The latest issue of Jamie Magazine is on the shelves and it is a summer food belter.

The theme running through this month’s mag are those three summer food staples: the grill, the sauce and the salad.

When you think of Japanese I expect sushi, sashimi and teriyaki are the first things to spring to mind; well think again as the Magazine gives a masterclass, thanks to Roka’s Hamish Brown, on the Japanese barbecue.
You’ll soon be preparing your own ribeye with black pepper miso and ginger soy or soy-glazed pork ribs with cashews and sansho pepper. Delicious and a lot loss fiddly than trying to roll your own sushi!

While we’re on the grill, Fifteen graduate Lloyd Hayes gives us a taste of the Caribbean with his West Indian-inspired barbecue tricks. This is not using expensive lobsters, this is making the most of cheaper fish and cuts of meat with a Caribbean twist such as ginger and honey chicken wings, jerk pork belly or Pollock with rum, coconut and chilli.

And as if that wasn’t enough, bringing it all back home is Fifteen London’s Executive Head Chef Andrew Parkinson and his pastry chef Dean McClumpha taking a look at the finest British produce for your grill.

With this protein paradise you’ll need a bit of sauce, so there’s recipes for romesco, chimchurri, a green mojo, sriracha, bunbu kacang satay among others to try out.

And just in case you are in our wonderful capital and at a loose end during the Olympics and wondering where you can go for real foodie treats, the mag includes a free London guide this month, packed full of ideas for eating out and food shopping.

Celebrating a British summer is not always hot, but it can be tasty so subscribe now.


cooking lessons, dining, magazine, sauces