I love Sainsbury’s Magazine. With lots of recipes and foodie articles it’s such a fabulous read and a great source to refer back to. Personally, I can’t believe it was 20 years ago that it was first launched – time really has flown. So much has changed on the culinary scene and the evolution of trends and dietary demands have all been documented in the magazine, keeping readers abreast of what’s new.
To celebrate Sainsbury’s Magazine’s 20th Birthday, a cookbook has been launched highlighting their continued success and showcasing a selection of over 100 recipes from over the years.
The front cover of the cookbook is similar to that of one of the magazine covers which instantly gives you the synergy between the two. Opening the book, you see a fold-out flap which gives you a timeline of the magazine’s history and all the chefs, (many of whom are now famous household names), that have been involved in contributing to the magazine over the years – including, a very fresh faced Jamie Oliver!
The recipes are split into sections (eg: Starters, Main Courses, Side Dishes etc) for easy identification along with a listed index at the back. Each recipe is accompanied by a photograph which helps to illustrate the dish. At the bottom of most of the recipes is a little ‘Kitchen Secret’ box which provides a hint to either help with cooking the dish itself or information about the ingredients involved – always a welcomed thing!
Many of the recipes are from celebrity chefs that have been historically featured in the magazine. Chefs ranging from Jamie Oliver, Nigella Lawson, Raymond Blanc to the latest chefs that have joined the food entourage including Rachel Khoo and Lorraine Pascale.
Although the book isn’t a sole vegetarian book, there are plenty of vegetarian recipes featured and there are plenty of meat recipes that could be adapted with either the omission of meat or use of meat substitutes. Some of my favourite recipes which I’m looking forward to trying are: Aubergines with Buttermilk Sauce, Sri Lankan Cashew Nut Curry and Leek, Butternut & Sage Gratin.
Leek, Butternut & Sage Gratin Recipe
1 kg Butternut Squash (peeled, halved and deseeded)
2 tbsp Olive Oil
3 Large Leeks (trimmed and thickly sliced)
2 tsp coarsely chopped Fresh Sage Leaves (plus 8-10 small whole leaves)
1 x 300ml carton of Double Cream
2 slices of day-old White Bread (crusts removed, made into coarse crumbs)
- Cut the squash into 2cm thick slices.
- Heat the butter and half the oil in a large frying pan over a medium heat, add the squash and cook for 5 minutes.
- Add the leeks and turn the vegetables in the juices.
- Cook for a few minutes more, then add a pinch of salt, cover and cook for 5 minutes.
- Uncover, turn up the heat a little and cook, turning the vegetables, until they are tender and starting to brown.
- Take off the heat, stir in the chopped sage and season.
- Allow to cool.
- Preheat the oven to 200oC, fan 180oC, gas mark 6.
- Arrange the vegetables in a 1.2 litre ovenproof dish that has been lightly buttered.
- Stir 2 tablespoons of cold water into the cream, then spoon over the vegetables.
- Heat the remaining butter and oil in the cleaned frying pan, add the breadcrumbs and fry until golden.
- Stir in the whole sage leaves and season.
- Bake the gratin for 35-40 minutes.
- Scatter over the sage crumbs, then cook for a further 10-15 minutes until browned and bubbling.
- Let it stand for 5 minutes before serving.
Note: Recipe extracted from Sainsbury's Magazine Cookbook.
The cookbook is the perfect purchase for those who love cooking and enjoy creating recipes endorsed by celebrity chefs. The book is an excellent tribute to the magazine’s popularity and a great collation of the crème de la crème of 2 decades worth of recipes. As the book marks the last 20 years, here’s to the next 20 and beyond for Sainsbury’s Magazine!
Disclosure: This post was written following kind receipt of a complementary copy of: - Sainsbury's Magazine Cookbook. This review was conducted honestly without bias and I was not required to produce a positive review. For further details of my PR policy, please see the Press, PR & Food Writing page of this website.