BBCGoodFood2014birthday PDF

recipes youll
love to cook 107

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BIRTHDAY ISSUE 2014
bbcgoodfood.com
Vanilla party cake, created for our birthday by Bake Off winner Edd Kimber
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ve our classy cakeYSuper-smooth meringue butte
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Inside
Celebrate with us!
T
R
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S
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O
U
R REC
IP
E
S
W
E
V
E
R
Y

O
N
E
T
R I P L E T
E
S
T
E
D
W
A MONTH OF FABULOUS FOOD
ON THE TABLE IN 20 MINUTES Midweek meals for busy families
SATISFYING SEASONAL DISHES New ways with venison, pumpkins, mushrooms, apples
PLUS YEssential kitchen gadgetsYFood lovers New YorkYDelicious suppers with healthy grains
THE BEST FOR 25 YEARS
and still just right for the way you cook now
PRESENTS
UK, ROI, CI, IoM only. Under 18s require parent/ guardian consent to enter. Entries open 15/09/2014, close 23:59pm on 28/12/2014. Bonus Draw closes 23:59pm on 29/03/2015. Prizes consist of a Billingtons #bakeface Experience, 15
Kenwood kMix Stand Mixers & 1,500 personalised Billingtons rewards. See www.billingtons.co.uk/bakeface for how to enter and full Ts&Cs. Promoter: Billingtons, a division of British Sugar plc, Sugar Way, Peterborough PE2 9AY, UK.
The Bake Face. The magnificent side-effect of a chocolate brownie baked with Billingtons. Youre welcome,
taste buds. You see unlike other sugars, we lock in rather than refine out the lovely natural molasses of the sugar cane,
so every bake is left with a richer deeper taste. Share your #bakeface with us at billingtons.co.uk/bakeface
for the chance to win some exclusive Billingtons goodies and be crowned Britains Best Bake Face.
To celebrate our birthday, weve created
25 new recipes guaranteed to become rm
favourites for families, for friends or for the
two of you. Why you love Good Food (p18).
Birthday 2014 bbcgoodfood.com 3
New this month: our Canny Cook, who
is here to solve your meal dilemmas. Find
out how she comes to the rescue of one
busy family (p82). Whats cooking (p45)
is where youll nd food news, trends and
best buys selected by our team and
theres more on seasonal food and local
producers, plus where to shop and eat, in
our expanded Seasonal & local section
(p72). Also this month, we go further aeld
to reveal New Yorks food gems (p74).
Our aim is to be the go-to destination for
all the food in your life. Thats why weve run
our biggest-ever survey to learn more about
the nations food habits. Read the highlights
(p12) and discover more at bbcgoodfood.com.
Finally, one thing hasnt changed. From
simple suppers to stunning cakes,
our recipes are created with you in mind,
and tested by our expert team so theyll
always work rst time for you at home.
Trust us, were here to make your food
adventures even better.
Gillian Carter, Editor
12 issues for 25 Special birthday subscription offer
Treat a friend to a gift that lasts the whole year for just 25. Theyll never miss out on any of our tested,
trusted recipes and will keep up to date with food news and trends. Turn to page 76 for details.
Were celebrating with a fresh look, more to
read, and a bumper crop of seasonal recipes
Welcome
Use in-season apples for this delicious
Crackle roast pork with sausage-stuffed
apples & onions (p54).
Food lovers
New York
Check out Bake
Off winner Edd
Kimbers tips
on the Big Apples
best food, drink
and shops (p74).
Save 10% at
Robert Dyas
Use your exclusive
discount card in
store or online.
See page 17 for
further details.
25th Birthday issue
2014
If your discount card is missing
from here, call 01795 414754*
Sorry, but this discount is not available to
readers overseas or in the Republic of Ireland.
*Standard BT charges apply
BBC Good Food magazine is also
published in Bulgaria, Hungary, Romania,
India, the Middle East and Singapore
plus
Were so much more than a magazine. Discover more great food,
good reads and inspiring ideas for food lovers on your tablet,
phone and online and enjoy a day out at our live shows. . .
Winter showtime
Dont miss a fantastic day out! We have four live
shows coming up: BBC Good Food Show Scotland,
17-19 October; new BBC Good Food Bakes &
Cakes Show, London, 25-27 October; BBC Good
Food Show London, 1416 November; and the
biggest of them all, BBC Good Food Winter Show,
at the NEC, 2730 November. Theyre all packed
with top chefs, artisan food, drinks and kitchen
gifts. To book tickets, visit
bbcgoodfoodshow.com
or turn to page 89.
Books get a new look
Some of our most popular cookbooks are being
reissued with a mix of new recipes and the
original favourites. Great value at 4.99 for 101
of our tested, trusted recipes. New titles include
Slow Cooker Favourites, Best-Ever Curries,
Bakes & Cakes and 30-Minute Suppers.
Meet and catch up with cooks like you, comment
on our recipes and discover what were up to in
the Good Food Test Kitchen.
Join the conversation
Our promise to you
Well bring you the best recipes youll nd
anywhere to cook at home.
You can trust us, every recipe in the magazine
including those from top chefs or cookery
books is tested and retested until were
condent it will work rst time for you at home.
Find out more on page 168.
Well inspire you to cook with seasonal produce
and discover new ingredients and avours.
We know that healthy eating is important
to you and your family, so we offer new ways
for you to eat well and also provide vital
nutritional information.
Were realistic about budgets youll nd
costs per serving on many dishes.
Above all, whatever kind of cook you are,
we promise that you will nd plenty to inspire
and excite you every month at Good Food.
On your magazine
app this month,
former Bake Off
champion Edd
Kimber shows
you exactly how
to decorate his
spectacular Maple
& pear rufe cake.
How to
contact us
Subscription enquiries
and back issues
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Visit bbcgoodfood.com for extra-healthy eating
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conversion charts, a handy roasting calculator,
and thousands of triple-tested recipes to try.
For new interactive
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cant live without, visit
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Enjoy everything
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Download it today from
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6 bbcgoodfood.com Birthday 2014
Our favourite chefs and c
The answers are at the b WE ARE 25!
Contents
Your 25 new
favourites
Birthday 2014
Everyday
In season
Weekend
Editor Gillian Carter
Deputy editor Elaine Stocks
Creative director
Elizabeth Galbraith
PA to Gillian Carter and
Ale Lewis Emma Bales
Senior food editor
Barney Desmazery
Food editor Cassie Best
Acting Commissioning food
editor Helen Barker-Beneld
Home economist Miriam Nice
Cookery assistant
Katy Gilhooly
Art editor Andrew Jackson
Deputy art editor
Rachel Bayly
Designer Suzette Scoble
(Acting) Picture editor
Tania Cagnoni
Deputy chief sub-editor
Art Young
Senior sub-editor
Fiona Forman
Staff writer
Holly Brooke-Smith
TV editor Kathryn Custance
TV recipes Petra Jackson
Speciality food consultant
Henrietta Green
Nutritional therapist
Kerry Torrens
Reader taste team
CJ Jackson
Wine editor
Sarah Jane Evans MW
Thanks to Sara Buenfeld, Neil
Darby, Emma Godwin, Emily
Kydd, Gary Lockerby, Rebecca
Owen, Imogen Rose, Elena
Silcock, Todd Slaughter
Publishing director
Ale Lewis
Publisher Lorna East
Senior marketing and events
executive Hayley Marsden
Reader Offer Manager
Liza Evans liza.evans@
immediate.co.uk
Subscriptions director
Jess Burney
Senior direct marketing
manager Emma Shooter
Subscriptions marketing
manager Lynn Swarbrick
Digital marketing manager
Phil Byles
Advertising director
Jason Elson
Senior display sales
executive
Catherine Nicolson
Display sales executives
Rosie Bee, Candice Burrow
Classied sales executive
Lloyd Meeks, Aimee Vince
Regional agency sales
Nicola Rearden
Inserts Harry Rowland
Advertising enquiries
020 7150 5044
Group head Partnerships
Nicola Shubrook
Senior Partnerships
executive Charlie Farr
Partnerships executive
Abigail Snelling
Partnerships coordinator
Lisa Folkson
Head of Production
Koli Pickersgill
Production manager
Kate Willey
Head of advertising services
Sharon Thompson
Head of newstrade
marketing Martin Hoskins
Newstrade marketing
manager Alison Roberts
Finance Len Bright
Press ofce Toby Hicks
Director of International
Licensing & Syndication
Tim Hudson
Licensing & Syndication
international@immediate.co.uk
Chairman
Stephen Alexander
Deputy chairman
Peter Phippen
CEO Tom Bureau
bbcgoodfood.com
Editor Hannah Williams
Food editor Caroline Hire
Health editor Roxanne Fisher
Senior writer Lily Barclay
Writer Natalie Hardwick
Digital assistant
Sarah Lienard
Brand executive
Natasha Gandotra
Group head Digital sales
James Florence
Magazine editorial advisers
Tam Fry
Spokesman, National
Obesity Forum
Aisling OConnor
Commissioning Executive
Daytime (BBC Television)
Alison Kirkham
Commissioning editor,
Knowledge Commissioning,
BBC
Clare McGinn
Head of Network Radio &
Music Production, Bristol
Camilla Schneideman
Managing director, Leiths
School of Food and Wine
James Winter
Series producer, Saturday
Kitchen, Cactus TV
BBC Worldwide, UK
Publishing
Director of publishing
Nicholas Brett
Head of publishing
Chris Kerwin
Publishing coordinator
Eva Abramik uk.publishing@
bbc.com
18 To celebrate our birthday, weve created
25 recipes we know youll love
108 Bonfire feast for friends A cosy laid-back
menu to enjoy around the re
114 Cast a spell Spooky treats and bakes to make
Halloween magical
119 Chefs braised beef BBC chef Tom Kerridge
transforms an underused cut oxtail
123 NEW SERIES Cake Club
Bake Off winner Edd Kimber creates three
stunning birthday cakes
129 Try a taste of Malaysia Impress your guests
with MasterChef winner Ping Coombes menu
134 Comfort in a bowl A hearty vegetarian stew
52 Stars of the month Get creative with autumnal
produce squash, wild mushrooms, apples,
pears, quinces and nuts
67 Lets eat more Wild rabbit
72 Seasonal & local Ideas for using up your veg
box, plus chefs notebook and artisan producers
74 Food lovers weekend in New York
Edd Kimber reveals his favourite cafs, bakeries
and restaurants in Manhattan and Brooklyn
79 Make it tonight
Fuss-free cooking for busy weeknights
82 NEW SERIES Canny cook Our Food editor,
Cassie Best, helps a family stuck in a recipe rut
85 Super-fast suppers
87 Global flavours for your favourites
Four fresh ideas for salmon llets
22 60
Offering diners a chance to
try different game furred and feathered she is serving her
four-course banquet for just 40 per head. The meal is part of a series of relaxed evenings of
rst-class food at Long Ashton village hall, curated by food
journalist Clare Hargreaves, a regular contributor to Good Food. Clare explains: My philosophy is to get top-notch food to the guests
at a very affordable price in a really unstuffy, friendly setting.
The chefs love being able to cook for an audience that they wouldnt normally reach people might feel too intimidated to go to a Michelin-starred restaurant, but in a village hall, its a completely different atmosphere.
Book tickets for Emilys Game Feast, and nd out about future events, at feastwithachef.co.uk.
Feast with a chef
Dell Ugo fresh spinach
gnocchi, 1.99, Waitrose
Unlike most packet gnocchi,
this spinach variety uses fresh potato and you can really
taste the difference. They cook in seconds and look attractive served with salmon or with tomato and basil.
This summer has seen chefs taking up residence in temporary
kitchens all over the country, bringing fine dining to the masses
in the form of festival banquets and long-table feasts. On 8 November, Great British Menu chef Emily Watkins is putting
her twist on the trend, serving a feast of game dishes at Long
Ashton village hall, near Bristol.
Birthday 2014
bbcgoodfood.com
45
Food news & trends
Whats cooking this month
CRUMB
by Ruby Tandoh (20,
Good Food offer price 17,
Chatto & Windus). A treat
from one of last years
Bake Off nalists. There are cakes, breads, biscuits and desserts, from elegant Rose & burnt honey Florentines to comforting Steamed orange & ginger pudding. Best of all is the insider info on what makes baking work, guaranteeing showstopping results.
NANBAN: JAPANESE
SOUL FOOD
by Tim Anderson (25, Good Food offer price 21, Square
Peg). Tim, who won
MasterChef 2011 with his innovative take on Japanese food, now runs the pop-up restaurant Nanban. He demysties the food of southern Japan, which manages to be both hearty and healthy. You will need to stock up on some specialist ingredients, but youll be rewarded with authentic- tasting dishes, from dumplings to curries, and the all-important ramen.
GLUTEN-FREE
CHRISTMAS
by Hannah Miles (9.99,
Good Food offer price
9.49, Ryland Peters & Small). This little book contains simple-to- follow recipes for all the traditional Yuletide baking favourites and some easy canaps, plus stufngs and sauces, all reworked by former MasterChef nalist Hannah to make them gluten-free.
BBC Good Food readers can buy any of this months books at a discount, plus youll also receive a free bookmark. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood.
BOOKS FOR COOKS
HOLLYS TROLLEY
Edible gold leaf, 3,
Sainsburys
This exciting new
product means
itll be easier than ever to
create a stunning bake. Try
experimenting with autumnal leaf shapes, or add pieces to
chocolate trufes.
Gadget
update
The Spiralizer
This US gadget shreds vegetables into long spaghetti threads. Were divided in the Good Food kitchen is it the most innovative way to
serve veg you can make fun
salads or crazy coleslaw
or is it a gadget too far? Let
us know what you think at
enquiries@bbcgoodfood
magazine.com.
Lurch Spiralizer,
32.95,
ukjuicers.com
Edinburgh Gin Loch Etive smoked trout, 6/100g, rrspink.co.uk
This beautifully smoked
trout is given extra depth
from the juniper, heather
and milk thistle used to
infuse Edinburgh Gin. It
looks great on the plate too!
Book reviews SALLY HUGHES
If youd like to join
our reader panel, visit www.immediate insiders. com/register
In season
New series
Food news, p45
d cooks have been lining up to help us celebrate our birthday. Can you name them all?
bottom of the page For more fun photos, visit our website, bbcgoodfood.com
Cook school
Good reads
Eat well Every month Reader offers
159 Do it better Preparing lemongrass
160 James Martins masterclass Cont of duck
163 Kids in the kitchen Teach children a life skill
167 NEW SERIES Storecupboard heroes Mustards
12 Cooking makes you happy its official
Results from our exclusive birthday survey
15 From sushi to salted caramel
25 game-changers that have shaken up the
way we cook, shop and eat
93 Our fabulous food journey Sheila Dillon looks
at how the food landscape has changed
94 My kitchen At home with James Martin
99 Our top 25 gadgets And you can win the lot!
145 Quick lunchbox idea
146 Grain power Make the most of nutritious grains
154 Make it healthier Lighter Lancashire hotpot
157 Healthy sides
5 Good Food plus Enjoy even more Good Food
online, on social media and at our shows
8 Recipe index
9 Menu planner
43 This month were Celebrating!
45 Whats cooking Food news, reviews and trends
76 BBC Good Food subscriber offers
89 Book for the BBC Good Food Shows
104 In next months issue Christmas preview
139 Chefs specials TV recipes
168 From your kitchen
168 Get the best from our recipes
169 Reader recipe Smoked haddock tarts
172 Classified advertisements
178 NEW SERIES The food chain Ken Hom
and Ching-He Huang share memories
Esecially for you
17 Save with your Robert Dyas discount card
144 WIN! A foodie tour of Vietnam
153 River Cottage courses Get 25% off
On our cover this month
A n s w e r s
L e f t t o r i g h t H M o n i c a G a l e t t i A J a c k M o n r o e P J o h n T o r o d e
P R a c h e l K h o o Y M i c h e l R o u x J r 2 G e n n a r o C o n t a l d o
5 B r i a n T u r n e r T H F r a n c e s Q u i n n B M a r c u s W a r e i n g
I T o m K e r r i d g e R A n t o n i o C a r l u c c i o T M a r y B e r r y
H A l l e g r a M c E v e d y D R a y m o n d B l a n c A P i n g C o o m b e s
Y S h e l i n a P e r m a l l o o
Save on kitchenware
From just 12.99 p128
Huge discounts on
Denby cookware
Save up to 25%
p136
150 115
Exciting Euro breaks
From 539pp p171
This months recipes
RECIPE KEY Healthy option Low fat Gluten free Suitable for freezing
Salads, breakfasts,
starters, drinks & sides
Apple & celeriac mash 54
Apple crisps 110
Beetroot, bacon, cranberry & grain
salad 85
Buckwheat salad with beetroot, orange &
feta 150
Celeriac & parsnip bake 157
Charred sweetcorn salsa 112
Cheesy corn atbreads 112
Chia & mixed berry compote with yogurt &
toasted coconut 150
Crunchy smoked sweet potato
chips 110
Dukkah-crusted squash wedges 157
Garlicky wild mushrooms & egg on toast 57
Granola with banana & maple 151
Griddled lettuce & peas 157
Horseradish mash 134
Hot apple pie punch 110
Minced chicken & prawn lettuce parcels 130
Nutty apricot bircher 63
Pickled cauliower & carrot salad 70
Pigs in blankets 140
Potato salad with anchovies & quails
eggs 145
Puy lentils & pancetta 160
Roast parsnip, quince & caramelised onion
salad with preserved lemon 55
Rosy quince & cranberry jelly 60
Stir-fried lettuce 132
Turnip gratin 121
Vegetarian dishes
Baked courgette fritters with marinara
sauce & roasted garlic skinny dip 142
Baked pumpkin fondue 54
Cauliower crust pizza 30
Coconut & squash dhansak 83
Curried udon soup 79
Garlicky wild mushrooms & egg on
toast 57
Mushroom-in-the-hole 81
Mushroom stifado 134
Pear & blue baguettes 58
Ricotta gnudi with sage butter 32
Roast parsnip, quince & caramelised onion
salad with preserved lemon 55
Speedy Mediterranean gnocchi 85 Fish & seafood
Brown butter-poached halibut with celeriac
pure & caper crumbs 26
Coconut & lime sh 81
Glazed sesame salmon 88
Harissa roast salmon with lemon chickpea
couscous 20
Lobster rolls 28
Nioise-style pizza 79
No-fuss sh pie 163
Poached salmon with tarragon 88
Salmon sh nger sandwich 88
Smoked haddock gratin 30
Smoked haddock tarts 169
Spaghetti alle vongole 35
Spaghetti with smoky tomato & seafood
sauce 84
Tarator-style salmon 88
Poultry
Buttermilk roasted poussin with rosemary
polenta chips 28
Chicken schnitzel with coleslaw 35
Dandan noodles 22
Green Thai noodle broth 85
Harissa roast chicken with quinoa &
couscous salad 148
Honey-roast cont of duck 160
Pomegranate chicken with almond
couscous 84
Saffron chicken with coriander dip 25
Spiced duck & date tagine 31
Warm chicken & ciabatta salad 80
Whole roasted masala chicken &
potatoes 140
Meat
Beef rendang & turmeric rice 132
Cajun rice with chorizo meatballs & fried
eggs 82
Crackle roast pork with sausage-stuffed
apples & onions 54
Creamy cider & sausage braise with apples
& mash 80
Crisp-fried rabbit with herb mayonnaise 68
Honey & mustard ham hock pie with aky
cheese pastry 22
Italian meatballs with orzo 80
Kale & smoky bacon pasta 79
Korean crusted roast lamb 36
Lamb & aubergine pastitsio 32
Lamb meatballs with freekeh & spicy
tomato sauce 148
Lighter Lancashire hotpot 154
Moroccan-spiced cottage pies 25
Oxtail with stout gravy & suet
crumble 120
Pork & chorizo enchiladas 31
Pork vindaloo 21
Pulled recracker brisket 110
Rabbit & pork terrine with
peppercorns 70
Rabbit au vin 68
Roasted autumn vegetables with
spelt & sausages 147
Sizzled chipotle steak sarnies 83
Steak & blue cheese en crote 20
Sweetly spiced rabbit pilaf 70
Tomato & chorizo risotto 26
Venison meatball & wild mushroom
stroganoff 57
Vietnamese-style caramel pork 81
Wild mushroom, potato & pancetta
gratin 59
140 84 26
36
83 151
Menu planner
Four seasonal menus using recipes
from this special Birthday issue
Baked courgette
fritters with marinara
sauce & roasted
garlic skinny dip p142
Hot apple pie
punch p110
Nutty Florentine
bars p63
Crisp-fried rabbit
with herbed
mayonnaise p68
Harissa roast chicken
with quinoa &
couscous salad p148
Dukkah-crusted
squash wedges p157
Malaysian mess
(makes two extras
for second
helpings!) p133
Crackle roast pork
with sausage-stuffed
apples & onions p54
Turnip gratin p121 Treacle tart (plus a
couple of slices left
over) p141
Crunchy smoked
sweet potato chips
(with leftovers) p110
Griddled lettuce &
peas p157
Hot mocha puddings
(makes two more for
the freezer) p38
Maple & pear rufe
cake p126
Chocolate-dipped
cardamom
fudge p36
Passion loaf with
coconut cream
cheese icing p40
Baking & desserts
Autumn crunchy crumble 164
Banana tarte Tatin 40
Black & white brownies 38
Chocolate-dipped cardamom fudge 36
Frankenstein cupcakes 116
Freaky nger red velvet cake 115
Honey-nut roast quinces 60
Hot mocha puddings 38
Malaysian mess 133
Maple & pear rufe cake 126
Nutty Florentine bars 63
Passion loaf with coconut cream cheese
icing 40
Peanut butter & chocolate cake 126
Salted caramel pear puffs 58
Scary speech bubble cookies 116
Spiced apple tarte Tatins 143
Spiced maple & pecan cheesecake bars 112
Squidgy pumpkin & ginger loaf 64
Treacle apple tart 60
Treacle tart 141
Vanilla party cake 124
116
38
Dont miss the BBC Children
in Need appeal show on
Friday 14 November on BBC One.
To get involved, visit
bbc.co.uk/childreninneed
WHAT KITCHEN
ITEM CANT
YOU LIVE
WITHOUT?
56%
MICROWAVE
24%
47%
WHAT MEAL
DO YOU COOK
REGULARLY?
50%
SAID ROAST DINNER
AGE 16-24s
ITALIAN
MOST POPULAR
TAKEAWAY IS
IS THE UKS
FAVOURITE
TAKEAWAY
CHINESE
FOOD
COOKING MAKES YOU
HAPPY - ITS OFFICIAL
For our 25th birthday, weve discovered what makes the nation tick when it comes to
food. Our survey of 10,000 people, conducted by YouGov, reveals how we eat, cook, shop
and enjoy our food today. Discover more about trends in your area at bbcgoodfood.com
Cooking and happiness
We asked you to rate your cooking
expertise on a scale of 1-10, where
1 was a complete beginner and 10
was an expert. Those of you who
gave yourselves a higher score revealed
that you feel happier, more inspired
and less stressed when cooking
for those with less expertise. Overall,
whatever your skill level, cooking
is a feelgood activity (see right), with
36% of respondents saying they felt
happy, and 19% saying they felt
comforted when cooking. We were
pleased as punch to discover this.
BBC Good Food has been teaching the
nation to cook for 25 years, and we
think we can take some responsibility
for making the UK a happier place!
Look out for more follow-ups from
good food nation in the next few issues,
and at bbcgoodfood.com
NATION
THE BIG FOOD SURVEY
26%
51%
FEW TIMES
A WEEK
23%
EVERY DAY
48%
ONCE A
WEEK
6%
LESS THAN
ONCE A WEEK
7%
NEVER
3%
HOW OFTEN DO YOU
EAT TOGETHER?
67
%
20%
28%
OF US HAVE
AT LEAST
ONE
SCREEN
ON WHEN
WE EAT
OF US HAVE AT
LEAST TWO
SCREENS ON
WHEN WE EAT
HAVE NO
SCREENS ON
WHILE WE EAT
12%
STRESSED
THINK ITS
UNHYGIENIC
TO EAT AT
YOUR DESK
38%
WHAT IS YOUR
BREAKFAST
DRINK OF CHOICE?
41%
TEA
29%
COFFEE
Good food survey
15%
INSPIRED
36%
HAPPY
19%
COMFORTED
2%
SEXY
9%
EXCITED
HOW DO YOU
FEEL
WHEN COOKING?
All gures, unless otherwise stated, are from YouGov Plc. Total sample size was 10,287 adults. Fieldwork was undertaken between 21-29 July 2014. The survey was carried out online.
The gures have been weighted and are representative of all GB adults (aged 16+).
OF US ALWAYS
MAKE OUR
OWN LUNCH
32%
I
llu
s
t
r
a
t
io
n
s

C
H
A
R
L
Y

W
E
S
T
C
O
T
T
COOKING
EXPERTISE
RATED THEMSELVES
BETWEEN 8-10
18
%
14
%
18
%
17
%
15
%
17
%
19
%
MIDLANDS
THE NORTH
LONDON
THE SOUTH
THE EAST
SCOTLAND
WALES
OF US CONSUME
LESS MEAT
THAN WE DID
A YEAR AGO
AS WERE TRYING
TO CUT
FOOD COSTS
15%
Heston
He opened his groundbreaking The Fat Duck in Bray,
Berkshire, in 1995 it has three MIchelin stars and is regularly
voted the best restaurant in the world. His fanciful food creations
make us rethink familiar combinations Bacon & egg ice cream
anyone? or offer a visual surprise, like his best-selling Hidden
Orange Christmas Pudding. Hes questioned the science of
cooking, to the extent that many chefs now cook meat at lower
temperatures for a more succulent result, and sous vide
machines and meat thermometers have become kitchen
must-haves for budding home chefs.
To mark our birthday, heres our
list of the 25 game-changers
the people, places and trends
- that have shaken up the way
we cook, eat and talk about
food in the past quarter century
From sushi to
salted caramel
The cupcake
The most hyped baking trend of the past
25 years, this over-the-top confection emerged
in the Nineties from the New York baking scene,
home to the Magnolia Bakery. After featuring
in Sex and the City, cupcakes became mainstays
at all-girl get-togethers, from engagement
parties to baby showers.
Hugh Fearnley-Whittingstall
Posh Hugh sold us a grow-your-own country
dream, plus rustic recipes with his River Cottage
TV series in 1999, gradually introducing powerful
campaigns for better animal welfare and
sustainable sourcing. He combines ethical food
policies with good-life idealism, making us all
consider where our food comes from and
how its been produced.
Chorizo
Spanish food wasnt really on our home
cooking radar 25 years ago, but it emerged as
part of the appreciation of artisan produce, the
inuence of Moro restaurant in London, and our
willingness to experiment with different avours.
The recession
This was an opportunity for quick-thinking
food lovers, who started small-scale enterprises
from bread shops and baking businesses to
microbreweries, and used empty shops as
pop-up restaurants. The downturn also saw the
expansion of discount stores like Aldi and Lidl,
which wooed thrifty shoppers away from the
big four supermarkets and won awards for
their food and drink too.
Farmers
markets
As an antidote
to superstore
shopping, and as
a way to deliver
local produce
to local people,
farmers markets
developed in the
late Nineties (Bath
was rst, in 1997).
Shoppers chatted
to farmers and
went home with
paper bags full of
muddy veg and
artisan breads.
Markets like
Borough, in
London where
producers sell
their own wares
blossomed as we
worried about
provenance and
our local
economies.
Meanwhile, farm
shops developed
from small shops
to destination
outlets with cafs
and cook schools.
Yotam Ottolenghi
Once you did a Delia when entertaining
now we serve crowd-pleasing platters of
spiced grains and pulses, strewn with roasted
veg and pomegranates. Israeli-born
Ottolenghi opened his rst deli in Notting Hill
in 2002, and published Plenty in 2010,
followed by his BBC Four series Jerusalem on
a Plate. His name has become a byword for
cool, laid-back entertaining, with an on-trend
Middle Eastern inuence even if we
sometimes complain that there are an
awful lot of ingredients per recipe.
Online shopping
Ocado started trading in 2002 and hit
50,000 weekly deliveries in 2006. Online
shopping still has only 4 per cent of the grocery
market share, however analysts predict that
this will increase as new developments such
as click-and-collect (order online, then pick
up the goods in your local store) make it more
useful. For food lovers everywhere, online means
that were never more than a tap away from the
most unusual spices, ne wines and chocolate-
coated popping candy.
The River Caf
Co-founded by Ruth Rogers and
Rose Gray in 1987, this was originally
the employees canteen for Richard Rogers
architectural practice next door. The
Thames-side restaurant made a splash
for its use of well-sourced, quality Italian
ingredients cooked simply. This was long
before restaurant menus regularly credited
local ingredients and producers, and when
ne dining was far more fussy. The River Caf
has also been a training ground for many
notable chefs, including Jamie Oliver, Theo
Randall, Sam and Sam Clark of Moro, and
Hugh Fearnley-Whittingstall.
25 years
Burgers & BBQs
From zero to hero! Once mass-
processed, soggy patties of dubious provenance,
the new burger is key to the street-food
revolution, found on the smartest menus
wearing a 100% beef label with pride. Were
also more likely to be cooking them in
our gardens, as the trend for eating outdoors
around the BBQ or pizza oven continues to grow.
Jamie Oliver
From the moment he bish-bash-boshed
around his TV kitchen on BBC Twos The Naked
Chef in 1999, Jamie made cooking cool and
fun. His Fifteen foundation helps kids from
underprivileged backgrounds, and he used his
considerable inuence to spearhead national
campaigns for better school dinners, and to get
the nation cooking. Hes a national treasure with
a global reach, who captures the food zeitgeist,
from speedier cooking to meals on a budget.
The Great British Bake Off
Fabulous cakes and gentle jeopardy, plus
the cheeky catchphrase soggy bottoms its
no wonder the BBCs Bake Off has entered the
national conversation almost 8 million watched
the rst episode of this series. The show,
launched in 2010, also introduced Mary Berry
to a generation who had no idea that she
published her first book (Hamlyn All Colour
Cookery Book) 44 years ago.
Nigella
From her rst cookbook How to Eat in
1998 (which had no photographs), Nigellas lively,
personal writing conjured up an aspirational
lifestyle where all in the kitchen is lovely. Her
TV series reinforced the image of her as our
domestic goddess, with a penchant for nibbling
from the fridge, she reminds us of the sheer
pleasure of indulgent eating.
Baking
The recession led to a renewed interest
in domestic thrift and craft, which included
baking, and was helped along by The Great
British Bake Off, and nurtured by Nigella and
Kirstie Allsopp. Its increasingly popular
among the young, with surveys showing 16- to
25-year-olds now bake more than older cooks.
Gordon Ramsay
The original scary, sweary TV chef, but
behind the bluster, a brilliant cook and total
perfectionist. Restaurant Gordon Ramsay,
opened in Londons Chelsea in 1998, still has
three Michelin stars. As well as setting the bar
high with his own restaurant cooking, and
becoming a key name in British food, he trained
and mentored a second generation of kitchen
talent, including Jason Atherton, Angela
Hartnett, Marcus Wareing and Clare Smyth
who now runs Restaurant Gordon Ramsay.
Couscous
An alternative to potatoes and rice,
couscous is usually called a grain, but is actually
tiny balls of pasta. Traditionally, this Middle
Eastern staple is steamed in a couscoussier, but
once easy-cook couscous arrived, we started
stocking up on it for everything from midweek
meals to North African dinner-party dishes.

Coffee shops
Big chains, cappuccinos and milky lattes
dominated the Nineties, but now were seeing a
wave of independent coffee shops offering
freshly roasted single-origin beans, stronger
coffee and a more personal service. Coffee
acionados re-create the scenario at home with
top-of-the-range coffee machines, and attend
coffee tastings and barista training.
Street food
The UK street-food movement is
inspired by immigrant cooking and American
food culture and a desire for authentic
global food at affordable prices. Its given us
quality burgers, Korean specialities, churros and
North African stews, usually served from a van
at a music festival, a food fair, or in your local
market. The British Street Food Awards are now
an annual event (britishstreetfood.co.uk).
MasterChef
The original series
presented by Loyd
Grossman (above)
ran from 1990-
2001. Shot in a
bright kitchen set,
competition was
keen, but it never
reached the high
stress levels of the
revamped version,
which returned in
2005. Now
competitors
sweat it out in
professional
kitchens and
serve their efforts
to Michelin-
starred chefs.
The show,
presented by John
Torode and Greg
Wallace, spawned
genuinely talented
winners, including
Thomasina Miers
(2005), who
established
the Wahaca
restaurant chain.
Sushi
Exotic and daring 25 years ago,
today sushi is a regular take-out lunch from a
local supermarket. More Japanese food has
come our way, as health experts encourage
us to follow this more nutritious way of
eating. Chains YO! Sushi, Wasabi and
Wagamama have also introduced us to
miso soups, soba noodles and bento.
Salted caramel
A palate-pleasing pairing of two favourite
avours that may have its origins in Brittany,
France, with its culture of salted butter and
sweets. Now every chocolate brand and
selection box includes a salted caramel option.
Delia Smith
With her no-nonsense approach, Delia taught millions
how to cook from the Seventies onwards with her best-selling
Cookery Course series. She only had to mention an ingredient or
utensil for it to sell out. The Delia effect had cranberries ying
off the shelves in 1995, and sales for the mini chopper soaring by
80 per cent after she used it. She continues sharing her expertise
online, but for many of us, Delias books are her legacy she has
sold 21 million copies.
The 5:2 diet
Intermittent fasting took off following
a BBC Horizon documentary in August 2012.
The idea of dieting only two days a week (500
calories a day for women, 600 for men) had
huge appeal for anyone whod ever broken a diet
out of sheer boredom. Devised by Dr Michael
Mosley and journalist Mimi Spencer, this exible
trend broke the diet mould.
Food on the web
Booking a restaurant, browsing food
sites, tweeting, blogging and Instagramming our
meals food on the web means we share and
discover more about it than we dreamed possible
25 years ago. Its also launched online careers,
such as Jack Monroes blog agirlcalledjack.com.
Food scares &
welfare issues
From BSE in 1987 to last years horsemeat
scandal, bad-news stories put us on our guard
about mass-produced food, animal welfare and
misleading labelling. Many of us have become
more choosy about what we eat, and one
positive outcome is that weve supported
small-scale food production, which has
allowed smaller producers to thrive.
O Dont agree with our choices? Let us
know whats on your list. Get in touch at
the addresses on page 5.
O Turn to page 93 to nd out how the food
world has changed over the last 25 years. W
o
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d
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READER
OFFERS
10%
DISCOUNT
CARD
Save online and in all Robert Dyas stores
until 24 December 2014.
robertdyas.co.uk
How to use your discount card
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At Robert Dyas, youll nd a
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Lets not be modest, we work hard each
month to pack the magazine with recipes
that youll want to cook because theyre
relevant to you, your lifestyle and they always
work. To celebrate our 25th birthday, weve
created brand-new recipes that highlight the
reasons you come back to us again and again.
Its our birthday gift to you
Photographs SAM STOWELL
25 new recipes youll make again and again
Why you
Harissa roast salmon with lemon chickpea couscous
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Dishes that feed a crowd
Impressive food for friends
Steak & blue cheese en crote
Your 25 new favourites
Freeze-ahead meals
Cut down the stress by getting ahead
2
Steak & blue cheese
en crote
Buying a big piece of steak seems
expensive, but this dish works out at
about 5 per head, so its a bargain
compared to a restaurant dish. It also
makes a very special main course that
can be kept in the fridge for two days,
or frozen before baking.
SERVES 6 PREP 40 mins plus chilling
COOK 1 hr 20 mins plus resting
MORE OF A CHALLENGE IRON
1 OF 5
A DAY
1 tbsp olive oil
800g/1lb 12oz piece of lean llet steak
(ask for a piece from the middle of the
llet with an even thickness)
25g/1oz butter
1 banana shallot, nely chopped
1 garlic clove, chopped
500g/1lb 2oz button mushrooms, very
nely chopped in a food processor
2 tsp chopped soft-leaf thyme
12 slices prosciutto
50g/2oz Claxton blue cheese or Stilton,
crumbled
25g/1oz walnuts, roughly chopped
500g pack all-butter puff pastry
plain our, for dusting
1 egg and 1 yolk, beaten
seasonal vegetables, to serve
1
Harissa roast
salmon with lemon
chickpea couscous
Theres only 30 minutes hands-on
time involved here, then the oven does
the rest of the work. You can buy sides
of fresh salmon in packs from the
supermarket, but if you dont want to
remove the skin yourself, ask at the
fish counter and they will prepare the
sides from a whole salmon for you.
SERVES 8-10 PREP 30 mins COOK 50 mins
A LITTLE EFFORT FOLATE FIBRE OMEGA-3
2 OF 5
A DAY
FOR THE SALMON
2 tbsp olive oil
2 large onions, halved and thinly sliced
1 large fennel bulb, halved and thinly sliced
1 tsp cumin seeds
zest 1 lemon
2 tbsp harissa
1 tbsp agave nectar or clear honey
2 x 1kg/2lb 4oz boneless sides of salmon,
skin removed
FOR THE COUSCOUS
1 vegetable stock cube
2-3 tsp harissa
50g/2oz currants
300g/11oz couscous
2 x 400g cans chickpeas, drained
juice 2 lemons, zest of 1
2 tbsp olive oil
big bunch at-leaf parsley, chopped
small bunch mint, chopped (optional)
50g/2oz toasted aked almonds
lemon wedges, to serve
1 Heat the oil in a large non-stick frying pan,
add the onions, fennel, garlic and cumin
seeds and fry, stirring frequently, for about
15 mins until the vegetables are soft and
golden. Stir in the lemon zest and season.
Leave to cool.
2 Stir the harissa with the agave or honey.
Place a salmon llet, skinned-side down,
on a large sheet of baking parchment and
spread with half the harissa mixture. Top
evenly with the vegetables, then cover with
the other salmon llet, positioning it so
that the thickest end is on top of the thinnest
end of the other llet. Can be made up to this
point, covered and chilled the day before.
FOR THE GRAVY
1 banana shallot, nely chopped
150ml/5 oz red wine
1 large thyme sprig
2 bay leaves
600ml/1pt beef stock
2 tbsp plain our, mixed to a paste
with 3 tbsp water
seasonal vegetables, to serve
1 Heat the oil in a large frying pan and fry the
steak for 8-10 mins, turning to brown it all
over. Remove from the pan and leave to cool.
To make the gravy, add the shallot and garlic
to the pan juices and cook, stirring, until
softened and golden. Pour in the wine, add
the herbs and leave to bubble for 2 mins.
Pour in the stock and stir in the our paste,
stirring all the time until the gravy has
thickened. Cover and cook for 5 mins over
a low heat, then strain into a bowl or small
freezer container, pushing through as much
liquid left in the shallots as you can.
2 Wash the pan, then melt the butter and
cook the shallot and garlic until softened.
Add the mushrooms and thyme, and fry for
10 mins, stirring frequently, to drive off as
much moisture as possible. Season with
black pepper and sparingly with salt. Cool.
3 Lay a couple of sheets of cling lm on
the work surface, side by side and slightly
overlapping, then arrange the prosciutto
down the centre in two overlapping rows.
Spread the mushroom mixture on top, then
scatter evenly with the cheese and walnuts.
Place the steak on top, then tightly wrap the
prosciutto round it, using the cling lm to
help you. Finally, tightly wrap in the cling
lm and chill for 30 mins.
4 Roll out the pastry on a lightly oured
surface until you think it is large enough
to completely wrap round the steak roll.
Unwrap the meat, place on top of the pastry
and brush round it with the egg mixture.
Tightly roll up in the pastry, trimming the
excess as you bring the pastry together
down the length and ends, sealing well.
If you want to add decoration, cut out leaf
shapes from the trimmings and use the
egg mixture to stick them to the pastry.
Chill until ready to cook. Will keep for 2 days.
(If freezing, wrap in new cling lm, then
foil, and freeze along with the gravy and
egg glaze. The day before, take everything
out of the freezer and put in the fridge,
unwrapping the steak roll and covering it
loosely with kitchen paper.)
5 Heat oven to 220C/200C fan/gas 7 with
a baking sheet inside. Place the (completely
thawed) meat on a piece of baking
parchment and brush with the egg glaze.
Place on the hot baking sheet and cook for
45-50 mins. Insert a meat thermometer into
the centre of the beef: for rare it should be
50C, for medium-rare 55C, and for medium
60C. Cover loosely with foil and leave to rest
for 15-20 mins. Trim off the pastry end, then
thickly slice and serve with the gravy, heated
in a pan, and seasonal vegetables.
PER SERVING 785 kcals protein 53g carbs 35g
fat 46g sat fat 20g fibre 2g sugar 2g salt 3.1g
3 Heat oven to 200C/180C fan/gas 6 with a
large baking sheet inside. Brush the salmon
with the rest of the harissa mixture, then lift
(still on the parchment) onto the hot baking
sheet and bake for 30 mins. Remove from
the oven and check that the sh is cooked
all the way through; if not done to your liking,
cook 5 mins more and check again.
4 To make the couscous, crumble the stock
cube into a large bowl and add the harissa,
currants and couscous. Meanwhile, put the
chickpeas in a bowl with the lemon juice, oil
and seasoning. Just before serving, pour
450ml boiling water over the couscous, stir
well, then cover with a plate and leave to
soak for 5 mins. Add the lemon zest, parsley
and mint (if using) to the chickpeas and stir
well, then toss through the hot couscous with
the aked almonds. Serve on a big, warm
platter with the salmon (the easiest way to
transfer the salmon is to lift it still on the
parchment, then slide it on top), with lemon
wedges on the side. To serve, cut the salmon
in slices, or cut thicker slices and halve to
make chunky squares
PER SERVING (8) 802 kcals protein 62g carbs 46g
3Pork vindaloo
Curry with a kick! For the sake of
authenticity, weve kept this curry very
spicy. For less heat, just decrease the
number of dried chillies the other
spices add loads of aromatic flavour.
SERVES 46 PREP 15 mins plus 8 hrs marinating
COOK 55mins
EASY
1 OF 5
A DAY
1kg/2lb 4oz pork shoulder, trimmed and
cut into bite-sized cubes
3 tbsp vegetable oil
2 large onions, nely chopped
1 tbsp mild chilli powder
250ml/9 oz chicken stock
handful coriander leaves
cooked basmati rice and naan, to serve
FOR THE MARINADE
6 green cardamom pods
1
/2 tsp black peppercorns
125ml/4 oz red wine vinegar
1 heaped tbsp nely grated ginger
4 large garlic cloves, nely grated
1 tsp golden caster sugar
8 small dried chillies
pinch of ground cloves
2 tsp ground coriander
1 tsp ground cumin
1
/4 tsp turmeric
1 To make the marinade, remove the seeds
from the cardamom pods and grind with the
peppercorns using a pestle and mortar. Mix
with the rest of the marinade ingredients,
then pour over the pork. Mix everything
together well, then cover and leave to
marinate overnight or for at least 8 hrs.
2 Heat the oil in a large pan over a medium
heat and cook the onions for about 5 mins
until starting to soften. Add the chilli powder
to the pan and cook for 1 min. Using a slotted
spoon, remove the pork from the marinade
and add to the pan. Turn up the heat a
little and cook for about 5 mins, stirring
all the time. Add the leftover marinade to
the pan with the stock. Bring to the boil,
then turn down to a simmer and cook for
40-45 mins until the pork is soft and the
sauce thickened it should be thick rather
than saucy. Pick out the dried chillies, if you
like, season, scatter with the coriander leaves,
and serve with steamed rice and naan.
Our foolproof dishes
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Kitchen we want them to work
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4Dandan noodles
This noodle dish is a bit like a Chinese
version of spaghetti Bolognese.
Traditionally it was sold by street
vendors who carried the dish over
their shoulders using a pole called a
dandan. This isnt a wholly authentic
version, but it uses ingredients youll
be able to find easily.
SERVES 4 PREP 10 mins COOK 20 mins
EASY
LOW
CAL
FOLATE
1 tbsp sesame oil
1 garlic clove, nely chopped
2.5cm/1in piece ginger, peeled and nely
chopped
1 tsp Sichuan peppercorns, lightly crushed,
plus extra to serve
500g/1lb 2oz 3% fat turkey thigh mince
250g pack dried udon or other wheat
noodles
2 x 90g packs baby pak choi or other
Asian greens, trimmed and separated
2 tbsp unsweetened crunchy peanut
butter (we used Whole Earth)
2 tbsp chilli bean sauce (we used Lee
Kum Kee)
3 tbsp low-salt soy sauce
3 tbsp Shaohsing wine (Chinese rice wine)
50g/2oz unsalted peanuts, roasted
4-5 thinly sliced spring onions and large
handful roughly chopped coriander,
to serve
1 Bring a large pan of water to the boil.
Heat the sesame oil in a wok or large frying
pan. Once really hot and almost smoking,
throw in the garlic, ginger and crushed
Sichuan peppercorns. Cook, stirring, for
30 secs. Add the mince and stir, breaking
it up as you do. Cook the mince over a high
heat for 10-12 mins until all the liquid has
evaporated and its becoming crisp here
and there dont worry if it sticks to the
wok a little, just keep stirring.
2 Meanwhile, cook the noodles in the boiling
water following pack instructions, adding the
pak choi for the nal 2 mins. Drain, reserving
the cooking water, then run under cold water
to stop the noodles sticking.
3 To make a sauce, combine the peanut
butter, chilli bean sauce, 3 tbsp of the soy
sauce and 2 tbsp of the Shaohsing in a small
pan. Add 300ml of the reserved cooking
water, bring to a simmer and reduce for
5 mins. Once the mince is cooked, stir
through the remaining soy sauce and
Shaohsing. Pour the sauce into 4 shallow
bowls, top with the noodles and pak choi,
then spoon over the mince. Scatter over
the peanuts, spring onions, coriander, and
more crushed Sichuan peppercorns for
an extra kick.
5
Honey & mustard
ham hock pie with
aky cheese pastry
Some pie lovers would argue that its
not a real pie unless it has pastry top
and bottom well rest assured, all
you connoisseurs, this is as real as
it gets! Its well worth investing in
a pie plate or tin to ensure that you
have a nice crisp base it will totally
transform an apple pie.
SERVES 6-8 PREP 50 mins plus chilling and overnight
freezing COOK 4 hrs 10 mins
A LITTLE EFFORT CALCIUM
2 ham hocks, about 3kg/6lb 8oz in total
4 bay leaves
1 tbsp whole peppercorns
400g/14oz potatoes, cut into bite-sized
cubes
85g/3oz butter
350g/12oz shallots
75g/2
1
/2oz plain our
1 tbsp dried English mustard powder
400ml/14 oz milk
2 tbsp wholegrain mustard
2 tbsp clear honey
small bunch parsley, chopped
1 egg
green veg and gravy, to serve (optional)
FOR THE PASTRY
175g/6oz butter, frozen in foil overnight
350g/12oz plain our, plus extra for
dusting
1
1
/2 tbsp English mustard powder
100g/4oz mature cheddar
1 For the pastry, wrap the butter in foil and
place in the freezer the night before you
need it. Put the ham hocks, bay leaves and
peppercorns in a large pan. Cover with water
and a lid, and simmer for 3 hrs or until really
tender you may need to top up the water
level during cooking. (Alternatively, cook in a
slow cooker for 6-8 hrs.) Leave to cool in the
liquid, then chill overnight if you have time.
2 To make the pastry, tip the our into a big
bowl with
1
/2 tsp salt and the mustard powder.
Hold the butter block in the foil (peeling back
a little at a time as you need to) and coarsely
grate straight into the bowl of our, dipping
the end of the butter into the our every
so often this helps to stop all the butter
clumping together. Grate in the cheese too.
Use a cutlery knife to lightly stir together,
then stir in 175-200ml cold water to bring
the dough together. Wrap in cling lm and
chill for 30 mins.
3 Meanwhile, cook the potatoes in a pan of
boiling water for 8 mins or until just cooked,
then drain. Melt the butter in another large
pan and add the shallots. Cook gently for
10-15 mins until tender and golden, shaking
the pan now and then to roll them around
in the butter. While they cook, drain the ham
hocks, reserving the cooking liquid the
meat should be nice and tender. Shred with
two forks, discarding the fat and bones.
4 When the shallots are tender, scoop them
out of the pan and add to the ham. Add the
our and mustard powder to the butter,
stirring around the pan to make a paste.
Cook for 1-2 mins, then splash in a little of the
milk, stirring until smooth. Continue adding
the milk, bit by bit, stirring well after each
addition, until you have a very thick, smooth
sauce. Add enough of the hams cooking
liquid to thin the sauce to a double cream
consistency, about 300ml. Taste and season
with pepper it should be salty enough from
the ham stock, but add a little extra if it
needs it. Stir in the ham, potatoes, shallots,
wholegrain mustard, honey and parsley,
then leave to cool.
5 Heat oven to 200C/180C fan/gas 6 and
place a baking sheet on the middle shelf to
heat up. Remove the pastry from the fridge.
Divide into 2 balls, one a little larger than
the other keep the smaller one wrapped
until later. On a lightly oured surface, roll
out the large ball of dough to the thickness
of a 1 coin. Use this to line the base of a
23cm metal pie plate or shallow cake tin.
Fill with the pie lling, then brush the
edges with a little beaten egg. Roll out the
remaining pastry, lay over the top, then
trim the excess. Crimp the sides of the pie,
if you like. Brush with more egg wash and
poke 2 steam holes in the top with a sharp
knife. Place the pie on the hot baking sheet
and bake for 45-50 mins until crisp and
golden. Serve piping hot with green veg
and gravy, if you like.
PER SERVING (8) 1,003 kcals protein 59g carbs 56g
Lighter recipes
We give you all the nutritional info that
you need to make informed choices
A pie!
Comfort food that
always hits the spot
6
Saffron chicken with
coriander dip
A punchy new recipe to add to your
chicken repertoire. Chicken thighs
are a great-value option.
SERVES 4 PREP 15 mins plus 1 hr marinating
COOK 35 mins
EASY
GLUTEN
FREE
8 chicken thighs, skin on
zest and juice 2 large lemons, plus extra
wedges to serve
2 tbsp olive oil
small bunch thyme, leaves picked
4 garlic cloves, chopped
100g/4oz crme frache
small pack coriander, nely chopped
pinch of saffron, soaked in 1 tbsp warm water
2 tbsp clear honey
50g/2oz pistachios, roughly chopped
1 Make 2 cuts in the skin of each chicken
thigh and place in a non-metallic dish. Mix
the lemon zest, 4 tbsp lemon juice, the olive
oil, thyme and garlic, and pour over the
chicken. Cover and chill for at least 1 hr.
2 Heat oven to 200C/180C fan/gas 6. Take
the chicken from the marinade, pat dry and
season. Heat a large non-stick frying pan to
medium high, add the chicken, skin-side down,
and cook for 3-4 mins until golden brown.
3 Lift the thighs into a roasting tin, skin-side
up, and bake in the oven for 20 mins.
Meanwhile, mix together the crme frache,
coriander, 1 tbsp lemon juice and seasoning.
4 Mix 1 tbsp lemon juice, the saffron with its
soaking water, honey and pistachios, then
spoon over the chicken and bake for another
5-10 mins. Serve the chicken with the dip and
extra lemon wedges.
7
Moroccan-spiced
cottage pies
These pies can be made a day in
advance and kept in the fridge, or
frozen and reheated individually
when you need them.
MAKES 4 PREP 20 mins COOK 1 hr 15 mins
A LITTLE EFFORT FOLATE VIT C IRON
2 OF 5
A DAY
1 tbsp olive oil
1 large onion, chopped
1 small carrot, chopped
pinch of cayenne pepper
10 cardamom pods, green pods discarded
and black seeds ground
10 cloves, ground
2 tsp cinnamon
500g/1lb 2oz lean beef mince
1 tbsp tomato pure
500ml/18 oz beef or chicken stock
1kg/2lb 4oz oury potatoes, such as
Maris Piper
400g can chickpeas
75g/2
1
/2oz butter
4 tbsp milk
3 tsp zaatar (a mix of Middle Eastern
herbs and spices, often made with
marjoram, oregano, ground sumac,
cumin and sesame seeds)
200g/7oz frozen peas
small pack parsley, chopped
1 Heat oven to 200C/180C fan/gas 6. Heat
the oil in a large saucepan and add the onion,
garlic, carrot, spices and a pinch of salt.
Cover and cook for 10-15 mins on a low heat
until softened. If the onion starts to brown,
add a splash of water.
2 Meanwhile, cook the mince in a large
frying pan until brown and starting to
caramelise. Stir the beef in with the onion,
add the tomato pure and stock, and
simmer for 30 mins until most of the stock
has been absorbed.
3 While the beef is cooking, peel and cut the
potatoes into chunks. Tip into a saucepan
and cover with cold salted water. Bring to the
boil, then turn down and simmer for 20 mins.
Drain the potatoes and mash together with
the chickpeas, butter, milk and zaatar.
4 Stir the peas into the mince and simmer
for 2 more mins, then take off the heat and
stir in the chopped parsley. Divide between
4 small freezer-proof pie dishes. Top each
with mashed potato and rough up the
top with a fork.
5 If serving straight away, put the pies on a
baking tray and cook in the oven for 30 mins.
To freeze, leave the pies to cool completely,
then wrap well in cling lm and foil. To cook
from frozen, put the pies on a baking tray in
a cold oven, turn to 160C/140C fan/gas 3 and
cook for 1 hr-1 hr 20 mins until piping hot.
PER PIE 761 kcals protein 45g carbs 63g fat 34g
sat fat 16g fibre 14g sugar 10g salt 1.7g
New ideas for your
favourite ingredient
Chicken gets your vote every time!
Getting
ahead
Preparing your
dish in advance
puts you
in control
8
Tomato &
chorizo risotto
This is like a simple paella or
jambalaya: easy to make, kids
will love it and you can use your
favourite veg broad beans or
canned sweetcorn also work well.
EASY
1 OF 5
A DAY
1 tsp olive oil
400g/14oz cooking chorizo, peeled and
diced
1 onion, chopped
350g/12oz risotto rice
1 tbsp red wine vinegar
400g can chopped tomatoes
1 litre/1
3
/4 pints hot chicken stock
85g/3oz frozen peas
1 tbsp grated Parmesan, plus extra to
serve (optional)
small pack parsley, chopped (optional)
1 Heat the olive oil in a saucepan and sizzle
the chorizo for 1 min until some of the oil
starts to come out. Add the onion and cook
for 5 mins until soft, then add the risotto rice
and cook for 1 min. Splash in the vinegar,
then add the tomatoes and stir well.
2 Gradually add the hot stock, a ladleful at a
time stir the rice until the stock is absorbed,
then add the next ladleful. With the last
ladleful of stock, add the peas and keep
stirring until the rice is cooked. Turn off the
heat and stir through the Parmesan and
parsley, if using. Serve straight from the pan,
with extra Parmesan, if you like.
9
Brown butter-
poached halibut
with celeriac pure
& caper crumbs
Dont be alarmed by the amount of
butter used in this recipe you wont
be eating all of it! Its used to poach
the fish, giving it a delicate flavour and
texture. If you cant find halibut, use
another firm white fish like pollack
or plaice, and adapt the cooking
time depending on the thickness
of the fillets.
EASY CALCIUM FOLATE FIBRE
1 OF 5
A DAY
200g/7oz butter
1 shallot, nely chopped
1 bay leaf
4 peppercorns
2 skinless, boneless halibut llets,
cut from the thick end, about
100-150g/4-5
1
/2oz each (we bought
ours from Marks & Spencer)
cavolo nero, kale or spinach, to serve
FOR THE PUREE
knob of butter (from the amount above)
300g/11oz celeriac, peeled and cut into
bite-sized pieces
200ml/7 oz milk
75ml/2
1
/2 oz double cream
FOR THE CRUMBS
knob of butter (from above)
4 tbsp fresh breadcrumbs
1 heaped tsp capers, roughly chopped
1 tbsp roughly chopped parsley
1 To make the pure, melt a small knob of
butter in a saucepan, add the celeriac and
cook over a medium-high heat until starting
to brown a little, about 5 mins. Pour over the
milk and cream, and season well the celeriac
should be just covered, so add more milk if
needed. Bring to a simmer, cover and cook
for 15 mins or until tender. Drain, reserving
the cooking liquid, and transfer to a food
processor. Blend until smooth, then sieve
into a clean saucepan, pushing the celeriac
through with the back of a spoon or spatula.
Add a little of the cooking liquid to loosen the
pure if needed, and taste for seasoning.
2 To make the crumbs, heat a small knob of
butter in a frying pan, add the breadcrumbs
and cook, stirring, until golden brown. Throw
in the capers and cook for 30 secs more. Tip
into a bowl and leave to cool a little, then stir
through the parsley.
3 Heat oven to 140C/120C fan/gas 2.
Gently melt the butter in a small ovenproof
saucepan or frying pan, big enough for the
sh llets to t snugly. Once melted, add
the shallot, bay leaf and peppercorns. Keep
heating until the butter turns a light brown
colour and smells nutty. Leave to cool a little.
Gently lower the sh llets into the warm
butter, basting any exposed sh, and transfer
to the oven. Cook for 3-4 mins, depending on
the thickness of the sh, then turn the llets
over and cook for a further 3-4 mins or until
just opaque and feeling rm.
4 While the sh cooks, reheat the pure and
steam the greens. To serve, spoon the pure
into the centre of each plate; use the back of
the spoon to spread out slightly into a circle.
Top with the greens, then carefully place
the halibut on top. Drizzle with a little of the
poaching butter and scatter with the crumbs.
Simple family
suppers
Weeknight inspiration
using supermarket buys
A treat
for two
No-fuss food
to enjoy with
someone special
11 Lobster rolls
Starting as a takeaway street-food
favourite in New England in the US,
this simple yet super-luxe dish is now
on menus at the coolest restaurants
over here and the trend is set to
continue, as frozen lobster can be
found at good prices. Yes, its still a
luxury item, but this recipe stretches
it out so the lobster itself comes in at
just over 3 a head.
EASY
500g/1lb 2oz cooked lobster
5 tbsp mayonnaise
1 tbsp lemon juice
2 celery sticks, stringed and diced
small pinch of cayenne, plus extra to serve
1 tbsp melted butter
6 good-quality hot dog buns (brioche if
you can get them)
snipped chives (optional)
good-quality potato crisps and gherkins,
to serve
1 Crack the lobster, remove all the meat, cut
it into large chunks and set aside. (Lobster
shells can be kept to make a delicious soup.)
2 Mix the mayonnaise with the lemon juice,
celery, cayenne and a small pinch of salt,
then fold the lobster through to combine.
Taste and adjust the seasoning. If eating
straight away, leave at room temperature
or chill for up to 1 day in advance.
3 To serve, split the rolls and lightly butter
on all sides, including the outside. Heat a
griddle pan and griddle the rolls in batches
on all sides. Divide the lobster mix between
the rolls, scatter with chives (if using) and
serve on a platter with napkins, a bowl of
crisps and some gherkins.
Casual food
for friends
This on-trend recipe is a winner
Delicious
recipes
for one
Spoil yourself
when its
just for you
10
Buttermilk roasted
poussin with
rosemary polenta chips
This is essentially posh chicken
& chips. Marinating the poussin
in buttermilk is a simple way to
guarantee the meat stays juicy.
Everything can be prepared ahead,
so you only have to pop the bird
in the oven and crisp up the chips
before serving.
SERVES 1 PREP 10 mins plus chilling and overnight
marinating COOK 45 mins
1 poussin
150ml/
1
/4pt buttermilk
1
/2 lemon, zested and quartered
1 garlic clove, crushed
1 tsp clear honey
1 tsp wholegrain mustard
3 thyme sprigs
drizzle of olive oil
1 tsp Sherry vinegar
small handful lambs lettuce
good-quality mayonnaise, to serve
FOR THE POLENTA CHIPS
50g/2oz instant polenta
1 tbsp grated Parmesan
1 rosemary sprig, leaves picked and
nely chopped
2 tbsp sunower oil
1 The day before you want to have the
poussin, remove it from its packaging,
cutting away the string tied round it, and
place in a large freezer bag or baking dish.
Combine the buttermilk, lemon zest, half the
garlic (save the rest for the polenta chips),
the honey, mustard, the leaves from 1 thyme
sprig, a small pinch of salt and a good
grinding of black pepper to make a marinade.
Pour into the bag, then seal it and squish
everything around so that the poussin is
coated in the marinade if using a baking
dish, coat the bird in the marinade, then
cover with cling lm. Chill overnight.
2 To make the polenta chips, line a 2lb loaf
tin with cling lm. Cook the polenta following
pack instructions, then stir in the Parmesan,
remaining garlic, the rosemary and season
well. Tip into the tin, spread out and smooth
the surface. Leave to cool, then cover and
chill for at least 30 mins (can be left in the
fridge overnight).
Remove the poussin from the marinade
and sit in a roasting tin. Stuff with the lemon
quarters and remaining thyme sprigs. Drizzle
with oil, season and tie the ends of the legs
together with string. Roast for 35-40 mins,
basting every so often. Meanwhile, turn the
chilled polenta out onto a chopping board
and cut into fat chips you should have 10.
Heat half the oil in a large frying pan, add
some of the polenta chips and cook, turning
every so often, until really crisp, then transfer
to a plate lined with kitchen paper. Repeat
with the remaining chips, adding more oil as
needed. Transfer to a baking tray. Remove
the poussin from the oven and leave to rest
in the tin for 20 mins. Keep the polenta chips
warm in the oven while the poussin is resting.
4 Sieve the juices from the poussin roasting
tin into a small saucepan. Remove the top
layer of fat, then bring to a simmer. Add
the Sherry vinegar, heat through, taste for
seasoning, then transfer to a serving dish.
Sprinkle the polenta chips with salt. Serve
the poussin on a plate with some lambs
lettuce and the chips, with the poussin
juices and some mayonnaise alongside
for dipping the chips.
PER SERVING 1,074 kcals protein 65g carbs 53g
12
Cauliower
crust pizza
It seems unlikely, but trust us, this
cauliflower base really is a great,
gluten-free alternative to traditional
pizza dough. Its not quite as crispy,
but its just as tasty, and you can still
pick it up and eat it with your hands.
SERVES 4 (makes 1 large pizza)
PREP 15 mins COOK 45 mins
EASY CALCIUM FOLATE FIBRE VIT C
3 OF 5
A DAY
GLUTEN
FREE
FOR THE BASE
1 cauliower (about 750g/1lb 10oz)
100g/4oz ground almonds
2 eggs, beaten
1 tbsp dried oregano
FOR THE TOPPING
1 tbsp tomato pure
1
/2 large aubergine, thinly sliced
lengthways into long strips
2 tbsp olive oil, plus extra for greasing
1 small red onion, cut into 8 wedges
1
/2 small bunch basil, leaves picked
125g ball mozzarella
25g/1oz Grana Padano or Parmesan (or
vegetarian alternative), grated, plus
extra to serve
a few pinches of chilli akes
Remove the leaves from the cauliower and
trim the stalk end, then cut into chunks. Blitz
half the cauliower in a food processor until
nely chopped, like rice. Transfer to a bowl
and repeat with the remaining half. Tip all
the cauliower in a bowl, cover with cling
lm and microwave on High for 5-6 mins
until softened. Tip onto a clean tea towel
and leave to cool a little. Once cool enough
to handle, scrunch up the tea towel and
squeeze as much liquid as you can out of
the cauliower, then transfer to a clean bowl.
Stir in the ground almonds, egg, oregano
and plenty of seasoning. Line a baking tray
with baking parchment and grease with oil.
Mound the cauliower mix into the centre of
the tray, then use a spoon and your hands
to spread out into a 30cm round. Make it a
little thicker at the edges to create a crust.
Bake for 15-18 mins until golden brown and
starting to crisp a little at the edges.
2 Meanwhile, heat a griddle pan, brush each
aubergine slice on both sides with a little of
the oil, season and cook for 5-6 mins, turning
once, until softened and charred youll need
to do this in batches. Transfer to a plate.
Brush the onions with oil, season and griddle
for 5-8 mins until softened and charred. To
make the tomato sauce, whizz the canned
tomatoes, tomato pure, garlic and some
seasoning in a blender until smooth. Transfer
to a small saucepan, bring to a simmer and
cook gently for 8-10 mins until thick (you
dont want any watery tomato soaking into
the cauliower base). Tear half the basil
leaves and stir through the sauce.
3 Once the cauliower base is cooked, set
aside to cool a little. Turn the oven up to
240C/220C fan/gas 8. Drain the mozzarella
and pat dry with kitchen paper. Spread
the tomato sauce over the base, sprinkle
over the Grana Padano, then arrange the
aubergines, red onion and mozzarella on top.
Scatter over the chilli akes and return to the
oven for 10-12 mins. Before serving, shave
over a little more cheese and scatter with the
remaining basil leaves.
13
Smoked haddock
gratin
Inspired by Smoked haddock chowder,
this is comfort food that everyone will
love. Serve the dish at the table and let
your family or friends dig in.
SERVES 6 PREP15 mins COOK 1 hr 35 mins
EASY
GLUTEN
FREE
small knob of butter
4 rashers smoked streaky bacon
1 onion, nely sliced
1
/2 small pack thyme, leaves only
1kg/2lb 4oz baking potatoes, washed
and sliced
350g/12oz skinless smoked haddock,
cut into large chunks
300ml/
1
/2pt half-fat crme frache
crisp green salad, to serve
the butter in a shallow ameproof casserole
dish and sizzle the bacon until it changes
colour. Add the onion and thyme and fry
with the bacon for 5 mins until the onion is
starting to soften. Lower the heat, add the
potatoes to the onion and cover the pan.
Steam-fry the potatoes for 25-35 mins until
they soften, stirring occasionally to stop
them sticking to the bottom of the pan.
2 When the potatoes are ready, stir through
the haddock, crme frache and a good
grinding of black pepper, and mix until
everything is combined. Flatten down
with a sh slice and bake in the oven
for 40 mins until golden. Serve with a
green salad.
One-pan cooking
Easy to make less washing up
Full-of-
flavour
gluten-
free
dishes
More of you
want to cook
without gluten
heres our new
favourite recipe
15
Pork & chorizo
enchiladas
This makes two batches each
serves four people, so you can eat one
now and save one in the freezer for
another day. Its a great family meal,
and a good choice for a casual evening
if friends come round.
SERVES 8 PREP 30 mins COOK 1 hr 10 mins
EASY CALCIUM FIBRE VIT C
3 OF 5
A DAY
1 tbsp olive oil
2 large onions, halved and thinly sliced
1 tbsp ground cumin
2 heaped tbsp smoked paprika
2 tsp cinnamon
2 red chillies, halved, deseeded and sliced
500g pack pork mince
2 x 200g packs cooking chorizo sausages,
removed from their skins
680g bottle passata
1 pork or chicken stock cube
2 red and 2 green peppers, deseeded,
quartered and sliced
2 x 400g cans borlotti beans, drained
30g pack coriander, chopped
500g tub fromage frais (not fat-free)
1 large egg
2 packs of 8 soft corn tortillas
140g/5oz mature cheddar, grated
green salad, to serve
1 Heat the oil in a large, deep pan and fry the
onions and garlic for about 10 mins. Add the
spices and half the chilli, and cook for 1 min
more. Tip in the pork and chorizo, turn up the
heat and fry the meat, stirring and breaking
it down until it changes colour. Pour in the
passata and 300ml water, then crumble in
the stock cube. Pile in the peppers, stir, cover
and simmer over a low heat for 30 mins until
the meat and peppers are tender. Stir in the
beans and two-thirds of the coriander.
2 Meanwhile, tip the fromage frais (with any
liquid in the tub) into a bowl, and beat in the
egg, remaining coriander and seasoning. Get
out 2 ovenproof and freezer-proof dishes.
3 Spoon the meat onto the centre of the
tortillas, roll up and arrange 8 in each dish.
Spoon half of the fromage frais mixture on
top and smooth it to cover the tortillas.
Scatter each with half the cheese and
remaining chillies. If eating now, heat oven to
190C/170C fan/gas 5 and bake for 25 mins
until golden, then serve. If freezing, when
cold cover with cling lm and foil. Will keep
for 3 months. To serve, thaw in the fridge and
reheat uncovered as above, adding an extra
15 mins to the time, checking that it is hot all
the way through. You can also bake from
frozen. Put the dish (covered with fresh foil)
on a baking tray in the oven, then heat oven
to 180C/160C fan/gas 4 and bake for 2 hrs.
Dont put the frozen dish in a preheated oven
as it might crack its better to let it heat
slowly. Remove the foil and bake for 20 mins
more. Serve with a green salad.
14
Spiced duck
& date tagine
If you dont have a slow cooker, this
recipe can be cooked in the oven
follow step 1, then place in the oven
for 4 hrs at 160C/140C fan/gas 3 until
the duck is meltingly tender and the
sauce is intensely flavoured.
SERVES 6 PREP 15 mins
COOK 5 hrs 20 mins (or longer if you like)
EASY IRON
2 OF 5
A DAY
GLUTEN
FREE
2 tsp sunower oil
6 duck legs, skin removed
1 large onion
2 garlic cloves
1 red chilli, deseeded
thumb-sized piece ginger, peeled
1 tbsp each cumin, coriander and cinnamon
1 tsp ground ginger
2 preserved lemons, halved, pulp and pith
scooped out and discarded
200g/7oz dates
400m/14 oz passata
100g/4oz blanched almonds, very roughly
chopped
mint leaves and couscous, to serve
1 Heat the slow cooker on Low. Meanwhile,
heat the oil in a frying pan and brown the
duck legs in batches until golden. When all
the legs are done place in the slow cooker.
While youre browning the duck, put the
onion, garlic, chilli, ginger, spices and
preserved lemon in a food processor and
blitz to a chunky paste. Tip the paste into
the hot pan and cook for 5 mins to soften.
Meanwhile, add half the dates to the
processor with 200ml water, and blitz
until smooth. Cut the remaining dates into
chunky pieces. Tip the onion paste and all
the dates into the slow cooker, add the
passata, season, stir, cover with the lid
and cook for 5 hrs (or up to 7).
2 Scatter the almonds into the tagine
and stir. Serve with couscous, scattered
with mint leaves.
Slow
cooker
dishes
This method
means you
get the
ultimate depth
of avour
plus its so
simple to
manage
Making a
batch
Saves you time
and youve got
one stashed in
the freezer too
17
Lamb & aubergine
pastitsio
Everyday meal planning can be tough,
especially when youre on a budget.
This clever recipe stretches out the
protein with extra veggies and cheesy
pasta, to give you a tasty meal that
comes in at just 1.92 per serving!
Any leftovers will freeze well, giving
you another meal for a rainy day.
EASY CALCIUM
3 OF 5
A DAY
1 tbsp olive oil
2 onions, chopped
3 garlic cloves
300g/11oz frozen lamb mince
2 tsp cinnamon
1
/2 tsp ground allspice
1 tbsp dried oregano or mixed herbs
1 large aubergine, cut into small cubes
1 lamb or beef stock cube
2 x 400g cans chopped tomatoes
400g/14oz macaroni
FOR THE BECHAMEL SAUCE
1 litre/1
3
/4pints semi-skimmed milk
2 bay leaves
85g/3oz butter
85g/3oz plain our
75g Parmesan, plus extra for the top
1 Heat the oil in a large pan. Add the onions
and cook until softened, then add the
garlic and stir around the pan for 1 min more.
Scoop the onions to one side of the pan, add
the lamb and cook until browned. Pour off
any excess oil from the pan.
2 Add the spices and oregano, then tip in
the aubergine. Fry for another 5 mins
until the aubergine has softened a little,
then crumble in the stock cube and add
the tomatoes, along with half a can of
water. Season, cover the pan and simmer
for 30 mins.
3 Uncover the lamb mince and continue to
simmer until the sauce is thick and clinging
to the meat about 15 mins. Meanwhile,
make the bchamel sauce. Warm the milk
in a large pan with the bay leaves. Melt the
butter in another large pan, stir in the our
to make a paste, then add the warm milk,
ladle by ladle, stirring well between each
addition, until you have a thick, smooth
sauce. Season well and add the Parmesan.
Meanwhile, cook the pasta following pack
instructions, then drain.
Tip the mince into a large baking dish. Mix
the macaroni into the cheesy sauce and
pour this over the lamb. Sprinkle with the
remaining cheese. Can now be frozen,
defrost before cooking. Bake for 35-40 mins
until golden brown and crispy on top. Leave
to cool for 5 mins before serving.
16
Ricotta gnudi
with sage butter
These light dumplings are essentially
the filling that goes into ravioli but
without the pasta, hence their name
gnudi which means naked in Italian.
Its important to use fine semolina,
as the coarser stuff will give the gnudi
a gritty texture.
SERVES 4 as a starter PREP 15 mins plus 4 hrs
draining and 12 hrs chilling COOK 5 mins
350g/12oz good-quality ricotta (we
used Galbani)
25g/1oz Parmesan (or vegetarian
alternative), nely grated, plus extra
to serve
1 egg yolk
grated nutmeg
225g/8oz ne semolina or semolina our
50g/2oz butter
16 small sage leaves
1 heaped tbsp pine nuts, toasted
rocket & red onion salad, with balsamic
dressing, to serve
1 Line a sieve with a piece of muslin
or a new J-cloth and place over a bowl.
Tip the ricotta into the cloth, gently
gather up the ends and secure with
an elastic band. Leave the ricotta to
drain for 4 hrs.
2 Transfer the drained ricotta to a clean
bowl. Beat in the hard cheese, egg yolk,
a good grating of nutmeg, then season
well. Tip the semolina into a baking dish
or large plastic container. Wet your hands,
dip them in the semolina and, working
quickly, scoop 1 heaped tsp of the ricotta mix
into your hands and gently roll into a ball
(dont worry if its not perfect). Place the ball
in the semolina dish and roll around so that it
is totally covered. Pick it up and roll between
the palms of your hands to create a smooth
ball, then pop back into the semolina.
Continue with the rest of the mixture. You
should make about 24 balls. Once all the balls
are formed and are sitting in the semolina,
cover loosely with baking parchment (not
cling lm), put the dish in the fridge and
leave to chill for at least 12 hrs, although
24 hrs is better this is so the balls of ricotta
form a skin around the outside.
3 When ready to serve, bring a large pan
of salted water to the boil. Turn down to a
simmer and lower in half the gnudi. Cook
gently for 2-3 mins theyre ready when
they oat to the top then scoop out with a
slotted spoon and transfer to a sieve. Repeat
with the remaining gnudi. Slowly melt the
butter in a small frying pan. Add the sage
leaves, making sure they dont overlap,
and let them sizzle until crisp. Transfer to a
plate lined with kitchen paper. If the butter
has turned a nutty brown, remove from the
heat; if not, continue to bubble until lightly
browned. Divide the gnudi between warmed
plates, drizzle over the browned butter, top
with the sage and pine nuts, and serve with
grated cheese, black pepper and a rocket &
red onion salad.
Great-
value,
great-
tasting
suppers
We cost our
everyday
recipes so you
can keep track
of your food
budget
Vibrant
vegetarian food
19
Chicken schnitzel
with coleslaw
Children will recognise this as a posh
version of chicken nuggets. Most kids
will love helping to bash the chicken,
cover it in crumbs and Parmesan, and
combining all the coleslaw ingredients.
They also love eating it!
1 OF 5
A DAY
GOOD
4YOU
FOR THE SCHNITZEL
4 small chicken breasts
3 tbsp grated Parmesan
100g/4oz our
1 large egg, beaten
75g/2
1
/2oz dried breadcrumbs (we
used panko)
75ml/2
1
/2 oz vegetable oil
FOR THE COLESLAW
300g/11oz white cabbage, shredded
1 large carrot, peeled and grated
6 spring onions, sliced diagonally
1 red-skinned apple, grated
150g pot natural yogurt
juice
1
/2 lemon
2 tsp English mustard
1 For the coleslaw, get your child to mix all
the ingredients in a large bowl. Season a little
and set aside.
2 Place a layer of cling lm on your work
surface and pop the chicken llets on top.
Cover with another piece of cling lm and,
using a rolling pin, ask your child to bash the
chicken until it is 2-3mm thick.
3 Put the our on a plate and season, then
put the egg on another plate. Get your child
to dip the chicken in the our to coat, then
into the egg.
4 Mix together the breadcrumbs and
Parmesan in a shallow bowl, then ask your
child to toss the chicken in the mixture to
completely coat in the crumbs. Put the
chicken on a plate and chill in the fridge
until ready to eat if youre not cooking
them straight away.
5 Heat the oil in a large frying pan over
a fairly high heat and cook the chicken
schnitzels two at a time. Sizzle them for
2-3 mins each side until completely golden,
then lift out onto kitchen paper to drain. You
can keep them warm in a low oven while
you cook the rest. Serve with the coleslaw.
18
Spaghetti alle
vongole
A popular dish throughout Italy with
many variations this is our favourite.
The cherry tomatoes work well, but
leave them out if you prefer.
EASY FOLATE FIBRE VIT C IRON
1kg/2lb 4oz clams
400g/14oz spaghetti or linguine
2 tbsp olive oil, plus extra for drizzling
3 garlic cloves
2 red chillies, nely chopped
140g/5oz cherry tomatoes, cut in half
100ml/3
1
/2 oz dry white wine
large bunch at-leaf parsley, chopped
crusty bread, to serve
1 Put a large pan of cold salted water on to
boil. Sort through the clams and get rid of
those with broken shells. Tap any clams that
are open on the work surface if they dont
close, throw them away. Wash the remaining
clams in 2 changes of cold water.
2 Cook the pasta in the boiling water
following pack instructions. Meanwhile,
heat the oil in a saucepan and fry the garlic,
chilli and tomatoes for 3-4 mins. Add the
clams, pour in the wine and quickly put on
the lid. Cook for 3-4 mins, shaking the pan
occasionally until all or most of the clams
have opened. Discard any that dont open.
3 Drain the spaghetti and mix with the clams
and parsley. Drizzle with olive oil and serve
with crusty bread to soak up the juices.
Classic dishes to impress
Sometimes you cant beat an all-time favourite
heres a simple version youll love
Cooking
with
kids
Weeknight
inspiration using
supermarket
buys
20
Chocolate-dipped
cardamom fudge
Youll need to invest in a sugar
thermometer for this recipe, but
other than keeping an eye on the
temperature gauge, theres really
nothing complicated about making
this recipe. The fudge is spiked with
fragrant cardamom, left plain or dipped
in dark chocolate its to die for!
CUTS INTO roughly 20 pieces PREP 25 mins plus
overnight cooling COOK 35 mins
MORE OF A CHALLENGE
20 cardamom pods
450g/1lb golden caster sugar
400g/14oz double cream
50g/2oz butter
1 tbsp glucose syrup
200g/7oz dark chocolate, nely chopped
freeze-dried raspberries (optional)
1 Crack the cardamom pods using a pestle
and mortar, then remove the seed pods.
Finely crush the seeds to a powder.
2 Line a 20 x 20cm tin with baking
parchment. Put the crushed cardamom
seeds, sugar, cream, butter and glucose
syrup in a large, heavy-bottomed pan. Gently
heat until the butter has melted and the
sugar has dissolved, then turn up the heat
and place a sugar thermometer in the pan,
making sure the end is completely covered
by the syrup if not, transfer the mixture to a
smaller pan (with enough space for the syrup
to bubble up). Increase the heat and bring
the syrup to a steady boil. Keep bubbling,
stirring occasionally to stop the sugar from
catching, until the mixture reaches 116C this
is known as the soft ball stage (its important
that the mixture hits this temperature,
otherwise the fudge wont set).
3 Remove the pan from the heat and leave
to sit, undisturbed, for 5 mins until the
temperature drops to 110C. Stir in a good
pinch of salt.
4 Keep the sugar thermometer in the
pan and begin beating the mixture with
a wooden spoon, quite vigorously, until
the temperature cools to about 60C. By
this time, the fudge will be really thick and
will have lost its glossy shine. Remove the
thermometer and continue beating for a few
mins more. (This process is very important
when making fudge, as it creates small sugar
crystals, which give the fudge its lovely
smooth and creamy texture.)
5 Before it sets completely, quickly pour the
fudge into your prepared tin and smooth
over the surface. Leave to cool at room
temperature overnight dont put the fudge
in the fridge as it wont set properly.
6 Melt the chocolate in a bowl set over
a small pan of gently simmering water, or
in the microwave. Remove the fudge from
the tin and cut into pieces we cut ours into
long, thin rectangles. Line 2 baking sheets
with parchment. Dip one end of each piece
of fudge into the chocolate, then place on
the baking tray. Sprinkle with freeze-dried
raspberries, if you like, then leave to set.
Wrap up in cellophane bags to give as a gift.
Will keep for 2 weeks.
PER PIECE 268 kcals protein 1g carbs 27g
21
Korean crusted
roast lamb
The crust on this roast is based on
the Korean barbecued beef marinade
called bulgogi, in which the ingredients
used add a subtle savoury seasoning
rather than anything fiery or spicy.
COOK 2 hrs
EASY IRON
bunch spring onions, roughly chopped
large piece of ginger
1 tbsp sesame oil
3 tbsp soy sauce
2 tbsp mirin
1
/2 tsp golden caster sugar
2 tbsp sesame seeds
1 tsp black peppercorns
2kg/4lb 8oz whole leg of lamb
1 tbsp sunower oil
Baby Gem lettuce leaves, shredded carrot,
cucumber and Korean chilli sauce to
serve (optional)
1 Put the spring onions, ginger, sesame
oil, 2 tbsp of soy sauce, the mirin, sugar, half
the sesame seeds and the peppercorns in a
mini chopper and blitz to a paste. Stab holes
all over the leg of lamb with a small sharp
knife. Put the lamb in a dish and tip the paste
over, massage it into the holes and where the
meat naturally splits by the bone. If any of
the paste falls off, pack back onto the lamb
with your hands, then cover and put in the
fridge to marinate for at least a couple of
hours or overnight.
2 Take the lamb out of the fridge 1 hr
before you want to cook it. Heat oven to
200C/180C fan/gas 6. Place in a large
roasting tin and sit the lamb, crust-side up,
on the rack. Pour any marinade into the
roasting tin with 100ml water, then place
in the oven. After about 30 mins, drizzle
the crust with a little oil to help it crisp
slightly, and if at any point its becoming too
brown, cover loosely with foil. The juices
in the bottom of the pan will caramelise
and become sticky, but top up with water if
necessary so that they dont burn. Cook the
lamb for 1 hr 30 mins if you like it pink by the
bone but cooked. If you prefer it rare, cook
for 10 mins less; if you prefer it more cooked,
give it 20 mins extra.
3 About 10 mins before the lamb is done
to your liking, scatter with the remaining
sesame seeds and continue to roast. When
the lamb is cooked, carefully lift it onto a
board and add the remaining soy to the
roasting tin. Taste and add a splash more
mirin, soy and water if it needs it. Bring to the
boil and scrape any crusty bits off the bottom
of the tin, then pass through a sieve into a
gravy jug. Serve the lamb with traditional
roast accompaniments or with lettuce leaves,
shredded vegetables and chilli sauce for a
crowd to wrap up and enjoy.
To make
or bake
a gift
A homemade
present always
means a lot
A Sunday lunch
Reinvent your roast
Quick
desserts
Everyones
favourite course
made simple
and speedy
23
Black & white
brownies
Can you improve on a classic brownie?
We think so! Gooey chocolate batter
is topped with a creamy cheesecake
mixture, which cuts beautifully
through the richness of the dark
chocolate. It just so happens that
they look fantastic too.
CUTS INTO 20 squares PREP 20 mins COOK 35 mins
EASY
250g/9oz butter, plus extra for greasing
200g/7oz dark chocolate
50g/2oz white chocolate
375g/13oz golden caster sugar
5 medium eggs
50g/2oz plain our, plus 1 tbsp
85g/3oz cocoa
1
/2 tsp baking powder
200g tub cream cheese
Grease and line a 20 x 30cm tin with baking
parchment. Finely chop 150g of the dark
chocolate, and roughly chop the remaining
dark chocolate and the white chocolate.
Put the nely chopped chocolate in a
bowl and melt over a small pan of gently
simmering water, or in the microwave.
Set aside to cool a little.
2 Put the butter and 350g of the sugar in
a bowl, and beat until light and uffy. Add
4 of the eggs, one at a time, beating well
between each addition, then sift in the our,
cocoa, baking powder and a good pinch of
salt. Finally, stir in the melted chocolate and
the chopped chocolate chunks. Scrape the
mixture into the prepared tin and smooth
the surface.
3 Working quickly, tip the cream cheese into
a bowl and beat to soften with a spatula.
Add the remaining egg, our and sugar, and
mix until just combined. Spoon blobs of the
cream cheese mixture onto the brownie
until all used up, and use the end of a cutlery
knife or a skewer to swirl the 2 mixtures
together to create a marbled effect. Bake
for 30 mins until just set it should still have
a little wobble when it comes out of the
oven, and a skewer inserted into the centre
should come out with sticky crumbs. Cool
completely in the tin before cutting into
squares to serve.
PER BROWNIE 330 kcals protein 4g carbs 27g
22
Hot mocha
puddings
It takes only a few minutes to
mix, microwave and top these hot
chocolate puds with a scoop of ice
cream and a drizzle of coffee liqueur.
MAKES 4 PREP 5 mins COOK 5 mins plus standing
EASY
150ml/
1
/4pt milk
50g/2oz pitted prunes
2 tsp instant coffee
50g/2oz soft butter
50g/2oz icing sugar
1 large egg
50g/2oz ground almonds
2 tbsp cocoa
1 tbsp self-raising our
4 scoops coffee or vanilla ice cream and
4 tsp coffee liqueur, to serve (optional)
1 Measure the milk in a large jug, then
blend with the prunes and coffee in a food
processor until smooth. Add the butter,
sugar, egg, almonds, cocoa, our and a pinch
of salt, then blitz again to make a thick batter.
2 Scrape evenly and cleanly (dont take the
mixture up the sides) into 4 x 175ml ramekins
(dont use any with metal on them!). Cook
in the microwave, spaced round the edge
of the turntable, on Medium for 6 mins. The
puddings will still look a bit moist, but thats
ne. Stand for 5 mins, then serve topped
with a scoop of ice cream and a little liqueur,
if you like.
A traybake
Simple to make, cut and serve, this
is a jazzed-up version of a favourite
25
Banana
tarte Tatin
Caramel, bananas and buttery pastry
is a winning combination. The rum
spiced cream is decadent, but worth
every mouthful.
A LITTLE EFFORT
75g/2
1
/2oz butter, cut into cubes
4-5 rm bananas
pinch of sea salt
1 orange, zested
500g pack ready-rolled all-butter
puff pastry
200ml/7 oz double cream
1 tbsp each icing sugar and dark rum
1 tsp cinnamon
1 Heat oven to 200C/180C fan/gas 6. Melt
the sugar and butter together on a low heat
without stirring the mixture. Once the sugar
has melted, turn up the heat and bubble until
it turns a deep caramel colour. If the butter
separates from the caramel, take the pan
off the heat and add 1 tbsp of warm water,
stirring until the butter emulsies again.
2 Pour the caramel into a 23cm cake tin
with a solid base and spread the caramel
out quickly with the back of a warm spoon.
Slice the bananas into 2cm-thick pieces and
arrange them, cut-side down, in concentric
circles in the tin, then sprinkle over a pinch
of sea salt and half the orange zest.
3 Cut the pastry into a circle 3cm larger than
the tin. Lay the pastry on top of the bananas
and tuck the edges down inside the tin. Bake
in the oven for 25-30 mins until the pastry is
risen and cooked through. Whisk the double
cream with the icing sugar until soft peaks
form. Add the rum, cinnamon and remaining
orange zest, and whisk until just combined.
4 Leave the tart to cool in the tin for 5 mins,
then carefully turn the tart out onto a large
plate, wearing oven gloves in case the hot
caramel splashes. Serve with the cream.
A teatime treat
Thats why we help you
keep the cake tin lled
Delicious
desserts
and why
not?
We always need
new ideas for
puds to serve our
friends
24
Passion loaf with
coconut cream
cheese icing
Move over, carrot cake, theres a new
girl in town, and shes totally tropical!
This cake is a cross between a carrot
and a banana cake, with pineapple
thrown in for juicy sweetness. Weve
topped ours with coconut cream
cheese icing who could resist?
CUTS INTO 10 slices PREP 25 mins COOK 50 mins
EASY
un-iced
227g can pineapple pieces, in juice
50g/2oz sultanas
175ml/6 oz sunower oil
2 medium eggs
3 tbsp coconut yogurt (we used Rachels)
200g/7oz self-raising our
1
/2 tsp bicarbonate of soda
1 tbsp ground cinnamon
200g/7oz soft light brown sugar
50g/2oz walnuts, chopped
100g/4oz carrot, grated (roughly 1 carrot)
1 overripe banana, mashed
FOR THE ICING
200g/7oz cream cheese
50g/2oz coconut yogurt
50g/2oz icing sugar
dried sliced coconut shavings, to serve
(optional)
1 Drain the juice from the pineapple into a
small saucepan, add the sultanas, simmer
for 1-2 mins until the sultanas are plump,
then set aside to cool. Heat oven to
180C/160C fan/gas 4 and line a 900g loaf
tin with a strip of baking parchment.
2 In a jug, whisk the sunower oil, eggs
and yogurt. In a large bowl, combine the
our, bicarbonate of soda, baking powder,
cinnamon, sugar, walnuts and
1
/2 tsp salt.
Pour the wet ingredients into the dry, add the
pineapple, drain the sultanas and add these
too, along with the carrots and banana. Mix
with a spatula until combined, then scrape
into the tin and bake on the middle shelf of
the oven for 50 mins until a skewer inserted
into the centre comes out clean. Cool in the
tin for 10 mins, then transfer to a wire rack.
3 To make the icing, whisk together the
cream cheese, yogurt and icing sugar in
a large bowl until just combined be careful
not to overmix. When the cake is cool,
spread the icing on top and scatter with
coconut shavings, if you like.
PER SLICE 518 kcals protein 5g carbs 48g
People conceal their Border biscuits in the most extraordinary places.
We, on the other hand, have nothing to hide. For 30 years now our
Classic biscuits have been made exactly the same way. The best we can
bake, simple as that. The only secret is where you decide to hide them.
Are you a
Border hoarder?
This month were
Whatever youre celebrating, make your table extra special with Holly Brooke-Smiths good buys
Alessi parrot
sommelier
corkscrew, 36,
John Lewis
Lulu assorted
handmade
Champagne
utes, 41.75
for 4, annabel
james.co.uk
Rose-gold barrel
taper candle holder,
10, in-spaces.com
Copper
Lassi jug,
19cm tall,
89,
idyllhome.
co.uk
LSA glass trie bowl (22 x 20cm),
34.99, Lakeland
Lobster melamine platter tray
(37cm), 24.99, oakroomshop.co.uk
Meri Meri paper party cups (9oz),
3.25 for 8, quinceliving.co.uk
Artichoke
place card holder,
13.50 for 4,
alisonathome.com
Talking Tables Party Porcelain bunting
(4m), 8.50, John Lewis
Throwing a party!
Edible gold
stars, 4.49,
Lakeland
Pom Pom
party picks
(19cm), 3.75 for 18,
oakroomshop.co.uk
Silver-plated top hat
wine cooler by Culinary
Concepts (16 x 26cm),
120, cuckooland.com
to the customer
This 50p coupon may be used as part payment towards your next purchase of any
Mission Deli Wrap pack product. One coupon per person. Coupon must be presented
at time of purchase , can only be used once and must be surrendered upon use. Not to
be used in conjunction with any other ofer, promotion, discount or other coupon. Only
original and undamaged coupons accepted. Void if reproduced, altered or tampered
with. Not for sale or auction. Not available online. valid until: 12/12/14
to the retaiLER
Mission Deli will redeem this coupon at the value of 50p provided it has been taken
as part payment towards any Mission Deli Wrap pack product in accordance with the
Customer terms. Mission Deli reserves the
right to request proof of purchase or to
refuse redemption of defaced or damaged
coupons or those that have not been
correctly redeemed as per instructions.
Send coupons to Valassis, PO Box 6199,
Nuneaton CV11 9HQ. within 3 months
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9 913811 490506
Offering diners a chance to
try different game furred and
feathered she is serving her
four-course banquet for just 40
per head. The meal is part of a
series of relaxed evenings of
rst-class food at Long Ashton
village hall, curated by food
journalist Clare Hargreaves, a
regular contributor to Good Food.
Clare explains: My philosophy is to
get top-notch food to the guests
at a very affordable price in a really
unstuffy, friendly setting.
The chefs love being able to
cook for an audience that they
wouldnt normally reach people
might feel too intimidated to go to
a Michelin-starred restaurant, but
in a village hall, its a completely
different atmosphere.
Book tickets for Emilys Game
Feast, and nd out about future
events, at feastwithachef.co.uk.
Feast with a chef
Dell Ugo fresh spinach
gnocchi, 1.99, Waitrose
Unlike most packet gnocchi,
this spinach variety uses fresh
potato and you can really
taste the difference. They
cook in seconds and look attractive served
with salmon or with tomato and basil.
This summer has seen chefs taking up residence in temporary
kitchens all over the country, bringing fine dining to the masses
in the form of festival banquets and long-table feasts. On
8 November, Great British Menu chef Emily Watkins is putting
her twist on the trend, serving a feast of game dishes at Long
Ashton village hall, near Bristol.
Food news & trends
Whats cooking this month
CRUMB
by Ruby Tandoh (20,
Good Food offer price 17,
Chatto & Windus). A treat
from one of last years
Bake Off nalists. There
are cakes, breads, biscuits and desserts,
from elegant Rose & burnt honey
Florentines to comforting Steamed
orange & ginger pudding. Best of all is the
insider info on what makes baking work,
guaranteeing showstopping results.
NANBAN: JAPANESE
SOUL FOOD
by Tim Anderson (25, Good
Food offer price 21, Square
Peg). Tim, who won
MasterChef 2011 with his
innovative take on Japanese food, now
runs the pop-up restaurant Nanban. He
demysties the food of southern Japan,
which manages to be both hearty and
healthy. You will need to stock up on some
specialist ingredients, but youll be
rewarded with authentic- tasting dishes,
from dumplings to curries, and the
all-important ramen.
GLUTEN-FREE
CHRISTMAS
by Hannah Miles (9.99,
Good Food offer price
9.49, Ryland Peters
& Small). This little book contains simple-to-
follow recipes for all the traditional Yuletide
baking favourites and some easy canaps,
plus stufngs and sauces, all reworked by
former MasterChef nalist Hannah to make
them gluten-free.
BBC Good Food readers can buy any of this
months books at a discount, plus youll also
receive a free bookmark. Simply call 01326
569444, p&p is free. Or buy online at
sparkledirect.com/goodfood.
BOOKS FOR COOKS
HOLLYS TROLLEY
Edible gold leaf, 3,
Sainsburys
This exciting new
product means
itll be easier than ever to
create a stunning bake. Try
experimenting with autumnal
leaf shapes, or add pieces to
chocolate trufes.
Gadget
update
The Spiralizer
This US gadget shreds vegetables
into long spaghetti threads. Were
divided in the Good Food kitchen
is it the most innovative way to
serve veg you can make fun
salads or crazy coleslaw
or is it a gadget too far? Let
us know what you think at
enquiries@bbcgoodfood
magazine.com.
Lurch Spiralizer,
32.95,
ukjuicers.com
Edinburgh Gin Loch Etive smoked trout,
6/100g, rrspink.co.uk
This beautifully smoked
trout is given extra depth
from the juniper, heather
and milk thistle used to
infuse Edinburgh Gin. It
looks great on the plate too!
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If youd like to join
our reader panel, visit
www.immediate insiders.
com/register
Discover fabulous
freeze-dried fruit
Food news & trends
Dinner Party Secrets,
Northcote, Lancashire (01254
240555, northcote.com)
Ive wanted to go to Northcote ever
since Nigel Haworth won the BBCs
Great British Menu, writes Senior food editor
Barney Desmazery. So when he opened a
cookery school, I jumped at the chance to meet
the great chef. Set in a modern, glass-fronted
room in the heart of Northcotes Michelin-starred
kitchen, this course is a must for any budding
chef. You may be lucky enough to cook alongside
Nigel, but head tutor Michael Vanheste is also
a knowledgeable and jovial teacher.
The day is totally hands-on and, as well as
printed recipes to take home, everyone gets a
tablet device to use during the day. The recipes
focus on perfecting an impressive dinner party
menu we cooked Twice-baked cheese soufs,
Braised pork cheeks with licorice & fennel and
Strawberry millefeuille. Nigel explains all
techniques fully, including knife skills.
Once reserved for extravagant
patisserie, chocolates and
desserts, freeze-dried fruit
has gone mainstream. Youll
have seen it popping up on cookery
programmes like The Great British
Bake Off, and in recipe books.
Its available as whole pieces,
crushed or as a powder, and there
are many varieties on the market.
These freeze-dried products are
produced using the same process
thats used for instant
coffee, and its this
process that
concentrates the fruits
avour, preserves the
colour and nutritional
content, and means it can
be kept for years.
Fruit is frozen, then placed
in a vacuum where the water
turns from ice into vapour.
Once all the moisture has been
extracted, the fruit is either
left whole, crushed or powdered
and stored at room temperature.
The powders add an intense
natural avouring to cakes, bakes
and desserts. We like passion
fruit, mango, pineapple and
cranberry powders, available from
souschef.co.uk. Use the whole or
crushed fruit for decoration or to
add texture and colour.
Try crushed freeze-dried
strawberries and raspberries,
available from Waitrose,
or whole fruit pieces from
healthysupplies.co.uk.
Drink notes
Sarah Jane Evans picks
new bottles to try
Jim Beam Maple, 35%, 19, Tesco
Why wait for Christmas to sip liqueurs? Open a
bottle of Maple for Thanksgiving on 27 November.
Its gloriously over the top American whiskey
infused with honeyed maple avours.
Valdobbiadene Prosecco Spumante DOCG,
11%, 7.49, Aldi What better way to toast
Good Foods 25th birthday than with this fruity
zz. Its Extra Dry, which actually means its
less dry than Brut. Cheers!
Pasico Old Vine Monastrell Shiraz 2013,
Jumilla, Spain, 13.5%, 6, Sainsburys
This is a fantastic combo the two grape
varieties are bursting with roasted plums and
spice. Brilliant with Bonre Night treats.
Every month we reveal whats hot
in the food world right now
TAKE A COOKERY COURSE
Head tutor Michael Vanheste shares his tips
Whats on TV
Our favourite new food
shows to hit the small screen
Piata cakes Hidden centres
and cakes with surprise contents
are huge this year.
Heres some of the key looks youll see
when you start Christmas shopping
2014 is the year
of the bombe!
Domes and
bombes are
everywhere this
year, both sweet
and savoury. This
Morrisons turkey
bombe (9.99/kg)
is a wrapped dome
of turkey breast,
bacon and stufng.
Antlers and stags Weve seen
antlers on cakes, stags on
cocktail sticks (8.50 for 12,
talkingtables.com), and reindeer
gurines to decorate the table.
Sneak peek
100 cookbook covers
We love this box of postcards with 100 images
of iconic cookbook covers. Its a potted history
of the tomes on our kitchen shelves from the past 60 years,
including titles such as Wilson Midgley and Ethelind Fearsons
The Reluctant Cook. On sale from 1 November.
Cookery Postcards from Penguin: 100 Covers
in One Box, 14.99, amazon.co.uk
Verdict A great balance of educational and
entertaining. As the room doubles as a chefs
table, you get the added excitement of being in
a busy working kitchen.
Cost 95-250. Michael teaches most courses,
but Nigel and his head chef, Lisa Allen (another
Great British Menu winner), also do a few dates
each month. A full day includes a two-course
lunch with wine in the restaurant. You also get to
take home everything you have cooked.
Meet the Street
James Martin is
heading a nationwide
campaign to bring
communities together,
featuring celebs such
as Hairy Biker Dave
Myers (BBC One).
Paul and Marys
Masterclass
The Bake Off judges
reclaim the tent and
demonstrate how this
years technical
challenges should be
done (BBC One).
Jamies Comfort Food
New series from
Jamie Oliver, with
recipes to warm the
cockles. Expect
updated twists on
traditional dishes
(Channel 4).
Turn to page 139 for recipes from
top TV chefs and shows.
Start planning your festive food.
Our bumper Christmas issue is
on sale from 31 October
In season
New recipes to make the most of this months freshest produce
Fruit & veg
X Apples
X Aubergines
X Beetroot
X Carrots
X Celeriac
X Celery
X Chestnuts
X Fennel
X Figs
X Grapes
X Hazelnuts
X Leeks
X Marrows
X Parsnips
X Pears
X Peppers
X Pumpkins
X Quince
X Shallots
X Sloes
X Squash
X Swiss chard
X Walnuts
X Wild mushrooms
Game
X Goose
X Grouse
X Partridge
X Pheasant
X Venison
X Wild rabbit
X Wood pigeon
Fish &
seafood
X Cornish sardines
X Mackerel
X Mussels
X Oysters
X Sea bream
X Sea trout
X Squid
At their best now
Baked pumpkin fondue
tars of the month
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Recipes
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Crackle roast pork
with sausage-stuffed
apples & onions
If your apples explode while baking,
dont worry. Theyll taste just as lovely
in fact it means theyll be even
fluffier, almost making an apple
sauce inside their skins.
SERVES 6 PREP 35 mins plus overnight drying
COOK 3 hrs 10 mins
A LITTLE EFFORT
1 OF 5
A DAY
2kg/4lb 8oz rolled pork belly joint, skin
scored and tied
6 small eating apples
6 small onions, peeled but skins kept
6 Cumberland sausages
50g/2oz breadcrumbs
1 tbsp fennel seeds
2 tsp ground mace
50g/2oz walnuts, chopped
2 tbsp sunower oil
3 tbsp plain our
300ml/
1
/2pt cider (we used medium dry)
700ml/1
1
/2pt pork or chicken stock
1 tbsp honey (optional)
roast potatoes and green vegetables,
to serve
1 The day before, sit the pork on a wire rack
over a dish and put in the fridge, uncovered,
so the skin has time to dry out.
2 Using a sharp knife, cut a roughly 3cm-
wide core from all the apples and onions.
Coarsely grate as much apple esh as you
can from their cores before you hit the
seeds. Put the grated apple in a mixing bowl,
snip the skins of the sausages and squeeze
the meat out into the bowl too. Add the
breadcrumbs, fennel seeds, mace and
walnuts. Mix well with a little seasoning.
Push some of the stufng mixture into
every onion and apple, packing it tightly
and mounding the top as it will shrink a
little during cooking (any extra stufng
can be rolled into the size of golf balls and
roasted alongside).
Rub the pork with 1 tbsp of the oil and
plenty of sea salt. Break up the onion cores
and reserved skins to build a trivet in the
middle of your largest roasting tin, then
sit the pork joint on top. Roast for 1 hr, then
lower the oven to 180C/160C fan/gas 4
and roast for another hour.
4 Rub the outsides of the apples and
onions with another 1 tbsp of oil, then sit
just the onions around the pork, loosely
covered with some foil. Roast for a further
35 mins, then add the apples to the tin too,
removing the foil from the onions. Bake for
a further 25 mins until all the stufng is
cooked through, and the onions and
apples are tender but the apples are still
holding their shape. Lift the pork, apples
and onions onto a serving platter and
cover loosely with foil to keep warm. If the
onions arent soft enough for your liking,
re-cover with foil and keep baking in the
oven while you make the gravy.
5 Pour any juices from the roasting tin into
a jug. When the fat has separated, discard it
and pour the meaty juices back into the tin.
Put the tin on the hob and stir in the our
to a smooth paste. Cook, stirring, for 1 min,
then gradually whisk in the cider, followed
by the stock. Bring to the boil and bubble
until the gravy has reduced a little and is of
a good consistency. Sieve into another pan
or gravy jug to get rid of all the onion bits
and season well if it needs sweetening,
add some honey to taste.
6 Thickly slice the rested pork at the table,
making sure everyone gets a good portion
of crunchy crackling, then share out the
sausage-stuffed apples and onions. Add
roasties, some green veg, and a generous
glug of the cider gravy.
WHY NOT TRY
Making more of your mash
Apple & celeriac mash
EASY
LOW
FAT
1 OF 5
A DAY
GOOD
4YOU
GLUTEN
FREE
Peel and chunk 450g celeriac, and peel,
core and chunk 3 eating apples. Boil
together in salted water until tender, then
drain and leave to steam-dry for a few mins
before whizzing in a food processor or
blender to a pure.
Meanwhile, peel and chunk 750g floury
potatoes and boil until tender too. Drain well,
allow to steam-dry for a few mins, then tip
back into the saucepan and mash with the
apple-celeriac pure, 25g butter, 100ml
milk, a good grating of nutmeg and plenty
of seasoning. Good with sausages.
Baked pumpkin fondue
The beauty of this recipe is how easy it
is to scale up the fondue element to fill
your pumpkin. Serve one of these on
Bonfire Night and dont be surprised if
everyone misses the fireworks!
SERVES as many as you like PREP 20 mins
COOK 1-2 hrs
EASY CALCIUM
1 OF 5
A DAY
GLUTEN
FREE
1 whole squash or pumpkin choose
a size to match the number of people
you want to feed
small roasted or boiled potatoes, crusty
bread, breadsticks and chicory leaves,
to serve
FOR 300ml/
1
/2 PT OF FONDUE
100g/4oz Emmental, grated
100g/4oz Gruyre, grated
100g/4oz mature cheddar, grated
1 tbsp cornour
100g/4oz crme frache
2 tbsp white wine
1 shallot, nely chopped
1 Heat oven to 180C/160C fan/gas 4. Start
to prepare your pumpkin as you would for
carving: cut off a lid and scoop out all the
seeds and membranes. Put the lid back on
and sit the whole pumpkin on a sturdy baking
tray. Bake following our size guide, right.
2 Mix the grated cheeses with the cornour
until completely coated and no excess our
remains. Remove the pumpkin from the
oven, discard the lid (or scrape off the roasted
esh and save for our Squidgy pumpkin &
ginger loaf, p64) and increase the oven to
200C/180C fan/gas 6. Layer up the cheese,
crme frache, white wine, shallot and garlic
inside the pumpkin. Lift back into the oven
and bake for 30 mins or until the fondue
is melted and bubbling. Eat with spoons,
scooping out chunks of soft, roasted
pumpkin with the melted cheese.
BAKING
WHOLE
SQUASHES &
PUMPKINS
Anything larger than
these measurements
will take the same
amount of time as
the largest below,
since once squashes
and pumpkins
reach a certain
size, the cavities
tend to increase
proportionally
so the thickness
of esh remains
roughly the same.
Munchkins: 30 mins
1kg/2lb 4oz squashes
& pumpkins: about 1 hr
1.5kg/3lb 5oz: about
1 hr 30 mins
PUMPKINS & SQUASHES
Carved pumpkins look pretty (and their seeds roast perfectly for snacks),
but their esh is a little bland and watery, best destined for the soup pot
or a pie where it can be beefed up with sugar and spices. If its a creamy,
sweet, deeply avoured veg youre looking for, youre better off with
squashes. From green, knobbly kabochas, with their dense, rich esh, to
round, bright-orange hubbards and acorns, enjoy them from October. Once
the seasons over theyre scarcer than a Bonfire Guy come 6 November.
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APPLES
British apples are at their best when theyre
harvested between September and November.
Varieties vary dramatically, so its worth
experimenting to nd your favourites.
Bramleys, our native cooking variety,
collapses to a uffy pure at the rst sign of
heat so even if your crumble or pie recipe calls
only for eaters, a couple of cookers will create a
gorgeous thick apple sauce around the sturdier
chunks. Just remember, as soon as you peel the
crisp skin away, theyll begin to brown unless
doused in citrus juice.
In season
Roast parsnip, quince &
caramelised onion salad
with preserved lemon
Roasting quinces intensifies their
flavour, but its important to
thoroughly boil them first so that the
texture becomes tender and creamy,
rather than woody. This is a salad to
impress, and although the addition
of stem ginger may seem unusual,
it adds a real punch to the dressing.
SERVES 4 PREP 40 mins COOK 1 hr
2 OF 5
A DAY
2-3 quinces, halved lengthways, woody
cores cut away, chopped into thick
slices (drop into water with a squeeze
of lemon juice while preparing, to
stop them browning)
500g/1lb 2oz parsnips, peeled and cut into
long wedges
4 tbsp rapeseed oil
1 tbsp cumin seeds
1
/4 tsp ground turmeric, plus 2 pinches
2 balls stem ginger from a jar, nely
chopped, plus 4 tbsp syrup from the jar
50g/2oz whole almonds with skins
350g/12oz giant couscous
2 onions, sliced
2 preserved lemons from a jar, halved,
seedy middles discarded and skin diced
juice 3 lemons
small pack at-leaf parsley, roughly
chopped
put a large saucepan of water on to boil.
Boil the quinces for 20-25 mins until almost
tender when poked with a knife. Drain well,
then leave sitting in the colander to steam-
dry. Repeat with the parsnips, but only boil
for 3-4 mins before draining.
2 Mix 2 tbsp of the oil, half the cumin seeds,
the turmeric, 1 tbsp ginger syrup and some
seasoning in a big roasting tin. Toss in the
steam-dried parsnips and quinces, then roast
for 25 mins until golden, caramelising and
tender. Tip the almonds onto a baking tray
and toast for 5 mins in the oven after the
veg comes out.
3 Meanwhile, cook the couscous following
pack instructions, with 2 pinches turmeric
in the water, then drain well. Slowly cook
the onions in the remaining 2 tbsp oil with
remaining cumin seeds until really soft,
golden and beginning to caramelise.
4 Whisk the remaining 3 tbsp ginger syrup
with the chopped ginger, chopped preserved
lemons, lemon juice and plenty of seasoning.
Tip the couscous, roasted vegetables,
caramelised onions and chopped parsley
onto a serving platter or into a big bowl.
Roughly chop the toasted almonds a few
times, then add them too, before drizzling
over the lemon dressing. Toss everything
together well and serve. Any leftovers will
taste great the next day.
A fragrant multi-textured salad
QUINCES
Part of the apple and pear family, these
perfumed native fruits require a little love and
generally long, slow cooking to yield the best
from their rock-hard esh. This means that they
are sadly under-used, since they are inedible
when raw. But with a little perseverance and
patience youll come to love their mellow
sweetness, which works well in both sweet
and savoury dishes.
While youre waiting for a quiet weekend to
show them some love in the kitchen, store them
in your linen cupboard or drawers theyll leave
your cottons smelling of roses and honey.
In season
Venison meatball & wild
mushroom stroganoff
If you havent tried venison at
home, this is a great way to do so.
Most supermarkets sell packs of
mince now, and it has a similar
flavour to beef. Removing the
mushrooms before simmering the
sauce might seem unnecessary, but
it means theyll retain a nice texture
without going too soft, and youll
still get lots of their lovely flavour
from frying in the same pan.
SERVES 5 PREP 15 mins plus cooling COOK 40 mins
EASY IRON
1 OF 5
A DAY
1 onion, nely chopped
2 garlic cloves, crushed
2 tbsp sunower oil
small bunch dill, roughly chopped plus
1 tbsp nely chopped
400g/14oz venison mince
100g/4oz fresh white breadcrumbs
1 medium egg, beaten
25g/1oz butter
400g/14oz wild mushrooms, larger ones
sliced (see Wild mushrooms, p59)
1
/2 tsp smoked paprika
1 tbsp plain our
400ml/14 oz beef stock
150ml/
1
/4 pint brandy
2 tsp Dijon mustard
1 tbsp tomato pure
300ml pot soured cream
pinch of sugar (optional)
buttered tagliatelle, rice or sauted
potatoes, to serve
1 Gently cook the onion and garlic in 1 tbsp
oil until really soft. Cool for 10 mins, then tip
into a big bowl with the nely chopped dill,
1 tbsp of the wholegrain mustard, the
venison, breadcrumbs and egg with 1 tsp
salt and
1
/2 tsp ground black pepper. Squelch
together with your hands, squeezing the
mince well to tenderise it as you mix.
2 Heat the remaining oil in a large frying
pan or saut pan and fry the meatballs in
small batches until well browned add a
splash more oil if needed towards the end.
Set aside the meatballs in a dish.
3 Add the butter to the pan and fry the
mushrooms over a very high heat until the
juices have evaporated and the mushrooms
are turning golden. Lower the heat and stir
in the paprika and our for 1 min.
4 Stir in the stock and brandy, and bring to
a simmer, scraping up any bits stuck in the
pan. Lift out the mushrooms with a slotted
spoon to a dish. Boil the sauce for 3 mins,
then stir in the remaining 1 tbsp wholegrain
mustard, the Dijon mustard, tomato pure
and soured cream. Simmer the sauce until it
has reduced again and is a good consistency
anything up to 15 mins depending on your
pan. Return the meatballs and any juice and
simmer gently until they are cooked through.
Stir in the mushrooms to warm through, and
season to taste, plus a pinch of sugar if
needed. Scatter with the remaining dill and
eat with buttered tagliatelle, rice or sauted
potatoes.
Seasonal twist on a family favourite
Garlicky wild
mushrooms &
egg on toast
EASY FOLATE FIBRE
1 OF 5
A DAY
Clean a big handful wild mushrooms,
then halve or slice any larger ones. Melt
a knob of butter in a small frying pan,
then add the mushrooms with 2 crushed
garlic cloves and 1 tbsp chopped parsley
and fry until golden. Season well, then push
to one side of the pan.
Add a drop of oil to the clear side and,
while tilting the pan, crack 1 egg into the
space. Fry to your liking while you toast a
thick slice of granary or walnut bread.
Spoon the mushrooms onto the toast, top
with the fried egg and season once more
before tucking in.
WHY NOT TRY
A brunch for one
Salted caramel
pear puffs
These individual desserts are a
cross between a Yorkshire pud and
a French clafoutis a dessert thats
traditionally studded with fruit.
Any leftover caramel sauce (youll
be lucky!) will last in the fridge for
a few days and is delicious poured
over vanilla or chocolate ice cream.
A LITTLE EFFORT
1 OF 5
A DAY
500g/1lb 2oz light soft brown sugar
1 vanilla pod, split in half lengthways
1 lemon
6 rm pears
100g/4oz unsalted butter
170ml pot double cream
1 tsp sea salt akes
a little sunower oil
single cream or crme frache, to serve
FOR THE BATTER
100ml/3
1
/2 oz milk
1 large egg
85g/3oz plain our
1 Put 300g of the sugar and the vanilla pod
in a narrow, deep saucepan with 1 litre of
water. Use a vegetable peeler to pare the
zest from the lemon, then drop that in the
pan too. Heat gently until the sugar has
melted, then bring to a simmer. Meanwhile,
juice the lemon and peel the skin from the
pears, rubbing with the lemon juice as you
go, to stop the esh browning. Carry on
peeling until the pears are reduced to a size
that only takes up about half of one of the
holes of a mufn tin. Put the pears in the
pan with the poaching liquid, cover and turn
down the heat. Gently poach for about
30 mins until they are really soft test with
a skewer at the widest part. Keep the fruit
submerged in the poaching liquid in the
fridge until ready to nish the pudding.
2 Meanwhile, make a salted caramel sauce
by melting the remaining 200g sugar and the
butter together in a saucepan. Once the sugar
has dissolved, add the cream, bring to the boil
and bubble for 2 mins while stirring. Remove
from the heat and stir in the salt. Make the
batter by whizzing the milk, egg and our
in a food processor or blender until smooth
(or whisk by hand). Transfer the batter to a
jug. Both can be made up to 24 hrs ahead,
just chill until youre ready.
3 To nish, heat oven to 200C/180C fan/
gas 6. Divide about
1
/2 tsp sunower oil
between 6 holes of a deep, metal mufn tin.
Put in the oven to heat for 10 mins. Trim the
base of each pear so theyll sit at, then
dip in some of the caramel sauce and
transfer to a plate for a minute for the
excess to run off (you can tip this back in
with the rest of the sauce).
4 Working quickly, sit a pear in each hole of
the tin, and pour the batter in and around.
Put back in the oven and bake for 16-20 mins
until the puffs are risen and golden. Warm
the caramel sauce while the puffs are baking,
then serve together immediately, with extra
cream or crme frache.
Mostly prepared ahead, then just
a few minutes work before serving
Pear & blue baguettes
MAKES 2 PREP 15 mins NO COOK
EASY FIBRE VIT C
1 OF 5
A DAY
Core 2 rm pears and cut into matchsticks
theres no need to peel. Mix with 1 tbsp
wholegrain mustard, 1 tbsp clear honey
and 2 tbsp cider vinegar. Season. Split
2 small, warm baguettes down the middle
and add a good handful of rocket to each.
Cut enough slices of rm blue cheese
(Stilton, Stichelton or Blacksticks Blue are
nice) to add a layer to each baguette, then
spoon some of the pear slaw on top. Wrap
in paper and tie with string if adding to
a lunchbox, or tuck in straight away.
PEARS
Just as with apples,
their close relatives,
there are thousands
of varieties of pear,
but only a handful are
commonly grown and
harvested in Britain.
Unlike apples and,
for that matter, most
other fruit, pears
improve in both
texture and avour
after picking and
on keeping. So its
worth bringing home
bullets and allowing
them to ripen in your
fruit bowl, since once
theyre fully ripe their
delicate skin and
esh wont survive
much of a journey
before bruising.
Firmer pears poach
and slice beautifully.
Use them in slaws,
salads, cakes and
puddings before
theyre ready for
eating au naturel.
WHY NOT TRY
A gourmet lunch
In season
Wild mushroom, potato
& pancetta gratin
Theres no escaping the fact that
this dish is rich, and intended to be
that way. But the leftovers freeze
beautifully so if you cant manage
the whole thing, chill whats left,
then slice into neat chunks and
freeze. During the rest of the year,
you can make the dish with half
the weight of chestnut mushrooms,
plus some rehydrated dried porcini
to give a bit of extra flavour.
SERVES 6-8 as a side, 4 as a main course
PREP 30 mins, plus infusing COOK 2 hrs 45 mins
EASY
GLUTEN
FREE leftovers only
6 garlic cloves
1 onion, halved
3 bay leaves
3 thyme sprigs, plus a sprinkle of leaves
600ml/1pt whole milk
140g/5oz diced pancetta
25g/1oz butter, plus a knob
250g/9oz wild mushrooms, roughly
chopped after cleaning
1.25kg/2lb 12oz medium potatoes
(we used Maris Piper)
1 whole nutmeg
green salad, to serve (optional)
1 Put the garlic cloves, onion, bay leaves,
thyme, double cream and milk in a pan.
Bring slowly to the boil over a low heat,
partially cover with a lid and cook for
20-30 mins until the onion is tender and
the cream mixture slightly thickened. Turn
off and leave everything to infuse for 1 hr.
2 Strain the cream mixture into a jug (or
bowl) and discard the herbs. Put the garlic
cloves and onion in a food processor or
blender and whizz until smooth add a
drop of the cream if it helps. Stir the paste
back into the rest of the cream and season
with 2 tsp salt.
3 Put the pancetta in a cold frying pan and
cook gently, over a low-medium heat so the
fat melts into the pan, until the pancetta is
really crispy. Lift out with a slotted spoon,
add the butter and mushrooms and turn
up the heat, frying the mushrooms, until
golden and dry.
4 Leave the skins on the potatoes and
slice as thinly as possible. Grease a large
WILD MUSHROOMS
There is an endless variety of wild mushrooms
during the short season but, whether youre
foraging or buying from your local farmers
market, youre most likely to encounter ceps (or
porcini), chanterelles, horn of plenty (trompette
de la mort), puffballs, morels, vibrant yellow
chicken of the woods (named for its lemony,
meaty flavour) and, if youre lucky, the odd truffle.
The height of the season is generally October,
and by December theyll be a distant memory,
so add them to soups, stews and pasta sauces
while you can.
A great addition to Sundays roast chicken
baking dish with a little more butter. Layer
up the potato slices, scattering over some
of the cooked pancetta, the mushrooms and
a little freshly grated nutmeg and pepper
as you go. Finish by slowly pouring over
the cream so that it settles among all the
layers, then scatter over a few more thyme
leaves. Cover with foil.
5 Heat oven to 180C/160C fan/gas 4. Bake
the gratin for 1 hr, then remove the foil and
bake for 35-45 mins more until golden
and crispy on top. Poke a knife in to check
the potatoes are tender, then leave for
10-15 mins to settle, before serving with
a salad, if you like.
fat 52g sat fat 31g fibre 4g sugar 7g salt 2g
SHOW
& Bakes cakes
Treacle apple tart
One of my all-time winter favourites,
this is a lovely way to end a Sunday
lunch. If youve found treacle tart
a bit too sweet for your liking in the
past, try this version. The apple and
lemon cuts through the syrup nicely.
SERVES 10-12 PREP 30 mins plus chilling
COOK 1 hr 30 mins
EASY
375g pack sweet shortcrust pastry
a little our, for dusting
600g/1lb 5oz golden syrup, plus a
little extra
225g/8oz fresh white breadcrumbs
zest and juice 2 lemons
3 large eggs, broken up with a fork
5 small eating apples choose your
favourites
custard, vanilla ice cream or clotted
cream, to serve
1 Roll out the pastry on a our-dusted surface
until big enough to line a 23cm uted tart tin,
about 3cm deep. Lift the pastry into the tin
to line, then cover and chill for 30 mins.
Scrunch up a big sheet of baking parchment
and use to line the pastry before lling with
baking beans (or dried lentils or rice). Bake
for 20 mins, then remove the beans and
parchment and bake for 10-12 mins more
until the pastry is golden and biscuity.
3 Meanwhile, put the golden syrup,
breadcrumbs, zest from both lemons and
juice from 1, and the eggs in a big mixing
bowl. Peel 2 of the apples and coarsely grate
into the bowl. Mix everything together.
4 Reduce oven to 160C/140C fan/gas 3. Use
an apple corer to core the 3 remaining
apples, then slice thinly into rings. Toss the
slices with the remaining lemon juice to stop
them from browning. Tip the syrupy crumbs
into the tin and arrange just enough of the
apple slices in an overlapping ring. Brush an
extra 1-2 tbsp syrup over the apple slices until
theyre covered, then return the tart to the
oven and bake for 55 mins1 hr until the
exposed lling feels set to the touch.
5 Cool for 10 mins in the tin, then carefully
remove, drizzle a little more syrup over the
top and serve warm with custard, ice cream
or dollops of clotted cream.
Makes a gorgeous
and unusual gift
Rosy quince &
cranberry jelly
Squirrel away a jar for your
Christmas turkey, then enjoy the
rest with cheese, pork pie or ham,
or give it as a gift to friends.
MAKES 3-4 standard jam jars PREP 30 mins, plus
overnight straining COOK 1 hr 30 mins - 1 hr 45 mins
A LITTLE EFFORT
LOW
FAT
GLUTEN
FREE
4 large quinces, roughly chopped
450g/1lb Bramley apples, roughly chopped
dont worry about coring
450g/1lb fresh or frozen cranberries
1kg bag preserving sugar (not with added
pectin)
1 tsp rosewater
a few small, fresh bay leaves, to decorate
the jars (optional)
1 Put the quinces, apples and cranberries
in a large pan. Cover with water and bring
to the boil, then turn down the heat and
cook more gently for about 1 hr until the
fruit is really soft.
2 Hang a jelly bag over a large mixing bowl,
tip the fruit in and let it drip overnight dont
be tempted to squeeze the bag, or the pulp
will come through and your jelly will be murky.
3 The next day, measure the amount of juice
you have and, for every 1ml of liquid, match
with grams of the sugar (so for 500ml youd
need 500g sugar). Tip both into a preserving
pan, or large pan, and bring slowly to the boil,
stirring until the sugar dissolves. Increase the
heat once the sugar has gone and boil until
it reaches 110C on a sugar thermometer.
Honey-nut
roast quinces
EASY
1 OF 5
A DAY
GLUTEN
FREE
Halve and core 4 quinces and immediately
rub the cut side with a little lemon juice
to stop them from browning. Melt 100g
golden caster sugar in 600ml water in
a deep saucepan. Bring the liquid to a
simmer, add the quinces, then partially
cover and simmer for 25-30 mins until
tender. If the liquid level lowers too much,
so the quinces become uncovered, top
up with water. Using a slotted spoon,
lift the quinces into a baking dish, then
mix 150ml of the cooking syrup with
6 tbsp clear honey, and pour this over.
Dot over 25g butter, scatter with
25g aked almonds and bake at
180C/160C fan/gas 4 for 30 mins until
caramelised. Serve with vanilla ice cream.
WHY NOT TRY
An easy seasonal pud
4 Skim any scum off the surface of the
liquid, then stir in the rosewater. Ladle
into sterilised jars (see below right), adding a
bay leaf to each one, if you like, and cover
with lids or wax discs, cellophane and
elastic bands.
PER TBSP 46 kcals protein none carbs 11g
fat none sat fat none fibre none sugar 11g salt none
Love baking? Dont
miss the rst BBC Good
Food Bakes & Cakes Show at the Business
Design Centre, London, from 25-27 Oct.
Visit bbcgoodfoodbakesandcakesshow.com
for details and tickets.
STERILISING
YOUR JARS
Once your jelly is
on the go, heat the
oven to 160C/140C
fan/gas 4 and wash
your jars in hot soapy
water. Stand upside
down, still wet, on
a baking tray and
leave in the oven for
10-15 mins, then ll
while still warm.
F
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In season
New way to fill the biscuit tin
In season
Nutty Florentine bars
Love shortbread? Love Florentines?
Then this is the recipe for you.
CUTS INTO 18-21 bars PREP 15 mins plus chilling
COOK 40-50 mins
EASY
225g/8oz salted butter, at room
temperature
1
/4 tsp almond extract
200g/7oz plain our, plus 1 tbsp extra
100g/4oz ground rice
75ml/3 oz double cream
50g/2oz toasted aked almonds
25g/1oz whole blanched almonds
25g/1oz walnuts, roughly chopped
25g/1oz pecans
25g/1oz blanched hazelnuts, halved
50g/2oz glac cherries, sliced
25g/1oz dried cherries
50g/2oz dark chocolate, melted
1 Start with the base. Line a 20cm square tin
with some baking parchment. Put 200g of
the butter and 100g of the sugar in a food
processor and whizz until smooth. Add the
almond extract, our and ground rice, and
pulse until the mixture comes together.
Press the mixture into the base of your tin,
attening the surface as much as possible.
Chill for at least 30 mins, or for up to 2 days.
2 Heat oven to 180C/160C fan/gas 4. Peel
off the cling lm, prick the base a few times
with the prongs of a fork. Bake for 25 mins.
3 Meanwhile, put the remaining 25g butter,
75g sugar and 1 tbsp our in a small pan. Heat
gently, stirring, until the butter and sugar
have melted. Stir in the cream until smooth,
then the nuts, glac and dried cherries.
4 When the base has baked, dot the hot
nut mixture all over the top and gently
spread with the back of a spoon. Return
to oven and bake for another 10-20 mins
until the top is golden check every 5 mins.
Cool to room temperature, then melt
the dark chocolate in a microwave or in
a bowl over, but not touching, a pan of hot
water. Drizzle the chocolate all over the
top, and leave to set solid before removing
and cutting into thin bars.
PER BAR 257 kcals protein 3g carbs 24g
NUTS
Although were used
to buying nuts all year
round, autumn is their
true season so whether
youre harvesting your
own cobnuts or buying
ready-dried and roasted
varieties, this is the month
to embrace them.
In the botanical sense,
only hazelnuts and
chestnuts strictly t the
bill, but in the common
usage of the term we
include any hard-walled
edible kernel so pecans,
almonds, pistachios,
walnuts and Brazil nuts
can be counted. These
little gems add crunch and
depth to almost any dish.
Macadamias have
a unique crispness that
is retained through
cooking try them
chopped in cakes or whole
in tagines.
Cashews blend
to almost unparalleled
creaminess; use in pesto
instead of pine nuts, or try
blitzing into a homemade
butter for toast.
The delicate, sweet
avour of pistachios
improves upon toasting,
so scatter over biscuits
and cookies before baking
and substitute versatile
pecans in almost any
recipe you like.
Nutty apricot bircher
SERVES 4 PREP 15 mins NO COOK
EASY FIBRE
1 OF 5
A DAY
Mix 200g whole porridge oats with
150ml apple juice and 250g natural
yogurt. Coarsely grate in 2 apples, then dice
100g dried apricots and stir these in too.
Finally, roughly chop 100g mixed nuts,
stir them in, then leave the bircher overnight
in the fridge to soften. Serve with a dollop
more yogurt, an extra scattering of nuts and a
drizzle of honey, if you like. Keeps for 1-2 days.
WHY NOT TRY
Something
different
for breakfast
In season
Squidgy pumpkin
& ginger loaf
Dense and sticky, the sweet earthiness
of pumpkin or squash pairs perfectly
with ginger and best of all, you
wont waste a scrap from your
Halloween pumpkin carving.
CUTS INTO 10-12 slices PREP 15 mins COOK 1 hr
EASY
250g/9oz chunk of pumpkin or squash
esh (the scoopings from your Halloween
pumpkin are perfect)
50g/2oz black treacle
140g/5oz golden syrup
140g/5oz light soft brown sugar
100ml/3
1
/2 oz semi-skimmed milk
100g/4oz cold butter, diced, plus extra
for greasing
1 tsp bicarbonate of soda
1 tbsp ground ginger
2 tsp mixed spice
2 medium eggs, beaten
8-10 chunks crystallised ginger,
thinly sliced
1 Put the pumpkin or squash in a microwave-
proof bowl with a dribble of water. Cover
with cling lm, pierce with a couple of
holes and cook in a microwave on High for
5-10 mins, or until the pumpkin is soft and
mashable. Drain off the water and mash
until smooth. Put the treacle, syrup, sugar
and milk in a pan and heat gently until the
sugar has dissolved.
2 Heat oven to 180C/160C fan/gas 4. Grease
and line a 900g loaf tin with a strip of baking
parchment. Sift the our, bicarb, spices and
a pinch of salt into a bowl together. Tip in
the diced butter and rub with your ngertips
until no big lumps remain.
3 Whisk the mash and the egg into the
lukewarm syrupy mixture, then stir everything
into the dry ingredients. Pour the batter into
the prepared tin, scatter with most of the
crystallised ginger and bake for 45 mins until
a skewer poked into the centre comes out
with just moist crumbs attached. Scatter
over the remaining sliced ginger to stick,
then cool in the tin. This cake tastes delicious
once thoroughly cooled and sliced, but even
better if wrapped in parchment and foil, and
left for a couple of days to mature. Perfect
with a cuppa, smeared with some butter.
PER SLICE 256 kcals protein 4g carbs 41g
Tastes even
better after
maturing
for a couple
of days
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449.95
In season
Lets eat more
Wild rabbit
Plentiful, avoursome and easy to cook, rabbit is the ideal alternative
to chicken, says food writer Jane Hornby Photographs WILL HEAP
R
ab
bit au
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in this
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Wild rabbits
are a regular
xture in
the elds,
butchers and
market where
I live in Oxfordshire but
you dont have to be a
country dweller to make
the most of this delicious
and underrated game.
Some supermarkets sell it in season
(its at its best through the autumn
and winter), but ask your butcher and
theyll nd, and prepare, some for you.
Rabbit is an unchallenging start for
those new to game: its mild in avour
and easy to prepare. The meat tastes
a bit like chicken but has a depth that
brings something special to stews,
pies and terrines. Bacon, garlic,
mustard, wine, onions and root veg
are all good partners; but you will nd
that like chicken its versatile
enough to use in many dishes.
As with all game, wild rabbit is lean
and robust, with little fat. Farmed
rabbit, by contrast, is paler and fatty,
and has less avour. The meat should
be a taupe-ish pale pink. Rabbit is
hung for a short time and will have
a slightly gamey aroma as you unwrap
it. But dont be unnerved give it a
rinse (taking care not to splash the
kitchen), remove any offal (you can
use the liver and kidneys), and when
the meat is cooked there will be only
good smells, I promise.
Being low in fat, rabbit needs
either quick frying, to mingle with
plenty of other fat, or to slowly simmer
for a tender result. Just as with pork
tenderloin or chicken breast, the loins
are more delicate to eat but can be
overcooked easily, while the meat with
more connective tissue needs longer.
If I still havent convinced you, then
hows this? A prepared medium rabbit
costs about 4 (often less), and will
feed two generously. Rabbit is
economical, healthy and abundant.
Not something to twitch your nose at.
Rabbit au vin
Rabbit probably gives back to this dish
what is lost when we use a regular
chicken instead of the traditional coq;
a slight gaminess that enhances the
wine sauce and mingles perfectly with
mushrooms. Ensure the rabbit pieces
are nestled well into the liquid as they
simmer to tenderness. The timing can
vary depending on your rabbits, so
check after one hour. If you like, speed
up the browning in step 2 using two
pans, then unite their contents later.
SERVES 6 PREP 20 mins COOK 2-2
1
/2 hrs
EASY
2 OF 5
A DAY
450g/1lb shallots
2 onions, thinly sliced
2 celery sticks, thinly sliced
300g/11oz carrots, thickly sliced
200g pack unsmoked bacon lardons
(or use streaky bacon)
3 wild rabbits, jointed into shoulders, legs
and saddle pieces (mine were 600g/
1lb 5oz each, gutted weight, no heads)
2 tbsp plain our, seasoned well
25g/1oz butter, plus a knob
1 tbsp olive oil
600ml/1pt full-bodied red wine
2 bay leaves
few thyme sprigs, plus extra to garnish
300g/11oz button mushrooms
1 Soak the shallots in boiling water for
5 mins, drain, then peel this makes it a
lot easier to remove the skins. While they
are soaking, slice the rest of the vegetables.
Heat a large, wide ameproof casserole
dish, then add the lardons. Fry for 5 mins
or until the fat has run from the meat,
then tip in the vegetables and cook for
10 mins until golden and starting to soften.
Tip into a bowl.
2 Toss the rabbit meat with the our, then
tap off the excess. Heat half the butter and
oil in the dish, then brown half the rabbit
for 10 mins until golden all over. Add a good
splash of water, scrape around the dish and
tip the juices into a jug. Repeat with the
second batch of rabbit, but use the wine
to deglaze the pan this time, letting it
reduce by about a third.
3 Add the rabbit and the vegetables to
the wine, pour in the stock, stir in the herbs
and bring to a simmer. Cover, leaving just a
small gap for steam to escape, then simmer
for 1
1
/2-2 hrs or until the meat falls away
from the bones. If you like a thicker sauce
to your stew, you can lift out the meat and
vegetables and boil the sauce to thicken it a
little. To nish, heat the knob of butter in
a frying pan and cook the mushrooms with
salt, pepper and a few thyme leaves over
a high heat until browned. Spoon these over
the stew, sprinkle with thyme leaves and
bring to the table.
Crisp-fried rabbit with
herb mayonnaise
So there we were, at dusk in a caf
in a Chianti town square, when the
couple sat next door were served
a bulging brown paper bag, full of
something crisp and golden, with
lemons, salt and a finger bowl. In
faltering Italian, I asked what it was.
Coniglio, they said. Rabbit. Heres my
version of that finger-licking recipe.
Youll have some of the dip leftover,
but it keeps for a few days in the fridge.
SERVES 3 (easily doubled) PREP 15 mins
COOK 30 mins
A LITTLE EFFORT
FOR THE RABBIT
1 litre/1
1
/2 pints sunower or vegetable oil
100g/4oz plain our
50g/2oz Parmesan, nely grated
2 x 50g sachets panko breadcrumbs
(we used Waitrose)
2 eggs
1 wild rabbit, jointed and each leg also
jointed into a drumstick and thigh
FOR THE HERB MAYONNAISE
2 garlic cloves, roughly chopped
1 heaped tbsp capers in vinegar, drained
285g jar chargrilled artichokes, drained
small pack curly parsley, leaves only
5 tbsp good-quality mayonnaise
zest and juice 1 lemon
have ready a large baking tray with a wire
rack placed over it. Heat the oil in a large,
deep saucepan (or use a deep-fat fryer)
until the oil reaches 140C. Meanwhile, put
the our on a plate and season. Mix the
Parmesan and breadcrumbs on another,
and beat the eggs in a bowl.
2 Coat a piece of rabbit in our, tap off the
excess, then dunk into the beaten egg. Drain
off, then coat in the crumbs. Repeat with
a couple more pieces. Lower into the fat
and fry for about 12 mins for larger pieces,
9 mins for smaller, until deep golden and
cooked through. Dont overcrowd the pan as
this can cause the temperature of the oil to
drop. Lift out with a slotted spoon and drain
on the rack in the oven while you do the next
batch. Never leave the pan unattended.
3 To make the herb mayonnaise, put
everything except the mayo and lemon
juice in a processor and pulse until chopped.
Stir in the mayo and juice, and season to
taste. Serve the rabbit with the mayonnaise
for dipping, a sprinkling of aky salt and
plenty of lemon wedges.
PER SERVING (rabbit) 722 kcals protein 55g
carbs 48g fat 34g sat fat 10g fibre 2g sugar 1g salt 1.2g
PER SERVING (mayo) 286 kcals protein 2g
carbs 4g fat 28g sat fat 4g fibre 6g sugar 1g salt 2.2g
Brining your rabbit
When writing these recipes, Jane experimented with brining
just as people do with a turkey at Christmas. The tougher
rabbits were denitely more tender and avoursome after their
overnight saline bath, so its worth the extra bit of effort. You
can use brined meat for every recipe here, except the terrine.
For a basic brine to soak 1 rabbit, mix 50g aky sea salt
with 1 litre of water. The rabbit should be completely covered;
multiply the quantities if you need to.
Soak jointed meat for a few hours and whole rabbits ideally
overnight in the fridge, then drain, pat dry and follow your recipe,
adding less salt when seasoning.
In season
Preparing rabbit at home
Buy your rabbit without fur and fully cleaned. Most butchers will also joint it
for you. If you have ever jointed a chicken, or boned a saddle of lamb, then
some of this will feel familiar. As always with butchery, having a sharp knife
is the most important thing.
To joint
1 Remove the back legs by putting
the rabbit belly-up on your board
and cutting through the hip joints.
2 The front legs (known as the
shoulders) come away really easily
as they dont have a socket. Keep
them for stock or use whole in your
recipe, as removing the meat from
the shoulders is too much of a ddle
(like trying to llet a chicken wing).
3 The belly aps that run along the
length of the belly are delicious,
especially fried in crumbs, and
should be trimmed away and kept.
I used scissors for this.
4 The middle section of the rabbit,
or the saddle, is made up of the
backbone and ribcage, and the
tenderloins run along either side of
the back. Mark out the loin into two
or three sections about 5cm long,
depending on the size of the rabbit,
and use a cleaver (or place your
large knife where it needs to go
and whack the back of the knife
with a rolling pin) to cut through
the bones. Discard the uppermost
part of the saddle, where there is
more bone than meat. Its a good
idea to remove the thick, white-ish
membrane that runs over the whole
saddle, then any silvery membrane
under that, especially for the Crisp-
fried rabbit recipe.
To llet
1 To remove the meat from the legs, make a cut along the inside of the leg,
following the line of the bones, until you reach them. Work the tip of your
knife around the bone. Cut the meat into chunks.
2 For the loins, remove the meat from either side of the saddle, cutting as
close to the bones as you can with feathery sweeps of the knife. Remove
any shiny sinews, as these will shrink around the meat as it cooks.
C
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rabbit - made fo
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licately spiced
an
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T
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terrine
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urious
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In season
Rabbit & pork terrine
with peppercorns
For cooks who really like to get their
hands in, making a terrine from
scratch is satisfaction guaranteed.
Pressed and matured overnight, its
an ideal make-ahead starter or rustic
lunch. Eat the terrine close to room
temperature for the fullest flavour
and with a sharp pickle, like the
cauliflower salad (below) to cut
through the richness.
SERVES 8 as a starter or lunch PREP 30 mins
plus marinating, pressing and chilling COOK about
2 hrs 15 mins
A LITTLE EFFORT
meat from 3 wild rabbits, 500g/1lb 2oz
brown meat from the back legs and
trimmings, 200g/7oz from the loins
500g/1lb 2oz boneless pork belly,
cut into chunks
25g/1oz butter
2 garlic cloves, bruised
3 shallots, nely chopped
a few thyme sprigs
good pinch of ground allspice
1 tbsp green peppercorns in brine,
drained
3-4 tbsp brandy
splash of vegetable oil
16-20 rashers dry-cured streaky
unsmoked bacon
about 100g/4oz small cornichons, plus
extra to serve
1 Ask your butcher to remove the meat from
the rabbit, or do it yourself (see Preparing
rabbit at home, p69). The leg meat can be
as roughly prepped as you like, but keep the
loins as neat as you can.
2 Put the leg meat, trimmings and pork
belly in a processor, nely chop, then tip into
a large bowl. Melt the butter and cook the
garlic, shallots and thyme together gently for
8 mins or until the shallots are soft but not
coloured. Tip onto the minced meat, add the
allspice, peppercorns and 3 tbsp brandy, then
mix well. Leave to mingle for 1 hr, or longer if
you like, in the fridge.
3 Add the oil to the pan and quickly brown
the loins; you dont need to cook them
through. If you fancy, add 1 tbsp brandy to
the pan and amb them to nish. Set aside
on a plate and tip any pan juices into the
minced mixture.
Remove the garlic from the mince and
season generously. Its a good idea to fry
a small ball of the mixture, let it cool, then
taste to check the seasoning. Line a 900g
loaf tin with a strip of foil. Stretch each
piece of bacon a little with your knife.
Arrange the rashers so that the base of
the tin is covered with overlapping bacon
and the rashers come neatly up the sides
in a single layer and overhang generously.
Boil a kettleful of water.
5 Press a third of the mince into the tin.
Make a lengthways channel along one side,
then poke in a line of loin pieces, so that
they meet end-to-end. Scatter half the
cornichons over the other side. Add the
next third of mince and repeat, this time
with the loins and cornichons on the
opposite sides. Cover with the remaining
mince, then bring the bacon over to seal.
Wrap tightly in foil and put in a deep roasting
tin. Pour in enough hot water to come
halfway up the terrine and bake for 2 hrs
or until a skewer comes out hot from the
middle of the terrine, and the juices run
clear. Top up the water if needed.
6 To press the terrine, sit the loaf tin on a
rack in a roasting tin. Tear some cardboard
to t the top of the loaf tin as neatly as you
can (I used egg box lids). Add a few layers
and sit something extremely heavy on
top to press the cardboard and terrine
down (I used a cast-iron dish). Cool to
room temperature, then chill completely,
ideally overnight. Remove the weight and
re-wrap the terrine in clean foil or cling
lm. Ideally, let it mature for 2 days in the
fridge before eating. Serve with the pickle
salad, below, and remaining cornichons.
Sweetly spiced
rabbit pilaf
This is a great recipe to ease you
into rabbit for the first time, with
Middle Eastern influences, and lots
of interesting textures and flavours.
After a couple of tries, I found the
most successful rice for this recipe
was Tilda Everyday Rice, as the
grains become fluffy yet are still well
separated, with a few crisp, golden
nuggets at the bottom.
SERVES 4 PREP 10 mins plus standing COOK 30 mins
EASY FIBRE IRON
2 OF 5
A DAY
FOR THE PILAF
1 tbsp butter
1 tbsp olive oil
3 garlic cloves, sliced
meat from legs and loins of 2 wild rabbits,
cut into bite-sized chunks
2 cinnamon sticks
1 tbsp cumin seeds
1
/2 tsp chilli powder or hot paprika, plus
a sprinkle
250g/9oz long-grain rice, well rinsed
350g/12oz butternut squash, peeled and
sliced into half-moons
85g/3oz pitted prunes
TO SERVE
handful mint (or coriander, or dill)
2 tbsp toasted pine nuts or toasted
aked almonds
low-fat Greek yogurt
pomegranate molasses or lemon juice
1 Melt the butter and oil in a wide, lidded pan,
and add the onions and garlic. Soften gently
for 5 mins, then tip in the rabbit and cook for
5 mins more, stirring until it changes colour
all over (it doesnt need to be particularly
browned). Turn up the heat a little, add the
spices and fry for 2 mins until aromatic. Lift
out the pieces of loin and set aside.
2 Tip in the rice, squash and prunes, cover
with the stock and season. Bring to a simmer,
cover and cook gently for 10 mins. Put the loin
meat on top of the rice, re-cover and cook for
another 5 mins or until you can see channels
appearing in the surface of the rice and most
or all of the liquid has disappeared. Remove
from the heat and set aside for 10 mins.
3 Fluff up the tender rice with a fork, check
the seasoning and scatter with the fresh
herbs and the nuts. Serve each portion with
a blob of yogurt topped with a sprinkling
of chilli or paprika, plus a drizzle of tangy
pomegranate molasses or lemon juice.
Rabbit au vin Pick a hearty,
deeply avoured country
red. Taste the Difference
Languedoc Red 2013, 14%
(8, Sainsburys), with its blend of ripe red
grapes, ts the bill. Crisp-fried rabbit Bring
on a crisp, refreshing lager. Go Italian with
Peroni Nastro Azzurro, 5.1% (from 2.57,
widely available). Rabbit & pork terrine
The fresh cherry and dark-plum fruits of
Beaujolais pair perfectly with a classic rabbit
terrine. Try Henry Fessy Beaujolais-Villages
2011, France, 12.5% (9.75, Oddbins).
Rabbit pilaf Match the aromatic pilaf
with a delicately scented, pale-coloured
ros such as Mirabeau 2013, Ctes de
Provence, France, 13% (8.99, Waitrose). F
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Pickled cauliower
& carrot salad
EASY
LOW
FAT
Break 200g cauliower into very small
orets and shave 2 carrots into thin
ribbons using a peeler. Plunge into salted
boiling water for 2 mins, then drain and
cool quickly in iced water. The veg should
still be just crisp.
Mix 4 tbsp white wine vinegar, 1 tbsp
oil, 1 tsp sugar,
1
/2 tsp salt and 1 tsp
wholegrain mustard. Add the vegetables,
toss together, then cover and chill overnight.
They will be pickled within 24 hours, and will
last at least 1 week in the fridge.
PER SERVING 32 kcals protein 1g carbs 2g fat 2g
sat fat none fibre 1.4g sugar 2g salt 0.3g
Toughened
non-stick surfaces.
Not what dreams are
usually made of.
Trish Grifths from Oxford says her Le Creuset pan isa dream
come true . Like all our pans, it was forged at an extremely
high temperature so it doesnt warp when cooking on the
hob or in the oven. It means that food cooks quickly
and evenly. Our pans also have 3 layers of non-stick
coating and steel riveted handles that are
guaranteed to last a lifetime. Tough as
well as dreamy, what more
could you ask for?
www.lecreuset.co.uk
See what other people are saying about their Le Creuset
and tell us about yours facebook.com/lecreusetUK
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VEG BOX CHALLENGE
&
SEASONAL
These knobbly roots (left) are not
actually artichokes, but the edible
tuber of a variety of sunower from
North America. Theyre shaped like
root ginger and their brown-purple
skins can be tricky to peel, but par-
boiling makes it easier. The raw, peeled
vegetables will turn brown quickly, so
put them into cold, lemony water.
Risotto Poach sliced artichoke in milk with
nutmeg, peppercorns and a bay leaf. Pure
the artichoke with some of the strained
poaching liquor, then stir through a risotto.
Rosti Grate par-boiled artichokes onto
a tea towel and twist to squeeze out excess
water. Mix with a little our, beaten egg
and seasoning, then shape into patties
and fry in butter.
Winter salad Dice par-boiled artichokes
into 2cm cubes, toss in olive oil and bake in
a high oven until caramelised. Serve with
chiocory, radicchio and blue cheese
drizzled in a simple vinaigrette.
This root is available all year, but at
its best from September to April. To
prepare, cut off the tough skin with
a sharp knife, then cover in cold water
and lemon juice to prevent it turning
brown. Celeriac can be steamed,
roasted or served raw in salads. It is
similar in avour to celery stalks, but
milder and sweeter.
Starter Make a classic remoulade with
julienned celeriac, plus mayonnaise,
mustard and lemon juice, and serve with
prosciutto and toast.
Dauphinoise Layer thin slices of celeriac
with chopped cooked chestnuts and
thyme, pour over warm cream and stock,
sprinkle with Parmesan and bake at
180C/160C fan/gas 4.
Chips Par-boil 1cm-thick celeriac chips
for 2 mins, then drain, toss with olive oil,
seasoning and ground fennel seeds, and
bake in a hot oven for 30 mins.
Known as neeps in Scotland and
rutabaga in the US, swedes are in
season in the UK from October to
February. The roots should be peeled
and then roasted, steamed or boiled.
The leaves and stalks are also edible,
and can be blanched then warmed
in butter with seasoning and a
squeeze of lemon.
Pie topping Mash boiled swedes and carrots
together with milk and butter, and use to
top your favourite shepherds or sh pie.
Wedges Slice into wedges, toss in oil,
seasoning and a pinch of ground cardamom,
and roast for 20 mins in a hot oven. Drizzle
with honey and roast for a further 10 mins
until caramelised.
Crisps Thinly slice on a mandolin, mix
with sunower oil, salt and cracked black
pepper, then bake at 160C/140C fan/gas 3
for 20-30 mins.
New charcutiers on the block
Theres a growing number of British charcutiers springing
up, and one of the most exciting is Cobble Lane Cured,
established in a backstreet in Islington by three former
butchers from Jamie Olivers Barbecoa barbecue steakhouse
in London. Matt Hill (far left), Adam Brudnowski (left) and
Matt Atkinson (not pictured), source free-range pork from
Annas Happy Trotters in Yorkshire, to produce salamis and
coppa, frankfurters and pancetta. Their bestseller, though,
is bresaola, produced from Scottish beef.
Although the meats are British, the charcuterie draws
on a range of worldwide traditions. The salami with fennel
and garlic, for example, is a take on the classic Italian
nocchiona, the black peppercorn salami is French in style,
and the smoked frankfurters are distinctly German. The
company sells its produce online (cobblelanecured.com),
and youll also nd it at Daylesford farmshops, several
London markets, Jamies Italian restaurants and Cobble
Lanes pop-up shop off Upper Street, Islington, at weekends.
Dates for your diary
14-16 Nov BBC Good Food Show London, Olympia
(bbcgoodfoodshowlondon.com) 27-30 Nov BBC Good Food
Show Winter, NEC Birmingham (bbcgoodfoodshowwinter.com)
29 Nov Hay-on-Wye Winter Food Festival (hay-on-wye.co.uk)
29-30 Nov Dickensian Christmas Food Festival, Chorley,
Lancashire (thebritishfoodfestivals.co.uk/dickensian-christmas)
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In season
Thomas Kellers
Per Se in New York
Dinner at
Midsummer House
in Cambridge
Jason Athertons
Social Eating House
in Soho
Chefs notebook
By 4pm on Sunday,
I realise all Ive eaten is
pork scratchings and
Yorkshire puddings, and
Im starving. So I jump in
the car to get a curry
Community hero
Toni Dipple (left) was born and raised in Ilford,
east London, and as a child ate food grown on
the family allotment. When she returned home
in 2012, she was disheartened to see the high
street full of fast food outlets and betting
shops but no fresh produce.
So she began volunteering at the Growing
Communities Starter Farm in Dagenham, which
inspired her to create a community-led veg box
scheme, Organic Ilford (organicilford.com). It
launched last January, buying from small farms
in London, Essex and Norfolk to keep its carbon
footprint down, and now supplies 50 households.
The company invests in projects beneting the
local community, and next Toni is setting up a
farm in nearby Redbridge, where people can
learn how to grow fruit and vegetables.
The Dorset Game Larder
(thedorsetgamelarder.co.uk)
More than three-quarters of the game on sale here is
from Dorset reared on owner Chris Torys own farm, or
bought from local shoots. He mostly sells pheasant and
partridge, but also offers wild venison, pigeon, wild duck
and rabbit. Available at The Dorset Larder in Blandford,
from the roving Dorset Game Larder Mobile Stall and in
local butchers and farm shops.
Touch of Hart (touchofhart.com)
This Devon butcher sells fresh venison meat and
charcuterie (including salami, jerky and bresaola) from red and
fallow deer that roam in Bridwell Park, near Taunton. Order online.
The Blackface Meat Company (blackface.co.uk)
This family business which supplies The Ivy and Fergus Hendersons
St John sources game from Scottish estates, starting with grouse in the
summer and moving on to pheasant, partridge and others. Order online.
Baker. We always try different ones, but the
Trufed mac & cheese side has to be our
favourite. Its great bonding time with my son.
SUNDAY NIGHT CURRY
If its not a burger, its a curry at a brilliant
Indian in Whitchurch called Blue Ginger
(bluegingerwhitchurch.co.uk). By 4pm on
Sunday, I realise all Ive eaten is pork
scratchings and Yorkshire puddings, and Im
starving. So I jump in the car to get a curry
from Blue Ginger. They do a chefs
recommendation, so I often try that.
GOURMET NIGHT WITH MY TEAM
I recently took the guys from my kitchen to
eat at the chefs table at Jason Athertons
Social Eating House (socialeatinghouse.com).
It was lovely to see head chef Paul Hood
my sous chef at Maze in London putting his
own touch on the food. The dishes have
simple avours but show high-level technical
skills, and I love the Ham, egg & chips. Our
favourite though was the Trufed mac &
cheese seems to be a bit of a theme!
LOCAL PRODUCERS
I buy most of my meat from Walter Rose &
Son in Devizes (walterroseandson.co.uk). Its
not cheap, but the quality is second to none,
and his steaks are rst class. Tom Kerridge
uses his meat too. For English rose veal, I go
to Jurassic Coast Meats (jurassiccoastmeats.
co.uk) for locally reared veal calves.
FOOD TREND
People want simple, tasty food in an unstuffy
environment. When we opened Maze in
2005 we tried to break the mould so we
had no tablecloths and there was loud music,
but the food was top quality. Since then
weve seen informal places like Hawksmoor
and Polpo spring up. I run a pub (theplough
inn.info), so people can choose to sit down to
a three-course meal or to grab a snack in the
bar. Fish & chips is our most popular dish and
we do takeaway for the villagers the lads,
mostly in their seventies, come in for a pint,
then go home with their sh supper.
Every month Clare Hargreaves quizzes
leading British chefs about their favourite
places to eat and sleep. This month:
Great British Menu champion James
Durrant, chef-patron of The Plough Inn
(below left) at Longparish in Hampshire.
MOST MEMORABLE MEAL
At Per Se (perseny.com) in New York in
2005. I went for a week away with my
girlfriend, Lindsay, and popped the question
over dinner. I adore New York and if we didnt
have kids, wed probably live there. I always
dreamed of working for Thomas Keller at
The French Laundry. At Per Se we ate the
16-course menu and it was perfection from
start to nish food, service and ambience.
NEXT ON MY WISH LIST
This has to be Daniel Cliffords Midsummer
House (midsummerhouse.co.uk) in
Cambridge. Its a long way, so wed need a
babysitter. I met Daniel on Great British Menu,
as he critiqued me. Hes been tipped to get
three Michelin stars Id really love to see
someone else achieve that in this country.
DINNER ON MY DAY OFF
My 12-year-old, Charles, is a burger fanatic, so
on Sunday evenings we often enjoy a burger
and bun together at 7Bone Burger Co
(7bone.co.uk) in Southampton. Its a really
cool burger joint, as good as places in London
or New York. They use meat from a local
butcher and brioche buns made by the Naked
James Durrant
Jamess Asparagus, duck egg & rye bread
with burnt butter & bacon vinaigrette
MANHATTAN
BROOKLYN
WILLIAMSBURG
LOWER
EAST
SIDE
SOHO
Metropolitan Ave Williamsburg
Bridge
B
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Grand St
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RIDGEWOOD
GREENPOINT
DINNER & DRINKS
For glamorous cocktails
with a view to match,
visit the rooftop bar
at the Wythe Hotel
(wythehotel.com) and
watch the sunset over
Manhattan. For a relaxed
meal, I like Robertas
(robertaspizza.com),
which is deservedly
famed for its pizzas.
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.
Food lovers weekend
Edd Kimber, winner of the BBCs rst Great
British Bake Off, takes a bite out of the Big
Apple, recommending places to eat, drink
and shop in Manhattan and Brooklyn
Since winning Bake Off in 2010,
Ive been lucky enough to work in
many countries. I always carry
a notebook wherever I travel, so
that when I spot ideas for new
recipes, I can jot them down.
My new book, Patisserie Made
Simple (Kyle Books), for example,
was inspired by trips around
France over the past few years.
New York is another source of
inspiration. The bakery scene is so vibrant and
varied, you cant help but be excited. On my most recent
visit I stayed in Brooklyn, which tourists might easily
overlook, but shouldnt its a massive part of the city,
packed with thrilling culture and fantastic food.
Turn to page 123 for three new cakes from Edd,
created exclusively for our birthday issue.
New York can be an
expensive place to nd
accommodation, but a
bargain can still be had
with a bit of research.
Airbnb (airbnb.co.uk) has
a vast choice of styles and
prices, including the loft
apartment I rented for
85 a night in the heart
of Williamsburg an
area brimming with
energy and great food.
There are hundreds of coffee
shops to choose from, but
Stumptown Coffee Roasters
(stumptowncoffee.com) near
Washington Square Park (theres
another close to Madison Square
Park) has to be one of the best.
If its a warm day, then try the
cold brew itll denitely cool
you down and energise you for
a day of sightseeing and eating.
For some true old-school
New York grub, head downtown
to the new diner from Lower
East Side stalwarts Russ &
Daughters (russanddaughters.
com). I love the bagel with lox
& cream cheese, washed down
with an egg cream.
Youre never too far from a
good sweet spot in Manhattan. If
you fancy ice cream with a fun,
left-eld slant, check out Big Gay
Ice Cream (biggayicecream.com)
shops in the East Village and
West Village, or OddFellows
(oddfellowsnyc.com) in the East
Village. But if its the best in
American-style baking that
youre looking for, try Baked
(bakednyc.com) in Tribeca, one
of the best bakeries in the city.
CHOCOLATE HEAVEN
Brooklyn has loads of choice
when it comes to sweets.
My favourite is Mast Brothers
Chocolate the Cacao nib
fudge cake is a dense slice
of deliciousness. Theres a
shop and a brew bar, and
they also do factory tours,
although youll need to book in
advance (mastbrothers.com).
COFFEE & BRUNCH
Check out Tobys Estate Roastery
(tobysestate.com) and start your day
with some of the best coffee in the
city. Its really relaxed, friendly and
with no attitude. If youre after
something more substantial, head to
Egg (eggrestaurant.com), an extremely
popular brunch spot. Be sure to order
the Eggs Rothko, a slice of brioche
with an egg cooked in the middle
and topped with melted cheese.
LAID-BACK LUNCH
On Saturdays, head towards the East River and spend
a few hours eating your way around Williamsburgs
Smorgasburg (smorgasburg.com), a street-food market with
an amazing view of the Manhattan skyline. Here youll
nd everything from the ramen burger to Asian-inspired
hot dogs. On Sundays, it turns into a brilliant ea market
where you can pick up vintage cookware and bakeware.
BROOKLYN
Discover
MANHATTAN
Explore
New York
In season
RETAIL THERAPY
Manhattan is great for
Christmas shopping. For
quirky homeware, pay a visit
to Fishs Eddy (shseddy.com)
near Union Square the
beautiful shop displays alone
are worth a look.
If browsing book stores is
more your thing, head down
to Bonnie Slotnick Cookbooks
in the heart of Greenwich
Village (bonnieslotnick
cookbooks.com), an Aladdins
cave of antique and out-of-
print cookery books.
END WITH A VIEW
After a day walking around
Manhattan, seeing the city
from up high is a great way
to unwind. If you fancy
some culture with your
view, visit The Metropolitan
Museum of Art (metmuseum.
org) and have a drink at the
roof garden Martini Bar.
However, if you simply want
a picture-postcard view of
the citys skyline, then the
Top of the Rock is unbeatable
(topoftherocknyc.com).
CITY SWEETS
Bakeri (bakeribrooklyn.com)
in Williamsburg is a relaxed
coffee shop and bakery with
a European slant and lots of
Scandinavian inuences.
Doughnut Plant (doughnutplant.
com), in Chelsea and the Lower
East Side, makes my favourite
doughnuts in the city, with bold,
playful avours.
Lady M Confections (ladym.com)
on the Upper East Side offers
rened French cakes with a
Japanese twist it makes the
best crpe cake Ive ever had.
Liddabit Sweets (liddabitsweets.
com) in Chelsea Market near
the High Line, an amazing
public park built on a historic
elevated rail (thehighline.org)
does grown-up artisanal candy.
I particularly like the Beer &
pretzel caramels.
COFFEE STOPS
Blue Bottle Coffee Co (bluebottlecoffee.com)
has lots of outlets in the city. It does
a great iced coffee, and the in-house
bakeries serve up a delicious spicy
ginger biscuit. El Rey (elreynyc.com),
on the Lower East Side, is a small but
perfectly formed coffee shop. It also
turns out fabulous comfort food, but
most importantly serves up a very
well-brewed cup of coffee.
Honey & mustard ham hock pie with flaky cheese pastryO Tomato & chorizo risottoO Lobster rolls O Cauliflower crust pizza O Black & white brownies O Banana tarte Tatin O B a k e d p u m p k i n f o n d u e O S a l t e d c a r a m e l p e a r p u f f s O T r e a c l e a p p l e t a r t O C o c o n u t & l i m e f i s h O P o m e g r a n a t e c h i c k e n w i t h a l m o n d c o u s c o u s O G l a z e d s e s a m e s a l m o n O H o t a p p l e p i e p u n c h O F r e a k y f i n g e r r e d v e l v e t c a k e
O Italian meatballs with orzo O Moroccan-spiced cottage pies O Smoked haddock gratinO Spiced duck & date tagine O Chicken schnitzel with coleslaw
Hot mocha puddings O Apple & celeriac mash O Venison meatball & wild mushroom stroganoff O Rosy quince & cranberry jelly O Nutty Florentine bars O Squidgy pumpkin & ginger loaf O Garlicky wild mushrooms & egg on toast O Sweetly spiced rabbit pilaf O recipes youll
love to cook 107
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SIGNAT
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N
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F
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Everyday
Fresh inspiration for your storecupboard
regulars, plus some new ingredients to try
Recipes KATY GREENWOOD Photographs ROB STREETER
Nioise-style
pizza
EASY
500g pack ciabatta bread mix
4 tbsp red pesto
1
/2 red onion, thinly sliced
50g/2oz green beans, trimmed and
halved
100g/4oz Brie, sliced into strips
6 anchovies
8 black pitted olives, halved
handful basil leaves
Put a large baking sheet, about 38 x
28cm, in the oven to heat up. Make up
the bread mix following pack instructions.
Roll out the dough on a large sheet of
baking parchment to a rough rectangle
of about 35 x 25cm.
2 Spread the pesto over the dough, then
scatter on the red onions. In a chevron
pattern, arrange the beans and cheese
over the top. Add the anchovies along
the middle and dot with the olives.
Put the pizza, on the baking parchment,
onto the hot baking sheet. Turn the oven
down to 200C/180C fan/gas 6 and bake
for 15-18 mins. Scatter with basil leaves
just before serving.
1.04 per
serving
1.35 per
serving
MAKE IT TONIGHT
Kale & smoky
bacon pasta
EASY FIBRE VIT C
300g/11oz pasta (we used
wholewheat fusilli)
1 tbsp olive oil
180g pack smoked bacon lardons
2 large garlic cloves, nely chopped
1 red chilli, deseeded and nely chopped
4 tbsp pine nuts
200g/7oz chopped curly kale
3 tbsp cream cheese
1
/2 lemon, juiced
1 Boil a large pan of water and cook the
pasta following pack instructions.
2 Heat the oil in a non-stick frying pan
over a medium-high heat and cook the
lardons for a few mins until golden and
a little crisp. Stir in the garlic, red chilli
and pine nuts, then cook for 1 min more
until the garlic and chilli are softened
and the pine nuts just toasted.
3 Turn up the heat and add the kale to
the pan with a splash of water, cover
and cook for 3-4 mins until wilted. Drain
the cooked pasta and add to the pan
with the cream cheese and lemon juice.
Toss together, taste, and season with
black pepper.
1.87 per
serving
Curried udon soup
EASY FIBRE
1 OF 5
A DAY
1 tbsp olive oil
1 onion, thickly sliced
2 tbsp medium curry powder
400ml can coconut milk
1 tbsp clear honey
2 tbsp soy sauce, plus extra to serve
(optional)
300g pack stir-fry vegetables
200g/7oz tofu, cut into bite-sized cubes
2 x 150g packs straight-to-wok
udon noodles
4 spring onions, sliced diagonally
1 Heat the oil in a large wok or saucepan
and add the onion. Cook for a couple of
mins to soften, then stir in the curry powder
and cook for 1 min. Gradually add the
coconut milk, stirring all the time, until saucy.
Add 600ml water to the pan, then stir in the
honey and soy sauce. Bring to the boil and
cook for 5 mins.
2 Add the stir-fry vegetables, tofu and
udon to the pan, cover and cook for another
3-4 mins. Taste, season and add a little more
soy sauce, if you like. Divide between bowls
and scatter with the spring onions.
F
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Italian meatballs
with orzo
SERVES 4 PREP 10 mins COOK 15-20 mins
EASY
1 OF 5
A DAY meatballs only
small pack basil
500g/1lb 2oz beef mince
1 tbsp dried oregano
1 tbsp olive oil
540g jar passata
300g/11oz orzo
Parmesan shavings, to serve
1 Chop half the basil leaves and reserve the
rest for serving. Mix the chopped basil with
the mince, garlic and oregano. Season and
roll into 20-24 meatballs.
2 Heat the oil in a frying pan over a fairly
high heat and brown the meatballs all
over for 5-6 mins. Stir in the passata
and bring to the boil. Turn down to a
simmer and cook for another 10
mins.
3 Bring a large pan of water to the
boil and cook the orzo following
pack instructions. Once cooked,
drain and spoon onto a
serving platter or
individual plates. Top with
the meatballs, then shave
over the Parmesan
and scatter with the
reserved basil leaves.
PER SERVING 632 kcals
protein 36g carbs 65g
fat 24g sat fat 9g fibre 3g
sugar 1g salt 0.3g
Creamy cider &
sausage braise with
apples & mash
EASY
1 OF 5
A DAY
500g/1lb 2oz Maris Piper or King Edward
potatoes, peeled and cut into chunks
4 tbsp crme frache
knob of butter
1
/2 tbsp olive oil
2 apples, cored and each cut into 12 wedges
8 sausages
1 onion, sliced
500ml/18 oz medium-dry cider
1 tbsp English mustard
1 Put the potatoes in a large pan, cover
with water and bring to the boil. Cook for
15-20 mins until tender, then drain and
mash with 2 tbsp of the crme frache.
Season to taste.
2 While the potatoes cook, heat the butter
and oil in a large lidded frying pan. When the
butter is just foaming, add the apple wedges.
Cook over a medium heat for about 2 mins
each side, or until just turning golden.
Remove from the pan with a slotted spoon
and set aside.
3 Add the sausages and onion to the pan
and cook for 6-7 mins turn the sausages
so that they brown all over, and stir the
onion so it doesnt catch. Pour in the cider
and bring to the boil, then cover and cook
for 10 mins.
4 Stir in the mustard, remaining crme
frache and the apples. Season to taste and
serve with the mash.
fat 31g sat fat 12g fibre 5g sugar 15g salt 3g
1.30 per
serving
2.25 per
serving
2.15 per
serving
Warm chicken &
ciabatta salad
EASY
LOW
CAL
1 OF 5
A DAY
500g/1lb 2oz skinless and
boneless chicken thigh llets,
cut into chunks
3 tbsp olive oil
1
/2 ciabatta loaf, torn into chunks
2 large garlic cloves, nely chopped
140g/5oz pickled red cabbage, plus
4 tbsp of the pickling juices
1 red onion, sliced
100g bag baby leaf & herb salad
110g pack pomegranate seeds
Toss the chicken pieces with 1 tbsp of the oil,
season and arrange on a baking tray. Roast
for 10 mins. Toss the torn ciabatta with the
chopped garlic, a little seasoning and the
remaining oil. Add this to the chicken and
cook for another 10 mins.
2 Toss together the red cabbage and red
onion. Once the chicken is cooked, cool for a
couple of mins, then add to the cabbage mix.
Stir together, then toss with the pickling
juices from the cabbage, and the salad
leaves. Sprinkle with the pomegranate
seeds.
Everyday
1.33 per
serving
Coconut & lime sh
EASY
2 limes
100g/4oz creamed coconut from
a block, chopped
1 green chilli, deseeded and roughly
chopped
handful coriander
large knob of ginger, peeled and chopped
1
/2 tsp sh sauce, plus extra to taste
4 pieces white sh, skin on (we used
sustainable cod)
steamed rice and thin-stemmed broccoli,
to serve
1 Heat oven to 200C/180C fan/gas 6. Zest
and juice the limes. In the small bowl of
a food processor, whizz together the lime
zest and juice with the remaining ingredients,
except the sh, until a smooth paste forms.
Taste and add a little more sh sauce if
you feel it is needed.
2 Put the sh on a baking tray and spread
over the coconut mixture. Bake in the
oven for 15-20 mins until the sh is cooked
through. Serve with steamed rice and
thin-stemmed broccoli.
2.05 per
serving
Vietnamese-style
caramel pork
EASY
1
1
/2 tbsp groundnut oil
500g/1lb 2oz pork shoulder steaks, cut
into bite-sized chunks
2 shallots, nely chopped
1 tbsp nely grated ginger
1 red chilli, deseeded and nely chopped
75g/2
1
/2oz brown sugar
1 tbsp sh sauce, plus extra to taste
1-2 tsp chilli sauce (we used sriracha)
4 spring onions, halved and shredded
lengthways
steamed rice and pak choi, to serve
1 Heat 1 tbsp of the oil in a wok over a high
heat and stir-fry the pork in batches until
browned all over. Remove with a slotted
spoon and set aside.
2 Turn the heat right down and add the
remaining oil, then stir in the shallots, ginger
and chilli. Cook over a low heat for a couple
of mins until just starting to soften. Add the
sugar, sh sauce and 200ml water to the pan
and stir everything together. Bring to the
boil, stirring, so that the sugar dissolves, then
return the pork to the pan. Bubble vigorously
for 8-10 mins until the sauce thickens to coat
the meat and become glossy. Taste and stir
in a little more sh sauce, if needed, along
with the chilli sauce. Sprinkle with the
spring onions and serve with steamed
rice and pak choi.
PER SERVING 350 kcals protein 24g
carbs 19g fat 20g sat fat 6g fibre none
sugar 19g salt 0.9g
Mushroom-in-the-hole
EASY
1 OF 5
A DAY
75ml/2
1
/2 oz sunower or vegetable oil
140g/5oz plain our
300ml/
1
/2pt milk
2 large eggs
handful sage, nely chopped
4 at mushrooms, each sliced into 4
200g tub half-fat crme frache
1 Heat oven to 200C/180C fan/gas 6. Pour
the oil into a baking dish, about 20 x 30cm,
and put in the oven for 10 mins to heat up.
2 While the oil heats, put the our in a
large bowl and make a well in the centre.
Beat together the milk and eggs, and pour
into the well gradually, whisking all the
time, until a batter is formed. Season
and stir in the sage.
3 Remove the dish from the oven,
carefully pour in the batter and top
with the thick slices of mushroom.
Return to the oven for 15-20 mins
until the batter is golden and puffy,
and the mushrooms are cooked.
4 While the dish is in the oven,
mix the crme frache, garlic and
mustard together in a small pan.
Heat gently over a very low heat
so it doesnt split, season and serve
on the side.
1.30 per
serving
Cannycook
Cajun rice with chorizo
meatballs & fried eggs
EASY FOLATE FIBRE VIT C
2 OF 5
A DAY
6 chorizo-style cooking sausages
100g/4oz frozen chopped onions
2 peppers, sliced (any colours will do)
2 tbsp Cajun spice mix (we like Bart)
2 x 200g bags frozen cooked
short-grain rice
4 eggs
1 Heat a large frying pan with a lid. Squeeze
the sausagemeat into the pan in small,
meatball-sized chunks. Fry for 2 mins until
their oil leaks into the pan, then push to
one side and add the onions and peppers.
Cook for a few mins until the onions have
defrosted and softened, then stir in the garlic
and Cajun spice mix. After 1 min, add the
frozen rice, season and stir, then cover with a
lid and cook for 2 mins until totally defrosted.
2 Meanwhile, heat the oil in another small
pan and fry the eggs to your liking. Uncover
the rice, add the peas, give everything a
good stir, cover and cook for 1 min until the
peas are defrosted. Serve the rice topped
with the fried eggs.
Philippa, a nurse, and Richard Shirtcliffe, a civil servant,
live in Hampton, south-west London, with their daughters
Katy, 12, and eight-year-old Amy.
Family favourites include lasagne, garlic prawn
linguine, mushroom risotto and sh pie. Philippa says:
We like food with a lot of avour, and can handle a bit
of heat! The one thing were not keen on is goats cheese.
Whats the problem?
We usually cook from scratch, but were often too tired
or busy to try new things during the week, so our meals
have become quite repetitive. It would be great to try some
new recipes that are really quick and simple, but a bit
more exciting than our usual midweek staples.
Heres the Canny cooks solution
Brand-new exciting suppers with very minimum prep and
cook time, plus useful time-saving tips.
Get in touch with our Canny cook If you want help planning and cooking
your meals, contact Cassie at enquiries@bbcgoodfoodmagazine.com
1.55 per
serving
Stuck in a recipe rut? Looking for new meal ideas? Our Canny
cook, Food editor Cassie Best, is here to help. This month she
creates 20-minute meals for a busy family Photographs ROB STREETER
Cassies
time-saver
Save time by using
frozen chopped
onions. Theyre
cheap as chips
(1 for 500g), and
can sit in your
freezer ready for
those days when
the fridge is bare.
The verdict
This was such an
easy recipe, and
one that we will
denitely cook
again. We usually
have most of the
ingredients in the
house, so it is ideal
when we need
a quick meal.
Richard
These recipes use quick-cook
ingredients and clever cheats
to help you get tasty and nutritious
food on the table in no time!
Everyday
Coconut & squash
dhansak
4 OF 5
A DAY
500g/1lb 2oz butternut squash (about
1 small squash), peeled and chopped
into bite-sized chunks (or buy a pack
of ready-prepared to save time)
100g/4oz frozen chopped onions
4 heaped tbsp mild curry paste (we used
korma)
400g can light coconut milk
mini naan breads, to serve
400g can lentils, drained
200g bag baby spinach
150ml/
1
/4pt coconut yogurt (we used
Rachels Organic), plus extra to serve
1 Heat the oil in a large pan. Put the squash
in a bowl with a splash of water. Cover with
cling lm and microwave on High for 10 mins
or until tender. Meanwhile, add the onions
to the hot oil and cook for a few mins until
soft. Add the curry paste, tomatoes and
coconut milk, and simmer for 10 mins until
thickened to a rich sauce.
2 Warm the naan breads in a low oven or in
the toaster. Drain any liquid from the squash,
then add to the sauce with the lentils,
spinach and some seasoning. Simmer for
a further 2-3 mins to wilt the spinach, then
stir in the coconut yogurt. Serve with the
warm naan and a dollop of extra yogurt.
PER SERVING 320 kcals protein 9g carbs 29g fat
17g sat fat 9g fibre 7g sugar 17g salt 1.0g
Sizzled chipotle
steak sarnies
EASY
2 OF 5
A DAY
1 small red onion, thinly sliced
juice and zest 2 limes
400g/14oz thin-cut steak or minute steak
1 tbsp chipotle paste
2 ripe avocados
4 roasted red peppers from a jar, torn
into pieces
1 large baguette, split lengthways
handful coriander, leaves picked
100ml/3
1
/2 oz soured cream
1 Put the onion in a bowl with the juice
of 1 lime and set aside to pickle. Heat a
griddle or frying pan. Smear the steaks with
the chipotle paste and season. Mash the
avocado with the lime zest and remaining
juice, and a pinch of salt.
2 Cook the steaks for 30 secs-1 min each
side or until just cooked, then transfer to
a plate, cover loosely with foil and set aside.
Add the peppers to the pan and cook for
1-2 mins to warm through. To assemble
the baguette, spread the mashed avocado
over one side. Pile on the peppers, slice
the steak and add to the baguette, along
with any juices from the plate. Top with
the pickled onions, lots of coriander and
dollops of soured cream. Cut into 4 chunky
sandwiches before serving.
2.67 per
serving
2.07 per
serving
Cassies
time-saver
Cooking squash
in the microwave
is much quicker
than on the hob.
If you dont have
a microwave, roast
the squash in the
oven with your
previous nights
meal. Youll save
time (and money
on your energy bill),
and cooked squash
keeps in the fridge
for up to four days.
The verdict
We tried this on a Friday night, after swimming lessons
and walking the dog. We were all starving, and it was
really fast to make, and tasty. I helped mash the avocado,
and we all assembled our own sarnies. Katy
The verdict
This dish was super-speedy but still packed
with avour. We loved the lentils, it made
the curry feel really substantial. It was also
a great way of getting the girls to eat more
of their 5-a-day. Philippa
Cassies time-savers
Inject instant avour with spice pastes and mixes. If you dont have
time for slowly sweating onions or browning meat, cheat with these
ready-made mixes. I love curry and tagine pastes for fragrant dishes,
chipotle paste for smoky heat, and Cajun spice mix for a savoury hit.
Choose quick-cook carbs, such as couscous or thin spaghetti, to ll
you up. Potatoes, grains and raw rice need too much pot-watching.
Alternatively, include bread or ready-cooked rice, grains and pulses.
Fill up your freezer and youll always be able to make dinner in a hurry.
As well as chopped onions, my favourite freezer ingredients include
rice, seafood, peas and peppers theyre cheap, they cut waste and
the veggies often have higher nutritional value than their fresh
counterparts as theyre frozen soon after picking.
Pomegranate chicken
with almond couscous
EASY
1 OF 5
A DAY
GOOD
4YOU
200g/7oz couscous
1 chicken stock cube
1 large red onion, halved and thinly sliced
600g/1lb 5oz chicken mini llets
4 tbsp tagine spice paste (available
from Tesco or Marks & Spencer),
or 2 tbsp harissa
190ml bottle pomegranate juice (not
sweetened; we used Pom Wonderful)
100g pack pomegranate seeds
100g pack toasted aked almonds
small pack mint, chopped
Spaghetti with smoky
tomato & seafood sauce
EASY FIBRE
1 OF 5
A DAY
GOOD
4YOU
4 tbsp olive oil
1 red chilli, deseeded and nely sliced
1
1
/2 tsp fennel seeds
400g/14oz spaghetti
2 tsp smoked paprika
2 x 400g cans chopped tomatoes
2 tsp sugar
400g pack frozen mixed cooked seafood,
defrosted
small bunch parsley or basil, chopped
1 Boil the kettle and heat the oil in a large,
deep frying pan. Add the garlic, chilli and
fennel seeds, and sizzle for a few mins.
Pour the boiling water into a large pan and
cook the pasta following pack instructions.
2 Add the paprika, tomatoes, sugar and
seasoning to the pan and simmer for 8-10
mins while the pasta cooks.
3 Drain the pasta 1 min before the end of the
cooking time, reserving a cup of the water.
Add the pasta to the sauce with the seafood.
Simmer for 1-2 mins, adding a splash of the
reserved pasta water if it looks too thick.
Toss the pasta through the sauce as it cooks.
Add the herbs and black pepper, then serve.
2.77
per serving
1.91 per
serving
1 Boil the kettle and heat the oil in a large
frying pan. Put the couscous in a bowl with
some seasoning and crumble in half the
stock cube. Add the onion to the pan and fry
for a few mins to soften. Pour boiling water
over the couscous to just cover, then cover
the bowl with a tea towel and set aside.
2 Push the onion to one side of the pan,
add the chicken llets and brown on all sides.
Stir in the tagine paste or harissa and the
pomegranate juice, then crumble in the rest
of the stock cube and season well. Simmer,
uncovered, for 10 mins until the sauce has
thickened and the chicken is cooked through.
Stir through the pomegranate seeds, saving
a few to scatter over before serving.
3 After 5 mins, uff up the couscous with a
fork and stir through the almonds and mint.
Serve the chicken on the couscous with the
sauce spooned over.
Use leftover tagine
paste to smear over
fish before baking,
stir into soups, or as
a base to a fragrant
lamb tagine.
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The verdict
We have chicken all the time, but never like this!
I loved the popping pomegranate seeds, and even
Dad (who doesnt like couscous) liked it. Ive
already asked Mum to make this again. Amy
The verdict
We cook quite a lot of sh; Richard and
the girls love it. This dish was a hit with
everyone the chilli added a gentle
warmth, and we loved the avour of the
fennel and smoky paprika. Well be adding
this to our regular midweek meals. Philippa
SUPER-FAST
SUPPERS
Everyday
Green Thai noodle broth
SERVES 2 TAKES 5 mins
EASY
1 OF 5
A DAY
Empty a 600g pot green Thai chicken soup
(I used Waitrose own) into a large saucepan.
Half-ll the empty soup pot with water, swish
around to wash out all the soup, and add to
the pan. Bring to a simmer, then add 100g rice
noodles, 200g halved sugar snap peas and
a large handful of beansprouts. Cook for 1-2
mins until the noodles are cooked but the
peas are still crunchy.
Ladle into deep bowlsnd scatter with
coriander leaves, if you like.
protein 19g carbs 55g
fat 17g sat fat 10g
fibre 6g sugar 11g
salt 1.7g
Speedy Mediterranean
gnocchi
EASY
LOW
FAT
LOW
CAL
1 OF 5
A DAY
Boil a large pan of salted water. Add 400g
gnocchi, cook for 2 mins or until it rises to
the surface, then drain and tip back into the
pan with a splash of reserved cooking water.
Add 200g chargrilled veg (from the deli
counter), chopped into pieces if large
(I used chargrilled peppers, aubergines,
artichokes and semi-dried tomatoes, 2 tbsp
red pesto and a handful of basil leaves. Serve
with shavings of Parmesan or pecorino (or
vegetarian alternative).
Beetroot, bacon,
cranberry & grain salad
EASY
LOW
CAL
FOLATE FIBRE
2 OF 5
A DAY
Drain a 300g pack cooked beetroot (not
in vinegar) and chop into chunky pieces.
Put in a large bowl, add 50g dried
cranberries, then empty in a 250g pouch
cooked grains (we used Bulgur wheat, green
lentils & barley from Tesco), squeezing the
pouch well rst to break up the grains.
Drizzle over 1 tbsp balsamic vinegar and
1 tbsp extra virgin olive oil. Crumble over
25g cooked crispy bacon (from the deli aisle)
and scatter with a handful of rocket, then
toss well, transfer to plates and serve.
carbs 67g fat 12g sat fat 3g fibre 14g
sugar 31g salt 1.3g
Next month
Cooking healthy
family suppers
1.98
per serving
1.98
per serving
2.46
per serving
Quick meal ideas from our Canny cook
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Recipes KATY GREENWOOD Photographs ROB STREETER
SALMON FILLETS
Poached salmon with tarragon
2.76 per serving
Tarator-style salmon
2.51 per serving
Salmon fish finger sandwich
2.75 per serving
Glazed sesame salmon
2.27 per serving
Everyday
Glazed sesame
salmon
SERVES 4 PREP 10 mins plus marinating
COOK 15-20 mins
EASY OMEGA-3
2 tbsp chilli sauce (we used sriracha)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice wine
2 tsp nely grated ginger
4 salmon llets
1 tbsp sesame seeds
boiled rice and stir-fried
vegetables, to serve
Salmon sh
nger sandwich
MAKES 4 PREP 15 mins COOK 15 mins
EASY FOLATE OMEGA-3
3 tbsp plain our
1 large egg, beaten
100g/4oz dried breadcrumbs (we
used panko)
4 skinless and boneless salmon
llets, sliced in half lengthways
2-3 tbsp vegetable oil (optional)
1 Little Gem lettuce, leaves
separated
4 sub rolls, split
FOR THE TARTAR SAUCE
5 tbsp mayonnaise
1 heaped tbsp capers, chopped
2 spring onions, nely chopped
1
/2 small pack tarragon, leaves
chopped
juice
1
/2 lemon
1 Make the tartar sauce: mix together
all the ingredients and season to
taste. Set aside.
2 Put the our, egg and
breadcrumbs on separate plates.
Season the our, then dip the strips
In a shallow dish, mix together the
chilli sauce, soy, sesame oil, rice wine,
garlic and ginger. Lay the pieces of
salmon in the marinade, skin-side up,
and set aside for 15 mins.
2 Put the marinated salmon on
a baking tray, skin-side down, and
spoon over a little of the leftover
marinade. Sprinkle with the sesame
seeds and roast in the oven for
15 mins, or until done to your liking.
Serve with steamed rice and
stir-fried vegetables.
carbs 3g fat 21g sat fat 4g fibre none
sugar 2g salt 1.9g
of salmon in it to coat. Dust off any
excess, then dip in the egg and nally
roll in the breadcrumbs. Heat a grill
to high and grill the sh ngers for
3-4 mins each side, or add the oil
to a non-stick frying pan and cook
for 3-4 mins each side.
3 Arrange the Little Gem leaves in
the split sub rolls, then stuff each
with a couple of sh ngers, followed
by a good dollop of the tartar sauce.
PER SANDWICH 741 kcals protein 44g
sugar 4g salt 1.9g
3 Bring the pan back to the boil,
then turn the heat down to a very
gentle simmer and slide in the
salmon pieces. Poach for 8-10 mins
or until cooked to your liking.
Remove from the pan and put on
kitchen paper before plating up.
Serve with the green beans and
baby new potatoes.
sugar 4g salt 0.2g
Mix together the chopped walnuts,
parsley, sumac, red onion, lemon zest
and juice of half the lemon. Season
lightly and set aside.
2 Put the salmon on a baking try
and roast for 12 mins, then remove,
spread with the houmous and return
to the oven for another 3 mins.
Sprinkle over the walnut mixture and
serve with the remaining lemon half
to squeeze over along with couscous,
pitta or atbreads, and yogurt on the
side, if you like.
sugar 2g salt 0.4g
Poached salmon
with tarragon
EASY OMEGA-3
1 OF 5
A DAY
GLUTEN
FREE
1 lemon
200g/7oz half-fat crme frache
small pack tarragon, leaves only,
chopped
1 garlic clove, crushed to a paste
400g/14oz green beans, trimmed
and halved
4 salmon llets
cooked baby new potatoes, to serve
1 Zest the lemon and cut into
wedges. Mix together the crme
frache, tarragon, garlic, lemon zest
and a squeeze of juice, season to
taste and set aside.
2 Bring a large shallow pan of salted
water to the boil and cook the green
beans for 3 mins until just done.
Remove with a slotted spoon,
drain and cool under cold running
water before tossing with the
crme frache mixture.
Tarator-style
salmon
EASY OMEGA-3
50g/2oz walnuts, nely chopped
large handful parsley leaves,
nely chopped
2 tsp sumac, see tip below
1
/2 red onion, nely chopped
zest and juice 1 lemon
4 salmon llets
2 tbsp houmous
couscous, pitta bread or atbreads,
and yogurt, to serve (optional)
Tarator is a Middle-Eastern sauce
made from walnuts, lemon juice,
herbs and yogurt, and is usually eaten
as a dip. Here it makes a delicious
topping for salmon llets.
Sumac is a lemony avoured
seasoning made from ground, dried
berries. If you cant nd it, add a
touch more lemon zest.
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just choose your free sesslon when you book.
Paul Hollywood Mary Berry Tom Kerridge James Martin Michel Roux Jr
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See our next issue for
details of our exciting
25th birthday plans!
Our fabulous
food journey
How has our food landscape changed in
the past quarter century? Sheila Dillon,
presenter of BBC Radio 4s Food Programme,
considers where weve come from, and
what the future might look like
In 1989, the winner of the Glenddich Award
for the food book of the year was Richard Steins
English Seafood Cookery, published by Penguin.
No photos, just line drawings. By the mid-
nineties Richard had become TV star Rick,
and the author of many more books, mostly
television spin-offs all illustrated with highly
styled photographs. From locally acclaimed chef
to mass-market phenomenon. Its a rise that
tells a bigger story about how food moved
mainstream in the 25 years since this
magazines rst issue, and how a great wave
washed over us, changing the way we
shop, cook and eat.
Post-war legacy
Wed come out of the Second World
War and rationing healthier than
ever before or since but people
were bored of unimaginative dishes
and sick of food being in short
supply. So almost everyone,
unthinkingly, signed up to a government-led
policy of cheap food. Anything cheap and widely
available was good; anything else was middle
class and a silly distraction for those with
nothing better to do. Back then you werent
supposed to talk about food because it was a
womens concern and not a serious subject.
So we went on, through the Sixties and
Seventies until, slowly but steadily,
affordable foreign travel and the arrival of
immigrants from the Commonwealth and
southern Italy began to undermine those
attitudes, exposing us to notions of
pleasure, taste, simplicity and regionality.
Then, in late 1987, there was a strange
tipping point in the UKs food story the
sudden appearance of BSE, or mad cow
disease. Farmers had been giving cows a
high-protein feed in which the protein
(unknown to them) was made from the
carcasses of cows, sheep and chickens,
plus chicken droppings and other nasties.
All in the pursuit of cheaper milk.
Suddenly, watching the nightly news and
seeing cows collapsing, we grasped that we
might be paying a high price for our cheap
food. It was a shocking story that immediately
made food a serious subject worth exploring.
And explore it is what weve done for the past
25 years. In 1989, the number of graduates who
wanted to be cheesemakers, bakers, butchers or
chefs could have gathered in one medium-sized
room. Today, you could ll dozens of sports
stadiums with young people who want to make
their living in the business of producing good
food. Farmers markets can now be found
everywhere, packed with some of those
young people, selling and buying high
quality, locally sourced produce.
Supermarkets are trying to buy
local to appeal to this market, but
we still like a bargain witness
the rise of Aldi and Lidl (although
with our new interest in shopping
weve realised that they also
carry award-winning items
worth buying). Weve learned to
shop around again, getting something from
this place and something from that. During
the recent horsemeat scandal butchers got
a much-needed boost, as tens of thousands of
shoppers voted with their wallets against risking
their health with cheap, ill-sourced meat.
Food lovers get web-savvy
Cookbooks have dominated the bestseller lists
for nearly 20 years, but even bigger now are food
and recipe websites. This magazines website,
bbcgoodfood.com set up four years ago gets
over 8 million hits a week from some 3 million
users, while sortedfood.com, with its cool
informal daily video recipe, has an audience
that outnumbers most TV food shows. The BBC
Radio 4 Food and Farming Awards, in their 14th
year, received thousands of nominations in 2014.
Its a long list rich with good news stories.
Faced with health crises and dark predictions
of declining cooking skills its easy to despair, but
a look back over 25 years tells a cheerier story of
more and more of us valuing good food and the
people who produce it. That should buoy us up
as we embark on the next quarter century.
Top: Rick Stein helped shape a food revolution.
Above: The nations evolving tastes and aspirations
fuelled the growth in farmers markets.
Below: BSE changed our attitude to what we eat
Over to you What are your memories, thoughts and concerns about our recent food past? And what do you
think the future might hold? Wed love to hear from you get in touch at enquiries@bbcgoodfoodmagazine.com
Good reads
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During TV lming in here
I like to cook with no shoes
on. Ive got to wear them on
Saturday Kitchen because
theyre in shot, but on Home
Comforts I can wear just
socks. I have a piece of new
carpet behind the worktop
and it feels really nice on your
feet. It means I relax more
My kitchen has big doors
that open into the garden so
we have wonderful natural
light, which is key for still
photographs. The mezzanine
means we can shoot BBC
Twos Home Comforts from
above, and as the TV crew
prefer to work with articial
lights I have blackouts
that I can pull down
My kitchen

James Martin
The BBC chef and regular Good Food contributor shows
Holly Brooke-Smith how he cooks at home
Photographs DAVID MUNNS
Having worked in kitchens all his
life, James Martin has become an
inuential gure on the British
food scene. His father was catering
manager on the Castle Howard estate
in North Yorkshire, and James studied
catering at Scarborough College. After
moving to London to work for Antony
Worrall Thompson and Marco Pierre
White, he was appointed head chef at
the rst Hotel du Vin, in Winchester,
at just 22. James went on to appear on
the BBCs Ready Steady Cook in 1996
and later Saturday Kitchen, which he
has presented for the past eight years.
He lives near Winchester.
My uncle is
a stonemason
and I appreciate
anything thats
been made by
someone with
craft and care
The Victorinox knife
at the bottom is one
of the rst I ever
owned, as a teenager
This is my
Home Economics
exercise book
from school
All my signs and the clock (above, centre) are from
the Porte de Clignancourt ea market in Paris
Heres my Craft
Guild of Chefs
award with a
trophy from
Scarborough
College, a Through
the Keyhole
key and a TV
Times award
and its
covered in lots
of red pen!
This block is an old cash register
drawer that I use for seasonings
My kitchen
My kitchen
Tell us about the room
I spend a lot of time in this kitchen,
testing all the recipes for my
cookbooks. Its also where we lm
Home Comforts for the BBC. Although
its not a kitchen that most people
would have at home, because its
been adapted to make space for
the cameras, it works in my house
because of my job but I do cook
for myself in here too.
Do you cook outside often?
When I have friends over, we normally
re up the clay oven and have pizzas.
I built it seven years ago and I love it.
I also have my Josper [a hybrid oven
and grill] outside I got it because I like
to test new recipes for my restaurants
on exactly the same equipment as
they use in their kitchens.
Youve got so many gadgets!
I have three Thermomixes, two
Pacojets [a mousse and sorbet-maker],
a dehumidier, two Vitamixes, a
vacuum packer, a water bath, two
full-sized commercial fridges, a Big
Green Egg barbecue, and several
domestic and professional food mixers.
When Im cooking for a location,
well do everything here, then
vacuum-pack the whole lot. Taking
the food in a sealed pack means you
just snip the bags and throw them
away. Then youre not left with
hundreds of dirty trays and bowls to
bring home. I even use it when Im
going on holiday to seal all my clothes,
and t more in the suitcase.
What gets the most use?
The stovetop. I dont use induction,
I prefer gas its also much better
visually, for lming. Weve just put in
a fantastic Wolf stove its a mix
between a domestic and a commercial
model, and really solid.
How about your knives?
I love my Kin knives theyre all
handmade. You get what you pay
for, and prices for these run into the
hundreds. But theyre the tools of
my trade, so its worth investing.
And chopping boards?
A lot of people use plastic
I hate glass but I use wood.
Youve just got to look after it
and clean it properly. Im a
big fan of wood in general.
Do you eat in here?
We do sometimes bring
a big table in, when I have
my mates down. I had
Michel Roux Sr here
for a dinner with 12 people
recently, which was a bit
nerve-racking! But its a good
space and it does get used a lot.
When the very rst issue of Good Food came out in November 1989, James
was not long out of catering college. Aged just 17, he was in London, learning
the ropes from Marco Pierre White in the kitchens at Harveys. A quarter of a
century later, he is a household name, with several of his own restaurants, a string
of cookery books and a record-breaking TV show. So how did he get to where he is?
What have you learned?
Im a chef by trade thats what I do.
TV is great but when everything
goes away, Ill still be a chef. Its all
about the food its always food
rst. I think the key to having a
long-term job in this industry is
not being any different whether
youre on camera or off. Nothing
is easily given as a chef you
have to earn your success and people
who cant cook are easily found out.
James recalls the milestones in his career
1989 Harveys
I was a real junior in Marcos kitchen at Harveys, with
Gordon Ramsay as his sous chef. I remember knocking
on the door of Pierre Koffmanns around that time, then
running off because I was so scared of him he was
called The Bear. Now he comes round my house.
1994 Hotel du Vin I arrived in Winchester to take
the role of Head chef at the original Hotel du Vin. From day
one we had a waiting list of six months for a table. Chris,
who still works with me, was my sous chef. I was used to the
hours, so it wasnt a shock, but it really was seven days a
week, 365 days a year. There was a running joke on
Mondays when we asked
which days off you wanted,
because no one had any.
1996 Ready Steady
Cook My rst show was
in 1996. A magazine did
a feature around then
on Britains most eligible
bachelor, and I came
second. They printed where
I worked and the restaurant
bookings went through the roof!
1998 The first
cookery book
Eating In with James
Martin is published,
followed by The Deli
Cookbook, in 2000.
2001 The TV career grows James is the
resident chef on the BBCs Housecall for ve years and
co-presents UK Foods Good Food Live. Some of the rst
people I cooked for were Kylie Minogue and the Bee Gees.
2005 Strictly Come Dancing
Id never wanted to do anything like that, but my PA, Pippa,
is a massive fan and I came back from a trip to nd my diary
clear for 14 weeks. She said, Weve got something in but I
cant tell you what it is yet. That Friday a crew walks in and
starts lming me for Strictly! It was pretty amazing, and my
career snowballed before Id just been a geezer with a
bandana on Ready Steady Cook.
2006 Saturday
Kitchen Most of the
programmes Ive made
have been live, so on
Saturday Kitchen I can
put to use everything Ive
learned on television so
far. Generally, people walk
into that studio and think
its a nightmare youve got
autocue, an earpiece, an interview
but because Ive been drip-fed these skills throughout
my career, the shocks not there. The only hard bit is the
autocue, because Im dyslexic, but I dont get nervous.
2011 Operation Hospital Food
Scarborough Hospital was the only
one out of 300 we asked that agreed
to take part. When I arrived, some
of the people I had trained with at
Scarborough College were in the
kitchens that was a big thing for
me. I wanted to really help them
and Im still doing it ve years later.
2012
The Talbot
James opens a
restaurant at this
Yorkshire hotel,
followed by James
Martin Manchester
the following year.
2013 The big award James is
awarded the Special Award at the
20th Craft Guild of Chefs awards.
Thats the Oscar for me. Its voted
for by my peers, which means a lot.
Portraits of the past 19 winners are
all hung around the hall, and its a
real Whos Who of food.
What has changed?
TV is such a great medium to be a part of its constantly
moving forward. And food has evolved and changed so
much since 1989. Baking is big now, but in time it will be
something else that has its moment in the limelight.
And the future?
Ive no idea where everything is going. Id love to do another
series of Food Map of Britain Im hugely passionate about
farmers and producers across the country.
For James Martins duck cont masterclass, see p160.
My big round
chopping board is from a
Chinese supermarket in
Soho. Its carved from
one solid piece of wood
and its really heavy.
P
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*Source: A survey of dental hygienists in the UK, Eaton et al. (2012)
Surprisingly, your toothbrush only cleans up to 60% of your teeth.
Thank goodness TePe Interdental Brushes get between your teeth to
clean the rest. No wonder 94% of dental hygienists
recommend them*. To discover how TePeing can
help achieve a healthier smile, visit tepe.co.uk
For more everyday recipes and Italian inspiration, visit galbani.co.uk
Segreti di famiglia
Joe and his family boast an
authentic Italian heritage and
havent lost sight of their native
traditions especially when cooking
and eating is involved. Like many
Italians, they always use Galbani
cheese in their family recipes due
to its superior quality.
Tip from Joes aunty, Tina: Add a little
sugar to Galbani Mascarpone for a
brilliant addition to any sweet dish.
G
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taste
A marriage of
Plum & Galbani
Mascarpone torta
SERVES 8 a PREP 20 MINS a COOK 15 MINS
EASY a CANT BE FROZEN
22cm shortcrust tart case (ready-made
or bake your own)
8-10 plums, halved and stoned
140g icing sugar, sifted, plus extra
for dusting
juice 1 lemons, zest 1
2 x 250g tubs Galbani Mascarpone
seeds from 1 vanilla pod, or 2 tsp
vanilla paste
1. Heat oven to 180C/160C fan/gas 4.
Arrange the plums in a baking dish. Dust
generously with icing sugar, then squeeze
over the juice from half a lemon. Roast for
15 mins or until tender but not completely
collapsed. Cool to room temperature.
2. Put the icing sugar, mascarpone, vanilla
and the zest and juice from 1 lemon in a
bowl. Whisk until smooth, then chill.
3. To assemble, spread the mascarpone
lemon mixture into the pastry case. Spoon
over the plums and any leftover juices, then
dust again with icing sugar before serving.
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G
ood pairings are the making of a successful
dish: when you combine time-honoured
recipes with fresh ingredients, the results
are a triumph. Galbani has always been fond of
prosperous pairs, as even in its origins over
130 years ago, father and son duo Edigio
and David Galbani created the trademark
taste of Galbani cheese.
Galbani featured in BBC Good Foods
first issue 25 years ago and joins the
magazine today to commemorate its
birthday. Why not celebrate the spirit
of these partnerships with a plum
and mascarpone torta? With a creamy
texture complementing the sugary
plums, its a match made in heaven
thats ideal for dessert.
Coupling up key ingredients can lead to a taste sensation.
This month, marry Galbani Mascarpone with
something sweet for a fruitful dish
Best buys
To celebrate 25 years of Good Food expertise, weve compiled
a list of the essential kit that no kitchen should be without
25 GADGETS
Since 1989, we
have spent most
weekdays creating,
cooking and testing
recipes thats a lot of time in
the kitchen! Over the years,
weve come to rely on key
items, so heres our collection
of the 25 ultimate buys. And
to celebrate our birthday, one
reader will WIN the lot see
page 169 for how to enter.
StemGem
4.49, Lakeland
This cheery little gadget
achieves perfectly hulled
strawberries every
time. A brilliant job to
give to children.
OUR TOP
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7.65, D
ivertim
enti
A
bsolutely gets the m
ost juice from
lem
ons, lim
es and oranges.
Microplane
zester & grater
17.95, kitchenbuddies.co.uk
Microplanes revolutionised
graters the only way to zest an
orange or shave Parmesan.
peeler
3.29, Lakeland
This natty gadget
makes it simple for
home cooks to achieve
a cheffy technique.
mini chopper
500ml, 60, Debenhams
Grinds spices, nuts and
coffee; pures garlic,
blitzes pesto and chops
onion. Its so compact too.
bean slicer
4.99, Lakeland
Makes short work of
preparing French beans.
pressure cooker
5-litre, 114.95, tesco.com/direct
Creates tasty slow cooked
food in no time at all.
airtight container
180ml, 3.19, amazon.co.uk
Durable, airtight and liquids wont spill.
Great in the freezer and the microwave.
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.
11cm, 5.40, amazon.co.uk
Cuts through tomato skin and tough fruit peel
so easily! Good size for kids to cook with too.
Smooth potato
masher
8.99, currys.co.uk
A horizontal handle and
super-sturdy base makes
mashing much easier
and more efcient.
13.95, Divertimenti
This stoner and pitter earns its keep. Pitting your own olives instead of
buying them pre-pitted makes the world of difference to the avour.
P
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Bes buys
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s
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g
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e
.
Do you think weve missed anything? What
do you rely on in your kitchen? Get in touch
at enquiries@bbcgoodfoodmagazine.com.
mixer
65, Debenhams
Extremely powerful
whips cream and
eggs in seconds.
Stands neatly on its
end and the cord is
stored in the base.
folding stainless-
steel steamer
28cm, 8.99, amazon.co.uk
This classic piece of kit turns any
normal kitchen pan into a steamer.
Use for veg, dumplings,
sh and shellsh.
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.
20cm, 120, houseoffraser.co.uk
Iconic for a reason, this dish will last a lifetime.
digital scales
24.99, uk.salterhousewares.com
Measures liquids and
solids invaluable.
scraper 2, souschef.co.uk
A bakers best friend this cleans the
proving bowl, divides dough and can
also be used in wet kneading.
30cm, 15.25, squires-shop.com
A no-frills, non-stick rolling pin thats
ideal for pastry and icing.
angled measuring jug
1-litre, 11, John Lewis
The clever design means you can
look down onto your measurements
instead of holding the jug up to your
eye-line. So simple and so useful.
Blumenthal
dual-ended
spatula
15.99 for two,
argos.co.uk
The shape and size
of these silicone
spatulas makes
them indispensable
for just about
every stirring and
scraping task.
measuring spoons
12, amazon.co.uk
The perfect width for getting into
narrow spice jars or bottlenecks.
700W, 80, dualit.com
Chop, pure, whisk and blend this powerful
stick blender comes with useful attachments
such as a jug and balloon whisk.
Softworks
mandolin
13.49, lakeland.co.uk
Super-sharp, this
mandolin also has a food
holder so your ngers
dont go near the blades.
The easiest way to nely
slice potato.
From humble beginnings to its status today as the home
cooks key to flavour-packed meals, Knorr and its team
of chefs have sought to innovate for more than 175 years
I
nnovation takes curiosity and passion.
In cooking, whether youre working on
a brand-new dish in your kitchen at
home, looking for a way to improve your
methods or enhance a tried-and-tested
recipe, a real interest in and love for food
is undoubtedly at the heart of your desire
to create culinary magic.
The same is true of the Knorr Chefs.
From the very beginning, when Carl
Heinrich Knorr opened the first Knorr
kitchen in Heilbronn, Germany back in
1838, the company has stood for passion,
exploration and food innovation. And
over the years, as the team has
expanded, so has their fervour for food
and desire to keep on developing tasty,
inspiring ways to excite home cooks
through their expertise.
From the early days supplying chicory
to the coffee industry and Carls first
experiments with drying vegetables and
seasonings ahead of the launch of Knorr
dried soups in 1873, to the very first
passion
Taste the
For more information, inspiration and recipes from the Knorr Chefs, visit knorr.co.uk
of Knorr Chefs, and
the way the Knorr
kitchen looked in 1838
Knorr stock cube in 1912, Knorr has
been pioneering food products that
preserve nutrition and flavour, and
making itself invaluable to home cooks.
Today, professionally trained Knorr
Chefs are dedicated to creating inspiring
recipes, driven by their love of flavour.
That means that just as their vast
combined knowledge and talent goes into
every Knorr product thats developed, so
their expertise also goes into creating
recipes packed with flavours from around
the world that you can serve up at home.
From the deceptively humble Knorr Stock
Cube through to the range of Knorr Stock
Pots and the revolutionary Flavour Pots,
Knorr products can be used sparingly or
combined to create taste sensations in
your cooking.
To get the best flavour, you need the
best ingredients, so whether youre a novice
or a seasoned chef, why not try your hand
at the recipes over the page and see for
yourself? Your family will thank you for it!
Bursting with
f lavour
Lamb shoulder
SERVES 4 a PREP 10 MINS a COOK 2 HRS
a EASY
1 Knorr Mixed Herbs Flavour Pot
1 tbsp lemon juice
1 tsp Colmans English Mustard
2 tbsp olive oil
1.5kg shoulder of lamb, rolled and tied
1 Knorr Lamb Stock Cube
150ml red wine
2 red onions, cut into wedges
Combine the Knorr Mixed Herbs Flavour
Pot, lemon juice, Colmans English
Mustard, garlic and olive oil, and mix well.
2 Rub the herb mix over the lamb, working
into the meat with your ngers, and leave
to rest for at least 20 mins.
3 Mix together the Knorr Lamb Stock
Cube, 300ml hot water and the red wine.
4 Put the lamb in a roasting tin with the
red onions and roast for 1 hrs. Add the
stock mixture to the roasting tin and
continue cooking for another 30 mins.
Use the liquid to baste the lamb. Rest the
lamb before slicing.
Serve the lamb with roast vegetables and
Knorrs award-winning Gravy Pot.
Whatever youre cooking at home,
bring exciting accents to your
meals with the range of Knorr
Stock Pots and Flavour Pots.
Va||rg use ol lavours lror arourd
the world, these little pots of
goodness come stamped with
the approval of the Knorr Chefs
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fresh herbs and spices in no time at all and with all the convenience of dry products. Great for quick
midweek meals or culinary masterpieces, this range of tasty, tiny pots will transform kitchen creations in
ar |rs|ar|. Cap|ur|rg |re lresr lavour ol reros ard sp|ces |r a pas|e, Krorr F|avour Po|s are |re crea||or
of a team of dedicated professional chefs who place good food, convenience and innovation at the top of
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ard Curry, ard lour reW var|e||es - 0arder |eros, 0|rger ard Lerorgrass, Papr||a ard Vex|car.
Pots of flavour
Chicken chasseur
SERVES 4 a PREP 30 MINS a
COOK 25 MINS a EASY
2 tbsp olive oil
1 tbsp plain our, for coating
1 small chicken jointed into 8 pieces,
or 8 chicken thigh portions (skin on
or skinless)
2 shallots (100g), very nely chopped
50ml brandy (optional)
100ml white wine
1 Knorr Chicken Stock Pot
600ml tomato juice
250g button mushrooms, peeled and
nely sliced
3 tbsp chopped tarragon
2 tbsp chopped parsley
2 tomatoes, skinned, deseeded and
nely diced
parsley sprigs
1 Gently heat 1 tbsp olive oil in a large
heavy-based frying pan you want the oil
to be hot but not so hot that it scorches the
oured chicken.
2 Spread a layer of our on a plate or
tray. Coat the chicken pieces evenly and
thoroughly in the our, shaking o the excess.
3 Add the chicken to the hot olive oil, skin-side
down. Fry the chicken, without moving the
pieces, until golden brown underneath, around
8-10 mins. Turn over the chicken and fry
until browned on the other side.
4 Add the shallots to the frying pan,
underneath the chicken pieces. If using
brandy, pour it in around the edge of the
pan so that it runs underneath the chicken.
Cook for 2-3 mins.
5 Add the wine, again pouring it in round
the sides of the pan. Cook for 2-3 mins so
that the alcohol from the wine cooks o and
its acidity is reduced.
6 Add the Knorr Chicken Stock Pot and the
tomato juice. Shake the pan to gently work
it in, turning the chicken pieces to coat them
in the liquid.
7 Slowly bring to the boil, dissolving the
Knorr Chicken Stock Pot. Add the tarragon
and simmer for 5 mins.
8 While the chicken is simmering, heat the
remaining olive oil in a separate frying pan.
Add the sliced mushrooms and fry for
3-5 mins. Add the parsley, shaking the pan
to mix it in well. Add in the diced tomato,
again shaking to mix in well.
9 Spoon the mushroom mixture over the
chicken pieces, garnish with parsley sprigs
and serve at once.
H
es known for his discerning taste and his
expertise in the kitchen Marco Pierre Whites
no-nonsense approach to cooking recognises
that, for everyday cooks, insider tips, tricks and
shortcuts can be the key to a range of exciting
meals the whole family will love. And thats why
he recommends Knorrs stocks.
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Professional chefs, including Marco himself, swear by
Knorr to help season their dishes. Back in 2007, Marco
Pierre White shared one of his professional culinary tips
to the world that hed been using Knorr Stock Cubes
in his cooking as seasoning, believing they enhanced
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Knorr Stock Cubes in my kitchens for 30 years.
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brand ambassador, to promote good, simple cooking in
through inspirational recipes using Knorr Stock Cubes
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the richness of the dish.
For more information, inspiration and recipes from the Knorr Chefs, visit knorr.co.uk
Cherry pecan
Christmas
pudding
Our bumper
Chrismas issue
Tested recipes
& expert advice
Brunch for the Big Day
Your complete Christmas dinner
Timeplans and essential tips
Showstopping desserts
Festive baking
Beautiful cakes
Make your own stollen
Homemade gifts
25 ways to reinvent
Christmas
Exciting twists
to update your
favourites
Food to share
Curries for
a crowd
Tom Kerridges
dinner for two
Glam canaps & cocktails
Make a list
Gifts, wine and best
books for cooks
Easy winter
cooking
Quick suppers
Healthy options
Freeze-ahead meals
Helping you plan all your meals for the festive season!
Plus
Birthday 2014 bbcgoodfood.com
Your FREE 2015
Good Food calendar
12 brand-new seasonal recipes
JANUARY
FEBRUARY
APRIL
MAY
SEPTEMBER
AUGUST
JULY
OCTOBER
NOVEMBER
Slice-and-bake
Valentines biscuits
It is not difficult to create these
professional-looking biscuits, but
give yourself plenty of time the
dough is made in stages, and needs
time to chill. You dont have to use
all the dough at once keep it in
the freezer and transfer to the fridge
an hour before you want to slice
and bake. Serve with tea or coffee,
or package as a gift.
MAKES 16-20 PREP 30 mins plus 5 hours freezing
and chilling COOK 20 mins
A LITTLE EFFORT Dough and cookies can be frozen
300g/11oz plain our, plus a little
extra for rolling
200g/7oz salted butter, diced
120g/41/2oz golden caster sugar
2 large egg yolks
2 tsp vanilla extract
1/2 tsp rosewater or 25g/1oz freeze-drie
raspberries, whizzed to a powder we
used Waitrose (optional)
red or pink food colouring
1 Tip the our and butter into a food
processor and whizz to ne crumbs. Add
the sugar and yolks and whizz to a smoo
dough. Remove one-third of the dough,
add vanilla to whats left and pulse to wh
in. Wrap this dough in cling lm and leav
at room temp.
2 Put the reserved dough back in the
processor with the rosewater or dried
raspberries, if using, and a drop of food
colouring. Pulse and add more colourin
to achieve an intense colour. If the dou
has become too soft, pulse in a few
spoonfuls more our until a similar
consistency to the vanilla dough. Put t
dough in the fridge, remembering to re
it 30 mins before you need to roll it ou
3 Thickly roll out the coloured dough
between baking parchment. Use a sm
3-4cm heart cutter to stamp out hear
Keep re-rolling and stamping until all
dough is used. Line up hearts on top
each other and press to form a cylind
taking care to retain the heart shape.
in cling lm and freeze for 3 hrs until
4 When the heart dough is hard, roll
vanilla dough using your hands i
3 cylinders the length of the heart s
Stick one to each side of the heart
together to form a fat cylinder, then
roll on your worktop until it comple
encircles the coloured dough, with
frozen heart dough hidden in the c
Chill for 2 hours.
5 Heat oven to 180C/160C fan/gas
a sharp knife to slice the log into 1c
discs. Place on trays lined with bak
parchment, allowing space for spr
and bake for 20 mins. Cool on wir
Will keep for up to 4 days in an air
container.
fat 9g sat fat 5g
M T W Th F
2 3
9 10 11 12 13
March
1
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
24 25 26 27 28
St Valentines day
Shrove Tuesday Ash Wednesday Chinese New Year
D
O
NT
February 2015
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
BBC Good Food
magazine on sale
New ways to entertain Kitchen fun with kids
Easy, stylish starters Make it really special
Plus our gift to you
Book your place at
miele.co.uk/events
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selected wines.
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What to cook for chilly nights, stunning bakes and a delicious Malaysian menu
X Bonre feast for friends, p108
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X Tom Kerridges exclusive oxtail recipe, p119
X New! Join our Cake Club, p123
X A taste of Malaysia from MasterChef
winner Ping, p129
In this section
Weekend
Pull on your woollies and stoke up the re for this annual outdoor ritual with friends, neighbours
and great food. Cassie Bests laid-back menu will ensure everything goes with a bang!
Photographs DAVID MUNNS
for friends
B
o
n
fir
e
fe
a
s
t
WARMING MENU FOR 8
Hot apple pie punch
Apple crisps
Pulled firecracker brisket
Crunchy smoked sweet potato chips
Charred sweetcorn salsa
Cheesy corn flatbreads
Spiced maple & pecan
cheesecake bars
Weekend
M
e
l
t
-
i
n
-
t
h
e
-
m
o
u
t
h
P
u
lle
d
firecracker
b
r
is
k
e
t
Hot apple pie punch
EASY
LOW
FAT
1 OF 5
A DAY
Put 1
1
/2 tsp ground cinnamon, a good
pinch ground cloves,
1
/2 whole grated
nutmeg, 2 litres apple juice and 2 tsp
vanilla extract in a large saucepan. Bring
to a gentle simmer.
When the apple juice has warmed
through, add 6 scoops vanilla ice cream
and whisk vigorously with a balloon whisk
until melted and combined with the hot
apple juice the ice cream should make
a frothy top on the juice.
Pour a splash of dark rum into the bottom
of the adults cups and top up with the hot
punch. Garnish with Apple crisps (see below).
fat 7g sat fat 4g fibre none sugar 31g salt 0.1g
Pulled recracker brisket
Pop this dish in the middle of the
table and youre guaranteed clean
plates all round. The sweet, smoky
sauce has a gentle chilli kick, but if
youre serving it to young children,
you may prefer to leave out the spice.
The oven can do all the hard work
the day before, just reheat before serving
and pile the meat into warm wraps,
on top of steaming baked potatoes,
or as it is, with a few simple sides.
SERVES 8 PREP 25 mins COOK 6 hrs 45 mins
EASY IRON
1 OF 5
A DAY
2-2.5kg/4lb 8oz-5lb 8oz piece beef brisket,
rolled (ask the butcher to do this for you)
2 red onions, chopped
1 tbsp sweet smoked paprika
1 tbsp English mustard powder
2 tsp ground cinnamon
1
/2 tsp ground cayenne pepper or 1 tsp chilli
akes (omit if you want to reduce heat)
1
1
/2 tbsp treacle
50ml/2 oz red wine vinegar, plus 2 tbsp
75g/2
1
/2oz soft light brown sugar, plus
2 tbsp
4-6 bay leaves
2-4 fat red chillies, pierced a few times
with a small sharp knife
500ml carton passata
2 tbsp Worcestershire sauce
soured cream, to serve
Apple crisps
MAKES roughly 16 PREP 5 mins COOK 40 mins
EASY
LOW
FAT
GLUTEN
FREE
Heat oven to 140C/120C fan/gas 1. Thinly slice
1 apple through the core use a mandolin, if
you have one, to get thin slices. Arrange the
slices on a baking tray lined with parchment
and bake for 40 mins (or put them in the
oven with the brisket on a low shelf at
step 2, right, if making). Cool until crisp.
PER CRISP 5 kcals protein none carbs 1g
fat none sat fat none fibre none sugar 1g salt 0.1g
Crunchy smoked sweet
potato chips
SERVES 8 as a side PREP 10 mins COOK 35 mins
EASY
LOW
FAT
FIBRE
1 OF 5
A DAY
GLUTEN
FREE
Heat oven to 200C/180C fan/gas 6.
Cut 1.5kg (about 7) sweet potatoes
into chunky chips and put in a large bowl.
Drizzle with 3 tbsp vegetable oil, then
sprinkle with 2 tsp sweet smoked paprika,
2 tbsp ne cornmeal or polenta and plenty
of seasoning.
Toss until well coated, then divide the
chips between 2 large baking trays lined
with baking parchment. Cook for 35 mins
until golden and crunchy, tossing halfway
through cooking.
1 Heat 1 tbsp oil in a large, deep roasting
tin (one that can go on the hob) or in your
largest ameproof casserole dish. Season
the beef well and sear in the tin until nicely
browned all over. Lift out and put on a plate
or board. Add another 1 tbsp oil and the
onions to the tin and sweat for 8-10 mins
until really soft. Meanwhile, in a small bowl,
mix the paprika, mustard powder, cinnamon,
cayenne or chilli, treacle, 2 tbsp vinegar,
2 tbsp sugar and the remaining oil. Brush
all over the meat, reserving about 2 tbsp for
later. Heat oven to 150C/130C fan/gas 2.
2 Add the garlic, bay leaves and chillies
to the softened onions, stir around the
pan for 1-2 mins, then pour in the passata,
Worcestershire sauce, remaining vinegar
and sugar. Season the sauce, give a good
stir, then put the brisket on top. Wrap the
tin tightly in a few sheets of foil, or cover
with a lid, and bake for 6 hrs, turning once
or twice during cooking, until really tender.
3 Uncover the dish, give the sauce around
the meat a little stir and brush the remaining
spice paste over the meat. Can be made a
day ahead up to this point cool then chill
the meat and sauce; remove from the fridge
and scoop off any fat from the sauce before
reheating. Increase the temperature to
200C/180C fan/gas 6. Cook for a further
20 mins (or 40 mins from cold, covered
for 20 mins) until the meat is dark and sticky.
Remove from the oven, cover loosely with
foil and leave to rest for 15 mins.
4 To serve, skim any fat off the surface of
the sauce, shred the meat with 2 forks,
discarding any butchers string as you go,
and toss the meat through the sauce,
discarding the onion and chillies. Pile into
warm Cheesy corn atbreads and serve with
Charred sweetcorn salsa (see overleaf for
both recipes) and a dollop of soured cream.
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Perfect partners
Knorr Paprika
Flavour Pot gives
your dishes a ery
twist. Just coat
your potato
wedges with a bit
of olive oil, add the
Knorr Flavour Pot
and roast for
45 minutes to
enjoy a perfect
side dish.
ADVERTISEMENT FEATURE
Weekend
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Ladle 5,
wilko.com Spiced maple & pecan
cheesecake bars
Who doesnt love cheesecake? This
one is rich with seasonal flavours
sweet cinnamon, nutmeg and maple
& pecan caramel. We think it might
be our best one yet!
CUTS into 12-14 bars PREP 30 mins plus 5 hrs cooling
COOK 1 hr
A LITTLE EFFORT
250g pack ginger nut biscuits
140g/5oz salted butter, melted
200g/7oz pecans
3 x 250g tubs cream cheese
300ml pot soured cream
150ml/
1
/4 pt maple syrup (buy a
330ml bottle)
85g/3oz light muscovado sugar
3 medium eggs
4 tbsp plain our
2 tsp ground cinnamon
1
/2 whole nutmeg, grated
FOR THE MAPLE & PECAN TOPPING
remaining maple syrup (roughly 175ml/
6 oz)
100g/4oz salted butter
3 tbsp light muscovado sugar
100g/4oz pecans, roughly broken
French mint enamel
casserole 24cm, 18,
raspberrymash.co.uk
Joules mini
lantern 10,
joules.com
Indoor fireworks for
cakes 8.50 for 10,
souschef.co.uk
Charred sweetcorn salsa
SERVES 8 as a side PREP 15 mins COOK 10 mins
EASY
1 OF 5
A DAY
GOOD
4YOU
GLUTEN
FREE
Heat a griddle pan. Cook 3 corn on the cobs
in the hot pan, brushing with 1 tbsp olive oil
and seasoning as they cook. Turn the corns
now and then, until cooked with nice charred
lines, about 10 mins. Once cooked, transfer
to a plate and leave to cool.
Halve 3 avocados and remove the
stones. Peel, then cut into chunky pieces.
Toss through the juice and zest of 1 lime.
Hold the corn rmly on a chopping board
and cut away the kernels. Mix the avocado
with the sweetcorn and 1 halved and thinly
sliced red onion, a big handful of coriander
leaves, a good pinch of salt and the juice
and zest of another lime. Keep chilled
until ready to serve.
Cheesy corn atbreads
MAKES 16 PREP 30 mins plus resting COOK 35 mins
EASY
In a large bowl, mix 300g self-raising
our, 200g ne cornmeal or polenta,
2 tsp baking powder and 1 tsp salt. Add
100g grated mature cheddar and stir
through with a cutlery knife. Pour in 1 tbsp
vegetable oil and 400g natural yogurt.
Stir with the knife until the mixture forms a
ball, then tip onto a work surface and knead
for 1-2 mins until smooth.
Put back in the bowl to rest for 30 mins,
covered with a tea towel. Heat a griddle pan
over a medium heat. Divide the dough into
16 small balls and, working with one at a
time, roll out as thinly as you can.
One by one, put the atbreads on the hot
griddle pan and cook for 1-2 mins each side
until charred and cooked through. When all
the breads are cooked, stack on a plate and
cover with foil to keep warm. Reheat in a low
oven before serving.
Line a 20 x 30cm brownie tin with baking
parchment if using a loose-bottomed tin,
make sure you line it really well, as the
cheesecake mixture is very runny (this recipe
will also work in a deep 23cm cake tin). Put
the biscuits in a food processor and blitz to
ne crumbs, add the butter and pecans, and
blitz again until well combined and the
pecans are nely chopped but still have a
little texture. Tip into the baking tin and
press to an even, compact layer with the
back of a spoon. Bake for 10 mins, then
remove from the oven and set aside to cool.
2 Beat the cream cheese and soured cream
in a large bowl until smooth and combined.
Add the maple syrup, sugar, eggs, vanilla,
our and spices, and blend again until
smooth. Pour onto the biscuit base, put in
the centre of the oven and bake for 15 mins.
3 Lower the heat to 110C/90C fan/gas
1
/2 and
continue cooking for a further 30 mins. Turn
off the oven and leave the cheesecake inside
for 1 hr, then leave for 1 hr more with the door
ajar. Finally, leave at room temperature until
completely cool, then chill for at least 3 hrs
or, even better, overnight.
4 To make the topping, melt the remaining
maple syrup with the butter, sugar and
a good pinch of salt. Bubble for 2-3 mins,
then stir in the pecans and leave to cool
and thicken a little. Before serving, remove
the cheesecake from the tin, spoon the
maple-pecan caramel over the top of the
cheesecake (reheat it if its started to set
too much), then cut into bars. Leftovers
will keep in the fridge for up to 3 days.
PER BAR 682 kcals protein 7g carbs 40g
Enamel is great for
outdoor eating
theres no risk of
breakages. Try this
with one of the
warming stews at
bbcgoodfood.com
Weekend
Our new favourite cheesecake!
Cast a spell
Its that time of year again turn your kitchen
into a spooky witchs lair and get your little
monsters to help create these eye-catching bakes
Recipes JANE HORNBY Photographs WILL HEAP
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Weekend
Freaky nger
red velvet cake
Beneath the dramatic decoration lies
a deliciously chocolatey red velvet
cake, sandwiched with an easy cream
cheese frosting. Its essential to use
food colouring paste rather than
liquid, as the colour needs to be
very intense inside.
SERVES 12-16 PREP 1 hr plus chilling COOK 25 mins
A LITTLE EFFORT
without frosting
FOR THE RED VELVET CAKE
175g/6oz soft butter, plus extra for
greasing
225g/8oz white caster sugar
3 large eggs, at room temperature
1 tbsp red food colouring paste (we used
Christmas red from Sugarair)
200g/7oz plain our
50g/2oz cocoa powder (we used Green &
Blacks)
1
1
/2 tsp bicarbonate of soda
1
/2 tsp baking powder
1
/4 tsp salt
150g pot low-fat plain yogurt, loosened
with 2 tbsp milk
FOR THE FINGERS AND FROSTING
about 3 x 114g boxes white chocolate
ngers (we found them in Tesco)
140g/5oz icing sugar
2 tsp milk
small blob of red food colouring paste
100g/4oz soft butter
300g/11oz full-fat cream cheese, fridge
cold (we used Philadelphia as it has the
rmest texture)
zest 1 orange (optional)
1 Heat oven to 180C/160C fan/gas 4. For the
cake, grease 2 x 20cm sandwich tins and line
the bases with baking parchment. Cream
together the butter, sugar and vanilla, then
add the eggs, one at a time, beating well
after each egg, until uffy and light. Beat in
the colouring.
2 Mix the dry ingredients for the cake,
and sift half onto the creamed mix. Fold
in with a spatula, followed by half of the
thinned yogurt. Repeat, then spoon the
smooth batter into the tins and level.
Bake for 25 mins or until risen and springy
when pressed lightly in the centre. Cool for
10 mins, then turn out onto a wire rack and
cool completely.
3 For the ngers, line a baking tray with
parchment. Cut one end from each chocolate
nger. Mix 50g icing sugar, the milk and a
small blob of colouring to make a thick, red
icing. The icing needs to be thick to stay put;
add a little more sugar if you need to. Dip the
severed biscuit ends into the icing, let the
excess drip off, then paint a red ngernail
on the other end, using a small paintbrush.
Leave to dry on the parchment.
4 For the frosting, use an electric mixer to
beat the butter well until very smooth,
then beat in the cream cheese and the zest
(if using) until even. Sift in the remaining
icing sugar, then fold it into the cheese
mixture using a spatula until smooth. Dont
overbeat. Chill until needed.
5 Sandwich and cover the top and sides
of the cake with the frosting you will only
need a thin layer on the sides of the cake to
stick on the chocolate ngers. Stand the
severed ngers around the cake in a neat
collar, pressing them lightly into the frosting.
Youll have a few left over to put on the top.
Keep the cake in the fridge but enjoy it at
room temperature.
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Weekend
Frankenstein cupcakes
You dont need any special skills
or equipment to create your own
monster, just a lively imagination.
MAKES 12 PREP 1 hr plus cooling, chilling and setting
COOK 20 mins
EASY
un-iced
FOR THE CUPCAKES
200g/7oz soft butter
1 tsp baking powder
1
/4 tsp salt
3 large eggs, at room temperature
1
/2 tsp vanilla extract
100ml/3
1
/2 oz milk, at room temperature
TO DECORATE
300g/11oz icing sugar, sifted
2-3 tbsp milk
green food colouring paste (we used Party
Green from Sugarair)
36 mini marshmallows, 12 snipped in half
(for the eyes)
tube of black piping icing or gel
line a 12-hole mufn tin with deep mufn
Scary speech
bubble cookies
These little lollies are great for
Halloween parties and silly selfies,
and can be adapted to suit other
occasions. You can buy cake-pop
sticks from most cake decorating
shops, or at lakeland.co.uk.
MAKES about 20 PREP 45 mins plus chilling
COOK 10-12 mins
A LITTLE EFFORT
raw dough only
about 20 cake-pop sticks
FOR THE COOKIES
175g/6oz soft butter, plus extra for
greasing
1 large egg yolk (save the white for below)
1
/2 tsp vanilla extract
zest 1 lemon
250g/9oz plain our, plus extra for dusting
1
/2 tsp salt
TO DECORATE
2 large egg whites (freeze the yolk for
another time)
food colouring of your choice
1 Beat together the butter and sugar until
pale and creamy, then beat in the yolk, vanilla
and zest. Sift the our and salt into the bowl,
then stir in to make a soft dough. Split into
2 at discs, then wrap and chill for 30 mins
or until rm but not rock-hard. Meanwhile,
heat oven to 180C/160C fan/gas 4 and line 2
baking sheets with parchment.
2 Flour the work surface, then roll the dough
to the thickness of a 1 coin. Stamp circles
with an 8cm cutter and re-roll the trimmings.
If you like, pinch a speech bubble point into
the bottom of each round. Chill for 10 mins or
until rm, then poke cake-pop sticks carefully
into the dough. (I nd putting one hand on
top of the dough as I insert the stick with the
other prevents the stick from popping
through the surface of the dough.)
3 Bake for 10-12 mins until pale golden.
Leave on the tray for 5 mins, then lift onto a
wire rack (use a palette knife rather than the
sticks) to cool completely. To decorate, make
an icing by beating the sugar and egg whites
until thick and smooth. Remove half to
another bowl, colour it, then spoon into a
disposable piping bag and snip off the tip (or
use a number 2 nozzle). Pipe a speech
bubble border around each cookie and leave
to set for a few mins.
4 Now loosen the white icing
with a few drops of water until
runny. Spoon a little onto
each cookie and let it ood
to the outline, nudging it up
to the edge if needed using
a cocktail stick or tip of a
teaspoon. Dry for 10 mins,
then pipe your words on top.
Leave to dry. Will keep in an
airtight tin for up to 3 days.
PER COOKIE 214 kcals protein 2g carbs 34g
cases. Cream the butter with the sugar
until pale and uffy. Add the remaining cake
ingredients and beat until smooth. Spoon
into the mufn cases and bake for 20 mins
or until golden and a skewer inserted into
one of the middle cakes comes out clean.
Cool for 5 mins in the tin, then completely
on a wire rack.
2 Using a small, sharp serrated knife, cut a
semi-circle piece of cake from the left and
right of each cake, to make stepped edges,
level with the cupcake case. Next, make
a widthways cut about 3cm from the top
of the cake, about 1cm deep. Slice a 5mm
piece off the surface of the cake to meet
this cut, to make a at, raised face and
prominent forehead. Chill for 10 mins to
rm the crumbs.
3 Mix the icing sugar, milk and green
colouring to make a very thick icing that
ows slowly from the spoon. Spoon 1 tbsp
onto a cake and let it begin to spread
itself over the cut shape. Ease it here and
there with a palette knife to coat. Add
marshmallow neck bolts and eyes. Repeat
for each cupcake. Leave to set, then pipe
on the faces and hair.
PER CUPCAKE 278 kcals protein 4g carbs 30g
fat 15g sat fat 9g fibre 1g sugar 15g salt 0.7g F
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Thanks to Wiltons Easy Layer Cake Pan Set, you can bake
5 sponges at once to create layer upon layer of loveliness.
Only 14.99, exclusively from Lakeland.
Bake a
showstopper
Visit lakeland.co.uk/showstopper to get started
or pop into one of our 68 stores nationwide
Weekend
Chefs
braised
beef
BBC chef Tom Kerridge continues his
exclusive recipe series, encouraging us to
cook oxtail his favourite cut of beef in
a dish thats all about getting stuck in
and sharing with friends Photographs MYLES NEW
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Oxtail with stout gravy
& suet crumble
Oxtail has to be one of the tastiest
pieces of meat around. In my pub,
the meat is normally painstakingly
removed from the bone, but you wont
want to do that at home. So presenting
it family style, or as we call it in my
pub, family service, means that you
just put it down in the middle of the
table and everybody shreds meat
from the bone using two forks and
helps themselves.
The suet crumble is an optional
extra, but its a nod to the steamed
puddings we associate with this type
of braise, plus it adds a crispness to
what is a rather soft-textured dish.
and 1 hr chilling (optional) COOK 5 hrs
A LITTLE EFFORT IRON
2 whole oxtails, trimmed and cut in half
500ml bottle stout
sunower oil, for browning
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
1 garlic bulb, cut in half through the middle
horizontally
1
/2 small pack thyme
300ml/
1
/2pt beef or veal stock
FOR THE SUET CRUMBLE (OPTIONAL)
140g/5oz self-raising our, plus extra
for dusting
75g/2
1
/2oz beef suet
1
/2 tsp cracked black pepper
1
/2 tbsp dried parsley or sage
wilted kale, to serve
1 The day before you want to cook it, put
the oxtail in a plastic container and cover
with the stout. Cover with cling lm and chill
for 24 hrs to marinate. The next day, lift the
oxtail out of the stout, pat dry with kitchen
paper and season. Keep the stout for later.
2 If you want to make the suet crumble, mix
all the ingredients in a bowl. Measure 100ml
cold water in a jug. Add the water to the dry
ingredients, a little at a time, so as not to
make the mix too wet you may not need
to add all the water, just enough to form
Want to
get ahead?
This dish needs to be
started the day before
you want to eat it so
it makes sense to do
some of the other
prep at the same time.
The oxtail can be
completely cooked up
to 2 days ahead then
left to cool in the
sauce. To serve,
reheat, then remove
and reduce the
sauce as in step 6
of the recipe.
The day before
O Make the pastry
for the suet crumble
and chill it in the fridge
until youre ready
to cook it.
O Chop the vegetables
for the oxtail
casserole. Store
in a plastic bag in
the fridge.
O Make the Turnip
gratin and cook it. Let
it cool and wrap tightly
in foil still in the dish
then chill overnight.
Reheat (with the foil
still on to prevent the
top burning) at 180C/
160C fan/gas 4
for 40 mins until
piping hot.
a smooth, slightly sticky dough. Wrap the
dough in cling lm and leave to rest in the
fridge for at least 1 hr.
line a baking tray with baking parchment.
Once the dough has rested, turn it out onto
a lightly oured surface and roll into a sheet,
about 0.5cm thick. Transfer the dough to the
tray and bake for 40mins until golden brown
and cooked through. Leave to cool.
4 Reduce the oven to 150C/130C fan/gas 2.
Heat a drizzle of oil in a large ameproof
casserole dish over a medium-high heat.
Add a piece of oxtail to the dish and sear
all over until an even dark-brown colour.
Drain on kitchen paper and repeat with the
remaining pieces.
5 Add the onion, carrots, celery and garlic to
the dish, and cook for 10-15 mins until golden
brown. Put the oxtails back in the dish, add
the thyme, and pour over the beef stock and
reserved stout. Bring to the boil, put on the
lid and place in the oven. Cook for 3
1
/2-4 hrs
or until the meat akes off the bone.
6 Transfer the oxtail to a serving platter.
Cover with foil to keep warm while you
make the gravy. Strain the juices from the
casserole dish into a jug and leave to settle.
Discard the vegetables. Remove any fat that
has risen to the top, then return the juices
to the casserole dish. Reduce the sauce
until thickened, then taste and season, if
needed. Strain through a ne sieve into a
jug. Glaze the oxtail with the gravy and
serve the rest in a gravy boat. Break up the
suet crumble and sprinkle it on top of the
oxtails. Serve with the wilted kale and
Turnip gratin (opposite).
PER SERVING (with the suet crumble)
457 kcals protein 28g carbs 27g fat 24g
sat fat 7g fibre 4g sugar 8g salt 0.8g
PER SERVING (without the suet crumble)
272 kcals protein 26g carbs 9g fat 12g
sat fat none fibre 3g sugar 7g salt 0.6g
The change of season
has made Tom Kerridge
nostalgic this month.
I didnt grow up with fancy food,
but many of the dishes I cook at
my pub, The Hand & Flowers, conjure
up fond childhood memories.
Take this recipe it reminds me
of coming in from the cold, famished
from swimming, and getting that
comfort-food feeling from the
meatiness of my favourite tinned
soup, oxtail no other soup beats it.
Everyone knows my pub as the
only two Michelin-starred pub in the
country, but our beginnings were
a lot more humble.
Honestly, when we opened I couldnt
afford to buy prime cuts, so I went to
all the top suppliers and told them
I wanted the same quality meat, just
the cheaper bits. For every prime rib
or llet of beef, there is a beautiful
piece of shin, tail or cheek, and it was
this way of producing top-quality food
using honest ingredients that helped
us to build our reputation, and kept
people coming back.
Toms pub, The Hand & Flowers,
is in Marlow, Buckinghamshire. Visit
thehandandflowers.co.uk
Weekend
Turnip gratin
SERVES 4-6 PREP 20 mins COOK 1 hr
A LITTLE EFFORT
1 OF 5
A DAY
GLUTEN
FREE
600g/1lb 5oz potatoes, such as
Maris Piper, peeled
600g/1lb 5oz turnips, peeled
3 garlic cloves, grated
ground white pepper, to taste
large knob of butter, for greasing
1 Thinly slice the potatoes and turnips to
about 2mm thick you can use a Japanese
mandolin if you have one then toss
together in a large bowl. Pour the cream
in a pan, then add the garlic, plenty of salt
and some white pepper be generous when
seasoning the cream as the potatoes and
turnips arent seasoned separately. Bring the
cream to the boil, then remove from the heat
and put to one side. Grease a large gratin
dish and layer a third of the potatoes and
turnips in the dish, slightly overlapping each
other as if you are building a wall. Pour over
a third of the warm cream, then continue
in this way with the remaining potatoes,
turnips and cream.
2 Put the gratin in the same oven as the
oxtail and cook for 20 mins. Remove the dish
from the oven and push the potatoes and
turnips down with a sh slice. This will help
to release the starches and the cream will
eventually reduce and thicken. Put the gratin
back in the oven and repeat the process
every 10 mins until the potatoes and turnips
feel tight and rm. Return to the oven for
another 20 mins and cook until golden
brown and tender test by inserting a
sharp knife through the potatoes and
turnips. Remove from the oven and
leave to cool slightly.
Toms
tips &
know-how
Is oxtail offal?
My view is that offal
means internal
organs, like liver and
kidney. Cuts like tail,
cheek, shin and shank
are underused cuts of
meat. We can really
benet from eating
more of these as
theyre cheap and
when cooked
thoughtfully
incredibly delicious.
Ask your
butcher
The good thing about
cooking with cheap
cuts is that you can
afford to buy
top-quality meat.
Traditionally, butchers
will cut oxtail into
smaller pieces than
you want for this
recipe. So give your
butcher a few days
notice and ask for two
whole oxtails, each cut
into three pieces.
Leftovers
Shred the meat off
any leftover pieces
of oxtail and stir back
into the gravy. The
shredded meat and
gravy can be stirred
through ribbons of
cooked pasta, like
pappardelle, or poured
on top of a basic
risotto. You can also
freeze it and serve
shredded oxtail gravy
with your next roast
beef dinner now how
amazing does that
sound?
Next month
Christmas Day for two
with the Kerridges
Catch Toms new series, Tom Kerridges
Best Ever Dishes, on BBC Two later this
month. Turn to page 141 for a Treacle tart
recipe from the series.
perfection
Cook to
T
he Kenwood Disaster Chef 2014
competition a nationwide search for the
UKs 15 worst cooks only launched in
BBC Good Food last month, but since then
Kenwood has been inundated with entries from
people who desperately want to learn how to
improve their cookery skills and lack the
confidence or know-how to do so.
Last month Kenwood asked the nations
worst cooks to apply for the chance to
finally master their kitchen demons
Hopeless cooks from all over the country have
shared their culinary woes. From the hilarious to
downright dangerous, read their stories on the
Kenwood Disaster Chef Facebook App now.
Throughout early October, Kenwood will be busy
trawling through all the Kenwood Disaster Chef
entries to find the 15 contestants most in need of
a helping hand in the kitchen. Then, with a little help
from Kenwoods cooking experts and a brand
new Kenwood CHEF Sense to tackle even the
toughest of challenges theyll be taken on a
six-week journey to transform their culinary abilities.
From bread to bchamel and pastry to pasta,
Kenwood will equip them with basic cooking skills
and teach them a selection of recipes that will
put their new-found techniques to the test.
*
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Kenwood CHEF Sense
Launched this year, the Kenwood CHEF Sense
is the ultimate kitchen machine for passionate novices
and seasoned chefs alike. Every element of the
Kenwood CHEF Sense has been beautifully designed,
making it a pleasure to use and ensuring great results
time and time again. Like its predecessors, the
Kenwood CHEF Sense comes with the standard
attachments whisk, K-beater and dough hook as
well as a huge range of optional attachments, such
as the ultra-tough
Thermoresist
glass goblet
Blender
and the
ultra-durable
Tritan Food
Processor
attachments.
Learning to make dough is just one of the challenges the contestants
will face during the competition. Why not have a go yourself? Heres
a delicious recipe for cumin and fennel corn bread for you to try.
Cumin and fennel
corn bread
SERVES 4 a PREP 10 mins a COOK 30 mins
1 tbsp fennel seeds
1 tbsp cumin seeds
250g plain our
250g maize/polenta
1 tbsp baking powder
1 tbsp ground fennel
1 tbsp ground cumin
50ml water
1 tsp salt
2 eggs, beaten
250ml buttermilk
60g butter, melted
60g caster sugar
1 Heat the oven to 200C/180C fan/gas 6,
then grease a loaf tin.
2 Toast the fennel seeds and cumin seeds
in a dry pan until theyre fragrant. Set aside.
3 Add the our, maize, baking powder, ground
spices, water and salt to the bowl. Attach the
dough hook to your Kenwood CHEF Sense.
4 In a separate bowl, mix together the eggs,
buttermilk, melted butter and sugar. Add the
mix to the bowl and knead on a high speed for
about 10 secs so the mixture remains lumpy.
5 Pour the mixture into the greased loaf tin,
top with the fennel and cumin seeds and bake
for about 30 mins until the dough is rm and
slightly springy. Leave to cool on a wire rack
and serve slightly warm.
Find out more about the Kenwood Disaster Chef 2014 challenge at kenwooddisaster-chef.com*
Weekend
Cake Club
Welcome to a new series, dedicated to our love of beautiful bakes. Each
month well be giving you a brilliant new recipe to try at home, and asking
you to photograph the results and share them with us. To kick off the
series, Edd Kimber, winner of the BBCs rst Great British Bake Off, creates
three stunning cakes to celebrate our 25th birthday Photographs PHILIP WEBB
Maple & pear
ruffle cake, p126
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Since winning the rst Great British Bake Off
in 2010, Edd Kimber has been a regular
contributor to Good Food and has appeared
at many of our BBC Good Food Shows. Along
with frequent television appearances, hes
written three books on baking.
His new book, Patisserie Made Simple (Kyle
Books), is published this month and focuses
on French specialities. To nd out more about
Edd, or to book one of his popular macaron-
making classes, visit theboywhobakes.co.uk.
Send photos to enquiries@bbcgoodfoodmagazine.com
Share them on Instagram or Twitter with the hashtag #gfcakeclub
Well feature our favourite entries in the magazine. So get baking!
If youve made one of Edds fabulous cakes, we want to see your photos heres how to join the Club
Petal icing tip
The best way to
create your rufe
is to use a smallish,
thin petal-shaped tip.
(I used a Wilton 104.)
Both available
from most good
bakeware shops.
Vanilla party cake
When Im planning a celebration cake,
I immediately consider chocolate or
vanilla they always go down well.
This vanilla cake is my favourite, with
its light buttery sponge and silky-
smooth meringue buttercream
which adds even more vanilla flavour.
To give it a celebratory feel, Ive
decorated it simply, with edible polka
dots which may seem childish, but is
guaranteed to put a smile on anyones
face! Dont use golden caster sugar,
as you want the buttercream to be as
pale as possible.
SERVES 16 PREP 1 hr 15 mins COOK 40 mins
MORE OF A CHALLENGE un-iced sponges only
225g unsalted butter, softened, plus extra
for greasing
350g caster sugar
1 tbsp vanilla extract
5 large egg whites
325g plain our
25g cornour
1
1
/2 tbsp baking powder
250ml buttermilk
FOR THE MERINGUE BUTTERCREAM
3 large egg whites
240g caster sugar
1 vanilla pod, halved lengthways and seeds
scraped out
360g unsalted butter, softened
multi-coloured edible polka dots, to
decorate
grease 3 x 20cm sandwich tins, lining the
bases with baking parchment and greasing
the parchment too.
2 Beat the butter and sugar in a large bowl
with an electric whisk until light and uffy.
Add the vanilla extract and the egg whites,
a little at a time, beating until fully combined
before adding more. Mix together the our,
cornour and baking powder. Add the dry
ingredients in 3 additions, alternating with
the buttermilk. Divide the batter between the
tins and level the tops.
3 Bake for 25-30 mins or until a skewer
inserted into the middle comes out clean.
Allow the cakes to cool in the tins for 10 mins,
then turn out onto a wire rack, peeling off
the parchment. Cool completely.
4 To make the buttercream, put the egg
whites and sugar in a big bowl (the bowl of
your tabletop mixer, if you have one) with the
vanilla seeds and set over a pan of gently
simmering water. Lightly whisk until the
sugar has fully dissolved you can test this
by dipping two ngers into the bowl and
rubbing them together; if you cant feel any
grains of sugar, the mixture is ready. Remove
the bowl from the heat and keep whisking
until a thick meringue has formed. Continue
whisking until the meringue has cooled
to room temperature, then slowly add in
the butter, 1 tbsp at a time. By the time all the
butter has been incorporated, the mixture
should have transformed into a silky-smooth
buttercream. If it hasnt, continue to whisk
until it does. If it still refuses to thicken, it may
be the mixture is still too warm, so chill for
10 mins, then continue whisking. Add the
vanilla extract and mix to combine.
5 To assemble the cake, place a sponge on
a cake board or serving plate and top with a
thin layer of buttercream. Repeat with the
remaining cake layers and nish by spreading
the remaining buttercream over the top and
sides of the cake (see below). To get a smooth
nish, use the edge of a palette knife, and
drag carefully around the sides of the cake,
smoothing out the buttercream. To decorate
the cake, press the sides of it with the edible
polka dot sprinkles creating a full border at
the bottom with less and less the further up
the cake you go. Best served within 2 days of
baking, but the cake will keep for up to 4 days.
GET A SMOOTH FINISH
Crumb-coating is something that professional
bakers do to give their cakes a polished nish.
Spread a very thin layer of the icing over the
whole cake rst before icing properly. It helps to
stick down any stray crumbs, so you shouldnt
get any in your nal icing. For a really neat nish,
chill the cake after crumb-coating (also known
as masking) before continuing to ice.
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Make our cover recipe
For a glam twist on Edds
Vanilla party cake, we
decorated our cover star
with edible silver balls
it is our 25th after all!
Metal turntable
Plastic turntables are
reasonably priced, but
they dont spin as
smoothly, which is
essential if youre
trying to give your
cake a very neat
nish. Its worth
paying a bit extra
for a metal one.
Weekend
Happy birthday to us!
Zigzag each line
Pipe in one go
Peanut butter &
chocolate cake
Peanut butter and chocolate is
one of those combos that just
works a little sweet and salty,
it brings out my inner child!
To add a little extra something,
Ive used pretzels as decoration,
which look great and taste
wonderful, as well as adding
another texture dimension.
MORE OF A CHALLENGE
un-iced sponges only
200g cold unsalted butter, diced, plus
extra for greasing
2 tbsp cocoa powder
200g dark chocolate (roughly 70% cocoa
solids), roughly chopped
300g light brown muscovado sugar
4 large eggs
175g self-raising our
1 tsp baking powder
FOR THE PEANUT BUTTER ICING
250g unsalted butter at room
temperature
600g icing sugar
300g smooth peanut butter (I used Skippy
other brands Ive tried have a tendency
to split the icing)
100ml double cream
75g salted pretzels
grease 2 x 22cm round cake tins, lining the
the parchment too.
2 Put the cocoa in a small bowl with 100ml
hot water. Whisk together until smooth, then
set aside. Put the butter and chocolate in a
heatproof bowl set over a pan of simmering
water and melt gently together, stirring
occasionally. Remove from the heat and
allow to cool slightly.
3 In a large bowl, beat the sugar and eggs
together using an electric whisk until thick
and pale. With the blades still running, pour
in the chocolate mixture, mixing until smooth
and fully combined. In a separate bowl, mix
together the our and baking powder. Sieve
the dry ingredients over the chocolate
mixture and fold together until no lumps
remain. Add the cocoa mixture and mix to
combine. Divide the batter between your
prepared tins and bake for 30-35 mins or
until a skewer inserted into the middle comes
out clean. Allow the cakes to cool in the
tins for about 10 mins, then turn out onto
a wire rack, peeling off the parchment,
to cool completely.
4 For the icing, beat the butter in a large
bowl with an electric whisk until light and
creamy. Beat in the icing sugar a little at a
time, then add the peanut butter, mixing
until smooth. Add a pinch of salt and the
cream, again mixing until smooth.
5 To assemble the cake, use a large serrated
knife to slice each cake in half. Place the
rst round of cake onto a cake board or
serving plate and top with a thin layer of
icing. Repeat until all the cake layers have
been used. To decorate, use the remaining
icing to spread over the top and sides of
the cake. Use a spatula or a palette knife
to create a swirl pattern around the outside
of the cake, and nish by pressing the
pretzels onto the top and sides there is
enough to cover about half the sides, leaving
the icing partially on display. Best served
within 2 days of baking, but the cake will
keep for up to 4 days.
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Next month
Christmas Cake
Club! Three stunning
ways to decorate
your Christmas cake
Maple & pear
rufe cake
The flavours of this cake are autumn
on a plate a lightly spiced sponge
is sandwiched with pears that have
been caramelised in maple syrup,
topped off with more maple
syrup and brown sugar in a shiny
Swiss meringue buttercream.
Ive decorated it with a ruffle
technique, which can be a little
tricky and time-consuming, but is
well worth doing even if it takes a
bit of practice. If you prefer, simply
spread the buttercream smoothly
but in that case, reduce the
quantity by a quarter.
MORE OF A CHALLENGE un-iced sponges only
225g unsalted butter, softened, plus extra
for greasing
175g golden caster sugar
175g light brown soft sugar
4 large eggs
325g plain our
25g cornour
1 tbsp ground cinnamon
1 tsp each ground ginger and mixed spice
1
1
/2 tbsp baking powder
300ml full-fat milk
edible gold spray (optional), to decorate
FOR THE CARAMELISED PEARS
4 large conference pears, ripe but rm
juice
1
/2 lemon
3 tbsp maple syrup
2 tbsp unsalted butter
FOR THE MERINGUE BUTTERCREAM
4 large egg whites
320g light brown soft sugar
480g unsalted butter, softened
6 tbsp maple syrup
grease 3 x 20cm sandwich tins, lining the
the parchment too.
2 To make the sponge, put the butter and
sugars in a large bowl and beat with an
electric whisk until light and uffy, about
5 mins. Add the eggs, a little at a time,
beating until fully incorporated before
adding more. In another bowl, mix the our,
cornour, spices and baking powder. Stir in
the dry ingredients in 3 additions, alternating
with the milk. Divide the batter among the
prepared tins, smooth the surfaces and bake
for 25-30 mins or until a skewer inserted
into the middle of the cakes comes out
clean. Allow the cakes to cool in the tins
for 10 mins, then turn out onto a wire rack,
peeling off the parchment, to cool completely.
3 For the caramelised pears, peel, core and
dice them into small cubes, tossing with the
lemon juice as you go. Tip into a frying pan
with the maple syrup and butter, and cook
over a medium-high heat until the pears
have softened and most of the liquid has
evaporated. Set aside to cool.
4 For the buttercream, put the egg whites
and sugar in a large heatproof bowl (the bowl
of your tabletop mixer, if you have one) and
place over a pan of gently simmering water.
Whisk until the sugar has fully dissolved (for
how to test, see step 4 of the Vanilla party
cake on page 124). Remove the bowl from the
pan and beat with an electric whisk (or use
your tabletop mixer) until a thick meringue
has formed. Continue whisking until the
meringue has cooled to room temperature.
5 Slowly beat in the butter, 1 tbsp at a time.
The mixture should now look like a silky-
smooth buttercream if it doesnt, see
step 4 on page 124 for how to x. Whisk
in the maple syrup last.
6 To assemble the cake, place the rst
sponge on a cake board or serving plate and
spread with a thin layer of the buttercream.
Top with half of the caramelised pear chunks,
discarding any leftover liquid. Repeat,
nishing with the third sponge.
7 To nish, spread a very thin layer of
the buttercream over the sides and top
of the cake this is called crumb-coating
(see p124). Now spread a thick layer of
buttercream on top of the cake. Put the
remaining buttercream in a piping bag
tted with a small petal piping tip (see Edds
favourite gadgets, p124). Hold the piping bag
with the wide end of the nozzle touching the
side of the cake, at the very bottom. Gently
wiggle the bag side to side, back and forth,
in a zigzag motion, working up the cake in
a strip. Repeat, starting next to the previous
strip each time, working all the way around
the cake until its entirely covered. To nish,
pipe 1 row of buttercream around the edge
of the top of the cake (which will neaten any
rough edges at the top of your zigzags). If
you like a little sparkle, nish the cake with
a coat of edible gold spray. Best served
within 2 days of baking, but the cake will
keep for up to 4 days.
To watch a video of
Edd decorating his
Maple & pear rufe
cake, download the
Birthday Good Food
app from the Apple
App Store
Weekend
Bring a modern flavour
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Weekend
Try a taste of
Impress friends with an authentic Malaysian menu
from BBC MasterChef winner Ping Coombes
Photographs CRAIG ROBERTSON
MALAYSIA
Beef rendang & turmeric rice, p132
South China Sea
Penang
Kuala Lumpur
Malacca
Malaysia is a multicultural
country cut in two by the
South China Sea. The
population divides roughly
into three main groups
the Malays, Chinese and
Indians and this is
reected in our fusion food.
Peranakan cuisine, for example,
is typically found on the island of
Penang and in the town of Malacca,
and blends Malay and Chinese
cuisine, using ingredients such
as tamarind, kafr lime leaves,
lemongrass, dried shrimps, shrimp
paste and galangal.
Then we have Mamak food, which
combines Indian and Malay cooking.
These dishes focus on cardamom,
fennel, cinnamon, curry leaves and
coriander seeds.
You can see that Malaysians have
myriad ingredients at our disposal,
interlinking with each other to create
an array of sumptuous dishes and
avour combinations.
Pings
Malaysian
essentials
LEMONGRASS
Versatile with a sweet,
lemony avour, this
is used widely in
South-east Asian
cooking. I use it in
many different ways,
such as curry pastes,
stir-fries and desserts.
Peel off the rst
layer and use the
bottom, less brous
part only, discarding
the top 5cm. Any
leftovers freeze well.
GALANGAL This
rhizome has a distinct
peppery taste that is
excellent in curry
pastes and stews. It
goes particularly well
with chillies and soy.
You can buy it fresh in
this country from
Asian groceries. Like
lemongrass, it freezes
really well. You can
also buy it pured
in a jar from larger
supermarkets.
DRIED CHILLIES
These give curry
pastes a far more
pungent and intense
avour than fresh
chillies. They are often
rehydrated in hot
water before being
blended into a paste.
I use them in stir-fries
to give them a kick.
They keep well in jars.
KAFFIR LIME
LEAVES A fragrant
ingredient that gives
a citrus avour to
curries. You can now
buy the plant in this
country I spotted
one at the BBC Good
Food Show in June.
Use fresh or frozen
leaves (found in most
Asian supermarkets),
which are much better
than dried ones. I also
put them in my G&T!

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MALAYSIAN
MENU FOR 6
Minced chicken &
prawn lettuce parcels
Beef rendang &
turmeric rice
Stir-fried lettuce
Malaysian mess
Weekend
Minced chicken &
prawn lettuce parcels
This is easy to make, fun to eat and
versatile. I like combining different
vegetables with a variety of textures.
Here I serve it as a starter, but its
great for canaps too. Alternatively,
you can put the whole wok in the
middle of the table with lots of lettuce
leaves and toppings, and ask people
to help themselves. A squeeze of
lime before eating serving freshens
up the whole dish.
SERVES 6 (makes 8-10 parcels) PREP 20 mins plus
cooling COOK 20 mins
A LITTLE EFFORT FOLATE
1 OF 5
A DAY
50g/2oz glass noodles
3 garlic cloves, nely chopped
1 birds-eye chilli, nely chopped (seeds
removed if you like it less hot)
2 lemongrass stalks, nely chopped
(tender parts only, see opposite or p159)
10 green beans, nely chopped
1 medium carrot, nely chopped
140g/5oz minced chicken
140g/5oz raw prawns, peeled and chopped
1
1
/2 tbsp oyster sauce
1 tbsp sh sauce
1
/2 tsp rice wine vinegar
2 Baby Gem lettuces or 1 iceberg
140g/5oz roasted peanuts,
coarsely crushed
lime wedges, to serve
1 Soak the glass noodles in boiling water
and leave for 5 mins, then drain and run
under cold water. Using scissors, cut into little
pieces. Heat the oil in a wok, add the garlic,
chilli and lemongrass and fry until fragrant.
Add the green beans and carrot, and stir-fry
for 2 mins until the vegetables lose their
rawness but maintain their crunch.
2 Add the chicken mince and break into
small pieces with a wooden spoon while
mixing with the vegetables. Once the chicken
turns opaque and starts to cook through,
add the prawns. Season with oyster and sh
sauce, and pepper, and cook for 1-2 mins.
3 Add the noodles, mix well, cook for
1 min more making sure that the chicken
and prawns are cooked. Add the rice wine
vinegar, mix well and turn off the heat. Set
aside and cool for 10 mins.
4 Peel the leaves off the lettuce carefully.
If using iceberg lettuce, use scissors and,
following the curve of the leaf, cut away the
green oppy edge. You will be left with a
rmer section, which acts like a cup. Spoon
the chicken mixture onto the lettuce and
sprinkle liberally with peanuts. Squeeze a
little lime juice all over before serving.
Casual starter packed with flavour
Slow-cooked tender beef
Beef rendang &
turmeric rice
A Malaysian favourite, beef rendang
is cooked in coconut milk and spices,
with kerisik toasted coconut
added at the end to give it a rich
texture and thicken the sauce. It is
a dry curry and traditionally served
with lemang, a sticky rice cooked on
charcoal in bamboo, but I find it too
rich, so I serve this with turmeric rice.
SERVES 6 PREP 40 mins COOK about 2 hrs 30 mins
A LITTLE EFFORT FOLATE VIT C IRON
2kg/4lb 8oz beef shin or skirt, cut into
bite-sized cubes
2 lemongrass stalks, bashed (see p130 for
how to prepare)
2 x 400ml cans coconut milk
4 tbsp desiccated coconut
2 kafr lime leaves, torn
1
1
/2 tbsp chicken stock powder (we used
one from an Asian supermarket)
2 tbsp tamarind paste
1 tsp golden caster sugar
1
/4 tsp salt
FOR THE PASTE
15 dry chillies
6-8 baby shallots
thumb-sized piece ginger, chopped
thumb-sized piece galangal, peeled and
chopped (use ginger if you cant nd it)
3 lemongrass stalks, chopped
FOR THE RICE
2 tbsp oil
2 tsp mustard seeds
2 tsp turmeric
10 curry leaves (optional)
700g/1lb 9oz jasmine rice
2 tsp chicken stock powder
1 For the paste, soak the chillies in boiling
water for 15 mins. Drain, remove seeds and
whizz with the rest of the paste ingredients
in a small food processor until smooth.
2 Heat the oil in a wok or a heavy-based
ameproof casserole dish. Fry the paste for
5 mins until the aroma is released. Add the
beef and the lemongrass, and mix well. Once
the beef starts to lose its pinkness, add the
coconut milk and 250ml water. Bring to
the boil, then lower to a simmer, uncovered.
Stir occasionally to avoid sticking, and more
often towards the end.
3 Meanwhile, toast the coconut in a frying
pan on a low heat for 5-7 mins until golden
brown. Set aside to cool. Using a blender,
coarsely blend it to ner pieces but not
too ne. Put to one side.
4 After 2 hrs, add the coconut, kafr lime
leaves, chicken stock powder, tamarind
paste, sugar and salt to the pan. Simmer for
30 mins more. You should start to see the
oil separating from the mix. Its ready when
the meat is tender and almost falling apart.
5 For the rice, use a heavy-based saucepan
with a lid. Heat the oil in the pan and add
the mustard seeds. Once the seeds start
popping, add the turmeric, curry leaves
(if using) and rice, and mix well. Add the
chicken stock and 1 litre of water. Bring to
the boil, then turn down to the lowest
simmer and cook, covered, for 5 mins.
Remove from the heat, with the lid on,
and leave to steam for 25 mins.
PER SERVING 1,405 kcals protein 81g carbs 108g
Stir-fried lettuce
This is a bit unusual but all my friends
love it. Iceberg lettuce is cheap and
widely available. This dish is good
with any curry and will freshen it up.
To be honest, I happily eat this with
just plain rice and thats coming
from a true carnivore.
EASY
LOW
FAT
1 OF 5
A DAY
GOOD
4YOU
1 iceberg lettuce
3 large garlic cloves, roughly chopped
2 tbsp oyster sauce
large pinch of ground white pepper
1 Peel apart the lettuce leaves and roughly
tear them into smaller pieces. I usually just
halve each leaf. Heat the oil in a wok or a
large frying pan (metal woks, rather than
non-stick, give a better avour to this dish).
Throw in the garlic and fry for 1 min until
fragrant, then add the lettuce leaves they
will make a noisy sizzle.
2 Add the oyster sauce and 100ml water.
Fold in all the lettuce so that it is well coated.
Add the white pepper. Cook all the leaves
until they start to wilt but still have crunch.
PER SERVING 51 kcals protein 1g carbs 2g fat 4g
sat fat none fibre 1g sugar 2g salt 0.4g
Pair fruity wines with this menu
white wine drinkers will enjoy
the delicately exotic notes of Via
Esmeralda 2013, Catalunya,
Spain, 11% (8.49, Waitrose), or the young,
plummy red Linda Mora Malbec 2013, Argentina,
13% (5.99, The Co-op).
Weekend
Malaysian mess
Here Ive created a combination
of spiced pineapple compote and
crunchy meringues, bound by a
soft dollop of coconut cream, which
I hope will warm your soul.
The spiced pineapple reminds me
of the pineapple tarts that my mum
baked for Chinese New Year. She
would make the jam around now
and orders from friends and relatives
would start to flood in up to two
months before the celebrations.
A LITTLE EFFORT FIBRE VIT C
1 OF 5
A DAY
GOOD
4YOU
4 medium egg whites
100g/4oz caster sugar
75g/2
1
/2oz desiccated coconut, plus
50g/2oz
FOR THE COMPOTE
1 pineapple
85g/3oz brown sugar
1 small lemongrass stalk, bashed
2 star anise
juice 1 lime
FOR THE WHIPPED COCONUT CREAM
100ml/3
1
/2 oz full-fat coconut milk,
chilled
300ml/
1
/2pt double cream
1 Heat oven to 140C/120C fan/gas 1. Make the
meringues by whipping the egg whites into
soft peaks, add half the caster sugar then
gradually add in the rest until the mixture is
really thick and glossy. Fold in the icing sugar
and the 75g desiccated coconut.
2 Lay 2 baking trays out and cut baking
parchment to t. Put a small dollop of
meringue in each corner of the trays and
put the parchment on top the mixture will
hold the baking parchment in place. Using
a metal spoon, put evenly-spaced tennis
ball-sized dollops of meringue on the trays
I had about 12. (You may have more than you
need.) Bake the meringues for 30 mins,
then reduce the temperature to 120C/
100C fan/gas
1
/2 for a further 30 mins. Leave
the meringues to cool in the oven.
3 Peel and cut the pineapple and remove
the core. Dice into 1cm cubes. Put the diced
pineapple, brown sugar, lemongrass, star
anise and lime juice in a pan and bring to the
boil. Reduce heat and simmer for 15 mins
until the pineapple is soft but still holds its
shape. Remove from the heat and set aside.
Discard the lemongrass and star anise.
4 Toast the remaining desiccated coconut
in a pan on a low heat for 5-7 mins until
golden brown. Set aside to cool. Using a
hand-held electric whisk or a freestanding
one, whisk the coconut milk and cream to
soft peaks. You want it to be just whipped
and still run off the spoon. Assemble the
dessert in a bowl or small glass tumblers.
Layer with pineapple, broken bits of
meringue and coconut cream. Sprinkle
with the toasted coconut.
Inspired by a family recipe
Weekend
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Comfort
in a bowl
Maria Elia gives mushrooms the starring role in her meat-free version of a classic
Greek stew. Its so warming and satisfying that youll make it again and again
Photograph DAVID MUNNS
vinegar, bay leaves, allspice, cinnamon,
cloves, peppercorns and tomatoes.
4 Cook, uncovered, over a medium-low
heat for about 1 hr, stirring occasionally,
until the liquid thickens. Add the olives and
honey, and season to taste. Sprinkle with
the parsley and cheese and serve with
Horseradish mash (below).
Mushroom stifado
This will go down a treat with
friends. Its a rich braise of red
wine, mushrooms, baby onions,
herbs and spices.
SERVES 4 PREP 10 mins plus 1 hr soaking
COOK 1 hr 30 mins
A LITTLE EFFORT FIBRE IRON
3 OF 5
A DAY
GOOD
4YOU
GLUTEN
FREE
25g/1oz dried porcini mushrooms
100ml/3
1
/2 oz olive oil, plus extra
for drizzling
500g/1lb 2oz pickling onions
1kg/2lb 4oz mixed mushrooms such as
oyster, cep, chestnut, morel, Portobello
125ml/4 oz dry red wine
1 tbsp tomato pure
2 bay leaves
5 whole allspice berries
1 large or 2 small cinnamon sticks
4 whole cloves
1 tsp black peppercorns
2 tomatoes, peeled and nely chopped
75g/2
1
/2oz Kalamata black olives, pitted
and chopped
2 tsp Greek clear honey
3 tbsp chopped at-leaf parsley
50g/2oz vegetarian kefalotyri/pecorino,
grated (optional)
Horseradish mash (right), to serve
1 Soak the dried porcini in warm water for 1
hr. Heat half the oil in a large, wide-bottomed
pan. Add the whole onions and a pinch of sea
salt, and cook over a low heat until caramelised,
about 20 mins, stirring occasionally. Remove
the onions and set aside.
2 Meanwhile, cut the fresh mushrooms into
halves and quarters, to give rough 4cm
pieces. Once the onions have been removed
from the pan, add the remaining oil and cook
the fresh mushrooms and garlic over a
medium heat for 10 mins until browned,
stirring frequently. Return the onions to the
pan, pour in the wine and cook for 5-10 mins
until reduced by half.
3 Strain the porcini, reserving 200ml of the
soaking liquid. Tip the porcini and reserved
liquid into the pan with the tomato pure,
Horseradish mash
Along with the mash, Id suggest
serving a bowl of wilted greens, or
some shaved, fried Brussels sprouts
dressed with olive oil, garlic and
lemon juice.
EASY
900g/2lb potatoes such as Desire, King
Edward or Maris Piper, cut in chunks
150ml/
1
/4pt whipping or double cream
100g/4oz unsalted butter
2 tbsp fresh horseradish, grated, or
creamed horseradish
1 Bring the potatoes to the boil in a pan
of salted water and cook for 2530 mins or
until tender (alternatively, you could steam
them). Drain in a colander and pass through
a potato ricer, or mash thoroughly by hand,
then pass through a sieve.
2 Heat the cream and butter until almost
boiling, then gradually add the liquid to the
potatoes until you have smooth pure. Stir
in the horseradish, season to taste and serve
with a drizzle of olive oil.
Try serving with pasta
The horseradish mash is perfect with this
dish, but buttered pasta or soft polenta
would be delicious too.
Maria Elia has worked
in restaurant kitchens
around the world,
including elBulli in Spain.
Her Greek-Cypriot
heritage often inspires
her modern, creative
vegetarian recipes. Last year she published
her second cookbook, Smashing Plates:
Greek Flavours Redened (Kyle Books).

This warming dish
gets its depth of
avour from the deeply
savoury mushrooms. Try
to seek out Greek honey
and Kalamata olives
for an authentic touch

Weekend
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WI L K I N & S ONS L I MI T E D T I P T R E E C OL C H E S T E R E S S E X C O5 0 R F WWW. T I P T R E E . C OM
We grow al l t he mul ber ri es we can
but t heres j ust never enough

Th e p r e s e r v e o f g o o d t a s t e
Mul be r r y t r e e s a r e r a r e be c a us e t he y t a ke
a r ound 25 y e a r s t o be a r f r ui t a nd we onl y
have t we l ve he r e a t Ti pt r e e, s ome of whi ch
a r e ove r 120 y e a r s ol d. We don t know how
much i t a c t ua l l y c os t s t o ma ke a s i ngl e j a r of
our Mul be r r y Cons e r ve, or i f we e ve n ma ke a
pr of i t on i t , but wha t we do know i s t ha t we
l ove i t pa s s i ona t e l y, a nd s o do our c us t ome r s.
Whe n you f i nd s ome, t r y i t a nd you l l di s c ove r
why t he r e s ne ve r e nough t o g o r ound.
Pigs in blankets
TV recipes
CHEFS
SPECIALS
Family favourites get a makeover this month with
a tasty new take on sausage rolls, deluxe versions of
both treacle and apple tarts, and aromatic roast chicken
Edited by KATHRYN CUSTANCE Recipes tested by Home economist PETRA JACKSON
This month
Saturday Kitchen
Tom Kerridges Best Ever Dishes
Lorraine Pascale: How to be a Better Cook
Pigs in blankets
Chunky sausages with plenty
of spice are delicious baked in
a spiral of pretzel dough.
MAKES 8 PREP 40 mins plus proving and
resting COOK 20 mins
A LITTLE EFFORT
FOR THE PRETZEL DOUGH
250g strong white bread our
1 tsp fast-action dried yeast
1 tsp caster sugar
1
/2 tsp crushed sea salt
about 175ml lukewarm milk
FOR THE FILLING
8 top-quality sausages (pork, beef,
chicken whatever you prefer)
1 tbsp your favourite mustard, for
brushing
1 egg, beaten, to glaze
sesame seeds, for sprinkling
1 To make the pretzel dough, put the
our, yeast, sugar and salt into a large
bowl (or the bowl of a freestanding
electric mixer tted with a dough
hook) and mix well. Add the milk and
mix everything together with your
hand (or the mixer on lowest speed)
to make a fairly soft dough.
2 If there are dry crumbs in the bowl,
or the dough feels dry or rm, work
in more milk, 1 tbsp at a time. If the
dough is very sticky and clings to
the side of the bowl or your ngers,
work in a little more our. Leave the
dough uncovered in the bowl to rest
for 5 mins to allow the dough to
become fully hydrated.
3 Turn out the dough onto a lightly
oured worktop and knead for 10 mins
(or 5 mins in the mixer on lowest
speed) until it feels slightly rmer and
is very smooth and pliable. Return to
the bowl, cover tightly with a snap-on
lid or cling lm and leave for 30 mins,
or until the dough looks puffy.
4 Punch down the dough to deate it,
then put onto an unoured worktop
(the slight friction from the unoured
surface will make the dough easier to
shape). Weigh the dough and divide
into 8 equal pieces. Shape each into a
ball, then leave on the worktop to rest
for 5 mins. Line a baking sheet with
baking parchment.
5 With your hands, roll each ball to
and fro on the worktop to make a
30cm-long rope of even thickness.
Lightly brush each sausage with
mustard, just enough to make it
sticky, then wrap a rope of dough
around it in a spiral. Arrange, well
spaced apart, on the baking sheet,
with the ends of each rope of dough
tucked underneath. Leave to rise,
uncovered, for 15 mins or until the
dough looks puffy.
6 Meanwhile, heat oven to 20C/200C
fan/gas 7. Lightly brush the dough with
beaten egg to glaze and sprinkle with
sesame seeds. Bake for 18-20 mins or
until the dough is golden brown and
sausages are piping hot and cooked
through. (Check by piercing centre
with the tip of a small sharp knife.)
7 Eat warm or cool with extra mustard.
Store any leftovers in a sealed
container in the fridge for up to 24 hrs.
Recipe adapted from
The Great British
Bake Off: Big Book
Of Baking by Linda
Collister (20,
BBC Books). You can
buy the book for just
17. Call 01326 569444, p&p is
free. Or buy online at sparkledirect.
com/goodfood.
Petra says: Take your sausages out of the fridge and
separate them before you punch out the dough, so that
they lose their chill and cook through evenly.
Behind the scenes at The
Great British Bake Off
Comedian Jo Brand chats to the latest
contestant to leave, along with celebrity
fans, on BBC Two, Fridays at 9pm in The
Great British Bake Off: An Extra Slice.
Try these sausage rolls with a twist from the new Great British Bake
Off book. The series continues on BBC One at 8pm on Wednesdays
Whole roasted
masala chicken
& potatoes
The whole chicken
is marinated in
spices before being
roasted to a juicy,
succulent finish.
COOK 1 hr 50 mins
EASY
FOR THE MARINADE
4 tbsp lemon juice
2 tbsp nely chopped ginger
2 tbsp nely chopped garlic
3 green chillies, nely chopped
1 tsp garam masala
FOR THE CHICKEN
1.75kg chicken, skin removed
1
/2 tsp chilli powder
FOR THE POTATOES
6 tbsp olive or sunower oil
5 medium potatoes, cut into
even-sized chunks
1 tsp ground cumin
1
/2 tsp turmeric
1 tsp Kashmiri (mild) chilli powder
1 Put all the marinade ingredients in
a food processor or blender and mix
to a paste. Using a sharp knife, make
2 deep diagonal cuts into each breast
of the chicken, going right to the
bone. Make 2 equally deep slashes in
the thighs and drumsticks too.
2 Put the chicken, breast-side up in
a roasting tin lined with a large sheet
of foil. (It must be big enough to wrap
up the chicken). Spoon the marinade
over the meat, rubbing it well into the
cuts. Set aside for 30 mins.
3 Heat oven to 200C/180C fan/
gas 6. Sprinkle the chilli powder over
the chicken and about
1
/2 tsp ground
black pepper. Wrap in foil, scrunching
up the seam tightly along the top.
Roast in the oven for 1 hr. Unwrap,
letting the juices run out, then return
to the oven for 15 mins, basting every
5 mins or until the juices run clear
and the chicken is thoroughly cooked
through. Leave to rest.
4 Reduce oven to 180C/160C fan/
gas 4. Coat the potatoes in oil and
place in a single layer on a baking
sheet, season and cook for 20 mins.
Meanwhile, mix the spices on a plate.
Using tongs, dip the potatoes in the
spices to coat thoroughly, then return
to the baking sheet and cook for
15-20 mins or until lightly browned
and tender. Carve the chicken and
serve with the potatoes.
For an extra helping of
Saturday Kitchen, tune into
Saturday Kitchen Best Bites on Sunday
mornings at 10am on BBC Two.
Petra says: This
certainly livens up a
roast chicken dinner for
Sunday. Cooked in its tent
of foil, the spices steam
into the meat, making it
deliciously tender. If you have
two ovens, start cooking the
potatoes after unwrapping
the chicken. Some wilted
green spinach cooked in
ghee and garlic makes a
good accompaniment.
Saturday Kitchen
Madhur Jaffrey will be cooking with James Martin
on 11 October tune in to BBC One from 10am
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TV recipes
Tom Kerridges Best Ever Dishes
Michelin-starred Tom creates his best ever versions of some of Britains favourite dishes,
including this deliciously rich tart, in his new series. It starts in October on BBC Two
Treacle tart
In my opinion this is
one of the greatest
puddings of all time.
Its cosy comfort food
thats guaranteed to
raise a smile. I use brioche
breadcrumbs as theyre richer
than normal ones and make the
tart even more indulgent. Im
really fond of the pastry here;
using crushed bran flakes gives
it an interesting flavour.
SERVES 8 PREP 1 hr 15 mins plus chilling and
standing COOK 1 hr 30 mins
MORE OF A CHALLENGE
FOR THE PASTRY
250g softened butter
100g caster sugar
250g plain our
190g bran akes, blended to a
powder in a food processor
2 eggs, lightly beaten
FOR THE FILLING
225g butter
675g golden syrup
190g brioche crumbs
75ml double cream
2 eggs and 1 egg yolk,
beaten together
sea salt akes
1 To make the pastry, rst cream
together the butter and sugar, then
fold in the our, powdered bran akes
and a good pinch of salt. Gradually
stir in the eggs to form a paste. Wrap
in cling lm and chill for at least 1 hr
or up to a day.
Roll out the pastry on a lightly
oured surface to the thickness
of a 1 coin. Use to line a 24cm
loose-bottomed tart tin. Gently press
the pastry all the way in, allowing the
excess to hang over the side. Line
You can watch
Tom cooking live
at the BBC Good Food Shows at
Londons Olympia, 14-16 November,
or Birminghams NEC, 27-30 November.
For more information and tickets visit
bbcgoodfoodshow.com.
Petra says: My goodness,
this is a turbo-charged
treacle tart, which will have
you coming back for more.
So be warned! The pastry
is very, very, very rich, and
short, so needs handling with
care. Take it out of the fridge
about 10 mins before you
want to start rolling, or it
may crack. And a quick tip
on the brioche crumbs: let
them dry out on a plate
before using. I found fresh
crumbs too soft.
Recipe adapted from
Tom Kerridges Best
Ever Dishes (25,
Absolute Press). You
can buy the book for
just 20. Call 01326
569444, p&p is
free. Or buy online at sparkledirect.
com/goodfood.
inside with baking parchment and ll
with ceramic baking beans, uncooked
rice or pulses. Place on a baking sheet
and cook for 20-25 mins.
3 Remove the baking beans and
paper and return to the oven for a
further 10 mins or until the tart shell
is cooked through and dried out.
Leave to cool.
4 To make the lling, reduce oven
to 160C/140C fan/gas 2. Melt the
butter in a pan over a medium heat
until it foams and begins to turn a
nutty golden brown. Whisk in the
golden syrup, take the pan off the
heat, then pass through a ne sieve
into a bowl. Stir in the brioche
crumbs, then whisk in the cream,
eggs and
1
/2 tsp salt. Leave to stand
for 10-15 mins.
5 Pour the syrup mixture into the
tart case and return to the oven on
the baking sheet. Cook for 25 mins.
Reduce oven to 140C/120C fan/gas 1
and cook for 25-30 mins or until
the lling is just set. It should still
have a little wobble to it in the
centre. Remove from the oven
and leave to cool.
6 When ready to serve, trim the
pastry edges to neaten and release
the ring. Place on a serving plate and
sprinkle the top with a few sea salt
akes. Cut into slices and serve with
ice cream or cream.
A tempting
veggie supper
Baked courgette
fritters with marinara
sauce & roasted garlic
skinny dip
As something a bit
different, these baked
courgette fritters are
really rather good I
even got the kiddies to
eat them without so much as a
whisper of complaint.
EASY

FOR THE ROASTED GARLIC DIP
1 tsp extra virgin olive oil
1 large bulb of garlic with the top
sliced off
200g low-fat cream cheese
3 tbsp low-fat Greek yogurt
1
/2 bunch chives, nely chopped
FOR THE MARINARA SAUCE
2 tbsp olive oil
1 large red onion, nely chopped
1 tsp nely chopped thyme leaves
pinch of caster sugar (optional)
large handful basil leaves, roughly
torn
FOR THE COURGETTE FRITTERS
3 medium eggs
50g wholemeal or plain our
125g breadcrumbs
2 tbsp Parmesan, nely grated (or
vegetarian alternative)
2 tsp rosemary, nely chopped
2 medium courgettes (as straight as
possible)
spray oil
Drizzle a pool of olive oil into the
centre of a 20cm square piece of foil.
Sit the garlic bulb, cut-side down, on
top. Wrap up loosely, put on a baking
sheet and roast for 50-55 mins or
until very soft.
2 Meanwhile, prepare the marinara
sauce. Heat the oil in a medium
pan over a low heat. Add the onion
and cook for about 8 mins or until
beginning to soften. Stir frequently.
Add the chopped garlic and cook for
1 min. Stir in the tomatoes, thyme and
sugar if you think it needs sweetening.
Season and allow to simmer for 15-20
mins, whilst you prepare the fritters.
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Catch up If you missed the start of
Lorraines series, you can catch up
on BBC iPlayer.
Recipes adapted
from How To Be
A Better Cook
by Lorraine
Pascale (25,
HarperCollins).
You can buy the book for just 20.
Call 01326 569444, p&p is free.
Or buy online at sparkledirect.com/
goodfood.
Lorraine Pascale: How to be a Better Cook
Two impressive dishes from Lorraines new series, which
continues on Friday evenings on BBC Two until 17 October
3 To make the courgette fritters, line 2
baking sheets with baking parchment.
Beat the eggs in a shallow dish. Put
the our into another dish and season
well. Mix together the breadcrumbs,
Parmesan and rosemary and divide
equally between 2 shallow bowls.
4 Trim the courgette ends. Slice one
lengthways into 3 equal-sized pieces.
Cut each slice into 3 even-sized strips,
then in half across their width to give
18 chips or batons. Repeat with the
second courgette.
5 Working with a few at a time, dip
the batons rst in our, then beaten
egg (gently shake off the excess back
into the bowl) and nally in the
breadcrumbs. Repeat until all the
batons are coated, using the second
batch once the rst has all been used
up. (I like to use a fresh batch halfway
through as they tend to become too
clumpy and sticky to work with.)
6 By now the marinara sauce will be
nice and thick, so remove from the
heat, stir in the basil leaves and keep
warm until ready to serve.
7 Spray the courgettes with oil and
place on baking sheets, a little spaced
apart. Bake in the oven for 6-8 mins
or until golden. Remove from the
oven, turn over and spray again.
Cook for a further 5 mins or until
lightly browned and crispy all over.
8 Whilst the fritters nish cooking,
remove garlic from the oven, unwrap
and squeeze the esh into a bowl.
Discard the papery skins. Mash with
a fork, then stir in the cream cheese,
yogurt and chives. Season to taste
and spoon into a bowl. Pile up the
courgette fritters onto a plate, garnish
with lemon wedges and serve with the
garlic dip and marinara sauce.
Birthday 2014
Spiced apple
tarte Tatins
SERVES 6 PREP 30 mins plus chilling
COOK 35 mins
A LITTLE EFFORT

3 big eating apples such as Granny
Smith, peeled
1
/2 tsp ground cinnamon
big pinch of ground ginger, plus extra
100g butter, plus extra for greasing
150g caster sugar
plain our, for dusting
340g packet puff pastry
25g pecan nuts, roughly chopped
1 Peel the apples. Then use a sharp
knife to cut off the cheeks. Stand
an apple stem end up on a chopping
board and slice off one of the cheeks
as close to the core as possible.
Then slice off the other cheek and
discard the middle bit. (You can nibble
around this bit if you like as a chefs
perk.) Repeat with the remaining
apples, then toss in a bowl with the
cinnamon and ginger.
2 Use some of the butter to grease
6 x 11cm straight-sided tart tins. Put
the remaining butter in a pan with the
sugar and 4 tbsp cold water. Place
over a low heat and cook gently until
melted. Continue to cook on a
medium heat for about 8-10 mins,
swirling the pan occasionally, until the
sugar has dissolved and caramelised
to a golden brown.
3 Put in the apple cheeks, cut-side
down, in the pan and cook for
2-3 mins, basting frequently. Turn
over and cook for 3 mins, basting
again, until they are beginning
to soften. Remove from the heat
and set aside.
Lorraines tip
To make these a day ahead, prepare
them up to the end of step 5. Cook from
chilled allowing a few minutes extra.
4 Line the tins with a disc of baking
parchment and put on a baking
tray. Roll out the pastry on a lightly
oured surface to a rectangle about
40 x 26cm. Using a tart tin as a guide,
start at one corner of the pastry and
cut around the tin with a sharp knife.
Repeat to give 6 pastry discs. Prick
with a fork.
5 Lift the apples from the caramel
and put on a plate. Divide the caramel
between each of the tart tins then
put in an apple cheek, cut-side up.
Place a pastry disc on top of each
apple, tucking it in neatly and rmly
down the sides. Cover with cling lm
and chill in fridge for 10 mins.
6 Meanwhile, heat oven to 220C/
200C fan/gas 7. Lift off the cling
lm, then bake tarts in the oven for
15-20 mins or until well risen and
a deep golden brown. While the
tarts cook, heat a non-stick frying
pan, add the pecans and cook over
a medium heat for 3-4 mins, shaking
the pan occasionally. Cook just until
they begin to catch and their nutty
aroma wafts up from the pan. Tip
onto a plate.
7 To serve, sit a serving plate on top of
the tart and ip over. Remove the tin
and spoon out any remaining caramel
sticking to the lining parchment onto
the apple. Scatter over some pecans
and add a little sprinkling of ground
ginger. Serve with a scoop of yogurt,
ice cream or whipped cream.
TV recipes
The light
touch
W
hen youre short on time or inspiration
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Whats more, every recipe is dairy- and wheat-
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Reducing wheat flour and dairy ingredients
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So, what are you waiting for? Get your hands
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Healthy eating doesnt have to be about denial
the new River Cottage cookbook from Hugh
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You can watch Hugh cook
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For your chance to win this great prize, simply visit rivercottage.net/
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Terms and conditions: Entrants must be UK residents aged 18 and over. Competition closes
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For a chance to win, complete
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Thepromoter of this competitionis ExperienceTravel Group,
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ights, 16nights bed-and-breakfast accommodation, all
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The lucky winner will embark on an
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EAT WELL
Potato salad with
anchovy & quails eggs
EASY
LOW
FAT
LOW
CAL
FOLATE VIT C
1 OF 5
A DAY
GOOD
4YOU
GLUTEN
FREE
4 quails eggs
100g/4oz green beans
100g/4oz new potatoes, halved
or quartered if very large
1 anchovy, nely chopped
1 tbsp chopped chives
juice
1
/2 lemon
1 Bring a medium pan of
water to a simmer. Lower
the quails eggs into the water
and cook for 2 mins. Lift out
the eggs with a slotted spoon
and put into a bowl of cold
water. Add the beans to the
pan, simmer for 4 mins until
tender, then remove from the
pan with a slotted spoon and
plunge into the bowl of cold water.
2 Put the potatoes in the pan and
boil for 10-15 mins until tender. Drain
the potatoes in a colander and leave
them to cool. While the potatoes are
cooling, peel the eggs and cut them
in half. Toss the potatoes and beans with
the chopped anchovy, herbs and lemon juice.
Top with the quails eggs to serve.
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With so many more nutritious grains now available, food writer Ghillie James
shows you how to make the most of them in these new recipes Photographs ROB STREETER
BUCKWHEAT
A pseudo-grain that is related to rhubarb.
Available as our, groats (kernels), akes or as
cereal, and in foods such as soba noodles.
Taste Mildly earthy and nutty in taste. When
toasted, the creamy green triangles are called
kasha, which has a stronger roasted avour.
Nutrition Pure buckwheat is gluten-free, but
products may contain wheat. Full of protein,
amino acids and minerals, its high in soluble
bre, which can help control blood sugar levels.
Uses Use buckwheat our to make pancakes,
blinis, mufns and soba noodles.
Cook Rinse before placing in a pan with two
parts water to one part buckwheat. Boil,
simmer for 10 mins until tender, then drain.
QUINOA
A pseudo-grain as its a seed and superfood
from the spinach family. The white seeds, (or
even red or black) expand four-fold once cooked.
Taste A bit like crunchy couscous with a little tail
the seeds germ that appears once cooked.
Rinse before use to remove the bitter coating.
Nutrition High in protein and essential amino
acids, it contains more calcium than milk, plus
iron, minerals and vitamins B and E. Gluten-free.
Uses Excellent in soups, stews and salads. Add
to burgers and fritters, or use as a coating for
schnitzels and goujons. Flakes make great
porridge or add to muesli, cakes and biscuits.
Cook One part quinoa to two parts liquid. Cook
in stock or water for 9-12 mins or until tender.
CHIA
Another pseudo-grain (actually a seed) that is
part of the mint family.
Taste Raw seeds are hard and crunchy, with a
mild grassy taste. They become gel-like when
added to liquid, but have little avour, making
them easy to add to anything.
Nutrition These wholegrain seeds contain 20%
omega-3 fatty acids, 37% bre, 20% protein and
antioxidants, and are full of vitamins and minerals.
Store Once opened, store in the fridge in an
airtight container.
Uses Use to thicken soups and stews, and add to
mufn mixes, bread, smoothies and porridge.
Cook No cooking required, but grinding makes
chia easier for our bodies to absorb.
COUSCOUS
Though often glassied as a grain, couscous is
actually ground semolina (like tiny balls of pasta)
and is available as white or wholegrain. Giant
couscous consists of pearl-sized balls.
Taste Pleasant, creamy and mild.
Nutrition Low in fat with average amounts of
protein, carbohydrate and iron. Wholegrain
couscous is higher in bre.
Uses Eat with tagines or pair with citrus, feta,
fruit, nuts, roasted vegetables and fresh herbs.
Cook Add 1
1
/2parts boiled water or stock to one
part couscous and a drizzle of olive oil in a bowl.
Stir, cover with cling film and leave for 5-10 mins,
then fluff with a fork. Cook giant couscous in
boiling salted water for 8-10 mins until tender.
SPELT
An ancient species of wheat found either in
creamy pearled spelt or brown wholegrain.
Taste Firm, with a nutty, mellow sweetness.
Nutrition Boosts the immune system and
lowers cholesterol, plus it contains more protein
than ordinary wheat and all nine essential amino
acids. Spelt can be tolerated by many people who
are wheat intolerant.
Store Wholegrain keeps for six months in an
airtight container, or up to a year in the freezer.
Uses Add to soups, casseroles and risottos, or
use as a base for roasted vegetable and salads.
Cook Rinse pearled spelt and cook in boiling
water or stock for 20-30 mins (whole spelt for
40-60 mins) or until tender, then drain.
FREEKEH
Young green durum wheat, roasted or smoked
and polished to remove the shells. The grain is
then cracked to varying degrees of coarseness.
Taste Rich, earthy, nutty and smoky.
Nutrition Full of minerals and vitamins, including
iron, zinc, calcium and potassium. It has prebiotics,
four times as much bre as brown rice, plus more
protein and fewer carbohydrates than wheat.
Uses Excellent in soups, stews, salads and pilafs,
especially with foods that suit its smoky avour.
Cook One part freekeh to three parts liquid.
Rinse before adding to boiling salted water or
stock. Bring to the boil, cover and simmer for
20-25 mins or until tender. Wholegrain freekeh
will need 30-35 mins cooking.
GRAIN POWER
Add these to your storecupboard they will keep well in an airtight container in a cool, dark place
Eat well
Roasted autumn
vegetables with
spelt & sausages
3 OF 5
A DAY
2 small red onions, cut into wedges
2 parsnips, peeled and cut into chunks
425g/15oz butternut squash, cut
into chunks
2 carrots, cut into chunks
5 garlic cloves, unpeeled
8 sausages, such as pork & leek or
spicy merguez
1 tbsp rapeseed oil
700ml/1
1
/4 pts well-avoured
chicken stock
1 heaped tsp Dijon mustard
1 heaped tsp chopped rosemary leaves,
plus extra to serve
200g/7oz pearled spelt
3 bay leaves
Combine the vegetables, garlic, sausages
and oil with some seasoning in a roasting
tin and bake for 25 mins or until the sausages
are starting to turn brown, stirring once.
2 In a jug, mix the stock with the mustard
and rosemary. Sprinkle the spelt over the
sausages, pour over the stock mixture,
and add the tomatoes and bay leaves. Stir
everything together, making sure the spelt
is submerged, then bake for a further
25-30 mins or until the spelt is just tender
and the vegetables are cooked. You may need
to stir it halfway and add in an extra 100-200ml
boiling water or stock if the liquid evaporates.
Serve with a sprinkle of rosemary.
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Meatballs made healthier
zest
1
/2 lemon
salad or green beans
1 Bring 300ml water to the boil and add
the freekeh. Cook for 10 mins, then drain
thoroughly and cool.
2 In a bowl, combine the cooled freekeh
with the lamb, grated onion and courgette,
half the garlic, the cumin, coriander and
seasoning. Using your hands, bring the
mixture together and form into 15 balls. Chill
on a platter or board for at least 1
1
/2 hrs.
3 Meanwhile, heat half the oil and add
the chopped onion. Gently cook until
softened then add the remaining garlic and
the chilli and cook for a further 3-4 mins.
Add the rosemary and wine and bring to
the boil. Cook until the wine has nearly
evaporated, then add the tomatoes, chicken
stock, vinegar, sugar and seasoning and
simmer for 15-20 mins, then taste for
seasoning and set aside.
4 When ready to cook the meatballs, heat
oven to 180C/160C fan/gas 4. Heat the
remaining oil in a large frying pan and
brown the meatballs all over, then transfer
to an ovenproof dish. Reheat the sauce,
removing the rosemary stalks. Pour the hot
tomato sauce over the meatballs, then top
with foil and bake for 20-25 mins or until
the meatballs are piping hot. Drizzle with the
seasoned yogurt and sprinkle over the lemon
zest and remaining parsley. Serve with salad
or green beans.
Lamb meatballs with
freekeh & spicy
tomato sauce
Lamb and freekeh is a match made
in heaven, especially when combined
with cumin and coriander. Adding
courgette gives this dish a nutritional
boost and helps to keep the meatballs
really moist.
SERVES 4 PREP 20 mins plus 1 hr chilling
COOK 1 hr 10 mins
EASY
LOW
CAL
2 OF 5
A DAY
GOOD
4YOU without yogurt
50g/2oz freekeh, thoroughly rinsed
250g/9oz lean lamb mince
1 onion,
1
/2 grated,
1
/2 chopped
1
/2 courgette, grated
1
/2 tsp ground cumin
1
/2 tsp ground coriander
2 tbsp rapeseed or olive oil
1 large red chilli, deseeded and nely
chopped
2 sprigs rosemary
2 tbsp white wine
400g can cherry tomatoes in their juice
2 tsp balsamic vinegar
good pinch of sugar
TO SERVE
2-3 tbsp Greek yogurt mixed with a
crushed garlic clove, seasoning and
1 heaped tbsp chopped parsley (plus
a little to sprinkle over)
Harissa roast
chicken with quinoa
& couscous salad
COOK 1 hr 45 mins
EASY
LOW
CAL
2 OF 5
A DAY
GOOD
4YOU
1
1
/2 tbsp harissa
2 tbsp plain or Greek yogurt
1 tbsp rapeseed oil
1 large chicken, about 1.8kg/4lb
1 tsp clear honey
FOR THE SALAD
100g/4oz quinoa
600ml/1pt chicken stock
140g/5oz wholewheat couscous
1
/2 tsp ground cinnamon
12 dried apricots, roughly chopped
1 tbsp rapeseed oil
juice 1 lemon
2 tbsp toasted aked almonds, pine nuts
or pistachios, or a mix
1
/2 large cucumber, chopped or sliced
seeds from 1 small pomegranate
6 stoned dates, chopped
small bunch parsley, chopped
small bunch mint, chopped
1 Mix the harissa, yogurt and oil together
with some seasoning. Put the chicken in
a baking dish and skewer all over (about
12 times), then rub all over with the harissa
marinade. Leave to marinate for 20 mins.
2 Heat oven to 190C/170C fan/gas 5. Roast
the chicken for 1
1
/2 hrs, basting a couple of
times during cooking. Drizzle over the honey
and return to the oven for 5 mins.
3 Rinse the quinoa thoroughly, bring
300ml of the stock to the boil then add
the quinoa. Bring to a simmer and cook for
12 mins, then drain. Put the couscous in a
dish with the drained still-hot quinoa, the
cinnamon, apricots, seasoning and oil,
and stir in the remaining stock which
must be boiling. Cover with cling lm and
leave for 6 mins.
4 Fluff with a fork and stir in the lemon
juice, nuts, cucumber, pomegranate, dates,
parsley and mint. Remove the chicken from
the oven and rest for 10 mins, then carve and
serve with the room-temperature salad. If
you like, skim a little of the oil from the juices
then serve the remaining juices hot, in a jug,
to drizzle over.
Choose your chicken
You could use 12 chicken thighs in place of
a whole chicken: cook for approximately
30 mins or until cooked through.
Eat well
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Eat well
Buckwheat salad with
beetroot, orange & feta
Colourful and refreshing, this salad is
delicious with both fish and grilled or
roasted meat, or even as a lunchtime
fix (if youre not keen on feta, top with
some griddled halloumi cheese).
2 OF 5
A DAY
600ml/1pt vegetable stock or water
280g/10oz raw buckwheat, rinsed
thoroughly
200g pack feta, crumbled
3 oranges, peeled and segmented
110g pack baby leaf spinach or
mixed leaves
2 tbsp each sunower and pumpkin seeds
2 tbsp chopped mint leaves
2 tbsp chopped parsley leaves
2 x 250g packs cooked and
peeled beetroot, cut into chunks
Chia & mixed berry
compote with yogurt
& toasted coconut
The compote is sweetened with stevia
(a plant-based sweetener). How much
you add depends on the fruits you
use, and personal taste.
EASY VIT C
1 OF 5
A DAY
GOOD
4YOU
25g/1oz unsweetened coconut shavings
275g pack frozen mixed red berries, such
as forest fruits or summer berries
6 tbsp orange or mixed fruit juice, or water
stevia or honey, to sweeten
2 tbsp chia seeds
300g/11oz low-fat Greek yogurt
1 Heat oven to 200C/180C fan/gas 6. Scatter
the coconut over a baking sheet and bake
in the oven for 3-4 mins or until the edges
are just turning toasty brown. Leave to cool.
2 Put the frozen fruits in a pan with the fruit
juice or water and very gently heat until the
fruits have collapsed. Sweeten to taste, stir in
the chia seeds and leave to cool the juices
will thicken as the chia seeds swell.
3 In 4 small tumblers or pots, top a layer of
fruit with yogurt or add several alternating
layers, starting with fruit and ending with
yogurt. Sprinkle with the coconut and serve.
FOR THE DRESSING
2 tbsp lemon juice
1
1
/2 tsp light soft brown sugar
1 tbsp rapeseed oil
2 tbsp white wine vinegar
1 Bring the stock or water to the boil in
a pan and add the buckwheat. Bring to the
boil again then simmer for 10 mins or until
the buckwheat is tender but still retains
a bite. Drain thoroughly and cool.
2 Meanwhile, whisk the dressing ingredients
together with some seasoning in a large
bowl, add all the remaining ingredients,
except the buckwheat and beetroot, and
toss together. Sprinkle in the buckwheat
and beetroot for the nal toss. Taste for
seasoning, and spoon onto a platter
and serve.

Birthday 2014
Granola with
banana & maple
MAKES 4-6 servings PREP 10 mins COOK 35 mins
EASY FIBRE
Heat oven to 160C/140C fan/gas 3. In a bowl,
combine 250g mixed-grain muesli base or
a mix of aked grains such as oats, spelt or
rye with 50g millet akes, 1 tbsp seeds
(your favourite or a mix) and 75g pecan
nuts, broken in pieces. In another bowl, mix
2 tbsp rapeseed oil, 2 tbsp maple syrup
with 2 tbsp apple juice. Mix the grains and
spread over a large baking sheet and bake
for 25-35 mins until the granola is light
golden brown, stirring once halfway and
adding 75g chopped chewy banana chips
and 1 tbsp chia seeds for the nal 5 mins.
Leave to cool, then transfer to an airtight tin.
Serve with mixed berries and yogurt.
If you love granola, why
not make your own?
Ghillie James has
created these dishes
exclusively for Good
Food. She has written
many recipe books,
including Amazing
Grains, (25, Kyle
Books). You can buy
the book for just 18.
Call 01326 569444,
p&p is free. Or buy
online at sparkledirect.
com/goodfood.
Pre-cooked pouches of grains
are so useful for a speedy lunch
or side dish.
Tilda Garden
Vegetable & Quinoa,
1.59/250g,
ocado.com
With herbs and diced
veg, this is an instant
lunch. The quinoa is
combined with wholegrain basmati,
which gives a slightly nutty taste.
Seeds of Change
Seven Whole Grains,
2.29/240g, Waitrose
A mix of barley, millet,
red wheat bulghar,
long-grain brown rice,
red quinoa, wild rice and
rye. This has a variety of textures and
is seasoned with tamari soy sauce.
Merchant Gourmet Mixed
Grains, 1.99/250g, most
major supermarkets
A delicious blend of bulghar
wheat, lentils, red quinoa, wholewheat and
toasted soya flakes, with a splash of olive oil.
Jamie Oliver Mouth-
Watering Moroccan Salad,
2.30/250g, Sainsburys
A tasty salad of bulghar
wheat, spelt, chickpeas and
spices, with preserved
lemon and pieces of apricot.
The Food Doctor
Bio-Organic Spelt Easy
Grains, 2.70/225g,
ocado.com
A no-fuss way to try spelt,
and get more protein into
your diet. Works well stirred through soup
and stews, or as the base of a side dish.
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Were having a birthday!
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elebrate with us
How to book your course
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GOODFOOD25codevalidonall courses at River CottageCookerySchool from
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Enjoy 25% off all
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River Cottage has given millions of TV
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Now you can experience the River Cottage
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is yours you might want to take part in a full
day of Bread Making, or learn how to cure
your own bacon on our Meat Curing and
Smoking course. If cheese is your thing, why
not learn how to make your own ricotta on our
Cheese Making day? Theres something for
everyone! Visit the River Cottage website to
view the full selection of inspiring courses.
To book, visit rivercottage.net/shop or
call 01297 630314 quoting GOODFOOD25
READER
OFFERS
Visit the River Cottage
farmhouse
Learn to make
cheese
Enjoy a day making
your own bread
Techniques for
cooking with meat
Exclusive BBC Good Food magazine offer
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Lighter Lancashire
hotpot
SERVES 4 PREP 40 mins COOK 2 hrs 30 mins
EASY FIBRE VIT C
2 OF 5
A DAY leftovers only
650g/1lb 7oz boned lamb shoulder, excess
fat trimmed
4 tsp plain our
1 tbsp rapeseed oil
2 medium onions, halved lengthways and
thinly sliced
3 carrots (350g/12oz total weight), halved
lengthways and cut into bite-sized chunks
225g/8oz swede, cut into bite-sized chunks
3 thyme sprigs, plus extra leaves to garnish
2 bay leaves
200ml/7 oz chicken stock, made with
1
/2 chicken stock cube
1
1
/2 tsp Worcestershire sauce
750g/1lb 10oz potatoes, such as Maris
Piper or Desire, very thinly sliced
1 Heat oven to 190C/170C fan/gas 5. Cut the
lamb into chunky 5-6cm pieces. Tip the our
onto a large plate, season with pepper and
a little salt, and toss the lamb in the our to
coat evenly and completely. Set aside.
2 Heat 2 tsp of the oil in a large, deep frying
or saut pan. Put the onions, carrots, swede,
thyme sprigs and bay leaves in the pan and
season with pepper. Cook on a medium-high
heat for 6-8 mins, stirring occasionally so it
Before I began this challenge, I quizzed
Nigel Haworth, chef-proprietor of Northcote
in Lancashire, to nd out what the classic
version should really be like.
Beautifully slow-cooked Lancashire hotpot should be
sticky, stewy, comfort food, with a crispy potato topping and
warming melt-in-the-mouth lamb, said Nigel, who has just
opened a cookery school at Northcote (see page 46). He
uses more than one cut of lamb the trouble is, the meat
can be fatty. Plus, quite a lot of butter is used for frying the
lamb and onions, then again for dotting between the layers
of potatoes to make the topping crisp. I decided to use just
one cut of meat, and to try to get away with no butter.
Unfortunately, my rst attempt was weak and watery.
By cooking the vegetables in stock instead of fat, and not
using enough our and avourings, this version was far
from sticky, stewy comfort food. Id also added cabbage
to increase the veg, which only made it more watery.
Still, these missteps helped me to work out a better
approach. Next time around I fried the vegetables in just
enough rapeseed oil to brown them. This improved the
avour, as did replacing the cabbage with chunks of swede,
and tossing in more herbs. When I saw how caramelised
the bottom of the pan looked after frying, I immediately
poured in stock, plus a splash of Worcestershire sauce. This
gave it more colour and avour, so I could use less salt.
I also adjusted the layering, putting a few potato slices
at the bottom of the dish, and creating two layers of meat
and vegetables rather than one. This helped to bring the
avour and texture of the dish together. A little oil (no
butter!) brushed over the potato layers kept them tender
inside and crisp on top. Fat-trimmed lamb shoulder, with
its slight marbling of fat, provided some of the stickiness
and melt-in-the-mouth texture that Nigel had mentioned,
making this dish a real comfort to eat.
LANCASHIRE
HOTPOT
Make it healthier
doesnt stick, until the vegetables start to
go brown around the edges the bottom
of the pan should be slightly brown and
caramelised too. Pour in the stock; it should
sizzle then bubble in the pan. Immediately
remove the pan from the heat so the stock
does not reduce in volume. Stir in the
Worcestershire sauce.
3 Overlap a single layer of the potato
slices in the bottom of a 2-litre casserole
dish (about 20cm diameter x 10cm deep).
Lay half the lamb over the potatoes, then
spoon half the vegetable mix over the
meat. Season with pepper. Sit the rest of
the lamb on top, then tip the rest of the
vegetables, herbs and all the liquid over the
lamb. Press down with the back of a spoon,
if necessary, to make room for the remaining
potatoes. Start to layer up the potato slices
in 3 tightly overlapping layers, seasoning
each layer with pepper and brushing with
oil as you go save a bit of oil for the top
layer. Cover the dish with a tight-tting lid
and bake for 10 mins.
4 Reduce the oven to 160C/140C fan/gas 3.
Cook for a further 2 hrs until the lamb is
really tender and the potatoes are cooked.
Take the lid off and pop under the grill for
8-10 mins until the potatoes are golden and
crisp around the edges. Remove and let
the hotpot settle for 5-10 mins, then serve
scattered with thyme leaves.
PER SERVING 577 kcals protein 37.7g carbs 53.8g
fat 21g sat fat 7.9g fibre 10.7g sugar 17.3g salt 0.9g
If your casserole dish is
very full once everything
is layered up, cover the
top layer of oiled potato
slices with a piece of
baking parchment this
will prevent them sticking
to the lid of the dish.
Angela Nilsen works her magic again, slashing calories and
fat from one of our favourite comfort foods Photographs ROB STREETER
THE VERDICT My tasters agreed that
Id kept all the best characteristics
of a classic hotpot, even though the
calorie count was almost halved and
fat levels were cut by more than half.
How I made it healthier
Reduced fat and saturated fat
by trimming off all excess fat
from the meat.
I reduced the fat (especially
saturated fat) even further by
replacing butter with rapeseed oil on
the potato topping, and by using the
minimum amount of oil for frying.
By including extra vegetables,
the 5-a-day was increased.
I kept the salt levels low by using
Worcestershire sauce and herbs to
increase the avour.
What if I
Used lamb shoulder, but did
not trim off the excess fat?
A The calories would increase to
659 kcals per serving. The fat would
increase to 32.4g (13.6g sat fat).

Added three lambs kidneys?
A The calories would increase
to 604 kcals per serving. The fat
would increase slightly to 21.8g
(8.2g sat fat) however, it would
also boost the amount of folate,
which we need for healthy red
blood cells.
Eat well
Less than half the fat
comfort food at its healthiest best
LIGHTER
VERSION
Per serving Classic
Lancashire hotpot

kcals 993 577
fat 56g 21g
sat fat 26g 7.9g
bre 7g 10.7g
salt 1.43g 0.9g
I
ncreasingly, people are placing more
importance on the provenance of the
ingredients in the food they eat and prepare.
With this in mind, its essential to have confidence
that the people behind the products you use
every day ensure the ingredients used are of
the highest quality.
Did you know that Flora a shopping-basket
staple for the past 50 years and best known
for its sunflower goodness also contains a
nutritious blend of rapeseed and linseed oils?
Whats more, 100% of the rapeseed oil in Flora
is grown and harvested from fields here in the
UK by British farmers.
By next summers harvest, it will also be
100% sustainable, which means the farmers
Flora works with are looking after their land and
local wildlife. This ensures they can continue to
grow crops for future generations and help the
environment too.
You can make a whole host of delicious
meals at home using simple, quality ingredients
such as Flora.
Its easy to prepare food thats tasty
and good for you and your family
when you use quality ingredients
tasty
Naturally
For simple and tasty family meal inspiration, visit flora.com
Ask the expert: how do
you make margarine?
Making margarine is really easy. In fact, you could
make it at home if you wanted to. Flora is made with
the natural goodness of sunflower oil, blended with
rapeseed and linseed oil, buttermilk and a pinch
of salt for taste all ingredients that can
be found in your kitchen cupboards or fridge.
But Flora just makes it on a much larger scale!
Sue Batty, Flora Chef at Unilever
Eat well
Griddled
lettuce & peas
Celeriac &
parsnip bake
Griddled lettuce & peas
EASY
LOW
FAT
FOLATE FIBRE VIT C
2 OF 5
A DAY
GOOD
4YOU
GLUTEN
FREE
3 tsp white wine vinegar
1 tbsp olive oil
1 tbsp chopped mint
2 Baby Gem lettuces, halved
To make a dressing, mix the vinegar, 2 tsp of
the oil, the garlic and herbs in a small bowl.
Heat a griddle pan. Brush the lettuces in the
remaining oil and cook on the griddle for
3 mins each side until charred. Bring a small
pan of water to the boil, add the peas and
cook for 3 mins. Drain the peas and mix with
the lettuce and dressing. Serve straight away.
fat 7g sat fat 1g fibre 8g sugar 5g salt none
Try with Tarator-style salmon p88
Give your meals a good-for-you boost with these new ideas
Recipes KATY GILHOOLY Photographs SAM STOWELL
HEALTHY
SIDES
Dukkah-crusted
squash wedges
EASY FIBRE VIT C IRON
1 OF 5
A DAY
GOOD
4YOU
GLUTEN
FREE
50g/2oz blanched hazelnuts
1 tbsp coriander seeds
2 tbsp sesame seeds
1 tbsp ground cumin
1 large butternut squash
1 tbsp olive oil
1 Heat oven to 200C/180C fan/gas 6. Toast
the hazelnuts in a frying pan over a medium
heat until golden. Add the coriander and
sesame seeds, and toast for 1 min more.
Set aside and leave to cool, then add the
ground cumin and bash together using
a pestle and mortar.
2 Peel the butternut squash, remove the
seeds and slice into wedges. Toss the wedges
with the oil, then mix in the dukkah coating.
Spread in a single layer on a baking tray
and cook for 30-40 mins, turning halfway
through, until tender.
Good with Chicken schnitzel with coleslaw p35
Celeriac & parsnip bake
EASY
LOW
FAT
FOLATE FIBRE VIT C
3 OF 5
A DAY
GOOD
4YOU
small bunch thyme, leaves picked
1
/4 tsp mustard seeds, crushed
1 celeriac, peeled and thinly sliced
500g/1lb 2oz parsnips, peeled and cut
into thin rounds
a non-stick frying pan over a medium-high
heat, add the onions, thyme leaves,
mustard seeds and 1 tbsp water, and cook
for 10-15 mins. If the onions start to catch,
add a splash more water. Once the onions are
soft, add the vinegar and bubble for 1 min.
2 Meanwhile, bring the stock to the boil in a
medium pan. Add the celeriac and parsnips,
and simmer for 6 mins, stirring occasionally.
Layer the vegetables with the onions in a
large ovenproof dish. Pour over enough
stock to come halfway up the vegetables,
then bake for 30 mins until golden and
cooked through.
fat 3g sat fat none fibre 16g sugar 13g salt 0.9g
Serve alongside Crackle roast pork with
sausage-stuffed apples & onions p54
Dukkah-crusted
squash wedges
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A
s the master of cruising holidays with
an outstanding reputation, P&O Cruises
knows a thing or two about the best in
travel. But now, with the launch of Britannia,
you can expect even better things. On board
Britannia, you can enjoy wonderful dining,
design and entertainment redefining not just
your ideas about cruising, but holidays full
stop. Book now for 2015, for a taste of
contemporary sophistication.
Of course, incredible food goes hand-in-hand
with holidays, and a stay on Britannia is no
exception. P&O Cruises has an insatiable passion
for all things culinary, and as a food lover, youll
be in your element with the top-quality dining
options and unique food experiences on offer.
Atul Kochhars modern Indian creations grace
the Sindhu restaurant, and master ptissier
Eric Lanlards artistry will sweeten an afternoon
tea served with a very modern twist. Meanwhile,
acclaimed wine connoisseur Olly Smith has
selected a range of wines to complement all the
food youll find served at The Glass House. You
can also enjoy charcuterie, tapas and gelateria at
the new Market Caf just picture yourself
tasting a Mojito-flavoured ice cream as Lisbon
comes into view! Alternatively, improve your own
With the launch of P&O Cruises breathtaking new ship
Britannia, holidays will never taste the same again.
Experience the transformation for yourself
to savour
Win a holiday
To book your place in history, call 0843 373 0078 or visit pocruises.com/britannia
cooking skills at The Cookery Club or spend
an afternoon wine tasting.
From Britannias breathtaking Star Burst
chandelier to its 1m art collection, every classy
element has been conceived with British tastes
in mind to create the most elegant ship on the
ocean. The seriously stylish interior will make you
feel like youre staying in a five-star hotel not
surprising when you discover that Richmond
International, the design company behind some
of the most amazing hotels in the world, are
behind the exquisite design.
Britannia also brings you extraordinary
entertainment. Enjoy a drink on deck as you
watch a thrilling dance performance with a star-lit
sky as your backdrop, or be entertained as you
dine in the Limelight Club. You can go to the
theatre too, take part in a Strictly Come Dancing
competition, or simply retreat to the Oasis Spa.
Imagine all this while sailing through the
Caribbean or any of Britannias destinations,
including the best of the Mediterranean, Canary
Islands, Iberia, Baltic and Norwegian fjords. So go
on, make it a reality book your dream holiday
on Britannia by visiting pocruises.com/britannia,
or if youre feeling lucky, enter the exclusive
reader competition now.
Win a holiday on Britannia
in her maiden year
One lucky reader and their companion will enjoy
a free 11-night stay in an inside cabin on the
impressive new addition to the P&O Cruises fleet,
Britannia B521. The winner and their guest will be able
to relax in stunning surroundings and take advantage
of all the outstanding dining and entertainment on
offer aboard plus experience the delights of Spain,
Portugal and Gibraltar along the way.
Calling at Vigo, Lisbon, Seville (with tours from
Cadiz), Valencia, Cartagena and Gibraltar, this is a
dream trip for food enthusiasts, as on board
there will be interactive cookery classes with a
host of celebrity chefs in The Cookery Club
visit pocruises.com/britannia for more details,
and please also note there are separate costs
to attend these as well as Q&As in the ships
theatre and much more.
To be in with a chance of winning this
amazing once-in-a-lifetime holiday, setting
sail on 14 September 2015, simply visit
pocruises.com/britannia by 31 December 2014.
Terms and conditions: Promoter P&O Cruises. Entrants
must be UK residents aged 18 years and over. Competition
closes at 11.59pm on 31 December 2014. For full T&Cs,
visit pocruises.com/britannia.
From top:
Chef Atul Kochhar
makes modern Indian
delights; Britannias
impressive atrium
features a stunning
Star Burst chandelier;
a sample dish from
Britannias
mouth-watering
menu
Masterclass
Do it better
Cook
school
Expert advice,
techniques and
ideas, plus best
buys from the
Good Food team
Barney Desmazery Cassie Best Katy Gilhooly Miriam Nice
Hold the stalk firmly against the
chopping board and slice the core
finely into rings.
Peel off the tough outer layers
until you come to the pale,
compact centre.
Bash the stalk with a rolling pin
or the back of a knife to help
release the natural oils in the
lemongrass.
Trim the knobbly root end
and cut 5-10cm off the top
as these will be too dry and
brous to use.
delicious Malaysian recipes using
lemongrass from BBC MasterChef
winner Ping Coombes.
recipe calls for chopping the
lemongrass very nely, you can
whizz larger slices briey in a
food processor until minced.
The citrus notes in lemongrass are typically associated
with Thai and South-east Asian dishes. Widely available in
supermarkets, usually as a pack of 2-3 stalks, lemongrass
will add zesty avour to soups, curries and stir-fries. Most
of the avour is concentrated at the root end, and a sweet
lemony fragrance is released when the stalks are bashed.
Chop it up or add it whole to stews, then remove it before
the end of cooking.
Lemongrass is similar in appearance to a spring onion,
but with a woodier, tougher stalk (made up of lots of tightly
packed leaves). When buying, look for rm stalks; if theyre
too dry or rubbery in texture, it generally means that they
are past their best. The lower part of the stalk should be
very pale in colour, the upper stalks more green. Avoid
any lemongrass that has gone brown or looks bruised.
Preparing lemongrass
Make Jamess
Honey-roast cont
of duck with Puy
lentils & pancetta
Turn the page
for the recipe
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Honey-roast cont
of duck (follow the
steps opposite)
SERVES 4 PREP 15 mins plus 24 hrs chilling
and cooling COOK 2 hrs 50 mins
A LITTLE EFFORT
duck only
3 thyme sprigs, leaves roughly chopped
2-3 rosemary sprigs, leaves roughly
chopped
2 fat garlic cloves, lightly bashed
1
/2 tsp black peppercorns
4 duck legs (about 800g/1lb 12oz)
750g/1lb 10oz duck fat
2 bay leaves
sunower oil, for covering the duck,
if needed
4 tbsp clear honey
fat 30g sat fat 8g fibre none sugar 18g salt 1.4g
Puy lentils & pancetta
EASY FOLATE FIBRE IRON
2 OF 5
A DAY
GOOD
4YOU
2 tbsp olive oil
6 slices pancetta (I used smoked pancetta)
1 onion, nely chopped
1
/2 leek, nely chopped
1 celery stick, nely chopped
1 carrot, nely chopped
300g/11oz Puy lentils
175ml/6 oz red wine
500ml/18 oz good-quality beef stock
2 tbsp Sherry vinegar
4 thyme sprigs, leaves picked
small bunch at-leaf parsley, nely
chopped
1 Heat half the oil in a large frying pan, add
the pancetta and cook until really crisp.
Remove from the pan and leave to cool on
kitchen paper, then snap into pieces.
2 Add the remaining oil to the pan along
with the onion, leek, celery and carrot, and
cook for 10 mins until softened. Throw in the
garlic, then stir in the lentils. Pour over the
wine, bring to the boil and bubble until
reduced by half. Tip in the stock, cover and
simmer for 30-35 mins. Can be made ahead
up to this point and reheated before serving.
3 Taste and season, then stir through the
vinegar and herbs. Divide the lentils between
plates, then top with the duck and pancetta.
Learn to make cont of duck
James Martin, host of BBC Ones Saturday Kitchen, shares
his technique for making this hearty French classic Photographs DAVID MUNNS
Why is this called confit?
Cont is the French word for preserve, and this
traditional technique would have been used as a way
to preserve food for several months. Curing the duck
with salt gives the meat its long shelf life. Once the
duck has been cooked and left to go cold in the fat
(step 4), it can be stored like this in the fridge for up
to two weeks, or in the freezer for up to one year.
Use up
your leftover
duck fat
Dont throw away the
delicious duck fat!
Store it in the fridge
or freeze in portions,
then use it to make
extra-crispy
roast potatoes.
Catch James cooking
live at all our Good
Food Shows in
Scotland, 17-19 Oct;
London, 14-16 Nov;
and Birmingham,
27-30 Nov. Visit
bbcgoodfoodshow.
com to book tickets
Cook school
This dish takes time but the actual cooking is quite simple.
Best of all, you can make the duck well in advance, which
is why this recipe is such a good dish for a dinner party
no last-minute hassle
Mix together the thyme, rosemary, garlic and peppercorns with 2 tbsp aky sea salt.
Tip half into a large baking dish, top with the duck legs, then sprinkle over the remaining
salt and massage well into the duck. Cover with cling lm and chill for 24 hrs.
Melt the duck fat in a ameproof casserole dish until just bubbling. Add the bay leaves
and duck legs, and bring to a gentle simmer. The legs should be completely covered, so
top up with olive oil if needed. Transfer the dish to the oven and cook for 2 hrs 30 mins.
Heat oven to 180C/160C fan/gas 4. Lift the duck legs from the dish, scrape off the
fat and place, skin-side up, in a shallow roasting tin.
Heat oven to 140C/120C fan/gas 1. Take the duck legs out of the dish, wipe off the salt
mixture with kitchen paper, then set aside.
To check whether the duck is cooked, insert a skewer into the thickest part of a leg it
should go in easily. Leave the duck to cool in the fat. Can now be chilled for up to
2 weeks. While the duck cools, make the Puy lentils & pancetta (recipe opposite).
Spoon 1 tbsp honey over each duck leg and roast for 25-30 mins until the skin
is browned and sticky. Serve with the Puy lentils & pancetta.
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Pour the milk over the sh
Cook school
No-fuss sh pie
2 OF 5
A DAY
400ml/14 oz milk
1 bay leaf
1 garlic clove, nely chopped
1 medium onion, thinly sliced
300g/11oz skinless, boneless sh
(we used a mix of salmon, smoked
haddock and cod)
5 medium potatoes
3 parsnips, peeled
2 eggs
125g (drained weight) can sweetcorn
125g (4
1
/2oz) frozen peas
2 tbsp mixed chopped herbs (lemon
thyme, coriander and chives are nice)
zest
1
/2 lemon
150g small pack of cooked small prawns
(optional)
4 dsp crme frache
pinch each of ground nutmeg and
whitepepper
1 tsp wholegrain mustard
25g/1oz butter
50g/2oz grated cheese
steamed carrots and broccoli, to serve
Kids in the kitchen
Continuing our series at the Kids Cookery School, Good Food joined a class of children having fun with food
Photographs DAVID COTSWORTH
Weve been to visit The Kids Cookery School in Acton, West London, to see what theyre cooking,
and to bring you simple, tasty recipes that you can try at home with your children. The school is
committed to teaching children from the age of three how to cook. This month, the children created
two dishes from scratch: No-fuss sh pie, and Autumn crunchy crumble.
1 Heat oven to 190C/170C fan/gas 5. Put the
milk in a saucepan with the bay leaf, garlic and
onion. Add the sh and poach on a medium
heat for 15 mins. The milk should be just
covering the sh, if not, add a little more.
2 Cut the potatoes and parsnips into
equal-sized pieces and put in a saucepan.
Cover with cold water and a lid, bring
to the boil, then simmer on a medium
heat for 10 mins, or until the potatoes
and parsnips are soft (not falling apart).
3 Meanwhile, gently put the eggs in
a small pan of water and bring to the
boil. Cook for 7 mins, then transfer to
a bowl of cold water and leave to cool.
Once cool, peel and chop them.
4 When the sh is cooked (it should
be rm to the touch and ake easily),
remove from the milk, along with the
onion, using a slotted spoon. Strain the
milk into a jug and keep it for the mash.
5 Flake the sh into bite-sized chunks
(checking for bones) and place in the
bottom of a casserole dish, then add the
onion, sweetcorn and peas.
6 Add the herbs, lemon zest, prawns
(if using), hard-boiled eggs and the crme
frache. Season and mix well.
7 Drain the parsnips and potatoes in
a colander, and return to the saucepan.
Add the nutmeg, white pepper, mustard
and a knob of butter and mash well.
8 Taste to check the seasoning. Cover the
sh lling with the mashed potato and, using
a fork, create a wavy pattern, if you like.
Sprinkle over the grated cheese.
9 Place in the oven for 20 mins or until the
cheese is melted and golden brown, remove
from the oven using oven gloves and serve
with steamed crunchy carrots and broccoli.
Measuring jug
Weighing scales
Dessertspoon
Lemon zester
Cheese grater
3 saucepans
Chopping board
Sharp knife
Fish slice or
slotted spoon
Casserole dish
Colander
Potato
masher
Fork
Timer
Oven gloves
Before you start Assemble the ingredients
and equipment needed and check that your child
is familiar with using all of them. Make sure that
everyone washes their hands, and wears an apron.
Chop the eggs
Peel the eggs
Mash the potatoes
and parsnips
The perfect family meal
everyone will love
Turn over for Autumn
crunchy crumble
Cook school
Autumn crunchy
crumble
EASY
1 OF 5
A DAY
140g/5oz plain our
100g/4oz margarine
4 tbsp rolled oats
2-3 tbsp demerara sugar
1 tsp cinnamon
4 eating apples or pears or 6 plums
(or a mixture)
handful sultanas, soaked in hot water
for 10 mins
1-2 tbsp honey
natural yogurt, ice cream or crme
frache, to serve
1 Heat oven to 200C/180C fan/gas 6. Sift
the our into a bowl and add the margarine.
2 Using a fork or your hands, mash
together the margarine and our until it
resembles breadcrumbs and there are no
remaining lumps of margarine.
3 Add the oats, sugar, and cinnamon
to the our and margarine mixture.
4 Core the apple and/or pears, and stone
the plums, if using. Chop all the fruit,
keeping the skin on for added avour,
vitamins, and minerals, and put in an
ovenproof dish in layers.
5 Drain the sultanas and add to the fruit.
Drizzle with the honey.
6 Sprinkle over the crumble mixture. Bake
for 20-30 mins until the crumble topping
is golden and the fruit is bubbling. Serve
with a large spoonful of natural yogurt,
ice cream or crme frache.
Measuring scales
1 tablespoon
1 teaspoon
Sieve
Mixing bowl
Fork
Chopping board
Sharp knife
Apple corer
Medium ovenproof
dish
Clear it up!
Everyone should help with the clearing up and
tidying away. This part is just as important
as the cooking, and can be as much fun!
Sift the our into a bowl Drizzle honey over
the fruit
Put the crumble mixture
on top of the fruit
The proud chefs show off their dishes
Judges John Torode and young
Irish cook Donal Skehan are back
with a fresh set of challenges
to stretch some talented eight
to 12-year-olds in a new series of
Junior MasterChef. Starting this
November on CBBC, its must-watch
TV for all budding cooks.
Get stuck in mixing the
crumble mixture by hand
To nd out more about the Kids Cookery
School visit thekidscookeryschool.co.uk
What you will need
Junior MasterChef
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Cook school
Storecupboard heroes
Mustards
All you need to know about this versatile ingredient
to help you make more of it in your cooking
English
One of the hottest mustards in
the world, its made by mixing
English mustard powder with
water, salt, spices and lemon
juice or citric acid. The white
seeds give the initial kick, and
the long-lasting heat comes
from the brown seeds.
American-style
Sold in squeezy bottles,
this bright-yellow mustard
is an American icon. Its
mild yet zingy, and although
its made from ground yellow
mustard seeds, its colour
comes from the addition
of turmeric.
French
Dark brown, mild and sweet,
this is made from ground
yellow and brown mustard
seeds, mixed with vinegar and
spices. It was rst produced in
the UK to satisfy a market that
found English mustard too
strong, so it isnt really French!
Dijon
The most famous of all French
mustards. With its long history
of mustard-making, Dijon
is regarded as the mustard
capital of the world. Made
using milled brown seeds and
traditionally the addition of
verjuice the acidic juice
of unripe grapes rather than
vinegar. However, today most
Dijon mustards contain white
wine instead. The verjuice
or white wine tempers the
Wholegrain
The seeds are either mixed
whole or lightly crushed
with wine vinegar and spices.
Different combinations
of seeds will give varying
avours and heat. The whole
seeds give it a great texture.
Mustard seeds
There are three main
varieties yellow or
white, brown and black
all from different
mustard plants. Apart
from the colour, the
main difference is their
heat. Yellow or white are
the mildest, while brown
and black are much
hotter. Its the oils in the
seeds that give mustard
its pungency. If you use
seeds whole, they dont
reach their full heat
potential but instead add
a warm, almost nutty,
avour to dishes.
Uses To create a base
for curries and stews, fry
in oil until the seeds pop
to release their avour.
Add to pickles and
chutneys, or grind to
make mustard powder.
Did you know?
Prepared mustards or mustard
powder can be used to stabilise
mayonnaise and to thicken salad
dressings and sauces.
English mustard powder
A combination of white and brown
mustard seeds are milled into our
to make a powder that packs a
punch. In its raw state, the powder
isnt that powerful, but once
combined with water, a chemical
reaction occurs, which releases the
avour and heat. All ready-made
mustards are made using some form
of mustard powder, but its
the temperature of the
water and the addition
of any acids such
as vinegar, lemon juice and wine
when its made that determine the
strength. The hottest mustards are
made with cold water and less
acidity; mustards made using hotter
liquids and stronger acids are milder.
Uses Add the powder to the base
of white sauces, soufs, salad
dressings and dips. It can also be
made into a condiment or prepared
mustard simply mix with
water 15 minutes before
you want to use it.
How long do they keep?
Although it will happen slowly, prepared
mustards in jars (not the seeds or
powders) lose their pungency over time.
Make sure you close the lids tightly after
opening, and use within three months.
Uses Spread on sandwiches,
stir through mash, or add to
creamy sauces and gravies.
Uses A must on hot dogs and
burgers. Also good stirred
into sauces, salad dressings
and marinades.
Uses Its a less overpowering
accompaniment to meats
and adds a gentle heat to
dressings and sauces.
Uses Stir through macaroni
cheese, add to sauces and
dressings, or simply use
as a condiment.
Uses Serve alongside a
ploughmans or with red
meats. Try stirring through
mash for a speckled effect.
heat, making this a medium-
strength mustard.
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FROM YOUR KITCHEN
We love to hear from you and see your photos. Please get in touch with us at the addresses on page 5
Inspiring ideas
Thank you all at Good Food
for helping me get through
these past few months.
Im writing this from my
hospital bed, where Ive
been since May, following
a serious car accident.
It has been a slow and
painful recovery; however,
your magazine has given
me the courage to look
forward and get excited
about the day when I can
return home and start
making some of the
fantastic recipes. I was
a very keen baker before
the accident and feared
I may never be able to
return to my original form,
but Im going home within
the next few weeks and
I now feel more than happy
that I can return to the
kitchen with condence!
Thank you for inspiring
me every month and
making me look forward
rather than back.
Nicole Morrison,
West Yorkshire
My 17-year-old niece,
Hannah-Louise, comes
round every Monday for
a baking night, sometimes
with her siblings Georgia, 14,
and Taylor, six. Last week
we made your cover recipe,
the Blackberry & apple
frozen yogurt cake (Sept).
Im very proud of them and
how it turned out (left).
Claire Ottey, Leicestershire
Here is my dad blowing out
his candle on the Spiced
strawberry & cream cake
(August), which I made
for his 87th birthday.
Jules Allen, Staffordshire
My 12-year-old daughter, Isobel,
adapted the delicious Purple velvet
cupcakes recipe (Sept) to make it
gluten-free by adding xanthan gum
and using gluten-free our.
Liz Mohr, Wimbledon
This is my
six-year-old,
Dara, putting
the nal touches
to our Roasted
ratatouille &
goats cheese
tart (Aug). It
was delicious.
Jane Pike,
Windsor
custard cupcakes recipe (Sept)
and had to make them straight
away! I couldnt get hold of an
apple cutter so had to improvise,
but they were still delicious.
Phillipa Kurwie, Tamworth
Every month, we provide all
the information youll need
to help you choose which
Good Food recipes to cook
GET THE
BEST FROM
OUR RECIPES
All the recipes in
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are tested thoroughly
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so theyll work rst
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However, no matter who writes
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Developing and testing
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The RIs are a guide to the amount
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each day: Energy (kcal) 2,000,
Protein (g) 50, Carbohydrates (g)
260, Sugar (g) 90, Fat (g) 70,
Saturates (g) 20, Salt (g) 6. The RIs
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What our recipe
symbols mean
EASY Simple recipes that everyone
can make, even beginners.
A LITTLE EFFORT Requiring a little more
skill such as making pastry.
MORE OF A CHALLENGE Recipes aimed at
more experienced cooks, who cook
for pleasure and like a challenge.
Suitable for vegetarians But
always check labels on ingredients
such as cheese, pesto and curry
sauces, to ensure they are suitable.
Not suitable for freezing
Suitable for freezing Unless
otherwise stated, freeze for up to
three months. Defrost thoroughly
and heat until piping hot.
Smoked haddock tarts
MAKES 6 PREP 30 mins plus chilling COOK 25 mins
A LITTLE EFFORT
200g/7oz plain our, plus extra for dusting
50g/2oz cold lard, cubed
50g/2oz cold unsalted butter, cubed
1 egg yolk, lightly beaten
FOR THE FILLING
1 tbsp unsalted butter
1 medium leek, thinly sliced
1 tsp garam masala
1
/2 tsp turmeric
1 medium egg, plus 3 egg yolks
140g/5oz undyed smoked haddock,
cut into bite-sized cubes
100g bag mixed leaf salad, to serve
(optional)
1 To make the pastry, pulse the our, lard and
butter in a food processor until it resembles
ne breadcrumbs. Sprinkle over 1
1
/2 tbsp cold
water and pulse again until the pastry just
comes together. Divide into 6 pieces, wrap in
cling lm and chill in the fridge for 30 mins.
Roll each ball of pastry into a 12cm disc
on a lightly oured surface and use to line
6 x 8cm tartlet tins. Line the tarts with
baking parchment and baking beans, and
chill in the fridge for 20 mins. Bake on a tray
in the oven for 15 mins, then remove the
baking beans and bake for a further 5 mins
until golden. Brush with the egg yolk and
return to the oven for 2 mins.
3 Meanwhile, to make the lling, heat the
butter in a small saucepan, add the leek and
cook for 5 mins until beginning to soften.
Add the garam masala, turmeric and
seasoning, and cook for a further 5 mins.
Turn down the oven to 160C/140C fan/gas 3
and lightly whisk together the cream,
egg and yolks, and some seasoning.
4 Divide the leek mixture between the tart
cases, arrange the smoked haddock pieces
on top and ll with the cream mixture to just
below the pastry rim. Bake for 15-20 mins.
Allow the tarts to cool a little in their tins,
then serve with a handful of mixed salad
leaves, if you like.
PER TART 479 kcals protein 12g carbs 26g
Reader recipe
Philip Friend is a
maths teacher and
self-taught baker from
Camberley in Surrey.
He runs after-school
baking classes for his
students and loves to
bake with fruit and veg
from his allotment.
My wife and
I made Bryn
Williams recipe
for Roast loin
of lamb with
peas, lettuce
& bacon (Aug).
Bryn is from
Denbigh, just
like us, and the
whole family
was delighted
with the dish.
Dan Lloyd, Denbigh
Eating with
the seasons
Ive just read the article
on seasonal shopping
(Sept), which struck a
chord, as my daughters
and I are buying only
seasonal fruit and
vegetables this year
in an attempt to cut
back on my food
shopping bills. We had
got too used to being
able to buy whatever
we wanted all year
round, and we found
it quite difcult at
rst, especially during
the winter months
when there isnt such a
variety of fruit available
as in the summer.
We use the
seasonal chart
on the Good
Food website
as our guide,
and the only veg
we have bought
out of season is
potatoes. We now
appreciate our food
more and look forward
to being able to buy
certain things as each
season brings new
produce to the
forefront of our
cooking and eating.
Sara OCallaghan,
Hitchen
Nicole wins 12 bottles
of Villa Maria Reserve
Pinot Noir from
Marlborough, New
Zealand (17.49,
Tesco). A good
partner to warming
winter casseroles and
pasta dishes. Visit
villamaria.co.nz
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Keep sending your
recipes to the address
on page 5 and you
could win a prize.
Philip wins a 28cm
Pyrex SlowCook
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or black, worth 119.99.
Visit pyrexuk.com.
Understanding our
healthy symbols
LOW
FAT
12g or less per serving.
GOOD
4YOU
Low in saturated fat, with 5g
or less per serving; low in salt, with
1.5g or less; and low in sugar,
with 15g or less.
HEART
HEALTHY
Low in saturated fat, with
5g or less per serving; low in salt,
with 1.5g or less; and high in omega-3.
LOW
CAL
500 calories or less per main
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a dessert.
2 OF 5
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The number of portions of fruit
and/or veg contained in a serving.
CALCIUM FOLATE FIBRE VIT C IRON OMEGA-3
Indicating recipes that are good
sources of vitamins or nutrients.
GLUTEN
FREE
This indicates a recipe that
is free from gluten, but excludes any
serving suggestions. Also look out
for our Make it Gluten-Free tips,
where we suggest how you can cook
the dish without using gluten. For
more information on gluten-free
cooking, visit coeliac.org.uk.
We regret that we are unable to
answer medical/nutritional queries.
For thousands more of our tested
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Photographs ALAMY
Food for thought
SEPTEMBER 2014
bbcgoodfood.com 33
T
his summer, a snapshot survey
commissioned by LEAF
(Linking Environment And
Farming) found that three-quarters
of Brits felt clueless when it came to
seasonality. If it is indeed true that
the vast majority of us dont know
what crops grow when in the UK, let
alone grasp the seasons of produce
imported from Europe and beyond,
whose fault is that?
Any switched-on magazine,
newspaper or food blog uses seasons
to shape its editorial priorities.
Most of us have probably got a
recipe book with a chart that gives
a month-by-month guide to whats
best to eat. Seasonality whets our
appetite, but then most of us shop
in the supermarket where, rather
than being presented with seasonal
bounty, the selection seems pretty
much the same 365 days a year.
Right now, in theory its easy
to ll our plates with lush British
berries, apples, plums, peas, beans,
ripe tomatoes, squash and perky
salad leaves. In practice, unless you
shop at markets, farm shops, or take
a weekly veg box from a grower, what
constitutes seasonal is about as clear
as mud. For example, garlic's true
season is June, but with loads of old,
tired bulbs hanging around in our
shops all year, whos to know that?
Even if you do try to shop
seasonally, you need to have your
wits about you. In May, many stores
promote asparagus as seasonal,
making an ostentatious show of
imported Peruvian asparagus on
aisle ends, while tucking a derisory
amount of the English crop in some
less prime spot.
The supermarkets obsession with
stocking every fruit and vegetable
grown on the planet, every day of the
year, makes it hard to detect the ebb
and ow of seasonal produce but
the old, established food seasons are
also being blurred by other forces.
Our weather has a part to play in
the seasonal shift thats taken place
in the past three years. Milder winters
mean that crops start growing earlier,
but because they dont benet from
the cleansing effect of a proper cold
snap, theyre often attacked by moulds
and pests later.
Herefordshire potato growers, for
instance, have had a disastrous year,
sowing seed potatoes three times,
only to see them fail. Many growers
throughout Britain have faced the
problem that even if the seeds take,
their land is too wet to harvest.
Where have all our
seasons gone?
Cooking with the seasons has always given a
delicious structure to the cooks calendar, but this
traditional rhythm is in danger of disappearing,
argues Joanna Blythman
English strawberries in
March and October is far outside
the traditional summer season.
This leads to a greater take-up of
cultivation crops under protection.
By planting modern varieties,
designed for early or late cropping,
in hi-tech glasshouses, polytunnels,
and under plastic arcs, growers
can extend the seasons. But is this
progress? In taste terms, its a mixed
bag. Im delighted to eat late Autumn
Bliss raspberries in November. But
early English asparagus grown under
plastic? No offence, but Id rather wait
a few weeks for the innitely more
avoursome outdoor crop.
Buying fruit and vegetables at
their seasonal peak has always
been the surest way to nose out the
freshest, best-tasting, ripest produce,
and that guiding principle is as
relevant as it ever was. Yes, its
much harder than it used to be
to distinguish authentic seasonal
produce from the stage-managed,
season-extended sort, but the
superior eating quality more than
makes up for that extra effort.
Find a seasonal
calendar at
bbcgoodfood.com
click on 'How to'.
Do you shop
seasonally, or are
you happy to eat
your favourites
all year round?
Wed love to hear
your thoughts.
Contact us at
the addresses
on page 145.
British cucumbers are
in season from January
through to December
New potatoes, once a
treat for June, are on our
shelves from February.
'SUMMER' PRODUCE ALL YEAR LONG
strawberries?!!
English
New potatoes?!!
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Cruise to the stunning island of Capri, home of the Roman emperors.
Trip to the magnicent volcano of Vesuvius.
Visit to the National Archaeological Museum of Naples.
Guided tour of Pompeii, an ancient Roman city frozen in time.
Tour of the Amal coast one of the most beautiful coastlines in the world.
Visit to Ravello setting for Wagners opera Parsifal.
Escorted by an experienced tour manager.
See rivieratravel.co.uk to view our video.
Take a tour of classical Spain
- Seville, Cordoba & Granada
Seven days from only 539pp**
Selected departures from March to November 2015
Quintessentially Spanish, Andalucia is home to some of the countrys most beautiful
cities, where mellow stone and terracotta absorb the southern Spanish sun, and
gardens heavy with the scent of orange blossom await discovery. Rich with the legacies
of the Moors and Romans, this is the Spain of Carmen, Figaro and amenco, and home
to excellent seafood and rice dishes, not to mention the famed Jerez Sherry.
Fully escorted price includes:
Return ights to Malaga from London Gatwick, Bristol, East Midlands, Glasgow,
Edinburgh, Belfast International, Dublin, Leeds/Bradford, Birmingham, Luton,
Manchester, Newcastle, Exeter or Southampton.
Six nights bed and breakfast at excellent quality three- and four-star hotels,
staying in Seville, Granada and Mijas.
Experience unspoiled Andalucia, perhaps the most iconic Spanish region.
Guided tour of Seville (above) city of the conquistadors.
Guided tour of the stunning Alhambra in Granada.
Visit to Cordoba one of the most dramatic cities in Spain.
Visit to Ronda one of the most spectacularly situated cities in Spain.
Escorted by an experienced tour manager.
See rivieratravel.co.uk to view our video.
Exclusive BBC Good Food magazine offer
All bookings will receive two free tickets to one of the BBC Good Food Shows*
To request a brochure, call 01283 742398.
To book, visit gfdriviera.co.uk
READER
OFFERS
People in food
If we were designers, hed be
Issey Miyake simple, sleek and
elegant and I would be
Dolce & Gabbana a bit more
founce and fair!
Ken and Ching in
Exploring China
The chefs have different approaches to cooking,
but both draw on their Chinese heritage
In this new series, we talk to two chefs
who have made their careers in food, and
discover how they have inuenced each other
Pioneer chef Ken Hom, 65,
and Ching-He Huang,
36, rst met a decade ago,
and in 2011 were pitted
against each other on
Perfect, a television
cooking challenge
Ken Hom
I met Ching when she had a company
selling Asian drinks and food, and
we appeared on television together.
I instantly liked her; she was very
cute and smart.
We became really good friends
when we made the BBC Two series
Exploring China: A Culinary
Adventure in 2012. It was difcult
because of all the travel; bloody
hard work. We were there for six
weeks and either youre going to love
that person forever or youll never
want to see them again. But Chings
a real trooper, and Im just thrilled
to know her.
We come from different perspectives
Ching was born in Taiwan and Im
from a Cantonese background, so our
foods are different, but we learn from
each other. When I was 11, I began
cooking in my uncles restaurant.
Ching learnt to cook at home, so both
her methods and the food were
very different. Ching grew up with
Sichuan peppercorns, which I had
no clue about, although I am now
a great fan of this fragrant aromatic
berry which, combined with chillies,
has an amazing taste.
My advice to any young chef is be true
to yourself, be who you are. Dont
do things just because you think they
are going to make you successful,
do things because theyre right. Part
of having a great career is also having
a successful life. Whats the use of
having a prosperous career if your
life is a shambles?
Ching-He Huang
I rst met Ken on Great Food Live
(UKTV) about 10 years ago. And
I thought, Oh my God, Im going
to be in the studio with Ken Hom!
I have his books! He was super-nice,
but I was so shy at that time, we
didnt really connect.
We did a TV programme called
Perfect (Good Food Channel) together,
then I got the call about Exploring
China. I was really excited, and then
I thought, hang on, six weeks together
weve only just got to know each
other. The moment I realised
we were going to have a great time, we
were in a restaurant in Chengdu, the
capital city of Sichuan Province.
It had been a long day and we were
exhausted. We drank a shot of rice
wine, then another, then another.
We just burst into laughter.
Kens so cool, he comes across as
very Zen, and thats truly him, but
he loves to have a good time. At my
wedding, he was outdoing all the boys
dance moves. I dont know where he
gets his energy. He has such resilience,
tolerance and patience. I joke with
him, Sensei, master, shifu, you are
like an ox, an unbreakable ox.
Kens style of cooking is classic
and he uses ingredients in a more
traditional manner. For example,
with dried shrimp, hed stir-fry it
whole, whereas I showed him the
technique of nely chopping it and
adding it directly to a stir-fry. My
food presentation is perhaps more
colourful, as I use a lot of herbs,
whereas Kens approach is less is
more. If we were designers, hed
be Issey Miyake simple and elegant
and I would be Dolce & Gabbana
a bit more ounce and air!
We both experiment in our own ways.
Ken has a more French-Chinese
approach, and I have more of a
Chinese Fu-sian, a fusing of Asian
and Western cusines. However,
Chinese heritage is, of course, at the
heart of both our cooking styles.
He has made me more condent
because hes someone who has done
it for more than 30 years. Im all This
is an amazing opportunity!, and hes
very much Dont say yes to everything,
choose wisely. Hes truly the master.
The food chain
Ken Hom
& Ching-
He Huang
I
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t
e
r
v
i
e
w
s

D
E
B
O
R
A

R
O
B
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R
T
S
O
N

|

P
h
o
t
o
g
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a
p
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A
L
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M
Y
Ken Hom is celebrating 30 years as one of our
favourite and most respected television chefs.
You can download Kens anniversary booklet,
30 Years Of Great Food, at kenhom.co.uk.
2014 a vintage
year for kitchen design
Life is a celebration, and the Vinidor range of wine cabinets
celebrates innovative design that enhances your lifestyle.
Offering up to three distinct zones, they combine the benets
of wine storage and multi-temperature compartments in a
single, beautiful unit.
Safety glass offers UV protection to your collection, while wooden
shelving and ambient lighting serve to show it in its best light.
Up to three independently adjustable and electronically controlled
temperature areas create the perfect condition for long-term
storage of your collection or for ensuring its ready when you are
entertaining because Liebherr believes in fresh kitchen thinking.
To discover more visit www.myliebherr.co.uk
or call 08444 122655.
wine.liebherr.com

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