Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 3 ALL TOGETHER NOW Partnering with charities Home-Start UK, the nationwide family support network, and FareShare, the UK’s largest food redistributor, Waitrose is helping to give families in need a happier Christmas through its Give A Little Love campaign. Donations can be made online at waitrose.com/love or via QR codes in Waitrose and John Lewis stores. SIMPLY THE BEST If you’re missing Bake Off already, then you’re in luck, as there’ll be festive specials and a celebrity series coming soon. And, if judge Paul Hollywood gets his way, we might even see a champion of champions show. “I’d love to do an Ultimate Bake Off,” he says. “It’d be nice to have just winners, and fascinating to see who’s the best of the best.” SHEEP ARE IN CLOVER A group of farmers will see if growing red clover as part of mixed leys could beneät sheep health and the environment. Older studies growing 100% red clover proved to be detrimental to sheep fertility, but this new Innovative Farmers äeld lab will grow just 10%. If the results are positive, more ewes could graze on the nitrogen- äxing plant, which improves soil fertility, drought resistance and biodiversity. PEDALLING FOR POUNDS Anthony Hoyte cycled for more than eight hours around London to create his Mo Bro portrait and hopefully raise £3,925 for Movember – £1 for every man lost to suicide in 2020. Now referred to as Pedalling Picasso, he sketched the virtual doodle by using GPS-tracked ätness app Strava and cycling 75 miles. CORNISH GIN O’CLOCK When Norman Trevethan created his family gin in the 20s, he couldn’t have foreseen its success 100 years on. Now Trevethan Distillery, co-founded by his grandson Robert Cuffe in 2015, has been crowned national gin producer of the year 2021 by the International Wine and Spirits Competition. The winning tipple features elderåower and gorse åowers picked from Cornish hedgerows. THE GOOD NEWS GUIDE A weekly round-up of heartwarming stories WEEKEND SNAPSHOT Aerial dance of starling murmurations These small, gregarious birds start seeking refuge in swarms at this time of year, roosting together at night to share warmth. Before dusk between now and February, you can catch them gathering in a murmuration, when hundreds or thousands of starlings join in an improvised aerial dance. They swoop, ascend and dive to confuse predators, much like a shoal of äsh. Huge starling åocks used to gather over cities, but in recent years, their numbers have fallen by more than 80%, putting them on the red list of UK birds. You can help provide food, water and shelter by following tips at rspb.co.uk, and look out for a local roost at starlingsintheuk.co.uk. It was themainstay of any self-respecting 70s dinner partymenu, but today’s prawn cocktail has a got fresh new look. At the recent opening for TheMaine in London’s Mayfair, the seafood dish has gone up a size (or two): they’re serving a ‘colossal shrimp cocktail’ withNorth Atlantic cold water shrimp twice the length of your thumb. “We wanted to capture the spirit of the iconic NewEngland brasseries that I grew up working and eating in,” says founder andmanaging partner Joey Ghazal. “New England in particular is famous for large, flavourful shellfish and, unlike the British version, we serve ours with a horseradish cocktail sauce, just like back home.” Gordon Ramsay has also given the starter new treatment at his latest outpost, The River Restaurant at The Savoy, where it’s served with pink grapefruit and smoked avocado. Mexican chainWahaca does a prawn cocktail tostada dressed with habanero sauce, while steak restaurant Goodman has deconstructed it entirely with tempura prawns served alongside avocado, chipotle and gochujangmayonnaise. Meanwhile, sales of Waitrose &Partners No.1MadagascanWhole Tiger Prawns – the largest available on the fish counter at 11-12cm long – have increased by 16%over the past year. According to Elinor Gri n, Partner and fish buyer, shoppers are becomingmore experimental and looking to recreate restaurant experiences at home. “It’s that added wow factor,” says Elinor. “We have also seen an increase in the lobster tails available on our fish counters. seafood delight The much-loved prawn cocktail is back on the menu with new flavour twists People are trading up and expanding their shellfish repertoire.” For a fresh twist this Christmas, update your prawn cocktail’sMarie Rose sauce, suggests Tony Fleming, executive chef at London’s Le Pont de la Tour. Try whisking cooked brown crabmeat into the classic sauce of mayonnaise, ketchup, lemon juice, Tabasco, Worcestershire sauce and brandy. Or for a BloodyMary Rose, Tony replaces the brandy with vodka, the Tabasco with horseradish, adds passata and seasons with celery salt. Anna-Marie Julyan The classic prawn cocktail returns XL ‘It’s that added wow factor… People are trading up and expanding their shellfish repertoire’ Photography: Ruth Crafer, Simon Annand, © StockFood / News Life Media, Ben Andrew (rspb-images.com), Anthony Hoyte/Pedalling Picasso/Strava

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