Great British Chefs Summertime App

Aside from all the beautifully photographed recipes, other features of the app include:

• Videos to help you perfect your cooking skills, such as making mayonnaise, how to fillet a fish or prepare an artichoke
• A voice control function so you can cook without having to touch your ipad or iphone
• Search by individual ingredient, specific course or level of cooking complexity, making it so easy to decide what to cook
• At a click of a button all your necessary ingredients can be sent through to a shopping basket for purchase from Ocado

*Every download of Great British Chef’s Summertime App will raise Action Against Hunger a minimum of £1.20
 
Download the app...

- on your iphone

- on your ipad 

 
The 21 Summertime app chefs are Tom Aikens, Pascal Aussignac, Alfred Prasad, Robert Thompson, Christoffer Hruskova, Marcello Tully, Galton Blackiston, Matt Tomkinson, Shaun Rankin, Paul Heathcote, Josh Eggleton, Nathan Outlaw, Martin Wishart, Simon Hulstone, Richard Corrigan, Dominic Chapman, Frances Atkins, Marcus Wareing, Greg Malouf, Paul Aimsworth and Shaun Hill.

Action Against Hunger has a long-standing relationship with the food industry and our Love Food Give Food appeal unites food lovers across the world to turn their passion for cooking into action against hunger. To find out how you can get involved, please click here

By Marcus Wareing

A classic summer dessert from one of the most celebrated Great British chefs. To recreate the image, grate a few frozen raspberries over the meringues prior to placing them in the oven.

Serves: 4

Preparation time: 45 mins

Cooking time: 60 mins

Cooking Instructions

1. Preheat the oven to 100˚C/lowest gas mark setting
2. Whisk the egg whites until very stiff then gradually add the caster sugar. Beat until well dissolved, then add the icing sugar and whisk until combined. Place into a piping bag and pipe large domes onto a baking tray lined with parchment paper
3. Place the meringues in the oven for 1 hour or until the outer shell is firm. Whilst still warm, scoop out all of the soft meringue and discard so you are left with just a shell 
4. For the raspberry sauce, blend ½ a punnet of raspberries into a purée and pass through a fine sieve until smooth
5. For the Eton mess, slice the rest of the raspberries in half then gently fold into the cream with the raspberry jam and the raspberry liqueur, if using. Fill the meringue shells with the ‘mess’ ingredients, place on a bed of raspberry sauce and serve

Ingredients

Meringues

• 80g of egg white
• 80g of caster sugar
• 80g of icing sugar

Eton mess

• 2 punnet of raspberries
• 200ml of cream, lightly whipped
• 2 tbsp of raspberry jam
• 25ml of raspberry liqueur, optional

By Alfred Prasad

This light tropical salad is truly ideal for preparing in summer months, when mangoes are in season and their sweet, mellow taste is most appreciated. The dressing is simple to put together, and would be a great partner to many other salads featured in the app.

Serves: 4

Preparation time: 25 mins

Cooking Instructions

1. In a small bowl, mix together the honey, lime juice and olive oil. Set aside
2. For the salad, cut the mangoes and carrot into matchsticks and toss them together in a large salad bowl to mix well. Quarter the cherry tomatoes and drop them into the salad bowl
3. Divide the salad onto 4 serving plates and top with the walnuts, salad cress and shredded coconut
4. Sprinkle the salad with crushed peppercorns and sea salt to taste. Drizzle with the dressing and serve

Ingredients

Mango salad

• 2 mangoes, slightly unripe
• 1 carrot
• 8 cherry tomatoes
• 1 punnet of salad cress
• 25g of coconut, grated
• 2 tbsp of walnuts, roasted and crushed
• 1 tsp of black peppercorns, crushed
• sea salt

Dressing

• 2 tsp of honey
• 2 limes, juiced

By Frances Atkins

Brack is the name given to a fruity cake made without fat. Rumour has it that it was first created by a small Whitby bakery; we should all be grateful Great British Chef Frances Atkins has taken it to her heart.

Serves: 8

Preparation Time: 40 mins
Cooking Time: 105 mins

Cooking Instructions

1. For the brack, combine the sultanas, sugar and hot Yorkshire tea in a bowl, cover and leave to infuse for at least 2 hours
2. Preheat the oven to 150˚C/gas mark 3. Grease and line a loaf tin with butter and greaseproof paper
3. Combine the eggs with the Yorkshire tea and sultana mixture and then slowly mix in the flour. Once the mix is smooth, pour into the pre-lined tin and bake for 1 hour 45 minutes
4. Once it is well risen, firm to touch and coming away from the edge of the tin, remove from the oven and leave to cool in the tin for at least 10 minutes 
5. For the caramel mousse, place the sugar in a medium saucepan over a medium to high heat. Keep a close watch on the sugar as it will begin to colour quickly. As soon as it reaches a dark brown colour, add 100ml of the whipping cream and stir until combined
6. Soak the gelatine in cold water for 5 minutes. Remove from the water and squeeze out any excess water before adding to the warm caramel. Whisk to dissolve thoroughly and remove from the heat
7. Whisk the remaining 150ml of cream until medium peaks form and gently fold into the caramel. Place in a suitable container and store in the fridge to set
8. For the chocolate ganache, bring the cream to the boil and remove from the heat. Pour over the chocolate and whisk until smooth. Store in the fridge until set
9. To serve, slice the brack into 8 even pieces and spread one side of each with butter. Melt the marmalade in a large pan and glaze the slices of brack, butter side down, until most of the marmalade has been soaked up and caramelised
10. Place a slice of brack in the middle of each plate, caramelised side up. Place 1 quenelle each of the caramel mousse, chocolate ganache and cream on the brack. Garnish with some slices of fresh strawberries and drizzle with the residual marmalade from the pan

Ingredients

Yorkshire tea brack

• 375g of sultanas
• 250g of light brown sugar
• 300ml of brewed Yorkshire tea
• 300g of self-raising flour
• 1 egg, lightly beaten
• 60g of butter, plus extra for greasing and spreading
• 120g of Seville orange marmalade

Caramel mousse

• 250ml of whipping cream, extra for garnish
• 150g of caster sugar
• 3 gelatine leaves

Chocolate ganache

• 250g of bitter chocolate, broken up into chocolate chips
• 300ml of cream

Garnish

• 1 punnet of English strawberries, sliced