I remember very clearly when the all new Sainsbury’s magazine was launched back in May 1993. Back then, supermarket magazines were pretty wretched; thin and cheaply produced with a dearth of compelling content.
The Sainsbury’s magazine pumped oxygen into a stagnant pond and I loved it from the get go! Delia Smith and husband Michael Wynn-Jones were at its helm and commissioned great content, assembling a team of talented food writers, cooks and chefs. Some were at the start of their careers and others already well established; together they produced a rich collection of material for every single issue. And for just £1 it was excellent value, even in those days!
One of the strengths of the magazine was the reliability of the recipes featured. They were always properly tested and clearly written so those of us who made them did so with confidence.
Fast forward 20 years and while the quality of the field has definitely improved (and dropped again, as in the case of Waitrose Food Illustrated when it changed to Waitrose Kitchen), Sainsbury’s magazine is still going strong.
To mark its 20th anniversary, Sainsbury’s has produced a celebratory cookbook featuring over 100 recipes chosen from an extensive archive.
Unlike some glossier and trendier recipe books I’ve flicked through lately, what I love about this collection is how many of them I want to make (and feel confident that I can make).
The good news is that I have one copy of the book to give away to a lucky reader.
But first, let me share the first recipe we made from the book, Brian Glover’s pea, new potato and feta frittata.
Frittata is such a versatile dish – it can be enjoyed both hot and cold, it’s ideal for lunch or dinner, for picnics or packed lunch boxes and it’s very simple to make.
We took Brian’s suggestion to substitute the feta for goat’s cheese, as we much prefer it.
Pea, New Potato & Goat’s Cheese Frittata
2-3 tablespoons olive oil
1 large onion, thinly sliced
500 grams new potatoes, peeled and sliced
1 teaspoon fresh thyme chopped or 0.5 teaspoon dried
200 grams frozen peas*
a good knob of butter
6 large eggs, beaten
100 grams goat’s cheese (or feta), crumbled
optional: a handful of peashoots
*The original recipe specifies podded peas, but we bought fresh pods and discovered enormous, tough-skinned, tasteless peas within so we substituted with sweet little frozen peas instead. We weighed them frozen, then left them in a bowl of tepid water for a few minutes before draining and using. The recipe calls for boiling the podded fresh peas for 4 minutes before adding to the frittata pan.
- Heat 2 tablespoons of the oil in a 23-25 cm non-stick frying pan over a medium heat. Add the onion and 2-3 pinches of salt, and stir. Cover, turn down the heat and sweat the onions for 15 minutes, stirring occasionally.
- Add the potatoes and thyme to the pan and cook, still covered, for 10-12 minutes until the potatoes are just tender, adding the extra oil if they are drying out.
- Uncover the pan and turn up the heat until the potatoes start to colour.
- Add the butter and, when melted, add the peas, Season the eggs and pour into the pan, stirring in the cheese and pea shoots. Preheat the grill.
- Cook the frittata over a medium heat, drawing in the edge with a spatula until the base sets. After 4-5 minutes, when the underside has browned, put the pan under the grill for 2-3 minutes to just set the top.
- Place a large plate over the pan and turn over plate and pan together, to remove the frittata from the pan.
We really enjoyed the frittata, both hot out of the pan for dinner and cold for lunch the next day.
Sainsbury’s have offered a copy of their 20th anniversary Sainsbury’s Magazine Cookbook to one of my readers. The prize includes free delivery within the UK.
HOW TO ENTER
You can enter the competition in 3 ways:
Entry 1 – Blog Comment
Leave a comment below, telling me about one of your family’s favourite recipes.
Entry 2 – Facebook
Like the Kavey Eats Facebook page and leave a (separate) comment on this blog post with your Facebook user name.
Entry 3 – Twitter
Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below.
I’d love to win the 20th anniversary @sainsburysPR Magazine Cookbook from Kavey Eats! http://goo.gl/im02D9 #KaveyEatsSainsburysCookbook
(Please do not add my twitter handle into the tweet; I track entries using the competition hashtag. And you don’t need to leave a blog comment about your tweet either, thanks!)
RULES & DETAILS
- The deadline for entries is midnight GMT Friday 6th September 2013.
- Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
- The winner will be selected from all valid entries using a random number generator.
- Entry instructions form part of the terms and conditions.
- Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
- The prize is a copy of the 20th Anniversary Sainsbury’s Magazine Cookbook, with free delivery within the UK.
- The prize cannot be redeemed for a cash value.
- The prize is offered and provided by Sainsbury’s Supermarkets Ltd.
- One blog entry per person only. One Twitter entry per person only. One Facebook entry per person only. You do not have to enter all three ways for your entries to be valid.
- For Twitter entries, winners must be following @Kavey at the time of notification. For Facebook entries, winners must Like the Kavey Eats Facebook page at time of notification.
- Blog comment entries must provide a valid email address for contacting the winner.
- The winners will be notified by email, Twitter or Facebook. If no response is received within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.
Kavey Eats was sent a review copy of the Sainsbury’s Magazine Cookbook.
This competition is closed. The randomly selected winner was Tracy Nixon.