Good Food - January 2016 VK Com Stopthepress

THE UK’S BEST-SELLING TOM KERRIDGE
FOOD MAGAZINE Winter fish suppers
JANUARY 2016
New 7-Day Healthy Diet Plan

Make a fresh start
Trust
our recipes
l Boost immunity & lose weight

l All your meals – sorted
l Get 5-a-day, every day
l Slash the sugar
WHAT’S
HOT IN
2016
Try our
ON-TREND
Banana &
custard cake
Starting
this month
EMMA FREUD’s
food adventures
in New York
r y
PLUS ur tils
!
-f at c & le
n
Our most Lowous lamb
Gorge
comforting dishes ever
l Luxe lasagne l Melting cheese & potato pie
l Chicken & chips with Kiev butter l Butterscotch rice pudding
Welcome
to 2016
I always fnd this time of year
rather hopeful – a chance to
start afresh, set a few goals and
plan some projects. This issue
is packed with inspiration for
2016, whether you want to learn
a new skill, try your hand at Seriously
comforting
foraging or eat more healthily. food
p88
Our Healthy Diet Plan gives
you delicious meals, all underpinned by expert nutritional
advice – plus you’ll get your 5-a-day, every day (p47).
If you fancy a few foodie adventures, we’ve picked
12 projects to expand your culinary horizons (p39). This
time of year is also about retreating to your cosy kitchen
to create a treat to cheer yourself up, especially when the
weather is bleak. From a luxe lasagne to a melty cheese
pie, these dishes will keep you toasty (p88). This year’s
hot trends
p10
Gillian Carter, Editor

Emma
PS I’m thrilled to be a judge for Radio 4’s Food and Freud – food
adventures
Farming awards this year – I’ll be searching for the Best in NYC
p16
Food Retailer. To fnd out more, and vote for any of the
categories, turn to page 126 or visit bbc.co.uk/foodawards.
Feel lighter
and brighter
with our Diet
Plan p47
DON’T MISS OUR

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JANUARY 2016 bbcgoodfood.com 3

106 Tom Kerridge’s
Shellfsh soup
Editor Gillian Carter Head of production
Deputy editor Elaine Stocks Koli Pickersgill
Art director Production manager
Jonathan Whitelocke Kate Gristwood
PA to Gillian Carter and Head of advertising services
Alfe Lewis Emma Bales Sharon Thompson
Senior food editor Senior ad services
Barney Desmazery coordinator Sarah Barker
Food editor Cassie Best Head of newstrade marketing
Assistant food editor Martin Hoskins
Miriam Nice Newstrade marketing
Commissioning food editor manager Alison Roberts
Jessica Gooch Finance Len Bright
Cookery writer Chelsie Collins Press offce Toby Hicks
Cookery assistant Director of International
Sophie Godwin Licensing & Syndication
Art editor Rachel Bayly Tim Hudson
Designer Suzette Scoble Syndication manager
Picture editor Richard Bentley
Gabby Harrington International partners
Chief sub-editor Art Young manager Anna Brown
Senior sub-editor Licensing & Syndication
Fiona Forman international@immediate.co.uk
Feature writer
Holly Brooke-Smith Chairman
Editorial assistant Stephen Alexander
Anna Lawson Deputy chairman Peter Phippen
TV editor Kathryn Custance CEO Tom Bureau
TV recipes Petra Jackson Group publishing director
Speciality food consultant Alfe Lewis
Henrietta Green
Nutritional therapist bbcgoodfood.com
Kerry Torrens Head of Digital content
Wine editor Hannah Williams
Sarah Jane Evans MW Deputy editor Roxanne Fisher
Thanks to Helen Senior writers Lily Barclay,
Barker-Benfeld, Francesca Natalie Hardwick
Didymus, Cherry Fermor, Product manager
Dom Martin, Nicola Rew, Mariana Bettio
Todd Slaughter, Jess Turner Digital assistant Sarah Lienard
Brand executive
Publishing director Natasha Gandotra
Simon Carrington Group head Digital sales
Senior marketing and events Anna Priest
executive Chris Pearce
Reader offer manager Magazine editorial advisers
Liza Evans liza.evans@ Donna Clark Acting Head of
immediate.co.uk Commissioning, factual features
Subscriptions director & formats, BBC One and BBC Two
Jess Burney Tam Fry Spokesman,
Subscriptions marketing National Obesity Forum
manager Lynn Swarbrick Valentina Harris President
Digital marketing manager of Les Dames d’Escoffer
Phil Byles International, London
Clare McGinn Head of
Advertising director Network Radio & Music
Contents January 2016

Jason Elson Production, Bristol
Group head Display Aisling O’Connor
Catherine Nicolson Commissioning Executive
Senior Display sales Daytime (BBC Television)
executive Rosie Bee
Display sales executive BBC Worldwide, UK
Abigail Snelling Publishing On our cover this month
Classifed sales executive Director of consumer
Tim Bennett products and publishing
Regional agency sales

Nicola Rearden
Andrew Moultrie
Publishing director Chris Kerwin
Brand editorial director
In season Weekend
Inserts Harry Rowland Christine Hayes 24 Stars of the month Make the 88 Kitchen comforts Five indulgent dishes
Advertising enquiries Brand creative director most of seasonal root vegetables to cheer up wintry days
020 7150 5044 Martin Topping
Head of Print & Director of editorial with these new recipes 96 Sunday lunch Roast beef, hearty sides
Partnerships governance Nicholas Brett
Nicola Shubrook Publishing coordinator
32 Zesty bakes Edd Kimber creates three and a pud, to share with family and friends
Senior Partnerships Eva Abramik uk.publishing@ glamorous bakes using blood oranges 102 Cake tin treats Including brownies from
executive Emma Newman bbc.com
42 Seasonal & local Cooking with chicory, Bake Off champion Nadiya Hussain
plus the best sourdough pizzerias 106 Tom Kerridge’s fish suppers Dishes for
How to contact us 43 Chef’s notebook Angela Hartnett two, starring British seafood
Subscription enquiries Immediate Media Company
and back issues Limited, Vineyard House, 110 Modern vegetarian Kale & quinoa patties
For new subscriptions,
to tell us about changes of
name or address, or for any
44 Brook Green,
Hammersmith, London W6 7BT
• We regret that we are
Everyday 112 John Torode’s tastes of Malaysia
other subscription queries: unable to answer medical/
69 Take 5 ingredients Baked salmon with The MasterChef judge shares the
Call 01795 414754 nutritional queries. potatoes & fennel dishes he enjoyed while making his
Email bbcgoodfood Website enquiries
@servicehelpline.co.uk Call 020 8433 1826 70 Make it tonight Quick and easy midweek new Good Food Channel series
Write BBC Good Food, Email goodfood meals – all less than £2.50 per serving 118 Burns Night in a bowl A twist on
Building 800, Guillat Avenue, website@bbc.com
Kent Science Park, Reader offer enquiries 76 Canny Cook to the rescue Slow cooker traditional neeps & tatties
Sittingbourne, Kent ME9 8GU Call 020 7150 5358
Recipe enquiries Email liza.evans@
suppers, perfect for chilly evenings
and letters page immediate.co.uk 81 Take it to 10 Expand your recipe repertoire
Call 020 7150 5022 BBC Good Food Shows
(Mon-Fri, 9.30am-5.30pm) For tickets: with this Chicken & mushroom risotto
Email enquiries@bbcgood Call 0844 581 1354
foodmagazine.com General Show enquiries:
Write BBC Good Food, Call 020 3405 4286
4 bbcgoodfood.com JANUARY 2016

130
Classic pretzels
102 Nadiya Hussain’s
Black Forest brownies
from Edd Kimber
39 New food adventures

for the year ahead
Eat well Every month

47 Your 7-Day Healthy Diet Plan Simple, 7 Enjoy more Good Food Find us online,
satisfying recipes, plus nutritional advice and at our shows, plus new recipe books
61 Be a healthy meat eater 8 Recipe index and menu planner Just for you
What to eat and how to cut down 19 This month we love… Feelgood buys READER
OFFERS
62 Should we keep taking the tablets? 82 BBC Good Food subscriber offers
The case for and against supplements 122 Chefs’ specials Recipes from BBC TV
127 In next month’s issue Sneak preview Reader event
Good reads 138 Classified advertisements Exclusive dinner with
10 What’s cooking Hot trends for 2016 144 From your kitchen Your letters and photos Michelin-starred chef
16 Emma’s Big Apple New columnist Emma 145 Reader recipe Kale & coconut hotpot Nathan Outlaw p37
Freud explores New York’s food scene
39 Make this the year you… Enjoy a new
food experience every month
64 My kitchen Chef Peter Gordon’s favourite
room is packed with interesting gadgets Make our cover recipe – p59
67 Nuts about almonds! The booming Cover photograph
popularity of nut butters and milks SAM STOWELL
146 The food chain Mitch Tonks & Rick Stein Recipe
JUSTINE PATTISON Great deal – only £79 Book a cruise
Cook school Food styling Save on this versatile Fantastic European
130 Masterclass Make classic soft pretzels LIZZIE HARRIS pressure cooker p109 breaks p128
132 Tips, techniques and nut milks on test Styling
LINDA BERLIN

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LIVE SHOWS l ONLINE l MOBILE & MORE
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RECIPES ON THE GO
Access your favourite BBC
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are with our interactive digital
edition. Watch exclusive videos
from our cookery team, and
use the added features like
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view to make reading and
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Visit the Apple App Store to
download the app today.
HELPING YOU EAT WELL

The new issue of our healthy eating A GREAT DAY OUT
magazine, Eat Well, is on sale now. There are lots of BBC Good Food
MAGAZINE
Whether you want to cut down on sugar, Shows to look forward to this year – a
reduce your calorie intake or boost your chance to shop, sample good food and
5-a-day, our collection of 131 triple-tested see top chefs cooking live, including
recipes from the Good Food team has Tom Kerridge and Michel Roux Jr.
everything you need to kick-start your We’re also launching a brand-new
health regime for the New Year. event in May, the BBC Good Food Show
Pick up your copy for just £3.90. Ask Summer in the City, featuring the
your newsagent to order the magazine Hemsley sisters and a whole section
for you – or download the digital edition devoted to eating well.
from the Apple App store. Find out more and get your
PLUS We’ve also got two healthy reader discount on page 135,
eating books in our BBC Good Food or visit bbcgoodfoodshow.com.
Eat Well series: Superhealthy Suppers
and Low-Carb Cooking. Both titles GET IN SHAPE TWO
cost £4.99 and are available from Looking for feelgood recipes to WAYS
7 January at bbcshop.com. kick off 2016? Our website has all TO VIEW
the recipes, tips and inspiration
you need to reach your goals.
Visit bbcgoodfood.com for our
brand-new ftness videos, advice
for a balanced diet, plus tips for
cutting back on sugar. You’ll fnd
the veggie version of this month’s
Healthy Diet Plan here too.
Our promise to you ways to eat well, plus vital nutritional information. Join the conversation
l We’ll bring you the best recipes you’ll fnd l We’ll show you how to cook with seasonal Catch up with fellow cooks, comment on our recipes, and
anywhere to cook at home. produce, plus you’ll discover new ingredients discover what we’re up to in the Good Food Test Kitchen. Visit
l You can trust us – every recipe in the magazine, and favours. bbcgoodfood.com for advice on healthy eating and special diets,
including those from top chefs or cookery books, is l We’re realistic about budgets – you’ll fnd costs online conversion charts and thousands more triple-tested recipes.
tested and retested until we’re confdent it will work per serving on many dishes.
frst time for you at home. Find out more on page 8. l Above all, whatever kind of cook you are, we
l We know that many of you want to cook healthy promise you’ll fnd plenty to inspire and excite You can also follow us on facebook.com/bbcgoodfood,
meals for yourself and your family, so we offer new you at BBC Good Food. Instagram and Twitter @bbcgoodfood

Get the best This month’s
from our recipes
In each issue we provide Seasonal cooking
tested recipes you can rely Fabulous food to share
on, and include advice to with friends – or make
help you get great results for a bake sale
All our recipes are tested thoroughly, so
they’ll work frst time for you at home. Midwinter supper for 8
Most are developed in our Test Kitchen
by our cookery team, with extra recipes
from food writers, TV chefs or cookbooks
– and every one is tripled tested before Food editors Cassie Best and Barney Desmazery
being included in the magazine.
l We keep ingredients to a minimum and caster sugar), unless we want white icing.
avoid lengthy preparation. l Where egg size is important, you’ll fnd it
l We help you avoid waste by using full stated in the recipe. Neeps & tatties soup Melty cheese & potato
packs, cans and jars where possible, or l Always use standard measuring spoons, (double the recipe) p118 pie p90
giving suggestions for using up leftovers. and never mix metric and imperial measures.
l Where possible, we use humanely reared Please note that recipes created for
meats, free-range chickens and eggs, and Advertisement features are checked by
sustainably sourced fsh. our cookery team but not tested in the
l We use unrefned sugars (such as golden Good Food Test Kitchen.
Helping you to eat well sugar and salt are maximum salt, with 1.5g or less; and low
All our recipes are analysed daily amounts. in sugar, with 15g or less.
HEART
by a nutritional therapist on HEALTHY Low in saturated fat,
Honeyed carrot salad Blood orange & dark
a per-serving basis. Each What our recipe with 5g or less per serving;
– fnd the recipe at chocolate madeleines
recipe analysis includes listed symbols mean low in salt, with 1.5g or less;
EASY
bbcgoodfood.com p36
ingredients only, excluding Simple recipes that and high in omega-3.
LOW
optional extras such as everyone can make, even CAL 500 calories or less per
seasoning and serving beginners. main course; 150 calories or

suggestions. A LITTLE EFFORT
Requiring a less for a dessert.
2 OF 5
Get baking for Sport Relief
Simple changes can make little more skill – such as A DAY The number of portions
a recipe healthier – such as making pastry. of fruit and/or veg contained

MORE OF A CHALLENGE
removing chicken skin after Recipes in a serving.
CALCIUM FOLATE FIBRE VIT C IRON
cooking, or using a low-salt aimed at more experienced
OMEGA-3
stock. If you serve the portion cooks, who cook for pleasure Indicating recipes that
size suggested, you can work and like a challenge. are good sources of vitamins
out how each recipe fts into Suitable for vegetarians. or nutrients.
GLUTEN
your day-to-day diet by But always check labels on FREE This indicates a recipe
comparing the fgures with ingredients such as cheese, that is free from gluten,
the Reference Intake (RI). pesto and curry sauces, to but excludes any serving
Carrot cake cookies Vanilla traybake p122
ensure they are suitable. suggestions. For more
p30
Reference Intake (RI) Not suitable for freezing information on gluten-free
The RIs are a guide to Suitable for freezing. cooking, visit coeliac.org.uk.
the amount of energy Unless otherwise stated,
(kilocalories), fat, saturated freeze for up to three months. • We regret that we are
fat, carbohydrate, sugar, Defrost thoroughly and heat unable to answer medical/
protein and salt that an until piping hot. nutritional queries.
adult should consume each • For thousands more of
day: Energy 2,000 kcals, Understanding our our tested recipes, plus
Protein 50g, Carbohydrates healthy symbols ‘how to’ cookery videos
LOW
260g, Sugar 90g, Fat 70g, FAT 12g or less per serving. and healthy eating advice
GOOD
Saturates 20g, Salt 6g. The 4 YOU Low in saturated fat, with from the experts, visit Blueberry Bakewell Coffee & walnut
RIs for fat, saturated fat, 5g or less per serving; low in bbcgoodfood.com. muffns p104 fapjacks p104

recipes and menus
RECIPE KEY Healthy option Low fat Gluten free Suitable for freezing
70
brand-new
recipes
34
Meat
Beef, leek & swede Cumberland
pie 26
Cheesy ham & broccoli pasta 73
Korean-style fried rice 72
Lamb dopiaza with broccoli
rice 59
Normandy pork with apples &
cider 78
Red braised pork 125
Roast beef with red wine & banana
shallots 98
Roti John 116
Starters, soups, breakfasts, Steak & sweet potato chips 58
salads & sides Swedish-style sausage meatballs 74
Avocado, labneh, roasted carrots & Thai green pork lettuce cups 71
leaves 52 Vincisgrassi (Wild mushroom &
Bag-baked carrots with spiced prosciutto lasagne) 92
ginger 30
Bircher muesli with apple & banana 51 Vegetarian mains
Chunky vegetable & brown rice Chunky vegetable & brown rice
soup 52 soup 52
Creamed swede & butternut Creamed swede & butternut
soup 30 soup 30
Mexican bean soup with crispy feta Creamy black dhal with crispy
tortillas 70 onions 80
Neeps & tatties soup 118 Italian aubergine traybake 74
Orange & raspberry granola 50 Kale & coconut hotpot 145
Parsnip & white bean purée 30 Kale & quinoa patties 110
Poached eggs with broccoli, tomatoes Melty cheese & potato pie 90
& wholemeal fatbread 51 Mexican bean soup with crispy feta 90
Potato, parsnip & horseradish tortillas 70
bake 98 Minted pea, goat’s cheese & spinach Baking & desserts
Rainbow bhajis with coriander wraps 55 Banana & custard cake 14
cream 28 Red pepper houmous with crispbread Black Forest brownies 102
Sautéed sprouting broccoli with snaps 58 Blood orange & dark
mushrooms & Stilton 98 Sweet potato dhal with curried chocolate madeleines 36
Shellfsh soup 108 vegetables 56 Blood orange & olive oil bundt
Simple sauerkraut 132 cake 36
Warm beet, chorizo & pear salad 26 Fish & seafood Blood orange crêpe cake 34
Baked salmon with potatoes & Blood orange dust 36
Poultry fennel 69 Blueberry Bakewell muffns 104
Chicken & mushroom risotto 81 Cod, caulifower & chorizo mornay 72 Burnt butterscotch rice pudding 94
Chicken tandoori wraps 71 Creamy Malaysian laksa 114 Carrot cake cookies 30
Malaysian quail curry 114 Crispy salmon with turnip, mandarin & Coffee & walnut fapjacks 104
One-pot chicken with quinoa 56 noodle salad 28 Quick berry muffns 122
Peruvian chicken, avocado & Fried squid with chilli dipping sauce 116 Seville meringue pie with
quinoa salad 54 Moroccan fsh stew 57 pomegranate 100
Quick roast chicken & homemade oven Pan-fried mackerel fllets with beetroot Soft pretzels 130
chips with Kiev butter 90 & fennel 55 Vanilla traybake 122
Roast chicken & roots 53 Prawn katsu burgers 92 Walnut & pistachio baklava with
Satay chicken 114 Smoked haddock & wild mushroom almond & ginger ice cream 124
Sweet & sour chicken abodo 78 traybake 108 Wholemeal fatbreads 51

The
FORECAST
2016
We reveal the top trends for the months ahead, the twists on
last year’s big hits, plus a few things we’ll be happy to avoid!
Compiled by Holly Brooke-Smith
The new Brazilian

This year, everyone’s talking
about Nikkei – the South
American/Japanese fusion
cuisine. Nikkei translates
from the Japanese for
‘expat’, and refers to the
Japanese immigration to
Brazil, Peru and Argentina
during the 20th century.
Luiz Hara (aka The
Good + Simple, the new book
London Foodie) runs
by Jasmine and Melissa a supper club, and his
Hemsley, is out next month cookbook, Nikkei Cuisine
(£19.99, Jacqui Small),
features a mixture of
Activation station home-style recipes and
Health food writers, such as the Hemsley sisters,
restaurant dishes using
have long advocated the benefts of soaking seeds
interesting ingredients
and nuts to ‘activate’ them, and this trend is set to
like cassava and yuzu.
continue, with oats and grains being activated too.
Soaking seeds, nuts, pulses and grains kick-starts
the germination process, which increases the
nutrient content and makes them easier to digest.
Tanya’s, a health food café in London’s Chelsea,
has activated hazelnut milkshakes on the menu, and
others are following suit. To activate nuts and seeds,
soak them in lightly salted water for at least 4 hours,
then dry well before storing or eating.

What’s cooking
Trash-tastic
favours
Oreos, Bounty bars,
Nutella, Creme Eggs
and Caramacs – when
it comes to baking, the
internet can’t get enough
of retro, ‘trashy’ favours.
Instagram and Pinterest
are awash with creations
like this Caramac cake,
created by Bake Off winner
Frances Quinn (frances
quinn.co.uk) and blogger
Karen Booth-Burns’ Creme
Egg cake, right (lavender
andlovage.com). Join the
trend with our Banana &
custard cake – recipe on p14.
Posh protein
Pulses, lean meat, nuts,
protein-rich yogurts and seeds
are no longer the preserve
of ftness bloggers, but an
increasingly popular way
of eating healthily. Pret A
Manger’s protein pots –
combos of egg, spinach,
smoked salmon and avocado
– are a lunchtime institution.
Caroline Cromar, group
director of food, says:
‘High-protein diets have been
a big trend in America for
some time, and it is a trend we
expect to see continue to grow
in the UK, especially in snacks.’
You can also fnd high-protein
recipes at bbcgoodfood.com.

LEFT Rick Stein and son Jack at
the Port Eliot Festival, which offers
accommodation in luxury teepees
Festivals of food
Cerys, above, at The A new breed of festival is giving equal billing to
Good Life Experience food and music – like The Good Life Experience,
created by BBC DJ Cerys Matthews. As well as
live music, the festival, in Flintshire, Wales, this
September includes campfre cooking demos,
butchery classes and talks on foraging.
Port Eliot Festival in Cornwall, in July, is fast
becoming the foodie destination of the season:
last year’s highlights included demos from Rick
Stein and Thomasina Miers. Also in July, is
Grillstock – Bristol’s answer to the all-American
BBQ chicken & chilli tasting at Grillstock cook-offs with a hearty dose of live music.
Extreme pastry
‘Rough puff’ gets serious with a new Great British
Bake Off spin-off, Bake Off: Crème de la Crème,
coming soon on BBC Two. Hosted by Tom
Kerridge, the competition will showcase the best
of high-end British patisserie. Expect mountains
of spun sugar, choux pastry and infused custard.
Eat Tbilisi!
tern,
A merging of Middle Eas
nea n and Eas ter n
Mediterra
an infuen ces ma kes
Europe
the
Georgia’s capital one of
tion s of
most exciting destina
pur i, flled
2016. Try khacha
ese (rig ht) or
bread with che
gs.
khinkali – spiced dumplin

What’s cooking
Bacon Martini?
The savoury cocktail has
landed!
Mixologists are creating a
new generation of Bloody
Marys using favours such
as soy, Marmite, herbs and
truffe. Head to Duck & Waffe
(duckandwaffe.com), in the
City of London, for a Branston
pickle & mustard Martini;
Grain Store in King’s Cross
(grainstore.com) for a glass
of Champagne infused with
Smoked Poacher cheese
liqueur, or the London
Cocktail Club (londoncocktail
club.co.uk) for a headline-
grabbing Bacon & egg
Martini (right).
Fashionable fats
Fat has been creeping
back onto our plates
recently, and this year’s
take on it is unprocessed,
traditional fats with loads
of favour. Gourmet beef
dripping from James
Whelan Butchers
(jameswhelanbutchers.
com) was crowned the
Supreme Champion in
2015’s Great Taste
Awards, and we’re seeing
a surge in rustic dairy on
menus, such as Tom
Hart’s Live yogurt &
sprouted buckwheat
(above) at Poco in Bristol
and London’s Broadway
Market (eatpoco.com).
German
fermentation
German sauerkraut is
Ping!
taking over from Korean
kimchi – alongside a
Microwaves are in
Health and time-conscious
surge of schnitzel,
cooks are increasingly turning
pretzels, fondue and
to the microwave – and not
strudel. Street food outlet
just for making porridge and warming
Mumma Shnitzel
plates. Lakeland will launch a range of
(mummaschnitzel.co.uk)
gadgets for cooking imaginative meals in
has been making waves
the microwave this year, from bao buns
at Spinningfelds market
and omlettes to a whole chicken!
in Manchester.
Find food writer Jack Monroe’s delicious
microwave recipes at bbcgoodfood.com.
WANT TO MAKE SAUERKRAUT? TURN TO p132

Banana & custard cake
With its retro favour combination, bold drippy icing
and piles of bright confectionery, Cassie Best’s
showstopper ticks all the trend boxes. Bake it and
your friends are sure to go bananas!
EASY
un-iced sponges 1 Heat oven to 180C/160C fan/gas 4, Tips entire cake, flling in any gaps between
CUTS INTO 15-20 slices PREP 1 hr plus at least grease two 20cm cake tins with the cake layers and using a palette knife
1 hr chilling COOK 55 mins butter and line the bases with baking Do the maths to smooth the surface. Try not to get
parchment. Add 225g butter and 225g Most of us only any crumbs in the bowl of icing – this
FOR THE BANANA SPONGES (FOR sugar to a large bowl and beat with an have two 20cm frst coat is called the ‘crumb coating’
A FOUR-TIER CAKE) electric whisk until the mixture is pale cake tins, so I’ve and will trap in any crumbs, so don’t
550g/1lb 4oz slightly salted butter, and light. In another bowl or a jug, split the cake worry if it looks a little messy at this
very soft, plus extra for greasing mash 3 of the bananas with a fork. Add mixture into two stage. Chill the cake for 30 mins until
550g/1lb 4oz light muscovado sugar 3 eggs, 75g yogurt and 1 tbsp vanilla, batches to make the icing is frm.
6 very ripe bananas (about 250g/9oz and mix to combine. Pour the wet the full four layers. 5 Use the remaining icing to completely
peeled weight) ingredients into the butter and sugar, You can, of course, cover the cake. Hold your palette knife
6 large eggs and add 225g four, 1 tsp baking powder just make two up against the side of the cake and
150g/51/2oz natural yogurt and 3 tbsp custard powder. Whisk to layers if you want swoop around it to give you a nice clean,
2 tbsp vanilla bean paste (or extract) combine until you have a smooth batter. to serve fewer fat surface. Smooth over the top as
550g/1lb 4oz self-raising four 2 Divide the mixture between the tins, people. much as possible too. Wipe the plate
2 tsp baking powder spreading it to the edges, then bake on or cake stand clean, then chill for
6 tbsp custard powder the middle shelf for 25 mins – a skewer Ideal icing another 30 mins.
FOR THE CUSTARD ICING inserted to the centre should come out The key to 6 Line a baking tray with baking
4 tbsp custard powder clean when the cakes are cooked. Cool perfect drippy parchment. Melt the white chocolate in
2 tsp vanilla bean paste in the tins for 10 mins, then turn out icing is using the a bowl suspended over a pan of gently
4 tbsp milk onto a wire rack. Clean the tins, grease chocolate while simmering water, or in short bursts in
500g pack slightly salted butter, with more butter and line the bases as it’s at the right the microwave. Pour roughly a quarter
very soft before, then bake another batch of temperature – of the chocolate onto the baking tray
800g/1lb 12oz icing sugar sponges wth the remaining ingredients. melted, but not too and spread it to a rectangle, roughly
FOR THE CHOC DRIZZLE AND Can be made 2 days before icing; once runny. It can set 12 x 20cm. Sprinkle with hundreds &
TO DECORATE cool, wrap well in cling flm and leave in very quickly, thousands and set aside to cool or chill
300g/11oz white chocolate a cool place, or freeze for 2 weeks. so I’ve added a until set. Mix the oil into the remaining
coloured hundreds & thousands (the 3 While the cakes cool, make the icing. drizzle of oil to chocolate in the bowl and add enough
brighter the better!) In a small bowl, mix the custard powder, keep it fuid. food colouring to dye the chocolate
2 tsp vegetable oil vanilla bean paste and milk until a vivid yellow colour.
Recipe photograph TOBY SCOTT | Food styling SARAH COOK | Styling LUIS PERAL |
yellow food colouring paste (optional) lump-free. In a large bowl, weigh the Make a cake 7 Remove the cake from the fridge and
Photographs MICHAEL BOWLES, FIONA CAMPBELL, JED ALDER, ALAMY, GETTY

selection of sweets and biscuits (we butter and icing sugar, then mash topper pour the yellow chocolate icing over the
used Foam Bananas, Jazzies, yellow together with a spatula (this is to Pick up a greetings top, using a teaspoon to encourage it to
and pink Party Rings, Liquorice prevent covering the kitchen with card with a ‘Top drizzle down the sides. Cut the set sheet
Allsorts and Smarties) icing sugar!). Once roughly combined, banana’ or ‘Thanks of white chocolate into pointy shards
mix with an electric mixer until smooth. a bunch’ message and arrange them on top of the cake
Scrape in the custard mixture and on the front. Cut (you may have to use some of the
beat again. out the design sweets and biscuits to hold them in
4 When you’re ready to assemble, clear and stick onto a place). Stack the remaining sweets and
a space for the cake in the fridge. Place brightly coloured biscuits on top of the cake and stick in
one of the sponges on a plate or cake paper straw for the cake topper (if using). The cake
stand, and use roughly a quarter of the an instant cake will look its best for an hour or two after
custard icing to stack the other cakes topper – or if decorating, but leftovers will keep for up
on top, spreading the icing right to you’re feeling arty, to 3 days in the fridge.
the edges between each sponge. Use design your own! PER SLICE (20) 851 kcals • fat 46g • saturates 28g •
a little more icing to thinly cover the carbs 100g • sugars 77g • fbre 1g • protein 6g • salt 1.2g

What’s cooking
That’s so 2015…
here’s what’s
TRENDING
NOW
Illustrations Camilla Perkins
HOPPERS = the new dosa
Sri Lankan pancakes made from fermented
rice and coconut are the perfect edible bowl for
your curry. Try them at Weligama in London’s
MEAD = the new craft beer Druid Street market (weligama.co.uk).
No longer just the tipple of Game of
Thrones fans, mead is gaining a wider
following. The fermented honey drink SWEET
is traditionally quite heavy, but we like SESAME =
Gosnells lighter version (gosnells.co.uk). the new salted
caramel
CONGEE = Sweet sesame is
the new bowl food the new sweet ’n’
Highly Instagramable savoury favour! Try
bowls of porridge, Canesmith’s Soy &
Bircher muesli and Sesame caramels
quinoa pudding are (£6.50, Selfridges).
being joined by
congee, an Asian
savoury rice porridge. FUNNEL
CAKES =
the new waffe
BROCOODLES = These hot, latticed,
the new courgetti crispy treats are a
It’s broccoli’s turn to staple of American
have a bit of the
CYNAR = carnivals and the
spira-limelight, and we’re
the new Aperol trendiest way to indulge
A lesser-known member in deep-fried batter.
making noodles from the
of the bitters family, Cynar
stem. Great with garlic
is made from artichokes and a
and toasted pine nuts.
secret blend of 13 herbs and spices.
A new higher-proof version of the
We’ll pass, thanks
SEAWEED = original was recently launched in The jury’s still out on these
the new kale the US – watch this space.
The ‘Rollie’
Now found in
A surprise top-seller at Lakeland this
smoothies, salads
year, a heated ‘tunnel’ that turns
and biscuits, to name
beaten egg into a long, thin omelette.
but a few. One of our
Perhaps we’re missing the point?
favourites is dried
Pembrokeshire
Powdered food
seaweed – try
Containing 100 per cent of our
Welshman’s Caviar
recommended nutrient intake,
(£4.50, beachfood.
Huel (huel.com) is a powdered food
co.uk).
replacement. It might future-proof the
world’s food supply, but in our eyes,
it’ll never replace the joy of eating.
Cascara = the new matcha Vegetable yogurts

An infused drink made from dried husks of We’ve spotted yogurts made with
the coffee bean, cascara sits somewhere carrot, tomato and sweet potato at
between tea and coffee. Flavour variations the renowned New York deli and
appeared at this year’s London Coffee restaurant Blue Hill… tempted?
Festival. Buy it from hasbean.co.uk.

EMMAÕS BIG APPLE
‘The truth is, many New Yorkers

just don’t do family meals’
Our new columnist, Emma Freud, is spending a year in New York with her family,
exploring the city’s food scene – and discovering how her neighbours really eat
Portraits Dan Hallman
N
ice oven, what sort is it?’ is $18 (just under £12) and will make vinaigrette for $11. Or Kitchensurfng,
I asked. ‘Hmm, I don’t know,’ you two great hamburgers. But a burger which supplies a chef to bring food
my new New York friend from a good deli comes with bacon, and cooking utensils to your kitchen,
replied, ‘I keep my shoes cheese, cucumbers, onions, chips, cook, serve and do the washing-up for
in there.’ She wasn’t lying – there tomato, pickle and a bun – and costs $7 $25 a head. There’s even a brilliant
were eight pairs of heels inside her with no delivery fee. In modern New chain called Insomnia Cookies, which
combination convection cooker. York, the maths of cooking for yourself for $9 will deliver a box of six freshly
I’m living in New York now, having rarely add up. Asia, who works as a baked biscuits to your house at any
a belated gap year (I did have a gap laundry girl, told me she gets takeouts time up until 3am. I have eaten these
year at the appropriate age, but the three or four times a week. and can assure you they are worth the
inappropriate age is more fun), and It’s all something of a shocker to a additional dress size.
I’m trying hard to understand the food newly arrived Brit. I was brought up on
culture. I was at the apartment of a new family meals, and bring my children up SO YOU CAN SEE the American
Manhattan friend, Rachel, and came face to suffer them as I did. It forces them to mom’s dilemma: ‘Hey kids, what do
to face with the strange truth that many listen, share, moan, laugh, talk to adults, you fancy for supper? Lamb chops and
Artwork ISTOCKPHOTO | Recipe photograph PHILIP WEBB | Food styling CHARLIE CLAPP | Styling SARAH BIRKS
New Yorkers just don’t do family meals. be bossed around, eat my unsuccessful my admittedly lumpy mash followed by
cooking experiments, and then, crucially, 20 minutes of sulky washing-up because
RACHEL EXPLAINED how it works in to wash up. The happy bits are joyful, I somehow used every pan in the house?
their midtown fat: ‘On a normal evening, just as the grumpy bits are repetitive, Or a Thai green curry with miso soup,
each of my children wants something but it’s a key part of growing up. salad, rice and shrimp shumai ($9.50)?
different. My daughter will choose sushi, Or the best bagel in Manhattan with
the boys love pizza, my husband probably LESS SO IN NEW YORK, where 58% cream cheese and home-smoked
wants a burger, and I’ll have salad since of meals are eaten either in restaurants salmon ($5)…?’
I’m over 40 and put on weight by simply or takeouts. Hugely popular food apps Family dining suddenly seems like
looking at food. That whole “eating round tell you which restaurants are near the act of an older generation. For the
the table together” thing doesn’t really your house, let you choose what you year we’re here, though, I’m keeping up
happen here. Everyone wants feeding at want (with a separate box where you the good fght, and one dish that actually
a different time and in a different room.’ can write ‘and hold the mayo’), charge can’t be delivered is my desert island
‘When was the last time you cooked the food to your credit card and then food – cheese fondue. Consequently
for your kids?’ I asked. ‘Oh, years now. bring it round within minutes on we’ve been eating a lot of it recently,
But it’s how I grew up – my mom never a bike. The menus aren’t just for and I’ve perfected the cheat’s version.
cooked for us at all.’ takeaway restaurants, they feature To celebrate my frst column for this
Elaine, another New Yorker, told every restaurant in the city, all of illustrious magazine, I give you my guide
me: ‘I cook every day for my dogs, whom deliver – from a local coffee to cheesy paradise (and my frst-ever
but never for my son.’ This isn’t just shop to Michelin-starred fne dining. published recipe). Enjoy. I have done,
an extravagance for middle-class There are healthy dinner delivery far too many times.
Manhattanites – it’s often cheaper to eat services that will bring you Warm
takeaways than to cook the equivalent marinated sumac chicken, wheatberry
meal yourself. A pound of beef skirt & lentil salad, and rocket with a tahini

Good reads
Turn the page for Emma’s 10-minute, no-fuss, no-fondue-pot cheese fondue

Good reads
EMMA’S BIG APPLE
My 10-minute,
no-fuss, no-fondue-
pot cheese fondue
SERVES 6 PREP 5 mins COOK 8-10 mins
125ml/4f oz white wine

450g/1lb Gruyère, grated
450g/1lb cheddar, grated
50ml/2f oz kirsch
1 heaped tsp cornfour
small baguette, torn into chunks,
to serve
1 Heat the wine in a heavy-based

saucepan, then add the cheese, a
handful at a time, and keep stirring.
When all the cheese has melted, add
the kirsch, followed by the cornfour,
stirring until completely smooth.
2 Serve the pan in the middle of the
table on a wooden board with the
chunks of baguette for dipping.
l Next month: Emma serves up
Bacon brownies
What’s the worst meal

Emma’s ever eaten? Find
out in our video Q&A at
bbcgoodfood.com

Rococo artisan chocolate bars,
£4.95 each, rococochocolates.
com Rococo ensures a fair price
for cocoa farmers in Grenada
THIS MONTH WE LOVE… Booja-Booja dairy-free vanilla ice
cream, £5.99, goodnessdirect.co.uk
Sales support endangered gorillas
Feelgood buys Ten ways to treat yourself –

in DR Congo, where the vanilla
extract is sourced
and support good causes
Charles Viancin daisy lid (28cm), £10.50, Yorkshire honey, £4.95,

amazon.co.uk Stop using (and throwing away) rosebudpreserves.co.uk
Olive Branch extra virgin olive
cling flm with this brilliant silicone food cover A donation from each sale goes to
oil, £4.99, myolivebranch.co.uk
that works by creating a vacuum the Bumblebee Conservation Trust
Harvested on a family olive grove
in Crete that works closely with
the local community cooperative
Winterdale Shaw cheese,

£2.19/100g, winterdale.co.uk
This Kent dairy offsets its carbon
emissions and uses solar energy
Coconut shell bowls, £14 for two, traidcraftshop.co.uk

Proceeds go to Craft Link, a non-proft organisation that
supports craft producers in northern and central Vietnam
Adopt a
beehive, £30,
bbka.org.uk/shop
Hampers include
Compiled by HOLLY BROOKE-SMITH
a jar of honey,
wildfower seeds
and lip balm. Funds
support honeybee
Yellow Prison Calendar tea cosy, £49, health research
fnecellwork.co.uk Fine Cell Work is a
social enterprise that trains prisoners
in paid, skilled, creative needlework Tote bag, £3.50, Booths Say no to
plastic bags – and promote an underused meat!

In season
AT THEIR
BEST NOW
Fruit & veg
• Beetroot
• Blood oranges
• Brussels sprouts
• Cabbages (red, white
and green)
• Carrots
• Celeriac
• Chicory
• Jerusalem artichokes
• Kale
• Leeks
• Lemons
• Parsnips
• Purple sprouting broccoli
• Seville oranges
• Swede
• Turnips
Fish & seafood

• Crab
• Hake
• Mackerel
• Mussels
• Scallops
• Squid
Meat & game

• Goose
• Partridge
• Pheasant
• Rabbit
• Turkey
• Venison
• Wild duck

In season
STARS OF THE MONTH
Root vegetables Transform seasonal root veg into

something spectacular with these
new recipes from Sarah Cook
Photographs Toby Scott
Warm beet, chorizo

& pear salad

In season
Bee
f, le
ek
&
sw
ed
e
Cu
m
be
rla
nd
pie
s

Warm beet, Beef, leek 1 Heat oven to 180C/160C fan/gas 4.
chorizo & & swede Put the leek whites, carrot and celery in
pear salad Cumberland a fameproof casserole dish with the
pie butter, oil and a pinch of salt, and soften,
EASY FOLATE FIBRE VIT C
A Cumberland is without colouring, over a gentle heat.
2 OF 5
A DAY just a cheesy 2 Meanwhile, brown the mince in a
SERVES 4 as a main or 6 as a starter or side crumb away from a cottage pie, but non-stick frying pan. Cook in batches
PREP 15 mins COOK 55 mins that extra layer of salty crunch is to keep it brown and avoid it going
always worth it. Swede adds an grey and soggy. If you’ve used a lean
1kg/2lb 4oz mixed beets, earthy, golden twist to the standard mince, you may need to add a drop
leaves trimmed spud mash and matches brilliantly of oil. Break up the mince well with
200g/7oz chorizo, skinned and with sweet leeks. a wooden spoon as you go.
thickly sliced 3 When the veg is soft, stir in the bacon
EASY FOLATE FIBRE VIT C IRON 2 OF 5
100g/4oz whole blanched almonds A DAY lardons, turn up the heat a little and
(use Marcona if it’s a special occasion) SERVES 6 PREP 45 mins COOK 3 hrs cook until everything is golden. Stir in
2 tbsp membrillo (quince paste) the mince, followed by the four, 3 thyme
4 tbsp Sherry vinegar 3 leeks (or 2 if large), white part diced, sprigs, Worcestershire sauce and
1 tbsp lemon juice, plus an extra green part sliced and kept separate Marmite. Gradually stir in the stock and
squeeze 1 large carrot, fnely chopped bring everything to a simmer, then cover
1 tbsp extra virgin olive oil 2 celery sticks, fnely chopped and transfer to the oven. Cook for 2 hrs
1 large or 2 small frm pears (I used 1 tbsp butter until the sauce is thickened and rich,
Red Williams) 1 tbsp rapeseed or vegetable oil and the beef tender, removing the
small pack parsley, leaves picked and 1kg/2lb 4oz good-quality beef mince lid and stirring in the leek greens
roughly torn (a little fat adds favour and halfway through.
50g/2oz Manchego, shaved tenderises, so try a 10% mix rather 4 While the beef bakes, put the swede
than super-lean) and potato into two separate pans.
1 Put the beets in a large pan of water 200g/7oz unsmoked bacon lardons Cover with cold water, bring to the boil,
(if you have a mix of colours, cook in 3 tbsp plain four then simmer until tender – about
separate pans as the colours will bleed). 5 thyme sprigs 20 mins. Drain both well, then tip back
Bring the water to a boil, cover and 2 tbsp Worcestershire sauce into their pans over a low heat to
leave to simmer – about 20-40 mins, 1 tbsp Marmite steam-dry for a few mins. When both
depending on the size of the beets. 1.2 litres/2 pints beef stock (but particularly the swede) look dry,
Use a skewer or small sharp knife to FOR THE TOPPING combine them in one pan with the
check that they’re tender in the centre 1kg/2lb 4oz swede (about 2 large), butter, milk, nutmeg and lots of
(try not to poke too often or they’ll bleed peeled and chopped into chunks seasoning. Mash until smooth.
all their juices into the water). 350g/12oz foury potatoes, chopped 5 Transfer the mince to individual
2 Drain the beets and leave to cool in into chunks dishes or one baking dish (or leave in
a colander. When cool enough to handle, 25g/1oz butter, plus a few knobs the casserole if you prefer, discarding
peel away the skins, root and stalks, 100ml/31/2f oz milk the thyme sprigs). Cover with the mash,
then roughly chop or slice the beets. a little freshly grated nutmeg using a fork to fuff up the top. Rub the
3 Put the chorizo in a cold frying pan 25g/1oz mature cheddar, grated cheddar into the breadcrumbs with the
Tip and fry over a medium heat until crisp 25g/1oz fresh breadcrumbs leaves from the remaining thyme sprigs
– you should collect lots of oil in the pan. and plenty of freshly ground black
This salad is Lift out the chorizo with a slotted spoon pepper. Sprinkle this mixture over the
wonderful to and keep warm. Tip in the almonds and mash, dot with small knobs of butter,
eat just as it is fry quickly until just turning brown on then increase the temperature to
– serve with the edges. Scoop out with a slotted 200C/180C fan/gas 6 and bake for
some crusty spoon and place on kitchen paper to dry. 30 mins until golden and crisp on top.
bread. It also 4 Make the dressing by melting the Can be made ahead and chilled, or
makes a great membrillo in the pan with the chorizo oil, frozen and defrosted. Bake for an extra
side dish for Sherry vinegar and 1 tbsp lemon juice. 10-15 mins until the sauce is bubbling.
a paprika- Mix in the olive oil and season. PER SERVING 659 kcals • fat 36g • saturates 16g •
rubbed roast 5 Core and thinly slice the pear, toss carbs 28g • sugars 8g • fbre 6g • protein 52g • salt 2.5g
chicken or with a little lemon juice to stop it
hake fllets. browning, then arrange on a platter
You could with the beets, chorizo and almonds.
also serve this Toss together with the dressing, if you
for a starter, like, or serve the dressing on the side.
topped with Sprinkle over the parsley and Manchego
some fried and serve immediately.
quail’s eggs. PER SERVING 568 kcals • fat 33g • saturates 10g •
carbs 37g • sugars 34g • fbre 9g • protein 24g • salt 1.7g

In season
Rainbow bhajis with

coriander cream

Rainbow 1 To make the batter, stir the balti paste Crispy salmon with turnip,
bhajis with into 250ml cold water. Mix the four, mandarin & noodle salad
coriander baking powder and spices in a mixing This healthy salad makes the most
cream bowl, make a well in the centre, then of what is sometimes considered
pour in the balti water and gradually stir the ugly duckling of British veg.
A LITTLE EFFORT
together to a smooth batter. Stir in the Finely sliced and dressed with
SERVES 6-8 PREP 30 mins COOK 20 mins onions, then divide between 3 bowls. something zingy, turnips are a
2 Stir the carrot and nigella seeds into welcome addition.
140g/5oz carrot, grated one batch of batter, the parsnip, coconut
HEART FOLATE FIBRE VIT C 2 OF 5
EASY HEALTHY
2 tsp nigella seeds and chopped coriander stalks into A DAY
100g/4oz parsnip, peeled into another, and the beetroot and ginger SERVES 2 PREP 15 mins COOK 10 mins
shavings with a potato peeler into the third.
2 tbsp desiccated coconut 3 Make the coriander cream by 100g/4oz buckwheat soba noodles
small pack coriander, stalks only, whizzing half the coconut yogurt with 2 tsp sesame oil
fnely chopped (use the leaves the coriander leaves and lime juice until 3 tsp syrup from a jar of stem ginger,
below) well blitzed and green. Stir through the plus 1 ball, fnely chopped
140g/5oz beetroot, half grated, half lime zest and remaining yogurt, then 2 skinless salmon fllets
cut into fne matchsticks keep cold until serving. 1 heaped tbsp sesame seeds (black,
2 tsp grated ginger 4 Heat the oil in a deep pan or a white or a mixture)
1 litre/13/4 pints sunfower oil, for frying non-stick wok to 180C or until a piece 3 mandarins or clementines, 2 peeled
lemon and lime wedges, to serve of bread browns in 20 secs. Starting and fnely sliced, 1 juiced
FOR THE BATTER with the parsnip and ending with the 5 tsp white wine vinegar
4 tbsp balti paste beetroot, add spoonfuls of the mixture 4 spring onions, fnely shredded into
250g/9oz gram four (or plain four) to the oil, a few at a time, and cook for matchsticks
1 tsp baking powder a few mins, turning occasionally until 4 baby turnips, or 1 large, fnely sliced
1 tsp each cumin seeds, ground cumin, evenly browned and crispy – about 50g/2oz Chinese cabbage, fnely
ground coriander and garam masala 4 mins. Lift out onto kitchen paper shredded
1
/4 tsp hot chilli powder with a slotted spoon, sprinkle with a
2 medium onions, thinly sliced little salt and keep warm in a low oven 1 Cook the noodles following pack
FOR THE CORIANDER CREAM while you cook the rest. instructions, then drain and tip into
350g/12oz coconut yogurt 5 Serve the hot bhajis with the a bowl. Meanwhile, heat the grill.
(I used Coyo) coriander cream, and lemon and lime Mix together 1 tsp sesame oil with 1 tsp
Tip
small pack coriander, leaves picked wedges for squeezing over. ginger syrup and brush over the salmon For a
zest and juice 2 limes PER SERVING (8) 304 kcals • fat 17g • saturates 8g • fllets. Sprinkle on the sesame seeds to professional
carbs 28g • sugars 7g • fbre 6g • protein 7g • salt 0.6g stick, then grill for 5-8 mins until just fnish, use
cooked through. a mandolin
2 Whisk together the remaining sesame to slice the
oil and ginger syrup with the mandarin turnips if you
juice and white wine vinegar. Toss this have one –
Tip dressing through the noodles to coat, it will be easier

then season. than using
Widely used in savoury Indian dishes, 3 Scatter over the chopped ginger, a knife and
gram flour (also known as besan or spring onions, turnips, cabbage and ensure all the
chickpea flour) is a fine yellow gluten-free mandarin slices, and toss once more slices are all
flour made from ground chickpeas. to combine. Divide between two plates exactly the
Find it in the supermarket world food and top with the salmon to serve. same
aisle or in your local health foods shop. PER SERVING 611 kcals • fat 24g • saturates 4g • thickness.

In season

Carrot cake cookies 1 Mix together the cream cheese, 3 tbsp a rough ball to stop any of the flling
Everyone’s favourite cake in icing sugar and the vanilla extract in a leaking out.
a cookie – genius! bowl, then put in the freezer to frm up 4 When all the balls are shaped, use
for 30 mins. your palm to fatten them slightly, then
A LITTLE EFFORT
2 Meanwhile, combine the four, put in the fridge to chill for 30 mins.
MAKES 14 PREP 30 mins plus chilling baking powder and spices in a bowl. In Heat oven to 200C/180C fan/gas 6.
COOK 20 mins a larger bowl, beat the butter and sugar 5 Bake the cookies for 20 mins until
together until creamy. Beat in the egg, golden and crisp. Remove from the
140g/5oz cream cheese followed by the carrot. Tip in the dry oven, let them frm up on the tray for
140g/5oz icing sugar, plus 3 tbsp ingredients and mix to form a dough. 10-15 mins, then transfer to wire racks
1
/2 tsp vanilla extract 3 Line a baking sheet with baking to cool completely.
350g/12oz plain four, plus extra parchment. Dust your hands with a 6 Mix the icing sugar with the orange
for dusting your hands little four, then divide the dough into juice to a drizzling consistency. Drizzle
1
/2 tsp baking powder 14 balls and place on the sheet. Use the all over the cookies, sprinkle with the
1 tsp ground cinnamon palm of your hand to fatten each one walnuts and orange zest, then allow
1 tsp mixed spice to a thin circle. Add 1 tsp of the cream to set. Best eaten on the day they are
140g/5oz butter, softened cheese mixture to the centre of each made, but will keep in the fridge in an
140g/5oz light brown soft sugar one, then carefully wrap the dough airtight container for up to 2 days.
1 egg, beaten up and around the flling to seal it in, PER COOKIE 336 kcals • fat 16g • saturates 9g •
200g/7oz carrot, fnely grated pinching the top and rolling back into carbs 43g • sugars 24g • fbre 2g • protein 4g • salt 0.4g
zest and juice 1 orange
3 tbsp fnely chopped walnuts
THREE MORE IDEAS

Creamed swede & Bag-baked carrots Parsnip & white bean purée
butternut soup with spiced ginger
EASY 1 OF 5 GOOD
A DAY 4 YOU
EASY LOW 2 OF 5 GOOD EASY LOW FIBRE 2 OF 5
FAT A DAY 4 YOU FAT A DAY SERVES 6 PREP 5 mins COOK 15 mins
SERVES 4 PREP 10 mins COOK 40 mins SERVES 2-4 PREP 10 mins COOK 1 hr 45 mins
Put 2 peeled medium parsnips (about
Soften 1 chopped onion in a pan with Heat oven to 200C/180C fan/gas 6. 175-200g total) in a saucepan, pour in
1 tsp butter. Add 1 peeled and chopped Peel and trim 10 good-sized carrots vegetable stock to cover, and boil until
swede and about 400g peeled and and place on a few big sheets of the parsnips are tender.
chopped butternut squash. Add baking parchment. Remove with a slotted spoon and place
700ml vegetable stock and pinches Mix 1 tbsp harissa, juice 1 lemon, in the small bowl of a food processor
of ground mace and nutmeg. Bring 1
/4 tsp ground cinnamon, 1 tsp caraway with a drained 400g can butter beans,
to a simmer, then cover and cook for seeds and 2 diced balls stem ginger 1 tbsp extra virgin olive oil, 1 tsp clear
20-30 mins or until both veg are tender. from a jar, plus 1 tsp of the syrup. honey, 1 tbsp sesame seeds and
Cool for 5 mins, then whizz to a smooth Pour all over the carrots with some 1
/2 tsp ground coriander. Whizz to
soup in a blender, or with a stick blender. seasoning, and toss to mix. Wrap and a smooth purée with 2-3 tbsp of the
Stir in 100ml each milk and single scrunch the paper tightly to enclose the cooking stock until you’ve got the
Food styling SARAH COOK | Styling LUIS PERAL
cream, season and serve scattered with carrots in parcels. Bake for 1 hr 45 mins consistency you want.
chunky croutons, snipped chives and until the carrots are very tender when Season with salt and serve scattered
a drizzle more cream, if you like. you poke a knife in. with more sesame seeds, and a drizzle
PER SERVING 152 kcals • fat 8g • saturates 4g • Perfect with roast chicken, or more oil and honey. Great served with
carbs 15g • sugars 10g • fbre 4g • protein 4g • salt 0.6g simply top with some crumbled feta grissini or toasted fatbread.
and a handful of rocket for a veggie PER SERVING 95 kcals • fat 4g • saturates 1g •
supper for two. carbs 10g • sugars 3g • fbre 4g • protein 3g • salt 0.3g
PER SERVING (2) 244 kcals • fat 2g • saturates 1g •

In season

Zes y
t
bakes
Intensely citrussy and a beautiful
colour, blood oranges are in season for just
a couple of months. Enjoy them while you can
in Edd Kimber’s glamorous bakes
Photographs Philip Webb
Blood orange crêpe cake

In season
Bloo
d or
ang
e&
oli
ve
oi
lb
un
dt
ca
ke

Blood orange 3 To cook the crêpes, place a 20-25cm
crêpe cake non-stick crêpe or frying pan over a
medium heat and lightly grease with
A LITTLE EFFORT VIT C
vegetable oil. Ladle a thin layer of the
SERVES 16 PREP 1 hr batter into the pan, swirl around so it’s
plus at least 3 hrs chilling even, then tip any excess batter back
COOK 2 hrs into the bowl. Cook for about 11/2 mins or
until lightly browned underneath, then
FOR THE CREPE BATTER fip and cook for a further 30-40 secs
450g/1lb plain four until lightly browned. Tip onto a plate
100g/4oz golden caster sugar lined with baking parchment. Repeat
6 large eggs with the remaining batter and pile the
1 litre/13/4 pints full-fat milk crêpes on top of one another, using
At the end of each year, our choice 100g/4oz unsalted butter, melted pieces of parchment to separate them.
of fruit dwindles somewhat, and and cooled You should have about 20-25.
the plump berries and luscious 3 tbsp vegetable oil, for frying 4 To fnish the crème pâtissière, remove
stone fruits of months past FOR THE CREME PATISSIERE the custard from the fridge and beat
become a distant memory. zest 3 blood oranges, plus juice of 6 until loosened and smooth. In a separate
Thankfully, one fruit arrives nice (about 350-400ml/12-14f oz juice) bowl, whisk the cream until it holds
and early in the New Year, and I 1 vanilla pod, split down the middle, medium peaks. Fold the cream into
always get a little obsessed. Blood or 2 tsp vanilla bean paste the custard in 3 additions until fully
oranges are the elegant and 2 large eggs, plus 2 large yolks combined. To assemble, place the frst
vibrant relative of more common 140g/5oz golden caster sugar crêpe on a serving plate or cake stand
orange varieties, and with their 3 tbsp cornfour and top with a small amount (about
rosy-hued fesh, they are a bright 300ml/1/2pt whipping cream 3 tbsp) of the crème pâtissière. Use a
light in the middle of winter. FOR THE CARAMELISED BLOOD palette knife or spoon to spread into
Buying blood oranges with ORANGE SLICES a thin, even layer that almost reaches
a fawless ruby-red interior is 200g/7oz golden caster sugar the edge. Repeat with the remaining
sometimes akin to winning the 3 blood oranges, cut into thin slices, crêpes and flling until it has all been
lottery. The outside skin, while ends discarded used up. Cover the cake lightly with
dark red in colour, doesn’t really cling flm and chill until ready to serve.
reveal much about what’s hidden 1 First, make the crème pâtissière. Put 5 To make the caramelised orange
within. The colour – a result of the the blood orange zest and juice in a large slices, put the sugar in a big pan with
pigment anthocyanin, a powerful saucepan, scrape in the beans from the 400ml water and bring to the boil. Add
antioxidant – develops in the vanilla pod and bring to the boil over a the orange slices and boil gently for
oranges at different rates, and medium-high heat. In a large bowl, whisk about 20 mins or until the orange peel
there’s no easy way of telling how together the whole eggs, yolks, sugar and is starting to turn translucent. Reduce
deep the colour inside will be. cornfour for 2-3 mins until smooth. Pour the heat to a gentle simmer and cook
When you do get the perfect fruit, the orange juice mixture over the egg for 10-20 mins more or until the liquid
it’s a joy to behold. As blood mixture while whisking together to has reduced to a thick syrup. Carefully
oranges have a distinctive tart combine. Pour back into the pan and remove the orange slices from the pan
favour, without the acidity of simmer, whisking constantly, for 4-5 mins and place on a baking tray lined with
oranges, don’t cover them up until the custard has thickened. Scrape the parchment, and leave to cool completely.
with too many other favours – custard into a clean bowl and cover closely When ready to serve, top the cake with
let them shine. with cling flm, pressing it onto the surface the slices. Best served on the day it’s
Edd Kimber to prevent a skin from forming. Allow to made, but will keep in the fridge for up
cool to room temperature, then put in the to two days. Any leftover syrup can be
fridge for at least 3 hrs to chill completely. used in cocktails.
2 To make the crêpe batter, put the four, PER SERVING 465 kcals • fat 21g • saturates 11g •
sugar and 1 tsp salt in a large bowl and carbs 58g • sugars 35g • fbre 2g • protein 9g • salt 0.5g
mix together. In a separate bowl, whisk
Edd Kimber was the together the eggs, three-quarters of the
frst winner of The milk and the butter to combine. Make
Great British Bake Off a well in the four mixture and pour in
in 2010. His latest the egg mixture. Whisk together into a
book, Patisserie Made smooth batter. Cover with cling flm and
Simple (£19.99, Kyle leave at room temperature for 30 mins
Books), is out now. before cooking. If the batter is very thick,
Turn to page 130 for Edd’s exclusive gradually loosen with the remaining milk
pretzel masterclass. until it’s the consistency of double cream.

In season
Blood orange & dark

chocolate madeleines

In season
Blood orange and won’t form the characteristic hump. Blood orange
& dark Depending on the size of your tin, you & olive oil
chocolate will have some batter left – either bake bundt cake
madeleines in batches or put the rest back in the A cake release
These are best fridge and bake within three days. spray is really
served on the 5 Bake in the oven for 10-12 mins or useful here as
day they are until golden brown around the edges. it gets into all the
made, but the madeleine batter Immediately turn out the madeleines nooks of the tin and stops it from
can be prepared up to four days in onto a wire rack and leave to cool fully. sticking, but you can use melted
advance if you want to get ahead. Put the chocolate in a microwaveable butter if you don’t have one.
The Blood orange dust topping is bowl and heat in the microwave on
EASY
optional, but adds a gorgeous High in 30 sec bursts until about unglazed
colour and flavour. three-quarters of the chocolate has SERVES 14 PREP 40 mins plus cooling
melted. Remove from the microwave COOK 40-45 mins
A LITTLE EFFORT
and stir vigorously until the remaining
MAKES 15-20 (depending on the size of your tin) chocolate has melted (this is a simple cake release spray (available from
PREP 50 mins plus overnight chilling method of tempering and just ensures Lakeland and amazon.co.uk) or
COOK 30 mins the chocolate will set properly at room melted butter, for greasing
temperature). Dip each madeleine 300g/11oz golden caster sugar
100g/4oz unsalted butter, plus extra halfway into the melted chocolate, 5 large eggs
for greasing allowing the excess to drip off, then zest and juice 3 blood oranges (about
2 large eggs place on a sheet of baking parchment. 150ml/1/4pt juice)
100g/4oz golden caster sugar As the chocolate starts to set, but while 150ml/1/4pt light olive oil
zest 2 blood oranges, plus juice of 1/2 still a little tacky, sprinkle with some of 280g/10oz self-raising four
(about 2 tbsp juice) the Blood orange dust (below), if using, FOR THE GLAZE
100g/4oz plain four, plus extra and allow to cool. 140g/5oz white chocolate, roughly
for dusting PER MADELEINE (20) 122 kcals • fat 7g • saturates 4g • chopped
1 tsp baking powder carbs 12g • sugars 8g • fbre 1g • protein 2g • salt 0.1g zest 1 blood orange, plus juice of 11/2
140g/5oz dark chocolate (60-70% (about 75ml/21/2f oz juice)
cocoa solids), fnely chopped
Blood orange dust (optional – see 1 Heat oven to 180C/160C fan/gas 4 and
recipe, right) grease a 2.5-litre bundt tin with the cake
release spray or butter.
1 Put the butter in a small saucepan 2 Put the sugar, eggs and zest in a large
over a medium heat until it foams and Blood orange dust bowl and whisk with an electric hand
turns a nutty brown colour – watch the whisk for about 10 mins until thick and
EASY LOW GOOD GLUTEN
pan carefully, as butter can burn quickly. FAT 4 YOU FREE pale. With the mixer on medium-low
Pour into a bowl and set aside to cool. Use a vegetable peeler to remove speed, pour in the juice and oil, mixing
2 Beat the eggs, sugar and zest in a the peel from 3 blood oranges, until fully combined. Sieve the four into
large bowl with an electric hand whisk trying to take off as little pith as the bowl and whisk until just combined
for about 5 mins until thick and pale. possible. Arrange on a baking tray to a smooth batter. Pour into the
Add the juice and mix to combine. Mix lined with baking parchment and prepared tin, place on a baking tray and
the four and baking powder together, bake in the oven at its lowest bake in the oven for 35-40 mins or until
then sift over the batter mixture, a third temperature (around 60C/40C a skewer inserted into the cake comes
at a time, and fold in. fan) for 11/2-2 hrs or until the peel out clean. Allow to cool for 5 mins before
3 Add a large spoonful of the batter is dry and curling up on itself, carefully turning out onto a wire rack to
to the butter, mixing together until checking regularly. cool completely.
smooth and combined. Pour this into Allow to cool, then grind to a 3 To make the glaze, put the chocolate
the batter and gently fold together until powder using a pestle and mortar in a heatproof bowl over a pan of barely
fully combined. Press a sheet of cling or spice grinder. Will keep in a simmering water, stirring occasionally.
flm onto the surface of the mixture and sealed jar for a few months – Once the chocolate has melted, pour
Food styling EDD KIMBER | Styling JENNY IGGLEDEN
chill overnight. add it to cakes or porridge for in the blood orange juice and stir to
4 About 30 mins before you want to a favour boost. combine. Remove the bowl from the
bake the madeleines, grease a 12-hole PER TBSP 12 kcals • fat none • saturates none • heat and leave to cool, then chill until the
madeleine tin with a little extra butter carbs 2g • sugars none • fbre 1g • protein none • glaze is thick but still pourable. Once
and dust with a little four. Heat oven salt none the glaze is at the desired consistency,
to 200C/180C fan/gas 6 and put the pour over the cake, allowing it to drip down
tin in the freezer to chill for 30 mins. the sides. Sprinkle the orange zest over to
Remove the batter from the fridge fnish. Will keep in an airtight container for
and add about 1 heaped tbsp to each 3-4 days; can be frozen for up to 3 months.
madeleine hole – be careful not to PER SERVING 340 kcals • fat 16g • saturates 4g •
overfll as they will bake over the edge carbs 43g • sugars 29g • fbre 1g • protein 5g • salt 0.3g

LI A
M V
IT A
ED ILA
SP BL
A E
CE
S
PREMIUM READER EVENT
Dinner with
Nathan Outlaw
ÔJoin us for two fabulous dinners with
Michelin-starred chef, Nathan OutlawÕ
Gillian Carter, Editor
Exclusive night with Nathan Beer to match at The Mariners
Outlaw at Outlaw’s Fish Kitchen with Nathan Outlaw
Nathan will host an exclusive evening Enjoy an exclusive evening of fne food
at his Michelin-starred Outlaw’s Fish and select beers at The Mariners in
Kitchen in Port Isaac, Cornwall, on Rock, Cornwall, on Tuesday 15 March.
Tuesday 8 March. On the menu will be The pub, run by Sharp’s Brewery and
Nathan’s latest seafood dishes served Nathan Outlaw, is hosting a fve-course
in true Fish Kitchen style: as small meal with beers to complement each dish.
plates, cooked and served when ready. Nathan and his team will create a
Cornish wines, selected by Damon menu using the best regional produce,
Little, Nathan’s sommelier, will in particular native breeds of pork and
complement the evening’s seafood beef from local farms, cooked over the
menu, and showcase the winemaking bespoke charcoal grill.
skills of Cornwall’s well-established Beers will be matched by Ed Hughes,
vineyards, as well as the new producers Sharp’s Brewery’s beer sommelier, to
on the block. showcase the breadth of favours and
food-pairing qualities of beer.
THE DATE Tuesday 8 March, 7pm
THE PLACE Outlaw’s Fish Kitchen, Port THE DATE Tuesday 15 March, 5pm-10pm
Isaac, Cornwall THE PLACE The Mariners, Rock
THE PRICE £110 per person, which THE PRICE £95 person, which includes
includes six seafood dishes and dessert, a fve-course meal and matched
and accompanying wine beers, plus drink on arrival
DRESS CODE Smart casual DRESS CODE Casual
TO BOOK Call 01208 881183 TO BOOK 01208 863679
(full non-refundable payment of £110pp (full non-refundable payment
required on booking) of £95pp required on booking)
outlaws.co.uk/fshkitchen themarinersrock.com
Don’t miss these exclusive events – call now to book your place!
Good reads
Make
Hotel Chocolat’s
Bean to Bar
Experience
this
the year
you...
Learn a skill, build a pizza
oven, make your own sausages,
and more! We’ve got exciting
ideas to keep you entertained
for the next 12 months
January
Kitchen table business
New year – new career? If you’re keen
to launch a food venture, The Little
Food Academy (littlefoodacademy.co.uk)
offers online training for aspiring food
February
producers, covering the practical
elements of starting a business from
scratch. Food start-up mentor
Kitchenette (wearekitchenette.com) Craft posh chocolates
Create something delicious, impress
March
offers a venue and support to burgeoning
pop-ups. Grub Club (grubclub.com) your Valentine and acquire a skill for
approves and promotes up-and-coming life! Investigate Hotel Chocolat’s
supper clubs across the UK. Bean to Bar Experiences (£65, Sow your own
11/2hrs, hotelchocolat.com) in London, If you’ve never put seed to soil before,
Plating up at a Grub Cambridge or Leeds. Make your own this is the month to get cracking. The Bumper
Club supper club bar of chocolate and take home a garden veg ‘Seedbomb’ (£10.95, notonthe
goody bag. Or try Paul A Young’s highstreet.com) includes a mix of 50 tomato,
Chocolate Tasting and Making cucumber, radish and pumpkin seeds. Simply
Workshop (London, £200, 12-5pm, drop into the soil, water
paulayoung.co.uk) – an introduction and watch the shoots
to high-end chocs, from tempering emerge. Radishes will be
to making and flling truffe shells. ready in a month, while
Give it a go at home with the help tomatoes and pumpkins will
of our ‘How to temper chocolate’ crop in early autumn. Visit
guide at bbcgoodfood.com. gardenersworld.com for
more tips and projects, and
advice on when to sow veg
throughout the year.

April
Forage for a feast
Wild garlic bursts into season this month and it’s
one of the easiest ways to try your hand at foraging.
Fergus the Forager will be hosting days throughout
the year, and in April he expects to be unearthing all
sorts of shoots and hedgerow fowers (Kent, £185,
fergustheforager.co.uk). Or book in a weekend
of wild food with Taste the Wild (Yorkshire,
£225, tastethewild.co.uk), which includes teepee
accommodation and a two-day itinerary of activities.
May
Build a pizza oven
If you want to host wood-fred pizza parties
late into summer evenings, start now!
An oven in your garden can be as grand
or as basic as you like. Uuni wood-fred
oven (35 x 48cm, £189, uuni.net) is an
excellent portable, space-savvy solution
if you don’t want something permanent.
Or sign up for a course in how to build a
larger clay structure at Humble by Nature
(Monmouth, £105, humblebynature.com).
Foraging for
wild garlic
July
Hop to it!
An Uuni wood-fred oven
July 2016 is packed with beer
festivals, so head to the nearest
event to discover your perfect
brew. CAMRA has a listings
June
Honey, honey
page for the year ahead
(camra.org.uk). Or, have a
go at brewing yourself – the
Bees will be working extremely hard this Brewhouse and Kitchen runs
August
month – a good time to investigate the art of hands-on Beer Masterclass
beekeeping. The online beekeepers’ shop days (£75 for seven hours, Knowle Farm,
thorne.co.uk has a helpful brewhouseandkitchen.com) at Devon
directory of courses across its pubs in Dorset, Portsmouth,
the UK, and the British Bee Bristol, Gloucester and London. Down on the farm BBC gardener Jekka
Keepers Association will Escape to the country McVicar is holding an
help you to fnd your nearest this month – spend a long open day at her herb
apiary group (bbka.org.uk). weekend on a farm stay farm on 6 August
The London Honey holiday, available at (Gloucestershire,
Company has an hundreds of locations jekkasherbfarm.com).
introduction to beekeeping across the UK (farmstay. There are also scores
(£140, 10.30am- co.uk). As well as a dose of of agricultural shows
3.30pm, fresh air, many offer the across the country. Visit
Brewhouse
thelondon and Kitchen in
chance to feed animals and ukcountyshows.co.uk to
honeycompany. Islington, London to see how the farm runs. fnd your nearest one.
co.uk).

Making sausages Good reads
at The School of
September November
Artisan Food
Dinner with a difference Buff up on wine

Dine in the Sky (London, from £50, Get set for party season and equip
eventsinthesky.co.uk) will suspend yourself with wine know-how.
a dining table 25m above the capital, Manchester Wine School has a
serving Michelin-starred food range of classes, from evening
from some of London’s top chefs. tastings at £25 to four-day tours to
The Clink (Cardiff, Cheshire, Surrey, the Rhône at £599 (manchester
London, theclinkcharity.org) is an wineschool.com). The Institute of
award-winning initiative, producing Masters of Wine (mastersofwine.
food cooked and served by inmates org) runs year-round seminars and
at prisons across the UK. At Dans tastings. Or become an armchair
le Noir (London, danslenoir.com), expert with the renowned Oxford
October
diners eat in total darkness. Choose Companion to Wine (£40, OUP).
between four menus, from £44, and
prepare to challenge your senses!
The butcher’s block
Try your hand at making sausages or
London’s smoking bacon. The School of Artisan Food
Dine in (Nottinghamshire, schoolofartisanfood.org) runs
the Sky
fantastic butchery courses throughout the year.
There’s a one-day Make Your Own Sausages,
£85, or Game in a Day, £190 – or buy sausage
skins (£4.98, lakeland.co.uk) that can be stuffed at
Manchester Wine School
home with your own minced and favoured pork.
December
Yes, chef! At Northcote’s Perfect Christmas
Venture into the nation’s top pro kitchens (Northcote, Lancashire, £195, northcote.
with one of these Michelin-starred kitchen com), Nigel Haworth’s kitchen opens its
courses – they also make a great gift. At doors to demonstrate its festive menu –
Marcello’s Table (Kinloch Lodge, Isle of you can also arrange a bespoke day of
Skye, £450 including accommodation, tuition. Or learn how to master seasonal
kinloch-lodge.co.uk), you spend two full puds on a Patisserie & Desserts course at
mornings in Marcello Tully’s starred kitchen, The Raymond Blanc Cookery School in
creating breakfasts, lunches and dinners. Oxfordshire (£365, belmond.com).
Creating desserts at
the Raymond Blanc
Cookery School
Photographs ISTOCKPHOTO, ALAMY

Seasonal
local
Make the most of January’s freshest produce,
plus great places to shop and eat across the UK
&
Chicory with white bean dip
VEG BOX CHALLENGE – CHICORY Drain a can of white beans, then blitz with 1
Chicory – also known as endive garlic clove, juice 1 lemon and some sea
– is generally eaten as a salad leaf salt and black pepper to taste. Serve
in the UK. But it can also be baked chicory leaves alongside, for dipping.
or griddled, and its mildly bitter Chicory salad
flavour makes it a good match Tear the leaves of 2 heads of chicory
with salty meats, creamy cheeses and combine with 1 pear, cut into chunks,
and sweet balsamic vinegar. blue cheese and a handful of toasted
With crisp white or red leaves, walnuts. Drizzle with olive oil and
it is at its best during the winter balsamic vinegar to serve.
months. Store your chicory away Chicory stir-fry
from strong light or in the fridge, Heat 1 tbsp sesame oil in a wok or large
and eat within a few days of buying. frying pan. Add fnely chopped garlic
To prepare, trim the base and and chilli and fry until golden. Toss in the
separate the individual leaves, separated leaves of 2 heads of chicory,
then eat whole or tear into fry until wilted, then drizzle with some soy
smaller pieces. sauce and sprinkle with sesame seeds.
The Sodo Pizza

Café’s sourdough
Margherita
3
OF THE
BEST
Flour & Ash, Bristol
When ex-banker Steve Gale
bought the premises, the kitchen was
so tiny he could only ft in a pizza oven.
The result is wonderful sourdough
pizzas – and queues down the street.
Sourdough pizzerias The imaginative toppings use local
produce, from braised venison
Sodo Pizza Café, Clapton and shoulder to Somerset cheeses.
Hoxton, London The homemade ice creams are
This café takes pizza making very superb too (fourandash.co.uk).
seriously – despite the questionable
name (shorthand for sourdough). The Hearth, Lewes, Sussex
Veg box recipes SOPHIE GODWIN | Photographs ALAMY, iSTOCK
The dough is fermented for 48 hours, The wood-fred oven is the heart of this
and toppings are equally sensational, place, previously a greasy spoon café in
a favourite being the Jon Bon Chovy – Lewes bus station. Upstairs, sourdough
tomato, mozzarella, chilli, capers, pizzas are served, and downstairs
Interview and pizzerias CLARE HARGREAVES
anchovies and olives. There are daily there’s a bakehouse selling breads
specials and gluten-free options, and cooked in the wood-fred oven. Open
they deliver (sodopizza.co.uk). Monday-Saturday (thehearth.co).
ALSO TRY London: Sourdough Saloon (lordmorpeth.co.uk); Lardo (lardo.co.uk); Ruben’s Bakehouse (rubensbakehouse.com);
Franco Manca (francomanca.co.uk). Nationwide: Tracebridge Sourdough, community pizza nights on the Somerset/Devon border
(tracebridgesourdough.co.uk); The Sourdough Pizza Company, Kendal and Ambleside, Cumbria (thesourdoughpizzaco.co.uk).

In season
CHEF’S
NOTEBOOK
Angela
Hartnett
The chef, who runs the
Michelin-starred Murano
restaurant in London, is a
judge on this year’s Radio 4
Food and Farming Awards
My frst recipe
I baked brownies to get my cookery
badge in the Brownies, when I was
seven or eight. Brown Owl came to our
house to see me make them. I always
helped with the cooking at home –
my mum went out to work, so it was
expected. I was good at apple tarts and
pastry, as I liked them. I made an apple
tart recently and it was a disaster – I Capital shopping she’s so knowledgeable. It’s good to
reckon my partner, chef Neil Borthwick, Spa Terminus (spa-terminus.co.uk), see what’s going on in the country,
took it out of the oven too early! under the Bermondsey railway arches, whether it’s bakers or wine producers
has a market, including producers or whatever. I like being able to give
Most memorable meal such as The Ham & Cheese Company something back to the industry.
This was on New Year’s Eve, 1999, (thehamandcheeseco.com) and
when we went to a restaurant called The London Honey Company Discovering new talent
Val Ceno, near my grandmother’s (thelondonhoneycompany.co.uk). As a result of meeting Tom Calver
village in Emilia-Romagna, Italy. There The Little Bread Pedlar from Westcombe Dairy
were about 20 of us and the weather (lbpedlar.com) does an (westcombedairy.com), who
was freezing. We ate anolini in brodo amazing brioche. I go won Best Food Producer in
(pasta stuffed with braised beef and early with my dog Alfe. 2012, we use his cheddar in
veal, served in a broth), roast veal Murano (muranolondon.com)
and roast pork. My loves… and hates and at Merchants Tavern
Ceps, white truffe, garlic, (merchantstavern.co.uk) – the
On a night off vanilla and rosemary are all restaurant I run with Neil.
Anolini I like to eat at St. John Bread and favourites. I hate coriander I’ve also worked with Hang
– stuffed
Wine (stjohngroup.uk.com), and dessicated coconut! Fire Smokehouse (hangfresmoke
pasta
near my house in Spitalfelds. house.com), winners of the Best Street
They do a braised faggot with Kitchen supper Food category last year. At home I use
turnip & mash, It has to be quick, so it’s usually pasta the brilliant horseradish made by
and a smoked with tomato sauce. Sometimes I add Tracklements (tracklements.co.uk),
cod’s roe with sausage. Or I serve it alla bianca, just who were fnalists in the Best Food
fried duck egg. with butter and Parmesan. That’s using Producer category in 2010.
Others include dried pasta of course. The only time
Quo Vadis I make my own pasta at home is at This year’s BBC Food and
(quovadissoho. Christmas when I make anolini. Farming Awards will be
co.uk) – I love launched on Radio 4’s Food Programme
the smoked Judging the Food on 10 January. You can nominate in
eel sandwich – and Farming Awards any of the categories – fnd out more at
and Barrafna I love spending time with Sheila Dillon, bbc.co.uk/foodawards and on page 126.
(barrafina.co.uk). who presents the Food Programme – Nominations close on 24 January.

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with a beautifully made sofa or bed.
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Your 7-Day
Healthy
Diet Plan
CUT OUT Boost health and lose weight Slash the sugar
& KEEP No processed foods Boost your immunity
Five-a-day, every day Stay healthy all year!
Recipes Justine Pattison Nutritional advice Kerry Torrens Photographs Mike English

Your fresh start: WHAT ARE THE BENEFITS?
As with all our diet plans, we stay clear of processed
simple, satisfying foods and pack our recipes with healthy fats, lean protein
and slow-release carbs.
Each day comes in at approximately 1,500 kcals and
delivers more than 5 of your 5-a-day. As a result, you can
& so good for you expect to cut back on added sugar, lose excess pounds and
increase your energy. You’ll also improve your digestion
and give a boost to your immunity.
And it doesn’t end there – each issue we’ll bring you one
new recipe for the Healthy Diet Plan, so that you can look
BBC Good Food’s latest and feel great all year long. Look out for them in the Eat Well
section every month!
Healthy Diet Plan is our most
delicious and nutritious to HOW TO USE THE PLAN
date. These 15 easy breakfasts,
We suggest eating the meals as set out in the chart
lunches and dinners deliver an (opposite) to get the best results. However, if you want to
optimum balance of nutrients swap or repeat days, you’ll still reap all the benefts of eating
whole, unprocessed foods.
every single day. Whether your The recipes make enough for two people for seven days,
and starting the plan on Sunday gives you time to get
goal is to lose weight, cut back ahead and stock your cupboards.
on sugar, or simply glow with If you’re looking to lose weight, the daily 1,500-kcal intake
should be ideal to help you reach your goals. However, if
health, we’re here to help… you’re particularly active, or aren’t interested in weight loss,
we have healthy snack and drink suggestions for you at
bbcgoodfood.com/diet-plan-snacks.
Food writer Justine Pattison created these exclusive
recipes with convenience in mind: ‘I’ve used easy-to-fnd
ingredients and storecupboard basics, and made sure the
plan delivers maximum favour with minimum waste, while
giving you the chance to enjoy a variety of dishes.
‘We haven’t used any highly processed foods, so you
might fnd yourself cooking from scratch more than usual,
but I’ve included simple, one-pot meals and dishes that can
be prepped ahead and frozen, to make your life easier.’
GET THE MAXIMUM BENEFIT
Try to take your time over meals – eating slowly and

mindfully will help your body to register that food is on
the way, and can also improve digestion.

Eat well
YOUR 7-DAY DIET PLAN

BREAKFAST LUNCH SUPPER
Poached eggs with Red pepper

Roast chicken
SUNDAY broccoli, tomatoes & houmous with
& roots
wholemeal fatbread crispbread snaps
Peruvian chicken,
Orange & raspberry avocado & quinoa salad Moroccan
MONDAY granola (using leftover chicken fsh stew
from Sunday)
TUESDAY Bircher muesli with Minted pea, goat’s Sweet potato dhal with
apple & banana cheese & spinach wraps curried vegetables
Poached eggs with Chunky vegetable & brown

WEDNESDAY Moroccan
broccoli, tomatoes & rice soup (freeze leftovers
fsh stew
wholemeal fatbread for later in the week)
THURSDAY Orange & raspberry Avocado, labneh, roasted One-pot chicken

granola carrots & leaves with quinoa
Poached eggs with

FRIDAY broccoli, tomatoes &
Chunky vegetable & Steak & sweet
brown rice soup potato chips
wholemeal fatbread
SATURDAY Bircher muesli with Pan-fried mackerel fllets Lamb dopiaza with
apple & banana with beetroot & fennel broccoli rice
A NOTE ON HEALTHY FATS PREPPING PULSES

Our plan includes plenty of heart-healthy fats from oily fsh such as We use canned beans and pulses, but preparing from dried would be
salmon, as well as nuts, seeds and avocado. We’ve used whole milk even better, if you have time. To do this, soak them in water overnight
yogurt because the fat helps you to absorb fat-soluble vitamins A and allow a slightly longer cooking time. Alternatively, you can use
and D, however all the fats (including saturates) in our recipes comply fresh rather than canned ingredients (tomatoes, for example) – simply
with daily reference intakes (RI). For cooking, we’ve chosen rapeseed use the same weight of tomatoes and top up with a little extra water.
oil because of its high smoke point and its useful contribution of
heart-friendly, omega-3 fatty acids.
For our exclusive vegetarian Healthy Diet Plan, shopping lists and exercise videos, visit bbcgoodfood.com

Boost-yourself
BREAKFASTS
Orange & raspberry granola
You can serve organic cow’s
milk or yogurt with this no-added-
sugar granola, however homemade
oat milk is easy to make, and
much cheaper and more natural
than shop-bought.
EASY 1 OF 5 GOOD
FOLATE FIBRE VIT C A DAY 4 YOU
SERVES 4 PREP 15 mins plus at least 1 hr chilling

COOK 25 mins
400g/14oz jumbo oats

juice 2 oranges (150ml/1/4pt juice),
plus zest of 1/2
1 tsp ground cinnamon
2 tbsp freeze-dried raspberries
or strawberries (see tip, below))
25g/1oz faked almonds, toasted
25g/1oz mixed seeds (such as
sunfower, pumpkin, sesame
and linseed)
TO SERVE
2 large oranges, peeled and
segmented
mint leaves (optional)
1 Put 200g oats and 500ml water in

a food processor and blitz for 1 min.
Line a sieve with clean muslin and
pour in the oat mixture. Leave to drip
through for 5 mins, then twist the ends
of the muslin and squeeze well to
capture as much of the oat milk as
possible – it should be the consistency until lightly browned and crisp, turning
of single cream. Best chilled at least the oats every few mins. Leave to cool
1 hr before serving. Can be kept in a on the tray. Tip
sealed or covered jug in the fridge 3 Once cool, mix the oats with the
for up to 3 days. raspberries, faked almonds and seeds. Freeze-dried
2 Heat oven to 200C/180C fan/gas 6 Can be kept in a sealed jar for up to one strawberries and
and line a baking tray with baking week. To serve, spoon the granola into raspberries are
parchment. Put the orange juice in bowls, pour over the oat milk and top available in the
a medium saucepan and bring to the with the orange segments and mint baking department
boil. Boil rapidly for 5 mins or until the leaves, if you like. of larger
liquid has reduced by half, stirring PER SERVING (with oak milk and oranges) 363 kcals • supermarkets.
occasionally. Mix the remaining fat 11g • saturates 1g • carbs 46g • sugars 12g • fbre 10g •
200g oats with the orange zest and protein 15g • salt none
cinnamon. Remove the pan from the PER SERVING (granola only) 282 kcals • fat 10g •
heat and stir the oat mixture into the saturates 1g • carbs 32g • sugars 4g • fbre 7g •
juice. Spread over the lined tray in a protein 12g • salt none
thin layer and bake for 10-15 mins or

Eat well
Poached eggs with Wholemeal fatbreads
broccoli, tomatoes & These flatbreads are a doddle –
wholemeal fatbread simply make a large batch and
freeze them for later in the week.
EASY FOLATE FIBRE VIT C IRON 2 OF 5 GOOD
A DAY 4 YOU
EASY GOOD
SERVES 2 PREP 5 mins COOK 6 mins 4 YOU
MAKES 8 PREP 10 mins COOK 10 mins

100g/4oz thin-stemmed broccoli,
trimmed and halved 350g/12oz wholemeal four, plus
200g/7oz cherry tomatoes on extra for dusting
the vine 4 tsp cold-pressed rapeseed oil
4 medium free-range eggs (fridge cold)
2 Wholemeal fatbreads 1 Put the four in a medium bowl and
(see recipe, right) rub in the oil with your fngertips. Stir
2 tsp mixed seeds (such as sunfower, in 225ml warm water, mix thoroughly,
pumpkin, sesame and linseed) then knead until the dough feels
1 tsp cold-pressed rapeseed oil smooth and elastic.
good pinch of chilli fakes 2 Put the dough onto a lightly foured
surface and divide into eight balls.
1 Boil the kettle. Heat oven to 120C/100C Sprinkle the work surface with a little
fan/gas 1/2 and put an ovenproof plate more four and roll out one of the balls
inside to warm up. Fill a wide-based very thinly, using a foured rolling pin,
saucepan one-third full of water from to around 22cm in diameter. Turn the
the kettle and bring to the boil. Add the dough regularly and sprinkle with a little
broccoli and cook for 2 mins. Add the more four if it begins to stick. Set aside
tomatoes, return to the boil and cook for and make the other fatbreads in the
30 secs. Lift out with tongs or a slotted same way. If making ahead, freeze
spoon and place on the warm plate in before cooking.
the oven while you poach the eggs. 3 Put a medium non-stick frying pan
2 Return the water to a gentle simmer. over a high heat and, once hot, add
Break the eggs into the pan, one at a one of the fatbreads. Cook for about
time, and cook for 21/2-3 mins or until the 30 secs, then turn over and cook on
whites are set and the yolks are runny. the other side for 30 secs. Press the
3 Divide the fatbreads between the two fatbread with a spatula while cooking to
plates and top with the broccoli and encourage it to puff up and cook inside
tomatoes. Use a slotted spoon to drain – it should be lightly browned in patches
the eggs, then place on top. Sprinkle and look fairly dry, without being crisp.
with the seeds and drizzle with the oil. Repeat with the remaining fatbreads,
Season with a little black pepper and the keeping them warm by wrapping in
chilli fakes, and serve immediately. a clean tea towel until needed.
PER SERVING 383 kcals • fat 17g • saturates 4g • PER FLATBREAD 168 kcals • fat 2g • saturates none •
carbs 31g • sugars 4g • fbre 9g • protein 22g • salt 0.4g carbs 27g • sugars 1g • fbre 5g • protein 6g • salt none
Bircher muesli with 25g/1oz mixed nuts (such as Brazils,

apple & banana hazelnuts, almonds, pecans and
Soaking oats and seeds overnight walnuts), roughly chopped
makes them easier to digest, and 1
/4 tsp ground cinnamon
the muesli will be extra creamy. 100g/4oz full-fat natural bio yogurt
Great for a quick breakfast straight 1 medium banana, sliced
from the fridge. 25g/1oz organic sultanas
EASY 1 OF 5
FIBRE A DAY Put the grated apple in a bowl and add
SERVES 2 PREP 5 mins plus several hrs chilling the oats, seeds, half the nuts and the
NO COOK cinnamon. Toss together well. Stir in the
yogurt and 100ml cold water, cover and
1 eating apple, coarsely grated chill for several hours or overnight.
50g/2oz jumbo porridge oats Spoon the muesli into two bowls and
25g/1oz mixed seeds (such as top with the sliced banana, sultanas
sunfower, pumpkin, sesame and remaining nuts.
and linseed) PER SERVING 405 kcals • fat 18g • saturates 3g •

Make
time for
LUNCH
Avocado, labneh, 1 ripe but frm avocado
roasted carrots & leaves 50g bag mixed salad leaves
Making your own low-fat soft 1 tbsp mixed seeds (such as sunfower,
cheese – labneh – from bio yogurt pumpkin, sesame and linseed)
is surprisingly easy. It’s delicious Chunky vegetable Tip
in salads and wraps, as a dip in 1 To make the labneh, mix the yogurt, & brown rice soup
crunchy vegetables or melting lime and coriander together in a bowl. You could serve this soup chunky Once cool, leftovers
it into baked sweet potatoes. Line another small bowl with a square one day and puréed the next. can be stored in the
of muslin. Spoon the yogurt mixture into fridge for up to
EASY LOW CALCIUM FIBRE 3 OF 5 GLUTEN EASY LOW FIBRE 3 OF 5 GOOD GLUTEN
CAL A DAY FREE the bowl, pull up the ends of the muslin FAT A DAY 4 YOU FREE 2 days, or covered
SERVES 2 PREP 20 mins plus overnight chilling and tie the yogurt into a ball. Tie the SERVES 4 PREP 18 mins COOK 50 mins and frozen for up
COOK 30 mins ends of the muslin onto a wooden spoon to 1 month.
and suspend over a bowl or jug. Place 2 tbsp cold-pressed rapeseed oil Thaw overnight
200g/7oz full-fat bio yogurt in the fridge overnight to strain. 1 medium onion, halved and sliced in the fridge and
grated zest 1 lime, plus 1 tbsp juice, 2 Heat oven to 200C/180C fan/gas 6. 2 garlic cloves, fnely sliced reheat in a
cut into wedges, to serve Toss the carrots with 1 tsp of the oil, 2 celery sticks, trimmed and saucepan until
1
/2 small pack coriander, leaves fnely 2 tsp of the lime juice, the cumin and thinly sliced piping hot
chopped lots of ground black pepper. Tip onto 2 medium carrots, cut into chunks throughout.
300g/11oz carrots, cut into batons a foil-lined baking tray and roast for 2 medium parsnips, cut into chunks
1 tbsp cold-pressed rapeseed oil 20 mins. Turn the carrots and return to 1 tbsp fnely chopped thyme leaves
1
/2 tsp ground cumin the oven for a further 10 mins or until 100g/4oz wholegrain rice
tender and lightly browned. Set aside. 2 medium leeks, sliced
3 Cut the avocado in half and remove 1
/2 small pack parsley, to garnish
the stone. Scoop out the fesh from
each half in one piece with a serving 1 Heat the oil in a large non-stick pan
spoon. Slice on a chopping board, then and add the onion, garlic, celery, carrots,
toss with the remaining lime juice. parsnips and thyme. Cover with a lid
4 Untie the labneh and spread it over and cook gently for 15 mins, stirring
two plates, top with the salad leaves, occasionally, until the onions are
carrots and avocado. Drizzle over the softened and beginning to colour. Add
remaining oil, sprinkle with the seeds the rice and pour in 1.2 litres cold water.
and serve with lime wedges. Bring to the boil, then reduce the heat
PER SERVING 370 kcals • fat 25g • saturates 5g • to a simmer and cook, uncovered,
carbs 21g • sugars 19g • fbre 9g • protein 9g • salt 0.3g for 15 mins, stirring occasionally.
2 Season the soup with plenty of
ground black pepper and salt to taste,
Tip then stir in the leeks. Return to a gentle
simmer and cook for a further 5 mins
For a packed lunch, leave the carrots or until the leeks have softened. Adjust
to cool completely, then pack into two the seasoning to taste and blitz half the
plastic jars or lidded containers. Top with soup with a stick blender, leaving the
the labneh, then the avocado and salad other half chunky, if you like. Top with
leaves. Finish with the oil and seeds. the parsley and serve in deep bowls.
Cover, chill and eat within 24 hours. PER SERVING 261 kcals • fat 8g • saturates 1g •

Eat well
Roast chicken & roots 1 Heat oven to 200C/180C fan/gas 6. Scatter the vegetables around the
Even if you’re cooking for just Put the chicken in a large roasting tin. chicken and serve with the spinach.
two, it’s well worth roasting a large Remove any trussing elastic and retie Squeeze the garlic out of the skins and
chicken as the leftover meat is the chicken’s legs with string, if you like. smear over the chicken, if you like.
ideal for making salads, soups or Rub the lemon juice into the chicken, PER SERVING 524 kcals • fat 24g • saturates 5g •
stir-fries later in the week. then rub in 1 tbsp of the oil and sprinkle carbs 28g • sugars 17g • fbre 11g • protein 42g • salt 0.5g
with the thyme and plenty of seasoning.
EASY FOLATE FIBRE VIT C 4 OF 5 GOOD GLUTEN
A DAY 4 YOU FREE Roast for 25 mins.
SERVES 4 PREP 30 mins COOK 11/4 hrs 2 Mix the squash, carrots, parnsips and Tip
onion in a bowl with the remaining oil, If you’re cooking for two, serve half the
1.6kg/3lb 8oz whole chicken lemon zest and plenty of ground black chicken and veg, and leave the rest to
zest and juice 1 lemon pepper, and toss together well. cool. Strip the cooked chicken from the
2 tbsp cold-pressed rapeseed oil 3 Take the chicken out of the oven and bones and put it in a bowl. Cover, chill
4-5 thyme sprigs, leaves roughly put on a plate. Scatter the vegetables and eat within 2 days.
chopped into the tin, nestling the garlic cloves To make a roasted vegetable dip,
500g/1lb 2oz butternut squash, underneath, then put the chicken on top. remove the skin from the cooked squash
cut into chunks Return to the oven for a further 45 mins, and squeeze the roasted garlic out of
300g/11oz carrots, cut into chunks turning the veg after 20 mins until the the skins. Put the prepared vegetables in
300g/11oz parsnips, peeled and cut chicken is cooked and the vegetables a food processor, add a little cold water
into long batons are tender and lightly browned. and blitz to a purée.
1 medium red onion, cut into thin wedges 4 Take the chicken out and place on Serve as a dip with vegetable sticks or
1 garlic bulb, cloves separated a warmed platter. Cover with foil and fatbreads. Eat within 2 days, or freeze
100g/4oz baby spinach leaves leave to rest for 10 mins. Cook the for up to 1 month. Thaw in the fridge
spinach in a saucepan with a drizzle of overnight and stir well before serving.
water, and season with black pepper.

Peruvian chicken, 2 spring onions, trimmed and turning every now and then, until
avocado & quinoa salad fnely sliced defrosted and lightly toasted. Set aside.
Frozen sweetcorn is a great standby zest and juice 1 lime 3 Rinse the cooked quinoa in a sieve
ingredient – it adds colour, fibre and 1
/2 long red chilli, fnely chopped under cold water, then press hard with a
flavour to any dish, especially when (deseeded if you don’t like it too hot) serving spoon to remove excess water.
toasted in a pan. 1 ripe but frm avocado 4 Tip the quinoa into a bowl and toss
EASY VIT C 2 OF 5 GLUTEN

200g/7oz skinless, cold, cooked roast with the olive oil, sweetcorn, tomatoes,
Tip
A DAY FREE chicken, cut into chunky pieces coriander, spring onions, lime zest and
SERVES 2 PREP 10 mins COOK 20 mins chilli. Season well with black pepper. To make into a
1 Half-fll a medium pan with water 5 Halve and stone the avocado. Scoop packed lunch,
50g/2oz uncooked quinoa and bring to the boil. Rinse the quinoa out the fesh with a large metal spoon, divide the salad
100g/4oz frozen sweetcorn in a fne sieve, then add to the water, cut into slices and combine with the lime between two
1 tbsp extra virgin olive oil stir well and simmer for 12 mins or juice. Add the chicken pieces and lidded containers
75g/21/2oz cherry tomatoes, until just tender. avocado to the salad and toss gently and chill until
quartered 2 While the quinoa is cooking, put the together before serving. ready to serve.
small pack coriander, leaves roughly sweetcorn in a dry frying pan over a PER SERVING 512 kcals • fat 29g • saturates 6g • Eat within 1 day.
chopped medium-high heat. Cook for 5 mins, carbs 26g • sugars 5g • fbre 5g • protein 34g • salt 0.3g

Eat well
Minted pea, goat’s 50g/2oz baby spinach leaves

cheese & spinach wraps 1 apple, coarsely grated
These wraps are loaded with 25g/1oz mixed seeds, such as linseed,
immune-friendly nutrients, sunfower, pumpkin and sesame
including vitamin C.
Out of season, frozen vegetables 1 Put the peas in a bowl and lightly
are great because they’re picked at mash with the mint, lemon zest and
their peak and frozen immediately goat’s cheese. Season well with ground
to lock in the goodness. black pepper. Keep chilled if not serving
straight away.
FOLATE VIT C IRON 2 OF 5
EASY A DAY 2 Spread each fatbread with the pea
Pan-fried mackerel fllets SERVES 2 PREP 10 mins NO COOK and goat’s cheese mixture, then top
with beetroot & fennel with the spinach, apple and seeds. Roll
Mackerel fillets contain beneficial 140g/5oz frozen peas, thawed up and serve immediately, or wrap in
fats, are quick to cook, and really 1
/2 small pack mint, fnely chopped foil and pop into a packed lunch. Can
complement this earthy salad. fnely grated zest 1 lemon be made the night before.
75g/21/2oz soft rindless goat’s PER SERVING 457 kcals • fat 19g • saturates 8g •
EASY LOW HEART 2 OF 5
CAL HEALTHY FOLATE VIT C A DAY cheese log carbs 42g • sugars 10g • fbre 14g • protein 22g • salt 0.7g
GLUTEN
FREE 2 Wholemeal fatbreads (see p51 for
SERVES 2 PREP 10 mins COOK 3 mins the recipe)
2 mackerel fllets (about 300g/11oz)

2 tsp cold-pressed rapeseed oil
1
/2 small fennel bulb, quartered and
very thinly sliced
1 small beetroot, peeled and very
thinly sliced
100g/4oz cucumber, halved and
thinly sliced
1 eating apple, cored, quartered and
sliced
1 tbsp lemon juice plus lemon wedges,
to serve
100g/4oz full-fat natural bio yogurt
small pack dill
1 Put one of the mackerel fllets on a

board and cut a ‘V’ down the centre,
either side of the pin bones, to create
two smaller fllets, then remove the
bones. Repeat with the other fllet. Rub
with the oil and season with plenty
of ground black pepper. Set aside.
2 Put the fennel in a bowl with the
beetroot, cucumber and apple. Drizzle
over the lemon juice, add the yogurt and
mix well. Roughly chop the dill, putting
aside a few fronds to garnish, and
scatter over the salad, then season with
ground black pepper and toss together
lightly. Set aside.
3 Put a large non-stick frying pan over
a medium-high heat. When hot, add
the fsh, skin-side down, and cook for
21/2 mins. Flip the fsh over and cook
for 30 secs on the other side.
4 Put the fllets on top of the salad
and serve with the dill fronds and lemon
wedges for squeezing over.
PER SERVING 397 kcals • fat 24g • saturates 5g •

Satisfying FOR THE CURRIED VEGETABLES
100g/4oz green beans, trimmed and
SUPPERS
cut into short lengths
250g/9oz caulifower, cut into small
forets
2 medium carrots, sliced
Sweet potato dhal with 1 tbsp cold-pressed rapeseed oil
curried vegetables 1 medium onion, cut into thin wedges
This rich and comforting spicy 2 garlic cloves, thinly sliced
dhal, topped with lightly curried 1 tsp medium curry powder
vegetables, is delicious served with 200g/7oz ripe tomatoes, roughly
creamy yogurt and zesty lime. chopped
1 long green chilli, fnely sliced One-pot chicken with quinoa
EASY LOW LOW FIBRE VIT C IRON 5 OF 5 GOOD
FAT CAL A DAY 4 YOU (deseeded if you don’t like it too hot) An easy dish packed with vitamin-
GLUTEN
FREE rich veg and mineral-rich quinoa.
Tip SERVES 4 PREP 25 mins COOK 1 hr 10 mins 1 To make the dhal, heat the oil in a
EASY LOW 3 OF 5 GOOD
FAT FOLATE FIBRE VIT C IRON A DAY 4 YOU
large non-stick pan and fry the onion
GLUTEN
Freeze the dhal 1 tbsp cold-pressed rapeseed oil over a low heat for 10 mins, stirring FREE
and vegetables 1 medium onion, fnely chopped regularly, until softened and very lightly SERVES 2 PREP 5 mins COOK 30 mins
in lidded 2 garlic cloves, thinly sliced browned – add the garlic for the fnal
freezer-proof 1 tbsp medium curry powder min. Stir in the curry powder and cook 1 tbsp cold-pressed rapeseed oil
containers for 200g/7oz dried split red lentils for 30 secs more. 2 skinless chicken breasts (about
up to 3 months. 500g/1lb 2oz sweet potatoes, peeled 2 Add the lentils, 1 tsp faked sea salt 300g/11oz)
Thaw overnight and cut into chunks and 1 litre of water. Stir in the sweet 1 medium onion, sliced into 12 wedges
then add a 2 tbsp lime (or lemon) juice plus lime potatoes and bring to the boil. Reduce 1 red pepper, deseeded and sliced
splash of water wedges, to serve the heat to a simmer and cook the 2 garlic cloves, fnely chopped
and reheat until 100g/4oz full-fat natural bio yogurt lentils for 50 mins or until the dhal is 100g/4oz green beans, trimmed and
piping hot coriander, to serve thick, stirring regularly. Add a splash cut in half
throughout. of water if the dhal thickens too much. 1
/4-1/2 tsp chilli fakes, according to
Stir in the lime or lemon juice and taste
season to taste. 2 tsp each ground cumin and ground
3 While the dhal is cooking, make the coriander
curried vegetables. Half-fll a medium 100g/4oz uncooked quinoa
non-stick pan with water and bring to 85g/3oz frozen sweetcorn
the boil. Add the beans, caulifower and 75g/21/2oz kale, thickly shredded
carrots, and return to the boil. Cook for
4 mins, then drain. 1 Heat the oil in a large, deep frying pan
4 Return the pan to the heat and add or sauté pan. Season the chicken and fry
the oil and onion. Cook over a medium- over a medium-high heat for 2-3 mins
high heat for 3-4 mins or until the onion each side or until golden. Transfer to a
is lightly browned, stirring regularly. plate. Add the onion and pepper to the
Add the garlic and cook for 1 min more pan and cook for 3 mins, stirring, until
until softened. Stir in the curry powder softened and lightly browned.
and cook for a few secs, stirring. 2 Tip in the garlic and beans, and stir-fry
5 Add the tomatoes, green chilli for 2 mins. Add the chilli and spices, then
according to taste and 200ml cold water. stir in the quinoa and sweetcorn. Pour
Cook for 5 mins or until the tomatoes in 700ml just-boiled water with 1/2 tsp
are well softened, stirring regularly. Stir faked sea salt and bring to the boil.
in the blanched vegetables and cook 3 Return the chicken to the pan, reduce
for 4-5 mins or until hot throughout. the heat to a simmer and cook for
Season with black pepper. 12 mins, stirring regularly and turning
6 Divide the dhal between four the chicken occasionally. Add the
deep bowls and top with the curried kale and cook for a further 3 mins
vegetables. Serve with the yogurt, or until the quinoa and chicken are
coriander and lime wedges for cooked through.
squeezing over. PER SERVING 529 kcals • fat 12g • saturates 1g •
PER SERVING 453 kcals • fat 9g • saturates 1g • carbs 52g • sugars 15g • fbre 6g • protein 50g • salt 0.4g

Eat well
1
400g can chopped tomatoes
375g/13oz sweet potatoes, peeled
and cut into chunks
1 yellow and 1 red pepper, deseeded
and cut into chunks
400g can chickpeas, drained
and rinsed
juice 1 large orange, the peel thickly
sliced with a vegetable peeler
200g/7oz skinless line-caught
cod, haddock or pollock fllet,
cut into chunks
200g/7oz skinless wild salmon,
cut into chunks
1
/2 small pack fat-leaf parsley, roughly
chopped
1 Heat the oil in a large fameproof

casserole dish or saucepan and gently
fry the onion, leeks and fennel for
10 mins, stirring occasionally, or until
the veg is well softened and lightly
browned. Add the garlic and spices,
and cook for 30 secs more. Season
well with ground black pepper.
2 Tip in the chopped tomatoes, sweet
potatoes, peppers, chickpeas, orange
juice and peel with 300ml water and
bring to a gentle simmer. Cover loosely
and cook for 20 mins, stirring
occasionally, until the potatoes are
softened but not breaking apart.
3 Add the fsh pieces on top of the
Moroccan fsh stew bubbling liquid and cover. Poach over a
This quick and easy one-pot medium heat for 3-4 mins or until the
is bursting with gut-friendly fsh is just cooked. Adjust the seasoning
vegetables and chunky pieces of and serve scattered with parsley.
fish for a healthy, filling dinner. PER SERVING 448 kcals • fat 12g • saturates 2g •
EASY LOW LOW HEART
FAT CAL HEALTHY FOLATE FIBRE VIT C IRON
5 OF 5
A DAY
SERVES 4 PREP 15 mins COOK 35 mins

Tip
1 tbsp cold-pressed rapeseed oil
1 medium onion, thinly sliced If cooking for two people, chill the
2 thin leeks, trimmed and sliced remaining two portions of stew after
1
/2 small fennel bulb, quartered and step 2, before adding the fsh. It will keep
very thinly sliced for up to 2 days. When ready to serve,
2 large garlic cloves, fnely sliced simply reheat the stew on the hob, add
2 tsp ground coriander the remaining fresh fsh, cover and cook
1 tsp ground cumin as above, until piping hot throughout.
1
/2 tsp chilli fakes

1 tbsp extra virgin olive oil lightly browned and dry. The dough will
2 tbsp lemon juice continue to crisp as it cools. Once cold,
assorted vegetable sticks, for dipping break into chunky pieces and store in an
(optional – we used celery and purple airtight container for up to 1 week.
carrots) 4 Meanwhile, heat the rapeseed oil in
FOR THE CRISPBREAD SNAPS a small saucepan over a medium-high
50g/2oz wholemeal four, plus extra heat. Add the pepper, cover with a lid
for dusting and fry for 10 mins or until softened and
1
/4 tsp baking powder lightly browned in places. Remove the lid
1 tbsp mixed seeds (such as every few mins and stir, adding a splash
sunfower, pumpkin, sesame of water if the pepper begins to stick.
and linseed) Add the garlic and chilli fakes, and cook
1 tbsp fnely chopped thyme leaves for a few secs more, stirring. Leave to
50g/2oz full-fat natural bio yogurt cool for 5 mins.
1
/2 tsp extra virgin olive oil 5 Tip the pepper, garlic and chilli into
Red pepper houmous a food processor and add the haricot
with crispbread snaps 1 To make the crispbread, heat oven beans, olive oil, lemon juice and lots of
These crunchy crispbreads are to 190C/170C fan/gas 5. In a bowl, ground black pepper. Blitz until smooth,
simple to prepare and will keep mix the four with the baking powder, then scoop into a bowl or two lidded
for a week in an airtight container. seeds and thyme. Add the yogurt containers and leave to cool. Serve with
Any leftover raw veg from this diet and mix with your hands to make the crispbread snaps and vegetable
plan will pair well with the houmous. a soft dough. sticks, for dipping, if you like.
2 Place a sheet of baking parchment PER SERVING 346 kcals • fat 12g • saturates 2g •
EASY FIBRE VIT C 2 OF 5 GOOD
A DAY 4 YOU on the work surface and sprinkle with carbs 36g • sugars 8g • fbre 16g • protein 14g • salt 0.3g
SERVES 2 PREP 8-10 mins COOK 25 mins a little four. Flour a rolling pin and roll
out the dough until around 3mm thick. Tip
1 tsp cold-pressed rapeseed oil You will need to turn and lift the dough,
1 red pepper, deseeded and sliced into sprinkling with a little more four as you Spoon any leftover houmous into
thin strips roll so it doesn’t stick. a freezer-proof container, cover and
1 garlic clove, crushed 3 Transfer the baking parchment with freeze for up to 1 month. Thaw for
1
/4 tsp chilli fakes the dough on to a baking tray, then prick several hours or overnight in the
400g can haricot beans, drained all over with a fork. Brush lightly with fridge and stir well before serving.
and rinsed the oil and bake for 20-25 mins until
Steak & sweet potato chips 1 Heat oven to 220C/200C fan/gas 7. together. Divide the steak, chips and
This makes a great Friday night Half-fll a medium saucepan with water salad between two plates and pour over
supper – satisfying, well-balanced and bring to the boil. Add the sweet the dressing just before serving.
and full of flavour. potatoes and cook for 4 mins, then drain PER SERVING 683 kcals • fat 29g • saturates 6g •
through a colander and return to the carbs 49g • sugars 25g • fibre 13g • protein 48g • salt 0.6g
EASY FIBRE VIT C IRON 3 OF 5 GLUTEN
A DAY FREE saucepan. Pour over 2 tsp of the oil and
SERVES 2 PREP 10 mins COOK 35 mins season with a little black pepper. Toss
until the potatoes are lightly coated
350g/12oz sweet potatoes, peeled with the oil.
and cut into thick chips 2 Tip the potatoes onto a baking tray
1 tbsp cold-pressed rapeseed oil and cook in the oven for 15 mins, then
2 x 200g/7oz sirloin steaks turn with a spatula and cook for a
50g bag mixed spinach, watercress & further 10 mins or until crisp and golden.
rocket salad 3 While the potatoes are baking,
2 ripe tomatoes, cut into wedges prepare the steak. Trim off any hard fat
1
/3 cucumber, sliced from the beef, then rub all over with the
2 spring onions, trimmed and remaining oil. Season with 1 tsp coarsely
fnely sliced ground black pepper. Put a large
1
/2 x 400g can haricot beans, non-stick frying pan or griddle over a
drained and rinsed medium-high heat and, when hot, add
FOR THE DRESSING the steaks and cook for about 2 mins
2 tsp balsamic vinegar each side or until done to your liking.
2 tbsp cold-pressed rapeseed oil 4 Mix the salad leaves, tomatoes,
1
/2 small garlic clove, crushed cucumber, spring onions and beans in
a bowl. Whisk the vinegar, oil and garlic

Eat well
Tip Lamb dopiaza 100g/4oz dried split red lentils, rinsed powder. Cook for 1 min, then stir the
with broccoli rice 1
/2 small pack coriander, roughly lamb and yogurt into the pan and cook
Freeze the Simple and delicious, this chopped, plus extra to garnish over a medium-high heat for 4-5 mins,
cooked and low-fat curry is full of good 200g pack baby spinach leaves stirring regularly.
cooled curry things – lean lamb, prebiotic FOR THE BROCCOLI RICE 5 Pour 250ml cold water into the pan,
in sealable onions and fibre-rich lentils. 200g/7oz wholegrain rice stir in the lentils and coriander, cover
bags or a 200g/7oz small broccoli forets with a lid and leave to cook over a low
EASY LOW 4 OF 5 GOOD
FAT FOLATE FIBRE VIT C IRON A DAY 4 YOU
freezer-proof heat for 45 mins – the sauce should be
GLUTEN
container for FREE curry only 1 Put the lamb in a large bowl and simmering gently. Remove the lid every
up to 2 months. SERVES 4 PREP 20 mins COOK 1 hr 30 mins season well with ground black pepper. 10-15 mins and stir the curry.
Thaw overnight Add the yogurt and 1 tbsp of the curry 6 With half an hour of the curry cooking
in the fridge 500g/1lb 2oz lamb leg steaks, powder, and stir well to combine. time remaining, cook the rice in plenty
and reheat in a trimmed of excess fat and cut 2 Heat half the oil in a large non-stick of boiling water for 25 mins or until just
saucepan until into chunks saucepan. Fry the onion wedges over tender. Add the broccoli forets and cook
piping hot 100g/4oz full-fat natural bio yogurt, a high heat for 4-5 mins or until lightly for a further 3 mins. Drain well.
throughout. plus 4 tbsp to serve browned and just tender. Tip onto a plate, 7 Remove the lid from the curry,
2 tbsp medium curry powder set aside and return the pan to the heat. add the reserved onion wedges and
2 tsp cold-pressed rapeseed oil 3 Add the remaining oil, the sliced continue to simmer over a high heat for
3 large onions, 2 thinly sliced, 1 cut onions, garlic, ginger and chilli, cover a further 15 mins or until the lamb is
into 10 wedges and cook for 10 mins or until very soft, tender, stirring regularly. Just before
4 garlic cloves, fnely sliced stirring occasionally. Remove the lid, serving, stir in the spinach, a handful
1 tbsp ginger, peeled and fnely increase the heat and cook for 2-3 mins at a time, and let it wilt. Serve with the
chopped more or until the onions are tinged with yogurt, coriander and broccoli rice.
1 long red chilli, fnely chopped brown – this will add lots of favour, but PER SERVING 567 kcals • fat 13g • saturates 5g •
(deseeded if you don’t like it too hot) make sure they don’t get burnt. carbs 69g • sugars 14g • fbre 11g • protein 37g • salt 0.4g
400g/14oz tomatoes, roughly chopped 4 Reduce the heat once more and stir
or 400g can chopped tomatoes in the tomatoes and remaining curry
For our exclusive vegetarian Healthy Diet Plan

and alternative recipes, visit bbcgoodfood.com
With Davina’s new range, exclusive to Lakeland,
you’ve got everything you need to run rings around 2016.
Shop the range for an easier way to a healthier lifestyle.
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Good reads
How to be a
healthy
meat eater
Recent reports about the
dangers of eating sausages,
bacon and ham have left
Can I still eat a bacon sandwich?
some food lovers asking So if you can be a healthy meat eater, 10 WAYS TO CUT DOWN
how they can enjoy meat how much is safe? The WHO report did 1 Build meals around vegetables and
safely. Sue Quinn explains not specify an amount, but it found that
the risk of cancer is lower the less meat
add a little meat in, rather than the
other way around. For example, reduce
you eat. If you eat a bacon sandwich now the amount of meat in stews and
I
n a strongly worded report last year, and then, that’s fne. ‘On average, we curries, and bulk up with extra
the World Health Organisation should be eating no more than 70g of vegetables, pulses and grains.
classifed processed meat such as meat a day,’ says Dr Louis Levy, Head 2 Use vegetables with a ‘meaty’ quality,
bacon, ham and sausages as a ‘defnite’ of Nutrition Science at Pubic Health such as mushrooms and aubergines.
cause of cancer, and red meat as a England. ‘We recognise the fact that red 3 After soaking dried mushrooms
‘probable’ cause. Subsequent alarming meat is also a good source of nutrients, (such as porcini and shiitake) in hot
headlines prompted the question: Should including iron, zinc and vitamin B12.’ water, save the soaking liquid to use
we give up meat completely? Both cancer According to Dr Carrie Ruxton, in stocks to add a ‘meaty’ flavour.
experts and dietitians say no. dietitian and member 4 Devise a way of curbing your meat
Casey Dunlop of the Meat Advisory intake that works for you. For example,
from Cancer Panel, 40 per cent of consider eating meat only on weekends,
Research UK, men and 10 per cent or restricting meat to one meal per day.
says that what of women eat more 5 Buy meat less frequently, but make
the report means than the suggested it the best quality you can afford.
is that regularly amount, and need to 6 Opt for Indian, Middle Eastern and
eating large cut down. But some South-east Asian veg dishes that use
amounts of red women at risk of iron loads of spices and herbs – you are less
and processed defciency would likely to notice the absence of meat.
7 Add cheese! Simple roasted
Photographs ALAMY, JOHN FROST NEWSPAPERS
meat is not wise actually beneft from

if you want to eating more. ‘Eat vegetables taste amazing sprinkled
live a long and lean red meat as a with a strong cheese such as cheddar
healthy life. main meal 3-5 times towards the end of the cooking time.
‘The best diet for general a week, and have fsh, 8 In sandwiches, swap salami, ham or
health and to reduce the risk of poultry or a vegetarian option for other processed meat with canned tuna,
cancer is one that’s high in fbre, fruit the other main meals,’ she recommends. sardines or mackerel, or roast chicken.
and veg, and low in red and processed ‘Choose a portion size of 100-120g 9 If you love bacon, fry one rasher until
meat and salt,’ she says. ‘But the single cooked red meat (allow 30% reduction crisp, chop into pieces and add to a
best thing that anyone can do to reduce in size due to cooking losses), and eat salad, omelette or pasta dish.
cancer risks is to quit smoking.’ processed meat as an occasional treat.’ 10 Have one sausage and one bacon
rasher, instead of two of each, in your
For more information, visit cancerresearchuk.org full English breakfast – add another
and bbcgoodfood.com/howto/guide/eating-meat egg and extra beans if you are hungry.

Should we
keep taking
the tablets?
Be smart with your
Another barrier to getting optimum
supplements
nutrition from our food is the
declining nutrient levels in our soils, DO…
Photographs ISTOCKPHOTO | This information is for guidance only and should not be taken in the place of medical advice. You should refer to your GP/dietitian/pharmacist regarding your specifc nutritional needs.
as a result of intensive farming. ü Talk to your GP, pharmacist or
This means that many foods, dietitian before you start a course
including fruit and vegetables, of supplements.
contain lower levels of nutrients ü Check with your GP if you are
than they used to. Processing, on medication to ensure that there
cooking and storage also has an are no contraindications.
impact on the nutritional quality ü Buy supplements from a
of the food on our plates. reputable source.
Despite all this, our bodies ü Take them with water or orange
evolved to digest and absorb real juice (if you take iron, avoid
food rather than the isolated (and grape juice as it inhibits absorption).
often synthetic) nutrients found in ü Keep supplements in a cool,
supplements. This means there’s dry, dark place.
If you eat a balanced diet, do you still no substitute for a good diet
need to take supplements as well? and a healthy lifestyle. DON’T…
Kerry Torrens, our nutritional If you eat a wide and varied
selection of quality fresh
û Buy online unless it’s from a
recognised UK retailer.
therapist, gives us the low-down and natural foods (including û Exceed the recommended dose
wholegrains, leafy greens, nuts, unless advised by your GP or
A
seeds and lean sources of protein), pharmacist. Too high a dose of
lthough the majority you should get all the vitamins water-soluble nutrients (vitamins B,
of health experts say and minerals you need. Our chart, C and folic acid) will pass through
we should be able to opposite, shows you how. the body and be excreted. Fat-
get all the nutrients That said, there are some people soluble vitamins (A,D, E, K) are
we need from our who do need certain supplements stored in the liver and fat tissues;
food – and vitamin D from sunlight – fnd out below if you’re one of too much puts pressure on the liver
– the latest evidence suggests that them – and talk to your GP for and could make you feel unwell.
many of us are still falling short. more specifc advice. û Double up if you miss a dose. Take
Thirteen per cent of 11 to it at the next scheduled time instead.
18-year-old girls have lower than Who does need supplements? û Take with with tea or coffee as
adequate levels of vitamin A, The Department of Health caffeine and tannins interfere
according to the government’s 2014 recommends supplements for the with absorption.
National Diet and Nutrition Survey following people:
(NDNS). Almost half of women • Children aged 6 months to 5 years
don’t get enough selenium, and 7-8.5 micrograms (mcg) vitamin D daily
more than a ffth are low in iron. (unless fed with a fortifed formula)
Many of us are defcient in vitamin • Mums-to-be prior to conception LABELS – WHAT TO LOOK FOR
D – as we cover up or use sunscreen and for the frst 12 weeks of Recommended Daily Allowances (RDA)
during the summer, and get little pregnancy 400mcg folic acid daily are being replaced with Nutrient
sunlight during our UK winter. Also, • Pregnant/breastfeeding mums Reference Values (NRV). NRVs are the
as we age our bodies become less 10mcg vitamin D daily levels of essential nutrients considered
effcient at absorbing the nutrients • Over-65s 10mcg vitamin D daily adequate for most healthy people. We’ve
from our food, and manufacturing • Housebound/those with darker skin included NRVs on our chart (opposite).
vitamin D in our skin. 10mcg vitamin D daily

Eat well
THE NUTRIENTS YOU NEED… AND HOW TO GET YOUR DAILY DOSE FROM FOOD
Vitamin A
GOOD FOR A healthy respiratory tract • Fighting OR OR
infection • Plump youthful skin • Night vision
TAKE A daily dose of 800mcg with a meal
NEED TO KNOW Choose one with betacarotene,
which your body converts to vitamin A when needed 25g PORTION LIVER PATE 50g COOKED HAGGIS 180g BAKED SWEET POTATO
Vitamin B2 and B6
GOOD FOR Hair, nails, skin and eyes • Regulating
hormones • Mood • Healthy red blood cells + +
TAKE 1.4mg of each B vitamin at breakfast
NEED TO KNOW Getting too much? You’ll know
because B2 turns your urine bright yellow! 150g PORK FILLET 30g BRAN FLAKES 150g POT OF YOGURT
Folic acid
GOOD FOR Heart health • A healthy foetus • COMBINE FOLIC
ACID WITH
Repairing and making DNA • Red blood cells
TAKE 200mg at breakfast + VITAMIN B12 FOR
BETTER RESULTS
NEED TO KNOW Alcohol and antibiotics can deplete
levels of folic acid. Epileptics should consult their GP 80g BRUSSELS SPROUTS 80g LEAF SPINACH
Vitamin C
GOOD FOR Fighting infection • Healing wounds •
Healthy bones, teeth and skin • Regulating cholesterol
OR OR
TAKE 80mg – split doses throughout the day
NEED TO KNOW Look for ‘magnesium ascorbate’
on the label, as it will be gentler on your tummy /2 RED PEPPER
1
1 LARGE ORANGE 125g WATERCRESS
Vitamin D
GOOD FOR Bones and teeth • Muscle function •
OR OR
Mood • Immune system
TAKE With a meal, not too late in the day
NEED TO KNOW Between April and October,
try to get 15 minutes of sun exposure daily 1 SALMON STEAK (140g) 2 BOILED EGGS 155g CAN PILCHARDS
Calcium CALCIUM AND

GOOD FOR Strong bones and teeth • Muscle and MAGNESIUM
nerve function • Helps to lower blood pressure + WORK TOGETHER
TAKE 800mg at night SO LOOK FOR A
NEED TO KNOW Calcium citrate is easier to COMBINED
SUPPLEMENT
absorb than calcium carbonate 1 CAN SARDINES 200ml SKIMMED MILK
Iron
GOOD FOR Energy • Immune system • Brain function
TAKE 14mg in the morning on an empty stomach + +
NEED TO KNOW If you suffer from stomach upset
when taking a supplement, choose iron in the form of
ferrous fumarate or ferrous gluconate 40g PORTION SHREDDIES 100g LAMB’S LIVER 140g (SHELLED) MUSSELS
Selenium
GOOD FOR Fertility • Antioxidant protection •
Anti-ageing • Metabolism • Immune system OR OR
TAKE 55mcg with a meal
NEED TO KNOW UK intake has declined in recent
years, so include plenty of these food sources (right)
25g BRAZIL NUTS 75g CRABMEAT 30g PORTION LAMB’S KIDNEY
MY KITCHEN
Peter Gordon
Holly Brooke-Smith fnds the innovative chef’s London kitchen is
packed with interesting gadgets and curiosities Photographs David Cotsworth

Good reads
ABOVE Handcrafted
knives made by Peter
Lorimer RIGHT The
kitchen is decorated
with Peter’s paintings
and pottery from
Cornwall and Sydney
ABOVE
Peter picked
up these
decorative
spoons in
Istanbul
B
orn in New Zealand, Peter on hinges. I’d saved some extra wood quickly. I’ve got no problem with
Gordon moved to Melbourne for a chopping board, and I met this microwaves, but space on the work
to train as a chef. Five years Kiwi guy who made it for me. It has a surface is limited.
later he opened his frst gas hob on top, but I also love induction Your dishwasher looks interesting!
restaurant, The Sugar Club, – what I really wanted was four gas and It’s actually two dishwashers in
in Wellington, New Zealand. He moved two induction rings. separate pull-out drawers. They were
to London in 1989 and quickly became Sadly, at the time I couldn’t fnd hugely successful in America, and
known for his groundbreaking fusion anything the right size. I like an island I had the frst one in the UK in my
cuisine. He set up The Sugar Club hob: apart from the practical aspects previous kitchen. They’re so practical,
in Notting Hill in 1995, then opened of doing a bit of flming in here, you and also good for kosher cooking as
The Providores and Tapa Room in can chat to your mates while you cook. you can separate dishes that contained
Marylebone in 2001. He has written seven Tell us about your oven milk from those used for meat.
recipe books and lives in east London. It’s the best! It’s a wide built-in model What’s important and personal to you
How much of this kitchen is inherited? from Fisher & Paykel. You can’t get about your kitchen?
The red lino foor was here when a domestic version in the UK, only I like everything to have a bit of a story,
I bought the house and I thought, in New Zealand and the US. You which is why I like ceramics, glass and
‘Wow, that’s weird’. But by the time can easily ft a whole turkey in it, the things people forge, rather than items
I came to do up the kitchen a couple controls are incredibly simple, and it that come from a factory.
of years later (it was the last room to do has a rotisserie setting. The wide shape I bring back old ceramics from my
in the house), I realised that I loved the also means there’s lots of space to store travels, and I love junk shops. I’ve been
foor. The previous owner was an artist stuff underneath. collecting Poole Pottery china since
and had found it in a hospital skip. Do you use it for everything? I was 18. My partner collected Poole
What have you installed since I also have a built-in microwave combi stuff when he was younger too! I’ve got
you moved in? oven, which is good for when I don’t hundreds of cups and plates. I also
I put in the workbench, and recently want to turn on the big oven, especially collect interesting spoons – the ones
attached the work surface extension if I come home late and want to eat from Istanbul were cheap as chips.

Good reads Peter roasts coffee
beans in a roaster
he bought in Israel
Broadway Market
‘London is exciting
and inspirational’
l I get ideas from travelling, eating out
Among the
characterful items and seeing what’s in markets. I’m close
in Peter’s kitchen to Broadway Market in Hackney, and
are woven utensil that’s generally where I go to get
baskets, lots ingredients if I’m having a dinner party.
of mugs and a
There’s a gorgeous organic veg shop
Chinese moon
cake mould
there, and a brilliant butcher called Hill &
Szrok. They serve dinner in the evening
– I went recently and had ox heart, oxtail
stew and beautiful sprouting broccoli.
There’s also a fshmonger called Fin &
Flounder and a lovely natural wine store.
And the excellent E5 Bakehouse is close
by, under the arches at London Fields.
Where did you get your coffee roaster? Who’s on your bookshelf?
I bought it in Israel. You put green coffee The ones in here are all by friends – Yotam l When I arrived in London in 1989, the
beans in the barrel, then roast them by Ottolenghi, Christine Manfeld, the guys food scene was a tiny sliver of what it
rotating over a fame. The man I bought at The Engine Room in Auckland. And the is now. The cafés were all French, the
it from thought everyone should have one. frst book I ever worked on is here. It was coffee ‘scene’ didn’t really exist, and
I get my beans from Caravan Coffee. for Keith Floyd; I was his recipe tester. restaurants were either terrible or
Tell us about your pottery The photographer Jean Cazals went on to expensive – there wasn’t really a middle
The fgures are by a woman in Cornwall do my frst six books. I’m going to donate feld. Now, just look at all the inspiring
and the pottery is made by a guy in loads of books to a local school – I’ve got informal places like Brindisa or Polpo.
Sydney. He’s got a kiln the size of this so many, and I really don’t need them all.
room and puts everything in to burn for Are you a keen gardener too? l I’m always excited to discover new
a week – and just sees what comes out. Yes, my walled garden is a wonderful foods and I was amazed by how many
I think he’s brilliant. space. I specifcally chose a lot of New ingredients were available when I arrived
A kitchen is a place of enjoyment, I spend Zealand plants to go out the back. Initially in London. There was all this stuff we
a lot of time in here – so I love having I thought I’d love a veg garden, but realised couldn’t get in New Zealand, because
some of my paintings in here too. When I’m not here enough to look after it properly. it’s so hard to import fresh fruit and veg
friends come over for dinner, they’ll all be The plant on my windowsill is a cutting (the biodiversity is really protected).
in here while I fnish cooking, so what are from a cutting of Sigmund Freud’s linden If you go to London’s Chinatown, you
you going to have on your wall – nothing? tree at his house in Hampstead. Some fnd shops that have three shipments
What about your knives? friends bought it at Clifton Nurseries a week from Malaysia or Thailand, for
They are made by a man in New Zealand in Maida Vale – its ancestry goes straight example. It’s just brilliant.
called Peter Lorimer. He forges his own to his tree.
Market photograph: facebook.com/dancingchefnatasha
steel, and collects wood and recycled fence

posts and trees for the handles. He made WHO’S COOKING DINNER?
my round bottle openers as well. The 2015 chefs line-up
I love anything that feels handcrafted, Peter (circled) launched the annual ‘Who’s
however I do go through phases with Cooking Dinner?’ event in aid of Leuka, the
my knives. I have a favourite knife that UK leukaemia charity, in 1999. Every year,
I bought in Kyoto – it’s only meant to be on the frst Monday in March, 20 of the UK’s
used for chicken. It’s pictured in one of my best chefs and restaurant teams cook for
books, but alongside a photo of fsh. I had 200 diners. Tables for 10 people cost £6,000
to explain in the method that the knife – find out more at whoscookingdinner.com
wasn’t meant for fsh, it just looked good!

Good reads
Nuts about
almonds!
From nut butter to non-dairy ‘milk’, our appetite for almonds is booming
If you’re snacking Sweet almonds are the ones we eat. Bitter almonds
on almonds, choose are used in extracts and liqueurs, and also to make
Almost one million bees nuts with the skin on – soaps. The nuts contain toxins (including hydrogen
are needed to pollinate the outer covering is cyanide) that are removed during processing.
California’s almond groves where most antioxidants
– the largest managed are concentrated.
pollination event in the world.
Technically,
almonds are
not nuts but
the seeds of
A single almond the fruit of the
needs around 5 litres almond tree.
of water to grow.
Around 80% of the
world’s almonds are Almonds are bursting with
grown in drought- good (mono-unsaturated)
stricken California, fats, fibre, vitamin E,
where critics blame magnesium, antioxidants
them for worsening and other key nutrients.
water shortages. Between 2003 and 2013,
70%
global production rose by
Ground almonds are the key

ingredient in marzipan, believed to
originate in Toledo, Spain, as early
as the 9th century. It remains the
region’s most celebrated dessert.
The Romans
considered
Feature SUE QUINN | Photographs GETTY, ISTOCKPHOTO, ALAMY
almonds a fertility
charm and
Cherries, peaches, gave them to
apricots and plums newlyweds.
belong to the same
family as almonds.
NUT MILKS ON TEST – PAGE 134
3 ways to eat Almond nut butter Chicken, red pepper Baked almond
your almonds Takes just 10 & almond traybake & date tart
For these recipes minutes to make One-pan supper Rich & sticky
and more, visit – great on toast! packed with favour. winter dessert.
bbcgoodfood.com

pile o n the positivity
SmartPoints™ help you to eat well.

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a healthier, happier way of living.
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Everyday
Quick, easy dishes All under £2.50 a head
Make a
Make a simple risotto
New recipes for slow cookers, plus our best buys
Make a
Take 5
ingredients
Baked salmon with
potatoes & fennel
HEART FOLATE FIBRE VIT C 1 OF 5
EASY HEALTHY A DAY
GLUTEN
FREE
2 small baking potatoes (about

350g/12oz), thinly sliced
1 large fennel bulb, sliced into thin
wedges, fronds reserved
2 boneless, skinless salmon fllets
2 tbsp olive tapenade
1
/2 lemon, cut into wedges
1 Heat oven to 200C/180C fan/

gas 6. Toss the potatoes and fennel
with 1 tbsp olive oil and arrange on
a baking tray or in a roasting dish.
Season and roast on the top shelf
for 15 mins.
2 Turn the veg, then top with
the salmon. Season and roast for
Photograph STUART OVENDEN | Recipe and food styling KATY GREENWOOD | Styling SARAH BIRKS
another 15 mins. Meanwhile, mix

1 tbsp olive oil with the tapenade
to loosen it.
3 Once roasted, drizzle the salmon
and vegetables with the tapenade.
Sprinkle over the fennel fronds and
serve with lemon wedges.
PER SERVING 671 kcals • fat 31g • saturates 5g
• carbs 56g • sugars 4g • fbre 11g • protein 36g
• salt 0.5g
£1.88 per serving

Make it tonight
OUR Quick & easy to prep Great-value recipes for midweek meals
PROMISE Healthy & vegetarian options Brilliant for busy cooks
TO YOU
Recipes Katy Greenwood Photographs Stuart Ovenden
£1.07 per serving
Mexican bean soup 400g can black beans, drained 2 Meanwhile, in a bowl crumble the feta
with crispy feta tortillas and rinsed and mix with the garlic. Divide between
200g/7oz feta the tortillas, spreading over one half of
EASY LOW CALCIUM FIBRE 2 OF 5
FAT A DAY soup only 2 garlic cloves, crushed each, then sprinkle over a little pepper.
SERVES 4 PREP 10 mins COOK 15 mins 4 large or 8 small four tortillas Fold the uncovered side over and press
small pack coriander, roughly chopped, down. Heat a dry frying pan and cook the
1 tbsp vegetable oil to serve tortillas on both sides for a couple of mins
1 onion, chopped until the feta has melted and the tortillas
1 heaped tbsp chipotle paste 1 Heat the oil in a large pan and cook the are crisp.
500g carton passata onion over a medium heat for 10 mins to 3 Divide the soup between bowls, scatter
500ml/18f oz vegetable stock soften. Stir in the chipotle paste, passata, with coriander and serve with the tortillas.
400g can kidney beans, drained stock and all the beans. Season, bring to PER SERVING 551 kcals • fat 14g • saturates 7g •
and rinsed the boil, then gently simmer for 5 mins. carbs 73g • sugars 12g • fbre 14g • protein 24g • salt 3.7g

Everyday
Chicken tandoori wraps 1 In the small bowl of a food processor,

whizz the chillies, garlic and ginger until
1 OF 5
EASY A DAY fnely chopped. Add the yogurt and
SERVES 4 PREP 15 mins COOK 30 mins three-quarters of the coriander, whizz
until well mixed, then season. Weigh out
2 fat green chillies, deseeded and 175g of the yogurt mixture into a large
roughly chopped bowl, stir in the curry powder, then add
4 garlic cloves, roughly chopped the chicken and mix well to coat.
50g/2oz ginger, peeled and roughly 2 Heat oven to 180C/160C fan/gas 4.
chopped Line a baking tray with foil, spread the
250g/9oz Greek-style natural yogurt chicken out on it and bake for 30 mins
small pack of coriander, leaves only on the top shelf.
1 tsp curry powder 3 Meanwhile, toss the remaining yogurt
8 skinless chicken thigh fllets, mixture with the onion, tomatoes and
cut into chunks remaining coriander. Divide the chicken
1
/2 red onion, thinly sliced and salad between some warm
4 tomatoes, deseeded and sliced chapatis, roll up and serve.
chapatis, to serve PER SERVING 220 kcals • fat 9g • saturates 5g •
£2.49 per serving
Thai green pork lettuce cups

EASY FOLATE 2 OF 5 GOOD
A DAY 4 YOU
1 tbsp sesame oil

500g/1lb 2oz pork mince
1 tbsp green curry paste
1 red onion, fnely chopped
juice 1 lime
1 tbsp fsh sauce
1
/2 small pack mint, leaves only,
roughly chopped
1
/2 small pack coriander, leaves only,
roughly chopped
4 Little Gem lettuce, leaves separated
rice, to serve (optional)
1 Heat the oil in a frying pan and cook

the pork for 8-10 mins or until cooked
through. Stir in the green curry paste
and 2 tbsp water, then cook for 1-2 mins.
2 Remove from the heat and stir in the
red onion, lime juice, fsh sauce and
herbs. Spoon the pork into the lettuce
leaves and serve with rice, if you like.
£1.50 per serving

Korean-style fried rice 1 Heat 1 tbsp of the oil in a frying pan
over a high heat, season the steaks and £2.49 per serving
EASY FOLATE IRON 2 OF 5
A DAY cook for 2-3 mins each side. Remove
SERVES 4 PREP 10 mins COOK 15 mins from the pan and leave to rest.
2 Heat 1 tbsp oil in a separate frying
3 tbsp sesame oil pan, stir-fry the mushrooms until
350g/12oz rump steak softened, then stir in the garlic,
250g/9oz mushrooms (we used beansprouts, soy and chilli sauce. Cook
chestnut), sliced for another 2 mins, then add the cooked
3 garlic cloves, thinly sliced rice and heat through. Stir in the spring
200g/7oz beansprouts onions and keep warm.
2 tbsp soy sauce 3 Meanwhile, heat the remaining oil in
1 tbsp chilli sauce (we used sriracha), the pan that you fried the steak in.
plus extra to serve Add the eggs and fry until done to your
500g/1lb 2oz cooked rice (200g/7oz liking. Slice the steaks and spoon the
uncooked) rice into bowls. Top each one with the
bunch spring onions, sliced sliced steak, an egg and a drizzle of
4 eggs chilli sauce.
Cod, caulifower &

£2.40 per serving chorizo mornay
1 OF 5
EASY CALCIUM A DAY
1 small head of caulifower, cut into

forets
1
/2 chorizo ring (about 100g/4oz),
roughly chopped
25g/1oz butter
3 tbsp plain four
500ml/18f oz milk
140g/5oz Gruyère, grated
500g/1lb 2oz cod loin, chopped into
large chunks
50g/2oz fresh breadcrumbs
1
/2 small pack parsley, fnely chopped
1 Heat oven to 180C/160C fan/gas 4.

Bring a large pan of water to the boil
and blanch the caulifower for 3-4 mins
until al dente. Drain and set aside.
2 Heat a non-stick frying pan and cook
the chorizo for a couple of mins to
brown, then remove from the pan with
a slotted spoon, leaving the oil behind.
Melt the butter in the pan, then add the
four to make a roux. Pour in the milk
gradually, whisking constantly, until
smooth. Add the Gruyère, stir until
melted, then season.
3 Put the caulifower in a baking dish (or
divide between individual dishes) with
the chorizo and cod. Spoon over the
cheese sauce and sprinkle with the
breadcrumbs and parsley. Bake for
30-40 mins until the top is golden.

Everyday
Cheesy ham & broccoli pasta 1 Bring a large pan of water to the boil
and cook the pasta following pack
1 OF 5
EASY CALCIUM FIBRE VIT C A DAY instructions, adding the broccoli forets
SERVES 4 PREP 10 mins COOK 20 mins to the pan for the fnal 4 mins. Drain and
set aside.
300g/11oz pasta (we used conchiglie) 2 Meanwhile, make the sauce. Heat the
1 head of broccoli, cut into small oil in a large pan and cook the onion for
forets 5 mins to soften, then stir in the garlic
1 tbsp oil and cook for 1 min more. Stir in the
1 onion, fnely chopped ham, cream and mustard, then bring
2 garlic cloves, crushed to the boil. Add the pasta and broccoli,
250g/9oz ham, cut into chunks (get a then stir in the cheese, coating
nice thick slice from the deli counter) everything in the sauce.
300ml pot double cream PER SERVING 902 kcals • fat 62g • saturates 34g •
1 tbsp English mustard carbs 46g • sugars 6g • fbre 5g • protein 37g • salt 2.9g
140g/5oz mature cheddar, grated
£1.33 per serving

Everyday
£1.57 per serving
Italian aubergine traybake

EASY LOW CALCIUM FOLATE FIBRE 2 OF 5
CAL A DAY
2 aubergines, sliced into half moons

2 tbsp olive oil
2 x 400g cans chopped tomatoes
2 garlic cloves, crushed
70g pack black olives (we used Crespo
dry black olives with herbs)
small pack basil, leaves picked, 3/4 torn
2 ciabatta rolls, torn into chunks
150g ball of mozzarella, torn

In a roasting tin, toss the aubergine
with the oil and roast for 15 mins, then
stir in the tomatoes, garlic, olives
and torn basil leaves, and cook for
another 10 mins.
2 Top with the bread and dot with the
chunks of mozzarella. Bake for a further
25 mins, then scatter over the remaining
basil leaves before serving.
Swedish-style 1 Roll the sausagemeat into 20 balls the

sausage meatballs size of cherry tomatoes. Heat the oil in
a frying pan and brown the meatballs
EASY
for 8-10 mins.
SERVES 4 PREP 10 mins COOK 20 mins 2 Stir in the garlic, mustard and crème
fraîche, bubble to thicken for about
450g/1lb pork sausages, skins 10 mins, then stir in the dill. Grind over
removed some black pepper just before serving,
1 tbsp oil with mashed potato on the side.
Food styling KATY GREENWOOD | Styling SARAH BIRKS
2 garlic cloves, crushed PER SERVING 506 kcals • fat 43g • saturates 18g •
1 tbsp Dijon mustard carbs 14g • sugars 6g • fbre none • protein 16g • salt 3.0g
300ml tub half-fat crème fraîche
1
/2 small pack dill, fnely chopped
mashed potato, to serve
Find more simple,

speedy suppers at
bbcgoodfood.com £1.61 per serving

#GrowtheGoodness
bluediamondalmonds.co.uk
Canny Cook to the rescue
Slow cooker suppers

Chilly evenings and slow-cooked dishes are a match made in heaven.
With reliable recipes from our Canny Cook, Cassie Best, you’ll come home
to comforting meals, cooked while you’re getting on with your day
Photographs Stuart Ovenden
Is there anything nicer than coming home from work

to fnd dinner is ready? This is why we love slow
cookers! There are a few simple rules, but once you
get the hang of it, it can make meal times so easy.
For most recipes, you need to prep your ingredients
before they go into the slow cooker: browning meat,
sweating onions and cooking spices will add a much
deeper favour to the fnished dish. If you’ve got time
to do it in the morning, great – otherwise prep the
night before, put everything in a big bowl and store it
in the fridge overnight. Before you leave the house in
the morning, tip the mixture into the slow cooker, then let it work its magic.
Meet the family

ESSENTIAL PREP you stir the sauce. Veg or thin. You can thicken the Emma Rees, 32, and her partner, Andrew, live
Browning meat properly pulses will also start to break sauce before serving by in Warwick. Emma works part-time in the
beforehand is especially down and become mushy. adding 2-3 spoonfuls of liquid family tea business and Andrew is a software
important, as the liquid To keep as much texture as into a saucepan and bringing engineer. They have two children, Jessica,
doesn’t evaporate during possible, cut your meat and to a simmer. Mix 2-3 tsp fve, and two-year-old Louisa. Emma is
cooking. In a regular casserole, veg into chunky pieces if cornfour with 2-3 tsp cold expecting their third child next month.
this evaporation would help you’re cooking for six hours water to make a paste, then Emma says: ‘My challenges at the moment
to concentrate the favour of or more, and cook on the add to the simmering liquid are having two small children while pregnant
the sauce, but a slow-cooked Low setting. and cook for a few minutes. and working part-time. I’m too tired to cook a
dish needs a little help. Stir the thickened liquid big meal when I get home, so it would be useful
If left for more than FINISHING TOUCHES back into the slow cooker to have something already cooking that I could
eight hours, most types Sauces and stews cooked in and cook on High for dish up frst for Jessica and Louisa, then
of meat will fall apart once a slow cooker can be a little 10 minutes before serving. Andrew and I could eat later – without me
making two meals. My mum has lent us her
slow cooker, and I’d love some ideas.’
Adapt recipes for your slow cooker
l There’s no exact conversion for they will dry out. If fsh needs to be
timings, but as a general rule, cook added to a sauce, add it 30 mins IT SAVES YOU
tough cuts of meat such as stewing before the end of cooking, otherwise MONEY TOO
lamb, beef or pork on Low for 6-8 hrs it will fall apart.
l A slow cooker uses roughly as
(but an extra 2-3 hrs won’t hurt), and
much electricity as a light bulb, even
chicken thighs and pulses, such as beans l If the sauce lacks colour or favour, stir
and large lentils on Low for 5-6 hrs. in a little Marmite, soy sauce or mustard though you leave it on for a long time
Smaller lentils, grains, rice or pasta just before serving. – much cheaper than turning on your oven.
should be added 1 hr before the end l Slow-cooking is ideal for cheaper
of the cooking time. l As no liquid evaporates from a slow cuts of meat like stewing beef, lamb
cooker during cooking, use roughly a and pork, making them meltingly
l Avoid recipes that use lean meat such third less liquid if you’re adapting another
tender while keeping them
as chicken breasts, turkey or pork loin, as recipe to cook in your slow cooker.
moist and tasty.

Everyday
ples & cider

ith ap
rk w
po
dy
an
rm
No
Emma
says
‘We really enjoyed
this. Even Louisa,
who doesn’t
usually like pork,
ate a fair amount
and liked the apple
pieces. The meat
was so tender,
we’re defnitely
going to try more
pork recipes in the
slow cooker.’

Normandy 1 chicken stock cube and lardons into the slow cooker too.
pork with 1 bay leaf Add the apples, stock cube and herbs to
apples & cider 3-4 thyme sprigs, plus extra to serve the slow cooker, pour in 400ml water,
Inexpensive (optional) season well and turn the heat to Low.
packs of pork 140g/5oz crème fraîche Cover with the lid and cook for 6-8 hrs
shoulder steaks 1-2 tbsp Dijon mustard, plus extra until the meat is very tender. (If you
work well in this to serve (optional) don’t have a slow cooker, tip all the
dish – or, if you 1-2 tsp cornfour, optional ingredients back into the pan, cover with
can find them, pork cheeks will add mashed potato and greens, to serve a lid and cook for 3 hrs over a low heat,
a rich, gelatinous texture. stirring every now and then to prevent it
1 Heat half the oil in a large pan and from catching on the bottom. You may
EASY 2 OF 5
A DAY brown the meat in batches. Don’t have to add a splash of water during
SERVES 4 PREP 20 mins COOK 8 hrs 30 mins overcrowd the pan, and only turn the cooking if the sauce looks dry.)
in a slow cooker (3 hrs 30 mins on the hob) meat when it has a deep brown crust 3 Turn your slow cooker up to High.
on the underside, as this will add lots of Add the crème fraîche and mustard to
2 tbsp rapeseed or olive oil favour to the stew. When one batch is the stew and check the seasoning. If the
600g/1lb 5oz pork shoulder or pork cooked, tip it into the slow cooker and sauce is thin, you can thicken it with
cheeks, fat and sinew trimmed, cut continue with the next batch, adding the cornfour – ladle 2 spoonfuls of the
into chunky pieces more oil as you need it. sauce into a pan and bring to a simmer,
1 large onion, chopped 2 When all the meat has been mix the cornfour with 1-2 tsp cold water
2 carrots, cut into chunky pieces transferred to the slow cooker, add the to make a paste, then stir it into the
2 celery sticks, cut into chunky pieces onion, carrots and celery to the pan sauce. Once thickened, return the sauce
200g pack smoked bacon lardons and cook for 5-10 mins to just soften, to the slow cooker and cook for 10 mins
250ml/9f oz dry cider (or use scraping any meaty bits up from the more on High, stirring occasionally
100ml/31/2oz apple juice mixed bottom of the pan. Tip the veg into the (or for 5 mins on the hob). Serve with
with 3 tbsp cider vinegar and slow cooker. Add the lardons to the pan mashed potato, greens and extra
100ml/31/2oz water) and fry until crispy. Pour in the cider, mustard and thyme, if you like.
2 eating apples (we used Braeburn), bubble for 1 min, again scraping the PER SERVING 594 kcals • fat 37g • saturates 16g •
cored and cut into chunky pieces bottom of the pan, then tip the cider carbs 19g • sugars 15g • fbre 4g • protein 41g • salt 2.8g
Sweet & sour chicken abodo 400ml can coconut milk pepper, then heat the slow cooker
This dish is based on a classic 100ml/31/2f oz low-salt soy sauce to Low, cover with the lid and cook for
Filipino stew, traditionally 100ml/31/2f oz white wine vinegar 5-6 hrs until the meat is tender and the
made with lots of vinegar and 50g/2oz light brown soft sugar sauce has thickened. (If you don’t have
sweetened with sugar. 6 bay leaves a slow cooker, tip the ingredients back
I’ve tempered the piquancy a little cooked basmati or brown rice, to serve into the pan, cover and cook for 11/2-2 hrs,
with creamy coconut milk. The stirring every now and then to prevent
sauce cooks down to a rich, glossy 1 Heat half the oil in a large pan. Put the it from catching, and adding a splash of
consistency, and is perfect served chicken in a large bowl, season well and water if the stew looks dry.) If the sauce
with rice and stir-fried veg. toss through the cornfour, then cook in in the slow cooker is too thin, thicken
batches until browned all over (don’t it with the remaining cornfour. Mix
EASY VIT C 2 OF 5
A DAY overcrowd the pan or the chicken won’t 1-2 tsp cornfour with 1-2 tsp cold water
SERVES 4 PREP 20 mins COOK 6 hrs 20 mins brown). Tip each batch straight into the to make a paste, ladle 2-3 spoonfuls of
in a slow cooker (2 hrs 20 mins on the hob) slow cooker as you go, adding a little the sauce into a saucepan and bring to
more oil to the pan if you need to. Add a simmer, then stir in the cornfour paste
4 tbsp vegetable oil the onion, garlic and peppers, cook for and cook for 1-2 mins to thicken. Stir
600g/1lb 5oz boneless, skinless a few mins to just soften, then add back into the slow cooker and cook
chicken thighs, cut in half these to the slow cooker too. on High for 10 mins more. Serve with
2 tbsp cornfour, plus 1-2 tsp extra 2 If there is any cornfour remaining in rice and stir-fried veg.
(optional) the bowl, add a drop of the coconut milk PER SERVING 644 kcals • fat 34g • saturates 17g •
1 large onion, cut into chunky pieces and swirl it around, then pour into the carbs 46g • sugars 25g • fbre 3g • protein 37g • salt 3.4g
5 garlic cloves, crushed slow cooker. Add the remaining coconut
2 red peppers, deseeded and cut into milk, the soy sauce, vinegar, sugar and
chunky pieces bay leaves, season with plenty of black

Everyday
e
urit
o
y fav
il
w fam
A ne
Emma
says
‘This made the house

smell beautiful. Cutting
the thighs into two
resulted in good-sized,
tender pieces of meat.
I was tempted to cut
them smaller but
they’d probably have
fallen to bits. We loved
the coconut milk in
this dish, it created
a lovely sauce.’

Everyday
Emma
says
ON TEST: SLOW COOKERS
Buy the best model for your kitchen
‘We had this with
Slow cookers are the thrifty cook’s friend. They
naans, mango use a heat source roughly equivalent to two
chutney and bright light bulbs at 200-250 watts running for
a homemade three to 12 hours, compared to an oven, which
cucumber & mint uses about 700 watts.
yogurt dip.
WHAT TO LOOK FOR
Everyone enjoyed
l In the lower price range, we found small and medium
dipping in the
slow cookers had a more reliable heat distribution. More
creamy curry
expensive models tend to have good distribution all round.
sauce. We’ll make
l You can’t fll a slow cooker to the rim, so a
this again for sure.’
5-litre model will produce about 4 litres of food.
l Make sure the inner ceramic pot is hob-safe so that
you can brown meat before it goes in (unless your
Creamy black dhal 1 Soak the beans in cold water for 4 hrs machine has a ‘sear’ setting).
with crispy onions (or overnight, if you like).
This freezes well, so you could 2 Melt the butter or ghee in a large pan,
make a big batch. Add toppings then add the onions, garlic and ginger,
for a bit of colour and texture – and cook slowly for 10-15 mins until the
chutneys, yogurt, herbs and pickles. onions are starting to caramelise. Stir
in the spices, coriander stalks and 100ml
EASY FIBRE IRON 2 OF 5 GLUTEN
A DAY FREE water. Pour into the slow cooker (or
SERVES 4 (easily doubled) PREP 35 mins plus leave in the pan if cooking on the hob). GOOD ALL-ROUNDER BEST SMALL COOKER
4 hrs soaking COOK 6 hrs 35 mins in a slow Add the passata and whole red chilli. Russel Hobbs 3.5-litre Crock-Pot 2.4-litre
cooker (2 hrs 35 mins on the hob) Drain the beans and add these too, then slow cooker, £24.99, slow cooker, £24.50,
top up with 400ml water. Season well, ocado.com ocado.com
250g/9oz black urid beans (also set the slow cooker to Low and cook for A no-frills model that The perfect size for two
called urid dal, urad dal, black lentils 5-6 hrs (or cover and cook for 2 hrs over works very well – one of people. Like many models,
or black gram beans – available from a very low heat on the hob). the cheapest we tested. the pot is dishwasher safe,
large supermarkets) – yellow split 3 Once cooked, the dhal should be very It’s a convenient size to but this one actually fts in
peas also work well thick and the beans tender. Stir in the feed three people with the dishwasher easily, and
100g/4oz butter or ghee cream, check the seasoning and serve in extras for the freezer. It can also go in the oven. A
2 large white onions, halved and thinly bowls with naan bread, rice or in a jacket has three simple settings basic model, with just a
sliced potato, with your choice of toppings. To – Low, High and Keep Low and High setting, but
3 garlic cloves, crushed freeze the dhal, cool completely, then warm. The inner pot is it does the job and it’s a
thumb-sized piece ginger, peeled and divide into containers or sandwich bags. sturdy but fairly heavy. good size for small batches.
fnely chopped Freeze for up to 2 months, defrost and
2 tsp each ground cumin and heat thoroughly before eating.
coriander PER SERVING 527 kcals • fat 34g • saturates 21g •
1 tsp each ground turmeric and carbs 35g • sugars 9g • fbre 6g • protein 19g • salt 0.1g
paprika
1
/4 tsp chilli powder (optional)
small bunch coriander, stalks fnely
chopped, leaves reserved to serve SPACE SAVER HIGH END
400g/14oz passata or chopped CRISPY ONIONS Morphy Richards Sear Crock-Pot 5.6-litre
tomatoes Thinly slice 1 red or white onion. Heat and Stew Compact, multi cooker, £119.99,
1 fat red chilli, pierced a few times with enough vegetable or sunfower oil to £49.99, Lakeland amazon.co.uk
the tip of a sharp knife come 1-2cm up the side of a large pan. The clever shape of this Much more than a
50ml/2f oz double cream When hot, fry the onions in batches pot really does pack down standard slow cooker –
TO SERVE until crisp, drain on kitchen paper and to a very manageable this is a very versatile
cooked rice, warm naan bread or sprinkle with salt. space. It is 4.5 litres, has gadget. It has settings
baked sweet potatoes a non-stick interior and for baking and steaming,
coriander, sliced red chilli, lime is very simple to use, sautéing and the standard
wedges, yogurt (or a swirl of cream) with three heat settings. stewing function. It’s
your favourite Indian pickles or
For more slow The handles don’t get large, but the square
cooker recipes, visit
chutney hot either – great for lifting shape seems neater
bbcgoodfood.com
crispy salad onions (to make your the pot onto your table. than oval equivalents.
own, see recipe below)

Everyday
Simple risotto
Take it to
10
in association with
Our series, which aims to take your recipe repertoire to
10 dishes, continues with a comforting risotto. Once you
learn the technique, it’s easy to adapt using other ingredients
Chicken & mushroom risotto

1 OF 5
EASY A DAY
SERVES 4 PREP 10 mins plus resting

COOK 55 mins
50g/2oz butter
85g/3oz smoked bacon lardons
1 large onion, halved and fnely chopped
250g pack chestnut mushrooms,
thickly sliced
300g/11oz arborio risotto rice
150ml/1/4pt dry white wine
1.4 litres/21/2 pints hot chicken stock
140g/5oz cooked chicken, chopped
50g/2oz grated Parmesan, plus extra
to serve (optional)
1
/2 small pack fat-leaf parsley, chopped
1 Heat the butter in a large pan.

Add the bacon and fry for 5 mins over
a low-medium heat. Stir in the onion
and fry for 10 mins more until the onion
is soft but not coloured.
2 Stir in the mushrooms and continue
cooking, stirring, for 5 mins. Stir in the
rice and cook over a medium heat for
2 mins until the rice has started to turn
Photograph STUART OVENDEN | Recipe and food styling SARA BUENFELD | Styling REBECCA NEWPORT
translucent. Pour in the wine and allow

it to bubble away over the heat.
3 Pour in a quarter of the stock and set
a timer for 20 mins. Continue cooking,
stirring very frequently, topping up with
a splash more stock as it gets absorbed
– this is best done in three more stages,
until the rice is cooked and most of the
stock has been absorbed (you may not
need all the stock). The texture now
should be creamy, like rice pudding.
4 Stir through the cooked chicken,
warm briefy, then turn off the heat.
Stir through the Parmesan and parsley,
cover and leave to rest for 5 mins to
allow more liquid to be absorbed into
the rice. Season to taste and serve with £1.41 per serving
extra Parmesan, if you like.
For step-by-step photos and a video of
this recipe, plus more ideas to try, visit
bbcgoodfood.com/take-it-to-10

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Vibrant
mended
om
ec b
y
in association with
taste
They’re small in size, but big
in flavour. That’s why home
cooks adore OXO Stock Pots
Foodies who have cooked with
OXO Garden Vegetables with Parsley
& Bay Stock Pots love them:
E
very cook wants to find an have to do is melt and stir them into your
amazing ingredient that will dishes for added depth of flavour.
transform their everyday meals. There’s Rich Beef with Onion & Rosemary,
What better time to start Succulent Chicken with Garlic & Thyme and
experimenting with ingredients than the Garden Vegetables with Parsley & Bay for
New Year? With OXO Stock Pots you can you to try. The Garden Vegetables with
enjoy quick, effortless and yummy results. Parsley & Bay is great added to hearty soups Roy
With a rich flavour base, OXO Stock Pots such as the ones below – the home cooks
are made with a special blend of meat who tried them were certainly impressed
juices, vegetables, herbs and seasoning in with the difference it made. “Really easy to use, great
a concentrated stock. Free from gluten, See how they rated the OXO Stock Pots favour and gorgeous smell”
Roy from Chadderton
artificial colours and enhancers, they come (right), then try the recipes yourself. You’ll
in three versatile flavours so you can want to add them to your repertoire of winter
create a wide range of meals. All you warming meals.
Indonesian chicken Butternut & sage soup

soup with rice with cheesy croutons
Marcella
SERVES 4 a PREP 10 MINS a COOK 12 MINS SERVES 4 a PREP 10 MINS a COOK 25 MINS
4 spring onions, white and green 1 tbsp butter

parts separated 1 large onion, fnely chopped “Very easy to use and of a
1-inch piece ginger, peeled and roughly 1 tbsp fresh sage, fnely chopped, plus superior standard. The end
chopped extra leaves to serve (optional) result was excellent and
1 lemongrass stalk, roughly chopped 700g peeled and deseeded butternut tasted gorgeous”
3 tbsp korma curry paste squash, roughly chopped Marcella from London
1 tsp ground turmeric 1 tbsp honey
400ml can light coconut milk 1 OXO Garden Vegetables with Parsley
2 tbsp crunchy peanut butter & Bay Stock Pot
1 OXO Garden Vegetables with Parsley FOR THE CROUTONS
& Bay Stock Pot 2 slices of bread, cut into 2cm chunks
1 skinless chicken breast 1 tbsp olive oil, plus a splash more
1 x 250g microwave basmati rice pack 2 tbsp grated parmesan
handful coriander leaves
1 Put the butter, onion and sage in a pan and David
1 Blend the white spring onion parts, the cook until the onions are soft. Tip in the
ginger, lemongrass, curry paste, turmeric squash, honey and OXO Garden Vegetables “Good overall favour – with
and half the coconut milk to a paste. with Parsley & Bay Stock Pot with 800ml virtually no preparation
2 Scrape the paste into a pan, then fry boiling water. Bring to a simmer, partially cover or waste”
for 2 mins. Stir in the rest of the coconut with a lid, and cook until the squash is tender David from Kent
milk, the peanut butter and OXO Garden – about 10 mins, then leave to cool.
Vegetables with Parsley & Bay Stock Pot 2 Meanwhile, heat oven to 220C/200C fan/gas 6.
with 500ml boiling water. Bring to a simmer, Put the bread on a baking sheet, drizzle over
then add the chicken and simmer for a the oil and toss to coat. Sprinkle over the cheese
further 5 mins or until cooked through. and press into the bread. Bake for 10 mins until
3 Take out the chicken and shred with two golden, turning halfway. For an extra twist, you
forks. Stir it back into the soup with the rice can brush the spare sage leaves with oil and sit
and most of the green spring onion parts. on the tray for 1 min with the croutons.
Simmer for another 2-3 mins until piping hot. 3 Whizz the soup until smooth with a blender.
4 Stir in most of the coriander, then scatter Heat back up in the pan, season with pepper,
over the rest with the remaining spring onion. then serve with the croutons and crispy sage.
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TAST
E HAPPINESS
Weekend
NEW
RECIPES
for every
occasion
A warm & cosy kitchen is the place to be this month
Decadent dishes to John Torode’s

cheer up chilly days tastes of Malaysia
Sensational sides
Easy cake tin treats Full-of-flavour

vegetarian lunch
Tom Kerridge’s
fish suppers

Kitchen
comforts
Buttery, cheesy, creamy! Barney Desmazery
creates fve decadent dishes designed
to cheer up even the coldest winter day
Photographs Philip Webb
M
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Weekend
Quick roast chicken & homemade

oven chips with Kiev butter

As a cook, I get Melty cheese 1 Heat oven to 220C/200C fan/gas 7.
& potato pie Tip the potatoes into a pan of cold water,
a lot of pleasure Once baked, this bring up to the boil and cook for 2 mins.
from creating food gooey cheese in Drain well, tip back into the saucepan
that makes people pastry becomes and mix with the crème fraîche. Season,
molten like sprinkle over the nutmeg and set aside.
happy. These fondue – pure 2 Dust your work surface with four, roll
new recipes decadence. Drawing from the the frst block of pastry to a circle about
are guaranteed to ultimate après-ski comfort food 28cm wide and place on a baking tray.
classic tartiflette, I’ve added some Arrange a third of the potatoes in the
cheer – they take creamy sliced potatoes. middle of the pastry, then sit the cheese
indulgence to on top. Pile the rest of the potato around
A LITTLE EFFORT
another level, the cheese, leaving a 1cm border at the
SERVES 8-10 PREP 40 mins COOK 35 mins edge of the pastry.
with favourite favours and layers 3 Roll the remaining pastry out to a circle
of rich, comforting ingredients. 750g/1lb 10oz foury potatoes (such about 30cm wide, dusting with more four
Of course they’re not for every day – as King Edwards), sliced if needed. Brush the edges of the pastry
100ml/31/2f oz crème fraîche on the tray with egg, then drape over
they’re the ultimate treat and made for pinch of freshly grated nutmeg the larger circle and seal the sides well,
sharing. Whether your guilty pleasure plain four, for dusting crimping as you go round. A tight seal is
is creamy, cheesy, salty or crispy (or 2 x 375g blocks of all-butter puff important to stop the cheese escaping.
pastry 4 Brush all over with egg and lightly score
a combination), you’ll fnd something 250g/9oz round Camembert (or a spiral into the pastry with the back of a
here to leave you feeling blissfully happy. vegetarian alternative) knife. Bake the pie for 30 mins until golden
Barney Desmazery 1 egg, beaten brown and puffed up. As soon as the pie
FOR THE SALAD comes out of the oven, glaze with a little
1 shallot, fnely chopped more egg and leave to cool for 5 mins.
2 tsp Dijon mustard 5 Meanwhile, whisk the shallot, mustard,
2 tbsp red wine vinegar vinegar and oil together. Place the
100ml/31/2f oz olive oil chicory in a bowl and toss with the
500g chicory (I used red and white for dressing. Serve the pie cut into oozy
colour contrast), leaves separated wedges, with the salad on the side.
Quick roast chicken & FOR THE CHIPS the breast of the chicken, and push the
homemade oven chips 900g/2lb Maris Piper potatoes (about butter underneath on both sides. Season
with Kiev butter 4 medium potatoes) the chicken all over with a third of the
If you roast a chicken low and slow, 3 tbsp olive oil favoured salt.
it becomes very tender, but if you 4 Put the chicken in the oven and roast
roast it high and fast, like this one, 1 First, make the Kiev butter. Beat the for 20 mins, then remove and turn
you essentially replicate a spit-roast garlic, parsley and lemon juice into the it over so that it is breast-side down.
– and the result is super succulent. butter along with some seasoning. Place Return to the oven for a further
I’ve intensified the flavour by the butter on a piece of cling flm, roll 20 mins. Remove it from the oven
Tip seasoning it with a very trendy into a log, then chill in the fridge until and turn breast-side-up, then cook for
The juices from chicken salt. needed. Make the chicken salt by mixing a fnal 20 mins until crispy and golden.
the chicken are all the ingredients together in a small 5 Meanwhile, put the oil in a baking tray
EASY
perfect for bowl, then set aside. The butter and salt and place in the bottom of the oven.
making gravy. SERVES 4 PREP 20 mins COOK 1 hr can be made up to two days ahead. Toss the cooled chips in a third of the
Add a glass of 2 For the chips, cut the potatoes into salt, then carefully place in the hot oil,
white wine to 1 small chicken (about 1.25kg/2lb 12oz) thick fnger-sized wedges and put in a pan turning them until completely coated.
the tin, bring to FOR THE KIEV BUTTER of cold water. Bring to the boil and simmer Roast for 45 mins, turning occasionally.
the boil and 1 large garlic clove, crushed for 5 mins until just cooked. Carefully 6 Remove the chicken from the oven
scrape the 1
/4 small pack parsley, fnely chopped drain, place on a tray and allow to cool. and leave to rest for 5 mins. Cut the
bottom of the 2 tbsp lemon juice 3 Heat oven to 220C/200C fan/gas 7. chicken into portions and place on a
tin with a 100g/4oz unsalted butter, at room If you have one, sit the chicken on platter with slices of the butter melting
wooden spoon. temperature a trivet or wire rack set over a small over each portion. Serve with the chips
Sieve the gravy FOR THE CHICKEN SALT roasting tin. If you don’t have either, and the remaining chicken salt.
into a jug cube chicken bouillon, crumbled then just put your chicken in the PER SERVING 756 kcals • fat 47g • saturates 19g •
to serve. 2 tbsp faky sea salt roasting tin. Trim two slices of the chilled carbs 37g • sugars 2g • fbre 4g • protein 43g • salt 4.8g
1 tsp smoked paprika butter, gently lift the skin away from

Weekend
Prawn katsu burgers

Prawn katsu burgers 1 To make the burgers, rinse the prawns 4 To cook the burgers, heat about 2cm
What do you get when you in cold water, then pat dry on kitchen oil in a frying pan until just starting to
combine a fish finger sandwich paper. Tip half the prawns and the shimmer and a breadcrumb dropped in
and prawn toast? Possibly the spring onion into a food processor with sizzles and browns. Very carefully fry
most moreish burger ever! a generous pinch of salt, and pulse the burgers for 3-4 mins each side until
to a rough paste. Add the egg white and golden, crispy and springy to the touch
1 OF 5
EASY FIBRE VIT C A DAY cornfour, pulse a few more times then – you may need to turn them a few
MAKES 2 PREP 30 mins COOK 10 mins add the rest of the prawns and pulse to times to cook them all the way through.
roughly chop them into the mixture. Carefully lift out of the oil onto kitchen
2 brioche burger buns 2 Tip the breadcrumbs into a shallow paper to drain. Cut the buns in half and
sunfower or vegetable oil, for frying dish or onto a plate. Scoop out half the toast the cut sides under the grill.
FOR THE BURGERS prawn mixture with your hands and Assemble the burgers by spooning the
200g/7oz raw peeled prawns shape into a burger as well as you can slaw over the bottom of each bun,
1 spring onion, sliced (the mixture will be sticky). Press the adding a burger and topping with the
1
/2 egg white burger into the crumbs, then fip over mayo. Serve straight away with extra
1 tbsp cornfour and pack crumbs around the sides chilli mayo, if you like.
100g/4oz panko breadcrumbs so it’s completely coated. Repeat with PER BURGER 1,070 kcals • fat 74g • saturates 12g •
FOR THE SLAW the remaining mixture and crumbs, then carbs 68g • sugars 13g • fbre 6g • protein 30g • salt 2.8g
1
/4 white cabbage, fnely shredded place the burgers on a plate, cover with
juice 1/2 lemon cling flm and chill until ready to cook.
1 tbsp mayonnaise 3 Next, mix together the chilli mayo
FOR THE CHILLI MAYO ingredients in a bowl. For the slaw, put
3 tbsp mayonnaise all the ingredients in a bowl, season,
1 tbsp sriracha chilli sauce or sweet then toss to combine. You can make
chilli sauce the burgers, slaw and chilli mayo
a day ahead and chill them.
Vincisgrassi (Wild mushroom 140g/5oz prosciutto, roughly from the heat, fsh out the bay leaf, then
& prosciutto lasagne) shredded stir in the cream, prosciutto and parsley,
This deluxe lasagne was the handful fat-leaf parsley leaves, and leave to cool slightly.
signature dish at The Walnut Tree chopped 3 If cooking straight away, heat oven
Inn, in Wales, when the Italian chef 12 sheets fresh lasagne to 200C/180C fan/gas 6. Grease a
Franco Taruschio and his wife, Anne, 140g/5oz Parmesan, about two-thirds rectangular casserole dish (about 22 x
owned it. I was lucky enough to fnely grated, the rest shaved 30cm) with the remaining butter and
eat FrancoÕs version Ð which was truffe oil (optional) cover the bottom with a layer of lasagne
inspired by an 18th-century recipe Ð sheets. Using a slotted spoon, layer
and it remains to this day one of the 1 Pour the stock into a saucepan, bring about a third of the mushroom mixture
best pasta dishes IÕve ever eaten. to the boil and tip the dried mushrooms and some of the sauce over the lasagne
At the restaurant, the dish was into a heatproof bowl or jug. Pour over sheets, then scatter over a little grated
made with wild mushrooms and the hot stock and leave to soak until it Parmesan and drizzle with a few drops
expensive truffles. IÕve tweaked has been absorbed and the mushrooms of truffe oil, if using. Repeat until
the recipe to make it more have cooled. Drain the mushrooms you have three layers of mushrooms
achievable and affordable. over a bowl, pressing down on them (save some sauce in the pan), then
to release all the stock. Reserve the top with a fnal layer of pasta. Now
A LITTLE EFFORT CALCIUM
stock, roughly chop the mushrooms spread over the remaining sauce – it
SERVES 6-8 PREP 20 mins plus soaking and set aside. should be reasonably mushroom free.
COOK 50 mins 2 Heat the olive oil and two-thirds of Scatter over the remaining grated
the butter in a large, shallow saucepan. Parmesan and drizzle with more
500ml/18f oz chicken stock Add the soaked mushrooms and bay truffe oil, if using. Can be made
30g pack dried porcini leaf, and sizzle for a few mins. Turn a day ahead, covered and chilled.
mushrooms up the heat, add the fresh mushrooms 4 Bake the lasagne for 20-25 mins until
2 tbsp olive oil and garlic, and fry until soft. Season, golden and bubbling. Turn the oven up
100g/4oz butter scatter the four over the mushrooms at the end of cooking if it’s not brown
1 bay leaf and cook until you have a thick, sticky enough. Remove from the oven and
300g/11oz Portobello or chestnut paste. Pour in the mushroom stock and leave for a few mins to stand. Cut into
mushrooms, halved and sliced boil until everything is gloopy. Gradually squares, scatter over the Parmesan
1 garlic clove, crushed add the hot milk, stirring between shavings and drizzle over some more
75g/21/2oz plain four each addition, until you have a thick truffe oil just before serving, if you like.
500ml/18f oz hot full-fat milk mushroom sauce, then simmer for PER SERVING (8) 561 kcals • fat 31g • saturates 17g •
100ml/31/2f oz double cream 10 mins, stirring occasionally. Remove carbs 44g • sugars 5g • fbre 3g • protein 25g • salt 1.7g

Weekend
Stunning prepare-ahead dish

– perfect for entertaining

Weekend
Burnt butterscotch
rice pudding
I’ve included a delicious butterscotch
flavour in this rice pudding to make
it even more irresistible.
Burning the top of the pudding like
a crème brûlée is optional, but does
turn it into something worthy of
a dinner party. Plus, once burnt, it
will stay crisp for a good hour.
EASY
SERVES 6 PREP 10 mins COOK 1 hr
75g/21/2oz butter
175g/6oz short-grain
pudding rice
140g/5oz light
muscovado sugar
500ml/18f oz double cream
1 tsp vanilla extract
600ml/1pt full-fat milk
1 Heat the butter in a wide,

shallow saucepan until
starting to sizzle, then add the
rice. Toast the rice gently for
about 4 mins in the butter until
just starting to turn light brown,
then scatter over 100g of the
sugar and cook for a few mins
more until the sugar is starting
to dissolve.
2 Pour in the cream, stir and boil
until all the sugar has dissolved
into a thick butterscotch sauce,
then gradually stir in 500ml of the
milk and the vanilla extract. Simmer
everything gently for about 45 mins,
stirring often. If towards the end
of the cooking time the liquid is too
thick and the rice isn’t cooked yet,
add another 100ml milk and carry
on cooking. The finished consistency
should be like a really creamy risotto.
3 When the pudding is cooked, tip it
Food styling CHARLIE CLAPP | Styling SARAH BIRKS
into a shallow, heatproof serving dish.

Scatter the rest of the sugar over the
top, and grill or blowtorch until sizzling
and just starting to burn. Leave the
sugar to form a crisp layer and serve
hot or cold straight from the dish.
For more comfort
carbs 51g • sugars 29g • fibre 1g • protein 6g • salt 0.4g
food recipes, visit
bbcgoodfood.com

Small
but mighty
Whether enjoyed as a snack or added to a recipe, olives are Olive & basil naan bread
SERVES 4 a PREP 1 hr a COOK 15 mins a EASY
wonderfully tasty, versatile and nutritious, making them the
FOR THE DOUGH
perfect ingredient to add to your diet for a healthier New Year 400g self-raising four, plus extra
T
for dusting
rying to make a healthy start Of course, the olive’s heritage lies in the 1 tsp salt
fresh in the wake of the indulgent Mediterranean, and they naturally lend 1 tsp caster sugar
festive season can be a challenge. themselves to a little Manchego cheese or 7g sachet fast-action dried yeast
But foods that are both good for chorizo and a glass of sherry. Ideal for 150ml warm milk
you and taste delicious, such as table olives, sharing with friends and bringing the joyful, 75g melted butter or ghee
FOR THE STUFFING
make it a lot easier. sunny taste of the Med to a winter’s day!
20 pitted black olives (sliced)
You may not guess it from how good they
6-8 basil leaves, sliced
taste, but they’re a pretty guilt-free snack.
Seven table olives contain just 37 calories, Win an Oliveit! recipe book 1 Mix the flour, salt, sugar and yeast in
and up to 77% of their fat content is oleic a bowl. Use a round bladed knife to stir
Oliveit! has 25 copies of its inspirational recipe
acid, which is said to help maintain normal book, bursting with ideas to help you get creative in the milk, mixing to form a sticky
blood cholesterol levels. They’re also a source with olives, to give away. To be in with a chance dough. Lightly knead on a floured surface
of vitamin E, while 100g of black olives of winning a copy, simply answer the question: for 5 mins until smooth, elastic and no
accounts for 45.5% of the recommended longer sticky. Return to the bowl, cover
daily amount of iron. They’re great to Which country is the number one olive and keep in a warm place for 1 hr or until
producer in the world? the mixture doubles in size.
experiment with when you’re cooking too.
With little or no need for prep, they work Email your answer, name and contact details to 2 Tip the dough onto a floured surface,
divide into 4, then use a rolling pin to roll
well with a wide variety of ingredients and oliveit@stormcom.co.uk by 5 February 2016.
each into a 20cm circle. Scatter the olives
can enrich the taste of a surprising number
Terms and conditions: Entrants must be UK residents aged and basil in the centre of the dough
of dishes – even the most exotic. Try them 18 and over. Closing date is 11.59pm 5 February 2016. For full circles. Brush a little water around the
in this easy Olive & basil naan bread recipe terms and conditions, visit oliveit.eu/prizedraw edges, then fold and roll again to seal in
(right) and see for yourself. the filling and make a tear-shaped bread.
3 Heat oven to 220C/200C fan/gas 8. Melt
the butter and brush on both sides of the
naan. Cook until golden and puffy.
For more information, visit oliveit.eu, follow @oliveit_uk on Twitter, facebook.com/oliveitUK or pinterest.com/oliveitUK
warmer
Jane Hornby serves up a hearty roast for family and friends
Photographs David Munns
Roast beef with red wine & banana shallots

Weekend
It’s hard to better a simple weekend

roast, with its delicious aromas WANT TO GET AHEAD?
curling around the house like a big l The day before, cook the broccoli up to the end of
cosy hug. If you haven’t managed step 1, then cover and put in the fridge overnight.
to catch up with family or friends l Blind-bake the pastry for the Seville meringue
over the holidays, this is the ideal pie the day before. Allow to cool in the tin, then
menu for a chilled-out Sunday. cover with greaseproof paper and keep at room
I’ve used some seasonal stars temperature. On the day, make the pie from step 2,
here such as roots and sprouting then leave to cool while you cook the main course.
broccoli, and oranges in the dessert, to help keep l While the beef comes to room temperature,
the budget realistic and the colours vibrant.
prepare the Potato, parsnip & horseradish bake,
After lunch, get your wellies on – this is the sort
then pop it in the oven at the same time as the meat.
of meal winter afternoon walks were made for!
Sautéed sprouting broccoli

with mushrooms & Stilton

Roast beef 300ml/1/2pt full-bodied red wine wine in a small saucepan to reduce it
with red wine (I used a Shiraz blend) by two-thirds.
& banana 500ml/18f oz fresh beef stock 4 When the meat is ready, transfer
shallots 2 tsp redcurrant jelly to a board, cover loosely with foil and
I always season leave to rest. Turn the oven up to
my roast beef 1 Let the meat come to room 200C/180C fan/gas 6 and return the
with mustard temperature for 1 hr before you roast it. tin to the oven for a further 10-15 mins
powder, salt and pepper for a tasty Heat oven to 220C/200C fan/gas 7. until the shallots are tender.
crust. Large banana shallots and Dry the meat with kitchen paper, then 5 Scoop out the shallots with a slotted
a little redcurrant jelly add a hint rub the oil all over it. Mix the mustard spoon and set aside to keep warm.
of sweetness to the rich gravy. powder with the sea salt and 1 tsp Remove the excess fat from the tin and
pepper, then rub this over the meat too. discard, leaving 1 tbsp fat and all the
EASY IRON
Lay the carrots in a large roasting tin to dark juices behind. Add the four and
SERVES 6 with leftover meat make a trivet and sit the beef on top, cook on the hob for 2 mins, stirring
PREP 30 mins plus resting COOK 1 hr 20 mins fat-side up. constantly. Gradually whisk in the
2 Roast for 15 mins, then turn the heat reduced wine, followed by the stock and
2kg/4lb 8oz topside of beef (buy down to 180C/160C fan/gas 4 and roast redcurrant jelly, scraping up all the tasty
one with a layer of natural fat for another 55 mins. This will give you bits from the bottom of the tin. Bubble
on the top) medium beef; for medium-rare, cook until thickened and rich, add the juices
1 tbsp vegetable or sunfower oil for 45 mins. (When it’s done, a probe from the resting meat, then season to
1 tbsp English mustard powder thermometer inserted into the thickest taste. Discard the carrots. Serve the
1 tsp Maldon sea salt part of the beef should read 65C). beef with the gravy and shallots.
2 large carrots, halved lengthways 3 With 30 mins cooking time left, baste PER SERVING 594 kcals • fat 27g • saturates 10g •
12 banana shallots, peeled and the beef in the fat that has pooled in the carbs 10g • sugars 5g • fbre 2g • protein 67g • salt 1.4g
halved lengthways tin, add the shallots and bay leaves, and
2 bay leaves coat these in the fat too. Season and
2 tbsp plain four return to the oven. Meanwhile, boil the
Sautéed sprouting broccoli 50g/2oz creamy Stilton (or vegetarian butter is sizzling, add the mushrooms.
with mushrooms & Stilton alternative), crumbled or chopped Fry for 5 mins, stirring often, until golden.
drizzle of extra virgin olive oil (optional) 3 Add the broccoli to the pan and toss
EASY FOLATE 2 OF 5
A DAY together with the mushrooms. Cover
SERVES 6 PREP 10 mins plus cooling 1 Bring a large pan of water to the boil, the pan and cook for another 3 mins,
COOK 15 mins then add the broccoli. Boil for about shaking the pan now and again, until
3 mins until bright green but not quite the broccoli stems are heated through
500g/1lb 2oz purple sprouting broccoli, tender, then remove and cool under and the mushrooms softened. Season
ends and larger stalks trimmed cold water. Drain well. Can be done well, then tip into a serving bowl, scatter
1 tbsp olive oil up to a day ahead and kept covered with the cheese and drizzle with the oil,
knob of butter in the fridge. if you like.
500g/1lb 2oz chestnut mushrooms, 2 Combine the oil and butter in a large PER SERVING 98 kcals • fat 6g • saturates 3g •
halved or quartered if very large frying pan over a high heat. Once the carbs 2g • sugars 1g • fbre 4g • protein 7g • salt 0.3g
Tip Potato, parsnip & 700g/1lb 9oz parsnips 3 Use 1 tbsp butter to grease a large
horseradish bake 2 tbsp butter, softened baking dish, then layer up the potatoes
If the top of handful white or brown breadcrumbs and parsnips, adding a few thyme
1 OF 5
the bake needs EASY FIBRE A DAY leaves and some seasoning with each
a little more 1 Put the milk, cream, garlic, a sprig
Food styling SARAH COOK | Styling LINDA BERLIN
SERVES 6 PREP 30 mins COOK 1 hr 30 mins layer. Remove the thyme sprig and
colour, increase of thyme, the nutmeg and horseradish garlic from the cream, then pour it all
the oven 500ml/18f oz full-fat milk into a pan and bring to a simmer. over the dish. Scatter over more thyme
temperature to 400ml/14f oz double cream Remove from the heat, then leave leaves, the breadcrumbs and the rest
200C/180C fan/ 1 garlic clove, squashed with the side to infuse for at least 10 mins. of the butter in little knobs. Cover with
gas 6 for of a knife but left whole 2 Peel the potatoes and cut into foil and bake for 1 hr, then uncover
10-15 mins. a few fresh thyme sprigs slices the thickness of a £1 coin. and fnish for 25-30 mins more until
1
/2 tsp freshly grated nutmeg Peel the parsnips, cut into quarters the potatoes are soft, and the top is
2 tbsp hot grated horseradish, lengthways and discard the cores, golden and bubbling.
from a jar then slice thinly lengthways. Heat PER SERVING 653 kcals • fat 45g • saturates 27g •
900g/2lb King Edward potatoes oven to 180C/160C fan/gas 4. carbs 48g • sugars 13g • fbre 10g • protein 9g • salt 0.3g

Weekend
Potato, parsnip &

horseradish bake

Weekend
Seville meringue pie

with pomegranate
Tangy underneath and topped with
a tower of fluffy meringue, this is
the kind of dessert you can always
make room for!
Meringue pies can easily go soggy,
so always cook the pastry case
completely before adding the filling,
and eat on the day you bake it.
A LITTLE EFFORT
SERVES 8 PREP 40 mins plus chilling and

cooling COOK 1 hr
plain four, for dusting

375g/13oz sweet shortcrust pastry
2 tbsp pomegranate seeds,
to decorate
FOR THE FILLING
175ml/6f oz full-fat milk
50g/2oz cornfour
175g/6oz golden caster sugar
zest and juice 3 medium oranges
(about 200ml/7f oz juice)
50g/2oz thin-cut Seville
orange marmalade
85g/3oz unsalted butter
4 large egg yolks
FOR THE MERINGUE
4 large egg whites
1 tsp cornfour
1 Using a little four to dust the surface,

roll out the pastry to the thickness
of a £1 coin and use to line a 20cm
loose-bottomed tart tin. Leave the
excess overhanging and prick the base
Sp
with a fork. Chill for 30 mins until frm. ec
Heat oven to 200C/180C fan/gas 6. tac
ula
Put the tart tin on a baking sheet, then r se
ason
line the pastry with foil and fll with al dessert
baking beans. Bake for 15 mins or
until the pastry is frm and dry, then
remove the beans and foil. Bake for
20 mins more or until the pastry is
golden brown and biscuity. Leave to cool.
2 Pour the milk into a pan and bring to
a simmer. In a large mixing bowl, whisk 3 For the meringue, whisk the egg and working towards the middle to
together the cornfour, sugar, orange whites to stiff peaks in a large bowl. prevent the meringue from sinking.
zest, juice and marmalade. Pour the Add the sugar in four additions, whisking Gently swirl the meringue down to meet Find more
warm milk into the bowl, whisking back to stiff peaks after each, to make a the pastry all around the edge of the tart. Sunday lunch
constantly. Put the mixture in a clean thick meringue. Whisk in the cornfour. 5 Bake for 15-20 mins or until the recipes at
pan and cook over a low heat, stirring all 4 Trim the edges of the pastry case with meringue is pale golden brown. Cool bbcgood
the time, until simmering and thickened. a small serrated knife. Warm the orange for at least 1 hr, then remove from food.com
The custard might look a bit lumpy at flling until it bubbles, stirring occasionally. the tin and serve scattered with the
frst, but keep stirring and it will come Spoon the flling into the case and smooth pomegranate seeds.
together. Take off the heat and beat in the top. Carefully spoon the meringue on PER SERVING 551 kcals • fat 21g • saturates 11g •
the butter, followed by the egg yolks. top of the hot flling, starting at the edge carbs 83g • sugars 62g • fbre 1g • protein 6g • salt 0.4g

Make it
special
Bring out Bisto Best Chicken Gravy this
New Year to make your everyday family
meals feel exceptional
W
hen you have a hungry family to feed, you want
hearty meals that are quick and easy to make so you
can enjoy having everyone together at home. And,
Chicken wrapped in bacon
with a little Bisto Best Chicken Gravy poured over the with balsamic cherry tomatoes
top, you can make those everyday meals taste extra special too. SERVES 4 a PREP 10 mins a COOK 35 mins a EASY
Bisto Best Gravy is made with real meat juices for that authentic
rich and roasted flavour, with all the convenience of granules. Bisto 4 skinless chicken breasts
Best Chicken Gravy is perfect enjoyed with everything from a classic 8 rashers streaky bacon (smoked or unsmoked)
Sunday roast dinner to a midweek chicken pie and more – see the 330g cherry tomatoes on the vine
delicious recipe, right. 2 tbsp olive oil
You can achieve great-tasting gravy in an instant with Bisto Best 1 tbsp balsamic vinegar
Gravy. Simply pour boiling water over the granules and stir. Bisto Best Chicken Gravy
small handful basil leaves
mash, to serve
mixed salad leaves, to serve
1 Heat oven to 180C/160C fan/gas 4. Carefully wrap each

chicken breast in two of the bacon rashers, securing
with toothpicks if necessary. Place on a lightly oiled
baking sheet and season with black pepper. Bake
for 25-30 mins until the chicken is cooked through.
2 Remove the chicken from the oven and turn on the
grill. Add the cherry tomatoes to the baking sheet
and drizzle with the olive oil and balsamic vinegar.
Grill for about 5-7 mins until the tomatoes are cooked
and the bacon is crisp.
3 Make up the Bisto Best
Chicken Gravy according
to the jar instructions and
pour all over the chicken
and tomatoes. Scatter
with the basil and then
serve with some mash
and a handful of mixed
salad leaves.
Cake tin treats Simple traybakes and muffins are ideal for teatime,
the week’s lunchboxes or a charity bake sale
Photographs Stuart Ovenden and Toby Scott
Black Forest brownies 1 Grease a 30 x 20cm cake tin and line

I love cherries and chocolate and with parchment. Heat oven to 180C/
these fudgy brownies bring together 160C fan/gas 4. Mix the coffee with 2 tbsp
the two flavours perfectly. I’ve boiling water, then set aside to cool.
decorated them with cute cherries 2 Cream the butter and sugar together
for a retro feel. for about 5 mins until light and fuffy,
then add the eggs, one at a time,
EASY
incorporating well after each addition.
CUTS INTO 20 squares PREP 30 mins In a separate bowl, combine the cocoa
COOK 40 mins powder and the four. Add in the cherry
essence and cooled coffee to the butter
250g/9oz unsalted butter, softened mixture, followed by the dry ingredients.
at room temperature, plus extra Mix well, then fold in the cherries.
for greasing 3 Spoon into the prepared tin, level the
1 tbsp instant coffee powder top with the back of a spoon and bake
350g/12oz light brown soft sugar in the centre of the oven for 30-35 mins
4 medium eggs or until a skewer inserted into the
75g/21/2oz cocoa powder middle comes out clean. Leave to
100g/4oz self-raising four cool completely in the tin.
1 tsp cherry essence (optional), 4 Once cool, melt the dark chocolate
available from Lakeland in the microwave or over a pan of
100g/4oz dried sour cherries, chopped simmering water, then spread in an
TO DECORATE even layer over the top of the brownies.
200g/7oz dark chocolate (60% cocoa 5 While the chocolate is setting, mix the
solids) butter with the icing sugar and a few
25g/1oz unsalted butter, softened at drops of green food colouring. Put the
room temperature buttercream in a piping bag ftted with
50g/2oz icing sugar a writing tip nozzle. Cut the brownies
As well as her showstopping cakes, Nadiya Hussain, 30, the current
green gel food colouring into 20 squares, place two glacé cherry
champion of BBC One’s Great British Bake Off, loves creating simple
Portrait FOODIES FESTIVAL
bakes for her family – husband, Abdal, and their three young children.
16 glacé cherries, halved halves on top of each one and use the
buttercream to create the cherry
stem. Will keep for up to 3 days in
an airtight container.
PER BROWNIE 310 kcals • fat 17g • saturates 10g •

Weekend
CREATED
EXCLUSIVELY FOR
Turn the page for

more brilliant bakes

Food writer and stylist
Sarah Cook is a regular
contributor to BBC Good Food.
Blueberry Bakewell muffns

Don’t use too much jam – a big
dollop will sink during baking
and you might lose the bottoms!
EASY
MAKES 12 PREP 20 mins plus cooling

COOK 20 mins
100g/4oz unsalted butter, softened,

plus 1 tbsp, melted, for greasing
2 large eggs
140g/5oz natural yogurt
1 tsp each vanilla and almond extract
2 tbsp milk
250g/9oz plain four
2 tsp baking powder
1 tsp bicarbonate of soda
125g pack blueberries (or use frozen)
FOR THE TOPPING
3 tbsp demerara sugar
1
3 tbsp faked almonds, roughly chopped
2 tbsp ground almonds
3 tbsp plain four
1 tbsp cold butter, diced
Blueberry
12 tsp wild blueberry jam (I used Felix
wild blueberry jam, available from
muffins made
ocado.com)
even better
1 Heat oven to 200C/180C fan/gas 6 and

line a 12-hole muffn tin with paper cases.
Put all the topping ingredients, apart Coffee & walnut fapjacks 1 Heat oven to 190C/170C fan/gas 5
from the jam, in a bowl and rub together. Sticky, syrupy flapjacks get a and line a 20 x 30cm cake tin with
2 Beat the butter and caster sugar grown-up twist with the classic baking parchment. Melt the butter in
together until pale and fuffy. Add the coffee and walnut combo. a pan with the sugar, syrup and coffee.
eggs and beat in for 1 min, then mix Stir in the walnuts, porridge oats and
EASY
in the yogurt, extracts and milk. Combine four with a pinch of salt. Press evenly
Food styling KATY GREENWOOD and LIZZIE HARRIS| Styling JENNY IGGLEDEN and LUIS PERAL
the four, baking powder and bicarb in a MAKES 20 PREP 15 mins plus cooling into the tin and bake for 25 mins, then
bowl with 1/4 tsp fne salt, then tip this into COOK 30 mins leave to cool.
the wet ingredients and stir in. Finally, 2 Meanwhile, make the icing. Melt the
fold in the blueberries and divide the 280g/10oz butter butter into the coffee, then stir into the
mixture between the muffn cases. Top 85g/3oz dark brown soft sugar icing sugar to make a smooth icing.
each muffn with 1 tsp blueberry jam, 100g/4oz golden syrup Once the fapjacks have cooled to room
then scatter over the crumble mixture. 100ml/31/2f oz espresso or strong temperature, spread over the icing.
3 Bake for 5 mins, then reduce oven coffee Carefully space out your walnut halves,
to 180C/160C fan/gas 4 and bake for 100g bag walnut pieces then scatter over the fnely chopped
15-18 mins more until risen and golden, 175g/6oz whole porridge oats plus walnuts to fnish. Leave until the icing is
and a cocktail stick inserted in comes out 175g/6oz rolled porridge oats set and frm – you can pop in the fridge
with just jam on it – no wet cake mixture. 100g/4oz plain four to speed up this bit if you like. Will keep
4 Cool in the tin for 10 mins, then FOR THE ICING in an airtight container for a week. Sport Relief is
carefully lift out onto a wire rack to fnish 75g/21/2oz butter PER FLAPJACK 362 kcals • fat 21g • saturates 9g • back on 18–20
cooling. Will keep for 3-4 days in an 3 tbsp hot strong coffee or espresso carbs 37g • sugars 23g • fbre 2g • protein 5g • salt 0.3g March this year.
airtight container – after a day or 350g/12oz golden icing sugar Turn to p123 to
two, pop them in the microwave for 20 walnut halves, plus 2 tbsp fnely fnd out more
10-15 secs on High to freshen up. chopped walnuts about how you
PER MUFFIN 312 kcals • fat 14g • saturates 6g • can get involved.

Weekend
A heavenly combination

Tom’s
fish suppers
British seafood is the star of the show in these smart
dishes for two from BBC chef Tom Kerridge
Photographs Toby Scott
Shellfish soup

Weekend
Smoked haddock
& wild mushroom
traybake

Weekend
‘There is no better way of celebrating 1 carrot, sliced

6 garlic cloves, crushed
until softened and browned, about 12 mins,
then add the saffron and shellfsh stock.
British produce in winter than pinch of saffron strands Simmer for 5 mins to infuse the saffron.
cooking with fsh and seafood from 1 tbsp Pernod Add the Pernod, tomatoes and 100ml
400g can chopped tomatoes water, and simmer for 5 mins more.
our shores. Fish is ideal for a supper 11/2 tbsp brandy 3 Heat oven to 180C/160C fan/gas 4.
for two, as you can splash out on 1 tsp Tabasco Pick the clams and mussels from the
juice 1 lemon shells, reserving some for presentation,
the best and freshest ingredients’ drizzle of olive oil, to serve and set aside.
FOR THE GARLIC MAYONNAISE 4 To make the mayonnaise, put the
Shellfsh soup 11/2 tsp Dijon mustard mustard, vinegar, egg yolk and garlic in
I’ve gone to town 11/2 tsp white wine vinegar a bowl. Use a stick blender to blitz while
and made all the 1 egg yolk slowly drizzling in both oils until thick
accompaniments, 1 large garlic clove, grated and glossy. This will take about 5 mins.
but if that’s a step 50ml/2f oz good-quality olive oil Chill until needed.
too far for only 50ml/2f oz vegetable oil 5 For the croutons, thinly slice the
two, simply serve FOR THE CROUTONS baguette and lay on a large baking
the soup on its own with a drizzle of 1
/2 baguette tray. Drizzle with a little olive oil and a
olive oil. If you can’t get a mixture of drizzle of good-quality olive oil pinch of faky sea salt. Bake in the oven
different shellfish, just use mussels for 12-14 mins until golden and crisp.
– which will also keep the cost down. 1 First, throw out any mussels and clams 6 Once the soup has thickened, transfer
with broken or open shells. Heat a large to a blender and blitz until very smooth,
MORE OF A CHALLENGE FOLATE FIBRE VIT C IRON
saucepan over a high heat and, once then pass through a fne sieve. Finish
Tip 4 OF 5
A DAY smoking, add the mussels, clams and with the brandy, Tabasco and lemon
Don’t rush
SERVES 2 PREP 20 mins COOK 35 mins white wine. Cover with a tight-ftting juice. Taste and adjust the seasoning.
softening and lid and rapidly steam for 3 mins. Once 7 To serve, return the soup to the heat
browning the 200g/7oz mussels, washed, scrubbed the shells have opened, tip the shellfsh to warm through, then drop in the
veg – cooking and debearded into a colander lined with muslin cloth, mussels and clams for 1 min. Ladle the
it properly 200g/7oz clams, washed with a bowl underneath to catch the full- soup into two large bowls, drizzle with
adds lots of 200ml/7f oz dry white wine favoured shellfsh stock. Discard any a little olive oil, and serve the croutons
favour to 1 tbsp olive oil mussels or clams that have not opened. and garlic mayonnaise on the side.
the soup. 1 medium onion, diced 2 Heat the oil in the saucepan and add PER SERVING 805 kcals • fat 42g • saturates 6g • carbs
1
/2 fennel bulb, fnely sliced the onion, fennel, carrot and garlic. Cook 53g • sugars 18g • fbre 10g • protein 23g • salt 2.4g
What Smoked 3 lemon thyme sprigs, leaves only of the potatoes and onions visible. Cover
to drink haddock 1 slice of brioche (about 50g/2oz), with foil and put in the oven for 8 mins.
& wild blitzed to breadcrumbs 4 Meanwhile, make the topping by
It may be mushroom 25g/1oz Parmesan, fnely grated mixing the lemon thyme, brioche
January, but traybake 1 lemon, peeled and segmented breadcrumbs and Parmesan. Remove
surprisingly the If you can’t get wilted spinach, to serve the foil from the fsh and sprinkle
best match for hold of wild over the crumb topping (making sure
Food styling EMILY KYDD | Styling SARAH BIRKS | What to drink SARAH JANE EVANS MW
shellfsh soup is mushrooms, go 1 Heat oven to 180C/160C fan/gas 4. that some of the mushrooms are
the sunny fruit of a for chestnut mushrooms instead. Put the potatoes in a large pan and still visible). Return to the oven for
bright rosé. Ask your fishmonger to prepare cover with the chicken stock and 5 mins, then place under the grill for
Go Portuguese the smoked haddock for you. 50ml water. Bring to the boil, then about 2 mins or until golden brown.
with Ten Mile gently simmer for 8-10 mins until tender. 5 To give the dish some acidity, lay the
A LITTLE EFFORT CALCIUM FOLATE FIBRE VIT C
Bridge Rosé 2014, Carefully remove with a slotted spoon lemon segments in a roasting tin and
2 OF 5
Setúbal, 12.5% A DAY and set aside, reserving the stock. char with a blowtorch, or char in a
(£7.99, Waitrose). SERVES 2 PREP 30 mins COOK 40 mins 2 Heat the oil in a frying pan and griddle pan over a high heat. Arrange
For the haddock, cook the onions for about 8 mins until on top of the golden crust and serve
Chardonnay is a 3 medium Maris Piper potatoes (about golden brown. Spread them over a in the middle of the table with wilted
fne choice – or try 450g/1lb), very thinly sliced 26 x 5cm ovenproof dish and arrange spinach, if you like.
Italy’s Wine Atlas 150ml/1/4pt chicken stock the potatoes neatly on top. Season PER SERVING 899 kcals • fat 51g • saturates 28g •
Grillo 2014, 12.5% 1 tbsp olive oil well and pour over the chicken stock. carbs 62g • sugars 12g • fbre 9g • protein 45g • salt 3.9g
(£4.97, Asda). 2 onions, sliced The stock should soak into the onions,
It’s full-bodied with 75g/21/2oz crème fraîche leaving the potatoes dry.
a tang of lime that 2 x 140g/5oz smoked haddock fllets, 3 Spoon the crème fraîche over the
For more of Tom’s
lifts the richness skin and bones removed potatoes in an even layer. Lay the fsh dishes, visit
of the dish. 140g/5oz wild mushrooms, chopped haddock on top, then scatter over the
bbcgoodfood.com
50g/2oz butter, diced mushrooms and butter, leaving some

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Full of MODERN
veggie
flavour
Georgina Fuggle’s delicious vegetarian patties are simple and satisfying
Photograph Stuart Ovenden
Kale & quinoa patties Add the kale and simmer for 6-8 mins
Quick and easy to prepare, these until cooked through. Drain, squeeze
are perfect for lunch, or serve with out any excess water and set aside.
a green salad for a light dinner. 2 Put 1 tbsp olive oil in a small frying
pan over a medium heat. Add the onion
EASY VIT C IRON
and cook for 2-3 mins until translucent.
SERVES 4 PREP 30 mins COOK 30-35 mins Add the garlic and cook for 1 min more.
Tip the cooked quinoa into a bowl and
140g/5oz quinoa add the kale, onion, garlic, breadcrumbs,
500ml/18f oz hot vegetable stock egg and sundried tomatoes. Season well
100g/4oz kale, stalks removed, and mix to combine. Set aside.
leaves roughly chopped 3 To make the pesto, put the basil,
3 tbsp olive oil parsley, garlic, pine nuts and Parmesan
1 small onion, fnely chopped in a small food processor. Pulse, slowly
2 garlic cloves, crushed pouring in the oil, until you have a thick
75g/21/2oz fresh white breadcrumbs pesto. Squeeze in the lemon juice to
2 medium eggs, beaten loosen, then set aside.
50g/2oz sundried tomatoes, roughly 4 Gently heat 2 tbsp olive oil in a
chopped shallow frying pan. Using your hands,
100g/4oz goat’s cheese, cut from form the quinoa mixture into 8 round
a round log patties. Add to the frying pan and
green salad, to serve (optional) fry for 4-5 mins each side until crisp
FOR THE PESTO and golden.
1
/2 small pack basil, leaves only 5 Heat the grill to high and put a slice
1
/2 small pack parsley, leaves only of goat’s cheese on top of each patty.
‘These are topped with 2 garlic cloves, crushed
50g/2oz pine nuts, toasted
Place under the grill to brown and melt
the cheese slightly – this will take a
creamy goat’s cheese matter of seconds, so keep an eye on
Food styling SARAH COOK | Styling SARAH BIRKS
50g/2oz Parmesan, grated

150ml/1/4pt olive oil them. Top each patty with a generous
and punchy pesto – juice 1 lemon spoonful of pesto and serve with some
who needs burgers!’ 1 Put the quinoa in a saucepan and
fresh green leaves, if you like.
pour over the hot stock. Simmer for carbs 43g • sugars 9g • fbre 3g • protein 21g • salt 1.4g
18-20 mins over a gentle heat until the
grains have fuffed up and the liquid
has disappeared. Remove from the
heat and allow to cool. Meanwhile, bring
a large saucepan of water to the boil.

Weekend
Protein-packed
quinoa keeps you
full for longer

John Torode’s
Malaysian
adventure
BBC MasterChef judge John Torode
shares dishes he enjoyed while making his
new Good Food Channel series
Photographs David Munns Illustrations Sol Linero
Why did you choose Malaysia

for this series?
I was fairly unfamiliar with the
country and the food as I hadn’t
eaten a lot of it. There aren’t many
people cooking Malaysian food at
home in the UK, but there should cities, you’ll eat chicken rice and
be! It’s the most extraordinary pork satay. If you go to Johor Bahru
multi-cultural country; as well you might have masak lemak – a
as Malaysians there are food spicy, creamy stew with coconut
infuences from the large Chinese milk – or soured fsh, while in the
and Indian communities. centre of Malaysia you’ll eat laksa.
How would you sum up What surprised you about

Malaysian food? the cooking?
Chilli, coconut and turmeric defne Fresh coriander isn’t used at all –
Malaysian food, in my opinion, but not a single piece of it! If anyone
Culinary tour:
whatever the dish, there’s always makes you Malaysian food with
John took every
opportunity to
a fne balance of sweet, salty, sour coriander in it, then it is not
explore the and hot. authentic. They use turmeric a
country and lot, both the root form and as
learn about its What are the key dishes? a leaf. It has this extraordinary
food and That’s hard to sum up – there’s sour and sweet favour, and they
everything from roti canai often mix it through salads.
(fatbreads) to rendang, to samosas
and nasi lemak (rice cooked in What are the big dates in
coconut) – but the essential thing the country’s calendar?
is sambal, a rich, deep-red, chilli- We were flming during Ramadan,
hot sauce. The other thing that is and the street food vendors gather
peculiar to Malaysian food is outside the mosque and cook from
MALAYSIAN a ‘ramp’, a curry paste that forms about 2-5.30pm. You can’t eat there
ESSENTIALS the basis of most other pastes and because it’s disrespectful to eat
l Chilli sauces. It usually includes onions, during Ramadan hours, so they
l Coconut garlic, galangal, chilli and turmeric, sell food until about 5.30pm and
l Fresh turmeric cooked for a really long time. then everyone takes it home to
l Rice break their fast later.
l Sambal (Malaysian How does the food vary The quality and quantity of food on
sauce or paste of from region to region? offer are extraordinary. The stalls sell
chilli, fsh sauce, If you go to the island of Penang, in everything from dried fsh to rendang
garlic, ginger, shallot, the North-west, you’ll eat popiah, a to tea and coffee. You’ll fnd these
sugar and lime juice) fresh, spicy and crunchy spring roll. clusters of stalls at service stations
In Ipoh, one of the country’s largest too – no chain coffee shops here!

Weekend
Cre
am
yM
ala
ys
ia
n
la
ks

Creamy Malaysian laksa Malaysian quail curry
I didn’t think it possible to have
1 OF 5
A LITTLE EFFORT A DAY whole birds steeped in curry until
SERVES 4 PREP 15 mins COOK 15 mins I stumbled across this beauty. If you
can’t get quail, try poussin instead.
200g pack fat rice noodles
1 OF 5
A LITTLE EFFORT VIT C IRON A
1 tbsp vegetable oil DAY
200ml/7f oz coconut milk SERVES 4 PREP 20 mins COOK 45 mins

1 litre/13/4 pints chicken stock
4 shell-on raw tiger prawns (buy the 100g/4oz ghee
largest ones you can afford) 2 large onions, sliced
50g/2oz pak choi, sliced 4 whole quails, giblets removed
50g/2oz tofu, cubed 1 litre/13/4 pints chicken stock
50g/2oz beansprouts 10 curry leaves
chilli sauce, to serve (optional) 50g/2oz plain four
crispy onions, to serve (optional – I FOR THE CURRY PASTE
used Danfood Onion Salad Crispies) 50g/2oz ginger, peeled and chopped
FOR THE SPICE PASTE 6 dried red chillies, soaked in warm
1 tsp each cumin and coriander seeds water for 15 mins
Satay chicken What 1 tsp each ground cumin and turmeric 2 tsp shrimp paste
to drink 2 tsp ground coriander 1 shallot, sliced
EASY
1 tbsp shrimp paste 1 lemongrass stalk, outer leaves
SERVES 4 PREP 15 mins COOK 25 mins Crisp, dry whites are 1 onion, chopped removed, thinly sliced
always the reliable 50g/2oz ginger, peeled and chopped 1 garlic clove, chopped
50ml/2f oz light soy sauce match with spices. 1 lemongrass stalk, outer leaves 1 tsp turmeric
100ml/31/2f oz mirin Taste the Difference removed, thinly sliced 1
/2 tsp tamarind paste
500g/1lb 2oz skinless chicken thighs, Godello 2014, 4 lime leaves, chopped 1 tbsp palm sugar
cut into large chunks Bierzo, Spain, 12.5% 50g/2oz blanched almonds, chopped coconut rice, to serve (I used Tilda)
FOR THE SATAY SAUCE (£8, Sainsbury’s), 4 garlic cloves, chopped
100g/4oz pineapple, roughly chopped is a very likeable, 2 red chillies, deseeded and chopped 1 First, make the curry paste. Put the
250ml/9f oz coconut cream delicate white. 1 tbsp fsh sauce ginger in a small bowl, cover with cold
2 tbsp red curry paste If you prefer a red, water and leave to soak for 5 mins.
3 tbsp palm sugar go for something 1 To make the spice paste, fry the cumin Drain the dried chillies from their
50ml/2f oz fsh sauce ripe but also light and coriander seeds in a dry pan for soaking liquid and roughly chop. Heat the
1 tsp tamarind paste and juicy. Waitrose 1 min or until they release their aroma. shrimp paste in a pan for 1 min or until
140g/5oz roasted peanuts, chopped Plush & Elegant Lightly crush using a pestle and mortar. the aromas are released. Put the chillies,
French Red 2014, In the same pan, fry the ground spices shallot, lemongrass, garlic and turmeric
1 Soak eight wooden skewers for Vin de France, 12% for 1-2 mins, then the shrimp paste for in a food processor and blitz until fnely
10 mins in a bowl of warm water. (£4.99, Waitrose), 1 min or until the aromas are released. chopped. Add the tamarind, shrimp
Mix together the soy sauce and mirin. may have an over- Put the shrimp paste and all the spices paste, palm sugar and soaked ginger,
Thread the chicken pieces onto the the-top name, but in a food processor with the rest of the reserving the liquid to loosen the curry
soaked skewers and coat with the soy it does the job. paste ingredients and blitz until smooth. paste to the consistency of a thick purée.
and mirin mixture. Cover and leave to Finally, don’t 2 Cook the noodles following pack 2 For the curry, heat half the ghee in a
marinate in the fridge. forget apple juice. instructions, then drain and set aside, large pan over a medium to high heat.
2 Meanwhile, blitz the pineapple in a A top-quality single- tossing with a little vegetable oil to stop Add the onions, and fry for 10-12 mins
food processor until very fnely variety juice with a them sticking together. or until they are a deep golden brown,
chopped. Put the coconut cream in a tart edge, such as 3 Heat the oil in a wok or large frying then set aside.
large pan with the curry paste and Bramley or Cox, is a pan. Add the spice paste and cook for 3 Heat the remaining ghee in the pan
sugar. Bring to the boil, then simmer for refreshing contrast 3-4 mins, stirring frequently, until it is and season the quails inside and out.
5 mins. Stir in the pineapple, fsh sauce, where there’s spice, sticky and jam-like. Add the coconut Fry the quails for 8 mins, turning the
tamarind paste and peanuts, and cook creamy coconut or milk and stock and bring to the boil. birds occasionally in the pan until they
for 5 mins until you have a thick dipping fried food. Simmer for 5 mins, stirring occasionally, are golden on all sides. Remove from the
sauce. Remove from the heat and set Sarah Jane then add the prawns and pak choi. pan and set aside.
aside. The sauce can be made ahead and Evans MW Cook for a further 2-3 mins or until 4 Add the curry paste to the pan and
kept in the fridge for up to 2 days. the prawns have turned pink. cook for 1-2 mins, then return the quails
3 Heat a large griddle pan over a high 4 Divide the noodles, tofu and to the pan along with all the other
heat. Cook the chicken, turning the beansprouts between four bowls. ingredients. Give everything a good stir,
skewers occasionally, for 15 mins or until Spoon over the laksa and serve with bring the curry to the boil, then simmer
cooked through. Serve with the satay chilli sauce and crispy onions, if you like. gently for 15-20 mins. Serve one quail
sauce for dipping. PER SERVING 478 kcals • fat 21g • saturates 9g • per person with the coconut rice.
PER SERVING 629 kcals • fat 36g • saturates 16g • carbs 50g • sugars 5g • fbre 3g • protein 21g • salt 2.5g PER SERVING 580 kcals • fat 39g • saturates 20g •
carbs 35g • sugars 27g • fbre 4g • protein 39g • salt 6.1g carbs 23g • sugars 10g • fbre 4g • protein 32g • salt 1.1g

Weekend
Exciting new curry dish

Fried squid with chilli
dipping sauce
This recipe is from one of those
wonderful warm evenings when
the beer was ice cold, and the food
was plentiful and tasty. If you want to
get ahead, prep the squid and make
the sauce a few hours in advance.
A LITTLE EFFORT
10 white peppercorns
1 tsp sea salt
100g/4oz plain four, plus extra
for dusting
200ml/7f oz soda water
500g/1lb 2oz cleaned squid
2 litres/31/2 pints vegetable oil, for
deep frying
Popular Malay 10 whole garlic cloves, bashed
breakfast or 20 fresh curry leaves (optional)
snack dish FOR THE CHILLI DIPPING SAUCE
3 dried red chillies
50g/2oz palm sugar
juice 3 limes
125ml/4f oz fsh sauce
1 To make the batter, crush the

peppercorns and sea salt together using
a pestle and mortar. Transfer to a large
bowl along with the four, then add the
soda water gradually, whisking to form
a thin batter. Cut the squid into fnger-
length pieces, leaving the tentacles
whole. Dry thoroughly with kitchen paper,
Roti John 1 Heat 1 tsp oil in a frying pan over a then cover and chill until ready to use.
This was the biggest French-toast- medium heat, add the lamb mince and 2 For the dipping sauce, use the pestle
type-roll-thing I’d ever seen. cook for 3 mins. Add the 2 sliced spring and mortar to crush the chillies with the
I must admit that I was first drawn onions and cook for a further 3 mins. sugar to form a rough paste. Gradually
to the Roti John stand because of its Transfer to a bowl and set aside. add the lime juice and fsh sauce, mixing
JOHN TORODE’S name, but once I’d watched it being 2 Heat 2 tsp oil in the same frying pan well to combine, then set aside.
MALAYSIAN made, I was fascinated by this and add the onion. Cook for 1-2 mins 3 Heat the vegetable oil in a deep-fat
ADVENTURE bread-and-egg hunk of fun. or until it has just started to soften. fryer or large wok to 160C, or until
Catch Stir 50ml water into the pan and a piece of bread browns in 30 secs.
EASY
his new continue cooking until the water has Fry the garlic cloves in the hot oil, stirring
series, SERVES 4 PREP 10 mins COOK 15 mins completely disappeared, about 1 min. occasionally, for 3-4 mins or until they
John Torode’s Remove from the pan and combine foat to the surface of the oil and are
Malaysian 2 tbsp vegetable oil the onion with the lamb mixture. crisp and sticky. Remove with a slotted
Adventure, on the 200g/7oz minced lamb 3 Put the beaten eggs and the chilli spoon and drain on kitchen paper.
Good Food Channel 3 spring onions, 2 fnely sliced, sauce in a shallow dish with 1/2 tsp salt Repeat with the curry leaves, if using,
from Monday 1 sliced lengthways, to serve and whisk to combine. Add the fnger frying for 30 secs or until crisp.
11 January, 1 small onion, fnely chopped rolls and soak in the mixture for 1 min, 4 Bring the oil up to 180C or until a piece
weeknights at 8pm. 4 eggs, beaten turning halfway through. of bread browns in 20 secs. Dust the
100g/4oz chilli sauce 4 Heat the remaining oil in the frying squid pieces with a little four, then coat
4 soft fnger rolls, cut in half pan and fry the fnger rolls for 1-2 mins in the batter. Fry in batches for 2 mins
lengthways each side or until crispy. Serve topped until golden and crisp. Drain well on
mayonnaise, tomato ketchup or chilli with the minced lamb, reserved spring kitchen paper, then combine with the
sauce, to serve onion and your choice of condiment(s). garlic and curry leaves, if using. Serve
PER SERVING 371 kcals • fat 19g • saturates 6g • with chilli dipping sauce on the side.
carbs 28g • sugars 6g • fbre 2g • protein 21g • salt 3.2g PER SERVING 275 kcals • fat 13g • saturates 3g •

Weekend
Serve as nibbles, a starter or

part of a spread of main dishes
Find more recipes for

Far Eastern dishes at
bbcgoodfood.com

Weekend
Burns Night
in a bowl Miriam Nice captures the favours of a Scottish
feast in this simple soup Photograph Stuart Ovenden
Burns Neeps & tatties soup

Night For the full effect, raise a glass of
whisky and toast the haggis in
25 JANUARY honour of poet Robert Burns!
EASY
without the garnish
SERVES 2 for lunch or 4 as a starter
PREP 15 mins COOK 35 mins
25g/1oz butter
1
/4 tsp ground coriander
1 onion, chopped
1
/2 medium-sized swede (about
200g/7oz), peeled and chopped
into small pieces
1 carrot, sliced
1 celery stick, sliced into small pieces
140g/5oz potatoes, chopped into
small pieces
good grating of nutmeg
400ml/14f oz milk
140g/5oz cooked haggis or black
pudding, chopped or crumbled
into pieces
2 tbsp double cream
a few celery leaves, torn
1 Melt the butter in a large saucepan

over a medium heat. Add the coriander
and the vegetables, fry for 4-5 mins,
then cover with 400ml water and bring
to the boil. Cook until all the vegetables
are soft – around 20-25 mins.
2 Season with salt, pepper and nutmeg,
then add the milk. Transfer to a blender
or blitz with a stick blender until smooth,
then return to the pan to heat through.
(For a really smooth consistency, push

the mixture through a sieve after
blending.) Check the seasoning and add
a little more salt and nutmeg, if you like.
3 Meanwhile, heat the cooked haggis
or black pudding in a frying pan until
sizzling. Serve the soup in bowls and top
Warming starter for with the haggis or black pudding, a swirl
a special evening of double cream and the celery leaves.
carbs 22g • sugars 9g • fibre 3g • protein 9g • salt 1.0g

A healhy
new year
in association with It’s easy to keep to your New Year’s resolution to eat
healthy. A #hothack takes the hard work out of
preparation and cooking – Lisa Faulkner shows you how
Hotpoint
Dual Flow Oven
The brilliant thing about this oven is
its Dual Flow technology, which
eradicates the problems associated
with hotspots that you get with many
standard ovens, where dishes may
cook unevenly. With a reliably even
temperature, you can expect excellent
results with minimal supervision.
Be inspired
A clever kitchen trick or smart cooking tip can
be the difference between giving up on your
good intentions and seeing them through.
Let Lisa Faulkner inspire you in 2016
E
ven the best intentions to eat well can be scuppered Busy TV cook, author and Hotpoint ambassador Lisa
when real life gets in the way. Often, you’re either too Faulkner knows the value of a kitchen shortcut – here she
busy or lacking motivation when it comes to preparing offers up a batch of useful tips that you can use to help
and creating the healthy meals you committed to getting into keep your resolutions on track, as well as a selection of
the habit of making on 1 January. mouthwatering recipes that make use of Hotpoint’s clever
But sticking to healthy eating resolutions doesn’t have to be kitchen equipment. You’ll also find more hot hacks and
difficult, or even that time consuming. A #hothack is a great way recipes online at bbcgoodfood.com/hotpoint-hothacks.
of making things easy for yourself in the kitchen, whether it’s And if you’ve got your own kitchen tricks and cooking tips,
saving you time, making tricky jobs easier, reducing washing up don’t keep them to yourself – let others know! Whether it’s
or keeping you inspired – or even making kitchen appliances a quick way to peel garlic or an ingenious use for your blender,
do double duty. share them online with #hothack
SLOW-JUICER
MUFFINS
MAKES 12 a PREP 10 mins a COOK 20-25 mins
2 ripe bananas, mashed

Hotpoint 150g juicer pulp – carrot is one of the best,
but any pulp will work
Slow Juicer 100g walnuts, chopped
4 eggs
Lisa’s #hothack: Don’t waste the
surplus juice from the slow juicer 170ml maple syrup
when making your muffins – add 200g self raising four
some into the mix before baking pinch of salt
for a richer flavour.
1 Heat oven to 180C/160C/gas 4. Mix the
bananas and pulp with the walnuts,
eggs and syrup. Add the dry ingredients.
2 Line a 12-hole mufn tin with cases,
then spoon the mixture into them. Bake
for 20-25 mins until risen and golden.
Cool on a wire rack.
Win!
Visit bbcgoodfood.
com/competitions
to win some fantastic
Hotpoint appliances
Hotpoint
Dual Flow Oven OVEN-STEAMED
Lisa’s #hothack: Prove dough, or CHILLI AND GINGER
cook paella and pilau easily in the SEA BASS WITH SOY
oven using the pre-set programmes. SAUCE AND RICE PATTIES
SERVES 4 a PREP 25 mins a COOK 25 mins
1 large whole cleaned sea bass, head

removed and fesh scored
3cm piece ginger, cut into thin strips
1 red chilli, fnely sliced
5 spring onions, fnely sliced
CREAMY SPICED 2 fat garlic cloves, fnely sliced
CAULIFLOWER SOUP large bunch fresh coriander
SERVES 6 a PREP 5 mins a COOK 10 mins
3 tbsp rice wine
1 tbsp soy sauce
500ml vegetable stock 1 tbsp honey
drizzle olive oil FOR THE RICE PATTIES
1 onion, fnely chopped 300g cooked sticky rice
2 garlic cloves, crushed 2 eggs, beaten
2 green chillies, fnely chopped 1 tbsp fsh sauce
2 tsp each ground cumin and coriander vegetable oil, to fry
1 tsp garam masala
½ tsp turmeric 1 Heat oven to 200C/180C/gas 6. Put the sea
1 caulifower, cut into forets bass in a roasting tin, then scatter with the
1 medium potato, cut into cubes
ginger, chilli, spring onions and garlic. Fill
200ml can coconut milk
the cavity with the coriander.
1 Fill the water tank of your blender with 2 Mix together the rice wine, soy sauce and
the stock. Put the oil, onion and garlic honey. Drizzle the mixture over the fsh and
into the jug compartment and steam for cover the roasting dish with foil. Bake in
2-3 mins. Add the chillies, spices, the preheated oven for 25 mins or until it’s
caulifower and potato, and season well. cooked through.
2 Steam for 10-12 mins. 3 Meanwhile, mix the cooked rice with the
3 Whizz until smooth, adding enough of eggs and fsh sauce and shape into patties.
the coconut milk to form a rich, creamy Heat a little oil in a non-stick frying pan and
soup. Check the seasoning and serve.
fry for 2-3 mins on each side until golden
and piping hot. Serve immediately with
the sea bass.
Hotpoint
Steam blender
Lisa’s #hothack: Put a rooibos
Discover more hacks and recipes at
teabag in the water compartment
when steaming pears for a bbcgoodfood.com/hotpoint-
tea-infused dessert. hothacks. To fnd out about
Hotpoint and ambassador Lisa
Faulkner, visit hotpoint.co.uk
#Love your kichen

THIS MONTH
Chefs’ specials
The Great Sport
Relief Bake Off
Saturday Kitchen
Live
Rick Stein’s
Edited by Kathryn Custance Recipes tested by Home economist Petra Jackson Taste of Shanghai
The Great Sport Relief Bake Off

Mary Berry and Paul Hollywood return to the Bake Off tent this month to judge a special four-part
celebrity Sport Relief fundraiser on BBC Two. Here are two easy bakes, perfect for a Sport Relief cake sale
Amongst the 16 Quick berry muffns 1 Heat oven to 200C/180C fan/gas 6. the muffn mixture. As soon as it is
celebrities entering These lovely fresh fruit muffins are Line a 12-hole muffn tin with paper thoroughly combined, add the fresh
the tent are two a great way to practise making a muffn cases. Put the butter in a mixing blueberries or raspberries to the bowl
former Celebrity creamed cake mixture. It’s a simple bowl or the bowl of a food mixer and and gently fold in so the fruit does not
MasterChef method to add lightness to a bake. beat well with a wooden spoon or the break up.
champions, whisk attachment until the mixture is 4 Spoon the mixture into the paper
EASY
comedian Ade creamy. Gradually beat in the caster cases, dividing it so that they are equally
Edmondson MAKES 12 muffins PREP 20 mins COOK 25 mins sugar, scraping down the bowl every flled, then sprinkle over the coarse
and singer now and then. sugar crystals. Bake for 20-25 mins or
Kimberley Wyatt. 60g unsalted butter, softened 2 Finely grate the zest of the lemon into until golden brown. Check that the
This year 150g golden caster sugar the bowl and beat it in. Break the eggs centres of the muffns feel frm when
the presenting is 1 medium unwaxed lemon into a separate bowl and beat them with gently pressed.
shared between 2 medium eggs, at room temperature a fork until broken up, then beat into the 5 Set the tin on a wire rack and
Jennifer Saunders, 275g self-raising flour mixing bowl, a tablespoon at a time, leave the muffns to cool in the tin
Sarah Millican, 1
/2 tsp bicarbonate of soda until the mixture is quite soft. for 5 mins, take them out of the tin
Ed Byrne and 125ml natural yogurt (unsweetened, 3 Sift the four and bicarbonate of soda and lift onto a wire rack to cool. Eat
regular Bake Off not Greek-style) into the bowl and stir in with a plastic warm or at room temperature on
host Mel Giedroyc. 200g fresh blueberries or raspberries spatula or wooden spoon. Squeeze the day you baked them.
2 tbsp coarse sugar crystals, for 1 tbsp of juice from the lemon and stir
sprinkling this into the yogurt, then stir this into
Vanilla FOR THE FROSTING Bake for 20-25 mins or until the top is
traybake 250g icing sugar golden brown. You can check your cake
This uses just a 100g unsalted butter, softened is cooked by gently pressing the centre
few ingredients 1 tbsp milk lightly with your fngertips – it should
you probably 1
/2 tsp vanilla extract, or to taste spring back.
already have, decorations of your choice 4 Stand the tin on a wire rack and run
then you can a round-bladed knife around the inside
glam it up with anything from 1 Heat oven to 180C/160C fan/gas 4. to loosen the sponge. Leave it to cool
glittery sprinkles to silver balls. Grease and line a 25.5 x 20.5 x 5cm tin and frm up in the tin – it will be easier
with butter and baking parchment. to remove. When cooled, turn out the
EASY
2 To make the sponge, put the butter, cake and peel off the paper.
CUTS INTO 20 squares PREP 30 mins sugar, vanilla, eggs, milk and four in 5 While the sponge is cooling, make
COOK 25 mins a large bowl or the bowl of a food the frosting. Sift the icing sugar into
Recipes adapted mixer. Beat everything together with a mixing bowl, then add the butter, milk
from The Great FOR THE SPONGE a spoon or the whisk attachment. and vanilla extract, and beat well with
Sport Relief Bake 125g unsalted butter, softened Start slowly – otherwise the mixture a spoon or electric whisk on a low speed
Off booklet 125g golden caster sugar could fy out of the bowl – and scrape until the frosting is smooth and light.
(£2.50, Hodder 1 tsp vanilla extract down the sides of the bowl every now Swirl the icing over the top of the cold
& Stoughton, with 2 medium eggs, at room temperature, and then with a spatula. sponge with a palette knife. If you want
at least £2 going beaten 3 After about 2 mins in the electric to decorate the top, do it now before the
to Sport Relief). 1 tbsp milk, at room temperature mixer, the mixture should look very icing frms up. Cut into squares to serve.
Available from 150g self-raising flour smooth and light. Scrape it into the
Sainsbury’s and prepared tin and spread it out right
sportrelief.com into the corners, making sure it is even.

TV recipes
Sport Relief is back together to get active, raise
from Friday 18 to cash and change lives. Half of
Sunday 20 March. all the money the public raises
Find out how you can get is spent by Comic Relief in the
involved, and order your free UK, while the other half is used
fundraising kit, at sportrelief.com. to make a difference in the
Sport Relief brings the nation world’s poorest communities.

Saturday Kitchen Live
Be inspired at the weekend
with James Martin and guests
on Saturday mornings on BBC One
Walnut &
pistachio
baklava with
almond &
ginger ice
cream
Pretty and
fragrant, these flaky diamonds
of baklava look impressive but
are surprisingly easy to make at
home, and a great way to use up
any Christmas nuts.
If you choose to serve with the
ice cream, I would make it first to
allow it time to freeze.
EASY
SERVES 4-6 PREP 1 hr 10 mins plus freezing

COOK 25 mins
FOR THE BAKLAVA

150g butter, melted, plus extra
for greasing
270g flo pastry
110g walnuts, fnely chopped
110g pistachio nuts, fnely chopped
250g golden caster sugar
juice 1/2 lemon
1
/2 tsp ground ginger
FOR THE ICE CREAM
250ml double cream
50ml syrup from a jar of stem ginger
1
/4 tsp ground ginger
2 tbsp clear honey
50g almonds, roughly chopped it, butter-side down, onto the nuts. the oven, pour the warm syrup over
50g stem ginger, fnely chopped Brush the top of the sheet with butter, and set aside to cool.
then repeat the layering process with 5 To make the ice cream, put the cream,
1 Heat oven to 180C/160C fan/gas 4. the remaining flo sheets, again buttering ginger syrup, ground ginger and honey
Brush a 25 x 18cm baking tray with each sheet before adding the next. in a bowl and whisk until soft peaks are
butter. If necessary, use scissors to trim 3 Using a large sharp knife, score the formed. Add the chopped almonds and
the flo pastry to ft the baking tray. top of the layered stack in a diamond stem ginger, and fold together gently.
Place one of the sheets into the tray, pattern. Bake for 20-25 mins or until Transfer to a freezer-proof container, Recipe adapted from
brush with butter, then place another crisp and golden. Check during baking seal with a lid and freeze for 2-4 hrs or Saturday Kitchen Suppers
flo sheet on top and brush with more and cover loosely with a sheet of foil if until set solid. Remove the ice cream (£20, Weidenfeld &
butter. Continue layering, using half the the top appears to be over-browning. from the freezer 10 mins before serving. Nicolson). Photographs ©
flo pastry sheets and brushing each 4 Meanwhile, put the caster sugar, 6 To serve, slice between the baklava Andrew Hayes-Watkins.
with melted butter. 200ml water, the lemon juice and diamonds to separate them into pieces You can buy this book
2 Mix the walnuts and pistachios ground ginger into a pan over a medium and place two or three on each plate. for just £17. Call 01326
together in a bowl. Scatter the nuts heat and bring to the boil. Boil hard for Top with a scoop of ice cream and serve. 569444, p&p is free. Or
evenly over the flo pastry. Brush one 5-6 mins or until thickened to a syrup. buy online at sparkledirect.
more sheet of flo with butter, then place As soon as the baklava comes out of com/goodfood.

TV recipes
Rick Stein’s Taste of Shanghai

Shanghai chef Anthony Zhao cooks this delicious dish for
Rick in a special one-off programme, coming soon to BBC Two
Rick says…
‘We all love a Chinese – the
sweet and sour, the freshness,
the crunchiness, the colours,
the smell of fve-spice and
soy. In this show I’ll be fnding
the pockets of traditional
food still left in Shanghai –
China’s biggest city.
‘I’m going to taste rich
red braised pork, the city’s
cherished hairy crabs, and
mouth-watering dumplings,
unique to Shanghai – so
delicate they sag under the
weight of the hot liquid inside
and burst at the lightest touch.
If you think you know Chinese
food, you’re in for a surprise.
Red braised pork 1 Heat the oil in a sauté pan, add the
spring onions and ginger, and gently fry
EASY
for 7-8 mins or until golden brown and
SERVES 3-4 PREP 20 mins COOK 2 hrs fragrant. Add the star anise, cinnamon
and bay leaf, and fry for 1 min more.
2 tbsp vegetable oil Increase the heat, add the pork and
small bunch spring onions, trimmed quickly sear on all sides.
and sliced into small pieces 2 Pour over both soy sauces and
2 thin slices ginger stir in quickly. Add the rice wine to
1 star anise ‘deglaze’ the pan, and stir continuously. Rick Stein meets Anthony Zhao and his
1 small cinnamon stick Add enough water to cover the meat, wife Crystal Mo at their restaurant
1 small bay leaf then scatter over the rock sugar, cover
500g pork belly, cut into bite-sized the pan, lower the heat and simmer for Petra
chunks 1-11/2 hrs, stirring occasionally or until says
3 tbsp dark soy sauce the pork is meltingly tender.
1 tbsp light soy sauce 3 Sprinkle over the vinegar and ‘For this dish you need to use
3 tbsp rice wine continue to cook, uncovered, for 15 mins Chinkiang black vinegar,
Recipe photograph AREZOO FARAHZAD
40g rock sugar (or use granulated) or until the liquid is reduced to form available from theasiancook
1
/2 tbsp black vinegar a thick sauce that will coat the pork. shop.co.uk – it has a distinctive rich,
rice and vegetables of your choice, Taste for seasoning, adding salt if almost smoky, flavour that you can’t
to serve necessary. Serve immediately with really substitute with a dash of malt.’
rice and vegetables of your choice.

TV recipes
Victorian Bakers Vote for your food hero

Four bakers travel back in time to recreate the working lives of their Victorian Food and Farming Awards,
counterparts in a three-part special on BBC Two, starting in January Food Programme, BBC Radio 4
From artisan bakers and cheesemakers, to local food

shops and markets, it’s time to nominate your food stars
of the past year. The annual Food and Farming Awards,
run by Radio 4’s Food Programme, is in its 16th year, and
the judges expect a bumper crop of nominations from
across the UK. The aim is ‘to honour those who have
done most to promote the cause of good food’.
Tune in to the Food Programme on 10 January, when
chef Yotam Ottolenghi launches the awards. You can
nominate your food hero in any category, and farmers
and food businesses can nominate themselves, or
encourage customers to do so. Nominations close on
24 January. Food Programme presenter Sheila Dillon
will announce the winners at a ceremony in April.
NEW AWARD FOR 2016

This year also sees the launch of the BBC Future Food
award category. The judges will want to hear about the
big ideas that will have an impact on the way the UK eats.
The Victorians effectively invented was a big surprise. ‘I started If you know an individual or organisation that is doing
baking as we know it today, but in off thinking that things must something new and potentially groundbreaking, go
doing so, they shattered centuries- be much better now, so much online and nominate them now.
old traditions, according to Cate more advanced,’ she says,
Hall, executive producer of this ‘but the Victorians’ intelligence
new series. and expertise in baking was
‘At the start of Queen Victoria’s extraordinary. Although at the THE JUDGES
reign, bread was the most beginning of the Victorian period
important foodstuff in Britain, I was having to beat with, basically,
and the average loaf was usually a bunch of twigs, by the end we Last year, the judging panel worked its way
healthier and tastier than today’s. had very effective mixers. I used through nearly 6,000 nominations from every
However, as Britain a Victorian Savoy part of the UK. This year’s line-up includes:
transformed into
an industrial
‘I used a Victorian cake tin, which is
better than any of
superpower, baking
changed too.’
Savoy cake tin, the modern cake
tins I have.
In this fascinating which is better ‘I was impressed
series, presented by the simplicity of
by food historian than any of the the recipes – going Chef Yotam
Ottolenghi
Chef Angela Chef Allegra
Hartnett McEvedy
Broadcaster
Stefan Gates
Annie Gray and back to basics made
archaeologist Alex modern cake me appreciate that
Langlands, four the very best bakes
bakers experience tins I have’ don’t require
three very different sophisticated
worlds of Victorian baking – a techniques, just good ingredients.
rural bakery with close ties to From the start to the end of the
local agriculture; an urban bakery Victorian period, baking went in Farmer and Good Food Presenter
broadcaster editor Gillian Sheila Dillon
during the industrial revolution; leaps and bounds. It saw the most Adam Henson Carter
and a high-class city confectioner. advances of any time in terms of
For cake designer Harpreet ingredients, equipment and
Baura, one of the four modern-day techniques; and looking back
bakers, pictured above, working as I don’t think we can claim to
VOTE Find details of the categories, and
a Victorian baker using just the have improved much, if at all, NOW! how to nominate your food star at
bbc.co.uk/foodawards
equipment available at that time, on what they were doing.’

DON’T MISS
OUR FEBRUARY
ISSUE
COMING NEXT MONTH On sale
29 January
We February!
It’s Pancake Day
Roll them up or pile ’em high
Valentine’s Day
Steak & homemade
crispy onion rings
Chinese New Year

A feast of authentic
dishes from Ken Hom
Chocolate-stuffed
pancakes with caramelised
banana & hazelnuts
PLUS
l Cosy brunch for two l Low-cal midweek meals you’ll love
l Tom Kerridge’s dinner party menu – under £5.50 a head

Fantastic
Exclusive offer for
readers
European breaks
All bookings will receive
two free tickets to a
BBC Good Food Show*
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food with these great-value getaways
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Cook school
THIS MONTH
l Make your own sauerkraut
l Don’t waste a thing!
l Nut milks on test
Edd Kimber’s
pretzel recipe,
overleaf

Learn to make pretzels
Baking expert Edd Kimber shows how to make classic soft pretzels with an authentic
salty, chewy crust and a fuffy interior. You can’t beat homemade! Photographs David Munns
To replicate true
pretzels, which
are cooked in a lye
water bath, I bake
bicarbonate of soda
to increase the
pH level. This helps to give
the pretzels their characteristic
favour and crust, and is safer
than using lye, a potent alkaline
liquid that can cause irritation.
While bicarbonate of soda is
safe to use, don’t be tempted to
1 Put the four, yeast, sugar and
1 tsp salt in a large bowl and
mix together to combine. In a
2 Tip out onto a foured work
surface and knead for
10-15 mins or until smooth and
3 Once risen, knock out the air
bubbles in the dough and
divide into 8 equal pieces. Using
use more than I have specifed large jug, mix together 300ml elastic. Put the dough in a lightly your hands, roll each piece into
in the recipe. lukewarm water and the butter. oiled bowl, cover with oiled cling a long rope about 60cm long.
Edd Kimber, winner of the BBC’s Make a well in the four mixture flm and set aside until doubled
first Great British Bake Off and pour in the water, mixing in size, about 1 hr.
together to form a rough dough.
Soft pretzels
A LITTLE EFFORT
MAKES 8 PREP 40 mins plus 1 hr 20 mins rising

COOK 20-25 mins
500g/1lb 2oz strong white bread four

7g sachet fast-action dried yeast
25g/1oz dark brown muscovado sugar
50g/2oz unsalted butter, melted
plain four, for dusting
oil, for greasing
3 tbsp bicarbonate of soda, baked
(see below)
4 To form into pretzels, lay
the rope in a U-shape with
the curve pointing towards you.
5 Take the ends, lift them
backwards and press them
into the curve of the U-shape.
6 Carefully place the pretzels on a
baking tray lined with parchment
and lightly greased with oil. Cover
1 large egg, lightly beaten, for glazing Take the two ends and cross Repeat with the remaining lightly with oiled cling flm. Set aside
faked sea salt, to serve them over. dough. Heat oven to 200C/ for about 20 mins until puffy (not
PER PRETZEL 290 kcals • fat 7g • saturates 4g • 180C fan/gas 6. fully risen like bread dough).
To bake bicarbonate
Pour a pack of bicarbonate of
soda onto a foil-lined baking tray
and bake at 120C/100C fan/gas 1/2
for 1 hr. Transfer to an airtight
Food styling EDD KIMBER | Styling LINDA BERLIN
container, label and use the next

time you make pretzels. Will keep
for three months.
Try pretzel buns 7 Fill a medium-sized saucepan
with water, bring to the boil,
add the baked bicarbonate of
8 Use the spoon to gently
lift the pretzels from the pan
and return them to the baking
9 Bake in the oven for
20-25 mins or until a rich,
dark brown. Allow to cool on
Follow the recipe as stated, but roll
soda, then reduce the heat to tray. Once they have all been the baking tray for 10 mins, then
the dough out to 50cm rather than
a low simmer. One at a time, cooked in the water, lightly brush transfer to a wire rack to cool
60cm in step 3. The pretzels will
carefully lift the pretzels into with the egg and sprinkle with completely. Best served on the
puff up in the oven, closing the
the pan and cook for 20 secs per faked sea salt. day made but can be frozen
classic pretzel holes and leaving
side. The pretzels will rise to the for up to 1 month.
you with beautifully fuffy buns.
surface; fip with a slotted spoon.

Cook school
CREATED
EXCLUSIVELY FOR
Mix honey and mustard

for a fantastic dip
For Edd Kimber’s step-by-step

Bagels or Fancy iced biscuits,
visit bbcgoodfood.com

Cook school Our food team share practical
advice and clever shortcuts
PRESERVE THE GOODNESS

Fermented foods continue to be a key trend this
year – they’re good for your gut , and a great way
to preserve veg. Want to get started? Jane Hornby
shows how to make a classic sauerkraut
Simple sauerkraut press out all the air bubbles from below.
Serve it with sausages and Weigh the cabbage down using a couple
mustard, or braise it to tenderness of heavy plates, or other weights that
with ham or pork. ft your bowl, and cover as much of the
cabbage as possible. The level of the
EAT WELL, EASY LOW GLUTEN
FAT FREE brine will rise to cover the cabbage a
SPEND LESS
MAKES 4 x 450ml jars PREP 30 mins plus at little. Cover the tub with its lid (or more
least 5 days fermenting NO COOK cling flm) and leave in a dark place at
a cool room temperature (about 18-20C)
Spend a winter 2kg/4lb 8oz very frm, pale green for at least 5 days. It will be ready to
When there’s just a little afternoon making a big or white cabbage (any leathery eat after 5 days, but for maximum
left in the jar… batch of tomato sauce outer leaves removed), cored favour leave the cabbage to ferment
l Pour milk into an almost to stash in portions in 3 tbsp coarse crystal sea salt for anywhere between 2-6 weeks
empty Nutella jar, pop the lid the freezer. (or 6 tbsp faky sea salt) (or until the bubbling subsides).
on and shake for a chocolate Add chunks of fsh, 1 tsp caraway seeds 4 Check the cabbage every day or so,
mix to add to a milkshake. chopped peppers and 1 tsp peppercorns releasing any gases that have built up
l If a pot of honey has basil for a quick fsh as it ferments, and give the cabbage a
crystallised, stand it in stew. Stir it through 1 Thoroughly wash a large tub or bowl stir to release the bubbles. If any scum
a bowl of hot water and pasta, or spread it onto (mine was the size of a small washing- forms, remove it, rinse the weights in
give it a good stir to loosen. halved French sticks up bowl), then rinse with boiling water boiling water and replace the cling flm.
l Add a little warm water with toppings for from the kettle. Make sure that your You should see bubbles appearing
to the remains of a jar of speedy pizzas. Our hands, and everything else coming into within the cabbage, and possibly some
Marmite, replace Tomato sauce recipe contact with the cabbage, are very foam on the top of the brine. It’s
the lid, shake, at bbcgoodfood.com clean. It’s wise to use a container that important to keep it at an even, cool
then tip into makes eight portions will comfortably ft the softened room temperature – too cool and the
a meaty sauce that can be frozen. cabbage, allowing several inches of ferment will take longer than you’d like,
for added room at the top to avoid overfow. too warm and the sauerkraut may
favour. 2 Shred the cabbage thinly – a food become mouldy or ferment too quickly,
processor makes light work of this. leading to a less than perfect result.
Go veggie in January Layer the cabbage and the salt in 5 The cabbage will become increasingly
To save money, think the tub or bowl. Massage the salt sour the longer it’s fermented, so taste
about reducing the into the cabbage for 5 mins, wait it now and again. When you like the
amount of meat you 5 mins, then repeat. You should end favour, transfer it to smaller sterilised
eat during January, up with a much-reduced volume of jars and keep it in the fridge for up
suggests Food editor cabbage sitting in its own brine. Mix in to 6 months.
Cassie Best. You could the caraway seeds and the peppercorns. PER TBSP 33 kcals • fat none • saturates none • carbs
replace the protein with 3 Cover the surface of the cabbage 5g • sugars 5g • fbre 3g • protein 1g • salt 2.1g
pulses, nuts, eggs and entirely with a sheet of cling flm, then
dairy, or try a vegetarian
or vegan diet – visit
veganuary.com.
Our veggie recipes, including Sweet potato & black Find more about the health benefts
bean chilli with zesty quinoa and indulgent Vegan banana & of fermenting at bbcgoodfood.com
peanut butter cupcakes (above), will inspire you to tackle
new dishes and ingredients. Find them at bbcgoodfood.com.

Cherry tomato & ham
bread & butter bake
SAUERKRAUT KNOW-HOW
l Weigh the cabbage vitamin C in particular.
once trimmed, so that the Lactobacillus, meanwhile,
proportion of salt to cabbage supports the gut and
(15g per 500g) is correct. immune system.
l If your cabbage isn’t l Serving your sauerkraut
submerged in about 1cm fresh from the jar is the
depth of liquid after 24 best way to maintain all
hours, add some extra the goodness packed in
brine. Dissolve 1 tsp salt there – it’s like eating a
into 250ml water and add, pot of friendly-bacteria
or multiply and add enough yogurt every morning.
to cover the cabbage. l Heating does kill the
l Only use pure sea salt. bacteria, but don’t let
l As long as your that put you off some
sauerkraut isn’t mouldy of the delicious recipes
or discoloured, it’s safe you can make with
to eat at any point. sauerkraut – you’ll still
l Being uncooked, be getting an excellent
fermented vegetables have source of vitamins and
their vitamins locked in,
providing a great dose of
fbre, as well as that
homemade favour.
5 WAYS TO USE UP STALE BREAD
1 Whizz into breadcrumbs
using a food processor,
bag up and store in the
4 For a savoury twist
on the classic bread
and butter pudding, try
freezer to use as a topping our Cherry tomato &
for pasta bakes or gratins. ham bread & butter bake
2 Stale bread and stem

ginger are key
ingredients for our Stem
– it’s a great family dinner
made with only eight
ingredients (recipe at
ginger & treacle tart –fnd bbcgoodfood.com).
the recipe on our website,
5 Make simple croutons
Sauerkraut photograph PETER CASSIDY | Food styling JANE HORNBY | Styling LUIS PERAL
bbcgoodfood.com. by tearing bread into
3 Mix sugar with

cinnamon and toasted
breadcrumbs for a topping
bite-sized pieces and
tossing with oil, garlic and
herbs, then bake until
for ice creams or puddings. golden brown.
THE HEAT IS ON
If your oven temperature isn’t accurate,
you’ll struggle to get good results
from your cooking – especially baking.
In our Test Kitchen we rely on oven
thermometers that we can see through
the door so we don’t have to open the
oven to keep checking the temperature.
The moment you open the oven door
you risk spoiling your bake as the cold
air rushes in. We particularly like the
Kitchen Craft Stainless Steel Oven
Thermometer (£3.85,ocado.com).

Cook school
ON TEST: NUT MILKS

Looking for a non-dairy alternative to milk?
We blind-tasted 21 drinks made from
TO DO almonds, hazelnuts and cashews – here
THIS are our top six for drinking and cooking.
MONTH Rude Health Almond Drink,

£2, Sainsbury’s
A rich almond taste, with hints of marzipan.
MAKE THE MOST OF This has a pleasant consistency, heats up
SEASONAL ORANGES well and tastes good on cereal and oats –
with Edd Kimber’s glamorous we also used it to make a delicious spiced
blood orange bakes (p32), or chai tea. It is naturally thickened with rice
make a batch of marmalade. and 100% organic too.
Find our triple-tested recipes
for Seville orange marmalade Alpro Almond Original, £1.80,
and Whisky marmalade at ocado.com
bbcgoodfood.com. With sugar the second ingredient listed,
WATCH THE DATE and use this is defnitely one of the sweeter milks on
up cooked meat that has been offer. But it’s good value and the sweetness
frozen since Christmas within works well in pancake batter or rice pudding.
1-2 months. Find new ideas for For a more neutral taste, try the Alpro
recipes on our website. Almond Unsweetened (£1.80).
GET AHEAD OF THE
GAME by tipping leftover Rude Health Ultimate Almond,
dried fruit into a large jar, £3.85, ocado.com BEST
pouring over a tipple Made with nothing more than BUY
(brandy, whisky, Sherry or almonds, water and a pinch of salt, this
something equally festive, or is a really versatile, top-end choice. It was
a mixture) and leaving to soak our favourite milk in tea, as the favour isn’t
for 12 months. Every time overpowering, and it’s not too thin either.
you’re left with half a pack It’s more expensive than others, but we
of dried fruit, top up the jar think it’s worth it.
and add more booze to cover.
By next Christmas you’ll have Provamel Hazelnut, £2.85,
Find recipes and more seasonal plump fruit for mincemeat, hollandandbarrett.com
ideas at bbcgoodfood.com
puddings and cakes. The hazelnut favour is less fragrant than its
almond equivalents, which means it pairs
better with strong favours such as chocolate
or coffee. Made from a hazelnut paste (rather
IT’S TIME TO SPIRALIZE! than a powder), you can see some fecks of
real nuts, which we really like. It’s slightly
Transform fruits and vegetables READER
OFFERS sweetened with agave syrup.
into ‘spaghetti’, spirals or slices with
the Cooks Professional spiralizer.
Plenish Organic Almond M*lk,
The three interchangeable
£3.45, Planet Organic
blades allow you to create
Another milk with a short ingredient list
interesting salads or garnishes, and
of almonds, water and salt, we loved
you can also cook your spiralized
the no-nonsense almond favour and its
veg – for instance, courgetti makes
smooth consistency. It’s worth splashing
a healthy alternative to spaghetti
out on occasionally, it’s another excellent
if you’re trying to cut carbs.
all-rounder, and one of our favourites to
Measures L30 x H22 x W16cm.
drink straight from the fridge.
Milk photographs ADRIAN TAYLOR
Exclusive price for BBC Good

Provamel Cashew, £1.69/500ml,
Food readers Just £19.99
goodnessdirect.co.uk
(was £39.99) plus £4.95 p&p.
This has an even consistency and a good
To order, call 0844 493 5654
favour – it tastes of cashews and yet isn’t too
quoting 56288 or visit
overpowering. It is lightly sweetened with
clifford-james.co.uk/56288.
agave syrup, but doesn’t taste sugary at all.

Happy new year!
Start planning for a delicious year ahead
with the BBC Good Food Shows!
Find out more about the tastiest days of the year!

Get these
delicious dates
in your diary
Start planning your day out at
a BBC Good Food Show this year
W
hat a year 2015 was for the BBC Good
Food Shows - 9 events, 5 venues,
88 celebrity chefs and experts, 385 live
cooking demonstrations and over 200,000 food
loving fans enjoying it all.
2016 is set to be our biggest year yet; we’re

making it a perfect 10 as we launch the new
BBC Good Food Show Summer in the City at
London’s ExCeL this May, which will also host
the BBC Good Food Eat Well Show as part of it.
If you’re looking for healthy food inspiration, this
is the Show for you. Read on to see what else is
in store from our upcoming Shows and start
filling your 2016 diary with some delicious
days out in April, May and June.
Save 30%* on tickets. Book by 1 Feb.

SAVE Subscribers see your Welcome Letter
30%*
for your 35% off code.
!
EW
N
Our Spring Show returns Summer comes to London Healthy inspiration

Join James Martin, Paul Hollywood and more top Start your summer season at the brand new Part of the BBC Good Food Show Summer in the
chefs in the beautiful spa town of Harrogate this BBC Good Food Show Summer in the City at City, the BBC Good Food Eat Well Show is the
April. The BBC Good Food Show Spring is home London’s ExCeL this May. See an inspirational line place for health conscious food lovers. Find ideas
to one of the most stunning Supertheatre settings up, including Tom Kerridge and Paul Hollywood, for healthier summer delights from the likes of
of any of our Shows; see your favourite chef create sizzling seasonal dishes live in the Hemsley + Hemsley, join lively expert discussions
cooking live in the gorgeous Edwardian theatre, Supertheatre†, and hear more from your food on key health topics, or get first-hand dietary
then shop for top quality ingredients, regional heroes on the Interview Stage. Plus you can advice in the Dietitian’s Clinic. Plus, discover
produce and kitchen kit to help you create sample and shop for top quality food and drink the best of healthy food and free-from treats
delicious dishes at home. and pick up the latest gadgets too. in the shopping aisles.
SA % O TS
30 CK
TI
V N *!
E
E
Get prepped for a
delicious Summer
G
et your friends together for a great day
out with a real summer feel at the
BBC Good Food Show Summer this June.
Experience the buzz of seeing your favourite
celebrity chefs cooking delicious summer dishes
live in the 3,000-seat Supertheatre† - choose from
Michel Roux Jr., Tom Kerridge, Paul Hollywood and 2 shows for
more. You’ll also get plenty more seasonal recipe the price of 1
ideas from chefs and experts cooking live on Plus you can
stages around the Show. enjoy plot to plate
inspiration as
Discover the flavours of summer as you shop ever ticket allows
Micel Rox Jr.

from hundreds of regional, seasonal and free entry to
Paul Hoy
wod
artisan producers, offering top quality food and BBC Gardeners’
drink to try and buy, and enjoy free entry to World Live.
BBC Gardeners’ World Live.
HIC HARROGATE EXCEL, LONDON NEC BIRMINGHAM

8 - 10 APRIL 2016 20 - 22 MAY 2016 16 - 19 JUNE 2016
Book by 1 February and save 30% on tickets!*

bbcgoodfoodshow.com | 0844 581 1345 Quote
*30% off advance Adult and Over 65s tickets only. Not valid on VIP or with any other offer. Ends 01/02/16. BBC Good Food Show Spring discounted tickets £12.95 (£13.80 Sat), BBC Good Food
Show Summer in the City discounted tickets £15.75 (£16.45 Sat) , BBC Good Food Show Summer discounted tickets £17.15 (£17.85 Sat). †Standard Supertheatre seat included with all Super
GFR2
SHOW
tickets, subject to availability, Gold seat upgrade £3. 30% discount valid on Value tickets (11am entry, excl Supertheatre) where available. £1.50 fulfilment fee per order. Not all celebrities appear
on all days, check websites for details. Calls to 0844 581 1345 cost 7p per minute plus your phone company’s access charge. Details correct at time of print.
The Good Food word mark and logo are trademarks of BBC Worldwide Limited. © BBC Worldwide Limited. Organised and presented by River Street Events.
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 After
STAR
watching
Hugh
LETTER Fearnley-
Whittingstall TV FOOD FOREVER
in Hugh’s War BBC Store allows you to download
on Waste, on and buy some of the BBC’s most
BBC One, I’ve memorable programmes, including
realised that food and cookery shows.
many people are confused by ‘use by’ When it’s cold outside, nothing
and ‘best before’ dates. beats a spot of armchair travel
People seem to have forgotten how with fabulous
Having seen your piece about Joanna to use their common sense to judge food thrown in.
Blythman’s new book, Swallow This Hazel wins 12 the freshness of their foods and throw Rachel Khoo’s
(April), I bought it. I’ve always been bottles of Cune away items to be on the safe side. Cosmopolitan Cook
a keen cook but, after reading this, Crianza 2011 Rioja Many of your recipes require ‘a 70g takes her on a
I wanted to reduce the amount (£10.25, Majestic), bag of rocket’ or ‘small pack of parsley’, cuisine-meets-
of processed food we ate – so produced in one indicating you buy from supermarkets. culture trip, from
I picked up BBC Good Food of the oldest This promotes supermarket buying the Amalf coast to
magazine with renewed interest. wineries in rather than supporting local shops, Stockholm in 10
My family has enjoyed the Spain. It has growers and farmers, and means we inspiring episodes.
change from what we normally aromas of red are buying foods in packaging with Fans of Rick Stein
eat. I also think my digestive berries and a dates on. Food for thought? can relive his
system has calmed down with hint of sweet Vanessa Pritchard, Norfolk journeys to India,
the move away from processed spice as it Our Food editor Cassie replies: You Spain and the
food, and the favours have been is aged in make a good point, but many readers Mississippi Delta, as
amazing! Looking forward to American buy from supermarkets, so we try well as his recent
more inspiring ideas. oak barrels. to help by using whole packs in our adventures from
Hazel Roberts, Milton Keynes recipes to avoid unnecessary waste.’ Istanbul to Venice.
Finally, if Nigella’s
GLORIOUS GINGERBREAD! current series has
left you wanting
I made the gingerbread cake with more, Nigellissima – her homage
caramel icing (November) for my to Italian cooking – is also available.
husband’s birthday. Delicious! You can fnd food shows in the
Nancy Doneathy, Northumberland entertainment section at
store.bbc.com
I’ve been doing a baking course and Get 25% off your
the fnal challenge was a ‘showstopper’ READER
order with the code
OFFERS
cake. I made your gingerbread cake Here is my three-year-old daughter GOODFOOD25.
and managed to win frst prize! The Gracie with our gingerbread cake. Offer ends 29/1/16. T&Cs apply.
cake is so moist – which helped me win. She loved cutting out all the shapes! Visit bbcstore.com/promotandcs.
Keith Harris, Ayrshire Catherine Cameron, Derbyshire
been gathered without fear or favour. When Printed by Polestar Chantry. The text paper for BBC Good Food magazine is
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BBC Good Food provides trusted, to print. Please check with the appropriate recycled. Please dispose of it If enquiring on behalf of someone who has
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Everyday
Share your signature
READER RECIPE recipes and cast-iron
win a prize casserole, with
Send your toughened
Kale & coconut hotpot Luke Porter, 28, lives with his wife Anne recipes to enamel interior,
Marie in Sheffeld, where he works as an enquiries@bbc. in Cerise
EASY FOLATE FIBRE VIT C 2 OF 5
A DAY artisan baker. Since he became a vegan com and you (rrp £175).
SERVES 4-6 PREP 15 mins COOK 35 mins three years ago, he likes to experiment could win a
in the kitchen making homemade vegan prize. Luke
2 tbsp vegetable oil cheeses, butters and dairy-free dishes. wins a new
500g/1lb 2oz medium leeks, trimmed Le Creuset
and sliced
3 garlic cloves, thinly sliced
1 tbsp hot curry powder
400g can coconut milk
250g/9oz kale
25g/1oz breadcrumbs
1
/2 small pack coriander, chopped
FOR THE TOPPING
1kg/2lb 4oz foury potatoes, cut into
small chunks (I used King Edward)
3 tbsp olive oil
generous grating of nutmeg
700ml/11/4pts unsweetened soya milk
500g/1lb 2oz celeriac, peeled and cut
into even-sized chunks (350g/12oz
peeled weight)

Put the potatoes in a pan of cold water
and bring to the boil. Simmer for about
12 mins or until tender, then drain. Mash
with the olive oil, then season with
nutmeg, salt and pepper.
2 In a separate pan, add the soya milk
and celeriac, bring to the boil and simmer
for 15 mins until tender, then drain,
reserving the milk. Blitz the celeriac
in the small bowl of a food processor,
add a little of the milk to make a smooth
purée and season to taste. Combine
the potato and celeriac, and set aside.
3 Heat the vegetable oil in a large pan
over a medium heat, add the leeks and
cook for 5 mins. Add the garlic and
curry powder and cook for a further
2 mins. Pour in the coconut milk, bring
Photograph TOBY SCOTT | Food styling EMILY KYDD | Styling SARAH BIRKS
to the boil, then tip in the kale, season,

and simmer for 2 mins.
4 Transfer the greens to an ovenproof
dish. Top with the mash, then sprinkle
over the breadcrumbs and coriander.
Bake for 12-13 mins or until golden.
carbs 45g • sugars 5g • fibre 7g • protein 12g • salt 0.4g
How to contact us
Test Kitchen verdict Email us at
This went down a storm in the Test enquiries@bbcgoodfoodmagazine.com
Kitchen, with lots of people saying Write to
they couldn’t wait to cook it at home. BBC Good Food, Immediate Media Company
It proves that vegan food really can Limited, Vineyard House, 44 Brook Green,
have that creamy texture – it’s delicious! Hammersmith, London W6 7BT

The food chain
Mitch Tonks & Rick Stein

A mutual love of seafood, simple cooking and a spirit of generosity
are at the heart of an enduring friendship
Interviews Debora Robertson
Mitch Tonks worked as an Rick Stein is one of the

accountant before deciding UK’s most popular and
to turn his passion for fsh respected chefs. He
into a career in 1995, when has written numerous
he opened a specialist cookbooks, and has four
fshmongers in Bath. He is restaurants, a cookery
now an award-winning chef, school, food shops and a
author and restaurateur, pub in Cornwall. He divides
owner of the acclaimed his time between Padstow
Seahorse restaurant in and Australia, where he
Dartmouth and four Rockfsh runs a seafood restaurant
takeaway restaurants. with his wife, Sarah.
I I
had just opened my remember hearing
frst fshmongers when about a brand-new
Rick and I ended up place in Bath called
on the radio talking about the Green Street Seafood
fsh. Then he came to the Café – this must be
restaurant – the thing about about 15 years ago or
Rick is that he’s the same in so. Everyone said it was
real life as he is on the telly: really interesting because it
calm and mild-mannered. ‘In our industry, it can seem all about had a restaurant upstairs and
He’s a very humble person.
He came on a truffe trip to
accolades and stars. Rick and I have a wet fsh shop downstairs.
I went for lunch and met
Piedmont with me a few years no desire for that sort of thing’ Mitch for the frst time.
ago. When I frst got into the He was very enthusiastic
fsh business, my son Ben, who was about eight then, used to and seemed like he was going places. It was such a good
watch Rick on the telly with me. Ben’s a chef now, and there idea – it seems obvious now, but it wasn't at the time.
he was on the trip with Rick and his sons. He said, ‘Dad, He comes to Padstow a lot, just for dinner, and the big
it’s just weird, isn’t it?’ Imagine watching this guy cooking bonding thing is that we have a Christmas Festival every
fsh on TV and being fascinated by it – then sitting next to December. It’s been going on for six or seven years now,
him on a bus, drinking and eating, and getting a bit drunk. and the same suspects turn up each time. Of course I also
go to his place, The Seahorse, when I can.
R
ick and I always end up talking about fsh, from the
M
details of a turbot to how crab should be cooked. itch organises a trip to Italy every autumn, which
We share the same appreciation for simplicity. I’m my three sons and I went on a few years ago.
glad I’m not the only one who says, ‘Put it under the grill’ or It’s mostly people in the industry: chefs, writers,
‘Just eat it with mayonnaise’, because quite often people look and he’s got lots of friends out there now. He’s one of these
at my cooking and say, ‘Is that all you get?’ And I say, ‘Yeah, people that others really warm to, not only because he’s
that’s all you get. It was caught this morning and it’s perfectly very friendly and bright, but also because he is incredibly
cooked.’ For me, that’s unadulterated, breathtakingly sociable. I think it’s all too easy to forget that the point
beautiful seafood. Rick and I share that attitude. of the restaurant business, for us anyway, is the fun of it.
In our industry, it can seem all about accolades and It’s so interesting when you go to a restaurant where you
Photographs ANNA McCARTHY, CHRIS TERRY
stars. He and I have no desire for that sort of thing. What can see that people are in it ‘for the craic’. That’s what he’s
we really like doing is making people happy, having a busy all about. It’s the love of the trade really.
restaurant, and drinking wine. I’m very much of the old His kindness, his generosity of spirit is everything. There’s
school of ‘Come in, sit down, relax, let me pour you a drink no dark side to him, and what you see is what you get. He
and cook you some fsh.’ Rick and I have exactly the same loves his fsh, he loves his wine. Mitch just loves life.
approach to it. We’re kindred spirits. mitchtonks.co.uk • Rick Stein’s Taste of Shanghai is coming soon to BBC Two
Don’t miss next month’s on sale 29 January

Learn to cook lobster l Low-calorie suppers l Tom Kerridge’s great-value menu l Emma Freud’s bacon brownies

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THE UK’S BEST-SELLING TOM KERRIDGE

FOOD MAGAZINE Winter fish suppers

New 7-Day Healthy Diet Plan

l Boost immunity & lose weight

Gillian Carter, Editor

DON’T MISS OUR

JANUARY 2016 bbcgoodfood.com 3

Contents January 2016

Regional agency sales

4 bbcgoodfood.com JANUARY 2016

from Edd Kimber

39 New food adventures

Eat well Every month

JANUARY 2016 bbcgoodfood.com 5

Lower your cholesterol with the natural

HELPING YOU EAT WELL

JANUARY 2016 bbcgoodfood.com 7

seasoning and serving beginners. main course; 150 calories or

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

8 bbcgoodfood.com JANUARY 2016

JANUARY 2016 bbcgoodfood.com 9

The new Brazilian

10 bbcgoodfood.com JANUARY 2016

JANUARY 2016 bbcgoodfood.com 11

12 bbcgoodfood.com JANUARY 2016

JANUARY 2016 bbcgoodfood.com 13

Photographs MICHAEL BOWLES, FIONA CAMPBELL, JED ALDER, ALAMY, GETTY

14 bbcgoodfood.com JANUARY 2016

Cascara = the new matcha Vegetable yogurts

JANUARY 2016 bbcgoodfood.com 15

‘The truth is, many New Yorkers

16 bbcgoodfood.com JANUARY 2016

JANUARY 2016 bbcgoodfood.com 17

EMMA’S BIG APPLE

125ml/4f oz white wine

1 Heat the wine in a heavy-based

l Next month: Emma serves up

What’s the worst meal

18 bbcgoodfood.com JANUARY 2016

Feelgood buys Ten ways to treat yourself –

and support good causes

Charles Viancin daisy lid (28cm), £10.50, Yorkshire honey, £4.95,

Winterdale Shaw cheese,

Coconut shell bowls, £14 for two, traidcraftshop.co.uk

JANUARY 2016 bbcgoodfood.com 19

Fish & seafood

Meat & game

JANUARY 2016 bbcgoodfood.com 23

Root vegetables Transform seasonal root veg into

Warm beet, chorizo

24 bbcgoodfood.com JANUARY 2016

JANUARY 2016 bbcgoodfood.com 25

26 bbcgoodfood.com JANUARY 2016

Rainbow bhajis with

JANUARY 2016 bbcgoodfood.com 27

Tip dressing through the noodles to coat, it will be easier

28 bbcgoodfood.com JANUARY 2016

JANUARY 2016 bbcgoodfood.com 29

THREE MORE IDEAS

30 bbcgoodfood.com JANUARY 2016

JANUARY 2016 bbcgoodfood.com 31

Blood orange crêpe cake