Asahi Steamed Prawn Dumplings
ASAHI STEAMED PRAWN DUMPLINGS INGREDIENTS TRANSPARENT PASTRY 125g / 4 oz Chinese wheat flour 3 tablespoons cornflour 210 ml / 7 fl oz Asahi Super Dry 1 tablespoon lard FILLING 250 g/8 oz raw prawns, ...
May 2009, Issue 24, page 43

Braised Sank of Lune Valley Lamb with Marston's Old Empire Gravy
Dragon at Tarvin - Marston's Pub Company Serves 4 people METHOD Roll the lamb in seasoned flour. Sear and brown in a deep casserole dish.
June 2008, Issue 18, page 54

Butternut Squash with Fuller's Organic Honey Dew Soup
BUTTERNUT SQUASH WITH FULLER'S ORGANIC HONEY DEW SOUP Serves 4 INGREDIENTS 250ml Organic Honey Dew 1 butternut squash, peeled and chopped 200g carrots, peeled and chopped 50ml olive oil 50g butter 2 ...
January 2008, Issue 16, page 43

Captain Thom's Peg Leg Beer Cheese Soup
CAPTAIN THOM'S PEG LEG BEER CHEESE SOUP INGREDIENTS Soup: 1 1/2 cups minced carrot 1 1/2 cups minced onion 1 1/2 cups minced celery 2 minced garlic cloves 1 tbsp Captain Thom's White Zombie Sauce (a...
June 2008, Issue 18, page 54

Chang Steamed Mussels with Lemongrass and Chilli
CHANG STEAMED MUSSELS WITH LEMONGRASS AND CHILLI INGREDIENTS 200g mussels (cleaned & bearded) 1 shallot (finely chopped) 1 stalk lemongrass (bruised & chopped) 1 garlic clove (crushed & chopped) 100m...
March 2009, Issue 23, page 43

Chang Steamed Spare Ribs with Sweet Chilli & Peanuts
CHANG STEAMED SPARE RIBS WITH SWEET CHILLI & PEANUTS METHOD Steam the pork ribs on a rack above the beer and spices for three hours. INGREDIENTS 1 rack of pork belly ribs 1 ltr chang beer 2 strips...
July 2009, Issue 25, page 41

Dorset Apple Cake with Badger Blandford Fly
A contemporary twist on an age-old classic. Serve on its own or with a crème anglaise flavoured with Blandford Fly. Serves 6-8
January 2008, Issue 16, page 43

Fried Bananas with Westmalle Trappist Dubbel
Supplied by Han Hidalgo www.biercuisine.be and www.biercuisine.nl
September 2008, Issue 20, page 43

Grilled Asparagus, Smoked Salmon and Poached Egg with Kasteel Cru
It's asparagus season and British Asparagus association have been hard at work coming up with some delicious recipes and some great beer partnerships. Check out more at www.britishasparagus.co.uk/wine...
May 2009, Issue 24, page 43

John's Dorset Panhandle with Badger Stinger Ale
JOHN'S DORSET PANHANDLE WITH BADGER STINGER ALE INGREDIENTS 1oz/25g unsalted butter 8oz/225g flaked smoked haddock/cod 1 cup of milk 4-6 large Dorset duck eggs 1 cup of single cream 1/2 cup of choppe...
April 2008, Issue 17, page 45

Lamb Kebabs Marinated in Abbey or Trappist Beer
LAMB KEBABS MARINATED IN ABBEY OR TRAPPIST BEER (SERVES 4) METHOD Cut the lamb into cubes of around 2cm. Mix the other ingredients in a large bowl, adding the cubes of lamb and marinate for four ho...
July 2009, Issue 25, page 41

Orval Brewer's Soup
ORVAL BREWERS' SOUP Serves 4 INGREDIENTS 1 bottle of Orval Beer 2 pints of well-seasoned beef stock 2 teaspoons of cornflour 1/2 pint of milk 1/4 pint of single cream 2 egg yolks Salt, pepper and a l...
July 2008, Issue 19, page 43

Rabbit Suet Pudding with Jennings Cumberland Ale
From Mark Cockbain,The Wheatsheaf Inn, Lorton, Cumbria, a Marston's Pub Company pub
September 2008, Issue 20, page 43

Sparkling Melon Cocktail
Serves four. Supplied by Han Hidlago www.biercuisine.be and www.biercuisine.nl
January 2009, Issue 22, page 43

Spicy Chilli Beef in Sub Lik Beer Batter
SPICY CHILLI BEEF IN SUN LIK BEER BATTER INGREDIENTS For the beef 450g lean steak, cut into fine strips 2 carrots, finely sliced 2 spring onions, chopped 1 tbsp honey 1 tsp lemon juice 2 tbsp Sun Lik...
July 2008, Issue 19, page 43

Steak and Spitfire Pie Recipe
STEAK AND SPITFIRE PIE RECIPE Serves 6 INGREDIENTS For the pastry: 750g plain flour 375g margarine or butter 2 eggs, beaten pinch of salt a little cold water For the filling: 1.25kg diced stewing ste...
January 1970, Issue 21, page 43

Sticky Ringwood Porter Pudding with Butterscotch Ice Cream and Berries
From Simon Brooks, head chef at The Vine, Hambledon, Hampshire – a Marston's Pub Company pub
January 2009, Issue 22, page 43

The final course
Ben Mcfarland British beer writer and regular BOTW columnist Ben McFarland has written extensively about beer's culinary kinship with food. Six things you shouldn't do at the dinner table: 1) Pick ...
January 2009, Issue 22, page 40

Tuna with Tomato Sauce, Leek and Blond Beer
Serves four. Suplied by Han Hidlago www.biercuisine.be and www.biercuisine.nl
March 2009, Issue 23, page 43

Veal Fillet with Tomatoes and Blonde Beer
Serves 4 Supplied by Han Hidalgo www.biercuisine.be and www.biercuisine.nl, photo by Joris Luyten
January 1970, Issue 21, page 43

Whitstable Bay Potted Shrimp
WHITSTABLE BAY POTTED SHRIMP INGREDIENTS 1 lb /450g small shrimp, shelled 8oz / 225g of clarified butter 2 tsp fresh lemon juice 1 pinch of nutmeg 1 pinch of ground mace 1/4 tsp cayenne pepper salt &...
April 2008, Issue 17, page 45