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Renault goes Alaskan with pickup truck concept

Renault isn't wasting time working its way into the pickup truck market. A few months after showing its first pickup truck, it's previewing a 1-tonne global pickup that it will launch in the first half of next year. The sporty Alaskan concept is ready for work, recreation and everyday driving.

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The forthcoming production truck won't look exactly like the Alaskan concept, which has that raw concept car glow to it – as Renault calls it, "a head turner". Like what happened when the 2014 Duster Oroch concept moved to production, next year's Alaskan-based production truck is sure to change into a more conservative set of clothes, likely losing its conceptual front-end design, centrally mounted exhaust, and blue and yellow highlights.

What Renualt says will carry over to production is the concept's dimensions. Much like the Duster Oroch – both the concept and production truck – the Alaskan has a curvy, swept back shape, an alternative to the square, boxy pickup standard of other markets. It also brings a new set of strongly defined wheel arches to the styling table.

“The styling of the Alaskan Concept sticks to the rules of the pickup segment, including impressive dimensions and a visual sense of power and robustness," explains Laurens van den Acker, senior vice president of corporate design. "At the same time, we have dialed in specific Renault cues in the form of an attractive, status-enhancing front-end design."

Paul takes advantage of the Alaskan's bed and tie-down tracks and side cargo boxes when on photography gigs and when adventuring with his mountain bike, camping gear or skis. When relaxing around town with his friends, Paul is happy to have a five-passenger cab and a stylish pickup that feels as comfortable at the valet parking stop as it does in a foot of mud. Or something like that.

We're not so sure Renault needed the whole Paul the Photographer yarn to illustrate the straightforward concept of a work/play/commuting truck, but there is at least one concrete fruit from the Renault-Hasselblad partnership. Mounted within its side mirror housing, the Alaskan carries a camera meant to capture continuous footage of the passing landscape. This feature is similar to the action cams that were integrated into the 2014 Duster Oroch concept. We'll assume Paul is going to take a few road trips down scenic, empty roads and not just spend his time stuck in highway traffic.

Smoked trout & radish remoulade tartines 2

Ingredients 200g hot-smoked trout fillets 16 small slices brown bread, lightly toasted handful pea shoots, to serve For the remoulade 4 tbsp good-quality mayonnaise 4 tbsp crème fraîche 1½ tbsp Dijon mustard 1 heaped tbsp capers, roughly chopped zest ½ lemon and 2 tsp juice 2 heaped tbsp finely chopped dill, plus extra to serve (about 5 sprigs) 85g celeriac, peeled and cut into fine matchsticks ½ green apple, cut into fine matchsticks 100g pack radishes, coarsely grated Method In a large bowl, combine the mayonnaise, crème fraîche, mustard, capers, lemon zest and juice, and the dill. Add the celeriac, apple, radish and some seasoning, then stir well. Flake the trout into large pieces. Arrange the toasts on a platter, top each slice with a few spoonfuls of the remoulade and some trout. Scatter over a little dill and some pea shoots, then let everyone help themselves.

Smoked trout & radish remoulade tartines 1

Ingredients 200g hot-smoked trout fillets 16 small slices brown bread, lightly toasted handful pea shoots, to serve For the remoulade 4 tbsp good-quality mayonnaise 4 tbsp crème fraîche 1½ tbsp Dijon mustard 1 heaped tbsp capers, roughly chopped zest ½ lemon and 2 tsp juice 2 heaped tbsp finely chopped dill, plus extra to serve (about 5 sprigs) 85g celeriac, peeled and cut into fine matchsticks ½ green apple, cut into fine matchsticks 100g pack radishes, coarsely grated Method In a large bowl, combine the mayonnaise, crème fraîche, mustard, capers, lemon zest and juice, and the dill. Add the celeriac, apple, radish and some seasoning, then stir well. Flake the trout into large pieces. Arrange the toasts on a platter, top each slice with a few spoonfuls of the remoulade and some trout. Scatter over a little dill and some pea shoots, then let everyone help themselves.

Honey-roast beetroot

Ingredients 670g large cooked beetroot, unvinegared (we used 3 x 250g packs of organic beetroot from Waitrose) 2 tsp fresh thyme 2 tsp balsamic vinegar 2 tbsp olive oil 2 tbsp clear honey Method Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.

Catherine Berwick's Parsnip & maple syrup cake

Ingredients 175g butter, plus extra for greasing 250g demerara sugar 100ml maple syrup 3 large eggs 250g self-raising flour 2 tsp baking powder 2 tsp mixed spice 250g parsnips, peeled and grated 1 medium eating apple, peeled, cored and grated 50g pecans, roughly chopped zest and juice 1 small orange icing sugar, to serve For the filling 250g tub mascarpone 3-4 tbsp maple syrup Method Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

Banana Berry™ Smoothie -1

Bursting at the seams with berries! These bananas came to party and they brought all of their friends. Strawberries, blueberries and raspberry sherbet take this smoothie to the next level. Maximum volume isn’t good enough; this smoothie turns it up to 1 113110106