August Editor's Picks
Salcombe Gin Beach Touch Rugby
22nd AUGUST
Rugby season might not be upon us yet, but you can still get a taste of the action down in Devon with the Salcombe Gin beach touch rugby tournament. Now in its third year, we’ll be sponsoring the five-a-side event held on the picturesque South Sands beach. Teams of all experience are welcome, so grab your sportiest friends and get working on your game plan. Still need some help convincing your teammates? Salcombe Gin will be hosting the after-match party at their waterside distillery, with live music, pizza and - of course – gin on offer.
The Big Feastival
23rd – 25th AUGUST
You might want to skip breakfast before you head over to The Big Feastival. With over forty street food stalls, live cooking workshops and appearances from the likes of Raymond Blanc, Prue Leith and Mark Hix, you certainly won’t be going hungry at this celebration of all things edible. A combination of the best of both the culinary and music worlds, the family-friendly festival will also host headliner performances from Jess Glynne and Elbow. Grab your wellies and get stuck in.
Cowes Week
10th – 27th AUGUST
Pack your life jacket, sunscreen and champagne: it’s Cowes Week. The largest sailing regatta in the world, you’d be hard-pressed to find a more prestigious event happening this August. Take your viewing spot shoreside and watch hundreds of yacht clubs from around the globe go head-to-head around the Isle of Wight’s stunning coastline. Need a break from the excitement? We’ve rounded up some of the best spots to recharge after the races, so be sure to give our Guide to Cowes Week a read before you set sail for the island.
Ainsley Harriot’s Poppy & Coconut Beef Kebabs with Roasted Chilli Salsa
Spending time with friends and family, soaking up the sun and tucking into smoky staples straight from the grill: it’s hard to beat a summer barbeque. Level up your offering this August and swap out the sausages for these crowd-pleasing kebabs, drizzled with roasted chilli salsa for a zingy kick of flavour. Just add sun.
Ingredients
For the kebabs:
1kg beef sirloin, cut into 2½cm dice
3 tbsp olive oil
2 tbsp minced garlic
2 tbsp minced ginger
1 tsp dried red chilli flakes
3 tbsp poppy seeds
3 tbsp white sesame seeds
1 tbsp cumin seeds
4 tbsp desiccated coconut
For the Roasted Chilli Salsa:
3 long green chillies, tops trimmed
6-8 tbsp extra-virgin olive oil, plus an extra drizzle for oiling the chillies
1 garlic clove, peeled
a large handful of flat-leaf parsley
a handful of mint
juice of 1 lemon
sea salt and freshly ground black pepper
Recipe
Preheat a barbecue (if using).
Place the diced beef in a large bowl. In a separate small bowl, mix together the olive oil, garlic and ginger and pour over the beef. Mix with your hands to ensure the beef is well coated. Cover the bowl with clingfilm and marinate in the fridge for 1 hour.
Next, make the salsa. Unless using a barbecue, pre-heat the grill to its highest setting.
Place the green chillies on a small baking tray and lightly drizzle with oil. Place the tray under the hot grill for 5–10 minutes, until the chillies are charred and blistered – they should be nice and soft. Alternatively, this can be done directly on the barbecue.
Put the garlic, parsley, mint, lemon juice and charred chillies into a food processor and pulse for 4–5 seconds. Add the oil and pulse again, until the mixture is well combined but still quite coarse. Season with salt and pepper and set aside.
Heat a small dry frying pan over a low heat, add the chilli flakes, poppy seeds, sesame seeds, cumin seeds and desiccated coconut and lightly toast. As soon as the coconut turns golden, remove from the heat and tip into a pestle and mortar. Grind to a coarse texture.
Remove the marinated beef from the fridge, add the spice mixture and massage the spices into the beef. Thread the pieces of beef onto skewers.
Place the beef skewers on the barbecue (or on a pre-heated chargrill pan) and grill, turning frequently, for about 6 minutes, depending on how you like your beef cooked. Once cooked, remove from the heat and let rest for 5 minutes before serving.
To serve, place the beef kebabs on a board and spoon over the salsa.
