Gourmands are revving up for one of the biggest events in the industry at the end of August, as The Big Feastival gets underway on Alex James' Cotswolds farm - with help from Jamie Oliver.
This annual bash brings together some of the most exciting names in the foodie world for a riotous weekend of eating, drinking and general over-indulgence.
This year's festival sees the arrival of "Street Food Alley", with appearances from stars of the British street food scene - including Bhangra Burger, Margo and Rita burritos and soft steamed buns from Yum Bun.
There are also treats in store from Jamie Oliver's line of restaurants, including traditional fire-based cooking at Barbecoa and simple, fresh ingredients cooked with passion at Jamie’s Italian.
Whet your appetite with a browse through delicious seafood recipes from two leading names from the festival - Valentine Warner and Bruno Loubet - below.
Jamie Oliver and Alex James present The Big Feastival on 31 August – 1 September. For more info and tickets, visit thebigfeastival.com.
Razor clams with chorizo, hazelnuts & tomato by Valentine Warner
Photo ©Jonathan Lovekin
From the new paperback edition of The Good Table by Valentine Warner published by Mitchell Beazley, released on 2 September 2013
Serves 1, 2 or 4
- 8 live large razor clams
- 50ml water
- 2 medium vine tomatoes, quartered, deseeded and cut into medium dice
- 50g chorizo, skinned and cut into small dice
- 30g hazelnuts, roughly chopped
- 3 medium garlic cloves, finely sliced
- a handful of flat-leaf parsley, roughly chopped
- finely grated zest of ½ unwaxed lemon
- 2 tablespoons olive oil
- flaked sea salt and black pepper
- a little sherry vinegar
1. Preheat the grill to its highest setting. Put a saucepan big enough to fit all the clams over a medium heat. When hot, drop in the clams with the water and cover the pan with a lid. Steam the razors for two minutes, or until they have just opened. Remove them from the pan and allow them to cool on a plate. Meanwhile, mix together the tomatoes, chorizo, hazelnuts, garlic and parsley in one bowl and the lemon zest and oil in another.
2. Open each clam, keeping the shell intact. Pull out the body in one piece, if possible. You will notice a little grey bag in the centre of the body. Carefully cut this out with a small, sharp knife, checking there is no grit left behind, and discard. (This surgery can be done keeping the clam whole, but if it comes in two, no matter.)
3. Place each clam back in its full shell and lay them on a small baking tray. Evenly scatter over the tomato, chorizo and hazelnut mixture, then grind over some black pepper and follow with a few pinches of salt. Dribble over the oil, then slide the tray under the grill so that it lies about 12cm under the element. Cook the clams for four minutes, or until the hazelnuts and chorizo are a little coloured. Remove from the grill and transfer to a plate. Dress with a little sherry vinegar and any juices left on the baking tray. Eat promptly, then wish you had made more.
Bruno Loubet's lobster salad
From Mange Tout by Bruno Loubet published by Ebury Press, £25
- 2 live lobsters, about 500g each
- 2 jasmine teabags
- 2 small, firm courgettes, trimmed and cut into fine ribbons using a mandoline or peeler
- 1 fennel bulb, trimmed and finely sliced
- 1 mango, peeled and finely sliced
- 4 spring onions, finely sliced
- 6 mint leaves, finely sliced
- 8 basil leaves, finely sliced
- ½ tsp finely sliced chilli
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tsp clear honey
- ⅓ tsp finely grated fresh root ginger
1. Place the lobsters in the freezer for two hours to make them unconscious. Bring three litres of water to the boil in a large, deep pan with two tablespoons of salt.When boiling, plunge the lobsters inside and push them down with a spoon to immerse them completely. Add the teabags, lower the heat to a simmer and cook for about give minutes or until the lobster shells have turned a deep red. Remove the pan from the heat and leave the lobsters to rest in the water for two minutes, then lift the lobsters out of the water and plunge them into iced water for three minutes. Remove to a plate and set aside.
2. Put the courgettes, fennel, mango, spring onions, mint, basil and chilli in a bowl and season with salt.
3. For the dressing, place all the ingredients in a small bowl and whisk well to combine.
4. Place the lobsters on a tea towel on a work surface. Cut off the claws, then crack the shell of the body and tail. Pull off the tail and peel like a prawn, then cut the body in half. Discard the pale stomach sac and feathery gills then remove all the meat from the bodies. Remove the dark intestinal thread that runs down the tail flesh. Put the claws on a chopping board and crack them open with the back of a heavy knife and extract the meat. Pick out the leg meat. Cut the thick lobster meat into medallions.
5. Add the dressing to the salad and toss gently with two spoons. Divide between serving plates, top with the lobster and serve.