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Portico: Food & Drink

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TITLE A-Z AUTHOR A-Z PUBLICATION DATE PRICE HIGH-LOW PRICE LOW-HIGH

How to Brew Your Own Beer

How to Brew Your Own Beer

Mark Murphy

Portico

£ 9.99

Did someone say competition!? AND CHOCOLATE!!😛.

Did someone say competition!? AND CHOCOLATE!!😛.

Posted @withregram • @pumpstreetchocolate COMPETITION TIME!
To celebrate the launch of @thedishpatch and @ravneeteats ultimate bake-at-home cookie box, we’ve partnered up with @thedishpatch and @pavilionbooks
to offer one lucky winner the ultimate cookie gift box prize! For a chance to WIN one box of Ravneet's perfect cookies, a copy of Ravneet’s cookbook ‘Sugar I Love You’ and a bundle of chocolate from us, simply tap the link in our bio and enter your email. The competition closes at 11.59pm on 15th December and Dishpatch will be in touch with the lucky winner on the 17th. Good Luck!

T&C's for the competition are detailed via the link
Photo: @scaitboard

It’s HAPPY PUBLICATION DAY to @tallyrye - the br

It’s HAPPY PUBLICATION DAY to @tallyrye - the brilliant new Train Happy Journal is out today!!

Posted @withregram • @tallyrye One of the best upsides to leaving Diet Culture behind? Reclaiming the space in my brain that used to do mental gymnastics everyday about what I should eat, how I should exercise and what my body looked like in the mirror and instead using it to read, learn, grow and write a book!! ⁣
⁣
What could you do with all the time, money and brain space that diet culture occupies?⁣
What ideas could you have?⁣
What things could you create?⁣
What dreams could you make a reality?⁣
⁣
Honestly, I never thought I had a book in me, let alone a Journal! But here they both are (I call them my babies☺️) and I couldn’t be prouder! ⁣
⁣
It’s now T-minus 11 days until The Train Happy Journal is here - all the pre-order links for the UK, US and those who are International are in my bio. ⁣
I hope it makes a great gift to yourself or to those you think could need it this festive season 💜. ⁣
⁣
📷 @olispencerphotography

#TrainHappy #dietculturedropout #TrainHappyJournal #IntuitiveMovement #IntuitiveEating #fitness #exercise #joyfulmovement #recovery #mondaymotivation #fitnessjourney #antidietculture ⁣
⁣

“One of our favourite people of the last couple

“One of our favourite people of the last couple of years...a lockdown legend.” - @greg_james & @mackie_bella talk to our favourite pastry chef author @ravneeteats about all things school days on @BBCSounds #TeachMeALessonPodcast .

Head over to our Pavilion blog for a listen. Link in biog.

#sugariloveyou #SILY

Essential listening🥰. Two of our loveliest Pav

Essential listening🥰.
Two of our loveliest Pavilion authors together on one audio!!
@ravneeteats @honeyandco
Oof!♥️♥️

Head over to @honeyandco and their Food Sessions Podcast (link in their biog) to hear Rav talk about all things sugar, sweet and Biji!

Posted @withregram • @honeyandco We're finishing the season off with something sweet! In our last instalment of our podcast #HoneyAndCoTheFoodSessions we have the wonderful @ravneeteats talking everything sugar, cakes and pastries!

Here's a sneak peak of our conversation about the iconic Biji and her naughty pakoras.

Tune in and listen to the rest of the podcast where we learn about the multiple strings to Rav's bow - she's a pastry chef and cookbook author, a judge on Junior Bake Off and founder of chefs' collective Countertalk. What a woman, she's inspired us all here at @honeyandco. We couldn't have ended this season on more of a high, thank you so much for chatting with us @ravneeteats 🌟

Available on Apple podcasts, Spotify, stitcher or wherever you get your podcasts!

Special thanks to everyone involved in this season on the podcast, what a season!

Producer: Miranda Hinkley @mirandadespina
Sound engineers: Paul Brogden & John Scott
Soundtrack: @danplaysbass_

#honeyandco #foodpodcast #ravneetgill #SILY

Not long to go for @tallyrye ‘The Train Happy Jo

Not long to go for @tallyrye ‘The Train Happy Journal’ ! Publishing on 2 December and available from online book retailers and bookshops. Or, you can pre-order now 🙂. #trainhappy

Introducing ‘Harry Potter Watercolour Magic’-

Introducing ‘Harry Potter Watercolour Magic’- 32 step-by-step projects for painters of all skill levels. Learn how to recreate iconic objects from the Harry Potter films in watercolour, from the Hogwarts Express, the Golden Snitch and Hogwarts Castle to Dobby, Harry’s Stag Patronus, and The Marauder’s Map.

#harrypotterwatercolourmagic #watercolourmagic #harrypotter #watercolour

Warm and comforting, this 'Aloo Mutter' (Potato an

Warm and comforting, this 'Aloo Mutter' (Potato and pea) curry is the perfect crowd-pleaser for when you are entertaining vegetarian (and non-veg) guests. The recipe features in @vina.k.patel 'From Gujarat with Love' cookbook: 100 Authentic Indian Vegetarian Recipes - out now.

Pic by Jonethan Lovekin.

#FromGujaratwithLove #GujaratiRecipes #Indiancookbooks #Diwali #Vegetarianrecipes #Indianrecipes #curryrecipes instafood #foodstagram #celebrationkitchen #Vegetariancurries

These chickpea rolls (Khandvi) from @vina.k.patel

These chickpea rolls (Khandvi) from @vina.k.patel 'From Gujarat with Love' cookbook are a melt-in-the-mouth snack popular not only with Gujaratis but all Indian food-lovers. It requires a degree of effort and patience, but once mastered you will do it again and again.

Happy Diwali to everyone celebrating today.

Serves 3
Prep time: 20 minutes
Cook time: 10–15 minutes

For the rolls
oil or cooking spray, for greasing
125g/4½oz/1 cup gram flour (besan)
110g/3¾oz/½ cup plain full-fat yogurt
350ml/12fl oz/1½ cups water
¾ tsp ground turmeric
salt, to taste

For the seasoning
2 tbsp oil
2 tsp mustard seeds
pinch of asafoetida
6 Thai green chillies or 2 tbsp sliced green chillies
2 dried red chillies (optional)
2 tsp sesame seeds

To garnish (optional)
2 tbsp fresh or frozen grated coconut
1 tbsp chopped coriander (cilantro)

Grease 4–5 dinner plates with oil or cooking spray.

Combine the gram flour and yogurt in a large bowl and whisk until smooth. Add the water and whisk well. Add the ground turmeric and salt and mix well to make a smooth batter. Transfer the mixture to a frying pan or skillet and cook for 12 minutes over a low-medium heat, stirring continuously until thickened.

Working quickly while the batter is still hot, divide the cooked batter between the oiled plates. Using a large stainless-steel serving spoon, spread the mixture out in a thin, even layer. Allow to cool for 5–7 minutes.

Cut into strips about 5cm (2 inches) wide and roll up. You should be able to make about 15–20 rolls.

Next, make the seasoning. Heat the oil in a small frying pan or skillet and add the mustard seeds. Once they begin to crackle, add the asafoetida, chillies and sesame seeds and heat through for a few seconds over a medium heat.

Pour the seasoning over the rolls and toss gently to coat. Garnish with the grated coconut and coriander, if using.

From Gujarat with Love: 100 Authentic Indian Vegetarian Recipes is out now!

Pic by Jonathan Lovekin.

#FromGujaratwithLove #GujaratiRecipes #Indiancookbooks #Diwali #Vegetarianrecipes #Indianrecipes #Indiansnacks instafood #foodstagram #celebrationkitchen

This Spiced Yogurt Soup (Kadhi) from @vina.k.patel

This Spiced Yogurt Soup (Kadhi) from @vina.k.patel new book 'From Gujarat with Love' is a simple Gujarati dish of warmed yogurt eaten traditionally with rice or on its own as a gentle soup.

Serves 3
Prep time: 10 minutes
Cook time: 20 minutes

160g/53⁄4oz/3⁄4 cup plain full-fat yogurt
1 tbsp gram flour (besan)
700ml/24fl oz/3 cups water
2 tbsp grated jaggery (gur) or sugar
1 tbsp Ginger Paste (recipe in the book)
1 tbsp plus 1 tsp Green Chilli Paste (recipe in the book)
3⁄4 tsp salt, or to taste 11⁄2 tbsp ghee
3⁄4 tsp cumin seeds
2 dried red chillies 10–12 fresh curry leaves 1⁄4 tsp asafoetida
1 tbsp roughly chopped garlic scapes (optional)
1 Indian bay leaf (tamal patra)
3 tbsp chopped coriander (cilantro), to garnish
rice, chapatis or Pooris

Combine the yogurt and gram flour in a large saucepan. Whisk until very smooth (this is important), then stir in the water until smooth.

Add the jaggery, ginger paste, green chilli paste and salt. (The ginger may cause the mixture to split, but it’ll fix itself once it’s cooked.)

In a small frying pan or skillet, heat the ghee over a medium heat. Add the cumin seeds. Once the seeds begin to pop, add the dried red chillies, curry leaves and asafoetida. Mix well and cook for 5–7 seconds.

Add this mixture to the yogurt-gram flour mixture and stir well to combine. Bring the mixture to the boil, then immediately reduce the heat to low. Cook for 20–22 minutes.

Add the garlic scapes, if using, and the bay leaf and garnish with the coriander.

Serve with rice, chapatis or pooris.

'From Gujarat with Love: 100 Authentic Indian Vegetarian Recipes' is out now.

Pic by Jonathan Lovekin.

#FromGujaratwithLove #GujaratiRecipes #Indiancookbooks #Diwali #Vegetarianrecipes #Indianrecipes #instafood #foodstagram #celebrationkitchen #Indiansoups

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43 Great Ormond Street
London
WC1N 3HZ

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