Authentic wood-fired pizza with your favourite toppings in a mere 60 seconds – what’s not to like? The wood or charcoal-fired Ooni Karu Outdoor Pizza Oven is ready to go in just 15 minutes – reaching a scorching 500°C – and turns out amazingly tasty, crisp-based pizzas we think even an Italian would approve of. And, of course, it’s not just for pizza: you can cook a huge range of wood-fired meat, fish and vegetable dishes too.

Designed for optimum airflow and maximum heat retention, the rugged Karu features a ceramic fibre-insulated stainless steel body, an extra-thick stone baking board and patented Flame Keeper technology (which distributes flames evenly over and onto your food) to deliver exceptional outdoor performance in your back garden and beyond.

The foldaway legs stay cool so you can place your oven just about anywhere without worrying about causing any damage to the top of outdoor tables.

Weighing only 12kg, the Ooni Karu is easy to take apart and transport just about anywhere – simply fold up the legs, and twist off the detachable chimney to stow it inside the body of the oven. There’s also a cover available to buy separately, that can double as a carry bag.

Find out more here

Lakeland’s  stores are now filled with spring and summer must-haves to help you make the most of the warmer months – from pizza ovens to fire up authentic flame-grilled pizzas and fabulous fresh-air feasts, to easy ways to enjoy indulgent home-made ice cream and afternoon teas.

www.lakeland.co.uk

NUTTER BUTTER

My favourite peanut butter makers, Freda’s in Cornwall, have come up with a new flavour that’s really tickling my tastebuds — peanut butter with black pepper and Cornish sea salt. It’s absolutely banging with cheese for a twist on a cheese sarnie or cheese and crackers, and is also really rather good swirled into some hummus and served with some crudites. A jar costs £4 and is available from fredas.co.uk.

TASTY ESCAPE

Somewhere that’s definitely on my “places to visit” list this spring is Boho March  in Bath. With a “Med-meets-Morocco” vibe — think fantastic floral displays, the colours and textures of a Marrakech souk, geometric tiles from Andalucia and a hint of Parisian bistro. With a menu bursting with the flavours of North Africa along with a sprinkling of Spanish specialities and French classics — I think it’s the perfect place for a bit of delicious escapism. For more information go to bohomarche.com

COLOUR POP

How gorgeous is this new beetroot colour from the kitchen gadget supremos at KitchenAid? I think the lush magenta esque satin finish of this stand mixer would look so good in my kitchen, I’d never put it away! (And as well as being super-stylish it’s also super-practical thanks to its array of fixtures and fittings). In fact, I love it so much I might need to get the co-ordinating blender too…

According to a recent survey, one in four Brits names Chinese as their favourite takeaway. But it’s actually not that difficult to create fabulous Chinese-style dishes at home. When cooking Chinese food, try to remember that classic Chinese food strikes a perfect balance between hot, sour, sweet and savoury. To help achieve this balance, there are a few ingredients that are key to authentic Chinese cooking. Of course, since China is such a huge country, there are some big differences between regional cuisines, but there are some ingredients which are common to most.

SOY SAUCE

Soy sauce is probably the ingredient most people think of when it comes to Chinese Cookery. Light soy sauce is thinner and saltier than dark soy and is typically used for seasoning or as a dipping sauce. Dark soy sauce is aged for longer and is richer and more robust than the light variety. It’s used in marinades, stir-fries and to add flavour to rice dishes.

SESAME OIL

Sesame oil is one of the most recognisable flavours in Chinese cooking. When choosing your oil, look for a dark amber colour and rich aroma. It can be quite an overpowering flavour though, so use it sparingly!

CHINESE FIVE SPICE

Usually, a mix of star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds, this all-purpose seasoning has been designed to be a perfect balance of hot, sour, sweet and savoury. It’s ideal as a dry rub for meats like pork or beef.

OYSTER SAUCE

Made from a mixture of cornstarch, salt, sugar and oyster essence, oyster sauce adds a distinct savoury, umami flavour to dishes.

SHAOXING RICE WINE

If you’re wondering why your homemade Chinese food doesn’t taste like the stuff you get in restaurants, Shaoxing wine might be the answer. Although in some areas of China it’s used as table wine, any sold outside China has almost certainly been brewed for cooking rather than drinking.

WASABI
Wasabi is known for its pungent heat which develops rapidly and rises up the sinuses where it dissipates quite quickly, rather than getting held in the mouth. This is because in wasabi, the irritating compounds (isothiocyanates) are volatile which means they evaporate when they leave the food and travel up into the nose where they activate pain receptors. It is thought the isothiocyanates then react with other compounds in the nose and change structure into something that doesn’t sting. In contrast, the irritant in chili (capsaicin) which provides its heat, is not so volatile and so goes where the food does, on the way scorching membranes in the mouth and throat. Because capsaicin readily dissolves in oil and the cell membranes in the mouth tissue are oily, the pain remains for a longer time. The wasabi rhizome must be grated in a circular motion to instigate the chemical reaction which produces the heat, and The Wasabi Company also sells the specialist grater required.

MISO

Miso is produced by fermenting soybeans with salt and koji and is a traditional Japanese seasoning. Rice, barley, or other ingredients are added to influence the flavouring. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup.

SOY SAUCE

Soy sauce is made from fermented soya beans and gives a salty umami flavour to food and comes in a wide variety of colours and textures from light to dark, and thick to light. To make soy sauce is a lengthy process that can take years: soya beans are cleaned and soaked, then steamed, mixed with a yeast culture and wheat flour before being fermented for a minimum of two years and then filtered and bottled. Japanese soy sauce is distinctly different from Chinese soy sauce: Usukuchi is light and less salty than Chinese light soy sauce. Tamari is dark, thick and less salty, yet still strong in flavour and Shoyu is aged for up to two years with a full flavour.

PONZU

Ponzu is a citrus-based sauce commonly used in Japanese cuisine. Tart, thin and dark brown it delivers a distinctive umami flavour. ‘Pon’ in Japanese means ‘punch’ and ‘su’ is vinegar so the name literally translates as ‘vinegar punch.’ Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (tuna) and seaweed. Once cooled and strained, the juice of either yuzu, sudachi, daidai, kabuso or lemon is added. Ponzu is used as a dressing for salad, grilled meat and fish, or a dip for sushi and sashimi. It also works very well as a marinade for fish, steak and ribs. Chefs from The Fat Duck, Sat Bains and Mark Hix use The Wasabi Company’s ponzus and vinegars on their menus in a variety of ways: marinades, dips, dressings and sauces.

SAKE

The best way to round off a Japanese meal is with a glass of sake. Sake is classified in several ways, including the rice and yeast that are used and the geographical provenance. The defining classification, however, results from how ‘polished’ or milled the rice grains are that have been used to make the sake and whether or not a small amount of brewer’s alcohol (distilled alcohol) has been added to heighten the flavour and fragrance characteristics.

Luxury hot sauce brand Chilli No. 5 has launched a new gourmet hot sauce. Devilish Dijon joins Chilli No. 5’s line-up of extravagant limited edition monthly hot sauces designed to transform the ordinary into the extraordinary.

Devilish Dijon is a medium-heat hot sauce and is perfect for pairing with red meats such as beef or lamb and is delicious with cold cuts and cheeses. Alternatively, use it on burgers, sandwiches, or even as a hot and spicy dipping sauce.

This refined luxury hot sauce is made with yellow mustard seeds, sun-ripened yellow peppers, sweet pears, and ground turmeric.

“Kiss goodbye to traditional store-bought mustard sauces; our Devilish Dijon is a game-changer,” Rumble Romagnoli, CEO and Chilli No. 5 founder, said. “Devilish Dijon is a modern take on traditional hot sauces and is packed with incredible flavour that is guaranteed to have you reaching for this sauce time and time again. Use it as a marinade, a dipping sauce, or simply add directly to your favourite dishes. Our team loves it with a high-quality t-bone!”

Like all of Chilli No. 5’s gourmet hot sauce, Devilish Dijon is vegan, made with only the very finest natural ingredients, and features Chilli No. 5’s exclusive mix of five exclusive chillies sourced from across the globe.

Filled with good-for-you superfoods as well as Chilli No. 5’s handpicked selection of six health-boosting supplements, including guarana, maca, inulin, and L-Arginine, Devilish Dijon is perfect for those who wish to live a healthy yet tasty lifestyle.

The pears in Devilish Dijon add a touch of sweetness to this delicious gourmet hot sauce and add a healthy burst of vitamins. Rich in vitamin C and flavonoids, pears are reportedly good for the heart, helping lower blood pressure. The turmeric not only adds an extra depth of flavour and a delicious burst of heat but is also filled with curcuminoids, a powerful antioxidant that has reported anti-inflammatory benefits.

See more at chilli-no5.com

Created from spirited sparkling water, husband and wife team, William and Rubina Tyler-Street’s inspiration for the new range has been the Cornish outdoor lifestyle. Rubina explains,

“We wanted to create a drink to enjoy anywhere from the beach to the back garden. There’s a word people in Cornwall use to describe the easy going Californian-esque outdoor lifestyle we lead in the county and that’s “Kernowfornia” which sums this up and positions it perfectly for the post-lockdown way people want to enjoy the outdoors socialising with friends and family. We have created a range of incredible flavour combinations, there is a flavour for everyone to enjoy this summer.”

The range has been created to highlight a new interest in ‘wellbeing’ drinking choices. At its core is a 4.5%abv alcohol based spirited sparkling water which is gluten free. The flavourings are all natural, vegan friendly and with zero sugar each 330ml can is only 84 calories which will keep the beach ready body in shape.

Curio, with no less than 15 awards, is famous for its innovative ideas and its focus on quintessential flavour and the Curio Hard Seltzer range does not disappoint.

The flavour combinations are exceptional, including the delicate Peach and Rose, the warmth and zing of Rhubarb and Ginger, the sweet Pear and Elderflower, tropical fruity Mango, and the latest flavour to be unveiled is the stunning Yuzu and Mandarin. 

With impactful packaging by Falmouth based design company Kingdom and Sparrow highlighting the beautiful colours and shapes of the flavourings this new range is bound to be a major success. The range has also been packaged in aluminium cans for easy recycling.

Curio Hard Seltzer is going to be the drink of choice far and wide this summer. Now available on-line and independent stores.

www.curiohardseltzer.co.uk

Head Brewer Sam Beaman explains: “So many of our customers have enjoyed creating their own pub at home experience during lockdown and, now we are all able to invite a few mates around too, it seems the trend is set to continue to grow and our ‘pub in a box’ is the perfect starting point. It is also the ideal gift for anyone who has ever visited Salcombe and wants to create their own slice of this holiday hotspot at home.”

The new range is part of a fantastic selection of Salcombe Brewery beer gift sets and merchandise priced from as little as £5.

All are available for nationwide delivery from www.salcombebrewery.com.

Beautifully packaged in recyclable cardboard, a Hot Smoked BBQ kit includes everything needed to get started, including a stainless steel smoke box which can be used time and time again, and different wood chip flavours.

And it’s so simple. Pop wood chips into the tin, add to the barbecue, and the aromatic woodsmoke curls around and infuses the food, whether you’re cooking up a meat feast, creating a sumptuous vegetarian platter, or opting for fish.

This hot smoking BBQ kit is the perfect way to experiment with the tastes and techniques of hot smoking on a charcoal or gas BBQ. All the Hot Smoked kits are suitable for use with a charcoal or gas hooded BBQ or a dedicated smoker. 

The smoking woods are produced specifically for food use and the wood is 100% pure fruitwood or hardwood, sourced sustainably from managed commercial orchards or woodlands. The kits are hand packed in the UK and gift boxed. Kits featuring smoker boxes can be used again and again, all you need to do is top up on wood refills for your hot smoking journey to continue creating amazing tastes and flavours.

 Smoke & Spice BBQ Kit

Seasoned barbecue hot smokers and beginners alike will love the Smoke and Spice Box. Each box contains Pear chips, for a spice edged fruity smoke flavour, and Whisky Barrel Chips, for a heady oaky smoke punch, together with a Piri Piri Hot Spice Rub and the Hot Smoked stainless steel smoker box.

The box also comes with a four page leaflet with recipes including barbecue Classics Sharing Platter, Romanesco Cauliflower Steaks and Smoked Sticky Fig, Plum and Pistachio, so that you’ll be creating fabulous food with a stunning wood smoke flavour.

Smoke, Whisky & Wine in a Box

This decadent mix of cabernet oak and whisky barrel chips packed into our reusable smoker box is all you need to start experimenting with hot smoking for some new, adventurous outdoor cooking. All you need is a regular barbecue with a lid. The kit includes a four page leaflet with tips and techniques to create some seriously tasty smoked results.  

Wood Selection Box

Turn your outdoor meal into a special occasion and bring your barbecue to life with the Wood Selection Box to really give your food the wow factor. The chips can be used on a barbeque and a smoker and each box contains six different wood flavours, from lighter to more robust, and a stainless steel smoker box.  To inspire you, there’s also a 24 page recipe leaflet, with plenty of ideas for your vegetarian meals, and a guide to using wood smoked flavour to give your outdoor cooking an extra dimension.

Fruitwoods Collection with plant based recipes

The Fruitwoods Collections from Hot Smoked includes a selection of plant based recipes, because barbecues aren’t just about meat. This kit is perfect for those starting out on their meat free outdoor cooking adventure. With a delicious range of recipes ideas for the barbecue to try, such as Smoked Hasselback Sweet Potatoes, Rainbow Stir Fry and Hot Smoked Greens these pear, apricot, cherry and apple chips will impart pure fruitwood flavours to your food adding an extra subtle taste dimension to your BBQ creations.

To buy your BBQ Kit, visit www.hotsmoked.co.uk 

So when a bit of gadgetry crosses our paths that actually saves some space, it’s safe to say that we’re pretty delighted.

Like this peeler and paring knife set from Viners for example.

Sure, you’ve probably got a peeler and a paring knife. But have you got a paring knife that locks into the handle of your peeler? No, we thought not. Well, this does just that. Pretty clever, right?

Aside from the space saving magickery, they’re also a dream to use, with soft touch handles and non-stck coated blades.

And at just £8 (and a 10-year guarantee) we reckon you can’t go wrong!

Available direct from Viners