Win! 2X Tickets to the BBC Good Food Show Winter
"Decorate the pears with thin strips of orange peel cooked in sugar syrup."
Birmingham NEC | 30 November-3 December 2017
BBC Good Food Show Winter has the UK’s greatest chefs and experts, plenty of festive shopping and inspiration, and exciting live entertainment. Discover the widest variety of food, drink and cookery products from over 500 exhibitors, including great brands and a vast range of independent and artisan producers.
We’re giving away a pair of day tickets to the BBC Good Food Show Winter at Birmingham NEC (30 November-3 December 2017). These tickets can be used on any day except Saturday 2 December 2017.
To be in with a chance of winning, just email your name to email@example.com.
Winner is selected at random. Judge’s decision is final. No correspondence will be entered into. Prize is not valid for Saturday 2 December 2017. This competition closes on 17 November 2017.
By entering one of our competitions you consent to your details being shared with event organisers. Any personal data will be used solely in accordance with current UK data protection legislation and will not be disclosed to any other party without your prior consent.
And as a special treat…
Here are a couple of recipes from Michel Roux Jr, who will be appearing at the BBC Good Food Show on Friday 1 December.
Crème de Crécy (Cream of Carrot Soup)
750g large carrots
1 onion white
60g bacon fat (or veg oil)
50g round rice
1 bunch mixed colour heritage carrots
2.2lt chicken stock (or vegetable stock)
Bacon fat will give depth to this soup but can be substituted by vegetable oil. Likewise if wanting to make this soup vegetarian then a good vegetable stock can be used.
Peel and finely slice the carrots and onion. Sweat in the fat or oil gently until tender, add the rice and continue to cook for 2-3 minutes. Add the stock and simmer for 20 minutes until cooked. Season and then place in a food processor to blitz until smooth. Wisk in the butter and serve with slithers of the heritage carrots.
Pears in Red Wine
6 pears, still a little firm
1 bottle red wine (Pinot or Gamay)
200g caster sugar
1 cinnamon stick
1 vanilla pod, split
6 black peppercorns
1 strip of orange peel
4 tablespoons crème de cassis
Peel and core the pears, taking care to leave the stalks in place. Put all the remaining ingredients, except the crème de cassis, into a pan and bring to the boil. Add the pears, make sure they are submerged and cover with greaseproof paper. Simmer for 20 minutes or until tender, then leave to cool. Add the crème de cassis and chill in the refrigerator overnight.
If you want a thicker syrup, decant the liquid and boil until it is reduced by a third. Serve with crème fraîche. If you like, decorate the pears with thin strips of orange peel cooked in sugar syrup.
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