#1. The United Kingdom
Going Swimmingly Hibiscus Saison
Brewed with hibiscus flowers and a blend of botanicals, this has a hint of tartness balanced with spicy notes. Sweet and sour from the hibiscus and a light fruity, spicy backing from the pepper and juniper.
Sumptuous Warm Salad
- 8 sun-dried tomatoes in olive oil, chopped
- Juice of ½ lemon
- 1 red onion, halved lengthways and peeled, root trimmed but left intact
- 150g nduja
- 2 tbsp sunflower seeds, toasted
- 125g pre-cooked spelt or mixed grains
- One can of Harbour HinterlandxBig Drop Hibiscus Saison
- 50g goat’s milk yoghurt
- 500g whole-leaf kale (or cavolo nero)
- Put two serving bowls and a ramekin in the oven to warm.
- Mix a little of the oil from the sun-dried tomatoes with the lemon juice to taste, then set aside.
- Put a dry frying pan on the heat. Slice the onion halves into 2cm-thick wedges. When your pan is hot, add the onions and cook until they start to just blacken. Turn them over, cook the other side and set aside.
- Wipe your frying pan out with a damp piece of kitchen towel and return to the heat. Take walnut-sized lumps of nduja and fry until they get a light crust on them, then add them to the onions.
- Wipe out the pan again with some kitchen towel. Add your sunflower seeds, toast lightly on both sides, watching like a hawk or they’ll easily burn. When light gold, pop them in the warmed ramekin.
- Warm your spelt through in a pan, along with a small splash of beer. Stir in the goat’s milk yoghurt, then add another splash of beer and your kale, stir through the spelt, cover and cook for about 3 minutes.
- In the meantime, take everything out of the oven. When the kale is cooked to your liking, give the mix a good stir and divide between the warmed bowls. Add your nduja, onions and sun-dried tomatoes, dress with the oil and lemon mix, then toss lightly.
- Check the seasoning and adjust accordingly, sprinkle with sunflower seeds and serve with the rest of your beer on the side.