Ren Behan - Author Wild Honey and Rye

Food Writer

Giveaway: Knorr/Forman and Field Seasonal Box (Giveaway now closed)

You may remember that a little while ago I attended a bloggers event courtesy of Knorr UK where I had the opportunity of meeting Marco Pierre White to watch him cook. Marco was really lovely and showed us some great tips – which I shared with you all in the ‘Meeting Marco’ post.

Knorr have stayed in touch and have sent me another exclusive seasonal recipe to try called Marco’s Quick Lamb Stew, which I’ll be posting on Fabulicious Food! in the next few days.
 
In order to try the recipe, Knorr have kindly organised for Forman & Field, an independent online gourmet food producer to put together a lovely box of British ingredients for me which included everything I need to make tonight’s supper (and a bit more!) Forman & Field offer fresh, seasonal, British foods directly to your door. Handy.

Marco’s recipe involves using lots of lovely fresh seasonal vegetables and is suitable for the whole family – so it’s right up my street.

 
The recipe also involves trying out a new Knorr product called the Knorr Herb Infusion Stock Pot, which is essentially a vegetable stock blended with a selection of herbs, such as bay, thyme and parsely, reduced into a pot that can easily be thrown into soups, stews, risottos and sauces to give a herby taste. The pots are particularly useful if you don’t have fresh herbs to hand and if you do, they will provide an added boost of flavour.
So, whilst I get cooking, I’m also hosting a competition for one lucky reader to win a special prize pack of Knorr products, including the Herb Infusion Stock Pot,  as well as seasonally-inspired veg and some extra gourmet goodies from Forman and Field for themselves.

THE GIVEAWAY IS NOW CLOSED – WINNER TO BE ANNOUNCED.

The winner will be notified on Friday 19th August and announced in a subsequent post on Monday 22nd August 2011 and the box will be sent out on Wednesday 24th August 2011.  
 
Good Luck and look out for the exclusive Knorr recipe by Marco PIerre White in the next few days.

 

 

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  10. >I would use the trout fillets with a simple fresh dill sauce, using the herbs from my garden. I use yogurt, sour cream, mayo, dill, cucumber, lemon & pepper, served chilled.

    Reply

  13. >I'd put the Knorr Herb Infusion Stock Pot in a slow cooker with diced chicken breasts to make a delicious chicken casserole 🙂

    Reply

  23. >i wouldnt mess around with the trout to much as i think it would be delicious simply served with buttered new potatoes and runner beans yummy!!

    Reply

  26. >I would use the smoked trout in a simple salad with herbs and leaves from the garden.
    I am @auroradreaming on twitter

    Reply

  32. >I would love to use the Stock Pots to make my special homemade chunky vegetable soup with seasonal vegetables . It's so warming , homely and soothing . Doorstop bread would be a delicious with this too .

    Thanks !

    Crystal Mse

    x

    Reply

  58. >I'd have the trout with crushed new potatoes with spring onions and some lightly steamed green vegetables. @captainsunflow

    Reply

  80. >I would make a Smoke Trout Fillet rarebit. The trout topped with sliced tomato and and sliced red onion then topped with a sauce made with crème fraiche, English mustard, good cheddar, Worcester sauce and black pepper. Oven baked for 10 to 15 minutes.

    Reply

  85. >I'd mix chunks of smoked trout with sour cream and chives and a squeeze of lemon juice, then use to fill a baked potato and serve with salad

    Reply

  93. >I would steam the trout with the Knorr Infusion pot with bay thyme and parsley and add a selection of mushrooms. Served with creamed potatoes delicious.

    Reply

  97. >I'd have the trout with a wild rice salad. I wouldn't to mess about with the trout too much as it looks delicious enough already 🙂

    Reply

  106. >hi:) i would make smoked trout with warm jersey royals+salad freshly picked from my garden.herbs,spring onions+chives.FAB!
    katie corr

    Reply

  112. >I would give it all to my wife, who would turn it into a gastronomic delight – she's a culinary genius.

    Reply

  114. >I would make a tasty fish oven bake (topped with breadcrumbs and a little parmesan cheese), served with lemon halves, crisp green salad and a cold beer. Beaut!!

    Reply

  133. >I would have Smoked Trout with baby new potatoes,fresh green beans from my garden and fresh mint sauce

    Reply

  146. >I'd love smoked trout fillets just as they are, so I'd cook them with some roasted, seasoned, new potatoes.

    @ktcoventry

    Reply

  154. >I'd make a traditional trout oven cooked dish (the French way), with some dill, lemon and rice cooked with Knorr stock pot
    @Dorothee77

    Reply

  173. >I would have the smoked trout fillets seasoned with black pepper and sea salt, gently warmed (in tinfoil) in the oven served with new potatoes fresh garden peas and tiny julienne carrots and a delicate sauce made from melted butter and some knorr herb infusion stock

    Reply

  174. >I would use the stock to make slow roasted tomato (from my garden)and red pepper soup. I've liked your page on Facebook. Sarah

    Reply

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