Professional Documents
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BBC Good Food 201411
BBC Good Food 201411
rolls l Cauliflower crust pizza l Black & white brownies l Banana tarte Tatin l
Baked pumpkin fondue l Salted caramel pear puffs l Treacle apple tart l Coconut & lime fish l Pomegranate chicken with almond couscous l Glazed sesame salmon l Hot apple pie punch l Freaky finger red velvet cake l Beef rendang & turmeric rice l Pork vindaloo l
BIRTHDAY ISSUE 2014
bbcgoodfood.com 107 recipes you’ll
love to cook
Hot mocha puddings l Apple & celeriac mash l Venison meatball & wild mushroom stroganoff l Rosy quince & cranberry jelly l Nutty Florentine bars l Squidgy pumpkin & ginger loaf l Garlicky wild mushrooms & egg on toast l Sweetly spiced rabbit pilaf l
OUR RECIPE
ST
SW
U
Inside
DWTR
EVERY
TE
ON
E TR S
IPLE TE
A MONTH OF FABULOUS FOOD
ON THE TABLE IN 20 MINUTES Midweek meals for busy families
SATISFYING SEASONAL DISHES New ways with venison, pumpkins, mushrooms, apples
PLUS YEssential kitchen gadgetsYFood lovers’ New YorkYDelicious suppers with healthy grains
THE BEST FOR 25 YEARS
and still just right for the way you cook now
l Italian meatballs with orzo l Moroccan-spiced cottage pies l Smoked haddock gratin l Spiced duck & date tagine l Chicken schnitzel with coleslaw l Chocolate-dipped cardamom fudge l Malaysian mess
PRESENTS
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25th Birthday issue
Welcome
2014
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28%
67
HOW OFTEN DO YOU
OF US HAVE EAT TOGETHER?
AT LEAST HAVE NO
%
ONE SCREENS ON
WHILE WE EAT
SCREEN
20%
ON WHEN
WE EAT
OF US HAVE AT
LEAST TWO
SCREENS ON 48% 23% 6% 7% 3%
WHEN WE EAT EVERY DAY FEW TIMES ONCE A LESS THAN NEVER
A WEEK WEEK ONCE A WEEK
WHAT KITCHEN
51% 26%
47%
ITEM CAN’T
YOU LIVE
WITHOUT?
56%
MICROWAVE
24%
FOOD
1 was a complete beginner and 10
was an expert. Those of you who
gave yourselves a higher score revealed
that you feel happier, more inspired
IS THE UK’S – and less stressed – when cooking
REGULARLY?
50%
happy, and 19% saying they felt
comforted when cooking. We were
pleased as punch to discover this.
AGE 16-24’s BBC Good Food has been teaching the
nation to cook for 25 years, and we
MOST POPULAR think we can take some responsibility
TAKEAWAY IS for making the UK a happier place!
ITALIAN
• Look out for more follow-ups from
COOKING
15%
EXPERTISE
RATED THEMSELVES
BETWEEN 8-10
OF US CONSUME 15 SCOTLAND
%
THE NORTH
LESS MEAT
MIDLANDS
WALES
A YEAR AGO
LONDON
19 THE SOUTH
AS WE’RE TRYING %
TO CUT
FOOD COSTS 18
%
17
41% 14
% 17 %
TEA %
38%
32%
OF US ALWAYS
THINK IT’S
UNHYGIENIC
MAKE OUR TO EAT AT
OWN LUNCH YOUR DESK
HOW DO YOU
All figures, unless otherwise stated, are from YouGov Plc. Total sample size was 10,287 adults. Fieldwork was undertaken between 21-29 July 2014. The survey was carried out online.
The figures have been weighted and are representative of all GB adults (aged 16+).
1 The cupcake
The most hyped baking trend of the past
25 years, this over-the-top confection emerged
in the Nineties from the New York baking scene,
home to the Magnolia Bakery. After featuring
in Sex and the City, cupcakes became mainstays
at all-girl get-togethers, from engagement
7 Farmers’
markets
As an antidote
parties to baby showers. to superstore
shopping, and as
2 Hugh Fearnley-Whittingstall
Posh Hugh sold us a grow-your-own country
dream, plus rustic recipes with his River Cottage
a way to deliver
local produce
to local people,
TV series in 1999, gradually introducing powerful farmers’ markets
campaigns for better animal welfare and developed in the
sustainable sourcing. He combines ethical food late Nineties (Bath
policies with good-life idealism, making us all was first, in 1997).
consider where our food comes from and Shoppers chatted
how it’s been produced. to farmers and
went home with
3 Chorizo
Spanish food wasn’t really on our home
paper bags full of
muddy veg and
cooking radar 25 years ago, but it emerged as
part of the appreciation of artisan produce, the 6The River Café
Co-founded by Ruth Rogers and
artisan breads.
Markets like
influence of Moro restaurant in London, and our
willingness to experiment with different flavours.
Rose Gray in 1987, this was originally
the employees’ canteen for Richard Rogers’
architectural practice next door. The
Borough, in
London – where
producers sell
8 Yotam Ottolenghi
Once you ‘did a Delia’ when entertaining
– now we serve crowd-pleasing platters of
4 The recession
This was an opportunity for quick-thinking
food lovers, who started small-scale enterprises
Thames-side restaurant made a splash
for its use of well-sourced, quality Italian
ingredients cooked simply. This was long
their own wares
– blossomed as we
worried about
spiced grains and pulses, strewn with roasted
veg and pomegranates. Israeli-born
Ottolenghi opened his first deli in Notting Hill
– from bread shops and baking businesses to before restaurant menus regularly credited provenance and in 2002, and published Plenty in 2010,
microbreweries, and used empty shops as local ingredients and producers, and when our local followed by his BBC Four series Jerusalem on
pop-up restaurants. The downturn also saw the fine dining was far more fussy. The River Café economies. a Plate. His name has become a byword for
expansion of discount stores like Aldi and Lidl, has also been a training ground for many Meanwhile, farm cool, laid-back entertaining, with an on-trend
which wooed thrifty shoppers away from the notable chefs, including Jamie Oliver, Theo shops developed Middle Eastern influence – even if we
‘big four’ supermarkets – and won awards for Randall, Sam and Sam Clark of Moro, and from small shops sometimes complain that there are an
their food and drink too. Hugh Fearnley-Whittingstall. to destination awful lot of ingredients per recipe.
outlets with cafés
and cook schools.
5 Heston
He opened his groundbreaking The Fat Duck in Bray,
Berkshire, in 1995 – it has three MIchelin stars and is regularly
9Online shopping
Ocado started trading in 2002 and hit
50,000 weekly deliveries in 2006. Online
voted the best restaurant in the world. His fanciful food creations shopping still has only 4 per cent of the grocery
make us rethink familiar combinations – Bacon & egg ice cream market share, however analysts predict that
anyone? – or offer a visual surprise, like his best-selling Hidden this will increase as new developments – such
Orange Christmas Pudding. He’s questioned the science of as click-and-collect (order online, then pick
cooking, to the extent that many chefs now cook meat at lower up the goods in your local store) – make it more
temperatures for a more succulent result, and sous vide useful. For food lovers everywhere, online means
machines and meat thermometers have become kitchen that we’re never more than a tap away from the
must-haves for budding home chefs. most unusual spices, fine wines and chocolate-
coated popping candy.
11 Jamie Oliver
From the moment he bish-bash-boshed
around his TV kitchen on BBC Two’s The Naked
Chef in 1999, Jamie made cooking cool and
fun. His Fifteen foundation helps kids from
underprivileged backgrounds, and he used his
considerable influence to spearhead national
campaigns for better school dinners, and to get
the nation cooking. He’s a national treasure with
a global reach, who captures the food zeitgeist,
from speedier cooking to meals on a budget.
22 Sushi Exotic and daring 25 years ago,
13 Nigella
From her first cookbook How to Eat in
1998 (which had no photographs), Nigella’s lively,
presented by Loyd
Grossman (above)
ran from 1990-
tiny balls of pasta. Traditionally, this Middle
Eastern staple is steamed in a couscoussier, but
once easy-cook couscous arrived, we started
a BBC Horizon documentary in August 2012.
The idea of dieting only two days a week (500
calories a day for women, 600 for men) had
personal writing conjured up an aspirational 2001. Shot in a stocking up on it for everything from midweek huge appeal for anyone who’d ever broken a diet
lifestyle where all in the kitchen is lovely. Her bright kitchen set, meals to North African dinner-party dishes. out of sheer boredom. Devised by Dr Michael
TV series reinforced the image of her as our competition was Mosley and journalist Mimi Spencer, this flexible
Words GILLIAN CARTER | Photographs ALAMY, GETTY IMAGES, MATTEO PIAZZA (RIVER CAFÉ), GARETH MORGANS/OLIVE, CHRISTINE HAYES/OLIVE, BBC
‘domestic goddess’, with a penchant for nibbling
from the fridge, she reminds us of the sheer
keen, but it never
reached the high 19 Coffee shops
Big chains, cappuccinos and milky lattes
trend broke the diet mould.
14 Baking
The recession led to a renewed interest
in domestic thrift and craft, which included
which returned in
2005. Now
competitors
freshly roasted single-origin beans, stronger
coffee and a more personal service. Coffee
aficionados re-create the scenario at home with
sites, tweeting, blogging and Instagramming our
meals – food on the web means we share and
discover more about it than we dreamed possible
baking, and was helped along by The Great sweat it out in top-of-the-range coffee machines, and attend 25 years ago. It’s also launched online careers,
British Bake Off, and nurtured by Nigella and professional coffee tastings and barista training. such as Jack Monroe’s blog agirlcalledjack.com.
Kirstie Allsopp. It’s increasingly popular kitchens and
among the young, with surveys showing 16- to
25-year-olds now bake more than older cooks.
serve their efforts
to Michelin-
starred chefs.
20 Street food
The UK street-food movement is
inspired by immigrant cooking and American
25 Food scares &
welfare issues
From BSE in 1987 to last year’s horsemeat
15 Gordon Ramsay
The original scary, sweary TV chef, but
behind the bluster, a brilliant cook and total
The show,
presented by John
Torode and Greg
food culture – and a desire for authentic
global food at affordable prices. It’s given us
quality burgers, Korean specialities, churros and
scandal, bad-news stories put us on our guard
about mass-produced food, animal welfare and
misleading labelling. Many of us have become
perfectionist. Restaurant Gordon Ramsay, Wallace, spawned North African stews, usually served from a van more choosy about what we eat, and one
opened in London’s Chelsea in 1998, still has genuinely talented at a music festival, a food fair, or in your local positive outcome is that we’ve supported
three Michelin stars. As well as setting the bar winners, including market. The British Street Food Awards are now small-scale food production, which has
high with his own restaurant cooking, and Thomasina Miers an annual event (britishstreetfood.co.uk). allowed smaller producers to thrive.
becoming a key name in British food, he trained (2005), who
and mentored a second generation of kitchen established
talent, including Jason Atherton, Angela
Hartnett, Marcus Wareing and Clare Smyth
– who now runs Restaurant Gordon Ramsay.
the Wahaca
restaurant chain. 21 Delia Smith
With her no-nonsense approach, Delia taught millions
how to cook from the Seventies onwards with her best-selling
Cookery Course series. She only had to mention an ingredient or
utensil for it to sell out. The ‘Delia effect’ had cranberries flying
l Don’t agree with our choices? Let us off the shelves in 1995, and sales for the mini chopper soaring by
know what’s on your list. Get in touch at 80 per cent after she used it. She continues sharing her expertise
the addresses on page 5. online, but for many of us, Delia’s books are her legacy – she has
l Turn to page 93 to find out how the food sold 21 million copies.
world has changed over the last 25 years.
Robert Dyas
Use your exclusive Robert Dyas discount card, on page 3,
to get 10% off in store, online or by phone
To celebrate 25 years of BBC
Good Food, and to make your
gift shopping and preparation
for Christmas a little easier,
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Prices correct at time of going to press. Promoter: Robert Dyas Holdings Ltd.
YOU L VE
Food styling KATY GREENWOOD | Styling REBECCA NEWPORT
YOU L VE
Freeze-ahead meals
Cut down the stress by getting ahead
YOU L VE
Our foolproof dishes
We take pride in triple-testing
our recipes in the Good Food Test
Kitchen – we want them to work
first time for you at home
3 Pork vindaloo
Curry with a kick! For the sake of
authenticity, we’ve kept this curry very
spicy. For less heat, just decrease the
number of dried chillies – the other
spices add loads of aromatic flavour.
5
3 tbsp Shaohsing wine (Chinese rice wine) 4 When the shallots are tender, scoop them
50g/2oz unsalted peanuts, roasted Honey & mustard out of the pan and add to the ham. Add the
4-5 thinly sliced spring onions and large flour and mustard powder to the butter,
handful roughly chopped coriander,
ham hock pie with stirring around the pan to make a paste.
to serve flaky cheese pastry Cook for 1-2 mins, then splash in a little of the
milk, stirring until smooth. Continue adding
1 Bring a large pan of water to the boil. Some pie lovers would argue that it’s the milk, bit by bit, stirring well after each
Heat the sesame oil in a wok or large frying not a real pie unless it has pastry top addition, until you have a very thick, smooth
pan. Once really hot and almost smoking, and bottom – well rest assured, all sauce. Add enough of the ham’s cooking
throw in the garlic, ginger and crushed you connoisseurs, this is as real as liquid to thin the sauce to a double cream
Sichuan peppercorns. Cook, stirring, for it gets! It’s well worth investing in consistency, about 300ml. Taste and season
30 secs. Add the mince and stir, breaking a pie plate or tin to ensure that you with pepper – it should be salty enough from
it up as you do. Cook the mince over a high have a nice crisp base – it will totally the ham stock, but add a little extra if it
heat for 10-12 mins until all the liquid has transform an apple pie. needs it. Stir in the ham, potatoes, shallots,
evaporated and it’s becoming crisp here wholegrain mustard, honey and parsley,
and there – don’t worry if it sticks to the SERVES 6-8 PREP 50 mins plus chilling and overnight then leave to cool.
wok a little, just keep stirring. freezing COOK 4 hrs 10 mins 5 Heat oven to 200C/180C fan/gas 6 and
2 Meanwhile, cook the noodles in the boiling A LITTLE EFFORT CALCIUM
place a baking sheet on the middle shelf to
water following pack instructions, adding the heat up. Remove the pastry from the fridge.
pak choi for the final 2 mins. Drain, reserving 2 ham hocks, about 3kg/6lb 8oz in total Divide into 2 balls, one a little larger than
the cooking water, then run under cold water 4 bay leaves the other – keep the smaller one wrapped
to stop the noodles sticking. 1 tbsp whole peppercorns until later. On a lightly floured surface, roll
3 To make a sauce, combine the peanut 400g/14oz potatoes, cut into bite-sized out the large ball of dough to the thickness
butter, chilli bean sauce, 3 tbsp of the soy cubes of a £1 coin. Use this to line the base of a
sauce and 2 tbsp of the Shaohsing in a small 85g/3oz butter 23cm metal pie plate or shallow cake tin.
pan. Add 300ml of the reserved cooking 350g/12oz shallots Fill with the pie filling, then brush the
water, bring to a simmer and reduce for 75g/21/2oz plain flour edges with a little beaten egg. Roll out the
5 mins. Once the mince is cooked, stir 1 tbsp dried English mustard powder remaining pastry, lay over the top, then
through the remaining soy sauce and 400ml/14fl oz milk trim the excess. Crimp the sides of the pie,
Shaohsing. Pour the sauce into 4 shallow 2 tbsp wholegrain mustard if you like. Brush with more egg wash and
bowls, top with the noodles and pak choi, 2 tbsp clear honey poke 2 steam holes in the top with a sharp
then spoon over the mince. Scatter over small bunch parsley, chopped knife. Place the pie on the hot baking sheet
the peanuts, spring onions, coriander, and 1 egg and bake for 45-50 mins until crisp and
more crushed Sichuan peppercorns for green veg and gravy, to serve (optional) golden. Serve piping hot with green veg
an extra kick. FOR THE PASTRY and gravy, if you like.
PER SERVING 385 kcals • protein 36g • carbs 21g • 175g/6oz butter, frozen in foil overnight PER SERVING (8) 1,003 kcals • protein 59g • carbs 56g •
fat 17g • sat fat 3g • fibre 3g • sugar 4g • salt 2.9g 350g/12oz plain flour, plus extra for fat 59g • sat fat 28g • fibre 5g • sugar 10g • salt 7.2g
dusting
11/2 tbsp English mustard powder
100g/4oz mature cheddar
YOU L VE
A pie!
Comfort food that
always hits the spot
YOU L VE
New ideas for your
favourite ingredient
Chicken gets your vote every time!
7
FREE
YOU L VE
Simple family
suppers
Weeknight inspiration
using supermarket buys
8 Tomato &
chorizo risotto
9 Brown butter-
poached halibut
with celeriac purée
1 To make the purée, melt a small knob of
butter in a saucepan, add the celeriac and
cook over a medium-high heat until starting
to brown a little, about 5 mins. Pour over the
This is like a simple paella or milk and cream, and season well – the celeriac
jambalaya: easy to make, kids
& caper crumbs should be just covered, so add more milk if
will love it and you can use your Don’t be alarmed by the amount of needed. Bring to a simmer, cover and cook
favourite veg – broad beans or butter used in this recipe – you won’t for 15 mins or until tender. Drain, reserving
canned sweetcorn also work well. YOU L VE be eating all of it! It’s used to poach
A treat
the cooking liquid, and transfer to a food
the fish, giving it a delicate flavour and processor. Blend until smooth, then sieve
SERVES 4 PREP 10 mins COOK 25 mins
1 OF 5
EASY A DAY
for two texture. If you can’t find halibut, use
another firm white fish like pollack
into a clean saucepan, pushing the celeriac
through with the back of a spoon or spatula.
No-fuss food or plaice, and adapt the cooking Add a little of the cooking liquid to loosen the
1 tsp olive oil to enjoy with time depending on the thickness purée if needed, and taste for seasoning.
400g/14oz cooking chorizo, peeled and someone special of the fillets. 2 To make the crumbs, heat a small knob of
diced butter in a frying pan, add the breadcrumbs
1 onion, chopped SERVES 2 PREP 25 mins COOK 40 mins and cook, stirring, until golden brown. Throw
1 OF 5
EASY CALCIUM FOLATE FIBRE A
350g/12oz risotto rice DAY in the capers and cook for 30 secs more. Tip
1 tbsp red wine vinegar into a bowl and leave to cool a little, then stir
400g can chopped tomatoes 200g/7oz butter through the parsley.
1 litre/13/4 pints hot chicken stock 1 shallot, finely chopped 3 Heat oven to 140C/120C fan/gas 2.
85g/3oz frozen peas 1 bay leaf Gently melt the butter in a small ovenproof
1 tbsp grated Parmesan, plus extra to 4 peppercorns saucepan or frying pan, big enough for the
serve (optional) 2 skinless, boneless halibut fillets, fish fillets to fit snugly. Once melted, add
small pack parsley, chopped (optional) cut from the thick end, about the shallot, bay leaf and peppercorns. Keep
100-150g/4-51/2oz each (we bought heating until the butter turns a light brown
1 Heat the olive oil in a saucepan and sizzle ours from Marks & Spencer) colour and smells nutty. Leave to cool a little.
the chorizo for 1 min until some of the oil cavolo nero, kale or spinach, to serve Gently lower the fish fillets into the warm
starts to come out. Add the onion and cook FOR THE PUREE butter, basting any exposed fish, and transfer
for 5 mins until soft, then add the risotto rice knob of butter (from the amount above) to the oven. Cook for 3-4 mins, depending on
and cook for 1 min. Splash in the vinegar, 300g/11oz celeriac, peeled and cut into the thickness of the fish, then turn the fillets
then add the tomatoes and stir well. bite-sized pieces over and cook for a further 3-4 mins or until
2 Gradually add the hot stock, a ladleful at a 200ml/7fl oz milk just opaque and feeling firm.
time – stir the rice until the stock is absorbed, 75ml/21/2fl oz double cream 4 While the fish cooks, reheat the purée and
then add the next ladleful. With the last FOR THE CRUMBS steam the greens. To serve, spoon the purée
ladleful of stock, add the peas and keep knob of butter (from above) into the centre of each plate; use the back of
stirring until the rice is cooked. Turn off the 4 tbsp fresh breadcrumbs the spoon to spread out slightly into a circle.
heat and stir through the Parmesan and 1 heaped tsp capers, roughly chopped Top with the greens, then carefully place
parsley, if using. Serve straight from the pan, 1 tbsp roughly chopped parsley the halibut on top. Drizzle with a little of the
with extra Parmesan, if you like. poaching butter and scatter with the crumbs.
PER SERVING 695 kcals • protein 35g • carbs 77g • PER SERVING 753 kcals • protein 32g • carbs 31g •
fat 26g • sat fat 11g • fibre 5g • sugar 8g • salt 2.3g fat 54g • sat fat 32g • fibre 9g • sugar 9g • salt 1.8g
11
the honey, mustard, the leaves from 1 thyme
sprig, a small pinch of salt and a good
grinding of black pepper to make a marinade.
Pour into the bag, then seal it and squish
Lobster rolls
everything around so that the poussin is Starting as a takeaway street-food
coated in the marinade – if using a baking favourite in New England in the US,
dish, coat the bird in the marinade, then this simple yet super-luxe dish is now
cover with cling film. Chill overnight. on menus at the coolest restaurants
2 To make the polenta chips, line a 2lb loaf over here – and the trend is set to
tin with cling film. Cook the polenta following continue, as frozen lobster can be
pack instructions, then stir in the Parmesan, found at good prices. Yes, it’s still a
remaining garlic, the rosemary and season luxury item, but this recipe stretches
well. Tip into the tin, spread out and smooth it out so the lobster itself comes in at
the surface. Leave to cool, then cover and just over £3 a head.
chill for at least 30 mins (can be left in the
fridge overnight). SERVES 6 PREP 30 mins COOK 5 mins
3 Heat oven to 200C/180C fan/gas 6. EASY
10
basting every so often. Meanwhile, turn the small pinch of cayenne, plus extra to serve
Buttermilk roasted chilled polenta out onto a chopping board 1 tbsp melted butter
and cut into fat chips – you should have 10. 6 good-quality hot dog buns (brioche if
poussin with Heat half the oil in a large frying pan, add you can get them)
rosemary polenta chips some of the polenta chips and cook, turning snipped chives (optional)
every so often, until really crisp, then transfer good-quality potato crisps and gherkins,
This is essentially posh chicken to a plate lined with kitchen paper. Repeat to serve
& chips. Marinating the poussin with the remaining chips, adding more oil as
in buttermilk is a simple way to needed. Transfer to a baking tray. Remove 1 Crack the lobster, remove all the meat, cut
guarantee the meat stays juicy. the poussin from the oven and leave to rest it into large chunks and set aside. (Lobster
Everything can be prepared ahead, in the tin for 20 mins. Keep the polenta chips shells can be kept to make a delicious soup.)
so you only have to pop the bird warm in the oven while the poussin is resting. 2 Mix the mayonnaise with the lemon juice,
YOU L VE in the oven and crisp up the chips 4 Sieve the juices from the poussin roasting celery, cayenne and a small pinch of salt,
Delicious before serving. tin into a small saucepan. Remove the top then fold the lobster through to combine.
recipes SERVES 1 PREP 10 mins plus chilling and overnight
layer of fat, then bring to a simmer. Add
the Sherry vinegar, heat through, taste for
Taste and adjust the seasoning. If eating
straight away, leave at room temperature –
for one marinating COOK 45 mins seasoning, then transfer to a serving dish. or chill for up to 1 day in advance.
Spoil yourself A LITTLE EFFORT CALCIUM
Sprinkle the polenta chips with salt. Serve 3 To serve, split the rolls and lightly butter
when it’s the poussin on a plate with some lamb’s on all sides, including the outside. Heat a
just for you… 1 poussin lettuce and the chips, with the poussin griddle pan and griddle the rolls in batches
150ml/1/4pt buttermilk juices and some mayonnaise alongside on all sides. Divide the lobster mix between
1
/2 lemon, zested and quartered for dipping the chips. the rolls, scatter with chives (if using) and
1 garlic clove, crushed PER SERVING 1,074 kcals • protein 65g • carbs 53g • serve on a platter with napkins, a bowl of
1 tsp clear honey fat 66g • sat fat 16g • fibre 2g • sugar 14g • salt 1.4g crisps and some gherkins.
1 tsp wholegrain mustard PER SERVING 311 kcals • protein 21g • carbs 19g
3 thyme sprigs • fat 17g • sat fat 5g • fibre 1g • sugar 6g • salt 1.3g
drizzle of olive oil
1 tsp Sherry vinegar
small handful lamb’s lettuce
good-quality mayonnaise, to serve
FOR THE POLENTA CHIPS
50g/2oz instant polenta
1 tbsp grated Parmesan
1 rosemary sprig, leaves picked and
finely chopped
2 tbsp sunflower oil
13
once, until softened and charred – you’ll need
to do this in batches. Transfer to a plate. Smoked haddock
Brush the onions with oil, season and griddle
for 5-8 mins until softened and charred. To
gratin
make the tomato sauce, whizz the canned Inspired by Smoked haddock chowder,
tomatoes, tomato purée, garlic and some this is comfort food that everyone will
seasoning in a blender until smooth. Transfer love. Serve the dish at the table and let
to a small saucepan, bring to a simmer and your family or friends dig in.
cook gently for 8-10 mins until thick (you
don’t want any watery tomato soaking into SERVES 6 PREP 15 mins COOK 1 hr 35 mins
EASY GLUTEN
the cauliflower base). Tear half the basil FREE
12
3 Once the cauliflower base is cooked, set small knob of butter
YOU L VE Cauliflower aside to cool a little. Turn the oven up to 4 rashers smoked streaky bacon
240C/220C fan/gas 8. Drain the mozzarella 1 onion, finely sliced
Full-of- crust pizza and pat dry with kitchen paper. Spread 1
/2 small pack thyme, leaves only
flavour It seems unlikely, but trust us, this the tomato sauce over the base, sprinkle 1kg/2lb 4oz baking potatoes, washed
14 Spiced duck
& date tagine
If you don’t have a slow cooker, this
recipe can be cooked in the oven –
follow step 1, then place in the oven
for 4 hrs at 160C/140C fan/gas 3 until
the duck is meltingly tender and the
sauce is intensely flavoured.
Making a 15
2 tsp sunflower oil YOU L VE Pork & chorizo 1 Heat the oil in a large, deep pan and fry the
6 duck legs, skin removed onions and garlic for about 10 mins. Add the
1 large onion
enchiladas spices and half the chilli, and cook for 1 min
2 garlic cloves
1 red chilli, deseeded
batch This makes two batches – each
serves four people, so you can eat one
more. Tip in the pork and chorizo, turn up the
heat and fry the meat, stirring and breaking
thumb-sized piece ginger, peeled
Saves you time now and save one in the freezer for it down until it changes colour. Pour in the
1 tbsp each cumin, coriander and cinnamon – and you’ve got another day. It’s a great family meal, passata and 300ml water, then crumble in
1 tsp ground ginger one stashed in and a good choice for a casual evening the stock cube. Pile in the peppers, stir, cover
2 preserved lemons, halved, pulp and pith the freezer too if friends come round. and simmer over a low heat for 30 mins until
scooped out and discarded the meat and peppers are tender. Stir in the
200g/7oz dates SERVES 8 PREP 30 mins COOK 1 hr 10 mins beans and two-thirds of the coriander.
EASY CALCIUM FIBRE VIT C 3 OF 5
400m/14fl oz passata A DAY 2 Meanwhile, tip the fromage frais (with any
100g/4oz blanched almonds, very roughly liquid in the tub) into a bowl, and beat in the
chopped 1 tbsp olive oil egg, remaining coriander and seasoning. Get
mint leaves and couscous, to serve 2 large onions, halved and thinly sliced out 2 ovenproof and freezer-proof dishes.
3 garlic cloves, chopped 3 Spoon the meat onto the centre of the
1 Heat the slow cooker on Low. Meanwhile, 1 tbsp ground cumin tortillas, roll up and arrange 8 in each dish.
heat the oil in a frying pan and brown the 2 heaped tbsp smoked paprika Spoon half of the fromage frais mixture on
duck legs in batches until golden. When all 2 tsp cinnamon top and smooth it to cover the tortillas.
the legs are done place in the slow cooker. 2 red chillies, halved, deseeded and sliced Scatter each with half the cheese and
While you’re browning the duck, put the 500g pack pork mince remaining chillies. If eating now, heat oven to
onion, garlic, chilli, ginger, spices and 2 x 200g packs cooking chorizo sausages, 190C/170C fan/gas 5 and bake for 25 mins
preserved lemon in a food processor and removed from their skins until golden, then serve. If freezing, when
blitz to a chunky paste. Tip the paste into 680g bottle passata cold cover with cling film and foil. Will keep
the hot pan and cook for 5 mins to soften. 1 pork or chicken stock cube for 3 months. To serve, thaw in the fridge and
Meanwhile, add half the dates to the 2 red and 2 green peppers, deseeded, reheat uncovered as above, adding an extra
processor with 200ml water, and blitz quartered and sliced 15 mins to the time, checking that it is hot all
until smooth. Cut the remaining dates into 2 x 400g cans borlotti beans, drained the way through. You can also bake from
chunky pieces. Tip the onion paste and all 30g pack coriander, chopped frozen. Put the dish (covered with fresh foil)
the dates into the slow cooker, add the 500g tub fromage frais (not fat-free) on a baking tray in the oven, then heat oven
passata, season, stir, cover with the lid 1 large egg to 180C/160C fan/gas 4 and bake for 2 hrs.
and cook for 5 hrs (or up to 7). 2 packs of 8 soft corn tortillas Don’t put the frozen dish in a preheated oven
2 Scatter the almonds into the tagine 140g/5oz mature cheddar, grated as it might crack – it’s better to let it heat
and stir. Serve with couscous, scattered green salad, to serve slowly. Remove the foil and bake for 20 mins
with mint leaves. more. Serve with a green salad.
PER SERVING 527 kcals • protein 53g • carbs 30g • PER SERVING 812 kcals • protein 46g • carbs 60g •
fat 20g • sat fat 3g • fibre 5g • sugar 27g • salt 0.5g fat 41g • sat fat 18g • fibre 8g • sugar 19g • salt 3.2g
16
budget 1 Heat the oil in a large pan. Add the onions
Ricotta gnudi well. Tip the semolina into a baking dish and cook until softened, then add the
or large plastic container. Wet your hands, garlic and stir around the pan for 1 min more.
with sage butter dip them in the semolina and, working Scoop the onions to one side of the pan, add
These light dumplings are essentially quickly, scoop 1 heaped tsp of the ricotta mix the lamb and cook until browned. Pour off
the filling that goes into ravioli but into your hands and gently roll into a ball any excess oil from the pan.
without the pasta, hence their name (don’t worry if it’s not perfect). Place the ball 2 Add the spices and oregano, then tip in
‘gnudi’ which means ‘naked’ in Italian. in the semolina dish and roll around so that it the aubergine. Fry for another 5 mins
It’s important to use fine semolina, is totally covered. Pick it up and roll between until the aubergine has softened a little,
as the coarser stuff will give the gnudi the palms of your hands to create a smooth then crumble in the stock cube and add
a gritty texture. ball, then pop back into the semolina. the tomatoes, along with half a can of
Continue with the rest of the mixture. You water. Season, cover the pan and simmer
SERVES 4 as a starter PREP 15 mins plus 4 hrs should make about 24 balls. Once all the balls for 30 mins.
draining and 12 hrs chilling COOK 5 mins are formed and are sitting in the semolina, 3 Uncover the lamb mince and continue to
A LITTLE EFFORT CALCIUM
cover loosely with baking parchment (not simmer until the sauce is thick and clinging
cling film), put the dish in the fridge and to the meat – about 15 mins. Meanwhile,
350g/12oz good-quality ricotta (we leave to chill for at least 12 hrs, although make the béchamel sauce. Warm the milk
used Galbani) 24 hrs is better – this is so the balls of ricotta in a large pan with the bay leaves. Melt the
25g/1oz Parmesan (or vegetarian form a skin around the outside. butter in another large pan, stir in the flour
alternative), finely grated, plus extra 3 When ready to serve, bring a large pan to make a paste, then add the warm milk,
to serve of salted water to the boil. Turn down to a ladle by ladle, stirring well between each
1 egg yolk simmer and lower in half the gnudi. Cook addition, until you have a thick, smooth
grated nutmeg gently for 2-3 mins – they’re ready when sauce. Season well and add the Parmesan.
225g/8oz fine semolina or semolina flour they float to the top – then scoop out with a Meanwhile, cook the pasta following pack
50g/2oz butter slotted spoon and transfer to a sieve. Repeat instructions, then drain.
16 small sage leaves with the remaining gnudi. Slowly melt the 4 Heat oven to 200C/180C fan/gas 6.
1 heaped tbsp pine nuts, toasted butter in a small frying pan. Add the sage Tip the mince into a large baking dish. Mix
rocket & red onion salad, with balsamic leaves, making sure they don’t overlap, the macaroni into the cheesy sauce and
dressing, to serve and let them sizzle until crisp. Transfer to a pour this over the lamb. Sprinkle with the
plate lined with kitchen paper. If the butter remaining cheese. Can now be frozen,
1 Line a sieve with a piece of muslin has turned a nutty brown, remove from the defrost before cooking. Bake for 35-40 mins
or a new J-cloth and place over a bowl. heat; if not, continue to bubble until lightly until golden brown and crispy on top. Leave
Tip the ricotta into the cloth, gently browned. Divide the gnudi between warmed to cool for 5 mins before serving.
gather up the ends and secure with plates, drizzle over the browned butter, top PER SERVING 750 kcals • protein 36g • carbs 77g •
an elastic band. Leave the ricotta to with the sage and pine nuts, and serve with fat 31g • sat fat 16g • fibre 9g • sugar 17g • salt 1.4g
drain for 4 hrs. grated cheese, black pepper and a rocket &
2 Transfer the drained ricotta to a clean red onion salad.
bowl. Beat in the hard cheese, egg yolk, PER SERVING 501 kcals • protein 19g • carbs 44g •
a good grating of nutmeg, then season fat 28g • sat fat 14g • fibre 2g • sugar 2g • salt 0.6g
YOU L VE
Classic dishes to impress
Sometimes you canÕt beat an all-time favourite
– hereÕs a simple version youÕll love
18 Spaghetti alle
vongole
A popular dish throughout Italy with
many variations – this is our favourite.
The cherry tomatoes work well, but
leave them out if you prefer.
20
knife. Put the lamb in a dish and tip the paste
Chocolate-dipped stirring occasionally to stop the sugar from YOU L VE over, massage it into the holes and where the
catching, until the mixture reaches 116C – this meat naturally splits by the bone. If any of
cardamom fudge is known as the soft ball stage (it’s important To make the paste falls off, pack back onto the lamb
You’ll need to invest in a sugar
thermometer for this recipe, but
that the mixture hits this temperature,
otherwise the fudge won’t set).
or bake with your hands, then cover and put in the
fridge to marinate for at least a couple of
other than keeping an eye on the 3 Remove the pan from the heat and leave a gift hours or overnight.
temperature gauge, there’s really to sit, undisturbed, for 5 mins until the A homemade 2 Take the lamb out of the fridge 1 hr
nothing complicated about making temperature drops to 110C. Stir in a good present always before you want to cook it. Heat oven to
this recipe. The fudge is spiked with pinch of salt. means a lot 200C/180C fan/gas 6. Place in a large
fragrant cardamom, left plain or dipped 4 Keep the sugar thermometer in the roasting tin and sit the lamb, crust-side up,
in dark chocolate – it’s to die for! pan and begin beating the mixture with on the rack. Pour any marinade into the
a wooden spoon, quite vigorously, until roasting tin with 100ml water, then place
CUTS INTO roughly 20 pieces PREP 25 mins plus the temperature cools to about 60C. By in the oven. After about 30 mins, drizzle
overnight cooling COOK 35 mins this time, the fudge will be really thick and the crust with a little oil to help it crisp
MORE OF A CHALLENGE
will have lost its glossy shine. Remove the slightly, and if at any point it’s becoming too
thermometer and continue beating for a few brown, cover loosely with foil. The juices
20 cardamom pods mins more. (This process is very important in the bottom of the pan will caramelise
450g/1lb golden caster sugar when making fudge, as it creates small sugar and become sticky, but top up with water if
400g/14oz double cream crystals, which give the fudge its lovely necessary so that they don’t burn. Cook the
50g/2oz butter smooth and creamy texture.) lamb for 1 hr 30 mins if you like it pink by the
1 tbsp glucose syrup 5 Before it sets completely, quickly pour the bone but cooked. If you prefer it rare, cook
200g/7oz dark chocolate, finely chopped fudge into your prepared tin and smooth for 10 mins less; if you prefer it more cooked,
freeze-dried raspberries (optional) over the surface. Leave to cool at room give it 20 mins extra.
temperature overnight – don’t put the fudge 3 About 10 mins before the lamb is done
1 Crack the cardamom pods using a pestle in the fridge as it won’t set properly. to your liking, scatter with the remaining
and mortar, then remove the seed pods. 6 Melt the chocolate in a bowl set over sesame seeds and continue to roast. When
Finely crush the seeds to a powder. a small pan of gently simmering water, or the lamb is cooked, carefully lift it onto a
2 Line a 20 x 20cm tin with baking in the microwave. Remove the fudge from board and add the remaining soy to the
parchment. Put the crushed cardamom the tin and cut into pieces – we cut ours into roasting tin. Taste and add a splash more
seeds, sugar, cream, butter and glucose long, thin rectangles. Line 2 baking sheets mirin, soy and water if it needs it. Bring to the
syrup in a large, heavy-bottomed pan. Gently with parchment. Dip one end of each piece boil and scrape any crusty bits off the bottom
heat until the butter has melted and the of fudge into the chocolate, then place on of the tin, then pass through a sieve into a
sugar has dissolved, then turn up the heat the baking tray. Sprinkle with freeze-dried gravy jug. Serve the lamb with traditional
and place a sugar thermometer in the pan, raspberries, if you like, then leave to set. roast accompaniments or with lettuce leaves,
making sure the end is completely covered Wrap up in cellophane bags to give as a gift. shredded vegetables and chilli sauce for a
by the syrup – if not, transfer the mixture to a Will keep for 2 weeks. crowd to wrap up and enjoy.
smaller pan (with enough space for the syrup PER PIECE 268 kcals • protein 1g • carbs 27g • PER SERVING 470 kcals • protein 50g • carbs 4g •
to bubble up). Increase the heat and bring fat 17g • sat fat 10g • fibre 1g • sugar 25g • salt 0.1g fat 28g • sat fat 12g • fibre 1g • sugar 3g • salt 1.6g
the syrup to a steady boil. Keep bubbling,
YOU L VE
A Sunday lunch
Reinvent your roast
22
3 Working quickly, tip the cream cheese into
Hot mocha 1 Measure the milk in a large jug, then a bowl and beat to soften with a spatula.
blend with the prunes and coffee in a food Add the remaining egg, flour and sugar, and
puddings processor until smooth. Add the butter, mix until just combined. Spoon blobs of the
It takes only a few minutes to sugar, egg, almonds, cocoa, flour and a pinch cream cheese mixture onto the brownie
mix, microwave and top these hot of salt, then blitz again to make a thick batter. until all used up, and use the end of a cutlery
chocolate puds with a scoop of ice 2 Scrape evenly and cleanly (don’t take the knife or a skewer to swirl the 2 mixtures
cream and a drizzle of coffee liqueur. mixture up the sides) into 4 x 175ml ramekins together to create a marbled effect. Bake
(don’t use any with metal on them!). Cook for 30 mins until just set – it should still have
MAKES 4 PREP 5 mins COOK 5 mins plus standing in the microwave, spaced round the edge a little wobble when it comes out of the
EASY
of the turntable, on Medium for 6 mins. The oven, and a skewer inserted into the centre
puddings will still look a bit moist, but that’s should come out with sticky crumbs. Cool
150ml/1/4pt milk fine. Stand for 5 mins, then serve topped completely in the tin before cutting into
50g/2oz pitted prunes with a scoop of ice cream and a little liqueur, squares to serve.
2 tsp instant coffee if you like. PER BROWNIE 330 kcals • protein 4g • carbs 27g •
50g/2oz soft butter PER SERVING 414 kcals • protein 10g • carbs 35g • fat 22g • sat fat 13g • fibre 3g • sugar 23g • salt 0.4g
50g/2oz icing sugar fat 26g • sat fat 12g • fibre 2g • sugar 29g • salt 0.4g
1 large egg
50g/2oz ground almonds
2 tbsp cocoa
1 tbsp self-raising flour
4 scoops coffee or vanilla ice cream and
4 tsp coffee liqueur, to serve (optional)
YOU L VE
A traybake
Simple to make, cut and serve, this
is a jazzed-up version of a favourite
YOU L VE
Delicious
desserts…
and why
not?
We always need
new ideas for
puds to serve our
friends
25 Banana
tarte Tatin
Caramel, bananas and buttery pastry
is a winning combination. The rum
spiced cream is decadent, but worth
every mouthful.
24
1 tbsp each icing sugar and dark rum
Passion loaf with 50g/2oz icing sugar 1 tsp cinnamon
dried sliced coconut shavings, to serve
coconut cream (optional) 1 Heat oven to 200C/180C fan/gas 6. Melt
cheese icing the sugar and butter together on a low heat
1 Drain the juice from the pineapple into a without stirring the mixture. Once the sugar
Move over, carrot cake, there’s a new small saucepan, add the sultanas, simmer has melted, turn up the heat and bubble until
girl in town, and she’s totally tropical! for 1-2 mins until the sultanas are plump, it turns a deep caramel colour. If the butter
This cake is a cross between a carrot then set aside to cool. Heat oven to separates from the caramel, take the pan
and a banana cake, with pineapple 180C/160C fan/gas 4 and line a 900g loaf off the heat and add 1 tbsp of warm water,
thrown in for juicy sweetness. We’ve tin with a strip of baking parchment. stirring until the butter emulsifies again.
topped ours with coconut cream 2 In a jug, whisk the sunflower oil, eggs 2 Pour the caramel into a 23cm cake tin
cheese icing – who could resist? and yogurt. In a large bowl, combine the with a solid base and spread the caramel
flour, bicarbonate of soda, baking powder, out quickly with the back of a warm spoon.
CUTS INTO 10 slices PREP 25 mins COOK 50 mins cinnamon, sugar, walnuts and 1/2 tsp salt. Slice the bananas into 2cm-thick pieces and
EASY
un-iced Pour the wet ingredients into the dry, add the arrange them, cut-side down, in concentric
pineapple, drain the sultanas and add these circles in the tin, then sprinkle over a pinch
227g can pineapple pieces, in juice too, along with the carrots and banana. Mix of sea salt and half the orange zest.
50g/2oz sultanas with a spatula until combined, then scrape 3 Cut the pastry into a circle 3cm larger than
175ml/6fl oz sunflower oil into the tin and bake on the middle shelf of the tin. Lay the pastry on top of the bananas
2 medium eggs the oven for 50 mins until a skewer inserted and tuck the edges down inside the tin. Bake
3 tbsp coconut yogurt (we used Rachel’s) into the centre comes out clean. Cool in the in the oven for 25-30 mins until the pastry is
200g/7oz self-raising flour tin for 10 mins, then transfer to a wire rack. risen and cooked through. Whisk the double
1
/2 tsp bicarbonate of soda 3 To make the icing, whisk together the cream with the icing sugar until soft peaks
1 tbsp ground cinnamon cream cheese, yogurt and icing sugar in form. Add the rum, cinnamon and remaining
200g/7oz soft light brown sugar a large bowl until just combined – be careful orange zest, and whisk until just combined.
50g/2oz walnuts, chopped not to overmix. When the cake is cool, 4 Leave the tart to cool in the tin for 5 mins,
100g/4oz carrot, grated (roughly 1 carrot) spread the icing on top and scatter with then carefully turn the tart out onto a large
1 overripe banana, mashed coconut shavings, if you like. plate, wearing oven gloves in case the hot
FOR THE ICING PER SLICE 518 kcals • protein 5g • carbs 48g • caramel splashes. Serve with the cream.
200g/7oz cream cheese fat 33g • sat fat 10g • fibre 2g • sugar 34g • salt 0.6g PER SERVING 722 kcals • protein 7g • carbs 64g •
50g/2oz coconut yogurt fat 48g • sat fat 27g • fibre 1g • sugar 34g • salt 1.0g
Throwing a party!
Whatever you’re celebrating, make your table extra special with Holly Brooke-Smith’s good buys
Pom Pom
party picks
(19cm), £3.75 for 18, Alessi parrot
oakroomshop.co.uk sommelier
corkscrew, £36,
John Lewis
Artichoke
place card holder,
£13.50 for 4, LSA glass trifle bowl (22 x 20cm),
alisonathome.com £34.99, Lakeland
Copper
Lassi jug,
19cm tall,
£89,
idyllhome.
co.uk
Edible gold
stars, £4.49,
Lulu assorted Lakeland
Rose-gold barrel handmade
taper candle holder, Champagne
£10, in-spaces.com flutes, £41.75
for 4, annabel
james.co.uk
GLUTEN-FREE
This summer has seen chefs taking up residence in temporary
kitchens all over the country, bringing fine dining to the masses
We asked you:
CHRISTMAS in the form of festival banquets and long-table feasts. On How much would you
by Hannah Miles (£9.99, 8 November, Great British Menu chef Emily Watkins is putting spend on a bottle of wine 13%
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& Small). This little book contains simple-to- Offering diners a chance to at a very affordable price in a really Over £25
follow recipes for all the traditional Yuletide try different game – furred and unstuffy, friendly setting.
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BBC Good Food readers can buy any of this village hall, curated by food in a village hall, it’s a completely £10-£14.99 35%
month’s books at a discount, plus you’ll also journalist Clare Hargreaves, a different atmosphere.’
receive a free bookmark. Simply call 01326 regular contributor to Good Food. Book tickets for Emily’s Game
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sparkledirect.com/goodfood.
Clare explains: ‘My philosophy is to
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Feast, and find out about future
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The Spiralizer
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This US gadget shreds vegetables
into long spaghetti threads. We’re
divided in the Good Food kitchen – £8-£9.99 17%
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2kg/4lb 8oz rolled pork belly joint, skin 5 Pour any juices from the roasting tin into
scored and tied a jug. When the fat has separated, discard it
6 small eating apples and pour the meaty juices back into the tin.
6 small onions, peeled but skins kept Put the tin on the hob and stir in the flour
6 Cumberland sausages to a smooth paste. Cook, stirring, for 1 min,
50g/2oz breadcrumbs then gradually whisk in the cider, followed
1 tbsp fennel seeds by the stock. Bring to the boil and bubble
2 tsp ground mace until the gravy has reduced a little and is of
50g/2oz walnuts, chopped a good consistency. Sieve into another pan
2 tbsp sunflower oil or gravy jug to get rid of all the onion bits
Baked pumpkin fondue 3 tbsp plain flour and season well – if it needs sweetening,
The beauty of this recipe is how easy it 300ml/1/2pt cider (we used medium dry) add some honey to taste.
is to scale up the fondue element to fill 700ml/11/2pt pork or chicken stock 6 Thickly slice the rested pork at the table,
your pumpkin. Serve one of these on 1 tbsp honey (optional) making sure everyone gets a good portion
Bonfire Night and don’t be surprised if roast potatoes and green vegetables, of crunchy crackling, then share out the
everyone misses the fireworks! to serve sausage-stuffed apples and onions. Add
roasties, some green veg, and a generous
SERVES as many as you like PREP 20 mins 1 The day before, sit the pork on a wire rack glug of the cider gravy.
COOK 1-2 hrs over a dish and put in the fridge, uncovered, PER SERVING 778 kcals • protein 50g • carbs 25g •
EASY 1 OF 5 GLUTEN
CALCIUM A DAY FREE so the skin has time to dry out. fat 51g • sat fat 16g • fibre 4g • sugar 11g • salt 1.6g
2 Using a sharp knife, cut a roughly 3cm-
1 whole squash or pumpkin – choose wide ‘core’ from all the apples and onions. WHY NOT TRY…
a size to match the number of people Coarsely grate as much apple flesh as you Making more of your mash
you want to feed can from their ‘cores’ before you hit the
small roasted or boiled potatoes, crusty seeds. Put the grated apple in a mixing bowl, Apple & celeriac mash
bread, breadsticks and chicory leaves, snip the skins of the sausages and squeeze
to serve the meat out into the bowl too. Add the SERVES 6 PREP 20 mins COOK 30 mins
EASY LOW 1 OF 5 GOOD GLUTEN
FOR 300ml/1/2 PT OF FONDUE breadcrumbs, fennel seeds, mace and FAT A DAY 4 YOU FREE
crème fraîche, white wine, shallot and garlic so the thickness cooked through, and the onions and Bramley’s, our native cooking variety,
inside the pumpkin. Lift back into the oven of flesh remains apples are tender but the apples are still collapses to a fluffy purée at the first sign of
and bake for 30 mins or until the fondue roughly the same. holding their shape. Lift the pork, apples heat – so even if your crumble or pie recipe calls
is melted and bubbling. Eat with spoons, • Munchkins: 30 mins and onions onto a serving platter and only for eaters, a couple of ‘cookers’ will create a
scooping out chunks of soft, roasted • 1kg/2lb 4oz squashes cover loosely with foil to keep warm. If the gorgeous thick apple sauce around the sturdier
pumpkin with the melted cheese. & pumpkins: about 1 hr onions aren’t soft enough for your liking, chunks. Just remember, as soon as you peel the
PER SERVING 332 kcals • protein 15g • carbs 14g • • 1.5kg/3lb 5oz: about re-cover with foil and keep baking in the crisp skin away, they’ll begin to brown unless
fat 23g • sat fat 15g • fibre 2g • sugar 5g • salt 0.8g 1 hr 30 mins oven while you make the gravy. doused in citrus juice.
it means they’ll retain a nice texture small batches until well browned – add a
without going too soft, and you’ll splash more oil if needed towards the end. Clean a big handful wild mushrooms,
still get lots of their lovely flavour Set aside the meatballs in a dish. then halve or slice any larger ones. Melt
from frying in the same pan. 3 Add the butter to the pan and fry the a knob of butter in a small frying pan,
mushrooms over a very high heat until the then add the mushrooms with 2 crushed
SERVES 5 PREP 15 mins plus cooling COOK 40 mins juices have evaporated and the mushrooms garlic cloves and 1 tbsp chopped parsley
1 OF 5
EASY IRON A DAY are turning golden. Lower the heat and stir and fry until golden. Season well, then push
in the paprika and flour for 1 min. to one side of the pan.
1 onion, finely chopped 4 Stir in the stock and brandy, and bring to Add a drop of oil to the clear side and,
2 garlic cloves, crushed a simmer, scraping up any bits stuck in the while tilting the pan, crack 1 egg into the
2 tbsp sunflower oil pan. Lift out the mushrooms with a slotted space. Fry to your liking while you toast a
small bunch dill, roughly chopped plus spoon to a dish. Boil the sauce for 3 mins, thick slice of granary or walnut bread.
1 tbsp finely chopped then stir in the remaining 1 tbsp wholegrain Spoon the mushrooms onto the toast, top
2 tbsp wholegrain mustard mustard, the Dijon mustard, tomato purée with the fried egg and season once more
400g/14oz venison mince and soured cream. Simmer the sauce until it before tucking in.
100g/4oz fresh white breadcrumbs has reduced again and is a good consistency PER SERVING 320 kcals • protein 19g • carbs 25g •
1 medium egg, beaten – anything up to 15 mins depending on your fat 15g • sat fat 5g • fibre 6g • sugar 2g • salt 1.1g
25g/1oz butter pan. Return the meatballs and any juice and
400g/14oz wild mushrooms, larger ones simmer gently until they are cooked through.
sliced (see ‘Wild mushrooms’, p59) Stir in the mushrooms to warm through, and
1
/2 tsp smoked paprika season to taste, plus a pinch of sugar if
1 tbsp plain flour needed. Scatter with the remaining dill and
400ml/14fl oz beef stock eat with buttered tagliatelle, rice or sautéed
150ml/1/4 pint brandy potatoes.
2 tsp Dijon mustard PER SERVING 547 kcals • protein 30g • carbs 31g •
1 tbsp tomato purée fat 25g • sat fat 12g • fibre 4g • sugar 13g • salt 2.6g
300ml pot soured cream
pinch of sugar (optional)
buttered tagliatelle, rice or sautéed
potatoes, to serve
much of a journey a little sunflower oil batter by whizzing the milk, egg and flour
before bruising. single cream or crème fraîche, to serve in a food processor or blender until smooth Core 2 firm pears and cut into matchsticks
Firmer pears poach FOR THE BATTER (or whisk by hand). Transfer the batter to a – there’s no need to peel. Mix with 1 tbsp
and slice beautifully. 100ml/31/2fl oz milk jug. Both can be made up to 24 hrs ahead, wholegrain mustard, 1 tbsp clear honey
Use them in slaws, 1 large egg just chill until you’re ready. and 2 tbsp cider vinegar. Season. Split
salads, cakes and 85g/3oz plain flour 3 To finish, heat oven to 200C/180C fan/ 2 small, warm baguettes down the middle
puddings before gas 6. Divide about 1/2 tsp sunflower oil and add a good handful of rocket to each.
they’re ready for 1 Put 300g of the sugar and the vanilla pod between 6 holes of a deep, metal muffin tin. Cut enough slices of firm blue cheese
eating au naturel. in a narrow, deep saucepan with 1 litre of Put in the oven to heat for 10 mins. Trim the (Stilton, Stichelton or Blacksticks Blue are
nice) to add a layer to each baguette, then
spoon some of the pear slaw on top. Wrap
in paper and tie with string if adding to
a lunchbox, or tuck in straight away.
PER SERVING 605 kcals • protein 18g • carbs 101g •
fat 12g • sat fat 6g • fibre 10g • sugar 32g • salt 2.8g
6 garlic cloves
1 onion, halved
3 bay leaves
3 thyme sprigs, plus a sprinkle of leaves
600ml pot double cream
600ml/1pt whole milk
140g/5oz diced pancetta
25g/1oz butter, plus a knob
250g/9oz wild mushrooms, roughly
chopped after cleaning
1.25kg/2lb 12oz medium potatoes
(we used Maris Piper)
1 whole nutmeg
green salad, to serve (optional)
food classic
rt-
on a comfo
twist
Fruity
Squidgy pumpkin
& ginger loaf
Tastes even Dense and sticky, the sweet earthiness
better after of pumpkin or squash pairs perfectly
maturing with ginger – and best of all, you
for a couple won’t waste a scrap from your
Halloween pumpkin carving.
of days
CUTS INTO 10-12 slices PREP 15 mins COOK 1 hr
EASY
£449.95
Model shown is the Kenwood CHEF sense KVC500. Our commitment to value means that we match the prices of high street competitors (this excludes online-only or mail order businesses). Service conditions must be comparable.
See our ‘Never Knowingly Undersold’ leaflet in our shops or online for details. Kenwood CHEF Sense is exclusively available at John Lewis until 31 December 2014.
In season
n
um
ut
ra
fo
t
rea
g
at’s
th
ur
lavo
f
ey
gam
a
Rabbit a has
u vin – this dish
Cr g
isp e
-fr i harin valu
ed rabbit - made for s d
o
go
This terrine taste
is
s lu
et
xurious y
To joint
1 Remove the back legs by putting 4 The middle section of the rabbit,
the rabbit belly-up on your board or the saddle, is made up of the
tely spiced and fr
and cutting through the hip joints. backbone and ribcage, and the
f – delica agr
2 The front legs (known as the tenderloins run along either side of
pila an
it t
shoulders) come away really easily
as they don’t have a socket. Keep
the back. Mark out the loin into two
or three sections about 5cm long, abb
R
them for stock or use whole in your depending on the size of the rabbit,
recipe, as removing the meat from and use a cleaver (or place your
the shoulders is too much of a fiddle large knife where it needs to go
(like trying to fillet a chicken wing). and whack the back of the knife
3 The belly flaps that run along the with a rolling pin) to cut through
length of the belly are delicious, the bones. Discard the uppermost
especially fried in crumbs, and part of the saddle, where there is
should be trimmed away and kept. more bone than meat. It’s a good
I used scissors for this. idea to remove the thick, white-ish
membrane that runs over the whole
saddle, then any silvery membrane
under that, especially for the Crisp-
fried rabbit recipe.
To fillet
1 To remove the meat from the legs, make a cut along the inside of the leg,
following the line of the bones, until you reach them. Work the tip of your
knife around the bone. Cut the meat into chunks.
2 For the loins, remove the meat from either side of the saddle, cutting as
close to the bones as you can with feathery sweeps of the knife. Remove
any shiny sinews, as these will shrink around the meat as it cooks.
25g/1oz butter the tin is covered with overlapping bacon Break 200g cauliflower into very small
2 garlic cloves, bruised and the rashers come neatly up the sides florets and shave 2 carrots into thin
3 shallots, finely chopped in a single layer and overhang generously. ribbons using a peeler. Plunge into salted
a few thyme sprigs Boil a kettleful of water. boiling water for 2 mins, then drain and
good pinch of ground allspice 5 Press a third of the mince into the tin. cool quickly in iced water. The veg should
1 tbsp green peppercorns in brine, Make a lengthways channel along one side, still be just crisp.
drained then poke in a line of loin pieces, so that Mix 4 tbsp white wine vinegar, 1 tbsp
3-4 tbsp brandy they meet end-to-end. Scatter half the oil, 1 tsp sugar, 1/2 tsp salt and 1 tsp
splash of vegetable oil cornichons over the other side. Add the wholegrain mustard. Add the vegetables,
16-20 rashers dry-cured streaky next third of mince and repeat, this time toss together, then cover and chill overnight.
unsmoked bacon with the loins and cornichons on the They will be pickled within 24 hours, and will
about 100g/4oz small cornichons, plus opposite sides. Cover with the remaining last at least 1 week in the fridge.
extra to serve mince, then bring the bacon over to seal. PER SERVING 32 kcals • protein 1g • carbs 2g • fat 2g
Wrap tightly in foil and put in a deep roasting • sat fat none • fibre 1.4g • sugar 2g • salt 0.3g
1 Ask your butcher to remove the meat from tin. Pour in enough hot water to come
the rabbit, or do it yourself (see Preparing halfway up the terrine and bake for 2 hrs
rabbit at home, p69). The leg meat can be or until a skewer comes out hot from the
as roughly prepped as you like, but keep the middle of the terrine, and the juices run
loins as neat as you can. clear. Top up the water if needed.
Sweetly spiced 250g/9oz long-grain rice, well rinsed 3 Fluff up the tender rice with a fork, check
350g/12oz butternut squash, peeled and the seasoning and scatter with the fresh
rabbit pilaf sliced into half-moons herbs and the nuts. Serve each portion with
This is a great recipe to ease you 85g/3oz pitted prunes a blob of yogurt topped with a sprinkling
into rabbit for the first time, with 400ml/14fl oz chicken stock of chilli or paprika, plus a drizzle of tangy
Middle Eastern influences, and lots TO SERVE pomegranate molasses or lemon juice.
of interesting textures and flavours. handful mint (or coriander, or dill) PER SERVING 687 kcals • protein 64g • carbs 70g
After a couple of tries, I found the 2 tbsp toasted pine nuts or toasted • fat 15g • sat fat 7g • fibre 6g • sugar 12g • salt 0.7g
most successful rice for this recipe flaked almonds
was Tilda Everyday Rice, as the low-fat Greek yogurt
grains become fluffy yet are still well pomegranate molasses or lemon juice
Food styling JANE HORNBY | Styling REBECCA NEWPORT | Wine notes SARAH JANE EVANS MW
separated, with a few crisp, golden Rabbit au vin Pick a hearty,
nuggets at the bottom. 1 Melt the butter and oil in a wide, lidded pan, Wine deeply flavoured country
and add the onions and garlic. Soften gently notes red. Taste the Difference
SERVES 4 PREP 10 mins plus standing COOK 30 mins for 5 mins, then tip in the rabbit and cook for Languedoc Red 2013, 14%
EASY FIBRE IRON 2 OF 5
A DAY 5 mins more, stirring until it changes colour (£8, Sainsbury’s), with its blend of ripe red
all over (it doesn’t need to be particularly grapes, fits the bill. Crisp-fried rabbit Bring
FOR THE PILAF browned). Turn up the heat a little, add the on a crisp, refreshing lager. Go Italian with
1 tbsp butter spices and fry for 2 mins until aromatic. Lift Peroni Nastro Azzurro, 5.1% (from £2.57,
1 tbsp olive oil out the pieces of loin and set aside. widely available). Rabbit & pork terrine
2 onions, thinly sliced 2 Tip in the rice, squash and prunes, cover The fresh cherry and dark-plum fruits of
3 garlic cloves, sliced with the stock and season. Bring to a simmer, Beaujolais pair perfectly with a classic rabbit
meat from legs and loins of 2 wild rabbits, cover and cook gently for 10 mins. Put the loin terrine. Try Henry Fessy Beaujolais-Villages
cut into bite-sized chunks meat on top of the rice, re-cover and cook for 2011, France, 12.5% (£9.75, Oddbins).
2 cinnamon sticks another 5 mins or until you can see channels Rabbit pilaf Match the aromatic pilaf
1 tbsp cumin seeds appearing in the surface of the rice and most with a delicately scented, pale-coloured
1
/2 tsp chilli powder or hot paprika, plus or all of the liquid has disappeared. Remove rosé such as Mirabeau 2013, Côtes de
a sprinkle from the heat and set aside for 10 mins. Provence, France, 13% (£8.99, Waitrose).
PLE
W
SIM HAT’S I
TO M
AK
AYS EASON
NS
E T
THIS
M
VEG BOX CHALLENGE
OF W Jerusalem artichokes Celeriac
These knobbly roots (left) are not This root is available all year, but at
actually artichokes, but the edible its best from September to April. To
tuber of a variety of sunflower from prepare, cut off the tough skin with
North America. They’re shaped like a sharp knife, then cover in cold water
root ginger and their brown-purple and lemon juice to prevent it turning
skins can be tricky to peel, but par- brown. Celeriac can be steamed,
boiling makes it easier. The raw, peeled roasted or served raw in salads. It is
vegetables will turn brown quickly, so similar in flavour to celery stalks, but
put them into cold, lemony water. milder and sweeter.
Risotto Poach sliced artichoke in milk with Starter Make a classic remoulade with
nutmeg, peppercorns and a bay leaf. Purée julienned celeriac, plus mayonnaise,
the artichoke with some of the strained mustard and lemon juice, and serve with
poaching liquor, then stir through a risotto. prosciutto and toast.
Rosti Grate par-boiled artichokes onto Dauphinoise Layer thin slices of celeriac
a tea towel and twist to squeeze out excess with chopped cooked chestnuts and
water. Mix with a little flour, beaten egg thyme, pour over warm cream and stock,
and seasoning, then shape into patties sprinkle with Parmesan and bake at
and fry in butter. 180C/160C fan/gas 4.
Winter salad Dice par-boiled artichokes Chips Par-boil 1cm-thick celeriac chips
into 2cm cubes, toss in olive oil and bake in for 2 mins, then drain, toss with olive oil,
a high oven until caramelised. Serve with seasoning and ground fennel seeds, and
chiocory, radicchio and blue cheese bake in a hot oven for 30 mins.
drizzled in a simple vinaigrette.
Swede
SEASONAL
Known as neeps in Scotland and
rutabaga in the US, swedes are in
season in the UK from October to
February. The roots should be peeled
&
and then roasted, steamed or boiled.
The leaves and stalks are also edible,
LOCAL
and can be blanched then warmed
in butter with seasoning and a
squeeze of lemon.
Pie topping Mash boiled swedes and carrots
together with milk and butter, and use to
top your favourite shepherd’s or fish pie.
Wedges Slice into wedges, toss in oil,
diary
Dates for yourd Sho
seasoning and a pinch of ground cardamom,
and roast for 20 mins in a hot oven. Drizzle
w London, Olympia
14-16 Nov BBC Good Foo Good Food with honey and roast for a further 10 mins
n.com) • 27-30 Nov BBC
(bbcgoodfoodshowlondo ood sho ww inter.com) until caramelised.
ingham (bb cgo odf
Show Winter, NEC Birm ye.co.uk) • Crisps Thinly slice on a mandolin, mix
Feature compiled by CLARE HARGREAVES | Veg box challenge KATY GILHOOLY | Photographs ALAMY, JEAN CAZALS, DAVID COTSWORTH, SUPERSTOCK
(hay-o n-w
ter Food Festival
• 29 Nov Hay-on-Wye Win tival, Cho rley, with sunflower oil, salt and cracked black
istmas Foo d Fes
29-30 Nov Dickensian Chr ens ian-christmas) pepper, then bake at 160C/140C fan/gas 3
festivals.co.uk/dick
Lancashire (thebritishfood for 20-30 mins.
Chef’s notebook
James Durrant
Every month Clare Hargreaves quizzes Baker. We always try different ones, but the
leading British chefs about their favourite Truffled mac & cheese side has to be our
places to eat and sleep. This month: Top of favourite. It’s great bonding time with my son.
Great British Menu champion James
Durrant, chef-patron of The Plough Inn James’s SUNDAY NIGHT CURRY
If it’s not a burger, it’s a curry at a brilliant
(below left) at Longparish in Hampshire. list Indian in Whitchurch called Blue Ginger
(bluegingerwhitchurch.co.uk). By 4pm on
MOST MEMORABLE MEAL Sunday, I realise all I’ve eaten is pork
At Per Se (perseny.com) in New York in scratchings and Yorkshire puddings, and I’m
2005. I went for a week away with my starving. So I jump in the car to get a curry
girlfriend, Lindsay, and popped the question from Blue Ginger. They do a chef’s
over dinner. I adore New York and if we didn’t recommendation, so I often try that.
have kids, we’d probably live there. I always GOURMET NIGHT WITH MY TEAM
dreamed of working for Thomas Keller at I recently took the guys from my kitchen to
The French Laundry. At Per Se we ate the eat at the chef’s table at Jason Atherton’s
16-course menu and it was perfection from Thomas Keller’s Social Eating House (socialeatinghouse.com).
start to finish – food, service and ambience. Per Se in New York It was lovely to see head chef Paul Hood –
NEXT ON MY WISH LIST my sous chef at Maze in London – putting his
This has to be Daniel Clifford’s Midsummer own touch on the food. The dishes have
House (midsummerhouse.co.uk) in simple flavours but show high-level technical
‘
Cambridge. It’s a long way, so we’d need a skills, and I love the Ham, egg & chips. Our
babysitter. I met Daniel on Great British Menu, favourite though was the Truffled mac &
er
y
swa
East Riv
res RIDGEWOOD
s Exp
en
SOHO Que
New York
EAST Bridge
SIDE Grand St
MANHATTAN
WILLIAMSBURG
Bro
adw
ay
BROOKLYN
If it’s a warm day, then try the
cold brew – it’ll definitely cool
you down and energise you for
WHERE TO STAY a vast choice of styles and a day of sightseeing and eating.
New York can be an prices, including the loft For some true old-school
expensive place to find apartment I rented for New York grub, head downtown
accommodation, but a £85 a night in the heart to the new diner from Lower
bargain can still be had of Williamsburg – an East Side stalwarts Russ &
with a bit of research. area brimming with Daughters (russanddaughters.
Airbnb (airbnb.co.uk) has energy and great food. com). I love the bagel with lox
COFFEE & BRUNCH & cream cheese, washed down
Check out Toby’s Estate Roastery with an egg cream.
LAID-BACK LUNCH (tobysestate.com) and start your day You’re never too far from a
On Saturdays, head towards the East River and spend with some of the best coffee in the good sweet spot in Manhattan. If
a few hours eating your way around Williamsburg’s city. It’s really relaxed, friendly and you fancy ice cream with a fun,
Smorgasburg (smorgasburg.com), a street-food market with with no attitude. If you’re after left-field slant, check out Big Gay
an amazing view of the Manhattan skyline. Here you’ll something more substantial, head to Ice Cream (biggayicecream.com)
find everything from the ramen burger to Asian-inspired Egg (eggrestaurant.com), an extremely shops in the East Village and
hot dogs. On Sundays, it turns into a brilliant flea market popular brunch spot. Be sure to order West Village, or OddFellows Photographs ALAMY, MATT MUNRO/LONELY PLANET, SIVAN ASKAYO/LONELY PLANET, EDD KIMBER.
where you can pick up vintage cookware and bakeware. the Eggs Rothko, a slice of brioche (oddfellowsnyc.com) in the East
with an egg cooked in the middle Village. But if it’s the best in
and topped with melted cheese. American-style baking that
you’re looking for, try Baked
DINNER & DRINKS (bakednyc.com) in Tribeca, one
For glamorous cocktails of the best bakeries in the city.
with a view to match, CHOCOLATE HEAVEN
visit the rooftop bar Brooklyn has loads of choice
at the Wythe Hotel when it comes to sweets.
(wythehotel.com) and My favourite is Mast Brothers
watch the sunset over Chocolate – the Cacao nib
Manhattan. For a rela xed fudge cake is a dense slice
meal, I like Roberta’s of deliciousness. There’s a
(robertaspizza.com), shop and a brew bar, and
which is deservedly they also do factory tours,
famed for its pizzas. although you’ll need to book in
advance (mastbrothers.com).
107 love
crust pizza l Black & white
brownies l Banana tarte
Tatin l To celebrate 25 years of
pilaf l
to cook
Step1 Address details not treat a friend to the gift that lasts all year
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love to cook
Come insid
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Vanilla
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and cook for 3-4 mins until wilted. Drain Put the pizza, on the baking parchment,
the cooked pasta and add to the pan onto the hot baking sheet. Turn the oven
with the cream cheese and lemon juice. down to 200C/180C fan/gas 6 and bake
Toss together, taste, and season with for 15-18 mins. Scatter with basil leaves
black pepper. just before serving.
PER SERVING 574 kcals • protein 22g • carbs 53g • PER SERVING 467 kcals • protein 20g • carbs 58g •
fat 29g • sat fat 8g • fibre 8g • sugar 3g • salt 1.4g fat 17g • sat fat 7g • fibre 3g • sugar 4g • salt 3.0g
1 Chop half the basil leaves and reserve the 1 Put the potatoes in a large pan, cover
rest for serving. Mix the chopped basil with with water and bring to the boil. Cook for
the mince, garlic and oregano. Season and 15-20 mins until tender, then drain and
roll into 20-24 meatballs. mash with 2 tbsp of the crème fraîche.
2 Heat the oil in a frying pan over a fairly Season to taste.
high heat and brown the meatballs all 2 While the potatoes cook, heat the butter
over for 5-6 mins. Stir in the passata and oil in a large lidded frying pan. When the
and bring to the boil. Turn down to a butter is just foaming, add the apple wedges.
simmer and cook for another 10 Cook over a medium heat for about 2 mins
mins. each side, or until just turning golden.
3 Bring a large pan of water to the Remove from the pan with a slotted spoon
boil and cook the orzo following and set aside.
pack instructions. Once cooked, 3 Add the sausages and onion to the pan
drain and spoon onto a and cook for 6-7 mins – turn the sausages
serving platter or so that they brown all over, and stir the
individual plates. Top with onion so it doesn’t catch. Pour in the cider
the meatballs, then shave and bring to the boil, then cover and cook
over the Parmesan for 10 mins.
and scatter with the 4 Stir in the mustard, remaining crème
reserved basil leaves. fraîche and the apples. Season to taste and
PER SERVING 632 kcals • serve with the mash.
protein 36g • carbs 65g • PER SERVING 563 kcals • protein 17g • carbs 43g •
fat 24g • sat fat 9g • fibre 3g • fat 31g • sat fat 12g • fibre 5g • sugar 15g • salt 3g
sugar 1g • salt 0.3g
Vietnamese-style
caramel pork
SERVES 4 PREP 10 mins COOK 20 mins
EASY
Cannycook
ALL
READY
IN 20!
Stuck in a recipe rut? Looking for new meal ideas? Our Canny Cajun rice with chorizo Cassie’s
cook, Food editor Cassie Best, is here to help. This month she meatballs & fried eggs time-saver
creates 20-minute meals for a busy family Photographs ROB STREETER Save time by using
SERVES 4 PREP 5 mins COOK 15 mins frozen chopped
EASY FOLATE FIBRE VIT C 2 OF 5
‘These recipes use quick-cook A DAY onions. They’re
cheap as chips
ingredients and clever cheats 6 chorizo-style cooking sausages (£1 for 500g), and
to help you get tasty and nutritious 100g/4oz frozen chopped onions can sit in your
2 peppers, sliced (any colours will do) freezer ready for
food on the table in no time!’ 3 garlic cloves, crushed those days when
2 tbsp Cajun spice mix (we like Bart) the fridge is bare.
2 x 200g bags frozen cooked
short-grain rice
1 tbsp vegetable oil
4 eggs
200g/7oz frozen peas
£1.55 per
serving
Meet the family
Philippa, a nurse, and Richard Shirtcliffe, a civil servant,
live in Hampton, south-west London, with their daughters
Katy, 12, and eight-year-old Amy.
Family favourites include lasagne, garlic prawn
linguine, mushroom risotto and fish pie. Philippa says:
‘We like food with a lot of flavour, and can handle a bit
of heat! The one thing we’re not keen on is goat’s cheese.’
Get in touch with our Canny cook If you want help planning and cooking
your meals, contact Cassie at enquiries@bbcgoodfoodmagazine.com
The verdict
‘We tried this on a Friday night, after swimming lessons
and walking the dog. We were all starving, and it was
really fast to make, and tasty. I helped mash the avocado,
and we all assembled our own sarnies.’ Katy
Toss the pasta through the sauce as it cooks. • Inject instant flavour with spice pastes and mixes. If you don’t have
Add the herbs and black pepper, then serve. time for slowly sweating onions or browning meat, cheat with these
PER SERVING 638 kcals • protein 35g • carbs 80g • ready-made mixes. I love curry and tagine pastes for fragrant dishes,
fat 19g • sat fat 3g • fibre 7g • sugar 11g • salt 0.7g chipotle paste for smoky heat, and Cajun spice mix for a savoury hit.
• Choose quick-cook carbs, such as couscous or thin spaghetti, to fill
The verdict you up. Potatoes, grains and raw rice need too much pot-watching.
‘We cook quite a lot of fish; Richard and Alternatively, include bread or ready-cooked rice, grains and pulses.
the girls love it. This dish was a hit with • Fill up your freezer and you’ll always be able to make dinner in a hurry.
everyone – the chilli added a gentle As well as chopped onions, my favourite freezer ingredients include
warmth, and we loved the flavour of the rice, seafood, peas and peppers – they’re cheap, they cut waste and
fennel and smoky paprika. We’ll be adding the veggies often have higher nutritional value than their fresh
this to our regular midweek meals.’ Philippa counterparts as they’re frozen soon after picking.
SUPER-FAST £1.98
per serving
SUPPERS Five-
minute
Quick meal ideas from our Canny cook meals
Boil a large pan of salted water. Add 400g Drain a 300g pack cooked beetroot (not
gnocchi, cook for 2 mins or until it rises to in vinegar) and chop into chunky pieces.
the surface, then drain and tip back into the Put in a large bowl, add 50g dried
pan with a splash of reserved cooking water. cranberries, then empty in a 250g pouch
Add 200g chargrilled veg (from the deli cooked grains (we used Bulgur wheat, green
counter), chopped into pieces if large lentils & barley from Tesco), squeezing the
(I used chargrilled peppers, aubergines, pouch well first to break up the grains.
artichokes and semi-dried tomatoes, 2 tbsp Drizzle over 1 tbsp balsamic vinegar and
red pesto and a handful of basil leaves. Serve 1 tbsp extra virgin olive oil. Crumble over
with shavings of Parmesan or pecorino (or 25g cooked crispy bacon (from the deli aisle)
vegetarian alternative). and scatter with a handful of rocket, then
PER SERVING 353 kcals • protein 7g • carbs 68g • toss well, transfer to plates and serve.
fat 5g • sat fat 1g • fibre 5g • sugar 7g • salt 2.0g PER SERVING 489 kcals • protein 21g
• carbs 67g • fat 12g • sat fat 3g • fibre 14g •
sugar 31g • salt 1.3g
Green Thai noodle broth
SERVES 2 TAKES 5 mins
1 OF 5
EASY A DAY
£2.46
per serving
Empty a 600g pot green Thai chicken soup
(I used Waitrose own) into a large saucepan.
Half-fill the empty soup pot with water, swish
around to wash out all the soup, and add to
the pan. Bring to a simmer, then add 100g rice
noodles, 200g halved sugar snap peas and
a large handful of beansprouts. Cook for 1-2
mins until the noodles are cooked but the
peas are still crunchy.
Ladle into deep bowlsnd scatter with
coriander leaves, if you like.
PER SERVING 453 kcals •
protein 19g • carbs 55g •
fat 17g • sat fat 10g •
fibre 6g • sugar 11g •
salt 1.7g
Next month
Cooking healthy £1.98
family suppers per serving
It's easy as . . .
1 2 3
Hot water Fresh cold water Up to 98°C steaming hot fltered water
From instant hot drinks to cooking shortcuts and countless kitchen tasks, what’s not to love about the 3N1
hot tap from InSinkErator®? All the water you need, in one contemporary and affordable Italian-designed
appliance. The food lover’s kitchen just got even more attractive.
Global
flavours
for your
favourites
SALMON FILLETS
Four exciting ideas to transform one of your weeknight staples
Recipes KATY GREENWOOD Photographs ROB STREETER
1 lemon
2 tbsp chilli sauce (we used sriracha) 200g/7oz half-fat crème fraîche
2 tbsp soy sauce small pack tarragon, leaves only,
1 tbsp sesame oil chopped
1 tbsp rice wine 1 garlic clove, crushed to a paste
1 garlic clove, crushed 400g/14oz green beans, trimmed
2 tsp finely grated ginger and halved
4 salmon fillets 4 salmon fillets
1 tbsp sesame seeds cooked baby new potatoes, to serve
boiled rice and stir-fried
vegetables, to serve 1 Heat oven to 200C/180C fan/gas 6. 1 Zest the lemon and cut into 3 Bring the pan back to the boil,
In a shallow dish, mix together the wedges. Mix together the crème then turn the heat down to a very
chilli sauce, soy, sesame oil, rice wine, fraîche, tarragon, garlic, lemon zest gentle simmer and slide in the
garlic and ginger. Lay the pieces of and a squeeze of juice, season to salmon pieces. Poach for 8-10 mins
salmon in the marinade, skin-side up, taste and set aside. or until cooked to your liking.
and set aside for 15 mins. 2 Bring a large shallow pan of salted Remove from the pan and put on
2 Put the marinated salmon on water to the boil and cook the green kitchen paper before plating up.
a baking tray, skin-side down, and beans for 3 mins until just done. Serve with the green beans and
spoon over a little of the leftover Remove with a slotted spoon, baby new potatoes.
marinade. Sprinkle with the sesame drain and cool under cold running PER SERVING 383 kcals • protein 34g •
seeds and roast in the oven for water before tossing with the carbs 5g • fat 25g • sat fat 8g • fibre 3g •
15 mins, or until done to your liking. crème fraîche mixture. sugar 4g • salt 0.2g
Serve with steamed rice and
stir-fried vegetables.
PER SERVING 320 kcals • protein 31g •
carbs 3g • fat 21g • sat fat 4g • fibre none •
sugar 2g • salt 1.9g
Entertainment Shopping
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Good reads
Our fabulous
food journey
How has our food landscape changed in
the past quarter century? Sheila Dillon,
presenter of BBC Radio 4’s Food Programme,
considers where we’ve come from, and
what the future might look like
In 1989, the winner of the Glenfiddich Award might be paying a high price for our cheap
for the food book of the year was Richard Stein’s food. It was a shocking story that immediately
English Seafood Cookery, published by Penguin. made food a serious subject worth exploring.
No photos, just line drawings. By the mid- And explore it is what we’ve done for the past
nineties Richard had become TV star Rick, 25 years. In 1989, the number of graduates who
and the author of many more books, mostly wanted to be cheesemakers, bakers, butchers or
television spin-offs – all illustrated with highly chefs could have gathered in one medium-sized
styled photographs. From locally acclaimed chef room. Today, you could fill dozens of sports
to mass-market phenomenon. It’s a rise that stadiums with young people who want to make
tells a bigger story about how food moved their living in the business of producing good
mainstream in the 25 years since this food. Farmers’ markets can now be found
magazine’s first issue, and how a great wave everywhere, packed with some of those
washed over us, changing the way we young people, selling and buying high
shop, cook and eat. quality, locally sourced produce.
Supermarkets are trying to buy
Post-war legacy local to appeal to this market, but
We’d come out of the Second World we still like a bargain – witness
War and rationing healthier than the rise of Aldi and Lidl (although
ever before – or since – but people with our new interest in shopping
were bored of unimaginative dishes we’ve realised that they also
and sick of food being in short carry award-winning items
supply. So almost everyone, worth buying). We’ve learned to
Top: Rick Stein helped shape a food revolution. unthinkingly, signed up to a government-led shop around again, getting something from
Above: The nation’s evolving tastes and aspirations policy of cheap food. Anything cheap and widely this place and something from that. During
fuelled the growth in farmers’ markets. available was good; anything else was middle the recent horsemeat scandal butchers got
Below: BSE changed our attitude to what we eat class and a silly distraction for those with a much-needed boost, as tens of thousands of
nothing better to do. Back then you weren’t shoppers voted with their wallets against risking
supposed to talk about food because it was a their health with cheap, ill-sourced meat.
‘women’s concern’ and not a serious subject.
So we went on, through the Sixties and Food lovers get web-savvy
Seventies until, slowly but steadily, Cookbooks have dominated the bestseller lists
affordable foreign travel and the arrival of for nearly 20 years, but even bigger now are food
immigrants from the Commonwealth and and recipe websites. This magazine’s website,
southern Italy began to undermine those bbcgoodfood.com – set up four years ago – gets
attitudes, exposing us to notions of over 8 million hits a week from some 3 million
pleasure, taste, simplicity and regionality. users, while sortedfood.com, with its cool
Then, in late 1987, there was a strange informal daily video recipe, has an audience
tipping point in the UK’s food story – the that outnumbers most TV food shows. The BBC
sudden appearance of BSE, or mad cow Radio 4 Food and Farming Awards, in their 14th
disease. Farmers had been giving cows a year, received thousands of nominations in 2014.
high-protein feed in which the protein It’s a long list rich with good news stories.
(unknown to them) was made from the Faced with health crises and dark predictions
carcasses of cows, sheep and chickens, of declining cooking skills it’s easy to despair, but
Photographs JOHN FROST NEWSPAPERS
plus chicken droppings and other nasties. a look back over 25 years tells a cheerier story of
All in the pursuit of cheaper milk. more and more of us valuing good food and the
Suddenly, watching the nightly news and people who produce it. That should buoy us up
seeing cows collapsing, we grasped that we as we embark on the next quarter century.
Over to you What are your memories, thoughts and concerns about our recent food past? And what do you
think the future might hold? We’d love to hear from you – get in touch at enquiries@bbcgoodfoodmagazine.com
‘My uncle is
a stonemason
and I appreciate
anything that’s
been made by
someone with ‘This block is an old cash register
craft and care’ drawer that I use for seasonings’
My kitchen
the Porte de Clignancourt flea market in Paris’
James Martin
The BBC chef and regular Good Food contributor shows
Holly Brooke-Smith how he cooks at home
Photographs DAVID MUNNS
Having worked in kitchens all his Worrall Thompson and Marco Pierre
life, James Martin has become an White, he was appointed head chef at
influential figure on the British the first Hotel du Vin, in Winchester,
food scene. His father was catering at just 22. James went on to appear on
manager on the Castle Howard estate the BBC’s Ready Steady Cook in 1996
in North Yorkshire, and James studied and later Saturday Kitchen, which he
catering at Scarborough College. After has presented for the past eight years.
moving to London to work for Antony He lives near Winchester.
‘This is my
Home Economics
exercise book
from school…’
‘Here’s my Craft
Guild of Chefs
award with a
trophy from
Scarborough
College, a Through
‘… and it’s the Keyhole
covered in lots key and a TV
of red pen!’ Times award’
We do sometimes bring and it’s really heavy.’ first. I think the key to having a
a big table in, when I have long-term job in this industry is And the future?
my mates down. I had not being any different whether ‘I’ve no idea where everything is going. I’d love to do another
Michel Roux Sr here you’re on camera or off. Nothing series of Food Map of Britain – I’m hugely passionate about
for a dinner with 12 people is easily given – as a chef you farmers and producers across the country.
recently, which was a bit have to earn your success and people
nerve-racking! But it’s a good who can’t cook are easily found out.’ For James Martin’s duck confit masterclass, see p160.
space and it does get used a lot.
A marriage of
taste
Coupling up key ingredients can lead to a taste sensation.
This month, marry Galbani Mascarpone with
something sweet for a fruitful dish
G
ood pairings are the making of a successful
dish: when you combine time-honoured
recipes with fresh ingredients, the results
are a triumph. Galbani has always been fond of
prosperous pairs, as even in its origins over
130 years ago, father and son duo Edigio
and David Galbani created the trademark
taste of Galbani cheese.
Galbani featured in BBC Good Food ’s
first issue 25 years ago and joins the
magazine today to commemorate its
birthday. Why not celebrate the spirit
of these partnerships with a plum
and mascarpone torta? With a creamy
texture complementing the sugary
plums, it’s a match made in heaven
that’s ideal for dessert.
5 Chef’n
StemGem
£4.49, Lakeland
This cheery little gadget
3 Lock & Lock stackable achieves perfectly hulled 6S
airtight container strawberries every
Ne up
180ml, £3.19, amazon.co.uk time. A brilliant job to ve
r er
wi wor £57 fa
Durable, airtight and liquids won’t spill. give to children. th
th y ab .50, t T
r s
ef
Great in the freezer and the microwave. as out sous he
e rm
tes un ch
4 Westmark cherry stoner tt d
he er c f.co
rm oo .uk pe
a
£13.95, Divertimenti
om ked
ete m
n
r w eat
This stoner and pitter earns its keep. Pitting your own olives instead of e k ag
no ain
buying them pre-pitted makes the world of difference to the flavour. w.
r
s s q ueeze 8 Oxo Good Grips
itru
in ium c Smooth potato
7 .65, Diver
Alum
timen
ti
ice fro
e mos
m
t ju masher
£7 ets th . £8.99, currys.co.uk
lute ly g a es
ng
Abso es and or A horizontal handle and
s, lim
lemon super-sturdy base makes
mashing much easier
and more efficient.
OUR TOP
25 GADGETS
To celebrate 25 years of Good Food expertise, we’ve compiled
a list of the essential kit that no kitchen should be without
Since 1989, we 11 Julienne
have spent most peeler
£3.29, Lakeland
weekdays creating, This natty gadget
9 Cuisinart cooking and testing makes it simple for
mini chopper home cooks to achieve
500ml, £60, Debenhams recipes – that’s a lot of time in a cheffy technique.
Grinds spices, nuts and
coffee; purées garlic,
the kitchen! Over the years,
blitzes pesto and chops we’ve come to rely on key
onion. It’s so compact too.
items, so here’s our collection 12 Premium
Microplane
of the 25 ultimate buys. And zester & grater
10 Krisk to celebrate our birthday, one £17.95, kitchenbuddies.co.uk
bean slicer Microplanes revolutionised
£4.99, Lakeland reader will WIN the lot – see graters – the only way to zest an
Makes short work of orange or shave Parmesan.
preparing French beans.
page 169 for how to enter.
13 Salter Aquatronic
digital scales
£24.99, uk.salterhousewares.com
Measures liquids and 14 kMix hand
solids – invaluable. mixer
£65, Debenhams
Extremely powerful
– whips cream and
eggs in seconds.
Stands neatly on its
end and the cord is
stored in the base.
15 Heston
Blumenthal
dual-ended
spatula 16 Premier
£15.99 for two, folding stainless-
argos.co.uk steel steamer
The shape and size 28cm, £8.99, amazon.co.uk
of these silicone This classic piece of kit turns any
spatulas makes normal kitchen pan into a steamer.
them indispensable Use for veg, dumplings,
for just about fish and shellfish.
every stirring and
scraping task.
nd icing
.
700W, £80, dualit.com scraper £2, souschef.co.uk
Chop, purée, whisk and blend – this powerful A baker’s best friend – this cleans the
stick blender comes with useful attachments proving bowl, divides dough and can • Do you think we’ve missed anything? What
such as a jug and balloon whisk. also be used in wet kneading. do you rely on in your kitchen? Get in touch
at enquiries@bbcgoodfoodmagazine.com.
Taste the
passion
From humble beginnings to its status today as the home
cook’s key to flavour-packed meals, Knorr and its team
of chefs have sought to innovate for more than 175 years
I
nnovation takes curiosity and passion. Knorr stock cube in 1912, Knorr has
In cooking, whether you’re working on been pioneering food products that
a brand-new dish in your kitchen at preserve nutrition and flavour, and
home, looking for a way to improve your making itself invaluable to home cooks.
methods or enhance a tried-and-tested Today, professionally trained Knorr
recipe, a real interest in and love for food Chefs are dedicated to creating inspiring
is undoubtedly at the heart of your desire recipes, driven by their love of flavour.
to create culinary magic. That means that just as their vast
The same is true of the Knorr Chefs. combined knowledge and talent goes into
From the very beginning, when Carl every Knorr product that’s developed, so
Heinrich Knorr opened the first Knorr their expertise also goes into creating
kitchen in Heilbronn, Germany back in recipes packed with flavours from around
1838, the company has stood for passion, the world that you can serve up at home.
exploration and food innovation. And From the deceptively humble Knorr Stock From top: The team
over the years, as the team has Cube through to the range of Knorr Stock of Knorr Chefs, and
expanded, so has their fervour for food Pots and the revolutionary Flavour Pots, the way the Knorr
and desire to keep on developing tasty, Knorr products can be used sparingly or kitchen looked in 1838
inspiring ways to excite home cooks combined to create taste sensations in
through their expertise. your cooking.
From the early days supplying chicory To get the best flavour, you need the
to the coffee industry and Carl’s first best ingredients, so whether you’re a novice
experiments with drying vegetables and or a seasoned chef, why not try your hand
seasonings ahead of the launch of Knorr at the recipes over the page and see for
dried soups in 1873, to the very first yourself? Your family will thank you for it!
For more information, inspiration and recipes from the Knorr Chefs, visit knorr.co.uk
Bursting with
f lavour Whatever you’re cooking at home,
bring exciting accents to your
meals with the range of Knorr
Stock Pots and Flavour Pots.
Making use of flavours from around
the world, these little pots of
goodness come stamped with
the approval of the Knorr Chefs
Lamb shoulder
SERVES 4 a PREP 10 MINS a COOK 2 HRS
a EASY
H
e’s known for his discerning taste and his
expertise in the kitchen – Marco Pierre White’s
no-nonsense approach to cooking recognises
that, for everyday cooks, insider tips, tricks and
shortcuts can be the key to a range of exciting
meals the whole family will love. And that’s why
he recommends Knorr’s stocks.
Chicken chasseur
SERVES 4 a PREP 30 MINS a
But it’s not just amateur cooks that can benefit. COOK 25 MINS a EASY
Professional chefs, including Marco himself, swear by
Knorr to help season their dishes. Back in 2007, Marco 2 tbsp olive oil
Pierre White shared one of his professional culinary tips 1 tbsp plain flour, for coating
to the world – that he’d been using Knorr Stock Cubes 1 small chicken jointed into 8 pieces,
in his cooking as seasoning, believing they enhanced or 8 chicken thigh portions (skin on
flavours more subtly than salt and pepper. “I’ve used or skinless)
Knorr Stock Cubes in my kitchens for 30 years. 2 shallots (100g), very finely chopped
It’s been my secret ingredient,” he said. 50ml brandy (optional)
It was after this that Knorr approached Marco to be its 100ml white wine
brand ambassador, to promote good, simple cooking in 1 Knorr Chicken Stock Pot
the home. Marco shares his Michelin-starred experience 600ml tomato juice
through inspirational recipes using Knorr Stock Cubes 250g button mushrooms, peeled and
and Stock Pots to enhance the flavours of fresh finely sliced
ingredients. Marco recommends stirring Knorr Stock Pots 3 tbsp chopped tarragon
directly into sauces, for a burst of flavour without diluting 2 tbsp chopped parsley
the richness of the dish. 2 tomatoes, skinned, deseeded and
finely diced
parsley sprigs
For more information, inspiration and recipes from the Knorr Chefs, visit knorr.co.uk
ON SA
L
31 OCTE
Our bumper
WITH F
RECIPREE
CALE E
NDAR
Christmas issue
Helping you plan all your meals for the festive season!
Tested recipes
& expert advice
• Brunch for the Big Day
• Your complete Christmas dinner
• Timeplans and essential tips
• Showstopping desserts
Festive baking
• Beautiful cakes
• Make your own stollen
• Homemade gifts
25 ways to reinvent
Christmas
• Exciting twists
to update your
favourites
Food to share
• Curries for
a crowd
• Tom Kerridge’s
dinner for two
• Glam canapés & cocktails
Cherry pecan
Make a list Christmas
• Gifts, wine and best pudding
books for cooks
Plus
Easy winter
cooking
• Quick suppers
• Healthy options
• Freeze-ahead meals
2015 Calendar
Slice-and-bake
Valentine’s bisc
It is not difficult to creat
professional-looking bis
mins p
MAKES 16-20 PREP 30
and chilling COOK 20 mins
A LITTLE EFFORT Dough and c
pl
300g/11oz plain flour,
extra for rolling
200g/7oz salted butter
a sharp knife to s
discs. Place on tra
parchment, allow
and bake for 20 m
Will keep for up t
container.
PER SERVING 159
JULY
• fat 9g • sat fat 5g •
7 8
E HORNBY and EMILY
5 6
AUGUST 2 3 4
SEPTEMBER ’T
ON
D
21 22
16 17
Marc
M T
OCTOBER
Chinese New Year
Ash Wednesday 3
Shrove Tuesday
27 28 2
6
ADVERTISEMENT
Weekend
What to cook for chilly nights, stunning bakes and a delicious Malaysian menu
firecracker brisk
Pulled et
uth
o
e-m
th
n-
t-i
el
M
ic
the beef well and sear in the tin until nicely
e
it
browned all over. Lift out and put on a plate
up
or board. Add another 1 tbsp oil and the
onions to the tin and sweat for 8-10 mins
wi
until really soft. Meanwhile, in a small bowl,
th
mix the paprika, mustard powder, cinnamon,
a
cayenne or chilli, treacle, 2 tbsp vinegar,
spla
2 tbsp sugar and the remaining oil. Brush
all over the meat, reserving about 2 tbsp for
a
or twice during cooking, until really tender.
d
3 Uncover the dish, give the sauce around
ult
the meat a little stir and brush the remaining
s
spice paste over the meat. Can be made a
day ahead up to this point – cool then chill
the meat and sauce; remove from the fridge
and scoop off any fat from the sauce before
reheating. Increase the temperature to
200C/180C fan/gas 6. Cook for a further
20 mins (or 40 mins from cold, covered
for 20 mins) until the meat is dark and sticky.
Remove from the oven, cover loosely with
foil and leave to rest for 15 mins.
4 To serve, skim any fat off the surface of
Hot apple pie punch ADVERTISEMENT FEATURE
Pulled firecracker brisket the sauce, shred the meat with 2 forks,
Pop this dish in the middle of the discarding any butcher’s string as you go,
SERVES 8 PREP 5 mins COOK 5 mins table and you’re guaranteed clean and toss the meat through the sauce,
EASY LOW 1 OF 5
FAT A DAY plates all round. The sweet, smoky discarding the onion and chillies. Pile into
sauce has a gentle chilli kick, but if warm Cheesy corn flatbreads and serve with
Put 11/2 tsp ground cinnamon, a good you’re serving it to young children, Charred sweetcorn salsa (see overleaf for
pinch ground cloves, 1/2 whole grated you may prefer to leave out the spice. both recipes) and a dollop of soured cream.
nutmeg, 2 litres apple juice and 2 tsp The oven can do all the hard work PER SERVING 599 kcals • protein 45g • carbs 23g •
vanilla extract in a large saucepan. Bring Perfect partners the day before, just reheat before serving fat 36g • sat fat 3g • fibre 2g • sugar 21g • salt 0.4g
to a gentle simmer. Knorr Paprika and pile the meat into warm wraps,
When the apple juice has warmed Flavour Pot gives on top of steaming baked potatoes,
through, add 6 scoops vanilla ice cream your dishes a fiery or as it is, with a few simple sides. Crunchy smoked sweet
and whisk vigorously with a balloon whisk
until melted and combined with the hot
twist. Just coat
your potato SERVES 8 PREP 25 mins COOK 6 hrs 45 mins potato chips
1 OF 5
EASY IRON A
apple juice – the ice cream should make wedges with a bit DAY
SERVES 8 as a side PREP 10 mins COOK 35 mins
a frothy top on the juice. of olive oil, add the
EASY LOW FIBRE 1 OF 5 GLUTEN
FAT A DAY FREE
Pour a splash of dark rum into the bottom Knorr Flavour Pot 3 tbsp vegetable oil
of the adults’ cups and top up with the hot and roast for 2-2.5kg/4lb 8oz-5lb 8oz piece beef brisket, Heat oven to 200C/180C fan/gas 6.
punch. Garnish with Apple crisps (see below). 45 minutes to rolled (ask the butcher to do this for you) Cut 1.5kg (about 7) sweet potatoes
PER SERVING 199 kcals • protein 2g • carbs 31g • enjoy a perfect 2 red onions, chopped into chunky chips and put in a large bowl.
fat 7g • sat fat 4g • fibre none • sugar 31g • salt 0.1g side dish. 1 tbsp sweet smoked paprika Drizzle with 3 tbsp vegetable oil, then
1 tbsp English mustard powder sprinkle with 2 tsp sweet smoked paprika,
2 tsp ground cinnamon 2 tbsp fine cornmeal or polenta and plenty
Apple crisps 1
/2 tsp ground cayenne pepper or 1 tsp chilli of seasoning.
flakes (omit if you want to reduce heat) Toss until well coated, then divide the
MAKES roughly 16 PREP 5 mins COOK 40 mins 11/2 tbsp treacle chips between 2 large baking trays lined
Food styling SARAH COOK | Styling VICTORIA ALLEN
Charr
ed sw
eetcor
n sals
a and
Crunc
hy sm
oked s
weet p
otato
chips
Ladle £5,
wilko.com Spiced maple & pecan 1 Heat oven to 200C/180C fan/gas 6.
Line a 20 x 30cm brownie tin with baking
cheesecake bars parchment – if using a loose-bottomed tin,
Who doesn’t love cheesecake? This make sure you line it really well, as the
one is rich with seasonal flavours – cheesecake mixture is very runny (this recipe
sweet cinnamon, nutmeg and maple will also work in a deep 23cm cake tin). Put
& pecan caramel. We think it might the biscuits in a food processor and blitz to
be our best one yet! fine crumbs, add the butter and pecans, and
Joules mini blitz again until well combined and the
lantern £10, CUTS into 12-14 bars PREP 30 mins plus 5 hrs cooling pecans are finely chopped but still have a
joules.com COOK 1 hr little texture. Tip into the baking tin and
A LITTLE EFFORT
press to an even, compact layer with the
Cheesy corn flatbreads back of a spoon. Bake for 10 mins, then
250g pack ginger nut biscuits remove from the oven and set aside to cool.
MAKES 16 PREP 30 mins plus resting COOK 35 mins 140g/5oz salted butter, melted 2 Beat the cream cheese and soured cream
EASY
200g/7oz pecans in a large bowl until smooth and combined.
3 x 250g tubs cream cheese Add the maple syrup, sugar, eggs, vanilla,
In a large bowl, mix 300g self-raising 300ml pot soured cream flour and spices, and blend again until
flour, 200g fine cornmeal or polenta, 150ml/1/4 pt maple syrup (buy a smooth. Pour onto the biscuit base, put in
2 tsp baking powder and 1 tsp salt. Add Indoor fireworks for 330ml bottle) the centre of the oven and bake for 15 mins.
100g grated mature cheddar and stir cakes £8.50 for 10, 85g/3oz light muscovado sugar 3 Lower the heat to 110C/90C fan/gas 1/2 and
through with a cutlery knife. Pour in 1 tbsp souschef.co.uk 3 medium eggs continue cooking for a further 30 mins. Turn
vegetable oil and 400g natural yogurt. 2 tsp vanilla extract off the oven and leave the cheesecake inside
Stir with the knife until the mixture forms a 4 tbsp plain flour for 1 hr, then leave for 1 hr more with the door
ball, then tip onto a work surface and knead 2 tsp ground cinnamon ajar. Finally, leave at room temperature until
for 1-2 mins until smooth. 1
/2 whole nutmeg, grated completely cool, then chill for at least 3 hrs
Put back in the bowl to rest for 30 mins, FOR THE MAPLE & PECAN TOPPING or, even better, overnight.
covered with a tea towel. Heat a griddle pan remaining maple syrup (roughly 175ml/ 4 To make the topping, melt the remaining
over a medium heat. Divide the dough into 6 fl oz) maple syrup with the butter, sugar and
16 small balls and, working with one at a 100g/4oz salted butter a good pinch of salt. Bubble for 2-3 mins,
time, roll out as thinly as you can. 3 tbsp light muscovado sugar then stir in the pecans and leave to cool
One by one, put the flatbreads on the hot 100g/4oz pecans, roughly broken and thicken a little. Before serving, remove
griddle pan and cook for 1-2 mins each side the cheesecake from the tin, spoon the
until charred and cooked through. When all maple-pecan caramel over the top of the
the breads are cooked, stack on a plate and cheesecake (reheat it if it’s started to set
cover with foil to keep warm. Reheat in a low too much), then cut into bars. Leftovers
oven before serving. will keep in the fridge for up to 3 days.
PER SERVING 161 kcals • protein 6g • carbs 24g • PER BAR 682 kcals • protein 7g • carbs 40g •
fat 4g • sat fat 2g • fibre 1g • sugar 2g • salt 0.8g fat 55g • sat fat 28g • fibre 2g • sugar 28g • salt 0.8g
Cast a spell
It’s that time of year again – turn your kitchen
into a spooky witch’s lair and get your little
monsters to help create these eye-catching bakes
Food styling KATY GREENWOOD
!
dare
ou
É if y
e
Slic
another time)
food colouring of your choice
fu
re
c
g!
rb
300g/11oz icing sugar, sifted colouring to make a very thick icing that each cookie and let it flood
Let you
2-3 tbsp milk flows slowly from the spoon. Spoon 1 tbsp to the outline, nudging it up
green food colouring paste (we used Party onto a cake and let it begin to spread to the edge if needed using
Green from Sugarflair) itself over the cut shape. Ease it here and a cocktail stick or tip of a
36 mini marshmallows, 12 snipped in half there with a palette knife to coat. Add teaspoon. Dry for 10 mins,
(for the eyes) marshmallow neck bolts and eyes. Repeat then pipe your words on top.
tube of black piping icing or gel for each cupcake. Leave to set, then pipe Leave to dry. Will keep in an
on the faces and hair. airtight tin for up to 3 days.
1 Heat oven to 180C/160C fan/gas 4 and PER CUPCAKE 278 kcals • protein 4g • carbs 30g • PER COOKIE 214 kcals • protein 2g • carbs 34g
line a 12-hole muffin tin with deep muffin fat 15g • sat fat 9g • fibre 1g • sugar 15g • salt 0.7g • fat 8g • sat fat 5g • fibre 1g • sugar 25g • salt 0.3g
Chef’s
braised
beef
BBC chef Tom Kerridge continues his
exclusive recipe series, encouraging us to
cook oxtail – his favourite cut of beef – in
a dish that’s all about getting stuck in
and sharing with friends Photographs MYLES NEW
serve the rest in a gravy boat. Break up the still on to prevent the
suet crumble and sprinkle it on top of the top burning) at 180C/
oxtails. Serve with the wilted kale and 160C fan/gas 4
Turnip gratin (opposite). for 40 mins until
PER SERVING (with the suet crumble) piping hot.
457 kcals • protein 28g • carbs 27g • fat 24g •
sat fat 7g • fibre 4g • sugar 8g • salt 0.8g
PER SERVING (without the suet crumble)
272 kcals • protein 26g • carbs 9g • fat 12g •
sat fat none • fibre 3g • sugar 7g • salt 0.6g
Cook to
perfection
Last month Kenwood asked the nation’s
worst cooks to apply for the chance to
finally master their kitchen demons
T
he Kenwood Disaster Chef 2014 Hopeless cooks from all over the country have from Kenwood’s cooking experts – and a brand
competition – a nationwide search for the shared their culinary woes. From the hilarious to new Kenwood CHEF Sense to tackle even the
UK’s 15 worst cooks – only launched in downright dangerous, read their stories on the toughest of challenges – they’ll be taken on a
BBC Good Food last month, but since then Kenwood Disaster Chef Facebook App now. six-week journey to transform their culinary abilities.
Kenwood has been inundated with entries from Throughout early October, Kenwood will be busy From bread to béchamel and pastry to pasta,
people who desperately want to learn how to trawling through all the Kenwood Disaster Chef Kenwood will equip them with basic cooking skills
improve their cookery skills and lack the entries to find the 15 contestants most in need of and teach them a selection of recipes that will
confidence or know-how to do so. a helping hand in the kitchen. Then, with a little help put their new-found techniques to the test.
*The competition closing date is 5 October 2014. Fifteen contenders will be announced the week commencing 20 October 2014.
Learning to make dough is just one of the challenges the contestants
will face during the competition. Why not have a go yourself? Here’s Kenwood CHEF Sense
a delicious recipe for cumin and fennel corn bread for you to try. Launched this year, the Kenwood CHEF Sense
is the ultimate kitchen machine for passionate novices
Cumin and fennel and seasoned chefs alike. Every element of the
corn bread 1 Heat the oven to 200C/180C fan/gas 6, Kenwood CHEF Sense has been beautifully designed,
SERVES 4 a PREP 10 mins a COOK 30 mins then grease a loaf tin. making it a pleasure to use and ensuring great results
2 Toast the fennel seeds and cumin seeds time and time again. Like its predecessors, the
1 tbsp fennel seeds in a dry pan until they’re fragrant. Set aside. Kenwood CHEF Sense comes with the standard
1 tbsp cumin seeds 3 Add the flour, maize, baking powder, ground attachments – whisk, K-beater and dough hook – as
250g plain flour spices, water and salt to the bowl. Attach the well as a huge range of optional attachments, such
250g maize/polenta dough hook to your Kenwood CHEF Sense. as the ultra-tough
1 tbsp baking powder 4 In a separate bowl, mix together the eggs, Thermoresist™
1 tbsp ground fennel buttermilk, melted butter and sugar. Add the glass goblet
1 tbsp ground cumin mix to the bowl and knead on a high speed for Blender
50ml water about 10 secs so the mixture remains lumpy. and the
1 tsp salt 5 Pour the mixture into the greased loaf tin, ultra-durable
2 eggs, beaten top with the fennel and cumin seeds and bake Tritan™ Food
250ml buttermilk for about 30 mins until the dough is firm and Processor
60g butter, melted slightly springy. Leave to cool on a wire rack attachments.
60g caster sugar and serve slightly warm.
Find out more about the Kenwood Disaster Chef 2014 challenge at kenwooddisaster-chef.com*
Weekend
Cake Club
Welcome to a new series, dedicated to our love of beautiful bakes. Each
month we’ll be giving you a brilliant new recipe to try at home, and asking
you to photograph the results and share them with us. To kick off the
series, Edd Kimber, winner of the BBC’s first Great British Bake Off, creates
three stunning cakes to celebrate our 25th birthday Photographs PHILIP WEBB
I E S!
N E W SER
Ca
k e clu
b
Peanut butter & 300g smooth peanut butter (I used Skippy out clean. Allow the cakes to cool in the
– other brands I’ve tried have a tendency tins for about 10 mins, then turn out onto
chocolate cake to split the icing) a wire rack, peeling off the parchment,
Peanut butter and chocolate is 100ml double cream to cool completely.
one of those combos that just 75g salted pretzels 4 For the icing, beat the butter in a large
works – a little sweet and salty, bowl with an electric whisk until light and
it brings out my inner child! 1 Heat oven to 180C/160C fan/gas 4 and creamy. Beat in the icing sugar a little at a
To add a little extra something, grease 2 x 22cm round cake tins, lining the time, then add the peanut butter, mixing
I’ve used pretzels as decoration, bases with baking parchment and greasing until smooth. Add a pinch of salt and the
which look great and taste the parchment too. cream, again mixing until smooth.
wonderful, as well as adding 2 Put the cocoa in a small bowl with 100ml 5 To assemble the cake, use a large serrated
another texture dimension. hot water. Whisk together until smooth, then knife to slice each cake in half. Place the
set aside. Put the butter and chocolate in a first round of cake onto a cake board or
SERVES 16 PREP 1 hr 15 mins COOK 40 mins heatproof bowl set over a pan of simmering serving plate and top with a thin layer of
MORE OF A CHALLENGE
un-iced sponges only water and melt gently together, stirring icing. Repeat until all the cake layers have
occasionally. Remove from the heat and been used. To decorate, use the remaining
200g cold unsalted butter, diced, plus allow to cool slightly. icing to spread over the top and sides of
extra for greasing 3 In a large bowl, beat the sugar and eggs the cake. Use a spatula or a palette knife
2 tbsp cocoa powder together using an electric whisk until thick to create a swirl pattern around the outside
200g dark chocolate (roughly 70% cocoa and pale. With the blades still running, pour of the cake, and finish by pressing the
Food styling EDD KIMBER | Styling LUIS PERAL
solids), roughly chopped in the chocolate mixture, mixing until smooth pretzels onto the top and sides – there is
300g light brown muscovado sugar and fully combined. In a separate bowl, mix enough to cover about half the sides, leaving
4 large eggs together the flour and baking powder. Sieve the icing partially on display. Best served
175g self-raising flour the dry ingredients over the chocolate within 2 days of baking, but the cake will
Next month 1 tsp baking powder mixture and fold together until no lumps keep for up to 4 days.
Christmas Cake FOR THE PEANUT BUTTER ICING remain. Add the cocoa mixture and mix to PER SERVING 727 kcals • protein 9g • carbs 75g •
Club! Three stunning 250g unsalted butter at room combine. Divide the batter between your fat 43g • sat fat 23g • fibre 2g • sugar 60g • salt 0.7g
ways to decorate temperature prepared tins and bake for 30-35 mins or
your Christmas cake 600g icing sugar until a skewer inserted into the middle comes
on kitchenware
To mark 25 years of BBC Good Food, we are offering an additional 25% discount
Exclusive
prices for
BBC Good Food
on the usual reader offer prices for these fantastic kitchen must-haves readers
Peeler
Chef’s knife
Paring knife
Bread knife
Santoku knife Slicing knife
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Try a taste of
MALAYSIA
Impress friends with an authentic Malaysian menu
from BBC MasterChef winner Ping Coombes
NEW
RECIPES
created for
rich, so I serve this with turmeric rice. beef and the lemongrass, and mix well. Once
the beef starts to lose its pinkness, add the 1 iceberg lettuce
SERVES 6 PREP 40 mins COOK about 2 hrs 30 mins coconut milk and 250ml water. Bring to 2 tbsp vegetable oil
A LITTLE EFFORT FOLATE VIT C IRON
the boil, then lower to a simmer, uncovered. 3 large garlic cloves, roughly chopped
Stir occasionally to avoid sticking, and more 2 tbsp oyster sauce
3 tbsp vegetable oil often towards the end. large pinch of ground white pepper
2kg/4lb 8oz beef shin or skirt, cut into 3 Meanwhile, toast the coconut in a frying
bite-sized cubes pan on a low heat for 5-7 mins until golden 1 Peel apart the lettuce leaves and roughly
2 lemongrass stalks, bashed (see p130 for brown. Set aside to cool. Using a blender, tear them into smaller pieces. I usually just
how to prepare) coarsely blend it to finer pieces – but not halve each leaf. Heat the oil in a wok or a
2 x 400ml cans coconut milk too fine. Put to one side. large frying pan (metal woks, rather than
4 tbsp desiccated coconut 4 After 2 hrs, add the coconut, kaffir lime non-stick, give a better flavour to this dish).
2 kaffir lime leaves, torn leaves, chicken stock powder, tamarind Throw in the garlic and fry for 1 min until
11/2 tbsp chicken stock powder (we used paste, sugar and salt to the pan. Simmer for fragrant, then add the lettuce leaves – they
one from an Asian supermarket) 30 mins more. You should start to see the will make a noisy sizzle.
2 tbsp tamarind paste oil separating from the mix. It’s ready when 2 Add the oyster sauce and 100ml water.
1 tsp golden caster sugar the meat is tender and almost falling apart. Fold in all the lettuce so that it is well coated.
1
/4 tsp salt 5 For the rice, use a heavy-based saucepan Add the white pepper. Cook all the leaves
FOR THE PASTE with a lid. Heat the oil in the pan and add until they start to wilt but still have crunch.
15 dry chillies the mustard seeds. Once the seeds start PER SERVING 51 kcals • protein 1g • carbs 2g • fat 4g •
6-8 baby shallots popping, add the turmeric, curry leaves sat fat none • fibre 1g • sugar 2g • salt 0.4g
thumb-sized piece ginger, chopped (if using) and rice, and mix well. Add the
thumb-sized piece galangal, peeled and chicken stock and 1 litre of water. Bring to Pair fruity wines with this menu
chopped (use ginger if you can’t find it) the boil, then turn down to the lowest Wine – white wine drinkers will enjoy
3 lemongrass stalks, chopped simmer and cook, covered, for 5 mins. notes the delicately exotic notes of Viña
FOR THE RICE Remove from the heat, with the lid on, Esmeralda 2013, Catalunya,
2 tbsp oil and leave to steam for 25 mins. Spain, 11% (£8.49, Waitrose), or the young,
2 tsp mustard seeds PER SERVING 1,405 kcals • protein 81g • carbs 108g • plummy red Linda Mora Malbec 2013, Argentina,
2 tsp turmeric fat 71g • sat fat 37g • fibre 4g • sugar 8g • salt 0.8g 13% (£5.99, The Co-op).
‘
Photograph DAVID MUNNS
halves and quarters, to give rough 4cm fat 36g • sat fat 22g • fibre 4g • sugar 4g • salt 0.6g
pieces. Once the onions have been removed
from the pan, add the remaining oil and cook Try serving with pasta
the fresh mushrooms and garlic over a The horseradish mash is perfect with this
medium heat for 10 mins until browned, dish, but buttered pasta or soft polenta
stirring frequently. Return the onions to the would be delicious too.
pan, pour in the wine and cook for 5-10 mins
until reduced by half.
3 Strain the porcini, reserving 200ml of the
soaking liquid. Tip the porcini and reserved
liquid into the pan with the tomato purée,
FROM THE KITCHEN Oven-to-table 2.9-litre round casserole (18.5 x 12cm) £30 £40 £10
TO THE TABLE, FROM Oven-to-table 3.5-litre large oblong dish (24 x 32.5 x 6.5cm) £27 £32 £5
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Birthday 2014 bbcgoodfood.com 137
We g row all the mulber ries we can
but there’s just never enough
Mulber r y trees are rare because they take our Mulber r y Conser ve, or if we even make a
around 25 years to bear fr uit and we only profit on it, but what we do know is that we
have twelve here at Tiptree, some of which l o v e i t p a s s i o n a t e l y, a n d s o d o o u r c u s t o m e r s.
a r e o v e r 1 2 0 y e a r s o l d . We d o n’t k n o w h o w When you find some, tr y it and you’ll discover
much it actually costs to make a single jar of why t h e r e ’s never enough to go round.
This month
• The Great British Bake Off
• Saturday Kitchen
• Tom Kerridge’s Best Ever Dishes
• Lorraine Pascale: How to be a Better Cook
Pigs in blankets
CHEFS’
Family favourites get a makeover this month with
a tasty new take on sausage rolls, deluxe versions of
both treacle and apple tarts, and aromatic roast chicken
SPECIALS
Edited by KATHRYN CUSTANCE Recipes tested by Home economist PETRA JACKSON
lid or cling film and leave for 30 mins, Whole roasted the chicken and about 1/2 tsp ground
or until the dough looks puffy. black pepper. Wrap in foil, scrunching
4 Punch down the dough to deflate it,
masala chicken up the seam tightly along the top.
then put onto an unfloured worktop & potatoes Roast in the oven for 1 hr. Unwrap,
(the slight friction from the unfloured The whole chicken letting the juices run out, then return
surface will make the dough easier to is marinated in to the oven for 15 mins, basting every
shape). Weigh the dough and divide spices before being 5 mins or until the juices run clear
into 8 equal pieces. Shape each into a roasted to a juicy, and the chicken is thoroughly cooked
ball, then leave on the worktop to rest succulent finish. through. Leave to rest.
for 5 mins. Line a baking sheet with 4 Reduce oven to 180C/160C fan/
baking parchment. SERVES 4 PREP 20 mins plus marinating gas 4. Coat the potatoes in oil and
COOK 1 hr 50 mins
5 With your hands, roll each ball to place in a single layer on a baking
EASY
and fro on the worktop to make a sheet, season and cook for 20 mins.
30cm-long rope of even thickness. Meanwhile, mix the spices on a plate.
Pigs in blankets Lightly brush each sausage with FOR THE MARINADE Using tongs, dip the potatoes in the
Chunky sausages with plenty mustard, just enough to make it 4 tbsp lemon juice spices to coat thoroughly, then return
of spice are delicious baked in sticky, then wrap a rope of dough 2 tbsp finely chopped ginger to the baking sheet and cook for
a spiral of pretzel dough. around it in a spiral. Arrange, well 2 tbsp finely chopped garlic 15-20 mins or until lightly browned
spaced apart, on the baking sheet, 3 green chillies, finely chopped and tender. Carve the chicken and
MAKES 8 PREP 40 mins plus proving and with the ends of each rope of dough 1 tsp ground coriander serve with the potatoes.
resting COOK 20 mins
tucked underneath. Leave to rise, 1 tsp garam masala
A LITTLE EFFORT
uncovered, for 15 mins or until the FOR THE CHICKEN
dough looks puffy. 1.75kg chicken, skin removed
FOR THE PRETZEL DOUGH 6 Meanwhile, heat oven to 20C/200C 1
/2 tsp chilli powder
250g strong white bread flour fan/gas 7. Lightly brush the dough with FOR THE POTATOES Petra says: ‘This
1 tsp fast-action dried yeast beaten egg to glaze and sprinkle with 6 tbsp olive or sunflower oil
1 tsp caster sugar sesame seeds. Bake for 18-20 mins or 5 medium potatoes, cut into
certainly livens up a
1
/2 tsp crushed sea salt until the dough is golden brown and even-sized chunks roast chicken dinner for
about 175ml lukewarm milk sausages are piping hot and cooked 1 tsp ground coriander
FOR THE FILLING through. (Check by piercing centre 1 tsp ground cumin
Sunday. Cooked in its tent
8 top-quality sausages (pork, beef, with the tip of a small sharp knife.) 1
/2 tsp turmeric of foil, the spices steam
chicken – whatever you prefer) 7 Eat warm or cool with extra mustard. 1 tsp Kashmiri (mild) chilli powder
1 tbsp your favourite mustard, for Store any leftovers in a sealed
into the meat, making it
brushing container in the fridge for up to 24 hrs. 1 Put all the marinade ingredients in deliciously tender. If you have
1 egg, beaten, to glaze a food processor or blender and mix
sesame seeds, for sprinkling Recipe adapted from to a paste. Using a sharp knife, make
two ovens, start cooking the
The Great British 2 deep diagonal cuts into each breast potatoes after unwrapping
1 To make the pretzel dough, put the Bake Off: Big Book of the chicken, going right to the
flour, yeast, sugar and salt into a large Of Baking by Linda bone. Make 2 equally deep slashes in
the chicken. Some wilted
bowl (or the bowl of a freestanding Collister (£20, the thighs and drumsticks too. green spinach cooked in
electric mixer fitted with a dough BBC Books). You can 2 Put the chicken, breast-side up in
hook) and mix well. Add the milk and buy the book for just a roasting tin lined with a large sheet
ghee and garlic makes a
mix everything together with your £17. Call 01326 569444, p&p is of foil. (It must be big enough to wrap good accompaniment.’
hand (or the mixer on lowest speed) free. Or buy online at sparkledirect. up the chicken). Spoon the marinade
to make a fairly soft dough. com/goodfood. over the meat, rubbing it well into the For an extra helping of
2 If there are dry crumbs in the bowl, cuts. Set aside for 30 mins. Saturday Kitchen, tune into
or the dough feels dry or firm, work Behind the scenes at The 3 Heat oven to 200C/180C fan/ Saturday Kitchen Best Bites on Sunday
in more milk, 1 tbsp at a time. If the Great British Bake Off gas 6. Sprinkle the chilli powder over mornings at 10am on BBC Two.
dough is very sticky and clings to Comedian Jo Brand chats to the latest Pigs in blankets photograph CRISTIAN BARNETT | Tart photograph WOODLAND BOOKS LTD
the side of the bowl or your fingers, contestant to leave, along with celebrity
work in a little more flour. Leave the fans, on BBC Two, Fridays at 9pm in The
dough uncovered in the bowl to rest Great British Bake Off: An Extra Slice.
for 5 mins to allow the dough to
become fully hydrated.
3 Turn out the dough onto a lightly
floured worktop and knead for 10 mins
(or 5 mins in the mixer on lowest
speed) until it feels slightly firmer and
is very smooth and pliable. Return to
the bowl, cover tightly with a snap-on
Treacle tart 2 eggs, lightly beaten inside with baking parchment and fill and cook for 25-30 mins or until
In my opinion this is FOR THE FILLING with ceramic baking beans, uncooked the filling is just set. It should still
one of the greatest 225g butter rice or pulses. Place on a baking sheet have a little wobble to it in the
puddings of all time. 675g golden syrup and cook for 20-25 mins. centre. Remove from the oven
It’s cosy comfort food 190g brioche crumbs 3 Remove the baking beans and and leave to cool.
that’s guaranteed to 75ml double cream paper and return to the oven for a 6 When ready to serve, trim the
raise a smile. I use brioche 2 eggs and 1 egg yolk, further 10 mins or until the tart shell pastry edges to neaten and release
breadcrumbs as they’re richer beaten together is cooked through and dried out. the ring. Place on a serving plate and
than normal ones and make the sea salt flakes Leave to cool. sprinkle the top with a few sea salt
tart even more indulgent. I’m 4 To make the filling, reduce oven flakes. Cut into slices and serve with
really fond of the pastry here; 1 To make the pastry, first cream to 160C/140C fan/gas 2. Melt the ice cream or cream.
using crushed bran flakes gives together the butter and sugar, then butter in a pan over a medium heat
it an interesting flavour. fold in the flour, powdered bran flakes until it foams and begins to turn a
and a good pinch of salt. Gradually nutty golden brown. Whisk in the
SERVES 8 PREP 1 hr 15 mins plus chilling and stir in the eggs to form a paste. Wrap golden syrup, take the pan off the
standing COOK 1 hr 30 mins in cling film and chill for at least 1 hr heat, then pass through a fine sieve Recipe adapted from
MORE OF A CHALLENGE
or up to a day. into a bowl. Stir in the brioche Tom Kerridge’s Best
2 Heat oven to 170C/150C fan/gas 3. crumbs, then whisk in the cream, Ever Dishes (£25,
FOR THE PASTRY Roll out the pastry on a lightly eggs and 1/2 tsp salt. Leave to stand Absolute Press). You
250g softened butter floured surface to the thickness for 10-15 mins. can buy the book for
100g caster sugar of a £1 coin. Use to line a 24cm 5 Pour the syrup mixture into the just £20. Call 01326
250g plain flour loose-bottomed tart tin. Gently press tart case and return to the oven on 569444, p&p is
190g bran flakes, blended to a the pastry all the way in, allowing the the baking sheet. Cook for 25 mins. free. Or buy online at sparkledirect.
powder in a food processor excess to hang over the side. Line Reduce oven to 140C/120C fan/gas 1 com/goodfood.
Baked courgette large handful basil leaves, roughly 3 To make the courgette fritters, line 2 oven, turn over and spray again.
torn baking sheets with baking parchment. Cook for a further 5 mins or until
fritters with marinara FOR THE COURGETTE FRITTERS Beat the eggs in a shallow dish. Put lightly browned and crispy all over.
sauce & roasted garlic 3 medium eggs the flour into another dish and season 8 Whilst the fritters finish cooking,
50g wholemeal or plain flour well. Mix together the breadcrumbs, remove garlic from the oven, unwrap
skinny dip 125g breadcrumbs Parmesan and rosemary and divide and squeeze the flesh into a bowl.
As something a bit 2 tbsp Parmesan, finely grated (or equally between 2 shallow bowls. Discard the papery skins. Mash with
different, these baked vegetarian alternative) 4 Trim the courgette ends. Slice one a fork, then stir in the cream cheese,
courgette fritters are 2 tsp rosemary, finely chopped lengthways into 3 equal-sized pieces. yogurt and chives. Season to taste
really rather good – I 2 medium courgettes (as straight as Cut each slice into 3 even-sized strips, and spoon into a bowl. Pile up the
even got the kiddies to possible) then in half across their width to give courgette fritters onto a plate, garnish
eat them without so much as a spray oil 18 chips or batons. Repeat with the with lemon wedges and serve with the
whisper of complaint. lemon wedges, to serve second courgette. garlic dip and marinara sauce.
5 Working with a few at a time, dip
SERVES 6 PREP 20 mins COOK 1 hr 1 Heat oven to 220C/200C fan/gas 7. the batons first in flour, then beaten Recipes adapted
EASY
Drizzle a pool of olive oil into the egg (gently shake off the excess back from How To Be
centre of a 20cm square piece of foil. into the bowl) and finally in the A Better Cook
FOR THE ROASTED GARLIC DIP Sit the garlic bulb, cut-side down, on breadcrumbs. Repeat until all the by Lorraine
1 tsp extra virgin olive oil top. Wrap up loosely, put on a baking batons are coated, using the second Pascale (£25,
1 large bulb of garlic with the top sheet and roast for 50-55 mins or batch once the first has all been used HarperCollins).
sliced off until very soft. up. (I like to use a fresh batch halfway You can buy the book for just £20.
200g low-fat cream cheese 2 Meanwhile, prepare the marinara through as they tend to become too Call 01326 569444, p&p is free.
3 tbsp low-fat Greek yogurt sauce. Heat the oil in a medium clumpy and sticky to work with.) Or buy online at sparkledirect.com/
1
/2 bunch chives, finely chopped pan over a low heat. Add the onion 6 By now the marinara sauce will be goodfood.
FOR THE MARINARA SAUCE and cook for about 8 mins or until nice and thick, so remove from the
2 tbsp olive oil beginning to soften. Stir frequently. heat, stir in the basil leaves and keep
1 large red onion, finely chopped Add the chopped garlic and cook for warm until ready to serve.
2 garlic cloves, finely chopped 1 min. Stir in the tomatoes, thyme and 7 Spray the courgettes with oil and
400g can chopped tomatoes sugar if you think it needs sweetening. place on baking sheets, a little spaced Catch up If you missed the start of
1 tsp finely chopped thyme leaves Season and allow to simmer for 15-20 apart. Bake in the oven for 6-8 mins Lorraine’s series, you can catch up
pinch of caster sugar (optional) mins, whilst you prepare the fritters. or until golden. Remove from the on BBC iPlayer.
A tempting
veggie supper
The light
touch
Spiced apple 4 Line the tins with a disc of baking
parchment and put on a baking
tarte Tatins tray. Roll out the pastry on a lightly
floured surface to a rectangle about
SERVES 6 PREP 30 mins plus chilling
COOK 35 mins 40 x 26cm. Using a tart tin as a guide,
A LITTLE EFFORT start at one corner of the pastry and
W
plain flour, for dusting Place a pastry disc on top of each
hen you’re short on time or inspiration
340g packet puff pastry apple, tucking it in neatly and firmly
after a hectic day, making a nourishing
25g pecan nuts, roughly chopped down the sides. Cover with cling film
meal can be a challenge. Healthy food
and chill in fridge for 10 mins.
doesn’t have to be time-consuming or complicated
1 Peel the apples. Then use a sharp 6 Meanwhile, heat oven to 220C/
though, as the new River Cottage cookbook,
knife to cut off the ‘cheeks’. Stand 200C fan/gas 7. Lift off the cling
Light & Easy, will show you.
an apple stem end up on a chopping film, then bake tarts in the oven for
Hugh Fearnley-Whittingstall delivers 170
board and slice off one of the cheeks 15-20 mins or until well risen and
delights for every day – from breakfast to snacks,
as close to the core as possible. a deep golden brown. While the
salads to roasts and hotpots, fish dishes to baked
Then slice off the other cheek and tarts cook, heat a non-stick frying
goods and treats – with no compromise on taste.
discard the middle bit. (You can nibble pan, add the pecans and cook over
What’s more, every recipe is dairy- and wheat-
around this bit if you like as a chef’s a medium heat for 3-4 mins, shaking
free, bringing fresh energy to your cooking.
perk.) Repeat with the remaining the pan occasionally. Cook just until
‘Reducing wheat flour and dairy ingredients
apples, then toss in a bowl with the they begin to catch and their nutty
turns out to be a delicious voyage of discovery,’ You can watch Hugh cook
cinnamon and ginger. aroma wafts up from the pan. Tip
Hugh says. ‘New grains, oils, tastes and Light & Easy recipes on the
2 Use some of the butter to grease onto a plate.
combinations: it all adds up to a new zest for life.’ River Cottage FoodTube
6 x 11cm straight-sided tart tins. Put 7 To serve, sit a serving plate on top of channel at rivercottage.net/
So, what are you waiting for? Get your hands
the remaining butter in a pan with the the tart and flip over. Remove the tin food-tube. The cookbook
on Light & Easy – change never tasted so good! River Cottage: Light & Easy
sugar and 4 tbsp cold water. Place and spoon out any remaining caramel
(Bloomsbury) is available
over a low heat and cook gently until sticking to the lining parchment onto
now, rrp £25.
melted. Continue to cook on a the apple. Scatter over some pecans Win a River Cottage Beer, Cider
medium heat for about 8-10 mins, and add a little sprinkling of ground
and Spirits course worth £185
PHOTOGRAPHY © SIMON WHEELER
swirling the pan occasionally, until the ginger. Serve with a scoop of yogurt,
You can toast the new River Cottage cookbook with a fun course at the River
sugar has dissolved and caramelised ice cream or whipped cream.
Cottage Cookery School with John Wright, River Cottage’s resident alcohol
to a golden brown.
expert, leading you through the delights of making your own drinks.
3 Put in the apple cheeks, cut-side Lorraine’s tip
For your chance to win this great prize, simply visit rivercottage.net/
down, in the pan and cook for To make these a day ahead, prepare
lighteasygoodfood, enter your details and answer whether this statement is true
2-3 mins, basting frequently. Turn them up to the end of step 5. Cook from
or false: River Cottage HQ is based in Axminster, Devon.
over and cook for 3 mins, basting chilled allowing a few minutes extra.
again, until they are beginning Terms and conditions: Entrants must be UK residents aged 18 and over. Competition closes
to soften. Remove from the heat 11.59pm on 14 November 2014. For full T&Cs, visit rivercottage.net/lighteasygoodfood
and set aside.
Birthday 2014
WIN a foodie tour
of Vietnam Fascinating 16-night trip for two WORTH
£8,100
Tour of Vietnam aims to do. • Superb accommodation in some of Vietnam’s most characterful, flights, 16 nights’ bed-and-breakfast accommodation, all
excursions, transfers and internal travel, and the services of
high-quality hotels, including the Caravelle in Saigon and Anantara in Hoi An. a guide and driver. The holiday is based on two adults
twin-sharing. The prize is valid for travel until 30 September
The prize also includes return Economy Deluxe flights from London 2015, subject to availability and excluding the peak travel
periods of Christmas, New Year, Easter and Tet, as well as
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the UK to Vietnam. From summer 2015, these flights will be operated by years of age and UK residents. Please visit bbcgoodfood.
the latest next-generation Boeing 787-9 Dreamliners. Travel to UK airport, com/competitions for full Terms and conditions.
visa, travel insurance and other personal costs are not included.
4 quail’s eggs
100g/4oz green beans
100g/4oz new potatoes, halved
or quartered if very large
1 anchovy, finely chopped
1 tbsp chopped parsley
1 tbsp chopped chives
juice 1/2 lemon
a
f
to
as
ala
d
Granola with
banana & maple
MAKES 4-6 servings PREP 10 mins COOK 35 mins
EASY FIBRE
LOVES
Pre-cooked pouches of grains Merchant Gourmet Mixed
are so useful for a speedy lunch Grains, £1.99/250g, most
or side dish. major supermarkets
A delicious blend of bulghar
Seeds of Change wheat, lentils, red quinoa, wholewheat and
Seven Whole Grains, toasted soya flakes, with a splash of olive oil.
£2.29/240g, Waitrose
A mix of barley, millet, Jamie Oliver Mouth-
red wheat bulghar, Watering Moroccan Salad,
long-grain brown rice, £2.30/250g, Sainsbury’s
red quinoa, wild rice and A tasty salad of bulghar
rye. This has a variety of textures and wheat, spelt, chickpeas and
is seasoned with tamari soy sauce. spices, with preserved
lemon and pieces of apricot.
Pack photographs ADRIAN TAYLOR
Tilda Garden
Vegetable & Quinoa, The Food Doctor
£1.59/250g, Bio-Organic Spelt Easy
ocado.com Grains, £2.70/225g,
With herbs and diced ocado.com
veg, this is an instant A no-fuss way to try spelt,
lunch. The quinoa is and get more protein into
combined with wholegrain basmati, your diet. Works well stirred through soup
which gives a slightly nutty taste. and stews, or as the base of a side dish.
Birthday 2014
Di ga e Y
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of
gi zin ea
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BBC magazine
ta e r
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New and improved digital edition!
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OFFERS
Before I began this challenge, I quizzed Lighter Lancashire doesn’t stick, until the vegetables start to
go brown around the edges – the bottom
Nigel Haworth, chef-proprietor of Northcote hotpot of the pan should be slightly brown and
in Lancashire, to find out what the classic caramelised too. Pour in the stock; it should
SERVES 4 PREP 40 mins COOK 2 hrs 30 mins sizzle then bubble in the pan. Immediately
version should really be like. EASY FIBRE VIT C 2
leftovers only
OF 5
A DAY remove the pan from the heat so the stock
‘Beautifully slow-cooked Lancashire hotpot should be does not reduce in volume. Stir in the
sticky, stewy, comfort food, with a crispy potato topping and 650g/1lb 7oz boned lamb shoulder, excess Worcestershire sauce.
warming melt-in-the-mouth lamb,’ said Nigel, who has just fat trimmed 3 Overlap a single layer of the potato
opened a cookery school at Northcote (see page 46). He 4 tsp plain flour slices in the bottom of a 2-litre casserole
uses more than one cut of lamb – the trouble is, the meat 1 tbsp rapeseed oil dish (about 20cm diameter x 10cm deep).
can be fatty. Plus, quite a lot of butter is used for frying the 2 medium onions, halved lengthways and Lay half the lamb over the potatoes, then
lamb and onions, then again for dotting between the layers thinly sliced spoon half the vegetable mix over the
of potatoes to make the topping crisp. I decided to use just 3 carrots (350g/12oz total weight), halved meat. Season with pepper. Sit the rest of
one cut of meat, and to try to get away with no butter. lengthways and cut into bite-sized chunks the lamb on top, then tip the rest of the
Unfortunately, my first attempt was weak and watery. 225g/8oz swede, cut into bite-sized chunks vegetables, herbs and all the liquid over the
By cooking the vegetables in stock instead of fat, and not 3 thyme sprigs, plus extra leaves to garnish lamb. Press down with the back of a spoon,
using enough flour and flavourings, this version was far 2 bay leaves if necessary, to make room for the remaining
from sticky, stewy comfort food. I’d also added cabbage 200ml/7fl oz chicken stock, made with potatoes. Start to layer up the potato slices
to increase the veg, which only made it more watery. 1
/2 chicken stock cube in 3 tightly overlapping layers, seasoning
Still, these missteps helped me to work out a better 1
1 /2 tsp Worcestershire sauce each layer with pepper and brushing with
approach. Next time around I fried the vegetables in just 750g/1lb 10oz potatoes, such as Maris oil as you go – save a bit of oil for the top
enough rapeseed oil to brown them. This improved the Piper or Desirée, very thinly sliced layer. Cover the dish with a tight-fitting lid
flavour, as did replacing the cabbage with chunks of swede, and bake for 10 mins.
and tossing in more herbs. When I saw how caramelised 1 Heat oven to 190C/170C fan/gas 5. Cut the 4 Reduce the oven to 160C/140C fan/gas 3.
the bottom of the pan looked after frying, I immediately lamb into chunky 5-6cm pieces. Tip the flour Cook for a further 2 hrs until the lamb is
poured in stock, plus a splash of Worcestershire sauce. This onto a large plate, season with pepper and really tender and the potatoes are cooked.
gave it more colour and flavour, so I could use less salt. a little salt, and toss the lamb in the flour to Take the lid off and pop under the grill for
I also adjusted the layering, putting a few potato slices coat evenly and completely. Set aside. 8-10 mins until the potatoes are golden and
at the bottom of the dish, and creating two layers of meat 2 Heat 2 tsp of the oil in a large, deep frying crisp around the edges. Remove and let
and vegetables rather than one. This helped to bring the or sauté pan. Put the onions, carrots, swede, the hotpot settle for 5-10 mins, then serve
flavour and texture of the dish together. A little oil (no thyme sprigs and bay leaves in the pan and scattered with thyme leaves.
butter!) brushed over the potato layers kept them tender season with pepper. Cook on a medium-high PER SERVING 577 kcals • protein 37.7g • carbs 53.8g •
inside and crisp on top. Fat-trimmed lamb shoulder, with heat for 6-8 mins, stirring occasionally so it fat 21g • sat fat 7.9g • fibre 10.7g • sugar 17.3g • salt 0.9g
its slight marbling of fat, provided some of the ‘stickiness’
and melt-in-the-mouth texture that Nigel had mentioned,
making this dish a real comfort to eat.
How I made it healthier What if I…
Angela’s
THE VERDICT My tasters agreed that
• Reduced fat and saturated fat
by trimming off all excess fat Q Used lamb shoulder, but did
not trim off the excess fat?
top tip
from the meat. A The calories would increase to
I’d kept all the best characteristics • I reduced the fat (especially 659 kcals per serving. The fat would
of a classic hotpot, even though the saturated fat) even further by increase to 32.4g (13.6g sat fat).
calorie count was almost halved and replacing butter with rapeseed oil on
the potato topping, and by using the Q Added three lamb’s kidneys?
A The calories would increase
If your casserole dish is
very full once everything
fat levels were cut by more than half. minimum amount of oil for frying. to 604 kcals per serving. The fat is layered up, cover the
• By including extra vegetables, would increase slightly to 21.8g top layer of oiled potato
Food styling JENNIFER JOYCE
the 5-a-day was increased. (8.2g sat fat) – however, it would slices with a piece of
• I kept the salt levels low by using also boost the amount of folate, baking parchment – this
Worcestershire sauce and herbs to which we need for healthy red will prevent them sticking
increase the flavour. blood cells. to the lid of the dish.
Naturally
tasty
ItÕs easy to prepare food thatÕs tasty
and good for you and your family
when you use quality ingredients
I
ncreasingly, people are placing more
importance on the provenance of the
ingredients in the food they eat and prepare.
With this in mind, itÕs essential to have confidence
that the people behind the products you use
every day ensure the ingredients used are of
the highest quality.
Did you know that Flora Ð a shopping-basket
staple for the past 50 years and best known
for its sunflower goodness Ð also contains a
nutritious blend of rapeseed and linseed oils?
WhatÕs more, 100% of the rapeseed oil in Flora
is grown and harvested from fields here in the Ask the expert: how do
UK by British farmers. you make margarine?
By next summerÕs harvest, it will also be
100% sustainable, which means the farmers ÒMaking margarine is really easy. In fact, you could
Flora works with are looking after their land and make it at home if you wanted to. Flora is made with
local wildlife. This ensures they can continue to the natural goodness of sunflower oil, blended with
grow crops for future generations and help the rapeseed and linseed oil, buttermilk and a pinch
environment too. of salt for taste Ð all ingredients that can
You can make a whole host of delicious be found in your kitchen cupboards or fridge.
meals at home using simple, quality ingredients But Flora just makes it on a much larger scale!Ó
such as Flora. Sue Batty, Flora Chef at Unilever
HEALTHY
SIDES
Give your meals a good-for-you boost with these new ideas
Recipes KATY GILHOOLY Photographs SAM STOWELL
Win a holiday
to savour
With the launch of P&O Cruises breathtaking new ship
Britannia, holidays will never taste the same again.
Experience the transformation for yourself
A
s the master of cruising holidays with cooking skills at The Cookery Club or spend
an outstanding reputation, P&O Cruises an afternoon wine tasting.
knows a thing or two about the best in From Britannia’s breathtaking ‘Star Burst’
travel. But now, with the launch of Britannia, chandelier to its £1m art collection, every classy
you can expect even better things. On board element has been conceived with British tastes
Britannia, you can enjoy wonderful dining, in mind to create the most elegant ship on the
design and entertainment – redefining not just ocean. The seriously stylish interior will make you
your ideas about cruising, but holidays full feel like you’re staying in a five-star hotel – not
stop. Book now for 2015, for a taste of surprising when you discover that Richmond
contemporary sophistication. International, the design company behind some
Of course, incredible food goes hand-in-hand of the most amazing hotels in the world, are
with holidays, and a stay on Britannia is no behind the exquisite design.
exception. P&O Cruises has an insatiable passion Britannia also brings you extraordinary
for all things culinary, and as a food lover, you’ll entertainment. Enjoy a drink on deck as you
be in your element with the top-quality dining watch a thrilling dance performance with a star-lit
options and unique food experiences on offer. sky as your backdrop, or be entertained as you
Atul Kochhar’s modern Indian creations grace dine in the Limelight Club. You can go to the
the Sindhu restaurant, and master pâtissier theatre too, take part in a Strictly Come Dancing From top:
Eric Lanlard’s artistry will sweeten an afternoon competition, or simply retreat to the Oasis Spa. Chef Atul Kochhar
makes modern Indian
tea served with a very modern twist. Meanwhile, Imagine all this while sailing through the delights; Britannia’s
acclaimed wine connoisseur Olly Smith has Caribbean – or any of Britannia’s destinations, impressive atrium
selected a range of wines to complement all the including the best of the Mediterranean, Canary features a stunning
food you’ll find served at The Glass House. You Islands, Iberia, Baltic and Norwegian fjords. So go ‘Star Burst’ chandelier;
a sample dish from
can also enjoy charcuterie, tapas and gelateria at on, make it a reality – book your dream holiday Britannia’s
the new Market Café – just picture yourself on Britannia by visiting pocruises.com/britannia, mouth-watering
tasting a Mojito-flavoured ice cream as Lisbon or if you’re feeling lucky, enter the exclusive menu
comes into view! Alternatively, improve your own reader competition now.
Win a holiday on Britannia
in her maiden year
One lucky reader and their companion will enjoy
a free 11-night stay in an inside cabin on the
impressive new addition to the P&O Cruises fleet,
Britannia B521. The winner and their guest will be able
to relax in stunning surroundings and take advantage
of all the outstanding dining and entertainment on
offer aboard – plus experience the delights of Spain,
Portugal and Gibraltar along the way.
Calling at Vigo, Lisbon, Seville (with tours from
Cadiz), Valencia, Cartagena and Gibraltar, this is a
dream trip for food enthusiasts, as on board
there will be interactive cookery classes with a
host of celebrity chefs in The Cookery Club –
visit pocruises.com/britannia for more details,
and please also note there are separate costs
to attend these – as well as Q&As in the ship’s
theatre and much more.
To be in with a chance of winning this
amazing once-in-a-lifetime holiday, setting
sail on 14 September 2015, simply visit
pocruises.com/britannia by 31 December 2014.
Terms and conditions: Promoter P&O Cruises. Entrants
must be UK residents aged 18 years and over. Competition
closes at 11.59pm on 31 December 2014. For full T&Cs,
visit pocruises.com/britannia.
To book your place in history, call 0843 373 0078 or visit pocruises.com/britannia
Cook Expert advice,
techniques and
school
ideas, plus best
buys from the
Barney Desmazery Cassie Best Katy Gilhooly Miriam Nice Good Food team
Do it better Masterclass
Preparing lemongrass
Honey-roast confit
of duck (follow the
steps opposite)
SERVES 4 PREP 15 mins plus 24 hrs chilling
and cooling COOK 2 hrs 50 mins
A LITTLE EFFORT
duck only
1 Mix together the thyme, rosemary, garlic and peppercorns with 2 tbsp flaky sea salt.
Tip half into a large baking dish, top with the duck legs, then sprinkle over the remaining
salt and massage well into the duck. Cover with cling film and chill for 24 hrs.
2 Heat oven to 140C/120C fan/gas 1. Take the duck legs out of the dish, wipe off the salt
mixture with kitchen paper, then set aside.
3 Melt the duck fat in a flameproof casserole dish until just bubbling. Add the bay leaves
and duck legs, and bring to a gentle simmer. The legs should be completely covered, so
top up with olive oil if needed. Transfer the dish to the oven and cook for 2 hrs 30 mins.
4 To check whether the duck is cooked, insert a skewer into the thickest part of a leg – it
should go in easily. Leave the duck to cool in the fat. Can now be chilled for up to
2 weeks. While the duck cools, make the Puy lentils & pancetta (recipe opposite).
Food styling JANET BRINKWORTH
5 Heat oven to 180C/160C fan/gas 4. Lift the duck legs from the dish, scrape off the
fat and place, skin-side up, in a shallow roasting tin. 6 Spoon 1 tbsp honey over each duck leg and roast for 25-30 mins until the skin
is browned and sticky. Serve with the Puy lentils & pancetta.
We’ve been to visit The Kids’ Cookery School in Acton, West London, to see what they’re cooking,
and to bring you simple, tasty recipes that you can try at home with your children. The school is
committed to teaching children from the age of three how to cook. This month, the children created
two dishes from scratch: No-fuss fish pie, and Autumn crunchy crumble.
Autumn crunchy
crumble
SERVES 4 PREP 20 mins COOK 30 mins
1 OF 5
EASY A DAY
Everyone should help with the clearing up and to stretch some talented eight
tidying away. This part is just as important to 12-year-olds in a new series of
as the cooking, and can be as much fun! Junior MasterChef. Starting this
November on CBBC, it’s must-watch
• To find out more about the Kids’ Cookery The proud chefs show off their dishes TV for all budding cooks.
School visit thekidscookeryschool.co.uk
NOW
From the BBC kitchen
ONLY
£ .30 ENTERTAINING
Chocolate & pomegranate torte
Sausage noodles
SPEEDY MEALS
TV COOKS
Mince bakewell tart
YOUR PERFECT
INCL EVERY
U
THE DES A TICKET
B S
THE AKES & EAT IN
DAY FOR ALL
ATR CK
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THINGS BAKE!
25 - 27 October 2014
@ BDC Islington, London
Show sponsor Bakes & Cakes Theatre sponsor Interview Stage sponsor Afternoon Tea sponsor Kitchen Appliance supplier Media Partner
*Valid on adult & concession standard advance tickets only, until 24.10.14. †Standard Bakes & Cakes Theatre seat included per advance standard ticket, subject to availability. All admin and transaction fees included. Ticket t&cs
apply. Not all celebrities appear on all days, check website for details. Information correct at time of print. Good Food® Good Food logo© BBC Worldwide. Paul Hollywood portrait photography by Gem Hall Photography
Cook school
Storecupboard heroes
Mustards All you need to know about this versatile ingredient
to help you make more of it in your cooking
isn’t that powerful, but once acidity; mustards made using hotter of unripe grapes – rather than
combined with water, a chemical liquids and stronger acids are milder. vinegar. However, today most Uses Stir through macaroni
reaction occurs, which releases the Uses Add the powder to the base Dijon mustards contain white cheese, add to sauces and
flavour and heat. All ready-made of white sauces, soufflés, salad wine instead. The verjuice dressings, or simply use
mustards are made using some form dressings and dips. It can also be or white wine tempers the as a condiment.
of mustard powder, but it’s made into a condiment or prepared
the temperature of the mustard – simply mix with
water and the addition water 15 minutes before Wholegrain
of any acids – such you want to use it. The seeds are either mixed
whole or lightly crushed
with wine vinegar and spices.
Different combinations
of seeds will give varying
flavours and heat. The whole Uses Serve alongside a
seeds give it a great texture. ploughman’s or with red
meats. Try stirring through
mash for a speckled effect.
Good Food magazine and vegetables. chicken skin after cooking, or using can make, even beginners.
are tested thoroughly • Where possible, we create and a low-salt stock. If you serve the A LITTLE EFFORT Requiring a little more
before publication, test recipes using humanely reared portion size suggested, you can skill – such as making pastry.
so they’ll work first meats, free-range chickens and work out how each recipe fits into MORE OF A CHALLENGE Recipes aimed at
time for you at home. eggs, and sustainably sourced fish. your day-to-day diet by comparing more experienced cooks, who cook
Most are developed in our Test • We use unrefined sugars, such the figures with the Reference for pleasure and like a challenge.
Kitchen by our cookery team, with as golden caster sugar, which Intake (RI). This has replaced Suitable for vegetarians But
additional recipes from food writers, contain natural molasses, unless Guideline Daily Amounts (GDAs) always check labels on ingredients
TV chefs or cookery books. we want icing to look white. on food labels and packaging. such as cheese, pesto and curry
However, no matter who writes • Where egg size is important, Unlike the GDAs, where figures sauces, to ensure they are suitable.
the original recipe, each one is tested you’ll find it stated in the recipe. existed for men, women and Not suitable for freezing
rigorously before being included in the • We recommend using standard children, there is now only one Suitable for freezing Unless
magazine. Your time and money are level measuring spoons, and set of RI figures – these are otherwise stated, freeze for up to
precious, so we want to guarantee that you never mix metric and effectively the GDA figures for three months. Defrost thoroughly
you a perfect result every time. imperial measures. an average adult female. and heat until piping hot.
T
his summer, a snapshot survey tired bulbs hanging around in our
LETTER
seasonality. If it is indeed true that promote asparagus as ‘seasonal’,
the seasons
the vast majority of us don’t know making an ostentatious show of
what crops grow when in the UK, let imported Peruvian asparagus on
alone grasp the seasons of produce aisle ends, while tucking a derisory
imported from Europe and beyond, amount of the English crop in some
whose fault is that? less prime spot.
(Sept), which struck a seasonal chart bounty, the selection seems pretty
much the same 365 days a year.
Right now, in theory it’s easy
to fill our plates with lush British
berries, apples, plums, peas, beans,
mean that crops start growing earlier,
but because they don’t benefit from
the cleansing effect of a proper cold
snap, they’re often attacked by moulds
This leads to a greater take-up of
cultivation crops under protection.
By planting modern varieties,
and pests later.
vegetables this year and the only veg you happy to eat
your favourites
all year round?
and that guiding principle is as
relevant as it ever was. Yes, it’s
much harder than it used to be
Photographs ALAMY
We’d love to hear to distinguish authentic seasonal
oo st
Complete your details Camberley in Surrey.
oo s
dTe
dTe
of lamb with online at bbcgoodfood. He runs after-school 1 tsp garam masala
peas, lettuce com/competitions. baking classes for his 1
/2 tsp turmeric ed
WTGoodF
& bacon (Aug). Terms and conditions students and loves to 150ml pot double cream
Competition closes at 11.59pm
Bryn is from on 30 October 2014. The
bake with fruit and veg 1 medium egg, plus 3 egg yolks
Denbigh, just promoter is Immediate Media from his allotment. 140g/5oz undyed smoked haddock,
like us, and the Company London Limited. cut into bite-sized cubes
Entrants must be UK residents
whole family aged 18 or over. Only one entry
100g bag mixed leaf salad, to serve
was delighted per person allowed. Please visit (optional)
with the dish. bbcgoodfood.com/competitions
for full Terms and conditions.
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Ken Hom
that person forever or you’ll never
want to see them again. But Ching’s Ken’s so cool, he comes across as
a real trooper, and I’m just thrilled very Zen, and that’s truly him, but
to know her. he loves to have a good time. At my
& Ching-
wedding, he was outdoing all the boys’
We come from different perspectives dance moves. I don’t know where he
– Ching was born in Taiwan and I’m gets his energy. He has such resilience,
from a Cantonese background, so our tolerance and patience. I joke with
foods are different, but we learn from him, ‘Sensei, master, shifu, you are
He Huang
each other. When I was 11, I began like an ox, an unbreakable ox.’
cooking in my uncle’s restaurant.
Ching learnt to cook at home, so both Ken’s style of cooking is classic
her methods and the food were and he uses ingredients in a more
very different. Ching grew up with traditional manner. For example,
Sichuan peppercorns, which I had with dried shrimp, he’d stir-fry it
no clue about, although I am now In this new series, we talk to two chefs whole, whereas I showed him the
a great fan of this fragrant aromatic who have made their careers in food, and technique of finely chopping it and
berry – which, combined with chillies, adding it directly to a stir-fry. My
has an amazing taste.
discover how they have influenced each other food presentation is perhaps more
colourful, as I use a lot of herbs,
My advice to any young chef is be true whereas Ken’s approach is ‘less is
to yourself, be who you are. Don’t more’. If we were designers, he’d
do things just because you think they be Issey Miyake – simple and elegant –
are going to make you successful, and I would be Dolce & Gabbana
do things because they’re right. Part – a bit more flounce and flair!
of having a great career is also having
a successful life. What’s the use of We both experiment in our own ways.
having a prosperous career if your Ken has a more French-Chinese
life is a shambles? approach, and I have more of a
Chinese ‘Fu-sian’, a fusing of Asian
and Western cusines. However,
Chinese heritage is, of course, at the
heart of both our cooking styles.
Dolce & Gabbana – a bit more favourite and most respected television chefs.
You can download Ken’s anniversary booklet,
flounce and flair!’ 30 Years Of Great Food, at kenhom.co.uk.
wine.liebherr.com