In the year of Body and Soul at Jones, the Grocer sees the popular food emporium introduce its Spring edition of their Body and Soul Magazine and Spring menu. This truly refreshing and unique read will inspire and inform and tantalise tastebuds.
The Body and Soul magazine will prove a delightful form of escapism, taking readers on a journey of discovery, showcasing feel-good home cooking recipes, practical tips on how to make the ultimate charcuterie board, ‘a day in the life of’ an artisan cheesemaker, an exploration into mindfulness and journaling, a sporting introduction to Padel and so much more.
The Spring Body and Soul Menu
Alongside the launch of the Spring Magazine, guests can expect delicious Spring cooking in Jones the Grocer stores, which boast an array of delectable dishes synonymous with freshness, taste, and quality.
Why not start the day with an exquisite flavour-packed dish? The Kashmiri chilli dream chutney fritter and poached egg is a taste sensation with locally sourced poached eggs, heirloom cherry tomatoes, beetroot potatoes, herbs, and spring greens atop light veggie fritters. The flavours are eclectically elevated by the addition of miso hollandaise and Belo's chilli dream chutney, giving this dish a sweet, tangy, and spicy flavour.
Seize the day with the freekeh halloumi brekkie bowl (pictured right). This breakfast of champions boasts a medley of colours and flavours that will satiate the eye and palate. The base of the dish is braised freekeh, an excellent and highly nutritious cereal that is flavoured with just a hint of ras el hanout. Locally sourced beetroot hummus, herbs, and creamy halloumi meld beautifully with fresh figs, shimeji mushrooms, pine nuts, Giusti balsamic and fig glaze, rounded up with a soupcon of dukkah.
The seared spring lamb and tzatziki baguette is the open sandwich of Spring dreams. House baked sourdough baguette, laden with divine, mild, and tender Spring lamb, wonderfully supported by slightly spicy kale, pistachio pesto, and tzatziki. Local heirloom tomatoes and pomegranate balsamic glaze top this open baguette to give it a lingering, delicately sweet and tart finish.
Body and Soul Magazine
The Spring Edition of the magazine brings Spring’s theme of new beginnings and fresh ideas to cook, entertain and chill out.
A 101 on Charcuterie boards teaches how to make the ultimate meat platter. And because it's Spring, there is even a lesson on making charcuterie flowers, so your board looks as lush as a spring field.
Ever wondered what it is like to work as an artisan cheesemaker? Maybe not, but rest assured your interest will be piqued by the super interesting ‘A Day in the Life of’ Albert Kraus, who has been running a cheese dairy in the German Alps since 1999. Alongside his mother and brother, he produces Alp Blossom, a big, nutty, pastoral cheese covered in Alpine Spring flowers and herbs that is just one of the 50 plus kinds of cheese in Jones the Grocer’s cheese rooms.
Self-development and self-care are critical topics. So Certified Executive Coach Sonali Edwards explores self-renewal through mindfulness, extolling the virtues of journaling, a great and simple way to help in the mental renewal process this Spring.
There are loads more in Spring’s Body and Soul, including a Q&A on UAE’s fastest-growing sport, Padel, and an exclusive offer of a free 30-minute Padel coaching session.
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