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76
30+
VEGETARIAN
RECIPES
INSIDE

new
seasonal
recipes
•Fresh ways with
spring veg
•Modern platter salads
•Fabulous 5:2 suppers
PLUS
•Could you go vegan?
What to eat & how
to keep healthy
KNOW YOUR
KNIVES The only
4 you really need
ANTONIO
CARLUCCIO
Authentic homemade d!
gnocchi rantee
asonal veg. No soggy bottom – gua
filo tart with se
Super-crisp
AMAZING!
Step-by-step recipe
Cook something special
TESTED
in the
kitchen

BAKE OFF WINNER’S Tom Kerridge’s Apricot frangipane tart Bank Holiday barbecue Delicious Italian-style
CHOCOLATE CAKE spring menu for 2 – a weekend treat – food to share roast pork
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MAY 2014
May 2014
As a subscriber you’ll know that
we’re firm believers in cooking
with the seasons – and at this
time of year, with the abundance
of fresh British veg, it’s really
easy to do. So we’ve given the
new-season crop star billing in
s Fresh and vibrant, platter salads are such a modern way
many of this month’s recipes,
to entertain (p22) t Sarah Cook and Cassie Best enjoy a
including a collection of generous
well-earned drink on our barbecue photo-shoot (p64)
platter salads, perfect for entertaining a crowd (p22).
With several Bank Holidays on the horizon, there’s time
to cook something amazing, such as Celia Brooks’s
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special Sunday lunch (p76), or Tom Kerridge’s stunning
menu for two, (p86).
We’ve also looked at a way of eating where fruit, veg and
grains really do make a meal. Veganism has been around
for 70 years, and has recently seen a surge in popularity as
a healthy, sustainable and ethical way of eating. Definitely
food for thought. Read more on page 17.
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 Menu planner
Help-yourself lunch for 6
Red citrus chicken p70 – cook on the
BBQ if it’s sunny.
Smart dinner party for 4
Gnocchi with blue cheese
& spinach p118.
Spring picnic for 4
Make
our
cover
recipe
Crispy filo tart with seasonal veg p10.
Leftovers will keep for another lunch.
Special Friday night supper for 2
Red pepper & walnut spread p38 –
serve with toasted pitta bread.
4 bbcgoodfood.com
May
Roasted grape, carrot & wild rice salad
with balsamic maple dressing p25.
Steamed orange & thyme rainbow
trout p87. Simply double the recipe.
Antipasti platter with homemade
flatbreads p59. Just double the recipe.
Pappardelle broad bean
carbonara p33.
Four ways to entertain using
recipes from this issue
Iceberg with yogurt dressing p73. Healthier banoffee pie p112, with a few
slices leftover for the next day!
Roasted balsamic asparagus & Chocolate fondants p130. Recipe makes
cherry tomatoes p57. five so you can fight over the last one.
Visit
ipe
for an easy scone rec
Fragrant strawberry conserve – just the
to go with your
thing with scones! p35.
homemade conserve
want to
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To save time on Friday night,
make the Red pepper & walnut
spread and the Lemon posset
up to 2 days before eating.
Simply keep them chilled.
Lemon posset p88. Sublime dessert
with just three ingredients.
MAY 2014
 Ex C zin
BBaga
m

cl
us
200 annual tastecard

iv
e
e
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r
Enjoy 50% off, or two meals for the price of one, at any participating restaurant

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MAY 2014 bbcgoodfood.com 5

 118
Contents May 2014
● On our cover this month
Antonio Carluccio’s
gnocchi masterclass

84 Frances Quinn’s Hidden bulb cake 104 Classic stir-fry with tofu

Blipp page 82 to see

an exclusive behind-the-
scenes video of Frances
on our photo shoot

62
Tomatoes stuffed
with pesto rice 52 Posh fish fingers 98 Miso-glazed tofu steaks with
beansprout salad & egg strands

In season Everyday Cook school

22 Well dressed!
Exciting new platter salads
29 Let’s eat more… Broad beans
35 Store the seasons
Fragrant strawberry conserve
36 Eastern promise Middle Eastern dishes
43 Seasonal & local Veg box ideas and great
places to eat in Harrogate
46 Visit Bristol’s new food festival
49 Supper for one Salmon club sandwich
50 Make it tonight
Annabel Karmel’s midweek family meals
57 Simple sides Fresh spring dishes
58 Feed two for £20
A week of costed meals to help you stay
on budget, plus a shopping list
61 Speedy veggie dinners
All ready in half an hour or less
117 Do it better Preparing broad beans
118 Masterclass Learn to make potato gnocchi
– step-by-step with Antonio Carluccio
120 Stay sharp Advice on choosing and
using knives
122 Expert advice Tips and reviews
from the Good Food cookery team
125 On test Vegetarian buys
200 tastecards to be won!
wGet half-price restaurant meals for a year
www.tastecard.co.uk

w
may 2014 £3.90
Your Name
Here
Expiry Date

Mem No.

Cover recipe CASSIE BEST

76
30+
vegetarian
recipes
inside

Weekend Healthy new

seasonal
recipes
•Fresh ways with
spring veg
•Modern platter salads
•Fabulous 5:2 suppers
Plus
•Could you go vegan?
What to eat & how
to keep healthy
Know your
Knives The only
4 you really need
Recipe photograph
GARETH MORGANS
Food styling LIZZIE HARRIS
!
eed

Antonio
CArluCCio
ant
ar

Authentic homemade
gu

Styling JENNY IGGLEDEN

–
gnocchi ith seasonal veg. No soggy bot
tom
sp flo tart w
Super-cri
AMAZinG!
step-by-step recipe
Cook something special
tested

64 Quick-fire barbecue
in the

103 Nutritious lunch on the go BAKe off winner’s

ChoColAte CAKe
kitchen

Tom Kerridge’s
spring menu for 2
Apricot frangipane tart
– a weekend treat
Bank Holiday barbecue
– food to share
Delicious Italian-style
roast pork

Simple recipes for an impromptu BBQ
76 James Martin’s Bank Holiday lunch
Celebration Sunday roast for six
80 Kids cooking Maisie makes pesto pasta
82 Create a Hidden bulb cake Step-by-step
recipe from Bake Off’s Frances Quinn
86 Spring supper for two Tom Kerridge’s menu
91 Mary Berry bakes shortbread
92 Vegetarian specials Dinner party dishes
Prawn, rice & mango jar salad
104 Low-cal all week
Super-healthy veggie suppers, perfect
for fasting days on the 5:2 diet
108 Vegan & delicious Dairy-free bakes
112 Make it healthier Lighter Banoffee pie
115 Healthy sides Three fresh ideas
Find our
cover features
p10 Cover recipe: Crispy filo tart with seasonal veg
p22 Platter salads
p82 Make Frances Quinn’s clever cake recipe
p86 Tom Kerridge’s seasonal dinner for two
p120 Our expert guide to knives

6 bbcgoodfood.com MAY 2014

 52 Sweetcorn & broccoli fritters 30
Lamb lollipops
with smashed
minty broad beans

109 Vegan cherry & almond brownies

Good reads Reader Good

Deals
Even more
17 Why going vegan could be good for you
Benefits of a diet that is on the rise
offers ££££
££
££ e up to
Sav in this
£317 ue of
iss
Thousands of recipes at your fingertips
There’s still time to save 20% off tickets to
128 My kitchen Caroline Waldegrave Great-value frying pans the BBC Good Food Show Summer at the
138 Dan’s diary Behind the scenes at BBC JUST £69.99 NEC Birmingham, 12-15 June, and also to our
Radio 4’s Food Programme p114 brand-new BBC Good Food Show Spring
in Harrogate, 25-27 April (see page 99).

Every month Kitchen

Check out our great range of cookbook apps
with recipes, tips and cooking tools, from
healthy baking to one-pots. Available to
essentials download on iPhone or Android.
4 Menu planner SAVE UP TO £269
8 Recipe index Collect our handy
p116
10 Our cover recipe Crispy filo tart cookbooks, each Happy 10th
14 This month we’re… Bringing a reusable bag feature 101 birthday!
15 Make of the month Savoury Danish pastries foolproof recipes Easy Cook is celebrating
from the Good Food a decade of great recipes
90 In next month’s issue Sneak preview
in the new issue. It’s
99 Book your tickets for BBC Good Food Shows team, £4.99 each.
packed with inspiration,
110 BBC Good Food subscriber offers Plus Search our including a menu from
133 TV recipes As seen on screen Top-quality meat recipe website for Mary
139 Classified advertisements SAVE OVER 50% Berry.
more inspiration at
144 From your kitchen Your letters and photos
p132 On sale
bbcgoodfood.com now,
145 Get the best from our recipes ■ BBC Good Food magazine is also just
146 Reader recipe No-bake chocolate published in Bulgaria, Hungary, India, £2.30
hazelnut cheesecake the Middle East, Romania and Singapore

MAY 2014 bbcgoodfood.com 7


Editor Gillian Carter
Deputy editor Elaine Stocks
Creative director Elizabeth Galbraith
PA to Gillian Carter and Alfie Lewis
Emma Bales
Food editors Barney Desmazery,
Sarah Cook
Assistant food editor Cassie Best
Cookery assistant Steffi Dellner
Art editor Andrew Jackson
Deputy art editor Rachel Bayly
Designer Suzette Scoble
Picture editor Gabby Harrington
Production editor/Chief sub-editor
Jo Gately
Deputy chief sub-editor Art Young
Senior sub-editor Fiona Forman
Editorial assistant Holly Brooke-Smith
TV editor Kathryn Custance
TV recipes Petra Jackson
Speciality food consultant
Henrietta Green
Nutritional therapist Kerry Torrens
Reader taste team CJ Jackson
Wine editor Sarah Jane Evans MW
Thanks to Bérengère Ariaudo De
Castelli, Helen Barker-Benfield,
Sara Buenfeld, Miranda Keyes,
Gary Lockerby, Jessica Moxley,
Todd Slaughter, Jenny Wackett,
Mirabelle Walley
Publishing director Alfie Lewis
Publisher Lorna East
Senior marketing and events
executive Hayley Marsden
Reader Offer Manager
Liza Evans liza.evans@immediate.co.uk
Subscriptions director Jess Burney
Senior direct marketing manager
Emma Shooter
Subscriptions marketing manager
Lynn Swarbrick
Digital marketing manager Phil Byles
Advertising director Jason Elson
Group head Display Myrto Koutsia
Senior display sales executive
Catherine Nicolson
Display sales executives
Rosie Bee, Candice Burrow
Classified sales executive
Lloyd Meeks, Aimee Vince
Regional agency sales Nicola Rearden
Inserts Harry Rowland
Advertising enquiries
020 7150 5044
Group head Brand Solutions
Nicola Shubrook
Senior Brand Solutions executive
Charlie Farr
Brand Solutions executive
Abigail Snelling
Brand Solutions coordinator
Lisa Folkson
Head of Production
Koli Pickersgill
Production manager Kate Willey
Head of advertising services
Sharon Thompson
Head of newstrade marketing
Martin Hoskins
Newstrade marketing manager
Fay Stevens
Finance Len Bright
Press office Toby Hicks
Licensing & Syndication
international@immediate.co.uk
Chairman Stephen Alexander
Deputy chairman Peter Phippen
CEO Tom Bureau
bbcgoodfood.com
Editor Hannah Williams
Food editor Caroline Hire
Health editor Roxanne Fisher
Senior writer Lily Barclay
Writer Natalie Hardwick
Group head Digital sales
James Florence
Magazine editorial advisers
Fiona Beckett
Food and drink journalist
Lindsay Bradbury Executive editor
Daytime & Early Peak, BBC
Alison Kirkham
Commissioning editor, Knowledge
Commissioning, BBC
Clare McGinn
Head of Network Radio & Music
Production, Bristol
Camilla Schneideman
Managing director, Leiths School of
Food and Wine
James Winter
Series producer, Saturday Kitchen,
Cactus TV
BBC Worldwide, UK Publishing
Director of publishing Nicholas Brett
Head of publishing Chris Kerwin
Head of editorial Jenny Potter
Publishing coordinator Eva Abramik
uk.publishing@bbc.com
This month’s recipes
RECIPE KEy Healthy option Low fat Gluten free Suitable for freezing
Salads
Asian lamb & grapefruit noodle salad with
ginger dressing 26
Cauliflower salad (Salatet zahra) 40
Chicken garden salad with elderflower
dressing 26
Mango & black bean salad 105
Middle Eastern carrot & feta salad 73
Roasted grape, carrot & wild rice salad with
balsamic maple dressing 25
62 Smoked mackerel & beetroot salad with
creamy horseradish dressing 26
Soups, starters, Superfood salad with citrus dressing 24
sauces, sides & drinks
Asparagus with duck egg dressing
& parsley 86
Broccoli & green beans with toasted
hazelnut butter 78
Blue cheese & spinach sauce 118
Butter bean, cucumber & radish
salad 115
Chilli-butter barbecued corn 70
Griddled Baby Gems with balsamic
& goat’s cheese 115
Iceberg with yogurt dressing 73
Lemony potato gratin 78
Lemony spiced houmous 66
Mediterranean potato salad 57
Mexican sweet potato soup 62
Raspberry sangrillinis 66
Red pepper & walnut spread
(Mhammara) 38
Roasted balsamic asparagus & cherry
tomatoes 57
Roasted sesame sweet potatoes
& asparagus 115
Spinach & watercress salad 57
Sweet roasted onions 78

Introducing this 26
month’s taste team
Every month, BBC Good Food readers get to be the first to
cook some of our brand-new recipes before they appear in the
magazine. We send them the recipes and pay for the ingredients,
103 49
then they test the dishes in their own kitchens and give us their
verdicts. Read their comments on our recipe pages.

Joe Tarring, from Bristol, can always find use for a pack
of bacon or some pasta. Since buying a potato ricer,
his masher hasn’t been out of the drawer.
Myra Potter, from Essex, likes to cook savoury muffins
for her children’s lunchboxes. ‘This way I get them to
try ingredients they wouldn’t normally try,’ she says.
Elisabeth Lamonte, from Wiltshire, cooks daily
with fresh ingredients, but also considers herself
a ‘legendary soup maker and fridge rummager’.
Karen Hudson is from Derbyshire. She likes to try many
Fish & seafood
Posh fish fingers 52
different cuisines, but her favourite is Moroccan. Karen and
Prawn, rice & mango jar salad 103
her daughter, Thea, both tested our recipes this month.
Salmon club sandwich 49
Want to be one of our Taste Team testers? Write to CJ Jackson Steamed orange & thyme
at the address on p145, or email CJ at goodfood@immediate.co.uk.

8 bbcgoodfood.com MAY 2014

Vegetarian dishes
Best-ever pesto & potato pasta 80
Broad bean & dill pilaf 30
Cheesy courgette & dill pancakes 107
Classic stir-fry with tofu 104
Courgette & goat’s cheese ciabatta 62
MAKE OUR COVER RECIPE Crispy filo tart with
seasonal veg 10
Double Thai noodle salad with smoked
76
brand-new
tested recipes
aubergine, mango & avocado 95
Falafels with spicy tomato & cashew
sauce & poached spring vegetables 97
for you
Green gumbo with Parmesan 106 146
Halloumi with bulghar, chickpea
& rocket salad 62
Miso-glazed tofu steaks with beansprout
salad & egg strands 98
Potato & feta bake with radish slaw 58 70
Potato gnocchi (Gnocchi di Patate) 118
Sweet potato & black bean chilli 50 38
with zesty quinoa 18
Sweetcorn & broccoli fritters 52
Tomatoes stuffed with pesto rice 62
Vegetable & chickpea tagine 106

97 108

Meat
Antipasti platter with homemade flatbreads 59
Apple & mustard pork burgers 58
Beef enchiladas 50
Chinese leaf pork wraps 59
Italian-style roast pork with crispy crackling 78
Lamb lollipops with smashed minty broad beans 30
Meatballs with herb salad 137
Pappardelle broad bean carbonara 33
Shin of beef with ginger, carrot & cabbage 136
Spanish sausage & spud skewers 70
Sweet pea & kafta stew (Yakhnit bazella belkafta) 38

Poultry Baking & desserts

Chicken ‘pizza’ (Musakhan) 38
Chicken, tomato & basil pasta 53
Red citrus chicken 70
Roasted chicken breasts with
sweet peppers 54
Spicy chicken with rice & beans 59
The Queen’s potage 135
59
54 Apricot & ginger frangipane tart 79
Chocolate fondants 130
Chocolate soufflé & vanilla cream 138
Coconut semolina cake (Harisa) 40
Cranberry & white chocolate
shortbread 91
Easy raspberry & ginger trifle
cheesecake 74
Fragrant strawberry conserve 35
Hidden bulb cake 84
Lemon posset 88
Lighter banoffee pie 112
Liverpool tart 134
No-bake chocolate hazelnut
cheesecake 146
Savoury Danish pastries 15
Simple syrup 40
Vegan banana & peanut butter cupcakes 108
Vegan cherry & almond brownies 109
Vegan rhubarb & custard bake 108

MAY 2014 bbcgoodfood.com 9

Our cover
recipe
This light, zesty tart is packed with seasonal
spring veg, herbs and feta, wrapped in
a crisp filo pastry shell – perfect for your
first alfresco lunch of the year!
Recipe CASSIE BEST Photograph GARETH MORGANS
10 bbcgoodfood.com
Crispy filo tart with
seasonal veg
A little effort
SERVES 6-8 PREP 25 mins COOK 50 mins
3 tbsp olive or rapeseed oil
6-8 sheets filo pastry
50g/2oz dried breadcrumbs
100g/4oz asparagus, sliced in half
lengthways if very thick
2 courgettes or 300g/11oz baby
courgettes (or a mixture), sliced
6 large eggs
zest 2 lemons
small handful parsley, mint or basil
(or a mixture), roughly chopped
200g/7oz crème fraîche
200g block feta, crumbled
handful small salad leaves or herbs,
such as baby chard or pea shoots
(optional)
1 Heat oven to 180C/160C fan/gas 4
and pop in a baking sheet to heat up.
Use a little of the oil to lightly grease
an 18 x 25cm tart tin (ours was
3cm deep). Line the tin with a few
strips of baking parchment – this will
help you to lift out the tart later.
2 Unfold the pastry, but keep it covered
with a damp tea towel as you work to
prevent it from drying out. Taking 1 sheet
at a time, brush each piece well with oil,
then use to line your tart tin, leaving
a little pastry hanging over the edges.
Sprinkle a thin layer of breadcrumbs
between each layer of pastry as you go
– this will help to keep the pastry crisp.
When you get to the final layer, brush
with a little extra oil and scrunch the
edges together to create a pretty border.
3 Toss the asparagus and courgettes
with seasoning and the remaining oil
and tip onto a baking tray. Place the
pastry case on the top shelf of the
oven, with the veg on the shelf
below and cook for 10 mins.
4 Remove the veg from the oven.
Brush the tart with a little beaten egg
and bake for a further 5 mins until the
pastry is golden brown and crunchy.
5 Whisk the remaining egg with the
lemon zest, herbs, crème fraîche and
seasoning. Lay half the veg in the
Food styling LIZZIE HARRIS | Styling JENNY IGGLEDEN
bottom of the pastry case and add
half the feta. Pour over the egg
mixture, then top with the remaining
veg and feta. Bake for 40 mins until
the filling has set. Remove from the oven
and leave to cool. Serve with a grinding
of black pepper and scattered with small
salad leaves or herbs, if you like.
PER SERVING (8) 362 kcals, protein 14g, carbs 24g,
fat 25g, sat fat 12g, fibre 2g, sugar 3g, salt 1.4g
MAY 2014
Bo r n G o o d
w i t h i t
Now do w i l l
w h a t y o u

ff It’s the combination of fresh milk & a unique

Just Good Stu
blend of cultures that create a mild & creamy
taste that goes with anything.

Join us on Facebook for more Good Stuff, Good News and Good Food…
 This month we’re…
Bringing a bag
Say ‘no’ to plastic bags at the till with Holly Brooke-Smith’s pick of reusable shoppers

Kew Garden delights painted daisy

book bag, £10, english-table.com

Onya bag, made of parachute Basil blossom double panier bike

silk, packs into the small bag, £39.99, halfords.com
Sunshiny Day canvas bag, £10, pouch, £5.50, onyabags.co.uk
carolinegardner.com

UK shoppers get through about

8 billion disposable plastic bags a
year, creating 70,400 tonnes of
rubbish*. Wales introduced a 5p
Jute shopper, £5, charge per bag in 2011 and
seasaltcornwall.co.uk Northern Ireland did the same last
year. The charge will roll out across
Scotland this October and will Typhoon shopping
reach England in 2015, but it’s trolley, £60,
never too early to bring your own! millyskitchen

TV news kATHRYN CUSTANCE | Photographs BBC, ADRIAN TAYLOR, SHUTTERSTOCK * Figures for 2012 provided by WRAP (Waste & Resources Action Programme)
store.co.uk

Oilcloth bag, £16, Heals

Black Hatch Toast large shopper,

Fried egg bag, 10p, Marks & Spencer £28, Emma Bridgewater

What’s on TV The Big Allotment Challenge

Recipe inspiration
We’ve added three new titles to our hugely popular
series of handy cookbooks – Healthy chicken recipes,
Traybakes and Sunday lunches (£4.99 each). Each
book has 101 recipes, all tested in the BBC Good
Food test kitchen, with a full nutritional breakdown.
The Wonder of Bees
Amateur beekeeper Martha
Kearney, better known as BBC Radio 4’s
World at One presenter, sets up her hives
in a Suffolk meadow to make wildflower
honey. This four-part series, part of BBC
Four’s Gardening season starting this
month, follows Martha over a year as she
works with experts to hone her honey-
making skills, as well as exploring the
science, art and culture of honey bees.
This has all the ingredients to become The
Great British Garden Off! Nine pairs of greenfingered
enthusiasts compete to grow a winning crop of fruit
and veg in a beautiful garden in Oxfordshire. They
face three challenges
each week testing their
horticultural knowledge,
creativity and culinary
skills. Fern Britton
(right) presents. Starts
on BBC Two this month.

14 bbcgoodfood.com MAy 2014

 Make

eurovision
of the
Month

party!
Savoury Danish pastries
Join in
the fun on
10 May,
BBC One

2 cooked beetroots, not in vinegar,

Gather friends for a night of Euro-themed
food. These savouries – a twist on a classic
from Denmark, this year’s host – should
keep the party going until ‘nul points’ time
Photograph ADRIAN LAWRENCE

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

EASY
MAkeS 8 PReP 45 mins plus freezing
COOk 35 mins
200g/7oz block of butter
500g bag white bread mix
1 egg, beaten to glaze
cornichons, to serve
FOR THE FILLING
200g/7oz butternut squash, diced
6 rashers streaky bacon, cooked
until crispy and roughly chopped
200g/7oz Danish blue cheese
2 tsp caraway (or fennel) seeds
50g/2oz walnuts, roughly chopped
1 small red onion, thinly sliced
Recipe SARAH COOK | Food styling KATY GREENWOOD | Styling REBECCA NEWPORT
diced
25g/1oz spinach leaves, chopped
1 Wrap the butter in foil and freeze
for 45 mins.
2 Tip the bread mix into a bowl and, using
the foil to hold it, coarsely grate in the
butter – keep dipping the end in the flour
to stop it sticking to the grater too much.
Use a cutlery knife to stir together, then
add 300ml cold water and stir to a dough.
3 Put the squash in a microwave-proof
bowl with a little water, cover with
cling film, poke one hole in, and
microwave on High, at 2-min increments,
until just cooked. Drain any liquid.
Roll out the dough as thinly as you can,
to a rectangle with longest side measuring
25cm. Scatter over all the filling ingredients,
spreading as evenly as you can, leaving a
small gap along one of the longest sides,
brush this edge with a little beaten egg.
Season, then roll up tightly from the
opposite side and pinch to seal. Use a
sharp, floured knife to cut roll into 8 slices.
Dust a baking sheet with more flour and
place slices, cut-side up, with gaps in
between. Brush tops with more egg
and bake for 15-20 mins until golden and
risen. Best eaten warm with cornichons.
PER SERVING 532 kcals, protein 16g, carbs 33g,
fat 38g, sat fat 20g, fibre 3g, sugar 3g, salt 2.3g

MAY 2014 bbcgoodfood.com 15


Why going vegan could
be good for you
Eating a plant-based diet and avoiding all animal products used
to be thought of as cranky. However, veganism is attracting
a new generation of supporters. Sally Morris discovers more
B
eyoncé and Jay-Z tweeted
about it. Actress Alicia
Silverstone wrote a book
about it. Becoming a vegan is
no longer the preserve of hippies,
it’s now entering the mainstream
and is being embraced by the
famous (Alec Baldwin, Russell
Brand, Bill Clinton, Anne Hathaway
and ex-boxer Mike Tyson) and
the ordinary.
This year, veganism celebrates its
70th anniversary: the movement
was started by Yorkshire-born
Donald Watson in 1944 to improve
animal welfare – and is thriving.
Official figures vary, but The
Vegan Society estimates that the
UK has at least 150,000 full-time
vegans, and spokeswoman
Samantha Calvert says the number
of people signing up to the Society’s
pledge to go vegan for seven or
30 days showed a 40% increase
in the first three months of 2013
compared to 2012. ‘In America,’
she says, ‘the primary reason for
becoming vegan is health, but in
the UK, people also want to know
their food is produced ethically and
want to protect the environment.’
Vegans argue that the continuous
pregnancies, separation from calves
and early slaughter of dairy cattle,
the killing of non-productive males
in the dairy and poultry industry,
as well as the treatment of animals
What are the Benefits?
The health claims for veganism are
widely accepted: a reduction in heart
disease by around a third, lower blood
pressure, reduced cholesterol, a lower
risk of many cancers and type 2 diabetes.
Many environmental concerns
are also accepted as valid: 18% of
Turn the page for more info, and an easy, nutritious recipe
May 2014
raised for meat, is reason enough
to shun an animal-derived food.
The catering industry is also
starting to include vegan options.
Alex Bourke, author of the Vegetarian
Guides series, says: ‘Pubs and
restaurants are waking up to the
fact that vegan food can be eaten by
everyone: omnivores, vegetarians,
kosher, halal, low GI diets. Most
menus have a meal that can be
served vegan. Puddings, sadly, are
still built around dairy yet, with a bit
of effort, they could serve vegan pies,
crumbles, flapjacks – you don’t have
to be a vegan to enjoy vegan food.’
Many more people are adapting
their diet to incorporate aspects of
veganism, rather than going the
whole way. American food writer
Mark Bittman’s VB6 theory of
eating a vegan diet before 6pm,
then eating ‘normally’ after this,
has thousands of disciples. Also,
avoiding dairy is now so common
that all the major coffee chains
serve soya milk as an alternative to
milk and supermarkets routinely
stock almond, rice and oat milks.
In other European countries, where
meat and fish traditionally dominate,
vegan restaurants are flourishing
– Berlin boasts more than 20 and
even Paris is following the trend. And
the German vegan supermarket
chain, Veganz, (veganz.de) is due to
open in London this year.
greenhouse gas emissions come
from livestock (more than the world’s
transport emissions); 70% of farmland
is used for animals or to grow animal
feed, and water scarcity increases in
developing countries as their meat
consumption increases.
Food for thought
‘I feel really excited by what I cook now’
For Tania Rosler, 36, a magazine designer who lives
with her partner Matthew, 40, a communications
officer, and their son, Luke, the decision to go vegan
has brought nothing but benefits. Tania’s younger
sister, Karin, a vegan, recommended she read Alicia
Silverstone’s book, The Kind Diet, and the decision to
convert, Tania says, was a ‘no-brainer’. The more she
learned about the animal use industry, the more it
reinforced her desire not to support it. The family
lives in London.
‘Matthew and I were social carnivores, as we ate meat in
restaurants rather than at home, but when I read more
about farming methods and particularly the dairy industry,
I wanted to go fully vegan. We had a crossover of about a
month to finish up the food we’d already bought for a family
Christmas in 2012, and, as I was weaning Luke, I read up on
nutrition to make sure that he got enough protein, iron and
calcium. We all take a vitamin B12 supplement.
‘It’s totally changed how I plan and cook meals, and I feel
really excited by what I cook now. I sleep better, have more
energy, have lost weight and it’s much cheaper. I batch-cook
and freeze meals at weekends: soups, chilli and pasta
sauces. Every day we eat raw, fresh salads or steamed
vegetables. I use beans, wholegrains, soya mince, tofu, nuts
and seeds for protein, and herbs and spices for flavour.
‘If we go to the pub or to a restaurant, I check out their
menu beforehand, but even the most traditional pubs can
serve vegetables or salad with a bowl of chips, or houmous
and pitta platters.
‘I’m slightly more committed than Matthew, so we’ve
compromised on allowing Luke fish occasionally at his
childminder’s. I feel my lifestyle now reflects my values –
that my choice is healthier, better for the environment and
for animal welfare. I feel totally positive about continuing
and enjoying a vegan diet.’
bbcgoodfood.com 17
Food for thought

Full of flavour – an
The basics: what vegans avoid easy supper everyone
Vegans eat no animal-derived foods, including eggs,
dairy and honey, animal by-products like rennet,
can enjoy
gelatine and certain E numbers including the red
food dye cochineal (E120).
Fresh pasta made with egg and vegetarian foods
such as Quorn are also off the menu because they
contain egg, and sometimes dairy.

How healthy is this way of eating?

Vegans tend to have better cholesterol levels and lower
blood pressure, writes nutritional therapist Kerry
Torrens. Also, plant-based diets carry less risk of
inflammatory conditions like arthritis, and most vegans
will not get overweight. However, a strict vegan diet can
leave you short of certain micronutrients.
In particular, vegans may lack key vitamins and
minerals, including vitamin B12, which is essential
for healthy red blood cells and nerve function. It’s
typically found in red meat, eggs, milk and cheese.
A full-time vegan needs to eat fortified cereals and
soya products and, like Tania, take a supplement.
A vegan diet may also not provide enough vitamin D, Sweet potato & black bean 1 tbsp pumpkin seeds
iodine, iron and zinc. Although vegan diets are healthily chilli with zesty quinoa 1 ripe avocado, peeled and cubed
low in saturated fat, full-time vegans can miss out on
EASY FOLATE FIBRE VIT c 4 OF 5
IRON A
omega-3 fatty acids. Most of us get these from fish and dAY 1 Heat oven to 180C/160C fan/gas 4. Toss
GLuTEN
seafood, although sea vegetables, such as kelp and some FREE chilli only the potatoes with half the oil and some
micro-algae supplements, also contain these fats. It’s also SERVES 3 PREP 25 mins COOK 45 mins seasoning on a baking tray. Bake for 30
useful to eat plenty of nuts, seeds and their oils, especially mins, tossing halfway through cooking,
walnut, flaxseed, hemp and rapeseed. This nutritionally balanced, flavour-packed until tender. Meanwhile, heat the
Finally, vegan diets may be low in protein, so meals chilli is inspired by Tania’s vegan diet. remaining oil in a pan, add the onion and
should be based around lentils, chickpeas and tofu. Our Including a little yeast extract which helps cook for 5 mins until soft, then add the
chilli recipe (right), with beans and quinoa, has plenty of to boost vitamin B12 intake. The quinoa and garlic, chilli and coriander stalks. Cook
protein and we’ve added flavour with yeast extract, which pumpkin seed mix will give you an added hit everything for a further 2-3 mins, stirring
is also a useful source of vitamin B12. of protein. Serve with brown or white rice for to prevent the garlic from burning.
a satisfying meal. Any leftovers will freeze Sprinkle in the spices, stirring for
well for up to 2 months. 1 min more, until aromatic. Stir in the

SHOPPING FOR VEGAN-FRIENdLY FOOd
n Check the labels on bouillon powder, stock cubes, sauces
and spreads: ingredients to look out for include whey, casein
and lactose, which are all derived from milk.
n Be aware that non-vegan wines and beer may have been
processed with animal products.
n Remember, most breads and pastries contain butter and
some contain milk.
WHAT’S THE ALTERNATIVE?
n In desserts and puddings, replace gelatine with
agar-agar or Vege-Gel, made from seaweed.
n Use silken or soft tofu as an alternative to dairy in desserts
and fortified dairy alternatives for the added vitamins.
New vegan recipes in this issue
• Double Thai noodle salad with smoked aubergine,
mango & avocado (if using eggless noodles) p95
• Falafels with spicy tomato & cashew sauce
& poached spring vegetables p97
• Vegan rhubarb & custard bake p108
• Vegan banana & peanut butter cupcakes p108
• Vegan cherry & almond brownies p109
For more vegan recipes, visit
1 tbsp rapeseed oil
2 sweet potatoes, peeled and cut into
1 in/2.5cm cubes
1 onion, chopped
2 fat garlic cloves, crushed
1 red chilli, seeds removed if you
don’t like it too hot, and finely
chopped
small bunch coriander, stalks finely
chopped, leaves roughly chopped
(keep them separate)
2 tsp each ground coriander, cumin
and smoked paprika
2 tsp chipotle paste (ensure you use
a gluten-free variety)
1 heaped tsp vegan-friendly yeast
extract
2 x 400g cans chopped tomatoes
400g can black beans
140g/5oz quinoa, cooked according
to pack instructions, or 250g pack
ready-cooked quinoa (we used
Merchant Gourmet red and
white quinoa)
zest and juice 1 lime
Recipe CASSIE BEST | Portrait PATRICK LONG | Recipe photograph ADRIAN LAWRENCE | Food styling KATY GREENWOOD | Styling JENNY IGGLEDEN
chipotle paste, yeast extract, tomatoes
and half a can of water, swirling it around
the tin to wash out all the bits of tomato.
Simmer the sauce, uncovered, while the
sweet potato is cooking, adding a splash
more water if it looks too dry.
2 add the sweet potato, black beans and
seasoning to the chilli. Bubble for 5 mins,
then taste and adjust the seasoning with
a squeeze of lime and a sprinkle of sugar
if it needs it. Meanwhile, stir the lime
zest, a squeeze of lime juice, the
coriander leaves and the pumpkin seeds
into the quinoa. Toss the avocado in the
remaining lime juice as soon as you’ve
cut it – this will prevent it turning brown.
To serve, divide the quinoa between
plates or bowls, top with the chilli and
a pile of avocado.
PER SERVING 551 kcals, protein 22g, carbs 73g,
fat 20g, sat fat 3g, fibre 15g, sugar 18g, salt 1.7g
For more information, visit vegansociety.
com and guidetoveganliving.org.uk.

18 bbcgoodfood.com May 2014

In season

At their best in May

Fruit & veg • Rhubarb Fish & seafood
• Asparagus • Rocket • Crab
• Broad beans • Salad onions • Lemon sole
• Carrots • Samphire • Mussels
• Cauliflower • Sorrel • Plaice
• Elderflower • Watercress • Pollack
• Jersey Royals/ • Wild garlic • Sardines
new potatoes • Trout –
• Lettuces Meat & game sea, brown
• Pea shoots • Rabbit and rainbow
• Peas • Spring lamb
• Radishes • Wood pigeon

MAy 2014 bbcgoodfood.com 21

Well dressed! Photographs DAVID MUNNS

‘When I was a child, a salad usually meant shredded

iceberg, sliced cucumber, a handful of cherry tomatoes
and radishes, topped with a slice of cold ham and a
splodge of salad cream – as a result, I won’t allow the
stuff anywhere near my lovely leaves today!
‘Over the years, I’ve become more adventurous, mixing the season’s
best produce with flavours from other cuisines, and bulking them out
with filling carbs or health-boosting superfoods.
‘Hot or cold, leafy or wholegrain, the possibilities are endless. There
are few ingredients that can’t be incorporated into a gorgeous and
satisfying salad, and with a little imagination modern salads can be
delicious, nutritious and absolutely beautiful.’
Cassie Best, Assistant food editor

Asian lamb & grapefruit

noodle salad with ginger
dressing, p26

22 bbcgoodfood.com MAY 2014

 In season

Chicken garden salad with

elderflower dressing, p26

MAY 2014 bbcgoodfood.com 23

 Superfood salad
with citrus dressing
EASY LOW FOLATE FIBRE 2 OF 5 GLuTEn
CAL A dAY FREE

SERVES 6 PREP 25 mins COOK 5 mins

250g/9oz purple sprouting broccoli,

cut in half (or into bite-sized chunks)
175g/6oz frozen soya beans
2 ripe avocados
250g pouch cooked quinoa
100g bag baby spinach
handful soft herbs (parsley, basil,
coriander or mint all work well),
chopped
100g tub pomegranate seeds
100g bag pumpkin seeds, toasted
in a dry pan until they pop
FOR THE CITRuS dRESSInG
zest and juice 1 lemon or lime
zest and juice 1 orange
1 tbsp white wine vinegar
2 tbsp dijon mustard (or gluten-free
alternative)
2 tbsp extra virgin rapeseed oil

1 Bring a saucepan of water to the boil

and fill a large bowl with ice-cold water.
Add the broccoli to the pan and cook
for 2 mins, then add the soya beans and
cook for 1-2 mins more until the broccoli
is cooked but still has a bite. Drain and
drop the vegetables straight into the cold
water – this quickly cools them, retaining
their bite and bright colour. Leave for
1-2 mins until cool, then drain and leave
in the colander while you prepare the
remaining ingredients.
2 Dry the large bowl. Add the dressing
ingredients with some seasoning and
whisk together. Halve, stone and peel
the avocados, then cut into chunky dice
and add straight to the dressing (this
will stop the avocado turning brown).
Add the quinoa, spinach, herbs, half the
pomegranate and pumpkin seeds, and
the cooked vegetables to the bowl, and
gently toss everything together. Transfer
the salad to a serving platter, scatter
with the remaining seeds and serve.
Any leftovers will keep in the fridge for
lunch the next day.
Leftovers will make PER SERVING 349 kcals, protein 13g, carbs 22g,
a delicious packed lunch fat 23g, sat fat 3g, fibre 8g, sugar 6g, salt 0.9g

24 bbcgoodfood.com MAY 2014

 In season

Roasted grape, carrot 1 Cook the rice following pack 2 Bring a saucepan of water to the boil,
& wild rice salad with instructions. Meanwhile, heat oven to add the beans and cook for 2 mins or
balsamic maple dressing 200C/180C fan/gas 6. Place the carrots until just tender. Drain and set aside to
and grapes on a large baking tray, cool a little. In a large bowl, whisk the
EASY 1 OF 5 GLuTEn
A dAY FREE keeping the grapes at one end and the dressing ingredients together with some
SERVES 6 PREP 20 mins carrots at the other (the grapes will seasoning. Add the rice, carrots, beans,
COOK 45 mins bleed some of their juice onto the tray, pecans, rocket and half the feta, and toss
which will stain the carrots). Drizzle everything together. Transfer to a serving
200g/7oz brown basmati & wild rice the carrots with the oil and season. plate, then scatter over the remaining
mix (available from Waitrose) Roast for 10 mins, then remove from feta and the roasted grapes. Drizzle
300g/11oz baby carrots, peeled the oven and set aside to cool a little. any juice from the baking tray over the
250g/9oz red seedless grapes, When the rice is cooked, drain and run salad and serve.
picked from the stalk under the cold tap to cool a little, then PER SERVING 446 kcals, protein 11g, carbs 43g,
1 tbsp extra virgin olive or set aside to drain completely. fat 25g, sat fat 6g, fibre 5g, sugar 16g, salt 1.3g
rapeseed oil
200g/7oz green beans
100g bag pecans
2 good handfuls rocket leaves
200g pack feta, crumbled into chunks
FOR THE BALSAMIC MAPLE dRESSInG
2 tbsp maple syrup
3 tbsp balsamic vinegar
juice ½ lemon
2 tbsp extra virgin olive or
rapeseed oil

Incredible flavours
and textures

MAY 2014 bbcgoodfood.com 25

 Asian lamb
& grapefruit noodle salad
with ginger dressing
A little effort loW 1 of 5
CAl Vit C A dAy
SERVES 6 PREP 20 mins COOK 10 mins
vegetable or sunflower oil, for frying,
plus a drizzle
3 banana shallots, thinly sliced, then
divided into rings
3 lamb leg steaks (about 400g/14oz
in total), fat trimmed
2 large pink grapefruits
1 cucumber, peeled into ribbons with
a vegetable peeler, centre discarded
1 red chilli, thinly sliced
small bunch mint, leaves picked
small bunch coriander, leaves picked
200g/7oz rice noodles, cooked
following pack instructions
for tHe GiNGer dreSSiNG
thumb-sized piece ginger, peeled and
finely grated
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp soft brown sugar
2 tsp toasted sesame oil
1 Heat enough oil in a medium saucepan
to come halfway up the sides. Test if the
oil is hot enough by dropping in a ring of
shallot; it should sizzle and brown within
about 30 secs. Fry the shallots in batches
until golden brown. Remove with a
slotted spoon, drain on kitchen paper,
season with salt and set aside.
2 Heat a large frying pan until hot. Rub the
lamb with a little oil and some seasoning.
Cook for 2-3 mins on each side for medium
(depending on the thickness of the lamb),
then transfer to a plate, loosely cover with
foil and leave to rest for 5-10 mins.
3 Meanwhile, cut away the peel from the
grapefruits using a small fruit knife, then
cut into segments catching the juices
over a large bowl. Add the segments
to the bowl along with the dressing
ingredients and gently mix. Add the
cucumber, chilli, herbs, noodles and
any resting juices from the lamb. Toss
everything together, making sure all the
ingredients are coated in the dressing,
then pile onto a serving plate. Cut the
lamb into thin slices and place on top of
the salad, scatter over the shallots and
serve straight away.
PER SERVING 331 kcals, protein 15g, carbs 38g,
fat 12g, sat fat 5g, fibre 2g, sugar 10g, salt 1.1g
MAKE IT GluteN
free
Swap the soy sauce for wheat-free tamari.
26 bbcgoodfood.com
Chicken garden salad with
elderflower dressing
eASy loW 2 of 5 Good GluteN
CAl folAte A dAy 4 you free
SERVES 6 PREP 25 mins COOK 5 mins
bunch of asparagus (about 8 spears),
woody ends removed and discarded
(or save to make soup), cut in half
lengthways
200g pack sugar snap peas
140g/5oz fresh or frozen peas
1 small cooked chicken, skin and
bones discarded, meat shredded
250g/9oz radishes (use mixed colours
and shapes if you can), sliced
1 red onion, halved and thinly sliced
1 large curly round lettuce or
2 little Gems, torn
handful pea shoots (optional)
for tHe elderfloWer dreSSiNG
2 tbsp elderflower coridal
2 tbsp white wine vinegar
zest and juice 1 large lemon
3 tbsp extra virgin rapeseed oil
1 Bring a medium pan of water to the boil
and fill a large bowl with ice-cold water.
Drop the asparagus into the pan. After
1 min, add the sugar snaps. After another
30 secs, tip in the peas. Cook for 30 secs
more, then drain and tip the vegetables
into the icy water – this will cool them
quickly, helping to keep their bite and
vibrant colour. After 1-2 mins, drain and
set aside in the colander while you
prepare the other ingredients.
2 Dry your bowl, pour in the dressing
ingredients with plenty of seasoning
and whisk together. Add the chicken,
radishes, onion, cooled and drained
vegetables, and the lettuce, and gently
toss everything together until well coated
in the dressing – the easiest way is to use
your hands. Pile the salad onto a large
platter and scatter over the pea shoots,
if using. Serve straight away.
PER SERVING 415 kcals, protein 50g, carbs 11g,
fat 19g, sat fat 4g, fibre 4g, sugar 9g, salt 0.4g
Smoked mackerel &
beetroot salad with creamy
horseradish dressing
eASy loW
CAl folAte iroN
1 of 5
oMeGA-3 A
dAy
GluteN
free
SERVES 6 PREP 30 mins
COOK 45 mins
6-10 beetroots (depending on size)
140g/5oz Puy lentils, cooked
bunch spring onions (about 8), thinly
sliced on an angle
1 eating apple, core removed, thinly
sliced (squeeze a little lemon juice
over to prevent them turning brown)
1 small radicchio, leaves separated
and torn into bite-sized chunks
1 pack smoked mackerel (approx
250g/9oz), skin and any bones
removed, flaked into chunky pieces
for tHe HorSerAdiSH dreSSiNG
zest and juice 1 lemon
150ml pot soured cream
2 tbsp creamed horseradish
1 Heat oven to 200C/180C fan/gas 6.
Place the unpeeled beetroots on a baking
tray and roast for 35-50 mins, depending
on their size. Give them a gentle squeeze
after 35 mins – if they feel tender and are
a little shrivelled, they are done; if not,
continue cooking. Remove from the oven
and set aside to cool.
2 Using a small sharp knife, carefully
peel the beetroots, then cut into wedges
(wear plastic gloves to prevent them
staining your hands). Mix the dressing
ingredients in a small bowl. Put the
lentils, spring onions, apple, radicchio
and mackerel in a large bowl, add half
the dressing and toss everything
together. Pile the ingredients onto
a serving platter, layering with the
beetroots as you do. Serve with the
remaining dressing on the side.
PER SERVING 312 kcals, protein 16g, carbs 19g,
fat 19g, sat fat 6g, fibre 5g, sugar 7g, salt 1.1g
TIP Don’t save your big turkey platter for
Christmas! To show off the lovely
ingredients in your salad, dig out your
biggest platter and scatter the ingredients
over it, then let everyone get stuck in.
Food styling jENNIFER joyCE | Styling VICToRIa allEN
• For more platter salads, visit
MAY 2014
 In season

Low-cal but
so satisfying

MAY 2014 bbcgoodfood.com 27

 In season

Let’s eat more…

broad beans
Gloriously green and flavoursome, these are one of the joys of spring,
says Barney Desmazery, and just as versatile as peas
Photographs WILL HEAP

Easy one-pan dish

MAY 2014 bbcgoodfood.com 29

 As a nation, we seem to love peas, but Broad bean & dill pilaf Lamb lollipops with
shy away from broad beans. Yes, they smashed minty broad beans
EASY loW FIBRE 1 oF 5
involve a bit more work, but I never CAl A dAY
1 oF 5 GlutEn
EASY FIBRE A
find it a bother to pod and skin broad SERVES 4 PREP 5 mins COOK 25 mins dAY FREE

beans. Cleaning is a chore, ironing is SERVES 4 PREP 15 mins plus podding

downright depressing, but slipping
broad beans from their shiny skins is
a therapeutic task that celebrates the
season – especially if there’s something good on the radio!
If you’re growing your own or buying them fresh, broad
beans are best before they swell in their pods – look for
small-to-medium beans, as anything too large will be
mealy. Simply poke them out of their downy pods and
cook in boiling, salted water for 2-3 minutes. Then drain,
tip into iced water to cool, and slip the beans out of their
skins (see page 117 for how to prepare your beans).
Some cooks maintain that smaller beans don’t need
the final part of the process, but I’ve always felt that if you
are going to do a job, you should do it properly. It’s also
worth knowing that, once prepared, you will end up with
roughly a quarter of the original weight. So if you’re adding
broad beans to a dish, you’ll need about 100g per person,
so approximately 400g in their pods.
Once podded and skinned, there are so many ways
to use them. During their season, I like to use a handful
of skinned beans in dishes I make throughout the year.
Whether it’s a quiche, a risotto or pasta carbonara,
they will all receive a magical sprinkling of vivid green
beans. What’s more, preparing the beans while sitting
round the table with my children, has become a seasonal
food pleasure.
However, there’s no denying that frozen broad beans,
like peas, are also very good and so convenient. Stash
some in the freezer and there’s no reason why you can’t
enjoy them all year round.
This can be served as a side dish or as
a vegetarian main.
300g/11oz basmati rice
50g/2oz butter, plus extra to serve
1 onion, finely chopped
1 garlic clove, crushed
500ml/18fl oz vegetable stock
400g/14oz podded and skinned
broad beans (about 1.6kg unpodded)
small pack of dill, chopped
1 Rinse the rice until the water runs clear,
then soak in warm water for 5 mins and
drain well. Heat the butter in a saucepan
and add the onion and garlic. Sizzle
everything for 8-10 mins until softened,
but not coloured. Stir though the rice and
pour over the stock. Cover, bring to the
boil, then turn down heat to a minimum
and cook the rice very slowly for 10 mins.
2 Lift the lid, and quickly scatter over
the podded beans, then replace the lid.
Turn up the heat and simmer for 5 mins
until all the liquid is absorbed. Add the
dill, give the rice a good stir and serve
with extra butter melting through.
PER SERVING 435 kcals, protein 12g, carbs 67g,
fat 12g, sat fat 6g, fibre 9g, sugar 4g, salt 0.6g
Taste team comment
‘The mint in the broad beans
was really fresh and went
perfectly with the rich taste of
charred lamb. We love broad beans
as a family, and this recipe turned out
to be very moreish.’
KAREN AND THEA
and skinning the beans and marinating
(optional) COOK 10 mins
The lamb is meant to be picked up and eaten
with your fingers, like a chicken drumstick,
making this a great dish to put in the middle
of the table so everyone can help themselves.
1 garlic clove, crushed
juice ½ lemon, save the other half for
the purée
1 small red chilli, finely chopped
small splash of olive oil
12 lamb cutlets, well trimmed
and meat flattened out slightly
bread, to serve
FoR tHE BRoAd BEAnS MASH
300g/11oz podded and skinned broad
beans (about 1.2kg unpodded)
3 tbsp olive oil
juice of the other ½ lemon
small pack mint leaves, roughly
chopped
1 Mix the garlic, lemon, chilli and olive oil
together, put the lamb cutlets in a dish
and pour over the marinade. Cover and
leave to marinate for 1 hr in the fridge,
if you have time. Tip the broad beans into
a food processor with half the olive oil,
plenty of salt and pepper, and the lemon
juice. Blitz to a chunky purée, then tip
into a saucepan but leave off the heat.
2 Heat a griddle pan and cook the lamb
for 2-3 mins on each side for thinner
chops, 3-4 mins on each side for thicker
chops. While the chops cook, gently
heat the purée. Then stir through the
mint and the rest of the olive oil. Check
for seasoning. Serve the lamb in a pile
with a bowl of the smashed broad beans
and plenty of bread to mop up the juices.
PER SERVING 355 kcals, protein 31g, carbs 9g,
fat 22g, sat fat 7g, fibre 7g, sugar 1g, salt 0.2g

to watch a video on
how to French trim
a rack of lamb and
prepare a stack of
lamb lollipops,
download the
May Good Food
iPad app from the
Apple App Store.

30 bbcgoodfood.com MAY 2014

 In season

Simple to make, yet special

enough for a dinner party

MAY 2014 bbcgoodfood.com 31

 In season

1 Bring a large pan of salted water to

Pappardelle broad the boil. While the water boils, heat
bean carbonara a frying pan and sizzle the pancetta for
8 mins until crisp, then throw the broad
EASY
beans into the pan with the pancetta fat.
SERVES 2-3 PREP 10 mins plus podding In a small bowl, beat the egg yolks with
and skinning the beans COOK 20 mins the cream and season with lots of
black pepper.
85g/3oz pancetta 2 Cook the pasta following pack
100g/4oz podded and skinned instructions. Drain the pasta, saving
broad beans (about 400g unpodded) some of the water, and toss through the
2 egg yolks pancetta in the frying pan. Tip in the egg
2 tbsp double cream and cream mix, and stir to coat, adding
200g/7oz pappardelle pasta a splash of the reserved water, if needed.
50g/2oz Parmesan, grated Toss half of the grated Parmesan through,
so the sauce clings to the pasta, then
scatter with the remaining Parmesan.
PER SERVING (3) 432 kcals, protein 21g, carbs 39g,
fat 22g, sat fat 9g, fibre 3g, sugar 2g, salt 1.1g
Food styling EmIly kydd | Styling JENNy IGGlEdEN

Next month
Let’s eat more…
gooseberries

MAY 2014 bbcgoodfood.com 33

 In season

Store the
seasons
Mary Cadogan shows you how easy it is to
make a strawberry conserve Photographs ian wallace

c
onserve or jam – what’s
the difference? Well, in
a jam, the fruit is broken
down; in a conserve it remains
whole or in large pieces,
suspended in the fruity syrup.
Strawberries, especially
small ones, make really
pretty conserves. However,
strawberries contain very
small amounts of pectin
(the substance in fruit
that gives you a good set). One way to correct this is to
add a proportion of high-pectin fruit, such as currants,
apples, plums or apricots.
The other solution – which is what I’ve done for this
recipe – is to use a special jam sugar, containing pectin.
This eliminates the ‘will it set’ worry, with the added bonus
that the conserve needs only a very short boiling time before
it’s ready to pot – resulting in a conserve with a sparkling
colour and great flavour. Traditional recipes use equal
quantities of fruit to sugar, but these days I tend to use a
little less sugar to let the fruity flavours sing.

in May, look ouT for… TEST iT Fragrant strawberry 1 Heat oven to 180C/160C fan/gas 4.
Gooseberries you can try this recipe using Conserve has a conserve Wash your jars and lids in hot soapy
gooseberries, but replace the jam sugar slightly softer set water, rinse well and put the jars upright
EASY LOW GLuTEn
with preserving sugar, as gooseberries than jam. To test FAT FrEE in a roasting tin in the oven for 10 mins.
have plenty of pectin. replace the rose the set, place two MaKES about 1.5kg PREP 15 mins 2 Wipe off any dirt from the fruit using
water with elderflower cordial. saucers in the plus 1 hr cooling COOK 25-30 mins damp kitchen paper, or rinse them
gooseberries freeze very well: simply freezer before gently in cold water, then drain well.
open-freeze, then pack into freezer bags you start. Slide Citrus juice helps the setting process and Remove the hulls.
when frozen – or stew them gently, the conserve also prevents the strawberries from breaking 3 Put the lime juice and sugar in a
cool and freeze, ready to use in fools, off the heat, down. I’ve used lime juice, along with a touch preserving pan or large wide saucepan
pies and crumbles. spoon a little onto of rose water to add a special fragrance. and heat gently, stirring until the sugar
Elderflowers if we’re lucky and have a saucer, leave for Pack into small jars to help preserve the set. has dissolved. Remove from the heat
a warm may, you’ll find the hedgerows 1 min, then push Smaller jars mean that the surface across and stir in the strawberries. Leave
dripping with fragrant elderflowers by the with your finger. the top of the conserve is smaller, making for 30 mins off the heat.
middle of the month. Pick them away from If it wrinkles but it easier for the set to hold. Once the top 4 Return to the heat and bring to the
busy roads. Shake the bunches upside stays fairly loose, is broken into, the preserve will soften. boil, then boil, uncovered, for 5-8 mins
down to get rid of any insects, but don’t it’s ready. If not, until setting point is reached (see
wash them or you will rinse away their return it to the 1kg small ripe (but not overripe) ‘Test it’, left).
perfume. Use to make elderflower cordial heat for a few strawberries 5 Skim off any foam from the surface
Food styling and styling mary cadogan

or champagne, or add to gooseberry
fools or conserves (see above right).
Next month
Mary makes
Pickled cherries
more minutes, 125ml freshly squeezed lime juice of the conserve, then stir in the butter
then test again. (4-6 limes) to disperse any that remains. Stir in the
800g jam sugar with added pectin rose water and leave to cool for 30 mins.
knob of butter Pot into your sterilised jars, seal, label
1-2 tsp rose water and store in a cool dry place. Will keep
for 6 months.
Per TBSP 41 kcals, protein none, carbs 10g,
fat none, sat fat none, fibre none, sugar 10g, salt none

May 2014 bbcgoodfood.com 35

Eastern promise
Recreate delicious Middle Eastern dishes in your kitchen using
Rawia Bishara’s easy versions of traditional recipes Photographs PEtER Cassidy

‘I tend to use spices

very liberally, and
love the tang that an
ample amount of
lemon juice adds to
a dish. Season your
food to your liking
– cooking is so
personal, so use
your imagination,
intuition, heart and,
most importantly,
your taste buds!’
Rawia Bishara, who was born and
raised in Nazareth, now lives in
New York and runs Tanoreen
restaurant in Brooklyn

Fresh peas give this

one-pot a burst of spring

36 bbcgoodfood.com MAY 2014

 In season

A wonderful dip
for new-season veg

MAY 2014 bbcgoodfood.com 37

 Sweet pea & kafta stew
(Yakhnit bazella belkafta)
EASY FOLATE FIBRE VIT c 2 OF 5
A DAY
SERVES 8 PREP 15 mins COOK 50 mins
Most Palestinians cook this with cubes
of lamb, but my mother made it with minced
lamb and beef mixed with parsley and onion.
FOR THE KAFTA
500g/1lb 2oz each of beef and lamb
mince, or 1kg/2lb 4oz in total of either
1 large white onion, finely chopped
1 plum tomato, finely diced
50g/2oz chopped flat-leaf parsley
2 tsp ground allspice
¼ tsp ground nutmeg
¼ tsp ground cumin (optional)
FOR THE STEW
3 tbsp vegetable oil
3 shallots, diced
8 garlic cloves, crushed and finely
chopped
1 tbsp ground coriander
1 tsp ground allspice
½ tbsp freshly ground black pepper
¹/³ tsp ground nutmeg
¹/³ tsp cardamom (optional)
2 carrots, peeled and diced
4 plum tomatoes, chopped (optional)
2 x 400g cans chopped tomatoes
1 litre/1¾ pints lamb stock
400g/14oz fresh peas or frozen
petits pois
small bunch coriander, roughly
chopped
1 Combine the meat with the onion,
tomato, parsley, allspice, nutmeg, cumin,
if using, and seasoning, and mix with
your hands. Transfer to a clean work
surface and knead until smooth.
2 Shape the mixture into 3 x 8cm fingers.
Place the oil in a large casserole dish over
a medium heat and lightly sear the kafta
until golden brown, turning once. Using
a slotted spatula, transfer the kafta
to a platter lined with kitchen paper.
3 Using the same dish, sauté the shallots
and garlic for 3-4 mins until lightly
browned. Stir in the coriander, allspice,
black pepper, nutmeg and cardamom, if
using, to taste until fragrant, for a couple
of mins, then reduce the heat. Add the
carrots and cook for about 5 mins. Add
the fresh and tinned tomatoes and the
stock. Raise the heat, bring to the boil,
then reduce the heat and simmer for
25-30 mins. Add the reserved kafta
fingers and peas, and simmer for a further
10 mins. Serve sprinkled with coriander.
PER SERVING 418 kcals, protein 38g, carbs 13g,
fat 24g, sat fat 9g, fibre 7g, sugar 8g, salt 2.1g
38 bbcgoodfood.com
Red pepper & walnut spread
(Mhammara)
EASY VIT c GOOD
4 YOu
SERVES 6-8 PREP 15 mins plus draining
NO COOK
This very popular spread, similar to Spain’s
romesco, is both piquant and sweet.
The origins of the dish are unknown –
some people say it comes from Aleppo,
Syria, while the Turks claim it as their own.
I learned to make this version from Syrian
friends I met in my early days in New York.
Of course, I couldn’t help fiddling with
the recipe – mine is full of walnuts and
homemade breadcrumbs to replace the
traditional cracked wheat.
Mhammara is traditionally served with
toasted Arabic bread, but it also makes
an excellent addition to a crudité platter.
2 large or 3 small red peppers, about
400g/14oz-500g/1lb 2oz in total,
deseeded and chopped
½ small white onion, chopped
140g/5oz chopped walnuts, plus a few
whole walnuts, to serve
2 tbsp pomegranate molasses, plus
a little extra to serve
3 tbsp extra virgin olive oil
1 tsp ground cumin seeds
¼ tsp ground allspice
pinch freshly grated nutmeg
1 tbsp seedless Middle Eastern or
Turkish chilli paste, or to taste,
or use harissa (optional)
1 Combine the peppers and onion in the
bowl of a food processor and purée until
smooth. Line a colander with kitchen
paper and transfer the mixture to the
colander; allow it to drain for at least
30 mins. Put the pepper mixture in
a medium bowl and set aside.
2 Put the walnuts in the bowl of the
food processor and pulse until just
coarsely chopped – alternatively,
chop the walnuts with a knife – and
set aside 2 tbsp for the garnish.
3 Add the chopped walnuts,
pomegranate molasses, oil, cumin,
allspice, nutmeg, chilli paste or harissa,
if using, and seasoning to the pepper
mixture, and stir until thoroughly
combined. Chill until needed.
4 Transfer the mixture to a serving dish,
drizzle with the extra pomegranate
molasses and garnish with the reserved
chopped and whole walnuts. Serve
at room temperature.
PER SERVING 190 kcals, protein 3g, carbs 7g,
fat 17g, sat fat 2g, fibre 2g, sugar 4g, salt 0.1g
Chicken ‘pizza’
(Musakhan)
1 OF 5
EASY FIBRE A DAY
SERVES 2 as a main or 4 as a starter
PREP 25 mins COOK 25 mins
This is one of the most popular items on my
restaurant menu, and is a traditional dish
originally made by serving a whole roasted
chicken, smothered with onions, on a
40cm loaf of flatbread. Each diner would
be served a big piece of the chicken, a torn
piece of bread, and a small mound of onions.
Typically, they’d eat the dish with their hands,
using the bread as a scoop.
To make it easier to serve and eat (and
because such a large flatbread, known as
taboun, is difficult to find), I developed this
pizza-style version of musakhan. It makes an
excellent starter, cut into small wedges. Naan
or Turkish flatbread also work nicely here.
3 tbsp extra virgin olive oil
4 white onions, chopped
2 heaped tbsp sumac, or to taste
1 tbsp ground allspice
¾ tsp ground cardamom
¼ tsp ground cumin
¼ tsp grated fresh nutmeg
2 skinless, boneless chicken breasts,
cut into 2.5cm/1in pieces
2 large Arabic breads or Greek,
Turkish or Indian flatbreads
3 tbsp flaked almonds, toasted
3 tbsp pine nuts, toasted
juice of 2 lemons (optional)
1 Heat the oil in a large saucepan and
fry the chopped onions for about 10 mins
until soft. Stir in the spices and cook for
1 min more. Add the chicken and fry
for 5-7 mins until cooked through.
2 Meanwhile, heat oven to 230C/210C/
gas 8. Arrange the flatbreads on two
baking sheets. Divide the chicken and
onion mixture evenly among them,
spreading within 6mm of the rim, then
bake for about 5 mins until warmed
through. Remove from the oven and
sprinkle each pizza with half of each
of the nuts. Add a drizzle of lemon
juice, if desired, and serve.
PER SERVING 900 kcals, protein 56g, carbs 63g,
fat 50g, sat fat 5g, fibre 10g, sugar 17g, salt 1.0g
MAY 2014
 In season

Makes an excellent starter

to a spicy meal, or serve on
its own as a light lunch

MAY 2014 bbcgoodfood.com 39


Cauliflower salad
(Salatet zahra)
EASY CAlCium FOlATE FiBRE ViT C iRON
1 OF 5 GluTEN
A dAY FREE
sERVEs 6-8 PREP 10 mins CooK 30 mins
In Nazareth, cauliflower is prepared and
eaten simply: fried and tucked into Arabic
bread, spritzed with lemon juice and
sprinkled with sea salt. That traditional
sandwich inspired this dish, which is
dressed with a pomegranate molasses-
spiked tahini sauce. It’s a beloved mezze
on my restaurant menu, and I also serve
it as a main dish with meat or chicken.
2 heads cauliflower, cut into
5cm/2in florets
vegetable oil, for frying
250ml/9fl oz tahini
50ml/2fl oz pomegranate molasses
2 tbsp chopped flat-leaf parsley,
to serve
1 Heat the oven to 240C/220C fan/gas 9.
spread the cauliflower on a baking sheet
and brush all over with oil. Roast until
golden and tender, about 25-30 mins.
2 Arrange the cauliflower on a serving
dish. Drizzle with the tahini sauce,
followed by the pomegranate molasses,
then garnish with parsley and serve.
PER SERVING 359 kcals, protein 15g, carbs 7g,
fat 28g, sat fat 4g, fibre 9g, sugar 6g, salt 0.1g
40 bbcgoodfood.com
Coconut semolina cake
(Harisa)
EASY
Cuts into 15 squares PREP 20 mins
CooK 35 mins
Not to be confused with the North African
hot sauce with a similar name, this sweet
cake is known as namoura, or basboosa in
some regions of the Middle East, but in
Galilee, it is harisa.
This particular version is one of my
mother’s most treasured recipes, perfected
– as only she could – by adding her own
touch. In this case, it’s coconut, an ingredient
you’ll never find in other harisas (leave it
out if you want to make the traditional
version). This cake is quite simple to make,
but the fragrant syrup and richness
make it a special, sticky dessert.
500g/1lb 2oz soured cream
1 tbsp baking powder
175g/6oz unsalted butter, melted
and cooled
400g/14oz semolina
75g/2½oz desiccated coconut
100g/4oz caster sugar
¼ tsp bicarbonate of soda
1 tsp vanilla extract
simple syrup (see right), at room
temperature
75g/2½oz chopped pistachio nuts
(optional)
1 Heat oven to 180C/160C fan/gas 4.
Line a 20 x 30cm baking tray with
parchment. in a large mixing bowl, stir
together the soured cream and baking
powder and leave to stand for 1 min,
or until the soured cream starts to
bubble up. in a small bowl, stir together
4 tbsp of the soured cream and baking
powder mixture with 4 tbsp melted
butter and set aside.
2 in another large bowl, combine the
semolina with the remaining melted
butter and the coconut, sugar,
bicarbonate of soda and vanilla extract.
Blend with a rubber spatula (or your
hands) for about 5 mins. Alternatively,
use a freestanding mixer fitted with the
paddle attachment and beat on medium
speed until completely mixed together.
Add the soured cream mixture to the
semolina batter and mix well again.
3 Pour the semolina batter into the
baking tin, spreading evenly and
pushing it out to the corners with the
rubber spatula, then spread the reserved
soured cream and butter mixture evenly
on top. Bake for approximately 35 mins
or until golden brown. While still warm,
gently prick the cake all over with a fork
and pour over the syrup. transfer tray to
a wire rack to cool to room temperature.
4 Cut the cake into 15 slices, garnish
each piece with the pistachio nuts and
serve. Will keep, covered with cling film,
at room temperature for up to 3 days,
or for up to 2 weeks in the fridge. Reheat
in a low oven before serving.
PER SQUARE 377 kcals, protein 4g, carbs 47g,
fat 20g, sat fat 13g, fibre 2g, sugar 27g, salt 0.3g
Making the syrup
In a saucepan, stir 280g/10oz caster
sugar into 500ml/18fl oz water
over medium heat until it boils.
Add 2 tsp orange blossom water
and 2 tsp rose water. Lower the
heat slightly, but continue to boil for
30 mins until you have a light syrup.
For a thicker syrup, allow to simmer
for longer. Remove from the heat and
leave to cool. Will keep in a tightly sealed
container in the fridge for up to one month.
tip You probably won’t need all the
syrup, but it’s nice to have it to hand for
the next semolina cake, or to stir into
iced tea or lemonade. Will keep, covered,
in the fridge for up to 4 months.
Food styling LINdA tUbbY | Styling IRIS bRomEt
Recipes adapted
from Olives,
Lemons & ZaÕatar
by Rawia Bishara
(£19.99, Kyle
Books). You can
buy the book for £16.99). Call 01326
569444, p&p is free. Or buy online
at sparkledirect.com/goodfood
MAY 2014
 In season

sweet, sticky dessert

MAY 2014 bbcgoodfood.com 41

 In season

Seasonal & local

Watercress has always been a big
part of Steve Collis’s life, writes
Clare Hargreaves. His parents
worked on a watercress farm in
Veg box ideas How to make the most of this
month’s freshest ingredients

Dorset – and he joined the team

when he left school. He now works
as a grower for The Watercress
Company (thewatercresscompany.
com), and over the years,
has seen huge changes
in production.
The watercress beds of
Dorset and Hampshire
are fed by mineral-rich
springs that rise from the
chalk aquifer below, and
the peppery leaf has been
grown in Britain for more
than two centuries. It used to be
picked by hand, then sent by rail to
Covent Garden on the Watercress
Line from Alresford, Hampshire.
Then, watercress was grown
only in winter, but modern
technology means
production takes place
all year round. The
Watercress Company
supplies watercress for
use in farm shops, box
schemes, hotels and
restaurants, cosmetics,
pesto – even ice cream.
‘Watercress in Britain is now
bigger in the summer months
when people want to eat salads,’
says Steve. ‘So our main season
starts in May, having drilled the
seeds in February.’
• The Alresford Watercress
Festival, 18 May, kicks off National
Watercress Week, 18-24 May.
Visit watercressfestival.org.
Dates for your diary
3 may Tideswell Food Festival,
Derbyshire (tastetideswell.co.uk/
tideswell-food-festival)
10-11 may Christchurch Food & Wine
Festival (christchurchfoodfest.co.uk)
25-26 may Farm Feast, Claremont Farm,
Wirral (farmfeast.co.uk)
Peas
Crisp and bright green with a distinct sweet flavour, younger peas
and petit pois are sweeter than older ones, so choose small ones
if possible. If you’re buying them in their pods, look for pods that
are firm and green, as the sugar in peas quickly turns to starch.
Once podded, they need only brief cooking.
Light Lunch Cook peas in stock and blend with fresh herbs
such as mint before topping with crème fraîche and some
chopped spring onions.
Pea guacamoLe To make a fresh dip, whizz boiled peas with
a little chilli, lime juice and soured cream, then stir through
some roughly chopped coriander.
easy side dish Stir soft goat’s cheese and finely chopped
tarragon through just-tender peas – great with lean meats and fish.
asParagus
Although British asparagus is available for just a short period,
it’s worth waiting for. Asparagus comes as thick- or thin-stemmed,
but both should always be firm with crisp tips and a bright, fresh
green colour. Steer clear of dull green stems that are beginning
to wilt. For how to prepare your asparagus, see page 117.
griddLe them Brush each spear with a little oil and sprinkle with
salt. Place in a hot griddle pan for 3-4 mins, turning until cooked,
then serve with garlic mayonnaise.
try raw riBBons Shaving thin strips of asparagus with a peeler
means that you can eat them raw. They are delicious in a salad
dressed with extra virgin olive oil, Parmesan and a squeeze
of lemon juice.
green Bruschetta Rub half a garlic clove over ciabatta,
then toast. Top with lightly boiled or steamed asparagus,
feta and mint for a twist on the classic Italian starter.
New Potatoes
With their thin skins and earthy, sweet
flavour, Jersey Royals are the most prized
variety. Like all new potatoes, they hold
their shape when cooked – so they’re
ideal for salads. Choose firm, dry potatoes
without any signs of bruising. Don’t peel
– brush off any dirt with a potato scrubber
and rinse in cold water.
garLic roasties Toss halved new
potatoes with whole, unpeeled garlic
cloves, a drizzle of oil, some woody herbs
(try thyme or rosemary) and plenty of
seasoning. Bake until cooked and golden,
then enjoy with the garlic cloves squeezed
out of their papery skins.
BarBecue side Par-boil new potatoes,
then drain and toss with oil, smoked
paprika and seasoning. Wrap in foil and
barbecue for 10-15 mins until cooked
through. Delicious with steak.
crushed new Potatoes Cook in salted
water until tender, then drain, return to the
pan and crush gently with a fork. Season
and stir through some butter, dill and
lemon zest. Good with fish.

MAY 2014 bbcgoodfood.com 43

 £2.99

£12.99

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Food lovers’
weekend
HArrogAte
Friday night
Get here before 7pm and grab
the amazing £8.95 two-course
deal at Sasso (sassorestaurant.
co.uk), a bustling basement
Italian restaurant on Prince’s
Square that gives Italian
classics a modern twist. Try
the homemade ravioli filled
with fresh lobster, courgettes
and shallots in a lobster bisque,
from £10.95 (if eating à la carte).
Where to stay
Blow out Spoil yourself in one of
the three apartments at 9A Royal
Parade (royalparade.co.uk). This
parade was where royals stayed
when taking the waters in this
spa town. Each apartment is
done in a different style, but we
loved Royale with its French
décor and antiques (sleeps four,
from £150 per night).
Budget Centrally-located Murray
House B&B (murrayhouse.co.uk)
is a bargain, with doubles from
£65 per night. Owner Tracey
Armstrong is a welcoming host.
Morning coffee
The guys at the Bean & Bud
(beanandbud.co.uk) cafe offer
a heart-pumping range of coffees
from artisan roasters, more than
20 loose leaf teas, as well as
‘proper’ hot chocolate.
Main photograph ALAMY
Eat your way around town: Oriental
cuisine at The Orchid, top left;
Baltzersen’s popular buns, above; head
to Bettys for a classic high tea, left
MAY 2014
Brunch break
Everyone is raving about
Baltzersen’s café-bakery
(baltzersens.co.uk). The
ingredients are the best of
Yorkshire, but the inspiration
is owner Paul Rawlinson’s
Norwegian grandmother and
her cooking. So expect rye
bread open sandwiches, almondy
Tosca cake and little Skolebrøds
(custard cakes dipped in
coconut). The biggest draw
are the cinnammon buns
made to a Norwegian recipe,
baked on site each morning.
Lunch deal
The Orchid (orchidrestaurant.
co.uk) has been a much-loved
Harrogate institution for the
past 13 years, with chef Kenneth
Poon (ex Dorchester) for nine.
Lunch is a steal at £10.95 for two
courses, or £13.95 for three.
Afternoon tea
This is where the sedate spa
town comes into its own. For
traditional goodies, such as
Yorkshire curd tart, Bettys
(bettys.co.uk) is the place –
but be prepared to queue.
For a more contemporary vibe,
head down Parliament Street to
the Hoxton North coffee shop
As host to the BBC Good Food Spring Show
and the Tour de France, this spa town will pull
the crowds this year. Another draw is the food,
as Clare Hargreaves discovers
(hoxtonnorth.com). Vic and
Tim Bosworth, from Hoxton in
East London, offer coffees from
a variety of London roasters,
and cakes made by local bakers.
My favourite was the Sea-salt
caramel chocolate brownie.
Dine in style
Tucked inside the cobbled
Montpellier quarter, Van Zeller
(vanzellerrestaurants.co.uk) is
a gem. Chef Tom van Zeller’s
cooking is inventive, without
being gimmicky, reflecting a
confidence gained alongside
chefs such as Pierre Koffmann
and Tom Aikens. Tom’s Hare
cooked two ways, in chocolate
and red cabbage, served with
parsnip, roasted whole and
puréed, was the best main I’ve
eaten this year. Three-course
lunch, £35 per head; three-
course dinner, £50 per head.
Sunday roast
Head for Fodder (fodderweb.
co.uk), a lovely farmshop and
cafe at The Great Yorkshire
Showground. The roast lunch is
a must, at £9.95 per head. Follow
with a slice of Yorkshire rhubarb
& ginger crumble cake (£3.35).
Goodies to take home include
pork pies by Andrew Voakes
and Harrogate Blue cheese.
In season
When in Harrogate..
No one knows how they got
their name, but Fat Rascals
are the town’s own curranty
teatime treat. Bettys has been
making its own version, based
on an old regional speciality
known as a turf cake, for more
than 30 years. Its whopping
Fat Rascal – a cross between
a scone and a rock cake, with a
‘face’ made from cherries and
almonds – is its best-seller.
Fresh fare at Fodder’s
The brand new BBC Good
Food Spring Show takes
place in Harrogate, 25-27
April. James Martin, Mary Berry and
The Hairy Bikers will all be cooking
live on stage. For more details and
how to book, visit bbcgoodfood
show.com, or turn to page 99.
• The Tour de France is in Yorkshire
5-7 July, visit letouryorkshire.com.
bbcgoodfood.com 45
In season
Brand-new festival for
BRISTOL
B
ristol has long had a thriving
and pioneering food scene, and
in recent years, that has been
boosted by the BBC which now
produces many food programmes
for TV and radio in the city.
A groundbreaking festival –
Bristol Food Connections – is being
held on 1-11 May by the city council,
the BBC and many other partners.
There will be cookery demos,
producer markets, debates, stage
shows, food walks, pop-up
restaurants, Street Food Awards
(on 10 May) and much more. The
BBC Food and Farming Awards
will also be held for the first time
in the city at the start of the event.
So what’s it all about? It’s simple:
putting people of all ages and
backgrounds citywide in touch with
their food, and celebrating Bristol’s
diverse food culture. There’s a strong
emphasis on hands-on activities
for families and, best of all, many
are free!
Clare McGinn, Head of BBC Radio
& Music Production Bristol, said:
‘The BBC in Bristol is a major hub for
UK food and farming programmes,
such as The Hairy Bikers and Food
& Drink, as well as the successful
BBC Food website. So it made sense
for us to join forces and work with
Bristol’s vibrant and active food
community to see what we could
create together.’
46 bbcgoodfood.com
For 11 delicious days, Bristol will be abuzz with
everything from cookery classes to artisan markets
as a new food festival launches across the city.
Clare Hargreaves reveals what’s in store
The festival aims to bring
people and good food together
See BBC chefs
During the festival, leading BBC
chefs including Tom Kerridge,
MasterChef: The Professionals judge
Monica Galetti and Great British
Bake Off winner Frances Quinn will
cook live in a 500-seat marquee on
the harbourside, demonstrating
affordable, achievable recipes to
inspire people to cook at home.
Many BBC radio programmes will
broadcast live from the city, including
Radio 4’s Food Programme, on which
Sheila Dillon will be speaking to
Ken Hom; Clare Balding’s Radio 2
show Good Morning Sunday;
Jay Rayner’s Radio 4 food panel
show, The Kitchen Cabinet; and
Gardeners’ Question Time.
Follow the food trail
From Easton to Bedminster, and
even further afield, festivalgoers
will be able to experience just what
makes Bristol’s food culture so
special. More than 50 restaurants,
cafes, shops, street food vendors,
pop-ups and bakeries from all over
the city will be offering special loaves,
deals, dishes, menus, tastings and
events throughout the festival.
Local producers and the regional
economy are at the heart of the trail,
designed to open people’s eyes to
what is already available right in front
of them. Trail maps will be available
free of charge detailing the line-up.
There will be cooking
sessions for children
Inspiring children
A key aim of the festival is to get
young people excited about food.
Donal Skehan (left), a judge on
Junior MasterChef, will encourage
Cooking live: kids to get stuck in at the Dozen
Donal Skehan, Hands to Cook a Dish cooking
Tom Kerridge demo, and a stage will feature
and Monica shows by BBC personalities including
Galetti CBeebies’ I Can Cook presenter
Katy Ashworth.
As well as running two weekend-
long family festivals, the BBC will use
its waterfront festival site to run four
days of specially created school events.
Offering cooking and stage shows,
a pop-up farm and sports nutrition
tents, the school days will provide
educational entertainment to up
to 1,500 youngsters.
Producers’ market
On 3-5 May, around 60 local food
producers will sell everything
from cheese to sushi and cider
in Millennium Square on the
city’s waterfront.
Slow Food UK will also run a
market featuring producers of
Britain’s Forgotten Foods – gems
that could be lost if we don’t produce
and eat them more often. Producers
include Tom Oliver of Oliver’s Cider
Sheila Dillon will & Perry, and George Keen, who
interview Ken makes Keen’s Farmhouse Cheddar.
Bridge photograph Peter Adams/AWI Images
Hom (below)
• Find all the festival details at
bristolfoodconnections.com.
• For more on the festival and the
Food and Farming Awards, listen to
the Food Programme on Sundays at
12.30pm on BBC Radio 4 (repeated
on Mondays at 3.30pm).
MAY 2014
 LE GRUYÈRE AOP *

BORN IN
SWITZERLAND,
1115 A.D.
And remains the only cheese that’s 100% Natural, 100% Traditional,
100% from Switzerland and 100% Le Gruyère AOP

*AOP = PDO (Protected Designation of Origin) – must be traditionally and entirely prepared and produced within
the region, thus acquiring the unique properties of Gruyère AOP cheese, to bear the name Le Gruyère AOP. Castle of Gruyères

The uniquely smooth, savoury flavour you’ll find only in Le Gruyère

AOP is a product of its upbringing – where the cows that supply the
milk are grazed (only in the villages of Western Switzerland), the
way the cheese is aged and cared for (slow-aged in the region’s
cheese cellars and caves), and the recipe that’s remained, unchanged,
for centuries (hand-made, in small batches). For a smooth and mild
yet extremely satisfying taste, Le Gruyère Classic is aged 5 months
minimum. Le Gruyère Reserve, which has been aged for 10 months or
Born in Switzerland in 1115.
more, has a smooth but more robust flavour. Both varieties are great in www.gruyere.com
recipes, or sliced as a snack. Either way, we’re sure you’ll enjoy the only
cheese that can call itself Le Gruyère AOP.

Cheese from Switzerland.

Switzerland. Naturally. www.switzerland-cheese.com
New culinary holidays – with the experts Holidays featuring
former MasterChef
MasterChef Travel is an inspiring new collection of culinary holidays, revealing the contestants in 2014
wonders of the world’s great food destinations in the company of experts and fellow
Andrew ‘Koj’ Kojima – Thailand
food lovers. Masterchef Travel holidays are not competitive – they are an opportunity
Ash Mair – Spain
to spend time with local experts who share their passion for cooking and provide an Dhruv Baker – India & Mexico
authentic understanding of their region’s cuisine. The holidays also include plenty of James Nathan – Vietnam
time for exploring many of the countries’ most captivating sights. Keri Moss – Turkey & Morocco
Larkin Cen – China
A number of holidays also feature MasterChef personalities and on the right is a list
Sara Danesin Medio – Italy
of former MasterChef contestants who will be taking part in trips in 2014 and the
destinations where you can join them.

MasterChef Travel tours are superb value, with prices starting from just £995 per
person for the 4-night Inspiring Istanbul.

For full details, visit mastercheftravel.com

or call 020 7873 5005
 Everyday
family meals for busy weeknights feed 2 for £20
Springtime side dishes Speedy veggie suppers

Ready in 10 minutes
£2.91 per serving

Easy
meal
for one
Recipe Steffi DellneR | Photograph will heaP | food styling katy gReenwooD | Styling Rebecca newPoRt

Salmon club sandwich In a small bowl, mix together the

1 OF 5
EASY FIBRE VIT c OMEGA-3 A dAY
SERVES 1 PREP 10 mins NO COOK
1½ tbsp light mayonnaise
zest ½ lemon, plus a squeeze of juice
3 slices wholemeal bread
½ avocado, sliced
2 radishes, thinly sliced
1 hot-smoked salmon fillet, flaked
into large chunks
small handful rocket
mayonnaise, lemon zest and juice, and
some seasoning. Toast the bread, then
spread 2 slices with the lemon mayo.
Top the first slice with the radishes and
avocado, then top with the second slice,
followed by the salmon and a bit of
rocket. Top with the remaining slice of
toast and secure with cocktail sticks,
if you like. Halve the sandwich and serve
with the remaining rocket on the side.
PeR SeRVing 450 kcals, protein 28g, carbs 28g,
fat 25g, sat fat 5g, fibre 7g, sugar 3g, salt 5.1g

may 2014 bbcgoodfood.com 49

Make it tonight Annabel Karmel, best-selling food writer and mother of three, shares her
recipes for easy midweek suppers: ‘I would love for my family’s favourite
dishes to become your family’s favourites, too. Let these meals help you
take the worry out of everyday cooking on busy weeknights’
Beef enchiladas
1 of 5
EASY A dAY

Sure to be a hit SERVES 6 PREP 10 mins COOK 40 mins

£1.49 per serving
1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 red chilli, deseeded and finely
chopped
500g/1lb 2oz lean minced beef
2 tsp sweet Spanish smoked paprika
2 tsp ground coriander
2 tsp ground cumin
140g/5oz brown mushrooms, sliced
100g/4oz roasted red peppers (from
a jar), chopped
150ml/¼pt beef stock
3 tbsp sundried tomato paste
6 small tortilla wraps
75g/2½oz cheddar, grated
400g can chopped tomatoes
½ bunch fresh basil, chopped
salad, to serve

1 Heat the olive oil in a saucepan. Add

the onion, garlic and chilli, and fry for
5 mins until soft. Add the minced beef
and fry until browned. Add the spices,
mushrooms and peppers, and fry for
2 mins. Add the stock, cover with a lid
and simmer for 20 mins until tender.
Add 1 tbsp of the sundried tomato paste.
2 Heat the grill. Warm the tortillas in the
microwave, then divide the minced beef
between them. Sprinkle with half the
cheese, roll up and place, side by side,
in a shallow ovenproof dish.
3 Mix together the chopped tomatoes,
basil and remaining sundried tomato
paste. Spoon over the wraps and sprinkle
with the remaining cheese. Place under
the hot grill for 10 mins until bubbling.
Serve with a salad.
PER SERVING 361 kcals, protein 28g, carbs 30g,
fat 15g, sat fat 7g, fibre 3g, sugar 5g, salt 0.9g

TIP I like the subtle smokiness of the

sweet paprika, but if you like a bit more
heat, use a hot Spanish smoked paprika.
If neither are your thing, just leave it out.

50 bbcgoodfood.com MAY 2014

 Everyday

Posh fish fingers

£1.63 per serving

MAY 2014 bbcgoodfood.com 51

Posh fish fingers
EASY

SERVES 4 PREP 10 mins COOK 10 mins

400g/14oz lemon sole, cod, plaice

or hake fillets, skinned
85g/3oz cornflakes
30g/1¼oz freshly grated Parmesan
100g/4oz plain flour
Fun family food
2 medium eggs, lightly beaten
60p per serving
4 tbsp sunflower oil, for frying
oven chips, ketchup (optional) and
lemon wedges, to serve

1 Cut the fish into strips. Put the

cornflakes in a food processor and
blitz, then pour into a bowl and mix
with the Parmesan. Put the flour into
another bowl and season. Beat the
eggs in a third bowl.
2 Heat 2 tbsp of the oil in a large frying
pan. Dip each piece of fish in the flour,
then the eggs and finally the cornflake
and Parmesan mixture. Fry the fish for
4-5 mins, turning regularly until cooked,
then drain on kitchen paper – you will
need to do this in 2 batches.
3 Add the remaining 2 tbsp of oil to the
pan and cook the second batch of fish.
Drain as before, then serve with chips,
ketchup (if you like) and lemon wedges
for squeezing over. Sweetcorn & broccoli fritters 1 Steam the broccoli florets for TIP The fritters
PER SERVING 408 kcals, protein 28g, carbs 37g, about 8 mins, then chop into small are best eaten
EASY
fat 17g, sat fat 4g, fibre 2g, sugar 2g, salt 0.9g pieces. Blitz the sweetcorn in a food straight away so
MAKES 12 PREP 15 mins COOK 15 mins processor. Mix all the ingredients that they stay
TIP together except the oil, tzatziki and crisp. You can
I also like to serve these crisp fingers with a 140g/5oz broccoli, cut into florets chives. Season to taste. store any extra
cherry tomato & mozzarella salad. Make a 150g can sweetcorn, drained 2 Heat the oil in a large frying pan. Drop mixture in the
dressing by mixing 3 tbsp olive oil with 140g/5oz self-raising flour spoonfuls of the mixture into the frying fridge and use
1 tbsp balsamic vinegar, 1 tbsp soy 1 medium egg, beaten pan and fry for about 2 mins on each the next day.
sauce and ½ tsp golden caster sugar. 75ml/2½fl oz milk side, or until golden. Transfer to a plate
2 tbsp chopped basil leaves lined with kitchen paper. Serve warm,
2 tbsp sweet chilli sauce with tzatziki and chives, if you like.
75g/2½oz cheddar, grated PER FRITTER 125 kcals, protein 4g, carbs 10g,
2 tbsp finely chopped spring onions fat 8g, sat fat 2g, fibre 1g, sugar 2g, salt 0.6g
sunflower oil, for frying
tzatziki and snipped chives, to serve
(optional)

52 bbcgoodfood.com MAY 2014

 Everyday

Chicken, tomato 1 Cook the pasta in a large saucepan

& basil pasta of lightly salted water following pack
instructions, then drain.
1 of 5 Good
EASY A dAY 4 You 2 Heat the oil in another saucepan.
SERVES 3-4 PREP 10 mins COOK 10 mins Add the onion and fry until soft. Add
the garlic and tomatoes, and fry for
200g/7oz pasta (any shape) about 1 min. Add the chicken, stock,
2 tbsp olive oil basil and balsamic vinegar, then stir in
1 onion, chopped the drained pasta. Season to taste and
2 garlic cloves, crushed toss over the heat. Remove from the
4 tomatoes, deseeded and diced heat to add the Parmesan and top with
1 cooked skinless chicken breast, basil leaves, if you like.
cut into bite-sized pieces PER SERVING (4) 323 kcals, protein 22g, carbs 33g,
150ml/¼pt chicken stock fat 12g, sat fat 4g, fibre 2g, sugar 6g, salt 0.4g
3 tbsp chopped basil, plus a few
leaves (optional)
1 tsp balsamic vinegar
50g/2oz Parmesan, grated Ready in 20 minutes
£1.35 per serving

MAY2014 bbcgoodfood.com 53
Everyday

Roasted in one tin to

save on washing-up!
£2.50 per serving

Roasted chicken breasts 2 garlic cloves, crushed 3 Pour the wine and chicken stock over
with sweet peppers 4 part-boned chicken breasts, skin-on the vegetables, then place the chicken
175ml/6fl oz white wine on top. Roast for a further 25-30 mins,
EASY LOW 1 Of 5 GOOd
CAL VIT C A dAY 4 YOu 50ml/2fl oz chicken stock until the chicken is golden and cooked
SERVES 4 PREP 15 mins through, and the vegetables are tender.
COOK 50 mins-1 hr 1 Heat oven to 220C/200C fan/gas 7. PER SERVING 499 kcals, protein 36g, carbs 32g,
Slice the potatoes in half (or into quarters fat 21g, sat fat 5g, fibre 5g, sugar 13g, salt 0.3g
500g/1lb 2oz baby new potatoes, if they are quite large) and put in a
par-boiled roasting tin with the peppers and onion. Recipes adapted from
1 red pepper, deseeded and cut Drizzle over 2 tbsp of the olive oil and Annabel’s Family
into strips sprinkle over half the thyme. Season, Cookbook by Annabel
1 yellow pepper, deseeded and then roast for 30 mins. Karmel (£20, Ebury Press).
cut into strips 2 In a small bowl, mix the remaining © Annabel Karmel, 2014.
1 red onion, cut into wedges oil, the honey and remaining thyme Photographs © Martin
3 tbsp olive oil with the garlic. Rub all over the chicken Poole, 2014. You can buy the book for just
2 tbsp chopped fresh thyme breasts and under the skin, making £17. Call 01326 569444, p&p is free. Or buy
1 tbsp clear honey sure that they are well coated. online at sparkledirect.com/goodfood

54 bbcgoodfood.com MAY 2014

Useful isn’t the word. Essential is.
Thaw tiger prawns in cool fltered water to lock in favour and freshness, just one of
the ways the iconic Zip HydroTap could become an essential tool for busy kitchens.
Providing you with instant boiling, chilled and even sparkling fltered water on tap –
it will revolutionise the way you cook.

Visit nowzipit.co.uk to see for yourself.

Or call 0845 6 005 005 for further information.
 Everyday

Simple
Spinach & watercress salad
EASY 1 of 5 GlutEn
A dAY frEE 68p per serving
SERVES 3 PREP 5 mins NO COOK

1 tbsp red wine vinegar

sides
Roasted balsamic asparagus
& cherry tomatoes
EASY folAtE 2 of 5 Good GlutEn
A dAY 4 You frEE
£1.13 per serving
SERVES 4 PREP 10 mins
350g/12oz asparagus spears, woody
ends discarded
330g pack cherry tomatoes, halved
2 tbsp olive oil
1 tbsp balsamic vinegar
50g/2oz feta, crumbled
2 tbsp olive oil
140g bag spinach, watercress & rocket
2 tbsp toasted flaked almonds
Brighten up your midweek meals 50g/2oz raisins
with these spring side dishes
Recipes STEFFI DELLNER Photograph SAm STOWELL Whisk together the vinegar and olive oil
with a little seasoning. Toss through the
salad leaves along with the almonds and
Mediterranean potato salad raisins. Serve immediately.
PER SERVING 185 kcals, protein 4g, carbs 12g,
EASY loW Good GlutEn
fAt 4 You frEE fat 13g, sat fat 2g, fibre 2g, sugar 12g, salt 0.2g
42p per serving
SERVES 4-6 PREP 10 mins COOK 15 mins GOES WELL WITH…
COOK 15 mins Red citrus chicken (p70).
1kg/2lb 4oz baby new potatoes,
halved
1 tbsp olive oil
3 tbsp grated Parmesan (or
vegetarian alternative)
small bunch basil, roughly chopped
6 sundried tomatoes, finely sliced

Heat oven to 200C/180C fan/gas 6. Put Boil the potatoes until tender,
the asparagus and cherry tomatoes on about 15 mins, then drain
a baking sheet. Drizzle over the olive oil and allow
and balsamic vinegar. Season, then toss to cool slightly. Whisk
everything together. Bake for 15 mins together the olive oil,
until the asparagus is cooked through. Parmesan and a little
Serve topped with the feta. seasoning. Toss through the
PER SERVING 120 kcals, protein 5g, carbs 5g, potatoes with the basil and
fat 9g, sat fat 3g, fibre 3g, sugar 5g, salt 0.5g sundried tomatoes. Serve warm.
PER SERVING (6) 178 kcals, protein 6g, carbs 29g,
GOES WELL WITH… fat 5g, sat fat 2g, fibre 3g, sugar 2g, salt 0.2g
Italian-style roast pork with
crispy crackling (p78). GOES WELL WITH…
Posh fish fingers (p52).
Food styling KATY GREENWOOD | Styling POLLY WEBB-WILSON

MAY 2014 bbcgoodfood.com 57

 Feed 2 for £20
Brand-new costed recipes plus a helpful
shopping list, so you won’t go over budget Tuesday
recipes nancy McdouGaLL Photographs adrIan Lawrence Apple & mustard
pork burgers
EASY LOW
Your shopping list for the week CAL VIT C burgers only
SERVES 2 PREP 10 mins COOK 25 mins
£1.20 per serving
Fruit & veg
n 750g/1lb 11oz new potatoes 250g/9oz new potatoes, halved if large
n bunch spring onions small eating apple, quartered, cored
n small pack parsley and grated
n 600g bag peppers
n 1 chinese cabbage
Monday ½ x 500g pack pork mince
2 spring onions, trimmed and finely
n 200g pack radishes Potato & feta bake Taste chopped
n 1 small eating apple with radish slaw team 2 tbsp dried breadcrumbs
n rocket (optional) comment 2 tsp wholegrain mustard
EASY CALCIuM FOLATE FIBRE VIT C 2 OF 5
n 4 mushrooms (approx 85g/3oz) A DAY ‘the ¼ small pack parsley, trimmed and
GLuTEN
FREE potato finely chopped
Dairy SERVES 2 PREP 10 mins COOK 35 mins & feta 1 egg, beaten
n 200g pack feta £1.94 per serving bake was 2 tbsp tzatziki (from a 215g tub, save
n 500ml pot low-fat natural yogurt beautiful the rest for Friday’s recipe)
n 215g tub tzatziki 500g/1lb 2oz new potatoes, halved – creamy with rocket, to serve (optional)
Meat & fish 3 tbsp olive oil a slightly salty
n 500g pack pork mince 5 spring onions, trimmed and finely flavour from the 1 Heat the grill to medium-hot. Boil the
n 515g pack skinless, boneless chicken thighs sliced feta. we scraped potatoes for 20-25 mins or until tender.
n 100g pack continental sliced meats ½ small pack parsley, chopped the dish clean!’ 2 Meanwhile, use your hands to squeeze
Storecupboard items ½ x 200g pack feta, crumbled (save tHea & Karen any excess juice from the apple, then
n 500g carton passata the rest for Friday’s recipe) place in a bowl with the mince, onions,
n 400g can kidney beans FOR THE SLAW breadcrumbs, mustard, parsley and
n 198g jar green olives 1 red pepper, halved, deseeded and TIP Jersey royal some seasoning. Use your hands to
very thinly sliced new potatoes, mix the ingredients until well combined.
Check your fridge, freezer 4 small (approx 140g/5oz) Chinese in season in Add half the egg (reserve the rest for
and cupboards leaves, trimmed and finely shredded May, have a Thursday’s recipe) and mix again. With
n 8 tbsp olive oil, plus 2 tsp 4 radishes (taken from a 200g pack, particularly clean, wet hands (to prevent sticking),
n 1 tbsp lemon juice save the rest for Friday), trimmed sweet, earthy shape the mixture into 2 burgers. Grill the
n 2 tbsp dried breadcrumbs and grated flavour. Many burgers on a foil-lined tray for 18-20 mins,
n 2 tsp wholegrain mustard 2 tbsp low-fat natural yogurt supermarkets turning once until golden.
n 1 egg 1 tbsp lemon juice offer good deals, 3 Drain the potatoes, toss in the tzatziki
n 1 tsp smoked or normal paprika so it’s worth straight away and serve with the burgers
n 1 tsp ground cumin 1 Boil the potatoes for 20-25 mins or until keeping an and rocket, if you like.
n 1 tsp ground coriander tender. Towards the end of the cooking eye out. Per SerVInG 415 kcals, protein 31g, carbs 38g,
n generous pinch of chilli flakes time, heat the grill to medium-hot. fat 16g, sat fat 6g, fibre 4g, sugar 8g, salt 1.0g
n 1 onion 2 Drain the potatoes thoroughly and
n 4 garlic cloves return to the pan. Use a fork to lightly
n 1 tbsp sugar crush them, then mix in 2 tbsp of the
n 1 chicken stock cube olive oil, the spring onions, parsley and
n 1 tbsp white wine vinegar just under half the feta. Season.
n 175g/6oz basmati rice 3 Transfer to a small ovenproof dish and
n 2 tsp sesame oil scatter with the remaining feta. Drizzle
n small knob of ginger over the remaining oil and grill for 4 mins.
n 1 tbsp soy sauce, plus extra for dipping, 4 Meanwhile, to make the slaw, mix the
n sweet chilli sauce, for dipping pepper, Chinese leaves and radishes in a
n 1 tbsp balsamic vinegar or balsamic glaze bowl. In a smaller bowl, mix together the
n 140g/5oz self-raising flour, plus extra yogurt, lemon juice and some seasoning,
for dusting then drizzle over the slaw. Toss gently to
combine and serve with the potato bake.
Per SerVInG 518 kcals, protein 15g, carbs 52g,
fat 28g, sat fat 10g, fibre 8g, sugar 12g, salt 2.1g

58 bbcgoodfood.com MAY 2014


Wednesday
Spicy chicken with
rice & beans
EASY FIBRE VIT C 3 OF 5
IRON A DAY chicken only
SERVES 2 PREP 15 mins plus 2 hrs marinating
COOK 35 mins £2.17 per serving
515g pack skinless, boneless chicken
thighs (6 thighs)
1 tsp each paprika or smoked paprika,
ground cumin and ground coriander
generous pinch of chilli flakes
2 tbsp olive oil
1 onion, halved and thinly sliced
2 garlic cloves, finely chopped
1 tbsp sugar
250g/9oz passata
100ml/3½fl oz chicken stock or water
1 tbsp white wine vinegar
1 red, orange or yellow pepper,
deseeded and roughly chopped
175g/6oz basmati rice
400g can kidney beans, drained and
rinsed
few tbsp low-fat natural yogurt, to serve
1 Cut 2-3 slashes in each chicken thigh,
sprinkle the spices over and turn to coat.
If you have time, cover and leave to
marinate at room temperature for 2 hrs,
or overnight in the fridge.
2 Heat half the oil in a large pan. Add the
onion and cook for 4 mins. Stir in the
garlic and cook for 30 secs more. Remove
with a slotted spoon and set aside.
3 Add the remaining oil to the pan and
sprinkle over the sugar. Cook over a
medium heat until the sugar begins to
caramelise. When it turns dark brown, add
the chicken and cook for 4 mins, turning.
Pour in the passata, stock and vinegar,
then add the pepper, onion and garlic.
Season and stir. Bring to the boil, reduce
the heat, cover and simmer for 25 mins,
stirring occasionally.
4 Meanwhile, put the rice in a saucepan,
cover with water and add salt. Bring to
Food styling Katy Greenwood | Styling Jenny IGGLeden
the boil and cook for 10-12 mins. Drain
and return half to the pan with half the
kidney beans, then cover. (Run the other
half of the rice under cold water, drain
and leave until cold, then mix with the
remaining kidney beans. Chill in a
container for Thursday’s recipe.)
5 Serve the chicken with the rice and
beans, and spoonfuls of natural yogurt.
Per SerVInG 738 kcals, protein 67g, carbs 71g,
fat 20g, sat fat 4g, fibre 10g, sugar 27g, salt 1.3g
MAY 2014
Everyday
Thursday
Chinese leaf pork wraps
EASY LOW
CAL FOLATE FIBRE VIT C IRON 2 OF 5
A DAY
GOOD
4 YOu
SERVES 2 PREP 10 mins COOK 10 mins
£1.33 per serving
2 tsp olive oil or sesame oil
½ x 500g pack pork mince 1 Heat the oil in a wok and add the pork
1 garlic clove, grated mince. Stir-fry over a high heat for 5 mins
small knob of ginger, peeled and until cooked through. Remove with a
finely chopped slotted spoon and set aside.
4 mushrooms, chopped 2 Add the garlic, ginger, mushrooms and
4 spring onions, finely sliced spring onions to the wok. Stir-fry for
remaining rice & beans from 2-3 mins, then add the rice & peas.
Wednesday’s recipe Stir-fry for 1 min, then add the egg and
remaining beaten egg from cook until the egg scrambles. Stir through
Tuesday’s recipe the parsley, pork, soy and seasoning.
¼ small bunch parsley, chopped 3 Pile the rice and pork into Chinese leaves
1 tbsp soy sauce, plus extra to serve and serve with soy and sweet chilli sauce.
8-10 Chinese leaves Per SerVInG 490 kcals, protein 35g, carbs 46g,
sweet chilli sauce, to serve fat 18g, sat fat 5g, fibre 7g, sugar 4g, salt 1.3g
Friday peel off the skins. Dab dry with kitchen
paper, remove the stalk and seeds, then
TIP If you’re
short of time,
Antipasti platter with slice into thin strips. Place in a serving simply use
homemade flatbreads bowl with the remaining 1 tbsp oil and shop-bought
the balsamic vinegar or glaze. pitta or flatbreads.
EASY CALCIuM 3 OF 5 GOOD
FOLATE FIBRE VIT C A
DAY 4 YOu 4 To make flatbreads, sift the flour into
GLuTEN
FREE a bowl and stir in the yogurt. Bring the
SERVES 2 PREP 20 mins COOK 40 mins mixture together to form a soft dough.
£2.35 per serving Turn out onto a floured surface and
knead gently until smooth. Roll into
2 red, orange or yellow peppers, 4 balls, then use a rolling pin to roll into
deseeded and halved circles as thin as you can (approx 2mm),
3 tbsp olive oil then shake off any excess flour. Heat
198g jar green olives a large frying pan, add the flatbreads
1 garlic clove, finely chopped one at a time and cook for 1-2 mins
½ x 200g pack feta, cubed each side. Keep warm in a low oven
remaining tzatziki from Tuesday’s while you cook the rest. To serve, arrange
recipe the meat on a platter with the antipasti.
remaining radishes from Monday’s Serve with the flatbreads.
recipe Per SerVInG 879 kcals, protein 38g, carbs 74g,
1 tbsp balsamic vinegar or balsamic fat 48g, sat fat 17g, fibre 10g, sugar 23g, salt 7.7g
glaze
140g/5oz self-raising flour, plus extra
for dusting
140g/5oz low-fat natural yogurt
100g pack Continental sliced meats
1 Heat oven to 200C/180C fan/gas 6.
Place the peppers, skin-side up, on
a non-stick baking sheet and brush
over 1 tbsp of the oil. Roast for 30 mins.
2 Meanwhile, drain the olives and place
in a serving bowl, drizzle over 1 tbsp oil,
then stir through the garlic and lots of
black pepper. Place the feta, tzatziki
and radishes in serving bowls.
3 Remove the peppers from the oven,
place in a bowl and cover with cling film.
Leave until cool enough to handle, then
bbcgoodfood.com 59
 Everyday

Tomatoes stuffed with pesto rice

£2.44 per serving

Halloumi with bulghar, chickpea

& rocket salad £1.14 per serving

Speedy veggie suppers

Satisfying meat-free meals – on the table in 30 minutes or less Recipes STEFFi DEllNER Photographs SAM STOWEll Cut out
and
keep
Food styling KATY GREENWOOD | Styling POllY WEbb-WilSON

Courgette & goat’s cheese Mexican sweet potato soup

ciabatta £1.43 per serving 44p per serving
May 2014 bbcgoodfood.com 61
Everyday
Tomatoes stuffed
with pesto rice
EASY 1 of 5 GLuTEn
fIBRE VIT c A
dAY fREE
SERVES 3 PREP 10 mins
COOK 20 mins
6 large beef tomatoes
250g pack microwave rice
3 tbsp vegetarian pesto
(we used Sacla organic
basil pesto)
100g/4oz grated mozzarella
80g bag spinach, roughly
chopped
1 tbsp olive oil
1 Heat oven to 200C/180C fan/
gas 6. Slice the tops off the
tomatoes and set aside. Scoop
out the insides with a teaspoon,
keeping the tomatoes intact.
Discard the tomato flesh, but
roughly chop the tomato tops. Heat
the rice following pack instructions
and tip into a bowl. Mix in the
chopped tomato, the pesto,
three-quarters of the mozzarella,
the spinach and seasoning.
2 Spoon the rice mixture into the
tomatoes and pack tightly into a
Mexican sweet
potato soup
EASY LoW fIBRE VIT c 2 of 5
fAT A dAY
SERVES 4 PREP 15 mins
COOK 15 mins
1 tbsp vegetable oil
1 onion, finely chopped
1 tbsp chipotle paste
1 vegetable stock cube
750g/1lb 10oz sweet potatoes,
peeled and grated
half-fat crème fraîche, coriander
leaves and 4 crusty bread rolls,
to serve
1 Boil the kettle. Heat the
vegetable oil in a large saucepan
and fry the onion until just
soft, about 4-5 mins. Stir in
the chipotle paste and cook
for 1 min more.
2 Dissolve the stock cube in
1.2 litres boiling water from the
kettle, and add to the pan along
with the sweet potato. Bring to
the boil, then simmer, covered,
until the sweet potato is soft,
about 10 mins. Whizz with a stick
blender until smooth.
62 bbcgoodfood.com
casserole dish. Sprinkle with the
remaining cheese, drizzle with a
little olive oil and bake for 20 mins
until soft and bubbling.
PER SERVING 381 kcals, protein 13g,
carbs 36g, fat 21g, sat fat 7g, fibre 6g,
sugar 9g, salt 1.8g
3 Ladle the soup into bowls and
serve with a dollop of crème
fraîche, a scattering of coriander
leaves and some crusty bread rolls.
PER SERVING 221 kcals, protein 3g,
carbs 42g, fat 5g, sat fat 1g, fibre 7g,
sugar 13g, salt 1.0g
Halloumi with bulghar,
chickpea & rocket salad
EASY 1 of 5
A dAY
SERVES 4 PREP 10 mins
COOK 20 mins
200g/7oz bulghar wheat
250g pack halloumi, cut into
8 slices
5 tbsp olive oil
zest and juice 2 limes
1 tsp sweet paprika
400g can chickpeas, drained
and rinsed
70g bag rocket
1 Cook the bulghar wheat following TIP Couscous, quinoa or a mixture
pack instructions. Meanwhile, in a of grains would also be delicious in
non-stick pan, fry the halloumi in this recipe. For a protein-packed
2 tbsp oil for 3-4 mins on each side alternative, try using two cans of
until golden and starting to crisp up. green lentils.
2 Mix together the lime zest and
juice, paprika and remaining olive
oil, and stir this through the bulghar
wheat using a fork. Toss in the
chickpeas and rocket, and serve
with the fried halloumi slices.
PER SERVING 531 kcals, protein 23g,
carbs 47g, fat 27g, sat fat 12g, fibre 3g,
sugar 1g, salt 2.3g
Courgette & goat’s
cheese ciabatta
EASY 1 of 5
foLATE VIT c A
dAY
SERVES 2 PREP 10 mins
COOK 5 mins
1 large courgette, halved and
then cut into thin slices
lengthways
2 tbsp olive oil
1 ciabatta loaf, split down
the middle and halved
1 garlic clove, halved
zest and juice 1 lemon
75g/2½oz soft goat’s cheese
small bunch basil, finely
shredded a little dressing, the lemon zest
salad, to serve (optional) and basil. Serve with a salad,
if you like.
1 Drizzle the courgette slices with PER SERVING 428 kcals, protein 17g,
a little olive oil. Cook on a hot griddle carbs 37g, fat 24g, sat fat 9g, fibre 4g,
pan (or in a frying pan) for about sugar 4g, salt 1.5g
2 mins on each side until tender.
Toast the ciabatta and gently rub
with the cut garlic clove.
2 Whisk together the lemon juice
with the remaining oil and some
seasoning. Spread the ciabatta
with the soft goat’s cheese and
top with the courgette slices,
May 2014
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Quick-fire
Easy
recipes
packed
with

barbecue
flavour

If the sun’s shining, it’s a great opportunity to eat outdoors

with an impromptu barbie. Sarah Cook’s menu uses
easy-to-buy ingredients that don’t require lengthy
marinating or fiddly preparation Photographs DavID Munns

64 bbcgoodfood.com may 2014

 Weekend

Rev up
the BBQ,
enjoy the
sun!

may 2014 bbcgoodfood.com 65

 ‘We all long for glorious Bank Holiday
weather, but the outlook is often uncertain,
this early in the year. If the day dawns bright
though,you’ll love my easy menu. With a
simple starter, a selection of mains to share
and a special-looking pud, your guests will
have no idea how you managed to throw it
together at such short notice.
The secret? It’s all in the shopping and recipe
cheats. Most of the easy-to-find ingredients double up in different
recipes, so your supermarket dash will be just that – a dash! And
by using ingredients that pack a flavour punch, there’s no need
for lengthy marinating or preparing dishes in advance.
So, what are you waiting for? Just the sunshine!’ Sarah Cook
MENU FOR 8
If you’re making the whole
menu it’ll feed 8, but individually,
each dish will serve 6
66 bbcgoodfood.com
Raspberry sangrillinis
EASY
Makes 6 PReP 2 mins NO COOk
add a strip of orange zest, pared with a
vegetable peeler, to 6 Champagne glasses.
add a small scoop of raspberry sorbet,
a few raspberries, then top up the glass
with sparkling red wine (we used Jacobs
Creek sparkling shiraz) or sparkling rosé.
Per serVIng 115 kcals, protein 1g, carbs 11g,
fat none, sat fat none, fibre 1g, sugar 11g, salt none
Lemony spiced houmous
EASY
seRves 6 PReP 5 mins NO COOk
2 x 200g tubs ready-made houmous
zest and juice 1 lemon, finely grated
1 tbsp olive oil, plus extra to drizzle
2 tbsp harissa
4 tbsp toasted pine nuts
½ small pack coriander or flat-leaf
parsley, roughly chopped
warm flatbread or toasted pitta,
cucumber sticks and radishes,
to serve
1 Mix the houmous with the lemon zest,
juice and 1 tbsp olive oil. spread over
a small plate, then swirl in the harissa.
2 scatter over the pine nuts and herbs,
drizzle with a dash more oil, and serve
with flatbreads or pitta, and cucumber
sticks and radishes for dipping.
Per serVIng 219 kcals, protein 7g, carbs 8g,
fat 18g, sat fat 2g, fibre 2g, sugar 2g, salt 1.2g
May 2014
 Weekend

Use
rosemary
dipped in
oil to brush
skewers
Menu photographs Andrew JAckson | Food styling sArAh cook | styling MAry cAdogAn

Spanish sausage
& spud skewers, p70

May 2014 bbcgoodfood.com 67

 Spicy
makeover
for tasty
sweetcorn

Chilli-butter barbecued corn, p70

68 bbcgoodfood.com May 2014

 Weekend

Red citrus chicken, p70

Tender
chicken,
so easy
to pick up
and eat

May 2014 bbcgoodfood.com 69

Chilli-butter barbecued corn
1 of 5 GluTEn
EASY A dAY frEE butter only
ServeS 6 PreP 10 mins COOK 40 mins
The harissa will give this simple barbecue
staple a real kick.
100g/4oz butter, at room temperature
1 tbsp runny honey
1 tbsp tomato ketchup
2 fat garlic cloves, crushed
2 tbsp harissa
6 corn cobs (cut in two if you have
more than 6 guests)
1 Mash together the butter, honey,
ketchup, garlic and some seasoning,
beating until quite smooth. at this point,
if you are also cooking for children, split
the mix into two serving bowls, before
stirring the harissa into just one bowl.
add a pastry brush to each butter mix.
2 Wrap each corn cob in a double layer
of foil. Barbecue, turning, for 30-35 mins
until tender and a little charred. If you
want them more blackened, simply
unwrap and throw directly on the
barbecue for a few more mins.
3 Pile onto plates and let everyone
butter their own.
PER SERVING 277 kcals, protein 5g, carbs 27g,
fat 17g, sat fat 9g, fibre 3g, sugar 6g, salt 0.4g
70 bbcgoodfood.com
red citrus chicken Spanish sausage & BUy
spud skewers ThE BEsT
EASY GluTEn
frEE marinated chicken sAUsAGEs
EASY VIT c
before cooking use really
ServeS 6 PreP 15 mins plus up to 24hrs ServeS 6 PreP 20 mins, plus soaking good, flavoured
marinating COOK 25 mins COOK 40 mins sausages. Try
British Pork
Red wine adds colour and flavour quickly 750g/1lb 10oz baby new potatoes chorizo-Style
and, coupled with the acidity of oranges, 2 large red peppers, or 8 small baby Sausages from
tenderises meat in super-fast time. peppers Waitrose;
12 Spanish-style sausages (see, right) Sainsbury’s Taste
12 bone-in chicken thighs (or a small bunch of rosemary the difference
mix of thighs and drumsticks splash olive oil chorizo Style Pork
250ml/9fl oz cheap red wine Sausages; Asda
3 tbsp olive oil 1 Soak 8 wooden skewers for about Extra Special
3 oranges, zest and juice of one, 20 mins in water, so they don’t burn Merguez
other 2 halved when you barbecue. Bring a pan of water Sausages or
4 garlic cloves, crushed to the boil, add the potatoes, simmer for Smoky Paprika-
1 tbsp dried oregano about 5-7 mins until just tender. Drain Spiced Sausages;
and set aside to cool. If you’re using large Tesco finest Spicy
1 Pull the skin from the chicken thighs. peppers, halve through the stalk, discard chorizo Style
Use a sharp knife to slash the meat on the seeds and white membrane, then chipolatas or
each a few times to the bone. Put in cut each half into 2-3 long wedges. Morrisons Spicy
a food bag, or baking dish, and pour over 2 Work with skewers in pairs, using Piri Piri style
the wine, oil and orange juice. add the them to thread through both ends of Pork Sausages.
zest, garlic, oregano and a really good a sausage. add a wedge of (or a whole
grinding of black pepper, and squish baby) pepper, similar in size to the
everything together. Marinate for 30 mins. sausage, then add a couple of potatoes
2 Lift the chicken from the marinade and to each skewer. Do the same with
season with salt. Barbecue for about another sausage, chunk of pepper and
20-25 mins, turning halfway, until cooked potatoes, finishing with a third sausage.
through (cut into the thickest one to repeat with remaining skewers, sausages
check). If the chicken is overly charred, and veg. Chill until ready to cook. MAKE IT
but not cooked through yet, then transfer 3 Using the rosemary as a brush, coat GLUTEN-
to a baking sheet and put in the oven the skewers with some olive oil and FREE
on a low temperature to finish. Put the season well with pepper, then salt, Check the sausage
orange halves onto the barbecue, concentrating on the veg. Barbecue for ingredients – pure
cut-side down, and cook until charred, 20-30 mins, turning until the sausages chorizo sausages
hot and softening. Pile the thighs on are cooked through. Just before they’re usually contain
a platter, add the orange halves for done, throw the rosemary on the no breadcrumbs
squeezing over and serve. barbecue too (tie with water-soaked or bran, so
PER SERVING 460 kcals, protein 46g, carbs 3g, string into a bunch if you’re worried about are naturally
fat 26g, sat fat 6g, fibre 1g, sugar 2g, salt 1.6g them falling onto the coals). When charred gluten-free.
and fragrant, transfer skewers to a platter.
To serve, cut through the sausages and
peppers to make skewers into singles.
PER SERVING 444 kcals, protein 22g, carbs 29g,
fat 27g, sat fat 11g, fibre 4g, sugar 8g, salt 1.7g
May 2014
 Weekend

Middle Eastern carrot

& feta salad, p73

Tangy
cheese and
a moreish
dressing

May 2014 bbcgoodfood.com 71


Your handy
shopping list
Fruit & veg
4 oranges
2 x 200g punnets raspberries
3 lemons
small pack coriander or flat-leaf
parsley
1 cucumber and bag of radishes
for crudité
6 corn cobs
750g/1lb 10oz baby new potatoes
2 large red peppers, or
8 small baby peppers
small bunch of rosemary
1kg/2lb 4oz carrots
1 large iceberg lettuce
Meat & dairy
pack of butter
12 bone-in chicken thighs or
a mix of thighs and drumsticks
12 Spanish-style sausages (see, p70)
200g pack feta
150ml pot natural yogurt
2 x 300g packs cream cheese
600ml/1pt double cream
Storecupboard Items
jar of harissa
2 x tubs ready-made houmous
flatbreads or pitta
2 x 250g pack of gingernut biscuits
drinks
1-2 bottles sparkling red wine
or rosé
250ml/9fl oz cheap red wine
150ml/¼pt Marsala, Madeira
or medium-sweet Sherry
Check your fridge, freezer
and cupboards for
tub of raspberry sorbet
5 tbsp olive oil
4 tbsp toasted pine nuts
3 tbsp runny honey
1 tbsp tomato ketchup
6 garlic cloves
1 tbsp dried oregano
2 tsp cumin seeds
½ tsp each ground cinnamon
and coriander
50g/2oz sultanas or raisins
2 tbsp mint sauce
1 tbsp white wine vinegar
50g/2oz icing sugar, sifted
may 2014
Weekend
2 tbsp runny honey
juice 2 lemons
50g/2oz sultanas or raisins
200g pack feta
½ small pack coriander or flat-leaf
parsley, roughly chopped
1 Bring a large pan of water to the boil.
add the carrots, and cook for about
8-10 mins until tender. meanwhile,
in a large mixing bowl, mix together
the cumin seeds, ground spices, honey
and lemon juice, with some seasoning,
middle eastern carrot using a small whisk or fork.
& feta salad 2 Drain the carrots, let them steam-dry
for a few minutes in the colander,
EASY 1 OF 5 GLuTEn
A dAY FrEE then mix them into the dressing with
ServeS 6 PreP 15 mins COOK 10 mins the sultanas or raisins. Leave at
room temperature.
1kg/2lb 4oz bag carrots, peeled, 3 To serve, crumble over the
halved lengthways and cut feta and scatter with the herbs.
into chunks Gently toss together.
2 tsp cumin seeds PER SERVING 167 kcals, protein 7g, carbs 19g,
½ tsp each ground cinnamon and fat 8g, sat fat 5g, fibre 6g, sugar 18g, salt 1.7g
coriander
Crisp
and chunky
– great for
Iceberg with yogurt dressing sharing
EASY LOW 1 OF 5 GOOd GLuTEn
FAT A dAY 4 YOu FrEE
ServeS 6 PreP 5 mins NO COOK
150ml pot natural yogurt
2 tbsp mint sauce
1 tbsp white wine vinegar
1 large iceberg lettuce
1 mix the yogurt, mint sauce and
vinegar with 2 tbsp water. Cover
and chill until ready to serve.
2 Trim the end off the iceberg stalk,
then halve and cut each half into
3-4 wedges. arrange on a platter, drizzle
over the yogurt dressing and serve.
PER SERVING 38 kcals, protein 2g, carbs 5g,
fat 1g, sat fat 1g, fibre 1g, sugar 5g, salt 0.1g
bbcgoodfood.com 73
Weekend
Easy raspberry & ginger
trifle cheesecake
EASY
SErvES 8-10 PrEP 25 mins plus chilling
NO COOK
Cheesecake is one of my favourite puddings,
and always a crowd-pleaser. But whether
it’s baked or set with gelatine, it needs to
be prepared ahead and chilled. Not with
this clever number. It tastes great
immediately, but if you make it before you
start barbecuing it will allow the biscuits
to soften. The tart raspberries are a lovely
balance to the cream.
74 bbcgoodfood.com
150ml/¼pt Marsala, Madeira or
medium-sweet Sherry
2 x 300g packs cream cheese
600ml/1pt double cream
50g/2oz icing sugar, sifted
2 x 250g packs of gingernut biscuits
2 x 200g punnet of raspberries (minus
the fruit used for the sangrillinis)
1 Put 50ml of the alcohol in a bowl
with the cream cheese and beat with
an electric whisk until smooth. Add the
cream and sugar and beat again until
well mixed and softly whipped.
2 Using a pastry brush, quickly brush
a gingernut biscuit with a little of the
remaining alcohol. Stack, brushed-side
down, on a cake plate or stand, then
repeat to make a large round base of
biscuits. Spread over a layer of cream,
squish in some raspberries, then repeat
with another layer of biscuits, pressing
down slightly to stick. repeat layers,
finishing with a fourth layer of cream
and raspberries. Cover with an upturned
mixing bowl, or very loosely with cling
film, then chill until ready to serve.
It’s good after 2 hrs, but could be made
the day before, too. Serve with a
sprinkling of crushed gingernut biscuit.
PER SERVING (10) 829 kcals, protein 6g, carbs 46g,
fat 67g, sat fat 41g, fibre 1g, sugar 26g, salt 0.9g
Takes
just half an
hour to
prep
MAY 2014
 PP m Dig
A o a
Di f t ga ita
gi h z l
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James Martin’s
Bank Holiday lunch Whatever the weather, this extra-special
roast from BBC One Saturday Kitchen
host James Martin is guaranteed
to bring a little spring sunshine to your
family’s meal Photographs WIll HeaP

Sunday lunch for 6

• Italian-style roast pork with
crispy crackling
• Lemony potato gratin
• Broccoli & green beans with
toasted hazelnut butter
• Sweet roasted onions
• Apricot & ginger frangipane tart

EASy wAyS To gET AHEAD

• You can make the gratin the day before. Cover
and chill overnight, then simply reheat on the
day at 180C/160C fan/gas 4 for 45 mins.
• Make the tart case the day before and leave
Unbeatable crackling – in the fridge until ready to use. If you’re going
every time to serve the tart cold, you can bake the whole
thing the day before.
• Make the spice rub for the pork in the morning.
• Cook the beans and broccoli, then refresh in
iced water, ready to reheat in the melted butter.

76 bbcgoodfood.com MAY 2014

 Weekend

As good as Dauphinoise,
but a touch lighter

Crispy green veg

with added crunch

Turn red onions

into a special side

MAY 2014 bbcgoodfood.com 77

 Italian-style roast pork
with crispy crackling
EASY
SERVES 6 PREP 25 mins plus marinating
and resting COOK 2 hrs 15 mins
The Italians created a wonderful treat when
they invented their famous fennel-flavoured
roast pork dish, Porchetta. I’ve taken those
flavours and used them in this roast.
3 garlic cloves, finely chopped
3 bay leaves, roughly chopped
1 tsp black peppercorns
2 tsp sea salt
1½ tbsp fennel seeds
2½ tbsp olive oil
1.8kg/4lb rolled pork loin, untied,
with the skin scored
1 onion, cut into wedges
1 lemon, cut into wedges
FOR THE GRAVY
2 tbsp plain flour
125ml/4fl oz Marsala or red wine
500ml/18fl oz vegetable or chicken
stock
1 Pound the garlic, bay, pepper, 1 tsp sea
salt and 1 tbsp of the fennel seeds using
a pestle and mortar, then stir in 1 tbsp oil.
Place the pork, skin-side up, in a clean sink
and pour over a kettleful of boiling water
WInE (this tightens the skin – the first step
noTEs towards great crackling). Drain, pat dry
Chenin Blanc is the and place, skin-side down, on a chopping
first choice with board. Rub the garlicky paste all over it,
roast pork. Try then roll up the loin and tie it at intervals
Planalto White with kitchen string. Arrange the onion and
Reserva 2012, lemon in the centre of a roasting tin and sit
Douro, Portugal, the pork on top, skin-side up. Rub the rind
13%, (£7.99, or buy with the remaining salt and leave at room
two bottles for temperature, uncovered, for 1 hr.
£6.49 each until 2 Heat oven to 230C/210C fan/gas 8. Rub
28 April, Majestic). the skin of the pork with the remaining
An original blend oil. Lightly crush the remaining fennel
of four local seeds and scatter over the meat. Roast
grapes, it’s floral for 30 mins, then turn the heat down to
and fruity with a 180C/160C fan/gas 4 and continue to
note of spice. roast for 1 hr 20 mins. Remove the pork,
cover loosely and leave to rest for
30 mins. If your crackling isn’t crisp, pop
the joint under a hot grill for a few mins,
but watch it as it will burn very easily.
3 Meanwhile, make the gravy. Tip away
all but 1 tbsp of fat from the tin and put
on the hob. Add the flour and mix with
the onion and lemon, scraping any bits
from the bottom. Pour in the Marsala and
let it bubble, then gradually add the stock
and any of the resting juices, and simmer
MAKE IT GluTEn
FREE gently for 8-10 mins. Season, if needed,
Substitute the gravy and strain through a sieve before serving.
for a gluten-free PER SERVING 676 kcals, protein 64g, carbs 8g,
alternative. fat 42g, sat fat 14g, fibre 1g, sugar 2g, salt 2.2g
78 bbcgoodfood.com
Sweet roasted onions
EASY lOW 1 OF 5 GluTEn
FAT A dAY FREE
SERVES 6 PREP 10 mins
COOK 1 hr 10 mins
Don’t worry if you can’t find very small red
onions, medium ones will work just as well
– but you’ll only need six and they’ll take a
little longer to cook.
12 small red onions
1½ tbsp olive oil
1½ tbsp balsamic vinegar
2 tbsp maple syrup
1 Heat oven to 180C/160C fan/gas 4. Cut
about 1cm off the top and bottom of
each onion and peel off the skin. Nestle
the onions in a small roasting tin or
casserole dish, so that they fit snugly
together in a single layer. Drizzle over
the oil and balsamic vinegar, season,
then get your hands in and toss the
onions to coat. Cover the tin with foil
and roast for 40 mins until tender.
2 Remove the foil and drizzle over the
maple syrup, then return to the oven,
uncovered, for 20-30 mins, until the
onions are caramelised.
PER SERVING 89 kcals, protein 2g, carbs 14g,
fat 3g, sat fat none, fibre 2g, sugar 11g, salt 0.1g
Broccoli & green beans with
toasted hazelnut butter
EASY 1 OF 5 GOOd GluTEn
A dAY 4 YOu FREE
SERVES 6 PREP 10 mins COOK 5 mins
250g pack green beans, trimmed
220g pack thin-stemmed broccoli
25g/1oz blanched hazelnuts, roughly
chopped
25g/1oz butter
1 Bring a large pan of water to the
boil. Add the beans and simmer for
1 min, add the broccol and then
cook for 3 mins more until tender. Drain.
2 Meanwhile, heat a large frying pan and
gently toast the hazelnuts until golden
brown. Add the butter, let it melt and
foam for just a few mins, but don’t let it
burn, then season well. Tip the drained
vegetables into the frying pan and toss
in the butter until everything is coated.
PER SERVING 76 kcals, protein 3g, carbs 2g,
fat 7g, sat fat 3g, fibre 3g, sugar 1g, salt 0.1g
James will be cooking live at the BBC
Good Food Show Spring, at the HiC
Harrogate, 25-27 April. For more details
and to book tickets, turn to page 99
or visit bbcgoodfoodshow.com
Lemony potato gratin
EASY GluTEn
FREE
SERVES 6 PREP 20 mins plus resting
COOK 1 hr 10-1 hr 20 mins
Potato Dauphinoise can be a bit rich, so
I’ve used a mixture of stock and cream
here, which means that this gratin is still
creamy but a little less heavy.
zest 1 large lemon
4 thyme sprigs, leaves only
½ tsp freshly grated nutmeg
200ml/7fl oz double cream
200ml/7fl oz vegetable or chicken
stock (or gluten-free alternative)
1.25kg/2lb 12oz potatoes, peeled and
very thinly sliced
25g/1oz butter
1 Heat oven to 180C/160C fan/gas 4. Put
the lemon zest, thyme, nutmeg, cream,
stock and plenty of seasoning into a large
saucepan and bring to a simmer. Add the
potatoes, stir well, and cook gently for
8 mins until beginning to soften, stirring
every so often so they don’t stick.
2 Grease a medium casserole dish using
a little of the butter. Spoon the potatoes
and creamy liquid into the dish and dot
the remaining butter over the surface.
Cover with foil and bake for 30 mins.
Remove the foil and return to the oven
for a further 30-40 mins until the
potatoes are soft and the surface is
golden. Leave to rest and cool for
15 mins before serving.
PER SERVING 351 kcals, protein 5g, carbs 34g,
fat 22g, sat fat 13g, fibre 4g, sugar 2g, salt 0.2g
Taste team comment
‘The pork stayed really juicy
and the garlicky paste added a
lot of flavour. The crackling
came out really well, too.
‘Everyone loved the potato gratin –
the crispy topping added texture. The
hazelnuts were a lovely, surprising
addition to the greens, and the sweet
roasted onions complemented the
pork really well.
‘The dessert was easy to make and
made me feel more confident about
making my own tart base in the future.
Food styling EMILY KYDD | Styling JENNY IGGLEDEN
Next time, I would add more ginger.’ JOE
MAY 2014

Apricot & ginger
frangipane tart
A liTTlE EFFORT
SERVES 6-8 PREP 30 mins plus chilling
and cooling COOK 50 mins
FOR THE PASTRY
200g/7oz plain flour
100g/4oz cold butter, cubed
50g/2oz golden caster sugar
few drops vanilla extract
1 egg yolk
FOR THE FRAnGiPAnE
100g/4oz butter, softened
100g/4oz golden caster sugar
2 eggs
140g/5oz ground almonds
75g/2½oz plain flour, plus extra
for dusting
2 balls stem ginger in syrup, finely
chopped, plus 3 tbsp of syrup
8-10 apricots, stoned and quartered
TO SERVE
icing sugar, crème fraîche and vanilla
bean paste (optional)
1 To make the pastry, tip the flour, butter
and a pinch of salt into a food processor.
Pulse until the mixture resembles
breadcrumbs. Add the sugar and pulse
again. Add the vanilla, egg and 1-2 tbsp
ice-cold water, and pulse until the dough
just comes together. Tip out and shape
into a disc. Roll out the pastry on a lightly
MAY 2014
Weekend
floured surface and line a 22cm loose-
bottomed tart tin, pressing it into the
sides. Chill for 30 mins.
2 Meanwhile, prepare the frangipane. WInE
Using an electric whisk, beat the butter noTEs
until creamy, then add the sugar and For the pudding,
continue beating until light and fluffy. choose a bottle of
Gradually add the eggs, beating well after super-succulent
each addition, then stir in the almonds, Vistamar Late
flour, ginger and 1 tbsp ginger syrup. Harvest Moscatel
3 Heat oven to 180C/160C fan/gas 4 and 2012, Limarí, Chile,
put in a baking tray to heat. Spoon the (£6.49/37.5cl,
frangipane into the tart case and smooth. Majestic).
Poke the apricots into the frangipane.
Transfer to the baking tray and bake for
40-50 mins (cover with foil after 30 mins
if the tart is taking on too much colour)
until the fruit is tender and a skewer
poked in the frangipane comes out clean.
4 Leave the tart to cool in the tin
for 10 mins, then transfer to a wire rack.
Heat the remaining ginger syrup in a pan
until thickened, and glaze the tart with it.
Serve warm or cold, dusted with icing
sugar, with a dollop of crème fraîche
mixed with a little vanilla bean paste,
if you like.
PER SERVING (8) 539 kcals, protein 9g, carbs 52g,
fat 33g, sat fat 15g, fibre 2g, sugar 27g, salt 0.5g
bbcgoodfood.com 79
 A Maisie
big part of getting
kids cooking is
to give them an
understanding of how
meals are made, and makes
pesto
the raw ingredients they
contain. I’ve yet to meet
a child who doesn’t like pesto – it’s the
favourite of both my children – but I bet most
of them don’t realise that it’s made from

pasta
basil, or, indeed, what basil is.
At home, I’ve been teaching my kids how
to make foods they take for granted from
scratch – we’ve covered fish fingers, baked
beans, pizza and pesto pasta. Whether
in the end they prefer shop-bought or
homemade, later in life this allows them
to make healthier food choices.

BEFORE YOU sTART

t you have
Clear the sur face so tha
ee co oki ng are a.
a clutter-fr
or get your child
roll up their sleeves,
top.
to wear a short-sleeved
ck long hair
put on an apron, tie ba
or use a hairb an d.
ly.
Wash hands thorough
ts and equipment
gather your ingredien
together. Maisie makes her
supervised
never leave a child un
in the kitche n. favourite pasta dish
WHAT YOU NEEd
knife that’s for a special vegetarian
pe r or sui table for a child family supper
Mini chop
La rge saucepan
pestle and mortar Photographs DAVID MUNNS
Wooden spoon
small frying pan
Mixing bowl
Chopping board

Kids the writing in red is for you

GROWN-UPS the writing in black
is for you

Best-ever pesto & potato pasta

EASY
pesto only
SERVES 4-6 PREP 20 mins COOK 11 mins

You will probably demolish this in one sitting, but

if you have any leftover pesto it will keep for 3 days
in the fridge and any leftover pasta makes a great
lunchbox salad for the next day.

150g green beans

300g new potatoes
300g short dried pasta like fusilli,
or a long pasta like linguine
FOR THE PESTO
large bunch basil
50g pine nuts
50g Parmesan (or vegetarian alternative),
grated, plus extra to serve (optional)
2 garlic cloves
1 Pick the basil for the pesto.
Get your child to pick the basil leaves off
the stalks. ask them to look at and smell the
2 Make the pesto.
Toast the pine nuts in a pan over a low heat.
a child of seven years plus can stir the nuts in the
100ml olive oil leaves as you tell them the name of the herb pan. Tip into a mini chopper (or use a pestle and
PER SERVING (6) 540 kcals, protein 12g, carbs 46g, until they remember it – try to do this with all mortar) with the basil, Parmesan, garlic and olive
fat 34g, sat fat 6g, fibre 4g, sugar 2g, salt 0.2g herbs when you can. oil. Blitz or pound into a green sauce, then set aside.

80 bbcgoodfood.com May 2014

 Weekend

WHAT WE’VE LEARNT

As well as making a family meal, this
recipe requires a couple of key skills
that will help younger children become
a more confident cook.

Cooking pAstA pasta has become

such a staple part of the family diet that
it’s really useful for children to know how
For more recipes to cook it. it’s one of the first lessons of
you can cook with everyday cooking and the sooner they
your children, visit understand it, the better.
bbcgoodfood.com/
kidscookingrecipes identifying herbs/ingredients
every time you cook with an aromatic
ingredient, encourage your child to
smell or taste it and repeat the name
of the ingredient. this can start from
a very early age, before they actually
start cooking properly. it’s such a
little thing, but it helps children to feel
comfortable around food and excited
about trying new ingredients.

• If your child is a dab hand in the kitchen and

aged between eight and 12, why not enter Junior
MasterChef. Visit bbc.co.uk/cbbc/articles/
junior-masterchef-be-on-a-show.

Next month
Maisie’s teriyaki
salmon parcels
Food styling BARNEY DESMAZERY | Styling JENNY IGGLEDEN

3 Chop up the beans.

Using the child-friendly knife, get children
from the age of five to chop the green beans into
shorter lengths, and quarter the potatoes. younger
children can snap the beans into short lengths
while you prepare the potatoes.
4 Cook the vegetables and pasta.
Bring a large pan of water to the boil, add the
potatoes and boil for 3 mins. Remove from the heat
and ask the child to tip in the pasta and give it a stir.
Put the pan back on the heat, boil the pasta for
5 mins, add the beans and cook for a final 3 mins.
5 Mix everything together.
Drain everything well and tip into a bowl.
Spoon most of the pesto into the pasta and stir
everything together to coat. Bring the large bowl of
pasta to the table and serve with extra Parmesan,
more basil and remaining pesto, if you like.

May 2014 bbcgoodfood.com 81

M y Hidden bulb cake
is based and baked around the theme
of gardening, and was inspired by all
the springtime bulbs sprouting at this
time of year. I have a habit of seeing
everything as food, and the skin
surrounding a bulb reminded me of
thin filo pastry – hence the idea was
planted, then I began sketching and
working out how to acheive this
showstopping bake!
Beneath the chocolate soil lies
a dense chocolate and beetroot loaf
cake, with hidden baked bulbs. The
addition of beetroot provides the
crumb with a sweet earthiness,
which complements the ground
almonds in both the cake mixture
and the marzipan.
Marzipan is found not only within
the bulbs, but around the outside of
the cake in the colour and form of a
terracotta pot. When the cake is
sliced, it reveals hidden almond
cupcake bulbs with whole almonds
at their core.’

Frances’
brilliant
In the first of a brand-new series,

bake
Frances Quinn, winner of BBC’s Great
British Bake Off, shares her recipe for a
bake inspired by the Hidden vegetable
cake that helped her win last year’s title
Photographs GARETH MORGANS

82 bbcgoodfood.com MAY 2014

 Weekend

Blipp this page to see an

exclusive behind-the-scenes
video of Frances on our photo
shoot. Turn the page for details.

Exclusive
recipe
created for

Enjoy time in the kitchen over

the holidays creating this fun
– and very delicious – cake

MAY 2014 bbcgoodfood.com 83

Hidden bulb cake
MORE OF A CHALLENGE
un-iced
SERVES 10-12 PREP 2 hrs
COOK 1 hr 25 mins
FOR THE CHOCOLATE, BEETROOT
& ALMOND LOAF CAKE
175g salted butter, softened, plus
a little extra for greasing
175g light muscovado sugar
100ml soured cream
3 large eggs
125g cooked beetroot (not in vinegar),
drained and blitzed or grated
½ tsp vanilla extract
½ tsp almond extract
150g self-raising flour
50g cocoa powder
50g ground almonds
½ tsp baking powder
½ tsp bicarbonate of soda
50g dark chocolate, blitzed or grated
FOR THE CHOCOLATE GANACHE
150g dark chocolate, finely chopped
150ml double cream
1 tsp vanilla extract
FOR THE BuLB CuPCAKES
25g salted butter, softened
25g golden caster sugar
25g self-raising flour
10g ground almonds
drop of vanilla extract
drop of almond extract
1 large egg
3 whole almonds
FOR THE MARZIPAN FILO BuLB TOPS
100g white marzipan, shop bought or
make your own (see far right)
½ pack filo pastry sheets (about 135g)
20g salted butter, melted
1 tsp cocoa powder
FOR THE TERRACOTTA POT,
BuLB TIPS & CHOCOLATE SOIL
800g white marzipan, shop-bought or
make your own (see far right)
paste food colours (we used Sugarflair
Dark Brown, Tangerine/Apricot,
Christmas Green and Spruce Green)
100g dark chocolate, chopped
½ tsp almond extract
½ tsp vanilla extract
½ tsp cinnamon
icing sugar, for dusting
84 bbcgoodfood.com
START BY MAKING THE LOAF CAKE
1 Heat oven to 180C/160C fan/gas 4.
Grease and line a 900g loaf tin with
baking parchment. In a large bowl, beat
the butter and sugar until light and fluffy.
Measure the soured cream into a jug,
beat in the eggs and stir through the
beetroot, the vanilla and almond extracts.
Sift all the dry ingredients into a separate
bowl and add this along with the soured
cream mixture to the creamed butter
and sugar. Mix thoroughly, then fold in
the dark chocolate.
2 Scrape the mixture into the prepared
loaf tin and bake in the middle of the
oven for 40 mins. The cake should be
risen and firm to the touch. Test with a
skewer to ensure the cake is cooked in
the middle. Leave to stand for 10 mins
before turning out onto a wire rack to
cool. Keep the oven on for the cupcakes.
MAKE THE CHOCOLATE GANACHE
3 While the cake is cooking, make the
ganache. Put the chocolate into a
medium bowl. Heat the cream in a
saucepan over a medium heat, and when
it is just coming to the boil, pour it over
the chocolate, leave to sit for 1 min, then
stir until smooth and shiny. Add the
vanilla extract and mix, then leave to
cool completely.
MAKE THE BuLB CuPCAKES
4 Put all the ingredients except the whole
almonds in a bowl and beat using an
electric hand whisk. Put 3 cupcake cases
in a muffin tin and divide the mixture
between them. Bake for 15 mins until the
cakes are risen and firm to the touch.
Test with a skewer to ensure the cakes
are cooked in the middle. Leave to stand
for 10 mins, then make an incision in the
top of each cake with a sharp knife and
insert a whole almond into each one,
pointed-side up. Keep the oven on.
NExT, MAKE THE MARZIPAN
FILO BuLB TOPS
5 Roll 3 walnut-sized pieces of marzipan
into balls for the bulbs. Unroll the filo
sheets and cut into strips, roughly 5cm
wide. Brush with melted butter (see
step A) and wrap the strips around the
marzipan balls, buttered side facing
outwards (step B). Cut off the bottom
2.5cm of each ‘bulb’ so that they sit flat
(step C), then pinch the tops together
slightly (step D). Unfold and curl back
A B
some of the layers of pastry – don’t worry
if the pastry cracks, this all adds to the
effect (step E). Place each bulb top in a
muffin case in a muffin tin and bake for
10-15 mins until the filo is crisp and
golden. Dust with a little cocoa powder
(step F) then set aside to cool.
C D
GOOD FOOD
TEST
KITCHEN E F
VERDICT
We loved the
addition of beetroot
to the sponge –
together with the
almonds it helped to
give the cake its
lovely, crumbly
texture. This is a
project for more CREATE THE BuLB TIPS
confident bakers, 6 Colour the remaining marzipan green
but it tastes as good for the bulb tips and mini tips – it’s nice
as it looks, so is well to use a few different shades of green
worth the effort. (step G). Twist 3 short sausages of green
marzipan together to create each bulb
tip (step H) – you’ll need three large ones,
then make as many smaller ones as you
can from the leftover green marzipan.
G H
TO CARvE AND PLANT THE
BuLB CuPCAKES
7 Remove the cases from the cooled
cupcakes and, using a small knife, cut
away the sharp edges of the cupcakes,
to create a rounded bulb shape (step I).
8 Carve out 3 evenly spaced holes at the
top of the loaf cake with a round cookie
cutter (about 5cm wide) and spoon out to
accommodate the cupcake bulbs (step J).
Place the carved-out cake into a bowl
and break into crumbs. Mix in the 100g
chopped chocolate – this will be the top
soil. Fill each hole with a little ganache to
MAY 2014

help the cupcakes stick in place (step K),
then place each one into a hole. Spread
a thin layer of the chocolate ganache
around the sides of the loaf cake with
a palette knife (step L), then set aside
while you make the terracotta pot.
I J
K L
MAKE THE TERRACOTTA POT
9 Knead the brown and apricot food
colours, extracts and cinnamon into the
remaining marzipan until smooth. Roll out
on an icing sugar dusted surface to 1cm
thickness, roughly 7.5cm high and 65cm
long (or big enough to cover your loaf
cake). Trim the edges to neaten – this is
easiest with a pizza cutter and ruler (step
M), then wrap the marzipan around the
cake (step N), seal the ends together and
smooth. Using a ruler or knife, score a
line around the pot for definition (step O).
M N
Portrait STUART WOOD | Food styling EMILY KYDD and FRANCES QUINN | Styling JENNY IGGLEDEN
MAY 2014
Weekend
DECORATE THE TOP
10 Using some of the ganache as glue,
stick the marzipan filo bulb tops on top
of the bulb cakes (step P). Spoon and
spread the rest of the ganache over the
Blipp this page to loaf and around the bulbs – this is easiest
see an exclusive using a large paintbrush (step Q), then
behind-the- scatter over the chocolate soil (step R).
scenes video of 11 Poke a marzipan bulb tip into each filo
Frances on our bulb top (step S), make a few incisions
photo shoot. with a cocktail stick into the soil and
Simply download insert the mini marzipan bulb tips Homemade marzipan
the Blippar app (step T). Store in a sealed container for
up to 3 days, best eaten within 2 days. EASY GLuTEN
FREE
from the Apple
app store or PER SERVING (12) 657 kcals, protein 11g, carbs 42g, MAKES roughly 1kg PREP 20 mins
Google Play, fat 43g, sat fat 21g, fibre 4g, sugar 35g, salt 0.9g plus chilling NO COOK
open the app
and hold your Put 1 large egg, 1 egg yolk, ½ tsp
device over the P Q almond extract and ½ tsp vanilla
extract into a large bowl and beat
page to see the
extra content together with a fork.
come to life. Sift over 300g icing sugar,
400g ground almonds and a pinch
of salt. Mix together and work into
a paste, adding a little water if it
looks dry or crumbly.
Colour with paste food colours
as desired, then transfer to the fridge
to firm up slightly before using.
R S
TAKE UP THE CHALLENGE!
If you make Frances’ cake, we’d love to
see your photos. Send them to us at
enquiries@ bbcgoodfoodmagazine.com
for your chance to appear in the magazine.
T
Frances is always buzzing with ideas and
sketches everything in her notebooks
bbcgoodfood.com 85
Spring supper
for two
Asparagus with duck egg
BBC chef Tom Kerridge uses the best seasonal
produce when cooking at home, and lets the ingredients
speak for themselves – just as he does at his Michelin-
starred pub in Marlow Photographs DaVID MuNNS

dressing & parsley

A LiTTLE EFFOrT 1 OF 5
FOLATE A dAY

ServeS 2 PreP 20 mins COOK 20 mins

50g butter, cubed

10 asparagus spears, peeled and the
woody ends of the stalks broken off
(see p117 for how to prepare)
FOr THE duCK EGG drESSinG
1 duck egg yolk, plus 1 hard-boiled
duck egg, shelled and
½ finely grated
25ml white wine vinegar
¼ tsp English mustard powder
¼ tsp sugar
pinch of smoked paprika
50ml double cream
1 tbsp capers in brine, drained, chopped
1 tbsp finely chopped flat-leaf parsley
leaves, plus extra leaves to garnish

1 Pour a couple of centimetres of water

into a saucepan over a high heat and
bring to the boil.
2 For the dressing, whisk the egg yolk,
vinegar, mustard, sugar, a pinch of salt,
smoked paprika and 1-2 tbsp water
together in a heatproof bowl that will
sit on top of the pan without touching
the boiling water.
3 Place the bowl on top of the boiling
water and whisk until the mix is creamy
and doubles in volume.
4 Fold grated egg into the dressing. Add
the double cream, capers and parsley.
remove pan from the heat and set aside.
5 To the cook asparagus, bring 150ml water
and the butter to the boil in a frying pan
over a high heat, stirring to dissolve the
butter. Add a pinch of salt, then place ‘I’m not interested in pretentious food
the asparagus in the pan and simmer for or bells and whistles. Remember, proper
3-4 mins until tender. remove asparagus
from the pan and drain on kitchen paper.
food is the result of treating quality
Divide among 2 plates, drizzle the ingredients lovingly and with respect.
dressing over and garnish each plate with I like good, honest dishes with bags of
parsley leaves. Serve immediately, with
the extra dressing on the side.
flavour – delicious, interesting food that
PER SERVING 458 kcals, protein 11g, carbs 3g, people can’t wait to eat’
fat 44g, sat fat 24g, fibre 2g, sugar 3g, salt 0.9g

86 bbcgoodfood.com MAY 2014

 Weekend

WHAT TO Steamed orange & thyme 25g butter, melted your steamer basket. Place the trout
DRINK rainbow trout ½ tbsp fennel seeds, toasted fillets, skin-side up, on the baking
Italian whites are ½ tbsp lemon thyme leaves parchment and steam for 3-4 mins. The
1 OF 5 GLuTEn
EASY FOLATE OMEGA-3 A
the smart choice dAY FrEE freshly grated zest 1 orange fish should be still a little raw at this
with delicate fish ServeS 2 PreP 25 mins COOK 15 mins sea salt flakes, to taste point. Gently peel the skin from the fillets
dishes. The crisp, rapeseed oil, to serve and drizzle the flesh with the melted
elegant fruit of Rainbow trout is farmed, sustainable and butter. Discard the skin. Season the fillets
Finest Pecorino good value for money. But the real stars of 1 Bring a saucepan of salted water to the with the fennel seeds, thyme leaves and
2012, abruzzo, this dish are the toasted fennel seeds, orange boil over a high heat. Add potatoes and orange zest. Sprinkle over sea salt flakes
13% (£7.99, Tesco), zest and thyme leaves – they give the mild return to the boil, then cook for 8-10 mins to taste, then re-cover the steamer and
highlights the trout flavour a massive lift. until tender. Drain well, then leave them steam the fillets for 1-2 mins more until
sprinkling of fennel in the colander to steam-dry for 3-4 mins. the flesh flakes easily.
and orange 200g baby new potatoes, scrubbed 2 Transfer the potatoes to a bowl. While 4 Spoon potato salad onto 2 plates and
dressing. and halved they are still hot, stir in the yogurt and add a fillet to each. Drizzle with rapeseed
2 tbsp Greek yogurt, or to taste mint, then add the lettuce and season. oil and serve.
2 tbsp chopped mint Keep to one side until needed. PER SERVING 369 kcals, protein 29g, carbs 20g,
1 Baby Gem lettuce, rinsed and 3 Select a pan that your steamer fits over fat 20g, sat fat 10g, fibre 3g, sugar 4g, salt 0.5g
shredded and bring about 5cm water to the boil
2 rainbow trout fillets, pin-bones over a high heat. Cut out a sheet of
removed but skin left on baking parchment that fits the base of

Pop the fish on to steam as soon

as you’ve finished the first course
– they’ll be ready in minutes

MAY 2014 bbcgoodfood.com 87

Weekend

Lemon posset 1 Mix the cream and sugar together in

a saucepan over a high heat and bring
EASY GlutEn
frEE to the boil, stirring to dissolve the sugar.
ServeS 2 PreP 5 mins plus 2 hrs chilling Turn the heat down to a simmer and
COOK 5 mins stir for 1-2 mins until the bubbles are
quite large. Add the lemon juice and
This has been on The Hand & Flowers whisk thoroughly.
lunch menu many times, and is a real 2 Pass this mix through a fine sieve into
favourite of mine. It’s so easy to prepare a bowl and leave to cool for about 5 mins. recipes adapted
and sets very quickly. Skim off any air bubbles, then pour the from Tom
posset into your serving glasses. Leave Kerridge’s Proper
225ml double cream to cool completely, then place the Pub Food (£20,
65g caster sugar glasses in the fridge for at least 2 hrs. Absolute Press).
freshly squeezed juice 1 lemon, plus When the lemon posset is set, serve it You can buy the
zest to decorate with shortbread or biscott, if you like. book for just £17.
shortbread or biscotti (or gluten-free PER SERVING 687 kcals, protein 2g, carbs 34g, Call 01326 569444,
alternative), to serve (optional) fat 60g, sat fat 38g, fibre 2g, sugar 35g, salt 0.1g p&p is free. Or
buy online at
sparkledirect.
WHAT TO DRINK com/goodfood
Only the thrillingly sweet, medal
winning Seifried Sweet Agnes Riesling 2012 • Tom will be at
will do: Nelson, NZ, 11% (from £14.99/37.5cl, the BBC Good
Laithwaites, drinkshop.com). Also spot-on Food Show
with lemon tart or creamy blue cheese. Summer, nEC
Birmingham,
12-15 June. See
page 99 for
Create a real winner with details and how
just three ingredients to book tickets or
visit bbcgoodfood
show.com.

Food styling EMILY KYDD | Styling VICTORIA ALLEN

88 bbcgoodfood.com MAY 2014

 Advertisement feature

Chocolate salted
caramel marble cake
CUTS INTO 16 (slice shown in
image serves two people)
PREP 30 mins COOK 1 hr

For The Cake

175g Stork tub
175g caster sugar
3 medium eggs
175g self-raising flour
1 tsp baking powder
55g plain chocolate, melted
55g white chocolate, melted
For The iCing
250g light soft brown sugar
150ml double cream
½ teaspoon salt
140g Stork tub
For The ganaChe
200g plain chocolate

Spread
Share your baking with
family and friends by
creating a unique, modern
twist on a traditional classic
200ml double cream
cocoa powder and sea salt
crystals (optional), to garnish
Place all the cake ingredients in a mixing
bowl except for the chocolate, then beat
with a wooden spoon until combined and

the love with Stork – the secret to

better baking

It starts
light (2-3 mins). Divide mixture into two
and add melted plain chocolate to one half
and white chocolate to the other.
Place alternate spoonfuls of mixture into
a greased and bottom-lined 20cm cake tin,
and swirl through mixture with a skewer.

W
hen you’re having
someone round for
a quick cuppa and
you whip out that special homemade
treat, it’s always a joy to hear them
compliment your excellent baking
skills and marvel at how you made
such a culinary creation. With so
many Bank Holidays coming, now
is the ideal time to get baking and
showcase your cooking prowess.
Helping Britain to bake better since
1920, Stork is the key ingredient to
any biscuit or cake, giving you great
results every time.
Why not try your hand at this
chocolate salted caramel marble cake?
A modern twist on a classic favourite,
everyone will be guessing at what
your secret is.
wIth stork
With such a long
baking heritage, you can
trust Stork to give you
outstanding results every time. Take a
look at how its products can help you:
• Stork tub is essential for superb
home-baked cakes, available in
500g and 1kg packs.
• Making a delicious icing? Stork packet
comes in a 250g block and is ideal for
creaming with sugar.
• With a subtle flavour and optimal
fat level, Stork produces light, fluffy cakes
in every batch of baking.
Each serving contains; (Recipe makes 16 servings)
Energy 1939 kJ/464 kcal 23%*; Fat 29.9g 43%*;
Saturates 14.5g 73%*; Sugars 37.7g 42%*; Salt 0.8g 13%*
*% of Reference Intake (RI) of an average adult
(8400kJ/2000kcal).
Pre-heat oven to 170C/150C fan/gas 3
and bake on the middle shelf for 50-60
mins. Turn out, remove paper and cool.
For the icing, place the sugar, cream and
salt in a saucepan. Heat until the sugar
dissolves, then bubble for 4-5 mins without
stirring. Cool for 10 mins, then beat in the
Stork. Chill in fridge until firm.
Split the cake, then sandwich together
with half the icing. For the ganache, melt
chocolate and double cream together, then
chill until you have a spreading consistency.
Spread over the top and sides of the cake.
Chill remaining ganache until firm.
Mix the remaining icing and ganache into
8 truffles and roll in cocoa powder. Use to
decorate the top of the cake. Sprinkle with
salt crystals, if liked.

For more information and recipes, visit bakewithstork.com or join in on Twitter @bakewithstork
 In next month’s issue
Summer recipes Spectacular
Brazilian BBQ ● Gorgeous gooseberries
wedding
Cook to impress cake
Special menu for two ● Homemade croissants Frances Quinn
creates a modern
showstopper
Feelgood food
Low-cal suppers ● Brain-boosting meals & snacks

Tangy roasted chilli prawns Smoking chilli chicken & sweetcorn pizza

Preserve summer! Pickled cherries

ON SALE FRO
M Cajun chicken & pineapple burger Barbecue pork salad with gooseberry dressing

1 MAY
 Weekend

Mary’s shortbread ‘I’m never without

a tin of shortbread
Bake for
to offer visitors.
the tin
However, I wanted
to give you a new
twist on the classic
version, so I’ve
added cranberries and white
chocolate chips to the dough. The
result? Irresistible – I often have
to hide the tin from myself!’
Mary Berry, judge on BBC’s
Great British Bake Off

Cranberry & white

chocolate shortbread
EASY

CUTS INTO 8 wedges PREP 20 mins

plus chilling COOK 40 mins

100g/4oz softened butter, chopped,

plus extra for greasing
100g/4oz plain flour, plus extra
for dusting
50g/2oz semolina
50g/2oz caster sugar, plus extra
to finish
50g/2oz dried cranberries
50g/2oz white chocolate chips

1 Heat oven to 150C/130C fan/gas 2.

Lightly grease a baking tray.
2 Mix the flour and semolina together
in a bowl, add the butter and rub in
with your fingertips until the mixture
resembles breadcrumbs. Stir in the An old favourite made more luxurious
sugar, cranberries and chocolate
chips. Squeeze the mixture together
to make a smooth dough.
3 Roll out the dough on a lightly floured MAry’s kitchen notes • if your sugar has become hard, put a slice of bread
work surface into a 20cm round. Lift • Semolina gives the shortbread a lovely in the container overnight, or warm the sugar in the
onto the baking tray. Crimp the edges crunch, but you can use cornflour or rice microwave for just a second or two before use. Take
to decorate. Prick all over with a fork flour instead. you will find dried cranberries care to do this in very short bursts or it will burn.
and score into 8 wedges with a sharp in all the supermarkets. • i stock two different types of caster sugar: refined
knife. Chill for about 30 mins until firm. • The shortbread will keep for up to 1 week in white, which is best for meringues, and unrefined
4 Bake for 40 mins or until pale golden. an airtight container. it will keep for 2 months (golden), which i prefer to use for sponge cakes
Food styling Kim morphew | Styling polly webb-wilSon

Mark the wedges again and sprinkle
the shortbread with sugar.
5 Allow to cool on the baking tray
for 5 mins, then lift off carefully and
transfer to a wire rack to cool completely.
Cut into wedges to serve.
per weDGe 234 kcals, protein 2g, carbs 28g,
fat 13g, sat fat 8g, fibre 1g, sugar 14g, salt 0.2g
in the freezer. Defrost at room temperature.
• Given how frequently i bake, i keep a wide
range of sugar varieties in my cupboard, as
different sugars serve different purposes.
As a general rule, i prefer to use unrefined
sugars. Keep these in a container with
a lid. it doesn’t have to be airtight, as
the sugar will keep moist if it can absorb
moisture from the air.
(although this is a personal choice; refined sugar
serves exactly the same purpose, it simply
produces bakes that are paler in colour).
Recipe adapted from Mary Berry
Cooks (£20, BBC Books). Photographs
© Georgia Glynn Smith. You can buy
the book for just £17. Simply call
01326 569444, p&p is free. Or buy
online at sparkledirect.com/goodfood

MAY 2014 bbcgoodfood.com 91

 Vegetarian
specials Give vegetarians a treat with Celia Brooks’ imaginative dishes
full of exciting flavour combinations. Well worth the effort
Photographs WIll HeaP

Celia Brooks, an American food

writer, lives in London and Falafels with spicy tomato & cashew
specialises in vegetarian cuisine. sauce & poached spring vegetables, p98
She also runs gastro tours
around the capital.

92 bbcgoodfood.com MAY 2014

 Weekend

Miso-glazed tofu steaks with

beansprout salad & egg strands, p99

MAY 2014 bbcgoodfood.com 93

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 Weekend

Generous
sharing
platter

Double Thai noodle salad

with smoked aubergine,
mango & avocado
EASY 3 OF 5
FOLATE FIBRE VIT c A dAY

SERVES 4-6 PREP 45 mins COOK 40 mins

You can easily make this a vegan dish if you

use eggless noodles for the base. Alphonso
mangoes from India are in season now, so
look out for them – they have a velvety
sweetness like no other.

FOR THE SALAd
2 medium aubergines
4 wheat or egg noodle nests
2 tbsp reduced salt soy sauce
2 tbsp sunflower oil or rapeseed oil,
plus extra for frying
25g/1oz sesame seeds
25g/1oz unsweetened desiccated
coconut
50g/2oz thin rice noodles (uncooked)
1 large mango, peeled, cheeks cut into
thin strips
1 red pepper, deseeded and cut into
thin strips
½ cucumber, halved and seeds
scooped out then cut into thin
half-moon slices
4 spring onions, sliced diagonally
2 avocados, stoned, peeled and
sliced and dressed with the juice
of 1 lime
small pack each mint and coriander,
leaves picked and torn
6 tbsp reduced salt soy sauce
4 tbsp agave syrup
1 large garlic clove, crushed
1-2 small red chillies, finely sliced
2 stalks lemongrass, finely chopped
4 kaffir lime leaves, stem removed
and finely chopped
1 Heat oven to 220C/200C fan/gas 7.
Prick the aubergines all over with a
fork and roast on a baking tray until
completely soft, about 30-40 mins.
Remove from the oven and leave to cool.
Once cool, peel off as much skin as
possible (don’t worry if a few small
charred bits remain). Cut the flesh in
half or thirds, then pull into roughly
5cm-long strands. Cover and set aside.
2 Cook the wheat or egg noodles
following pack instructions, then
drain well and place in a bowl. Toss
with the soy sauce and oil, cover
and set aside. To make the dressing,
3 Heat a frying pan over a medium heat
‘The
and dry-fry the sesame seeds until
popping. Remove and set aside to cool. dressing
Repeat with the coconut, then set aside. has a
4 To cook the rice noodles, heat a
3cm depth of sunflower oil in a wok until
full-on
hot – drop in a noodle to test, it should Asian
sizzle and float to the top. Cook in small balance
batches, using tongs to turn them once,
then remove and drain on kitchen paper. of sweet,
5 Assemble the salad. Arrange the sour, salty
wheat noodles on a large platter, then
sprinkle over the sesame seeds and
and hot,
coconut. Arrange the aubergine, which
mango, red pepper, cucumber, spring marries so
onions and avocado over the noodles.
Top with the rice noodles and scatter well with
over the herbs. Put the dressing in a the smoky
bowl and serve on the side.
PER SERVING (6) 505 kcals, protein 12g, carbs 59g,
aubergine
fat 25g, sat fat 6g, fibre 11g, sugar 26g, salt 2.8g and
crunchy
MAKE IT GLuTEN
FREE

FOR THE dRESSING combine all the ingredients, mix well Substitute wheat noodles for thick
salad’
6 tbsp fresh lime juice (about 3 limes) and set aside until needed. rice noodles. celia

MAY 2014 bbcgoodfood.com 95


‘This dish is a vegan and gluten-free feast.
Think ahead and soak the dried chickpeas
overnight for these light, spice-laced falafel
balls – you can even make them a day or
two ahead and chill them, or make well in
advance and freeze them on a tray (just
defrost before frying). The tomato & cashew
sauce is wonderfully versatile and also
makes a great partner for rice’
celia
Falafels with spicy tomato
& cashew sauce & poached
spring vegetables
EASY FOLATE FIBRE VIT c 3 OF 5
IRON A dAY
GLuTEN
FREE
SERVES 4 PREP 1 hr plus 8 hrs soaking
COOK 30 mins
FOR THE FALAFEL
200g/7oz dry chickpeas
25g/1oz parsley, leaves picked, stems
reserved for the broth
2 garlic cloves, roughly chopped
1 banana shallot, roughly chopped
2 tsp ground cumin
1½ tsp ground coriander
½ tsp turmeric
¼ tsp cayenne pepper
½ tsp gluten-free baking powder
sunflower or rapeseed oil, for frying
FOR THE POAcHING BROTH
splash white wine (vegan if
necessary, optional)
1 bay leaf
1 banana shallot, roughly chopped
1 celery heart or 2 stalks, cut into
chunks
pinch of whole peppercorns
FOR THE SPRING VEG
200g/7oz baby carrots, trimmed (if
green parts are intact, leave a
short stem)
1 bulb fennel, trimmed and cut into
slim wedges
20 asparagus tips (about 200g/7oz)
12 pink radishes (about 100g/4oz),
halved
100g/4oz fresh or frozen broad beans,
podded and skinned (see page 117
for how to prepare broad beans)
100g tub pomegranate seeds
FOR THE SPIcY TOMATO & cASHEW
SAucE
25g/1oz cashew nuts
1 tbsp sesame seeds
MAY 2014
1 tsp cumin seeds
½ tsp chilli flakes, or to taste
1 tbsp cold-pressed rapeseed oil or
sunflower oil
300g/11oz tomatoes, cut into chunks
4 garlic cloves
1 tbsp agave syrup or dark brown
sugar
1 Prepare the chickpeas. Put them in
a large bowl and cover with at least
3 times their volume of cold water. Cover
and soak for at least 8 hrs, or overnight.
2 To make the falafel mixture, drain the
chickpeas then put them in a food
processor with some seasoning. (Don’t
worry if the chickpeas still feel quite firm
at this stage – this is how they should
be. Add the parsley leaves to the food
processor along with the rest of the
falafel ingredients. Whizz on high speed,
adding 2-3 tbsp water, until a smooth
but fairly solid mixture forms. Scrape
into a bowl and cover.
3 Put all the ingredients for the poaching
broth, plus 1 tsp salt, 800ml water, and
the reserved parsley stems, in a medium
saucepan and bring to the boil. Simmer
for 20 mins and set aside.
4 Meanwhile, make the sauce. Put the
cashews, sesame seeds, cumin and chilli
flakes in a dry frying pan over a medium
heat. Toast, stirring frequently, until the
sesame seeds start to turn golden. Remove
to a plate to cool. Add the oil to the
pan and return to the heat, adding the
tomatoes and garlic. Cook over a
medium heat until the tomatoes collapse,
about 5 mins. Allow to cool for a few
mins, then transfer to a blender along
with the toasted nuts and spices, the
agave or sugar, and a generous pinch of
salt. Whizz on high speed until smooth.
Leave in the blender and set aside.
5 Meanwhile, make the falafel balls. Use
wet hands to form balls the size of large
Weekend
cherries and place on a tray – you should
have enough to make 20-24 balls. The
balls can be made a day ahead and chilled.
6 About 15 mins before serving, strain
the poaching liquid, then return the
liquid to the pan, and bring to a simmer.
Heat a 5cm depth of frying oil in a large,
heavy-based pan over a medium heat.
When the oil is hot enough, a small piece
of bread dropped in it should turn brown
in 20-30 secs. Carefully lower the falafel
balls into the oil, cooking in batches of
6 at a time. Fry until deep golden brown
all over, about 3 mins. Remove with
a slotted spoon and drain on kitchen
paper, and keep warm in the oven
while you cook the remaining batches.
Safely set aside the oil.
7 Finally, poach the vegetables. Add the
carrots to the poaching liquid and cook
for 3-5 mins depending on the size, then
add the remaining veg. Return to the boil
and simmer for 3 more mins. Strain the
vegetables, discarding the liquid.
8 To serve, first whizz the sauce once
more (it has a tendency to separate).
Place spoonfuls of sauce on each
warmed plate (one spoonful for each
falafel looks nice). Divide the falafel
and spring veg between the plates,
scatter with pomegranate seeds and
serve immediately.
PER SERVING 526 kcals, protein 22g, carbs 39g,
fat 28g, sat fat 4g, fibre 17g, sugar 12g, salt 1.9g
bbcgoodfood.com 97
Weekend

‘Anyone who is sceptical about tofu should try

this. Simmering the tofu in the Japanese-style
marinade infuses it with intense flavour and the
glaze results in a gorgeous gloss, plus oven-roasting
gives it a better texture. The Korean-inspired salad
adds zing, colour and crunch to the plate and
feather-light egg strands add extra protein’
celia

Miso-glazed tofu steaks 1 Prepare the beansprout salad. Put the
with beansprout salad beansprouts in a bowl and cover with
& egg strands boiling water. Leave for 2 mins, then drain
well and leave to cool, tossing with your
EASY FOLATE VIT c 1 OF 5
IRON A dAY hand from time to time to speed up the
SERVES 4 PREP 40 mins COOK 20 mins cooling. Combine with the pepper,
radishes and spring onion.
FOR THE BEANSPROUT SALAd 2 To make the dressing, whisk together
300g/11oz beansprouts all the ingredients except the oil until
1 red pepper, deseeded and sliced into the sugar dissolves. Trickle in the oil
thin strips slowly while whisking to emulsify. Stir
100g/4oz radishes (about 12), trimmed the dressing through the beansprout
and quartered mixture and chill until ready to serve,
2 spring onions, finely sliced on the stirring occasionally.
diagonal 3 Drain the tofu, wrap the whole block
75g pack pea shoots in kitchen paper, and press gently to
50g roasted peanuts, roughly absorb excess moisture. Unwrap and
chopped, to serve cut in half across the middle, then in
FOR THE dRESSING half again diagonally, to create four
3 tbsp rice vinegar triangles. If using 2 packs, you will
2 tbsp reduced-salt soy sauce end up with 8 smaller triangles.
1 tbsp caster sugar 4 To prepare the tofu glaze, place the
1 garlic clove, crushed miso paste in a cup and add 2 tbsp
1cm piece ginger, peeled and finely of boiling water. Whisk with a fork
grated until completely smooth. Pour into a
3 tbsp sunflower oil or rapeseed oil pan that the tofu will fit into in a single
FOR THE GLAZEd TOFU layer. Add the mirin and soy sauce, stir
400g/14oz fresh firm tofu (we used 2 x and bring to the boil. Add the tofu to the
200g blocks) sauce and simmer for 15 mins, turning
1 tbsp miso paste the tofu carefully halfway through.
150ml/¼pt mirin 5 Heat the oven to 220C/200C fan/
75ml/2½fl oz reduced-salt soy sauce gas 7. Line a baking tray with baking
FOR THE EGG STRANdS parchment. Carefully lift the tofu from
3 large eggs the sauce and place on the tray. Cook
1 tbsp mirin in the oven for 15 mins, then turn off the
the heat to a medium boil, stir occasionally,
until syrupy. Set aside.
6 To make the egg strands, beat together
the eggs and mirin with 2 tbsp cold water
and a large pinch of salt until well mixed,
but not frothy. Heat a medium non-stick
pan over a low-medium heat and add
the oil, spreading it over the surface with
a spatula. Pour in a quarter of the egg
mixture and swirl to coat the bottom of
the pan, forming a very thin omelette.
Cook for about 4-5 mins until the top is
dry and the bottom is set but not too
brown. Carefully remove from the pan
(no need to flip) and place on a plate.
Repeat with the rest of the mixture,
adding a touch more oil if the pan seems
dry. Stack the omelettes on top of each
other and cool. Don’t worry if they rip or
buckle, but do stack them up as flat as
possible. Once cool enough to handle,
roll them up carefully into a tight sausage
and slice thinly with a sharp knife.
7 Remove the tofu from the oven and
spoon a bit of glaze over the top of
each piece, spreading with the back
of a spoon. (If the glaze has cooled
completely and is too thick, reheat
slightly until spoonable). Reserve any
remaining glaze to finish.
8 To assemble, arrange the beansprout
salad on a plate. Place the tofu steaks on
top of the salad and scatter with the egg
strands, peanuts and pea shoots. Finish
with a drizzle of the glaze.
Food styling KATY GREENWOOD | Styling VICTORIA ALLEN

½ tsp sunflower oil or rapeseed oil oven and leave the tofu in to keep warm. PER SERVING 490 kcals, protein 22g, carbs 40g,
Meanwhile, to thicken the glaze, raise fat 24g, sat fat 3g, fibre 4g, sugar 27g, salt 3.7g

For more vegetarian and vegan

recipes, visit

98 bbcgoodfood.com MAY 2014

 Save
2
on tic 0% *
kets

Two great days out this

Spring & Summer!
Spring and Summer are shaping up to be a food lover’s dream,
with our brand new BBC Good Food Show Spring launching
in the spa town of Harrogate from 25-27 April, and the fabulous
BBC Good Food Show Summer bursting with plenty to
enjoy from 12-15 June at the NEC Birmingham. Both shows
offer an amazing selection of producers of fine foods, top
gadgets and a fabulous line up of cooks and chefs, plus
every advance ticket includes a free seat† in Supertheatre.
Turn over the page for more information.

SAVE 20%* Quote GFR5

25-27 April 12-15 June
HIC, Harrogate NEC, Birmingham
 Paul Hollywood The Hairy Bikers
John Torode

All adva
tickets in nce
c
FREE sea lude a
t in the
Su perthea †
tre

Let’s get cooking!

Watch famous chefs and experts create mouth-watering
recipes live on stage in the Supertheatre.
Get some Aussie style inspiration from TV chef John Torode and
soak up authentic aromas with the hugely entertaining Hairy Bikers
who’ll be sharing their recipes from the Asian Adventure series.
All advance tickets include a seat in the Supertheatre or you could
go for gold and upgrade to a front block seat, ensuring the best
view and smell of the action (£2 for Summer, £3 for Spring).

Fabulous
food finds
Enjoy a diverse range of artisan food to taste
and buy in The Producers’ Village. Relish
the delights of Swillington Organic Farm
The icing on the cake and the Great Yorkshire Brewery in the
Deliciouslyorkshire section of the village
Pop along to the BBC Good Food Bakes & Cakes Village to pick up at the Spring show and indulge in cakes,
clever and creative tips and enjoy shopping at both shows, from a great pastries and macaroons at the Summer
selection of chocolatiers, pie makers, confectioners and cake crafters. Show – just a taster of what to expect!

*
SAVE 20% Quote GFR5
*20% off Adult and Over 65s Advance Standard tickets only (excluding VIP). Offer expires 30/04/14. †Standard Supertheatre seat included with Advance Standard ticket only,
subject to availability. Not all celebrities appear on all days, at all shows. Gold front block seats cost £3 extra at Spring and £2 extra at Summer.
 BBC Good Food Show Spring
HIC, Harrogate 25-27 April
Cooks & Chefs
NEW
Add some sparkle Brian Turner
Dhruv Baker
For the ultimate experience, James Martin
treat yourself to VIP status. John Torode
We’re offering a unique Bettys Lisa Faulkner
VIP package with premier Mary Berry
seats in the Edwardian theatre, Shelina Pemalloo
half a bottle of fizz for The Hairy Bikers
two to share and Afternoon
Tea at Bettys Tea Rooms.
Tickets are limited, see our The Bistro
website for booking details. Relax and refuel in The Bistro. You can enjoy
everything from a morning coffee to afternoon tea
or a buffet lunch, there’s plenty on offer to indulge
yourself. No booking required.

BBC Good Food readers get 20% off* tickets to both shows – quote GFR5

BBC Good Food Show Summer

NEC, Birmingham 12-15 June

Sizzling summer
The show has plenty to tantalise the tastebuds this June from Plus the summer show sits alongside BBC Gardeners’
a great selection of favourites to brand new features. Indulge World Live which you can wander freely into. Pick up
in Wine Masterclasses and see up and coming talent on top tips on growing your own or just enjoy the fantastic
the Summer Kitchen, sponsored by Lakeland. Show Gardens.
There are over 500 exhibitors ranging
from amazing producers to household
Cooks & Chefs
brands; for the first time we are
James Martin
delighted to welcome Lakeland – so
come prepared to shop, shop, shop! John Torode
Mary Berry
Paul Hollywood
The Hairy Bikers
Tom Kerridge
Lisa Faulkner
John Whaite
and more!
BBC Good Food readers get 20% off* tickets to both shows – quote GFR5

Book now 0844 581 1345 | bbcgoodfoodshow.com

The GoodFood and Gardeners’ World word mark and logo are trademarks of BBC Worldwide Limited. With thanks to:
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 healthy
CooKIng
• low-cal vegetarian recipes • Vegan bakes
• healthier banoffee pie • easy side dishes

Prawn, rice &

mango jar salad
EASY LOW LOW 1 OF 5
FAT CAL FOLATE VIT C A dAY

ServeS 1 PreP 15 mins NO COOK

125g/4½oz cooked rice (we used

brown basmati)
handful baby spinach
50g/2oz cooked prawns
¼ ripe mango, cut into small pieces
½ red chili, deseeded and finely
chopped
small handful coriander, roughly
chopped
FOR THE dRESSING
½ tbsp low-salt soy sauce
1 tsp sesame oil
1 tsp rice vinegar
½ tsp brown sugar
Recipe miRanda keyes | Photograph mike english | Food styling BianCa niCe | styling POlly WeBB-WilsOn

1 Make the dressing by whisking

together all the ingredients. Tip the
dressing into the bottom of a big jar,
top with the rice and put in the fridge
if making the night before.
2 Layer the spinach, prawns, mango,
chilli and coriander on top of the rice.
Leave a little space at the top so that
when lunchtime arrives, you can
shake up the salad to eat.
PeR seRVing 273 kcals, protein 12g, carbs 42g,
fat 5g, sat fat 1g, fibre 5g, sugar 15g, salt 1.7g

Lunch
on the go

MAY 2014 bbcgoodfood.com 103

Low-cal all week
Celia Brooks creates vegetarian meals for
fast days if you’re following the 5:2 diet, or when
you just fancy something light yet delicious to
take you through the week Photographs MIKE EnGLISH
DOING THE 5:2?
These recipes are written to
be enjoyed on ‘fasting’ days
if you’re following the 5:2 diet –
for women that’s 500 calories
a day, and 600 for men.
As it’s a calorie-controlled
plan, we’ve given precise
measurements. But if
you’re enjoying them on
a non-fast day, you may
want to increase the portion
size or bulk them out with
carbohydrates.
The genius of 5:2 is that
you need to restrict yourself
only 2 days a week. For the
remaining five days, simply
enjoy a normal, healthy diet.
104 bbcgoodfood.com
GOOD TO kNOW
When you’re following a low-
calorie diet, it’s important to
make every calorie work – that
means choosing nutritionally rich
foods. These recipes use lean
sources of protein, plus they’re
packed with fruit and veg to help
you get your 5-a-day.
The 5:2 diet has received a
great deal of attention, but there’s
still a lot for us to learn about
the impact on our bodies. So if
you’re pregnant, breastfeeding,
a diabetic, or on medication,
you should seek medical advice
before starting it. A low-calorie
diet like this is unsuitable for
teenagers and children.
Classic stir-fry with tofu
LOW LOW FOLATE VIT C 2 OF 5
EASY FAT CAL A DAY
GLuTEN
FrEE
SERVES 2 PREP 15 mins COOK 10 mins
2 tbsp low-salt soy sauce (or gluten-
free alternative)
1 tbsp mirin
1 tsp cornflour
1 tsp sunflower oil
100g fresh firm tofu, cut into
1cm cubes
25g red onion, sliced (about
½ small onion)
1 small hot chilli, deseeded and
finely chopped
pinch of sugar
300g mixed veg (½ red pepper plus
any of the following: broccoli,
cauliflower, Savoy cabbage or
courgette), sliced or cut into
bite-sized pieces
squeeze of fresh lime juice (optional)
1 In a small bowl, whisk together the
soy sauce, mirin and cornflour. Set aside.
Heat a large non-stick lidded frying pan or
wok over a high heat until very hot. Add
the oil, tofu, onion, chilli and a pinch each
of salt and sugar. Stir frequently until
the onion is soft and the tofu is turning
brown, about 3 mins. Remove everything
to a plate and return the pan to the heat.
2 Chuck in the vegetables and 1 tbsp
water, and stir. Cover to allow the veg
to steam, stirring occasionally, until just
starting to soften, about 2 mins.
3 Add the soy sauce mixture and stir –
it should start to thicken immediately.
Add the tofu mixture and stir through
the sauce until evenly mixed and hot
throughout. Serve immediately, with
a squeeze of lime, if you like.
PER SERVInG 141 kcals, protein 9g, carbs 15g,
fat 4g, sat fat 1g, fibre 4g, sugar 10g, salt 1.7g
TIP Feel free to top with chopped or
sliced spring onions, a handful of chopped
fresh coriander or alfalfa sprouts – the
calories will be negligible.
MAY 2014
 Healthy

New
vegetarian
recipes

Mango & black bean salad 1 Put the sweetcorn in a microwave-safe

container and cook on High until tender,
EASY LOW LOW FIBrE VIT C 2 OF 5 GOOD
FAT CAL A DAY 4 YOu about 1 min. Rinse under cold water
GLuTEN
FrEE until cool, then drain well. Put the black
SERVES 2 PREP 15 mins NO COOK beans in a bowl and add the remaining
salad ingredients, including the cooled
50g frozen sweetcorn sweetcorn. Season well and give
240g can black beans, drained and everything a stir.
rinsed 2 To make the dressing, simply
2 tbsp fresh lime juice stir all the ingredients together
2 spring onions, chopped and season to taste, then serve
1 large red chilli, deseeded and alongside the salad.
chopped PER SERVInG 177 kcals, protein 12g, carbs 30g,
100g fresh mango, chopped fat 2g, sat fat none, fibre 11g, sugar 12g, salt 0.7g
handful mint or coriander leaves
FOr THE CuMIN YOGurT DrESSING
100g low-fat yogurt
½ tsp ground cumin
2 tsp fresh lime or lemon juice

MAY 2014 bbcgoodfood.com 105

Vegetable & chickpea tagine
EASY LOW LOW FiBRE 4 OF 5 GLuTEn
FAT CAL A dAY FREE

SERVES 2 PREP 10 mins COOK 25 mins

4 spring onions, chopped

300g mixture of butternut squash,
carrot and celeriac, peeled and
cut into chunks
100g tomatoes, chopped
125g canned chickpeas, drained
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp chilli flakes
2 tbsp tomato purée
1 tbsp clear honey
½ tsp balsamic vinegar

1 Heat a saucepan over a medium-high

heat and add the onions, squash, carrots
and celeriac, plus 2 tbsp water and a
generous pinch of salt. Cover the pan
and steam for 3 mins.
2 Once the veg has started to soften,
add the remaining ingredients, plus
125ml water. Stir and bring to the boil,
then reduce the heat to a simmer.
3 Cook for 20 mins, stirring occasionally,
until the veg has softened and the sauce
has thickened.
PER SERVING 148 kcals, protein 6g, carbs 28g,
fat 2g, sat fat none, fibre 9g, sugar 20g, salt 0.6g

Green gumbo 1 Boil the kettle. Heat a saucepan over

with Parmesan
EASY LOW LOW CALCium FOLATE FiBRE
FAT CAL
ViT C 2 OF 5 GOOd
A dAY 4 YOu
SERVES 2 PREP 15 mins COOK 25 mins
2 tsp olive oil
150g okra, trimmed and sliced
1 garlic clove, crushed
2 tsp vegetable stock powder
50g bulghar wheat or wholemeal
giant couscous
100g leek, halved and sliced
½ green pepper, chopped
2 celery sticks, chopped
100g cabbage or kale, tough stalks
removed, finely shredded
large handful parsley, finely chopped
a few thyme sprigs, leaves stripped
(or ½ tsp dried thyme)
1 tbsp white wine vinegar
Tabasco (optional)
20g Parmesan or vegetarian
alternative (optional)
a medium heat and add the oil. Add the
okra and fry until turning golden, about
3 mins. Add the garlic and fry for a few
secs until fragrant, then pour in 500ml
hot water from the kettle. Add the
stock powder and stir. Add the bulghar
wheat or couscous, leek, green pepper
and celery, return to the boil and
simmer for 5 mins.
2 Add the cabbage or kale, parsley
and thyme. Simmer for 5 mins more,
by which time the bulghar or couscous
should be plumped and cooked.
Remove the pan from the heat and
stir in the vinegar. Taste the broth
and season to taste.
3 Ladle into bowls, add the Tabasco and
sprinkle over the Parmesan, if you like.
PER SERVING 237 kcals, protein 13g, carbs 28g,
fat 8g, sat fat 3g, fibre 8g, sugar 5g, salt 0.5g
TIP You could leave out the Parmesan
and subtract 44 calories per serving.

106 bbcgoodfood.com MAY 2014

 Healthy
Available from
Cheesy courgette TIP Cottage
& dill pancakes cheese works
beautifully in
EASY LOW
CAL savoury or
SERVES 2 PREP 15 mins COOK 15 mins sweet pancakes,
adding tang and
100g cottage cheese substance, but
150g (about 1 small) courgette few calories.
handful fresh dill, chopped
1 spring onion, chopped
1 garlic clove, crushed
1 tbsp plain flour
¼ tsp baking powder
1 large egg
1 tsp olive oil

1 Put the cottage cheese in a sieve

over the sink to drain. Coarsely grate
the courgette into a bowl. Sprinkle with
salt and mix thoroughly with your hands.
Set aside for 10 mins while you prepare
the rest of the ingredients.
2 Put the dill, spring onion, garlic, flour,
baking powder and egg in a bowl. Recipes adapted
Squeeze handfuls of courgette to from 5:2
remove excess liquid, then add to the Vegetarian by
egg mixture. Add the drained cottage Celia Brooks
cheese and mix well. (£9.99, Pavilion).
3 Place a non-stick frying pan over a You can buy this
medium heat and add the olive oil. Using book for £9.49.
a dessertspoon, scoop spoonfuls of the Simply call 01326
courgette batter into the oil and gently 569444, p&p is
press the top to form pancakes roughly free. Or buy online
7cm in diameter. Cook until the underside at sparkledirect.
is dark golden. Flip over and cook the com/goodfood
other side until done, then serve hot.
PER SERVING 154 kcals, protein 12g, carbs 11g, For more low-calorie recipes,
fat 7g, sat fat 2g, fibre 2g, sugar 3g, salt 0.9g visit

Try our Sweet Potato Pakora. With satisfying Grrr,

healthy mmm and a braver with flavour bite, Great Food
is for true flavourtarians – that’s everyone apart from
those that like bland! Discover the Great Food range at
Ocado and in the chiller at leading supermarkets.
Food styling BIANCA NICE | Styling POLLY WEBB-WILLSON

MAY 2014
www.greatfooduk.com @greatfood_uk facebook.com/GreatFoodUK

Vegan &
delicious These simple bakes are suitable for vegans, or anyone
who can’t eat dairy – but everyone will love them
Recipes KERRY HEmmS Photographs SAm STOWELL
Vegan rhubarb
& custard bake 150g soya custard, plus extra
to serve (optional)
EASY
250g self-raising flour
CUTS INTO 15 squares PREP 20 mins 1 tsp baking powder
plus cooling COOK 1 hr 15 mins 1 tsp vanilla extract
130g unsweetened apple sauce
The rhubarb can be replaced with any other icing sugar, to serve (optional)
seasonal fruit – simply roast the same as the
rhubarb. It’s equally delicious with plums, 1 Heat oven to 200C/180C fan/gas 6
blackberries and apples or strawberries. and put the rhubarb in a roasting tin.
Sprinkle over 25g of the caster sugar,
250g rhubarb, cut into 1in lengths add the vanilla bean paste, give the tin
275g golden caster sugar a shake and put it in the oven for 15 mins.
1 tsp vanilla bean paste Remove, pour away any liquid from the
250g vegan margarine, plus extra tin and leave the rhubarb to cool.
for greasing 2 Reduce oven to 170C/150C fan/gas 3½.
2 tbsp ground flaxseed Grease and line a 25 x 20cm cake tin with
baking parchment. In a small bowl, mix
the flaxseed with 6 tbsp water and set
aside for 5 mins.
Serve
3 In a bowl, beat together the margarine,
100g of the custard, the flour, baking
aS a cake or powder, vanilla extract and remaining
Warm sugar. Once this is well combined, light
for pud and fluffy, add the apple sauce and
flaxseed mixture.
4 Put a third of the mixture in the tin and
top with a third of the rhubarb. Repeat
twice more, then dot teaspoons of the
remaining custard on top.
5 Bake in the oven for 45 mins, then
cover with foil and bake for a further
30 mins or until golden brown and a
skewer comes out clean when inserted
in the middle. Serve warm as a pudding
with soya custard, if you like. Or allow
to cool completely, then sprinkle with
icing sugar and enjoy as a cake. Eat
the same day.
PER SQUARE 274 kcals, protein 2g, carbs 34g,
fat 15g, sat fat 3g, fibre 2g, sugar 21g, salt 0.3g
108 bbcgoodfood.com
IndulgenT TreaT
for everyone
Vegan banana & peanut
butter cupcakes
EASY
MAKES 16 PREP 25 mins COOK 20 mins
240g self-raising flour
140g golden caster sugar
1 tsp bicarbonate of soda
240g egg-free mayonnaise
2 large or 3 small ripe bananas,
mashed
1 tsp vanilla extract
25g vegan dark chocolate chips
FOR THE ICING
80g vegan margarine
250g icing sugar
25ml vegan milk (we used almond
milk)
2 tbsp smooth peanut butter
1 Heat oven to 170C/150C fan/gas 3½.
Line muffin tins with 16 cases. In a
bowl, combine the flour, sugar, ½ tsp salt
and bicarbonate of soda. In a second
bowl or a jug, mix the mayonnaise,
mashed bananas and vanilla extract.
Pour the wet ingredients into the dry
and mix with a spoon until just combined
(don’t overmix or your cupcakes will
be heavy). Spoon the mixture into the
cases and bake for 20 mins.
2 When the cupcakes come out of the
oven, sprinkle the chocolate chips over
– they will melt and then harden again,
so don’t touch them.
Food styling KATY GREENWOOD | Styling POLLY WEBB-WILSON
3 For the icing, combine the vegan
margarine and icing sugar in an electric
mixer, then add the vegan milk and
continue to mix on a slow speed until
completely combined. Turn the mixer up
and combine for a further 3 mins. Finally,
• Kerry Hemms stir in the peanut butter. Pipe or simply
runs Angel’s spread the icing on top of the cakes.
Kitchen, a Store in an airtight container and eat
bespoke cake within 2 days.
company in PER CUPCAKE 295 kcals, protein 2g, carbs 40g,
Somerset. fat 14g, sat fat 3g, fibre 1g, sugar 28g, salt 0.7g
MAy 2014
 Healthy

Vegan cherry & 1 Heat oven to 170C/150C fan/gas 3½.
almond brownies Grease and line a 20cm square tin with
baking parchment. Combine the flaxseed
EASY
with 6 tbsp water and set aside for at
MAKES 12 PREP 20 mins least 5 mins.
COOK 45 mins 2 In a saucepan, melt the chocolate,
coffee and margarine with 60ml water
80g vegan margarine, plus extra on a low heat. Allow to cool slightly.
for greasing 3 Put the flour, almonds, cocoa, baking
2 tbsp ground flaxseed powder and ¼ tsp salt in a bowl and stir
120g dark chocolate to remove any lumps. Using a hand whisk,
½ tsp coffee granules mix the sugar into the melted chocolate
125g self-raising flour mixture, and beat well until smooth and
70g ground almonds glossy, ensuring all the sugar is well
50g cocoa powder dissolved. Stir in the flaxseed mixture and
¼ tsp baking powder vanilla extract, the cherries and then the
250g golden caster sugar flour mixture. It will now be very thick.
1½ tsp vanilla extract Stir until combined and spoon into the
70g glacé cherries (rinsed and halved) prepared tin. Bake for 35-45 mins until
a skewer inserted in the middle comes
out clean with moist crumbs. Allow to
cool in the tin completely, then cut into
squares. Store in an airtight container
and eat within 3 days.
PER BROWNIE 296 kcals, protein 4g, carbs 36g,
fat 15g, sat fat 5g, fibre 3g, sugar 27g, salt 0.2g
Taste team comment
‘These were easy to make and
smelt divine. They were very
chocolatey, and the ground
almonds added richness and texture.
Even better the next day!’ ELISABETH

The BeST waY To replace eggS BuYIng vegan

During my research for these recipes, and
through trial and error, I discovered many
ways to replace eggs in my bakes without
resorting to a commercially produced
‘egg replacer’. In these recipes, I’ve used
mashed banana, apple sauce, vegan
mayonnaise or flaxseed to add moisture
and texture. Flaxseed is the more unusual
one – when mixed with water and left to
stand for at least 5 mins, it goes gloopy,
which gives your bakes a nice bouncy
texture, as well as adding extra nutrients.
I use dairy-free sunflower spread for
baking, and pure dairy-free olive oil spread
for spreading on toast or sandwiches. As
for milk, I prefer Oatly Organic Oat Drink,
but almond milk also works well in baking
– just make sure that it’s unsweetened.

Deeply rich &

decadent

MAy 2014 bbcgoodfood.com 109

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MAY 2014 bbcgoodfood.com 111

Make it HEALTHIER
Banoffee pie
t
his simple yet irresistible recipe was created
in the early 1970s by Ian Dowding, head chef at
The Hungry Monk in Sussex, which sadly closed in
2012. The dessert was an instant hit, and much imitated.
As it tasted so good, I doubt anyone worried much about
the amount of calories, fat and sugar. However, as the
ingredients include double cream, sugar, butter and
sweetened condensed milk, it is the perfect candidate
for a healthier makeover.
Most recipes have a buttery biscuit crumb base. To
reduce fat and sugar, I swapped some of the digestive
biscuits with oat ones. Trying to be speedy, I spooned in
the toffee layer straight from a can of ready-made caramel,
layered in some bananas, then topped it off with a creamy
mixture of natural yogurt, half-fat crème fraîche and
whipping cream. All seemed hopeful, and the nutritional
analysis showed great reductions, especially by using the
canned caramel. However, when I tried to slice it after
chilling, the layers simply collapsed into each other and
it lacked flavour. I started again.
A bit more research told me that the original version was
made with a pastry case, not crushed biscuits. I rolled out
some pastry as thinly as I could, to keep fat levels down,
and it proved far more stable, stayed crisp for longer and
was a great complement to the toffee layer.
I compared light condensed milk with regular for the
filling. As I was using less butter and sugar, the regular
condensed milk performed better when cooked – and
since the nutritional analysis for this version showed only
a small difference in fat and sugar, I opted for that.
However, using less butter and sugar made the filling
a bit thicker after cooking. So, to achieve the right texture,
I beat in some half-fat crème fraîche and poured this silky
toffee into the pastry case. Slicing the banana thinly meant
I needed less, which lowered the sugar further.
Using thicker 2% Greek yogurt instead of natural yogurt
made my creamy topping soft and billowy. Finally, taking a
tip from Ian Dowding’s recipe, I mixed in a touch of coffee,
which rounded off the flavour beautifully.
The verdict
The pie sliced perfectly and my tasters were impressed
by how well all the layers worked together – even though
nutritional therapist Kerry Torrens told me that the fat and
saturated fat had been successfully halved, and the sugar
was reduced by 30%. People often find the classic version
of this pie too rich and sweet – yet my tasters agreed that
this version had just the right balance of both. The only
thing missing is nearly half the calories!
112 bbcgoodfood.com
Angela nilsen took on the challenge
to give one of our favourite puddings a
makeover – the results are impressive!
Photograph roB Streeter
Lighter banoffee pie
EAsY
SERVES 8 PREP 40 mins plus chilling
COOK 30 mins
FoR THE BAsE
200g/7oz shop-bought shortcrust
pastry
plain flour, for dusting
FoR THE ToFFEE LAYER
25g/1oz light muscovado sugar
25g/1oz butter
397g can condensed milk
4 tbsp half-fat crème fraîche
FoR THE ToPPInG
100ml/3½fl oz whipping cream
¼ tsp instant coffee granules
2 tsp golden caster sugar
200g/7oz 2% Greek yogurt
85g/3oz half-fat crème fraîche
1 large banana (about 175g/6oz
unpeeled)
1 tsp lemon juice
a little sifted cocoa powder,
for dusting
1 Heat oven to 200C/180C fan/gas 6.
Roll out the pastry thinly on a lightly
floured surface and use to line a 23cm
round x 2.5cm deep loose-bottomed
fluted tart tin. Lightly prick the pastry
base with a fork, then line the pastry with
foil and add baking beans. Sit the tin on a
baking sheet and blind-bake for 15 mins
to set the pastry, then remove the foil
and beans. Bake for a further 5-6 mins
until the pastry is cooked and pale golden
all over. Leave to cool, then remove the
tart tin and base, and sit the pastry case
on a flat serving plate.
2 For the toffee, put the sugar and butter
in a medium heavy-based saucepan.
Stir with a wooden spoon over a
low-moderate heat for 2-3 mins until
the butter has melted and the sugar
is starting to dissolve. (The butter will
have blended in and the mixture will be
thick and fudgy.) Pour in the condensed
milk and turn up the heat so that the
mixture can start to bubble and come
to a boil. Stir constantly as it bubbles
away for 6-7 mins, until it thickens
and turns a light caramel colour. It is
important to stir constantly, gathering the
mixture up from the bottom of the pan,
or it may burn. Remove from the heat,
stir until the bubbles subside, then beat
in the crème fraîche. Pour into the pastry
case and spread evenly. Chill until the
toffee is cold and set, about 1 hr.
3 For the topping, pour the whipping
cream into a mixing bowl and sprinkle
over the coffee and sugar. Leave for
a few mins for the coffee granules to
dissolve while you mix the yogurt and
crème fraîche together in a small bowl.
Whisk the cream quite stiffly without
over-beating it, then fold in the yogurt
and crème fraîche.
4 Cut two-thirds of the banana into
long, thin diagonal slices. Scatter them
over the toffee layer. Thinly slice the rest
of the banana diagonally and toss the
slices in the lemon juice. Spoon the
creamy topping over the toffee in big
spoonfuls, spreading lightly and creating
a few billowy swirls with the spoon. Stick
the lemony banana slices into the creamy
topping. Chill for 30 mins-1 hr, then serve
sprinkled with a light dusting of sifted
cocoa powder. Best eaten the same day.
Per SerVing 428 kcals, protein 9.3g, carbs 45.1g,
fat 23.5g, sat fat 12.9g, fibre 0.8g, sugar 35.1g, salt 0.5g
tIP take care not to overcook the toffee
filling or it will become too stiff. Stir well
with a wooden spoon the whole time it
is cooking, adjusting the heat so that the
mixture continues to bubble (but not so
much that it spits), until thickened and
Food styling katy greenwood | Styling jenny iggleden
a light caramel colour.
• For more of Angela’s healthy
makeovers, visit bbcgoodfood.com
MAY 2014
 Healthy

The incredible results How I made it healthier WHAT IF I…

Per serving Classic Banoffee pie LIGHTER vERsIon • Using bought pastry, i made a shortcrust Q Used full-fat crème fraîche in the toffee
kcals 750 428 pastry case rather than a biscuit crumb, layer instead of half-fat?
fat 51.7g 23.5g to reduce saturated fat and sugar. A the calories would increase to 444 kcals
sat fat 31.4g 12.9g • reduced sugar, fat and saturated fat per serving. the fat would increase to
sugar 50.5g 35.1g by using less sugar and butter in the 25.4g (14.2g sat fat) per serving.
salt 1.0g 0.5g toffee layer, and replacing it with half-fat Q Used two bananas instead of one?
crème fraîche. also sliced the banana A the calories would increase to 441 kcals
thinly so i needed less. per serving. the fat would remain the
• instead of a double cream topping, i used same. the sugar would increase to 37.8g.
a mix of 2% greek yogurt, half-fat crème Q Used double cream, full-fat greek
fraîche and whipping cream, to reduce yogurt and full-fat crème fraîche for
fat and saturated fat even further. the topping?
A the calories would increase to 480 kcals
per serving. the fat would increase to
29.9g (17.1g sat fat) per serving.

half the fat

lower sugar
gloriously
gorgeous

MAY 2014 bbcgoodfood.com 113

 GoodDeals
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 Healthy

Healthy sides
Griddled Baby Gems with Roasted sesame sweet Butter bean, cucumber
Exciting new dishes
to perk up your plate
Recipes mIRANDA KEYES
Photograph SAm STOWELL

balsamic & goat’s cheese potatoes & asparagus & radish salad
EASY 1 OF 5 GOOd GLuTEn
FOLATE A EASY LOW 2 OF 5 LOW FOLATE FIBRE VIT c 2 OF 5 GOOd
dAY 4 YOu FREE FAT FOLATE FIBRE VIT c A dAY EASY FAT A dAY 4 YOu
GLuTEn
SERVES 3 PREP 10 mins COOK 10 mins SERVES 3 PREP 10 mins COOK 30 mins FREE

SERVES 3 PREP 15 mins NO COOK

4 Baby Gem lettuces, ends trimmed,
quartered
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp clear honey
50g/2oz soft goat’s cheese
50g/2oz pomegranate seeds
1 Put the lettuce in a bowl, drizzle with a
little of the olive oil, then season. Place
a griddle pan on a high heat. Griddle the
lettuce for 30 secs-1 min per side or
until slightly charred. Remove to a plate.
Combine the balsamic vinegar and honey
with some seasoning, then whisk in the
remaining olive oil to make a dressing.
2 Drizzle the dressing over the lettuce.
Crumble the goat’s cheese on top
of the salad and sprinkle with the
pomegranate seeds.
PER SERVING 233 kcals, protein 6g, carbs 14g,
fat 17g, sat fat 5g, fibre 4g, sugar 14g, salt 0.3g
GOES WELL WITH…
Spanish sausage & spud skewers (p70).
Food styling KATY GREENWOOD | Styling POLLY WEBB-WILSON
750g/1lb 10oz sweet potatoes, peeled
and cut into 2cm/¾in pieces
3 garlic cloves, sliced
thumb-sized piece ginger, peeled and
sliced into matchsticks
½ tsp sesame oil
1 tsp Thai fish sauce
1½ tbsp reduced-salt soy sauce
1 bunch asparagus, ends trimmed,
cut in half
1 tsp sesame seeds
1 Heat oven to 200C/180C fan/gas 6.
Put the potatoes in a large roasting tin
and toss with the garlic, ginger, sesame
oil, fish sauce and 1 tbsp soy sauce.
Roast for 20 mins or until golden
brown and tender.
2 Add the asparagus, 3 tbsp water
and the remaining soy, and roast
for 10 mins more. Sprinkle with the
sesame seeds, then serve.
PER SERVING 267 kcals, protein 7g, carbs 55g,
fat 3g, sat fat 1g, fibre 11g, sugar 17g, salt 1.4g
GOES WELL WITH…
Miso-glazed tofu (p98).
In a large bowl, mix 2 crushed garlic
cloves, a small bunch each mint and
parsley, chopped, the zest and juice
½ lemon and 1 tbsp olive oil with
some seasoning to make a dressing.
Add 2 x 400g cans butter beans,
drained and rinsed, a 200g pack
radishes, trimmed and thinly sliced,
and ½ large cucumber, seeds removed,
sliced into half moons, then mix the
dressing through the salad.
PER SERVING 209 kcals, protein 13g, carbs 27g,
fat 5g, sat fat 1g, fibre 13g, sugar 3g, salt 0.6g
GOES WELL WITH…
Antipasti platter with homemade
flatbreads (p59).
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116 bbcgoodfood.com
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May 2014
 Expert advice, techniques,
new ideas and best buys
from the Good Food team
Barney Desmazery Sarah Cook Cassie Best Steffi Dellner

Cook school
Food editor Food editor Assistant food editor Cookery assistant

Learn
Do it better Preparing spring new

Do it better
British asparagus and broad beans aren’t around for long, so enjoy them in abundance at their
best – for maximum freshness, prepare and cook them as soon as you can after picking or buying skills

Masterclass
Expert advice
Broad beans Asparagus
Preparing broad beans properly takes a bit of time, but it’s well worth doing, as small fine stems need just a wash, as they will be tender along the whole
the beans look and taste a lot better with the skins removed. in the past, we length. For longer, thicker asparagus, bend the stem until it snaps and discard

have referred to the two-step prep as podding and double podding. But to
avoid any confusion, we now describe it as podding (removing the beans from
the main pod) and then skinning
Photographs DaviD Munns | Food styling JEnniFER JOYCE | styling viCTORia allEn
Reviews
the tougher, paler end. it should snap in just the right place to get rid of the
woody section. Trim with a sharp knife so all the spears are the same length.
You can then peel any

(slipping the beans out of their remaining tough skin on the

thin skins). bottom half of each spear
Podding To remove the beans, with a peeler to reveal the
squeeze the pod until it pops and more tender flesh.
run your finger down the inside Whether you boil, steam or
to release the beans. add to griddle asparagus, the trick is to
a pan of boiling water and cook keep cooking to a minimum –
for 1-2 mins. Drain and tip into a few minutes is all it needs.
a bowl of cold water.
Skinning use your nail to
slit the skin of the cooked bean, TIP Don’t throw away
–
your
they
us en ds
then gently pinch it to push out woody asparag
, but they’re full
the bright green, smaller bean. may be tough
d ma ke wo nd erful
in our opinion, even smaller beans of flavour an
are best skinned. stock or soup.

MAY 2014 bbcgoodfood.com 117

 Learn to make authentic gnocchi
Chef Antonio Carluccio, one of the BBC’s Two Greedy Italians, shows us
how to make a fantastic Italian favourite Photographs DavID Munns
Do it better
Masterclass

Potato gnocchi
(Gnocchi di Patate)
EASY CAlCium FOlATE
uncooked
SERVES 4 as a starter, 2 as a main
PREP 20 mins COOK 1 hour 10 mins

800g/1lb 12oz cooked baked potato

(see step 1), you need to start with
Expert advice

1.5kg/3lb 6oz large King Edwards

200g/7oz italian ‘00’ flour, plus extra
for dusting
1 medium egg
PER sERvInG 533 kcals, protein 20g, carbs 72g,
fat 19g, sat fat 12g, fibre 7g, sugar 4g, salt 0.5g

ely
TIP It’s worth buyingrotheorfin
‘00’ flour
io ze
milled Italian dopp
Compared to the
for potato gnoc i.ch
Reviews

en durum wheat
harder and high-glut
, ‘00’ flour comes
used for dried pasta
t with a medium
from a softer whea
is means you get
gluten content. Th
cky result.
a lighter and less sti
Add some colour
You can make gre
en gnocchi just
as you can green Adapted
pasta. For this
BLUE CHEESE & SPINACH SAUCE amount of gnocch from Antonio
i mixture, add
Team your gnocchi with this delicious 300g cooked spina Carluccio’s
ch, drained,
sauce. Melt 30g of butter in a pan, squeezed until ve Pasta (£20,
Next
ry dr y and
add 150g Gorgonzola, broken into chopped. Mix into Quadrille).
month
the basic
small pieces, and stir and dilute with gnocchi dough, ad You can buy
ding more flour
milk as required. Add 250g spinach if the mixture seem
s too wet. this book for James martin
leaves and leave them to wilt, at just £17. Call 01326 569444, makes croissants
which point the sauce is ready. p&p is free. Or buy online at
sparkledirect.com/goodfood

118 bbcgoodfood.com MAY 2014

 Cook school
‘Many people try to make gnocchi, but never manage
to achieve that ideal softness and lightness – like a cloud.
Follow my recipe to achieve a perfect plate of gnocchi,
which is also very good with a tomato & basil sauce’

Do it better
Masterclass
1 2 3
Heat oven to 200C/180C fan/gas 6. Prick Mix the potato purée with the flour as the mixture combines, switch to using
the potatoes with a knife, place in the oven and egg. your hands, and work the mixture until it
and bake for 1 hr until tender. When cool comes together smoothly.
enough to handle, scoop out the flesh into a bowl
(it should weigh 800g), and mash to a purée.

Expert advice
Reviews
Food styling EMILY kYDD | styling vICToRIa aLLEn

4 5 6
Taking a little at a time from the pile of Lightly press each chunk away from you Cook the gnocchi in plenty of salted, boiling
dough, form it on a floured work surface into against the prongs of an upright fork to water. after 30 secs to 1 min, the gnocchi
sausage shapes, 2cm in diameter. Then cut create ridge indentations. These will help to will float to the surface of the water – they
into 2cm chunks with a knife. collect more sauce on each mouthful. Place the are now cooked. scoop them out with a slotted
finished gnocchi on a clean pre-floured cloth. spoon, transfer to your warm sauce (see recipe,
far left), or simply toss with butter, black pepper
and Parmesan.

MAY 2014 bbcgoodfood.com 119

 STAY ShArp Know your knives
They’re your best friends in the kitchen, and can be a considerable investment.
So choose the right ones for you with food writer Sara Buenfeld’s expert guide

The only four

you really need
Although I have collected several racks worth
of knives over the years, there are some that
I reach for every day that cover most kitchen
Do it better

tasks. These are my must-haves: 2

1 A parer, also called

a vegetable knife
This little knife copes with small
1

or delicate jobs like deveining

prawns, seeding chillies, trimming
sprouts or coring fruit. You will
use this knife mainly when you’re
Masterclass

cutting in your hand, rather than

on a board. It’s also the knife
most likely to be swept away
into the bin or compost, so don’t
spend a fortune on it!

2 A flexible serrated knife

or tomato knife.
This is fantastic for peeling
oranges and other citrus fruit,
and for thinly slicing tomatoes
as well as general veg prep. For special tasks Cutting edge
Expert advice

The serrated edge means it grips Knives are a personal reflection of how you cook and eat, The type of metal
as it slices, and you won’t ever so you may find some of the following useful: will affect price and
have to sharpen it. performance.
4 • Stainless steel is the
3 A cook’s or chef’s knife
This large all-purpose kitchen
knife will tackle a host of prep, Boning knife For the serious or budget cook who likes to do
cheapest, but requires
regular sharpening.
from finely chopping herbs 3 a bit of butchery at home, this narrow, dagger-shaped knife will • Carbon steel is hard,
and nuts; preparing meat and cut through ligaments, and remove bones and connective tissue. more expensive and
hard veg like squash or red easier to keep sharp.
cabbage, as well as precision • Damascus looks
cutting vegetables. amazing as the knife
Reviews

They come in a range of sizes Filleting knife If you eat a lot of fish, this flexible blade (often is mottled. This is
(anything from a 15 to 36cm used on its side) will help you with the sweeping movements because a carbon steel
blade), so make sure you buy one you need for filleting, and for removing skin in seconds. core is surrounded by
that you feel comfortable using layers of soft and hard
– not everyone likes a large knife. stainless steel, creating
The handle should fit in your hand a knife that is hard and
easily and feel well balanced. Carving knife Once, a carving knife and fork was a must-have razor sharp.
Spend a bit of money on this in most households. The knife blade is fine, sharp and very long,
one, as it will last for years. and designed to give even slices of meat. Ceramic blades are

4 A bread knife
The long blade with a serrated
edge will cut through crusts and
10 times harder than
carbon steel, yet so
much lighter. They also
stacks of sandwiches without Santoku You don’t have to be a fan of Asian cuisine to find retain their edge for
squashing the crumb. Also good this Japanese-style knife useful. The end is blunt, rather than longer, so they don’t
for splitting cakes in half. It will also pointed, and the knife is designed for slicing, dicing and need to be sharpened.
double up as a carving knife, chopping. The ‘granton edge’ (dimples) on the blade help however, they are
if you don’t have one. to release thin slices and sticky food. more prone to chipping.

120 bbcgoodfood.com MAY 2014

 Cook school

Chop, chop
A blunt knife is hard work to use,
Clean
by hand Best
and you’re more likely to slip and
cut yourself, so it’s important to
Even if a knife
is described as
for your
sharpen your knives frequently.
Sharpeners A basic sharpener
dishwasher safe,
for the few seconds it takes to clean How to store budget

(from £10) that you draw the knife
through is the easiest to use, but
professionals use a steel or wet
stone. Steels involve quickly drawing
the knife at an angle. With a wet stone
you rotate the blade of the knife
against an abrasive, wet stone. Both
methods require practice. Local cook
shops may offer sharpening services.
• Ozitech knife sharpener on p122.
with a soapy cloth, it is worth caring
for them by hand. Dishwasher
detergent and the heat can damage
the handle and dull the blade. Don’t
soak a knife in water for long periods.
If you’ve been chopping meat, fish
or pungent ingredients like garlic, it’s
best to wash your knife in cold water
first, as hot can make the smell or
Magnetic wall strips help keep
surfaces clutter-free, although
ceramic knives won’t stick to it
unless they have a metal handle.
Blocks are popular, but you’re
restricted to the size of slots. If you
prefer not to have knives on show,
don’t store them loose in a drawer
as they can blunt. Buy blocks for
Do it better
Great value
Victorinox For a razor-sharp
blade at a good price, these
knives (from the makers of the
original Swiss Army knife) are
a good choice. The handles
are made from moulded plastic
and there’s a wide range of sizes.
• Prices start from £3.90 for

Masterclass
protein stick to the blade. drawers, or store them in knife wraps. a parer to £21 for a cook’s knife.
Available in cook shops and on
Amazon.co.uk.

Anatomy of a knife High-end buy

Kai Shun You can’t get more
There’s so much more to your knife than a blade and handle – here’s how it’s constructed special than this Japanese
range made from damascus
The blade is the main body of the knife and its steel and inspired by the
The point at the very tip is used
size, shape and strength varies according to samurai sword. Impressively
for piercing and scoring. It’s an
purpose. Edges can be straight, scalloped, sharp with the distinctive

Expert advice
important feature of a boning knife,
serrated or granton. The oval depressions along wood-like marking on the blade,
where it’s used in a dagger fashion.
the granton, often found on a carving or santoku they look almost too good to use!
knife, hold pockets of air, which stop thin slices • A 20cm chef’s knife costs
of food from sticking to the blade. £165, while a 8.5cm parer is
around £82. For stockists visit
The spine is the top of the blade and can be taylors-eye-witness.co.uk.
held for better stability when finely chopping
The tip is the
nuts or herbs, or for adding strength when Good all-rounder
first third of the Signature from Robert Welch
slicing hard ingredients like butternut squash.
blade, used for fine This range of award-winning
slicing – for example, knives is an excellent choice

Reviews
with garlic, onions The handle is as vital as if you want quality at an
and mushrooms. the blade and can be made affordable price. You can tell
from plastic, wood or metal. how much thought has gone in
It should be comfortable to the design from the tactile
The belly or cutting edge is the to hold, so try it handles to the shape, strength
part that works hardest when you’re before buying. and edge of the blade. There
chopping and slicing. This area are six cook’s knives available
should be sharpened regularly. – from 12cm blade up to 25cm.
• The signature vegetable/parer
with 8cm blade is £25. Visit
The heel is the section robertwelch.com for more
of the blade closest to the details.
The tang is the part of the blade
handle. It’s the strongest
that extends into the handle. It isn’t A bolster is the thick piece
part and the optimum area • For more tips visit
always visible, but adds strength and of metal between the handle
to use for shearing through bbcgoodfood.com/content/
balance to the knife. Look for ‘fully and blade, which adds weight
tough ingredients. top-five-cooks-knives.
forged’, meaning that the blade and and counter balance between
tang are made from one piece of steel. the blade and handle.

MAY 2014 bbcgoodfood.com 121

 Cook school

Take a cookery class

Noodle Making Extravaganza with Jessica Wang of Mama Wang’s Kitchen,
Central Street Cookery School, London (020 7549 8176; centralstreet.org) Jessica Wang

This charity-run cookery school has already won under her watchful, encouraging instruction we
several awards. In the evening, classes focus on made Mama Wang’s Biang Biang noodles, starting plunging the noodles into boiling water, the dish
techniques and flavours from around the world. by kneading our noodle dough to a soft, porcelain- quickly came together and, before I knew it, we
Do it better

Then, during the day, money raised from the evening
classes helps to fund hands-on cookery, budgeting
and how-to-eat-well classes for the local community.
The spacious, well-equipped kitchen also has
a community garden, offering students the chance
to use freshly picked ingredients in the summer.
Jessica Wang, instructor and street food veteran,
gave us an introduction to Chinese cuisine. Then
Masterclass
like consistency. Leaving it to rest, we cracked on
with the cumin lamb – I was fascinated to learn the
prevalence of the spice in Chinese food. Jessica also
taught us how to make our own chilli oil.
But the best part of the class was the noodle-
making itself. We flattened, rolled, pinched and
pulled our dough before using Jessica’s traditional
stretch-and-slap technique to make noodles. After
were sitting in the community centre’s dining room,
drinking beer and enjoying freshly made noodles.
Cost £30 (£5 concessions to residents of EC1),
including all ingredients, dinner and a drink.
Verdict Fun evening in a relaxed atmosphere,
perfect for anyone wanting to try something new.
And I love that I can now make my own noodles!
Steffi Dellner

Barney’s Reader offer

butcher’
Beef brisket
s block Knife sharpener
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of the animal. Boned, it is with crushed industrial plus £2.95 p&p.
a large flat piece of meat, diamonds, which maintain Exclusive offer for
which was traditionally a perfect 20-degree angle. BBC Good Food
Expert advice

rolled and tied and served in sections, but is They make it easy to readers: all orders will
also sold as an untied piece. Beef brisket has achieve a razor-sharp edge receive a free tomato
a structure that is layered with fat which, when in seconds, with just three slicer, worth £4.99.
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and low, or pot-roasted or braised with plenty doubles as a handle and mainland only, some
of liquid. Find recipes at bbcgoodfood.com. hand guard, then folds neatly exclusions may apply.

One for the bookshelf BBC Good Food readers can buy any of this month’s books at a discount, plus you’ll also receive a free
bookmark. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood
Reviews

Sally Hughes reviews this month’s cookery books

Veggie inspiration Simple suppers Café comfort food Seasonal

Leon Fast Vegetarian
by Jane Baxter and
Henry Dimbleby (£25,
Good Food offer price
£20, Conran Octopus)
Jane Baxter, from Riverford Organic
Farms, and Henry Dimbleby, from the
healthy fast food chain Leon, make
a great team. This book is packed
with exciting new ways with every
type of vegetable. All recipes are easy
and, although some require time
for soaking, the amount of hands-on
time is short. There’s also a chapter of
dishes designed to appeal to children.
What to Eat Next
by Valentine Warner
(£20, Good Food
offer price £16,
Mitchell Beazley)
Valentine’s fourth book shows all the
charm of his previous titles. The
recipes are an eclectic collection of
favourite, great-tasting dishes. Almost
all can be prepared in under an hour,
and many can be rustled up from
storecupboard staples. A particular
treat is the chapter on things on toast
and in sandwiches – recipes destined
to become sofa supper standbys.
The Ginger & White
Cookbook by Tonia
George, Emma Scott
and Nicholas Scott
(£18.99, Good Food
offer price £14.99, Mitchell Beazley)
A real treasure. Ginger & White is the
cafe everyone wants at the end of
their road and, if you can’t get there,
then this collection is the next best
thing – amazing brunch ideas, super
soups and salads. From Spiced plum
& almond eggy bread to Caramel
croissant puddings, the recipes are
guaranteed to give great results.
cooking
Rosehips on a
Kitchen Table by
Carolyn Caldicot
(£9.99, Good Food
offer price £9.49, Frances Lincoln)
This lovely book, subtitled Seasonal
Recipes for Foragers and Foodies,
is full of veggie-centric recipes –
whether you’re foraging in the
hedgerow or shopping at a farmers’
market. The great range of foodie
ideas are a mix of preserves to store
for later and meals to enjoy while
produce is at its peak (and cheapest).

122 bbcgoodfood.com May 2014

 easycook
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Baking Dreams meringues
Makes 36 letters PreP 30 Mins
COOk 1½ hrs
185g tate & lyle Fairtrade Golden
Caster sugar
3 large egg whites
food colour paste of your choice
Heat oven to 200C/180C fan/gas 6.
Tip the sugar onto a baking tray lined
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 Best vegetarian buys
Holly Brooke-Smith and the team tasted over 40 meat-free items to bring you the ones that are worth putting in your trolley

Linda McCartney Fish Free Scampi,

£2.60/200g, ocado.com
Fab for an after-school meal, particularly
if you’re bored with soya. Made with
potato starch and whey protein, they
have a breaded coating, and benefit
from a squeeze of lemon before serving.
On test
special
VPud Vegetarian Black Pudding,
£1.69/200g, naturalgrocery.co.uk
This veggie black pudding has
bags of flavour. Made from pearl
barley, rolled oats and beetroot
powder, you simply slice and fry.
Add to a breakfast fry-up, use in
an omelette or on top of a pizza.

Zest Coriander &

Basil Pesto, £3.69/
340g, ocado.com
Most shop-bought
pesto isn’t suitable
Holly gets testing in the Good Food kitchen Beef Style Strips, £1.75/300g, Tesco for vegetarians,
Quick to cook and an easy option to because it contains
serve with veg and mash, or tasty Parmesan (see left).

T
his was quite a divisive test, with some noodles, these beef-style strips are This pesto is organic,
tasters wondering why foods made of made from wheat protein and soya. entirely free from
vegetables, beans and pulses try to Strongly flavoured with a smoked Roasted vegetable lasagne, artificial ingredients
masquerade as meat. However, others felt and savoury taste. £3.99/370g, cookfood.net and is made with
that many of these items offer a convenient As good as homemade. Layered vegetarian cheddar
alternative for cooks catering for meat-eaters spinach, meaty mushrooms, and a splash of
and vegetarians together. mascarpone and slow-roast apple juice.
A significant number of the items tried were courgettes, bound together with
disappointing – bland and with odd textures. a sweet tomato and herb sauce.
However, there are some gems, too. Keep an We sprinkled some breadcrumbs
eye on salt levels – anything over 1.5g per 100g on top for extra crunch.
(or 0.6g sodium per 100g) is considered high. Italian Style Hard
Cheese, £2.30/
Suitable for vegetarians? 200g, Tesco
Quorn This is a brand name, not an ingredient. This resembles
Quorn products are made with a veggie protein Parmesan and
that comes from a fungus called mycoprotein. Fry’s Cocktail Sausage Rolls, could be used
Soya The soya bean, an East Asian legume, is £2.99/12, Booths in its place,
a good source of protein. In some places it is These frozen veggie sausages come but is made
genetically modified, so this is something to in a good casing of puff pastry and Knorr onion gravy pots, with vegetarian
be aware of when buying soy products. can either be kept in one long strip £1.75/4 x 112g pots, Tesco rennet (see left).
Rennet Traditional Parmesan (Parmigiano- (for packed lunches or picnics) or Simply put this jelly gravy pot in This one
Reggiano) is made using rennet, which broken into smaller cocktail sausage a pan to melt down before adding impressed us with
comes from the acidic stomach lining of rolls. Made from vegetable protein, boiling water and any extra its firm, creamy
young calves. Parmesan, as well as Grana soya and wheat, the added ingredients. It has a good savoury, texture and price.
Padano and Gorgonzola, has protected wholegrain mustard gives Great umami flavour and an attractive
designation of origin status (PDO), which a good warmth, too. for packed dark colour. It is relatively high
means they must include animal rennet in lunches in salt (0.91g per portion), so
order to qualify. Vegetarian cheeses are made you may want to adjust other
using rennet from plants or bacteria. seasoning in your dish. Or try our
Photographs ADRIAN TAYLOR

Gelatine Traditionally derived from animal Vegetarian red wine gravy recipe
by-products, it’s used as a gelling agent. at bbcgoodfood.com for a lower
Vegetarian substitutes are now available, salt option – it freezes well if you
such as agar-agar. want to make a big batch.

MAY 2014
Burgers Fry’s Chicken Style Strips, £2.99/380g, Booths
Goodlife Spicy Bean Quarterpounders, Simply pan-fry straight from frozen in just
£1.99/4, ocado.com 6-8 minutes. These strips are mainly made
Bursting with colour and different from vegetable protein (which also incudes
textures, this frozen burger is anything some soya) and covered in a thin, crispy batter.
but dull! The chipotle chilli is well balanced Great for snacks or with avocado in a sandwich.
and we like the addition of sweetcorn.
Linda McCartney mozzarella burger,
£2/2, Tesco Freedom Mallows, £2.29/75g,
Despite the simple ingredients list of goodnessgoodies.co.uk
non-GM soya and mozzarella, these burgers Made with natural
are unbelievably ‘meaty’! If you’re looking for colouring and no
something to merge seamlessly with real gelatine, these
meat burgers, this is the one. mallows are suitable
for vegans, too.
Choose between
vanilla and
strawberry, and add
some to a hot choc.
Edgy Veggie Burgers, £3.50/2,
Marks & Spencer Sausages Good
Carrots, beans and beetroot make up this Cauldron Cumberland sausages, taste &
unusual and tasty burger. It’s filling, has a £2/6, Waitrose texture
great texture and will cook in a pan in minutes. Herby and fresh, and not too salty (a
A good alternative to classic pulse burgers. problem with quite a few others), these
are made with
vegetable protein
and are nicely
textured. They
brown up well and
hold their shape.
A hit with tasters.
What to drink Our wine expert Sarah Jane Evans recommends three bottles that are suitable for vegetarians
No animal by-products have been used in processing of these wines. For more details on organic and vegetarian wines try,
vintageroots.co.uk and vinceremos.co.uk. The websites of Majestic, Marks & Spencer, Tesco and Waitrose are also helpful.
Eurovision tipple Great value
Kamm & Sons, 33%, Cotes du Rhone NV, France, 13.5%,
from £16.62, thedrinkshop.com £4.75, Morrisons
Celebrate the Eurovision Song Contest (May 10) Floral, light and fresh, with a crunch of ripe
with cocktails made with the very British Kamm redcurrants and just a hint of fennel and herbs
& Sons. If you like Campari, Aperol or Angostura on the finish, this great-value wine is perfect
Bitters, you’ll love this. for Bank Holiday barbecues.
126 bbcgoodfood.com
Chosen by Kids Veggie chicken nuggets,
£1.58/320g, Asda
Covered in crispy batter, these golden bites
are made from soya, wheat and potato flakes.
Soft in the middle and crunchy on the outside,
they are very quick and easy.
Quorn Mince, £2/300g,
Sainsbury’s
This looks incredibly
similar to minced beef,
but with a softer
texture. It doesn’t have
a very distinctive
flavour, so benefits
from extra seasoning – but it’s versatile,
filling and very quick to heat through. Ideal
for a veggie lasagne or for making burritos.
Chosen by You Vegetarian Glamorgan
sausages, £1.58/6, Asda
We loved the way these leek, cheese
& potato sausages crisped up in the oven.
They lost their shape slightly when
cooked, but it didn’t matter because
they were so delicious!
Classy white
Chilean Sauvignon Blanc 2013, Aconcagua Valley,
12.5%, Waitrose, £7.99
Chile’s Sauvignon Blanc only gets better. One reason
is that they’re discovering the best places to grow the
vines. Aconcagua Valley, north of Santiago, is ideal,
with hot sun and cool afternoon winds, which result
in ripe passionfruit notes with a zesty grassiness.
MAY 2014
 REL’S N O W A Y
THE
EONE I K E Y O U C O ULD
SOM E D I A B E T E S .
POSSIBLY HAV

IS THER E? K ’s fa st e st g rowing health

risk. Three
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Type 2 diabete
s is the U
0 m in u te s – a nd no one is im
1 ss and
gnosed every blindness, limb lo
people are dia it for lif e. It ca n le ad to
abetes, you have be at risk?
Once you have di til l th in k th ere’s no way you could
n even kill you. S
kidney failure. It ca

TEXT KNOW TO 70555

TO GET YOUR FREE DIABETES
GUIDE AND PEDOMETER

This is a charity service for Diabetes UK. Texts cost your standard network rate. We may contact you again in future. If you would
prefer we didn’t call you, text NOCALL DUK to 70060. To stop receiving SMS messages from us, text NOSMS DUK to 70060.
A charity registered in England and Wales (no. 215199) and in Scotland (no. SC039136).
My Kitchen
Caroline Waldegrave
Caroline, who was managing
director of Leiths School of Food
and Wine from 1975 to 2002, and
co-authored several Leiths cookery
books, was awarded an OBE in
1999. She is married to former
Cabinet minister William
Waldegrave, who is now a life peer,
and they have four children.
Caroline runs the Dudwell School
Kitchen cookery school from the
family’s holiday home in Somerset.
When did you move in?
We arrived in 1991, just before
Christmas – it was still a wreck –
so with four small children, it was
a busy time. The house belonged to
128 bbcgoodfood.com
Caroline Waldegrave, who helped to establish Leiths School of Food and Wine,
shows Holly Brooke-Smith how she cooks at home Photographs geoFF WiLkinSon
William’s brother and I had this idea
that it could be turned into a Tuscan
dream, which is what we were hoping
for. It does look good in nice weather!
Did you make changes?
We haven’t altered the structure
of the kitchen, we just bought
a Howdens’ kitchen and painted
the cupboards a different colour.
The Aga was already here, but the
thing that I think is important is
the sofa – because this is the centre
of the house. It’s where we all sit.
What do you cook on?
In the summer, we turn off the
Aga and I rely on my other electric
cooker. I’m not completely mad
about Agas, but if I decided to,
I think I would make it into a bigger
model with more ovens in-between
the really hot and warming ones.
Although I don’t have my dog any
more, that’s what an Aga is great for
– it’s a nice spot for a wet dog to dry!
Your style of cooking?
We’re not exotic eaters. A favourite
is something like spaghetti or
slow-cooked lamb shanks. I don’t
actually have a slow cooker, but the
bottom oven of the Aga is perfect
for that. We like real food – not
too complicated and probably
more Italian orientated than
May 2014
 Kitchen design

RIGHT The
brick extension
houses a sink
and the dryer,
but Caroline
would like
a better view!

LEFT
The roomy
dresser is ideal
for display
and storage

LEFT Caroline’s
oak-topped table,
is from Wells
Reclamation
Company in
Somerset

The family home for

more than 20 years

French. When I’m teaching in the
school, I base everything around
essential skills – whether it’s knife
skills or how to make a soufflé.
Does your family spend lots
of time in here?
All my children cook, so we do that
together and that’s a lovely thing.
We make the Christmas cake in
here, which is always fun. Even
though they’re quite grown-up now,
this is their childhood home and
they always like to come and spend
some of the summer here.
Are you a collector?
I love my copper pans. At Leiths,
we were all given one for every five
years we were there. All my pottery
is from Divertimenti – and I’ve got
masses of it. I think it’s very pretty.
The royal mugs on the top of the
dresser go back a fair bit – there
are a couple from 1902 and 1911.
How about gadgets? Caroline’s essential kit
I have my Kenwood, which is an
old friend – I think it was a wedding
present. My memory is getting
worse, so I have to have a timer, Chef’n Potato Ricer, £29.99,
plus I couldn’t survive without Lakeland
a microwave. I love my sauce whisk
and a ricer is vital for making
mashed potato.
Does the layout work? Stainless Steel Spoon
Yes, I come in and dump all the Rest, £8, John Lewis
shopping on the table, and the fridge
is nearby. Then the rest of the bags
go through to the little pantry next
door. The dishwasher is in exactly
the right place, as it’s easy to rinse
everything in the sink before
loading it up. Eddingtons Magnetic Retro
Timer, £9.99, amazon.co.uk
Where do you eat?
We eat in lots of different places
in the house – it’s quite fun! When
people come to stay, we have Stainless Steel Magic Whisk,
Turn over for a recipe from Caroline £3.50, Sainsbury’s

May 2014 bbcgoodfood.com 129

Kitchen design
breakfast and lunch in here, then go
to the dining room at night. If we
have more than 12 people staying,
we go up to the ‘big barn’ at the top
of the garden. In the summer,
we’re outside all the time, so even
before we built the cookery school,
we had a separate summer kitchen.
Would you make any changes?
The little brick extension you can
see out of the kitchen window
(previous page) blocks the view.
It was here when we came and,
although it’s actually an incredibly
useful room (it houses a sink and
dryer), it still annoys me! I plan to
start a lovely herb garden and grow
lettuces behind the cookery school.
Why did you set up your
school here?
I’ve just always loved doing it!
If we’re going to spend much more
time in this house, then that’s what
I’d really like to be doing. It was
just a collapsing barn before, and
William and I really love taking on
projects. We also have the most
wonderful builder called Andy,
which makes life much easier.
What do you think are
important cookery skills?
The first thing to learn is how to
approach things. I think that if you
can just learn how to make pastry,
how to deal with meat, how to cook
a duck breast properly so the meat is
tender and the fat is crisp, then
that’s a good start. The other really
important thing is to plan a menu,
so you can cope with a dinner party;
it’s timing and getting organised.
130 bbcgoodfood.com
RIGHT Impress
guests with a
restaurant-style
dessert that
oozes with
melted
chocolate.
Caroline Waldegrave’s 1 Heat oven to 200C/180C fan/gas 6
BELOW Caroline Chocolate fondants and put a baking tray on the middle shelf.
in the Dudwell Brush the inside of 5 dariole or pudding
a little effort
School kitchen moulds with the melted butter, then
– where she runs MaKES 5 PREP 25 mins plus 1 hour chilling put the cocoa in one and turn it to coat
regular cookery COOK 30 mins the inside, holding it over the second
courses. For mould to catch any that escapes.
more info, Chocolate fondants are best prepared and Repeat with the other moulds.
visit dudwell chilled at least 1 hr before baking and they 2 Put the butter and chocolate in
school.com can be kept in the refrigerator for up to a heatproof bowl, set over, but not
24 hrs in advance. Cooking times will vary by touching, a pan of simmering water
1-2 mins, depending on your oven and the and stir occasionally until melted.
type of moulds you use. The fondants are allow to cool slightly.
ready when they have a molten centre and 3 Using electric beaters, whisk together
firm sides. If you’re nervous about the cooking the whole eggs, yolks, sugar and a pinch
time, you can always make an extra fondant of salt until pale and moussey (the
to test the exact time required for your oven. mixture should almost double in volume),
this will take 3-4 mins. Gently fold in the
120g unsalted butter, diced, melted chocolate and butter, and then
plus 20g melted for greasing the flour, being careful not to knock out
2 tbsp cocoa powder too much air. Spoon into the prepared
120g dark chocolate, broken moulds, stopping just shy of the top.
into pieces Chill for at least 1 hr.
2 eggs and 2 egg yolks 4 Put on a hot baking tray and cook
120g caster sugar for 12-14 mins until the tops are set and
1 tbsp plain flour, sifted coming away from the sides of the moulds.
clotted cream or vanilla ice cream, Stand for 30 secs, then serve in the
to serve (optional) moulds or turn out onto plates. Great
with clotted cream or plain ice cream.
PER FONDANT 606 kcals, protein 8g, carbs 45g,
fat 44g, sat fat 24g, fibre 4g, sugar 37g, salt 0.2g
May 2014
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 TVRecipes

TVRecipes
Enjoy time in the kitchen this month with a dish fit for a queen, two
hearty main courses and a couple of impressive desserts. Recipes
tested by Home economist Petra Jackson. Edited by Kathryn Custance

Every
recipe
has a
photo!
Photograph DAVID LOFTUS. Programme information correct at time of going to press. Please check Radio Times, radiotimes.com or bbc.co.uk for transmission dates

Chocolate souffé
& vanilla cream, p138

This month
• Great British Menu
• Saturday Kitchen
• MasterChef

MAY 2014 bbcgoodfood.com 133

 Available from
Try our Sweet Potato Pakora. With satisfying Grrr,
healthy mmm and a braver with flavour bite, Great Food
is for true flavourtarians – that’s everyone apart from
those that like bland! Discover the Great Food range at
Ocado and in the chiller at leading supermarkets.
www.greatfooduk.com @greatfood_uk facebook.com/GreatFoodUK
Great British Menu
Great British Menu veteran Marcus Wareing
creates classic British dishes at his London
brasserie, The Gilbert Scott. Catch Marcus on the new
series, starting at 7.30pm on Monday 7 April on BBC Two
MARCUS WAREING
Liverpool tart
SERVES 8 PREP
1 hr plus chilling
COOK up to
2 hrs 55 mins
More of a challenge
This is an interesting recipe; the
lemon is boiled until soft, then
mixed with butter and sugar
and baked in a pastry case.
FOR THE FILLING
4 unwaxed lemons
150g unsalted butter
250g caster sugar
2 large eggs
FOR THE PASTRY
75g soft unsalted butter
40g icing sugar
1 large egg, beaten
150g plain flour, plus extra
for dusting
1 To make the filling, put the whole
lemons in a pan and cover with water.
Bring to a gentle boil, then simmer for
1-2 hrs, or until very soft, then drain
and leave to cool. Cut the lemons in
half and remove the seeds. Place the
whole lemons in a food processor
with the butter, sugar and eggs.
Blend together, then set aside.
2 To make the pastry, cream the
butter and icing sugar in a food
processor (or use an electric mixer)
until pale and fluffy. Add the egg, then
fold in the flour with a good pinch of
salt. Mix to a dough, then roll out
thinly on a lightly floured surface to a
circle about 3mm thick. (It should be
large enough to line a 25-26cm tart tin
that is 2.5cm deep). Line a baking tray
with baking parchment and carefully
transfer the pastry to the tray. Put
in the fridge to rest for 20 mins.
3 Line the tart tin with pastry, taking
care not to stretch it, then trim the
edge. Patch any cracks with the
trimmings and reserve any remaining
scraps. Chill again for 20 mins.
4 Heat oven to 180C/160C fan/gas 4.
Line the pastry case with baking
parchment and baking beans, then
bake-blind for 25 mins, or until very
pale golden. Remove the beans and
paper, patch up any holes with the
reserved pastry trimmings, then bake
for a further 10 mins or until crisp.
5 Reduce oven to 160C/140C fan/
gas 3. Fill the tart case with the lemon
mixture and bake for 20-25 mins until
lightly golden. There should still be
a slight wobble in the centre of the
filling. Leave to cool before slicing.
Petra says: Use only
butter in this tart – not
the spreadable kind
that has oil added. It is
important for the success of the
pastry case, otherwise it might
collapse when you bake it.
Marcus portrait DAVID MUNNS/OLIVE. Recipe photographs SERGIO COIMBRA, MYLES NEW/OLIVE
MAY 2014

MARCUS WAREING
The Queen’s potage
SERVES 4 PREP 1 hr plus chilling
COOK 1 hr 10 mins
A little effort
This is based on a recipe from 1723, but
with the focus more on the chicken than
the broth. Pomegranate seeds and pistachios
were used as garnish to represent the
Royals’ jewels and wealth.
FOR THE BROTH
2 tbsp vegetable oil
200g button mushrooms, sliced
1 onion, thinly sliced
1 garlic bulb, halved through the centre
50ml white wine
3 sprigs thyme
few sprigs tarragon
500ml chicken stock
FOR THE CHICKEN
100g butter
200g brioche, made into crumbs
large bunch thyme
4 boneless, skinless, free-range
chicken breasts
3 tbsp vegetable oil
2 bay leaves
200g mixed mushrooms, sliced
4 tbsp pomegranate seeds
2 tbsp unsalted pistachios, toasted
1 Heat the vegetable oil in a pan over a
medium heat and fry the mushrooms, in
a couple of batches, until nicely browned.
Set aside. Add the onion and garlic, cut-side
down, to the pan, and cook for 10 mins or
until soft. Deglaze the pan with white wine
and reduce to a syrup. Add the herbs, chicken
stock and mushrooms, and bring to the boil.
Simmer for 30 mins. Pass through
a fine sieve into a clean pan and set aside.
2 For the chicken, melt 50g of butter and mix
with the crumbs. Strip 1 tbsp of thyme leaves
from the bunch and mix into the crumbs with
seasoning. Pat onto the chicken to coat.
Chill until the crumb has firmed up a little.
3 Heat oven to 180C/160C fan/gas 4.
Heat 2 tbsp oil in an ovenproof frying pan.
MAY 2014
Add the chicken and brown lightly on both
sides (see Petra’s tip, below). Add the
remaining thyme and bay leaves to the pan
with the remaining butter and, when it is
foaming, spoon over the chicken. Continue
cooking for 5-6 mins. Transfer to the oven
and bake for about 8-10 mins. (Take care not
to overcook.) Remove and leave to rest in a
warm place for 5 mins.
4 Wipe the pan clean and heat the remaining
oil. Fry the mixed mushrooms until golden
and all the liquid has evaporated. Bring
the broth back to the boil, taste and season
as necessary.
5 To serve, divide the broth between
4 shallow bowls, and top with a chicken
breast. Garnish with the pomegranate
seeds, pistachios and mushrooms.
Petra says: It’s the
Queen’s birthday
on 21 April, and
if you want to treat your family to a
dinner fit for a royal, this certainly
fits the bill. Take care as you brown
the chicken breasts in step 3 – I used
two fish slices to turn
them over to help
keep the crust intact.
Marcus is one of the veterans deciding which
chefs will go forward to cook for the judges
and vie for a place on the menu at a banquet
at St Paul’s Cathedral to mark the 70th
anniversary of D-Day. The chefs’ brief is to
draw inspiration from the past to produce
21st-century dishes worthy of our war heroes.
Recipes adapted from
The Gilbert Scott Book
of British Food by
Marcus Wareing with
Chantelle Nicholson
(£25, Bantum Press).
You can buy the book
for just £20. Call 01326 569444, p&p is free.
Or buy online at sparkledirect.com/goodfood.
TVRecipes
LIFE
MY
THANE
PRINCE
ON
TE
A PLA
Food writer Thane Prince, queen of the preserving pan, will
be judging contestants’ efforts to convert their homegrown
produce into delicious jams and chutneys in The Big Allotment
Challenge, a new series starting this month on BBC Two.
Earliest food memory?
Shrimping off the Norfolk coast.
First thing you cooked?
Mud pies! Then a Victoria
sponge cake.
Food hero?
My mother was, and still is, an excellent cook. So, although I
didn’t really learn to cook until my twenties, I learnt how good
food should taste early in life. My mother, at 94, still prepares
a freshly cooked meal each day. She loves new recipes, and
bakes her own bread – she’s a hard act to follow.
Your best dish?
A roast Sunday lunch.
Luxury you couldn’t do without?
Butter.
Least-favourite food?
Low-fat anything.
Most memorable meal?
Breakfast on the riverside near Kinsale in County Cork,
cooked by Keith Floyd.
Dream dinner out?
I’d go to the Walnut Tree in Abergavenny, where Shaun Hill
would cook spiced lobster and then some game. I’d eat it with
friends, one of whom would drive, so I could drink
beautiful wine.
Secret ingredient?
Salt. Never underestimate how the judicious
use of salt can transform the flavour of food.
Guilty pleasure?
Dime bars and chips – not necessarily
eaten together!
Restaurant Wars: The Battle For Manchester
Chefs Aiden Byrne and Simon Rogan, former Great British Menu
champions, have a new trophy in their sights – winning a Michelin
star in Manchester for the first time in more than 30 years. This
revealing series follows the two chefs for a year as they open fine
dining restaurants just 200 yards from one another, Simon in the
grand Midland Hotel and Aiden in a glitzy warehouse conversion.
The three-part series starts this month on BBC Two.
bbcgoodfood.com 135
Saturday Kitchen
Tom Kerridge and Henry Dimbleby are among the chefs cooking
live with James Martin this month, Saturdays at 10am on BBC One

TOM KERRIDGE
Shin of beef with
ginger, carrot
& cabbage
SERVES 6
PREP 1 hr 10 mins plus marinating
and cooling COOK 3¼ hrs
A little effort
I suggest you start this recipe a day
or two before, as you need time for
marinating and cooling.
FOR THE BEEF
6 x 225g pieces of beef shin
750ml red wine
2 tbsp vegetable oil
1 large onion, roughly chopped
1 large carrot, roughly chopped
2 celery sticks, roughly chopped
75g ginger, grated with skin on
1.5 litres of beef stock
5 bay leaves
1 clove
1 tbsp white peppercorns
1 small bunch fresh thyme
3 tsp sea salt flakes
FOR THE CARROTS
5 carrots, trimmed and halved through
the centre
100g butter
75g caster sugar
4 star anise (wrapped in a muslin cloth)
FOR THE CABBAGE
large knob of butter
1 Savoy cabbage, roughly sliced
2 tbsp toasted caraway seeds
1 Put the beef in a large casserole and pour
over the wine. Cover and leave to marinate in
the fridge for 24-48 hrs. Lift out the beef and
pat dry with kitchen paper. Strain the wine
through a sieve and reserve.
2 Heat oven to 160C/140C fan/gas 3. Bring
the wine to the boil and skim off any froth
on the surface. Heat a large casserole over
a medium heat, add the oil and fry the onion,
carrot, celery and ginger for 10 mins, or until
tender. In a separate frying pan, fry the beef
until evenly coloured. Remove with
a slotted spoon and put in the casserole.
3 Pour in the wine and stock, then add
the bay leaves, clove, peppercorns and
thyme. Sprinkle in the sea salt and bring to a
brisk simmer. Cover with a tight-fitting lid and
braise in the oven for 2½ hrs. Remove from
the oven, lift off the lid and leave the beef
to cool in the casserole. Petra says: Your
4 When cool, remove the shins from the local butcher
stock. Strain the stock through a fine sieve should be able
into a clean pan. Skim off any fat. Place to come up with
over a medium heat and bubble to reduce by some lovely
half. Add the beef and let it reheat thoroughly. pieces of beef
5 Meanwhile, cook your carrots and cabbage. shin. It’s one of
For the carrots, put all the ingredients in the cheaper cuts,
a pan with 200ml water. Cover and cook so you might
over a medium heat for 15-20 mins. Remove have to ask
the lid and increase the heat, continue for it. In the
until the liquid has evaporated to form supermarket,
a glaze. For the cabbage, heat a large it may come
frying pan over a medium heat, add the labelled as
butter and cabbage. Toss gently, then braising steak, so
cover and cook for 5 mins or until the go for the bigger
cabbage is just tender. Stir in the caraway chunks and
seeds and season well. trim it yourself.
6 To serve, pile the cabbage onto warmed
plates, place the carrots on the side then
spoon on the beef with plenty of rich sauce.

Michelin-starred
gastropub chef
Tom Kerridge will
be cooking live on
Saturday Kitchen on
12 April with James
Martin and Paul
Ainsworth, who
recently won his first
Michelin star for
his restaurant,
Number 6, in
Padstow, Cornwall.
Tom is also
one of the former
champions returning
to put this year’s
contestants through
their paces in
BBC Two’s Great
British Menu.

For a second helping

of Saturday Kitchen,
join James on
Saturday Kitchen
Best Bites on
Photograph MYLES NEW

Sundays at 10am.
on BBC Two.

136 bbcgoodfood.com MAY 2014

 TVRecipes
1 Remove the seeds from the cardamom
pods. Grind them to a fine powder with the
coriander seeds with a pestle and mortar.
Finely chop the garlic, sprinkle over some
coarse sea salt and mix to a fine paste with
the side of a knife. Put the minced meat,
garlic paste, freshly ground spices, turmeric
and chilli powder, and the beaten egg in
a bowl and mix until well combined.
2 Using wet hands, shape the mixture into
12 ping-pong ball sized meatballs. Lightly oil
a chopping board, gently flatten each meatball
into a disc and place 1 tsp of cream cheese in
the centre of each. Carefully bring up the meat
to enclose the cheese, pinching to seal, then
HENRY DIMBLEBY good pinch chilli powder (or to taste) roll carefully to reshape into meatballs.
Meatballs with 1 egg, beaten 3 Heat a large frying pan and add 2 tbsp oil.
herb salad 150g cream cheese Fry the meatballs for 10-12 mins, turning
SERVES 4 PREP 45 mins groundnut oil, for frying frequently until cooked. Remove from the pan
COOK 20 mins 200g baby plum tomatoes, cut in half and keep warm. Increase the heat and fry
A little effort lengthways the tomatoes, cut-side down, for 2-3 mins. Henry Dimbleby,
Portrait REX, recipe photograph TOBY SCOTT PHOTOGRAPHY

These meatballs are similar to arancini, where 4 shallots, very finely sliced Remove with a slotted spoon. Wipe the pan, co-founder of the
cheese is stuffed into the centre. It’s vital 2 tbsp flaked almonds add a little more oil and fry the shallots. Leon restaurant
that you shape the meatballs leaving no gaps, FOR THE SALAD Remove and set aside. chain, joins James
or you will lose your lovely surprise filling. 150g mixed salad leaves 4 Meanwhile, toss the salad leaves and Martin and Antonio
2 tbsp each finely chopped mint leaves, herbs together in a bowl. Whisk the vinegar, Carluccio in the
FOR THE MEATBALLS chopped chives, finely chopped flat-leaf mustard and oil together, season and drizzle Saturday Kitchen
8 cardamom pods parsley and finely chopped oregano over the salad. Toss gently to coat. studio on 5 April.
2 tsp coriander seeds 1 tsp white wine vinegar 5 To serve, heap salad onto plates and You can also catch
4 large garlic cloves, crushed 1 tsp English mustard put the meatballs and tomatoes on Henry on Radio 4’s
200g pork mince 3-4 tbsp olive oil the side. Garnish with the almonds The Kitchen Cabinet,
300g lean minced beef and shallots. which returns for
½ tsp turmeric a new series in May.

Mixed Bean
Hummus &
Flatbread
as easy as KTC

Rice, Spices, Pulses, Oils & Tomatoes, recipe at www.ktc-edibles.co.uk

Available from Morrisons, Sainsbury’s, Asda, Tesco and quality Independents

TVRecipes
MasterChef
This decadent chocolatey dessert, from 2013
finalist Larkin Cen, would make a great Easter
treat. This year’s contest continues weeknights on BBC One
LARKIN CEN
Chocolate soufflé
& vanilla cream
SERVES 4 PREP 30 mins
COOK 30 mins
For the confident cook
You have to hold your nerve with a soufflé,
particularly this one, as you don’t want to
overcook it. Make the vanilla cream while
they bake, so that you can serve immediately
before they deflate.
FOR THE SOUFFLE
soft unsalted butter for greasing, plus
a sprinkling of caster sugar
150g dark chocolate with 70% cocoa,
broken into small pieces
6 egg whites
125g caster sugar
icing sugar, for dusting
FOR THE VANILLA CREAM
300ml single cream
2 vanilla pods, split open
1 To make the soufflés, use a pastry brush
to coat the insides of 4 medium ramekins
(about 100ml size) with a layer of soft butter.
To do this, make sure you brush the butter
upwards to form tramlines (this will help the
soufflés to rise). Coat evenly with caster
sugar, shaking out any excess. Put the
ramekins in the fridge to set the butter.
2 Heat oven to 180C/160C fan/gas 4. Put the
chocolate into a heatproof bowl set over a
pan of simmering water and leave to melt,
stirring occasionally. Remove from the water
and set aside. Combine the egg whites with a
third of the caster sugar in another heatproof
bowl and set it over the pan of simmering
water. Using an electric whisk, beat well for
at least 5 mins, or until the mixture has
138 bbcgoodfood.com
doubled in volume. Remove from the water
and continue to whisk, gradually adding
the remaining sugar to form a thick,
glossy meringue.
3 Spoon a third of the meringue into the
melted chocolate and whisk gently together.
Very carefully fold in the remainder, just until
no speck of white remains. Fill the ramekins
with the mixture, smooth the top and bake in
the oven for 20-25 mins, or until well risen.
4 To make the vanilla cream, warm the cream
in a pan for about 3 mins, but take care not to
let it boil. Using the back of a knife, scrape the
seeds from the pods and add to the cream.
Remove from the heat and leave to infuse.
5 To serve, pour the cream into little jugs, set
a soufflé on each plate and dust with icing
sugar. Serve the cream alongside.
Petra says: My soufflés were ready in
20 minutes and I could watch them
magically rise through the window
in my oven door. If you don’t have a
window, wait until the 20 mins is
up before you open the door, or the
soufflés will collapse.
Recipe adapted from
MasterChef: The Finalists
(£20, Absolute Press). You
can buy the book for just
£16. Call 01326 569444,
p&p is free. Or buy online at
sparkledirect.com/goodfood.
We catch up with
Dan Saladino,
producer, reporter
and occasional
presenter of BBC
Radio 4’s Food
Programme
Dan’s diary
There’s a map of the UK on our office wall
covered with orange dots, marking all the locations
of the finalists in our Food & Farming Awards. The
big breakthrough this year is that, for the first time,
they cover every part of the United Kingdom – England,
Scotland, Northern Ireland and Wales.
Visiting finalists on their home turf is one the most
enjoyable part of the awards process for our judges. In
Northern Ireland, Valentine Warner tasted hand-churned
Abernethy Butter made in Co Down, while Richard Corrigan
spent a day talking and eating his way through 250 stalls
at St George’s Market in Belfast.
Tim Hayward, judge of the Best Street Food or Takeaway,
had a memorable meal in Wales care of The Pembrokeshire
Beach Food Company (one of its specialities is bacon, cockle
& laverbread mixed with egg and cream). Meanwhile, in
Scotland, judge Al Crisci visited the inspirational Highland
Hospice where the cooks produce comforting meals for
families going through difficult times.
Drinks judges Pete Brown and Victoria Moore sampled
one of England’s newest sparkling wines from the
Gusbourne Estate in Kent, where they’ve planted
Champagne grape varieties. The winners will be revealed
at our awards ceremony in Bristol on 1 May.
The ceremony is also going to be the launch event for an
11-day festival in the city, called Bristol Food Connections.
I’ve been discussing the attractions with the BBC’s Learning
department, which is organising food workshops for more
than 1,000 school children. Tom Kerridge will be one of the
chefs cooking live and presenter Stefan Gates will be staging
fun food experiments. Turn to page 46 for more details.
• I’ve recently been to an inspirational workshop about
how bread is changing people’s lives. Baker and teacher
Jane Ward has encouraged people all over the UK to set
up ‘micro-bakeries’. She explained how 200 of her pupils
are now running businesses, selling bread to neighbours,
friends and through shops. Some are using conventional,
domestic ovens to bake loaves at weekends to sell at
farmers’ markets. It’s a powerful insight into how a growing
number of people are turning their food passions into
careers. We’ll be following some of these bakers on
a future episode of The Food Programme.
The Food Programme is on Sundays on BBC Radio 4
at 12.30pm, repeated on Monday at 3.30pm. Voting
for the Food and Farming Awards has now closed,
but for more information, visit bbc.co.uk/foodawards
MAY 2014
From your kitchen
We love to hear from you and see your photos. Please get in touch at the addresses, opposite
Star Reading your article Help!
Letter What shouldn't I eat this
week? (April) left me
with no choice but to
participate in the debate.
As a healthy size-12 foodie
with a love of butter and
who bakes far too many
cakes, I am sick of being
told "you really shouldn't
eat that, it contains
so many calories",
while others merrily tuck into an unrecognisable
light microwave meal and jump on the Tube for
their one-mile journey home.
People ask me how I cook so much and stay slim
– for me, the answers are simple and age-old. Fresh,
basic ingredients, simple meals cooked from scratch,
and an active lifestyle. People say they don't have the
time, but that's nothing that one less TV programme
wouldn't solve.
Becky Smedley, Surrey
Becky wins 12 bottles of the fresh and
citrussy Errazuriz Aconcagua Costa Single
Vineyard Sauvignon Blanc 2013 (£11.99,
Waitrose). Visit errazuriz.com.
Get the best
from our
Our
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You can trust
our recipes
Every month, we provide all
the information you’ll need
to help you choose which
Good Food recipes to cook
All the recipes in Good Food
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before publication, so they’ll
work first time for you at home.
Most are developed in our
Test Kitchen by our cookery team, with additional
recipes from food writers, TV chefs or cookery books.
However, no matter who writes the original recipe, each
one is tested rigorously before being included in the
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want to guarantee you a perfect result every time.
144 bbcgoodfood.com
Here is my version of the
Double-the-love chocolate cake
(May 2011) that I made for my
friends’ wedding. Everybody
loved it and not a crumb of
it was left for me. Luckily,
I made lots of practice
cakes beforehand.
Susan Bushell, goole
I’ve become more aware of the
importance of healthy eating,
as members of my family have
various medical conditions. While
we do indulge from time to time,
it’s brilliant to have easy-to-follow
recipes that inspire us to eat well.
My mum (above) was delighted At first, it was a bit of a struggle
with the Chocolate, raspberry to encourage my boyfriend,
& rose Battenberg gateau Tom (above), but he was
(Feb) I made for her birthday. I so convinced by the Sweet potato
enjoyed making it and it wasn’t as shepherd’s pie (Feb). It went
difficult as I thought it would be. down a treat, yet was so nutritious.
Helene Attwood, luton Plus, I made extra to fill the freezer,
so it’s goodbye to ready meals.
Katy Everett, Kent
How we develop and Please note that recipes created for
test our recipes Advertisement features are checked
• We aim to make recipes practical, by our cookery team but not tested in
keeping ingredients lists to a minimum the Good Food Test Kitchen.
and avoiding lengthy preparation.
• We try to avoid waste by using full Helping you to eat well
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When it’s not possible to do this, we try a nutritional therapist on a per-serving
to include suggestions for leftovers. basis. Each recipe analysis includes
• We cost many of our everyday dishes listed ingredients only, excluding
to help you budget efficiently. optional extras such as seasoning
• We generally use easily available and serving suggestions.
ingredients, and seasonal fruit Simple changes can make a recipe
and vegetables. healthier – such as removing chicken skin
• Where possible, we create and test after cooking, or using a low-salt stock.
recipes using humanely reared meats, If you serve the portion size suggested,
free-range chickens and eggs, and you can work out how each recipe fits
sustainably sourced fish. into your day-to-day diet by comparing the
• We use unrefined sugars, such as figures with the Reference Intake (RI).
golden caster sugar, which contain During 2014 you will gradually see this new
natural molasses, unless we want term on food labels and packaging in place
icing to look white. of Guideline Daily Amounts (GDAs).
• Where egg size is important, you’ll Unlike the GDAs, where figures existed
find it stated in the recipe. for men, women and children, there is
• We recommend using standard level now only one set of RI figures – these
measuring spoons, and never mix metric are effectively the GDA figures for an
and imperial measures. average adult female.
MAY 2014
Kids get cooking
Here is my son
Tristan (right), five,
having a great time
making Maisie’s
pizzas (Aug). They
turned out fab.
Rebecca Hollebon,
Bristol
I’ve lived happily in
Germany for many
years, but would be
lost without my Good
Food subscription.
My grandchildren (left),
Maja, six, and Lucie,
four, recently came to
stay and loved making
Maisie’s Really easy
roast chicken.
Vicki taylor,
Frankfurt
our Hidden
This is my six-year-old, heart cake
Charlie (left), with his in February,
version of Maisie’s Really proved very
easy roast chicken (Feb). popular.
He made it all by himself, Here are
and even insisted on adding a few of
Yorkshire puddings, after your bakes
learning how to make them
from Maisie’s Mini toad-in-
the-hole recipe (Nov). I had a lot of fun making this and
Everything tasted wonderful. my husband (right) had a lot
lydia tye, Hinckley of pleasure eating it – a Valentine’s
Day success all round.
Sue Knott, Devon
Here is my first effort (below),
which I made for our church
Valentine’s coffee morning.
I didn’t get a snap of the second
one, as it disappeared too quickly!
Alison Davey, newport
I baked this (above) for my
My daughter India (above), boyfriend. I can’t believe it
seven, cooked her first worked and it tasted amazing.
Sunday lunch for us last Rebecca Cross, Jersey
weekend, following Maisie’s
Mini toad-in-the-holes.
It was a huge success. You can find all the recipes
Joanna Curtis, northants mentioned at

Reference Intake (RI)
The RIs are a guide to the amount of
energy (kilocalories), fat, saturated fat,
carbohydrate, sugar, protein and salt that
an average adult should consume each day:
Energy (kcal) 2,000, Protein (g) 50,
Carbohydrates (g) 260, Sugar (g) 90,
Fat (g) 70, Saturates (g) 20, Salt (g) 6
The RIs for fat, saturated fat, sugar and salt
are maximum daily amounts.
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A lIttlE EFFoRt Requiring a little more skill –
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moRE oF A CHAllEngE Recipes aimed at more
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Suitable for vegetarians However,
always check labels on shop-bought
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not suitable for freezing
Suitable for freezing Unless otherwise
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Understanding our
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loW
FAt 12g or less per serving.
gooD
4 YoU Low in saturated fat, with 5g or less
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and low in sugar, with 15g or less.
HEARt
HEAltHY Low in saturated fat, with 5g or
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loW
CAl 500 calories or less per main course;
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2 oF 5
A DAY The number of portions of fruit
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MAY 2014 bbcgoodfood.com 145

 From

Reader recipe
your
kitchen

This indulgent cheesecake from Jessica Creed, 17, from Essex, a

blogger and aspiring chef, always goes down a storm with her family
Photograph DAVID MUNNS

No-bake chocolate
hazelnut cheesecake
EASY
SERVES 10-12 PREP 30 mins plus 6 hrs
chilling COOK 5 mins
140g/5oz unsalted butter
300g/11oz digestive biscuits, broken up
500g/1lb 2oz cream cheese, softened
85g/3oz icing sugar, sifted
300ml/½pt double cream
1 tsp vanilla extract
15 hazelnut chocolates (we used
Ferrero Rocher), 5 roughly chopped,
remainder reserved, to decorate
4 tbsp chocolate hazelnut spread
25g/1oz hazelnuts, roughly chopped
1 Make the cheesecake base: melt the
butter in a small pan over a medium heat.
Blitz the biscuits in a food processor to
a fine crumb, add the melted butter and
pulse until well combined. Tip into a
23cm springform cake tin and press
down firmly into the base. Chill while
you make the filling.
2 Beat the cream cheese and icing
sugar in a bowl to soften. Whisk the
cream and vanilla in a separate bowl
until soft peaks form, then fold into
the cream cheese. Stir through the
chopped chocolates. Spoon over TEsT
the biscuit base and smooth with kITchEn
a spatula. Cover with cling film and vERdIcT
chill for at least 6 hrs, or overnight. This was a big
3 Once it has set, place the chocolate hit when we
hazelnut spread in a saucepan and melt tried the recipe
over a low heat for 3-4 mins until runny. in our test kitchen.
allow to cool slightly before spreading over Decorating with
the top of the cheesecake. Decorate with chocolate truffles
remaining chocolates and some chopped elevates it to
hazelnuts. Chill until ready to serve. an elegant
PER SERVING (12) 680 kcals, protein 5g, carbs 35g, dessert, fit for
fat 56g, sat fat 32g, fibre 1g, sugar 21g, salt 0.7g a dinner party.

Easy yet impressive

SHARE YOUR RECIPES AND WIN A PRIZE

Food styling EMILY KYDD | Styling VICTORIA ALLEN

Send your recipe to the address on page 144 and you could
win a prize. Jessica wins 14 Pyrex products, worth £100,
including mixing bowls and the new 4-in-1 Plus range of
cookware. Visit www.pyrex.com for more information.

In next month’s • New low-calorie suppers • Brazilian BBQ to celebrate the World Cup
• Three glamorous wedding cakes plus step-by-step guides • Food to boost your brain power ON SALE 1 MAY

146 bbcgoodfood.com May 2014

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