It’s so easy to make and experts in this foodie trend, Sushi Daily, have shared a delicious super salmon burrito recipe with Checklist readers. Have a look at the recipe below and try it for yourself.

Ingredients

• 1 full sized nori sheet (or 2 small)
• 130g sushi rice
• 30g cream cheese
• 40g sushi grade salmon fillet
• 40g ripe avocado
• 40g picked red cabbage
• 20g shelled edamame beans
• 5g fried onions

Method

1. Place one nori sheet on a sushi rolling mat on top of a chopping board.
2. If you can only get small sized nori, you can stick two together. Place the sheets on the mat and overlap the long side by about a centimetre, then use a few sticky rice grains to press the seam together.
3. Use the crushed sushi rice to ‘glue’ the nori sheets together, with a 1cm overlap.
4. Spread the sushi rice on the nori, leaving 5cm at the top uncovered.
5. Use the back of a spoon to spread the cream cheese across the middle of the rice.
6. Add the salmon and avocado, lying it along the cream cheese layer.
7. Add the pickled red cabbage and edamame beans (or any veg of your choice!), creating a layer on top of the salmon and avocado.
8. Finally, sprinkle the fried onions on top of the rest of the ingredients for a more in depth taste.
9. This is the moment you’ve been building up to! Use the rolling mat to roll the wrap away from you, ensuring the bottom edge of the nori sheet meets the nori lying flat on the mat.
10. Press tightly so the nori sheets stick together, then trim both ends for a neat wrap and slice in two, diagonally. Then plate up and enjoy with your favourite sauces!

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The post The 10 steps to making an on-trend sushi burrito at home appeared first on Checklists.

It’s not often we’re encouraged to act like neanderthals, or take earlier, less-evolved species of man as role models, but the Paleo diet – so named for the Paleolithic era, where such fitspo influencers thrived – promotes rewinding the clock 10,000 to 2.5million years for lifestyle inspiration. The Paleo diet plan is based on what our ancestors might have eaten, including lots of lean meats, fish, fruit and vegetables, nuts and seeds. In short, things that could have been foraged or hunted, then dragged back to a cave. Whether you overindulge at Christmas, or just like to see every new year as a fresh fitness start, this diet might hold the secret to shedding a few extra pounds. 

The theory behind the Paleo diet is that the human body is not physiologically equipped to cope with modern-day manufactured foods. It claims that evolution has not had the time to catch up with the rapid boom in agricultural practices that has taken place in recent centuries, and that we are anatomically and genetically incompatible with 21st century food. The rise of dairy, legumes and grains as pillars of an average Western diet transformed the way humans eat, digest and store our fats and fibres. Champions of Paleo point to rocketing rates of diabetes, obesity and other diet-related health conditions as evidence that we should return to nature, pursuing the diet of our distant ancestors. Paleo’s strict rules can help aid the body in preventing these conditions, by cutting out some of their major contributors.

So what can and can’t you eat on this primitive diet? Grains like wheat, barley and oats are out, as are legumes like lentils, peanuts and beans. You can kiss goodbye to chocolates, cheeses and milk in your tea, as Paleo also forbids any dairy products. It also removes highly processed foods, refined sugar, salt and potatoes. This leaves the aspiring hunter-gatherer with lean meats (with a preference on grass-fed animals) and fish rich in omega-3 fatty acids. Nuts and seeds, vegetables and fruits are still on the menu, too. The switch to paleo can help with weight loss, but also improve glucose tolerance and help control blood pressure. If you are able to quell dairy snack cravings and ditch processed foods, your overall health and caveman credentials are likely to improve on Paleo.

The downsides to the diet – aside from a ban on chocolate biscuits – are a little trickier to assess. No adequate studies exist to provide solid evidence of Paleo’s long-term impact on the body, but there are concerns that, without the necessary supplements to support the diet, the body may end up deficient in calcium and vitamin D. The increase in saturated fats and proteins may also have a negative impact on the body.

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Sloe gin is perfect for wintery evenings, with a fruity subtle warmth that just tops dry gin in the colder months. Stronger, paler and drier than your average Sloe gin, Foxdenton’s classic hip flask-filler is full of juniper on the nose giving way to plum sweetness before a long, crisp finish.

It is naturally lower in strength than other spirits, and so is well-suited to sipping in the afternoon in relaxation. Here are four great Sloe gin recipes to complete your warm winter’s evening this festive season.

Sloe Fizz

A simple twist that yields delightful results every time. If mimosas and bellinis aren’t festive enough for you, try this Sloe alternative that’ll freshen up your tastebuds.

Ingredients

• 25ml Foxdenton’s Sloe Gin
• 200ml champagne or prosecco of your choice
• Optional: lemon juice or fruit purée

Method

1. If opting to jazz up your drink with lemon juice or any variety of fruit puree, mix your Sloe gin and additional ingredients first.
2. Pour your Sloe gin into the bottom of a tall-necked glass. Top up with your champagne.
3. Garnish with a lemon slice or fresh berries for some extra flavour and style.

Mulled Sloe

This winter warmer is a cosy alternative to mulled wine, offering a different flavour profile while still resembling the iconic festive beverage. This recipe makes full use of Foxdenton’s Sloe Gin’s plum sweetness and floral tones.

Ingredients

• Foxdenton’s Sloe Gin
• Apple or orange juice
• Festive herbs and spices, such as clove and cinnamon sticks
• Orange slices

Method

1. Warm up your pot on the stove and add your orange slices first. This will add some caramelisation and citrus to the base of the drink.
2. Add your fruit juice and Sloe gin, at a ratio of 4:1, to the pot and begin warming through.
3. Add your spices and cinnamon sticks and warm through. Take care not to let the pot boil as it will ruin your beverage.
4. Once warmed through, safely ladle your delicious drink into heat-proof glasses or mugs. Then, sip away at your leisure.

Sloetini

This one is for the refined socialites who want to mix it up during the holidays. With a more fruity palette than the traditional martini, this might just be your new favourite cocktail.

Ingredients

• 25ml Foxdenton’s Sloe Gin
• 50ml Foxdenton 48 Dry Gin
• 15ml berry purée of some variety
• Berries to garnish

Method

1. Fill your martini glass with ice to chill.
2. Add the Sloe gin, dry gin and fruit purée to a shaker with plenty of ice. Shake well until the shaker is cold to the touch.
3. Empty ice from the martini glass. Strain the mixture in the shaker into your martini glass.
4. Garnish with berries to finish.

Sloe Collins

This recipe is inspired by the classic gin mixture, the Tom Collins. Created by ‘the father of American mixology’ Jeremy Thomas in 1876, the Tom Collins is a sweeter long drink to be enjoyed in the summer. It’s about time the traditional recipe got a wintery update.

Ingredients

• 50ml Foxdenton’s Sloe Gin
• Juice of half a lime
• Sparkling water, or lemonade if you prefer it sweeter

Method

1. Fill your cocktail mixer with ice. Press the juice from the lime into the shaker, and add your Sloe gin. Put some ice cubes in a tall glass.
2. Shake until the exterior of the mixer is cool to the touch. Then strain into your tall glass.
3. Top with sparkling water or lemonade to finish.

Discover more wonderful recipes and products at foxdentonestate.co.uk

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The post Sloe gin cocktails and recipes for luxurious nights in appeared first on Checklists.

Checklist has collaborated with ITV’s Cooking With The Stars pro and top London chef Francesco Mazzei for this sumptuous meal for all the family.

For a delicious Christmas lunch alternative, Francesco suggests a fruit mustard leg of Welsh Lamb with oven-roasted winter veg.  The sweet and spicy fruit mustard balances beautifully with the succulent Welsh Lamb and gives a deliciously festive flavour and colour. 

Alternatively, serve this main course with a side of creamy silky smooth mashed potatoes. With a little help from The Masha, create the lightest, fluffiest, and smoothest mash, batters, and desserts in seconds.

Francesco Mazzei’s fruit mustard leg of Welsh Lamb with oven roasted winter veg

Prep time: 15 mins |  Cook time: 1 hour 25 mins | Serves: 5 and over

Ingredients

For the lamb:

3kg leg of PGI Welsh Lamb, boned butterfly style
100g PGI Welsh Lamb mince (very finely minced)
60g fruit mustard (or dried apricot, raisins etc.)
20g Grana Padano cheese, grated
1 egg yolk
Salt and pepper
½ garlic clove, grated
Handful of pistachio nuts, shelled
1-2 tbsp extra virgin olive oil
3 sprigs of fresh rosemary
4 garlic cloves, unpeeled
30g plain flour
1litre chicken stock

For the vegetables:

1 swede
1 red cabbage
1 butternut squash
1 fennel bulb
10 Brussels sprouts
1 green pepper
1 red pepper
1 yellow pepper
50ml extra virgin olive oil
20g butter

Method

1. Preheat the oven to 185˚C / 165˚C fan / Gas 4.
2. Trim any excess fat away from the inside of the leg of lamb. Make incisions in the meat to open it out a little further (and to help the flavours infuse into the meat). Set aside.
3. In a bowl, mix together the mince, egg yolk, cheese, salt, pepper, grated garlic and the pistachio nuts and set aside.
4. Season the inside of the leg of lamb with salt and pepper. Pick the leaves off one of the rosemary sprigs and scatter sparingly over the lamb.
5. Cut the fruit mustard into smaller pieces (e.g. quarter the pears, figs etc. lengthways. If using cherries, they can be left whole).
6. Spread the mince stuffing onto the inside of the leg of lamb. Arrange the pieces of fruit mustard evenly onto the stuffing. Roll the lamb up and tie with butcher’s twine.
7. Put 1-2 tablespoons of extra virgin olive oil into a roasting tin. Add the remaining rosemary sprigs and the garlic cloves. Place the lamb on top and bake for about 1 hour to 1 hour 15 minutes.
8. In the meantime, grill the peppers and when ready, remove the skin and the seeds. Cut into pieces. 
9. Blanch the Brussels sprouts in salted boiling water and cool down in iced water.
10. Cut the remaining vegetables into wedges, season with salt and pepper and the extra virgin olive oil. Bake for about 30 to 40 minutes.
11. Remember to check the temperature of the meat, ensuring that it is above 75°C. To be certain your food is cooked to perfection, invest in a thermometer like the reliable Thermapen.
12. Remove the lamb from the oven and transfer onto a plate. Leave it to rest.
13. Add the flour to the roasting tin, mix it with the juice from the lamb and add the chicken stock. Place over a medium heat and cook until it thickens. Pass through a sieve and keep hot.
14. In a pan, melt the butter and add the Brussels sprouts, adjust with salt if necessary, and stir fry for a couple of minutes.
15. Add the peppers to the roasted vegetables and leave in the oven until warm.
16. Slice the lamb and serve it next to the roasted vegetables and Brussels sprouts, and pour the warm sauce on the top.

For more Francesco Mazzei Welsh Lamb recipe ideas, visit eatwelshlamb.com

To see your company in any upcoming features we are arranging please email editorial@hurstmediacompany.co.uk

The post ITV’s Cooking With The Stars chef shares festive Welsh lamb recipe appeared first on Checklists.

Turkey is synonymous with British Christmas dinner, though the tradition itself, and the bird’s presence on our island nation, is only a few centuries old. In pre-turkey medieval times, wealthy families or celebrating groups would hollow out a loaf and fill it with meaty stew, much like the South African farmer dish bunny chow. Stuffed boar’s heads were favoured on Christmas dining tables in medieval England, and monks would often spend their pennies adorning their Christmas dishes of pies and fish with extravagant, rare spices to mark the birth of their saviour.

Turkeys were brought to our shores in the early 16th century by British merchants, after generations of Mexicans domesticated the birds for human care and consumption. English monarch Henry VIII’s love of turkey meat is assumed to be responsible for the bird’s widespread popularity later on. Yet the difference between Henry VIII and your average modern-day Briton, aside from his exorbitant wealth and penchant for severing his wives’ heads, is the availability of servants to prepare and cook his Christmas turkey. Generations of Britons have toiled over this tricky-to-roast feast, risking food poisoning if they undercook, and an inedible, dried-up dinner if they overcook. Even the best family chefs run into problems mastering the Christmas turkey, as the meat often comes out dry and becomes the tasteless base of gravy, cranberry and red cabbage.

It’s unsurprising then that families often opt for the more expensive turkey crown, or indeed a pre-roasted bird, to circumvent these issues. There are, however, a wealth of other Christmas feast options for those who want to break with tradition or experiment with other, often overlooked alternatives. For smaller Christmas dinners, partridges and pheasant make outstanding meals with distinct gamey flavours, which can be complemented with wine and cinnamon jus or a Christmassy chestnut stuffing.

If cooking for vegetarian relatives, a nut roast is a fantastic option that will have even the hardcore carnivores sticking their forks into it. There are great options for nut roasts using cranberry and pistachio, butternut squash and pecans, and mushrooms and chestnuts. These can be labour-intensive dishes if you’re only cooking for one or two veggies or vegans, so buying a pre-prepared supermarket version is advised, unless you fancy yourself as a Nigella or Heston as soon as the apron’s out.

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The post Why do we eat turkey at Christmas, and what are the alternatives? appeared first on Checklists.

As self-explanatory as the title is, tell us what your latest cookbook, Outdoor Cooking, is all about…

“Outdoor Cooking is a book for those who love to barbecue and for those who fancy giving outdoor cooking a go. It’s a book full of my favourite recipes to cook with friends and family outside, be it on a beach, around a campfire or simply in your back garden.”

What’s the one recipe everyone should try from the book and why?

“I love all of the recipes, but a particular favourite is the Beef Suya Skewers. It’s a West African-inspired spicy peanut mix that coats the beef and honestly takes it to another level – you have to try it!”

You’ve launched your latest venture in Harrods’ dining hall, Kerridge’s Fish & Chips. Why should we check it out?

“Well, first of all, it’s in Harrods! I remember first going into Harrods when I was a boy, and it was an incredible experience – I’ve never forgotten it. To have a fish and chip shop in the beautiful surroundings of the dining hall is a dream come true. Harrods is such an experience ­­– so much more than a retail space – so I’m delighted to be able to offer the very best fish and chips I can in such a wonderful location.”

What do you say to the tabloid media reports that the prices are ‘eye-watering’?

“It’s funny how people are quick to judge the price of food but don’t necessarily link it back to the very best ingredients – not to mention the wonderful dining space, plus the very best staff and service. It’s not just about the price of ingredients – it’s so much more than that.”

You’ve a fair few restaurants under your belt – six at the latest count! Which one’s your baby and why?

“Yes, I have six restaurants now; The Hand and Flowers, The Butcher’s Tap and Grill and The Coach – all in Marlow. Then I have Kerridge’s Bar & Grill at Corinthia London, The Bull & Bear in Manchester’s Stock Exchange Hotel and Kerridge’s Fish & Chips in Harrods. I also have projects like Pub In The Park and a range of cookbooks and TV work. They are all my babies to be honest, but I guess my firstborn, The Hand and Flowers, will always be special for me. It’s my first business and my wife Beth and I worked so hard to get it off the ground and into the business it is today. We are so proud of its success.”

How do you manage to juggle it all, are you on the go 24/7?

“Yes, I am very much on the go all the time – I don’t sleep very much and I drive everywhere. In a week I could be up in Manchester one day, in Marlow the next and then in London. I spend a lot of time in the kitchens with the teams and I really love being busy!”

What about the mental strains – did staying at home during lockdown have any impact?

“I think lockdown affected people in different ways. For me it was a chance to spend time with my family, take stock of the business and to look at ways to help the local community. We set up Meals From Marlow, where we helped create over 100,000 meals for people in the local area. Out of a very dark situation, there are some really positive, heart-warming moments.”

You kept in shape during lockdown and have become a runner of late. Are you back in the gym, or is running your new exercise these days?

“I am a member of The Marlow Club and it’s also a benefit offered to my pirates too, but it’s been so important to escape mentally and recharge at the gym. I have actually spent a lot of time on weights and my Watt bike recently. It’s great for clearing the head and re-energising.”

Did you gain any Covid kilos or were you able to keep the weight off?

“I probably fluctuated a little over lockdown – who didn’t? I mainly just try to eat a well-balanced diet. I cook a lot with my son, so our kitchen adventures tend to be quite healthy.”

You’re at home, with the night off, but dinner needs making. Is it you or the wife that steps up – and what kind of food is on the menu?

“My wife is a great cook, but I tend to make something really quick and easy – I make a killer omelette! My son Acey is also getting more and more involved and interested in cooking. He even came up on the stage with me at Pub In The Park this summer which was awesome – we made a hotdog together!”

Having a chef dad must mean the pressure’s on for Acey to be anything but a fussy eater. Is that the case?

“Acey eats almost everything. I think the key with kids is to let them have their moments of fussiness without it being a big deal. Sometimes he likes something, sometimes he doesn’t. At the moment he doesn’t like sauce on anything, but I’m sure next month it will be something different!”

You’ve also been busy working with Marcus Rashford to help get young people to cook nutritious meals on a budget. How and why did you get involved?

“Marcus and I met at an event and got chatting. We were both on the same page about trying to help end child poverty. The statistics in the UK of 4.2 million kids going to bed hungry is shameful. We had to help, so we created Full Time Meals – a campaign to raise awareness for the Healthy Start Voucher, and to get kids cooking simple and easy-to-make meals with limited cooking equipment.”

You’ve even got your finger in another pie – your Pirate Ship podcasts with Chris Stark. As Keith Lemon would say, what’s the message?

“Yes, the podcast with Chris has been so much fun! We are looking at another series, but it’s all about eating food. We’ve had some great guests on the show, so I’m excited about what the next series holds – watch this space!”

Will that leave you with any time for a holiday? If so, where will you be heading and why?

“I tend to go skiing over the festive period. I love Courmayeur in Northern Italy because it’s so foodie.”

Finally, please tell us one secret fact no one has ever read about you before…until now.

“I have never seen a single episode of Game of Thrones!”

Buy your copy of Tom’s Outdoor Cooking here.

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The post Celebrity Secrets chats to – Tom Kerridge appeared first on Checklists.

Living under one national lockdown after another has been no easy feat. Restaurants swapped for our kitchens or dining rooms has been hard going, however, a plethora of goods and services swiftly became available to ease the path into fending for ourselves.

While the epicureans among you may yearn for Michelin-starred cuisine, it’s easier than you think to recreate a restaurant-style experience in the comfort of your own home. Lockdown or no lockdown, here’s Checklist’s best advice on how to enjoy a fine dining night to remember…

LOOK AT HOW YOU COOK

Has spending more time at home forced you to realise your kitchen is far from looking its best? You’re not alone; 22% of us cite our kitchen as the most popular lockdown renovation project. The focal point of any home, updating your kitchen can be done on all manner of budgets – so don’t feel you need to call in the fitters just yet! Try updating your cupboards with a lick of paint (Classic Blue is the Pantone Colour of the Year, don’t you know), or change the handles for an instant modern feel. Splashbacks, too, can be covered or painted – you can even get a reasonable quote for a new worktop to transform your kitchen’s look. And don’t forget about any white goods aldo past their prime: investing in a swanky new oven, cooker or American-style fridge-freezer could be just what you need to put the passion back in to cooking.

LOOK AT HOW YOU DINE

It’s definitely true that you eat with your eyes – and by that we don’t just mean how you plate up your meal. Look at it this way: your other half has lovingly prepared a three-course feast, which you then eat off your lap on chipped crockery with mismatching cutlery.

With this in mind it’s time to get ruthless, having a clear out of anything ready for the charity shop and investing in some new tableware to ensure your at-home dining experience really is a fine one. Good linen and napkins beat a tablemat and torn-off section of kitchen roll any day, while a complete new dining set is another way to bring that restaurant style into your home. Think about the table and chairs you use to eat on, while it’s even a good idea to fork out (see what we did there) on some good-quality cutlery, as research shows your choices in utensils can actually change how your food tastes!

LOOK AT WHAT YOU EAT & DRINK

The final way to bring the restaurant experience in to the comfort of your own home is to look at the food you’re serving both you and your family. We get it: cooking night in, night out gets repetitive, but rather than calling your local takeaway why not have a rummage around your fridge to see what you can conjure up instead? BBC Food offers hundreds of recipes to get you inspired,  or why not join in with the unprecedented demand for door-delivery recipe boxes and order everything you need to make a meal from scratch? Fancy a tipple with your dinner to make the ever-lasting lockdowns seem a little easier-going? Don’t forget to order a subscription or tasting kit from an independent brewery or spirits manufacturer, supporting UK businesses while helping you reduce stress levels in the process.

The post How to bring the restaurant experience to your home: Checklist’s food and drink top tips appeared first on Checklists.