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BBC Good Food - July 2014 PDF
BBC Good Food - July 2014 PDF
tested and
for your holiday
you feel lighter,
approved
with
brighter, and this quick-results eating
more energeti
by our nutrition c in just nine
al therapis
plan designe
d to
days. Thoroug make
t, its also absolute hly
ly delicious
Just
9 days
to feeling
JULY 2014 fabulous!
bbcgoodfood
.com 95
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All te
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sunshine
recipes
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00
1hom %
emade
Authentic Pulled pork
with brioche buns
& BBQ sauce
subscriber
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Q Each month BBC Good Food
magazine brings you delicious,
brand-new, reliable recipes.
Q Every recipe in the magazine
whether by a TV chef, from a book
or created by our team is tested
and re-tested (most in our own Test
Kitchen) until we are condent that it
will work rst time for you at home.
88 Peach & red berry
ice cream cake 66 Layered houmous &
griddled vegetable salad
JUly 2014
e Good Fo
n th od
di
Love
ste
kit
All te
che
our
sunshine
recipes
Gua
e
im
tt
ran
tee s
d to work fir
100%
homemade
Authentic Pulled pork
with brioche buns
& BBQ sauce
Digital cook cards, exclusive videos,
personalised shopping listsDownload Its the hot new way to cook it! Fresh ideas for main-meal salads
The good life? Raymond Blanc Eat yourself healthy
117 Do it better Prepping and cleaning squid 16 Distinctively Donna Meet the cookery writer
118 Raymond Blancs sh course Masterclass who epitomises modern Australian food Multi-tasking
120 From our kitchen 49 A taste of the good life stand mixer
SAVE 65%
Practical advice from the Good Food team Dream of being self-sufcient? Take a course
learn about tagines, plus Barneys butchers and discover whats really involved
p115
block and cookbook reviews 122 My kitchen Supper club pioneer Kerstin Rodgers
121 NEW SERIES Trendspotter
Innovative ways to avour food
Every month
eAt youRseLf heALthy! 9-dAy summeR diet inside
27 new ReciPes w Feel lighter w Glowing skin w Beat bloating
JUly 2014 3.90
JULY 2014
Summer
healthy
diet plan
Shape up
for your holiday
you feel lighter,
tested and
approved
with
brighter, and this quick-results eating
more energetic
by our nutritional in just nine
therapist, its
plan designed
also absolutely
Just
9 days
to feeling
fabulous!
to
days. Thoroughlymake
delicious
bbcgoodfood.com
95
Cover recipe 6 Recipe index Elegant Viners
JENNIFER JOYCE 8 Menu planner
New ways to share cutlery sets
Photograph
w Cook pizza on the barbecue w Lazy garden lunch in the sun n th
e Good Fo
od
kit
All te
che
our
n
sunshine
recipes
e
Gua
im
tt
ran
tee s
d to work fir
DAVID MUNNS
13 Our cover recipe
100%
homemade
Food styling
BBQ pulled pork and Brioche buns p128
LIZZIE HARRIS
Authentic Pulled pork
with brioche buns
& BBQ sauce
months taste team Vanilla-almond chia breakfast bowl 104 Falafels with houmous & tabbouleh 103
Garlic pizza with tomato & mozzarella 40
Every month, BBC Good Food readers get to be the rst to Goats cheese & caramelised onion frittata
cook some of our brand-new recipes before they appear in the Salads & sides with a lemony green salad 107
magazine. We send them the recipes and pay for the ingredients, Asparagus salad with a runny poached Green gazpacho 85
then they test the dishes in their own kitchens and give us their egg 98 Grilled spring onion, asparagus & courgettes
verdicts. Read their comments on our recipe pages. Barbecued squid salad 35 with white beans & basil dressing 133
Jen Rail, from Farnham, enjoys making Sunday Crunchy mozzarella salad 112 Pesto pizza with aubergine & goats cheese 41
roasts for friends. Her favourite chef is Hugh Fearnley- Heirloom beetroot & feta salad 82 Slice of frittata with nutty green salad &
Whittingstall and her best dish is Beef bourguignon. Hot-smoked salmon & grapefruit salad 66 balsamic dressing 109
Italian-style salad with crisp pancetta 66 Smoky mushroom burgers with roasted
Kieran Prout is from Powys, Wales. He loves baking
Layered houmous & griddled vegetable garlic mayo 76
and his signature dish is his own recipe for Chocolate
salad 66 Stuffed Moroccan pitta 104
beer bread. He also likes making one-pots and stews.
Roast new potato salad with caper & Tear-and-share stuffed deli rolls 80
Heidi Mallett, from Norwich, bakes at weekends and
tarragon dressing 81
likes to experiment with different designs. Her favourite
Sugar snap pea, avocado & orange
cooks are Mary Berry and Paul Hollywood.
salad 83
Matt Cooke is from Bury. He mostly cooks healthy Tangy cabbage slaw 15
food, but likes to indulge occasionally, and says Thai chicken salad 66
you cant beat a bar of dark chocolate. Tuna, sweetcorn & pea salad in Baby Gem
Want to be one of our Taste Team testers? Write to CJ Jackson lettuce wraps 101
at the address on p145, or email CJ at goodfood@immediate.co.uk. Warm sausage & broccoli pasta salad 63
July
planner
Curry night with friends for 4
HOMEMADE
FLATBREAD
Want a change from naan bread?
Cook the pizza base recipe from
our feature (p40 ) on a griddle
pan, and top with garlic and chilli
butter for a tasty alternative.
JULY 2014
www.greatfooduk.com @greatfood_uk facebook.com/GreatFoodUK
Inspiration for your entertaining four
menus using recipes featured in this issue
Ginger beer chicken & ribs p76 Chorizo pizza with peppers
& Manchego p43
Tear-and-share deli stuffed rolls p80 Pork & pistachio pies p79
Lemon drizzle scones, p80 Orange & apricot loaf cake p146
JULY 2014
This month were Tour de
Feeling Franglais!
France
Saturday
5 July
As the Tour de France heads to the UK, Holly Brooke-Smith does some Continental shopping
Laguiole French
cheeseboard set, 30,
roullierwhite.com
Bonne Maman
apricot
compote,
3.69, Waitrose
Cookery treasures
Weve been indulging in some kitchen nostalgia at Good Food this month.
Holly Brooke-Smith, our staff writer, latest electrical gadgets, tips for instructing science of cooking, as well as
was given a copy of Mrs Beetons Book house staff and an entire chapter dedicated helpful diagrams detailing cuts of
of Household Management by her to several ways to fold a napkin! meat and how to cook them.
grandmother recently. The hefty manual Deputy editor Elaine Stocks found an We also came across The Art
includes 74 detailed chapters on classic O-Level Cookery textbook, by P M Abbey of Icing, published by the Stork
British cooking (such as game, baking and & G Macdonald, from the Seventies while Margarine Cookery Service in
Photographs ADRIAN TAYLOR, SHUTTERSTOCK
preserves) but it she was clearing out 1953, a manual with instructions Do you have any recipe
also tackles cupboards at her for perfect cake decoration books or cookery manuals
India and mothers house. (bakewithstork.com). In fact, from your childhood, or
Canadian There are chapters they look remarkably similar to earlier? Wed love to see
dishes. Theres devoted to hors the icing tips that Cassie Best, a photo and hear your
some doeuvres and our Assistant food editor, shared stories. Get in touch at
fascinating gelatine, but also with readers last year some enquiries@bbcgood
advice on the nutrition, and the things never change! foodmagazine.co.uk.
tested and
for your holiday
you feel lighter,
approved
with
brighter, and this quick-results eating
more energetic
by our nutritional in just nine
therapist, its
plan designed
to
days. Thoroughlymake
also absolutely
delicious
Just
9 days
to feeling
JULY 2014 fabulous!
bbcgoodfood.com
95
ste
kit
All te
che
our
n
sunshine
recipes
e
Gua
im
tt
ran
tee s
d to work fir
100%
homemade
Authentic Pulled pork
with brioche buns
American food writer Jennifer Joyce shows how to master this BBQ classic
& BBQ sauce
now a huge trend, complete with authentic accompaniments Photographs DAVID MUNNS
Keep bees; forage for food;
take a summer course
RAYMOND BLANC
Sea bass for 2: step-by-step
Orange & apricot loaf cake Spicy squid pakoras Berry yogurt pops NEW FAMILY MEALS
Simple summer bake Pick, dip & eat Gorgeously grown-up lollies 5 midweek suppers for 30
Brioche buns
EASY
1 2 3
Mix the warm water, yeast, warm Tip the our and 1 tsp salt into a large Make a well in the centre of the
milk and sugar in a bowl. Let it stand mixing bowl, add the butter and rub buttery our and add the warm
for 5 mins until it becomes frothy together with your ngertips until the yeast mixture and the eggs.
this is how you know the yeast is working. mixture resembles ne breadcrumbs.
TIPS FOR
SUCCESS
You can also
make the dough
in a stand mixer
just follow the
same method
as by hand.
4 5 6
Use your hands to mix it into a sticky Knead the dough for 10 mins by The dough is ready when it feels soft when moving and
dough dont worry if the mixture stetching it on the work surface and bouncy this means that the shaping the dough.
feels a little wet at this stage, it will it will still be very sticky at this gluten strands have developed.
come together when kneading. Tip the stage but dont be tempted to add too Place in an oiled bowl, cover with cling lm Adding steam to
dough out onto a oured work surface. much our. and set aside to rise for 1-3 hrs or until the oven keeps the
doubled in size. buns moist while
cooking, giving
a softer crumb.
if you prefer
a crustier bun,
simply leave out
the cup of water.
7 8 9
Once the dough has doubled in size, Divide the dough into 12-16 even Uncover the trays, brush the buns
knock the air out and knead again pieces. Roll into balls and arrange on with egg and sprinkle with sesame
for 2 mins. The dough should be lined baking trays. Loosely cover seeds. Pour a cup of water into a
much less sticky now, but add a little our with oiled cling lm and leave for about baking tray at the bottom of the oven to
if it needs it. 1 hr or until doubled in size again. Heat create steam (see Tips for success, above
oven to 200C/180C fan/gas 6 and place right). Bake for 20 mins or until golden,
a shallow baking tray at the bottom. then leave to cool on a wire rack.
1 2 3
Heat oven to 150C/130C fan/gas 2. Place the meat on a wire rack in Add 1 cup of water to the roasting
Rub the pork with 2 tbsp of the olive a roasting tin. Mix the paprika, tin, cover very tightly with foil and
oil. Heat a large non-stick pan until mustard powder, garlic and onion cook for 5 hrs or until almost
very hot and sear the pork on all sides salt, and some black pepper with the liquid falling apart.
until golden brown. smoke, if using. Brush all over the meat.
4 5 6
Drain the juices from the meat into Skim off the fat from the juices. To assemble, pile the meat
a measuring jug. Shred the pork Mix 125ml of the juices with 4 tbsp into the halved brioche buns,
using 2 forks, discarding the fat. BBQ sauce (see recipe, below) spoon over the BBQ sauce,
and pour over the meat. Keep warm top with coleslaw and pickles, and
until serving, or reheat. sandwich together.
QUICK
BITES
Favourite cuisine
Asian avours,
also Moroccan
and Turkish.
Anything with
tahini, preserved
lemon and sumac.
Kitchen gadgets
Really basic things
like a good zester,
a palette knife
and I love my
stick blender.
Donnas signature style
Her innovative approach to food has Guilty pleasure
been hugely inuential Donnas Im an ice cream
recipes are quick and easy, and girl. I live near an
generally photographed on white plates. amazing gelato
Her look combines the aspirational shop, which has
with the practical, all shot through crazy avours
with a dose of Aussie sunshine. like salted
I started out as a freelance food caramel & white
writer, then moved on to interiors chocolate or
magazines, working as a stylist. coconut & lychee.
I got frustrated when the ideas in my
head didnt come through on the page; Coming up
How did you learn to cook? everything from a shopping trip to I wanted everything to be beautiful. Some new
My grandmother taught me. Im a dish youve eaten. Sometimes I start So I started jotting down how designs with
the youngest of three girls, and my with a blank piece of paper and put I would like my perfect food magazine Royal Doulton
sisters and mum werent keen cooks, avours together on the page. to look, I organised meetings with two and another
so I took on that role. Like most publishers and they went for it. Its all cookbook, with
grans, mine rst taught me to make Do you still nd time to write a bit of a blur now, as I only had eight a TV series to
cakes, then we moved on to dinners. recipes and do food styling? weeks to get that rst issue out! go alongside.
She had an incredible garden, and Yes, and its my aim to do more I think food styling is an art, you
she would send us girls out to pick styling this year. I live close to my cant really teach it its deciding on
fruit and veg in the morning, then ofce in Sydney, and Im there most how you think something looks good
wed spend the afternoon cooking. days. Were a team of 12 on the on a plate. One thing I would say is:
magazine, so I still spend a big part keep it simple and use white plates.
Your latest book is about of my time writing recipes, designing
enjoying food while staying t or food styling for photo shoots.
what gave you the idea? Whats in your fridge?
Its how Ive always eaten really, at How has having children Lots! I often have impromptu dinner
least Monday to Friday. My days are changed your cooking? guests, so I need ingredients to make Donna Hays latest
very busy, so I need nutritionally I have two boys. One is quite something quick and tasty cheeses, book, Fresh and
lling foods to keep me going until adventurous when it comes to food, olives, lemons, herbs and salad leaves. Light, is out now
the end of the week. But Im no saint, however the other is a fussy eater so Plus, Asian chilli jam and caramelised (18.99, Hardie
there are always cakes in the test we have a house rule that you have to onion relish you can smear these over Grant). Buy the
Photographs WILLIAM MEPPEM
kitchen. Youve got to have a balance, try something at least once. I went chicken or lamb for a real avour kick. book for just 16.99.
so I treat myself at weekends. through a stage of cooking a small Call 01326 569444,
repertoire of recipes, because the kids Your biggest achievement? p&p is free. Or
What inspires your recipe ideas? liked them, but that got boring. So Running a business, while raising buy online at
Everything! When youve got now I cook what I fancy, and if they two boys and writing 24 books with sparkledirect.
a creative brain youre inspired by dont want to eat it, they dont have to. more than four million copies sold. com/goodfood
Fish &
seafood
Cornish
sardines
Crab
Pollack
Squid
Trout (sea and
river)
Wild sea bass
Hooray!
British
berries,
cherries
and
currants are back in
season. At their best,
nothing comes close
to the scent of a
sun-warmed
strawberry or the
fruity burst of a ripe
raspberry. Cherries
are plump with
crimson juice and
currants sharp and
sweet in one bite.
Markets, stores and
allotments are
bursting with this
bounty, so make the
most of them with
this new collection
of recipes.
Cassie Best,
Assistant food editor
Rustic strawberry tart 1 First make the pastry. Put the butter, 3 Beat the remaining egg and sweep over
our, 25g polenta, sugar and a pinch the pastry edge with a brush. Fold the
EASY VIT C
of salt into the large bowl of a food pastry over the strawberries, pinching to
SERVES 8 PREP 45 mins plus chilling processor and blitz to ne crumbs. Beat create a rough border, and leaving the
COOK 50 mins 1 of the eggs and add to the mixer and centre exposed. Brush the edge with
blend again until the pastry starts to more egg. Bake for 45-50 mins until
600g/1lb 5oz strawberries, hulled clump together. Tip onto your work golden brown and crisp. Brush the
and sliced surface and knead briey to bring the strawberries with the jam. Leave to
2 tsp cornour pastry together into a smooth ball. cool for 15 mins before serving with
2 tsp golden caster sugar Flatten into a disc, wrap in cling lm clotted cream, if you like.
4 tbsp strawberry jam, sieved and chill for 30 mins. PER SERVING 335 kcals, protein 5g, carbs 42g,
FOR THE PASTRY 2 Heat oven to 180C/160C fan/gas 4. fat 16g, sat fat 10g, bre 2g, sugar 16g, salt 0.4g
140g/5oz chilled butter, cubed Dust your work surface with a little
225g/8oz plain our, plus extra polenta and our, then roll out the pastry EASY IDEA FOR
for dusting into a circle roughly 35cm in diameter. STRAWBERRIES
25g/1oz ne polenta, cornmeal or Line a large baking sheet with parchment British strawberry & elderower
semolina, plus 1 tbsp more and extra and lay the pastry on top. Put the sundae. Halve strawberries and set
for sprinkling strawberries in a bowl and toss through aside to macerate in a drizzle of
2 tbsp golden caster sugar the cornour and sugar. Sprinkle the elderower cordial for 20 mins or so.
2 medium eggs pastry with 1 tbsp polenta, then arrange Crumble shortbread biscuits into a
clotted cream, to serve (optional) the strawberries on top, leaving a border bowl, top with the strawberries and any
about 3cm clear around the edge. juices, and a blob of extra-thick cream.
Crumble not
just for cold days!
These salty-sweet almond biscuits are ideal until coated in the buttery liquid.
for scooping up the Strawberry panna cottas 2 Working quickly, spoon 6 mounds of
(see recipe, right). the almond mixture onto the baking tray,
spaced a little apart. Gently press down
50g/2oz butter with the back of a spoon to atten, then
75g/2oz soft light brown sugar sprinkle with a little extra salt. Bake for
good pinch sea salt akes 10 mins, then allow to cool before serving
1 tbsp plain our with the panna cottas.
100g/4oz toasted, aked almonds PER SNAP 226 kcals, protein 4g, carbs 17g,
fat 16g, sat fat 5g, bre none, sugar 13g, salt 0.3g
EW E R
SH
E
N TH
EB
U T T
ON
A delicious blend
with BUTTER
and OLIVE OIL *
Spicy squid
pakoras with
squid
coconut
yogurt dip
Summer one-pot
couldnt be easier
Punchy avours
Barbecued squid salad 1 large red chilli, nely shredded salt and leave for at least
(deseeded if you dont like it too hot) 10 mins, or until the onion
EASY LOW 2 OF 5 GOOD GLUTEN
CAL FIBRE VIT C A DAY 4 YOU FREE 400g can black beans, well rinsed turns pink. Add the beans
Food styling JANE HORNBY | Styling REBECCA NEWPORT | Wine notes SARAH JANE EVANS MW
SERVES 6 PREP 20 mins plus marinating then patted dry to one side of the bowl.
COOK 5 mins 3 ripe avocados 3 Halve, stone and scoop the
small pack coriander, leaves only, torn avocado into the salad bowl, then
Marinating squid before its barbecued extra virgin olive oil, for drizzling add plenty of seasoning and season WINE
adds an extra dimension of flavour. Should the squid with sea salt. NOTES
the weather fail you, cook the squid on 1 Heat the barbecue. Meanwhile, 4 When the barbecue is ready, barbecue Pick a pink wine
a griddle pan. marinate the squid for at least 30 mins, or the squid tubes and tentacles for no for these recipes.
up to 4 hrs. First, slash the squid tubes all more than 1 mins in total the esh Pizarras de Otero
FOR THE SQUID over at 5mm-1cm intervals on each side, should just change from greyish to Rose 2013, Bierzo,
800g/1lb 12oz fresh prepared squid cutting through most of the esh but opaque and shrink up into a spiral shape Spain, 13% (9.99;
zest 3 limes (reserve the juice for the leaving the sides intact. If there are any where youve made your cuts. Toss the buy two bottles
salad, and wedges, to serve) particularly large tubes, cut them in half salad ingredients together very roughly, and save 33%
2 tbsp extra virgin olive oil width-ways. Put into a non-metallic bowl pile onto a platter and top with the until 1 September,
3 garlic cloves, smashed at with the other squid ingredients and hot squid and coriander. Drizzle with Majestic) is fun
1 tsp mixed peppercorns, crushed leave to marinate. extra virgin olive oil and serve with and fruity, with a
FOR THE SALAD 2 For the salad, toss the onion, mango lime wedges on the side. hint of sweetness
1 large red onion, nely sliced and chilli with the lime juice (from the PER SERVING 374 kcals, protein 26g, carbs 21g, to match the
1 large mango, cut into small chunks limes used for the squid) and a pinch of fat 21g, sat fat 4g, bre 7g, sugar 11g, salt 0.4g bold avours.
platter into something cream. They also make 1kg apricots in the sugar and stir until dissolved.
special. Try infusing the superb gifts packed into 2 red onions Increase the heat and boil for 15-20 mins,
vinegar with a few spices, clip-topped jars. 5cm piece ginger stirring occasionally, until the mixture is
2 apples thick and leaves a brief trail when a
2 red chillies wooden spoon is dragged across the
1 tsp each Chinese ve-spice powder, base of the pan.
Next month paprika, coarsely crushed black 3 Pot into warm clean jars and label.
Mary makes peppercorns and salt Store for up to a year in a cool dry place.
Blackberry liqueur 400ml cider vinegar Per TBSP 24 kcals, protein none, carbs 6g,
450g granulated sugar fat none, sat fat none, bre none, sugar 6g, salt 0.1g
Pizza
on the BBQ
Achieve the
great results of a
wood-red oven Garlic pizza with
in your own back tomato & mozzarella
garden the hot
new way to cook
pizza is on your
barbecue!
Recipes JENNIFER JOYCE
Photographs KRIS KIRKHAM
Its always a good idea to wait 5 mins down to medium-low so that the bottom MAKES 2 pizzas (Serves 4) PREP 10 mins
before using the liquid to see if the yeast of the pizza doesn't burn. When cooking COOK 10 mins
is working little bits will start to rise to on a charcoal barbecue, let the coals turn
the top and youll know its active. grey before you pop on the pizza. quantity pizza dough (see recipe,
2 Turn on the motor and pour in the Place the pizza on a oured baking sheet left), divided into 2 balls
liquid. Keep the speed on medium-high (with no edge) or a pizza peel this is a at 1 shallot, cut into half moons
and it should come together as a ball. If pizza paddle with a long handle, which 2 tbsp white balsamic vinegar
the bottom is still sticking, tip in 1-2 tbsp makes it easier to get the dough on and off 3 tbsp extra virgin olive oil
of our. Knead for 5-7 mins until the the grill. The our will provide the 'wheels' 2 garlic cloves, very thinly sliced
dough is shiny and it springs back when for it to slide onto the grill dont use oil as handful vine-ripened or cherry
you press your nger into it. (If kneading it sticks more and wont transfer as well. tomatoes (a mixture of red and
by hand, it will take you about 10 mins.) Make sure the grill is hot and the ames yellow is nice), halved or quartered
Try not to add too much our if you can. have died back if cooking on charcoal. Slide 1 ball buffalo mozzarella, drained
This is a slightly sticky dough, but that the dough onto the grill, close the lid (if 10 basil leaves
keeps it light and it rises beautifully. your barbecue has one) and give it three 10 mild black olives (small ones like
3 Use oiled hands to remove the dough to four minutes. The dough will puff up; Couchillo)
from the hook and bowl. Oil another bowl it's ready when the bottom has light brown
and place the dough in it. Turn it around stripes. Use tongs to pull the dough off and 1 Prepare the dough following the
so that its lightly coated in the oil. Cover turn it upside down. instructions, left.
tightly with cling lm and then a tea Assemble the pizza of your choice 2 Place the shallots in 1 tbsp of the
towel. Place in a draught-free area thats remember that less is more, as the dough vinegar, along with some salt to slightly
warm and leave until the dough has will stay crisper and the toppings will cook pickle, and let sit while you cook one
doubled in size. If its a hot day, it should better. Place the pizza back on the grill, side of the pizzas.
only take 2 hrs to rise, but it could take uncooked-side down, and shut the lid. 3 Drizzle the cooked side of the pizzas
4 hrs if its cold. (If you dont plan to use Give it another three to four minutes, then with 1 tbsp olive oil each, then divide
the dough for a day or two, place it in the remove when the cheese is melted and the garlic between them. Season and
fridge straight away; take it out 3-4 hrs the toppings are hot. grill, uncooked-side down, until crisp.
before using. Punch it down rst and 4 Remove the pizzas and top with the
bring it together on a oured surface.) Cooking indoors tomatoes, cheese, basil, olives and
4 Divide the dough into 2 pieces for big If you dont want to cook on a barbecue, the remaining olive oil and vinegar.
pizzas or 4 for plate-sized ones, then a griddle pan will also work well. Heat Drain the shallots and sprinkle over.
shape into balls (see Shaping the dough, until hot but not smoking and cook Season everything and serve.
above right) dust them in our as they as per the barbecue instructions: on one PER SERVING 501 kcals, protein 19g, carbs 51g,
will be sticky. Keep them covered with a side for three to four minutes, then ip fat 25g, sat fat 10g, bre 5g, sugar 5g, salt 1.4g
tea towel or cling lm while you prepare over, assemble the pizza and grill the
the toppings. (You can also freeze them uncooked side.
in sealed bags. Just thaw in the fridge on
the day, then bring to room temperature
3 hrs before using.)
You won't nd these Blue cheese & pancetta until crisp, then remove. Cook one side
toppings at your pizza with grilled peaches of the pizzas.
local takeaway! 3 Top the cooked side of the pizzas
EASY
with both cheeses, mixing them
MAKES 2 pizzas (Serves 4) PREP 10 mins together. Add the pancetta, broken into
COOK 15 mins pieces. Sprinkle the walnuts over and
add the peaches. Grill, covered, until
quantity pizza dough (see recipe, the cheese is melted. Scatter over the
p40), divided into 2 balls rocket and serve.
olive oil, for grilling PER SERVING 488 kcals, protein 20g, carbs 49g,
1 peach or nectarine, halved, stoned fat 24g, sat fat 11g, bre 4g, sugar 3g, salt 1.3g
and cut into quarters
6 pancetta slices
100g/4oz rm mozzarella, cut into
2cm/in cubes WHAT TO DRINK
100g/4oz Gorgonzola, broken into Go Italian when its pizza time. Finest
3cm/1in pieces Teroldego 2012, Trentino, 12.5% (7.99,
2 tbsp roughly chopped walnuts Tesco), is a light, refreshing red, bursting
2 large handfuls wild rocket with black cherries and redcurrants.
Perfect with tomato, chorizo and blue
1 Prepare the dough following the cheese toppings.
instructions on p40. Finest Pecorino 2012, Abruzzo, 13%
2 Lightly oil, season and grill the (7.99, Tesco), may sound like the cheese,
peaches in a griddle pan or on your but in fact its a delicate white grape,
barbecue until lines appear, about making a fresh apple-and-pear-avoured
2 mins. Remove and cut into thinner dry wine. A ne choice with the pesto
slices. In a frying pan, fry the pancetta and prawn pizzas.
Picked at the end of June the start Courgettes become mushy when boiled,
of the season gooseberries are so saut, griddle, roast or eat raw
exceptionally tart. By mid-July they instead. Look out for small, squat patty
are riper and less acidic, but the green pan courgettes, which can be prepared
varieties still need to be sweetened when in the same way as normal courgettes.
you cook them. Dessert, or purple, Courgette owers are also edible to
gooseberries are sweet enough to eat prepare, gently open the petals and
raw. Before cooking, top and tail the remove the stamen from the centre.
berries with scissors. fried flowers Spoon a mixture of
Breakfast compote Simmer ricotta, mint and lemon zest into the
gooseberries with half their weight in owers. Dip in a light tempura batter and
sugar and a squeeze of orange juice deep-fry in hot oil for 2-3 mins until crisp.
for 15 mins until the berries collapse. salad riBBons Peel courgettes
Serve as a topping for French toast or lengthways into ribbons and marinate in
with Greek yogurt and granola. lemon juice and extra virgin olive oil
make a crumBle Stir gooseberries for 10 mins, then serve as part of a salad
into poached apple and top with a with goats cheese and prosciutto.
cinnamon-spiced crumble mix. Sprinkle Quick veGGie keBaBs Toss thick slices
with toasted hazelnuts and bake for of courgette, red pepper and onion
40 mins at 180C/160C fan/gas 4. with cherry tomatoes in olive oil, lime
savoury sauce Poach gooseberries juice and a pinch of paprika. Thread
with a splash of white wine, chicken onto soaked wooden skewers and cook
stock and sugar to sweeten. Pure on the barbecue until crispy at the edges.
and serve with crispy duck.
swIss chard
Often simply referred to as chard, this
member of the beet family is a good with chopped anchovies
source of vitamins A, K (for bone health) and capers. diary
Dates for your hire Fish Week
kes
and C. It has deep green leaves and Green eGGs Mix steamed 28 June-6 July Pembro
comes with white or rainbow-coloured chard leaves with chopped l (pembrokesh ire shweek.co.uk)
Festiva
stalks. The leaves and stalks need parsley and crumbled feta 12-13 July Dorset Sea
food
different cooking times, so chop the for a fresh omelette lling. tiva l, Weymout h Har bour
Fes
stalks into 2cm pieces and steam until summer Gratin Bake (dorsetseafood.co.uk)
l of Food
tender, then add the leaves to wilt. steamed chard in a herby 19-20 July Essex Festiva
a taste of the med Drizzle steamed bchamel sauce topped & Drink, Braintree, Ess ex
k)
chard with extra virgin olive oil and with breadcrumbs and (essexfoodfestival.co.u
a squeeze of lemon juice, then toss grated Gruyre.
until eiGht years aGo, the Miller veg boxes (as an additional item, low-water gap between tides, and
family grazed cows on Orcheton riverford.co.uk). crouch in the mud to snip the
Farm where it bordered the Erme Succulent, crunchy and vibrantly samphire with scissors. The
estuary near Buckfastleigh, Devon, green, marsh samphire is one of coastal land has been designated
writes Clare Hargreaves. Then the summers salty treats. But, like a Site of Special Scientic
wall protecting the land collapsed asparagus, its season (late June to Interest by Natural England, so
and seawater ooded in. late July) is tantalisingly short. picking is tightly controlled it
The following spring, the family Harvesting is organised by Joe must be by hand and not uproot
discovered the grass had been Miller, 33, who was a teacher in the plants, and harvest is
replaced by a carpet of marsh London until returning to the family restricted to 200kg a week. Marsh
samphire. Realising theyd hit green farm in Devon four years ago. Its not Joes favourite way to eat samphire
gold, they harvested it and now sell it a job for the faint-hearted, he says. samphire is steamed, served with harvester
through Riverford Organic Farms Pickers have to gather in the a poached egg and melted butter. Joe Miller
penrith
make it well worth a visit, says Clare Hargreaves
Photographs Main pic ALAMY, Askham Hall and George and Dragon pub MARIE-LOUISA RAEBURN
caf where you can enjoy pizzas 19-26 July, kicks off with Penrith
from the wood-red oven. on a Plate, including a farmers
market and demos, and ends
Afternoon tea with the 180th Penrith show.
Treat yourself in the unusual
setting of a working mill
(organicmill.co.uk) in Little
Salkeld, six miles north-east of
Penrith. The Watermill, restored
by Ana and Nick Jones, produces
the organic and biodynamic our
found in the tea rooms breads
Delicious Penrith: Roasted scallops and cakes. You can buy our (and
at Askham Halls restaurant, top fresh loaves) to take home, too.
left; the George and Dragon pub
in nearby Clifton, above; visit Dine on the wild side Temptations on offer at The
The Watermill and take home Head to the restaurant in the Eden Food & Farming Festival
fresh bread, left main house at Askham Hall.
BORN IN
SWITZERLAND,
1115 A.D.
And remains the only cheese thats 100% Natural, 100% Traditional,
100% from Switzerland and 100% Le Gruyre AOP
*AOP = PDO (Protected Designation of Origin) must be traditionally and entirely prepared and produced within
the region, thus acquiring the unique properties of Gruyre AOP cheese, to bear the name Le Gruyre AOP. Castle of Gruyres
A weekend to savour
Jersey bursts with places to enjoy a superb meal or a perfect pint. Michelin-starred places, where the
oysters are so fresh, you can still taste the sea. Coastal places, where gastropubs and trendy cafs
serve crab sandwiches so full, youll need the miles of breathtaking beaches to walk them of! Country
places deep in the islands lush interior, where cosy inns serving fresh-from-the-eld produce are
tucked away. And stylish places where, afer a day exploring, you can simply relax and enjoy a soothing
spa treatment. Add a mild climate, easy travel by air or sea from the UK and great-value ofers, and
youve discovered Jersey.
jersey.com
*Return price per person, including taxes, with easyJet from Gatwick. Price correct at time of print.
Learn new skills
Make the
Beekeeping for Beginners most of the
Lambeth, London (0785 026 3077, lbka.org.uk) British
summer
This three- session, looking at the range
hour course of equipment required, and
from the tasting the best honey ever.
London Finally, we donned our bee
Beekeepers suits for a closer look at a
Association thriving hive.
(LBKA) is Interesting discovery With
aimed at rst-timers over 3,000 bee colonies in
considering beekeeping. London, one of the best
Its run by a team of things I can do is plant more
beekeeping enthusiasts bee-friendly plants, such as
based at The Roots and lavender, cornowers, fruit
Shoots Wildlife Garden trees and herbs.
Study Centre, a lush oasis Reality check A very
in central London. informative course as well
For the rst hour, we as a delightful way to spend
learned in detail about a morning. However, I left
setting up a hive; having realising that beekeeping
healthy, happy bees; and is a serious commitment,
lots of essential info. For and sadly not one that I
instance, bees are classed am ready to take on in the
as livestock and subject to near future.
Defra inspections. There Cost 50, including
are many diseases that refreshments and
threaten bees, so effective automatic LBKA
management is required. membership. They also
We were then split into run two-day courses, 150.
groups for a hands-on Wendy Cramer
Backyard Chickens
Commonwork, Chiddingstone, Kent (01732 463255,
commonwork.org)
Introduction to Cheesemaking
shows you traditional methods
of making butter, yogurt and
cheeses, all of which can be
done in your home.
Tutor Lee-Anna Rennie Reality check A few of my
explained the science, classmates were planning to
including milk types, starter make cheese professionally
cultures and the setting of however, the rewards are
cheese. There was lots of info, denitely in the life you live,
some quite technical, but her rather than nancial. If youre
knowledge and enthusiasm keeping livestock, its a big job to
were really engaging. look after them. Plus, there are
Theres plenty packed into lots of health and safety checks,
the day, and the process takes and its denitely a year-round
time, so we quickly got hands- endeavour. Im not ready to
on, making a soft ripened take on a smallholding yet, but
cheese, yogurt, a lactic cheese would thoroughly recommend
and, nally, butter. After lunch the course.
we were treated to a British Cost 175, including lunch,
cheese tasting before getting drinks, all your handiwork
back to work. and the recipes. We stayed
Interesting discovery No two at Browns B&B in Holbeck
cheeses will ever be the same, (brownsholbeck.co.uk) and
and thats the beauty. Every enjoyed dinner at the Elm
cheesemaker is constantly Tree country pub in Elmton
balancing a number of factors (elmtreeelmton.co.uk).
to maintain a unique character. Emily Kydd
Coastal Foraging
Food Safari, Suffolk (foodsafari.co.uk)
JULY 2014
In next months issue
Exciting modern recipes
BBQ chicken goes global Frozen desserts The new tapas trend Recipes
youll
Food for long, lazy days cook all
Dinner at dusk Ice cream sundaes Teatime bakes summer
Easy holiday cooking
Fun food for the kids Super-simple budget suppers Pizza made healthy
Best-ever barbecue
chicken
Exclusive dinner
menu from
John Torode
Holiday project fun
ON SALE FROM
Biscuit beach cheesecake
2 JULY
Everyday
easy weeknight meals Satisfying salads
Feed 4 for 30, plus shopping list
Spiced lamb
kebabs with pea
& herb couscous
EASY FOLATE FIBRE VIT C IRON 2 OF 5
A DAY
400g/14oz lean lamb shoulder, cut into 1 Soak 6 wooden skewers in water 4 Heat a griddle pan. When all the liquid TIP For extra
3cm/1in cubes for 30 mins (this prevents them burning has soaked into the couscous, gently uff spice, serve the
1 tsp ground cumin when cooking on the griddle or up the grains using a fork, and stir in the skewers and
tsp cayenne pepper barbecue). Put the lamb cubes in a large carrot, herbs, lemon juice and olive oil. couscous with a
1 tsp sweet smoked paprika bowl with the spices and olive oil. Toss Mix everything together well, season spoonful of harissa
1 tbsp olive oil everything together well and season. and set aside. on the side.
24 cherry tomatoes 2 Thread a piece of lamb onto a skewer, 5 Place the skewers on the hot griddle
140g/5oz couscous followed by a cherry tomato. Repeat, pan and cook for 5-6 mins, then turn
400ml/14 oz hot vegetable stock adding about 4 pieces of lamb and and cook for a further 5-6 mins until
140g/5oz frozen peas 4 cherry tomatoes to each skewer, the meat and tomatoes are charred
1 large carrot, coarsely grated until all are used up. and cooked through. Serve the skewers
small pack coriander, chopped 3 Meanwhile, put the couscous in a large with the couscous.
small pack mint, chopped bowl, pour over the hot vegetable stock PER SERVING 466 kcals, protein 28g, carbs 35g,
juice 1 lemon and add the peas. Stir, then cover with fat 23g, sat fat 8g, bre 7g, sugar 9g, salt 0.8g
2 tbsp extra virgin olive oil cling lm and leave to soak, about 5 mins.
Roast sea bass & So-simple way with sh 1.38 per serving
vegetable traybake
EASY LOW 1 OF 5 GOOD GLUTEN
CAL VIT C A DAY 4 YOU FREE
Aubergine & chilli tagliolini 1 Heat the olive oil in a large saucepan
and cook the aubergine for 5 mins until
EASY LOW 2 OF 5 GOOD
CAL A DAY 4 YOU starting to brown and soften.
SERVES 4 PREP 10 mins COOK 25 mins 2 Add the onion, garlic, chilli and oregano,
and cook for just a few mins. Add the
2 tbsp olive oil tomatoes, balsamic vinegar and about Spicy pasta, packed with veg
1 large aubergine, cut into 200ml water, then reduce heat and
bite-sized cubes simmer gently for about 20 mins, until
1.16 per serving
1 small onion, nely chopped the tomatoes are reduced and really
2 garlic cloves, nely chopped softened, and the sauce is thickened.
1 red chilli, deseeded and nely 3 Meanwhile, bring a large pan of
chopped water to the boil and cook the tagliolini
1 tsp dried oregano following pack instructions. Drain the
400g/14oz fresh tomatoes, roughly pasta and return to the pan. Add the
chopped, or 400g can chopped sauce and toss well into the pasta with
tomatoes the basil. Serve with the grated pecorino.
1 tbsp balsamic vinegar PER SERVING 495 kcals, protein 17g, carbs 79g,
400g/14oz dried tagliolini pasta fat 12g, sat fat 4g, bre 9g, sugar 9g, salt 0.8g
or linguini
small bunch basil, roughly chopped
50g/2oz pecorino, grated, or
vegetarian alternative
Creamy asparagus puffs 1 Heat oven to 200C/180C fan/gas 6 and 3 Loosely wrap two edges of the square
1 OF 5
line a baking tray with parchment. On a to meet over the asparagus bundle, Taste
EASY FOLATE A DAY lightly oured work surface, roll out the ensuring you have the top and bottom of team
MAKES 4 PREP 20 mins COOK 20 mins pastry to a large square measuring about the asparagus showing. Brush the pastry comment
30 x 30cm, then cut into 4 squares, each with beaten egg and place on the baking This
plain our, for dusting measuring 15 x 15cm. tray. Bake for 20-25 mins until the pastry pastry
375g block all-butter puff pastry 2 Spread a quarter of the cream cheese is cooked, golden and puffed, and the cooked
150g pack cream cheese onto each square, leaving roughly 1cm asparagus is tender. Serve immediately perfectly and
4 thin slices cooked smoked ham space around the edges. Wrap a slice of with a crisp seasonal salad. the asparagus
400g/14oz asparagus spears, trimmed ham around 4-5 asparagus spears. Lay PER PUFF 567 kcals, protein 16g, carbs 37g, has a great
1 medium egg the bundle on top of the cream cheese, fat 40g, sat fat 11g, bre 2g, sugar 3g, salt 1.2g texture.
crispy salad, to serve season, then brush the edges of the KIERAN
pastry with a little beaten egg.
biofresh.liebherr.com
Feed 4 for 30
Plan your weeknight meals with our great-value recipes
Recipes ANGELA BOGGIANO Photographs CRAIG ROBERTSON
n 25g/1oz rocket 1 tbsp vegetable oil SERVES 4 PREP 5 mins COOK 35 mins
n 4 large courgettes 1 large onion, roughly chopped
n 25g/1oz at-leaf parsley 1 tbsp masala curry paste 400g can chopped tomatoes
n 4 spring onions 400g can chopped tomatoes 1 litre/1 pints vegetable stock
per
Dairy 400ml/14 oz lamb stock serving knob of butter
n 5 eggs 100g/4oz baby spinach leaves 1 tbsp olive oil
n cucumber & mint raita (optional) cooked basmati rice and cucumber 1 onion, nely chopped
n 4 tbsp grated Parmesan & mint raita, to serve (optional) 2 garlic cloves, nely per
n 150g block mature cheddar chopped serving
Meat & sh 1 Place the garlic, chilli, bread and mint 1 rosemary sprig, nely
n 400g/14oz lamb mince in a food processor and pulse until nely chopped
n 400ml/14 oz lamb stock chopped. Tip into a bowl and mix with 250g/9oz risotto rice
n 340g pack Cumberland pork the lamb, egg and seasoning. Using damp 300g/11oz cherry tomatoes, halved
chipolatas hands, shape into 16 small meatballs. Taste small pack basil, roughly torn
n 2 thin ham slices 2 Heat half the vegetable oil in a large team 4 tbsp grated Parmesan
Storecupboard items non-stick frying pan. Fry the meatballs comment
n 2 x 400g cans chopped tomatoes in batches over a high heat until golden, We 1 Tip the chopped tomatoes and half the
n 250g/9oz conchigliette pasta then set aside. love stock into a food processor and pulse
n 4 chapatis 3 Heat the remaining oil in the frying risotto until smooth. Pour into a saucepan with
pan, add the onion and cook for in our house the remaining stock, bring to a gentle
Check your fridge, freezer 3-4 mins until beginning to soften. and this is such simmer and keep over a low heat.
and cupboards Add the curry paste and fry for 1 min, a comforting, 2 Meanwhile, place the butter and oil
n 1 thick slice white bread then tip in the tomatoes and stock warming dish. in the base of a large saucepan and heat
n 2 tbsp vegetable oil and bring to a simmer. KIERAN gently until the butter has melted. Add
n 1 tbsp masala curry paste 4 Add the meatballs and simmer for the onion and gently cook for 6-8 mins
n basmati rice (optional) 15 mins until the sauce is thickened. until softened. Stir in the garlic and
n 1 litre/1 pints vegetable stock Stir through the rosemary, then cook for 1 min more.
n knob of butter spinach until just Add the rice and cook, stirring, for 1 min.
n 4 tbsp olive oil wilted. Scatter over 3 Start adding the hot stock and tomato
n 250g/9oz risotto rice the reserved mint mixture about a quarter at a time. Let the
n pinch of chilli akes leaves, and serve risotto cook, stirring often, adding more
n 100g/4oz with rice and stock as it is absorbed. After you have
breadcrumbs cucumber & mint added half the stock, add the cherry
n salad (optional) raita, if you like. tomatoes. After 20-25 mins, the rice
n 1 tsp garam masala PER SERVING 378 kcals, should be creamy and tender, the cherry
protein 27g, carbs 14g, tomatoes softened and all of the stock
fat 24g, sat fat 9g, should be used up.
bre 3g, sugar 7g, 4 Cover and leave for 1 min, then stir in
Total for salt 0.9g the basil. Serve sprinkled with Parmesan
5 meals
and a good grinding of black pepper.
PER SERVING 381 kcals, protein 13g, carbs 61g,
fat 10g, sat fat 4g, bre 4g, sugar 9g, salt 1.1g
Wednesday Friday
Warm sausage & Spinach omelette
broccoli pasta salad chapati wraps
EASY LOW 1 OF 5
CAL VIT C A DAY EASY
25g/1oz rocket
serving TIP This pasta Sausage & herb
dish can be served stuffed courgettes 1 Heat a little of the oil in a non-stick
1 Heat the grill, and cook the sausages cold the next day frying pan measuring about 20cm. Add
EASY CALCIUM 1 OF 5
FOLATE VIT C A
for 10-12 mins or until cooked through for lunch, or packed DAY a quarter of the spring onions and gently
and golden brown. for a picnic in an SERVES 4 PREP 15 mins COOK 45 mins cook for 2-3 mins. Add tsp of the
2 Meanwhile, heat the oil in a small airtight container. garam masala and cook for 30 secs.
frying pan, cook the onion for 6-8 mins Leave out the chilli 4 large courgettes, halved lengthways 2 Swirl in a quarter of the beaten egg,
until soft, then add the garlic and and rocket if the 2 tbsp olive oil tipping the pan to cover the base, and
cook for 1 min. Set aside. kids arent keen 1 onion, nely chopped cook for 1 min until the base is golden.
3 Bring a pan of water to the boil and on these. 1 garlic clove, nely chopped Sprinkle a quarter of the cheese, ham
cook the broccoli for 3-4 mins until 100g/4oz breadcrumbs and spinach over the top, cover with
tender but still with a bite. Lift out 100g/4oz mature cheddar, grated a lid and cook for 1 min more until the
using a slotted spoon and set aside. Taste 25g/1oz nely chopped spinach is just wilted and the cheese
4 Add the pasta to the water you have team at-leaf parsley has melted.
just cooked the broccoli in and cook comment 140g/5oz Cumberland per 3 Meanwhile, heat a chapati either in
following pack instructions. Drain well The pork chipolatas, serving the microwave for 30 secs or in a dry
and return to the pan. wraps squeezed from frying pan. Tip the omelette out of the
5 Chop the sausages into 2cm pieces are a their skins pan on top of the chapati, roll up
and toss with the pasta, then chop the unique way of salad, to serve (optional) and serve warm. Repeat with the
broccoli roughly and add to the pasta eating a normal remaining ingredients to make
along with the cooked onions, garlic, omelette a 1 Heat oven to 200C/180C fan/gas 6. 3 more omelette wraps.
chilli akes, and lemon zest and juice. great blend of Using a teaspoon, scoop out the esh PER WRAP 376 kcals, protein 18g,
Toss everything together well with the Indian and from the courgettes, then roughly chop. carbs 29g, fat 21g, sat fat 5g,
rocket and season. English cuisine. 2 Heat the oil in a large frying pan and bre 1g, sugar 2g, salt 1.0g
PER SERVING 383 kcals, protein 16g, carbs 42g, HEIDI cook the onion for 6-8 mins until soft.
fat 17g, sat fat 5g, bre 3g, sugar 5g, salt 1.2g Stir in the garlic and cook for 1 min more.
Add the chopped courgette and cook for
a further 6 mins until really tender.
3 Remove from the heat and tip into a
bowl along with the breadcrumbs,
cheese, parsley and the
sausagemeat. Mix together well.
4 Spoon the mixture into the
Food styling KATY GREENWOOD | Styling JENNY IGGLEDEN
iglugel.co.uk igl Gel and igl Rapid Relief Gel contain lidocaine & aminoacridine hydrochloride. Always read the label.
Everyday
Hot-smoked salmon & grapefruit salad Italian-style salad with crisp pancetta
3.13 per serving 2.09 per serving
Satisfying salads
Get inspiration for your leaves with these exciting new summer recipes Recipes KATY GREENWOOD Photographs cRAIG RObERTSON
Food styling KATY GREENWOOD | Styling JENNY IGGLEDEN
Highly sensitive
Sensitivity may have stopped you from enjoying your favourite
things, but with fast-acting Colgate Sensitive Pro-Relief you
can rediscover them all. Put it to the test with this recipe
What have your sensitive teeth caused
you to put on a banned list? Hot
drinks or ice lollies? Sweet treats and
chocolates? The good news is you can
enjoy all those things and more
without discomfort now, thanks to
Colgate Sensitive Pro-Relief toothpaste.
Its no wonder the scientically
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by dental professionals it offers
instant* and long-lasting sensitivity
relief, so youre free to eat and drink
whatever you like again.
Try Colgate Sensitive Pro-Relief for
yourself, then put it through its paces
with a glass of this refreshing limeade
specially created for Colgate Sensitive
Pro-Relief and easily turned into a
grown-up cocktail if you add a shot of
gin. Be prepared youre going to be
impressed by its effectiveness.
before drinking.
How to order your coffee maker or juicer Terms and conditions Delivery within seven working days to UK mainland and Northern Ireland only, some exclusions may
apply. *Calls cost 5p per minute from BT landlines, calls from other networks may vary. If not completely satised with your
Call 0844 493 5654* quoting 38774 or send your contact details, order, please return goods in mint condition and sealed original packaging for a refund within 10 days of receiving your order
address and the code(s) and quantities of the item(s) you wish (postage costs will not be refunded). Your contract for supply of goods is with BVG Airo.
to order, along with a cheque payable to BVG Airo, to: BBC Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food) would love
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Good Food Offer 38774, PO Box 87, Brecon LD3 3BE or visit do not wish to receive these from BBC Worldwide or Immediate Media Company.
clifford-james.co.uk/38774.
Boutique
Pearl Angel
Viners Silhouette Viners anodised ve-pan set, only 45* (rrp 150)
knife block, only These high-quality Viners pans have
29* (rrp 60) heat-resistant glass lids and a non-stick
interior. They have a double layer
This sleek plastic knife block includes a set
Dyon coating, which makes both
of attractive stainless-steel knives with a
cooking and cleaning easier, and
black matt nish. The knife block is ideal
the base of the pans conducts
for a contemporary home and will make a
heat evenly. The set comes
striking feature on your kitchen worktop.
with a Viners 15-year guarantee.
The set consists of:
8in carving knife The pan set consists of:
8in bread knife 14cm 1-litre milk pan
6in chefs knife 24cm 3-litre frying pan
5in utility knife 16cm 1.5-litre saucepan (with lid)
3.5in paring knife 18cm 2-litre saucepan (with lid) *please add 3.95
acrylic block 20cm 3-litre saucepan (with lid) p&p per order
How to order your kitchenware to: BBC Good Food Reader Offers, Terms and conditions *Please add 3.95 p&p per order. Offer closes 9 July 2014 and is subject to availability.
Delivery within 28 days to mainland UK only, some exclusions may apply. If dissatised, please return goods
Please send a cheque payable Emery House, Greatbridge Road, unused within seven days for a full refund. Contract for the supply of goods is with Oneida International. Opening
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with GFO/79 and item(s) 527448** quoting GFO/79 or visit Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good
Food) would love to keep you informed by post, telephone or email of their special offers and promotions. Please
required written on the back, viners.co.uk/direct/gfo79w. state at time of ordering if you do not wish to receive these from BBC Worldwide or Immediate Media Company.
New BBQ
favourites
18
ALL-NEW Exciting
RECIPES picnic ideas
Food styling CASSIE BEST and SARAH COOK | Styling MARY CADOGAN | Wine notes SARAH JANE EVANS MW
The summer
collection
Looking for something new to cook for a special
Salads to
occasion? Cassie Bests fresh recipes provide
inspiration for relaxed outdoor eating, from family take to a party
gatherings to bring-a-dish parties Photographs DAVID MUNNS
Easy lunch
JULY 2014 in the garden bbcgoodfood.com 71
Come on over! Get your alfresco dining going with
this selection of delicious, easy nibbles
MAKES 16 PREP 15 mins plus SERVES 8 with other nibbles PREP 20 mins
juice of 3 pink grapefruits, plus 1 thinly 1 hr marinating COOK 10 mins COOK 30 mins
sliced, to serve
small pack mint These tasty skewers work just as well If youd like to get ahead, you can prepare the
140g/5oz golden caster sugar with lamb or chicken. For a vegetarian griddled aubergines and aubergine & tahini
250ml/9 oz white rum alternative, use chunky pieces of halloumi. pure up to 4 hrs before serving.
1 litre/1 pints soda water
juice 1 lime 3 aubergines
Put the grapefruit juice, most of the mint 2 tbsp harissa 2 tbsp olive oil
and the sugar in a large jug. Crush the 1 tbsp clear honey 2 garlic cloves, crushed
ingredients together with the end of 4 sirloin steaks, cut into long zest 1 lemon, juice lemon
a rolling pin to release the avour from thin strips 2 tbsp tahini
the mint and dissolve the sugar. Add the FOR THE DIP 3 large or 5 small Middle Eastern
rum, mix well and top up with soda water 2 ripe avocados, stoned and peeled atbreads
and ice. Add the sliced grapefruit and juice 1 lime 100g/4oz pomegranate seeds
remaining mint before serving. 100ml/3 oz natural yogurt 2 tbsp toasted pine nuts
PER SERVING 171 kcals, protein 1g, carbs 25g, few mint leaves, to serve
fat none, sat fat none, bre none, 1 Youll need 16 skewers. If using wooden
sugar 18g, salt 0.1g ones, soak in water for 30 mins rst to 1 Halve 1 of the aubergines, from stalk
prevent them from burning. Whisk the to bottom, then cut into long, thin slices.
lime juice, harissa and honey in a large Brush with 1 tbsp of the oil, then
Mini prawn & bowl. Add the beef strips and toss barbecue or griddle in batches until
sweetcorn cakes everything together. Leave to marinate for soft and charred. Set aside. Meanwhile,
at least 1 hr (or up to 4 hrs if you have time). put the remaining 2 aubergines directly
EASY
2 To make the dip, whizz all the on the barbecue, or under a hot grill,
MAKES 16 PREP 15 mins COOK 15 mins ingredients together in a food and cook, turning regularly, until the skin
processor, then chill until needed. is blistered and blackened and the esh is
300g/11oz raw peeled king prawns 3 Heat the barbecue or a griddle pan until really soft. Leave to cool.
340g can sweetcorn, drained smoking hot. Thread 2 pieces of beef 2 Halve the whole aubergines, scoop out
2 tsp cumin seeds onto each skewer, winding them around the esh into a food processor and
100g/4oz self-raising our the skewer as you do, then season. discard the blackened skins. Add the garlic,
small pack coriander, chopped Cook for 1 min on each side for medium- lemon zest and juice, tahini and seasoning,
bunch spring onions, chopped rare skewers, or longer if you prefer them then whizz until smooth. Chill in the fridge
sunower or vegetable oil, for frying well done. Serve warm with the dip. and remove 30 mins before serving.
PER SKEWER 76 kcals, protein 7g, carbs 2g, 3 Heat oven to 200C/180C fan/gas 6.
1 Put half the prawns, half the sweetcorn, fat 5g, sat fat 1g, bre 1g, sugar 2g, salt 0.1g Brush the atbreads with the remaining
half the cumin seeds, all the our, oil, place on a baking tray and bake for
100ml water and some seasoning into 10 mins until crisp.
a food processor. Whizz until smooth, 4 Spread the atbreads with the
then tip into a bowl. aubergine pure, then top with the
2 Roughly chop the remaining prawns griddled aubergine slices, pomegranate
and add to the mixture with the remaining seeds, pine nuts and mint leaves. Cut
sweetcorn and cumin seeds, the into slices before serving.
coriander and spring onions. Mix well. PER SERVING 235 kcals, protein 8g, carbs 31g,
3 In a large pan or wok, heat enough fat 9g, sat fat 1g, bre 7g, sugar 7g, salt 0.3g
oil to come 1-2cm up the side of the pan.
Spoon walnut-sized blobs of the mixture
into the hot oil. Squash down a little with
a spoon and cook for 1-2 mins each side
until golden brown and crisp (you will
have to do this in batches). Drain on
kitchen paper and serve warm.
PER CAKE 89 kcals, protein 5g, carbs 8g,
fat 5g, sat fat 1g, bre 1g, sugar 1g, salt 0.2g
Satisfyingly sticky!
Lemon drizzle
scones, p80
78 bbcgoodfood.com JULY 2014
Summer collection
Pork, apricot & small bunch parsley, chopped and season. Mix by hand until combined,
pistachio pies 1 egg, beaten then pack the meat rmly into the cases. Taste team
3 Roll out the remaining pastry to the comment
A LITTLE EFFORT
1 Heat oven to 180C/160C fan/gas 4. same thickness. Cut into 0.5cm strips The pies
MAKES 6 PREP 35 mins COOK 50 mins Line 6 holes of a mufn tin with strips and create a lattice pattern on top of the went
of baking parchment (these will help you pies. Trim off any excess. Brush the inside perfectly
500g pack puff pastry to lift out the pies once cooked). Set aside edge of each pie with egg, then roll up the with a salad and
plain our, for dusting a quarter of the pastry and roll out the overhanging pastry (from step 1) to stick some chutney.
200g/7oz pork mince remaining pastry on a oured surface to the layers together. Can be covered with The apricots made
50g/2oz dried apricots, roughly the thickness of a 20p coin. Cut out 6 x 8cm cling lm and chilled for up to 2 days. them very sweet,
chopped circles and use to line the mufn tin holes, 4 Brush pies with egg and bake for 45 mins so I will add a little
25g/1oz pistachios, roughly chopped leaving a little overhanging the top edge. until golden. Cool and eat with pickle. extra spice next
tsp fennel seeds 2 Put the pork in a bowl, add the PER PIE 567 kcals, protein 15g, carbs 41g, time. KIERAN
good pinch of ground mace or nutmeg remaining ingredients, except the egg, fat 38g, sat fat 10g, bre 3g, sugar 5g, salt 0.6g
Sticky citrus & mustard peaches, and whole and crushed berries.
glazed salmon 3 Split the cake into 3 even layers. Flip
the top layer into the cake tin, so the top
1 OF 5
EASY FOLATE VIT C OMEGA-3 A DAY now becomes the base. Scrape half
SERVES 4 PREP 25 mins COOK 35 mins the cream and fruit mixture into the tin,
spread to the edges and level the top.
assortment of citrus fruits, thinly Flip the middle layer of cake into the tin,
sliced (we used 1 grapefruit, top with the remaining cream and fruit
1 orange, 2 lemons and 2 limes), plus mixture, then ip on the nal layer of
200ml/7 oz citrus juice (from any sponge. Give the sponge a gentle press to
of the above fruit) expel any gaps between the layers, then
4 tbsp clear honey overwrap and place in the freezer. You
1 tbsp wholegrain mustard can also freeze some extra raspberries
small pack dill, chopped Peach & red berry and redcurrants to serve alongside.
800g/1lb 12oz llet of salmon, ice cream cake Freeze the cake for at least 4 hrs.
deboned and skinned 4 Remove the cake from the freezer
EASY
20 mins before serving. Tip it out of
1 Heat oven to 180C/160C fan/gas 4. CUTS INTO 12 slices PREP 45 mins plus the tin onto a cutting board and slice.
Pour the citrus juice, honey and mustard 4 hrs freezing COOK 30 mins Any leftovers can be put back in the
into a saucepan and boil rapidly until freezer and eaten over the next 2 weeks.
reduced to a sticky sauce. FOR THE CAKE Serve with extra berries and a berry
2 Arrange the sliced fruit in the bottom 75g/2oz butter, softened, plus extra coulis (recipe below).
of a casserole dish and scatter it with half for greasing PER SLICE 541 kcals, protein 7g, carbs 46g, fat 37g,
the dill. Season the salmon llet and put 175g/6oz golden caster sugar sat fat 23g, bre 2g, sugar 32g, salt 0.5g
it on top of the fruit, then brush with the 175g/6oz self-raising our
sticky sauce. Bake for 20 mins until 3 medium eggs
the salmon is cooked though. Scatter 100g/4oz soured cream (from a Red berry coulis
with more dill before serving. 300g pot, use the rest in the
EASY LOW
PER SERVING 485 kcals, protein 43g, carbs 28g, ice cream layer, below) FAT
fat 23g, sat fat 4g, bre 3g, sugar 26g, salt 0.5g 1 tsp vanilla extract MAKES about 200ml PREP 5 mins plus
FOR THE ICE CREAM LAYER chilling COOK 5 mins
200g/7oz raspberries, plus extra
Peas & beans with to serve Place 200g raspberries and 100g
crunchy croutons 100g/4oz redcurrants, plus extra redcurrants (removed from stems),
to serve into a saucepan with 100g golden
EASY 1 OF 5
FIBRE A DAY 100g/4oz icing sugar, plus 2 tbsp caster sugar. Set over a medium heat,
SERVES 4 PREP 10 mins COOK 10 mins 300ml pot double cream crushing with the back of a fork until
250g tub mascarpone the sugar has dissolved and the berries
50g/2oz butter 200g/7oz soured cream (leftover have become saucy. Taste and add a little
drizzle of olive oil from the cake) more sugar if the berries are particularly
1 bread roll, cut into 2cm/in cubes 3 peaches, stoned and chopped sharp. Strain through a sieve, then chill
300g/11oz green beans, stalk end until ready to serve.
trimmed 1 Heat oven to 160C/140C fan/gas 3. PER SERVING 23 kcals, protein none, carbs 6g,
300g/11oz garden peas Grease and line the base and sides of fat none, sat fat none, bre 1g, sugar 6g, salt none
2 garlic cloves, thinly sliced a 20cm deep cake tin with baking
zest lemon parchment. Put the butter, sugar, our,
eggs, soured cream, vanilla and tsp WHAT TO DRINK
1 Bring a pan of water to the boil, salt into a large mixing bowl and blend With this vividly fresh menu serve
and heat half the butter with the olive together using an electric hand whisk. the brilliantly vibrant Finest Boranup
oil in a frying pan. Toss the bread in Once smooth, scrape into the cake Sauvignon Blanc Semillon 2012, Western
the frying pan to coat in the butter tin and bake for 50-55 mins until golden Australia, 13%( 9.99. Tesco). Its lime
and oil, then cook for 2-3 mins until and risen, and a skewer inserted in the and lemon freshness goes so well with
the croutons are crisp and golden. centre comes out clean. Leave to cool the gazpacho and the salmon.
Meanwhile, boil the beans for 2 mins. for 10 mins in the tin, then transfer to With the luxurious ice cream cake,
Add the peas and cook for 1 min more, a wire rack to cool completely. serve cool glasses of Lustau Moscatel
then drain. Tip the croutons onto a plate. 2 Clean the cake tin and line with a double de Chipiona, 15%, (6.49/50cl, Waitrose)
2 Add the remaining butter to the pan layer of cling lm. Tip half the raspberries, a delicately grapey treat.
with the garlic, sizzle for 30 secs until half the redcurrants and the 2 tbsp of
the garlic is golden, then add the veg icing sugar into a bowl, and lightly crush
and lemon zest, and cook for 1 min more. with a fork. Set aside. Pour the double
Toss in the croutons just before serving. cream, icing sugar, mascarpone and
PER SERVING 210 kcals, protein 8g, carbs 16g, remaining soured cream into another bowl
fat 13g, sat fat 7g, bre 7g, sugar 3g, salt 0.4g and whisk with an electric hand whisk
until softly whipped and just holding its
shape. Fold through the soured cream,
JUNE
2014
3.99
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ADFERCONP 20-02-14E
A summer
teatime treat Great British Bake Off winner
Frances Quinn creates a nostalgic
centrepiece for a special summer tea
Photographs WILL HEAP
Giant strawberry
shortcake
JULY 2014 bbcgoodfood.com 91
for tHe StrAWBerrY filliNG for 15 mins. While the cake is cooling,
300g/11oz strawberry jam bake the leaves and stalks for 5-10 mins
tsp golden linseeds until lightly golden. Leave to cool on the
icing sugar, for dusting tray for a few mins before transferring to
a wire rack to cool completely.
1 Heat oven to 180C/160C fan/gas 4. to 7 to make the buttercream, beat the
make the shortbread, beat the butter, butter in a large bowl until soft and pale.
sugar and vanilla extract together until Sift over half the icing sugar and beat
smooth. Add the our in 2 or 3 goes, until combined. Sift over the remaining
and stir until the mixture starts to form icing sugar, add the vanilla extract, then
a dough. Use your hands to bring it beat until smooth and creamy. Transfer
together and shape into a ball. Cut off to a disposable piping bag tted with a
100g of the dough, wrap in cling lm and wide round nozzle, or simply snip off the
chill until ready to make the strawberry end of the bag.
stalk and leaves. Weigh the remaining 8 Start assembling the shortcake. Place
dough and divide into 2 equal pieces. the shortbread biscuit without the heart
2 Using your hands and the back of a cut-out on a plate or cake stand,
metal spoon, press one of the larger pricked-side up. Starting in the centre,
pieces of shortbread mixture into the pipe on the buttercream in a spiral,
base of a 23cm loose-bottomed uted working your way towards the edge
tart tin (wrap the other piece of dough in (pic D). Lay the cake on top of the
cling lm and chill until needed). Smooth buttercream, then spoon the jam on
the surface with the back of the spoon top of the cake and carefully spread
to create an even layer (see pic A), then out over the surface (pic e).
chill for 15 mins. 9 Remove the heart from the second
3 Prick the base of the shortbread all shortbread biscuit and set aside ( pic f).
over with a fork, place on a baking tray Carefully ip the biscuit over so that it is
and bake for 20-25 mins or until lightly pricked-side down and, using a cake
golden and rm. Remove from the oven paddle, slide it on top of the jam layer
and, while the shortbread is still hot, (pic G). Dab a little buttercream or jam on
Giant strawberry shortcake press a 9-10cm heart-shaped cutter the back of the stalk and leaf biscuits,
into the centre (pic B). Leave to cool and stick to the edge of the strawberry
A little effort
in the tin for 20 mins. jam heart (pic H).
SERVES 12-16 PREP 50 mins plus chilling 4 Carefully remove the shortbread from 10 Carefully place individual linseeds
frances will be and cooling COOK 1 hr 25 mins the tart tin and transfer to a wire rack inside the jam heart to create the
cooking live at to cool completely. Wash the tin and appearance of a strawberry (pic i). Dust
the BBC Good A Victoria jam sandwich and Jammie repeat steps 2 and 3 with the second the surface of the shortcake with icing
food Show Dodgers are two of mine and the nations piece of dough, but dont cut out the sugar, holding the reserved heart biscuit
Summer at the favourite teatime treats, so I thought Id heart shape. (If you have 2 tart tins over the jam and leaves so that they do
NeC Birmingham, combine them on a Great British scale. you can make both the shortbread not get covered in icing sugar.
12-15 June. for Layering up the avours and textures biscuits at the same time.) PER SERVING (16) 698 kcals, protein 6g, carbs 87g,
more details and of both bakes produces one very different 5 for the cake, grease the base and sides fat 37g, sat fat 23g, bre 2g, sugar 53g, salt 0.8g
to book tickets, slice and a lovely surprise when cut. of a 22cm springform cake tin and line
visit bbcgood the base with baking parchment. In a alternative fillinG
foodshow for tHe SHortBreAD large bowl, beat the butter and sugar If youre not keen on buttercream,
summer.com 400g/14oz slightly salted butter, together until light and uffy. Add the use Chantilly cream instead. Whisk 300ml
softened eggs and vanilla a little at a time, beating double cream, 1 tbsp icing sugar and
200g/7oz golden caster sugar well after each addition, then fold in 1 tsp vanilla extract in a bowl until very
2 tsp vanilla extract the our. Spoon the mixture into the soft peaks form, then pipe in the same
600g/1lb 5oz plain our, plus extra prepared tin and smooth the surface. way as the buttercream (see pic D).
for dusting Bake for 20-25 mins until lightly golden
for tHe CAKe and a skewer inserted into the centre
140g/5oz slightly salted butter, comes out clean. Leave to cool for
softened, plus extra for greasing 10 mins, then remove from the tin and
140g/5oz golden caster sugar transfer to a wire rack to cool completely.
3 medium eggs, beaten 6 Meanwhile, cut out the strawberry
1 tsp vanilla extract stalk and leaves. Roll out the 100g piece
140g/5oz self-raising our, plus extra of reserved shortbread dough on a lightly
for dusting oured surface to the thickness of a 1
for tHe BUtterCreAM coin. Using a leaf cutter or a knife, cut out
Next 140g/5oz slightly salted butter, 4-5 leaf shapes, then cut out a 4cm-long
month softened strawberry stalk (pic C). It is best to do
frances makes 300g/11oz icing sugar, plus extra several so you can choose the best Sketches
a Biscuit beach for dusting ones. Lift the shapes onto a baking tray from Frances
1 tbsp vanilla extract lined with baking parchment and chill notebook
G
D
A
JULY 2014
H
E
B
I
F
C
bbcgoodfood.com 93
Weekend
Advertisement feature
Naturally
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Wild, pure and shed in an entirely sustainable way,
Alaska seafood is delicious, rich in nutrients and
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marine environments of its size on love tasty dinner treats like wild 4 x 150g llets wild Alaska salmon
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some of the healthiest, as the waters Versatile, quick and easy to use in 6 tbsp olive oil
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seafood is additive-free, making it an easy way to add colour and taste 3 tbsp lemon juice
a good source of vitamins, minerals to seafood salads, soups, sandwiches 1 romaine or cos lettuce,
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The purity of the ecosystem is recipe on the right to experience its 4 tomatoes, quartered
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2 tbsp capers
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on the grill rack and place a small knob
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be opening up an Alaskan Gold Rush era pop-up restaurant Cook the green beans in boiling water
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giving 10 lucky readers the chance to receive a pair of tickets Make a dressing by whisking together
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Divide the lettuce, cooled potatoes,
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Summer
healthy
diet plan
Shape up for your holiday with this quick-results eating plan designed to make
you feel lighter, brighter, and more energetic in just nine days. Thoroughly
tested and approved by our nutritional therapist, its also absolutely delicious
Photographs ROB STREETER | Food styling KATY GREENWOOD | Styling REBECCA NEWPORT
Just
9 days
to feeling
fabulous!
JULY 2014 bbcgoodfood.com 95
Welcome to my exclusive nine-day plan its made up of three
smaller plans, each with a specic goal. This is how it works:
Days 1-3 Beat the bloat and cleanse the body
Days 4-6 Glow from within your plan for better skin
Days 7-9 Re-energise and re-balance
WHAT TO EXPECT Starting on a Saturday means To make things easier and save
WHEN YOU START you can begin your new eating time many weekday lunches
Over the rst couple of days, as regime when you have more time are upcycled from dinner the
the body cleanses itself, you may and are less caught up in your previous evening. This cuts down
get a mild headache, or feel irritable weekday routine. Ive deliberately the time you need to spend on
and a little hungry as your blood kept weekday recipes easier, too. prepping a lunch, as you dont
sugar levels adjust. The meals are designed to need to make it from scratch.
But by the end of the nine days, provide the perfect balance The vegetarian options can of
you will probably be feeling and of complete proteins, slow- course be enjoyed by everyone,
Jennifer Irvine has helped thousands of looking slimmer, healthier, and more burning carbs, vitamin- and and the twice-daily snacks
people to achieve their weight, energy energetic than youd have thought bre-rich vegetables and salads, will ensure that you maintain
and lifestyle goals as founder of The Pure possible while eating so well! while being low in salt and your energy levels.
Package meal delivery service. Raised on I hope you love this plan as much rened sugars.
a self-sustaining farm in Ireland, Jennifer as I enjoyed putting it together for
shares her passion for good food with her you have a great nine days.
husband, four young children and now us. Jennifer
YOU NEED A SNACK SO HOW THE PLAN WORKS herbs, peppers and beetroot. For an added antioxidant
MAKE IT A GOOD ONE Days 1-3 Beating the bloat boost, swap your regular cuppa for green tea aim for
Snacks are an essential part of this Bloating is a common side effect of an unhealthy diet, three cups a day. Also, maintain your water intake.
plan. When Im asked to recommend usually triggered by rened carbohydrates and sugar.
my one top tip, I dont hesitate: eat Eliminating these foods will tackle bloating, and prepare Days 7-9 More energy, better balance
regularly, including snacking just your body for an overall cleanse. Where a naturally These nal days are designed to leave you feeling
make sure your snacks are healthy high-salt ingredient like sh or halloumi (useful protein refreshed, energetic and body-aware.
and protein-rich. Have one mid- sources) are used, weve made sure the rest of the The recipes focus on stabilising and balancing your
morning and one in the afternoon. day is low in salt. blood sugar levels, with protein at every meal and
Think of them as a pit stop for your Youll nd plenty of wholegrains here to keep you plenty of protein-rich snacks. Combined with good
body and brain, which helps stabilise feeling full, while yogurt will help to reset the balance (unsaturated and polyunsaturated) fats, this slows
agging blood sugar and glucose of good bacteria in your digestive system, making sure down the release of sugars into the blood and leaves
levels, allowing you to maintain your food is better absorbed. you feeling satiated but not overly full.
concentration and energy levels. Just as important as what you eat and drink is the Magnesium and B vitamins are vital for converting
They also play a crucial role in weight way you do it. My plan helps ease your body into the foods to energy. My recipes include eggs, spinach,
loss, as healthy snacking stops you cleansing process with cooked and soaked foods rather lambs lettuce, wholegrains, chickpeas, mackerel
craving sugary top-ups. than raw, which are harder to digest. This is also the and lamb, and have been designed for their energy-
To avoid the wrong kind of snack, time to drink your eight glasses of water a day to giving properties as well as for the relaxing properties
you need to be a bit organised: ensure that you are thoroughly hydrated. associated with magnesium.
Upcycle as much food as you can, While youre making this change to your diet, be kind Finally, now that youre in great shape from the food,
using leftover pulses, nuts, vegetables, to yourself: set aside enough time so that you can relax add some physical exercise into your day, to channel
fruits and dairy from earlier meals. and focus on your food. Chew slowly and deliberately, your extra energy and help control your weight.
Seeds are a must, as is oily sh enjoy the wonderful avours and textures. Walking, swimming, dancing whatever you enjoy,
a portion of mackerel pt, for exercise triggers the production of serotonin, the
example, is packed with omega-3 Days 4-6 Boost your skin from within feelgood hormone that helps you glow even more!
fatty acids, essential for those grey Skin our largest organ needs proper nurturing
(and white and red) cells, as well as and nourishment from within. Fatty acids (particularly Why the right fats are so important
for promoting glowing skin and omega-3), vitamin E and vitamin C are essential for its Theres a reason that omega fats are called essential
stabilising moods. care and maintenance. So these days are packed with fatty acids. Our bodies cannot produce them, so we
Healthy snacks dont have to be ingredients rich in those fats and nutrients, such as need to get them through food. This plan is packed
boring try a handful of calcium-rich oats, spinach, nuts, seeds, salmon and avocado. with abundant sources of omega-3, such as oily sh
almonds with a sweet crunchy Our skins health is supported by good liver function, (salmon, mackerel and tuna), walnuts, linseeds and
apple, a dollop of cottage cheese and citrus fruits play an important role, as theyre highly chia seeds, as well as the ingredients featured in
with some semi-dried tomatoes, a alkaline and are known to promote liver detoxication. Days 4-6, which target your skin.
cup of edamame beans, or half an Antioxidants are a must, and youll nd them here in
avocado with a slice of prosciutto. the range of colourful leafy greens, sweet peas, fresh
Day one
BREAKFAST 1 Tip the our into a large mixing bowl Buying a
Cinnamon crpes with with the cinnamon. Add the egg and nut butter
nut butter, sliced banana milk, and whisk vigorously until you have If you dont have
& raspberries a smooth pouring consistency. time to make your
2 Place a non-stick frying pan over a own nut butter,
EASY 1 OF 5 GLUTEN
VIT C A DAY FREE medium heat and add a little of the oil. both Biona and
SERVES 2 PREP 5 mins COOK 10 mins When the oil starts to heat, wipe most of Meridian brands
it away with kitchen paper. Once the pan are widely
75g/2oz gluten-free brown is hot, pour a small amount of the batter available.
bread our into the centre of the pan and swirl it to Almond nut butter
1 tsp ground cinnamon the sides of the pan in a thin layer. Leave
EASY GLUTEN
1 medium egg to cook, untouched, for about 2 mins. FREE
225ml/8oz semi-skimmed milk When it is brown underneath, turn over SERVES 10 PREP 10 mins NO COOK
1 tsp rapeseed oil, for frying and cook for 1 min more.
2 tbsp Almond nut butter (see 3 Transfer to a warm plate and cover 250g/9oz blanched almonds
recipe, right) with foil to keep warm. Repeat with 2 tsp mild oil, such as coconut,
1 banana, sliced the remaining batter. Divide the warm almond or olive oil
140g/5oz raspberries pancakes between 2 plates and serve
lemon wedges with the nut butter, banana, raspberries Put the almonds in a food processor and
and lemon to assemble at the table. blitz on high speed until nely chopped
PER SERVING 376 kcals, protein 14g, carbs 46g, and the nuts have come together to
fat 16g, sat fat 3g, bre 5g, sugar 17g, salt 0.3g form a thick ball. With the processor still
running, add the oil, 1 tsp at a time, until
the mixture is a smooth, glossy paste
about 7 mins. Spoon into a clean jar,
and keep tightly closed and refrigerated
when not in use. Will keep in the fridge
for up to 3 weeks.
PER SERVING 158 kcals, protein 5g, carbs 2g,
fat 15g, sat fat 1g, bre 2g, sugar 1g, salt none
and set aside. Crack the eggs into the team SERVES 2 PREP 10 mins COOK 25 mins
1 tbsp extra virgin olive oil pan and gently simmer for 3 mins until comment
1 tbsp balsamic vinegar the whites are cooked and the yolks are The (about 200g/7oz) butternut squash,
200g/7oz peeled cooked beetroot (not just beginning to set, but still runny. spice peeled, deseeded and cut into
in vinegar), cut into bite-sized pieces Remove with a slotted spoon and drain in this bite-sized pieces
2 handfuls mixed leaves on kitchen paper. curry isnt at all 75g/2oz quick-cook brown basmati
cucumber, cut into batons 3 Meanwhile, add the beetroot to the overpowering. or wild rice (cook 50g/2oz extra if
8 asparagus spears, trimmed salad plates, pour over the dressing and Would make upcycling for tomorrows lunch)
2 large free-range eggs lightly toss together. Top each plate with a good supper 1 tbsp rapeseed oil
asparagus and a poached egg to serve. to cook for 1 onion, nely chopped
PER SERVING 228 kcals, protein 13g, carbs 13g, friends. JEN 1cm/in piece ginger, peeled and
fat 13g, sat fat 3g, bre 5g, sugar 12g, salt 0.5g nely chopped
1 garlic clove, nely sliced
1 lemongrass stalk, woody tip and
outer leaves removed, bulbous end
lightly bashed (to help release oils)
red chilli, deseeded and nely
chopped
tsp each turmeric, ground cumin
and ground coriander
ripe mango, peeled, stoned and cut
into chunks
200g/7oz baby spinach
150ml/pt vegetable stock (or water)
150ml/pt low-fat coconut milk
175g/6oz raw king prawns
1 tsp low-salt tamari or soy sauce
juice 1 lime
2 tbsp nely chopped coriander
Perfect Saturday
night supper
MAKE IT
VEGETARIAN
EASY LOW CALCIUM
CAL
FOLATE FIBRE VIT C IRON
3 OF 5
A DAY
Day two
BREAKFAST 3 In a non-stick frying pan, heat the
Mushroom & basil omelette butter over a medium heat until
with smashed tomato foaming. Add the mushrooms and cook
for 5-8 mins until tender, stirring every
EASY FOLATE 2 OF 5
A DAY few mins. Remove and set aside.
SERVES 2 PREP 5 mins COOK 15 mins 4 Briskly stir the egg mixture, then add to
the hot pan (tilting it so that the mixture
2 tomatoes, halved covers the entire base) and leave for
3 medium free-range eggs 10 secs or so until it begins to set. With
1 tbsp snipped chives a fork, gently stir the egg here and there
1 tsp unsalted butter so that any unset mixture gets cooked.
300g/11oz chestnut mushrooms, 5 While the egg mixture is still slightly
sliced loose, spoon the mushroom mix onto
2 tbsp low-fat cream cheese one side of the omelette, and top with
1 tbsp nely chopped basil leaves the cream cheese and basil leaves.
Flip the other side of the omelette over
1 Heat the grill to its highest setting to cover, if you like. Leave to cook for
and place the tomatoes on a square 1 min more, then cut in half and slide
of foil underneath, turning occasionally each half onto a plate. Serve immediately
to prevent burning. When the tomatoes with the tomatoes on the side.
are slightly scorched, remove from PER SERVING 196 kcals, protein 14g, carbs 4g,
the grill, squashing them slightly to fat 14g, sat fat 5g, bre 3g, sugar 4g, salt 0.5g
release the juices.
2 Break the eggs into a bowl and
mix with a fork. Add a small splash
of water and mix. Add the chives
and some black pepper, and beat
some more. Set aside while you LUNCH
prepare the mushrooms. Tuna, sweetcorn & pea
salad in Baby Gem
lettuce wraps
EASY LOW HEART
CAL HEALTHY FOLATE FIBRE VIT C IRON
2 OF 5 GOOD GLUTEN
A DAY 4 YOU FREE
BREAKFAST
Healthy Avocado &
Sunday lunch strawberry smoothie
EASY LOW CALCIUM 1 OF 5 GOOD
VIT C A
CAL DAY 4 YOU
GLUTEN
FREE
red chilli, deseeded and chopped hands, divide the mixture into 12 falafel
1 garlic clove, crushed balls and chill for 30 mins.
1 egg yolk, beaten 3 Heat a non-stick frying pan. When
small pack parsley hot, add the falafel balls, pressing down
4 tbsp wholemeal our into the pan to make patties. Leave to
FOR THE HOUMOUS cook, without turning, for 2-3 mins, then
400g can chickpeas, drained check to make sure theyre brown and
1 tbsp tahini crisp. Turn and cook the other side for
pinch ground cumin 2 mins more. Remove from the pan,
1 tbsp extra virgin olive oil transfer to the baking tray in the oven
juice lemon and cook for a further 10 mins. Meanwhile,
FOR THE TABBOULEH prepare the barley couscous following
50g/2oz barley couscous pack instructions.
1 tbsp extra virgin olive oil 4 For the houmous, put all the ingredients,
juice 1 lemon except the lemon juice, into a food
small pack each parsley, mint and processor and blitz to form a stiff paste.
coriander, nely chopped With the motor running, slowly add the
2 spring onions, white parts only, lemon juice and up to 3 tbsp water to
nely sliced get it to the consistency of your choice.
cucumber, deseeded and cut into 5 For the tabbouleh, mix the olive oil,
small pieces lemon juice and some black pepper in
3 tomatoes, quartered, deseeded and a small bowl. In a larger bowl, combine
TIP The small DINNER cut into small pieces the rest of the tabbouleh ingredients,
amount of our Falafels with houmous along with the cooked couscous, and
in the falafels will & tabbouleh 1 Heat oven to 180C/160C fan/gas 4 add the dressing. Mix well.
help hold them and put a non-stick baking tray inside. 6 Put aside 4 falafels and 4 tbsp houmous
EASY FOLATE FIBRE VIT C 3 OF 5
IRON A
together. You DAY For the falafels, heat a large non-stick in the fridge for tomorrows lunch. Serve
GOOD
could use gram 4 YOU frying pan, add the cumin and coriander the remaining falafels with the remaining
(chickpea) our if SERVES 2 PREP 10 mins COOK 20 mins seeds and dry-fry until fragrant (1-2 mins), houmous and the tabbouleh.
you have some. stirring occasionally to prevent burning. PER SERVING 509 kcals, protein 22g, carbs 73g,
FOR THE FALAFEL Remove from the pan. fat 16g, sat fat 2g, bre 14g, sugar 7g, salt 1.6g
1 tsp cumin seeds 2 Put the seeds, the remaining falafel
1 tsp coriander seeds ingredients and some seasoning into a
400g can chickpeas, drained food processor and blitz until you have
400g can butter beans, drained a chunky paste. If it seems too dry, add
juice lemon 1 tsp water and blitz again until you have
small pack coriander, including stalks the consistency of damp sand. Using your
& sugar snap peas 3 Heat a non-stick frying pan. Add the 4 YOU
salmon llets, skin-side down, and leave SERVES 2 PREP 10 mins COOK 15 mins
EASY LOW 2 OF 5
CAL FOLATE VIT C OMEGA-3 A DAY for 3 mins. When the sh is slightly crispy,
SERVES 2 PREP 10 mins COOK 15 mins ip over and cook for a further 3 mins Substitute marinated tofu for the
on the other side. Just before you remove salmon you will need a block of
4 x 100g/4oz salmon llets the sh from the pan, add any remaining extra-rm tofu. Drain it by placing on
FOR THE MARINADE marinade and let it sizzle for 10 secs. several sheets of kitchen paper on a
2 tsp tamari or soy sauce Place 2 of the llets, skin-side up, with plate, with several more on top, and
2cm/in piece ginger, peeled and their juices on a plate and cover with foil a heavy weight (such as a pan) on top
nely chopped or grated to keep warm. Put the other 2 llets on of that. Leave for at least 15 mins.
1 garlic clove, nely chopped another plate for tomorrow, cover with Cut the tofu into cubes and put in
2 tbsp lemon or lime juice foil, leave to cool, then chill. a small bowl with the marinade. Cover
1 tsp sesame oil 4 In a frying pan or wok, heat the and leave for 30 mins-1 hr.
FOR THE STIR-FRIED NOODLES rapeseed and sesame oils over a high Fry the tofu in batches in a hot
85g/3oz vermicelli rice noodles heat. Add the spring onion, garlic, chilli pan, adding the remaining marinade
2 tsp rapeseed oil and ginger, and stir constantly for about at the end.
1 tsp sesame oil 1 min. Add the sugar snap peas, pak PER SERVING 328 kcals, protein 15g, carbs 45g,
1 spring onion, trimmed and choi and pepper, and stir for another fat 9g, sat fat 1g, bre 4g, sugar 9g, salt 1.1g
thinly sliced 1-2 mins, then add the cooked noodles.
1 garlic clove, nely chopped Toss well, then add the tamari sauce, sh
red chilli, deseeded and sauce and lime juice, and mix until well Taste team comment
nely chopped combined and the pan is sizzling. I really enjoyed the soft, aky
2cm/in piece ginger, peeled and 5 Remove from the heat and divide salmon with a crunch from the
nely chopped between 2 bowls. Top each with a peppers and the sugar snap
100g/4oz sugar snap peas salmon llet and drizzle over any juices. peas with lovely contrasting avours
100g/4oz pak choi (or spinach) Sprinkle with coriander and serve. and sweetness. HEIDI
1 large red pepper, sliced PER SERVING 444 kcals, protein 27g, carbs 43g,
1 tsp tamari or soy sauce fat 17g, sat fat 3g, bre 4g, sugar 8g, salt 1.5g
1 tsp Thai sh sauce
juice lime
1 tbsp nely chopped coriander
Save up to
Kitchen multi-tasker
300 in this
issue of
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with honey dressing loosen the honey. Add the other dressing SERVES 2 PREP 5 mins COOK 20 mins
ingredients and mix well.
EASY FOLATE FIBRE VIT C OMEGA-3 2 OF 5
A DAY 2 Put the salad leaves, sugar snap peas 4 tsp rapeseed oil
SERVES 2 PREP 10 mins NO COOK and avocado in a large bowl or plastic 2 large red onions, nely sliced
container, and mix together. Scatter the 4 tsp clear honey
2 generous handfuls baby salad salmon and the coriander on top. Serve 8 large free-range eggs
leaves, rocket or lambs lettuce directly from the bowl with the dressing 140g/5oz goats cheese
140g/5oz sugar snap peas on the side. 100g/4oz salad leaves (such as rocket,
1 avocado, stoned, peeled and diced PER SERVING 449 kcals, protein 25g, carbs 13g, baby leaves, watercress and spinach)
2 cooked salmon llets (from last fat 32g, sat fat 6g, bre 7g, sugar 9g, salt 1.2g 250g/9oz cooked beetroot, sliced
nights dinner), aked, skin removed juice lemon
small handful coriander, nely
chopped 1 Heat the grill to high. Put the oil and
FOR THE DRESSING onions in a medium-to-large ovenproof
tsp clear honey non-stick frying pan and sweat on a
1 tbsp boiling (or very hot) water low-medium heat with the lid on for
2 tsp cider vinegar about 10 mins, or until they begin to
1 tsp tamari or soy sauce soften and brown a little at the edges.
1 tbsp mirin (use Sherry or sweet Reduce heat to low, add the honey, stir
Marsala wine if you havent got well, then leave to bubble for 1 min or
mirin) so. Meanwhile, crack the eggs into a
bowl and beat with a fork, then add
some black pepper.
2 Pour the eggs into the pan and cook
for 5-6 mins until almost set. Break the
goats cheese into large chunks and dot
over the top. Place the frittata under the
hot grill for 3 mins, then shake to check
that the egg is set rm and the cheese is
soft and bubbling. Pop it back under the
grill for 1 min or so more if needed.
3 Mix the salad leaves and beetroot in
a large bowl. Dress with the lemon juice
and toss. Cut the frittata into quarters
cool then chill half for tomorrows
lunch. Serve the rest warm with the
salad on the side.
PER SERVING 332 kcals, protein 20g, carbs 29g,
fat 16g, sat fat 6g, bre 6g, sugar 25g, salt 1.1g
ENTERTAINING
Tropical pavlova
TV COOKS
Pork & thyme
cheeseburgers
Tomato tarts
GET BAKING
100+ tried & trusted recipes l July/August issue, OUT NOW!
Day six
BREAKFAST 1 Toast your rye bread, if you like.
Rye bread with Segment the grapefruit and spoon
almond butter & pink the fruit, along with any juice, into
grapefruit segments a small bowl.
2 Spread the almond butter onto the
EASY FIBRE
rye bread, and top with the grapefruit,
SERVES 2 PREP 5 mins COOK 2 mins drizzling any juice over the top.
PER SERVING 333 kcals, protein 10g, carbs 30g,
4 tbsp almond butter (see recipe, p97) fat 18g, sat fat 2g, bre 8g, sugar 7g, salt 0.8g
1 grapefruit (you will need about
100g/4oz esh)
2 slices rye bread, toasted (optional)
LUNCH
Slice of frittata with
nutty green salad &
balsamic dressing
EASY 2 OF 5 GLUTEN
A DAY FREE
apple bircher muesli 3 tbsp pomegranate seeds or SERVES 2 PREP 10 mins COOK 25 mins
mixed berries
EASY LOW FIBRE 1 OF 5
CAL A DAY 75g/2oz quick-cook brown
SERVES 2 PREP 10 mins plus overnight Mix all the base ingredients, except the basmati rice
soaking NO COOK yogurt, with 150ml water and leave to 1 tsp cumin seeds
soak for at least 20 mins or overnight, if 1 tbsp rapeseed oil
FOR THE BASE INGREDIENTS possible. Once the oats have softened, 1 medium onion, nely chopped
50g/2oz jumbo porridge oats stir through the yogurt, then divide the 1 garlic clove, nely chopped
50ml/2 oz apple juice mixture between 2 bowls. Sprinkle half 1cm/in piece ginger, peeled and
large pinch each of cinnamon and of the topping over each bowl and serve. nely chopped or grated
nutmeg PER SERVING 229 kcals, protein 8g, carbs 29g, red chilli, deseeded and nely
1 medium apple, cored and grated fat 8g, sat fat 1g, bre 5g, sugar 14g, salt 0.1g chopped
2 tbsp low-fat natural yogurt 1 tsp each ground coriander, ground
cumin, turmeric, paprika and
garam masala
400g can whole plum tomatoes
400g can chickpeas, drained
juice lemon
220g bag baby spinach
MAKE IT VEGETARIAN
EASY 1 OF 5
FIBRE A DAY
LUNCH
Crunchy mozzarella salad juice 1 lemon
100g/4oz fennel, trimmed and roughly
EASY 3 OF 5 GLUTEN
FOLATE FIBRE VIT C A DAY FREE grated
SERVES 2 PREP 5 mins NO COOK 100g/4oz small white cabbage, cored
and nely shredded
100g/4oz lambs lettuce or baby 1 carrot, roughly grated
spinach leaves, or a mixture of both 1 sharp green apple, such as Granny
cucumber, cut into ribbons using a Smith, grated
vegetable peeler
100g/4oz semi-dried tomatoes in oil 1 If you are using wooden skewers,
from a jar (reserve 1 tbsp oil for soak them in water for 10 mins to
drizzling) prevent them from burning. Heat
1 yellow pepper, deseeded and cut the grill to high and place a non-stick
into thin strips baking tray beneath it. In a large bowl,
125g ball light buffalo mozzarella, mix the marinade ingredients, then add
cut into slices the chicken, turning it to ensure it is
2 tsp pumpkin seeds thoroughly coated. Cover and set aside.
2 tsp balsamic vinegar 2 Put the potatoes in a large pan of
boiling water and cook until a fork easily
1 Put the salad leaves, cucumber, pierces them about 12 mins. Meanwhile,
semi-dried tomatoes and pepper in a DINNER mix the oil and herbs in a small bowl.
large bowl and toss together. Divide the Lemony chicken skewers, 3 While the potatoes are cooking, make
salad between 2 serving plates. herbed new potatoes the dressing for the coleslaw. Mix
2 Divide the mozzarella equally between & apple coleslaw together the crme frache, mustard and
the plates, scatter with pumpkin seeds, lemon juice in a large bowl. Add all the
EASY LOW LOW 1 OF 5 GOOD
FAT CAL FOLATE VIT C A DAY 4 YOU
and drizzle with balsamic vinegar and vegetables and the apple, and stir well.
oil from the tomatoes. SERVES 2 PREP 20 mins COOK 20 mins 4 Drain the potatoes and return them
PER SERVING 361 kcals, protein 22g, carbs 31g, to the pan. Pour the herb mixture over
fat 16g, sat fat 6g, bre 10g, sugar 27g, salt 0.7g 2 skinless, boneless chicken breasts, them, gently stir to mix, cover to keep
cut into bite-sized cubes warm and set aside.
FOR THE MARINADE 5 Finally, divide the chicken between
50ml/2 oz low-fat natural yogurt the 4 skewers and place on the hot
zest and juice lemon baking tray, spooning excess marinade
1 garlic clove, crushed over the chicken. Put the tray under the
1 tbsp nely chopped tarragon grill and cook for 6-8 mins, turning the
FOR THE HERBED NEW POTATOES skewers every 2 mins or so to ensure
300g/11oz new potatoes even cooking. (Cut open a piece of
1 tbsp rapeseed oil chicken to ensure its cooked through.)
tbsp nely chopped parsley Serve with the potatoes and coleslaw,
tbsp nely chopped mint reserving half of the coleslaw for
tbsp snipped chives lunch tomorrow.
FOR THE APPLE COLESLAW PER SERVING 413 kcals, protein 42g, carbs 35g,
100ml/3 oz low-fat crme frache fat 12g, sat fat 4g, bre 5g, sugar 10g, salt 0.4g
1 tsp wholegrain mustard
Day nine
BREAKFAST 1 Beat the eggs and orange juice in a
Eggy spelt bread bowl wide enough to t the bread in it.
with orange cheese Soak the bread in the eggs and juice
& raspberries for 2 mins or so, turning halfway through.
2 Meanwhile, in a small bowl, mix
EASY LOW FIBRE
CAL together the cheese and orange zest.
SERVES 2 PREP 5 mins COOK 5 mins Put the rapeseed oil in a non-stick frying
pan over a high heat. When hot, add the
2 medium free-range eggs eggy bread. Leave to cook for a couple
2 tbsp orange juice of mins undisturbed, then ip and cook
2 slices spelt bread, halved on the other side for another 1-2 mins.
50g/2oz low-fat cottage cheese 3 Divide the bread between 2 plates,
1 tsp orange zest dollop the cheese on top, followed by
1 tsp rapeseed oil the raspberries and honey, if you like.
50g/2oz raspberries PER SERVING 197 kcals, protein 14g, carbs 12g,
clear honey, to serve (optional) fat 10g, sat fat 3g, bre 2g, sugar 4g, salt 0.6g
LUNCH
Smoked mackerel
pt platter
EASY FIBRE VIT C OMEGA-3 2 OF 5
A DAY
MAKE IT VEGETARIAN
EASY FIBRE VIT C OMEGA-3
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Cook school
Do it better
Learn
new
skills
Do it better
Masterclass
Prepping and
cleaning squid
Its worth knowing how to do this properly,
as it only takes a few minutes and youll be
able to cook and enjoy this cheap, sustainable
seafood whenever you want.
1
Hold the tubular
Know-how
body (the mantle)
of the squid with
one hand and, with the
other, gently pull the
tentacles and eyes away.
The innards should come
away with the tentacles.
2
inside the body
is a long plastic-like
Expert advice
quill. Pull the quill
out and throw it away.
3
Cut just below
the squids
eyes to separate
the tentacles from the
head. discard the
eyes and insides.
Main photograph david Munns | step photographs sTuaRT OvEndEn
4
Check if the beak
is still attached to
the tentacles. it is
hard, round and inedible.
Cut off the beak and throw
away. Wash the body
and tentacles in cold,
running water, then pat Raymond Blanc and Mark Peregrine, head
dry with kitchen paper. tutor at Le Manoir cookery school, give
a sh masterclass turn the page
Light, fragrant
and delicious
Masterclass
3 OF 5 GLUTEN
A LITTLE EFFORT FIBRE VIT C A DAY FREE
Next month
Milton near Oxford, there is information or to book a place about the history of fruit
a wide range of courses to on a course, call 01844 278881 and vegetable growing,
Jason Atherton makes choose from and most are or visit manoir.com. which will be broadcast
Strawberry souf next year on BBC Two.
Do it better
Masterclass
Heat 1 tbsp oil in a pan and briey fry 8 basil Bring a large pan of water to the boil and Once cool, lift the leaves out and squeeze
Know-how
Expert advice
Add the blanched basil leaves to a food For the ratatouille, halve the pepper, then Heat the oil in a saucepan, add the cumin
With a sharp knife, score each sh To cook the sh, heat the remaining Turn the llets over and cook for 1 min, remove
Cook with a tagine Got a tagine gathering dust in your kitchen? Or not sure how to cook with one?
Do it better
dishes are now also available. Purists say most important in tagine cooking, so
that an unglazed terracotta dish is best unless youre using a terracotta tagine
as it adds an earthy taste to the food. and cooking over charcoal, a shallow
Nowadays, there are two types of casserole dish with a tight-tting lid will
tagine: cooking and decorative. Cooking do the job. If its the romance of cooking
tagines (usually seasoned terracotta an authentic tagine that youre after,
or cast-iron) can withstand heat up to then go for a traditional unglazed
about 180C on a hob tted with a terracotta version and make sure its
diffuser, or in an oven. Decorative large enough at least 28cm in diameter.
Expert advice
Barneys Trendspotter
Do it better
butchers Good Foods cookery team highlight
block
whats trending in the food world
right now. This month its four new
avour enhancers
Pulled pork
Pulled pork is traditionally made with a cut that barbecue experts Fennel pollen
know as Boston butt, which is an odd name for what is the top of Adorning the menus
the pork shoulder with the bone left in. This cut is ideal for really of many high-end
Masterclass
low-temperature barbecuing, when the pork is slowly smoked restaurants, this
for up to 14 hours, as the bone adds avour and stops the meat golden-green powder
from drying out. has been described as
For the home cook who is cooking pulled pork in a low oven for the spice of angels. Traditionally used in
half the time (like our cover recipe on page 13), having the pork on Italian cooking, it has an intense oral avour
the bone isnt as important, and using a boneless joint reduces the with notes of honey and aniseed.
cooking time by a couple of hours. The pollen is harvested from the heads
A piece of good-quality, well-reared boned, rolled shoulder of wild fennel owers that have been Yuzu
makes a great alternative to the Boston butt, and is also really easy hand-picked and dried in the sun. A lot of A small, round citrus fruit hailing from
to shred once its cooked. owers are needed to produce a small amount, Japan, Yuzu has a yellowy-orange bumpy
Rolled pork shoulder
Whether you go for pork so its price tag is up there with saffron but skin and a avour described as a cross
Know-how
shoulder on or off the bone, a little goes a long way. Sprinkle over salads, between a lemon, grapefruit and
for pulled pork you will always pork, chicken and seafood dishes for a nal mandarin. Its almost impossible to buy it
need it skinned with a thin bit of wow factor. Buy it at farmers markets, fresh in the UK, but yuzu juice or seasoning
layer of fat, so that the rub can spice shops or online at souschef.co.uk. is available in Asian food stores and some
really permeate the meat while supermarkets. Add it to salad dressings,
the fat bastes it slowly. Liquid smoke mayonnaise, ice lollies and custard for a
If you want to add slow-cooked tangy twist. Weve even seen it springing
Delicious pulled pork American barbecue avour to up in chocolates and on cocktail menus.
see our recipe on p13 your food, but dont have time
for hours of smoking, this is just Gochujang
Expert advice
the ticket. Liquid smoke is (Korean hot pepper paste)
essentially avoured wood If you like spice, youll love this rich, sticky
smoke that has been distilled condiment from Korea. It is produced by
into a liquid. Various types of fermenting a mixture of red chilli powder,
wood are smoked to produce glutinous rice, soy bean, salt and water in
different avours, including the the sun. It will add a complex
popular hickory or more obscure savoury and
apple & mesquite. Add a dash to rounded
marinades, stews, sauces and salad dressings, spiciness to
or simply brush over food before cooking. We soups, stews,
like Colgin liquid smoke, which is 100% natural sauces, dips
nd it at amazon.co.uk or souschef.co.uk. and marinades.
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I dont have a drier. I rack up The shelves behind the sink were recycled out of
my laundry above the Aga and a bedhead. Im very much into upcycling recycling
everything dries perfectly and nding bits and pieces that can be remade
What do you collect? and see everyones stuff? I think because thats when you make
Ive been going through stages thats the appeal of supper clubs, too. mistakes. I know exactly how my
First it was blue and white willow, Aga works its a relationship. I know
then a bit of pink willow, then green. Do you have many gadgets? what every tiny patch of each oven
Then I did all the cut-glass stuff. As a geek, I like learning the process does. I love the way it cooks that it
Now its lots of enamel, which I love. and having gadgets that help make roasts and steams at the same time.
Its great for pop-ups because its light things from scratch. Since I got
and unbreakable, and looks cool. a Vitamix, I use it every day. When What about cookbooks?
Im really into wood, too. We dont I started, I did everything by hand, Ive got books everywhere in the
think about the sensation of drinking but itd be mad to carry on like that. bedroom, in the toilet, in the living
out of certain materials, and a wooden room. Ive heard that the food writer
bowl is great did you know you can Any expensive knives? Diana Henry has 10,000 books.
put it in the microwave? I like French Im really into the little checkered My collection is in the hundreds.
vintage stuff. When I visit France, patterned knives they look good in Before 2009, I only had one cookery
I go to the vide-greniers (car-boot photos, too. Ive got a few good knives book, as I couldnt afford them.
sales) and stock up on lots of items. from Global. I dont use the huge one,
though, as its for meat and I would Anything youd change?
Describe your style? never ever have meat in my kitchen. There isnt masses of cupboard space.
I dont really like modernity, not in I basically run a kosher kitchen. I feel Sometimes I feel Id like to start again,
kitchens. I think if you have a slick, uncomfortable with eating meat. or Id like better stuff, or Id love all
modern house, then maybe thats my pans to be copper I once cooked
the way to go having everything How do you work in here? two risottos one in copper, one in a
stainless steel and minimalist. But I test all my recipes and I go into stainless-steel pan. The copper one Turn over
Im a maximalist! Dont you like it a zone. At supper clubs I cant bear was noticeably better creamier and for a recipe
when you can have a nose about people talking to me while I cook, just perfect. It conducts heat very well. from Kerstin
Mousse au chocolat
Vegans are not dreary! orange with orange liqueur
and choc-dipped physalis
Essentially Im a pescatarian a supermarket to give me their
A LITTLE EFFORT
occasionally I will eat sh but site, so I can run a similar event
I became vegan to write my next on a larger scale. SERVES 4 PREP 25 mins, plus chilling
book, which is due out next year. Ive always done secret teas
Im really keen to retain some of alongside my supper clubs, which When I lived in Paris, I set myself the onerous
the habits I built up while writing it. is why I wrote my new book, task of a chocolate mousse survey at all the
The main thing is, vegans are Ms Marmite Lovers Secret local restaurants. This and crme caramel are
not dreary thumping miseries Tea Party (14.99, Square Peg), almost always on a French dessert menu,
they can have fun, too. Theres Britain is fantastic at baking. along with fruit, yogurt and cheese. Mousse is
so much variety within vegetables, I think our home-baking is so much a good supper club dessert, as you can prep
fruit and nuts. A lot of vegan better than lots of the swanky teas it the day before and get it out of the way. As
cookery is very cutting edge, you get in a hotel. I always try to for physalis fruit, I can eat it by the boxful Recipe extracted
with people doing as many serve a hot element with my teas, they also make for a posh garnish. from Supper Club:
experimental things as someone such as a homemade crumpet. Recipes and Notes
like Heston Blumenthal. 140g/5oz orange-avoured chocolate from the
For instance, Ive been making How to be a good collector (such as Green & Blacks Mayan Underground
vegan nut cheeses recently, and Have a strict price bracket. I wont Gold), broken into squares Restaurant
I made my own coconut milk. pay more than 1.50 for a plate. 50g/2oz physalis fruit (Cape (25, Collins).
Its great working with these It means youve got to seek out gooseberry) You can buy
techniques to make interesting a good charity shop or vintage fair 5 eggs, separated the book for just
food. Cutting out large amounts that isnt hiking up the prices 2 tbsp orange liqueur 18. Call 01326
of other ingredients forces you to because its trendy. Generally, 569444, p&p
become more creative. Veganism theyre better out of London, 1 Melt the chocolate in a glass bowl, is free. Or buy online
is a bright, vibrant diet and its but Ive found a good one nearby. set over a saucepan of simmering water. at sparkledirect.
becoming more popular. I also go to France to visit their Be careful not to let the bottom of the com/goodfood
fantastic boot fairs. The French bowl touch the water, or the chocolate
Underground events dont seem to realise how many might go grainy. If you have an Aga, you
I felt that younger people were not hidden gems theyve got in their can just leave the bowl on the black
going to go to a farmers market on grandmothers attics. I recently enamel and the chocolate will melt.
a Sunday morning if theyd been bought a large copper jam pan Once melted, remove from the heat.
out partying the night before, so for just 4 amazing. 2 Take the physalis and pull back the
I decided to hold an underground My current favourite thing is paper leaves, twisting them behind
farmers market event in my house cut glass it looks so good at the fruit. Dip the tip of each fruit into the
and garden. After thinking about it night. Silverware and white china, chocolate, then leave to dry on a sheet
carefully, I decided: Friday night is too. I like buying things that of baking parchment.
the time to do it and it just took off. photograph well and look good 3 Add the egg yolks, one by one, to the
People come after work. There on my blog. I really love hand- remaining cooled melted chocolate, and
are lots of stalls, demos in the turned wood products and mix gently. Then add the orange liqueur.
kitchen, and you can buy food for chopping boards. 4 In a separate bowl, whisk the egg
the weekend. People have time One thing Im not very good at whites until they form soft peaks, then
to cook over the weekend so is making space for new collections. fold carefully into the chocolate and egg
buying it on Friday night is ideal. I tend to just keep on going and yolk mix. Pour into ramekins and chill for
Part of the innovation was also somehow nd a place for the 2 hrs. Serve with the choc-dipped fruit.
having live music and turning it new things I buy. Its all rather PER SERVING 327 kcals, protein 10g, carbs 19g, For more info, visit
into a social event. Id love for wonderful and miraculous. fat 21g, sat fat 10g, bre 3g, sugar 15g, salt 0.2g msmarmitelover.com
*15% off Adult and Over 65s standard tickets only (excl. VIP). Offer ends 15/06/14. Standard Supertheatre seat included with advance ticket, subject to availability. Not all celebrities appear on all days.
Good Food Good Food logo BBC Worldwide. Antonio Carluccio & Gennaro Contaldo, photography by David Loftus.
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In Hollys trolley
Stock up for summer with Holly Brooke-Smiths favourite
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What to drink Sarah Jane Evans recommends wines to match with your summer meals
Pinot Noir 2012, Dealurile Munteniei, Caves de Peges Dry Muscat 2013, Revisionist Rye Pale Ale, 4.3%,
Romania, 13%, 6.99, Waitrose Setbal, Portugal, 12%, 5.75, 1.77/500ml, Tesco
Once upon a time, Romanian Pinot Noir thewinesociety.com Lightly hoppy with an orangey lift, this
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Photographs ADRIAN TAYLOR
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Save up to
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ften seen as a last-minute extra (or overlooked
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TVRecipes
Every
recipe
has a
photo Weve got tapas, a sumptuous salad and two delicious
chicken dishes to try this month. Recipes tested by Home
economist Petra Jackson. Edited by Kathryn Custance
Programme information correct at time of going to press. Please check Radio Times, radiotimes.com or bbc.co.uk for transmission dates
This month
The Kitchen Cabinet
Food & Drink Tuna tartare with chilli,
Saturday Kitchen ginger & sesame, p135
ON
TE
A PLA
Grilled spring onion, asparagus 2 Heat a griddle pan. Toss each pile of Food hero?
& courgettes with white vegetables in olive oil, then grill in batches My business partner John Vincent; he has an exceptionally
beans & basil dressing for a few mins each side. Season well. discerning palate and is highly inventive. Most of the best
SERVES 4 PREP 10 mins 3 Make the dressing by whizzing the garlic, dishes on our menu came from his imagination.
COOK 15 mins Easy basil leaves and olive oil with a little salt in a
Spring onions are available all year, but in blender, or use a pestle and mortar. Put the Dish youre most proud of?
summer you should be able to find the veg, beans and dressing in a large bowl and The Superfood salad at Leon, which harks back to the
more bulbous bunched onions. So try toss together. Season and serve. Sumptuous salad my mum used to make. Its a mixture of
those rather than the pencil-thin ones. broccoli, quinoa, peas, avocado, feta, chopped herbs and
cucumber with a really good, strong Dijon mustard dressing.
FOR THE SALAD Petra says: The
250g asparagus spears easiest way to Favourite meal?
2 bunches spring onions achieve those lovely Eggy pasta a meal I have at least twice a week at home with
3 courgettes ribbons of courgette is to use a wide my wife, Jemima, and children George, six; Jonny, two; and Dory,
1-2 tbsp olive oil swivel veg peeler one. Its like carbonara but with peas instead of bacon, made
200g cooked beans, such as haricot, rather than a knife. with wholemeal spelt pasta.
cannellini or ageolet
FOR THE BASIL DRESSING Secret ingredient?
1 garlic clove, crushed THE KITCHEN CABINET I think lemon juice is completely underrated.
1 bunch basil, leaves only Radio 4s lively food-fuelled panel show We have an enormous bowl of lemons in our
2 tbsp olive oil has moved to Saturday mornings at 10.30am kitchen, and I dont think there is a dish that
(repeated at 3pm on Tuesdays). The current doesnt taste better with a squeeze of lemon.
1 Prepare the vegetables, keeping them series nishes on Saturday 14 June, but Jay
in separate piles. Snap the woody Rayner, Henry and the rest of the panellists What are you doing now?
ends off the asparagus spears. Cut off will be back with another series in August. Im very busy with the School Food Plan, helping schools to
the very green ends of the spring onions, If youd like to be in the audience, apply share good practice. From September, cookery lessons will be
trim away the roots and peel off the online at bbc.co.uk/showsandtours/tickets. compulsory for all children up to the age of 14 and we still have
tough outer skin. Top and tail the much work to do helping schools to provide hot meals.
courgettes, then cut lengthways
Why is it important?
Photographs GEORGIA GLYNN-SMITH, SHUTTERSTOCK
20
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Food magazine
100%
homemade
Authentic Pulled pork
with brioche buns
& BBQ sauce
available on
Kindle Fire
Dans
diary
We catch up with Dan Saladino,
producer, reporter and occasional
presenter of The Food Programme
on BBC Radio 4
1 Slice the chicken into 2.5cm pieces. Mix a serving platter and add the greens on passed away in April, would have been very proud.
the soy sauce, rice wine and cornour in the side. Serve with the rice.
a shallow dish. Add the chicken, mix to coat, The Food Programme is on Sundays on BBC Radio 4
then cover and put in the fridge for 15 mins. at 12.30pm, repeated on Mondays at 3.30pm. To
2 Put the rice in a heavy pan, measure see a full list of winners of the Food and Farming
600ml water in the jug and pour over. By Awards, visit bbc.co.uk/foodawards.
easy rule of thumb, the water should come
up above the level of the rice by about
from our
We aim to make recipes practical, by our cookery team but not tested in
keeping ingredients lists to a minimum the Good Food Test Kitchen.
Our and avoiding lengthy preparation.
recipes
We help you avoid waste by using full Helping you to eat well
promise
packs, cans and jars where possible. All our recipes are analysed by a
You can trust
When its not possible, we try to include nutritional therapist on a per-serving
our recipes
suggestions for leftovers. basis. Each recipe analysis includes
We cost many of our everyday dishes listed ingredients only, excluding
to help you budget efciently. optional extras such as seasoning
Every month, we provide all
We generally use easily available and serving suggestions.
the information youll need
ingredients, and seasonal fruit Simple changes can make a recipe
to help you choose which
and vegetables. healthier such as removing chicken skin
Good Food recipes to cook
Where possible, we create and test after cooking, or using a low-salt stock.
recipes using humanely reared meats, If you serve the portion size suggested,
All the recipes in Good Food free-range chickens and eggs, and you can work out how each recipe ts
magazine are tested thoroughly sustainably sourced sh. into your day-to-day diet by comparing the
before publication, so theyll We use unrened sugars, such as gures with the Reference Intake (RI).
work rst time for you at home. golden caster sugar, which contain During 2014 you will gradually see this new
Most are developed in our natural molasses, unless we want term on food labels and packaging in place
Test Kitchen by our cookery team, with additional icing to look white. of Guideline Daily Amounts (GDAs).
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Reader recipe
your
kitchen
Ann Turner, a retired deli manager from Shirley, in the West Midlands, Orange & apricot loaf cake
loves to cook with her granddaughter, and bake for her Crafts & Coffee
EASY
group. This zesty loaf cake is a family favourite Photograph PHILIP WEBB
SERVES 8 PREP 20 mins COOK 1 hr
175g/6oz unsalted butter, softened,
plus extra for greasing
175g/6oz dried apricots, chopped
zest of 2 large oranges, juice of 1
175g/6oz golden caster sugar
3 medium eggs, beaten
280g/10oz self-raising our
drop of milk (optional)
50g/2oz icing sugar
In next months New ways to barbecue chicken Destination farm shops great days out
Campre cooking Grow-your-own recipes Stunning frozen desserts How to hit your 7-a-day ON SALE 2 JULY