F O O D
GOURMET-ON-T H E - GO
VALENTINE’S TREAT
Chocolate
crêpes with
créme chantilly
Valentine’s Day gives you a free pass
for some chocolate indulgence, so
go full out with this divine Ramsay
number and if you leave out the cocoa
powder from the batter ingredients,
you have a perfect pancake recipe
for Shrove Tuesday next week too.
Preparation time 25 minutes plus
chilling time of 30 minutes
Cooking time 20 minutes
Ingredients (serves 4) X For the
batter: 100g plain flour X 25g cocoa
powder X 1 tsp fine sea salt X 1 tbsp
caster sugar X 2 medium eggs X 1 tbsp
melted butter, plus a few knobs for
cooking X 300ml of whole milk
X 1 tbsp vanilla extract X For the
chocolate sauce: 100g of good-quality
dark chocolate X 15g unsalted butter
X 1 tbsp of clear honey X 70ml of
whole milk X For the crème chantilly:
250ml double cream X 2-3 tbsp of
icing sugar X 1 tsp of vanilla extract
X To serve: 4 tbsp of flaked almonds
lightly toasted X candied orange zest
Method Step 1: Sift the flour, cocoa
powder and salt into a bowl. Stir in the
sugar, then make a well in the centre
and add the beaten eggs, melted
butter, milk and vanilla extract. Whisk
to a smooth batter. Chill for 30 mins.
Get ready to meet your new lunchtime website
obsession. Achica.com is a slick new membersonly
website selling home and kitchenware at up
to 70% off the usual in-store prices. It’s from
the brains behind asos.com, so think up-to-thesecond
trends combined with luxury brands
like Riedel, Jamie Oliver,
La Cafetière and
Yves Delorme bed
linen. Be warned: new
promotions happen every
other day, so you’ll need
to check back often to
get the bargains. Like
we’ll need an excuse…
Step 2: Break the chocolate into small
pieces and melt over a pan of simmering
water. Stir in the butter and honey,
remove from heat, whisk in the milk.
Step 3: For the crème chantilly, whip
the cream with icing sugar and vanilla
extract to soft peaks. Chill.
Step 4: Melt a knob of butter in
a frying pan, add a small ladleful of
batter and cook for about 1 min each
side until golden brown. Keep warm.
BAG�A�KITCHENWARE�BARGAIN�
JAMIE AND THE MAGIC,
ER, COOKWARE
BUBBLES TO
IMPRESS
In the mood to really go o
all out? Pop a bottle of
Armand de Brignac
– voted the number one e
SOMETIMES�ONLY�
FOOD�WILL�DO
tasting champagne in the he
world by Fine
Champagne magazine.
Full or empty, the
bottle is collectable
and its delicate
strawberry tones
give it a silky finish.
Make it yours for
£400 from Harvey
Nichols stores
nationwide
(harveynichols.com).
THE PERFECT CHOCOLATE
TREAT FOR VALENTINE’S
DAY... OR PANCAKE DAY
Step 5: To serve, spread a layer
of crème chantilly over half of each
crêpe, scatter with a few toasted
almonds. Fold the plain half over the
filling then fold into quarters. Warm
the chocolate sauce, and drizzle over,
top with more toasted almonds and
some candied orange zest.
From Gordon Ramsay's World Kitchen,
Recipes From The F Word by Gordon
Ramsay, £20, Quadrille Publishing
ADDRESS: STYLIST, 6 EMERALD STREET,
LONDON WC1N 3QA TEL: 020-7611 9700
EMAIL: FIRSTNAME.LASTNAME@STYLIST.CO.UK
EDITORIAL
EDITOR: LISA SMOSARSKI 020-7611 0389
DEPUTY EDITOR: SUSAN RILEY 020-7611 0393
CREATIVE DIRECTOR: MATT PHARE 020-7611 9716
FASHION & BEAUTY
FASHION DIRECTOR: LIZANNE HARRIS 020-7611 0383
BEAUTY DIRECTOR: EMMA SMITH 020-7611 0388
BEAUTY ASSISTANT: AMY WILSON THOMAS 020-7611 0388
ART
ART EDITOR: CLARE FERGUSON 020-7611 0384
JUNIOR DESIGNER: NATASHA TOMALIN 020-7611 0384
PHOTOGRAPHY
PHOTOGRAPHY DIRECTOR: TOM GORMER 020-7611 0387
PRODUCTION
PRODUCTION EDITOR: FRANCESCA BROWN 020-7611 0386
FEATURES
FEATURES EDITOR: ALIX WALKER 020-7611 0390
ACTING JUNIOR WRITER: AMY GRIER 020-7611 0397
CONTRIBUTORS
STEVE DOBSON (ART), MORAG PATERSON (FASHION), HELEN
BOWNASS, KATE FAITHFULL, EMMA LOVE, RACHAEL WRIGHT
(FEATURES), KATY LEIGH (PICTURES), ALEXANDER
VAUGHAN-DAVIES (PRODUCTION)
ADVERTISING (ADVERTISING@STYLIST.CO.UK)
PUBLISHER: GLENDA MARCHANT 020-7611 9737
ADVERTISEMENT MANAGER: FAD JAMAL 020-7611 9715
BEAUTY AND FASHION MANAGER:
FRANCESCA SAGE 020-7611 9736
ACCOUNT MANAGER: ALEX BEESON 020-7611 9705
ACCOUNT MANAGER: HAYLEY MEDHURST 020-7611 0385
AD OPS CO-ORDINATOR:
HOLLY BOYLAN-JONES 020-7611 0380
AD OPS CO-ORDINATOR: JOYCE DARKO 020-7611 9714
TEAM ADMINISTRATOR: ANGELA KILGANNON 020-7611 9713
CIRCULATION (CIRCULATION@STYLIST.CO.UK)
CIRCULATION DIRECTOR: KEN MORETON 020-7611 9707
LOGISTICS AND PRODUCTION CO-ORDINATOR:
CLAIRE BURGESS 020-7611 9731
FINANCE
EDITORIAL FINANCE MANAGER:
JAMIE KLINGLER 020-7611 9718
CHIEF FINANCE OFFICER: DAVID JOSEPH
FINANCE DIRECTOR: GARY PICKETT
FINANCIAL CONTROLLER: ADAM WRIGHT
ACCOUNTS ADDRESS: GREENHILL HOUSE,
THORPE ROAD, PETERBOROUGH PE3 6RU
SHORTLIST MEDIA LTD
CHIEF EXECUTIVE: MIKE SOUTAR 020-7611 9702
ASSISTANT TO CEO/OFFICE MANAGER:
SHELLEY HAMMOND 020-7611 9704
MANAGING DIRECTOR: KARL MARSDEN 020-7611 9708
STRATEGY & DEVELOPMENT DIRECTOR:
TIM EWINGTON 020-7611 9703
EDITORIAL DIRECTOR: PHIL HILTON 020-7611 9722
ART DIRECTOR (CREATIVE SOLUTIONS):
KEVIN FAY 020-7611 9731
RECEPTIONIST/ADMINISTRATION ASSISTANT:
SARAH COLLEY 020-7611 9700
MAGAZINE PRINTED BY POLESTAR VARNICOAT
COLOUR ORIGINATION: WWW.WEAREFMG.COM.
SHORTLIST MEDIA LTD: REGISTERED COMPANY NUMBER
06246263 (ENGLAND); REGISTERED OFFICE: GREENHILL
HOUSE, THORPE ROAD, PETERBOROUGH, PE3 6RU.
STYLIST IS PUBLISHED WEEKLY BY SHORTLIST MEDIA LTD.
NOTHING IN THIS MAGAZINE CAN BE REPRODUCED IN WHOLE
OR IN PART WITHOUT THE WRITTEN PERMISSION OF THE
PUBLISHERS. TRANSPARENCIES AND ANY OTHER MATERIAL
SUBMITTED FOR PUBLICATION ARE SENT AT THE OWNER’S
RISK AND, WHILE EVERY CARE IS TAKEN, NEITHER SHORTLIST,
NOR ITS AGENTS, ACCEPT ANY LIABILITY FOR LOSS OR
DAMAGE. ALTHOUGH STYLIST HAS ENDEAVOURED TO ENSURE
THAT ALL INFORMATION IN THE MAGAZINE IS CORRECT,
PRICES AND DETAILS MAY BE SUBJECT TO CHANGE. STYLIST
IS A TRADEMARK OF SHORTLIST MEDIA LTD.
WORDS��AMY�GRIER��NUTRITIONAL�INFORMATION�FROM�MELANIE�FLOWER��NATURAL-HEALTHCARE�NET��
To view a Ceros magazine you need to have JavaScript enabled in your browser and have the flash player 8 or higher installed. To install the latest flash player, click the icon above, install the flash plugin and then click here to refresh this page.