Pizza ovens can be great if your favorite part of barbecuing involves standing on the opposite side of the garden, enjoying drinks, and avoiding conversation. It’s essentially a more intricate version of standard grilling, yielding fewer meals at a slower pace. “Pizza’s ready! And I mean one pizza. See you again in 20 minutes!”

If in Doubt… Cheat

The reality is people tend to enjoy gathering in a garden with friends more than they do savoring charred beef brisket and infusing their party shirts with a week’s worth of smoke odor. Once you come to terms with this, as I have, you can completely bypass the flames and prepare a large pot of chili, bake some potatoes in a standard electric oven, and heat up a batch of Herta frankfurters. Believe me, everyone will be more than satisfied.

Your Essential Picnic Gear for This Summer

From the essential cooler to the stylish blanket, explore your outdoor necessities for summer picnicking, curated by Karen Dacre.

The Impressive Cart

There’s a special place in the picnic world for those who arrive at the park with a cart in tow. This excellent model from Business & Pleasure is a better option than the finest from Decathlon, priced at £249.

The Top Cooler

Picnic rivalries are less about who has the best hummus and more about whose cool box keeps the food cold. Icey-Tek claims their cooler maintains temperatures below 5C for 225 hours—over nine days! This one is priced at £169.

The Stylish Blanket

A British picnic demands a blanket that prevents dampness while looking elegant. This wool blanket from the British Blanket Company features a waterproof backing and a convenient carry option for £150.

The Classy Plate

In 2025, a mediocre paper plate simply won’t suffice. Elevate your outdoor dining with reusable dishware that is both stylish and practical, available at £12 for a set of four.

The Wine Wine Bottle

Your ideal picnic rosé should be stored in this insulated wine bottle, ensuring it maintains the perfect serving temperature throughout your gathering. Price: Bottle, £40; Cup, £23.

Located in the windswept northeast of Islay, the remnants of the Finlaggan settlement may seem modest today. However, during the 13th and 14th centuries, this site served as the stronghold of the Lords of the Isles and Clan Donald. On a sunny day, it offers an ideal picnic spot, where you can pay homage to the island’s historical legacy with a sip of local Caol Ila malt. The site is open year-round, and a visitor’s centre during the summer months brings the history of Finlaggan to life.

2. Gesto House, Skye

This roofless 18th-century structure occupies a picturesque location next to the namesake shingle bay. Once the home of a tacksman—one who leased the land from a local laird—the house is bordered by a low fence that prevents entry into the ruins, yet its atmospheric presence makes it a compelling backdrop for a summer picnic. Nearby, Dun Taimh hillfort sits atop a small summit, offering breathtaking views over Loch Harport.

3. Ruthven Barracks, Speyside

When sunlight hits the majestic ruins of Ruthven Barracks, the structure radiates a mystical glow. Situated atop a large hill that was once the site of a 13th-century castle, this fortress-like structure stands amidst stunning scenery featuring lush pastures, moorlands, distant mountains, and the winding River Spey. The extensive ruins are fully accessible, making it an excellent picnic destination.

4. Dunstaffnage Castle, Argyll

Perched above landscaped parkland, Dunstaffnage Castle boasts one of the oldest standing castle walls in Scotland. Dating back to the 13th century, this castle was the residence of the MacDougall family. Notably, Flora MacDonald was detained here before her transfer to the Tower of London. Climb the battlements for stunning views over the loch, and enjoy a picnic on the castle’s verdant banks.

5. Camore Wood, Sutherland

While Camore Wood is now a Forestry and Land Scotland conifer plantation and a pleasant stop along the A9, it was once home to a flourishing community 2,000 to 3,000 years ago, with over 25 roundhouses discovered in the area. These ancient inhabitants relied on fishing in the Dornoch Firth and foraging in the forest. Today, the large neolithic chambered cairn serves as an ideal resting spot for a picnic.

• 225g unsalted butter, softened, plus extra to grease • 225g caster sugar • 225g self-raising flour • 1 tsp baking powder • 100g ground almonds • 5 medium eggs, at room temperature, beaten • 400g cherry compote (from a jar)

1. Preheat the oven to 160C fan/gas 4. Grease a 30 x 23cm baking tin that is 5cm deep, and line it with baking paper. 2. In a bowl, combine the butter, sugar, flour, baking powder, ground almonds, and eggs, then whisk together with a handheld electric whisk for 2-3 minutes until light and fluffy. 3. Spoon half of the cake mixture into the prepared tin and dollop half of the cherry compote over the top. 4. Spread the rest of the cake mixture and dollop the remaining compote on top. Use a skewer to lightly swirl the cherry compote through the mixture. Smooth the surface using the back of a spoon. 5. Bake for 40 minutes or until risen, golden, and firm. Allow the traybake to cool in the tin before slicing.

The Quick Cookies

White Chocolate, Dried Cranberry, and Nut Cookies

Makes 16

Ingredients

• 150g unsalted butter, softened • 150g caster sugar • 100g soft light brown sugar • 1 large egg • 275g plain flour • 1 tsp baking powder • 1½ tsp fine salt • 75g white chocolate baking chips • 40g dried cranberries • 40g macadamia nuts, chopped

Method

1. In a large bowl, cream together the butter and both sugars using a handheld electric whisk until fluffy. Add the egg and mix well. 2. Slowly add the flour, baking powder, and salt, mixing on a low speed to form a stiff dough. Gradually incorporate the white chocolate chips, dried cranberries, and macadamia nuts. 3. Shape the dough into a cylinder, 27cm long and 6cm in diameter, wrap in baking paper, twist the ends to seal, and chill for 2 hours. 4. Preheat the oven to 160C fan/gas 4. Line two baking trays with baking paper. Unwrap the dough and cut into 16 slices, placing them on the trays with space in between. 5. Bake for 12-15 minutes until golden; cookies will remain soft when removed. Allow to cool on trays for a few minutes before transferring to a wire rack.

The No-Bake Delight

Rocky Road

Makes 16 squares

Ingredients

• 200g unsalted butter • 140g golden syrup • 70g cocoa powder • 200g digestive biscuits • 200g honeycomb bar (like a Crunchie) • 90g whole almonds • 90g shelled pistachio nuts • 80g chopped dried apricots

For the Topping

• 280g milk chocolate, broken into pieces • 50g dark chocolate, broken into pieces

Method

1. Line a 20cm square brownie tin with baking paper. 2. In a saucepan, melt the butter and golden syrup. Remove from heat, stir in cocoa powder, and let cool. 3. Crush the digestive biscuits and honeycomb in a plastic bag. In a bowl, combine them with almonds, pistachios, and apricots, then add the melted mixture and mix. 4. Press into the prepared tin and refrigerate for 2 hours. 5. Melt the milk and dark chocolate separately. Pour half of the milk chocolate over the rocky road and let it set. Use dark chocolate in a piping bag to create a pattern on the top. 6. Let set before cutting into squares.

The Quick Tart

Asparagus, Feta, and Filo Tart

Serves 4

Ingredients

• 250g asparagus spears • 35g unsalted butter • 2 sheets of filo pastry (approx. 48 x 25cm each) • 25g feta • 1½ tsp runny honey • Zest of ½ lemon • Salt and black pepper

Method

1. Preheat the oven to 180C fan/gas 6. Trim the asparagus ends. Melt 10g butter in an ovenproof frying pan, season with salt and pepper, and arrange the asparagus in the pan. 2. Cut four 20cm rounds of filo, butter each layer and stack them. Place this on top of the asparagus and bake for 35-40 minutes until golden. 3. Invert onto a plate, crumble feta, drizzle with honey, and add lemon zest before serving.

The Easy Bread

Soda Bread (St. Patrick’s Day Loaf)

Makes 1 loaf

Ingredients

• 50g plain wholemeal flour • 450g plain white flour, plus extra for dusting • 5g fine salt • 5g bicarbonate of soda • 50ml Guinness • 50ml black treacle • 350ml buttermilk • 100g rolled oats for topping

Method

1. Preheat the oven to 180C fan/gas 6 and line a baking tray with baking paper. Mix flours, salt, and bicarbonate in a bowl. Make a well and pour in the Guinness, treacle, and buttermilk, mixing to form a dough. 2. Shape into a ball, roll in oats, and place on the tray. 3. Cut a deep cross in the dough and bake for 30 minutes until golden and hollow sounding when tapped. Cool on a wire rack.

The Quick-ish Quiche

Courgette, Feta, and Broad Bean Quiche

Serves 6

Ingredients for Shortcrust Pastry (or use ready-made)

• 225g plain flour, plus extra for dusting • A pinch of fine salt • 60g chilled unsalted butter, diced • 60g chilled lard or vegetable shortening, diced • 3-5 tbsp water

For the Filling

• 2 courgettes, trimmed • 100g feta • 75g broad beans, podded and skinned • 4 medium eggs plus 2 extra yolks • 200ml double cream • 1½ tbsp wholegrain mustard • 1 tbsp chopped chives • Salt and white pepper

Method

1. For the pastry, mix flour and salt, then rub in butter and lard until resembling breadcrumbs. Add cold water to form a dough, wrap in cling film, and chill for 30 minutes. 2. Preheat your oven to 180C/gas 6 and prepare a tart tin. Roll out the pastry to line the tin, trimming excess and patching if necessary. 3. For the filling, shave courgettes into ribbons and stack to form a rosette in the center of the pastry. Crumble feta and add broad beans among the courgettes. 4. Whisk eggs, yolks, cream, mustard, and chives, season, and pour into the pastry case. Bake for 25-30 minutes until just set and golden. Cool slightly before serving warm or cold.

The Canapé

Miso and Sesame Cheese Twists

Makes 16-20

Ingredients

• 300g puff pastry (ready-made is fine) • Plain flour for dusting • 1½ tbsp white miso • 1 tbsp honey • 60g mature cheddar, grated • 1 large egg, beaten • 1 tbsp black sesame seeds • 1 tbsp white sesame seeds

Method

1. Preheat the oven to 180C fan/gas 6 and line two baking trays with baking paper. Roll pastry into a 35 x 23cm rectangle and cut in half. 2. Mix miso and honey, spreading over one pastry half. Sprinkle cheese, then press down. 3. Place the other half on top, roll gently to seal, brush with egg, and sprinkle sesame seeds. 4. Cut into strips, twist, and place on trays. Bake for 12-15 minutes until golden. Allow to cool before serving.

The Party Pastry

Sausage Plait

Serves 10

Ingredients

• 500g puff pastry (ready-made is satisfactory) • Plain flour, for dusting

For the Filling

• 1 tbsp olive oil • 1 onion, finely diced • 2 garlic cloves, crushed • 2 tsp fennel seeds • 1½ tsp dried chilli flakes • 2 packs of quality sausages (400g each) • 450g jar roasted peppers • 1 medium egg, beaten, for glazing • A small handful of poppy seeds for topping

Method

1. For the filling, sauté onion in olive oil until soft, then add garlic, fennel, and chilli for 1 minute. Let cool. 2. Remove sausage skins and mix with onions. 3. Preheat the oven to 200C fan/gas 7 and line a large tray. Drain and pat the peppers dry. 4. Roll out the pastry into a large rectangle, add roasted peppers to the center, and shape sausage mixture into a log on top. 5. Cut slits in the pastry on either side and fold over alternately to create a plait. Brush with egg and sprinkle with seeds. Bake for 35-45 minutes until golden and hot. Cool before slicing.

Now, however, British agriculture is witnessing its own version of the Clarkson effect, and this time, the outcome is decidedly favorable.

According to Waitrose, the television series Clarkson’s Farm, which launched its fourth season recently, has led to a marked increase in demand for locally sourced produce. The supermarket reported a staggering 193 percent rise in sales of British thick-cut sirloin steak compared to the previous year, alongside an 89 percent increase in Jersey Royal new potatoes.

Sales of British cheese are experiencing a boom as well, with red Leicester cheese seeing a 50 percent rise and organic Duchy mature cheddar up by 78 percent. Furthermore, demand for Cox apples surged by 52 percent, while Gala apples increased by 30 percent. Additionally, early British asparagus recorded a 25 percent increase in sales.

Waitrose attributed this surge in interest to popular farming programs, including Clarkson’s Farm on Prime Video and ITV’s Jimmy and Shivi’s Farmhouse Breakfast, which are encouraging consumers to support local farmers and opt for seasonal produce.

According to Jake Pickering, head of agriculture at Waitrose, these farming shows provide entertainment while prompting the public to consider the realities of British farming and the challenges that farmers face. He noted that customers are increasingly expressing a desire to support UK producers.

Increased Awareness of Farming Struggles

British agriculture has faced numerous challenges in recent years, many of which Clarkson has highlighted in his characteristic style. His Diddly Squat Farm, like many others in the region, has been affected by erratic weather patterns. For instance, heavy rain during the first season caused waterlogged fields, leading to delayed planting and crop damage. Additionally, Clarkson’s attempt to cultivate oilseed rape was thwarted by flea beetle infestations, worsened by the ban on neonicotinoids.

A recurring theme in the show is Clarkson’s navigation through the complex regulations surrounding modern farming, including issues related to hedgerow preservation and biodiversity policies.

Clarkson expressed his frustrations in a recent interview, stating, “People think farming is about caring for the land, but it’s mainly about filling out paperwork related to crop planting and dealing with regulations.” He has criticized policies as being overly influenced by environmental advocates in urban areas.

Despite his critical tone, Clarkson’s experiences have garnered greater sympathy for farmers. Emilie Wolfman, a trends analyst at Waitrose, remarked that there is a noticeable shift in consumer behavior, with more individuals consciously choosing British-grown products, reflecting a deeper connection to the origins of their food.

Growing Trend Towards Local Produce

The “farm-to-fork” movement is gaining traction among chefs and food influencers. For instance, chef and farmer Julius Roberts uses Instagram to promote British produce, sharing recipes such as British asparagus puff tarts with his 1.2 million followers. Meanwhile, food influencer Seb Graus, who has 480,000 followers, showcases seasonal recipes featuring asparagus, leeks, and peas.

New establishments focused on British ingredients are opening regularly. Among these is chef Stevie Parle’s Town restaurant in Covent Garden, which features sustainable British dishes like potato bread with wild-farmed beef dripping.

Fourth-generation Herefordshire beef farmer Ian Farrant believes that Clarkson’s show has had a remarkably positive effect on British agriculture. He observed that prior to Clarkson’s Farm, television portrayals of farming were largely polarized between idyllic small farms and large commercial operations. Clarkson’s unique perspective reveals the challenges faced by many small family-run farms that strive to remain profitable.

Clarkson himself expressed his satisfaction with the show’s influence, commenting that it makes him “feel warm and fuzzy”, and he hopes this trend continues.

Conducted by the OpinionWay institute on behalf of the Académie Phormos, a Paris-based group of cheese enthusiasts, the research indicates that individuals aged 18 to 24 show a marked reluctance to embrace some of France’s strongest cheeses.

Worryingly for traditional cheese advocates, the poll revealed that 9 percent of respondents in this age group reported that they do not consume cheese at all. This contrasts with 5 percent of the overall French population who indicated the same.

Charles-Henri d’Auvigny, founder of Académie Phormos, commented on the trend, stating, “It is a question of education. Parents are not passing on their appreciation for strong cheeses. People are growing up with a preference for milder options.”

The poll, which gathered responses from 1,014 participants, also highlighted interesting political correlations: only 3 percent of those who voted for President Macron indicated they do not eat cheese, compared to 4 percent of supporters for populist candidate Marine Le Pen. In contrast, non-consumption rates rose to 9 percent among Jean-Luc Mélenchon voters and 13 percent among those who preferred ecologist Yannick Jadot.

D’Auvigny pointed out a clear divide, asserting that cheese represents a deep-rooted tradition in France, appealing more to right-leaning voters who typically champion such customs. He suggested that in Britain, certain cheeses like Stilton may also attract more conservative clientele for similar reasons.

In terms of popularity, Comté cheese from eastern France emerged as the top choice, with 44 percent of respondents ranking it among their favorites. Camembert followed closely at 31 percent, with Brie at 24 percent and Roquefort at 23 percent. Notably, the survey focused exclusively on French cheeses.

The outlook for blue cheeses appeared bleak; the survey indicated they were significantly less favored compared to softer and semi-hard varieties, a trend attributed to their potent flavors, which do not resonate well with current preferences leaning towards bland, fast food.

While D’Auvigny personally favors stronger cheeses, he noted that only 16 percent of those surveyed named Munster as their favorite, with a mere 7 percent selecting Époisses.

Among the younger demographic, the disinterest was even more pronounced. Only 19 percent identified Camembert as a favorite, with just 13 percent for Roquefort, and lower percentages for Munster (10 percent), Fourme d’Ambert (5 percent), and Époisses (6 percent). In comparison, 43 percent of those over 65 named Camembert among their top choices, with significant proportions also favoring Roquefort and Munster.

D’Auvigny expressed hope that as these young individuals mature, their tastes will evolve, resolving the current trend. He founded the Académie Phormos to advocate for authentic French cheeses, with members convening every six weeks for tastings. They are also actively campaigning for French cheese to be recognized as a UNESCO World Heritage site.

Despite this advocacy for French varieties, D’Auvigny emphasized that his members, including professionals from various fields, remain open to exploring cheeses from other countries. He plans to invite Dame Menna Rawlings, the British ambassador to France, to organize a tasting of UK cheeses for the association.

However, with evolving tastes, the enjoyment of rosé has become commonplace in all months, including winter, where some even indulge in it during Christmas celebrations. As June approaches, marking peak rosé season, I have sought out exceptional bottles that stand apart from the ordinary, mass-produced pale pinks typically sourced from the Côte d’Azur, which often come with a price tag exceeding £20, or significantly higher for prestigious producers like Domaines Ott or Domaine Tempier.

The charm of rosé lies in its ability to provide a refreshing experience on those sweltering summer days, ideally paired with a crisp and cool vibe alongside vibrant citrus notes. Yet, during the summer party season, finding quality without breaking the bank is essential. This has led to an increasing popularity of options like Famille Perrin’s accessible La Vieille Ferme, affectionately dubbed ‘Chicken wine’ due to its quirky label, priced at £8.75 at Majestic.

There are numerous other fantastic choices available. Though some may scoff at it, Aldi’s 2024 Unearthed Thracian Valley Pinot Noir Rosé from Bulgaria boasts a delightful medley of peachy and summery red fruits, all for just £8.99. Tesco’s 2024 La Ligne Rosé from the Languedoc region is another worthy option, characterized by its light, crisp, and clean profile, all for £5.49. While the new vintage may lack the depth of its predecessors, its value cannot be overlooked. Here are some additional selections to savor throughout the warm months.

2023 Pezat Côtes de Provence France (12.5%) – Aldi, £7.49: This elegant salmon-pink rosé stands out within Aldi’s offerings, presenting refined notes of red berry and a smooth, creamy texture.

2024 Mount Rozier Rosé South Africa (12%) – Co-op, £7.95: An intriguing blend of cinsault and grenache, showcasing an herbaceous touch combined with green tea hints and a savory finish.

2023 Côtes de Gascogne Rosé France (10.5%) – Tanners, £10.90: A vibrant selection with a moderate alcohol level, invigorating taste buds with soft strawberry notes.

2024 Perrin Le Triangle d’Or Luberon Rosé France (13%) – Majestic, £11: The Perrin family has crafted a remarkable yet affordable rosé that features tangy acidity and a refreshing saline quality.

2024 Mirabeau Pure Provence Rosé France (12.5%) – Tesco, £14 (reduced from £16.50): This estate’s flagship offering is characterized by its pale appearance and pure essence, with enticing peach and a zesty citrus burst.

2023 Château Ksara Sunset Lebanon (13.5%) – L’Art du Vin, £16.80: From one of Lebanon’s premier estates, this rosé is rich with lovely notes of rose petal and berry, complemented by a delightful juicy mouthfeel.

Will’s Recommendation from The Sunday Times Wine Club

2024 Violette de Mireval Comté Tolosan France (11%) – £8.99: Produced in the southwest of France from the rare négrette grape, this pale rosé harmonizes summer berry flavors with refreshing acidity.

But the phenomenon is not confined to popular high streets; trendy new eateries specializing solely in rotisserie chicken have also emerged. Venues like the Knave of Clubs in Shoreditch and Norbert’s in East Dulwich offer both take-out and dine-in experiences. Even London’s upscale dining scene is embracing spit-roasted chicken. Bébé Bob, connected to the renowned Soho restaurant Bob Bob Ricard, has made a name for itself with a rotisserie chicken, cocktail, and caviar-focused menu. Additionally, the stylish rotisserie chain Cocotte is set to unveil its seventh location in the city.

Chef Will Murray, owner of three of London’s most talked-about restaurants—Roe in Canary Wharf, Fallow in the West End, and Fowl, which specializes in fried chicken—attributes the success of his lunch offerings to the addition of rotisserie chicken, stating, “Ever since we put rotisserie chicken on the lunch menu, our lunchtime trade has tripled.” His Korean-style rotisserie chicken, priced at £18 and stuffed with Korean short-grain rice and shiitake mushrooms, is a favorite that creates a crispy caramelized texture as it cooks. In Bristol, Bokman serves a similar dish, featuring their slow-roasted tongdak chicken that is cooked for four hours in a traditional Korean rotisserie. Numerous restaurants, delis, and pubs are elevating rotisserie chickens to the status of this year’s must-try dish. Panzer’s deli, celebrated in north London and frequented by Nigella Lawson, has recently installed a sizable rotisserie. Meanwhile, Mayfair’s latest addition, Toum, puts a Lebanese twist on rotisserie chicken served with toum, a garlic sauce traditional to Lebanese cuisine. The upscale deli Farm Shop in central London now features a dedicated “chicken hotline” where even high-profile customers like Harry Styles call to order their rotisserie chickens.

According to Chef Patrick Powell of Knave of Clubs, which sells around 200 chickens each week, the resurgence of rotisserie chicken evokes a sense of nostalgia. “These chickens bring back memories of wandering through French markets, captivated by the sight of large rotisseries full of golden birds turning slowly, enticing everyone nearby,” Powell reminisces. “One of my fondest memories involves buying a rotisserie chicken from a market in La Rochelle, and enjoying it with some delicious potatoes on the kerbside.”

If you’re keen on recreating that rotisserie flavor at home, Nemanja Borjanovic, co-owner of Harley’s, a modern butcher and rotisserie in Hampstead, suggests, “The best method to achieve that sticky skin and tender meat is to dry brine the chicken the night before. Use 8g of salt for a 1.2kg chicken, seal it in a bag, and refrigerate overnight to allow moisture to escape and tenderize the meat. This technique will get you close to the rotisserie-like chicken experience at home.”

Supermarket Rotisserie Chicken Taste Test: Expert Reviews

M&S Whole Rotisserie Chicken

Price: £9

Taste: This chicken features a sole flavor—a light, sticky barbecue coating. It’s delicious, albeit potentially overly sweet and salty, making it ideal for hands-on consumption. The leftovers also yield excellent stock.

Crispiness: The skin achieves a perfect balance between crispy and gooey.

Juiciness: This chicken is impressively moist and falls easily off the bone.

Score: 5/5

Asda Extra Tasty Large Whole Chicken

Price: £6.98

Taste: Well-seasoned with spices and bell pepper, it’s savory but could benefit from a dash of extra salt.

Crispiness: Very crispy, maintaining its crunch even when reheated.

Juiciness: Exceptionally tender; no complaints here.

Score: 4/5

Waitrose Piri Piri Whole Rotisserie Chicken

Price: £7.50

Taste: A beautifully bronzed chicken, yet only a hint of piri piri flavor was detected—somewhat disappointing on the spice front.

Crispiness: Not crispy upon arrival, but flavorful, especially on the legs and wings.

Juiciness: The breast meat was slightly dry, while the legs were tender and the meat easily separated from the bone.

Score: 4/5

Morrisons Market Street Hot Whole Extra Tasty Roast Chicken

Price: £6.75

Taste: Lacking any glaze or distinctive flavor, it’s a straightforward chicken option.

Crispiness: Nicely browned but more moist than crunchy, falling short of homemade roasts.

Juiciness: Adequately tender around the legs; however, the breast was rather dry, and it seemed smaller than expected for a serving of four.

Score: 3/5

Sainsbury’s Whole Rotisserie Chicken

Price: £7

Taste: Labeled as “simply seasoned,” a tangy, sticky glaze is detectable.

Crispiness: While not overly crispy, the skin was flavorful and fatty.

Juiciness: The breast had good flavor but was a bit dry; on the other hand, the wings and legs were notably moist and tasty.

Score: 3/5

Perfect Pairings for Your Rotisserie Chicken

Anna Jones’s Warm New Potato Salad with White Miso

Serves: 6

Ingredients

• 1kg new potatoes

• 800g asparagus

• 4 tbsp mayonnaise (vegan or otherwise)

• 2 tsp white miso

• Juice of ½ lemon or lime

• 200g radishes, washed and sliced

• A handful of spring onions or a bunch of chives, finely chopped

Method

1. Clean the potatoes and place them in a large saucepan covered with boiling water, generously seasoned with salt, cooking for 10-20 minutes depending on size. Meanwhile, trim the woody ends off the asparagus and cut the stems into 2cm pieces, leaving the tips intact. 2. In a small bowl, combine the mayonnaise, miso, and citrus juice. Taste and adjust as needed. 3. Once the potatoes are fork-tender, add the asparagus for the last two minutes, then drain and let them steam dry in a colander. 4. When cool enough to handle, crush the potatoes lightly in a serving bowl. Add a spoonful of miso mayo and mix. Once the potatoes have cooled slightly, incorporate the asparagus, radishes, and remaining miso mayo, tossing to coat and serve.

Source: annajonesfood.substack.com