THE UK’S BEST-SELLING

FOOD MAGAZINE 101 fabulous

festive recipes

NOVEMBER 2015

Trust
EXCLUSIVE! our recipes
ALL TRIPLE
Nigella TESTED
‘All I want for Christmas –
from pickles to Pavlova’ Gingerbread
cake with
Tom Kerridge caramel icing
‘My ultimate holiday ham’

Paul & Alex

Hollywood
Share a special
menu for two

GET
CRAFTY
Edible gifts
& decorations

99+
BEST BUYS!
Festive food,
cookbooks, gifts,
gadgets & wine
THE CHRISTMAS ISSUE

Make it magical
Party food to share l Fluffy roasties – can’t be beaten!
l

l Glam winter cocktails l Bacon-basted turkey plus sauces, stuffings & sides
 Welcome
Whether you’re planning
a full-on family Christmas
or a special day for two, I fnd
that the trick is to do some
planning so that you have the
time to enjoy the preparation
as much as the occasion. Gifts
We’re here to help – this from your
kitchen
issue is packed with inspiring p130

new recipes and plenty of practical know-how.

Filling your freezer now will give you a glow of
satisfaction, as well as a selection of homemade
goodies – turn to page 32 to fnd canapés, desserts
and mains, including a crowd-pleasing fsh pie.
Bakers and kitchen crafters – now’s the time to The
stir up your cake and pudding (p20), and get creative perfect roast
turkey
with our gingerbread Christmas jumpers (p124). p60

These get my ‘offce present’ vote – or encourage

the kids to decorate them for a lucky teacher.
Finally, in the run-up to Christmas, I know I’ll
need some simple meals – check out our quick and
light dishes (p165). They’ll prove to be lifesavers at
this time of year.

Enjoy all your Christmas cooking.

Gillian Carter, Editor

WIN
a set of
baking
SUBSCRIBE THIS MONTH gadgets
p146
AND YOU’LL RECEIVE
NIGELLA’S NEW
COOKBOOK, WORTH £26
For more about this brilliant
offer, turn to page 150.

NOVEMBER 2015 bbcgoodfood.com 3

 Editor Gillian Carter
Deputy editor Elaine Stocks
Art director
Jonathan Whitelocke
PA to Gillian Carter and
Alfe Lewis Emma Bales
Senior food editor
Barney Desmazery
Food editor Cassie Best
Assistant food editor
Miriam Nice
Commissioning food editor
Jessica Gooch
Cookery writer Chelsie Collins
Art editor Rachel Bayly
Designer Suzette Scoble
Picture editor
Gabby Harrington
Chief sub-editor Art Young
Senior sub-editor
Fiona Forman
Feature writer
Holly Brooke-Smith
TV editor Kathryn Custance
TV recipes Petra Jackson
Nutritional therapist
Kerry Torrens
Wine editor
Sarah Jane Evans MW
Speciality food consultant
Henrietta Green
Thanks to Liz Baird, Sara
Buenfeld, Tania Cagnoni,
Alex Davidson, Katy Gilhooly,
Hugo Harrison, Dom Martin,
Tracy Muller-King, Odhran
O’Donoghue, Sienna Rodgers,
Todd Slaughter, Jack Tennant
Publishing director
Simon Carrington
Senior marketing
and events executive
Chris Pearce
Reader offer manager
Liza Evans liza.evans@
immediate.co.uk
Subscriptions director
Jess Burney
Subscriptions marketing
manager Lynn Swarbrick
Digital marketing manager
Phil Byles
Advertising director
Jason Elson
Group head Display
Catherine Nicolson
Senior Display sales
executive Rosie Bee
Display sales executive
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Classifed sales executive
Tim Bennett
Regional agency sales
Nicola Rearden
Inserts Harry Rowland
Advertising enquiries
020 7150 5044
Head of Print &
Partnerships
Nicola Shubrook
Project manager
Emily Griffn
Senior Partnerships
executives Emma Newman,
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How to contactWrite
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usBBC Good Food,
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Magazine editorial
advisers
Donna Clark Acting Head
of Commissioning, factual
features & formats,
99
BBC One and BBC Two
Tam Fry Spokesman, Stuffed festive porchetta and Black & white rice
National Obesity Forum salad with cumin-roasted butternut squash
Valentina Harris President
of Les Dames d’Escoffer
International, London
Contents November 2015
Clare McGinn Head of
Network Radio & Music
Production, Bristol
Aisling O’Connor
Commissioning Executive
Daytime (BBC Television)
BBC Worldwide, UK On our cover this month
Publishing
Director of consumer
products and publishing
Andrew Moultrie
Get ahead Festive entertaining
Publishing director 20 Stir it up Enjoy time in your kitchen baking 82 Just for two Paul and Alex Hollywood
Chris Kerwin your cake, pudding and mince pies share a special Christmas Eve menu
Brand editorial director
Christine Hayes 32 It’s a breeze to freeze Make entertaining 90 Tom’s holiday ham Tom Kerridge’s
Director of editorial
easier with freeze-ahead canapés, mains exclusive recipe for glazed roast ham
governance
Nicholas Brett and glamorous desserts 94 Bring a dish! Celebrate with this relaxed,
Publishing coordinator
Eva Abramik uk.publishing@ 52 Books for cooks Find the perfect gift to modern menu
bbc.com inspire every type of cook 105 Start in style James Martin adds a chef’s
touch to three sumptuous starters
The Big Day 110 Final fourish Decadent desserts that
Immediate Media Company
Limited, Vineyard House,
58 Lunch is served! Fabulous new ideas for you can prepare ahead
44 Brook Green, all your favourites – Crispy bacon-basted 210 Winter cocktails Classic drinks with
Hammersmith, London W6 7BT
Website enquiries turkey and best-ever roasties, with a dash of Christmas sparkle
Call 020 8433 1826 stunning sides and all the trimmings
Email goodfood
website@bbc.com 72 Break with tradition Three top chefs Makes & bakes
Reader offer enquiries
Call 020 7150 5358
create impressive alternative centrepieces 122 We love gingerbread Gorgeous bakes
Email liza.evans@ celebrating the season’s iconic spice
immediate.co.uk
BBC Good Food Shows 130 Have a crafty Christmas Homemade
For tickets: gifts to treat family and friends
Call 0844 581 1354
General Show enquiries: 136 Festive fancies Simple bakes including
Call 020 3405 4286
Rudolph shortbread to make with the kids
NOVEMBER 2015 bbcgoodfood.com 5
171 Simple, speedy
midweek meals 36 Roast sweet potato & onion
tart with goat’s cheese

14 Nigella’s festive
food wishes

Everyday Every month READER

166 9 Recipe index and menu planner

Simple winter suppers No-fuss meals,
all ready in 20 minutes or less 12 Enjoy more Good Food Find us online
Just for you OFFERS

175 Take it to 10 Expand your recipe and at the BBC Good Food Shows DINE IN STYLE
repertoire with this hearty beef stew 17 What’s cooking News, reviews and buys Great savings on
177 Comfort & joy Easy puddings the whole 145 In next month’s issue Sneak preview 56-piece cutlery
family will love 150 BBC Good Food subscriber offers sets and a 16-piece
153 Chefs’ specials Recipes from TV shows dinnerware set
Good reads 182 Christmas cook school Timeplans, p163
14 Exclusive Nigella’s must-haves advice and ideas for your cheeseboard
55 Food lovers’ weekend Lyon 194 Classified advertisements
129 Sugar & spice How humble gingerbread 208 From your kitchen Your letters and photos
became a global favourite 209 Reader recipe Caulifower & chestnut soup

Shopping
47 Gifts galore! Perfect pressies, large and Top-quality meat Half-price bedding
small, for the food lovers in your life Make our cover recipe – p126 Half-price Butcher’s Luxury duck-feather
146 Top baking gadgets Bake Off winners Cover photograph Steak Selection p181 toppers p185
pick the best. Plus, win the complete set TOBY SCOTT
Just 44.99
188 The big festive food test The Good Food Recipe CASSIE BEST
A handy four-step
team rates this year’s best buys Food styling
ladder that’s safe
193 Special deliveries Mail-order shopping SARAH COOK and
and easy to use
195 Cheers! Christmas wines and fzz CASSIE BEST
around the home
Styling
p192
SARAH BIRKS

6 bbcgoodfood.com NOVEMBER 2015

 A  
.
S. T’   ,
F  - C.
W        ,
M        .
W       ,
I         .

M    .

.
This month’s recipes and menus
RECIPE KEY Healthy option
30
Canapés & cocktails
Mini chicken fajitas 34
Niçoise toasts 34
Pomegranate rosemary
spritzer 210
Spanish skewers 34
White Christmas 210
Winter whiskey sour 210
Vegetarian
Butternut squash & lentil
dhal 165
Caulifower & chestnut
soup 209
Roast sweet potato & onion tart
with goat’s cheese 36
Shukhi – warm beetroot &
mushroom salad 96
Spiced parsnip & spinach soup 154
Truffed parsnip & brioche
pudding with hazelnut & thyme
butter 76
Low fat Gluten free Suitable for freezing
Starters, soups & salads
Arancini patties 158
Baked Camembert with bacon-
wrapped breadsticks 141
Black & white rice salad with
cumin-roasted butternut
squash 101
Caulifower & chestnut
soup 209
Chicken liver pâté 108
Goat’s cheese, pear & candied
pecan salad 108
Roast root houmous 158
Smoked salmon carpaccio 108
Spiced parsnip & spinach
soup 154
Sides & sauces
Best-ever roast potatoes 62
Buttered toast bread sauce 70
Creamed sprouts with
chestnuts 64
Festive red cabbage 64
Ginger & orange-glazed baby
carrots 64
Griddled chicory 76
Honey-crushed swede 92
Parsnip croquettes 74
Persian cranberry sauce 70
Pickled red onions 40
Pigs in puff pastry blankets 67
Potato rösti cakes with sage
leaves 87
Raita 72
Red wine jelly 87
Salted maple-roasted
parsnips 64
Sticky Port gravy 70
Stuffng baubles 62
Triple nut & apple stuffng
balls 64
Meat & game
Beef fllet with red wine
sauce 74
Beef in red wine with melting
onions 175
Candied roast ham with
cranberry & star anise
sauce 92
Chapati egg rolls 166
Chestnut & bacon linguine 171
Hasselback jacket potatoes 167
Mexican pulled pork tacos 40
Poached egg, pastrami &
avocado bagels 172
Pork, lime & cashew stir-fry 169
Stuffed festive porchetta 99
Venison sausage & chestnut
casserole 36
Fish & seafood
Harissa prawns with warm tahini
chickpea salad 172
Lobster, green bean & radicchio
salad 84
Luxe fsh pie 40
Parsley & walnut salmon with
kale salad 169
Spiced salmon coulibiac 72
NOVEMBER 2015 bbcgoodfood.com
Poultry
Chicken quesadillas with mango
salsa 166
Crispy bacon-basted turkey 60
Griddled chicken with edamame
mash 171
Orange-stuffed Christmas
duck 85
Baking & gifts
Alaskan yule log 42
Almond-topped mince pies 30
Basic gingerbread 124
Buttered rum Christmas
cake 24
Chocolate chestnut yule log 157
Chocolate nut butter cups 131
Christmas morning stollen
muffns 141
Clementine poppy seed
loaf 143
Cocktail truffe selection 132
MAKE OUR COVER RECIPE
Gingerbread cake with caramel
biscuit icing 126
Gingerbread jumpers 124
Gingerbread wreath 126
Hazelnut brownies 144
Hot chocolate set 134
Midwinter candle cake 27
Quick-to-mix mincemeat 30
Rich sweet shortcrust
pastry 30
Rudolph shortbread 138
Sparkling snowfetti cake 29
Sparkly bauble cake 27
Sugar charms 132
Desserts
Berry good frozen yogurt 159
Bread & butter pudding 178
Chai coconut & mango creams 113
Chinon apple tarts 88
Chocolate orange cheesecake 42
Clementine, cranberry &
pistachio meringue wreath 114
Double chocolate profteroles
with salted caramel cream 114
Gooey toffee puddings 44
Mandarin-in-the-middle
Christmas pud 22
Ponche de crème bread
pudding 102
The best apple crumble 178
9
Be inspired! Get the best
Two menus for festive from our recipes
get-togethers using In each issue we promise you tested recipes

recipes from this issue you can rely on, and include tips and advice to
make your cooking easier.

Smart vegetarian menu for 6 All our recipes are tested thoroughly, so
they’ll work frst time for you at home.
Most are developed in our Test Kitchen
by our cookery team, with extra recipes
from food writers, TV chefs or cookbooks
– and every single one is tested before
being included in the magazine.
l We keep ingredients to a minimum and
prep time no longer than it needs to be.
l We help you to avoid waste by using full
Shuki – warm beetroot & Truffed parsnip & packs, cans and jars where possible, or give
mushroom salad p96 brioche pudding p76 suggestions for using up leftovers.
l Where possible, we use humanely reared
meats, free-range chickens and eggs, and
sustainably sourced fsh.
l We use unrefned sugars (such as golden
caster sugar), unless we want white icing.
l Where egg size is important, it is stated in
the recipe.
l Always use standard measuring spoons,
and never mix metric and imperial
measures.
Please note that recipes created for
Advertisement features are checked by
our cookery team but not tested in the
Good Food Test Kitchen.
l Visit bbcgoodfood.com for advice on
healthy eating and special diets, online
conversion charts and thousands more
triple-tested recipes.
You can also follow us on
facebook.com/bbcgoodfood,
Instagram and Twitter @bbcgoodfood.

Helping you to eat well fat, sugar and salt are salt, with 1.5g or less; and low
Griddled chicory p76 Clementine, cranberry & All our recipes are analysed maximum daily amounts. in sugar, with 15g or less.
HEART
pistachio meringue by a nutritional therapist on HEALTHY Low in saturated fat,

wreath p114 a per-serving basis. Each
recipe analysis includes listed
ingredients only, excluding
Relaxed drinks party for 8-10 optional extras such as
What our recipe with 5g or less per serving;
symbols mean low in salt, with 1.5g or less;
EASY
Simple recipes that and high in omega-3.
everyone can make, even
LOW
CAL 500 calories or less per

seasoning and serving beginners. main course; 150 calories or

A LITTLE EFFORT
suggestions. Requiring a little less for a dessert.
2 OF 5
Simple changes can make more skill – such as making A DAY The number of portions

a recipe healthier – such as pastry. of fruit and/or veg contained

removing chicken skin after
cooking, or using a low-salt
stock. If you serve the portion
size suggested, you can work
out how each recipe fts into
Find our festive cocktails Baked Camembert
your day-to-day diet by
on p210 and party with bacon-wrapped
comparing the fgures with
wines & fzz on p195 breadsticks p141
the Reference Intake (RI).
Reference Intake (RI)
The RIs are a guide to
the amount of energy
(kilocalories), fat, saturated
fat, carbohydrate, sugar,
protein and salt that an adult
should consume each day:
Energy 2,000 kcals, Protein
Mexican pulled pork Chocolate nut butter 50g, Carbohydrates 260g,
tacos p40 cups p131 Sugar 90g, Fat 70g, Saturates
20g, Salt 6g.
MORE OF A CHALLENGE
Recipes
aimed at more experienced
cooks, who cook for pleasure
and like a challenge.
Suitable for vegetarians
But always check labels on
ingredients such as cheese,
pesto and curry sauces, to
ensure they are suitable.
Not suitable for freezing
Suitable for freezing
Unless otherwise stated,
freeze for up to three months.
Defrost thoroughly and heat
until piping hot.
Understanding our
healthy symbols
LOW
FAT 12g or less per serving.
GOOD
4 YOU Low in saturated fat, with from the experts, visit
in a serving.
CALCIUM FOLATE FIBRE VIT C IRON
OMEGA-3
Indicating recipes that
are good sources of vitamins
or nutrients.
GLUTEN
FREE This indicates a recipe
that is free from gluten,
but excludes any serving
suggestions. For more
information on gluten-free
cooking, visit coeliac.org.uk.
• We regret that we are
unable to answer medical/
nutritional queries.
• For thousands more of
our tested recipes, plus
‘how to’ cookery videos
and healthy eating advice

The RIs for fat, saturated 5g or less per serving; low in bbcgoodfood.com.

10 bbcgoodfood.com NOVEMBER 2015

 LIVE SHOWS l ONLINE l MOBILE & MORE
There are so many ways to enjoy Good Food, in the kitchen and on the move
VEGETARIAN CHRISTMAS GET AHEAD OF THE GAME
This special collection of our best We’ve got all you need for Christmas
festive veggie recipes is on sale now, at bbcgoodfood.com. Our brand-new
featuring impressive Christmas main infographic shows you what you can
courses and lots of modern ways with make ahead and freeze, while our
seasonal vegetables. There are also Christmas countdown calendar
recipes to take you through winter, highlights key food prep days.
including quick suppers, vegan dishes, There’s also a festive timeplan,
party food make-and-mature cake recipes, and
and bakes. DON’T MISS OUR WINTER SHOWS advice on the best equipment to get
Why not Looking for festive inspiration? Then head to one of our you through your Christmas cooking.
ask your BBC Good Food Shows. See Paul Hollywood and Mary Berry
newsagent (above left) do Christmas lunch, get tips from turkey-carving
to order you experts, and stock up on presents for the foodies in your
a copy, or life. Michel Roux Jr (above right) and Tom Kerridge are
download among the chefs appearing from 13-15 November in
the digital London and 26-29 November
edition from in Birmingham. Visit
the Apple bbcgoodfoodshow.com or turn
App Store. to page 118 to fnd out more.

Let us know what you think BBC Good Food Magazine Reader Survey

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12 bbcgoodfood.com NOVEMBER 2015

 All I want for Christmas…
As Nigella returns to our screens this month, cooking food to nourish body and
soul, she shares her festive must-haves with us. Catch her series on BBC Two,
plus a Christmas special next month for more inspiration and recipes
Portrait Debra Hurford Brown Illustrations Erin Ellis

14 bbcgoodfood.com NOVEMBER 2015

 I’ve got a new recipe for mine that’s fudgy with dates, treacly
with marmalade, sumptuously dark, and happens to be
gluten and dairy free – which means that it has almost
universal appeal. For me though, the gorgeousness of the
taste is the lure. It is also very easy, because everything is
melted together in a saucepan before being transferred
to a tin and baked, and you can do it at the last minute.
Delicious and easy are the bywords!

I’m the condiment queen at Christmas, and

I make quick pickles that don’t involve hours
of faffng. I give them as presents, but keep
plenty to eat with roast meats, cold cuts and
cheese, or to spruce up the many meals that
need to get onto the table. My Quick-pickled
beetroot with ginger is fabulously festive, but
I have others up my seasonal sleeve too!

I have a new recipe that is now

frmly part of my Christmas
Eve repertoire. My Slow-
cooked black treacle ham
pretty much cooks itself, and
is as glorious to eat as it is
undemanding to make.
There are more ways to eat sprouts than as
chestnut-studded accompaniments to Christmas
lunch. My Stir-fried rice with double sprouts,
chilli & pineapple is welcome as a hangover
salve or a veggie respite from this great meat
feast – although it’s wonderful with leftover
ham. It works well hot or cold.

I’ve never failed to get a Pavlova on the table Ever since I was a small child and got a
at this time of year, and I never want to. My pomegranate in my stocking, I’ve always
Lemon Pavlova is a thing of beauty. I scatter associated Christmas with these beautiful
toasted faked almonds on top, but at Christmas fruits with jewel seeds. I keep bowls heaped
these can be substituted with ruby-red with them, like edible decorations, and
pomegranate seeds. I also scatter the seeds in salads and over
puddings to give as much food as I can
a gleaming festive fourish.

Nothing says Christmas treat to me

more than candied chestnuts. They
are an extravagance, but I wouldn’t
feel it was Christmas without a small
jar in the house. I also buy the cheaper
broken ones, and sprinkle them over
ice cream for an instant dessert.
Christmas in my house means Quality
Street and Peppermint bark. The latter
is an American tradition, which I’ve
adopted more recently. I always have
a few tins for me, and plenty to give
friends as Christmas presents.
This means Maple-roast parsnips
for Christmas lunch, and a Spiced
parsnip & spinach soup throughout
the season.

Not the plant but my

Christmas Day cocktail:
for each bottle of Prosecco or dry
sparkling white wine, add 125ml
orange liqueur and 500ml cranberry
juice. It’s stronger than it tastes!
I never want to branch out for Christmas
lunch and start serving up goose. For
me, it has to be turkey, and my special
pre-roasting brine makes it extra juicy.
The leftovers are just as important:
I make sandwiches with good white
bread, leftover cranberry and bread
sauces and English mustard.
I’ve made edible tree decorations
with my children since they were little,
and now they are the essential ritual
announcing that Christmas has begun!
Simply Nigella is on BBC Two from
2 November. Find the recipes mentioned
here in Nigella’s new book – turn to page 150 for
our fantastic offer if you subscribe this month.

NOVEMBER 2015 bbcgoodfood.com 15

 What’s cooking
Holly Brooke-Smith brings you this month’s news and best buys

STUNNING TREND
SPOTTER

SAVOURY PIES ‚
This year, no festive buffet will
feel complete without a hand-
decorated savoury pie. You’ll see GF LOVES…
all kinds of twists on this British This Pudsey adult apron, l

classic as Christmas specials

fnd their way onto supermarket
designed to raise money
shelves. We love these two: for Children in Need on
• Collection Christmas pork pie, 13 November (£15.99,
£4/275g, Marks & Spencer
Chestnuts, bacon, thyme and Lakeland).
British pork encased in charming Find bake sale inspiration at
pastry puds (right). bbcchildreninneed.co.uk, plus lots
• Three-bird pie, £12/850g, more recipes at bbcgoodfood.com.
Waitrose
This makes a proud centrepiece:
turkey, pheasant and duck liver HOLLY’S
pâté, layered with pork, and
topped with cranberries and TROLLEY
glazed pastry holly leaves. Bone-in smoky chorizo chicken
Fancy making your own? Find joint, £7, Asda
our Chicken, apricot & pork pie From Asda’s new slow-cook pouch
at bbcgoodfood.com. And look range – simply pour the contents into
out for a new recipe from John your slow cooker and add water. Can
Torode in next month’s issue – also be cooked in a conventional oven.
Cranberry-topped game pie. Tyrrells Merry Crisp-mas,
£2.99/125g, Tesco
The naturally red and white potatoes
FAR LEFT
in this limited-edition pack are a bit of
The Ferguson’s
Gang trio all had
seasonal fun. Ready salted, available
pseudonyms until 31 December.
– here are Bill Rude Health Ultimate Almond
Stickers, Shot organic almond milk, £3.45,
Biddy and Planet Organic
Black Mary
Made with just almonds and spring
Ferguson’s
water, this is an almond milk for
Gang, by Polly
purists – and it tastes great.
Bagnall and
Sally Beck,
is published
by Pavilion,
£15.99.

NATIONAL TREASURES endowing them to the Trust. Eccentric and

As part of the National Trust’s 120th birthday year
celebrations, a remarkable book tells the story of
Ferguson’s Gang, a band of women determined
to save Britain’s rural landscapes and historic
buildings from the threat of destruction.
In 1927, three women set about buying
historic buildings and tracts of the Cornish coast,
fun-loving, they never did anything without a
decent lunch. Fortnum & Mason delivered meals
to their HQ at Shalford Mill near Guildford and,
at Christmas, they tucked into braised pheasant
with chestnuts and chipolatas.
Their menus and their amazing exploits
are revealed in this fascinating book about
three inspiring women.

NOVEMBER 2015 bbcgoodfood.com 17

Get ahead
Do some of your Christmas cooking and shopping
now, while you have the time to enjoy it

NOVEMBER 2015 bbcgoodfood.com 19

 Stir it up
Jane Hornby shares new festive ideas
for you to try on Stir-up Sunday – the
22
NOVEMBER
Stir-up
Sunday

traditional day for Christmas baking

Photographs Will Heap

Midwinter candle cake, p27

20 bbcgoodfood.com NOVEMBER 2015

 Get ahead

Almond-topped
mince pies, p30

NOVEMBER 2015 bbcgoodfood.com 21


Make a wish
How did the Stir-up Sunday custom begin?
Clare Hargreaves delves into the history
Y
ou have your basin, wooden spoon, dried
fruit and spices Ð but why are you making
your Christmas pudding on the last Sunday
before Advent? The name Stir-up Sunday derives
from the Anglican ChurchÕs collect for the day in
The Book of Common Prayer, which starts: ÔStir
up, we beseech thee, O Lord, the wills of thy
faithful people; that they, plenteously bringing
forth the fruit of good works, may of thee be
plenteously rewarded.Õ
The words of the prayer and its timing coincided
with pre-Christmas preparations, which evidently
stirred a sense of humour in someone in the late
Victorian period, and the link was made. But
thereÕs debate about just how long-standing the
ÔtraditionÕ is. Some food historians, including
Annie Gray, a panellist on BBC Radio 4Õs The
Kitchen Cabinet, believe itÕs a lot more recent.
ÔStir-up Sunday seems to have originated as
a Victorian joke,Õ says Annie. ÔIt gained currency
between the wars as people looked back with
nostalgia to a rose-tinted past. And once
re-invented as a genuine tradition rather
than a joke, the myth slowly gathered pace.Õ
According to ÔtraditionÕ, members of the family
take it in turns to stir the pudding while each
makes a wish. But Annie says that in Victorian
times, this seems unlikely. ÔThe involvement of a
whole family in making a dish doesnÕt ring true Ð
in houses with servants, for example, children
were rarely welcome in the kitchen,Õ she says.
But whatever the origins, Annie believes that
Stir-up Sunday has its merits. ÔItÕs a jolly ritual,
and if it encourages people to cook, why shouldnÕt
we accept it as a fun, modern tradition?Õ
â Do you cook on Stir-up Sunday? We’d love to
hear your stories and see your photos. Get in
touch at the addresses on page 209.
22 bbcgoodfood.com NOVEMBER 2015
Mandarin-in-the-middle
Christmas pud
This isn’t as tricky to make as you
might think. The mandarin is
lightly candied, which creates
a tender, syrupy fruit centre that
oozes orangey juices as you cut
the pudding. If you just want
a plain Christmas pudding, simply
leave out the mandarin.
1 OF 5
EASY A DAY
SERVES 8-10 PREP 30 mins plus at least a few
hours soaking COOK 8 hrs 15 mins (or longer in a
slow cooker) plus reheating
cream or brandy butter, to serve
FOR THE FRUIT
140g/5oz each raisins, sultanas and
currants
140g/5oz glacé cherries, halved
50g/2oz blanched almonds, chopped
1 medium Bramley apple, peeled, cored
and grated to give 175g/6oz fesh
50ml/2f oz orange liqueur (I used
Cointreau)
150ml/1/4pt medium or sweet Sherry
zest and juice 1 orange
FOR THE PUDDING
140g/5oz cold butter, plus extra,
softened, for greasing
175g/6oz dark muscovado sugar, plus
2 tbsp for coating the bowl
175g/6oz fresh white breadcrumbs
140g/5oz self-raising four
1 heaped tsp ground mixed spice
2 large eggs, beaten
FOR THE MANDARIN MIDDLE
1 frm mandarin or large seedless
clementine, weighing about 140g/5oz
400g/14oz white granulated sugar
(it must be white for colour)
2 tbsp orange liqueur
1 First, prepare the fruit. In a large
mixing bowl, combine the dried fruit,
cherries, almonds and apple with the
alcohol and the orange juice and zest.
Cover with cling flm and leave for at
least a few hrs, or overnight if you can.
2 Next, prepare the mandarin. Put it in
a pan, cover with cold water, then cover
the surface with a scrunched-up piece of
baking parchment. Bring to the boil and
cook for 30 mins or until completely
tender when poked with a cocktail stick.
Remove the mandarin from the water,
keeping 300ml of the cooking liquid in
the pan. Set aside the mandarin.
3 Add the sugar to the cooking liquid
in the pan and heat gently to dissolve.
Poke several holes in the mandarin, then
add to the syrup along with the liqueur.
Cover with the parchment again and
simmer for 45 mins, turning the
mandarin halfway through. By the end
of cooking it will be a little translucent
and have a dark orange colour. Leave to
cool in the syrup (overnight is fne).
4 To make the pudding, grease a
1.5-litre pudding basin, then scatter over
the 2 tbsp sugar. In a large bowl,
combine the dry ingredients and a pinch
of salt. Coarsely grate the butter, and
fold into the fruit with the dry
ingredients, followed by the eggs.
5 Fill the basin one-third full with the
fruit mix, then nestle the mandarin into
it. Pack the rest of the mix around and
on top of the mandarin and smooth
over. You may have some mix left over,
depending on the size of the basin.
(If you’re not using the mandarin, just
press it all in as you’ll have more room).
6 Tear off a sheet of foil and a sheet
of baking parchment, both about 30cm
long. Butter the baking parchment and
use to cover the foil. Fold a 3cm pleat
in the middle of the sheets, then put
over the pudding, buttered baking
parchment-side down. Tie with string
under the lip of the basin, making a
handle as you go. Trim the parchment
and foil to about 5cm, then tuck the
foil around the parchment to seal.
7 To cook the pudding, sit it on a
heatproof saucer in a very large
saucepan, and pour in just-boiled water
to come halfway up the side of the
basin. Cover and steam for 6 hrs, topping
up the water occasionally. Alternatively,
place in a slow cooker, pour hot water
halfway up the side of the basin and
cook on High for 81/2 hrs. Leave the
pudding to cool, and leave in a cool, dark
place to mature. To reheat, steam in a
pan for 1 hr or remove the foil and
parchment, cover with cling flm and
microwave on Medium for 10 mins. Cut
the pudding with a sharp serrated knife,
so that the mandarin stays in place and
everyone gets a piece. Serve with
cream or brandy butter.
PER SERVING (10) 711 kcals • fat 16g • saturates 8g •
Black and white photograph ALAMY
carbs 142g • sugars 101g • fbre 3g • protein 8g • salt 0.8g
Tip
Save the cooking syrup – keep it in
the fridge – and use as a sweet base for
mulled wine or festive cocktails.
 Get ahead

NOVEMBER 2015 bbcgoodfood.com 23


Your basic cake recipe
Buttered rum
Christmas cake
If you’ve indulged in a cup of hot
buttered rum in winters past,
you’ll know what treats this cake
has in store. Rum, apple juice and
maple syrup – plus plenty of fruit,
nuts and cranberries – make for
a crowd-pleasing Christmas cake
that improves as it keeps.
Soak the fruit the night before so
you’re ready to stir up on Sunday.
1 OF 5
EASY A DAY
SERVES 15-20 PREP 30 mins plus overnight
soaking COOK 3 hrs 15 mins
225g/8oz unsalted butter, softened,
plus extra for greasing
225g/8oz light muscovado sugar
4 large eggs, beaten
225g/8oz plain four
2 tsp ground mixed spice
zest 1 small orange
85g/3oz pecan nuts or walnuts,
toasted, then roughly chopped
24 bbcgoodfood.com NOVEMBER 2015
FOR THE FRUIT
150ml/1/4pt cloudy apple juice
50g/2oz unsalted butter
2 tbsp maple syrup
5 tbsp dark rum
800g/1lb 12oz mixed dried fruit (the
kind that includes mixed peel)
175g/6oz dried cranberries
TO FEED THE CAKE (each time)
2 tbsp dark rum
1 tbsp maple syrup
1 Start with the fruit. Pour the apple
juice into a saucepan and bring to a
simmer. Add the butter, let it melt, then
take off the heat and add the syrup and
rum. Put the mixed fruit and cranberries
into a large bowl, pour over the hot rum
mix, then cover tightly with cling flm
and leave overnight.
2 The next day, heat oven to
160C/140C fan/gas 3. Grease and
double-line a 20cm round, deep cake tin
with non-stick baking parchment. Beat
the butter and sugar together until
creamy and pale, then gradually beat in
the eggs until light and fuffy. If the mix
starts to split or look lumpy, add 1 tbsp of
the four and keep beating. Sift in the
four, spices and 1/4 tsp salt, and fold in
using a large spoon. Fold in the orange
zest, nuts, soaked fruit and soaking liquid.
3 Spoon the batter into the tin, level the
top, then make a slight dimple in the
middle using the back of the spoon.
Bake for 1 hr 30 mins, then reduce oven
to 140C/120C fan/gas 1 and bake for a
further 1 hr 45 mins or until it has risen,
is a dark golden colour and a skewer
inserted into the middle of the cake
comes out clean. Put the tin on a cooling
rack and leave until warm.
4 To feed the cake the frst time, use
a cocktail stick to poke all over the top
of the warm cake. Stir together the rum
and maple syrup, then slowly spoon
over the cake. Cool completely, then
remove the baking parchment, wrap
loosely in clean baking parchment
and store in an airtight tin. Feed the
cake every week to 10 days until you
decorate it.
PER SLICE (20) 421 kcals • fat 16g • saturates 8g •
carbs 59g • sugars 50g • fbre 2g • protein 4g • salt 0.2g
Icing your cake
Now you’re ready to
cover and ice your cake
A LITTLE EFFORT
TAKES 30 mins plus drying
COVERS a 20cm/8in round cake
4 tbsp apricot jam, warmed and sieved
icing sugar, sifted, for rolling out
750g/1lb 10oz natural marzipan
cooled boiled water or colourless alcohol
750g/1lb 10oz white sugarpaste
(fondant) icing
1 Sit the cake on a large fat plate or
board and brush a thin layer of apricot
jam over the top and sides.
2 Dust the work surface with icing sugar.
Lightly knead the marzipan until pliable,
then roll out in one direction, turning the
marzipan 90 degrees every few rolls
and keeping the pressure even. Keep it
in a circular shape, reshaping it if needed
as you go. When large enough (about
35cm across for a 20cm cake), lift over
the cake. Smooth the top and sides with
your palms and trim with a knife. If you
have time, leave to dry overnight.
3 Clean the work surface and rolling pin.
Using a pastry brush, lightly brush the
sides with cooled boiled water or alcohol,
then cover with the sugarpaste icing,
rolling it in the same way. Lift onto the
cake, then work your way gradually
around, smoothing out any folds with
your palms to avoid wrinkles forming.
Polish the icing with the palms of your
hands (or a proper cake smoother) for a
smooth fnish. Trim with a sharp knife.
TO COVER THE TOP OF A CAKE ONLY (AS
WITH THE MIDWINTER CANDLE CAKE)
Use 500g marzipan and 500g
sugarpaste, and roll both into a 20cm
circle. Brush jam on the top of the cake.
Once the cake is topped, use a
straight-sided glass or jar to rub around
the marzipan and icing to make them
fush with the cake. If they’re not quite
big enough, rub the top of the icing with
the fat of your hands to make it spread a
little, then use the glass or jar to smooth it.
Turn over for three ways to decorate }
 Get ahead

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NOVEMBER 2015 bbcgoodfood.com 25


Three ways to decorate your cake
1 Midwinter candle cake
Covering just the top of the cake
with marzipan and icing is easier
for first-time cake decorators,
yet still looks impressive.
1 OF 5
EASY A DAY
SERVES 15-20 TAKES 30 mins
20cm/8in Christmas cake, top
only covered with marzipan
and sugarpaste (see Icing your
cake, p24)
FOR THE DECORATION
3 unscented tea lights, in metal cases
35-40 cinnamon sticks, 8cm/31/4in
long (available from amazon.co.uk)
ribbon, about 120cm/48in long
bay leaf sprigs
rosemary sprigs
1 Arrange the tea lights in a triangle on
the top of the cake. Mark their positions
by pressing down lightly into the icing,
then cut out and remove three circles
from the icing, going right down to the
marzipan. Insert the candles.
2 Sparkly bauble cake
Bright and with a good dose of
kitsch, this is my modern take
on mid-century Christmas cake
decoration. If you follow this design,
I recommend having a quick sketch
on a piece of paper the same size as
the cake top, using the cutters you
have as a guide for size and layout.
1 OF 5
A LITTLE EFFORT A DAY
SERVES 15-20 TAKES 1 hr plus drying time
small round cutters in different sizes
(or you can use the ends of large
piping nozzles)
200g/7oz icing sugar, sifted, plus
a little extra
1 large egg white
assorted gel food colourings (I used
purple, yellow, pink, green and black)
coloured sugar balls (you can buy
a mix of colours online)
disposable piping bag
about 120cm/48in matching ribbon
20cm/8in Christmas cake, covered
with marzipan and sugarpaste
(see Icing your cake, p24)
Get ahead
2 Loosely tie the ribbon around the
middle of the cake, then drop a
cinnamon stick at 12, 3, 6 and 9 o’clock
between the ribbon and the cake.
One by one, fll in the gaps with the
remaining cinnamon sticks. When they
are all upright, tighten and tie the ribbon
in a knot – you may fnd a second pair of
hands helpful for this bit.
3 Separate the bay into 3-leaf sprigs,
then insert into the icing (I fnd the
leaves look best if they all swirl around
in the same direction). Add the rosemary,
bending the stems a little to help if you
need to, then fll in any gaps with single
bay leaves. (Make sure that no leaves
hang over or near where the candle
fames will be). When ready to show
off your cake, light the candles. Don’t
leave the cake unattended.
PER SERVING (20) 518 kcals • fat 17g • saturates 8g •
carbs 79g • sugars 69g • fbre 2g • protein 5g • salt 0.2g
1 Using the cutters, cut out shapes
in the icing, pressing down as far as the
marzipan, then removing the middles.
To make teardrop and bird shapes, use a
small sharp knife to cut points above
and below or to the sides of the circles.
2 Mix the icing sugar and egg white
to make a thick but fowing icing. Split
it roughly between fve pots – leave one
white, then colour the others. Flood
each shape with a different colour, then
add some coloured balls and leave to
set. A pair of craft tweezers will help
if you want the balls to be in a design
rather than just scattered over.
3 Add a dab of black colouring to the
remaining white icing to make it grey,
and add a little more icing sugar to
thicken it. Spoon into the piping bag,
snip off the end, then pipe on the strings,
bows and stars or snowfakes. Tie the
ribbon around the base of the cake
and leave to dry.
PER SERVING (20) 777 kcals • fat 25g • saturates 9g •
carbs 121g • sugars 110g • fbre 2g • protein 9g • salt 0.3g
NOVEMBER 2015 bbcgoodfood.com 27
 Get ahead

3 Sparkling snowfetti cake

Bring a little magic to your
cake with a simple homemade
snow globe.

1 OF 5
EASY A DAY

SERVES 15-20 TAKES 1 hr plus drying

20cm/8in Christmas cake, covered

with marzipan and sugarpaste
(see Icing your cake, p24)
1 large egg white
225g/8oz icing sugar, sifted
red, white and green sugar sprinkles
(sometimes labelled ‘nonpareils’)
small handful red, white and green
jelly beans
FOR THE SNOW GLOBE
1 medium jar, label removed
1 plastic cake topper (we used a
snowman fgurine) to ft inside
the jar
green or red plastic milk bottle top,
if needed
strong glue (not water-based)
green acrylic paint and small
paintbrush
2 tbsp glycerine
1 tsp silver craft glitter
festive ribbon, to tie around the jar lid

1 Make the icing by mixing the egg white

and sugar together until thick and
smooth. Using a palette knife, spread
a thin layer of icing all around the sides
of the iced cake. Sit the cake on a large
tray and, holding it at an angle, sprinkle
on the nonpareils. You can use a palette
knife to help, scooping them up and
pressing them on. Leave to dry, then
set aside.
2 Sit the cake topper on the jar’s lid, Tip
then invert the jar over it. If the fgurine 5 Use a little of the leftover icing to
looks a little lost in the jar once closed, attach the jelly beans to the top of the MAKE YOUR OWN MARZIPAN
then glue in the milk bottle top as a cake, leaving room for the snow globe. For an Easy vanilla or Zesty orange
booster. When you’re happy, glue the Sit the snow globe on top (you can press marzipan recipe, visit bbcgoodfood.com
cake topper in place and leave to dry. it into the icing a little if it seems wobbly)
3 Use the acrylic paint to paint some and shake whenever you feel like it!
simple fr trees on the back of the jar PER SERVING (20) 476 kcals • fat 16g • saturates 8g •
(remember to have it upside down carbs 73g • sugars 62g • fbre 2g • protein 4g • salt 0.2g
as you paint) and leave to dry.
4 When ready,fll the jar three-quarters
full with water, add the glycerine and
dissolve. Spoon in the glitter, then screw
on the lid and shake well. The glitter will
clump a bit at frst but then separate.
Carefully top up with water if needed,
then screw tightly and dry any drips,
taking care not to damage your painted
trees. Glue the ribbon onto the lid/base
of your snow globe.

NOVEMBER 2015 bbcgoodfood.com 29

Get ahead
Tip
HOW TO STERILISE YOUR JARS
Wash jars and lids in hot soapy water, rinse, then
place on a baking tray and put in a low oven for
10 mins or until completely dry.
Alternatively, put them through the hot cycle of
a dishwasher. If you are using jars with rubber seals,
remove the seals and cover in just-boiled water.
30 bbcgoodfood.com NOVEMBER 2015
Quick-to-mix mincemeat
EASY GLUTEN
FREE
MAKES 5 x 450g/1lb jars PREP 15 mins plus
2 hrs soaking NO COOK
2 large Bramley apples, peeled, cored
and fnely chopped to give 450g/1lb
450g/1lb each currants, sultanas
and raisins
200g pot mixed candied peel
zest and juice of 1 orange and 1 lemon
450g/1lb dark muscovado sugar
11/2 tsp ground mixed spice
100ml/31/2f oz Armagnac or brandy,
plus more if needed
200g pack beef or vegetable suet
Put everything except the suet into
a large mixing bowl and mix well using
your hands. Leave for at least 2 hrs, or
overnight if you can. Add the suet, mix
again, then spoon into sterilised jars (see
tip, bottom left) while they are still warm.
Will keep for up to 1 year in a cool, dark
place. If the mincemeat starts to look dry
as it matures, add a little more brandy.
PER TBSP 54 kcals • fat 1g • saturates 1g • carbs 10g •
sugars 10g • fbre none • protein none • salt none
Rich sweet shortcrust pastry
EASY
MAKES about 500g/1lb 2oz
PREP 10 mins plus chilling
280g/10oz plain four
140g/5oz cold unsalted butter,
cut into small cubes
4 tbsp golden caster sugar
1 large egg, beaten
1 Put the four in a large bowl with 1/4 tsp
salt. Add the butter and rub it in with
your fngertips until the mix looks like
fne crumbs.
2 Stir in the sugar, then slowly pour
in the egg, stirring with a cutlery knife
as you go to avoid any overly wet or dry
patches. Scrunch to a dough with your
hands, then knead briefy until smooth.
Alternatively, pulse together the butter,
four and salt in a processor, then add
the sugar and egg. Shape into 2 discs,
wrap in cling flm and chill for 30 mins
(if you have time).
Almond-topped mince pies
Topping mince pies with frangipane
livens up every bite with its almond
flavour and cakey lightness.
EASY
MAKES 24 PREP 30 mins COOK 20-25 mins
100g/4oz soft pitted prunes, fnely
chopped (optional)
1 tbsp Armagnac or brandy (optional)
450g/1lb Quick-to-mix mincemeat
(see recipe, left)
1 x quantity Rich sweet shortcrust
pastry (see recipe, below left), or use
a 500g pack ready-made pastry
plain four, for dusting
FOR THE TOPPING
140g/5oz soft unsalted butter
140g/5oz golden caster sugar
85g/3oz self-raising four
100g/4oz ground almonds
2 large eggs, beaten
1
/2 tsp almond extract
handful faked almonds
icing sugar, to dust
1 Heat oven to 190C/170C fan/gas 5.
Mix the prunes and Armagnac into the
mincemeat and set aside. Roll out the
pastry on a lightly foured work surface
until 3mm thick, cut into circles with
a 7.5cm or 8cm round plain cutter and
gently press into 2 x 12-hole shallow,
non-stick bun tins.
2 For the topping, beat together the
butter and sugar with a wooden spoon,
then add the four, ground almonds,
eggs, almond extract and a pinch
of salt, and beat until smooth.
3 Spoon the mincemeat into the tin
(about 1 dessertspoon into each). Spoon
over the topping, then smooth it to the
edges of the pastry with a palette knife.
Scatter over the faked almonds. Can
now be frozen for up to 1 month. Food styling JANE HORNBY | Styling SARAH BIRKS
4 Bake for 25 mins from room
temperature (or 30 mins from frozen)
until the pies are golden, risen and the
pastry feels frm at the sides. Leave
to cool in the tin for 10 mins before
transferring to a cooling rack. Dust with
icing sugar to serve. Can be stored in an
airtight tin for up to 3 days once cold.
PER MINCE PIE 284 kcals • fat 14g • saturates 7g •
carbs 33g • sugars 22g • fbre 1g • protein 4g • salt 0.1g
For more festive
baking recipes, visit
bbcgoodfood.com
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 It’s a breeze
to freeze Entertaining is easier when you’ve got
a freezer full of home-cooked food.
Justine Pattison shows you how
Photographs David Munns

Chocolate orange
cheesecake, p42

32 bbcgoodfood.com NOVEMBER 2015

 Get ahead

Spanish
skewers

Niçoise
toasts

Mini
chicken
fajitas

NOVEMBER 2015 bbcgoodfood.com 33

 Niçoise toasts 1 Heat oven to 200C/180C fan/gas 6.
Classy canapés Bite-sized mouthfuls of
robust Mediterranean
Place the bread slices on a large baking
tray in a single layer and drizzle over
Spanish skewers flavours. 1 tbsp extra virgin olive oil. Bake for
A nod to my favourite 10-12 mins or until dry, taking care not
EASY
Spanish tapas, these to let them burn or become too hard.
are a doddle to MAKES 24 PREP 10 mins plus cooling 2 Heat the remaining oil in a medium
TO
FREEZE
assemble, cook from frozen and COOK 40 mins non-stick frying pan and cook the
will go down brilliantly at any party. anchovies, garlic and onion for 3-4 mins For all the
1 x 150g part-baked baguette, cut into over a low heat until well softened, uncooked canapés,
EASY VIT C
24 slices (blitz the ends into stirring until the anchovies break up. open-freeze on a
MAKES 24 PREP 20 mins COOK 25-30 mins breadcrumbs and freeze) Add the tomatoes, purée, capers and baking parchment-
3 tbsp extra virgin olive oil, plus a chilli fakes, and cook over a low heat for lined baking tray
200g/7oz waxy potatoes, such little extra to drizzle 10-15 mins, stirring regularly, until the until solid, then
as Charlotte, peeled and cut into 6 anchovy fllets in olive oil (from a jar sauce is thick. Leave to cool for 15 mins. transfer to a
24 x 2cm/3/4in chunks or can), drained 3 Once cool, spread a little tomato freezer-proof
1 tbsp mild olive oil or sunfower oil 2 garlic cloves, crushed sauce on each piece of bread and top container,
2 tsp fnely chopped fresh rosemary 1
/2 medium red onion, fnely chopped with half an olive. Sprinkle with the interleaving with
or 1/2 tsp dried rosemary 227g can chopped tomatoes Parmesan, then cover and chill for up baking parchment.
1 large red pepper, deseeded and cut 2 tbsp tomato purée to 24 hrs until ready to reheat. Cover tightly with a
into 24 x 2cm/3/4in chunks 25g/1oz mini capers, drained 4 Heat oven to 200C/180C fan/gas 6. lid and freeze for
1 large yellow pepper, deseeded and 1
/2 tsp chilli fakes Put the toasts on a parchment-lined up to 2 weeks.
cut into 24 x 2cm/3/4in chunks 12 pitted black olives, ideally baking tray (or two) and bake for Freeze the dip
200g/7oz cooking chorizo, cut into Kalamata, drained and halved 8 mins or until hot throughout. To for the Spanish
24 pieces 2 tbsp fnely grated Parmesan serve, garnish with basil and a drizzle skewers in a small,
FOR THE GARLIC DIP baby basil leaves, to serve of extra virgin olive oil. lidded container
200g/7oz half-fat crème fraîche PER CROSTINI 53 kcals • fat 2g • saturates 1g • for up to 2 weeks.
1 garlic clove, crushed carbs 6g • sugars 1g • fbre 1g • protein 2g • salt 0.4g Thaw in the fridge
1
/2 small pack fat-leaf parsley, fnely for several hours,
chopped or overnight, and
YOU WILL NEED Mini chicken fajitas 1 Heat the oil in a large, non-stick frying stir well before
24 short bamboo skewers pan or wok and stir-fry the chicken and serving.
GOOD
EASY 4 YOU peppers for 2 mins. Sprinkle over the Cook the skewers
1 Heat oven to 200C/180C fan/gas 6. MAKES 36 PREP 25 mins spices and cook for 30 secs more, from frozen on
Half-fll a large pan with water and plus chilling COOK 16-18 mins stirring. Tip the tomatoes into the baking trays for
bring to the boil. Add the potatoes and pan and stir in the chipotle paste. 12 mins or until hot
return to the boil. Cook for 1 min, then 2 tbsp sunfower oil Simmer for 5 mins or until the sauce throughout.
drain in a colander and tip into a bowl. 2 skinless chicken breasts, cut into is thick and glossy, stirring regularly. Cook the
Pour over the olive oil, sprinkle with 1.5cm/1/2in chunks Stir in the spring onions and coriander, Niçoise toasts
the rosemary and season. Toss together. 1 red pepper, deseeded and cut into cook for 1 min more, then remove from from frozen on
2 Scatter the potatoes over a large 1.5cm/1/2in chunks the heat and leave to cool. baking trays for
baking tray and cook for 5 mins. Turn 1 yellow pepper, deseeded and cut into 2 Cut the tortillas into quarters, then 10 mins or until hot
the potatoes, add the peppers and cook 1.5cm/1/2in chunks cut each quarter into three pieces, so throughout, then
for a further 10 mins or until just 1 tsp ground cumin you have 36 triangles. Place 1 tsp of the top with the basil.
beginning to soften. Set aside to cool. 1 tsp ground coriander chicken mixture and a little cheese at Put the
3 Thread a chunk of yellow pepper, 1
/4 tsp hot chilli powder the widest end of a triangle. Roll the guacamole dip for
a chunk of potato and a chunk of red 227g can chopped tomatoes pointed end of the triangle around the the Chicken fajitas
pepper onto bamboo skewers, fnishing 2 tbsp chipotle paste flling and secure with a cocktail stick. in a small, lidded
with a piece of chorizo. Place on a 4 spring onions, trimmed and thinly Place on a baking tray lined with baking container, cover
parchment-lined baking tray, cover sliced parchment. Fill and roll the other the surface with
and chill (up to 8 hrs). To make the large pack coriander, leaves chopped triangles. Cover with cling flm and chill cling flm and
dip, mix all the ingredients in a bowl, 3 large four tortillas for up to 8 hrs until ready to reheat. freeze. Thaw at
cover and chill. 75g/21/2oz ready-grated mozzarella 3 To make the dip, mash all the room temperature
4 When ready to serve, heat oven FOR THE GUACAMOLE DIP ingredients in a bowl until almost for about 1 hr, mix
to 200C/180C fan/gas 6. Bake the 1 ripe avocado, stoned and peeled smooth. Cover the surface of the dip in a little water and
skewers for 10 mins or until the juice 1 large lime with cling flm and chill for up to 24 hrs. stir well before
vegetables are softened and nicely 1 garlic clove, crushed 4 When ready to serve, heat oven to serving.
browned, and the chorizo slices are 2 heaped tbsp fnely chopped 200C/180C fan/gas 6. Uncover the Cook the fajitas
cooked through. Serve with the dip. coriander fajitas and bake for 6-8 mins or until hot from frozen for 10
PER SKEWER 54 kcals • fat 4g • saturates 2g • YOU WILL NEED throughout. Serve with the guacamole. mins or until piping
carbs 3g • sugars 1g • fbre 1g • protein 2g • salt 0.1g 36 cocktail sticks PER FAJITA 41 kcals • fat 2g • saturates 1g • hot throughout.
carbs 3g • sugars 1g • fbre 1g • protein 3g • salt 0.1g

34 bbcgoodfood.com NOVEMBER 2015

 Get ahead

Venison sausage &

chestnut casserole

NOVEMBER 2015 bbcgoodfood.com 35

Make-ahead mains
TO
Venison sausage & FOR THE MUSTARD MASH chestnuts, tomato purée and bay leaf. FREEZE
chestnut casserole 1.5kg/3lb 5oz medium potatoes Bring to the boil, then reduce the heat,
You can’t go wrong (ideally Maris Piper), cut into even cover loosely with a lid and simmer Freeze the cooked,
with this warming chunks gently for 30 mins, stirring occasionally. cooled casserole
casserole, with its rich red wine 75g/21/2oz butter 4 Meanwhile, make the mustard mash. and the mash in
sauce, chestnuts and cranberries, 150ml tub double cream Put the potatoes in a large pan of water, large freezer bags
and creamy mash on the side. 2 tbsp wholegrain mustard bring to the boil, then reduce the heat for up to 1 month.
and simmer for 15-20 mins or until the Thaw overnight
1 OF 5
EASY A DAY 1 Heat 1 tbsp of the oil in a large potatoes are soft but not falling apart. in the fridge.
SERVES 8 PREP 15 mins COOK 1 hr non-stick frying pan and fry the Drain well in a colander, then return to Then reheat
sausages in two batches over a medium the pan and mash with the butter the casserole in
2 tbsp sunfower oil heat for 15 mins, turning regularly, until and cream until smooth. Beat in the a fameproof
16 venison sausages nicely browned. Transfer the sausages mustard, season to taste, and set aside. casserole dish over
2 medium onions, thinly sliced to a large fameproof casserole dish. 5 Mix the cornfour with 2 tbsp a medium heat
3 celery sticks, trimmed and thinly 2 Tip the onions and celery into the cold water until smooth. Stir into the until piping hot
sliced frying pan and cook over a medium-high casserole and cook for 2-3 mins, stirring throughout.
200g/7oz chestnut mushrooms, heat for 5 mins or until beginning to regularly, until the sauce has thickened. Reheat the
halved (or quartered if large) soften and lightly colour, stirring Remove the dish from the heat, season mash in a non-stick
300ml/1/2pt red wine regularly. Add a splash more oil if and sprinkle with chopped parsley, if saucepan over
1 beef stock cube needed. Tip the vegetables into using. Serve with the mustard mash. a medium heat,
200g pack vacuum-packed cooked the casserole dish. PER SERVING 591 kcals • fat 27g • saturates 14g • stirring constantly,
chestnuts 3 Put the remaining oil in the pan, cook carbs 52g • sugars 7g • fbre 7g • protein 25g • salt 1.8g until smooth and
2 tbsp tomato purée the mushrooms over a high heat for piping hot.
1 bay leaf 4-5 mins until lightly browned, then add
2 tbsp cornfour to the casserole. Pour the wine and
small pack parsley, chopped, to serve 300ml water into the dish and crumble
(optional) the stock cube over the top. Stir in the

Roast sweet potato & onion
tart with goat’s cheese
This recipe makes two tarts, giving
you the flexibility to serve one
and freeze one.
EASY FIBRE 2 OF 5
A DAY
SERVES 8-12 (makes 2 tarts) PREP 20 mins plus
cooling COOK 1 hr 20 mins
3 tbsp olive oil
6 medium red onions, fnely sliced
5 tbsp red wine vinegar
100g/4oz cranberry sauce
1kg/2lb 4oz sweet potatoes, peeled
and cut into small chunks
1 tsp chilli fakes
2 x 320g sheets ready-rolled puff
pastry
3 x 100g soft goat’s cheese with rind,
broken into large chunks
beaten egg, for glazing
thyme sprigs and a large salad,
to serve
TO
1 Heat oven to 200C/180C fan/gas 6. parchment and unroll the pastry sheets FREEZE
Heat 2 tbsp of the oil in a large non-stick on top – trimming the edges neatly at
frying pan and cook the onions over this point will encourage a good rise. Open-freeze
a low heat for 20-25 mins or until well Leaving a 2cm gap around the edge, the assembled
softened and lightly browned. Add spread the onions over the pastry, then unbaked tarts on
the vinegar and cranberry sauce, and top with the sweet potatoes and goat’s the trays until solid,
simmer for 5-10 mins more, stirring until cheese. Brush the beaten egg around then remove and
almost all the liquid has disappeared. the border of the pastry and bake in the wrap tightly in foil.
Leave to cool. oven for 35-40 mins or until the pastry Freeze for up to
2 Meanwhile, put the sweet potatoes is golden and crisp, swapping the 1 month.
in a bowl and toss with the remaining shelves after 20 mins. Unwrap the
oil, 1/2 tsp salt, 1/2 tsp pepper and the 4 Scatter over the thyme, then cut tarts and place on
chilli fakes. Arrange on a baking tray each tart into quarters (or smaller lined baking trays
and cook for 20 mins, turning halfway, pieces if serving more). Serve with to thaw at room
until softened and lightly browned. a large leafy salad. temperature for
Leave to cool. PER SERVING (8) 776 kcals • fat 45g • 11/2 hrs, then bake
3 Reduce oven to 180C/160C fan/gas 4. saturates 15g • carbs 73g • sugars 22g • fbre 7g as per the recipe.
Line two large baking trays with baking • protein 16g • salt 1.2g

36 bbcgoodfood.com NOVEMBER 2015

 Get ahead

NOVEMBER 2015 bbcgoodfood.com 37

 Luxe fish pie

38 bbcgoodfood.com NOVEMBER 2015

 Get ahead

Mexican pulled
pork tacos

NOVEMBER 2015 bbcgoodfood.com 39

Get ahead
Luxe fsh pie
This recipe makes one
large or two smaller
pies. Bear in mind,
a large one will take longer to
thaw (see far right).
EASY CALCIUM OMEGA-3
SERVES 8 PREP 45 mins COOK 1 hr 10 mins
500g/1lb 2oz thick white fsh fllets,
such as cod or haddock, unskinned
500g/1lb 2oz thick salmon fllet,
unskinned
300g/11oz smoked haddock fllet
(preferably undyed)
700ml/11/4pts full fat or semi-
skimmed milk
1 medium onion, cut into thin wedges
2 bay leaves
75g/21/2oz butter
75g/21/2oz plain four
140g/5oz young spinach leaves
3 tbsp white wine or vermouth
(optional)
1
/2 small pack dill, roughly chopped
Mexican pulled
pork tacos
EASY
SERVES 8 PREP 15 mins plus overnight
marinating COOK 4-5 hrs
1.5kg/3lb 5oz rindless pork shoulder,
cut into 6 large chunks
1 red onion, roughly chopped
FOR THE MARINADE
2 garlic cloves, crushed
2-3 tbsp hot habanero chilli sauce
3 tbsp tomato purée
juice 2 oranges (around 200ml/7f oz)
juice 3 large limes (around
75ml/21/2f oz)
3 tbsp white wine vinegar
2 tsp dried oregano
2 tsp ground allspice
2 tsp ground cumin
1 tsp ground nutmeg
1
/2 tsp ground cloves
TO SERVE
Pickled red onions (see recipe, right)
24 corn tacos, warmed
4 Little Gem lettuces, trimmed and
fnely shredded
soured cream or half-fat crème
fraîche
40 bbcgoodfood.com NOVEMBER 2015
TO
FOR THE CHEESY MASH TOPPING Cook for a few secs, then gradually add FREEZE
1.5kg/3lb 5oz potatoes (ideally Maris the infused milk, stirring over a medium
Piper), cut into even-sized pieces heat for 3 mins until the sauce is smooth Assemble the pie,
50g/2oz butter and thick. Stir in the spinach and wine or then cover tightly
100g/4oz mature cheddar, coarsely vermouth, if using, and cook for 2 mins with a double
grated more. Remove from the heat and stir in thickness of foil.
300ml tub half-fat crème fraîche the dill. Season to taste. Seal, label and
4 Heat oven to 200C/180C fan/gas 6. freeze the
1 Place the fsh fllets in a large, wide Spoon a third of the sauce into the base uncooked pie for
saucepan and pour over the milk. of a 3-litre shallow rectangular dish. up to 2 months.
Add the onion wedges and bay leaves, Scatter half the fsh fllets over the Thaw in the
tucking them in around the fsh. Bring sauce, breaking them into chunky pieces fridge for 24-48 hrs,
to a very gentle simmer, then cover and discarding the skin, any stray bones, depending on the
with a lid and remove from the heat onion and bay leaves as you go. Pour size of your pie,
immediately. Leave to stand and infuse over another third of the sauce, then then cook as per
for 10 mins or until the fsh is just top with more fsh. Continue the layers the recipe, adding
cooked. Drain the fsh in a colander over once more, fnishing with sauce. an extra 15-25 mins,
a large jug to reserve the infused milk, 5 Spoon the potato over the fsh until piping hot
then tip the fsh into a bowl. Set aside. mixture, starting at the edges. Swirl throughout.
2 Meanwhile, make the topping. Put the the potato with the back of a spoon
potatoes in a large saucepan of cold and sprinkle over the remaining
water, bring to the boil, then simmer for cheese. Place the dish on a baking
15 mins or until the potatoes are soft but tray and bake in the centre of the
not falling apart. Drain well, return to the oven for 45 mins or until the potato
pan and mash with the butter, half the is golden and the flling is bubbling
cheese and the crème fraîche until
smooth. Season to taste and set aside.
3 To fnish the flling, melt the butter in
a medium saucepan and stir in the four.
TO
1 Put the marinade ingredients in a Pickled red onions FREEZE
large, zip-seal freezer bag and squish
EASY LOW GLUTEN
until well combined. Add the pork and FAT FREE Put the cooked,
onion, ensuring they’re well coated. Seal SERVES 8 PREP 5 mins plus standing cooled pork and
and put in the fridge overnight. COOK 10 mins marinade in a large
2 Heat oven to 160C/140C fan/gas 3. zip-seal bag and
Transfer the pork and its marinade to Finely slice 2 medium red onions and freeze for up to
a medium casserole dish. Cover with a put in a heatproof bowl. Cover with 1 month.
lid and place in the oven for 4-5 hrs or just-boiled water and leave to stand for To serve, heat
until the pork is very tender and falls 10 mins. oven to 200C/
apart when poked with a fork. Drain in Drain well, then stir in 2 tbsp white 180C fan/gas 6.
a colander, reserving the marinade, then wine vinegar or cider vinegar and Put the frozen
transfer the pork to a board. 2 tbsp caster sugar. Stand for marinade and
3 Shred the pork with two forks, drizzle at least 10 mins before serving. meat in a roasting
over 4-5 tbsp of the reserved marinade, PER SERVING 33 kcals • fat none • saturates none • tin and cover with
and serve from the board with the Pickled a large piece of
red onions (right), warmed corn tacos, foil. Reheat for
shredded lettuce and soured cream. 30-45 mins or
PER SERVING 279 kcals • fat 11g • saturates 4g • until piping hot.
carbs 6g • sugars 5g • fbre 1g • protein 38g • salt 0.5g Once cooked,
drain, reserving the
marinade. On a
warmed platter,
spoon 4-5 tbsp
of the reserved
marinade over the
meat and serve as
per the recipe.
 an d th a t ’s
just for
startecrhsristmas
#becauseits

Extra Special Prawn

& Lobster Cocktail £5
Get Christmas off to the best start with this
classic favourite. Rich cocktail sauce combined
with an indulgent lemon mousse, generously
garnished with Canadian lobster and Indonesian
warm water prawns. Available 10th December.
Make it Extra Special
because it’s Christmas
Selected stores. Available while stocks last. Asda Extra Special Prawn & Lobster Cocktail 250g (£20 per kg).
Photography shows serving suggestion.
Decadent desserts
Chocolate orange
cheesecake
A LITTLE EFFORT
SERVES 8-10 PREP 40 mins plus cooling and
overnight chilling COOK 1 hr 15 mins
FOR THE BASE
200g/7oz dark chocolate digestive
biscuits, roughly broken
75g/21/2oz butter, melted, plus extra
for greasing
FOR THE FILLING
4 large eggs
2 large egg yolks
2 x 280g tubs full-fat cream cheese
150ml tub double cream
140g/5oz golden caster sugar
fnely grated zest 11/2 oranges
4 tbsp orange liqueur, such as Cointreau
FOR THE TOPPING
50g each orange milk chocolate and
almond milk chocolate, grated
Alaskan yule log
Topped with meringue and singed
with a blowtorch (or baked in a hot
oven), this has plenty of wow factor.
MORE OF A CHALLENGE
SERVES 8 PREP 50 mins plus 5 hrs freezing
COOK 35-45 mins
FOR THE CHOCOLATE SPONGE
softened butter, for greasing
6 large eggs, separated
140g/5oz golden caster sugar
50g/2oz cocoa powder
FOR THE FILLING
1 litre tub good-quality vanilla ice
cream (not soft scoop)
FOR THE MERINGUE TOPPING
200g/7oz caster sugar
4 large egg whites
1
/2 tsp vanilla extract
1 Put your freezer on the fast-freeze
setting, or clear some space in the
coldest part of the freezer. Heat oven to
180C/160C fan/gas 4. Line a 23 x 33cm
Swiss roll tin with baking parchment,
grease with a little butter and set aside.
2 First, make the sponge. Put the egg
yolks and sugar in a large bowl and
whisk with an electric whisk until thick
and creamy. Sift the cocoa powder
over the egg mixture and whisk in
thoroughly. Wash and dry the beaters.
In a clean bowl, whisk the egg whites
42 bbcgoodfood.com NOVEMBER 2015
1 Lightly grease and line a 20cm
springform cake tin. To make the base,
put the biscuits and butter in a food
processor, pulse into fne crumbs, then
tip into the tin. Spread evenly over the
base and press down frmly with the
back of a spoon. Put the tin in the
freezer and leave to set for 30 mins.
2 Put a large piece of foil (extra-wide
foil if possible) on the work surface,
or criss-cross two pieces of small foil.
Place the cake tin in the centre of the
foil and bring up the sides to create
a foil bowl around the cheesecake.
Place in a medium-sized roasting tin.
3 Heat oven to 180C/160C fan/gas 4.
To make the flling, put the eggs and egg
yolks in a food processor and blitz until
well combined. Add the cheese, cream,
sugar, orange zest and orange liqueur to
the food processor and pulse until only
just combined. Pour the cheesecake
flling gently onto the chilled base.
until stiff but not dry. Fold a third of
the egg whites into the cocoa mixture,
then gently fold in the rest until
evenly distributed.
3 Pour into the prepared tin and
spread gently with a spatula. Bake in
the centre of the oven for 25 mins or
until well risen and just beginning to
shrink away from the sides of the tin.
Remove from the oven, loosen the
edges with a round-bladed knife and
leave to cool in the tin.
4 Prepare the flling while the cake is
cooling. Place a large sheet of cling flm
on the work surface, take the ice cream
out of its tub and place on top. Working
quickly, cover the ice cream with cling
flm, then press and roll into a long
sausage shape. It will need to be 33cm
long and around 5cm wide. Wrap a
second piece of cling flm around the
frst and twist the ends to maintain the
sausage shape. Return to the freezer
to harden for at least 1 hr.
5 Line a baking tray with baking
parchment. Take the ice cream out of the
freezer, unwrap it and place in the centre
of the sponge. Using the parchment to
help you, bring up the sides to enclose
the ice cream and carefully lift the roll
onto the lined baking tray, rotating it
so the seal is underneath. Trim the
ends. Cover the cake and tin with cling
flm and place in the freezer for at least
4 hrs, or up to 1 week.
4 Add enough just-boiled water to the TO
FREEZE
roasting tin to rise roughly 2cm up
the sides. Carefully place the roasting Freeze the cooled
tin in the centre of the oven and bake cheesecake in the
for about 1 hr 15 mins. The cheesecake tin, wrapped in
is ready when it is very lightly browned cling flm and a
and only just set. double layer of foil,
5 Take out of the oven and sprinkle for up to 1 month.
with the grated chocolate. Leave to cool Unwrap and
in the water bath for 15 mins. Lift the thaw at room
cake tin from the water and leave to temperature for
cool for a further 1 hr. Cover with cling 30 mins, then
flm and chill the cheesecake overnight remove from the
before serving. tin and place on the
6 To serve, run a round-bladed knife serving plate. Thaw
around the cheesecake and carefully in the fridge for
release it from the tin. Using a palette a further 2-3 hrs
knife, slide the cheesecake onto a fat before serving.
serving plate or cake stand and cut
into wedges to serve.
PER SERVING (10) 575 kcals • fat 43g • saturates 26g •
carbs 33g • sugars 25g • fibre none • protein 10g • salt 0.8g
6 Make the meringue topping 20 mins
before serving. Put the sugar and 175ml
water in a pan and bring to a rolling boil
over a high heat. Continue to boil until it
reaches 115C on a sugar thermometer.
7 Meanwhile, put the egg whites in a
large mixing bowl or tabletop mixer
and whisk the egg whites to soft peaks.
Continue whisking at high speed and
very slowly trickle in the hot sugar
syrup. The meringue will begin to
thicken and become glossy after about
10 mins. Continue to whisk until it is just
warm, then whisk in the vanilla extract.
Use the meringue immediately, as it is
easier to work with while warm.
8 Fit a large piping bag with a 1.5cm
star nozzle and fll with the meringue.
Take the baking tray out of the freezer
and slide the log gently onto a serving
platter using a couple of spatulas. Pipe
the meringue in lines down the length,
then around the ends. Use a cook’s
blowtorch to scorch the meringue all
over.Alternatively, bake for 8 mins
at 220C/200C fan/gas 7 or until the
meringue is set and lightly browned.
Serve in generous slices (it will sit quite
happily for 5-10 mins). Please note this
recipe contains lightly cooked egg whites,
which may be unsuitable for babies and
toddlers, the elderly, pregnant women
and people who already feel unwell.
PER SERVING 478 kcals • fat 18g • saturates 10g •
carbs 67g • sugars 65g • fbre 1g • protein 12g • salt 0.6g
 Get ahead

NOVEMBER 2015 bbcgoodfood.com 43


Gooey toffee puddings
Indulgent yet wonderfully light,
these individual caramel sponges
are baked with a sticky toffee sauce.
EASY
MAKES 8 PREP 30 mins COOK 30 mins
140g/5oz softened butter, plus extra
for greasing
200g/7oz light muscovado sugar
3 large eggs, beaten
175g/6oz self-raising four
cream or ice cream, to serve (optional)
FOR THE SAUCE
75g/21/2oz light muscovado sugar
75g/21/2oz dark muscovado sugar
75g/21/2oz butter
150ml/1/4pt double cream
44 bbcgoodfood.com NOVEMBER 2015
TO
1 Lightly grease 8 mini metal pudding thick. Spoon the mixture into the FREEZE
basins that each hold around 200ml. pudding basins and place them in
Place a small disc of baking parchment a small roasting tin. Prepare the
in the base of each one. 4 Add cold water to the roasting tin puddings, then
2 To make the sauce, put the sugars until it rises just 1cm up the sides of the place the pudding
and butter in a small saucepan and basins. Place the tin in the oven and basins on a baking
cook over a low heat until the butter bake for about 25 mins or until well risen tray. Cover each
melts and the sauce is glossy, stirring and a skewer inserted comes out clean. uncooked pudding
regularly. Add the cream and bring 5 Take the tin out of the oven and, one with cling flm or
to a simmer. Cook for 1 min, stirring at a time and holding frmly with a dry foil and freeze.
constantly. Remove from the heat and tea towel, loosen the sides of each When ready
divide between the pudding basins. pudding with a round-bladed knife. to serve, remove
Leave to cool for 30 mins. Turn out onto 8 warmed dessert plates, from the freezer,
3 Heat oven to 200C/180C fan/gas 6. or arrange on a platter. Serve hot with uncover and place
Beat the butter, sugar, eggs and four cream or ice cream, if you like. the basins in a
together in a large bowl with a wooden PER PUDDING 572 kcals • fat 34g • saturates 21g • small roasting tin.
spoon or electric whisk until pale and carbs 60g • sugars 44g • fbre 1g • protein 5g • salt 0.7g Follow the
recipe from step 4
onwards, adding
an extra 5mm of
water, and bake for
45-50 mins rather
than 25 mins.
Food styling SARA BUENFELD and KATE MOSELEY | Styling LUIS PERAL
For more of Justine’s tips for
storing food in the freezer,
turn to page 182
What caught your eye frst,
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 Design inspired by coffee

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Discover the Modern Art of Cofee by NESCAFÉ® Dolce Gusto ®

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Traditional Mexican molcajete – or pestle and
mortar (21cm diameter), £35, souschef.co.uk

Something Fishy Cookie & caramel festive wreath

tea towel, £10, (20cm), £20, Hotel Chocolat
blankinsidedesign.co.uk

Gifts galore!
Willie’s Cacao The Golden Pod
flled with salted caramel balls,
£12.99, ocado.com

From stocking fllers to premium presents – you’ll fnd

something here for the food lover in your life
Cores brewer mug,
£30, hasbean.co.uk

Perelló 2kg can of olives, £30, ocado.com

Firework ceramic
bowl (30cm), £90,
lumadirect.com

Santa and Snowman

salt & pepper shakers,
£1 each, Poundland

Pretty jars of herbs and spice blends (35-50g),

Tea party biscuits game, £9.95,
£3-3.95 each, arabicafoodandspice.com
dotcomgiftshop.com

6,
£1
ag, .org
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ot ou
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a- ng
5- ski Glass cheese dome and
a
marble board, £55, House of Fraser
 ‘For Santa and Rudolph!’ plate
(21cm), £25, ohnorachio.com

Acacia honeycomb in wooden frame, £49.50, whiskhampers.co.uk

Marques de Valdueza
Merula extra virgin olive oil
(500ml), £9.77, Booths

The Be Sweet
Company
truffes,
£14.99,
thebesweet
company.com

Moscow
Mule enamel
mug, £15,
Oliver Bonas

Brabantia knife block,

£19.95/£52.95
with 5 knives,
philipmorrisdirect.co.uk

Large oval pie tin (30cm),

£34.99, Lakeland

Pig cuts piggy bank, £9.99,

oakroomshop.co.uk

The Food Journal,

£12.95, laurenceking.com

La Vecchia Dispensa
green label balsamic
vinegar (250ml),
£25.50 (plus p&p),
oilmerchant.co.uk

Birdy egg cups, £15 each, anthropologie.com

NOVEMBER 2015 bbcgoodfood.com 49

 Pineapple apron,
£24.95,
thornbackandpeel.co.uk

Kilner butter
churner, £28,
The East India Company tea John Lewis
caddy (125g), £12, eicfnefoods.com

Brindisa Torta de Aciete rosemary

olive oil biscuits, £2.95, ocado.com

Dualit Classic four-slice

toaster in copper, £199, Zea patterned mug,
John Lewis £8, Habitat

Nordicware
square bundt pan
(21.5cm), £35.95,
Divertimenti
Malone yellow enamel pot
(30cm), £35, Habitat

Compiled by HOLLY BROOKE-SMITH | Photographs ADRIAN TAYLOR

The Ultimate Collection hamper (26 bars),
£65, seedandbean.co.uk Ethically produced,
organic Karma
Cola (330ml),
£1.59, Waitrose

Cure your own bacon

with this kit, £22.99,
oakroomshop.co.uk

50 bbcgoodfood.com NOVEMBER 2015

You’ve been drooling at the TV and now it’s time to
rustle up something tasty for dinner. Our range of
Heat and Eat dishes are quick and easy to prepare,
leaving you free to plump your prawns to perfection.
For recipe ideas from Pisa to Pattaya visit
www.wevegotariceforthat.com
 BOOKS FOR COOKS
Tick of your Christmas gift list with our round-up of books for every type of cook

PRACTICAL &
INSPIRING

FOR THE FOODIE

TRAVELLER
Rick Stein: From
Venice to Istanbul
(£25, BBC Books)
Inspiring meze dishes, street
food and seafood, for a taste
of the eastern Mediterranean.
With new ingredients and
dishes from this region
(including Greece, Albania and
Croatia), there's a big emphasis
on favour. We can't wait to
try Rick's Turkish-inspired
Lamb & pistachio kofte.

FOR THE ADVENTUROUS COOK

Nikkei Cuisine by Luiz Hara (£25, Jacqui Small)
This exciting book features more than 100 dishes that
explore the marriage of Japanese and South American
cuisine. The collection includes home-style cooking
alongside dishes from top Nikkei restaurants, such
as Grilled seafood sushi with a spicy chifa sauce.

FOR THE STUDENT COOK

Posh Toast (£12.99, Quadrille)
This book elevates the status of toast
with simple yet impressive toppings.
From Blue cheese, fgs & Parma ham to
Peppered steak tagliata crostini, there’s
inspiration for breakfast and beyond!

52 bbcgoodfood.com NOVEMBER 2015

 Good reads

FOR THE FOR THOSE WHO FOR MEAT LOVERS

PERFECTIONIST LOVE PROJECTS The Hairy Bikers’
How To Cook The DIY Cook Meat Feasts by
by Annie Bell by Tim Hayward Si King and
(£25, Kyle Books) (£25, Fig Tree) Dave Myers
One for the keen This offers little (£22, Weidenfeld
cook’s shelf, as and large projects & Nicolson)
they’ll refer to it for those who love The duo celebrate all FOR THE BUDDING
for years to come. spending time in things meaty. Learn PASTRY CHEF
As well as practical the kitchen. Each to make the most of Sweet by James Martin
advice on essential chapter is based on less familiar cuts and (£20, Quadrille)
kit and techniques, a classic dish, from leftovers, get stuck The BBC chef fell in love with pastry
Annie shares the steak Diane and into pies and pasties, at the age of 17, when he started in
best possible version chip butties to trife or tackle stews and the pastry section of a restaurant.
of everyday dishes – plus the history tagines. Packed with Featuring step-by-step basics, the
you can’t live without and science behind more than 150 book includes classics such as Spiced
– from the essential them. Our must-try recipes, this is sure apple strudel, plus modern desserts
fry-up to the perfect project? The Lobster to keep dedicated like Walnut macaroon layer gateau.
Sunday roast. macaroni cheese. carnivores happy.

FOR THE AND LASTLY,

KEEN BAKER A GOOD ALL-
Quinntessential ROUNDER
Baking by A Lot On Her
Frances Quinn Plate by Rosie
(£25, Bloomsbury) Birkett (£25,
This lively book by Hardie Grant)
the 2013 winner of Anyone passionate
The Great British about quality
Bake Off is packed ingredients and
with playful and beautiful dishes will
imaginative projects, appreciate this book.
from cupcakes to The crowd-pleasing
towering wedding recipes are inventive
cakes. Illustrated yet easy to follow,
by Frances herself, and the photographs
FOR VEGANS this is ideal for are gorgeous. A
Peace & Parsnips by Lee Watson somebody who keeper! (For an
(£20, Michael Joseph) loves the artistic exclusive recipe by
Lee is an American chef who now lives in Wales. From side of baking. Rosie, turn to p99).
hearty mains, such as Portobello pecan burger with
roasted pumpkin wedges, to indulgent sweet treats, • All these books can be ordered at a discount.
there’s plenty here for anyone looking to eat less meat Simply call 01326 569444, p&p is free. Or buy
or dairy. He also includes lots of gluten-free options. online at sparkledirect.com/goodfood.

NOVEMBER 2015 bbcgoodfood.com 53

 Fabulous nutrition
isn’t just for Christmas

Your cat is special, so their food should be too

At ROYAL CANIN®, we believe that your fabulous feline deserves specialised, tailored
nutrition that respects their breed, individuality, sensitivities and even their lifestyle.
Developed from extensive knowledge and proven science, our formulas will support
your cat through every stage of their life and you will see the difference the right
food can make to their health, condition and wellbeing. So for Christmas and beyond,
celebrate everything that makes your cat fabulous by choosing ROYAL CANIN®.

Feed your cat FREE for a week!

Register online at: www.royalcanin.co.uk/bbcgoodfoodchristmas then take your
voucher to the retailer you selected during registration.*

ROYAL CANIN® pet food is only available from specialist retailers. Go to www.royalcanin.co.uk to find a specialist near you.
© ROYAL CANIN® SAS 2015. All Rights Reserved. *Based on a 4kg adult cat eating an average of 55g per day of ROYAL CANIN® Fit32. For full terms and conditions please see www.royalcanin.co.uk/bbcgoodfoodchristmas

FOOD LOVERS’ WEEKEND
Lyon
With gourmet markets and 17 Michelin-
starred restaurants, France’s foodie capital
is a must-visit. Fiona Forman took a trip
Discover beautiful architecture and pick up
Christmas treats at the food markets (right)
Eat like a local
Sample traditional Lyonnaise cooking at
a bouchon – a family-run bistro, where you
can eat well for £20 a head. Chabert et Fils
(chabertrestaurant.fr) is cosy and welcoming,
and offers classics such as Sausage & mustard
gratin and Chicken livers in a cream sauce.
If you’re feeling adventurous, try the Veal
head & tongue or the Cow’s foot.
If you want to experience Lyon’s signature
dish, Quenelles de brochet (creamed fsh
dumplings), visit Le Café Comptoir Abel
(cafecomptoirabel.fr) for the defnitive version.
Best for brunch
Start a relaxed Sunday at Café J’adore
(cafejadore.fr) in Croix-Rousse – the heart
of the city’s fascinating silk-making district –
where you’ll fnd generous plates of pancakes
with maple syrup. The café also serves an
exquisite homemade Violet ice cream.
Photographs ALAMY, GETTY IMAGES, ISTOCKPHOTO
Decadent dining
No trip to Lyon is complete without a visit to
Paul Bocuse’s restaurant, L’Auberge du Pont
de Collonges (bocuse.fr). The 89-year-old chef
– one of the founders of nouvelle cuisine – has
held three Michelin stars for 50 years. Book
well in advance and order the Truffe soup,
a dish that’s been on the menu since 1975.
Alternatively, work up an appetite with
a walk up the hill to Fourvière (or take the
Festive break
Dine at the Michelin-starred Place Bellecour illuminated
at the Festival of Lights
Les Loges in the old town
Legendary chef Paul Bocuse
funicular), where you’ll Don’t miss…
fnd Villa Florentine (villaforentine. The Festival of Lights (5-8 December), when
com). The hotel’s Michelin-starred restaurant, the city’s beautiful architecture is lit up with
Les Terrasses de Lyon, has panoramic views displays and art installations. It attracts millions
over the city, and on a clear day you can even of visitors, so it’s worth booking ahead.
see the Alps. Typical dishes include Lobster
with citrus fruit & fennel panna cotta and, for Getting there
dessert, a tiny fruity sponge with a matcha tea Eurostar’s new route from London to the south
biscuit, coconut foam & strawberry sherbet. of France, via Lyon, means you can reach the
city in under fve hours. Tickets from £89
Where to stay return, visit eurostar.com or call 03432 186186.
Converted from four
Renaissance houses, the
fve-star Cour des Loges Foodie gifts It’s cheaper than Les Halles
(courdesloges.com) is a smart l At Les Halles, the covered and offers cheese, saucisson,
hotel in the old town. Doubles market, there’s everything dried herbs and fruit tarts.
start from £140, excluding from cheese and wine to l For more gourmet goodies,
breakfast. It has opulent charcuterie; and many will head to Place Bellecour, an
bedrooms, a spa and a Michelin- let you try before you buy, so area packed with smart shops.
starred restaurant. Les Loges, go hungry! Fromagerie Mons l And for sweet treats, visit
set in an interior courtyard, offers cheese & wine tastings. Palomas (chocolatier-palomas.
serves classic French dishes l Or try Quai com) for moreish
with imaginative twists. Try the St Antoine, an chocolate thins,
Lamb & stuffed vegetables with outdoor market macarons
hazelnut oil, and the spectacular along the and giant
cheese trolley (five-course river Rhône. marshmallows.
tasting menu, £70 per person).
NOVEMBER 2015 bbcgoodfood.com 55
 Exciting
twists
ON ALL YOUR
FAVOURITES

Lunch is served! Enjoy a wonderful Christmas meal full of festive cheer

with these new recipes from the Good Food team
Photographs Sam Stowell

58 bbcgoodfood.com NOVEMBER 2015

 The Big Day

Crispy bacon-basted turkey

NOVEMBER 2015 bbcgoodfood.com 59

 Crispy bacon-basted turkey
During my career as a chef, then
all my years with Good Food, I’ve
roasted more turkeys than I can
remember. My all-time top tip is to
lightly salt your bird a day ahead,
for a really deep flavour and juicy,
never-goes-dry meat.
By making a bacon butter as well,
not only does the turkey baste in
smoky bacon goodness, but you
also get a layer of crisp little bits
between the skin and the breast
meat. Too good for words!
Barney Desmazery, Senior food editor
A LITTLE EFFORT
butter only
SERVES 6-8 PREP 25 mins plus up to 1 day
salting (optional) and up to 1 hr resting
COOK 3 hrs 25 mins–4 hrs 10 mins
5kg–6kg/11-13lb oven-ready turkey,
neck and giblets removed and saved
for the Sticky Port gravy (recipe
on p70)
2 thyme sprigs
1 onion, halved
1 lemon, halved
CELEBRATION 2 bay leaves
LUNCH FOR 8 1 garlic bulb, halved
FOR THE SALT MIX
Crispy bacon-basted turkey 85g/3oz faky sea salt
2 tbsp fresh thyme leaves
SENSATIONAL SIDES 1 tsp crushed black pepper
Best-ever roast potatoes FOR THE CRISPY BACON BUTTER
Ginger & orange glazed 6 rashers smoked streaky bacon or
baby carrots pancetta, chopped into small pieces
140g/5oz butter, softened
Festive red cabbage 1 tbsp maple syrup
Creamed sprouts
with chestnuts 1 If you have time the day before,
salt the turkey. Make the salt mix by
Salted maple-roasted grinding the salt with the thyme leaves
parsnips and pepper in a spice grinder or with a
pestle and mortar. Sit the turkey in a
ALL THE TRIMMINGS roasting tin and season all over, inside
Pigs in puff pastry blankets • Step-by-step to and out, using about two-thirds of the
your perfect salt. Leave the turkey in the tin,
Triple nut & apple Christmas meal. breast-side up, cover with cling flm
stuffing balls
Follow our and put in the fridge for up to 24 hrs.
or
timeplan on page If you don’t have time, or there is no
Stuffing baubles
182 and you’ll room in the fridge, simply prepare the
Sticky Port gravy get everything salt and season the turkey generously
cooked on before roasting.
Persian cranberry sauce time – without 2 To make the bacon butter, gently cook
Buttered toast bread sauce forgetting the bacon in a dry frying pan for about
anything! 10 mins, stirring occasionally, until the
60 bbcgoodfood.com NOVEMBER 2015
fat has seeped into the pan and is
sizzling gently, and the bacon is crisp.
Take off the heat and leave to cool
slightly. Scrape the bacon and the fat
into a food processor with the butter
and maple syrup. Blitz to combine,
scraping down the sides of the
processor from time to time. Roll up the
butter in cling flm to form a log and
place in the fridge. Can be made a few
days ahead or frozen for 1 month.
3 Remove the turkey from the fridge
an hour or so before you want to cook it.
Remove the bacon butter from the
fridge to soften up. Heat oven to
180C/160C fan/gas 4. Calculate your
cooking time based on 40 mins per kg
for the frst 4kg of the turkey, plus
45 mins for every kg after that (see
timeplan on page 182).
4 Gently push your fngers under the
skin of the turkey, starting from the
neck, until you can push your whole
hand in down the length of the breast.
Take care not to tear the skin. Use your
hands to spread the bacon butter under
the skin so that it covers the entire
breast area, and there is butter in the
crevice between the thigh and the main
body. Pop a sprig of thyme under the
skin of each breast, then smooth
the skin over with your buttery hands.
Place the onion, lemon, bay leaves and
garlic in the cavity.
5 Cover the tin loosely with foil and
roast for the calculated cooking time –
30 mins before the end of cooking,
increase the oven temperature to
200C/180C fan/gas 6, remove the foil,
baste the turkey and return to the oven.
When the turkey is beautifully brown
and cooked through, remove from
the oven and leave to rest on a warm
platter covered in foil for up to 1 hr.
6 Pour the fat away from the roasting
tin, leaving just the juices. If your tin is
fameproof, pour in the Sticky Port
gravy (recipe, p70) to reheat with the
juices; if not, tip them both into a
saucepan and reheat. Serve the
remaining salt mix as a seasoning
alongside the rest of the meal.
PER SERVING (8) 761 kcals • fat 41g • saturates 17g •
carbs 2g • sugars 2g • fbre none • protein 96g • salt 8.7g
 ed baby carrots
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NOVEMBER 2015 bbcgoodfood.com 61


Best-ever roast potatoes
Over the years, we’ve made roasties
countless times in the Good Food
Test Kitchen, experimenting and
refining. These are amazing, and we
make no excuses for the amount of
detail we’ve given – or how much
oil we’ve used!
Our top tip? Don’t overcrowd
your roasting tin. Each chunk needs
to be sizzling in the tin with space
around it, so if you don’t have a
tin big enough for 3kg of potatoes,
make less. You might also be
surprised that we’re not using
goose fat, but we think sunflower
oil gives the crunchiest results.
GOOD GLUTEN
EASY FIBRE 4 YOU FREE
SERVES 8 PREP 30 mins plus chilling
COOK 1 hr 40 mins
3kg/6lb 8oz Maris Piper potatoes
(we’ve tried lots of potatoes over the
years and these are truly the best)
sunfower oil
62 bbcgoodfood.com NOVEMBER 2015
Stuffing baubles
EASY
MAKES 12 PREP 25 mins COOK 40 mins
drizzle of vegetable oil, plus extra
for greasing
6 small or medium red onions
250g/9oz sausagemeat
50g/2oz dried cranberries
small bunch thyme, leaves picked
50g/2oz fresh or dried breadcrumbs
12 rashers pancetta
1 Heat oven to 180C/160C fan/gas 4 and
grease a large baking tray. Halve the
onions through the root and peel off the
papery skin. Cut off any stringy roots
but leave the base of the root intact.
Slice a little off the rounded side of each
onion half, so they will sit on the tray.
Cut away the centre of the onions,
reserving the offcuts, to leave a hollow
– once you’ve cut away a little, you can
use your fngers to pull out the layers
until you’re left with a shell of 2 or 3
layers. Arrange the halves on a baking
tray, season and bake for 10 mins until
just softened. Set aside to cool.
1 A day or two before roasting, prepare
the potatoes. You need chunks or
whole potatoes roughly the size of a
clementine, so peel and leave whole,
halve or quarter accordingly. Place the
potatoes in a large pan of cold, salted
water – salting is important, so don’t
skip it. Bring the water to the boil and
simmer gently for about 15 mins until
the potatoes are cooked all the way
through but not on the brink of collapse.
Gently drain the potatoes in a colander,
but do not shake them or ruffe them
up – just leave them to drain and cool.
Once there is no more steam coming
off them, place on a tray in a single layer
and put them in the fridge, uncovered,
until ready to roast.
2 Heat oven to 200C/180C/gas 6 (or
put them in when you turn it up for the
turkey). Pour oil into a deep roasting tin
to give an even layer of about 0.5cm.
Place the tin in the oven for 5 mins to
heat the oil, then remove from the oven.
One at a time and working methodically
(starting at one corner of the roasting
2 Weigh the onion offcuts and
place 140g/5oz in a food processor
(save any remaining onions for another
recipe). Blitz until fnely chopped but still
with a little texture – or fnely chop by
hand. Heat a drizzle of oil in a frying pan
and add the onions. Cook for 5 mins
until softened, then set aside to cool.
3 Tip the sausagemeat, cranberries,
thyme and breadcrumbs into a bowl.
Add the fried onions and a little
seasoning. Mix well. Roll the stuffng
mixture into 12 balls and use to fll the
onion halves. Wrap a slice of pancetta
around each ‘bauble’, ensuring the ends
meet underneath the onions. Can now
be covered with cling film and chilled for
up to 2 days or frozen for up to a month.
4 Heat oven to 200C/180C fan/gas 6.
Unwrap the stuffng baubles (if chilled)
and bake for 25 mins until cooked
through and the bacon is starting to
crisp. If you’re cooking from frozen, bake
for 35 mins. (If you have a full oven, it
may be too steamy to crisp up the
bacon, so fnish with a blast under a hot
grill until nicely browned and crispy.)
PER BAUBLE 120 kcals • fat 6g • saturates 2g •
carbs 10g • sugars 5g • fbre 1g • protein 5g • salt 0.5g
tin and lining them up as you go) place
each potato in the oil and use a spoon
to turn it so it’s completely coated.
Don’t worry about the oil cooling down
too much. Once all the potatoes are in
the tin in a single layer, not touching,
place the tin in the oven and cook
for 40 mins, undisturbed.
3 Remove from the oven and – again,
meticulously – turn each potato.
Return to the oven for 20 mins, then
repeat the potato-turning process
again. If, at this stage, your other side
dishes allow you to, turn the oven up
to 220C/200C fan/gas 7 and give the
potatoes a fnal 20 mins. By now
you should have potatoes that are
everything a roastie should be: deep,
golden and crunchy on the outside with
an extra-fuffy middle – just sprinkle
with a little sea salt to serve.
PER SERVING 434 kcals • fat 17g • saturates 2g •
carbs 61g • sugars 2g • fbre 6g • protein 7g • salt 0.6g
 The Big Day

Best-
eve
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po
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es

NOVEMBER 2015 bbcgoodfood.com 63

 Ginger & orange-glazed
baby carrots
EASY 1 OF 5 GLUTEN
A DAY FREE
SERVES 6-8 PREP 5 mins COOK 25-30 mins
900g/2lb baby carrots, washed
and scrubbed
50g/2oz butter
25g/1oz piece ginger, peeled and
fnely grated
2 tbsp clear honey
zest 1 orange
1 Bring a large pan of salted water to
the boil and add the carrots. Simmer
for 5 mins until slightly tender, then drain.
2 In a wide pan, heat the butter until
melting, then add the carrots, ginger,
honey and orange zest. Cook over a
medium heat for 25-30 mins, turning
them gently every now and then, until
the carrots start to go golden and sticky.
3 Turn the carrots gently in the pan
every now and again until all sides are
browning. Season well before serving.
PER SERVING 101 kcals • fat 6g • saturates 3g •
carbs 10g • sugars 9g • fbre 4g • protein 1g • salt 0.4g
Festive red cabbage
EASY LOW VIT C 2 OF 5 GLUTEN
FAT A DAY FREE
SERVES 6-8 PREP 10 mins COOK 3 hrs
1 tbsp vegetable oil
2 large onions, fnely chopped
1 star anise
1 cinnamon stick
150ml/1/4 pt red wine
1 red cabbage (about 900g/2lb),
shredded
2 tbsp dark brown soft sugar
2 Bramley apples, peeled and chopped
1 Heat the oil in a large fameproof
casserole dish, add the onions and cook
on a medium heat for 8-10 mins, then
add the star anise and cinnamon stick.
2 Pour in the wine and let it simmer
until slightly reduced. Add the cabbage,
sugar and apples, and stir well. Season
well, cover and simmer on a low heat
for 3 hrs, stirring every now and again.
3 Once the cabbage is tender, check the
seasoning. Serve in a bowl with the star
anise and cinnamon stick on top. Can be
made 1-2 days in advance or frozen for
up to 4 months – simply reheat on the
hob before serving.
PER SERVING (8) 112 kcals • fat 2g • saturates none •
carbs 16g • sugars 14g • fbre 5g • protein 2g • salt none
64 bbcgoodfood.com NOVEMBER 2015
Triple nut & apple
stuffng balls
EASY
MAKES 16 PREP 20 mins COOK 30 mins
2 tbsp linseeds
1 red onion, halved
1 tbsp olive oil, plus extra for greasing
200g/7oz mixed nuts of your choice
(we used a combination of pecans,
hazelnuts and pistachios)
400g can cooked green lentils in
water, drained
50g/2oz breadcrumbs
small bunch sage, chopped
1 small apple, grated
1 Put the linseeds in a small bowl and
mix with 2 tbsp water, then set aside for
5-10 mins until the water thickens to a
gluey consistency. Meanwhile, place the
onion in a food processor and whizz
until fnely chopped. Heat the oil in a
frying pan, tip in the onion and cook
for 5 mins until softened.
2 Tip the nuts into the food processor
and whizz until coarsely chopped.
Sprinkle 3 tbsp of the nuts over a
plate and set aside. Add the lentils,
breadcrumbs, sage, apple, linseeds (and
any liquid in the bowl), onion and plenty
of seasoning to the processor. Pulse to
blend the mixture until just combined –
don’t chop too fnely or the stuffng will
lose its nice nutty texture.
3 Line a baking tray with foil and
grease with a little oil. Remove the blade
from the processor and oil your hands.
Scoop out walnut-sized chunks of
stuffng, roll into balls, then roll on the
plate of chopped nuts to coat. Place
on the prepared baking tray. Can be
covered with cling flm and chilled for
up to 2 days, or frozen for 2 months.
4 Heat oven to 200C/180C fan/gas 6.
Unwrap (if chilled) and bake for
25-30 mins until the nuts are a little
darker and the balls have frmed up
slightly – they will be softer than
traditional stuffng balls but will
frm up after a few mins cooling.
If you’re cooking from frozen, bake
for 35-40 mins.
PER BALL 123 kcals • fat 9g • saturates 1g • carbs 6g •
sugars 2g • fbre 2g • protein 3g • salt none
Creamed sprouts
with chestnuts
EASY FOLATE FIBRE VIT C 2 OF 5
A DAY
SERVES 6-8 PREP 10 mins COOK 25 mins
900g/2lb Brussels sprouts, trimmed
2 onions, fnely chopped
2 tsp vegetable oil
50g/2oz butter
2 garlic cloves, crushed
1
/2 vegetable stock cube, crumbled
250ml/9f oz double cream
1 tsp freshly grated nutmeg, plus
extra to serve
200g/7oz vacuum-packed chestnuts,
roughly chopped
1 Bring a large pan of salted water to
the boil, add the sprouts and cook for
3-4 mins until slightly tender. Drain and
rinse under cold water.
2 Meanwhile, very gently fry the
onions in the oil and half the butter for
about 10 mins until soft. Add the garlic
and stock cube and cook for 2 mins,
stirring, until everything is combined.
Remove from the heat.
3 Roughly chop the sprouts by hand or
in a food processor, then stir them in
with the onions and the rest of the
butter, along with the double cream and
nutmeg. Put back on the heat and cook
until the cream is bubbling. Season to
taste. Toss in the chestnuts and sprinkle
over a little extra nutmeg to serve.
PER SERVING (8) 321 kcals • fat 25g • saturates 14g •
carbs 16g • sugars 7g • fbre 7g • protein 5g • salt 0.5g
Salted maple-roasted
parsnips
EASY 1 OF 5 GLUTEN
A DAY FREE
SERVES 6-8 PREP 5 mins COOK 35-40 mins
600g/1lb 5oz parsnips, peeled and
quartered
2 tbsp vegetable oil
3 tbsp maple syrup
3 thyme sprigs, leaves picked
Heat oven to 220C/200C fan/gas 7.
Put the parsnips in a large roasting
tin with the oil, maple syrup, thyme
leaves and some sea salt fakes.
Roast for 35-40 mins until soft and
sticky. Scatter over a few more sea
salt fakes before serving.
PER SERVING (8) 97 kcals • fat 3g • saturates none •
carbs 15g • sugars 8g • fbre 4g • protein 1g • salt none
 The Big Day

Crea
me
ds
pro
ut
sw

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it

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es
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ut
s

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dm
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asted
parsnips

NOVEMBER 2015 bbcgoodfood.com 65

The UK’s first
Wi-Fi connected
kitchen
from Hoover

FREE
5 YEAR
WARRANTY
 The Big Day

Pigs in puff pastry blankets

These would work well as canapés
at a drinks party too.

EASY

SERVES 6-8 PREP 10 mins plus chilling

COOK 25-30 mins

1
/2 tbsp vegetable oil, for greasing
1
/2 sheet ready-rolled puff pastry
16 pork chipolatas
1 egg yolk, beaten, to glaze
2 tbsp sesame seeds

1 Heat oven to 220C/200C fan/gas 7

and grease a large baking tray.
Unroll the puff pastry into an A4
sheet and cut 16 x 10cm-long strips.
2 Wrap each chipolata in a strip of
pastry, winding it round like a corkscrew.
Place on the baking sheet and chill in
the fridge for 15 mins. Can be chilled
overnight or frozen for up to 2 weeks.
3 Mix the egg yolk with 1 tsp water and
use to glaze the top of each pastry
spiral. Sprinkle with the sesame seeds,
then bake for 25-30 mins until the
pastry is puffed up and golden, and
the sausages are cooked.
PER SERVING (8) 205 kcals • fat 15g • saturates 6g •
carbs 9g • sugars 1g • fbre 1g • protein 8g • salt 0.7g

Buttery pastry &

chipolatas – bet you
can’t eat just one!

NOVEMBER 2015 bbcgoodfood.com 67

 The Big Day

The all-important sauces

cranberry sauc
sian e
Per
‚

Sticky Port gravy l

Buttered toast bread sauce

Turn over for these three recipes

NOVEMBER 2015 bbcgoodfood.com 69

The Big Day
Sticky Port gravy
One thing that can stress out even
the most experienced cooks is
last-minute gravy. We’ve all been
there – no space for any pans,
fishing a dirty sieve out of the sink,
frantically looking for a clean
wooden spoon…
The solution? Make your gravy
ahead. This gravy contains a few
unusual ingredients but they
come together to provide lots of
‘umami’, or savouriness, for a
really deep-flavoured result.
EASY LOW
FAT
SERVES 8 PREP 25 mins COOK 1 hr 30 mins
neck and giblets from your turkey
4 chicken wings, chopped into pieces
(or 8 chicken wings if you don’t have
the turkey neck and giblets)
2 onions, unpeeled and quartered
1 carrot, unpeeled and roughly
chopped
2 celery sticks, roughly chopped
1 garlic bulb, halved
1 tbsp sunfower oil
1 tbsp clear honey
2 tbsp soy sauce
1 tbsp tomato purée
50g/2oz plain four
small handful dried mushrooms
(optional – but nice)
1 tbsp red wine vinegar or Sherry
vinegar
150ml/1/4pt Port, Sherry or red wine
1.2 litres/2 pints chicken stock
3 bay leaves
small bunch thyme
1 Heat oven to 220C/200C fan/gas 7.
Tip the turkey bits and/or chicken
wings into a sturdy roasting tin with
the onions, carrots, celery and garlic.
Toss in the oil and spread out into
a single layer. Place in the oven for
40 mins undisturbed – you want them
the right side of just burnt, as this will
give you lots of favour.
2 Remove the tin from the oven and
mix in the honey, soy sauce and tomato
purée. Toss everything together until
all the bits are completely coated,
then return to the oven for 10 mins until
sticky and caramelised. Remove the tin
from the oven again, sprinkle over the
four and dried mushrooms (if using) and
return to the oven for a fnal 10 mins.
70 bbcgoodfood.com NOVEMBER 2015
3 If your roasting tin is fameproof, put
it on a low fame, add the vinegar and
sizzle for a moment. Pour in the Port
and cook until you have a thick,
glutinous paste mixed in with all the
ingredients – it will look quite messy!
Add the stock and herbs, bring to the
boil and cook for 10 mins. (If your tin
isn’t fameproof, add the vinegar, stir to
loosen all the burnt bits from the tin,
then tip into a saucepan to continue.)
4 Turn off the heat and use a potato
masher to mash everything to extract
as much favour out of it as you can.
Carefully pass the contents through a
sieve over another saucepan, pushing
down on the contents of the sieve.
Simmer the gravy until thick and glossy,
then leave to cool. Can be chilled for up
to 3 days or frozen for up to 2 months.
Reheat the gravy and serve as it is, or
add to the turkey roasting juices for
even more favour.
PER SERVING 144 kcals • fat 3g • saturates 1g •
carbs 12g • sugars 6g • fbre 1g • protein 9g • salt 1.1g
Persian cranberry sauce
Middle Eastern flavours bring a new
dimension to traditional cranberry
sauce. The texture is thick, like a
chutney, so if you prefer a thinner
consistency, add 100ml water.
EASY LOW GLUTEN
FAT FREE
SERVES 8 PREP 5 mins COOK 10 mins
250g/9oz fresh or frozen cranberries
2 tbsp pomegranate molasses or
balsamic vinegar
juice and fnely grated zest 1/2 orange,
plus extra zest to serve
2 tbsp golden caster sugar, plus extra
to taste
pinch of ground allspice
Simply tip all the ingredients into a small
saucepan and bring to a gentle simmer.
Stir over a low heat for 10 mins until the
cranberries have burst into a thick,
glossy, sticky sauce. We like ours on the
sour side to give your plate a hit of
acidity, but if you prefer it sweeter add a
bit more sugar. Leave the sauce to cool,
then sprinkle over a little orange zest to
serve. Can be kept covered in the fridge
for up to a week, or frozen for 4 months.
PER SERVING 37 kcals • fat none • saturates none •
carbs 8g • sugars 7g • fbre 1g • protein none • salt none
Buttered toast bread sauce
Bread is vastly improved when you
toast it and slather it with butter.
We’ve applied the same principle to
bread sauce, and you’ll really notice
the difference in flavour.
EASY
SERVES 8 PREP 15 mins COOK 25 mins
140g/5oz crustless sliced white bread
85g/3oz butter
1 onion, fnely chopped
1 bay leaf
1 thyme sprig
600ml/1 pt milk
pinch of ground cloves
pinch of ground nutmeg
100ml/31/2f oz double cream
1 In a toaster or under a grill, toast the
bread slices on both sides until dark
brown. Leave to cool, then pulse in a
food processor to make rough crumbs.
2 Heat half the butter in a saucepan
and cook the onion gently for about
10 mins until just starting to brown and
turn sticky. Add the bay leaf and thyme,
and pour over the milk. Mix in the spices
and season with a sprinkling of salt and
pepper. Bring to the boil and simmer
gently for 5 mins.
3 Remove the herbs, then stir in all
but a handful of the crumbs and cook
over a low heat, simmering gently,
until thickened. For a very smooth
sauce, blitz with a hand blender in
the pan. Can be chilled for up to 2 days
or frozen for up to 2 months, then
reheated to serve.
4 While the sauce simmers, melt the
remaining butter in a small frying pan
and cook until sizzling and nut-brown.
Throw in the remaining crumbs and
cook in the butter until really crisp,
then turn off the heat.
5 Add the cream to the sauce and
heat for a few mins more, then tip into
Food styling SARAH COOK | Styling JENNY IGGLEDEN
a serving dish. Spoon over the crisp
crumbs and any remaining nutty butter
to serve.
PER SERVING 234 kcals • fat 17g • saturates 11g •
carbs 14g • sugars 5g • fbre 1g • protein 5g • salt 0.5g
For more Christmas
recipes, visit
bbcgoodfood.com
 Break with tradition
Fancy a change from turkey? Three regular guest chefs on BBC One’s
Saturday Kitchen pull out the stops to create alternative centrepieces
Mark Sargeant
M
ark, who owns Rocksalt
restaurant in Folkestone,
recently opened Morden
& Lea in London’s Soho. He
worked with Gordon Ramsay for
more than a decade and was Head
chef at Claridge’s, when it was
awarded a Michelin star in 2002.
Spiced salmon coulibiac
This is a great main for Christmas
Day as it can all be made in
advance. The unbaked coulibiac
can be kept in the fridge for up to
a day or, if the salmon has not been
previously frozen, you can put it in
the freezer for up to 2 months.
A LITTLE EFFORT OMEGA-3
SERVES 6-8 PREP 20 mins plus cooling
COOK 50 mins
2 tbsp vegetable oil
1 onion, fnely chopped
2 garlic cloves, crushed
2 cardamom pods, crushed
1 cinnamon stick
1 tsp fennel seeds
72 bbcgoodfood.com NOVEMBER 2015
Photographs Sam Stowell
2 star anise
1 tsp fenugreek seeds
3 cloves
thumb-sized piece ginger,
cut into large chunks
2 tsp garam masala
140g/5oz basmati rice, soaked in cold
water for 30 mins, then drained
1 bay leaf
small pack coriander, fnely chopped
1 red chilli, seeds kept in, fnely
chopped
1 tbsp mango chutney
1 tbsp lemon juice
2 x 320g packs ready-rolled puff
pastry
2 x 500g whole salmon fllets, skin
removed and pin-boned
2 large egg yolks, lightly beaten
1 Heat the oil in a frying pan and add
the onion, garlic, cardamom, cinnamon,
fennel, star anise, fenugreek, cloves,
ginger and 1 tsp garam masala. Cook
over a medium heat until the onion
is a deep golden brown. Add the rice
with 250ml water and the bay leaf, and
season with salt. Bring to the boil, then
turn down to a gentle simmer. Cover and
cook for 15 mins or until the liquid has
been absorbed and the rice is light and
fuffy. Remove from the heat, tip into a
bowl and leave to cool. Once cooled,
remove the cardamom, cinnamon stick,
star anise, cloves, ginger and bay leaf.
Add the coriander, chilli, mango chutney
and lemon juice. Check the seasoning,
cover and chill until needed.
2 Take the pastry out of the fridge and
leave at room temperature for 10 mins.
Unroll the pastry sheets, roll out to make
a little wider and put each on a non-stick
baking sheet. Cover with cling flm and
place in the fridge to re-chill for 30 mins.
Season the salmon on both sides with a
little salt and pepper and the rest of the
garam masala, then place one piece of
salmon on one piece of pastry and cover
with half of the rice mixture. Top with
the other piece of salmon, then brush
around the pastry edges with beaten
egg. Cover with the second piece of
pastry, pushing down well, then roll the
edges over, crimp with a fork to seal and
decorate as you like. Can be made ahead
and chilled for 1 day. Brush all over with
beaten egg and chill for 30 mins.
3 Heat oven to 220C/200C fan/gas 7.
Bake in the oven for 10 mins, then turn
the oven down to 180C/160C fan/gas 4
and continue to bake for about 30 mins
until the pastry is golden brown. Set
aside in a warm place to rest for 10 mins.
Serve with the rest of the rice mix
(heated or cold) and the Raita (below).
PER SERVING (8) 647 kcals • fat 37g • saturates 12g •
carbs 45g • sugars 3g • fbre 1g • protein 33g • salt 0.9g
Raita
EASY GLUTEN
FREE
SERVES 6-8 PREP 10 mins NO COOK
250g/9oz Greek yogurt
1 garlic clove, fnely grated
thumb-sized piece ginger, fnely
grated
1
/2 small pack coriander, chopped
1
/4 small pack mint, leaves chopped
juice 1/2 lime
1
/2 tsp garam masala, plus a little
extra to serve
1
/4 cucumber, grated and lightly
squeezed
Mix all the ingredients and season. Serve
sprinkled with extra garam masala
alongside the Spiced salmon coulibiac.
PER SERVING (8) 45 kcals • fat 3g • saturates 2g •
carbs 2g • sugars 1g • fbre none • protein 2g • salt 0.1g
 The Big Day

Impressive make-ahead main

NOVEMBER 2015 bbcgoodfood.com 73

Marcus Wareing
E
arlier this year,
Marcus, judge on BBC
Two’s MasterChef: The
Professionals, opened Tredwell’s
in Covent Garden. He also runs
the two-Michelin-starred Marcus,
in Knightsbridge, and The Gilbert
Scott in St Pancras.
Beef fllet with red wine sauce
A LITTLE EFFORT IRON
SERVES 6-8 PREP 20 mins plus at least 24 hrs
marinating and resting COOK 1 hr 30 mins
1.3kg/3lb well-aged beef fllet
50ml/2f oz vegetable oil
100g/4oz unsalted butter, cubed
Parsnip croquettes
MORE OF A CHALLENGE
MAKES about 20 PREP 35 mins plus chilling and
1 hr freezing COOK 1 hr 45 mins
350g/12oz parsnips, peeled and
left whole
2 tsp olive oil
25g/1oz unsalted butter
2 shallots, fnely chopped
25g/1oz creamed horseradish
75g/21/2oz plain four
2 large eggs, beaten
85g/3oz panko breadcrumbs
1-2 litres/13/4-31/2 pints vegetable oil,
for deep-frying
FOR THE BÉCHAMEL SAUCE
50g/2oz unsalted butter
50g/2oz plain four
300ml/1/2pt full-fat milk
75g/21/2oz cheddar, grated
1
/2 tsp Dijon mustard
1
/2 tbsp Worcestershire sauce
100g/4oz Gruyère, grated
74 bbcgoodfood.com NOVEMBER 2015
Parsnip croquettes (recipe below) and
Ginger & orange glazed baby carrots
(recipe p64), to serve
FOR THE MARINADE
200ml/8f oz olive oil
1
/2 small pack thyme, leaves picked
and roughly chopped
3 rosemary sprigs, leaves picked and
roughly chopped
1 whole garlic bulb, top third cut off
and discarded
FOR THE RED WINE SAUCE
250ml/9f oz Port
500ml/18f oz red wine
1 tbsp vegetable oil
140g/5oz beef scraps (ask your
butcher for these) or braising steak,
chopped
4 shallots, sliced
2 garlic cloves, bashed
12 white peppercorns
1
/4 small pack thyme
1 bay leaf
1 litre/13/4 pints beef stock
1 Put the beef in a container just big
enough to ft snugly. Mix the marinade
ingredients in a bowl and tip over the
beef. Cover and chill, turning and basting
as often as possible. Leave for 24-72 hrs.
2 Pour the Port and wine into a large
pan and simmer until reduced to a glaze.
– this will take about 20 mins. Heat the
oil in a separate large pan and, when
1 Heat oven to 160C/140C fan/gas 3. Put
the parsnips in a roasting tin with the oil
and roast for 1 hr 30 mins. Remove from
the oven and cut into chunks.
2 Meanwhile, make the béchamel.
Melt the butter in a saucepan over
a low heat, then add the four and whisk.
Remove from the heat and add the milk
gradually, whisking after each addition
until combined. Return to a low heat
and cook, stirring, until thick. Stir in
the remaining ingredients, except the
Gruyère, add 1/2 tsp salt and take off the
heat. Add the Gruyère and mix well.
3 Once the parsnips are cool enough to
handle, purée in a food processor and
set aside. Heat the butter in a pan. Add
the shallots and cook for 10 mins or until
soft and golden. Tip into a large bowl
with the parsnip purée, béchamel and
horseradish. Season to taste, cover
and cool. When almost cold, spoon into
almost smoking, add the beef scraps
and cook until dark golden. Add the
shallots, garlic, peppercorns and herbs.
Fry for a few mins until starting to
brown, then add the reduced alcohol
and stock. Bring to a simmer and cook
for 25 mins. Strain into a clean pan, then
simmer for 8-10 mins until thickened.
Season to taste and chill until needed.
3 Heat oven to 200C/180C fan/gas 6.
Remove the fllet from the marinade
and brush off the herbs, reserving
them and the garlic for later. Heat the
vegetable oil in a large pan. When
almost smoking, add the fllet, season
with 2 tsp salt and fry for 5-7 mins,
turning every so often.
4 Add the butter, cube by cube, and –
when foaming – baste the fllet, turning
regularly. When the fllet is caramelised,
put in a roasting tin with the reserved
herbs and garlic, and cook in the oven
for 8-12 mins, turning every 4 mins and
basting. To check that the beef is done,
insert a probe thermometer into the
centre – it should read 55-60C for
medium rare. Transfer to a board, wrap
loosely in foil and rest for 20 mins.
5 Return the tin to the oven until the
butter is hot. Before serving, roll the
fllet in it. Serve with the sauce,
croquettes, carrots and garlic.
PER SERVING (8) 636 kcals • fat 42g • saturates 14g •
carbs 5g • sugars 4g • fbre 1g • protein 39g • salt 1.8g
a piping bag and pipe into 3cm-thick
Tip
lengths onto a baking parchment-lined
tray. Freeze for 1 hr until frm but not Want to get
completely frozen. Remove from the ahead?
freezer and cut into 5cm lengths. Coat You can make the
the croquettes in the four, dip in the red wine sauce two
egg, roll in the panko breadcrumbs, then days beforehand.
place on a parchment-lined tray. Chill Cook the beef
until needed. Can be made up to this and prepare the
stage up to 24 hrs in advance. croquettes
4 To fry your croquettes, use a deep-fat up to 24 hrs ahead.
fryer or half-fll a heavy-based medium While the beef fllet
saucepan with vegetable oil and heat to rests, deep-fry the
180C. Cook in small batches for 2-3 mins croquettes and
until golden and cooked through. Lift remove the red
the croquettes from the oil with a wine sauce from the
slotted spoon and drain on kitchen fridge – tip into a
paper. Put on a warmed plate and cover pan and bring back
with foil until ready to serve. to the boil.
PER CROQUETTE 162 kcals • fat 11g • saturates 5g •
carbs 11g • sugars 2g • fbre 1g • protein 5g • salt 0.4g
 The Big Day

usly tender beef

Luxurio

NOVEMBER 2015 bbcgoodfood.com 75

 Ben Tish
B
en is Chef-director of the
award-winning Salt Yard
Group – three central
London restaurants specialising
in a mix of Spanish and Italian
food. Ben often demonstrates at
the BBC Good Food Show.
His first book, Salt Yard, was
published in 2012; his second,
Grill Smoke BBQ will be published
by Quadrille next spring.
Find more
vegetarian
recipes at
bbcgood
food.com
76 bbcgoodfood.com NOVEMBER 2015
Truffed parsnip &
brioche pudding with
hazelnut & thyme butter
My decadent, savoury take on
the classic bread & butter pudding
can be served as a vegetarian
centrepiece, or an indulgent
side dish.
EASY 1 OF 5
CALCIUM FIBRE A DAY
SERVES 4 PREP 40 mins COOK 1 hr 35 mins
300g/11oz parsnips, peeled and cut
into small chunks
1 tbsp olive oil, plus extra for greasing
350ml/12f oz double cream
3 large eggs, beaten
85g/3oz unsalted butter, softened
100g/4oz vegetarian-style
Parmesan, grated
1 tbsp picked thyme leaves, plus extra
to serve
2 tbsp good-quality white truffe oil,
plus extra to drizzle
300g/11oz brioche loaf, cut into
small chunks
25g/1oz blanched hazelnuts, halved
1 small black truffe, thinly sliced
(optional)
1 Heat oven to 200C/180C fan/gas 6.
Put the parsnips on a baking tray, drizzle
with the olive oil, season well and roast
for 30 mins or until tender and nicely
caramelised. Reduce the temperature
to 180C/160C fan/gas 4.
2 In a large bowl, whisk together the
cream, eggs, half the butter, half the
cheese and half the thyme. Season well,
then add the truffe oil, brioche and
parsnips, and leave for 10 mins.
3 Lightly oil a medium baking dish and
tip in the soaked brioche mixture. Heat
the remaining butter in a shallow pan
and cook until the butter turns brown.
Add the hazelnuts and remaining thyme
and cook for 2 mins before spooning
over the top of the pudding. Cover the
dish with foil, and cook in the oven for
around 50 mins until puffed up and
starting to caramelise. Remove the foil,
sprinkle with the remaining cheese and
place back in the oven for 15 mins to
brown fully. Scatter over the black
truffe, if using, add an extra drizzle
of truffe oil, the extra thyme and serve.
PER SERVING 1,221 kcals • fat 103g • saturates 53g •
carbs 48g • sugars 15g • fbre 6g • protein 23g • salt 1.5g
Griddled chicory
This recipe is so simple to make,
and its charred flavour nicely
offsets the buttery brioche pudding.
EASY LOW FOLATE 2 OF 5 GOOD GLUTEN
FAT A DAY 4 YOU FREE
SERVES 4 PREP 5 mins COOK 5 mins
2 white chicory, cut into quarters
2 red chicory, cut into quarters
1 small radicchio (rosso di Treviso), or
extra chicory, cut into quarters
1 tbsp olive oil
3 tbsp saba (reduced grape must, see
tip below) or balsamic vinegar
Heat a griddle pan over a high heat until
nearly smoking. Rub the chicory and
radicchio quarters with the olive oil and
season. In batches, griddle on all sides
until tender and the leaves have slightly
blackened. Drizzle over the saba or
balsamic vinegar to serve.
PER SERVING 80 kcals • fat 4g • saturates 1g •
carbs 8g • sugars 3g • fbre 2g • protein 2g • salt 0.1g
Tip
Ingredients to seek out
â Saba, also known as vin cotto and
mosto cotto, is made from whole
pressed grape juice (or grape must)
that has been cooked over a very low
temperature to produce a sweet syrup.
Used in both desserts and savoury
sauces, saba is sold in Italian
delicatessens and also at
melburyandappleton.co.uk.
â Radicchio rosso di Treviso is a
long, thin, mild-favoured variety of
radicchio. Its peppery favour becomes
less pronounced when it’s griddled.
You’ll fnd it in specialist greengrocers.
Food styling SARAH COOK | Styling JENNY IGGLEDEN
 The Big Day

A festive treat for vegetarians

NOVEMBER 2015 bbcgoodfood.com 77

 100 years of
innovation

Centenary jug collector edition

Twitter @PyrexUKOfficial
Facebook Pyrex UK (Official)
#pyrex100
For more details visit www.pyrexuk.com
 Optimum roaster

Optimum roaster
Vintage bowl collector edition

Pyrex is a trademark of Corning Incorporated used under license by International Cookware.

 Sweet

Smooth

Nutty

A heart of almond wrapped in velvety filling, delicate

wafer and sprinkled with light coconut flakes. Gone
Try something deliciously different.
 Festive
entertaıning
Exciting new recipes for all those special dinners
and gatherings with family and friends

NOVEMBER 2015 bbcgoodfood.com 81

 CHRISTMAS EVE SUPPER

Just for two

Great British Bake Off judge Paul Hollywood takes a break from the
kitchen as his wife Alex prepares a special meal for them to share
Photographs David Munns

d
sala
hio
radicc
an &
en be
Lobster, gre

82 bbcgoodfood.com NOVEMBER 2015

 Festive entertaining

Or k
ang
e-stu duc
ffed Christmas

CHRISTMAS
EVE MENU
Lobster, green bean
& radicchio salad

Orange-stuffed
Christmas duck

Potato rösti cakes with

sage leaves Pota
to rö
sti c
akes
Red wine jelly with
sage
leav
Chinon apple tarts es

NOVEMBER 2015 bbcgoodfood.com 83


‘As the run-up to
Christmas is hectic,
and Christmas Day is
all about family and
children, Paul and
I have a tradition of
making Christmas Eve
our time together. I cook
a special meal for us, we
have a glass of wine and
give each other gifts’
Alex Hollywood
Lobster,
green bean &
radicchio salad
There is a French
connection on my
mother’s side, and
I have spent a lot
of Christmases in France, where you
always start the meal with seafood.
Paul and I are massive lobster
fans, and this salad is such an easy
thing to throw together, as all the
components can be prepared ahead
– leaving you plenty of time
to enjoy a glass of bubbly.
A LITTLE EFFORT FOLATE 2 OF 5 GLUTEN
A DAY FREE
SERVES 2 PREP 20 mins plus chilling
COOK 20 mins
1 chilled whole cooked lobster (about
450g/1lb)
3-4 medium new potatoes (about
175g/6oz)
85g/3oz fne green beans, trimmed
1
/2 small radicchio (about 100g/4oz),
leaves separated, washed and
patted dry
FOR THE BASIL DRESSING
1 tbsp pine nuts, toasted
small pack basil, leaves picked
1 small garlic clove, crushed
2 tsp red wine vinegar
2 tbsp extra virgin olive oil
84 bbcgoodfood.com NOVEMBER 2015
Get
ahead
UP TO A MONTH BEFORE The red wine jelly can be
made and stored in a small sterilised jar in the fridge.
THE DAY BEFORE You could remove the lobster meat
from the shell, cut it into pieces and keep it in an airtight
container in the fridge. The basil dressing can be made
and kept covered in the fridge.
ON THE DAY The potatoes and beans for the starter
can be cooked in the morning and chilled until needed.
You could make the cardamom crème fraîche in the
morning and keep it covered in the fridge.
Cook the röstis up to 8 hours in advance, then warm
them through in the oven to serve.
The tart bases can be cut out and caramelised in
the afternoon, put on a tray and topped with a sheet
of baking parchment.
1 To prepare the lobster, separate the
claws from the tail. Crack the claws
with a rolling pin and pick out the meat.
Remove the shell from the lobster
tail, cut the tail in half and discard the
intestine. Break off the legs then roll
a rolling pin over them to push out any
meat. Cut all the meat into bite-sized
pieces, cover and put in the fridge.
2 Put a small saucepan of salted water on
to boil. Add the potatoes and simmer for
15 mins until cooked but not broken up.
Lift the potatoes out of the water and
leave to one side to cool. Add the green
beans to the hot water and boil for 3 mins
until just cooked. Drain the beans and run
under cold water. Put the cooled potatoes
and beans in the fridge to chill.
3 To make the basil dressing, blitz the
pine nuts, most of the basil (saving a
few leaves to fnish), the garlic and red
wine vinegar in a small food processor.
With the motor running, slowly drizzle in
the olive oil. The dressing should be fairly
smooth but still have some texture.
Season and set aside.
4 When you are ready to serve, cut the
potatoes into 1cm-thick slices, put in a
bowl and mix with half the dressing.
Arrange the radicchio and green beans
on two serving plates, top with the potato
slices and fnally the chilled lobster.
Drizzle over the rest of the dressing, top
with the reserved basil leaves and serve.
‘With duck, I love that you
PER SERVING 485 kcals • fat 20g • saturates 2g • have the ceremony of carving
carbs 19g • sugars 2g • fbre 4g • protein 54g • salt 2.1g
a whole bird, even though
you’re only cooking for two’
 Festive entertaining
Orange-stuffed 1 Heat oven to 160C/140C fan/gas 3. Put the
Christmas duck duck on a rack set over a roasting tin and
Duck with orange prick the skin all over with a skewer. Season
is an unbeatable well. Halve one of the oranges and squeeze
combination, and it some of the juice into the duck cavity and
also feels very festive. the tin, then stuff the cavity with both
of the halves. Pour 100ml water into the tin
A LITTLE EFFORT
and roast for 20 mins per 500g (about 50
SERVES 2 PREP 20 mins COOK 1 hr 30 mins mins). Turn the oven up to 220C/200C fan/
gas 7 and roast for another 20 mins until the
1 small (1.25kg/2lb 12oz) oven-ready duck duck skin is crispy and golden.
2 oranges 2 Put a small pan of water on to boil. Using
2 tsp light brown soft sugar a peeler, pare the zest from the remaining
2 tsp balsamic vinegar orange. Scrape any pith off the zest using
2 tbsp Grand Marnier a small, sharp knife. Add the zest to the
1 tbsp butter water and gently boil for 8-10 mins, then
200ml/7f oz good-quality chicken stock drain, slice thinly into strips and set aside.
150ml/1/4pt dry white wine In the same pan, dissolve the brown sugar
1 tsp cornfour with the balsamic vinegar. Cut the pared
50g/2oz watercress, to garnish orange in half, juice it and pour the juice
200g/7oz baby leaf spinach, Potato rösti into the pan. Add the Grand Marnier and
cakes with sage leaves (recipe overleaf), 1 tsp butter. Bubble until it has reduced by
to serve half and is dark and syrupy. Remove from
the heat and stir in the orange zest.
3 Once the duck is cooked, wrap it in foil
to keep warm and put it on a board to rest.
Spoon off the fat from the roasting tin and
discard. Pour any remaining duck juices into
a wide, shallow saucepan. Tip in the stock
and bring to the boil. Add the wine and
simmer for 2-3 mins, then add half the
orange sauce and stir well. In a small bowl,
mix the cornfour with 2 tsp cold water, then
stir into the gravy. Season, add 1 tsp butter
and whisk together. Pour into a warm
gravy jug.
4 To serve, brush the remaining sticky
orange glaze over the duck, then put the
duck on a board and garnish with the
watercress. Heat a frying pan over a medium
heat and add 1 tsp butter. Once the butter
has melted, tip in the spinach and cook for
1-2 mins until it has wilted. Season and tip
into a warm serving dish. Serve the duck
with the röstis (recipe overleaf), the spinach
and the gravy.
PER SERVING 812 kcals • fat 59g • saturates 22g •
carbs 12g • sugars 9g • fbre 1g • protein 38g • salt 0.7g

What
to drink

Serve a non-vintage Champagne with

the lobster. Highlight the orange in the
duck sauce with off-dry Dr L Riesling
2014, Mosel, Germany, 8.5% (£7.45,
Asda). A must with the apple tarts from
the Loire is a sweet wine from the same
region. Domaine des Forges Côteaux
du Layon Chaume 2011, 12%,
(£8.49/37.5cl, Waitrose) is a silky treat.

NOVEMBER 2015 bbcgoodfood.com 85

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 Festive entertaining

Potato rösti
cakes with
sage leaves
EASY GOOD
4 YOU

SERVES 2 PREP 15 mins

COOK 15 mins

2-3 Maris Piper potatoes (about 400g/

14oz), peeled and coarsely grated
1 medium egg, beaten
1 tsp plain four
1
/4 tsp baking powder
1
/2 small onion, fnely chopped
6 sage leaves, 2 fnely chopped, 4 whole
3 tbsp sunfower or vegetable oil, for
frying

1 Squeeze any excess water out of the

grated potatoes, then tip into a bowl
and mix well with the egg, four, baking
powder, onion and chopped sage leaves.
Season well. Heat 2 tbsp oil in a large
non-stick frying pan over a medium
heat, and spoon the mixture in to make Tip Red wine jelly
4 röstis, fattening them down with the Use this for the Chinon apple tarts
back of a spoon into disc shapes. Cook If you have (recipe overleaf). Any leftover jelly
for 5 mins each side until golden brown pre-cooked your will be delicious with cold duck or
and crisp, then drain on kitchen paper. röstis, warm them other meats over Christmas – or
Can be made up to 8 hrs in advance up in the oven while simply spread on toast.
and kept in the fridge – see tip, right. the duck rests.
LOW GLUTEN
2 When ready to serve, heat the Turn the oven down EASY FAT FREE

remaining 1 tbsp oil in the frying pan
over a medium heat. Add the whole sage
leaves and cook for 20 secs until crisp
but still green. Drain on kitchen paper
and top each rösti with a fried sage leaf.
PER SERVING 366 kcals • fat 20g • saturates 3g •
carbs 37g • sugars 2g • fbre 4g • protein 8g • salt 0.3g
to 160C/140C fan/ MAKES 200ml/7f oz PREP 10 mins
gas 3 when you COOK 25 mins
take out the duck,
then put the röstis Put 375ml red wine, such as Chinon,
in until they are 200g jam sugar, 1 star anise, 1 clove,
warmed through. 2.5cm piece cinnamon stick, pinch of
allspice and 1/2 split vanilla pod with
its scraped-out seeds in a medium
saucepan. Stir together, then heat
gently to dissolve the sugar. Turn up the
heat and boil for 20 mins until reduced
and syrupy. Strain into a small, sterilised
jam jar and leave to cool completely.
Will keep in the fridge for up to 1 month.
PER TBSP 36 kcals • fat none • saturates none •
carbs 7g • sugars 7g • fbre none • protein none •
salt none

NOVEMBER 2015 bbcgoodfood.com 87

Festive entertaining

Chinon apple tarts

Paul and I visit France frequently
and we particularly love the Loire
Valley. Paul’s first stop, of course, is
the patisseries and boulangeries.
In Chinon, they sell these
wonderfully buttery, crisp little
apple tarts that are glazed with a
jelly made with Chinon wine.

1 OF 5
A LITTLE EFFORT A DAY

MAKES 2 PREP 20 mins COOK 35 mins

320g pack ready-rolled all-butter puff

pastry
4 tbsp light brown soft sugar
2-3 eating apples (I used Pink Lady)
3 tbsp Red wine jelly (recipe, p87)
FOR THE CARDAMOM CREME FRAICHE
100ml/31/2f oz crème fraîche
1 tbsp icing sugar
3 cardamom pods, pods discarded and
seeds ground

1 Take the pastry out of the fridge

and leave at room temperature for
10 mins, then unroll. Heat the grill to
high and heat the oven to 180C/160C
fan/gas 4. Cut out 2 x 13cm circles of
pastry, using a plate as a guide, and
place on a non-stick baking sheet.

Food styling LIZZIE HARRIS | Styling SARA BIRKS | Decorative foliage hopsandflowers.co.uk | What to drink SARAH JANE EVANS MW
Sprinkle each circle with 1 tbsp sugar
and grill for 5 mins to caramelise,
watching carefully so that the sugar
doesn’t burn. Remove from the grill. Alex, an
Can be done a few hours ahead, and accomplished
left, covered, out of the fridge. home cook
2 Peel, quarter and core the apples, and food
cut into 2mm-thin slices and arrange writer, draws
on top of the pastry. Sprinkle over the inspiration
remaining sugar and pop in the oven for from her
20-25 mins until the pastry is cooked travels and her
through and golden, and the apples are food-loving family (a mix of Norwegian,
softened. Remove and allow to cool French, Scottish and Spanish).
slightly. Warm the jelly in a small pan Her first book, My Busy Kitchen (£25,
over a low heat with 1 tsp water to Hodder & Stoughton), is out now.
make it a little more runny, then brush
over the top of the tarts.
3 Tip the crème fraîche into a bowl, sift
over the icing sugar and cardamom, and
mix together. Carefully lift the warm
tarts onto serving plates and serve with Catch Paul
the cardamom crème fraîche. Hollywood cooking
WITH CREME FRAICHE 1,074 kcals • fat 58g • live at all three BBC Good Food Shows in
saturates 31g • carbs 123g • sugars 68g • fibre 2g • November. Visit bbcgoodfoodshow.com.
protein 12g • salt 1.3g Paul and Mary Berry will be
WITHOUT CREME FRAICHE 852 kcals • fat 38g • cooking festive dishes in a
saturates 18g • carbs 114g • sugars 60g • fibre 2g • Christmas masterclass on BBC Two in
protein 10g • salt 1.3g December.

88 bbcgoodfood.com NOVEMBER 2015

Tom’s holiday ham
Christmas wouldn’t be complete without a glazed ham, and this
exclusive recipe from BBC chef Tom Kerridge is a real crowd-pleaser
Photographs Toby Scott

‘I’m a huge fan of Christmas,

and a big ham like this is great to
have around for a few days of the
festive period. It makes a stunning
centrepiece served hot – for a
party or as a turkey alternative
on the big day – but my favourite
time to serve it is Boxing Day.
I just love the cold meats, the
bubble & squeak and all the jars
of pickles. This ham, served cold,
is absolutely perfect for that.’

Tom’s
tips
Buying ham and soaking When it
comes to buying pork, I would only ever
go British, as it supports our farmers and
guarantees a high standard of animal
welfare. It’s up to you whether you buy
smoked or unsmoked ham, but I prefer
the favour of smoked.
Some people fnd smoked ham too
salty, in which case you will need to soak
it to get rid of excess saltiness. It’s best
to ask your butcher to advise on this.
To soak, simply leave the ham in a large
pan or bowl of cold water overnight, then
discard the water and carry on as stated.
How to cook it Boiling a ham this
size calls for a large pan, such as a
stockpot or preserving pan. If you don’t
have a pan big enough, you’ve got a
couple of options.
You could buy a 3kg boned and rolled
ham, which will be smaller but will take
the same amount of time to cook and
feed the same number of people.
Alternatively, you could slow-roast
the ham. To do this, heat the oven to
160C/140C fan/gas 3. Sit the ham in
a roasting tin and pour over 600ml
water. Add the aromatics, cover tightly
with foil and bake for fve hours. Cool
and continue from step 2 of my recipe.

90 bbcgoodfood.com NOVEMBER 2015

 Festive entertaining

nt, juicy roast ham Ð and the lefto

Succule vers mak
e gr
eat
san
dw
ich
es

NOVEMBER 2015 bbcgoodfood.com 91

Festive entertaining
Candied roast ham with
cranberry & star anise sauce
The sauce in this recipe is an
optional extra, but the sharpness
from the cranberries cuts through
the smoky ham beautifully.
If you want to reheat any leftover
ham, try mixing water, butter and
a few herbs together in a pan to
make an emulsion, then place thick
slices of ham in it to warm through.
A LITTLE EFFORT GLUTEN
FREE in slices
SERVES 10-12 PREP 25 mins plus cooling
COOK 3 hrs 45 mins
4kg/9lb smoked bone-in ham,
trimmed and skin left on
(see Tom’s tips, p90)
3 bay leaves
3 star anise
small pack thyme
1 tbsp white peppercorns
100ml/31/2f oz white wine vinegar
pared zest 1 orange
200g/7oz demerara sugar
1 tbsp ground mace
175g/6oz clear honey
FOR THE SAUCE
500ml/18f oz ham stock (from the
soaking liquid in step 1)
2 star anise
100g/4oz unsalted butter
50g/2oz fresh or frozen cranberries,
chopped
zest and juice 1/2 orange
What
to drink
Chenin Blanc is the appley Christmas
favourite with ham, and Ken Forrester
is the South African master of this
white grape. Choose his dry, elegant
Workhorse Chenin Blanc 2014,
Stellenbosch, 12.5% (£8.50,
Marks & Spencer).
92 bbcgoodfood.com NOVEMBER 2015
‘I’m a huge fan
of Christmas,
and a big ham like
this is great to
have around for
a few days’
1 Put the ham in a large, deep pan (see
Tom’s tips, p90) and cover with cold
water. Bring to the boil and skim off
any impurities. Add the bay leaves, star
anise, thyme, peppercorns, white wine
vinegar and orange zest. Simmer for
3 hrs, then turn off the heat and leave
the ham to cool in the water.
2 Heat oven to 200C/180C fan/gas 6.
Remove the ham from the pan, Honey-crushed swede • Tom has created
reserving the stock. Using a sharp knife, a range of winter
EASY 1 OF 5 GLUTEN
carefully cut away the skin, leaving a A DAY FREE dishes-to-go for
good layer of fat. Score the fat all over SERVES 10 PREP 10 mins COOK 25 mins Harrods in London,
with as many long, fine cut marks as from 12 November
you can fit in. Mix the sugar and mace 2 large swedes, cut into until the end of
together. Put the ham in a large roasting 3cm/1in chunks the year.
tin and cover with half the mace-sugar 1 tsp ground mace He will also be
mix, pressing it into the score marks. 100g/4oz butter hosting a pop-up
Drizzle over the honey, then press 2 tbsp clear honey restaurant there,
the rest of the mace and sugar on top.
Food styling EMILY KYDD assisted by CHELSIE COLLINS | Styling SARAH BIRKS
2-8 November,
Roast in the oven for 30 mins, basting Put a pan of salted water on to boil. cooking recipes
every 10 mins to form a dark caramel Add the swede and simmer for from his new book.
crust. Remove from the oven and rest 20-25 mins until tender. Drain the
for 30 mins. swede, tip back into the pan and
3 To make the sauce, pour the ham add the mace, butter and honey.
stock through a fine sieve until you have Season and crush everything together
500ml. Pour into a medium saucepan, gently with a potato masher. Tom Kerridge
add the star anise and reduce until thick PER SERVING 101 kcals • fat 8g • saturates 5g • carbs 6g • will be appearing
and glossy. Add the butter and reduce sugars 5g • fibre 1g • protein none • salt 0.4g at the BBC Good
until it emulsifies and becomes a thick Food Show
sauce. Remove from the heat, stir in the in London in
cranberries, orange zest and juice, and November. Find
check the seasoning. Slice the ham into out more at
thick slices and spoon over the sauce. bbcgood
PER SERVING (12) 610 kcals • fat 32g • saturates 13g • foodshow.com
carbs 31g • sugars 30g • fibre none • protein 48g • salt 6.2g
Celebrate
andbring
a dish
Four food writers – all rising stars
in 2015 – get together to share an
authentic taste of home
Photographs Helen Cathcart

MODERN
DINNER PARTY
FOR 6
Shukhi – warm beetroot
& mushroom salad
Stuffed festive porchetta

Black & white rice salad with

cumin-roasted butternut squash

Ponche de crème bread pudding

94 bbcgoodfood.com NOVEMBER 2015

Festive entertaining

Meet the cooks

Sabrina Ghayour,
food writer and
self-taught chef,
teaches cookery
classes and runs pop-up
food events around London.
She is author of the critically
acclaimed Persiana: Recipes
from the Middle East & Beyond.
Her second book, Sirocco, is
out next May. Read her blog
at sabrinaghayour.com.

Ukrainian-born Olia
Hercules trained at
Leiths cookery school
before becoming
a chef at Ottolenghi,
and then a food stylist. She
published her frst cookbook,
Mamushka, in June. Find out
more at oliahercules.com.

Shivi Ramoutar was

born in Trinidad and
runs Caribbean
supper clubs in
London (details at
shiviramoutar.com). She
recently published her
cookbook, Caribbean Modern:
Recipes from the Rum Islands.
She was a BBC MasterChef
contestant in 2013.

Rosie Birkett, a food

writer and stylist,
co-wrote Alain
Ducasse’s London
food guide, J’aime
London, and recently
published her own cookbook,
A Lot on Her Plate. Read her
blog at alotonherplate.com.

Turn over for their recipes

for a festive gathering
Olia Hercules
I grew up in the secular Soviet Union, where
celebrating religious holidays was frowned upon.
In the south, where I lived, people used to get
married in churches and baptise their children in
secret, so New Year became everyone’s ‘Christmas’.
Once the USSR broke up, old traditions returned
and we began to celebrate Christmas again. It was
in the Carpathian Mountains, when I was nine,
that I frst witnessed the breathtaking beauty of
a Ukrainian Christmas. The embroidered clothes,
people going from house to house singing kolyadki
(Christmas carols) and playing violins, and the food
– so beautifully vibrant. Traditionally, you’re
supposed to eat 12 vegetarian courses (to symbolise
the 12 apostles), and one of the dishes that the
Hutsul people (Ukrainian highlanders) make is
shukhi, possibly the earthiest salad on earth!

Shukhi – warm beetroot
& mushroom salad
This is my version of the salad.
If you’re not keen on tarragon,
replace it with any herb you really
love. Similarly, you can substitute
any good-quality vinegar, or even
add lemon juice in place of the
Sherry vinegar – just make sure
the dressing is beautifully balanced.
6 tbsp Sherry vinegar
2 tbsp brown sugar or honey
3 garlic cloves, fnely grated
few tarragon sprigs, leaves chopped
small rye bread loaf, sliced and toasted
1
/2 small pack dill, chopped, to serve
1 Heat oven to 180C/160C fan/gas 4.
Heat 1 tbsp of the oil in an ovenproof
frying pan and add the shallots. Cook
mushrooms until golden. Mix the vinegar,
sugar, garlic and some seasoning
together to make the dressing. Taste BRING THE DISH
to ensure you have a good balance of TO THE PARTY
sweet and sour favours – it should also This salad can be
be quite garlicky. served warm or at
4 When the beetroot is done, stir in room temperature,
the dressing and tarragon. Top the so if you’re taking
rye bread slices with some warm it to a friend’s
beetroot salad, the mushrooms and place, don’t
Food styling EMILY KYDD | Styling LINDA BERLIN

over a medium-low heat for 5-10 mins a scattering of dill. bother reheating
EASY LOW FOLATE 2 OF 5
FAT A DAY until the shallots start colouring a little. PER SERVING (8) 134 kcals • fat 3g • saturates none • it. Pack the
SERVES 6-8 PREP 25 mins COOK 30 mins 2 Add the beetroot, season well carbs 19g • sugars 13g • fbre 4g • protein 4g • salt 0.4g dressed beetroot
and put the pan in the oven. Cook for and cooked
2 tbsp rapeseed oil 10 mins, then stir and return to the oven mushrooms into
8 banana shallots, halved and sliced for another 10 mins until the shallots two containers.
lengthways are golden and the beetroot is cooked Toast the bread
6 beetroots (around 900g/2lb), through but still frm. when you arrive,
peeled and cut into matchsticks 3 Meanwhile, heat the remaining oil in then assemble.
200g/7oz wild or oyster mushrooms a large, non-stick frying pan and fry the

96 bbcgoodfood.com NOVEMBER 2015

 Stuff
ed f
est
ive
po
rch
et
ta

Turn over for

Rosie Birkett’s recipe

NOVEMBER 2015 bbcgoodfood.com 97

 Festive entertaining

Rosie Birkett
Christmas in my house is all about feasting. It begins with
a bacon sandwich (on squishy white bread dipped in the
dripping, with Worcestershire sauce) and a glass of orange
juice. This is eaten in the living room surrounded by presents
– a sort of suspension of excitement before we tear into our
gifts. My mother always used to fit between unwrapping
presents and sorting out the Christmas lunch in her pinny,
but now that falls to me. I let Mum have a break at this time
of year. She has spent so much of her life cooking for me.
We’re pretty classic when it comes to lunch – usually
smoked salmon followed by turkey and a boozy Christmas
pud. Being a food stylist, I’m well-versed in cooking turkey,
so I experiment with new ideas and mix it up a bit. Stuffng
is a penchant of mine –
‘Christmas in probably because this was
always one of my jobs as my
my house is all mother’s sous chef – and this
festive porchetta is inspired
about feasting’ by a forcemeat stuffng I love.

Stuffed festive 1 Score the pork belly skin with a sharp
porchetta knife in a cross pattern. Score down to
I love the way just before where the skin meets the fat,
pork belly has rather than the fat itself. Bring a large
the crispiest, saucepan of water to a simmer and add
crunchiest the bicarbonate of soda. Lower the pork
crackling. into the water, poach gently for 5 mins,
then remove it from the water and leave
EASY
to cool to room temperature.
SERVES 6-8 PREP 30 mins plus at least 8 hrs 2 Meanwhile, toast the fennel seeds and
chilling, 1 hr standing and 30 mins resting chilli fakes in a dry frying pan over a
COOK 3 hrs 5 mins high heat for 1-2 mins, then tip into a
bowl and leave to cool. Grind the spices
1.5kg/3lb 5oz bone-out pork belly in a spice grinder or with a pestle and
1 tbsp bicarbonate of soda mortar, then mix with 1 tbsp fne sea salt.
3 tsp fennel seeds 3 Once the pork has cooled, turn it
1 tsp chilli fakes skin-side down and pierce the underside
FOR THE STUFFING of the meat all over with a knife. Rub
1 tbsp extra virgin olive oil the meat with the spiced salt rub,
1 medium onion, fnely chopped cover and put it in the fridge for at
1
/2 fennel bulb, hard core cut out and least 8 hrs or overnight. Can be
discarded, the rest fnely chopped prepared 24 hours ahead.
1
/2 tsp coriander seeds, crushed 4 The next day, make your stuffng.
2 garlic cloves, crushed Heat the olive oil in a non-stick frying
250g/9oz minced pork shoulder pan and add the onion and fennel.
1 slice sourdough bread, torn into Season and cook gently over a low heat
small pieces for 10 mins. Add the coriander seeds
25g/1oz toasted pine nuts and garlic, and cook for another 2 mins,
grated zest 1 unwaxed orange then add the mince. Cook for 8-10 mins
3 dried apricots, fnely chopped until the mince is browned. Set aside
3 sage leaves, fnely chopped and leave to cool.
1
/2 tbsp rosemary leaves, chopped 5 Transfer the mince and onion mix to a
1
/2 tbsp lemon juice bowl and add the sourdough, pine nuts,
freshly grated nutmeg orange zest, apricots, herbs, lemon juice
1 egg, beaten and nutmeg. Season well, then mix
together thoroughly with your hands.
Add the egg and mix again.
6 Lie the pork belly on a board, skin-side
down. Form the stuffng into a sausage
shape running all the way down the
middle of the belly. Wrap the sides of the
belly around the stuffng and tie with
butcher’s string. Place seam-side down
in a roasting tin, uncovered, and chill
for at least 2 hrs, preferably overnight. BRING THE DISH
You want the skin to dry out completely TO THE PARTY
so that it crisps up when you roast it. Another dish that
7 To cook the pork, remove it from the is delicious served
fridge and leave it for at least 1 hr to hot or at room
come to room temperature before you temperature.
cook it. Heat oven to 180C/160C fan/ If you want to
gas 4 and cook the pork for about 2 hrs, reheat it, cut off
turning the tin every 30 mins or so. the crackling and
After 2 hrs, turn the heat up to 220C/ set aside, then
200C fan/gas 7 and cook for another slice the pork into
20 mins. When the pork is done, a chunky pieces
thermometer pushed into its centre and put in an
should read 77C. If the skin looks in ovenproof dish.
danger of burning, cover it with foil – Sprinkle with
but only do this once it has crackled. a little water,
8 Once the pork has cooked, remove then cover the
from the oven and leave to rest for dish tightly with
30 mins. When you’re ready to carve, foil. Cook in the
put the pork on a big chopping board. oven at 160C/
Using a sharp knife, slice the meat into 140C fan/gas 3
rounds. Serve the pork, stuffng and for 15-20 mins.
crackling with Sabrina’s rice salad Re-crisp the
(see overleaf). crackling under
PER SERVING (8) 480 kcals • fat 33g • saturates 11g • the grill.
carbs 5g • sugars 3g • fbre 1g • protein 39g • salt 3.3g

NOVEMBER 2015 bbcgoodfood.com 99

 Festive entertaining

Sabrina Ghayour
Any occasion where friends and family gather
together is joyous for me, but none more so than
Christmas. The fact that everyone stops what they’re
doing to spend time with each other makes it my
favourite time of the year. I like to bring vibrant,
memorable dishes to the feast – ones that don’t leave
my guests feeling too sluggish.
Christmas lunch in my family involves a classic rib
of beef. But Boxing Day is a very different occasion
– about 20 years ago I started making Peking-style
crispy duck and pancakes. It’s a real contrast to the
Christmas roast, like my black and white salad. This
recipe is versatile too, and works as a side dish or main.

Black & white rice salad
with cumin-roasted
butternut squash
This recipe adheres to the Persian
tradition of combining fruit with
savoury flavours. The scattering
of sharp, crumbly feta finishes
off the dish beautifully.
EASY 2 OF 5 GLUTEN
A DAY FREE
SERVES 6-8 as a side dish PREP 15 mins
COOK 30-35 mins
1 small butternut squash (about
375g/13oz), peeled and cubed
1 tbsp olive oil
2 tbsp cumin seeds
250g/9oz basmati & wild rice
140g/5oz dried cranberries
200g/7oz pomegranate seeds
100g/4oz blanched hazelnuts, toasted
and halved
small pack dill, leaves and stalks
fnely chopped
small pack fat-leaf parsley, leaves
and stalks fnely chopped
1 large red onion, fnely diced
200g/7oz feta, to serve
FOR THE DRESSING
zest and juice 1 large unwaxed orange
4 tbsp clear honey
4-5 tbsp Sherry vinegar
4 tbsp olive oil
1 Heat oven to 220C/200C fan/gas 7
and line a baking tray with baking
parchment. Put the squash on the
baking tray, drizzle over the olive oil,
scatter on the cumin seeds and season
generously – use your hands to ensure
each piece is evenly coated with oil and
seasoning. Roast for 30-35 mins until
the edges are caramelised, then remove
from the oven and leave to cool.
2 Meanwhile, bring a large saucepan
of water to the boil. Cook the rice for
20-25 mins or according to pack
instructions, then strain and rinse well
with cold water until all the starch is
washed off and the rice is cold. Allow
to drain well. BRING THE DISH
3 Put the cranberries, pomegranate TO THE PARTY
seeds, hazelnuts, herbs, onion and To keep the salad
rice in a large bowl and mix well. looking fresh, it’s
Make the dressing by combining all the best to dress it just
ingredients in a bowl with a generous before serving.
amount of seasoning to taste. Once the Pack the salad
squash is completely cool, gently mix into a big container
it into the bowl of other ingredients. and take the
Pour over the dressing, mix well and dressing in a jam
serve on a large platter with the feta jar. Toss it together
crumbled over the top. just before serving,
PER SERVING (8) 400 kcals • fat 16g • saturates 2g • and scatter with
carbs 56g • sugars 28g • fbre 4g • protein 6g • salt 0.1g feta at the last
minute.

NOVEMBER 2015 bbcgoodfood.com 101

Festive entertaining
Shivi
Ramoutar
Caribbean culture is so
linked with cooking, eating,
drinking and spontaneous
hospitality, but we fnd a way
to elevate it to another level at
Christmas. More cooks in the
kitchen, more ‘prized’ dishes
to be tasted, and parang
(local folk music) blaring at
all hours. There’s poinsettias
and fake snow everywhere
– as I grew up where snow
was a thing of storybooks,
you can see why we’d go
mad for it.
The front door becomes a
revolving door, with family,
friends and neighbours
popping in at any hour, and
there’s always enough for all.
But behind all this bacchanal,
we never forget that at its
heart it’s a celebration of
love and generosity.
For Shivi’s Grainy
coconut ice cream
recipe to go with this dish,
visit bbcgoodfood.com
102 bbcgoodfood.com NOVEMBER 2015
Ponche de crème
bread pudding
Ponche de crème is a traditional
spiced festive drink, a bit like eggnog.
A LITTLE EFFORT CALCIUM
SERVES 6 PREP 55 mins COOK 40-45 mins
50g/2oz unsalted butter, plus extra
for greasing
400g/14oz brioche (slightly stale,
if possible), thickly sliced
25g/1oz coconut flakes
50g/2oz raisins
large pinch of freshly grated nutmeg
50g/2oz pecans, roughly chopped
1 tbsp demerara sugar
FOR THE PONCHE DE CREME
4 large eggs
grated zest 1 lime
410g can evaporated milk
4 tbsp good-quality dark rum
1 tsp good-quality vanilla extract
1
/4 tsp freshly grated nutmeg
1
/2 tsp Angostura bitters
397g can condensed milk
TO SERVE
Grainy coconut ice cream
(see recipe at bbcgoodfood.com),
or double cream
2 tbsp pecans (optional)
2 tbsp coconut flakes (optional)
1 Heat oven to 180C/160C fan/gas 4 and
lightly grease a 20 x 30cm baking dish
with a little of the butter.
2 First, make the ponche de crème. In a
large bowl, using an electric hand whisk,
beat the eggs and lime zest for 1-2 mins
until light and frothy. Gradually beat in the
evaporated milk and rum, then add the
vanilla, nutmeg and bitters, and mix well.
Stir in the condensed milk and set aside.
3 Butter the brioche slices on one side
and cut each in half diagonally. Layer
half the slices across the base of the
baking dish, butter-side down. Pour over BRING THE DISH
half the ponche de crème. Scatter over TO THE PARTY
the coconut fakes, raisins and half the This dessert is
nutmeg, and leave for 15 mins. best baked from
4 Sprinkle over the pecans and layer the fresh, but the
remaining slices of brioche, butter-side brioche will
up, on top. Pour over the remaining beneft from
ponche de crème, ensuring it soaks all a long soak in
the bread. Sprinkle over the remaining the custard, so
nutmeg and the demerara sugar. assemble and
5 Put the baking dish into a roasting tin wrap well, then
and pour boiling water into the tin to come bake at your
halfway up the outside of the baking dish. host’s house.
Carefully put the tin in the oven and bake The ice cream
for 40-45 mins until the custard is set and will stay frozen for
the pudding is golden brown. Scatter over 20-30 mins in
pecans and coconut fakes and serve a freezer bag,
with Grainy coconut ice cream (see left) . or serve it with
PER SERVING 839 kcals • fat 43g • saturates 20g • double cream.
carbs 83g • sugars 58g • fbre 3g • protein 22g • salt 1.4g
BUILDING
HEALTHY
LIVES
*

*Water contributes to the maintenance of normal cognitive function.

At least 2,0 L of water, from all sources, should be consumed per day,
as part of a healthy diet.
 Festive entertaining

Start in style BBC Saturday Kitchen host James Martin reveals

the chef’s touches that will transform your starters

Goat’s cheese, pear &

Spiralizing the pear looks candied pecan salad
stunning in little nests
l

Using a squeezy bottle

‚ for the dressing adds
a touch of fnesse

l
‚
‚
l

Candied roasted Blowtorching the

nuts add texture and goat’s cheese creates
enhance the favour a brûléed effect

NOVEMBER 2015 bbcgoodfood.com 105

 Chicken liver pâté

‚
Put thyme leaves and garlic
slices under the butter – it
looks pretty and adds favour

l
l

Perk up shop-bought
chutney by adding crisp

‚
apple for extra crunch

Serve on small wooden

l

boards for a rustic feel

106 bbcgoodfood.com NOVEMBER 2015

 Festive entertaining

Smoked salmon carpaccio

Pea shoots make the dish
look gorgeous, giving it
the restaurant factor

l
‚
Quenelles of horseradish
cream add a smart
chef’s touch l

‚
‚

‚
l

Use a mandolin to fnely

slice the beetroot and
l

radish into even rounds Laying the salmon in a

neat rectangle gives the
dish a professional fnish

NOVEMBER 2015 bbcgoodfood.com 107

Festive entertaining
GoatÕs cheese, pear &
candied pecan salad
A LITTLE EFFORT 1 OF 5 GLUTEN
A DAY FREE
SERVES 4 PREP 20 mins COOK 7-10 mins
100g/4oz pecans
2 tbsp soft brown sugar
1 tbsp maple syrup
2 red-skinned pears, cut into long,
thin strips (use a spiralizer, or
julienne them)
100g/4oz wild rocket
4 x 35g rounds of goat’s cheese
FOR THE DRESSING
1 tsp mustard powder
2 tbsp white wine vinegar
4 tbsp extra virgin olive oil
1 Heat oven to 200C/180C fan/gas 6
and put the pecans on a non-stick
baking sheet. Sprinkle over the sugar
and maple syrup, and toss to combine.
Roast for 5-7 mins until golden, then
leave to cool completely before
roughly chopping.
2 Meanwhile, make the dressing
by combining the ingredients and
seasoning well. In a large bowl, combine
the pear with the rocket, and toss with
a little of the dressing.
3 Just before serving, blowtorch or grill
the goat’s cheese rounds until golden.
To serve, put the remaining dressing in
a squeezy bottle and swirl around the
edge of the plate. Put the pear and
rocket salad in the middle, scatter over
the nuts and top with the goat’s cheese.
PER SERVING 487 kcals • fat 38g • saturates 9g •
carbs 22g • sugars 21g • fbre 5g • protein 11g • salt 0.6g
Catch James
Martin cooking
Find more live on stage
smart starter at the BBC Good Food Shows in Glasgow
recipes at (6–8 November), London (13–15 November)
bbcgood and Birmingham (26–29 November).
food.com Find out more at bbcgoodfoodshow.com.
108 bbcgoodfood.com NOVEMBER 2015
Chicken liver p‰tŽ
A LITTLE EFFORT FOLATE IRON
SERVES 4 PREP 15 mins plus chilling
COOK 10 mins
375g/13oz unsalted butter
400g/14oz chicken livers, trimmed
2 large garlic cloves, 1 crushed,
1 fnely sliced
3 thyme sprigs, leaves only
3 tbsp Madeira
4 slices brioche
1 Bramley apple, cored and diced
onion chutney, to serve
cornichons, to serve
1 Heat 1 tbsp of the butter in a non-stick
frying pan over a medium heat. When
the butter is foaming, add the chicken
livers and fry for 2 mins each side.
2 Stir the crushed garlic, some of the
thyme and Madeira into the pan with
the livers. Fry for 2 mins, letting the
Madeira simmer. Transfer the mixture to
a food processor, reserve 200g of the
butter and add the rest to the processor.
Blend everything to a smooth paste.
Season to taste, then spoon into 4 x
70ml clip-top jars.
3 Melt the reserved butter in a medium
frying pan and add the sliced garlic.
Turn the garlic in the butter until slightly
golden. Pour into the 4 jars of pâté,
ensuring a few slices of garlic and the
remaining thyme leaves go in each jar,
and chill in the fridge for at least 4 hrs,
or until set. Can be made up to 2 days
in advance.
4 Before serving, toast the brioche,
then cut into triangular quarters for
serving. Stir the diced apple through
the chutney. Serve the pâté on small
wooden boards with the toasted
brioche, cornichons and chutney.
PER SERVING 539 kcals • fat 43g • saturates 25g •
carbs 16g • sugars 4g • fbre 1g • protein 20g • salt 0.5g
Smoked salmon carpaccio
Make your own horseradish cream
if you can, otherwise buy the best
you can find for a stronger flavour.
1 OF 5 GLUTEN
EASY VIT C OMEGA-3 A DAY FREE
SERVES 4 PREP 30 mins NO COOK
50g/2oz radishes, fnely sliced into
rounds
2 tbsp white wine vinegar
1 tbsp strong horseradish
100g/4oz double cream,
lightly whipped
400g/14oz smoked salmon,
cut into long slices
100g/4oz cooked beetroot, fnely
sliced into rounds
2 oranges, peeled and segmented
2 preserved lemons, fnely diced
handful of pea shoots
drizzle of extra virgin olive oil, to serve
1 First, lightly pickle the radish slices
by putting them in a small bowl with
the vinegar for at least 30 mins.
Meanwhile, mix the horseradish with
the whipped cream in a small bowl
and season with salt.
2 Lay 100g of the long salmon slices
on 4 rectangular plates in a neat
rectangle shape. Put 3 discs of beetroot
on top of the salmon in different places.
Arrange about 6 slices of the pickled
radish around the salmon too. Add
a few orange segments and some of
the preserved lemon.
3 Next, shape the horseradish into
quenelles by using 2 teaspoons to scoop
and roll it. Put 3 quenelles on each plate.
Finally, scatter with the pea shoots, and
drizzle over a little oil before serving.
PER SERVING 318 kcals • fat 18g • saturates 9g •
carbs 9g • sugars 8g • fbre 2g • protein 27g • salt 5.0g
Food styling JENNIFER JOYCE | Styling POLLY WEBB-WILSON
Tip
All the individual components can
be prepped a day ahead and stored
in separate containers in the fridge
overnight. You can also arrange the
salmon on serving plates and wrap
in cling flm, ready to serve.
 Tofheorigin
taste
and
tradition.
For a taste of real regional
European specialities,
look for the PDO label.

Just like Prosciutto di San Daniele, true taste and real origins simply cannot be imitated. That is
why the European Union created the Protected Designation of Origin scheme. PDO makes regional
specialities with centuries of tradition easier to recognise. Prosciutto di San Daniele and Grana
Padano cheese are perfect companions for every dish – awarded with the prestigious quality mark.
So next time you want to enjoy the unmistakeable �lavour, look for the PDO label.

Follow our tradition at

www.prosciuttosandaniele.it

CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND ITALY. Proud carriers of the PDO label.
 Final
There’s something for everyone
with these dazzling do-ahead
desserts. Take your pick – gooey

flourısh
chocolate, fruity meringue or a
free-from pudding featuring this
season’s on-trend favours
Recipes Cassie Best Photographs Adrian Lawrence

Double chocolate profiteroles

with salted caramel cream

110 bbcgoodfood.com NOVEMBER 2015

 Festive entertaining

Clementine,
cranberry & pistachio
meringue wreath

Turn to page 114 for the recipes

NOVEMBER 2015 bbcgoodfood.com 111

 Festive entertaining
Chai coconut & 1 Put the allspice berries and cardamom 3 Sieve the infused coconut milk into a Tip
mango creams pods in a large saucepan. Use the end of clean pan and discard the spices.
Vegan, dairy, gluten, wheat and nut a rolling pin to gently split open the Sprinkle over the remaining agar agar MAKE AHEAD
free – and delicious – this dessert cardamom pods and crack the allspice fakes and leave for 5 mins until the Prepare up to
1 day ahead (agar
will go down a storm. into a few pieces. Add the remaining agar agar has dissolved. Heat gently for
agar can turn
spices, coconut milk and 140g of the 3-5 mins, stirring now and then. Divide
1 OF 5 GLUTEN desserts watery if
A LITTLE EFFORT VIT C A DAY FREE caster sugar to the pan. Set over a the mixture between the moulds and left for too long).
SERVES 4 PREP 30 mins plus chilling gentle heat and simmer for 5 mins. chill for at least 4 hrs, or overnight.
COOK 20 mins Cool, then chill overnight. 4 To serve, dip the base of each mould
2 Grease 4 x 200ml pudding moulds, into hot water for 10 secs or so, then
4 allspice berries ramekins or pretty glasses with a little turn out onto a plate. Top each dessert
4 cardamom pods oil (you can skip this if you don’t want to with a little chopped mango, some
1 cinnamon stick turn the creams out once set). Put the passion fruit seeds and a small sprig of
3 cloves remaining sugar, mango, and lime juice mint, then sprinkle the coconut fakes
1 vanilla pod, split, or 1/2 tsp vanilla in a food processor and blend to a around the plate.
extract purée. Sieve the purée into a saucepan, PER SERVING 626 kcals • fat 37g • saturates 30g •
2 x 400ml cans full-fat coconut milk sprinkle 1 tbsp agar agar fakes over the carbs 68g • sugars 64g • fbre 4g • protein 3g • salt none
200g/7oz caster sugar surface and leave to stand for 5 mins or
a little vegetable or sunfower oil, until the agar agar has dissolved. Stir
for greasing the agar agar into the purée and bring
1 ripe mango, 1 cheek cut into small to a gentle heat, then simmer for
dice and set aside to serve, 3-5 mins, stirring now and then, until the
remaining 140g/5oz roughly purée has thickened slightly. Divide
chopped between the moulds and chill for at least
juice 1/2 lime 2 hrs or until set.
4 tbsp agar agar fakes
toasted coconut shavings, 2 crinkly
passion fruits and mint leaves,
to serve
Food styling JENNIFER JOYCE | Styling POLLY WEBB-WILSON

NOVEMBER 2015 bbcgoodfood.com 113

Festive entertaining
Double chocolate profteroles
with salted caramel cream
It wouldn’t be Christmas without
profiteroles, and this version is
twice as nice – with chocolate
choux buns smothered in a duo of
chocolates and filled with salted
caramel. You can make the choux
buns a day or two in advance,
refresh them in the oven and fill
with cream on the day.
Tip MORE OF A CHALLENGE
MAKE AHEAD SERVES 6 PREP 45 mins COOK 35 mins
Prepare up to
the end of step FOR THE CHOUX PASTRY
3, then store in a 75g/21/2oz plain four
sealed container 2 tbsp cocoa powder
for up to 2 days. 85g/3oz slightly salted butter,
Refresh in chopped into small pieces
the oven at 3 medium eggs, beaten
180C/160C fan/ FOR THE SALTED CARAMEL CREAM
gas 4 for 5 mins, 1
/2 x 397g can Carnation caramel
then cool and 1
/2-1 tsp sea salt fakes
continue recipe. 300ml pot double or whipping cream
TO DECORATE
100g/4oz white chocolate, fnely
chopped
50g/2oz dark chocolate, fnely
chopped
chocolate sprinkles or edible glitter
(optional)
Clementine, cranberry &
pistachio meringue wreath
This stunning meringue wreath
makes a showstopping centrepiece.
The meringues are individually
portioned, which makes serving
really simple.
A LITTLE EFFORT GLUTEN
FREE
SERVES 10 PREP 25 mins COOK 1 hr 30 mins
FOR THE MERINGUE
4 large egg whites
200g/7oz caster sugar
FOR THE TOPPING
100g/4oz fresh or frozen cranberries
75g/21/2oz caster sugar
300ml pot double or whipping cream
2 small clementines, zested, then
peeled and sliced
For more festive 2 tbsp orange liqueur (optional)
desserts, visit 100g/4oz pistachios (slivered ones
bbcgood look nice, but use chopped if you
food.com can’t fnd them)
114 bbcgoodfood.com NOVEMBER 2015
1 Sieve the four and cocoa into a bowl.
Put the butter in a saucepan and add
225ml water. Bring to a fast boil, then
simmer until the butter has melted. Tip
in the four mixture and quickly beat
with a wooden spoon until the mixture
comes together to a smooth, shiny
dough, and pulls away from the sides of
the pan. Tip the dough into a bowl and
spread it up the sides with your spoon
to help it to cool down quickly (but don’t
let it cool completely – it’s easier to
incorporate the eggs while it’s still
warm). Heat oven to 200C/180C fan/
gas 6 and line 2 baking sheets with
baking parchment.
2 While the dough is still warm, add the
eggs a little at a time, beating well with
a wooden spoon between each addition.
You’re looking for a smooth consistency,
that reluctantly falls off the spoon in a
V shape (you may not need to use all
the egg). If the mixture becomes too
runny, you won’t be able to pipe it; if it’s
too thick, it won’t puff up in the oven.
When you’re happy with the consistency,
spoon it into a disposable piping bag.
3 Snip off the end of the piping bag to
give you a 1cm opening. Holding the bag
at a 90-degree angle to the baking tray,
pipe balls of the dough, about the size of
a walnut, over the 2 sheets – you should
1 Heat oven to 140C/120C fan/gas 2
and cut a piece of baking parchment
large enough to line your biggest baking
sheet. Using a plate as a template, draw
a circle roughly 28cm in diameter onto
the parchment, then fip it over onto the
baking sheet so the pencil marks don’t
come into contact with the meringue.
2 Put the egg whites in a large, clean
bowl and beat with an electric whisk
until doubled in volume and holding soft
peaks. Add the sugar 1 or 2 tbsp at a
time, whisking continuously, until the
meringue is stiff and shiny, and the
sugar has been used up.
3 Dab a blob of meringue on each
corner of the parchment to stick it to
the baking sheet. Using the circle as a
guide, spoon 10 mounds of meringue
onto the parchment in a wreath shape.
Create a little divot in the centre of each
one with the back of a teaspoon. Bake
for 1 hr 30 mins, then leave in the oven
to cool completely (overnight if you can).
4 Put the cranberries and sugar in a
saucepan and bring to a simmer. Turn
up the heat and boil for 1-2 mins, until
make 18-20 in total. Dip your fnger in a
little water and gently pat down any
peaks on the top of the balls of dough.
Place the 2 sheets in the oven and bake
for 25-30 mins, swapping the trays over
after 20 mins. The choux buns should
be puffed up and crisp when cooked.
Leave to cool completely.
4 Spoon the caramel into a large bowl,
add 1/2 tsp salt, mix well and taste – add a
little more salt if you like. Add the cream
and whisk until holding soft peaks (the
cream can now be stored in the fridge
for up to 1 day).
5 Split the choux buns in half, spoon
a generous dollop of salted caramel
cream into each and replace the lids.
Melt the white and dark chocolates in
2 bowls suspended over pans of gently
simmering water, or in the microwave.
Transfer the dark chocolate to a piping
bag and set aside to cool a little. Top
each bun with a spoonful of white
chocolate, stack the profteroles on
a plate or cake stand, then drizzle over
the dark chocolate and sprinkle with
chocolate sprinkles or edible glitter,
if you like. Serve straight away.
PER SERVING 479 kcals • fat 37g • saturates 22g •
carbs 28g • sugars 19g • fbre 1g • protein 8g • salt 0.7g
you have a sugary syrup, but the
cranberries are still whole. Leave to
cool completely.
5 When you’re ready to serve, place the
meringue wreath on a large board or
plate. Pour the cream into a bowl, and
add the zest and liqueur, if using. Whip
until the cream just holds soft peaks. Fill
each meringue crevice with a spoonful
of cream, then top with 1-2 slices of
clementine and some cranberries.
Drizzle some cranberry syrup and
sprinkle generously with pistachios,
then let everyone dive in.
PER SERVING 304 kcals • fat 17g • saturates 8g •
carbs 32g • sugars 31g • fbre 2g • protein 4g • salt 0.1g
Tip
MAKE AHEAD
You can make the meringue wreath up
to 3 days before serving. Once cool,
place on a tray lined with baking
parchment and cover with cling flm.
The cranberries can also be cooked and
stored in the fridge for 3 days.
 Advertisement feature

Christmas
made easy
Fulfilling the demands of the kitchen at Christmas isn’t easy –
in association with
but with a #hothack, you can sail through this year. Lisa Faulkner
shares her cooking tricks to make festive entertaining fuss free

Hotpoint
Openspace Oven
This genius oven can help you
prepare meals in double-quick
time with an intelligent divider that
separates the single oven into two
cooking spaces, each operated by
its own set of controls. And don’t
worry about size - it’s big enough
to ensure you’ve got plenty of
space to meet your needs.
Seasonal hacks This Christmas, make things easier and better.
Lisa Faulkner’s series of hot hacks arms you with a
cache of invaluable short cuts, tips and ideas to
make whipping up something special as easy as pie

C
hristmas has to be the best time of year to indulge and
really enjoy yourself when it comes to food but with
so much of the season revolving around it, it’s pretty
important to get it right. This means that somebody is going to
be spending a lot more time than usual in the kitchen. And if
you’re reading this, it’s probably you.
But even the most ardent of cooks can feel overwhelmed by
expectations and the sheer amount of cooking and preparation
that’s required at this time of year.
That’s why – if you need a reason – it’s a good idea to look
out for great ways to make things easier for yourself in the
kitchen. A clever hack into recipes, preparation techniques and
even kitchen equipment can not only save you precious time
and make light work of jobs, it can also keep things interesting.
So knocking up kitchen creations to delight anyone lucky
enough to sample your dishes is no problem.
You can impress your family and friends this Christmas with a
stunning Christmas Pavlova with spiced fruit centrepiece or
several (they’ll be so popular, you’ll need more!) – you’ll find it’s
surprisingly easy to get them right with the Hotpoint Openspace
Oven. So take note of Hotpoint ambassador Lisa Faulkner’s hot
hacks and how you can use them to create amazing festive
creations with a difference. If you’ve got your own clever
cooking tips, share them with #hothack

HOT SMOKED
SALMON PATÉ
Hotpoint SERVES 6-8 a PREP 10 MINS
a COOK 5 MINS
Food Procesor
250g hot smoked salmon
Lisa’s #hothack: Instead of sifting
icing sugar, try whizzing it in a 4 tbsp crème fraîche
food processor instead for fast, 3 tbsp double cream
lump-free results. Especially helpful 1 tbsp creamed horseradish
if it has clumped in the packet. zest 1/2 lemon and a
squeeze of juice
small bunch chives, snipped

1 Whizz the smoked salmon, crème

fraîche, cream, horseradish and lemon
zest together in a food processor.
2 Spoon into a bowl and stir in the
lemon juice and chives, to taste.
Season with a little salt and plenty
of black pepper.

Win!
Visit bbcgoodfood.com/
competitions for a chance to
win the appliances used in
these recipes, as well as
tickets to the BBC Good Food
Show Winter, where
Hotpoint will be appearing.
 Advertisement feature

Hotpoint Openspace
Oven
Lisa’s #hothack: CHRISTMAS PAVLOVA
Make extra WITH SPICED FRUIT
meringue for Eton MAKES 8 SERVINGS a PREP 30 MINS
Mess with a twist: a COOK 1 HR PLUS COOLING
mix with clementines
and pomegranate.
3 egg whites
pinch of salt
200g caster sugar
1 tsp vanilla extract
1 tsp malt vinegar
50g fresh cranberries
400g tin black pitted cherries in syrup
1 cinnamon stick
4 cloves
SPICED APPLE AND 1 orange, pared
RUM TODDY 1 tbsp soft brown sugar
MAKES 2 a PREP 5 MINS 150g frozen forest fruits (defrosted)
a COOK 10 MINS 300ml double cream

150ml pressed apple juice 1 Heat oven to 140C/120C fan/gas 1. Draw

1 tbsp honey a 23cm circle on baking parchment as a guide
pared strip of lemon and orange and place on a baking tray.
a small cinnamon stick 2 Whisk the egg whites with the salt in a
1 star anise bowl until very stif, then gradually whisk
125ml dark rum in the sugar until it forms stif peaks. This
a tiny squeeze of lemon juice takes about 3-4 minutes. Fold in the vanilla
extract and vinegar.
1 Put everything except the rum and 3 Spread the meringue over the circle on the
lemon juice into a pan and gently
paper. Bake for 1 hr until frm. Turn of the
warm. Heat for 10 mins, without
heat and leave the meringue in the oven for
boiling, to infuse the favours.
another 30 mins.
2 Add the rum and allow to warm
4 Place the cranberries and the cherries with
through, then pour into 2 glasses.
their syrup, the cinnamon stick, cloves,
Add the lemon juice, to taste.
orange peel and sugar in a saucepan and
bring to the boil. Reduce until you have a
lovely thick syrup. When cooled, discard the
cinnamon stick, cloves, orange peel and mix
Hotpoint the syrup into the forest fruits.

Induction Hob 5 Leave the meringue to cool and peel of the

Lisa’s #hothack: Clean as you go –
only the cooking zone of this genius
hob heats up, meaning burnt-on
spills are a thing of the past.
baking parchment from the bottom with
care. Place the pavlova on a serving plate.
6 Whip the cream until stif, pile on top of
the meringue and decorate with the fruit.

Discover more hacks and recipes at

bbcgoodfood.com/hotpoint-hothacks.
To fnd out about Hotpoint and
ambassador Lisa Faulkner,
visit hotpoint.co.uk

#Love your kichen

 Tom Keridg

NEC BIRMINGHAM 26 - 29 NOVEMBER

James Mart
in

Show time is
IS ’T
M ON
S!
D

nearly here!
Our top five picks for a delicious day out

P
ut a visit to the BBC Good Food Show
Winter at the top of your Christmas
preparation list this month.
It’s a great day out full of festive inspiration,
bringing everything you need for a delicious
season together, and serving it all with a
large helping of entertainment from the best
chefs around.
Be inspired with seasonal recipe ideas and
discover delicious food and drink from over 400
producers and exhibitors. Here are our top 5
picks to help you make the most of your day.
Last chance to save! Get 20% off*
SAVE tickets when you book in advance.
20%*
Quote GR20.
1 Festive Finds
The Show is full of festive finds, including
luxury Christmas puds from Berries Puddings,
new world wines from the Antipodean
Sommelier, and award winning blue cheeses
from Cornish Cheese. See what products top
brands like Oxo and Baileys have in store for you
this Christmas too.

With thanks to our

sponsors and supporters:
Show Supertheatre Bakes & Cakes Winter Kitchen Interview Kitchen Appliance Shop & Drop Winter Kitchen Book Knife
sponsor sponsor Stage sponsor sponsor Stage sponsor supplier supporter session sponsor shop supplier
 IS ’T

!
EW
M ON
S!

2 Top Notch Cheeses
The World Cheese Awards are judged live
at the Show with over 250 experts selecting this
year’s winners from around 3,000 entries. Join
a tasting tour to explore the flavours yourself
and visit the World Cheese Awards Deli to take
a selection of cheeses home with you. Visit our
website for more details and to book a tour.
N
D
3 Go home a ‘new cook’
Learn a few simple skills to improve your
cooking while at the Show. Pick up some fun
4 Bargains on the tastiest treats
Top quality artisan producers in the
Producers’ Village and Great Taste Market;
Christmas cake decorating tips from Renshaw, regional delights in the Ludlow Producer
join a tasting session to discover the right Market; healthy food finds in the Eat Well
beers or wines to your festive menu, or meet Pavilion; tasty tipples in the Drinks Cabinet; and
the Good Food team on the Good Food stand so much more. Visit on Black Friday for some
for top insider tips. great discounts.

D IS
O S
M
N !
5 Supertheatre

’T
Experience the buzz of live
entertainment in the Supertheatre as
one of the highlights of your day.
See your favourite chef create
mouthwatering dishes live on stage,
including Good Food favourite James
Martin, the queen of baking Mary
Berry, cheeky Geordie duo the Hairy
Bikers, Michelin starred master Michel
Roux Jr. and more.

NE
W
!

Te Hairy B
iker s

x Jr.
Micel Ro

Tickets from £19.80 with 20% off * saving £4.95

bbcgoodfoodshow.com | 0844 581 1345 Quote
*20% off valid on advance Adult and Over 65s tickets only (excluding VIP). Offer expires midnight 29.11.15. £19.80 is based on a discounted advance Adult Super ticket, Thurs, Fri &
GR20
Sunday, saving £4.95 (Sat discounted tickets cost £20.60, saving £5.15). Standard Supertheatre seat included with all advance Super tickets, subject to availability. Upgrade to Gold
seat for £3 extra. 20% discount also available on Value tickets which exclude Supertheatre, entry from 11am only. Prices include all admin and transactional fees. Not valid with any

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other offer. Calls to 0844 581 1345 cost 7p per minute plus your phone company’s access charge. Not all celebrities ap-pear on all days, check the website for details. The Good Food
word mark and logo are trademarks of BBC Worldwide Limited. Copyright BBC Worldwide Limited. The BBC Good Food Shows are organised and pre-sented by River Street Events.
 SEAMLESS DESIGN

Minimal 4mm gaps now surround

your fridge, either in real stainless
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into your kitchen cabinetry. With
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range fits easily into existing
kitchen spaces allowing a smooth,
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Makes& bakes
It’s the most wonderful time of the year for baking,
from cakes and gingerbread to homemade gifts

NOVEMBER 2015 bbcgoodfood.com 121

 gingerbread

We gingerbread
It has become one of the iconic favours of Christmas. Cassie Best’s
stunning biscuits and cake take gingerbread to the next level
Photographs Toby Scott
 Makes & bakes

26
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NOVEMBER 2015 bbcgoodfood.com 123

 Basic gingerbread
EASY
MAKES about 16 gingerbread men
PREP 15 mins plus chilling COOK 10-12 mins
175g/6oz dark muscovado sugar
85g/3oz golden syrup
100g/4oz slightly salted butter
350g/12oz plain four, plus extra
for dusting
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 egg, beaten
1 Put the sugar, golden syrup and
butter in a saucepan. Bring to a
simmer, then bubble for 1-2 mins,
stirring until well combined. Set
aside to cool for 10 mins.
2 Tip the four, bicarbonate of soda
and spices into a large bowl. Add the
warm syrup mixture and the egg, stir
to bring everything together, then
gently knead in the bowl until smooth
and streak-free. The dough will feel a
little soft now, but will frm up once
cooled. Wrap the dough in cling flm
and chill for at least 30 mins.
3 Heat oven to 200C/180C fan/gas 6
and line two baking trays with baking
parchment. Remove the dough
from the fridge and leave at room
temperature until softened (approx
20 mins). Dust your work surface
with a little four, knead the dough
briefy until smooth, then cut it in half
to make it easier to work with (keep
any dough you’re not working with
well wrapped).
4 Roll out the dough to the thickness
of a £1 coin. Cut into any shape you
like and arrange on the baking trays.
The cooking time will vary – medium
gingerbread men will take 10-12 mins;
cook smaller biscuits for less time and
larger pieces for a little longer. The
biscuits should be a few shades darker
and slightly risen when cooked, they
will still feel a little soft, but will frm
up as they cool. Cool on the trays for
5 mins, then transfer to a wire cooking
rack to cool completely. Will keep in a
sealed container for up to 2 weeks.
PER BISCUIT 190 kcals • fat 6g • saturates 3g •
carbs 31g • sugars 15g • fbre 1g • protein 3g • salt 0.3g
124 bbcgoodfood.com NOVEMBER 2015
Gingerbread jumpers
These cute gingerbread biscuits
will go down a storm on ‘Christmas
jumper day’ at work. The
decorating options are endless.
Children may find it easier to use
tubes of coloured icing, or you
can flood the biscuits with one
colour and embellish with festive
sugar sprinkles.
A LITTLE EFFORT
MAKES 20 PREP 1 hr COOK 10 mins
1 x quantity Basic gingerbread (see
recipe, left)
500g/1lb 2oz fondant icing sugar
food colouring paste in various
colours, or use coloured icing tubes
(and you won’t need the fondant
icing sugar)
sugar sprinkles (optional)
1 Make the gingerbread dough following
the Basic gingerbread recipe, left, up
to the end of step 2. Remove the dough
from the fridge and and leave at room
temperature until softened. Heat oven
to 200C/180C fan/gas 6 and line two
baking trays with baking parchment.
2 Working with half the dough at a time
(keeping the remaining dough well
wrapped), roll out to the thickness of
a £1 coin, keeping the dough in a rough
rectangle shape. Cut the dough into
long strips, roughly 8cm wide, then cut
each strip into ‘jumpers’ (pic A, right).
Cut out a V-neck for the collar and trim
slim triangular pieces from either side
to create sleeves (pic B, right). Continue
rolling and shaping the dough until you
have about 20 jumper shapes. Arrange
over the trays and bake for 8 mins until
a few shades darker and puffed up a
little. Cool on the trays for 5 mins, then
transfer to a wire rack to cool completely.
3 For ‘fooded’ biscuits, mix 100g
fondant icing sugar with enough water
to make a thick but pipeable icing –
it should hold its shape when piped.
Transfer the icing to a piping bag ftted
with a fne round nozzle and pipe a line
around the edge of each biscuit. If you
have any icing left, tip it back into a bowl
and add the remaining icing sugar, then
add enough water to make an icing a
little looser than the frst batch, but not
too runny. Divide the icing between as
many bowls as the number of colours
you’d like to use, then add a tiny bit
of colouring to each and mix well until
you have a vivid colour.
4 If you have disposable piping bags,
transfer the icings to different bags
and secure the open ends (see Piping
bags, below) . Use the icing to food
the biscuits or pipe on pretty patterns.
We created three styles – see below.
PER BISCUIT 247 kcals • fat 5g • saturates 3g •
carbs 49g • sugars 36g • fbre 1g • protein 2g • salt 0.3g
HOW TO PIPE YOUR JUMPERS
‘Flooding’ Pipe the runnier icing onto
the biscuit, then use a cocktail stick to
encourage it to fll every corner up to
the piped border. Once dry, you can add
details like fuffy collars and cuffs or
spots and stripes with the thicker icing.
Cable knit Pipe lines of coloured icing
(we used white) vertically across the
jumper. Use a toothpick to drag up
and down through the icing to create
a wave effect.
Super sprinkles We used mini
gingerbread men, snowfakes, white
‘mimosa’ balls and gold polka dot
sprinkles. Buy online from amazon.co.uk
and thecakedecoratingcompany.co.uk –
both have a good selection. A
PIPING BAGS
Once you’ve cut the end of the piping
bags open, squeeze the icing back away
from the opening, roll up the open end and
secure them with a clothes peg, so the icing
B
doesn’t drizzle out between uses.
Show us your
gingerbread creations
on Instagram or Twitter
– use the hashtag
#GFlovesgingerbread.
 Makes & bakes

NOVEMBER 2015 bbcgoodfood.com 125


Gingerbread
wreath
Make a gorgeous gift
for a special friend.
A LITTLE EFFORT
SERVES 12-15 PREP 45 mins COOK 12-15 mins
1 x quantity Basic gingerbread (see
page 124)
blue food colouring paste (optional)
500g/1lb 2oz fondant icing sugar
edible silver glitter (optional)
ribbon and cellophane (if giving as a gift)
1 Make the gingerbread dough following
the Basic gingerbread recipe up to the
end of step 2. Remove the dough from
the fridge and and leave at room
temperature until softened. Heat oven
to 200C/180C fan/gas 6 and line two
baking trays with baking parchment.
2 Cut off half the dough and keep the
rest wrapped in cling flm. Roll out the
dough to the thickness of a £1 coin, then
use a plate or the base of a cake tin as
a template to cut out a 20cm circle.
Transfer to one of the baking trays,
then use a 7cm cutter to stamp out and
remove a circle in the middle. Cut out a
variety of other shapes to decorate the
wreath (you’ll need about 20-25 pieces
– we used stars and angels) and arrange
these over the trays too.
3 Bake the biscuits for 10-12 mins,
swapping the trays over halfway through
cooking. Stamp a hole in the top of the
ring using a small cutter, or the end of
a piping nozzle, as soon as it comes out
the oven – you can tie a pretty ribbon
through this later. Leave to cool on
the trays, then transfer to a wire rack
to cool completely.
4 Mix the icing sugar with enough water
to make a thick icing. Transfer to a piping
bag ftted with a small nozzle, then
decorate the biscuits as you wish, using
a little edible glitter, if you like. We
fooded some of the biscuits with pale
blue icing (see ‘Flooding’, p120) and
piped white details on the others. Leave
the icing to dry for 1-2 hrs, then use a
little more icing to stick the biscuits to
the wreath. Thread a ribbon through the
hole and wrap up in cellophane, if
giving as a gift (the ribbon is just for
show and may not support a hung
wreath). Will keep for 2 weeks.
PER SERVING (15) 330 kcals •
fat 6g • saturates 4g • carbs 65g •
sugars 48g • fibre 1g • protein 3g • salt0.3g
126 bbcgoodfood.com
Gingerbread
cake with
caramel
biscuit icing
This sumptuous
creation is covered
in a decadent icing made with
caramelised biscuit spread, finished
with gingerbread biscuits.
A LITTLE EFFORT
un-iced sponges only
SERVES 20 PREP 1 hr 20 mins plus cooling
COOK 30 mins
150ml/1/4pt full-fat milk
3 tbsp black treacle
225ml/8f oz vegetable oil, plus a
little for greasing
375g/13oz plain four
3 tsp baking powder
11/2 tsp bicarbonate soda
375g/13oz light brown soft sugar
11/2 tsp each ground cinnamon and
ground ginger
3 good pinches of ground cloves
300ml/1/2pt buttermilk
3 large eggs
3 tbsp dark rum (optional – replace
with extra milk, if you like)
11/2 tsp vanilla extract
FOR THE CARAMEL BISCUIT ICING
250g pack slightly salted butter,
very soft
600g/1lb 4oz icing sugar, plus a little
extra for dusting
300g/11oz full-fat cream cheese
2 tsp vanilla bean extract
200g/7oz smooth caramelised biscuit
spread (I used Lotus Biscoff
biscuit spread)
50g/2oz desiccated coconut,
to decorate
edible silver glitter (optional)
gingerbread shapes (see Decorating
your cake, right)
1 Measure the milk and treacle into a
saucepan (grease the measuring spoon
with a little oil frst and the treacle will
easily slide off). Bring to a gentle
simmer and stir until combined, then
set aside to cool. Meanwhile, grease
3 x 20cm loose-bottomed cake tins
with a little oil and line the bases with
baking parchment (if you don’t have
enough cake tins, see Only one tin?,
above right). If the tins are any
shallower than 4cm, line
the sides with a deep
collar too. Heat oven to
180C/160C fan/gas 4.
Makes & ba
2 Measure the four, baking powder,
bicarbonate of soda, sugar and spices
into a large bowl, then add 1/2 tsp fne
salt. Mix the dry ingredients together
with a large whisk; if there are any large
lumps of sugar, squeeze these through
your fngers until you have an even,
sandy-textured mixture.
3 In a jug, whisk the oil, buttermilk, eggs,
rum and vanilla. Add the milk and
treacle mixture, and mix well. Pour the
wet ingredients into the dry, and whisk
into a smooth batter. Divide between
the tins and bake for 25-30 mins until a
skewer inserted into the centre of the
cakes comes out clean. You may have to ONLY ONE TIN?
swap the cakes over to cook evenly, but If you have just
don’t do this until they’ve had at least 1 x 20cm cake tin,
20 mins cooking. Cool the cakes in their you can easily
tins for 10 mins, then transfer to a wire divide the cake
rack, peel off the parchment and leave mixture into
to cool completely. Once cooled, you can three and bake
wrap the sponges in cling flm and store the sponges in
in a cool place for 4 days, or freeze for batches.
up to 2 months – the texture and favour Work in metric
will be all the better for it. measurements
4 To make the icing, put the butter and as they are easier
half the icing sugar in a large bowl. Mash to scale down for
together roughly with a spatula, then this recipe, and
whizz with an electric hand whisk until write the new
smooth. Add the remaining icing sugar, measurements
the cream cheese, vanilla bean extract out before you
and biscuit spread. Mix again until start, so you don’t
smooth and evenly mixed. Transfer half get mixed up
the icing to another bowl and set aside. halfway through.
Use the remaining icing to stack the
cakes and cover the entire outside DECORATING
in a thin layer – don’t worry about YOUR CAKE
making the cake look too neat at this I used
stage, as any crumbs trapped in the gingerbread
icing will be covered in the fnal coat. Christmas trees,
Chill the cake for 30 mins and the a house and
remaining icing for 20 mins (remove hearts (you’ll need
the icing from the fridge 10 mins before about 15 hearts
the cake to soften a little). for the outside).
5 When the icing on the cake is frm, To decorate,
remove it from the fridge and use the mix 300g fondant
Food styling SARAH COOK and CASSIE BEST | Styling SARAH BIRKS
remaining icing to cover the cake. icing sugar with
Smooth the sides using a palette knife, enough water to
but leave peaks and dips on top for your make a thick icing,
snow scene. Top the cake generously transfer to a
with desiccated coconut, a dusting of piping bag ftted
sieved icing sugar and some edible with a fne nozzle.
glitter, if you like, then decorate the top Decorate however
and sides with gingerbread shapes (see you like, then
right). If you’re not eating the cake leave to dry.
within a few hours, store it in the fridge, Place the trees
but bring back to room temperature and house on top
before serving. Wlll keep for 2 days. of the cake and
PER SERVING 626 kcals • fat 35g • saturates 15g • push the hearts
carbs 70g • sugars 54g • fbre 1g • protein 5g • salt 0.8g into the icing.

Sugar
Historian Kate Williams charts the rise of gingerbread –
A
s a child, I read the story of the
gingerbread man again and
again. This American tale tells of
how he runs away from the woman who
baked him, to escape his fate, but he is
foiled by a fox who gobbles him up.
The story is more modern than we
might think, having its frst print outing
in St. Nicholas magazine in 1875 – but
gingerbread itself is one of our oldest
bakes, beating sponge hands down.
The spice itself, indigenous to China,
arrived in Europe via India in the 1st
century. Ginger sweetbreads were made
in ancient Greece and Asia, but the
earliest record we have of a modern-style
bake is near Pithiviers, in what is now
North-central France, in 992, when an
Armenian monk taught the locals to
make gingerbread.
The word ‘gingerbread’ comes from
the Old French ‘gingerbras’, which
derives from the Latin for ginger,
‘zingebar’. While readying himself to
fght a giant, Sir Thopas, in Chaucer’s
1386 Canterbury Tales, is fed ‘Gyngebred
that was ful fyn’. He would have eaten a
rougher version than ours – made from
stale breadcrumbs, almonds, honey,
rosewater and ginger spice. Medieval
gingerbread was widely sold at fairs,
sometimes gilded with real gold, pressed
into moulds of birds or fowers – and Sir
Thopas and his friends saw it as a win-win
foodstuff, both tasty and medicinal,
excellent for improving the digestion.
For Shakespeare, in Love’s Labours
Lost, it is highly desirable: ‘An I had but
one penny in the world, thou shouldst
have it to buy gingerbread.’ By this point,
breadcrumbs had been replaced by four,
and the spice trade was feeding the
passion for gingerbread. The frst record
of gingerbread in human shape
is at Elizabeth I’s court, where fgures
were made to resemble visiting
Good reads
&spice
from a humble biscuit to a global phenomenon
diplomats. The idea of ginger people The Fun of Cooking from 1915
caught on – and fairs displayed recommends cutting out your own
gingerbread ‘newsreel’, with the latest fgure and adding currants for eyes
king or queen portrayed in biscuit form. and buttons. A 1920 advertisement for
Gingerbread fgurines fell out of Royal Baking Powder shows a little boy
favour in the 17th century after they ‘Dreaming of his Gingerbread Men’.
became seen as witches’ tools. Gingerbread is now popu lar worldwide,
Gingerbread cake dominated for the from Russian pryanki to Dutch speculaas
next centuries, and the typical recipe – and, of course, Germany is the
features in my partner’s family’s traditional home of the gingerbread
handwritten recipe book from 1705: house, popularised after the Brothers
treacle, ginger, butter, four, sugar – Grimm published Hansel and Gretel
and, interestingly, no eggs. in 1812. We’ve all taken a fancy to
In Britain, Market Drayton is the gingerbread in many forms.
home of gingerbread – by the early
20th century, there were four specialist Kate Williams, a social historian
makers in the Shropshire town. On and author, regularly appears on BBC
every childhood Lake District holiday, TV and radio. Her new novel, The Edge
we stocked up at the Grasmere of the Fall (£14.99, Orion), is out now.
Gingerbread Shop, famed since Sarah
Nelson created her crumbly gingerbread
in 1854. At the start of the 20th century,
the gingerbread man also began to
appear in American cookbooks.
Medieval
gingerbread
was sold
at fairs,
sometimes
gilded
with gold
Discover new ways
with gingerbread
– turn to page 122.
For this gingerbread
man recipe, visit
bbcgoodfood.com
l
NOVEMBER 2015 bbcgoodfood.com 129
 Have a crafty
Christmas
Homemade gifts put the personal touch into presents.
Miriam Nice shows you how to make something special
Photographs Stuart Ovenden

130 bbcgoodfood.com NOVEMBER 2015

 Makes & bakes
In the run-up Herb planter 1 Decorate your loaf tin with a simple
to Christmas, pattern using the chalkboard marker.
EASY
I love to spend If you want the planter to last for longer
time rustling MAKES 1 planter TAKES 1 hr than a week or so, you will need to turn
up imaginative it upside down and drill 3 or 4 drainage
presents for YOU WILL NEED holes in the base.
family and 1.3kg/3lb loaf tin 2 Part-fll with compost and water well.
friends, and tailoring my recipes fne chalkboard marker Take the plants out of their pots and
to their particular likes. drill (optional) plant them in a row. Press down well and
A handmade gift is always compost fll with more compost. Water once more,
appreciated, and they’re so selection of 3 or 4 small pots of then carefully wipe the sides clean.
satisfying to do. So before you growing herbs (I used parsley, 3 Add your chosen decorations and
get too busy with all your festive thyme and rosemary) write on the paper fags to label the
preparations, enjoy a creative bits and pieces to decorate (I used different herbs (or download the labels
session in your kitchen! different coloured pompoms on below at bbcgoodfood.com/herblabels).
wooden skewers) If making as a centrepiece, place on a
paper fags and a pen, for labelling serving platter along with some scissors,
serving platter and scissors (if making so the recipients can cut their own herbs
as a centrepiece) at the table to season their meal.

Chocolate nut butter cups

These make a lovely after-dinner
treat with coffee.

A LITTLE EFFORT

MAKES about 24 PREP 1 hr plus 2 hrs chilling

COOK 15 mins

300g/11oz dark or milk chocolate,

chopped
125g/41/2oz butter, softened and
chopped
250g/9oz icing sugar
140g/5oz nut butter (I used smooth
peanut butter, hazelnut butter
and pistachio nut butter – but
you can use just peanut butter
if you prefer)
25g/1oz nuts (I used peanuts,
hazelnuts and pistachios)
faky sea salt (optional)
YOU WILL NEED
about 24 foil petit four cases
2 mini muffn tins
3 piping bags
gold leaf and a paintbrush, to decorate
(optional – see tip, far right) bowl. Pop the tins in the fridge to frm If your reserved chocolate has HOW TO USE
up while you make the fllings. hardened, melt again as before. Once GOLD LEAF
1 Tip half the chocolate into a bowl set 2 Put the butter in a large bowl with melted, carefully spoon it over the top Place a whole nut
over a pan of simmering water. Once the icing sugar. Beat well with electric of each cup to seal in the nut butters. on a small sheet of
melted, remove from the heat and stir beaters or a wooden spoon until light 4 Top each cup with with a whole nut gold leaf and gently
in the rest of the chocolate. Put the petit and creamy. Divide the mixture into (or a nut coated in gold leaf, or a pinch ease the sides up
four cases into the holes of the mini three bowls, then stir the peanut butter of coarse sea salt – or a combination). over the nut with a
muffn tins. Put 1 tsp of the melted into one, hazelnut butter into the Chill for at least 2 hrs. Will keep in the paintbrush to coat.
chocolate in each one, then pick up a second and pistachio butter into the fridge for 1 week (see Storing your
petit four case in your hand and swirl it third (if using). Transfer the fllings to chocolates, p133).
gently to get the chocolate to coat the three piping bags. PER NUT BUTTER CUP 399 kcals • fat 27g •
sides. Repeat with all the cases, leaving 3 Take the chocolate cups out of the saturates 13g • carbs 31g • sugars 27g • fbre 4g •
about a third of the chocolate in the fridge and fll with the nut mixtures. protein 5g • salt 0.2g

NOVEMBER 2015 bbcgoodfood.com 131


Sugar charms
These edible charms can be hung
on your Christmas tree, where
they will sparkle and twinkle.
A LITTLE EFFORT LOW
FAT
MAKES 10 PREP 20 mins COOK 10 mins
sunfower oil, for greasing
7-8 fruit-favoured boiled sweets,
unwrapped and sorted by colour
400g bag clear mint sweets
(I used Fox’s glacier mints)
2 metres of coloured thread or thin
ribbon, for hanging
1 Grease two large baking trays with
the oil. Crush the fruit-favoured sweets
by colour and put into separate bowls.
Arrange small clumps of coloured
sweets onto the trays.
2 Put the mints in a saucepan over a
medium heat. Cook gently until melted,
stirring occasionally with a metal spoon.
Once melted completely, remove from
132 bbcgoodfood.com NOVEMBER 2015
the heat immediately, otherwise the
mixture will burn and discolour.
3 Working quickly, design your charm
shapes (making sure they have a hole
for threading the ribbon) by drizzling
spoonfuls of the melted mints over the
clumps of coloured sweets on the trays
– they will melt into your shape and add
interest to your design.
4 If the mixture hardens while you are
working, return it to a low heat to soften,
but try to make as many as you can in
one go – the more you heat the mixture,
the less clear the fnal charms will be.
Leave to set for about 10 mins until hard
and cool enough to handle, then remove
from the tray by hand – be careful as
they will be quite brittle. Tie a length of
ribbon through each charm for hanging
on the tree. Pack in a box between
sheets of baking parchment so they
don’t stick together. Eat within 3-4 days,
or keep as a decoration for up to 4 weeks.
PER CHARM 350 kcals • fat none • saturates none •
carbs 87g • sugars 72g • fibre none • protein none • salt 0.1g
Cocktail truffe selection
Homemade truffles with
on-trend cocktail fillings!
MORE OF A CHALLENGE
MAKES 30 (10 of each favour) PREP 1 hr plus
setting and 2 hrs cooling COOK 10 mins
FOR THE CHOCOLATE SHELLS
100g/4oz white chocolate, chopped
green gel food colouring (optional)
1 mini meringue, crushed
100g/4oz dark chocolate, chopped
100g/4oz espresso-favoured dark
chocolate (I used Green & Blacks
espresso), chopped
3 cocktail-flavoured fillings (see far right)
gold food colouring brush pen (I used
a Rainbow Dust bright gold food pen
from hobbycraft.co.uk)
10 chocolate-coated coffee beans
YOU WILL NEED
3 x 10-hole silicone chocolate mould
trays (you can use different shapes) or
a 30-hole silicone chocolate mould tray
3 piping bags
presentation box
tissue paper
1 Start by placing half the white
chocolate in a heatproof bowl over a pan
of simmering water. Once melted, take
the bowl off the heat and add the rest
of the white chocolate and the food
colouring, if using (just use a tiny amount
as the gel colours are quite strong). Stir
occasionally to allow the chocolate to
melt in the residual heat. Sprinkle a pinch
of meringue into 10 of the holes of your
chocolate mould. Once the chocolate
has melted, use half to coat the insides
of the holes where you have sprinkled
meringue. Use the end of a teaspoon to
spread the chocolate up the sides of the
moulds so that the the inside is coated.
Leave to set for 45 mins-1 hr.
2 Meanwhile, melt the other chocolates
in separate bowls using the same
method, then use each to coat a further
10 holes of the mould. Keep back half of
each chocolate mixture, as you will need
this to seal the truffes.
3 While the chocolate sets, make the
fllings (see right). Once all the chocolate
has set in the moulds, pipe the Pisco
sour flling into the green/white
chocolate shells, the Espresso Martini
flling into the espresso chocolate shells
(saving a bit for sticking the beans on
later) and the Cosmopolitan flling into
the dark chocolate shells. Leave 2mm
of space at the top of each one.
 Makes & bakes

4 Bring the pan(s) of water back to

simmering, then set the reserved bowls
of chocolate over to melt them again
if they have set. Use this remaining
chocolate to fll up the moulds and seal
in the flling. Try to fll the moulds level or
just under – if they go over, they won’t sit
fat when the chocolates are turned out.
5 Leave your truffes somewhere cool to
set completely for at least 2 hrs (ideally
Making the fillings for your truffles
overnight). If you put them in the fridge Pisco sour Espresso Martini Cosmopolitan
they will set more quickly, but they will
lose their shine. MAKES 10 truffes (easily doubled) MAKES 10 truffles (easily doubled) MAKES 10 truffes (easily doubled)
6 Once set completely, pop the chocolates PREP 10 mins NO COOK PREP 5 mins plus cooling COOK 5 mins PREP 10 mins NO COOK
out of the moulds carefully. Add a brush
stroke of gold to the Cosmopolitan truffes Beat 25g softened butter In a bowl set over a pan of Put 1 tbsp dried cranberries
using your brush pen. Stick a chocolate- together with 50g icing simmering water (or in the in a bowl with 1 tbsp orange
coated coffee bean on each of the sugar until pale and smooth. microwave), melt 50g dark liqueur and leave to soak for
Espresso Martini truffes using a bit of Add 2 tsp Pisco, a dash of chocolate with 25g butter. 15 mins. Beat 25g butter with
the flling. Arrange in a box lined with Angostura Bitters and 1 tsp Remove from the heat and mix 25g icing sugar, then stir in the
baking parchment and tissue paper. lime zest and stir well. Transfer in 2 tbsp double cream, 1 tsp cranberries and liqueur, bit by
Will keep in a cool place for up to 1 week. to a piping bag and store in vodka and 1 tsp Kahlúa. Leave bit. Mix in 1 tsp lime zest and
a cool place until needed. to cool for 5 mins. Transfer to 1 tsp cranberry jelly. Transfer
STORING YOUR CHOCOLATES PER TRUFFLE 91 kcals • fat 5g • a piping bag and store in a cool to a piping bag and store in a
As these chocolates have not been saturates 3g • carbs 9g • sugars 8g • place until needed. cool place until needed.
‘tempered’ (heated and cooled to fbre 1g • protein 1g • salt 0.1g PER TRUFFLE 130 kcals • fat 11g • PER TRUFFLE 94 kcals • fat 5g •
precise temperatures), they may become saturates 6g • carbs 6g • sugars 5g • saturates 3g • carbs 9g • sugars 8g •
dull and develop chocolate ‘bloom’ (white fbre 1g • protein 1g • salt 0.1g fbre 1g • protein 1g • salt 0.1g
patches) if kept for more than 1 week.

NOVEMBER 2015 bbcgoodfood.com 133

Makes & bakes
Hot chocolate set
Ideal as a last-minute stocking
filler, or turn into a wonderful
evening-by-the-fire hamper by
adding a cosy blanket, novel or
DVD, and a pair of slipper socks.
EASY
MAKES 4 PREP 10 mins plus chilling and
overnight setting COOK 20 mins
sunfower oil, for greasing
50g/2oz milk chocolate, chopped
100g/4oz dark chocolate, chopped
faky sea salt
4 cinnamon sticks
YOU WILL NEED
4 empty 47g fromage frais pots,
washed and dried
4 muffn cases
cellophane and twine or string,
for wrapping
4 mugs
gift tag and pen, for labelling
134 bbcgoodfood.com NOVEMBER 2015
1 Very lightly grease the fromage frais
pots with oil and set aside until needed.
2 Melt the milk chocolate in a bowl set
over a pan of just-simmering water, stirring
occasionally, then divide between the
prepared pots. Place in the fridge or a
cold place for around 30 mins or until set.
3 Once the milk chocolate layer is
frm, melt the dark chocolate in a bowl
as before, then pour it over the milk
chocolate. Leave the pots to set for
15 mins, then sprinkle a pinch of faky
sea salt onto each.
4 Cut a hole in the bottom of each paper
cake case and push a cinnamon stick
through. Push the end of the stick into the
middle of each pot so that the paper case
is upside down – it will help to hold the
cinnamon stick in place while it sets.
5 Leave to set overnight, then turn out
and discard the pot and paper case.
Wrap each in cellophane tied with twine.
Tie each stick to a mug, or simply place
inside the mug, and write a tag to read
‘Just add hot milk’.
PER SERVING 217 kcals • fat 15g • saturates 8g • carbs 16g •
sugars 13g • fbre 3g • protein 3g • salt 0.1g
Crafts and food styling MIRIAM NICE | Styling LUIS PERAL
For more homemade
gift ideas, visit
bbcgoodfood.com
 estive fancies
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136 bbcgoodfood.com NOVEMBER 2015

 Makes & bakes

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NOVEMBER 2015 bbcgoodfood.com 137

 At this
time of
year, I love
any excuse
to get out
the bowls
and whisks,
so I’ve created these fun
and festive bakes, which
are easy to make and
guaranteed to impress.
Get the kids involved
and spend an afternoon
indoors making my reindeer
shortbreads – they make
great gifts. Having friends
over for drinks? My gooey
Camembert with bacon-
wrapped breadsticks, plus
my indulgent brownies,
will make you the most
popular host this season.
And if you need that
extra incentive to fnish
wrapping the presents,
do it with a cup of tea,
a stollen muffn or a slice
of my clementine poppy
seed cake. It’s a wrap!
Sarah Cook
138 bbcgoodfood.com NOVEMBER 2015
Kids’ Christmas kitchen
If you’ve got under-10s, they can probably do everything in the black writing,
but make sure an adult helps them with the bits in red. Over-10s should be able
to do everything by themselves if they want to.
Rudolph
shortbread
I’ve kept these
cute biscuits
quite plain
to please the
fussiest of
eaters – however, you can add
other flavours (see below right).
EASY
MAKES 8 big biscuits PREP 35 mins plus chilling
COOK 25 mins
200g/7oz salted butter, softened
2 tsp vanilla extract
85g/3oz golden caster sugar
85g/3oz ground rice
225g/8oz plain flour, plus extra
for dusting
3 tbsp icing sugar
8 red Smarties
16 white sweets or white chocolate
buttons, for the eyes (we used
Waitrose Cooks’ Homebaking
Meringue pieces)
black writing icing tube
YOU WILL ALSO NEED
8 cellophane bags (15 x 25cm)
or 8 x 40cm cellophane squares
8 brown pipe cleaners
labels and string or ribbon
22-23cm round plate, cake tin or
cardboard template
1 Put the butter, vanilla and sugar in a
big mixing bowl and stir together with
a wooden spoon until really smooth. Stir
in the ground rice frst, then the four. If
it starts to get dry, you might need to
use your hands to squish everything
together to make a smooth dough.
2 Put a piece of baking parchment
on a baking sheet. Make the dough
into a round ball in the middle of the
parchment, then use your hands
to push it down and fatten it. Get
a rolling pin and dust it with some
four so it doesn’t stick to the dough.
Use the rolling pin to roll the dough
out to a big circle.
3 Get your 22-23cm round plate, cake
tin or cardboard template and place on
top of the dough when you’ve rolled it
big enough. Use a cutlery knife to trim
round the edges to make a neat circle
and throw away the trimmings.
4 Use a knife to mark the giant biscuit
into 8 smaller wedge-shaped biscuits –
pretend you are cutting a pizza into
slices and prick lines from the edge to
the centre of the dough. Use the back
of a fork to press all around the top of
the circle along the edge to make a
line pattern (it’s going to be hair for
your reindeer!).
5 Cover with cling flm and put the tray
in the fridge for 30 mins to get cold.
Heat oven to 180C/160C fan/gas 4.
Cook the chilled shortbread for 25 mins
until golden. Cool completely on the
tray, then use a sharp knife to follow
the lines you made with a fork and cut
into 8 wedges.
6 Mix the icing sugar with 1-2 tsp of
water to make a thick-ish icing. Dunk
each Smartie in and use like glue to
stick one on the pointy end of each
biscuit to make red noses. Dunk in
your white sweets or chocolate buttons
and stick them 2cm in from the edge OTHER
at the other end to be eyes. Use the FLAVOURS
black writing icing tube to add dots Raspberry & white
to the white eyes, then let all the icing chocolate Mix in
dry and go hard. 2 tbsp freeze-dried
7 Carefully wrap each biscuit in a raspberries and
square of cellophane or put in a 2 tbsp white
cellophane bag. Twist the middle of chocolate chips
a pipe cleaner in a loop around the top with the four.
of the bag or gathered cellophane to Chocolate orange
enclose the biscuit. Now twist each end Swap 50g of the
of the pipe cleaner so it looks like the four for 50g cocoa
reindeer’s antlers. Add labels and give powder; use orange
to your friends and family, or hang on juice instead of
the tree. Will keep for up to 3 days in vanilla and add the
a cool, dry place. zest of 1 orange.
PER SHORTBREAD 411 kcals • fat 22g • saturates 14g • Peppermint Use
carbs 49g • sugars 19g • fbre 1g • protein 4g • salt 0.4g 1 tbsp peppermint
extract instead of
the vanilla and
chewy mint sweets
for the eyes.
 Makes & bakes

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uffin
nm
olle
Christmas morning st

NOVEMBER 2015 bbcgoodfood.com 139

 Serious about food

Freephone helpline number on

Y0800 988 1266

(calls from mobiles are charged at your standard network rate)
© 2015 KitchenAid. All rights reserved. www.kitchenaid.eu

Baked
Camembert
with bacon-
wrapped
breadsticks
This is so easy
to prep ahead.
Bake the bread for the initial
15 minutes, then cool and cover
for up to 1 day. To serve, add the
cheese to the centre and bake for
10 minutes at 190C/170C fan/gas 5.
A LITTLE EFFORT
bread only
SERVES 8-10 as nibbles, 4-5 as a starter
PREP 40 mins plus 1 hr rising COOK 20 mins
400g/14oz strong white four
7g sachet fast-action dried yeast
2 tsp English mustard powder
1 tsp golden caster sugar
2 tsp thyme leaves, plus extra sprigs
for the cheese
1 tbsp light olive oil, plus extra for
greasing
250g/9oz whole Camembert in a box
20 slices pancetta
Christmas
morning
stollen
muffns
Lots of people
have sit-down
breakfasts on
Christmas morning, but if the kids
are keen to get into the presents,
these can be eaten around the tree.
Weigh and mix all your dry
ingredients on Christmas Eve, have
the butter ready in the microwave
and your yogurt measured into a
mixing jug in the fridge, then it’s a
doddle to make these in the morning.
EASY
MAKES 10-12 (depending on your tin)
PREP 20 mins plus cooling COOK 20 mins
1-2 tsp sunfower oil, for greasing
200g/7oz plain four
50g/2oz ground almonds
1 tsp each baking powder and
bicarbonate of soda
1
/2 tsp ground cinnamon
1 Mix together the four, yeast, mustard
powder, 11/2 tsp fne salt, the sugar, thyme
leaves and 1/2 tsp freshly ground black
pepper. Stir in 250ml lukewarm water,
use your hands to bring together into
a dough, then knead for 10 mins on a
clean surface until it is smooth and
elastic. If you have a tabletop mixer
with a dough hook, use this instead and
‘knead’ for just 5 mins. Sit the dough in
a large, clean bowl, cover with oiled cling
flm and leave at room temperature for
about 1 hr until doubled in size.
2 Heat oven to 190C/170C fan/gas 5 and
line your largest baking tray with baking
parchment. Sit the lid of your boxed
Camembert in the centre of the tray.
3 Knead the dough back into a smooth
ball, then use your fngers to make a
hole through the centre. Steadily stretch
the doughnut shape into a large ring
until the centre hole is large enough to
ft around the lid. The best way to do
this is to swing the dough around your
fngers, then hand, like a hula-hoop.
4 Sit the dough ring on the tray around
the box lid. Use kitchen scissors to
snip the dough ring into 20 strips,
from the outside in, but leave a few
100g/4oz golden caster sugar
100g/4oz marzipan, diced
25g/1oz pistachios, roughly chopped
50g/2oz toasted faked almonds
25g/1oz sultanas or raisins
50g/2oz dried cherries or cranberries
50g/2oz dried apricots, diced
2 large eggs
100g/4oz unsalted butter, melted
and cooled
125ml/4f oz full-fat natural yogurt
1 tsp almond extract
2 tbsp icing sugar
YOU WILL NEED
12 paper muffn cases (we used tulip
cases)
1 Heat oven to 220C/200C fan/gas 7
and put the muffn cases in a 12-hole
muffn tin. Mix the four, ground
almonds, baking powder, bicarb, 1/4 tsp
cinnamon, the sugar, marzipan, nuts
and dried fruit in a mixing bowl. Whisk
together the eggs, melted butter, yogurt
and almond extract, then pour over the
dry ingredients and very quickly mix
with a wooden spoon until the mixture
Makes & bakes
millimetres of dough still connecting
the strips together around the lid
in the centre. If using the ready-to-eat
pancetta slices, halve each one
lengthways. Twist one of the 20
dough strips to make it longer and
thinner like a breadstick, then wrap
a pancetta slice in a spiral around it.
Repeat with all the dough strips.
5 Your breadsticks might look a little
higgledy-piggledy at the moment, so GOT LEFTOVERS?
use kitchen scissors to snip the ends off Bake the snipped-
any that need it to make an even, round off breadstick ends
shape, if you like (see right). Brush with alongside the
a little light olive oil and bake for 15 mins. breadstick ring for
6 Meanwhile, unwrap the Camembert just 10 mins, then
and top with the thyme sprigs. Brush cool and snip any
with olive oil and sprinkle with a little larger chunks
more black pepper. Remove the into smaller bits
breadsticks from the oven and sit the to use as chunky
cheese inside the box lid, then bake for croutons in a salad.
another 5 mins until the bread is golden These will keep
and crispy, and the cheese molten. for 3-4 days in an
PER SERVING (10) 256 kcals • fat 10g • saturates 5g • airtight container,
carbs 29g • sugars 1g • fbre 1g • protein 12g • salt 1.4g or can be frozen
and used with your
turkey leftovers in
a turkey & bacon
Caesar salad.
has just come together – the most
important thing is to not overmix – don’t
worry if there are still a few foury bits.
2 Quickly divide the mix between the
cases and put in the oven on the top
shelf. Bake for 5 mins, then lower the
heat to 180C/160C fan/gas 4 and bake
for 15 mins more until they are risen,
golden, and a skewer inserted into the
middle of them comes out clean.
3 Once they have cooled a little and
are frm enough to handle, lift out of the
tin onto wire racks and cool for 5 mins.
Mix the icing sugar with the remaining
1
/4 tsp cinnamon and sieve over the
muffns. Serve warm. Will keep for
3 days in an airtight container.
PER MUFFIN (12) 315 kcals • fat 15g • saturates 5g •
carbs 37g • sugars 22g • fbre 2g • protein 7g • salt 0.4g
NOVEMBER 2015 bbcgoodfood.com 141
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 Makes & bakes
Clementine poppy seed loaf
If traditional fruitcake isn’t your
thing, try this. It’s a lovely bake
to make over and over again this
month – easy, inexpensive and juicy
with festive clementine flavour.

EASY
un-iced
CUTS INTO 10-12 slices PREP 30 mins plus
cooling COOK 1 hr–1 hr 10 mins

140g/5oz butter, softened, plus extra

for greasing
50g/2oz crème fraîche
200g/7oz golden caster sugar
1 tsp orange or vanilla extract
3 large eggs
225g/8oz self-raising four
50g/2oz cornfour
2 tbsp poppy seeds, plus extra for
sprinkling
4 clementines, zest from 3 and
100ml/31/2f oz juice
FOR THE ICING
140g/5oz unsalted butter
300g/11oz icing sugar
140g/5oz crème fraîche
zest 2 clementines
1 tbsp chopped candied peel (optional)

1 Heat oven to 160C/140C fan/gas 3

and grease a 2lb loaf tin. Line the
base and ends with a long strip of
baking parchment.
2 Beat the butter, crème fraîche, sugar
and vanilla extract until pale and fuffy.
Whisk in the eggs, one by one, followed
by the fours, poppy seeds, zest and
juice. Scrape into the prepared tin
and bake on a middle shelf for 1 hr–1 hr
10 mins until a skewer poked into the
centre comes out clean. Cool the cake
for 20 mins in the tin, then carefully tip
out and cool completely on a wire rack.
3 Meanwhile, make the icing – beat
together the butter, icing sugar and
crème fraîche until pale and fuffy. Add
half the clementine zest and beat just a
couple of times to incorporate, then
cover and leave in the fridge to chill until
the cake is ready to ice and the icing is
frm enough to spread or pipe.
4 Spread the icing all over the cake
or put in a food bag or piping bag,
snip off the corner and pipe thick
stripes over the top. Sprinkle with the
remaining clementine zest, the candied
peel (if you like), and a pinch more
poppy seeds. Will keep in an airtight
container for 2-3 days.
PER SLICE (12) 516 kcals • fat 28g • saturates 17g •
carbs 62g • sugars 44g • fbre 1g • protein 4g • salt 0.4g

NOVEMBER 2015 bbcgoodfood.com 143

Makes & bakes
Hazelnut brownies
I normally buy whole hazelnuts
and chop my own, but bags
of ready-chopped nuts work
really well in these decadent
little brownies.
EASY
MAKES 16 PREP 15 mins COOK 45 mins
box of 16 Ferrero Rocher chocolates
250g pack salted butter, plus extra for
greasing
250g/9oz golden caster sugar
225g/8oz light muscovado sugar
100g/4oz cocoa powder
4 large eggs
100g/4oz self-raising four
85g/3oz ready-chopped hazelnuts
4 tbsp Frangelico or Fratello hazelnut
liqueur (or Disaronno)
144 bbcgoodfood.com NOVEMBER 2015
1 Unwrap the chocolates, place on a tray
and pop in the freezer. Heat oven to
180C/160C fan/gas 4. Lightly grease
and line the base and sides of a 21-22cm
square tin with baking parchment.
2 Put the butter, sugars and cocoa into
your largest saucepan and gently melt
together, stirring regularly so the
mixture doesn’t catch. Once the sugar
granules have just about disappeared,
take off the heat, tip into a bowl and
leave to cool for 5 mins.
3 Use a whisk or wooden spoon to beat
the eggs, one by one, into the mixture.
When they’re completely incorporated
and the mixture is smooth and shiny,
stir in the four, hazelnuts and liqueur.
Tip the mixture into the prepared tin
and bake for 35 mins.
4 Remove the tin from the oven and
use a cutlery knife to mark the top of
the brownies into 16 squares (don’t cut
through, it’s just as a guide). Use a
teaspoon to push a little dent in the
centre of each portion and add a frozen
Ferrero Rocher chocolate into each dip.
Return to the oven for 3 mins, then
remove and leave to cool completely.
5 Once cool, cut into 16 squares. Will
keep for 3 days in an airtight container.
PER BROWNIE 424 kcals • fat 24g • saturates 11g •
carbs 42g • sugars 37g • fbre 2g • protein 6g • salt 0.5g
Food styling SARAH COOK | Styling SARAH BIRKS
For more festive
bakes, visit
bbcgoodfood.com
COMING NEXT MONTH
New ways to celebrate

DON’T MISS
NEXT MONTH’S
ISSUE
On sale
9 December
l Raymond Blanc cooks goose
l Party cocktails & canapés l Boxing Day buffet
l Homemade hampers l John Torode’s raised game pie
PLUS Quick winter suppers l Holiday brunch dishes
 On your marks... WIN!
TEST!
All our top
baking gadgets
See p148 for
details

Three Great British Bake Off champions join

the Good Food team to choose baking equipment
that will help to produce a showstopper
Portraits David Cotsworth

Bake Off winners John Whaite,

Frances Quinn and Edd Kimber
tested 117 pieces of baking kit.
They rolled and egg-washed
pastry, piped buttercream and
much more to reveal our top 13
gadgets – a full baker’s dozen!

MEASURING SPOONS
TOP BUY Professional Stainless
Steel Measuring Spoons, £12,
boroughkitchen.com
The difference between pretty and
practical gadgets was most apparent
in this category. All three bakers said
they wouldn’t use decorated, ceramic
measuring spoons.
John These narrow ones are the best
because they go inside spice jars – I’ve
got them at home.
Edd I don’t like any of the pretty or
stylised ones – they’re never accurate.
Frances These narrow ones are a
good all-round choice, but the round
ones are quite good for balling melons!

ROLLING PINS
TOP BUY Tapered Rolling Pin,
50cm, £7.50, souschef.co.uk
We looked at rolling pins ranging from
heavy marble to plain thin wood, as
well as several silicone models.
Edd You can manoeuvre this really
easily – it pivots at the thick part in
the middle, so you can easily change
your direction.
John The design means you can shape
pastry into a perfect square: you use
the tapered end to start off your pastry
ball and then use the different
thickness to squash out any
unevenness. Flour clings to wood
better as well.
Frances You don’t need to spend loads
of money on a rolling pin. I like one
that’s lightweight and quite simple.

146 bbcgoodfood.com NOVEMBER 2015


CAKE CARRIERS
TOP BUY Lock & Lock Cake Store,
£14.99, Lakeland
The Bake Off team regularly transport
their creations for testing, shoots
and events, so cake carriers are
an important part of their kit.
Frances I want it to be big enough to
take a three-tiered cake.
Edd I don’t like any of the frilly,
decorative ones – it should be
functional and practical.
John The Lock & Lock ones are so
reliable, and a really good size. It has
a handle on top, which some don’t.
DIGITAL SCALES
TOP BUY Brabantia Essential
Digital Kitchen Scales, £19,
amazon.co.uk
Whether round or square, most scales
we looked at were roughly the size of
an A5 page. Any smaller and our
testers felt they weren’t very useful.
John Scales need to be long enough
so that you can see the display when
you put a big bowl on it. This one is a
good size and it’s quite responsive.
Frances The screen is very clear, so
you can see the weight at a glance.
Edd The thing you really need is a tare
button, which sets the scale back to
zero even if there’s something on it.
I’m not bothered about how it looks,
it just needs to be reliable and clear.
BLOWTORCHES
TOP BUY Cook’s Blowtorch,
£24.99, Lakeland
The blowtorches we looked at were
all a similar size. However, some were
easier to fll, hold and use than others.
The fame strength varied too.
Edd I didn’t know there were so many
different makes of blowtorch. The one
I have at home runs out all the time,
which is quite annoying.
Frances The fame on this one is
amazingly strong!
John A good blowtorch should be
comfortable to hold. It should have
a powerful fame that comes out as
smooth heat rather than ragged fame.
MIXING BOWLS
TOP BUY Mega Mixing Bowl,
£18.29, Lakeland
There were many sizes and types
in this category – including ceramic,
plastic, metal and glass – but the
bakers were immediately drawn to
the bigger bowls.
NOVEMBER 2015 bbcgoodfood.com
On test special
Our star bakers
Edd Kimber won the
frst series of Bake Off
in 2010, creating a full
British tea party for the
fnal. He has written three books
and is now a food writer and stylist.
John Whaite won the
third series with his
showstopping Heaven &
hell chiffon cake. He has
written two books, and is setting
up a cookery school in Lancashire.
You can catch John cooking live at
the BBC Good Food Bakes & Cakes
Show in London (bbcgoodfood
bakesandcakesshow.com).
Frances Quinn’s
imaginative bakes,
including the Secret
squirrel cake and Hidden
carrot cake, won her the 2013 title.
Her book, Quinntessential Baking,
is out now (£25, Bloomsbury).
Edd This metal bowl has a useful grip
on the bottom, it’s a good size and it
even has a pouring lip. Brilliant.
John I wouldn’t choose a plastic bowl
– you can never get rid of grease
properly from plastic, which is hopeless
for meringue.
Frances My kitchen is flled with all
sizes of Pyrex, like Russian dolls. But
when it comes to an all-purpose mixing
bowl, I think you need a large one.
PASTRY BRUSHES
TOP BUY Matfer Pastry Brush
Natural Flat Bristles, 3.5cm,
£3.83, nisbets.co.uk
The options included round and fat
handles, with a mix of silicone brushes
and natural or synthetic bristles.
Edd I’m not keen on the silicone ones
– egg wash drips off much quicker, and
they damage delicate pastry. They’re
just a lot harder to control.
John This one has really foppy
bristles, which is good for a delicate
egg glaze. They’re wide and fat too,
so you get good surface coverage.
Plus, it’s really great value.
Frances To be honest, I use soft
paintbrushes! But never ones with stiff
bristles, because they will knock out
the air from your dough.
147
On test special
TURNTABLES
TOP BUY Ateco Cast Iron
Turntable, £59.99,
thecakedecoratingcompany.co.uk
Some turntables are better suited to
intricate sugarcraft, where the tilting The Tala
angle is more important than fuid Large
rotation. For general cake decorating, Nozzle and
a table that spins easily is essential. Bag Set
John Turntables are supposed to make comes with
four nozzles
it easier to decorate a cake, so they
should spin smoothly – although I like SPATULAS
the ones that tilt as well. TOP BUY Vogue High Heat
Edd This has a heavy cast-iron base. Spatula, 10in, £7.18, nisbets.co.uk
The top turns on a spike instead of a This category caused some debate.
ball bearing. It spins endlessly – it’s the However, the bakers agreed that
smoothest I’ve ever found. spatulas must be made from silicone
Frances You need height too – one or heat-resistant plastic so that you
that’s fat on the table is no good. can use them over heat.
Cake off! Frances and Edd The best spatulas are from Nisbets
Good Food’s Holly Brooke-Smith
ICING NOZZLES AND BAGS – every professional kitchen that I’ve
TOP BUY Tala Large Nozzle and worked in has had them. They last
Bag Set, £14.99, Lakeland forever, and are thin and quite sharp.
TOP BUY 20 Non-Slip Piping John Spatulas need to have a very
Bags, £3.25, Lakeland sturdy handle – nothing too bendy.
John You need to get this roll of Narrow ones can be good for getting
disposable piping bags that you just into the whisks on a stand mixer.
tear off. They’re not expensive and are Frances You don’t want anything
the easiest, no-nonsense option. too thick – it’s important to have a
Frances I hate cloth piping bags; slim blade that scrapes right along
they’re hard to clean and, if you the edge of your bowl.
squeeze too hard, sometimes the
moisture comes through. THERMOMETERS
Edd You can also cut those plastic bags TOP BUY Thermapen, £48,
to any size nozzle you want. Personally, amazon.co.uk
I’d never buy a set of piping nozzles, Despite the range of thermometers –
because inevitably only some of including jam thermometers that stand
them are worthwhile – I order them in the pan, and a variety of probes –
individually. But this Tala set is good one model stood out above the rest.
– every one in the box is useful. John It’s all about Thermapen. You
can’t beat them – they’re incredibly
FLOUR SHAKERS simple to use, and so versatile.
TOP BUY Dexam Mesh Top Edd They just do absolutely
Shaker Stainless Steel, £10, everything: sugar, chocolate – it’s

Compiled by HOLLY BROOKE-SMITH | Product photographs ADRIAN TAYLOR

boroughkitchen.com also a great meat probe.
The bakers admitted they don’t use Frances They’re so accurate and last
shakers very often, but when they forever. Brilliant.
do, only a very specifc model will
suffce – a fne mesh sifter.
WIN OUR
John There’s a difference between
a sifter and a sprinkler, and I would only
BAKER’S DOZEN!
ever really use a fne sieve shaker, so We’ve got fve sets of baking
this one is good. kit to give away. For your chance
Edd I might use shakers for decorating to win, simply complete your
with icing sugar, but I’d normally use details at bbcgoodfood.com/
my hands for four. This is my favourite, competitions
because it’s the fnest. Terms & conditions Competition closes at 11.59pm on
Frances I sometimes have one of 9 December 2015. The promoter is Immediate Media Co
London Ltd. Entrants must be UK residents aged 18
these in my kit because it doesn’t take
or over. Only one entry per person. For full terms &
up as much room as a bag of four, conditions, visit bbcgoodfood.com/competitions
and it’s just a bit easier. They’re good
for chocolate powder as well.

148 bbcgoodfood.com NOVEMBER 2015

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 TV recipes

Chefs’ specials
This month – a warming soup, a crowd-pleasing
pudding and clever ideas for your leftovers
Edited by Kathryn Custance Recipes tested by Home economist Petra Jackson

Chocolate
chestnut yule
log – p157

Simply Nigella Saturday Kitchen Leftovers

Starting this month Catch James Hugh Fearnley-
– Nigella’s new series on Martin and guests every Whittingstall’s series tackles
Monday evenings Saturday at 10am food waste, starting in November

NOVEMBER 2015 bbcgoodfood.com 153

Simply Nigella
A family favourite from
Nigella’s Christmas special.
Her new BBC Two series is on Monday
evenings from 2 November

Spiced parsnip
& spinach soup
Spiced parsnip soups were the
staple of my childhood and teens
– those of my vintage, and older,
will most definitely remember the
popularity of the curried parsnip
soup. But this, while inspired by
that memory, is very different. It’s
rich (though without the butter
that was the hallmark of the time),
sweet and a glorious snooker-baize
green. The spinach improves the
texture and taste, adding a robust
earthiness – which, once added,
seems the obvious partner for the
more mutedly earthy parsnips.
I keep frozen organic leaf spinach
(which comes in cubes, and unfurls
into leaves as it thaws and cooks in
the soup) in the freezer at all times.
Someone once told me that
spinach draws its nutrients deep
from the soil (and it’s one of those
vegetables where it makes a real
difference if it’s organic). I don’t
know if that’s true, but somehow
this message has permeated
deep into my consciousness and
I have to obey.

EASY
SERVES 2 for supper (makes around 1 litre, with
enough left over to make lunch for 1 the next day)
PREP 10 mins COOK 25 mins
500g parsnips
1 fat garlic clove
1 litre chicken or vegetable stock
1 tsp garam masala
150g frozen organic leaf spinach
lots of freshly ground nutmeg
1 Peel the parsnips and cut them into
equal-sized pieces that will cook in
about the same time: that’s to say, leave
the skinny twigs as they are, and cut the
wider bits into smaller pieces. Cut the
garlic into 3, then drop these and the
parsnips into a large saucepan with a lid.
Petra
Cover with the stock, bring to the boil, NIGELLA’S STORAGE NOTES says
then reduce the heat slightly. Put the lid Cool leftovers, then cover and put in the
on and leave to simmer with some brio fridge within 2 hrs of making. Will keep in ‘If you don’t
for 15 mins or until the parsnips are soft. the fridge for up to 3 days. own a stick
2 Stir in the garam masala, add the Reheat gently in a saucepan, stirring blender, or
frozen spinach, then put the lid back on occasionally and adding extra water if prefer a more velvet
and cook for 5 mins, by which time the needed, until the soup is piping hot. texture, purée the
spinach should be thawed and hot. Cold soup can be frozen in an airtight ingredients in a
3 Take the pan off the heat to cool container for up to 3 months. Defrost blender. You will
slightly and, using a stick blender, in the fridge overnight, then reheat have to do this in two
carefully blend the soup until smooth. as above. or three batches,
Add a generous amount of freshly depending on the
ground nutmeg and season to taste. size of the ‘jug’.
You may need to add water, as this Also, you may
soup tends to thicken as it stands. need to reheat it
for a few minutes
before serving.’

154 bbcgoodfood.com NOVEMBER 2015

 TV recipes

SIMPLY NIGELLA
Nigella takes a pared-down approach to cooking
and eating in her new BBC Two series. According
to Nigella, it’s ‘about food that makes our life
easier, that makes us feel better, more alive and
less stressed’. Whether that’s preparing a feast
for a special occasion or a satisfying everyday
family meal, the aim is to get the right balance
between lightness and lushness, recipes that
are a pleasure both to cook and to eat.

Recipe adapted from Simply

Nigella by Nigella Lawson,
Portrait DEBRA HURFORD BROWN

published by Chatto & Windus

at £26. Photographs © Keiko
Oikawa. To buy the book for just £23
with free p&p, call 01326 569444
or visit sparkledirect.com/goodfood.
• Subscribe to BBC Good Food this month and receive a
copy of Simply Nigella as a bonus gift – see p150 for details.
 TV recipes

Saturday Kitchen
A Christmas treat from James Martin.
Catch James and his guests on
Saturday Kitchen at 10am on BBC One
Chocolate chestnut yule log
Forget Christmas pudding; this year
it’s all about the yule log! I’m keeping
it simple with a light chocolate
sponge and traditional French rich
chestnut and mascarpone filling.
A LITTLE EFFORT
un-iced cake only
SERVES 6-8 PREP 1 hr (longer if you decorate
with chocolate bark) COOK about 20 mins
FOR THE SPONGE
175g dark chocolate, roughly chopped
6 eggs, separated
175g caster sugar
50g plain four
2-3 tbsp icing sugar, for dusting
FOR THE FILLING
150g sweetened chestnut purée
150ml double cream, lightly whipped
50g mascarpone
75g cooked chestnuts, roughly
chopped
1 Heat oven to 180C/160C fan/gas 4.
Lightly grease a 23 x 33cm Swiss roll tin
and line with baking parchment. Melt
the chocolate in a bowl set over a pan of
simmering water (ensure that the base
of the bowl does not touch the water).
Leave to cool for a few mins. Whisk
the egg yolks and caster sugar in a
large bowl until pale and fuffy. Sift in
the four, then fold in gently with the
melted chocolate.
2 Whisk the egg whites in a clean bowl
until stiff peaks form, then fold very
gently into the chocolate mixture.
Take care not to overmix. Carefully
spoon the mixture into the tin and lightly
spread into the edges and corners so
that the sponge bakes evenly.
3 Bake for 18-20 mins or until the
sponge has risen and springs back
when you gently press a fnger into the
centre. Remove from the oven and leave
to cool for a few mins. Place a clean,
damp tea towel over the sponge and
place a chopping board on top. Flip
over so the cake is face down on the
tea towel. Remove the tin and peel off
the parchment. Cover with another
clean, damp tea towel while it cools.
4 To make the flling, carefully mix the
chestnut purée, whipped cream and
mascarpone until just combined. Fold in
the chopped chestnuts. Remove the top
tea towel from the sponge, then use a
palette knife or spatula to spread the
flling to within 2cm of the sponge edge.
5 Starting from the longer side of the
cake, and using the bottom tea towel
Petra
to assist, gently but frmly roll up the says
sponge as you would a Swiss roll. Try to
keep the frst roll tight so you get a good ‘If you
spiral. Transfer to a serving plate and choose to
dust with icing sugar, or decorate with make the
a bark effect (see below). chocolate ganache
for the bark, make
JAMES’S TIP For the bark, melt 150g sure that you use
chopped milk chocolate, 100g chopped ordinary double
dark chocolate and 300ml double cream cream rather
in a bowl set over a pan of simmering than whipping or
water. Remove from the pan and leave thickened. To speed
until cool and thickened before spreading up the cooling
over the log. When it’s nearly set, use the process, sit the
tines of a fork or a palette knife to create bowl over ice and
a bark effect. give it a stir every
now and then.’
MORE CHRISTMAS COOKING
Don’t miss James Martin’s
Christmas Home Comforts
starting on Monday 7 December on
BBC One.
You can also catch
James cooking live at
three BBC Good Food Shows this month
– in Glasgow from 6-8 November, in
London from 13-15 November and at the
Good Food Show Winter in Birmingham Recipe adapted
from 26-29 November. For more from Saturday
information and tickets visit Kitchen Suppers
bbcgoodfoodshow.com (£20, Weidenfeld
or call 0844 581 1360. & Nicolson).
To buy the book
for just £16.50
with free p&p, call
01326 569444 or
visit sparkledirect.
com/goodfood.
TOMORROW’S FOOD
Dara O Briain presents a new BBC One series
starting in November about the technological innovations
that will transform the ways we grow, buy and eat our food.
Highlights include Angela Hartnett discovering how
3D printing is exploding in the food industry, and whether
the ingredients for the burgers of the future are more likely
to be found in a lab or an insect farm than a feld.
Greengrocer Chris Bavin goes inside future-facing farms
that fourish in the desert, are staffed by robots, or whose
crops never see daylight. Dr Shini Somara investigates the
kitchen, supermarket and restaurant of the future, and the
growing ‘health by stealth’ trend – from healthy chocolate
to technology that can persuade us to feel full faster.

NOVEMBER 2015 bbcgoodfood.com 157


Love your leftovers
Be imaginative with your leftovers this Christmas and join
Hugh Fearnley-Whittingstall’s campaign against waste.
His new BBC One series starts in November
Arancini patties
If you have some leftover risotto,
one of the most delicious things
you can do is transform it into
Italian fried rice balls (or patties).
They’re quite good plain, with just
some added cheese, or with other
scraps of leftover meat or veg
worked into them.
EASY
MAKES about 6 PREP 20 mins COOK 10 mins
250g-350g cold, cooked risotto
50-70g Parmesan or other hard
cheese, grated
any scraps of cooked meat or fsh,
torn or chopped into small pieces
any cooked veg, such as mushrooms,
courgettes, chopped small, and/or
peas
some soft herbs, such as parsley, dill,
lovage, chervil or chives, chopped
(optional)
1 egg, beaten, to bind, if necessary
FOR THE COATING
plain four
1-2 eggs, lightly beaten (optional)
couple of handfuls of fne
breadcrumbs (optional)
FOR FRYING
sunfower oil
158 bbcgoodfood.com NOVEMBER 2015
1 Tip the cold risotto into a bowl and stir
in the cheese. Add any scraps of cooked
meat, fsh or veg that you think will work.
Add some chopped herbs, if you like,
taste and season if necessary, then mix
everything together well. The mixture
should be sticky enough to hold together,
but add a little beaten egg if needed.
2 Roll the mixture into walnut- to-golf-
ball-sized balls, then fatten to form
Petra plump patties. Dust the patties with
says
four, and, if you want a crispy coating,
‘Arancini dip them in beaten egg, then into fne
means breadcrumbs (just fouring is fne too).
little 3 Heat about a 1cm depth of oil in
oranges in Italian. a large non-stick frying pan over a
I know because as medium-high heat. Shallow-fry the
a student I assisted arancini patties – in batches, if necessary
Valentina Harris – fairly gently until golden brown on the
with some cookery outside and piping hot in the middle.
demos. I must Serve immediately.
have fried
hundreds of HUGH’S TIPS To make arancini with a
arancini at the surprise centre, take 2 patties (before
time. Until I tried fouring) and make a dimple in the centre
these, I’d rather of each. Spoon flling into one, place the
forgotten how other on top, dimple-side down, then
rice and leftovers squish the patties together to seal in the
could become flling. Fry as before and serve piping hot.
something so FILLING OPTIONS
delicious.’ l Mozzarella or blue cheese
l Diced ham or chunks of cooked sausage
Roast root houmous
This is a great snack or starter,
served with crudités, warm
flatbreads or toasted pittas, with
salad or shredded cold meat.
EASY
SERVES 2-4 PREP 15 mins NO COOK
400g can chickpeas, drained and
rinsed
100g-300g roasted roots, such as
carrots, parsnips or celeriac
juice 1 small lemon
2 tbsp tahini or thick natural whole
milk yogurt
2 tbsp olive or rapeseed oil, plus
extra to fnish
1-2 garlic cloves, fnely chopped
1
/2 tsp cumin seeds, crushed, or a good
pinch of ground cumin, plus extra
to fnish (optional)
good pinch chilli fakes, plus extra to
fnish (optional)
1 Whizz the chickpeas, roots, lemon juice,
tahini or yogurt, oil, garlic, cumin and
chilli fakes in a food processor until fairly
smooth. If it’s too thick, thin with some
hot water until you get the consistency
you like. Season to taste.
2 To serve, spoon the houmous into
a bowl or onto a plate, sprinkle with a
good pinch of crushed cumin seeds, and
chilli fakes (if you like), and trickle on
some olive or rapeseed oil. Sealed in
a container, this houmous keeps well
in the fridge for up to a week.
HUGH’S TIPS Use leftover home-cooked
chickpeas if you like: 250g is roughly
equivalent to a 400g can. Cannellini beans
or butter beans work well as alternatives.
 TV recipes

My
Petra
says
‘This is a
goodness!
scrummy
way to
make use of the
frozen fruit glut from
this summer. As
Hugh suggests, soft
fruits work well, but
if you’ve got some
frozen apple, pear or
plum purée, give
those a go too.
Berry good frozen yogurt A little ground
This is so quick and easy. If you use cinnamon added to
frozen fruit, then you don’t need to the mix tastes nice.’
churn it – it’s ready to eat straight
away. You can also use this recipe as
a blueprint for other combinations.

EASY

SERVES 3-4 PREP mere seconds! NO COOK

300g-400g frozen ripe berries, either

alone or in combination (raspberries,
blackberries, blueberries and
strawberries are all good) Recipes adapted from
125g natural whole milk yogurt or River Cottage: Love
Programme information correct at time of going to press. Please check Radio Times, radiotimes.com or bbc.co.uk for transmission dates

thick Greek-style yogurt Your Leftovers by

2-3 tbsp clear honey, depending on Hugh Fearnley-
sweetness of the berries Whittingstall (£20,
1 tbsp lemon or lime juice Bloomsbury).
Photographs © Simon
Put all the ingredients in a food Wheeler. To buy the
processor and whizz until very smooth. book for just £18 with
Eat immediately or scrape into a plastic free p&p, call 01326
tub with a spatula, cover and freeze. 569444 or visit
sparkledirect.com/
goodfoodgoodfood.

HOW TO TACKLE WASTE

After his campaign to tackle the discarding of unwanted fsh
at sea, Hugh Fearnley-Whittingstall takes on waste nearer to
home. In his new BBC One series, he discovers what happens to
the millions of tonnes of waste generated in Britain each year.
Hugh asks supermarkets why they throw away tonnes of
fresh food, and sees what happens to waste after collection.
‘It’s a scandal how much perfectly good food and brand-new
clothing are thrown away,’ he says, ‘and how much unnecessary
packaging is dumped in landfll. I hope we can make compelling
programmes that change the way people think and how things
are done. Big businesses have been skirting around this
issue for a while, and it’s time for them to face up to their
responsibilities.’ His new BBC One series starts in November.

Add some
Tried and tested by real
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The range brings together a special blend of
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in a concentrated stock. They’re also gluten
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Easy lamb, apricot
and harissa tagine
SERVES 4 a PREP 15 MINS a COOK 1 HR 45 MINS
1 tbsp sunfower oil
2 onions, roughly chopped
2 tsp ground cumin
2 tbsp harissa paste
1 x OXO Succulent Chicken with
Garlic & Thyme Stock Pot
600g leg of lamb, diced into 3-4cm chunks
½ x 400g can chopped tomatoes
1 x 400g can chickpeas, drained
125g soft dried apricots, halved
handful coriander leaves, optional
Greek or natural yogurt, to serve
1 Heat oven to 200C/180C fan/gas 6. Heat
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Try it for yourself and see what a difference
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Lemon and almond
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SERVES 4 a PREP 15 MINS a NO COOK Paul
This simple couscous dish is delicious served
“It gives an unprecedented
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or even enjoyed on it’s own, hot or cold, for the dish come alive”
lunch or as a snack. Paul from Leeds
250g couscous
1 x OXO Succulent Chicken with Garlic
& Thyme Stock Pot
zest and juice 1 lemon
50g toasted faked almonds
4 spring onions, fnely sliced
Sallie
1 Tip the couscous into a bowl, then fill the
kettle and boil the water. Tip the OXO “They were easy to use, had
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Succulent Chicken with Garlic & Thyme
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Stock Pot into a heatproof jug and top up to
Sallie from Worcester
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2 When all the stock has been absorbed and
the couscous is tender, use a fork to fluff it
up. Stir through the lemon zest and juice,
the flaked almonds and spring onions. Serve
immediately with the Easy lamb, apricot and
harissa tagine (see recipe, left).
 advertisement feature
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 Everyday
10 simple winter suppers
Easy-to-fnd ingredients
No more than 20 minutes prep
All recipes costed Healthy options
Recipes Katy Gilhooly Photographs Mike English

HEALTHY SUPPER
£1.18 per serving

Butternut squash
& lentil dhal
EASY LOW LOW FOLATE FIBRE VIT C IRON
FAT CAL
2 OF 5 GOOD
A DAY 4 YOU
SERVES 4 PREP 15 mins COOK 40 mins
600ml/1pt vegetable stock
200g/7oz green lentils, washed
1 large butternut squash (about
1kg/2lb 4oz), peeled, deseeded
and cut into small chunks
2 tbsp mild curry paste
1 tbsp olive or rapeseed oil
100g bag spinach
small pack coriander, leaves chopped
2 limes, 1 zested and juiced, 1 cut
into wedges
1 tbsp desiccated coconut, toasted
50g/2oz pomegranate seeds
low-fat yogurt, to serve
(optional)
1 Heat oven to 200C/180C fan/gas 6.
Bring the stock to the boil in a large
saucepan. Tip in the lentils, cover and
simmer for 25-30 mins until they are
cooked but still have a bit of bite.
2 Meanwhile, mix the squash with
the curry paste and oil, and spread out
in a single layer on a large non-stick
baking tray. Roast for 20-25 mins
until soft and slightly charred.
3 Stir the squash, spinach, coriander,
lime zest and juice into the lentils.
Sprinkle over the coconut and
pomegranate seeds, and serve with lime
wedges and low-fat yogurt, if you like.
PER SERVING 350 kcals • fat 8g • saturates 2g •
carbs 46g • sugars 14g • fbre 12g • protein 16g • salt 0.8g

NOVEMBER 2015 bbcgoodfood.com 165

Chapati egg rolls
EASY

SERVES 2 PREP 10 mins COOK 10 mins

4 rashers back bacon

2 eggs
2 chapatis
chilli sauce or ketchup, to serve
1 tbsp roughly chopped coriander

1 Lay the bacon in a cold, non-stick

frying pan over a medium heat. Once
the fat starts to melt, turn over and cook
for a further 5-10 mins, turning every so
often, until cooked to your liking. Lift the
bacon onto a plate lined with kitchen
paper and cover with foil to keep warm.
Turn up the heat to cook the eggs (don’t
wipe the pan) .
2 Crack 1 egg into a small cup. Once the
bacon fat is hot, gently pour the egg into
it. Repeat with the second egg. Cook for
about 1 min or until the white is cooked
but the yolk is still runny. Lift onto
kitchen paper to drain.
3 While the eggs are cooking, heat
the chapatis in the microwave on High
for 30 secs. To serve, top each chapati
with 2 slices of bacon, 1 egg, a drizzle of
chilli sauce or ketchup, and a sprinkling
of coriander. Roll up and eat.
PER SERVING 637 kcals • fat 33g • saturates 6g • carbs 55g
• sugars 2g • fibre none • protein 30g • salt 3.0g

JUST 5 INGREDIENTS
Chicken quesadillas 99p per serving
with mango salsa
EASY CALCIUM FIBRE VIT C 2 OF 5
A DAY
READY IN 15 MINUTES £2.29 per serving
SERVES 2 (easily doubled) PREP 10 mins Set aside. Mix together the chicken,
COOK 4-5 mins beans and cheese. Lay a wrap on a
board and add half the flling to one half,
175g/6oz prepared mango, cut into leaving a 2cm border around the edge.
small chunks Fold the other side over the flling, as
zest and juice 1 lime you would an omelette. Repeat with the
4 spring onions, trimmed and sliced second wrap.
1
/2 small pack coriander, chopped 2 Put a large, non-stick frying pan over
100g/4oz roast chicken, cut into a high heat. Once hot, lift the quesadillas
small pieces into the pan and fry for 1-2 mins each
400g can black beans, drained side until the tortilla are crisp and
and rinsed golden, and the flling is hot – you may
50g/2oz cheddar, grated have to do one at a time. Cut into
2 large soft tortilla wraps wedges and serve with the salsa.
PER SERVING 465 kcals • fat 14g • saturates 7g •
1 First, make the salsa. Mix together carbs 48g • sugars 13g • fbre 11g • protein 32g • salt 1.5g
the mango, lime zest and juice, spring
onions, coriander and some seasoning.

166 bbcgoodfood.com NOVEMBER 2015


ONLY 5 INGREDIENTS
£1 per serving
Hasselback jacket potatoes 1 Heat oven to 200C/180C fan/gas 6.
Cut slits into each potato, three-quarters
EASY FIBRE GLUTEN
FREE of the way through, at 5mm intervals.
SERVES 4 PREP 15 mins COOK 1 hr 15 mins Melt the butter with the paprika and
brush all over the potatoes, pushing it
4 large baking potatoes down into the slits. Place on a non-stick
50g/2oz butter baking tray and bake in the oven for
1 tsp smoked paprika 1 hr 15 mins until crispy and golden on
8 slices prosciutto the outside and you can easily push a
175ml/6fl oz half-fat soured cream skewer into the potato.
2 When the potatoes are nearly cooked,
line a baking tray with baking parchment.
NOVEMBER 2015 bbcgoodfood.com
Everyday
Fold each piece of prosciutto back and
forth as though making a fan, then
place the slices on the tray and bake
for 10-15 mins, on the shelf below
the potatoes, until crisp. Remove the
potatoes from the oven, spoon over
the soured cream and top with the
crispy prosciutto to serve.
PER SERVING 580 kcals • fat 24g • saturates 13g •
carbs 68g • sugars 4g • fbre 8g • protein 19g • salt 2.0g
167
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Pork, lime & cashew stir-fry
EASY FOLATE VIT C IRON 2 OF 5 GOOD
and in support of the Government initiative to tackle knife crime, we reserve the right to request proof of age of the purchaser.
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SERVES 4 PREP 15 mins COOK 30 mins
600g/1lb 5oz pork loin steaks,
trimmed and cut into thin strips
2 lemongrass stalks, outer layers
discarded, centre fnely chopped
2 tbsp reduced-salt soy sauce
2 limes, zest and juice of 11/2,
1
/2 cut into wedges to serve
300g/11oz basmati rice
1-2 tbsp sunfower or rapeseed oil,
for frying
2 bunches spring onions, trimmed
and cut into thirds
300g bag beansprouts
1 Savoy or sweetheart cabbage (about
300g/11oz), shredded
25g/1oz cashews, roughly chopped
HEART-HEALTHY £2.28 per serving
Everyday
GOOD FOR YOU
1 Tip the pork into a medium bowl. Stir £2.27 per serving
together the lemongrass, soy sauce,
lime zest and juice, pour over the pork
and mix together, then set aside.
2 Put a medium pan of water on to boil.
Tip in the rice and cook following pack
instructions. Meanwhile, heat 1 tbsp oil
in a large non-stick frying pan or wok
over a high heat and add the spring
onions. Cook for 1-2 mins until golden
brown and softened. Lift out of the pan
onto a plate lined with kitchen paper.
3 Return the frying pan to the heat.
If the pan is dry, add another 1 tbsp
oil. Tip in the pork and marinade, and
stir-fry over a high heat for 4-5 mins
until the pork is nearly cooked. Tip in
the beansprouts and cabbage, and
stir-fry for another 3 mins until the pork
is cooked through and the vegetables
are slightly soft. Stir in the spring onions,
sprinkle over the cashews and serve
with the rice and lime wedges.
PER SERVING 569 kcals • fat 13g • saturates 2g •
carbs 66g • sugars 5g • fbre 5g • protein 45g • salt 0.9g
Parsley & walnut salmon 1 Heat oven to 180C/160C fan/gas 4.
with kale salad In a small food processor, whizz the
drained walnuts and the parsley with the
EASY LOW HEART 1 OF 5
CAL HEALTHY FOLATE VIT C A DAY balsamic vinegar, 1 tsp oil and the orange
GLUTEN
FREE zest. Put the salmon on a non-stick
SERVES 4 PREP 20 mins COOK 15 mins baking tray and top each fllet with some
of the walnut mixture. Bake in the oven
50g/2oz walnuts, soaked in cold for 12-15 mins until just cooked.
water for 5 mins, then drained 2 Meanwhile, tip the kale into a large
small pack parsley, roughly chopped bowl. Add 1 tbsp olive oil and a pinch of
2 tsp balsamic vinegar salt, and rub into the kale for 3-5 mins
1 tbsp olive oil, plus 1 tsp until it starts to wilt slightly. (Massaging
zest and juice 1 orange the leaves softens them and makes
2 x 240g packs skinless salmon fllets them taste less bitter when eaten raw.)
200g bag curly kale Toss with the beetroot, apple and
2 cooked beetroots, cut into thin orange juice, and season with black
strips, or 1 small raw beetroot, pepper. Serve with the salmon.
peeled and grated PER SERVING 397 kcals • fat 26g • saturates 4g •
1 green apple, cored and chopped carbs 11g • sugars 6g • fbre 2g • protein 29g • salt 0.4g
(skin left on)
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NOVEMBER 2015 bbcgoodfood.com 169
Create

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Griddled chicken
with edamame mash
EASY LOW 2 OF 5 GOOD
CAL FOLATE FIBRE IRON A DAY 4 YOU
GLUTEN
FREE
SERVES 4 PREP 10 mins COOK 20 mins
1 tbsp mirin
2 garlic cloves, crushed
zest and juice 11/2 lemons
2 tbsp sesame oil
4 small skinless chicken breasts,
cut in half lengthways to make
8 fat pieces
300g/11oz frozen edamame beans
500g/1lb 2oz frozen peas
1 red onion, fnely chopped
1-2 red chillies, deseeded and chopped
thumb-sized piece ginger, peeled and
fnely grated
100g/4oz low-fat natural yogurt
Everyday
1 Mix the mirin, garlic, two-thirds of the 3 Meanwhile, heat a griddle pan
lemon zest and juice, and 1 tbsp sesame over a medium-high heat and cook
oil in a large bowl. Add the chicken and the chicken for 3-4 mins each side
mix to coat. Put a large saucepan of until charred and cooked through.
water on to boil. Tip in the edamame Divide the edamame mash between
beans, boil for 4 mins, then add the four plates, top with the griddled
peas and cook for another 2 mins. chicken and serve.
Drain and set aside. PER SERVING 428 kcals • fat 14g • saturates 3g •
2 Return the pan to the heat with the carbs 22g • sugars 9g • fibre 13g • protein 46g • salt 0.2g
remaining sesame oil, the onion, chilli
and ginger, and cook for 4 mins until just
beginning to soften. Tip the edamame
beans and peas back into the pan and
roughly crush with a potato masher.
Turn off the heat and stir in the yogurt
and remaining lemon zest and juice.
Add a splash of water if you need to.

HEALTHY DINNER
£2.94 per serving

READY IN A FLASH
£1.18 per serving Chestnut & bacon linguine 1 Put a large pan of salted water on
to boil, add the linguine and cook
EASY LOW
CAL for 8 mins or following pack instructions.
SERVES 4 PREP 2 mins COOK 13 mins 2 Meanwhile, heat a medium non-stick
frying pan on a medium heat. Add the
375g/13oz linguine or spaghetti lardons and thyme, and cook for 5 mins,
75g/21/2oz bacon lardons stirring occasionally, until golden and
6 thyme sprigs crispy. Add the chestnuts, crème fraîche,
85g/3oz vacuum-packed chestnuts, mustard and some seasoning.
cut into small pieces 3 Drain the pasta, reserving the cooking
100g/4oz half-fat crème fraîche water. Tip the pasta into the chestnut
1 tsp wholegrain mustard sauce and toss together with a splash
70g bag rocket of cooking water. Stir through the rocket
25g/1oz grated Parmesan, to serve and serve with the Parmesan.
PER SERVING 402 kcals • fat 10g • saturates 4g •
carbs 61g • sugars 2g • fbre 1g • protein 16g • salt 0.7g

NOVEMBER 2015 bbcgoodfood.com 171

Everyday

HEARTY & HEALTHY

£2.51 per serving

Harissa prawns with warm

tahini chickpea salad
EASY LOW 2 OF 5 GOOD
CAL CALCIUM FIBRE VIT C IRON A DAY 4 YOU
GLUTEN
FREE

SERVES 2 (easily doubled) PREP 6 mins

COOK 6 mins

1 tbsp olive oil

1 red onion, fnely sliced
400g can chickpeas, drained
and rinsed
50g/2oz curly kale
1 tbsp tahini
juice 1 lemon
2 tbsp chopped fat-leaf parsley
150g pack raw shelled prawns
2 tsp harissa

1 Heat a large non-stick frying pan

and add the oil. Tip in the onion and fry
over a high heat for 1-2 mins. Add the
chickpeas and kale, and warm through.
Mix the tahini with the lemon juice and
parsley, then stir into the pan. Tip onto
a serving platter.
2 Return the pan to the heat. Mix the
prawns with the harissa and fry for
1-2 mins until the prawns are cooked
through. Tip the prawns over the
salad and serve.
PER SERVING 361 kcals • fat 15g • saturates 2g •
carbs 27g • sugars 5g • fbre 9g • protein 26g • salt 1.1g

Poached egg, pastrami 1 Put a large pan of water on to boil,

SPEEDY SUPPER £1.81 per serving & avocado bagels then halve, stone and peel the avocado.
Mash the fesh with a fork in a bowl
EASY 2 OF 5
A DAY with the horseradish and vinegar.
SERVES 2 (easily doubled) PREP 5 mins Stir through the basil and tomato,
COOK 7 mins then set aside. Food styling SARA BUENFELD assisted by SARAH BIRKS | Styling LUIS PERAL
2 Turn the water down to a simmer,
1 large avocado add the eggs and poach until the whites
2 tsp hot creamed horseradish are cooked and the yolks are still soft,
1 tbsp red wine vinegar about 3 mins. Toast the bagels. Spread
1
/2 small pack basil, leaves fnely each bagel half with avocado, top with
chopped slices of pastrami, then the eggs.
1 tomato, fnely diced PER SERVING 652 kcals • fat 33g • saturates 8g •
4 large eggs, cold carbs 54g • sugars 9g • fbre 5g • protein 31g • salt 2.6g
2 bagels
4 slices pastrami

Tip
Swirl the water with a spoon
before dropping in the eggs
to make a nicer shape.

172 bbcgoodfood.com NOVEMBER 2015

OLYMPIA LONDON 13 - 15 NOVEMBER

The tastiest day out

Time to plan your day at our London Show

G
et ready for a packed day of first rate
entertainment from world class chefs, pop
up restaurant and tasting experiences,
and plenty of fine food and drink to try and buy at
the BBC Good Food Show London. Here are our
tips for making the most of your visit.

Last chance to save! Get 20% off*

y
SAVE

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20%* tickets when you book in advance.
Quote GR20.

Tom Keridg

Spend the morning with top chefs
Arrive early so you have time to get your
favourite chef’s latest cook book signed and to
watch your culinary heroes get a grilling on the
Interview Stage, before you head into the
Supertheatre to see them cooking delicious
recipes live on stage.
Dine in style at lunchtime Browse the aisles all afternoon
Dine with friends from a selection of Pop-Up Shop from 100s of brands and top quality
Restaurants including Blue Elephant, Café Spice producers as you explore the Show’s shopping
Namaste, and our very own BBC Good Food areas, including the French Market, Drinks
Kitchen. You’ll also find dishes inspired by Cabinet, Eat Well Pavilion and more. Don’t forget
London’s street food scene, as well as wine or to explore the BBC Good Food Bakes & Cakes
beer tasting sessions giving you expert advice. Show too - free entry is included with your ticket.

Tickets from £21.20 with 20% off *, saving £5.30

bbcgoodfoodshow.com | 0844 581 1345 Quote
*20% off valid on advance Adult and Over 65s tickets only (excluding VIP). Offer expires midnight 15.11.15. £21.20 is based on a discounted advance Adult Super ticket, Fri & Sunday,
saving£5.30 (Sat discounted tickets cost £22, saving £5.50). Standard Supertheatre seat included with all advance Super tickets subject to availability. Upgrade to a Gold seat for
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£3 extra. 20% discount also available on Value tickets, which exclude Supertheatre, entry from 11am only. BBC Good Food Bakes & Cakes Show runs alongside BBC Good Food Show
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 Everyday

Take it to

10 Warming one-pot
Our Good Food Nation survey reveals that half of us can cook no more
in association with than fve recipes from memory. This new series aims to take that
number to 10. This month, try a hearty beef stew

Beef in red wine

with melting onions
Beef skirt and shin are underused
cuts that are great value, and
particularly delicious after slow
cooking. This stew freezes well
too, so it’s ideal to make ahead
and portion up for fuss-free
family meals.

1 OF 5
EASY A DAY

SERVES 4-6 PREP 20 mins

COOK 2 hrs 10 mins

25g/1oz butter
2 large onions, sliced
into rings
6 garlic cloves, halved
3 tbsp plain flour
600g/1lb 5oz piece beef
skirt or slices of shin,
cut into large chunks
2 tbsp olive or
rapeseed oil
3 bay leaves
400ml/14fl oz
red wine
1 tbsp tomato
purée
300ml/1/2pt strong
beef stock
Recipe and food styling SARA BUENFELD | Photograph STUART OVENDEN | Styling LUIS PERAL

250g mushrooms, halved (we used

small Portobello mushrooms)
chopped parsley, to serve (optional)

1 Heat oven to 150C/130C fan/gas 2. In a and bay leaves, and fry

large, heavy-based fameproof casserole
dish with a lid, melt the butter over a
medium heat. Add the onions and garlic,
cook for 10 mins until starting to brown,
then transfer to a small plate.
2 Put the four in a large plastic food
bag with plenty of black pepper.
Add half the beef, shake to coat, then
remove, leaving some four in the bag.
Add the rest of the beef and shake to
coat in the remaining four.
3 Heat the oil in the same casserole
dish you cooked the onions in (there’s
no need to clean it frst). Add the beef
until the meat is browned all
over. Pour in the wine and return the
onions to the dish. Add the tomato
purée and stock, stir and return to
a simmer. Cover with the lid and put
in the oven to stew for 1 hr.
4 After 1 hr, add the mushrooms and
return to the oven for another hour.
Taste the meat – if it’s tender, remove
from the oven. If it’s still a little frm,
cook for 30 mins more and test again.
For step-by-step photos and
Serve scattered with parsley, if you like.
a video of this recipe, visit
PER SERVING (6) 360 kcals • fat 19g • saturates 7g •
bbcgoodfood.com/take-it-to-10
carbs 15g • sugars 5g • fbre 3g • protein 20g • salt 0.4g

NOVEMBER 2015 bbcgoodfood.com 175

 Everyday

Bread &
butter
pudding

Comfort
Warm up winter with these simple desserts – they’re
joy
quick to prepare, then just pop in the oven
Recipes Katy Gilhooly and Orlando Murrin Photographs Jan Baldwin and Darren Feist

NOVEMBER 2015 bbcgoodfood.com 177

Everyday
Bread & butter pudding
Transform a stale loaf into this
classic British dessert, layered up
with a rich vanilla custard.
EASY
SERVES 6 PREP 20 mins plus soaking
COOK 45 mins
250ml/9f oz full-fat milk
300ml/1/2pt double cream
1 vanilla pod, halved and seeds
scraped out, or 1 tsp vanilla extract
3 whole large eggs and 1 egg yolk
3 tbsp golden caster sugar
8 slices of day-old white crusty bread
50g/2oz slightly salted butter,
softened, plus extra for greasing
75g/21/2oz mix of sultanas and
currants or other dried fruit
zest 1/2 lemon
2 tbsp demerara sugar
single cream or ice cream, to serve
178 bbcgoodfood.com NOVEMBER 2015
The best apple crumble
If you want to use other apples,
make sure you slice them thinly as
they don’t cook down as quickly
as the Bramleys will.
EASY
SERVES 4 PREP 15 mins COOK 40 mins
FOR THE FILLING
550g/1lb 4oz Bramley apples
(3 medium apples), peeled, cored
and cut into 1cm-thick slices
2 tbsp golden caster sugar
FOR THE CRUMBLE
175g/6oz plain four
100g/4oz golden caster sugar
100g/4oz cold butter
1 tbsp rolled oats
1 tbsp demerara sugar
double cream, clotted cream or
custard, to serve
1 Heat oven to 190C/170C fan/gas 5.
Toss the apples with the 2 tbsp caster
sugar, tip into a baking dish (roughly
23cm round and at least 5cm deep,
or a 20cm square dish), then fatten
down with your hand (to prevent too
much crumble falling through).
2 Put the four and golden caster
sugar in a bowl with a good pinch of salt.
Slice in the butter and rub it in with your
fngertips until the mixture looks like
1 Heat oven to 180C/160C fan/gas 4.
To make the custard, heat the milk,
cream and vanilla pod with its scraped-
out seeds (if using) together in a
saucepan to just below boiling point.
Meanwhile, whisk the eggs and yolk
with the caster sugar in a jug. Slowly
pour the warm milk mixture, including
the vanilla pod, over the eggs, stirring
constantly until smooth. Stir in the
vanilla extract now (if using).
2 Lightly grease an ovenproof dish
approximately 20 x 25 x 5cm. Cut the
crusts from the bread slices, then butter
both sides of the bread and cut into
triangles. Lay half the bread slices in the
bottom of the dish so that they are
slightly overlapping.
3 Mix the dried fruit with the lemon
zest and sprinkle half the mixture
over the bread. Layer the rest of the
bread on top, then sprinkle over
the remaining dried fruit.
moist breadcrumbs. Shake the bowl
and any big bits will come to the surface
– rub them in. Alternatively, pulse in a
processor until sandy (be careful not
to over-process).
3 Pour the crumble mix over the apples
to form a pile in the centre, then use a
fork to even out. Gently tap the surface
with the back of the fork (so the crumble
holds together and goes crisp), then
lightly drag the fork over the top for a
decorative fnish. Sprinkle the oats and
demerara sugar over evenly.
4 Place the crumble on a baking tray
and bake for 35-40 mins until the top
is golden and the apples feel very soft
when you insert a small, sharp knife.
Leave to cool for 10 mins before serving
with double cream, clotted cream
or custard.
PER SERVING 608 kcals • fat 24g • saturates 14g •
carbs 90g • sugars 55g • fbre 5g • protein 6g • salt 0.6g
Tip
Give it a Christmas twist
Mix 1/2 tsp mixed spice, cinnamon or
allspice into the sugar when tossing the
apples. A large spoonful of mincemeat
or nuggets of marzipan mixed through
the apples would also be delicious.
4 Remove the vanilla pod from the
custard, then pour the custard over
the pudding. Leave to soak for at least
Food styling LIZZIE HARRIS and JULIA AZZARELLO | Styling LINDA BERLIN and DARREN FEIST
30 mins in the fridge. Sprinkle over
the demerara sugar and bake for
35-40 mins until golden brown
and puffed up. Serve with cream
or ice cream.
PER SERVING 566 kcals • fat 40g • saturates 23g •
carbs 42g • sugars 29g • fbre 1g • protein 9g • salt 0.7g
Tip
Give it a Christmas twist
Try swapping the bread for panettone
and add a splash of sweet Sherry,
brandy or rum to the custard. Orange
zest will also add a festive aroma.
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1 x sachet of Bisto Barbecue Chicken Tray Bake
Made Simple paste
salad leaves and corn on the cob, to serve

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double oven glove, worth £13
Terms and conditions Donald Russell Ltd, Harlaw Road, Inverurie, Aberdeenshire, Scotland, AB51 4FR.
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NOVEMBER 2015 bbcgoodfood.com 181
Christmas cook school
Inspiration, tips and timeplans from our team of experts
BOOST THE FLAVOUR
Flavoured butters are an easy
way to add lots of taste to
Christmas dishes. Wrap your
butter in cling flm, roll into a log
and store for up to a week in the
fridge or a month in your freezer.
Lemon & mustard butter
Mix the zest of 1 lemon,
2 tsp clear honey,
1 tbsp wholegrain
mustard and
seasoning into
100g softened
butter. Perfect rubbed
over your Christmas turkey
before roasting.
Porcini & truffe butter
Soak 2 heaped tbsp
dried porcini
mushrooms in
boiled water for 15
mins. Mix the drained
mushrooms and 1 tsp
of the soaking liquid with
100g softened butter, 1-2 tsp
truffe oil and seasoning. Melt
over steamed greens to serve.
Herby hazelnut butter
Mix 2 tbsp fnely
chopped toasted
hazelnuts with
1 tbsp thyme
leaves, 2 tbsp
chopped fat-leaf
parsley, 100g
softened butter and
seasoning. This butter goes well
with roasted caulifower or
steamed broccoli.
Gingerbread
brandy butter
Beat 100g softened
butter with 85g
light brown soft
sugar, 2 tbsp
brandy, 2 tsp ground
ginger, 1/2 tsp ground
cinnamon and 1 tsp vanilla
extract. Serve with Christmas
pudding or mince pies.
182 bbcgoodfood.com NOVEMBER 2015
STEAM YOUR PUD
l Keep your pudding watertight. If it’s tricky to tie the baking
parchment and foil lid with string, use a large elastic band.
l If you prefer to steam your pudding in the oven, put it in
a roasting tin flled with hot water. Cover the tin with a tent
of foil to keep in the steam and bake at 160C/140C fan/gas 3
for 1 hr or according to pack instructions. You can steam two
at a time this way.
l If you are steaming your pud in a saucepan, put a marble
in the water. If it starts to run dry, it will rattle to alert you.
Visit bbcgoodfood.com for a step-by-step video.
PICK OF THE PEELERS
With all those Christmas vegetables,
a decent peeler is a solid investment.
Victorinox double edge potato
FREEZER peeler, far left (£5.20, amazon.co.uk)
KNOW-HOW Victorinox, makers of Swiss Army knives
and watches, created this sturdy, reliable
Justine Pattison, who created our peeler that can be used in either the
freeze-ahead recipes on page 32, reveals right or left hand.
how to make the most of your freezer: OXO Good Grips julienne peeler
(£6.99, lakeland.co.uk) Shreds carrots
l Cool food quickly before freezing, and and courgettes into thin strips for salads
never add warm food to the freezer. or stir-fries. Also ideal for the shaved pear
l Press the fast-freeze button at least in our goat’s cheese & pear salad, p108.
2 hrs before adding foods.
l Expel as much air as possible by
wrapping foods tightly in cling flm,
freezer bags or foil to prevent icy
patches, freezer burn and favour
transfer between dishes.
l Cover containers tightly with well-
TOP ICING TIPS
ftting lids. Liquids expand when frozen,
so leave a 4-5cm gap at the top. l TO MEASURE YOUR CAKE
l Label everything and add the date of ACCURATELY, run a piece of string
freezing. Aim to use frozen foods within up one side, across the top and
about 4 months. down the other side. Cut the string
l For best results, defrost food in the to that length – your cake’s
fridge for several hours or overnight. diameter – giving you a guide when
l Ensure that frozen raw meat, poultry rolling out your marzipan.
and fsh are thoroughly cooked before l IF THERE’S TIME, leave your
serving. Frozen cooked dishes, such as cake uncovered for 24-48 hours
casseroles and pies, should be reheated after applying the marzipan to let
until piping hot throughout. it frm up a bit before icing.
l USING TOO MUCH ICING SUGAR
when rolling out your fondant can
For more fabulous freeze-
make it dry and more likely to
ahead recipes, visit
crack. Rotating the icing every few
bbcgoodfood.com
rolls will prevent it from sticking.
 New on board
Make your cheeseboard even more delicious this year – these
easy-to-make accompaniments add contrasting favours and textures

Soft goat’s
Strong cheese
cheddar +
+ Honey &
Christmas lavender
cake drizzle
See recipe below

Creamy
Camembert
+
Stilton frozen
+ grapes
Illustrations RACHEL BAYLY | Butter photographs PETER CASSIDY | Cheeseboard photograph SAM STOWELL | Food stylist JENNIFER JOYCE | Stylist LUIS PERAL

Candied Pop them in

walnuts the freezer at
See recipe below least 2 hrs before
you want to
serve them

PEAR CRISPS
These go well Manchego
with any cheese. +
Thinly slice 1 pear, Chorizo-
sprinkle with 2 tsp stufed dates
golden caster See recipe below
sugar and put on
a tray lined with
baking parchment.
Bake at 140C/
120C fan/gas 1 for
1 hr until dried out.
Leave on a wire
rack to crisp
further. CANDIED WALNUTS HONEY & LAVENDER DRIZZLE
Heat oven to 180C/160C fan/gas 4. Tip Combine 2 tsp clear honey, 2 tsp olive oil,
100g walnuts into a heatproof bowl and pour 1 tsp white wine vinegar, 1 tsp wholegrain
over just-boiled water. Drain after 2 mins and mustard and a small pinch of dried lavender.
toss with 2 tbsp golden caster sugar and
a pinch of sea salt fakes. Bake for 10 mins CHORIZO-STUFFED DATES
on a tray lined with baking parchment. Cool Stuff medjool dates with fnely chopped cured
completely and store in an airtight container. chorizo. Bake at 180C/160C fan/gas 4 for 10 mins.

NOVEMBER 2015 bbcgoodfood.com 183

 CHRISTMAS DAY
COUNTDOWN FOR LUNCH
AT 2.45PM
These times are based on a 5kg turkey,
which should take about 3 hrs 25 mins
plus resting time, for a 2.45pm lunch.
Adjust times according to your turkey’s
weight and the time you plan to sit down.

8.30AM Take the turkey and the crispy

bacon butter out of the fridge and leave at
room temperature for 1 hr.
8.45AM Heat oven to 180C/160C fan/
gas 4. Prep anything you haven’t done, such
as the Ginger & orange glazed baby carrots,
MAKE OUR Creamed sprouts with chestnuts and Salted
CHRISTMAS maple-roasted parsnips. Make the crispy
LUNCH crumbs for the Buttered toast bread sauce.
PAGE 58 Finish preparing the turkey.

Cook’s countdown
Whatever time you’re planning to eat, we’ve worked out what you need to do and when
9.30AM Put the turkey in the oven and
set your timer for 2 hrs 55 mins.
12.25PM Turn oven up to 200C/180C fan/
to do it. Make and freeze some dishes ahead. Or prepare them in advance and keep in the gas 6, remove the foil and cook the turkey
fridge to cook on the day. Pick and choose sides, or make them all if you’re feeding a crowd. for another 30 mins.
12.55PM Take the turkey out of the oven
MAKE AND THE DAYS LEADING UP TO CHRISTMAS and check that it’s cooked, then put onto a

FREEZE AHEAD
warm platter, cover with foil and keep warm.
3 DAYS AHEAD l Make the Stuffng baubles Discard the fat from the roasting tin and
Freeze for up to 4 months l Make the crispy bacon (if not already frozen) keep the juices to add to the gravy, if you
l Persian cranberry sauce (or butter for the turkey (if not and chill to cook on the day like. Put the potatoes in the oven and roast
chill for up to a week ahead) already frozen) OR for 40 mins. Put the stuffng on the shelf
l Festive red cabbage l Make the Sticky Port l Make the Triple nut & apple below the potatoes and roast for 25 mins.
Freeze for up to 2 months gravy and chill (if not stuffng balls (if not already Remove the stuffng and keep warm.
l Stuffng baubles already frozen) frozen) and chill unbaked 1.35PM Turn the potatoes over in the tin
l Triple nut & apple stuffng balls 2 DAYS AHEAD CHRISTMAS EVE and return to the oven for 20 mins. Put the
l Sticky Port gravy l Weigh the turkey and work l Prepare the Pigs in puff parsnips in. Start cooking the sprouts and
l Buttered toast bread sauce out cooking time, then salt pastry blankets up to the the baby carrots.
(prepare up to the end of step 3) the turkey and chill it end of step 2, ready to 1.55PM Turn oven up to 220C/200C fan/
Freeze for up to 1 month l Make the Buttered toast bake the next day (if not gas 7. Turn the potatoes again and return
l Crispy bacon butter for the bread sauce and chill (if not already frozen) to the oven for 20 mins.
turkey already frozen) l Take anything that you 2.15PM Take the potatoes and parsnips out
l Best-ever roast potatoes l Make the Festive red have prepared ahead out of of the oven and keep warm. Put the Pigs in
(prepare up to the end of cabbage and chill (if not the freezer and put in the puff pastry blankets in the oven for
step 2) already frozen) fridge to defrost 25-30 mins. Gently reheat the Festive red
Freeze for up to 2 weeks l Prepare the Best-ever roast l Chill Champagne, wine, cabbage, Persian cranberry sauce (if you
l Pigs in puff pastry blankets potatoes up to the end of water and other drinks like it hot) and bread sauce.
(prepare up to the end of step 2) step 1 (if not already frozen) l Lay the table 2.30PM Warm the plates and serving
and chill uncovered in the dishes (if there is no room in the oven, you
fridge to roast on the day can heat the plates in a washing-up bowl of
hot water, then dry them to serve). Reheat
your gravy, adding the reserved juices from
IS YOUR TURKEY COOKED? turkey leg to pierce the skin (or use a skewer) the turkey, if you like. Carve the turkey, take
The best way to check is to use a digital and inspect the juices in the spoon. The juices the dishes to the table and ask your guests
thermometer. When cooked, turkey thighs should be pale golden or clear. If there are to sit down. Start plating up, then bring the
should be 80C and breasts 75C. Always traces of blood, return the bird to the oven. Pigs in puff pastry blankets to the table at
double-check by sticking the probe into DON’T GET IN A FLAP the last minute when they are cooked.
several different spots within the thigh Need advice? The British Turkey Helpline
or breast. If returning to the oven, allow is available 9am-5pm weekdays from
For more Christmas
10-15 mins, then re-check. If you don’t have a 1 December until Christmas Eve, and offers
dinner know-how, visit
digital thermometer, we recommend that you advice for anyone with concerns about cooking
bbcgoodfood.com
buy one! Otherwise push a spoon under the their Christmas bird. Call 0800 783 9994.

184 bbcgoodfood.com NOVEMBER 2015

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THE BIG FESTIVE
FOOD TEST
The Good Food team spent a week tasting and rating more than
230 products from 13 retailers to fnd this year’s very best buys
Winning main courses
CLASSIC TURKEY CROWD
Basted crown with a pork, PLEASER
chestnut & thyme stuffng
& maple glaze, £50, Sainsbury’s
This generous crown has a tempting
glaze and favoursome meat – slightly gamey. The
stuffng is packed with herby favour too. Feeds eight
to 10 comfortably.
EASY TURKEY
Luxury British basted turkey
with sausage & bacon stuffng,
1.8kg, £11.99, Iceland
This turkey has a buttery favour and an attractive
bacon lattice that prevents the meat drying out.
The stuffng has a frm texture and good meaty
taste. Simple to cook, feeds eight.
TURKEY FOR TWO
Pork, sage & onion stuffed
turkey wrapped with bacon
lattice, £6, Co-op
Very neat and a generous size for two people.
This joint is easy to carve; the stuffng doesn’t
dry out and infuses the meat with lovely subtle
herby favours.
STAR DUCK
SMART &
British duck supreme SPECIAL
crown, 1.4kg, £30,
Marks & Spencer
These prepared duck legs look
stunning. The succulent meat encases a lovely rich
stuffng and it is perfectly portioned for four people.
ELEGANT VENISON
Rack of venison, £40, Booths
This is a quality piece of meat with
great favour and texture. It’s a
good choice if you’re looking for
something different, or as an additional centrepiece
if you are catering for a crowd.
LAMB CENTREPIECE
British lamb rack, £12.75/kg, Tesco
With a beautiful herb crust, this
lamb rack looks and tastes great – and
as a bonus, it is very easy to cook.
A majestic option for your Christmas table.
188 bbcgoodfood.com NOVEMBER 2015
TRIED &
TESTED
MULTI-ROAST GAME
Taste the Difference three-bird
roast duck, turkey, guinea fowl &
British pork with blackberry &
cranberry stuffng, £60, Sainsbury’s
We love that this is a little different, plus it is simple
to carve and serve. It’s wrapped in bacon and the
stuffng has a good colour and texture too. Perfect
for three to four people.
TOP BEEF
In-store prepared, super-trimmed
rib of beef, £17/kg, Morrisons
A glorious, large rib of beef with tidy
bones curving out of the top – there
was a good amount of meat for 12 people. The
favour is robust and a little gamey.
IMPRESSIVE PORK
SHOW
Hampshire outdoor STOPPER
reared pork loin crown
with Bramley apple &
chestnut stuffng, pork jus and crackling,
4kg, £30, Tesco
Wow! This pork joint stands proud and is easier
to carve than it looks. Good variety of texture
through the cut. The crackling is a great addition.
GLAZED HAM
Specially Selected British ‘Glaze
and Bake’ salted caramel &
bourbon glazed ham joint, 1.5kg,
£14.99, Aldi
A ham with just the right balance between sweet
and salty. The shiny glaze elevates the appearance,
and it’s so easy to cook in its bag.
SMART FISH
Cod loin wrapped in chestnut
bacon with lemon & capers,
£12.50, Morrisons
We liked the way the delicate favour of the fsh
contrasted with the sharpness of the caper & butter
stuffng. It looks attractive, and the bacon keeps
everything succulent and makes slicing easy.
DELICIOUS VEGETARIAN
Roasted butternut, almond & pecan
nut roast, £7, Marks & Spencer
This has good festive favours. Big
enough for a main course for two.
Sides & starters
CLASSIC SMOKED SALMON
Organic smoked salmon
strong cure, 200g, £22,
Fortnum & Mason GOURMET
A nicely smoked fsh with CHOICE
a great texture and a balanced favour. The
standout favourite on the table – the hero of your
Christmas morning!

FLAVOUR-PACKED FISH
Finest hickory & oak smoked
salmon, 100g, £4.80, Tesco
Pleasantly dry and smoky without
being overpowering, this is a fabulous salmon option
to have in the fridge over the festive break.

SIMPLE YET IMPRESSIVE

Four easy-carve quails with
sticky plum & date stuffng,
£10, Sainsbury’s
These look as good as they taste and
are easier to carve than you’d expect.
Simply serve with sautéed cabbage.

MEAT-FREE STARTER
Mushroom, cranberry & goat’s
cheese parcels, 275g, £5.99,
Waitrose
Very neat and pretty. These have
a deep mushroomy favour, and the flo pastry crisps
up well. A lighter choice to start your big meal.

STUFFING LOAF
Specially Selected British pork,
cranberry & apple stuffng slab,
420g, £1.99, Aldi
We love the smoky favour of
this stuffng. Very easy to prepare
and serve, with good seasoning and a sweet,
meaty favour.

QUICK & EASY STUFFING

Brussels sprouts & bacon stuffng
wraps, 300g, £3.99, Waitrose
With little fecks of green sprouts,
these pork stuffng balls are quite
big, very juicy and less sweet than many of the
others we tried.

NOVEMBER 2015 bbcgoodfood.com 189

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 Sweet treats
GREAT
TRADITIONAL FLAVOUR
FRUITCAKE
Signature spice
fruit cake, £15, Waitrose
This was extremely popular with our testers.
Soft, moist and loose-textured with a spiced
favour and subtle notes of oranges. There’s
no icing – just simple marzipan stars and
Florentine almond shavings.
STUNNING CAKE
Taste the Difference Golden
Bow cake, £18, Sainsbury’s
A lighter sponge with quite
a strong boozy favour and
masses of dramatic icing on top. Lots of
generous chunks of soft fruit too.
FUN SPONGE
Loved by Us reindeer
cake, £6, Co-op
Really chocolatey favour
– incredibly soft with delicious buttercream
on the outside, however it’s very sweet!
Good size for six people and great value.
ONE FOR KIDS
Icy igloo cake,
£10, Tesco
We really like this bouncy
sponge with its buttery favour. It’s layered
with cream and jam, and is slightly less sweet
than others we tested.
GLUTEN-FREE CAKE
Gluten-free Christmas
cake, £12, Marks & Spencer
Compiled by HOLLY BROOKE-SMITH | Photographs DAVID COTSWORTH, RACHEL BAYLY, GABBY HARRINGTON
Fruity, moist and rich – this is
a little more bitter than other cakes we tried,
which gives it a grown-up favour. It’s fne-
textured and includes a generous amount of
small fruit pieces.
CHOCOLATE LOG
Totally Irresistible
chocolate & amaretto
yule log, £4, Co-op
Intensely chocolatey! There’s lots of oomph
from the amaretto, and satisfying layers of
cream and sponge. A generous size with
pretty curls on top – and an extra hit of
chocolate from the ‘shell’ on the outside.
FAVE MINCE PIES
Christmas star mince pie,
£2.50 for six, Marks & Spencer
Thin, crispy pastry with a deep
flling and pretty appearance.
Not too much of a mouthful. We like the
paper cases too.
TOPPED MINCE PIES
Specially Selected Exquisite
Luxury mince pies, £2.99
for six, Aldi
A lovely, generous almondy
crumble top. The pastry is
thin and crisp, and the mincemeat is fruity
and balanced. The pastry-flling ratio is
spot on too.
MINI MINCE PIES
Mini mince pies assortment,
£2.50, Sainsbury’s
We loved this selection! All open
topped, with three choices:
classic, pecan and Ecclefechan
(dried fruity mix).
FREE-FROM MINCE PIES
Love Life free-from
mince pies, £2.50 for
four, Waitrose
Crisp pastry with a traditional
taste – you can’t tell that it’s made with
gluten-free four. We like the tangy, fruity
flling as well.
CLASSIC CHRISTMAS OUR
PUDDING FAVE!
Specially Selected
12-month matured Christmas
pudding, 750g, £6.99, Aldi
A boozy, classic pud – dark, rich and delicious.
We prefer the simple smooth top to jewelled
puddings with glacé fruit. This traditional
favourite delivers on all fronts.
GLUTEN-FREE
CHRISTMAS PUDDING
‘Collection’ gluten-free
Christmas pudding,
£8.50, Marks & Spencer
Packed with chunky nuts, brandy-soaked
cherries as well as brandy, Cognac and Port,
it’s rich, sticky and soft.
IRRESISTIBLE PUD STOLLEN LOAF
Heston ultimate chocolate Favorina hazelnut stollen,
bar, 610g, £9.99, Waitrose £1.99, Lidl
A grown-up ice cream with The thick centre of crushed
lovely textured layers – this bar is delicious. hazelnuts adds a slightly savoury
We couldn’t stop eating it even after sampling edge to this super-sweet treat. The dough is
19 other contenders in the category! buttery and has a traditional crust of icing
sugar on top.
ON-TREND FLAVOUR
The English Cheesecake POSH PANETTONE
Company’s salted Prosecco panettone, 750g,
caramel Arctic roll, £10, Waitrose
£15.99, ocado.com The softest and richest panettone
This moreish sponge is flled with cheesecake on our testing table. It’s light, doughy
and ice cream, layered with salted caramel. and speckled with fruits – and the alcohol slightly
Simply defrost while you eat the main course. sharpens the favour of this buttery treat.
NOVEMBER 2015 bbcgoodfood.com 191
Handy home essentials
Save £195 on this high-performance
dehumidifer and useful safety ladder
ONLY
£139.99
(was £249.99)
plus p&p*
Powerful portable dehumidifier
Remove excess moisture from the air and eliminate condensation,
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It uses desiccant, a special humidity-absorbing material, to quietly
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There’s a built-in ioniser flter mode to help purify the air and
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Measures H48 x W30 x D18cm. Order code D7926.
To order Call 0844 493 5654** quoting 53884 or visit clifford-
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and quantities of the item(s) you wish to order, along with a cheque payable
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Please add the required amount to your order total for p&p (see right).
To order, call 0844 493 5654** quoting 53884
or visit clifford-james.co.uk/53884
192 bbcgoodfood.com NOVEMBER 2015
Exclusive prices for
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Comes with a two-year manufacturer’s warranty. Order code D8325.
Delivery takes between fve and seven days. Due to courier limitations,
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DELIVERED TO
YOUR DOOR
Sidestep busy supermarkets this Christmas and
order festive treats straight to your home
TURKEY & POULTRY
Madgett’s Farm
(01291 680174,
madgettsfarm.co.uk)
A full range of white and bronze poultry grown
to full maturity, free to roam in the fresh air.
Fosse Meadows Farm
(07886 340752,
fossemeadows.com)
Chickens, cockerels
(capons), geese and turkeys all matured
in Leicestershire meadows.
Copas Turkeys
(01628 499980,
copasturkeys.co.uk)
Traditional white or bronze
free-range turkeys reared in cherry orchards.
KellyBronze
(01245 223581,
kellyturkeys.co.uk)
Free-range bronze birds,
hand-plucked and hung for up to 14 days.
BEEF
Longhorn Beef
(01743 351939,
longhornbeef.co.uk)
This heritage breed of cow produces
distinctive marbled beef. Choose between
ribs, joints, steaks or mixed boxes.
LAMB
Compiled by HOLLY BROOKE-SMITH
The Blackface Meat
Company (01387 730326,
blackface.co.uk)
Order individual joints of specialist Scottish
lamb and mutton, or a mixed festive hamper
including game birds, haggis, beef sausages
and venison steaks.
TESTED
GAME
The Wild Meat Company,
(01728 687627,
wildmeat.co.uk)
Game birds, boar, venison and rabbit, as well
as prepared two- and three-bird roasts,
supplied from Suffolk farms and estates.
The Well Hung Meat
Company (01364 643087,
wellhungmeat.com)
Organic venison sourced from
the edge of Dartmoor and hung for at least a
week for great favour.
RARE BREEDS
Butts Farm Shop
(01285 862224, buttsfarm
rarebreeds.co.uk)
A rare-breed farm and butcher selling lamb,
beef, game, pork and poultry all reared to
exceptional standards.
VEGETABLES
Soil Association
(soilassociation.org)
A useful directory of organic
veg box delivery schemes.
The Organic Delivery
Company (020 7739 8181,
organicdeliverycompany.
co.uk)
Veg boxes in a variety of sizes – choose from
pre-set contents, or customise to your taste.
Riverford Organic Farms
(01803 762059,
riverford.co.uk)
A huge range of seasonal
vegetables – order as a veg box, or
incorporate into a mixed meat and veg box.
TRIED &
FISH
The Cornish Fishmonger
(01726 862489, thecornish
fshmonger.co.uk)
Family-run company that also supplies
Michelin-starred restaurant kitchens across
the UK. Choose between fresh, seasonal fsh
and shellfsh, as well as smoked fsh and
selection hampers.
Fish For Thought
(01208 262202,
fshforthought.co.uk)
Online fshmonger supplying
top-quality fresh, smoked and frozen fsh, as
well as shellfsh, lobster and crab.
CHARCUTERIE
The Dorset Charcuterie
Company (01202 625688,
dorsetcharcuterie.co.uk)
Beef, pancetta, charcuterie platters, black
pudding and legs of air-dried ham – all
produced in Dorset.
Cannon & Cannon
(020 7403 5481,
cannonandcannon.com)
British biltong, nduja,
selection packs and hampers, sourced from
artisan producers across the UK.
ALL IN ONE
Marley Spoon
(020 3695 4225,
marleyspoon.co.uk)
Recipe boxes providing ingredients to
make a selection of festive or everyday
meals – a helping hand over the busy holidays!
NOVEMBER 2015 bbcgoodfood.com 193
 CHEERS! Sarah Jane Evans suggests
great matches for your
special meals and gatherings
For the Big Day
Red or white – it’s your choice with poultry
CLASSIC RED
Defnition Claret 2010, Montagne
St Emilion, France, 14%, £12.99
(£9.74 when you buy any 2 bottles
on 25% discount), Majestic
Majestic’s new Defnition range
of classics is spot on with this
Christmas regular, red Bordeaux.
Mainly Merlot grapes give it a
cherry-fruited charm. Serve from
a decanter for added glamour.
MODERN RED
The Lot Series Priorat 2014,
Spain, 14.5%, £9.99, Aldi
Seek out the fve wines in the
well-priced Lot Series, all by leading
producers. My favourite is this pure
and spicy Garnacha, from expert
Ricard Rofes. It’s perfect with the
favours of Christmas.
CLASSIC WHITE
M Signature Chablis Premier
Cru 2012, France, 12.5%,
£14.99, Morrisons
The shelves are groaning with Chablis
Photographs iSTOCKPHOTO | SARAH JANE EVANS is a Master of Wine
at this time of year: its elegance and
freshness perk up the palate. This is
excellent value from a respected
producer – or try their creamy, young
Chablis at £9.99.
MODERN WHITE
Janeil Gros Manseng Sauvignon
Blanc 2013, Côtes de Gascogne,
France, 12%, £7.75, Oddbins
If there’s smoked salmon on your
Christmas menu, this crisply
aromatic white is a cracker to go
with it. Great aperitif too, and a
good match for main-meal salads.
MY
CHRISTMAS
TOP 10
Impress Celebrate
your guests in style
DESSERT WINE PARTY FIZZ
Campbells Rutherglen Veuve Monsigny
Muscat, Victoria, Australia, Blanc de Blancs
17.5%, £12.49/37.5cl, Waitrose Champagne 2010,
In deepest Victoria, the town France, 12%, £19.99,
of Rutherglen produces Sainsbury’s
sumptuous sweet wines, and Good value, zesty and
the Campbell family have a fresh. Be sure to choose
great tradition. Tremendously this Blanc de Blancs label
versatile, this goes really well – the 100% Chardonnay
with desserts and cheeses. grapes give it extra bite.
Serve cool or chilled.
BARGAIN BUBBLES
DINNER PARTY RED Casa Luis Cava
Reserva Carménère 2014, Brut NV, Spain,
Rapel Valley, Chile, 14%, 11.5%, £5, Asda
£7.99, Waitrose Asda has recently MY
For seasonal entertaining, been voted best BEST
Chile’s Carménère (like supermarket for BUY
Argentina’s Malbec) should wine, especially for
be on your shopping list. its lively Wine Atlas
A little smoky, a little spicy – collection. This is a crisp
made for casseroles, curries and cheerful party
and slow-cooked roasts. pleaser – serve it cold.
Good spirits
TRADITIONAL FAVOURITE
ON-TREND BUY Château de Pellehaut
Belsazar Rosé Vermouth, 20-year-old Armagnac,
17.5%, £36.50, Harvey France, 40%, £37,
Nichols, Selfridges, Marks & Spencer
thewhiskyexchange.com This makes a lovely gift.
Make this the year you Armagnac is Cognac’s
rediscover vermouth. This tasty, fuller-favoured
German producer uses cousin, an artisan spirit
local fruit brandies and worth savouring. Enjoy it
herbs to make dry, red, with rich fruit desserts,
UNDER rosé and white. For a twist chocolate, creamy blue
£8 on a Kir, top 50ml of the cheeses, or as a digestif
rosé with sparkling wine. with coffee.
NOVEMBER 2015 bbcgoodfood.com 195
From your kitchen
Share your views and your photographs – we love to hear from you.
Email enquiries@bbcgoodfoodmagazine.com or write to the address opposite

H Rachel, seven,
had fun FOLLOW THAT FOODIE!
STAR making the Each month we talk to one of our

LETTER
Veg & cheese Instagram followers about their cooking.
rolls (Aug). Get involved at @bbcgoodfood and use
She followed #bbcgoodfood when you cook one of
the recipe, our recipes and post a photo.
and wore Ted Mason, 25,
goggles to is a student from
grate the onions! The rolls were King’s Lynn,
delicious, especially as she used Norfolk. Find him
beetroots and carrots from our on instagram @
I enjoyed ‘How to read the label’ (Sept). garden. Jo Rose, Edinburgh somethingclean_
As a mum, I’ve had lots of experience Laura wins green.
of the minefeld of food labelling. 12 bottles of When did you begin posting?
Manufacturers focus on profts, not Errazuriz Max I got into Instagram quite recently.
transparency. Consumers are left with Reserva Cabernet I wanted to share my blog recipes
misinformation, health problems and Sauvignon 2013 and improve my
147
ultimate responsibility. (£14.35, photography skills. likes
I no longer buy packaged products Waitrose). Describe
and cook as many of our meals from This Chilean red your style.
scratch as possible. I sympathise wine is full of My recipes are
with people lamenting the ‘nanny fresh fruit I made my frst sourdough (Sept) from fresh, vibrant,
state’ of guidelines, but if food favours with a starter I nurtured for a week. It was often seasonal and
Cacao & date
labels are deliberately ambiguous, notes of so exciting to see it grow in the oven. mostly vegan. I try
fapjack
even conscientious shoppers can black pepper Amazing that something so tasty to post ideas that
be caught out. and spice. came from just three simple are healthy, exciting 180
Laura Fopp, Buckinghamshire ingredients: water, salt and four. and a bit quirky. likes
Helen Gillespie, Lancashire Your fave Good
Food recipes?
Here is my version My children (Josh, I love the recent
Cake Club of the Spiced fg, four, and Jess, six) recipe for maple-
coffee & hazlenut loved making this roasted marrow on Saffron risotto
cake (Cake Club, Plum & marzipan pie cavolo nero salad – and za’atar carrot
Sept). I made it for (Sept). They used so tasty and unusual. 128
my mam as she a fower cutter to What inspires you likes
loves a good coffee make the topping on Instagram?
cake, and this was and really enjoyed It’s an endless stream
a change from themselves. It tasted of creativity. I’m
coffee & walnut. good too. always coming across
Lee Vallely, Kathy Howard, accounts that make
BBQ avocado
Northumberland Gloucester me go ‘wow’! & pepper

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 READER RECIPE

Caulifower & chestnut soup 1 Heat the oil in a large saucepan and Test Kitchen verdict
add the onion. Cook over a gentle heat We loved this creamy soup – a great
EASY FOLATE FIBRE VIT C 2 OF 5
A DAY for 8-10 mins until the onion softens. way to use up leftover chestnuts from
SERVES 4 PREP 30 mins COOK 25 mins Add the caulifower, milk and stock. your Christmas cooking. Or you could
Bring to a simmer, cooking for 10-12 mins use fresh roasted chestnuts instead for
1
/2 tbsp olive oil, plus a drizzle to serve until the caulifower is tender. a more intensely favoured soup.
1 large onion, fnely chopped 2 Add the cream, season well and bring
Becky Lovatt, 24, 1 large caulifower (about 600g/ back to the boil. Take off the heat, throw
from Chesterfeld, 1lb 5oz), cut into forets in the chestnuts and blend with a hand How to contact us
works in digital 250ml/9f oz milk blender until smooth. Taste and add Email us at
communications 850ml/11/2pts vegetable stock more seasoning, if you like. To serve, enquiries@bbcgoodfoodmagazine.com
and lives with 150ml/1/4pt double cream top with shaved Parmesan, black pepper Write to
her family and 200g pack vacuum-packed and a drizzle of olive oil. BBC Good Food, Immediate Media Company
two pet ducks, chestnuts, roughly chopped PER SERVING 419 kcals • fat 26g • saturates 14g • Limited, Vineyard House, 44 Brook Green,
Dolly and Percy. 25g/1oz grated Parmesan, to serve carbs 32g • sugars 15g • fbre 8g • protein 11g • salt 0.7g Hammersmith, London W6 7BT

Share your
recipes and
win a prize
Send your recipe
to the addresses
above or tag us
on Instagram at
@bbcgoodfood
and you could win
a prize.
Becky wins a
new Le Creuset
signature cast-
iron casserole,
with toughened
enamel interior,
in Marseille blue
(rrp £175).

NOVEMBER 2015 bbcgoodfood.com 209

 Christmas cheer
Chelsie Collins gives her favourite cocktails a festive spin

Winter whiskey sour Pomegranate

EASY GLUTEN
FREE
MAKES 2 PREP 10 mins NO COOK
Using a small paintbrush (or your
fnger), brush some honey around the
rim of two tumblers and use another
small paintbrush to stick edible gold
glitter around each.
Fill each glass with crushed ice.
Put 50ml bourbon into a cocktail
shaker with 1 tbsp fresh lemon juice,
1 tbsp fresh orange juice and 1/2 tbsp
sugar syrup. Shake and strain into each
glass, and serve with an orange slice
and short straws.
PER SERVING 76 kcals • fat none • saturates none •
carbs 3g • sugars 3g • fibre none • protein none • salt none
rosemary spritzer
EASY GLUTEN
FREE
MAKES 4 PREP 5 mins NO COOK
Put 200ml pomegranate juice in a small
saucepan with a sprig of rosemary.
Bring to the boil and reduce for a few
mins until syrupy. Leave to cool, then
chill until ready to use.
Fill four Champagne futes with 1 part
pomegranate syrup and top up with
3 parts Prosecco. Garnish each glass
with a rosemary sprig, if you like.
PER SERVING 79 kcals • fat none •
saturates none • carbs 11g • sugars 10g •
fbre none • protein none • salt none

White Christmas
Serve these in dinky glass milk
bottles with rolled chocolate
wafers as straws.

EASY

MAKES 2 PREP 5 mins NO COOK

Put a few ice cubes in a cocktail shaker

with 100ml vanilla vodka, 160ml
coconut cream, 1 tbsp crème de cacao
and 1/2 tsp grated nutmeg. Shake and
strain into two mini milk bottles (available

Photograph STUART OVENDEN | Food styling MIRIAM NICE | Styling LUIS PERAL
from Lakeland and amazon.co.uk). Pop
a rolled chocolate wafer in each.
PER SERVING 311 kcals • fat 17g • saturates 15g •
carbs 5g • sugars 4g • fbre none • protein 1g • salt 0.1g

Don’t miss next month’s on sale 9 December

Raymond Blanc’s celebration menu l New Year’s Eve party food l Masterclass – make a raised game pie

210 bbcgoodfood.com NOVEMBER 2015

 Their future starts today
From their very first days your baby starts to write their future, and breastmilk
gives them the best start in life. If you choose to move on, Aptamil with
Pronutra+™ Follow On milk is our most advanced formula yet. Inspired by
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Isla, 10 months. Important notice: breastfeeding is best for your baby. Follow On milk should only be used as part of
a mixed diet and not as a breastmilk substitute before 6 months. Use on the advice of your healthcare professional.
2016 Recipe calendar
12
BRAND-NEW
SEASONAL
RECIPES

SPONSORED BY
 advertisement feature
CHRISTMAS PAVLOVA
Hotpoint WITH SPICED FRUIT
SERVES 8 a PREP 30 minS PluS cooling
Openspace Oven a cooK 1 hR

Lisa’s #hothack: Got a party? 3 egg whites

Make three cakes at once.
The Openspace Oven can easily
accommodate all of them.
pinch of salt
200g caster sugar
1 tsp vanilla extract
1 tsp malt vinegar
50g fresh cranberries
400g can pitted black cherries in syrup
1 cinnamon stick
4 cloves
pared zest of 1 orange
1 tbsp soft brown sugar
150g frozen forest fruits, defrosted
300ml double cream

1 heat oven to 140c/120c fan/gas 1. Draw a

23cm-diameter circle on baking parchment
and place on a baking sheet.
2 Whisk the egg whites with the salt until very
Tis year, stif. gradually whisk in the sugar until the
whites form stif peaks, then fold in the vanilla
extract and vinegar.
in association with
3 Spread the meringue mixture over the
hack i ! circle on the baking parchment and bake for
1 hr until frm. When done, turn of the oven
but leave the meringue inside for 30 mins
Take your results in the kitchen up a degree – with a #hothack. with the door closed.
4 Place the cranberries, cherries with their
Hotpoint ambassador Lisa Faulkner presents her cooking tricks syrup, cinnamon, cloves, orange peel and
inding ways to hack into recipes to make Hotpoint’s range of kitchen appliances has brown sugar in a saucepan and bring to the
things easier for yourself in the kitchen cleverness built in, with functions to make them boil. Reduce to a thick syrup.
can also lead to a better outcome when multi-use and user-friendly – something that 5 When cooled, discard the cinnamon stick,
cloves and orange peel, and mix into the
it comes to your culinary creations. Hotpoint ambassador, TV cook and author Lisa
F forest fruits.
Whether it’s a genius shortcut to whipped Faulkner knows only too well. She uses Hotpoint
6 leave the meringue to cool. Peel of the
cream, a quick and smart way to peel garlic, appliances in her own kitchen and finds the baking parchment, then place on a plate.
or an intelligent piece of tech that allows you helping hand they offer invaluable. 7 Whip the cream until stif, pile on top
to bake four perfect cakes in the same oven Try the recipe on the right and put a #hothack of the meringue and top with the fruit.
at once, a Hotpoint #hothack is one of the to the test yourself. And if you’ve got your own
best weapons in your kitchen arsenal. #hothack, don’t be shy – share it online!

For more hot hacks and recipes, visit bbcgoodfood.com/hotpoint-hothacks.

Find out more about Hotpoint and ambassador Lisa Faulkner at hotpoint.co.uk #Love your kichen
Get 5 issues
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Ham, turkey & sprout pie
Great for using up leftovers from
Christmas dinner. If you don’t fancy
turkey again quite yet, make up the
filling, then cool and freeze to eat later
in the year – or use chicken instead.

EASY
unbaked pie
SERVES 6 PREP 30 mins COOK 55 mins

1 onion, diced
1 celery stick, diced
50g/2oz butter
50g/2oz plain four
500ml/18f oz turkey or chicken stock
(or 100ml/31/2f oz leftover gravy mixed
with 400ml/14f oz water)
175ml/6f oz single, double, whipping
or soured cream, or crème fraîche –
or a mixture
1 tbsp Dijon or wholegrain mustard
100g/4oz mature cheddar or Stilton,
grated, plus 25g/1oz extra to sprinkle
on top
400g/14oz turkey or chicken, cut into
bite-sized chunks
200g/7oz ham, diced slightly smaller
than the turkey/chicken
100g/4oz Brussels sprouts, halved
320g sheet ready-rolled shortcrust
pastry
splash of milk or beaten egg, to glaze
mashed potato and greens, to serve
(optional)

1 Heat oven to 200C/180C fan/gas 6.

In a large frying pan, soften the onion
and celery in the butter for about 10 mins.
Stir the four into the veg until completely
absorbed, then gradually stir in the stock.
Simmer to a sauce consistency, then stir
in the cream, mustard and cheese, followed
by the turkey or chicken, ham and sprouts.
Take off the heat and season well.
2 Tip the pie flling into a baking dish.
Unroll the shortcrust pastry and, if you
need to, roll a little thinner until it’s big
enough to cover the pie dish. Divide the
pastry into 6 portions by pricking lines with
the prongs of a fork. These pricked lines will
 also work as air holes for the steam to
escape, so you don’t need to use a pie
January 2016 funnel. Lift the pastry onto the pie dish.
Crimp or pinch the edges to seal the
pastry to the dish, and glaze the top
Monday Tuesday Wednesday Thursday Friday Saturday Sunday with a little milk or egg. Scatter with
the extra cheese and bake for
1 2 3 30-40 mins until golden and crisp.
3 Leave the pie to cool for 5-10 mins,
then serve with mash and greens,
if you like.
PER SERVING 662 kcals • fat 38g •
New Year’s Day saturates 18g • carbs 34g • sugars 4g •
Bank Holiday, UK & fbre 3g • protein 43g • salt 2.6g
Republic of Ireland

4 5 6 7 8 9 10

Bank Holiday, Scotland Epiphany

11 12 13 14 15 16 17

advertisement feature

Hotpoint
Slow Juicer
Lisa’s #hothack: Making more
18 19 20 21 22 23 24 than one blend of juice? Just
pour water into the bowl and it’s
ready for your next creation!

25 26 27 28 29 30 31

For more hot hacks and recipes, visit

bbcgoodfood.com/hotpoint-hothacks
BBC Good Food
Burns Night magazine on sale

Subscribe to BBC Good Food magazine today and get 5 issues for £5 For more seasonal recipes,
Call 0844 848 3414 and quote GFCAL16 visit bbcgoodfood.com
Champagne &
raspberry possets
These are perfect for Valentine’s Day.
If you don’t want to splash out on
Champagne, buy Cava rather than
Prosecco – the dryness works nicely
with the sweet berries and cream.

EASY

SERVES 2 PREP 10 mins plus 21/2 hrs chilling

COOK 5 mins

140g/5oz frozen raspberries, defrosted

2 tbsp Champagne (buy a mini bottle
and treat yourself to a glass while you
prepare dinner!)
200ml/7f oz double cream
4 tbsp golden caster sugar
2 tsp freeze-dried raspberry pieces
shortbread biscuits, to serve

1 Put the raspberries and Champagne in a

mini food processor or blender (or use a jug
and a hand blender). Whizz until the purée
is as smooth as you can get it, then use a
wooden spoon or spatula to push as much
of it through a sieve as you can. Discard the
seeds left behind.
2 Put the cream and sugar in a saucepan
and warm gently until the sugar melts.
Increase the heat until just boiling, then
boil vigorously for 21/2 mins, stirring
constantly. Turn off the heat and stir in
the raspberry-Champagne purée. Cool for
15 mins before dividing between 2 small
pots or glasses. Chill for 30 mins, then
sprinkle over the freeze-dried raspberry
pieces and chill for at least 2 hrs more until
set (or overnight if you’re making ahead).
3 To serve, remove the possets from the
fridge and add some shortbread biscuits
(shop-bought or find shortbread recipes
at bbcgoodfood.com) on the side.
PER SERVING 698 kcals • fat 54g •
saturates 33g • carbs 46g • sugars 46g •
fibre 3g • protein 3g • salt 0.1g
February 2016
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
1 2 3 4 5 6 7

8 9 10 11 12 13 14

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22 23 24 25 26 27 28 course and dessert at the same
time by using the divider to
create separate cooking zones.

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Double choc hot cross buns
An indulgent twist on a traditional
Easter treat. If you love chocolate
and orange, add some orange zest
to the dry dough ingredients and soak
the raisins in a little orange juice.

A LITTLE EFFORT

MAKES 12 PREP 45 mins plus rising and proving

COOK 20 mins

FOR THE DOUGH

300ml/1/2pt milk
400g/14oz strong white bread four,
plus extra for dusting
50g/2oz cocoa powder
7g sachet fast-action dried yeast
50g/2oz golden caster sugar
1 tsp ground cinnamon
1 large egg, beaten
1 tsp vanilla extract
100g/4oz raisins
100g/4oz milk chocolate chips
FOR THE CROSSES
50g/2oz white chocolate
2 tbsp milk
50g/2oz plain four

1 For the dough, warm 275ml of the milk

for a few mins in a small pan or 1 min in
a microwave on High. Mix the four, cocoa,
yeast, sugar and cinnamon in a large
mixing bowl, and whisk the egg and vanilla
extract into the warm milk. Pour the liquid
into the dry ingredients and stir to make
a soft dough. Tip the dough onto a clean
work surface and knead for 10 mins until
smooth and elastic. Put the dough back in
the cleaned mixing bowl, cover with oiled
cling flm and leave to rise until doubled in
size – about 1 hr.
2 Turn the dough back out onto a work
surface, scatter over the raisins and
chocolate chips, and knead them in.
3 Line a large baking sheet with baking
parchment. Divide the dough into 12 equal
pieces and shape each into a smooth ball.
Arrange the balls on the prepared baking
sheet in a 4 x 3 formation, leaving some
room in between for rising. Score a cross
 on the top of each bun, cover loosely with
oiled cling flm and leave to prove until
March 2016 the buns have nearly doubled in size.
4 Heat oven to 190C/170C fan/gas 5.
For the white chocolate crosses, melt the
Monday Tuesday Wednesday Thursday Friday Saturday Sunday white chocolate with the milk in a small pan
1 2 3 4 5 6 or in the microwave, then stir in the four,
1 tbsp at a time, to make a smooth paste.
Spoon into a disposable piping bag or food
bag, and snip off the tip of the corner.
5 Glaze the buns with the remaining
milk and bake for 15 mins, then pipe on
crosses where you scored the dough and
St David’s Day Mother’s Day bake for 5 mins more. Cool on a wire
rack before eating.
7 8 9 10 11 12 13 PER BUN 274 kcals • fat 6g •
saturates 3g • carbs 45g • sugars 18g •
fbre 2g • protein 8g • salt 0.2g

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Bank Holiday,
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Republic of Ireland Palm Sunday
Lisa’s #hothack: Defrost frozen
21 22 23 24 25 26 27 fruit in the steamer and then
blend in the same machine. Add
icing sugar, then freeze and
serve as a delicious sorbet.

Good Friday Easter Sunday;

Bank Holiday, UK & British Summer
Republic of Ireland Time begins

28 29 30 31

Easter Monday
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Thai fried prawn
& pineapple rice
This quick supper is perfect for a busy
weeknight. To get ahead, you could
cook your rice in advance, run it under
cold water to chill quickly, then freeze
in a food bag for up to one month.

EASY LOW LOW 1 OF 5

FAT CAL FIBRE VIT C A DAY

SERVES 4 PREP 10 mins COOK 15 mins

2 tsp sunfower oil

bunch spring onions, greens and whites
separated, both sliced
1 green pepper, deseeded and chopped
into small chunks
140g/5oz pineapple, chopped into
bite-sized chunks
3 tbsp Thai green curry paste
4 tsp light soy sauce, plus extra to serve
300g/11oz cooked basmati rice (brown,
white or a mix – about 140g/5oz
uncooked rice)
2 large eggs, beaten
140g/5oz frozen peas
225g can bamboo shoots, drained
250g/9oz frozen prawns, cooked or raw
2-3 limes, 1 juiced, the rest cut into
wedges to serve
handful coriander leaves (optional)

1 Heat the oil in a wok or non-stick frying

pan and fry the spring onion whites for
2 mins until softened. Stir in the pepper
for 1 min, followed by the pineapple for
1 min more, then stir in the green curry
paste and soy sauce.
2 Add the rice, stir-frying until piping hot,
then push the rice to one side of the pan
and scramble the eggs on the other side.
Stir the peas, bamboo shoots and prawns
into the rice and eggs, then heat through
for 2 mins until the prawns are hot and
the peas tender. Finally, stir in the spring
onion greens, lime juice and coriander, if
using. Spoon into bowls and serve with
extra lime wedges and soy sauce.
PER SERVING 311 kcals • fat 10g •
saturates 2g • carbs 32g • sugars 7g •
fibre 6g • protein 21g • salt 2.9g
April 2016
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
1 2 3

April Fool’s Day

4 5 6 7 8 9 10

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Show Spring, HIC
Harrogate, North
Yorkshire, 8-10 April

11 12 13 14 15 16 17

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Lisa’s #hothack: There’s no
18 19 20 21 22 23 24 need to worry about dried-on
food spills ever again – only the
cooking zone of the Hotpoint
Induction Hob heats up, so
you can clean up any splashes
or drips as they happen.

St George’s Day

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Asparagus pancakes
with smoked salmon
Make the most of the asparagus
season with these versatile
buckwheat pancakes. This makes a
lovely brunch – or pair the pancakes
with crispy chorizo, fried eggs, a
handful of salad leaves and some
tomato relish to transform them
into a satisfying supper.

EASY FOLATE

SERVES 4 (easily halved) PREP 15 mins

COOK 25-35 mins

100g/4oz buckwheat four

100g/4oz plain four
1
/2 tsp bicarbonate of soda
284ml pot buttermilk
1 egg, beaten
50g/2oz butter, melted
2 tsp rapeseed or vegetable oil
18 asparagus spears, halved to make
36 shorter spears
140g/5oz smoked salmon
150ml pot soured cream
a few lemon wedges

1 Heat oven to 120C/100C fan/gas 1/2.

Mix the fours, bicarbonate of soda and
1
/2 tsp salt together in a bowl. Whisk the
buttermilk, egg and 3 tbsp melted butter
together in another bowl, then gradually
whisk into the dry ingredients to make
a smooth batter.
2 Heat a non-stick frying pan over a
medium heat. Add the remaining butter
and the oil, plus the asparagus, and fry,
turning, for 3-4 mins until almost tender.
3 Turn the heat down and scoop out all
but 6 of the asparagus spears. Arrange the
6 left in the pan into 2 groups of 3. Use a
ladle to spoon a little batter over each
group of asparagus, to make 2 round
pancakes, with the asparagus hidden
underneath. Cook the pancakes until
bubbles appear on the surface – about
2-3 mins. Flip over and cook for 1-2 mins
more until golden and set. Remove and
keep warm in the oven while you use the
 remaining asparagus and batter to
make another 10 pancakes.
May 2016 4 Pile 3 pancakes on each plate and
add a pile of smoked salmon. Serve
with some soured cream, a good
Monday Tuesday Wednesday Thursday Friday Saturday Sunday grinding of black pepper, and lemon
30 31 1 wedges for squeezing over.
PER SERVING 468 kcals • fat 24g •
saturates 12g • carbs 40g • sugars 7g •
fbre 5g • protein 21g • salt 3.0g

Spring Bank Holiday, UK

2 3 4 5 6 7 8

Early May Bank Holiday,

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Ireland

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Lisa’s #hothack: Too posh to
16 17 18 19 20 21 22 bash? Whizz boiled sweets in a
food processor and add to
biscuits with holes in the centre
before baking – the sweets will
BBC Good Food Eat melt into the shape you’ve cut!
Well Show & BBC Good
Food Show Summer
in the City, ExCeL,
London, 20-22 May

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Strawberry & cinnamon
streusel bars
Pack these in tins for picnics or
school fêtes, or serve single bars with
a dollop of clotted cream for dessert.
When the strawberry season is over,
blackberries will work just as well.

A LITTLE EFFORT

MAKES 12 PREP 10 mins COOK 55 mins-1 hr

300g/11oz hulled strawberries

juice and zest 1/2 lemon
300g/11oz plain four
175g/6oz golden caster sugar,
plus 3 tbsp for the topping
11/2 tsp ground cinnamon
1 vanilla pod, halved lengthways
250g pack butter, 200g at room
temperature, 50g cold and diced
4 tbsp rolled porridge oats
3 tbsp chopped hazelnuts
2 tbsp strawberry jam

1 Heat oven to 180C/160C fan/gas 4

and line a 22cm square tin with baking
parchment. Slice the strawberries thinly
and mix well with 4 tsp lemon juice,
then put them in a sieve over a bowl
and set aside to macerate, discarding
the liquid that drips into the bowl.
2 Put the four, 175g caster sugar, 1 tsp
cinnamon and 1/2 tsp salt in a food
processor. Scrape in the seeds from the
vanilla pod, then add the softened butter
and pulse until the mixture comes together.
Spoon out a quarter of the mixture into
a mixing bowl and set aside. Tip the rest
of the mixture into the bottom of your tin
and press down frmly to make an even
base. Prick a few times with a fork, then
bake for 25 mins until golden.
3 While the base is cooking, add the cold
butter, remaining sugar, the oats, hazelnuts,
remaining cinnamon and the lemon zest to
the reserved mixture. Use your fngers to
rub together until crumbly.
4 When the base is done, mix the sliced
strawberries with the jam and arrange on
top. Sprinkle over the crumbly topping and
 bake for another 30-35 mins until the top
is golden and the strawberries juicy and
June 2016 bubbling. Leave to cool completely in the
tin before cutting into bars or squares.
PER BAR 381 kcals • fat 20g •
Monday Tuesday Wednesday Thursday Friday Saturday Sunday saturates 11g • carbs 44g • sugars 23g •
fbre 2g • protein 4g • salt 0.5g
1 2 3 4 5

6 7 8 9 10 11 12

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Lisa’s #hothack: Making a chilli
20 21 22 23 24 25 26 in the oven? Prepare barbecue
ribs while it’s cooking and add
for the last 20-25 minutes.

27 28 29 30

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Fig & Serrano ham picnic bread
Eat this as it is with extra virgin olive
oil and balsamic vinegar for dunking,
or smear with soft goat’s cheese and
top with a handful of rocket.

A LITTLE EFFORT

SERVES 8 PREP 30 mins plus rising and proving

COOK 30 mins

500g pack bread mix (we used ciabatta)

15 sage leaves, 5 fnely shredded, the
rest left whole
4 tbsp good-quality olive oil
2 garlic cloves, crushed
plain four, for dusting
4-5 fresh fgs, thickly sliced
1
/2 onion, sliced as thinly as possible
100g/4oz Serrano ham slices
faky sea salt, for sprinkling

1 Tip the bread mix into a large mixing

bowl with the shredded sage and 1 tsp
freshly ground black pepper. Put 2 tbsp
of the oil and the garlic in a jug with the
amount of water stated on the bread mix
pack. Stir the liquid into the dry ingredients
with a wooden spoon, then bring the
dough together with your hands and
knead for 5 mins on a foured surface
until smooth. Return to the mixing bowl,
cover with oiled cling flm and leave to
rise until doubled in size.
2 Punch the dough a few times to knock
out the air, then divide into 8 portions.
Roll each to a fattish bap shape on a lightly
foured surface and arrange in a roughly
20 x 30cm roasting tin. Toss the whole
sage leaves, fgs, onion and ham with 1 tbsp
of the oil, then scatter these over the top.
Use your fngers to press the toppings into
the bread a little, and spread the bread
to fll any gaps. Cover loosely with oiled
cling flm and leave to rise for 20 mins
until it has puffed up.
3 Heat oven to 180C/160C fan/gas 4.
Drizzle over the remaining oil, sprinkle
with sea salt and black pepper, and bake
for 30 mins until risen, golden and crisp
on top. Leave to cool in the tin for 15 mins,
 then transfer to a wire rack to cool
completely. Pack back into the tin to
July 2016 transport to a picnic, and tear the bread
into 8 portions.
PER SERVING 248 kcals • fat 8g • saturates 2g •
Monday Tuesday Wednesday Thursday Friday Saturday Sunday carbs 33g • sugars 5g • fbre 2g • protein 10g • salt 1.4g

1 2 3

4 5 6 7 8 9 10

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Bank Holiday, Fridge Freezer
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Lisa’s #hothack: Cut down on
18 19 20 21 22 23 24 food waste. Use the crisper
drawers for fruit, salad and veg.
“Day 1 technology” also keeps
things fresher for longer.

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Beef skewers with
chimichurri rice salad
As the Olympics gets underway in
Rio de Janeiro this month, here’s a
way to bring some South American
sunshine to your plate.

EASY FIBRE 2 OF 5 GLUTEN

A DAY FREE uncooked skewers only
SERVES 6 PREP 25 mins plus marinating
COOK 35 mins

2 tsp cumin seeds

juice and zest 2 limes, plus wedges
to serve
3 sirloin or rump steaks, fat trimmed,
cut into long strips
200g/7oz long-grain or wild rice mix
2 x 400g cans black beans, rinsed
and drained
3 shallots, fnely diced
2 ripe avocados, chopped into
small chunks
20cm piece cucumber, chopped into
small chunks
200ml/7f oz Greek or natural yogurt,
to serve
FOR THE CHIMICHURRI
1 shallot, roughly chopped
3 garlic cloves, roughly chopped
small pack coriander
small pack fat-leaf parsley,
leaves picked
2 tsp dried oregano
4 tbsp olive oil
4 tbsp red wine vinegar
1 red chilli, fnely chopped
YOU’LL ALSO NEED
6 large or 12 small metal or pre-soaked
wooden skewers

1 First, make the chimichurri base. Put the

shallot in a mini food processor with the
garlic, herbs and oil. Pulse until fnely
chopped but still with some texture – like
a chunky pesto. Put 11/2 tbsp in a small bowl
and set aside. Mix the red wine vinegar,
chilli and 1 tbsp water into the remaining
mixture and season. Chill until assembling.
2 Stir the cumin seeds and lime juice into
the reserved 11/2 tbsp chimichurri base,
 then spoon all over the steak strips in a
non-metallic dish. Give everything a good
August 2016 mix to coat, then marinate in the fridge for
at least 30 mins, or up to 2 hrs.
3 Rinse the rice and put in a saucepan with
Monday Tuesday Wednesday Thursday Friday Saturday Sunday triple the volume of water. Bring to the boil,
then lower the heat, cover and simmer
1 2 3 4 5 6 7 gently until cooked. Drain any remaining
liquid, then spread on a tray to cool quickly.
4 When the rice is almost cool, stir in half
the chimichurri sauce with the black beans,
shallots, avocado and cucumber.
5 Thread the beef onto 6 large or 12 small
Bank Holiday, Scotland
and Republic of Ireland
skewers and heat the grill or a griddle pan
to high. Grill for 3-4 mins each side, or
8 9 10 11 12 13 14 griddle for 1-2 mins each side, depending on
how well cooked you like your steak. Serve
the rice on a platter with the skewers, lime
wedges, yogurt mixed with lime zest and
black pepper, and the remaining chimichurri.
PER SERVING 457 kcals • fat 22g •
saturates 5g • carbs 34g • sugars 2g •
fbre 11g • protein 26g • salt 0.5g

15 16 17 18 19 20 21

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22 23 24 25 26 27 28 Lisa’s #hothack: Fancy a
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crisp plate to turn it into your
own pizza oven.

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at Hampton Court,
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Lemon roast chicken
with chorizo stuffng
This Spanish-style stuffing is packed
with flavour – and even more so if you
make it ahead. You can keep it in the
fridge for a few days before roasting
with the chicken.

EASY VIT C IRON 2 OF 5

A DAY stuffng only
SERVES 5 PREP 35 mins COOK 1 hr 45 mins

4 onions, 2 unpeeled and thickly sliced,

2 fnely chopped
2 tbsp olive oil, plus extra for greasing
3 tsp sweet smoked paprika
4 lemon thyme sprigs
1.5kg/3lb 5oz whole chicken
2 lemons, zested then halved
100g/4oz chorizo, diced
120g/41/2oz cooking chorizo, meat
squeezed from the skins
175g/6oz fresh white breadcrumbs
100g/4oz soft dried apricots, chopped
4 tbsp chopped fat-leaf parsley
1 large egg, beaten
250ml glass white wine
400ml/14f oz chicken stock
sautéed potatoes and steamed broccoli,
to serve (optional)

1 Heat oven to 200C/180C fan/gas 6. Lay

the sliced onions in the middle of a roasting
tin. Mix the oil with 2 tsp paprika and leaves
from one of the thyme sprigs. Rub all over
the chicken, sit it on top of the onions and
season well. Push 3 of the lemon halves
inside the cavity, cover the chicken loosely
with foil and roast for 45 mins.
2 Meanwhile, make the stuffng. Cook the
diced chorizo over a low-medium heat
until crisp and plenty of oil has collected
in the pan. Scoop out the chorizo to cool,
and tip the chopped onions into the pan.
Soften gently for 15-20 mins, then tip into
a mixing bowl to cool.
3 Rub together the cooking chorizo meat
and the breadcrumbs, as if you were
rubbing butter into four to make pastry.
When the breadcrumbs are all orange, mix
in the apricots, parsley, leaves from another
 thyme sprig, remaining paprika, the lemon
zest and egg. Squeeze over the juice from
September 2016 the remaining lemon half, season with lots
of pepper, then use your hands to squish
everything together really well.
Monday Tuesday Wednesday Thursday Friday Saturday Sunday 4 Grease a small roasting tin and push in
the stuffng, roughing up the surface with
1 2 3 4 a fork – this will create lots of crispy bits.
Tear over the remaining thyme sprigs.
5 After 45 mins, remove the foil from the
chicken and pour the wine and stock into
the tin. Reduce oven to 180C/160C fan/
gas 4 and put the chicken back in with the
BBC Good Food stuffng on a shelf below. Roast for another
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45 mins until the juices between the legs
5 6 7 8 9 10 11 and body run clear.
6 Rest the chicken for 15 mins while you
bubble the pan juices to reduce a little, then
carve and serve with the stuffng, reduced
juices, and sautéed potatoes and steamed
broccoli, if you like.
PER SERVING 760 kcals • fat 35g •
saturates 10g • carbs 46g • sugars 18g •
fbre 5g • protein 56g • salt 1.9g
12 13 14 15 16 17 18

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Lisa’s #hothack: Got a party?
19 20 21 22 23 24 25 Make three cakes at once.
An even temperature ensures
a consistent bake for all cakes.

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Pear drizzle cake
There will be an abundance of British
pears and apples in the shops and our
gardens right now. You’ll love this new
fruity spin on a classic.

EASY
before drizzling
CUTS INTO 10-12 slices PREP 30 mins
COOK 45 mins

butter, for greasing

2 pears, peeled, cored and diced
juice and zest of 1 lemon
2 tbsp elderfower cordial
300g/11oz plain four
1 tsp baking powder
100g/4oz ground almonds
250ml/9f oz sunfower oil
250g/9oz golden caster sugar
4 large eggs, 3 separated
1 tsp vanilla extract
plain or gooseberry yogurt, to serve
(optional)
FOR THE DRIZZLE
3 tbsp elderfower cordial
zest and juice 1 lemon
100g/4oz sugar cubes, bashed with
a rolling pin to crumble

1 Heat oven to 160C/140C fan/gas 3 and

grease a roughly 22cm ring or bundt tin.
Mix the pears with the lemon juice and zest
and the elderfower cordial to stop them
turning brown. Mix the four, baking powder
and ground almonds together.
2 Beat together the oil, half the sugar, the
whole egg and 3 yolks, and the vanilla with
an electric whisk in a big mixing bowl until
pale and fuffy. Stir in the dry ingredients,
then stir in the juices from the pear.
3 Clean the whisk beaters. In a clean bowl,
beat the egg whites until stiff peaks form.
Add the remaining sugar and beat for 1 min
more until thick again and shiny, then fold
into the rest of the cake mixture, a third at
a time. Finally, fold in the pear chunks.
4 Spoon into the tin gently to keep the air,
and bake on a middle shelf for 45 mins.
Insert a skewer into the sponge – if it is
cooked, it will come out clean. Cool in
 the tin for 10 mins, then turn out onto
a wire rack.
October 2016 5 Use the skewer again to poke holes all
over the top of the cake. Mix together the
drizzle ingredients and quickly pour all over
Monday Tuesday Wednesday Thursday Friday Saturday Sunday the cake. Leave to cool – the sugar drizzle
will become crunchy. Serve slices with
31 1 2 a dollop of plain or gooseberry yogurt
alongside, if you like.
PER SLICE 501 kcals • fat 28g •
saturates 3g • carbs 55g • sugars 37g •
fbre 2g • protein 7g • salt 0.2g
Bank Holiday,
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3 4 5 6 7 8 9

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Kichen Machine
Lisa’s #hothack: Combine jam,
17 18 19 20 21 22 23 marshmallows and softened
vanilla ice cream using the
Kitchen Machine’s whisk
attachment for a Rocky
Road-style dessert. Place in
the freezer until set.

24 25 26 27 28 29 30

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Bangers with Welsh
rarebit mash
This cheesy twist on a British classic
will keep everyone warm on Bonfire
Night. Use your favourite sausages
– herby Lincolnshire, leek or apple-
flavoured varieties all work well.

EASY CALCIUM FOLATE VIT C

mash & gravy only
SERVES 8 (easily halved) PREP 40 mins
COOK 11/2-2 hrs

1.8kg/4lb foury baking potatoes,

such as King Edward or Maris
Piper, unpeeled
16 sausages
200ml/7f oz full-fat milk
200g/7oz cream cheese
1 tbsp English mustard powder
140g/5oz mature or extra mature
cheddar, grated
85g/3oz Red Leicester, grated
FOR THE GRAVY
2 onions, sliced
50g/2oz butter
50g/2oz plain four
200ml/7f oz light ale
600ml/1pt beef stock (or chicken
for a lighter gravy)
1 tbsp Marmite
3 tbsp Worcestershire sauce
1 tbsp dark brown soft sugar
peas, to serve (optional)

1 Heat oven to 190C/170C fan/gas 5.

Put the potatoes in a large roasting tin
and bake for 1 hr-1 hr 30 mins until crisp
and a knife sinks in easily.
2 Meanwhile, make the gravy. Put the
onions in a large, deep frying pan with
the butter and cook gently until soft and
golden. Stir in the four, then gradually add
the ale. Bring to the boil for 1 min, then stir
in the stock, Marmite, Worcestershire sauce
and sugar, and bring back to a simmer.
Bubble for a few mins until you get a good
gravy consistency, then taste and season.
3 When the potatoes are done, remove
from the oven and put your bangers in
for 30-35 mins or until cooked through.
 4 Halve each potato and scoop the fesh
into a big mixing bowl, discarding the skins.
November 2016 Add the milk, cream cheese, mustard
powder and cheeses. Mash together really
well. Season with salt and keep warm, or
Monday Tuesday Wednesday Thursday Friday Saturday Sunday reheat in the microwave with the gravy
when the sausages are done. Serve with
1 2 3 4 5 6 peas, if you like.
PER SERVING 881 kcals • fat 56g •
saturates 27g • carbs 59g • sugars 11g •
fbre 5g • protein 31g • salt 3.8g

BBC Good Food Show

Scotland in Glasgow,
4-6 November Bonfre Night

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and BBC Good Food
Bakes & Cakes Show at
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11-13 November Remembrance Sunday

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Lisa’s #hothack: Making
21 22 23 24 25 26 27 caramel for a dessert? Make
extra to serve with cakes or
ice cream as you fancy.

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Boozy brownie trife
A naughty chocolate version of a
traditional trifle, and so easy to make.

EASY

SERVES 10-12 PREP 25-30 mins COOK 5-10 mins

500ml pot ready-made chilled custard

(look for one with real vanilla)
100g/4oz dark chocolate, broken
into pieces
400g/14oz shop-bought chocolate
brownies
3 tbsp coffee
100ml/31/2f oz Irish cream liqueur, plus
1 tbsp extra for soaking the brownies
121g bag Maltesers
500ml/18f oz double cream
25g/1oz icing sugar

1 Put the custard and chocolate in a

saucepan. Gently heat, stirring, until the
chocolate has completely melted into the
custard. Cover the surface with cling flm to
stop the custard forming a skin, then cool.
2 Sit the brownies in a trife bowl and mix
together the coffee with the 1 tbsp Irish
cream liqueur. Drizzle all over the brownies.
Use a rolling pin or saucepan to gently bash
the bag of Maltesers a few times to crush
a little, then sprinkle about three-quarters
over the brownies. Spoon the cooled
chocolate custard all over the top, then
cover and chill.
3 Make the fnal layer by combining the
cream and 100ml Irish cream liqueur in
a bowl. Sift over the icing sugar, then whip
until soft peaks form. Cover and chill until
you’re ready to serve.
4 To serve, give the cream a quick mix,
then spoon on top of the chocolate custard.
Scatter over the last few crushed Maltesers
to decorate.
PER SERVING 538 kcals • fat 39g •
saturates 22g • carbs 38g • sugars 31g •
fbre 2g • protein 5g • salt 0.2g
December 2016
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
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Hampton Court,
London, 2-4 December

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magazine on sale

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Lisa’s #hothack: When making
19 20 21 22 23 24 25 a Pavlova, make extra meringue
for a Christmas Eton Mess.
Mix with clementines and
pomegranate for a seasonal
twist on a classic.

Christmas Day

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 2016 Calendar
JANUARY FEBRUARY MARCH
Ham, turkey & sprout pie Champagne & raspberry possets Double choc hot cross buns
APRIL MAY JUNE
Thai fried prawn & pineapple rice Asparagus pancakes with smoked salmon Strawberry & cinnamon streusel bars
JULY AUGUST SEPTEMBER
Fig & Serrano ham picnic bread Beef skewers with chimichurri rice salad Lemon roast chicken with chorizo stuffng
OCTOBER NOVEMBER DECEMBER
Pear drizzle cake Bangers with Welsh rarebit mash Boozy brownie trife
Recipes and food styling SARAH COOK | Photographs ALEX LUCK | Styling REBECCA WILLIAMS
Editor Gillian Carter Deputy editor Elaine Stocks Art director Jonathan Whitelocke Art editor Rachel Bayly Designer Todd Slaughter Chief sub-editor Art Young
Head of production Koli Pickersgill Production manager Kate Gristwood This calendar is available with the November 2015 issue of BBC Good Food magazine. Not to
be sold separately. BBC Good Food magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company Limited. Printed at Ancient House Press.