Something is stirring in the kitchens of some of the most competitive, hard cooking food bloggers in the country.
Under conditions of utmost secrecy – like a Milk Tray without the helicopter – our man has been out to deliver the mystery boxes of ingredients for the inaugural #Formanslovecookoff. The bloggers are now feaverishly working to assemble their dream Valentine’s recipe or recipes from the contents and the best will be published in an upcoming Forman & Field Specials. Glory awaits the winner!
So what’s in the box?
FORMAN’S ROYAL FILLET OF SMOKED SALMON
The fillet steak of the salmon world, treated to our delicate London cure. A little salt to lightly cure the fish – definitely suitable to serve sashimi style if you wish – followed by a touch of smoke, just enough to enhance the flavour of the salmon. What you really taste is the quality of the fish; premium grade Scottish salmon, as fresh as can be (unless you want it still swimming).
GARLIC MARINATED ANCHOVIES
Similar to Spanish Boquerones, these juicy little fish are marinated rather than salted, leaving them plump, flavoursome, with a pungent garlicky kick. Make sure you and you companion both indulge!
A stalwart farmhouse cheese, considered by many to be one of Britain’s finest. Made to the age-old Kirkham family recipe, this tends to be a fresh, lemony, lactic cheese, with a slight give in the texture.
FORMAN’S BRANDIED CHERRIES
Does exactly what it says on the tin: lovely ripe cherries preserved in quality brandy, with just enough sugar to soften the boozy edge.
REGENT’S PARK HONEY
A really special product, even if we do say so ourselves. With vast flora-filled parks to roam to gather pollen, London bees make a honey as nuanced as fine pudding wine. Without the draw of vast fields of one type of flower – oil seed rape and lavender to name a couple – bees in the capital collect from almost every type of flower imaginable, to give a rich multifaceted taste. Let us know what you think.
PLANTATION COTTAGE TARRAGON JELLY
Handmade herb jelly that’s neither too pungent or too sweet. Made with fresh tarragon.
MONIACK CASTLE HORSERADISH SAUCE
Guaranteed to knock your socks off: as close to the real deal as you’ll get without a grater. Highly concentrated for maximum effect, this can be worked subtly into sauces and creams for less eye-watering results.